Tuesday, December 25, 2007

Chicken style seasoning

I was searching for a recipe to make something similar to McKay's chicken flavored seasoning. And found this. Not sure I'd say it's much like McKay's, but it's not bad.

1 1/2 c nutritional yeast
2 1/2 tsp sweet pepper flakes
3 tsp onion powder
2 1/2 tsp salt
2 1/2 tsp rubbed sage
2 1/2 tsp celery seed
2 1/2 tsp garlic
2 1/2 tsp thyme, ground
1 1/4 tsp marjoram
1 1/4 tsp tarragon
1 1/4 tsp paprika
1 1/4 tsp rosemary, ground
Blenderize fine (I was lazy and just mixed it all up, but yeah a blender or coffee grinder would probably be good). Use 1 T seasoning per 1 c liquid to make broth.

Whole Wheat Snickerdoodles


1/2 c butter/margarine
3/4 c brown sugar (I use sucanet)
1 lg egg
1/2 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1 1/2 c whole wheat flour
2 T white sugar mixed with 1 1/2 tsp cinnamon
Cream first 4 ingredients. Add dry ingredients (except cinnamon sugar). Stir to form thick dough. Roll balls in cinnamon sugar. Place on greased cookie sheet. Flatten slightly. Bake at 400 for 10 min.

These were more "gingerbready" than regular snickerdoodles, but still yummy.

Chocolate Snowflakes

These didn't look like snowflakes to me, but they're yummy anyway.

2 c sugar
1/2 c veg oil
4 1oz squares unsweetened chocolate, melted
4 eggs
2 tsp vanilla
2 c flour
2 tsp baking powder
1/2 tsp salt
3/4 c powdered sugar
Combine 1st 3 ingredients in lg mixing bowl; beat on med until blended. Add eggs & vanilla, mix well. Combine flour, baking powder & salt. Add about 1/4 of the dry at a time to the wet, mix well after each addition. Cover and chill at least 2 hrs. Shape into 1" balls, roll in powdered sugar. Place at least 2" apart on greased cookie sheets. Bake at 350 for 10-12 min. Cool on wire racks.

Make Ahead Monkey Bread

I wanted something special for Christmas breakfast that didn't require much, if any, time/effort on Christmas morning, so when frozen bread rolls were on sale last week, I decided on monkey bread. Here's the recipe I ended up using (from recipesource):

1/2 c sugar
1 T cinnamon
24 frozen bread rolls
1 stick butter, melted
1 T cinnamon
1/2 c sugar

At least 8 hrs before serving, or the night before, combine first 2 ingredients. Wet dough balls slightly & roll in cinnamon sugar. Place in greased bundt pan. Melt butter & add to additional cinnamon sugar. Pour over dough. Cover with a towel & let rise 8 hrs or overnight.

Bake at 350 for about 30 min. Invert onto a plate.

Hot Spiced Cider

I looked online yesterday afternoon for a cider recipe (why yes, I do tend to procrastinate). Found one, realized this morning that it called for allspice, which I don't have . . . Anyway, here's what I ended up doing:

1/2 gallon apple juice (or cider)
1 cinnamon stick, broken
20 whole cloves (give or take)
approx 1/2 tsp ground nutmeg (this wasn't in the original recipe)
(original recipe called for 8 whole allspice, which I didn't have)
1 lemon, sliced
1 orange sliced

Put cloves & nutmeg in a muslin bag, put everything in the crockpot, turn it on high for a little while to make sure it gets hot, then leave it on low until ready to serve.

It was yummy, and apparently everyone liked it, since it's essentially gone LOL.

Saturday, December 15, 2007

To Try: Spinach/Cream Cheese Enchiladas

Spinach/Cream Cheese Enchiladas

2 boxes frozen spinach, thawed and drained
1 med onion, diced
1 tsp salt
1/2 tsp cumin
1/2 tsp nutmeg
2 Tbsp butter
1 8 oz pkg cream cheese

I skillet, saute onion, salt, cumin, nutmeg, and butter. Add spinach and cream cheese. Cook over medium heat until cream cheese is melted. Set aside (I usually add some diced chicken or turkey to this mixture)


10 corn tortillas (use a couple more if adding chicken to the above mixture)
butter each side of tortilla, and microwave on high 30 seconds. Remove from microwave and spoon about 1/4 cup filling down middle of each tortilla. Roll and place in baking dish. When dish is full, cover with enchilada sauce and top with grated cheese (Jack or cheddar or a mexican blend is what we usually do) Bake at 350 for 30 minutes. Serve with rice and beans.

To try: Enchilada Sauce

Enchilada Sauce
(from Jester on PrairieHomemaker)

8 cups water
1 t. salt
3 T. chili powder (I use hot Mexican chili powder for part of it)
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. ground cumin
1/2 t. black pepper
1/4 c. masa

Brng water to a boil and whisk in remaining ingredients. Simmer a few minutes to thicken slightly.

This makes about 6 cups of enchilada sauce. It will keep just about forever in the refrigerator.

Sunday, December 2, 2007

Whole Wheat Pizza Crust - Bread Machine

I'd been wanting to start making ww pizza, using the bread machine, so when I couldn't make the supper I'd been planning to make because we're rationing milk (having to plan our milk a week at a time has it's disadvantages LOL), I decided this would be a good time to do it. I googled for a recipe and found this one, and dh has declared it a keeper LOL.

2 2/3 cups whole wheat flour
1/3 cup gluten flour
1 1/2 tsp. sugar
1 1/2 tsp. salt (it seemed salty to me, I'll cut this back some next time)
1 1/4 cup water
3 tbsp. olive oil
4 tsp. active dry yeast

Use the dough cycle (or stop the machine after the rising step, but I'd forget for sure, so good thing mine has a dough cycle LOL). Then turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes. (I just went ahead & sprinkled the cornmeal & turned it out straight onto the pizza stone).

Lightly oil a 15-inch pizza pan (I used a baking stone, so no need to oil) and sprinkle with cornmeal. With floured hands, gently stretch the dough to fit the pan. Continue stretching until the dough covers the entire surface of the pan. Then top the dough with your choice of pizza fillings. We did pasta sauce, on 3/4 or so (for the girls & me) and just brushed the dough w/ olive oil for dh's part. Then black olives & cheese on all of it.

Bake the pizza on the bottom rack of a preheated 400 degree oven for 20 to 25 minutes, until the crust is golden and the filling is melted and bubbly. Serve hot.