Greg makes the best cobbler! Here's the delicious and horribly bad for you recipe:
Ingredients:
-cherries (but probably any fruit would do)
-sweetened condensed milk
-white chocolate chips
-golden butter cake mix
-1/2 stick of butter
-whipping cream
Directions:
Pit cherries and have enough to cover the bottom of a 9x13 pan about halfway up. Mix cherries with sweetened condensed milk, white chocolate chips, a little bit of whipping cream and also a bit of the cake mix. Layer with half of the bag of cake mix, then drizzle on top 1/2 stick of melted butter. Place in oven at 350 for 40 minutes, until it looks golden brown on top. Let cool for a bit then serve with scrumptious ice cream.
It is SOOOOOOOOOOOOOOOOOOOOOOOOOO good!!!!!!!
Sunday, June 21, 2009
Friday, June 5, 2009
Dieting...
Has anyone ever tried counting calories of what they eat every day? It is so hard!!! I have no idea how many calories I eat each day unless I eat the same thing every darn day. Any advice...? It's just exhausting! Sorry, this is not necessarily a recipe, but it's kind of about food :)
Thursday, April 16, 2009
Alfredo sauce
This is everyone's favorite alfredo sauce with Bob's yummy addition of garlic powder. Our kids devour this right up!
(To make it "healthier" you can substitute fat free cream cheese and skim milk)
Melt together:
1 stick butter or margarine
1 box of cream cheese
Add in 1/4 cup parmesan cheese and 1/2 cup any other kind of cheese (we like mozarella or sharp cheddar cheese)
Add in garlic powder, salt, and pepper to taste
Add in 1/2 cup of milk (percentage of your choice) and whisk slowly and thoroughly. If the sauce is too cheesy/stringy or too milky thin, then continue adding cheeses or milk depending on the consistency you'd like.
This is great on noodles, but it also works well for an alfredo pizza or for a fondue dipping night (those would be thicker sauces).
YUM!!!
(To make it "healthier" you can substitute fat free cream cheese and skim milk)
Melt together:
1 stick butter or margarine
1 box of cream cheese
Add in 1/4 cup parmesan cheese and 1/2 cup any other kind of cheese (we like mozarella or sharp cheddar cheese)
Add in garlic powder, salt, and pepper to taste
Add in 1/2 cup of milk (percentage of your choice) and whisk slowly and thoroughly. If the sauce is too cheesy/stringy or too milky thin, then continue adding cheeses or milk depending on the consistency you'd like.
This is great on noodles, but it also works well for an alfredo pizza or for a fondue dipping night (those would be thicker sauces).
YUM!!!
Dalva's stroganoff
This a tomato based stroganoff sauce, named after our favorite maid in Brazil. Everything she made was so yummy, but this is really good!
1 pound or so of cooked cut up beef (or ground beef works too)
1 can mushrooms drained
1 T corn starch mixed with 1 cup water
1 cup ketchup (I know, I know...wow...)
Simmer the sauce until bubbly and then add 1 cup whipping cream (yup!)
When it is all mixed in it is an orange-ish color and can be served over rice or noodles.
Enjoy!
1 pound or so of cooked cut up beef (or ground beef works too)
1 can mushrooms drained
1 T corn starch mixed with 1 cup water
1 cup ketchup (I know, I know...wow...)
Simmer the sauce until bubbly and then add 1 cup whipping cream (yup!)
When it is all mixed in it is an orange-ish color and can be served over rice or noodles.
Enjoy!
Wednesday, March 25, 2009
Chicken Artichoke Parmesan
1 can artichokes cut up with juice from can
2 chicken breasts cooked and cut up (I also had celery and onion in my pre-cooked chicken)
1 can tomato sauce
garlic powder, italian seasoning, salt, and pepper to taste
enough parmesan cheese to make you happy
Simmer all this together for about 15 minutes and serve over your favorite noodles.
(Any leftover sauce is also good for a salad topping for the next day.)
2 chicken breasts cooked and cut up (I also had celery and onion in my pre-cooked chicken)
1 can tomato sauce
garlic powder, italian seasoning, salt, and pepper to taste
enough parmesan cheese to make you happy
Simmer all this together for about 15 minutes and serve over your favorite noodles.
(Any leftover sauce is also good for a salad topping for the next day.)
Monday, March 2, 2009
Another soup recipe...
Yes, this is Zupa's cauliflower soup! I searched on the internet, and this is a decent copy of it!
Wisconsin Cauliflower-Cheddar Soup
Yields: 9 cups or 8 first-course servings
2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 package (8 ounces) shredded sharp Cheddar cheese (2 cups)
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Wisconsin Cauliflower-Cheddar Soup
Yields: 9 cups or 8 first-course servings
2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 package (8 ounces) shredded sharp Cheddar cheese (2 cups)
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Monday, February 23, 2009
Broccoli Soup and Homemade Bread Bowls
We had this at Laura's house - she is an awesome cook so how do we add her to this blog???
BROCCOLI SOUP
2-3 stalks of broccoli (I used frozen)
4 T butter
1/2 onion finely chopped
6 T flour
1 pint half and half (I substituted skim milk and it was just as good)
1 can chicken broth
2 cups cheddar cheese, shredded
1/2 tsp pepper
1-2 tsp salt
Cut broccoil into bite-sized pieces. Steam in a pan or in the microwave. Do not overcook. Melt 4 T butter in a saucepan and saute onion. Add flour to make thick paste. Add in half and half and chicken broth. To alter thickness of soup, use flour to make it thicker and milk to make it thinner. Add broccoli, 1 cup cheese, salt, and pepper. Remove from heat. Garnish each bowl with cheese.
I served these in homemade bread bowls. Delish!
HOMEMADE BREAD (or "sabotage" bread as Bob calls it) This is from a sister in my ward, she makes the best bread! By far this is better than the recipe I have used the past few years, and WAY easier. This is all I make now.
2 cups really warm water
1/2 cup sugar
1 T yeast
1 T salt
2 eggs
6 cups flour, divided (I have used 1/2 white and 1/2 wheat with success!)
4 T vegetable oil
Mix water, sugar, salt, and yeast and let set until bubbly. Add eggs and 3 cups of flour. Add oil, then 3 more cups of flour. Dough will be sticky. Cover and let rise until doubled. Divide dough into loaf pans (about 2) or you can make rolls or pinwheel bread/pull apart bread too. (She melts margarine into her pans, I just use a spray). Let rise to top of pan. Bake at 350 F for 30 minutes. ENJOY!
To make bread bowls, I made slightly larger rolls, cooled them, sliced the top off, and scooped out the innards for extra dipping.
Thanks for the tip Kiersten, the kids enjoy soup this way!
BROCCOLI SOUP
2-3 stalks of broccoli (I used frozen)
4 T butter
1/2 onion finely chopped
6 T flour
1 pint half and half (I substituted skim milk and it was just as good)
1 can chicken broth
2 cups cheddar cheese, shredded
1/2 tsp pepper
1-2 tsp salt
Cut broccoil into bite-sized pieces. Steam in a pan or in the microwave. Do not overcook. Melt 4 T butter in a saucepan and saute onion. Add flour to make thick paste. Add in half and half and chicken broth. To alter thickness of soup, use flour to make it thicker and milk to make it thinner. Add broccoli, 1 cup cheese, salt, and pepper. Remove from heat. Garnish each bowl with cheese.
I served these in homemade bread bowls. Delish!
HOMEMADE BREAD (or "sabotage" bread as Bob calls it) This is from a sister in my ward, she makes the best bread! By far this is better than the recipe I have used the past few years, and WAY easier. This is all I make now.
2 cups really warm water
1/2 cup sugar
1 T yeast
1 T salt
2 eggs
6 cups flour, divided (I have used 1/2 white and 1/2 wheat with success!)
4 T vegetable oil
Mix water, sugar, salt, and yeast and let set until bubbly. Add eggs and 3 cups of flour. Add oil, then 3 more cups of flour. Dough will be sticky. Cover and let rise until doubled. Divide dough into loaf pans (about 2) or you can make rolls or pinwheel bread/pull apart bread too. (She melts margarine into her pans, I just use a spray). Let rise to top of pan. Bake at 350 F for 30 minutes. ENJOY!
To make bread bowls, I made slightly larger rolls, cooled them, sliced the top off, and scooped out the innards for extra dipping.
Thanks for the tip Kiersten, the kids enjoy soup this way!
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