Friday, July 25, 2008

Lion House - Rice with Herbs II

Ok - I clicked a wrong buttona and didn't get recipe added to previous post. Here is a rice recipe that one of our friends love to have when they come over. It's a great side for Sunday dinner.

2 TB. butter or margarine
1 c. uncooked rice
4 green onions, cut into 1-inch pieces
1/2 tsp. tarragon
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. dried parsley flakes
1/2 tsp. pepper
2 c. chicken broth
salt to taste

Melt butter or margarine in a medium saucepan. Add rice and green onions; saute over medium-high heet for 2-3 minutes or until onion is tender. Add tarragon, thyme, basil, parsley flakes, and pepper; cook 1 minute more. Stir in broth and salt and bring to a boil. Reduce heat to low; cover and simmer until liquid is absorbed and rie is tender; about 15 minutes. Makes 6 servings.

Lion House - Potato Soup

Here is the recipe from the Lion House Light Cookbook. I usually make powdered milk for this and even Ryan can't tell it's in.

1 1/2 c. sliced gr. onions
1/4 c. water
5 c. cubed potatoes
3/4 c. chopped celery
1 1/3 c. cubed carrots
1 tsp. salt
2 c. water
1/4 c. butter or margarine
1/4 c. flour
1/4 tsp. pepper
1 tsp. salt
4 c. skim milk
2 cubes chicken bouillon

Saute green onions in 1/4 c. water in a large kettle unter tender. Add potatoes, celery, carrots, 1 tsp. salt, and 2 c. water. Cover and simmer for 20-25 minutes or until vegetables are tender.

Meanwhile, melt butter or margarine in medium saucepan. Add flour, pepper, and 1 tsp salt. cook until smooth and bubbly. Gradually add milk and bouillon. Cook and stir until mixture thickens. Stir into vegetables. Simmer, stirring occasionally, until heated through. Makes 8 servings.

Tuesday, July 22, 2008

Lemon Cheesecake Bars

I made this for the first time this week and it was a hit, plus it was super easy! I am making this for Sunday - during our reunion weekend.

1 pkg. lemon cake mix
1/3 cup butter
3 eggs
1 pkg. (8 oz.) cream cheese (I used the lighter one)
1 cup powdered sugar
2 tsp grated lemon peel
2 T. lemon juice

1. Heat oven to 350. Beat cake mix, butter and 1 of the eggs in large bowl with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9 pan.

2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup cream cheese mixture; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.

3. Bake about 25 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. Cut into bars when serving. Store covered in refrigerator.

Fun crockpot blog

Tisha shared this with me I checked it out -this lady loves her crockpot and it looks like she has some great recipes and ideas!

Sunday, July 20, 2008

Crème Brule French Toast

This recipe was given to me by Suszette Rockwood – Tami knows who she is. Suszette lived in Alaska the same time we did – I didn’t remember her from there. However, we were V.T. companions in the Liberty Ward. She brought breakfast to me after Vivian was born and it has been one of my favorites ever since.

In sauce pan melt:
1 cup brown sugar
½ cup butter (1 stick)
2 T. corn syrup

Pour melted mixture in 9 x 13 pan – top with 1” thick slices of regular French bread (wheat or white). I try to fit as many pieces in the pan, but I do always have left over bread.

In bowl whisk together:
1 ½ cups half and half (I use the fat-free kind)
5 eggs
1 T. vanilla

Pour egg mixture on top of the bread in the pan. Now let French Toast chill in the refrigerator for 8 hours or overnight. Bake at 350 for 20-35 minutes until slightly golden brown. (I have made it before without letting it chill in the fridge – and it has still turned out good).

I love these muffins!

The Best Blueberry Muffins – by Jennifer Ashby

½ cup butter @ room temp.
1 cup sugar
2 large eggs
1 tsp. vanilla
2 tsp. baking powder
¼ tsp. salt
2 ½ cups blueberries (mash ½ cup with fork)
2 cup flour
½ cup milk
1 T. sugar mixed with ¼ tsp. nutmeg

Heat oven to 375. Grease 12 muffin cups or use foil baking cups. Beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt. Mix mashed berries into batter. Fold in half of the flour with spatula, then half of the milk. Add remaining flour and milk. Fold in remaining blueberries. Scoop batter into muffing cups. Sprinkle with nutmeg sugar mixtures. Bake 25-30 minutes or until golden brown.
(I love these muffins even though they are NOT healthy. However, a word of caution, last time I used some canned white flour. The flour smelled old – but wasn’t beyond the shelf life so I used it anyway. It totally ruined the taste of the muffins – I was upset about it. I am now not a fan of canned flour – I think the 5 gallon bucket is the way for me to go.)

Monday, July 14, 2008

Fruit Pizza

This is seriously the best fruit pizza ever! I made a double batch for our family reunion this past week and it was a big hit. My friend gave me the recipe. One batch fits nicely in a large cookie sheet. Oh, and using almond extract is SOOOO good! Much better than the vanilla in my opinion.

Crust (oatmeal cookie dough)
1 cup butter
1 cup firmly packed brown sugar
½ c granulated sugar
2 eggs
1 tsp vanilla
1½ c flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 cups oatmeal

Heat Oven to 350. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon, and salt; mix well. Stir in oatmeal. Spread dough onto pizza round about 1/4 of an inch thick and bake 15-20 minutes (depends on pan, thickness, etc....check middle to see if it is still doughy). Cool completely before topping with "sauce."

Fruit Pizza "Sauce"
one pint whipping cream
1 tsp vanilla (almond extract tastes great too!)
½ cup powdered sugar
3 or 4 oz pkg of cream cheese

Whip the cream until stiff (but not buttery) and add vanilla. Soften cream cheese and whip with powdered sugar, then fold into whipped cream. Top oatmeal crust and coat completely (you will most likely have some left over).

Now top your pizza with your choice of fruit toppings! Enjoy!

(Keep refrigerated; it will get soggy after a couple of days)