making it up as i go along
As you may (or may not) have noticed, I've been gone! Yep, Last Monday evening I embarked on a trip with my mom and my grandma to see my lil' sis in the big apple. We had an amazing time and I returned to Denver on Sunday completely exhausted. I totally meant to post a little trip notice before I left, but I got incredibly busy right at the end and I didn't have time. So … did ya miss me?
I've got the beginnings of a NYC travel journal. If I can get a bitta time, I'll finish it up.
from: someone on the Glitter Board
Ingredients
4 1/2 cups (19 oz) unbleached all-purpose flour
1 tsp salt
4 1/2 tsps (3/4 oz) baking powder
2 cups (16 oz) dark brown sugar
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 large eggs
3/4 cup (5 1/4 oz) vegetable oil
1 1/4 cup (10 oz) milk
3 large peaches, unpeeled, diced (or 3 cups small whole berries or other fruit, diced)
Granulated sugar or cinnamon sugar
Directions
Preheat oven to 400 degrees F. Combine the flour, salt, baking powder, brown sugar, allspice, nutmeg, and cinnamon in a large bowl. Whisk until brown sugar is evenly distributed and there are no lumps. In a separate bowl or large measuring cup, beat eggs, vegetable oil, and milk together, then stir into dry ingredients. Gently stir in the fruit. Grease 16 muffin cups and heap the batter into the cups; they'll be very full. Sprinkle the tops with granulated sugar. Bake for 25-30 minutes, or until a cake tester comes out clean. Remove from the oven, let cool for 5 minutes on a rack, then turn out of the pans to finish cooling.
Nutritional Info (1 muffin(
340 cal, 11 g fat, 5g protein, 27g sugar, 2 g dietary fiber
from: Meals.Com
Ingredients
2 1/2 pounds tart apples, peeled and thinly sliced.
1 (11 oz) package butterscotch chips
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter or margarine
1 cup chopped nuts
3/4 cup quick or old-fashioned oats
Directions
Heat oven to 375.
Arrange apples in a 13×9 inch baking pan. Combine morsels, sugar, flour and cinnamon in a small bowl; springkle over apples. Bake for 20 minutes; remove from oven.
Combine flour and sugar ina medium bowl. Cut in butter with pastry blender or two knives until crumbly. Stir in nuts and oats; sprinkkle over apple layer. Bake for additional 30 to 40 minutes or until apples are tender and topping is lightly browned. Cool slightly. Serve warm with icecream, if desired.
from: Cooking Light
Ingredients
1 (18.25-ounce) package light devil's food cake mix
2 tablespoons stick margarine or butter, softened
2 tablespoons water
2 large egg whites
1 large egg
3/4 cup semisweet chocolate chips
Cooking spray
Directions
Preheat oven to 350 Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes. Stir in chocolate chips. Drop by rounded tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 for 10 minutes. Remove from pans; cool on wire racks. Store in an airtight container.
Nutritional Info (1 cookie(
calories: 50 carbohydrates: 8.4 g cholesterol: 4 mg fat: 1.5 g sodium: 79 mg protein: 0.7 g calcium: 9 mg iron: 0.3 mg fiber: 0.2 g
from: Meals.Com
Ingredients
2 1/2 pounds tart apples, peeled and thinly sliced.
1 (11 oz) package butterscotch chips
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter or margarine
1 cup chopped nuts
3/4 cup quick or old-fashioned oats
Directions
Heat oven to 375.
Arrange apples in a 13×9 inch baking pan. Combine morsels, sugar, flour and cinnamon in a small bowl; springkle over apples. Bake for 20 minutes; remove from oven.
Combine flour and sugar ina medium bowl. Cut in butter with pastry blender or two knives until crumbly. Stir in nuts and oats; sprinkkle over apple layer. Bake for additional 30 to 40 minutes or until apples are tender and topping is lightly browned. Cool slightly. Serve warm with icecream, if desired.
from: Cooking with Jaz
Ingredients
1 dozen flour tortillas
1 large can whole green chiles
1 large can tomato sauce
1 lb. monterey jack cheese, cut in 1/4″ thick slices
1 pound ground beef
1 tsp. chili powder
1 tsp. crushed red pepper
Directions
Heat oven to 400. Brown ground beef and drain. Add tomato sauce and simmer for a few minutes. Add the pepper and chili powder. Simmer for a few more minutes.
Meanwhile, grease a 9×13″ pan. In each tortilla, roll up a slice of cheese and a chile. Line burritos up in the baking pan. Add the juice from the chiles to the sauce. Pour sauce over the burritos and bake for 25 minutes or until the cheese is melted.
from: 98
Ingredients
1 pound bacon
2 white onions, thinly sliced
1-2 freshly caught, pan-sied trout, cleaned
1/2 cup yellow corn meal
1/2 cup flour
1 tablespoon salt
1 teaspoon pepper
Directions
Fry, drain and nibble on bacon while doing next step! Saute onions in bacon grease, drain and salt, and nibble while preparing the fish. Coat fish well with mixture of corn meal, flour, salt and pepper. Fry fish inhot grease until done and very crisp. Garnish with onion and baking.
from: 96
Ingredients
1 tablsepoon butter
1 cup chopped onion
1 cup fresh corn kernels
1 garlic clove, minced
2/3 cup chopped tomatoes
1 1/2 teaspoons minced seeded jalepeno
1/2 pound shrimp, peeled, deveined and chopped
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
8 8-inch tortillas
1 cup part-skim mozzarella cheese
Directions
Heat butter in a medium non-stick skillet over medium heat. Add onion, corn, and garlic, and saute 30 seconds. Add tomato and jalepeno; saute 4 minutes. Stir in shrimp, lemon juice, cilantro and salt; saute 3 minutes. Remove corn mixture from skillet; keep warm.
Place one tortilla in a skillet over medium heat, and top with 1/4 cup mozzarella cheese. Spoon 1/2 cup corn mixture over cheese; top with a tortilla. Cook 3 minutes, pressing down with a spatula until the cheese melts. Turn carefully and cook until thoroughly heated (about 1 minute). Repeat with remaining ingredients. Serve with salsa or sour cream or guacamole.
from: Martha Stewart.Com
Ingredients
20 apples such as empire, golden delicious (about 6.5 lbs) peeled, cored, and quartered
1 cup apple cider
2 tablespoons calvados, a french apple brandy (regular brandy can be substituted)
1 large cinnamon stick
1 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 small pinch of ground cloves
1 cup sugar
2 tablespoons fresh lemon juice
Directions
Ccombine apples, cider, calvados, cinnamon, ginger, cardamom, nutmeg, mace, cloves, sugar, and lemon juice ina large heavy-bottomed saucepan. Place mixture over medium-high heat, and cook, stirring often e wooden spoon to prevent scorching, until apples are broken down and saucy, about 1 hour. Mash any large pieces of apple with a large wooden spoon to help thembreak down.
Reduce heat to medium. Using a rubber spatula, scrape out apple mixture from pan, and transfer to a small saucepan. Continue cooking, stirring occasionally, until apples are completely broken down and butter is very thick and dark, about 2 1/2 hours. Remove from the heat, and let stand to cooll. Store in an airtight container for up to 1 month in the fridge, or 6 in the freezer.
from: Cooking with Jaz
Ingredients
1 dozen flour tortillas
1 large can whole green chiles
1 large can tomato sauce
1 lb. monterey jack cheese, cut in 1/4″ thick slices
1 pound ground beef
1 tsp. chili powder
1 tsp. crushed red pepper
Directions
Heat oven to 400. Brown ground beef and drain. Add tomato sauce and simmer for a few minutes. Add the pepper and chili powder. Simmer for a few more minutes.
Meanwhile, grease a 9×13″ pan. In each tortilla, roll up a slice of cheese and a chile. Line burritos up in the baking pan. Add the juice from the chiles to the sauce. Pour sauce over the burritos and bake for 25 minutes or until the cheese is melted.
from: 98
Ingredients
1 pound bacon
2 white onions, thinly sliced
1-2 freshly caught, pan-sied trout, cleaned
1/2 cup yellow corn meal
1/2 cup flour
1 tablespoon salt
1 teaspoon pepper
Directions
Fry, drain and nibble on bacon while doing next step! Saute onions in bacon grease, drain and salt, and nibble while preparing the fish. Coat fish well with mixture of corn meal, flour, salt and pepper. Fry fish inhot grease until done and very crisp. Garnish with onion and baking.
from: 96
Ingredients
1 tablsepoon butter
1 cup chopped onion
1 cup fresh corn kernels
1 garlic clove, minced
2/3 cup chopped tomatoes
1 1/2 teaspoons minced seeded jalepeno
1/2 pound shrimp, peeled, deveined and chopped
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
8 8-inch tortillas
1 cup part-skim mozzarella cheese
Directions
Heat butter in a medium non-stick skillet over medium heat. Add onion, corn, and garlic, and saute 30 seconds. Add tomato and jalepeno; saute 4 minutes. Stir in shrimp, lemon juice, cilantro and salt; saute 3 minutes. Remove corn mixture from skillet; keep warm.
Place one tortilla in a skillet over medium heat, and top with 1/4 cup mozzarella cheese. Spoon 1/2 cup corn mixture over cheese; top with a tortilla. Cook 3 minutes, pressing down with a spatula until the cheese melts. Turn carefully and cook until thoroughly heated (about 1 minute). Repeat with remaining ingredients. Serve with salsa or sour cream or guacamole.
from: Cooking with Jaz
Ingredients
1 dozen flour tortillas
1 large can whole green chiles
1 large can tomato sauce
1 lb. monterey jack cheese, cut in 1/4″ thick slices
1 pound ground beef
1 tsp. chili powder
1 tsp. crushed red pepper
Directions
Heat oven to 400. Brown ground beef and drain. Add tomato sauce and simmer for a few minutes. Add the pepper and chili powder. Simmer for a few more minutes.
Meanwhile, grease a 9×13″ pan. In each tortilla, roll up a slice of cheese and a chile. Line burritos up in the baking pan. Add the juice from the chiles to the sauce. Pour sauce over the burritos and bake for 25 minutes or until the cheese is melted.
from: 98
Ingredients
1 pound bacon
2 white onions, thinly sliced
1-2 freshly caught, pan-sied trout, cleaned
1/2 cup yellow corn meal
1/2 cup flour
1 tablespoon salt
1 teaspoon pepper
Directions
Fry, drain and nibble on bacon while doing next step! Saute onions in bacon grease, drain and salt, and nibble while preparing the fish. Coat fish well with mixture of corn meal, flour, salt and pepper. Fry fish inhot grease until done and very crisp. Garnish with onion and baking.
from: Cooking with Jaz
Ingredients
1 dozen flour tortillas
1 large can whole green chiles
1 large can tomato sauce
1 lb. monterey jack cheese, cut in 1/4″ thick slices
1 pound ground beef
1 tsp. chili powder
1 tsp. crushed red pepper
Directions
Heat oven to 400. Brown ground beef and drain. Add tomato sauce and simmer for a few minutes. Add the pepper and chili powder. Simmer for a few more minutes.
Meanwhile, grease a 9×13″ pan. In each tortilla, roll up a slice of cheese and a chile. Line burritos up in the baking pan. Add the juice from the chiles to the sauce. Pour sauce over the burritos and bake for 25 minutes or until the cheese is melted.
from: Everyday Food, September 2003
Ingredients
1 tablespoon butter, plus more for baking dish
2 cups milk
1 ½ cups corn kernels
2/3 cup yellow cornmeal
coarse salt
pinch of cayenne pepper
1 cup finely grated sharp cheddar
4 large eggs, separated
Directions
Heat oven to 400. Butter a 2-quart casserole and set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium and simmer, stirring frequently until mixture is slightly thickend, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks utnil combined.
In a clean mixing bowl, beat egg whites with a pinch of salt until soft peaks form. Stir 1/3 of the whites into the cornmeal mixture until comined, then gently fold in the remaining whites with a rubber spatula.
Place dish in oven; reduce oven heat to 375. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cook 5 minutes before serving
from: Matt & Jess Nichols
Ingredients
a few sweet potatoes
oil to fry (1 cup?)
seasoning salt (garlic salt, onion salt, lawson’s)
Directions
Peel the potatoes and slice them into fry-like pieces (you know, kinda long and squarish).
Heat the oil (you don’t need tons … just an inch or so) to frying temperature (you know, when you flick a little water in it, it bounces and hisses). Then you dunk your potato slices in there and fry them for a couple of minutes.
Drain them on a paper towel on a plate and season them with the salt of your choice while they’re still hot.
Let cool slightly and much away!
