This is a variation on standard chicken and rice. Add finely chopped brocolli (HOW DO YOU SPELL THAT WORD ANYWAY?) to the rice. Tell your kids its just green rice instead of white rice. Prepare as you would standard chicken and rice. Chris used to do this to get her kids eat their vegetables.
Sunday, July 5, 2009
1 box Lasagna Noodles
Mashed potatoes
Cheese
Bacon
1 Onion
If you have left over mashed potatoes, that will work fine. If you plan on making the mashed potatoes for this, make sure to throw a few cloves of garlic into the boiling potatoes and add sour cream, cream cheese and butter to the potatoes as you're mashing them.
Boil lasagna noodles. Spray casserole pan. Sautee the onion in a little bit of olive oil. Layer noodles, mashed potatoes, onion and cheese. Try to do this twice. Then cover it all in cheese, sprinkle bacon on top "as a garnish." Bake at 350 for probably 20 minutes or so, depending on if the potatoes were cold when you layered them. Probably add salt and pepper or tony's for taste.
It doesn't get much more Minnesotan that this, folks.
Mashed potatoes
Cheese
Bacon
1 Onion
If you have left over mashed potatoes, that will work fine. If you plan on making the mashed potatoes for this, make sure to throw a few cloves of garlic into the boiling potatoes and add sour cream, cream cheese and butter to the potatoes as you're mashing them.
Boil lasagna noodles. Spray casserole pan. Sautee the onion in a little bit of olive oil. Layer noodles, mashed potatoes, onion and cheese. Try to do this twice. Then cover it all in cheese, sprinkle bacon on top "as a garnish." Bake at 350 for probably 20 minutes or so, depending on if the potatoes were cold when you layered them. Probably add salt and pepper or tony's for taste.
It doesn't get much more Minnesotan that this, folks.
Saturday, July 4, 2009
We made these today for the Fourth of July celebration. Mom asked Jesse what we should call them, and he said "ice cream cone brownies with ice cream and sprinkles". I'm thinking we could come up with something a bit shorter.
They were a big hit. I wish I had taken a picture of a completed one. They are pretty, too.
ice cream cones (the ones with flat bottoms. What are they called???)
brownie mix (plus whatever you need to make brownie mix)
chocolate ice cream
sprinkles
Mix brownies according to directions. Set up cones on a cookie sheet. Fill each cone about 1/2 full with brownie mix. You don't want the brownie to come all the way to the top when baked. Bake until the house fills with yummy brownie aroma. Allow to cool.
Later, after bribing the kids to eat their vegetables with these, put a scoop of ice cream on the top. This is why you want the brownie to be slightly below the top of the cone. You want the ice cream to be able to be a little bit in the cone. Top with sprinkles. I believe that sprinkles should be required and, in no way, negotiable for this.
Yum! The ice cream seeps into the brownie just like it does in a brownie sundae, except it is in a nice, portable cone.
They were a big hit. I wish I had taken a picture of a completed one. They are pretty, too.
ice cream cones (the ones with flat bottoms. What are they called???)
brownie mix (plus whatever you need to make brownie mix)
chocolate ice cream
sprinkles
Mix brownies according to directions. Set up cones on a cookie sheet. Fill each cone about 1/2 full with brownie mix. You don't want the brownie to come all the way to the top when baked. Bake until the house fills with yummy brownie aroma. Allow to cool.
Later, after bribing the kids to eat their vegetables with these, put a scoop of ice cream on the top. This is why you want the brownie to be slightly below the top of the cone. You want the ice cream to be able to be a little bit in the cone. Top with sprinkles. I believe that sprinkles should be required and, in no way, negotiable for this.
Yum! The ice cream seeps into the brownie just like it does in a brownie sundae, except it is in a nice, portable cone.
Friday, July 3, 2009
Not an edible recipe, but, it is scribbled on a piece of paper, and I need to get it recorded somewhere else so I don't lose it.
1/2 cup liquid starch
3/4 cup glue (ie- elmer's white glue)
Mix the glue into the starch, first in a cup, then finish mixing it in on wax paper. Let sit for 20 mins.
This is fun for kids to play with, and surprisingly not messy. It will stain if you color it and let is sit on a fabric, though. It reminds me of sitting on Grandma Earl's swing and playing with magic sand with Amy. It's not magic sand, but it has that same fascination for children. It's solid with pressure (squeezing it) but turns liquid.
Really, it is an easy clean-up.
1/2 cup liquid starch
3/4 cup glue (ie- elmer's white glue)
Mix the glue into the starch, first in a cup, then finish mixing it in on wax paper. Let sit for 20 mins.
This is fun for kids to play with, and surprisingly not messy. It will stain if you color it and let is sit on a fabric, though. It reminds me of sitting on Grandma Earl's swing and playing with magic sand with Amy. It's not magic sand, but it has that same fascination for children. It's solid with pressure (squeezing it) but turns liquid.
Really, it is an easy clean-up.
You may think that tractors is Tom's greatest love (well, besides me). But, no, this one tops even that.
First of all- the bread recipe:
1 C scalded milk
1/4 c wesson oil
1 T yeast
1/2 cup warm water
1/2 cup sugar
1 1/2 t salt
1 egg
flour (you know, enough to make it right)
1 T gluten (it says optional, but this is what really makes the dough nice and chewy)
Combine water, sugar, and yeast. Let stand while you heat milk for 1 min in microwave or over stove. In a seperate bowl, stir egg, oil, and salt goether. Mix this wilth the milk after it has cooled. (Baby bottle temperature is how I think of it) Pour warm mixture into sugar and yeat. Add gluten and flour. If you can't handle this part, learn to make bread before attempting this recipe.
Roll out dough into rectangle. Soften 1 cube butter and spread over dough. Sprinkly 1/4 c cinnamon and 1/2 cup sugar (mixed together) over that. (You can add raisins, if you are fan of the dead fly look). Roll and cut (use a thread, in case you didn't know that trick). Bast at 400 degrees.
Now, the frosting. The best part:
1 cube butter
1 lb of powdered sugar
1/4 c milk
(yeah, seems normal so far, oh but wait...)
French vanilla coffee creamer. (Yeah, wipe that drool off your face)
Pour this over just as they come out of the oven to really make is soak in and saturate the dough with ooey-sticky goodness.
By adding orange zest and juice to filling and frosting, you can make orange rolls. I'm a fan of orange rolls, but I like this one better as cinnamon rolls.
If you don't want to do all this work, take a trip down to the Waseca Farmer's Market. The women in our branch who gave me this recipe bakes them and sells them there. You have to get there early, though. They sell out by 7 am.
First of all- the bread recipe:
1 C scalded milk
1/4 c wesson oil
1 T yeast
1/2 cup warm water
1/2 cup sugar
1 1/2 t salt
1 egg
flour (you know, enough to make it right)
1 T gluten (it says optional, but this is what really makes the dough nice and chewy)
Combine water, sugar, and yeast. Let stand while you heat milk for 1 min in microwave or over stove. In a seperate bowl, stir egg, oil, and salt goether. Mix this wilth the milk after it has cooled. (Baby bottle temperature is how I think of it) Pour warm mixture into sugar and yeat. Add gluten and flour. If you can't handle this part, learn to make bread before attempting this recipe.
Roll out dough into rectangle. Soften 1 cube butter and spread over dough. Sprinkly 1/4 c cinnamon and 1/2 cup sugar (mixed together) over that. (You can add raisins, if you are fan of the dead fly look). Roll and cut (use a thread, in case you didn't know that trick). Bast at 400 degrees.
Now, the frosting. The best part:
1 cube butter
1 lb of powdered sugar
1/4 c milk
(yeah, seems normal so far, oh but wait...)
French vanilla coffee creamer. (Yeah, wipe that drool off your face)
Pour this over just as they come out of the oven to really make is soak in and saturate the dough with ooey-sticky goodness.
By adding orange zest and juice to filling and frosting, you can make orange rolls. I'm a fan of orange rolls, but I like this one better as cinnamon rolls.
If you don't want to do all this work, take a trip down to the Waseca Farmer's Market. The women in our branch who gave me this recipe bakes them and sells them there. You have to get there early, though. They sell out by 7 am.
1 pre-made pie crust (or, you can make your own, but I find that the roll-outs work well in this kind of dish where the crust isn't the main event)
1 C fresh spinach
1 C cooked and diced/shredded chicken
1 C parmesan cheese
1 C Swiss cheese
1 C diced ham
1/4 c yellow onion
Bake pie crust at 350 for 10 mins. Remove and allow to cool. Mix spinach, chicken, cheese, ham and onion together and put in crust.
Whip together: 2 eggs, 3/4 cup mayonnaise, 1/4 cup milk.
Pour over ingredients in crust. (It will be very full). Bake at 375 for 50 mins.
1 C fresh spinach
1 C cooked and diced/shredded chicken
1 C parmesan cheese
1 C Swiss cheese
1 C diced ham
1/4 c yellow onion
Bake pie crust at 350 for 10 mins. Remove and allow to cool. Mix spinach, chicken, cheese, ham and onion together and put in crust.
Whip together: 2 eggs, 3/4 cup mayonnaise, 1/4 cup milk.
Pour over ingredients in crust. (It will be very full). Bake at 375 for 50 mins.
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