We had these about one hour out of the oven and they were so moist and yummy. Enjoy!
Ingredients
* 2 cups all-purpose flour (spooned and leveled)
* 1 tablespoon pumpkin-pie spice
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 1/4 cups sugar
* 1 large egg
* 2 teaspoons vanilla extract
* 1 cup canned pumpkin puree
* 1 package (12 ounces) semisweet chocolate chips (I used milk)
Directions
1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Wednesday, November 11, 2009
Monday, November 9, 2009
Mandi's Orange Rolls
Ingredients:
1 T. yeast
2 c. warm water
2 eggs
1/2 c. sour cream
5 1/4 c. flour
6 T. melted butter
1 t. salt
1/2 c. sugar
Filling:
4 T. melted butter
1 c. sugar
4 T. grated orange rind
Glaze:
1/2 c. butter
3/4 c. sugar
1/2 c. sour cream
2 T. orange juice
Dissolve yeast in the warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in the rest. Let rise till double. Knead dough 15 times then roll into 2 - 12' circles and put the filling on. Cut into about 12 wedges and roll up like crescent rolls. Put rolls into greased 9x13 pan and let rise till double. Bake 350 degrees for 20 min.
1 T. yeast
2 c. warm water
2 eggs
1/2 c. sour cream
5 1/4 c. flour
6 T. melted butter
1 t. salt
1/2 c. sugar
Filling:
4 T. melted butter
1 c. sugar
4 T. grated orange rind
Glaze:
1/2 c. butter
3/4 c. sugar
1/2 c. sour cream
2 T. orange juice
Dissolve yeast in the warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in the rest. Let rise till double. Knead dough 15 times then roll into 2 - 12' circles and put the filling on. Cut into about 12 wedges and roll up like crescent rolls. Put rolls into greased 9x13 pan and let rise till double. Bake 350 degrees for 20 min.
Monday, November 2, 2009
Dinner in a Pumpkin - Halloween Tradition
We have done this for 2 years now and love it!
1 small to medium pumpkin
3/4 C chopped onion
1 Tbl butter
1 1/2 lbs. ground beef
2 Tbl soy sauce
2 Tbl brown sugar
1 4 oz. can mushrooms, drained (optional)
1 10 3/4 oz. can cream of chicken soup
1 1/2 C cooked rice
Cut off the pumpkin top and clean out all seeds and pulp. Use a black marking pen to draw a face on the pumpkin (we didn't do this 'cuz we like to eat most of the pumpkin).
Saute onions in butter in a large skillet. Add meat and brown. Drain. Add soy sauce, brown sugar, mushrooms, and soup. Simmer, stirring occasionally, for 8 to 10 minutes. Add cooked rice and simmer an additional 5 minutes. Pour mixture into pumpkin. Replace pumpkin top. Place the filled pumpkin on a baking sheet and bake at 350 for 1 hour. The pumpkin itself should be tender when removed from the oven. Place on a serving platter. Serve the pumpkin as a vegetable along with the meat mixture.
1 small to medium pumpkin3/4 C chopped onion
1 Tbl butter
1 1/2 lbs. ground beef
2 Tbl soy sauce
2 Tbl brown sugar
1 4 oz. can mushrooms, drained (optional)
1 10 3/4 oz. can cream of chicken soup
1 1/2 C cooked rice
Cut off the pumpkin top and clean out all seeds and pulp. Use a black marking pen to draw a face on the pumpkin (we didn't do this 'cuz we like to eat most of the pumpkin).
Saute onions in butter in a large skillet. Add meat and brown. Drain. Add soy sauce, brown sugar, mushrooms, and soup. Simmer, stirring occasionally, for 8 to 10 minutes. Add cooked rice and simmer an additional 5 minutes. Pour mixture into pumpkin. Replace pumpkin top. Place the filled pumpkin on a baking sheet and bake at 350 for 1 hour. The pumpkin itself should be tender when removed from the oven. Place on a serving platter. Serve the pumpkin as a vegetable along with the meat mixture.
Saturday, October 31, 2009
Fabulous Pumpkin Roll
Ingredients
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 11X15 inch jelly roll pan.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 11X15 inch jelly roll pan.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Saturday, October 24, 2009
Stir-fried Rice With Pork
Ingredients:
1/2 c. green onion, sliced
1/2 c. celery, diagonally sliced
2 c. pork roast, diced
1 T. fresh garlic, finely minced
2 T. oil
3 c. cooked rice, cold
1 c. water chestnuts, canned, sliced
1/8 t. pepper
1/4 t. salt
1 egg, slightly beaten
pinch of hot pepper flakes or cayenne, to taste
2-3 T. soy sauce
Saute onions, celery and pork in oil until vegetables are tender crisp.
Add rice and water chestnuts. Combine pepper, salt, egg, and soy sauce.
Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated.
Variations:
-add cooked cocktail shrimp during last 5 min. of cooking
-stir in 1 small can or 1 cup fresh bean sprouts during last 10 min. of cooking
-add 1 1/2 c. snow peas or sugar snap peas; saute with green onions
-1/8 c. freshly minced ginger added and a tablespoon of lemon juice adds a fresh new twist. Serve over cooked Thai noodles.
1/2 c. green onion, sliced
1/2 c. celery, diagonally sliced
2 c. pork roast, diced
1 T. fresh garlic, finely minced
2 T. oil
3 c. cooked rice, cold
1 c. water chestnuts, canned, sliced
1/8 t. pepper
1/4 t. salt
1 egg, slightly beaten
pinch of hot pepper flakes or cayenne, to taste
2-3 T. soy sauce
Saute onions, celery and pork in oil until vegetables are tender crisp.
Add rice and water chestnuts. Combine pepper, salt, egg, and soy sauce.
Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated.
Variations:
-add cooked cocktail shrimp during last 5 min. of cooking
-stir in 1 small can or 1 cup fresh bean sprouts during last 10 min. of cooking
-add 1 1/2 c. snow peas or sugar snap peas; saute with green onions
-1/8 c. freshly minced ginger added and a tablespoon of lemon juice adds a fresh new twist. Serve over cooked Thai noodles.
Sweet and Sour Chicken
Ingredients:
4 boneliss skinless chicken breasts
flour
1 or 2 eggs
1 bell pepper
1 large onion
1 can pineapple chunks
1 24 oz. bottle Catalina salad dressing (I used a 16 oz. bottle and it was great)
1 jar apricot preserves
1. Cut chicken breasts into cubes. Roll chicken cubes in flour than in beaten egg then again in the flour.
2. Fry in hot oil until chicken is fully cooked and breading is golden brown.
3. Add cubed pineapple, sliced bell pepper and onion and continue to cook until bell pepper and onion are tender.
For sauce:
Combine Catalina dressing and apricot preserves in a sauce pan and heat until preserves are liquefied. Serve over a bed of rice.
4 boneliss skinless chicken breasts
flour
1 or 2 eggs
1 bell pepper
1 large onion
1 can pineapple chunks
1 24 oz. bottle Catalina salad dressing (I used a 16 oz. bottle and it was great)
1 jar apricot preserves
1. Cut chicken breasts into cubes. Roll chicken cubes in flour than in beaten egg then again in the flour.
2. Fry in hot oil until chicken is fully cooked and breading is golden brown.
3. Add cubed pineapple, sliced bell pepper and onion and continue to cook until bell pepper and onion are tender.
For sauce:
Combine Catalina dressing and apricot preserves in a sauce pan and heat until preserves are liquefied. Serve over a bed of rice.
Thursday, October 22, 2009
Roast Pork for Tacos
Ingredients:
4 pounds pork shoulder roast
2 (4oz.) cans diced green chilies, drained
1/4 c. chili powder
1 t. dried oregano
1 t. taco seasoning
2 t. minced garlic
1 and 1/2 t. salt
1. Preheat the oven to 300 degrees.
2. Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chilies, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place to top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
3. Roast the meet for 3 and 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven and shred into small pieces using two forks. Season with salt to taste.
(I have also cooked it all day on low on the crock pot and it worked great.)
4 pounds pork shoulder roast
2 (4oz.) cans diced green chilies, drained
1/4 c. chili powder
1 t. dried oregano
1 t. taco seasoning
2 t. minced garlic
1 and 1/2 t. salt
1. Preheat the oven to 300 degrees.
2. Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chilies, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place to top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
3. Roast the meet for 3 and 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven and shred into small pieces using two forks. Season with salt to taste.
(I have also cooked it all day on low on the crock pot and it worked great.)
Banoffee Pie
Ingredients:
1 and 1/2 c. graham cracker crumbs
10 T. butter, softened
2 (14 oz.) cans sweetened condensed milk
3 large bananas
1 and 1/2 cups heavy whipping cream
1/3 c. powdered sugar
1 t. vanilla extract
1. Preheat oven to 350 degrees.
2. Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 - 8 min.
3. Lower the oven temp to 300 degrees for the toffee filling.
4. Caramelize the sweetened condensed milk. Pour the milk into a 9x12X2 inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 and 1/2 hours.
5. Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the powdered sugar and vanilla and spread on top of toffee filling and bananas.
1 and 1/2 c. graham cracker crumbs
10 T. butter, softened
2 (14 oz.) cans sweetened condensed milk
3 large bananas
1 and 1/2 cups heavy whipping cream
1/3 c. powdered sugar
1 t. vanilla extract
1. Preheat oven to 350 degrees.
2. Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 - 8 min.
3. Lower the oven temp to 300 degrees for the toffee filling.
4. Caramelize the sweetened condensed milk. Pour the milk into a 9x12X2 inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 and 1/2 hours.
5. Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the powdered sugar and vanilla and spread on top of toffee filling and bananas.
Tiffany's Lemon Bars
Cookie Crust:
2 c. all-purpose flour
1/2 c. powdered sugar
pinch of salt
1 t. finely grated lemon zest
2 sticks butter at room temp
Lemon filling:
4 large eggs
2 c. sugar
1 T. finely grated lemon zest
6 T. freshly squeezed lemon juice
2 T. flour
1 t. baking powder
1. Preheat oven to 350 degrees
2. For the cookie crust, combine flour, powdered sugar, salt. Add the lemon zest and butter, mixing until thoroughly blended or crumbly in consistensy. Spread evenly over bottom of 9X13 baking dish. Using the heel of your hand, press into crust until even on bottom. Bake for 20 - 25 min.
3. While crust is baking, prepare the filling: Beat eggs until light. Gradually add sugar beating until thick and lemon colored. Add lemon juice, lemon zest, flour and baking powder, blending until well combined.
4. Pour lemon mixture over the still-warm baked cookie crust.
5. Bake for 20 - 25 minutes until top is golden brown. The filling should be soft.
6. To garnish, sift 2 - 3 T. powdered sugar over top.
7. Cool on rack for at least 30 minutes before cutting into bars.
Enjoy!
2 c. all-purpose flour
1/2 c. powdered sugar
pinch of salt
1 t. finely grated lemon zest
2 sticks butter at room temp
Lemon filling:
4 large eggs
2 c. sugar
1 T. finely grated lemon zest
6 T. freshly squeezed lemon juice
2 T. flour
1 t. baking powder
1. Preheat oven to 350 degrees
2. For the cookie crust, combine flour, powdered sugar, salt. Add the lemon zest and butter, mixing until thoroughly blended or crumbly in consistensy. Spread evenly over bottom of 9X13 baking dish. Using the heel of your hand, press into crust until even on bottom. Bake for 20 - 25 min.
3. While crust is baking, prepare the filling: Beat eggs until light. Gradually add sugar beating until thick and lemon colored. Add lemon juice, lemon zest, flour and baking powder, blending until well combined.
4. Pour lemon mixture over the still-warm baked cookie crust.
5. Bake for 20 - 25 minutes until top is golden brown. The filling should be soft.
6. To garnish, sift 2 - 3 T. powdered sugar over top.
7. Cool on rack for at least 30 minutes before cutting into bars.
Enjoy!
Monday, October 19, 2009
Pork Tenderloin and Poppy Seed Salad
This is what we had at our Relief Society dinner last month. Really really yummy!
Pork Tenderloin
3-4 pounds pork tenderloin (4 tenderloins, each about 8-10 inches long)
3 to 4 cloves garlic, minced
1/2 cup soy sauce
1/2 cup sugar
1/4 to 1/2 teaspoon ginger
Red food coloring (optional - we didn't use it)
Chopped green onions and sesame seeds for garnish
Place tenderloins in glass baking dish. Combine garlic, soy sauce, sugar, ginger, and a drop or two of red food coloring; pour over meat. Cover with plastic wrap and refrigerate for several hours or overnight, turning a couple of times. Preheat oven to 325 degrees F.
Cover meat and marinade with lid or aluminum foil and bake about 2 hours. When ready to serve, slice at an angle into serving pieces. Place on serving platter and pour marinade on top. Garnish with chopped green onions and sesame seeds. Makes 6 to 8 servings.
POPPY SEED SALAD
1 head green leaf lettuce (romaine, iceburg, both or whatever suits your fancy)
1/2 red onion left in rings (optional)
2 cans mandarin oranges
1 cup sliced almonds
6 tbls sugar
DRESSING
3/4 C. white vinegar
2 Tbl. mustard
2 Tbl. poppy seeds
1 1/2 C. oil
1/4 red onion
2 tsp. salt
2 tsp. water
1. Mix lettuce, onion and oranges. Set aside.
2. Cook sugar and almonds over medium heat stirring constantly until sugar melts and almonds barely turn brown. There's a fine line between perfect and burnt! Immediately remove from heat and pour onto cookie sheet. Let cool. Break into pieces and sprinkle over lettuce mixture. Can be made in advance and placed in airtight baggie or container.
3. Dressing: Blend well in blender for 2-3 minutes. Serve with salad. Can be made in advance and chilled.
1. Mix lettuce, onion and oranges. Set aside.
2. Cook sugar and almonds over medium heat stirring constantly until sugar melts and almonds barely turn brown. There's a fine line between perfect and burnt! Immediately remove from heat and pour onto cookie sheet. Let cool. Break into pieces and sprinkle over lettuce mixture. Can be made in advance and placed in airtight baggie or container.
3. Dressing: Blend well in blender for 2-3 minutes. Serve with salad. Can be made in advance and chilled.
Thursday, October 15, 2009
Pumpkin Pie Treat
I don't know what the real name of this is, but it is really quick and oh-so-tasty! You will want to eat it hot with vanilla ice cream on the top!
1 can solid pack pumpkin
1 can evap milk
3 eggs
1 C sugar
4 tsp pumpkin pie spice
1 pkg yellow cake mix
3/4 C butter melted
1 1/2 C chopped walnuts (optional)
vanilla ice cream
Combine first 5 ingredients, Transfer to greased cake pan. Sprinkle with dry cake mix and drizzle with butter. Top with nuts. Bake at 350 for 1hr. Serve with ice cream.
1 can solid pack pumpkin
1 can evap milk
3 eggs
1 C sugar
4 tsp pumpkin pie spice
1 pkg yellow cake mix
3/4 C butter melted
1 1/2 C chopped walnuts (optional)
vanilla ice cream
Combine first 5 ingredients, Transfer to greased cake pan. Sprinkle with dry cake mix and drizzle with butter. Top with nuts. Bake at 350 for 1hr. Serve with ice cream.
Lion House Clam Chowder
This is one of our favorites and really good in a bread bowl!
1 c onion finely chopped
1 c celery finely chopped
2 c potatoes finely chopped
2 cans 6 ½ oz. each, minced clams with juices
1/2 c butter
1/2 c flour
1 qrt half and half
1 ½ tsp salt
Pinch of pepper
Drain clam juice and pour over veggies in pot. Add enough water to barely cover and simmer. Cover and simmer over medium heat until tender. In the meantime, melt butter, add flour. Blend. Cook, stirring constantly. Add cream, cook and stir with wire whip until smooth & thick. Very important. Add undrained veggies and clams. Heat through. Season to taste with salt and pepper. Serves 8.
1 c onion finely chopped
1 c celery finely chopped
2 c potatoes finely chopped
2 cans 6 ½ oz. each, minced clams with juices
1/2 c butter
1/2 c flour
1 qrt half and half
1 ½ tsp salt
Pinch of pepper
Drain clam juice and pour over veggies in pot. Add enough water to barely cover and simmer. Cover and simmer over medium heat until tender. In the meantime, melt butter, add flour. Blend. Cook, stirring constantly. Add cream, cook and stir with wire whip until smooth & thick. Very important. Add undrained veggies and clams. Heat through. Season to taste with salt and pepper. Serves 8.
Monday, October 5, 2009
Yummy Moist Pumpkin Bread
Tis the season!!
Ingredients:
5 eggs
1 and 1/4 c. vegetable oil
1 can (15 oz.) solid-pack pumpkin
2 c. all-purpose flour
2 c. sugar
2 packages (3 ounces each) vanilla pudding
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
3/4 c. applesauce
In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Mix in applesauce. Pour batter into 7 or 8 greased mini loaf pans. Bake at 325 degrees for 50 -55 minutes or until a toothpick comes out clean. Cool for 10 min; remove from pans to wire racks to cool completely.
Ingredients:
5 eggs
1 and 1/4 c. vegetable oil
1 can (15 oz.) solid-pack pumpkin
2 c. all-purpose flour
2 c. sugar
2 packages (3 ounces each) vanilla pudding
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
3/4 c. applesauce
In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Mix in applesauce. Pour batter into 7 or 8 greased mini loaf pans. Bake at 325 degrees for 50 -55 minutes or until a toothpick comes out clean. Cool for 10 min; remove from pans to wire racks to cool completely.
Saturday, September 5, 2009
The Easiest Homemade Bread EVER!
OK, I have to give Mandi credit for this recipe since it's a modified one off of one of her recipe blogs. If you hate making homemade bread because it's too messy, time consuming, blah, blah, blah, then this recipe is for YOU! It is so EASY - no kneading involved and it turns out perfect every time even if you let it rise too long or not long enough!
1 c. water
1 T. yeast
1 T. sugar
Put in large bowl and let sit for a few minutes (this can be 5 or 15 - whatever).
Stir in:
2 c. flour
1 t. salt
Cover and let rise for an hour and a half - if you put it in a warm oven it will rise in 45 min. if you're in a hurry.
Bake at 400 for 12 minutes. Brush with butter when you take it out. Mmmmm - yum - nothing like fresh, warm, homemade bread!!!
1 c. water
1 T. yeast
1 T. sugar
Put in large bowl and let sit for a few minutes (this can be 5 or 15 - whatever).
Stir in:
2 c. flour
1 t. salt
Cover and let rise for an hour and a half - if you put it in a warm oven it will rise in 45 min. if you're in a hurry.
Bake at 400 for 12 minutes. Brush with butter when you take it out. Mmmmm - yum - nothing like fresh, warm, homemade bread!!!
Monday, August 31, 2009
Confetti Zucchini Bars
I love summertime, especially for the zucchini! This is a really yummy recipe that is pretty light too!
2 C sugar
3 eggs
2 C zucchini (grated)
1 carrot (grated)
1 tsp vanilla
1 tsp cinnamon
1 tsp soda
1 C oil (I substituted applesauce and it tasted great!)
2 C flour
1 tsp salt
1/4 tsp baking powder
3/4 cup rolled oats
Mix everything together and bake in a jelly roll size pan @ 350 degrees for 15-20 minutes. Can frost with regular or cream cheese frosting.
2 C sugar
3 eggs
2 C zucchini (grated)
1 carrot (grated)
1 tsp vanilla
1 tsp cinnamon
1 tsp soda
1 C oil (I substituted applesauce and it tasted great!)
2 C flour
1 tsp salt
1/4 tsp baking powder
3/4 cup rolled oats
Mix everything together and bake in a jelly roll size pan @ 350 degrees for 15-20 minutes. Can frost with regular or cream cheese frosting.
Thursday, August 20, 2009
Welcome!
Hello everyone!
I am so excited to be starting this family recipe blog. Hopefully it will be a way for us to share our favorite recipes, try new recipes, and find new favorites. This will replace the annual exchange of recipes that used to happen at the reunion. You can just browse the recipes and print and try those that sound tasty.
Following are a few posts on how to submit a recipe/make a post, and how to use the labels and sidebar.
Please let me know of any suggestions you have. And I'm always here to answer questions too. Good luck, and happy cooking!
I am so excited to be starting this family recipe blog. Hopefully it will be a way for us to share our favorite recipes, try new recipes, and find new favorites. This will replace the annual exchange of recipes that used to happen at the reunion. You can just browse the recipes and print and try those that sound tasty.
Following are a few posts on how to submit a recipe/make a post, and how to use the labels and sidebar.
Please let me know of any suggestions you have. And I'm always here to answer questions too. Good luck, and happy cooking!
How to post a recipe
So, posting a recipe is really easy! Everyone is able to see the blog, but I have to add you as an author before you can post anything.
How to get added as an author
1. Send me (jen.gillespie@gmail.com) your e-mail address and I will add you as an author
See that was easy! You will get an e-mail from me inviting you to be an author on the blog. Just follow the confirmation link in the e-mail and you are ready to go.
How to Post a recipe
1. Once you are an author, just log into blogger.com (if you have a Gmail e-mail address this is pretty easy. If you have another e-mail address it is a little different, but definitely doable. I have some step by step instructions on how to do it, so if you are having some trouble just let me know and I will definitely help!)
2. Click on 'New Post' at the top of the website. Pretty self explanatory from there...just put the name of your recipe in the 'Title' section, and then type up your recipe in the big main part.
3. Be sure to add 'labels' for your post so others can find it easily (this is explained in the next post here).
4. Click 'Publish Post' at the bottom and poof, you're done.
Now you can view the blog to see your recently added post.
How to get added as an author
1. Send me (jen.gillespie@gmail.com) your e-mail address and I will add you as an author
See that was easy! You will get an e-mail from me inviting you to be an author on the blog. Just follow the confirmation link in the e-mail and you are ready to go.
How to Post a recipe
1. Once you are an author, just log into blogger.com (if you have a Gmail e-mail address this is pretty easy. If you have another e-mail address it is a little different, but definitely doable. I have some step by step instructions on how to do it, so if you are having some trouble just let me know and I will definitely help!)
2. Click on 'New Post' at the top of the website. Pretty self explanatory from there...just put the name of your recipe in the 'Title' section, and then type up your recipe in the big main part.
3. Be sure to add 'labels' for your post so others can find it easily (this is explained in the next post here).
4. Click 'Publish Post' at the bottom and poof, you're done.
Now you can view the blog to see your recently added post.
Labeling your recipes
Labeling each recipe that you post is going to make searching for a yummy recipe much easier! In connection with this, please post one recipe per post...meaning that each recipe will have it's own separate post. This will make labeling and finding recipes really fast.
How to Label your recipe/post
1. After you have typed up your recipe, and before you click 'Publish Post' there is a spot at the bottom that says 'Labels for this post:' and then has an empty white box. Next to this is a blue link that says 'Show all' Click on this blue link and it will come up with all the possible labels. Find the one or multiple ones that apply to your recipe and simply click on them and they will be added to the white box.
2. If you don't see a label that fits your recipe just type one in and it will start a new label group. Some that I have thought of are Main, Salads & Dressings, Sides & Veggies, Appetizers, Breads, Soups & Stews, Desserts, Beverages, and Misc.
3. Now you are ready to click 'Publish Post' and see your recipe on the main page.
Using the label links on the sidebar.
This is pretty easy. Just click on the link and it will only list those recipes in that category. So if you are looking for a dessert, just click the dessert link on the right side of the page and browse away!
How to Label your recipe/post
1. After you have typed up your recipe, and before you click 'Publish Post' there is a spot at the bottom that says 'Labels for this post:' and then has an empty white box. Next to this is a blue link that says 'Show all' Click on this blue link and it will come up with all the possible labels. Find the one or multiple ones that apply to your recipe and simply click on them and they will be added to the white box.
2. If you don't see a label that fits your recipe just type one in and it will start a new label group. Some that I have thought of are Main, Salads & Dressings, Sides & Veggies, Appetizers, Breads, Soups & Stews, Desserts, Beverages, and Misc.
3. Now you are ready to click 'Publish Post' and see your recipe on the main page.
Using the label links on the sidebar.
This is pretty easy. Just click on the link and it will only list those recipes in that category. So if you are looking for a dessert, just click the dessert link on the right side of the page and browse away!
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