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Posts Tagged ‘Cooking’

YUM!¬† Is all I have to say about these ūüôā

I worked at a restaurant in high school that served Garlic Parsley Potatoes, and they are one of my favorites and SUPER easy to make.

Here’s what you do:

Fill a medium size sauce pan 1/2-3/4 full of water.

Salt the water and turn the heat on medium high.

Cut up 10-15 medium size red potatoes (I cut mine in half and each half into quarters.)

Add the potatoes and let them boil until they are soft.¬† Don’t over cook them or they will start to¬† mash when you’re putting on the sauce.

When your potatoes are about halfway done, put 3/4 to 1 stick of butter in a small pan and melt the butter. (Please do not try this with margarine, it will not taste the same.)¬† You don’t want the butter to boil or burn, just melt.¬† Add garlic powder and parsley flakes to taste, stir up the sauce.¬† (For 10-15 potatoes, I use approx. 1 tablespoon of parsley flakes and 2-3 teaspoons of garlic powder.¬† You can use more or less depending on your taste.)

Drain the potatoes and put them in a serving bowl.

Pour the butter sauce over the potatoes and with a large spoon, gently reach to the bottom of the bowl and lift the potatoes on the bottom up so other will fall down into the bowl.¬† Keep doing this gently until the potato chunks are covered with the sauce. Don’t stir the potatoes or they will start to mash.

These are so yummy and look pretty too!¬† I’ve tried it with yellow potatoes, and it doesn’t taste as good.¬† Enjoy!

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Here’s a quick and easy recipie for homemade pancakes that your family will be sure to love.¬† No more buying pancake mix at the grocery store.

2 Cups Flour
2 Tablespoons Sugar
4 Teaspoons Baking Powder
1/4 Teaspoon Salt
2 Eggs
Milk

In a medium size bowl, mix all ingredients.¬† Add milk until it’s the desired consistency.¬† I like a thicker pancake batter so my pancakes are nice and fluffy.¬† Leftover batter can be stored in the fridge for future use, or you can make up all the batter and freeze the pancakes your family doesn’t eat.

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This week, I’m taking snacks for our Sunday School class and thought I’d make Blueberry Muffins.¬† Here’s the recipie I use.

2 1/2 cups of  blueberries (fresh or frozen)
1/2 cups butter
1 cup sugar
2 eggs
2 cups flour
2 t. baking powder
1/2 t. salt
1 tsp vanilla
1/2 cup milk
2 t. sugar & 1t of cinnamon mixed together to sprinkle on top.

Cream butter and sugar, add egge one a t a time and blend.  Add dry ingredients alternately with milk and vanilla.  Mash half of the blueberries.  Add mashed and whole blueberries to the batter and stir in by hand.  Grease your muffin tins well (inside and the top surface.)  Fill muffin tins 1/2 to 2/3 of the way.  Sprinkle cinnamon and sugar on top.  Bake at 375 for 30 minutes.  Let cool completely. 

*Note:¬† I’ve made¬† these and other muffins and sprinkled the cinnamon and sugar on top before baking them, they always taste so good!

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Homemade Pancake Syrup

Here’s a super easy way to make homemade syrup for your pancakes.

You will need:
1c. Water
2c. Sugar
Maple Flavoring

Pour 1c. water in a small pan and bring it to a boil.¬† Turn the heat down and slowly stir in 1c. of sugar and stir until it’s dissolved and the mixture is clear again.¬† Turn off the heat and¬†slowly stir in the second cup of sugar until it’s dissolved.¬† Add maple flavoring to taste.

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In case you haven’t noticed, when I cook, I do a lot of things according to my preference in taste, so some of my recipes don’t have exact measurements, as is the case with this one, but bear with me, Baked Potato Soup is FANTASTIC, especially this time of year, so here goes…..

You Will Need:

5lb bag of White Potatoes
1 Gallon of Milk
Flour
1 LB of Bacon
2 Large containers of sour cream
Onion Greens or Chives (whichever you prefer)
1 Medium Size White Onion
1 Bag of Shredded Chedder Cheese
Black Ground Pepper

Wash (don’t peel)¬†and cut potatoes long wise¬†in half and then each half in half long wise and then across the halves to make 6-8 chunks out of each half (so 12-16¬† chunks per potato.)

On medium heat, fill your soup pot 1/2 way with milk, and slowly stir in 1/2 cup of flour at a time until the base has some substance (usually 1 1/2 -2 cups of flour depending on the size of the pot, I usually use one that will hold 3/4 of a gallon of milk.)¬† Add sour cream to your mixture to taste, I¬† use about 3/4 of a 16oz container of sour cream.¬† Add black ground pepper to taste, it’s hard to say how much I use, I just add it until it looks like there’s enough black flecks in the mixture.

Chop up your white onion finely, and add to mixture according to your preferance, I use 1/2-3/4 of a medium size white onion.¬† Add your potatoes bring to a boil over medium heat.¬† DO NOT turn the heat on high to get it to boil faster, the milk and flour will BURN.¬† It’s important to stir the pot¬†frequently while it’s coming to a boil.¬† Let it boil until the potatoes are soft (you can test them by catching a potato on a large spoon and poking a fork in it to see if they’re ready.¬† If 3-5 chunks are ready, chances are it’s done.)

In between stiring the mixture, fry up your LB of bacon, and set it on a plate to cool.¬† Once it’s cooled, crumble it in a serving bowl.¬† Chop up your chives or onion greens and put them in¬†a serving bowl, put your grated cheese in a serving bowl, and set your sour cream out.

Serve up the soup in bowls and then everyone tops their soup with the toppings they like, bacon, cheese, sour cream, onion greens or chives……it tastes just like a stuffed baked potato.

*VERY IMPORTANT*¬† When making the base for the soup, the flour must be added and stirred in slowly…..if you add it all at one time or don’t stir it in well, you will have huge flour lumps that will turn into “dumplings” in your soup and they will stick on the bottom of the pot and burn.¬† Also, it’s very important to stir the soup frequently while it’s coming to a boil and boiling, milk burns FAST.

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Here is a recipe for a DELICIOUS harvest dish that a friend of mine calls “Winter Vegetables”

You will need:

Parsnips
Turnips
Sweet Potatoes
Yams
A Yellow Onion

(You can add as many or as few of each above item as you prefer)

Slice them thinly and layer them in a baking dish.

Drizzle them with Canola oil, garlic salt and ground sage (As much or as little as your taste prefers.)

Cover with foil and bake for 1 hour at 350 until they are soft.

This dish is PERFECT for potlucks, Thanksgiving, Christmas or any special occasion.

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Taco Soup Recipe

“What’s taco soup?”¬†“What does it taste like?”,¬†¬†you ask.¬† That’s exactly what I said when I saw Taco Soup on the menu at a Christmas bazaar a few years back.¬† “Here, let me give you a taste.” The kind lady said, and since then, Taco Soup has been a family favorite!¬† It tastes JUST LIKE tacos, but it’s soup, and it’s DELICIOUS!¬† It’s a great alternative to chili.

You will need:

1 LB Ground beef
1 bag of frozen corn
1 packet of your favorite taco seasoning
2 cans of black beans
3/4 cup onion, finely chopped
1 can tomatoes

You can also add a can of green chili peppers if you like it spicy, some people add olives too.

Brown your hamburger meat and drain it.¬† In a large pot, add hamburger, taco seasoning, corn, onions, tomatoes, beans(drained) and extras like olives or green chili’s (if you want) add 8-10 cups of water (depending on how strong you like the taco seasoning taste to be. If you add too much water, you can always add part of another packet of taco seasoning.)¬†Bring¬†it to a boil and then let it simmer until the onions, corn and beans are soft.

When you serve it, it’s great with tortilla chips or corn¬†chips, sour cream and shredded cheddar.

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