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My Recipe Binder

For many years I have collected recipes from magazines.  Until they invented smart phones, I would rip the pages out the magazine, stash them where ever I had space to do so. Now all you have to do is snap a picture with your phone and save it.

Have you ever been in a doctors office looking through a magazine, patiently waiting for your name to be called. Your foot tapping the floor. You fidget in your chair. But then you see this recipe. A meal you have always wanted to make. Your foot stops tapping, you sit straight up in your chair. That is it. Ill make this for dinner this week. Yummy. “Turn to page 78 for recipe” Frantically you feed through to page 78 before your nurse calls you back. “flip, flip, flip. Lick fingers. Flip. Page 77. Flip. Page 80”. What where is it?

I took it yesterday while I waited to be seen. Yep it was me. I looked around the room. No one was watching. RIP. FOLD. Stuff in purse. Smile. Sadly I never made it. I got thrown onto that pile to collect dust.

So this week I was just tired of the “piles” sitting around. In an attempt to clean them out I just couldn’t throw out that recipe that could have been yours and made your family so happy. That would be just plain mean. So I made this book.

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I simply filed each recipe into a binder. Its not the prettiest book. I didn’t spend any money on it. I had everything at home stashed in another pile. But now my piles are all cleaned up and I have a wonderful book with all the collections!

My goal is to cook through this book. I am by no means a great cook. I can bake! I can whip up a sweet treat with out a recipe and it will taste great. But to put oil in a pan and “sear” meat. Or add heavy cream to corn. Really? Do you do that? I don’t. I grew up on meat grilled and potatoes fried. Easy enough right. I never learned how to actually cook like a pro.

Though the recipes I have saved aren’t pro cooking, they still have that tasteful flare. And I have only made two recipes from my book so far. (I will be posting them then) But as I was making them I felt like a real cook. I sauteed this. I marinated that. The results. Delicious food. That I made.

I hope you follow me in my great adventure in trying new foods and new ways of making those foods, with ingredients I didn’t know you could put together.

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Super Easy Applesauce

APPLES, APPLES, EVERYWHERE!

My parents have a single apple tree in their yard. Year after year the apples just never made it. They never got good enough to eat. Well this year the tree was full of red yummy apples.

One day my dad had this bright idea to pick these apples. Well let me tell you, I was the one picking the apples. He held the ladder.

But after all that, we managed to get four large crates full of juicy apples.

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Unfortunately I never measured the amount of apples or cinnamon that was used. We did everything in bulk and taste tested it. But I thought I would still post the result because it just taste so good.

We peeled all the apples by hand. dumbest move we have ever decided to do. Out hands were cramping, our feet hurt, our backs hurt. I really need to invest in an automatic apple machine.

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We cut the apples into medium size pieces and filled the stock pot. Adding about 1/2 cup water. Cook the apples at medium heat siring every so often.

Once the apples soften mash them with a potato masher. I prefer a thicker sauce with heavy chunks. If you use an automatic apple peeler machine, the pulp will me much thinner. Almost that of which you buy in a store.

DSC0700555Add the cinnamon. Use as much as your choose. Taste it. Its hard to mess it up. See how chunky it is? So Yummy! You can add sugar to sweeten it up. I didn’t add a whole lot. Less then a half a cup. But I have read recipes that add two cups. So its up to you.

Once you have the sauce to your liking. Let it cool then scoop into containers. I froze mine. Maybe next year I will can it. But I didn’t have the time.

We took our peelings to the donkeys. They really enjoyed the treat!

donkeys and apples

Ingredients

Apples
Sugar
Cinnamon
1/2 Water

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Apple Caramel Cupcakes

While my mother and I cut, peeled, and smashed apples all day for applesauce, I decided to make this treat for some snacking. I called them cupcakes. But really the texture of the cake is more like a muffin. A pretty muffin! I am in love with these sweet little pieces of goodness. They taste good without the icing if you want to make them for a breakfast treat. But that icing is superb. Hope you enjoy!

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Ingredients

1 Cup Vegetable Oil
2 Cups White Sugar
3 Eggs
3 Cups All Purpose Flour
1 Teaspoon Baking Soda
2 Teaspoon Vanilla Extract (Oops Of Course)
3 Cups Peeled and Chopped Apples
1 Tablespoon Cinnamon

Preheat oven to 350 degrees.

Combine oil, sugar and eggs.

Sift the flour and baking soda.

Then add vanilla and apples.

Mix well.

Simple as that.

Frosting

1/2 Cup Butter
1 Cup Brown Sugar, Packed
1/4 Cup Evaporated Milk
1/2 Teaspoon Vanilla

Boil all ingredients in a small sauce pan for approximately 2 minutes.

Once boiled, set the pan in a bowl of cold water.

Beat the icing until its a spreading consistency.

I mean whip that icing. I whipped till my arm hurt.

After your cupcakes have cooled. Spread the icing evenly over the tops.

The icing will thicken to a fudgy consistency.  Try to get it one the tops before that happens.

I was using my fingers by the time I got finished.

Garnish as you please.

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Cucumber Spinach Bites

Cucumber spinach bites 1While searching for inspiration for my Memorial Day potluck dish I came across an h-orderve from www.addictedtoveggies.com. She made a creamy spinach dip and put it in cucumbers. How clever. I wanted more of a healthier version with a huge punch of color.

If your food looks like candy, everyone will eat it!

I originally wanted to chop the veggies into tiny pieces and put them in the cucumber dry. I quickly changed my mind when I realized that it needs more flavor. So I decided to saute the veggies.

Just as I was about to put the dollop of sour cream on these babies they fell to the floor! If you saw my Facebook post then these are what you were looking at!

To be honest, I didn’t measure anything. I just bought the stuff and cut it up. I can’t even tell you how much I used from each item purchased either. You can do as I did or choose your own way to measure.

Ingredients:

4 Cucumber (I chose my cucumber by how even it was. You really don’t want fat ones because that would give you too much to pop in your mouth. Your going to want to eat these in one or two bites.)

1 Bag of Baby Spinach (I used about one huge handful chopped in slivers)

1 Carrot (Shredded on the smallest hole of the shredder)

1 Red Bell Pepper (I used about 1/3 of this. Chopped in slivers)

1 Tablespoon Fresh Dill

1 Packet of Bacon (I used the whole pack of bacon, but only crumbled about 2/3 of the pack into the mix. I put the rest in fridge for salads.)

1 Medium Onion (Chopped in small pieces. I ended up using the whole onion because I had to make a double batch because, remember, I dropped it on the floor)

Sour Cream Mix:

1 Cup Sour Cream

1 Tablespoon Lemon Juice

1 Teaspoon Onion Powder

1 Pinch Ground Celery Seed

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1 Tablespoon Fresh Dill (Chopped)

*I made the same sour cream mix that www.addictedtoveggies.com used. However you only need a dollop for each cucumber. I froze the rest of mine for future use. So you could reduce the mix dramatically.

*Mix everything together. Whisk vigorously.

Directions:

Start by cooking your bacon. Let that cool.

Add 2 tablespoons olive oil to frying pan.

Then chop up the veggies and put into frying pan. Toss.

I added a few drops of lemongrass and ginger oil. But that’s not necessary.

I also added a squirt of lemon juice. That also isn’t necessary.

Saute for about 3 minutes on med/low heat.

Set aside to cool.

Next chop your cucumbers into even slices. You want to keep it on the thick side to prevent a weak bottom. But not too thick it becomes too large a bite.

Then hollow out the centers with a small melon baller. I used a spoon because my melon baller was too big.

Stuff the cucumbers with the veggie mix.

Put the sour cream mix into a pastry bag (or ziplock) cute tiny hole in the corner and dollop the tops of the cucumber bite.

Garnish with fresh dill.

Serve

If you buy your veggies in bulk like I did, you will have plenty to play with if you drop them. 🙂

Cucumber spinach bites 2

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Blueberry Fool

When I say Martha Stewart what is the first thing that pops into your head? I bet a few bad things. But one thing I will always remember is my mother obsessed with recording her shows everyday! Attempting to do her crafts and make her food. I remember when I was little I collected the “Got Milk” ads from her magazines. I had nearly every one!

My sister had to make a pot luck meal for work and she chose Blueberry Fool. I thought it was going to be like a fluff. But my goodness the taste was so heavenly! I keep calling it Romantic Bliss. The recipe as follows came from Martha Stewart’s magazine! So worth making!

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Ingredients:

2 Cups Frozen or Fresh Blueberries

2 Tablespoons Fresh Lemon Juice

Scant 1/4 Teaspoon Ground Cinnamon

7 Tablespoons Sugar, Divided

1/4 Teaspoon Coarse Salt

2 Cups Heavy Cream

Directions:

Combine blueberries, lemon juice, cinnamon, 4 Tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat.

Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes.

Transfer mixture to a food processor and puree.

Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible.

Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.

Whisk or beat cream with remaining 3 Tablespoons sugar to soft peaks in a large, wide bowl.

Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream.

Do Not Over mix!

Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day.

Serve Cold.

 

 

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Stuffed Peppers

stuffed peppers

I had planned on making stuffed peppers for dinner for about a week now. But of course I ended up with a 48 hour bug! So I stand looking at these delishious peppers and I’m afraid to just dig in. But I still tasted and they are fabulous. Very basic. I want to try these with different seasonings.

Ingredients:
1 Pound Ground Beef
1/2 Cup White Rice
6 Green Bell Peppers
2 Cans Tomato Sauce
1 Can Diced Tomatoes (seasoned)
1 Medium Onion
1 Bag Baby Spinach
2 Tablespoons Olive Oil
Spritz of Lemon Juice
Salt and Pepper to taste

Directions:
Preheat oven to 350 degrees.

Place rice in sauce pan and bring to a boil. Then reduce heat and cook for 20 mins.

Meanwhile, cook the ground beef in a frying pan until browned. Set aside.

Add olive oil to a frying pan and saute the onion and spinach. Add spritz of lemon juice, fresh pepper and dash of salt.

When picking peppers I tried to find ones with four nubs at the bottom so they stood nicely. Top off the peppers and discard. Clean out the seeds and membranes and place in cooking dish.

stuffed peppers all 6

In a bowl, mix the beef, rice, and sauted onion and spinach mix.

Spoon the mixture into the peppers. Drizzle tomato sauce over the peppers. Pour remaining tomato sauce and diced tomatoes around the peppers. You can also add the tomato sauce without the diced tomatoes to the beef mixture and then stuff the peppers. However I didn’t want a lot of red sauce in mine.

Bake 1 hour until the peppers are soft.

About 10 mins till done, add Mozzarella cheese to each pepper.

Enjoy!
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Chicken Fruit Salsa Flatbread Pizza

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Last week I had gotten sick. High temps, achy, sore throat, so tired. I just had to make an appointment. It felt like the end of the world! I had Strep throat! I could barely eat anything. Except of course soft foods like bananas, yogurt, ice cream. It made me kind of crave the healthy side of things. So for dinner tonight, because I can finally swallow, is….I don’t know what to call it. I just threw it together. But it was so good. Even MacKenzie ate it!

I used Stonefire NAAN Flatbread for the dough. NAAN bread is my absolute favorite special bread. This recipe calls for 3 slices of the NAAN bread. This will make 3 individual meals.

To make this no name you will need:

Ingredients

2 Boneless Skinless Chicken Breasts, Cleaned and Cut into 1″ Cubes

Strawberry Mango Salsa

1/3 Stick Light Cream Cheese

2 Tablespoons Honey

1 Generous Handfull Spinach.

Pinch of Dill

2 Tablespoons Coconut Oil (you can use any)

Directions

Preheat oven to 400 degrees

To prepare the NAAN bread, lightly spritz the bread with water. Place bread on cookie sheet and put in oven for 2-3 minutes.

In the mean time cut the chicken into 1″ cubes. Don’t forget to alway rinse raw chicken in cold water before preparing it.

When you bring out your NAAN bread from the oven spray with olive oil to coat. (you can brush on also) Set aside.

Scoop 2 Tablespoons of coconut oil and put it in the pan. Once the solid oil is melted, add the chicken.

Once chicken is mostly cooked through. (No Pink) Throw in the pinch of dill. Stir.

Warm the 1/3 cup of light cream cheese just till softened then add the 2 Tablespoons of honey. Whip.

Pull chicken from stove when finished.

Butter the cream cheese mixture onto the bread.

Add the generous handfull of spinach. I just layered in on the cream cheese. I split up my hand full for 3 and cut it into smaller pieces also.

Add the salsa.

Add the chicken.

Put the trays back into the oven still at 400 degrees for 15 minutes.

Ready to eat!

Absolutely Delish.

I still don’t have a good name. If anyone can come up with one I like I’ll use it.

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Strawberry Mango Salsa

2 Mangos Peeled, Pitted, and Diced

2 Cups Strawberries Hulled and Cut

1 Medium Shallot Skinned and Diced

1 Tablespoon Sugar

2 Tablespoons Lime Juice

3 Tablespoons Honey

Mix all the ingredients into a medium bowl. Let sit for a few minutes. Stir again.

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Strawberry Mango Salsa

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I have always wanted to try this recipe. Of course as much as I procrastinate on EVERYTHING, it was sent to the back burner. Well today while scrolling through pictures on Facebook, I kept smelling the mangos. They are just getting so pretty and ripe. Well dag-gon-it I am going to actually use these. And I will say now I have an excellent topping for my chicken for dinner. This salsa is rockin!

Ingredients

2 Mangos Peeled, Pitted, and Diced
2 Cups Strawberries Hulled and Cut
1 Medium Shallot Skinned and Diced
1 Tablespoon Sugar
2 Tablespoons Lime Juice
3 Tablespoons Honey

Mix all the ingredients into a medium bowl. Let sit for a few minutes. Stir again. Enjoy.

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Lace Cookies

I saw a recipe similar to this a few years ago while I was writing my Christmas cookie list. I thought there is no way that is correct…only 2 Tablespoons of flour? Doesn’t sound right! Then just as I was preparing for my cookie list for 2012, this recipe popped up again. But this time the ingredients seemed about right. I thought I was interested then and I’m interested now. Lets make them.

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Ingredients

1/2 Cup Sifted Flour
1/2 Cup Sugar
1/2 Teaspoon Cinnamon
1/4 Teaspoon Baking Powder
Pinch of Salt
1/2 Cup Old Fashioned Oats
1/3 Cup Unsalted Butter (Melted)
2 Tablespoons Heavy Cream
2 Tablespoons Light Corn Syrup
1 Teaspoon Vanilla (Oops It)
2 Oz. Dark Chocolate Melted

Directions

Preheat oven to 375 degrees.

Combine flour, sugar, cinnamon, baking powder, salt and oats in a medium bowl.

Mix butter, heavy cream, corn syrup, and vanilla in separate medium bowl.

Add the dry ingredients.

Drop 3/4 teaspoon onto a cookie sheet lined with parchment paper. Yes I did say 3/4 TEASPOON. I know it doesn’t sound right. But the batter will thin out and spread.

Bake 8-10 mins.

That’s it. It’s so easy, you will think you’re doing it wrong.

When finished, melt the 2 oz of chocolate in sauce pan. ( Or microwave if you prefer) Place the chocolate into a pastry bag. (or a ziplock) and just drizzle across the cookie to give it some decoration. You could also just dip a spoon into the chocolate and quickly flick you wrist back and forth to create a drizzle.

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Raspberry Cupcakes with Champagne Buttercream Frosting

DSC06035Today we all rang in the new year. And one of my top 10 resolutions is to post more on Pudgie Pies. I also hope to include this new year with a whole new look to my blog. Something that shows a little bit more of me to it. Our new home is nearly done and we hope to be moved in soon. Took a break during the holiday season. I am so proud of my cookie selection I have choose to bake this year. Everything looked just perfect.

I choose to close out 2012 by baking a batch of Raspberry Cupcakes. Not to ring out with but to celebrate new comings. Today…Dinner with the parents! I was very excited for everyone to taste these beautiful treats. I saw these cupcakes on “Pinterest” And they intrigued me because they have Champagne in them. I however aren’t much of a drinker but when I think of Champagne I think of fancy weddings. With fancy weddings comes elegance, something right out of “Gossip Girl”. (My newest entertainment lately. Catching up on the past seven years of drama, gossip, and the wants of high society.)

I found this recipe and tweaked it quite a bit. I’m a little scared how they might turn out! I changed everything drastically. The reviews for the recipe were thumbs up. The flavor good, but the consistency more of a dense muffin. So I tried to make the batter richer in flavor. Hope it worked. They are in the oven now and smell devine! Now here’s the thing. The recipe calls for Raspberry extract. I live in the boondocks. I searched all day in my area for raspberry extract. And wouldn’t you know…None! So Pudgie had to improvise.

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Ingredients

2 1/3 Cups All-Purpose Flour
1 Tablespoon Baking Powder
3/4 Teaspoon Fine Salt
1 1/4 Superfine Sugar
1/4 Cup Canola Oil
3 Eggs
1 Cup Whole Milk
1/2 Heavy Cream
2 1/2 Teaspoon Raspberry Juice
2 Tablespoons puree Fresh Raspberries
Champagne Buttercream Frosting, Recipe Follows

Directions

Preheat the oven to 350 degrees F. Line a regular size cupcake pan with 12 cupcake liners

Using a food processor, puree the raspberries. Separate the 2 Tablespoons from the puree, into a separate bowl. Then using cheesecloth or *like me a cheap cloth baby diaper, put the remaining raspberry into the cloth and squeeze out the juice into a bowl.

Sift together the flour, backing powder, salt, and sugar into a large bowl. Stir with a spatula, lightly, to mix ingredients together. Slowly add the oil to the mixture until fine crumbs are formed. Add the eggs, milk, raspberry juice and puree raspberries and mix on low-speed for about 3 minutes, using which ever mixing device you choose.

Fill the cupcake liners three-quarters full with the batter. Bake in oven for aprox 30 minutes. Cool cupcakes completely after baking.

Fill a pastry bag or *like me, a ziplock with an icing tip, with the Champagne Buttercream Frosting. Using which ever design you choose top the cupcakes with the icing, and serve.

Champagne Buttercream Frosting 

4 Sticks Unsalted Butter, (1 Pound) Room Temperature
5 Cups Powdered Sugar
4 Tablespoons Champagne (I used a lot more than that)
5 Teaspoons Raspberry Juice From Puree

In a large bowl, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are thoroughly mixed. Then add the raspberry juice for color and flavor.

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