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.
Friday, April 13, 2012
Thursday, December 29, 2011
Cinnamon Hard Rock Suckers or Candy
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 SoupBy: Barbara Burrell
*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 with chilies
1 28 oz can of Tomato Sauce
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
1 4 oz can of Green Chilies
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: 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!
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:
.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.
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
Jalepeno 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
Jalepeno 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 Jalepeno'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
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.
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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
Barb's Amazing & Effortless 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 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.
by: Barbara Burrell
http://1blessedcook.blogspot.com
Ingredients:
1 1/2 tsp 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.
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*
Barb's Chunky Potato & Broccoli Cheese Soup
Barb's Chunky Potato & Broccoli Cheese Soup
Recipe By: Barbara Burrell
http://1blessedcook.blogspot.com
INGREDIENTS:
3 Cups Water
5 Medium to Large Potatoes (Russet) diced
2 Stalks Celery Chopped
1 Medium to Large Onion diced
2 Cups Frozen Broccoli
2 Cups Half & Half
2 Tsp Salt
2 Tsp Pepper
1 Tbsp Parsley
1 Tsp Mrs Dash Tomato Basil Garlic Seasoning
3 Tsp Italian Seasoning
2 Chicken Bouillon Cubes
4 Tbsp All Purpose Flour
1/3 cup of Parmesan Cheese grated
4 Slices American Cheese
3 Tbsp Butter
2 Tbsp Bacon Grease (optional)
(ideas: add crumbled cooked bacon pieces, green onions)
DIRECTIONS:
1. Bring Water to Boil
2. Add Potatoes, celery, Onion, Broccoli and Chicken Bouillon Cubes.
3. Continue to boil for about 5-8 minutes then add Salt, Pepper, Parsley, Mrs Dash seasoning, Italian Seasoning.
4. Add Half & Half
5. Add Flour to a Small bowl and put a little water in the flour (enough to create a runny consistency) and pour into soup pot.
6. Add Butter, Bacon Grease, Parmesean Cheese & American Cheese
7. Reduce heat to med-low (depending on how quickly you need it cooked)
8. Stir constantly.
Cook until vegetables are tender and soup base is thick & creamy.
Serve with garlic bread sticks. (optional)
Recipe By: Barbara Burrell
http://1blessedcook.blogspot.com
INGREDIENTS:
3 Cups Water
5 Medium to Large Potatoes (Russet) diced
2 Stalks Celery Chopped
1 Medium to Large Onion diced
2 Cups Frozen Broccoli
2 Cups Half & Half
2 Tsp Salt
2 Tsp Pepper
1 Tbsp Parsley
1 Tsp Mrs Dash Tomato Basil Garlic Seasoning
3 Tsp Italian Seasoning
2 Chicken Bouillon Cubes
4 Tbsp All Purpose Flour
1/3 cup of Parmesan Cheese grated
4 Slices American Cheese
3 Tbsp Butter
2 Tbsp Bacon Grease (optional)
(ideas: add crumbled cooked bacon pieces, green onions)
DIRECTIONS:
1. Bring Water to Boil
2. Add Potatoes, celery, Onion, Broccoli and Chicken Bouillon Cubes.
3. Continue to boil for about 5-8 minutes then add Salt, Pepper, Parsley, Mrs Dash seasoning, Italian Seasoning.
4. Add Half & Half
5. Add Flour to a Small bowl and put a little water in the flour (enough to create a runny consistency) and pour into soup pot.
6. Add Butter, Bacon Grease, Parmesean Cheese & American Cheese
7. Reduce heat to med-low (depending on how quickly you need it cooked)
8. Stir constantly.
Cook until vegetables are tender and soup base is thick & creamy.
Serve with garlic bread sticks. (optional)
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 Beef Sandwiches (Crockpot)
Barb's Shredded BBQ Beef Sandwiches
Recipe By: Barbara Burrell
(Crockpot Style)
http://1blessedcook.blogspot.com
Ingredients:
1-Medium Sized Beef Roast about 3 lbs
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
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 or Cupcakes
Lemon Poppy Seed Cake or Cupcakes
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.
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
Glaze/Icing (optional but worth it)
1 Cup Powdered Sugar
1/4 Cup Lemon Juice (you can adjust to thickness & taste preferences)
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.
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).
Lemon Glaze/Icing 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.
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.
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
Glaze/Icing (optional but worth it)
1 Cup Powdered Sugar
1/4 Cup Lemon Juice (you can adjust to thickness & taste preferences)
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.
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).
Lemon Glaze/Icing 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.
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.
Saturday, January 23, 2010
BAKERS NOOK
Cake Decorating Supplies - Candy Making Supplies - Cookie Decorating Supplies - Baking Supplies - Wilton Cake Supplies - Birthday Cake Supplies - Wedding Cake Decorating Supplies- Edible Cake Decorations
This a little shop that I have visited in my area. They have great stuff and the staff are super!
If you are looking for supplies check them out :)
www.bakersnook.com
This a little shop that I have visited in my area. They have great stuff and the staff are super!
If you are looking for supplies check them out :)
www.bakersnook.com
Wednesday, January 06, 2010
Pork Chops In Creamy Mushroom Sauce
Pork Chops In Creamy Mushroom Sauce
Recipe Created By: Barbara Burrell
http://1blessedcook.blogspot.com
You can easily half this recipe to fit your needs (I have a large family so I made enough for us plus a little extra for leftovers).
If you do half the recipe make sure you still use the flavoring of both soups just use 1/2 can each. I highly recommend the Golden Mushroom as it really does make this dish.
My husband loves this dish.
Ingredients:
10 Medium-Thick Boneless Pork Chops
(*tip when you find bonless pork tenderloin on sale buy that and cut it up for boneless porkchops)
1 Can Cream of Chicken Soup
1 Can Golden Mushroom Soup
2 Cups Milk
1 Cup All Purpose Flour
1 tsp Salt
1 tsp Black Pepper
1 tsp White Pepper
1/2 tsp Cayenne Pepper
1 tsp Garlic Powder
1 tsp Mrs.Dash Onion & Herb Seasoning (can use Garlic & Herb as substitute)
2 TBS Shortening (more as needed)
1 Medium Onion Sliced into Rings *OPTIONAL*
Directions:
1. Place Flour, Salt, Peppers, Garlic Powder & Mrs.Dash Seasoning in Medium Mixing Bowl.
Gently Whisk ingredients until combined.
2. Mix Milk & Soups in a 13x9 Pyrex Baking Dish thoroughly until combined with a fork or whisk.
(It may look chunky and that's ok, just get it mixed up the best you can)
3. Preheat Cast Iron Skillet (preferred method) on Medium High Heat. Add 2 TBS shortening into the pan (continue to add as needed later).
4. *Optional* Add Onion Slices to oil and cook thorougly. Remove and place into casserole dish with milk mixture from Step 2.
5. Dredge Pork Chops in the Flour Mixture until evenly coated on both sides.
6. Place Pork Chops in Skillet and cook on each side until browned (about 4 minutes...don't worry if it is not completely cooked through as they are going into the oven last to bake)
7. Place Pork Chops into the Pyrex Baking Dish and spoon soup mixture over them.
8. Bake in 375 degree Oven for about 35 minutes.
9. Remove and allow to cool for 10 minutes before serving.
**Side Suggestions: Dinner Rolls, Veggie and Mashed Potatoes or Stuffing.
Recipe Created By: Barbara Burrell
http://1blessedcook.blogspot.com
You can easily half this recipe to fit your needs (I have a large family so I made enough for us plus a little extra for leftovers).
If you do half the recipe make sure you still use the flavoring of both soups just use 1/2 can each. I highly recommend the Golden Mushroom as it really does make this dish.
My husband loves this dish.
Ingredients:
10 Medium-Thick Boneless Pork Chops
(*tip when you find bonless pork tenderloin on sale buy that and cut it up for boneless porkchops)
1 Can Cream of Chicken Soup
1 Can Golden Mushroom Soup
2 Cups Milk
1 Cup All Purpose Flour
1 tsp Salt
1 tsp Black Pepper
1 tsp White Pepper
1/2 tsp Cayenne Pepper
1 tsp Garlic Powder
1 tsp Mrs.Dash Onion & Herb Seasoning (can use Garlic & Herb as substitute)
2 TBS Shortening (more as needed)
1 Medium Onion Sliced into Rings *OPTIONAL*
Directions:
1. Place Flour, Salt, Peppers, Garlic Powder & Mrs.Dash Seasoning in Medium Mixing Bowl.
Gently Whisk ingredients until combined.
2. Mix Milk & Soups in a 13x9 Pyrex Baking Dish thoroughly until combined with a fork or whisk.
(It may look chunky and that's ok, just get it mixed up the best you can)
3. Preheat Cast Iron Skillet (preferred method) on Medium High Heat. Add 2 TBS shortening into the pan (continue to add as needed later).
4. *Optional* Add Onion Slices to oil and cook thorougly. Remove and place into casserole dish with milk mixture from Step 2.
5. Dredge Pork Chops in the Flour Mixture until evenly coated on both sides.
6. Place Pork Chops in Skillet and cook on each side until browned (about 4 minutes...don't worry if it is not completely cooked through as they are going into the oven last to bake)
7. Place Pork Chops into the Pyrex Baking Dish and spoon soup mixture over them.
8. Bake in 375 degree Oven for about 35 minutes.
9. Remove and allow to cool for 10 minutes before serving.
**Side Suggestions: Dinner Rolls, Veggie and Mashed Potatoes or Stuffing.
Friday, December 18, 2009
Slow Cooker Chicken and Dumplings
Slow Cooker Chicken and Dumplings
Altered Version by Barbara Burrell
http://1blessedcook.blogspot.com
Prep Time:
10 Min
Cook Time:
6 Hrs
Ready In:
6 Hrs 10 Min
Ingredients:
4 skinless, boneless chicken breast halves (or you can use a shredded rotisserie chicken)
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces (I use 3-4 for more dumplings)
My additions:
1-32 oz Container of Chicken Broth (can use another carton if you prefer it over water)
4-Cups Water or enough to cover the chicken.
1 tsp Black Pepper
1 tsp Mrs.Dash Garlic & Herb Seasoning
1/4 tsp Basil
Directions
1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough broth and/or water to cover.
2.Cover, and cook for 5 to 6 hours on High. About 30 minutes (I recommend several hours as 30 mins is not enough time) before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Altered Version by Barbara Burrell
http://1blessedcook.blogspot.com
Prep Time:
10 Min
Cook Time:
6 Hrs
Ready In:
6 Hrs 10 Min
Ingredients:
4 skinless, boneless chicken breast halves (or you can use a shredded rotisserie chicken)
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces (I use 3-4 for more dumplings)
My additions:
1-32 oz Container of Chicken Broth (can use another carton if you prefer it over water)
4-Cups Water or enough to cover the chicken.
1 tsp Black Pepper
1 tsp Mrs.Dash Garlic & Herb Seasoning
1/4 tsp Basil
Directions
1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough broth and/or water to cover.
2.Cover, and cook for 5 to 6 hours on High. About 30 minutes (I recommend several hours as 30 mins is not enough time) before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Saturday, December 12, 2009
Guy Approved Meatloaf
My Guy Approves this meatloaf and in fact it's his favorite. You can't go wrong with this one. Give it a try.
--------------------
Guy Approved Meatloaf
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
Ingredients
1 1/2 pounds ground beef
2 eggs
1 onion, chopped
1/2 cup barbecue sauce
3/4 cup crushed crackers
1 cup crushed potato chips
3/4 teaspoon liquid smoke flavoring
3/4 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1 pinch cayenne pepper
6 slices bacon (i usually use a whole package of precooked bacon for this)
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a large bowl, combine the beef, eggs, onion, barbecue sauce, cracker crumbs, potato chips, liquid smoke, ground black pepper, salt, garlic powder and cayenne pepper and mix well.
3.On a lightly greased cookie sheet, shape the mixture into a loaf. Lay the bacon slices across the width of the loaf so that the entire surface is covered. Cover the loaf loosely with foil.
4.Bake at 375 degrees F (190 degrees C) for 1 1/2 hours.
Wednesday, December 02, 2009
Delicious Chicken Pot Pie
--------------------------------------
EXCELLENT! What else is there to say? This is without a doubt the best chicken pot pie I have ever had. I used a pillsbury crust and put it in a rectangle pyrex pan (used two crusts on bottom/2 on top) and it was perfect for my large family. I did exactly as mentioned here except that I did add a bag of frozen veggies which included peas/corn/green beans/carrots in it as well and I substituted 1 Cup of Milk for the half and half and I just added more butter (the rest of the stick) to make up for the lack of it It worked like a charm. I forgot to mention: I did throw in 2 cloves of fresh minced garlic and used Mrs.Dash Garlic/Herb Seasoning as well in the recipe. This is a favorites for sure.
---------------------------------------
Delicious Chicken Pot Pie
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
Ingredients:
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)
Directions:
1. Preheat oven to 400°F.
2. Saute onion, celery, carrots and potatoes in butter for 10 minutes.
3. Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
4. Combine broth and half and half.
5. Gradually stir into vegetable mixture.
6. Cook over medium heat stirring constantly until thickened and bubbly.
7. Stir in salt and pepper; add chicken and stir well.
8. Pour into shallow 2 quart casserole dish and top with pie shells.
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Auntie's Delicious Soft Pretzels, Amish Recipe
Before going into the oven....
After coming out....
This is one of the yummiest recipes that I have come across. It is not uniquely mine but I wanted to share it with you since it is a huge favorite in our house.
If you like those mall pretzels that are hot,soft and yummy you'll also love these. They taste just like them if not better! If you go for the cinnamon sugar version I definitely would recommend adding some vanilla and a little more sugar to the dough mixture to sweeten the inside up as well. Other than that I hope you'll give these a try as they are truly very easy to make. I always throw mine in my kitchen aid mixer with the dough hook for a few minutes until everything is combined and it works great. Sometimes I throw it in my bread machine just long enough for everything to mix up on the dough cycle and then remove it as well.
Enjoy if you happen to try them :)
Barb
--------------------------
Auntie's Delicious Soft Pretzels, Amish Recipe
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
Ingredients
1 1/4 cups water (approx 105 degrees)
1 tablespoon yeast
1/4 cup brown sugar
2 cups occident flour (bread flour)
2 cups flour
Dipping solution
1/2 cup baking soda, into
3 cups hot water
Butter (real unsalted butter works best) * for 'dipping' face of pretzels after baking (melt butter, then dip pretzels)
Directions
1. Dissolve yeast into warm water.
2. Add sugar, then flour& mix well- do not 'knead' as this toughens the dough.
3.(Mix just until combined well) Let rise until doubled, at least 20 minutes.
4. Cut into long 'ropes'.
5. Shape into pretzel shapes or nuggets, then dip into prepared dipping solution.
6. Place on well-greased cookie sheet and sprinkle with pretzel salt.
7. Bake at 500-550°F for 4-6 minutes until golden brown.
8. Dip face of pretzel into melted butter.
9. Variation: add 1 t vanilla to the dough.
10. Flavor variations.
11. Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.
12. Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder.
13. Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.
14. Salt is optional with this one.
After coming out....
This is one of the yummiest recipes that I have come across. It is not uniquely mine but I wanted to share it with you since it is a huge favorite in our house.
If you like those mall pretzels that are hot,soft and yummy you'll also love these. They taste just like them if not better! If you go for the cinnamon sugar version I definitely would recommend adding some vanilla and a little more sugar to the dough mixture to sweeten the inside up as well. Other than that I hope you'll give these a try as they are truly very easy to make. I always throw mine in my kitchen aid mixer with the dough hook for a few minutes until everything is combined and it works great. Sometimes I throw it in my bread machine just long enough for everything to mix up on the dough cycle and then remove it as well.
Enjoy if you happen to try them :)
Barb
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Auntie's Delicious Soft Pretzels, Amish Recipe
Shared By: Barbara Burrell
http://1blessedcook.blogspot.com
Ingredients
1 1/4 cups water (approx 105 degrees)
1 tablespoon yeast
1/4 cup brown sugar
2 cups occident flour (bread flour)
2 cups flour
Dipping solution
1/2 cup baking soda, into
3 cups hot water
Butter (real unsalted butter works best) * for 'dipping' face of pretzels after baking (melt butter, then dip pretzels)
Directions
1. Dissolve yeast into warm water.
2. Add sugar, then flour& mix well- do not 'knead' as this toughens the dough.
3.(Mix just until combined well) Let rise until doubled, at least 20 minutes.
4. Cut into long 'ropes'.
5. Shape into pretzel shapes or nuggets, then dip into prepared dipping solution.
6. Place on well-greased cookie sheet and sprinkle with pretzel salt.
7. Bake at 500-550°F for 4-6 minutes until golden brown.
8. Dip face of pretzel into melted butter.
9. Variation: add 1 t vanilla to the dough.
10. Flavor variations.
11. Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.
12. Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder.
13. Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.
14. Salt is optional with this one.
Thursday, June 11, 2009
Barb's Flavorful Enchiladas
Barb’s Flavorful Chicken Enchiladas *updated to add picture*
Recipe By: Barbara Burrell
http://1blessedcook.blogspot.com
June 11, 2009
Easy to make and deliciously creamy and flavorful. You won’t be disappointed!
SERVES 8
Ingredients:
1 lb Rotisserie Chicken deboned and skins removed BBQ works well. Shred or chop in food processor)
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
16 oz (2 small bricks) grated mild cheddar cheese, divided (or a nice Monterey jack, Mexican blend would be good as well or for a kick use pepper jack)
1/4 cup butter
1/4 cup flour
15 oz Water (just under 2 Cups)
2 Chicken Bouillon Cubes
1 cup sour cream
½ Packet of Taco Seasoning
8 Slices of Jalepenos (jar/pickled style) diced
1 Small Can Diced Tomatoes or use 2 Large fresh tomatoes
Directions
1. In saucepan, warm chicken and onion together in oil over medium-high heat until onion is sauted and chicken is warm.
2. Divide cooked chicken evenly between 8 tortillas; add cheese evenly to each tortilla about 2 TBS works well.
3. Roll enchiladas and place seam-side down in 9x13" baking dish.
4. Place 2 bouillon cubes in water and dissolve (or use chicken broth)
5. 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; gradually whisk in chicken broth then bring to boiling, stirring frequently until thickened. Add taco seasoning and blend thoroughly together.
6. Remove from heat; stir in sour cream,can tomatoes and jalepenos. Pour sauce evenly over enchiladas.
7. Top with remaining cheese and bake at 350 degrees for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Enjoy!
Recipe By: Barbara Burrell
http://1blessedcook.blogspot.com
June 11, 2009
Easy to make and deliciously creamy and flavorful. You won’t be disappointed!
SERVES 8
Ingredients:
1 lb Rotisserie Chicken deboned and skins removed BBQ works well. Shred or chop in food processor)
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
16 oz (2 small bricks) grated mild cheddar cheese, divided (or a nice Monterey jack, Mexican blend would be good as well or for a kick use pepper jack)
1/4 cup butter
1/4 cup flour
15 oz Water (just under 2 Cups)
2 Chicken Bouillon Cubes
1 cup sour cream
½ Packet of Taco Seasoning
8 Slices of Jalepenos (jar/pickled style) diced
1 Small Can Diced Tomatoes or use 2 Large fresh tomatoes
Directions
1. In saucepan, warm chicken and onion together in oil over medium-high heat until onion is sauted and chicken is warm.
2. Divide cooked chicken evenly between 8 tortillas; add cheese evenly to each tortilla about 2 TBS works well.
3. Roll enchiladas and place seam-side down in 9x13" baking dish.
4. Place 2 bouillon cubes in water and dissolve (or use chicken broth)
5. 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; gradually whisk in chicken broth then bring to boiling, stirring frequently until thickened. Add taco seasoning and blend thoroughly together.
6. Remove from heat; stir in sour cream,can tomatoes and jalepenos. Pour sauce evenly over enchiladas.
7. Top with remaining cheese and bake at 350 degrees for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Enjoy!
Wednesday, June 03, 2009
Nice Surprise!
Well this morning my oldest son Ryan was getting his things together for school and was grabbing a fruit snack for his snack of choice when he decided to peek into all of the gushers/fruit rollup cash boxes. They have a special promotion to where you can win Cash inside. He pulled out a $5 Discover Card. Yay! I love Free! :D I am giving him the $5 since he found it but just wanted to share that we won! So far we have 12 boxes and are going back for more this week to stock up on these great deals at .75 cents a box you can't go wrong and with the potential to get a $5 Discover Card inside some that's a fun little adventure right there.
:side note: He walks into my room as I am getting ready for the day and says "Am I dreaming or did we just win?" LOL too funny! He absolutely loves games and contests so I am happy for him :)
:side note: He walks into my room as I am getting ready for the day and says "Am I dreaming or did we just win?" LOL too funny! He absolutely loves games and contests so I am happy for him :)
Tuesday, March 10, 2009
Birthday Cakes by Mike & Barb Burrell
These are amateur Birthday Cakes that we have experimented with. Still a major work in progress for us but this is something my husband and I enjoy doing together. Here are some photos of our daughter Maia's last two birthday cakes made by Michael (my hubby)and myself. (kids beat us to the cake and touched the ladybug #7 dots and so its smeared there before the photo was taken )
What a Pain in the rear this cake turned out to be. It was going to be an easy cake but the fondant that I had planned on making and using for this cake just totally did not want to work with us so eventually it just got scrapped and trashed and we improvised and did the best that we could with what we had. We just colored our homemade buttercream icing and made spongebob the best that we could from that and by also using a few surviving fondant pieces on the eyes,etc. All in all I was pretty disappointed in this and in how much time that I had to spend to get this at least presentable for my son's birthday lol that's how it goes sometimes.
Here is our pathetic attempt at poor Spongebob for Elijah's 6th Birthday.
What a Pain in the rear this cake turned out to be. It was going to be an easy cake but the fondant that I had planned on making and using for this cake just totally did not want to work with us so eventually it just got scrapped and trashed and we improvised and did the best that we could with what we had. We just colored our homemade buttercream icing and made spongebob the best that we could from that and by also using a few surviving fondant pieces on the eyes,etc. All in all I was pretty disappointed in this and in how much time that I had to spend to get this at least presentable for my son's birthday lol that's how it goes sometimes.
Here is our pathetic attempt at poor Spongebob for Elijah's 6th Birthday.
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