I invited those of you who I did not have on our author list. Rachel brought a popcorn recipe that was so addicting...I would love the recipe on our family blog. Leah loves to cook and uses lots of veggies and healthy recipes. Caroline knows lots about essential oils and I would love to see our blog grow into great information for our families.
Please feel free to add pictures, recipes, quotes you love...Anything that will be enjoyed by our family. I have to admit I do love pictures of recipes you've made so please include!
Tuesday, August 21, 2012
Tuesday, January 10, 2012
It's Hard to believe...
It's hard to believe that we have had two more Christmas Cooking parties since my last post! Guess I need to do some catch up. Stay tuned!
Saturday, December 12, 2009
2009 Girls Christmas Cooking Party
Last Sat. Ali hosted our yearly cooking party in her beautiful home. Ali, Cohen, Becca, Sarah, Karen and I were there and had a great time cooking, eating, visiting and bringing in the Christmas Spirit! We brought some healthy food to try to out "weight" all the yummy goodies we had to taste. Thank You Ali...We had a great time. So here are a few of the recipes we made...Please add your recipes if I don't have copies of them to add to our blog...and that would be Becca and Ali as well as some of the recipes from last year we haven't added to Our Family Cooks.
BUTTERMILK PRALINES
From Karen
2 cups sugar
pinch of salt
1 tsp soda
2 Tbsp. butter
1 cup buttermilk
2 1/2 cups pecan halves
Combine sugar, soda, buttermilk and salt in large pot. This expands a lot so use a large pot. Bring to a boil on medium high heat, stirring constantly. Cook on medium high heat, stirring constantly, for 5 minutes. Add butter and pecan halves. Cook, stirring constantly, until softball stage (224-230 degrees). Remove from heat and let cool for 3 -5 minutes. Beat with wooden spoon until thick and creamy. This will turn into a sugary mixture. When sugary and dry, drop quickly onto parchment paper. Separate the pecans if stuck together. DO NOT DOUBLE RECIPE. If more pralines are desired, make multiple batches. I found this out the hard way. So, I'm passing it on to you so you don't make the same mistake I did.
BLACK AND WHITE BROWNIES
From Karen
1(19-21 oz.) pkg. fudge brownie mix
3 Tbsp. hot water
1(10-12 oz.) pkg. white baking pieces
2 cups sifted powdered sugar
1 cup semisweet chocolate pieces
1/4 cup unsweetened cocoa powder
1/2 cup pecans or almond pieces
1 tsp. vanilla
1/4 cup butter, melted
3/4 pecan or almond pieces
1. Preheat oven to 350 degrees. Grease the bottom of a 9x13x2 inch baking pan, set aside. Prepare the brownie mix according to package directions. Stir in half of the white baking pieces, all of the semisweet chocolate pieces and the 1/2 cup of pecans or almonds. Spread the batter in the prepared baking pan.
2. Bake about 30 minutes or until the center is set. Sprinkle with the remaining white baking pieces; bake for 1 minute more. Cool in pan on a wire rack.
3. For frosting: In a small bowl combine melted butter and hot water; stir in powdered, cocoa powder, and vanilla. Beat by hand until smooth. Spoon over top of brownies. Sprinkle with 3/4 cup pecans. Cool about 1 1/2 hours or until frosting is set. Cut into bars. Makes about 36 brownies.
CHOCOLATE DIPPED PEANUT BUTTER PRETZEL BITES
From Susan via Zupas Blog (Stephanie)
1 cup peanut butter
2 Tbsp. softened butter or margarine
1/2 cup powdered sugar (may need more)
3/4 brown sugar (may need more)
Pretzels (waffle shaped ones)
1 bag good quality chocolate (I used Guittard milk chocolate chips)
Combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. The filling should roll easily into balls without sticking to your hands. If it is still sticky add more powdered sugar and brown sugar until you reach a consistency that is easy to roll. use a teaspoon measure to scoop the filling. Roll each portion into a small ball (about 1/2") and set on a cookie sheet, then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.
Pour the chocolate chips into a microwave safe bowl and heat at 30 second intervals, stirring occasionally until the completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.
The next two recipes are from Bakerella, found and drooled over for at least 6 months until our party...
MINT OREO TRUFFLES
1 pkg. Double Stuff Oreos - Cool Mint Flavor - 1lb, 1 oz. pkg. (I couldn't find double stuff so I used regular and "double stuffed them myself)
Use 22 cookies with double stuff centers
Use at least ten cookies with centers discarded
1 pkg. cream cheese, room temperature
Chocolate bark or candy coating
1. Finely crush the cookies in a food processor or a ziplock bag with a rolling pin.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely. You may need to add some chocolate cookie crumbs if mixture is too sticky.
3. Roll the mixture into 1" balls and place on parchment paper covered cookie sheet.
4. Place covered in freezer or refrigerate for a few minutes to help retain shape when dipping in melted chocolate.
Melt chocolate as directed on package and then dip balls into chocolate, tap off extra and set aside on parchment paper covered cookie sheet to dry.
5. Refrigerate and enjoy.
For Green and White Truffles:
white chocolate bark/candy coating for dipping
green candy melts for dipping
1. Make your green and/or white shamrocks first. You can use a ziplock bag with a small round tip attached to make the shamrocks. use a toothpick to direct chocolate into desired shamrock shape or find some shamrock sprinkles. Let dry.
2. Dip truffles in white or green coating.
3. If necessary, dip twice for a smooth finish, especially the white ones.
4. While still wet, press the shamrocks onto the top of your truffles.
5. For another effect, you can drizzle with contrasting color.
My mouth is watering...I need to find some of my leftovers!
RED VELVET CAKEBALLS
1 box red velvet cake mix (cook as directed on box for a 9 x 13 cake)
1 can cream cheese frosting (16 oz.)
1 pkg. chocolate bark (regular or white chocolate)
parchment paper
1. After cake is cooked and cooled completely, crumble into a large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it is messy!)
3. Roll mixture into a quarter size balls and lay on parchment covered cookie sheet. (Should make 45 - 50. You can get even more if you use a mini ice cream scooper).
4. Chill for several hours or put them in the freezer for about a half hour.
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on parchment paper on cookie sheet until firm. (Use a spoon to dip and roll in chocolate and tap off extra).
Use a few pieces of chocolate bark at a time because it starts to cool and thicken. It is easier to work with when it is hot.
Here are some more "Cake Pop" Ideas from www. bakerella.com
BUTTERMILK PRALINES
From Karen
2 cups sugar
pinch of salt
1 tsp soda
2 Tbsp. butter
1 cup buttermilk
2 1/2 cups pecan halves
Combine sugar, soda, buttermilk and salt in large pot. This expands a lot so use a large pot. Bring to a boil on medium high heat, stirring constantly. Cook on medium high heat, stirring constantly, for 5 minutes. Add butter and pecan halves. Cook, stirring constantly, until softball stage (224-230 degrees). Remove from heat and let cool for 3 -5 minutes. Beat with wooden spoon until thick and creamy. This will turn into a sugary mixture. When sugary and dry, drop quickly onto parchment paper. Separate the pecans if stuck together. DO NOT DOUBLE RECIPE. If more pralines are desired, make multiple batches. I found this out the hard way. So, I'm passing it on to you so you don't make the same mistake I did.
BLACK AND WHITE BROWNIES
From Karen
1(19-21 oz.) pkg. fudge brownie mix
3 Tbsp. hot water
1(10-12 oz.) pkg. white baking pieces
2 cups sifted powdered sugar
1 cup semisweet chocolate pieces
1/4 cup unsweetened cocoa powder
1/2 cup pecans or almond pieces
1 tsp. vanilla
1/4 cup butter, melted
3/4 pecan or almond pieces
1. Preheat oven to 350 degrees. Grease the bottom of a 9x13x2 inch baking pan, set aside. Prepare the brownie mix according to package directions. Stir in half of the white baking pieces, all of the semisweet chocolate pieces and the 1/2 cup of pecans or almonds. Spread the batter in the prepared baking pan.
2. Bake about 30 minutes or until the center is set. Sprinkle with the remaining white baking pieces; bake for 1 minute more. Cool in pan on a wire rack.
3. For frosting: In a small bowl combine melted butter and hot water; stir in powdered, cocoa powder, and vanilla. Beat by hand until smooth. Spoon over top of brownies. Sprinkle with 3/4 cup pecans. Cool about 1 1/2 hours or until frosting is set. Cut into bars. Makes about 36 brownies.
CHOCOLATE DIPPED PEANUT BUTTER PRETZEL BITES
From Susan via Zupas Blog (Stephanie)
1 cup peanut butter
2 Tbsp. softened butter or margarine
1/2 cup powdered sugar (may need more)
3/4 brown sugar (may need more)
Pretzels (waffle shaped ones)
1 bag good quality chocolate (I used Guittard milk chocolate chips)
Combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. The filling should roll easily into balls without sticking to your hands. If it is still sticky add more powdered sugar and brown sugar until you reach a consistency that is easy to roll. use a teaspoon measure to scoop the filling. Roll each portion into a small ball (about 1/2") and set on a cookie sheet, then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.
Pour the chocolate chips into a microwave safe bowl and heat at 30 second intervals, stirring occasionally until the completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.
The next two recipes are from Bakerella, found and drooled over for at least 6 months until our party...
MINT OREO TRUFFLES
1 pkg. Double Stuff Oreos - Cool Mint Flavor - 1lb, 1 oz. pkg. (I couldn't find double stuff so I used regular and "double stuffed them myself)
Use 22 cookies with double stuff centers
Use at least ten cookies with centers discarded
1 pkg. cream cheese, room temperature
Chocolate bark or candy coating
1. Finely crush the cookies in a food processor or a ziplock bag with a rolling pin.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely. You may need to add some chocolate cookie crumbs if mixture is too sticky.
3. Roll the mixture into 1" balls and place on parchment paper covered cookie sheet.
4. Place covered in freezer or refrigerate for a few minutes to help retain shape when dipping in melted chocolate.
Melt chocolate as directed on package and then dip balls into chocolate, tap off extra and set aside on parchment paper covered cookie sheet to dry.
5. Refrigerate and enjoy.
For Green and White Truffles:
white chocolate bark/candy coating for dipping
green candy melts for dipping
1. Make your green and/or white shamrocks first. You can use a ziplock bag with a small round tip attached to make the shamrocks. use a toothpick to direct chocolate into desired shamrock shape or find some shamrock sprinkles. Let dry.
2. Dip truffles in white or green coating.
3. If necessary, dip twice for a smooth finish, especially the white ones.
4. While still wet, press the shamrocks onto the top of your truffles.
5. For another effect, you can drizzle with contrasting color.
My mouth is watering...I need to find some of my leftovers!
RED VELVET CAKEBALLS
1 box red velvet cake mix (cook as directed on box for a 9 x 13 cake)
1 can cream cheese frosting (16 oz.)
1 pkg. chocolate bark (regular or white chocolate)
parchment paper
1. After cake is cooked and cooled completely, crumble into a large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it is messy!)
3. Roll mixture into a quarter size balls and lay on parchment covered cookie sheet. (Should make 45 - 50. You can get even more if you use a mini ice cream scooper).
4. Chill for several hours or put them in the freezer for about a half hour.
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on parchment paper on cookie sheet until firm. (Use a spoon to dip and roll in chocolate and tap off extra).
Use a few pieces of chocolate bark at a time because it starts to cool and thicken. It is easier to work with when it is hot.
Here are some more "Cake Pop" Ideas from www. bakerella.com
Tuesday, August 11, 2009
Sunday, August 9, 2009
When I go to Mimi's I always ask for a bread basket because I love the carrot bread! I found the recipe so I added it along with our best.
Mimi's Cafe® Carrot Raisin Bread
1 1/2 C. all-purpose flour
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. saltb
1 C. vegetable oil
1 C. plus 2 Tbs. granulated sugar
3 eggs
1/4 C. molasses
1/2 tsp. vanilla extract
1 C. shredded carrot
1 C. raisins
3/4 C. chopped walnuts
Directions
Preheat oven to 350 degrees. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand. Pour flour mixture into the other ingredients and stir until combined. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done. Makes 2 loaves.
Mimi's Cafe® Carrot Raisin Bread
1 1/2 C. all-purpose flour
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. saltb
1 C. vegetable oil
1 C. plus 2 Tbs. granulated sugar
3 eggs
1/4 C. molasses
1/2 tsp. vanilla extract
1 C. shredded carrot
1 C. raisins
3/4 C. chopped walnuts
Directions
Preheat oven to 350 degrees. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand. Pour flour mixture into the other ingredients and stir until combined. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done. Makes 2 loaves.
Mom's Lime Jello Salad
1 sm. pkg. Lime jello
1 sm. Pkg. Lemon jello
1 packet of Knox Gelatin mixed with ¼ c. cold water
1 can of evaporated milk – cold
2 cups pineapple juice
1 small container of cottage cheese
2 c. crushed pineapple
1 cup mayonnaise
1 cup chopped pecans
Heat pineapple juice. Add jello and gelatin mix. Let the
Jello start to set. Add cottage cheese, pineapple, mayonnaise
And pecans. Whip can of evaporated milk and fold into salad
Mixture. Let set for 1-2 hours. Cut into squares and serve.
1 sm. pkg. Lime jello
1 sm. Pkg. Lemon jello
1 packet of Knox Gelatin mixed with ¼ c. cold water
1 can of evaporated milk – cold
2 cups pineapple juice
1 small container of cottage cheese
2 c. crushed pineapple
1 cup mayonnaise
1 cup chopped pecans
Heat pineapple juice. Add jello and gelatin mix. Let the
Jello start to set. Add cottage cheese, pineapple, mayonnaise
And pecans. Whip can of evaporated milk and fold into salad
Mixture. Let set for 1-2 hours. Cut into squares and serve.
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