Archive for April, 2010

Order some cookies!!

As I’m sure you’re all aware, I’m trying to sell my baked goods. And yesterday I had my first sale. And I’d love for that to continue, so anyone who wants any kind of cookie, cake, cupcakes, etc. Let me know! I’ll price it out according to all the ingredients and such, and it’ll be worth it!
Yesterday I made Amy those white chocolate chip cookies, homemade, amazing, 60 of them! For $8.50. Where can you get that? Keebler? No way, sorry! Though mine might be a tad bit more expensive, they’re definitely better! Softer, fresher, and if you want to come over and chat while I bake, you can have them fresh out of the oven!

I’ve talked it over with a few people, and everyone, besides one, feels that for what you’re getting, the prices are completely reasonable. So buy! You’ll help put a little bit of money in my pocket since I’ve been out of work for more than 8 months, and pretty much don’t have any money to leave the house besides going to class.

Have I guilted you yet? Because you totally should buy something. Even half a batch (I have all that priced out too) anything would help 🙂 And you won’t regret it!!

Penne Rosa (a “copycat” similar to at Noodles and Co)

Penne Rosa is my absolute favorite pasta dish. And I’ve tried so many times to make it at home, make it taste exactly (or almost exactly) like the restaurant, and well it sadly just doesn’t work. But I think this is as close as I’ll get, and frankly, I think I’m happy with it!

Ingredients
1 28 (or somewhere around there) oz can tomato sauce
Scant 1/4 cup white wine
1/4 cup heavy cream
1 1/2 teaspoons italian seasoning
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
1 small onion, chopped
2-3 cloves of garlic, minced
1/2 lb. of desired pasta (I use rigatoni, but as the title goes, you usually use penne)

Over medium high heat, with a little bit of olive oil, soften the onion and garlic. Add the white wine and bring to a boil. I do this first because I don’t like wine at all. And this help me guarantee that the alcohol flavor is cooked out. I let it simmer for a few minutes and then add the tomato sauce. Once this starts to simmer, I add the seasonings (italian, oregano, red pepper). Then I let it simmer for about a half hour, stirring occasionally.
You can always add a little more, or not use as much of each of the seasonings, I think it completely up to personal preference.
This is where I would start the pasta. Cook according to box directions.
Once it’s seasoned to your liking, add in the cream, and make sure the heat is on low. I let this all meld together, stirrring occasionally, for about 10 minutes.
Once the noodles are drained, I toss them into the pot with the sauce, and serve with a bit of fresh chopped parsley. Sometimes I add a grilled chicken breast.
 And its so good. It helps me not be sad that I can’t afford to go to Noodles and Co. to get this.
But you could just tell me what kind of cookies/cupcakes/cakes you want, and I’ll bake it for you, and it will be a wonderful price 🙂

White Chocolate Chip Cookies…for Amy!

So my friend Amy commissioned me to make her some of her favorite cookies that her mother now refuses to make her (and hey, its a good way to tell people HEY LOOK SOMEONE PAID FOR WHAT I MADE YOU SHOULD TOO!). So I set out to find an amazing chocolate chip cookie recipe (and substitute white chocolate chips for her….and some coconut in some) And boy did I find one. I altered it a tad, going by a bunch of tips I found on the internet on how to guarantee your cookies be deliciously soft and chewy.

And though I didn’t try them (I’m not a fan of white chocolate) I did eat some of the dough. And Amy ate at least a half dozen while I was baking them. And my mom finished her portion before I could even take a picture! So this weekend I’m making regular chocolate chip cookies for the fam, and trust me you’ll get pictures. Because I am way excited for these cookies.

And a warning, this recipe made about 60 cookies (Amy has cookies for the month!) so I would definitely cut this in half unless your feeding the First Divison of the Marines.

Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages of instant vanilla pudding
4 eggs
3 teaspoons vanilla extract
2 tablespoons milk
1 package of white chocolate chips (or any chips of your liking)
1-1 1/2 cups flaked coconut (optional)
Maybe even some nuts?

Preheat the oven to 450F.
Sift together the flour, baking soda and salt, set aside.

In a large bowl, cream together the butter and both sugars. Beat in the instand pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips, coconut, nuts, whatever else you want to throw in!
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10-12 minutes in the preheated oven. Edges should be golden brown, but this cookies are deliciously soft and moist and amazing.

Onion Rings-Do over!

Well, as you know, a few weeks ago, I made onion rings, ones that my father LOVED, but didn’t do it for my mom and I. So today, we grilled some brats for the Red Wings game, and I decided to tackle some onion rings again. This time, they turned out AMAZING. I loved them. Mom loved them. Dad loved them. EVERYONE loved them.

Ingredients:
-1 large sweet onion cut into rings (whatever thickness you desire; Remove the thin skins)
-1 1/2 cups self-rising flour (next I’m going to try it with rice flour, so the batter won’t be as thick)
-1 tablespoon baking powder
-1 tablespoon baking soda
-1 egg yolk
-1/2 teaspoon of pepper
-1 teaspoon garlic powder
-1 teaspoon onion salt
-1 teaspoon dried minced onion
-1/4 teaspoon garlic salt
-1 1/4 cup club soda

Fill a deep frying pan or Dutch oven with oil (about 2-3 inches high) and preheat to 350F

Sift the dry ingredients into a large mixing bow and make a well in the center. Separate the egg and break it up with a fork; Add this to the well. Slowly pour the club soda as you whisk. Gradually incorporate all the dry ingredients. Continue to whisk until all the dry ingredients are mixed and the batter is smooth.

In a large dish add some flour and coat each ring with flour. Dip in the batter and fry in the hot oil in batches until golden brown. Drain on paper towels and season with garlic salt immediately when they come out of the oil.

Pumpkin Muffins

Ingredients:
-1 egg
-1/3 cup milk
-1/2 cup vegetable oil
-2 cups all-purpose flour
-1/3 cup sugar
-1/3 cup brown sugar
-3 teaspoons baking powder
-1 teaspoon salt
-2 1/2 teaspoons pumpkin pie spice
-3/4 cup pumpkin
Sugar for sprinkling on the tops

Whisk the egg, milk, oil and pumpkin together. Combine all your dry ingredients, mix into your wet ingredients until well combined. Fill lined/floured muffin tins and bake for approximately 20 minutes in a 400F oven.

Let me tell you, which I’m sure you can already tell, I’m lazy, so I’ll add pictures soon.
And update everything!

MEANWHILE,
Feel free to place an order for a batch of cookies (which is at least 24, if not more, depending on the recipe) for only $6.50-$8.50 depending on the cookie (You know, help me get this thing going, and put a few bucks in my pocket so I don’t have to spend every waking hour at home because I”m so broke!!!). Maybe tomorrow (aka in a few hours)…I’ll make some Homemade Oatmeal Cream Pie sandwich cookies. Maybe. Or maybe I’ll wait til Friday, I dunno. I know I’m definitely making some of my FAVORITE pasta for lunch tomorrow, so I’ll have that to add to….Amoung the things I’ve neglected to put up….

Sorry!

Sorry I haven’t posted in awhile. I made some lasagna last weekend I’ll post about. And then I thought my camera broke. My nephew dumped Mt. Dew on it and it seemed fine, I came home, charged the battery, used it for literally three pictures and that’s it. So yesterday, one of my closest friends, Andrea, and I were baking chicken Parmesan. I brought my camera, went to take pictures and I couldn’t get the camera to turn on. It didn’t even flash red telling me it died. So I thought I was screwed. Then I go to turn it on today just to see and —- SURPRISE. it works. So I can post the recipe we used but there will be no pictures. And tomorrow I’m making a boatload of stuff. First I’m making myself a bit of pasta for lunch (yes I have this planned) then for dinner I’m making steak and some Parmesan crusted potatoes. And soon after either some pumpkin muffins or carrot cake cookies. I’m leaning towards cookies but we shall see!!
Also later on in the week, my friend Amy and I will be making the homemade Oreos. Maybe I’ll post just a couple pics but you’ve already got the recipe 🙂

Fajita Night!

So tonight is fajita night. My fam loves steak fajitas! I lovesteak…I mean steak fajitas.

Marinade:
1/4 cup soy sauce
1/4 cup vegetable oil
1 tablespoon cumin
Salt and pepper to taste
1 teaspoon lemon juice
2 teaspoons lime juice
3-5 cloves of garlic (depending on taste preferences)

I always let in marinade overnight in the fridge. Then take it out about a half hour before we grill it.

Homemade Guacamole
-1 avocado
-2 cloves of garlic
-1/2 of small Roma tomato
-1 teaspoon lime juice
-1/4 of a medium onion
-1/2 teaspoon salt

Give everything a rough chop and pulse in a food processor.
This was also mom approved!

Once the meat is medium, slice against the grain thinly.

Serve with shredded cheese, shredded lettuce, tomatoes, guacamole, sour cream, refried beans and warm tortillas.

Yummm!

I originally just took a picture of mine, but I think my mom is getting into this now too. She yelled at me and told me I “shouldn’t take a picture of what you like! You should take a picture of one with everything on it!” Like that’s really a big deal. But, to satisfy her, the pic is of hers, loaded!

Banana Muffins

Ingredients:
-1 cup mashed bananas
-1 egg
-1/3 cup milk
-1/2 cup vegetable oil
-2 cups all-purpose flour
-1/3 cup sugar
-1/3 cup brown sugar
-3 teaspoons baking powder
-1 teaspoon salt

First, beat the egg and milk together. Then mash your bananas and toss them in. Once that is combined, add the sugars, the salt and the baking powder. Then slowly add the flour until the batter is well combined.

Line or grease your muffin tin, and fill them about 2/3 of the way. I usually do it a little bit more, because I love big muffins. Bake them for 20 minutes at 400F.

Tomorrow I’m going to be making lasagna (and maybe dessert. And sometime this weekend I’m going to be making pumpkin muffins. So you’ll get a few more posts 🙂

Baked Chicken Alfredo

My alfredo sauce is usually quite thick, so  I had to make sure that it was thin, so when it baked it wouldn’t get disgusting.

Ingredients
-3 cups of milk
-2 tablespoons of butter
-2 tablespoons of flour
-salt, pepper and nutmeg to taste
-1 lb. box of pasta (I used penne)
– 3 or 4 skinless, boneless chicken breasts grilled and chopped
– 1/2 bag of shredded mozzarella cheese

I would grill and chop the chicken, and cook the pasta beforehand. The sauce is quite simple, and fast to make.
Scald the milk. Melt the butter in a saucepan, then incorporate the flour. Slowly whisk in the scalded milk, and gently simmer. Season with the salt and pepper to taste. The nutmeg should just require one small pinch.

Place the pasta in a casserole dish, and mix in all the sauce and the chicken. Top with the mozzarella cheese.
Bake at 400F for approximately 15-20 minutes, until the cheese is browned.

Meatballs, gravy and mashed potatoes

This is a recipe of my mothers, with slight changes, because well, I can’t help myself!

Ingredients:
-1 lb of ground beef
-1 lb of ground pork
-1/4 cup of italian seasoned breadcrumbs
– 1 teaspoon of pepper
-2 tablespoons of milk
-1 1/2 teaspoons of galic salt
-2 eggs
-1 family size Heinz “Savory Beef” Gravy (why yes, I was that lazy, and not making my own gravy. But you know what, I love this gravy!!)
-4 or 5 medium-large potatoes, chopped
-1/2 stick of butter
-1/4 cup of heavy cream
-salt and pepper to taste

I pretty much just dump everything in and mix it thoroughly with my hands. Its easiest that way. Then make them to whatever size you desire. Mine are about the size of golf balls.

In a pan over medium to medium high heat, brown the meatballs on all sides. I try not to cook them all the way, and let them finish in the gravy.

Once they’re all browned, I pour the gravy over them and let them gently simmer away.

Cut and boil the potatoes until they’re done (when you poke them with a fork and they’re tender!)
Then I put in the butter, cream, salt and pepper, and mash them. MMMMMMmmm.

« Previous entries