SARAH'S BEST HOMEMADE HOT CHOCOLATE
via: Cooks.com
1 tbsp. cocoa powder
2 tbsp. sugar
2 tbsp. water
1 c. milk
a bit of vanilla, if desired
Combine cocoa, sugar, and water in a small saucepan. Heat it on low heat, stirring occasionally to prevent the paste from sticking to the pan. After about 1 to 2 minutes, add milk and vanilla. Mix it all together until it reaches your preferred temperature.
Ellie tops this lovely hot chocolate with a pile of whipped cream, a few colorful sprinkles and a few chocolate shavings.
Saturday, December 24, 2011
Friday, December 23, 2011
Cheese Wafers (Julia Child's Art of French Cooking)
GALETTES AU FROMAGE (Cheese Wafers)
Source: Mastering the Art of French Cooking.
“These featherweight wafers are often made of Swiss cheese, but you can use other cheese or a mixture of cheeses if you wish, and thus employ leftovers. The dough contains just enough flour to hold the ‘galettes’ together while they bake, and ¾ cup of flour is usually right for Swiss cheese. You will probably need more if you are using soft cheeses, and should always bake one as a test.”
For about 30 wafers
½ pound (about 2 pressed-down cups) grated Swiss cheese or a mixture of cheeses
½ pound softened butter
¾ cup sifted all-purpose flour, more if needed
¼ teaspoon pepper
Pinch of cayenne pepper
Salt to taste
Lightly butterd baking sheets
1 egg beaten with ½ teaspoon water in a small bowl
½ cup grated Swiss cheese for topping
Preheat the oven to 425 degrees.
Knead all the ingredients together in a bowl or on a board. The mixture will be sticky. Roll a 1-tablespoon bit into a ball in the palms of your hands, then flatten it into a cake 1/4 inch thick. Bake 10 to 15 minutes in a hot oven to observe how it holds together; it should spread slightly, puff lightly, and brown. If it spreads out more than you wish, or is too fragile, knead in 1/4 cup more flour and make another test.
When you are satisfied, form the rest of the dough into cakes and place on baking sheets. Paint the tops with beaten egg and top each with a pinch of grated cheese. Bake for 8 to 10 minutes until the galettes have puffed, and browned slightly. Cool them on a rack.
Source: Mastering the Art of French Cooking.
“These featherweight wafers are often made of Swiss cheese, but you can use other cheese or a mixture of cheeses if you wish, and thus employ leftovers. The dough contains just enough flour to hold the ‘galettes’ together while they bake, and ¾ cup of flour is usually right for Swiss cheese. You will probably need more if you are using soft cheeses, and should always bake one as a test.”
For about 30 wafers
½ pound (about 2 pressed-down cups) grated Swiss cheese or a mixture of cheeses
½ pound softened butter
¾ cup sifted all-purpose flour, more if needed
¼ teaspoon pepper
Pinch of cayenne pepper
Salt to taste
Lightly butterd baking sheets
1 egg beaten with ½ teaspoon water in a small bowl
½ cup grated Swiss cheese for topping
Preheat the oven to 425 degrees.
Knead all the ingredients together in a bowl or on a board. The mixture will be sticky. Roll a 1-tablespoon bit into a ball in the palms of your hands, then flatten it into a cake 1/4 inch thick. Bake 10 to 15 minutes in a hot oven to observe how it holds together; it should spread slightly, puff lightly, and brown. If it spreads out more than you wish, or is too fragile, knead in 1/4 cup more flour and make another test.
When you are satisfied, form the rest of the dough into cakes and place on baking sheets. Paint the tops with beaten egg and top each with a pinch of grated cheese. Bake for 8 to 10 minutes until the galettes have puffed, and browned slightly. Cool them on a rack.
Chili
Chili
(I made this recipe up with stuff I had at home as I did not want to go out in the snow.)
2 pounds Ground Beef
1/2 Onion, chopped
3 Garlic cloves, minced
2 cans Busch's Beans
1 can Tomato Soup
1 cup Water
3 tea. Beef Bouillon
2-3 TBL. Basil, dried
1 tea. Cumin
1-2 tea. Chili Powder (depending on how spicy you like it)
1-1.5 tea. Smoked Paprika
1-2 cups Corn, frozen or canned
Brown the beef, pouring off excess fat. Saute the onion and garlic with the beef. Add in the remaining ingredients. Simmer for at 30 minutes. Serve with crackers.
(I made this recipe up with stuff I had at home as I did not want to go out in the snow.)
2 pounds Ground Beef
1/2 Onion, chopped
3 Garlic cloves, minced
2 cans Busch's Beans
1 can Tomato Soup
1 cup Water
3 tea. Beef Bouillon
2-3 TBL. Basil, dried
1 tea. Cumin
1-2 tea. Chili Powder (depending on how spicy you like it)
1-1.5 tea. Smoked Paprika
1-2 cups Corn, frozen or canned
Brown the beef, pouring off excess fat. Saute the onion and garlic with the beef. Add in the remaining ingredients. Simmer for at 30 minutes. Serve with crackers.
Monday, December 19, 2011
Chicken Enchilada Casserole
Chicken Enchilada Casserole For a 13" x9" pan
12 corn tortillas
2-3 pounds of chicken (cut into chunks)
2 pounds Cheddar, Colby or CoJack cheese, shredded
1 large can Stoke's Green Chili w/ Pork
1 small can Mild Enchilada Sauce (red, mild)
1 small can Medium Enchilada Sauce (can the size of soup cans)
1 can diced Green Chilies (small can)
1 small-medium Onion, chopped
1-2 Garlic Cloves, mashed
2 cups Sour Cream (or 1 small container)
1 small can Jalapenos, diced (optional)
Preheat the oven to 350 degrees. Grease a 9"x13" pan.
Saute the chicken with a little salt, the onion, green chilies and garlic. You can add a small bit of olive oil, if you like. Cook until the chicken is done and the onion is limp.
Mix the Stoke's green chili sauce with the enchilada sauces and heat.
To prepare the casserole by assembling the layers as such:
3 corn tortillas spread along the bottom
Chicken mix
scoop or so of sauce
bunch of cheese
repeat this two more times.
Top with 3 corn tortillas
Sauce
Cheese
Place the completed casserole on a cookie sheet or something else to protect from bubbly overflow.
Cool for 15 min. before serving. Offer the sour cream and the jalapenos on the side for those what want them.
Enjoy - it is a big hit at our parties.
Bake until bubbly.
Sunday, December 4, 2011
Honey Garlic Chicken - A Crock Pot / Slow Cooker Recipe
Here's what I am cooking up in the crock pot:
Honey Garlic Chicken
slightly adapted from More Make it Fast, Cook it Slow
Via: Taste and Tell Blog
serves 4
prep time: 5 minutes
cook time: 3 to 4 hours, on high
6 to 8 hours, on low
1 1/2 pounds boneless, skinless chicken thighs
3 garlic cloves, chopped or grated
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup honey
fresh basil, shredded, for garnish
Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soy sauce, ketchup and honey. Pour over the chicken and cover.
Cook on low for 6 to 8 hours or high for 3 to 4 hours. Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached. Serve over the chicken and garnish with fresh basil.
Serve over rice.
Honey Garlic Chicken
slightly adapted from More Make it Fast, Cook it Slow
Via: Taste and Tell Blog
serves 4
prep time: 5 minutes
cook time: 3 to 4 hours, on high
6 to 8 hours, on low
1 1/2 pounds boneless, skinless chicken thighs
3 garlic cloves, chopped or grated
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup honey
fresh basil, shredded, for garnish
Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soy sauce, ketchup and honey. Pour over the chicken and cover.
Cook on low for 6 to 8 hours or high for 3 to 4 hours. Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached. Serve over the chicken and garnish with fresh basil.
Serve over rice.
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