Ingredients:
6 oz Dark Chocolate (3/4 C.)
6 Oz Butter (3/4 C)
4 Eggs, room temperature
6 Oz Sugar (3/4 C.)
2 Oz Flour (1/4 C.)
Directions:
Melt the chocolate and butter. Mix the eggs and sugar and whisk for a few minutes, add the flour. Add the egg mix to the melted chocolate and mix. Pour into greased mold. Bake in oven at 390 for 14 minutes. Sprinkle powdered sugar on top if desired!
Monday, April 16, 2012
Thursday, March 22, 2012
Rice Pudding
Ingredients
3/4 cup uncooked white rice, short grain
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 tsp cinnamon, or to taste
Directions
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Beat egg well in small bowl, then add 1/2 cup milk, set aside. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes, add sugar. While beating egg mixture gradually add about half of rice mixture, then combine egg mixture with the rest of rice. This helps to not scramble the egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter, vanilla, and cinnamon. Serve warm.
3/4 cup uncooked white rice, short grain
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 tsp cinnamon, or to taste
Directions
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Beat egg well in small bowl, then add 1/2 cup milk, set aside. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes, add sugar. While beating egg mixture gradually add about half of rice mixture, then combine egg mixture with the rest of rice. This helps to not scramble the egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter, vanilla, and cinnamon. Serve warm.
Tuesday, March 20, 2012
Bretts Fudge
Ingredients:
2 Cups Sugar
2/3 Cup Whipping Cream
1 Cup Marshmallows
3/4 Cup Milk Chocolate Chips
2 TB butter
Cap of Vanilla
Butter a plate or dish. Bring to a boil sugar and whipping cream on low heat. Boil at full rolling boil for 5 minutes exactly. Stir in marshmallows, chocolate chips, vanilla, and butter. Pour onto buttered dish. Add Marshmallows on bottom if desired! :)
2 Cups Sugar
2/3 Cup Whipping Cream
1 Cup Marshmallows
3/4 Cup Milk Chocolate Chips
2 TB butter
Cap of Vanilla
Butter a plate or dish. Bring to a boil sugar and whipping cream on low heat. Boil at full rolling boil for 5 minutes exactly. Stir in marshmallows, chocolate chips, vanilla, and butter. Pour onto buttered dish. Add Marshmallows on bottom if desired! :)
Tuesday, April 26, 2011
Beef and Broccoli
Another recipe from the recipe exchange. So easy and faster to make than I thought.
Saute over medium-high heat:
1 tsp. ground ginger
1/2 lb beef steak or roast, thinly sliced
1 1/2 tsp garlic minced ( or 3/4 tsp. garlic powder)
1-2 green onions, sliced
In a separate bowl, combine the following:
2 tsp sugar
1 Cup chicken broth
1/4 Cup oyster sauce
Once the meat is cooked add 1-2 heads of broccoli, chopped (or 1/2 bag of frozen)
Add the sauce to meat. Thicken with a mixture of 1-2 TB cornstarch and 1/2 Cup cold water.
Makes 2-4 servings. Serve with rice.
Notes:
You can also try some thinly sliced carrots, add with broccoli.
Frozen broccoli cooks a little faster, so be careful that it doesn't get mushy.
If you don't want to use beef, you can substitute with chicken, pork, or shrimp!
Oyster sauce is found in the Asian section at most grocery stores. It comes in a glass bottle. Any brand is good.
Saute over medium-high heat:
1 tsp. ground ginger
1/2 lb beef steak or roast, thinly sliced
1 1/2 tsp garlic minced ( or 3/4 tsp. garlic powder)
1-2 green onions, sliced
In a separate bowl, combine the following:
2 tsp sugar
1 Cup chicken broth
1/4 Cup oyster sauce
Once the meat is cooked add 1-2 heads of broccoli, chopped (or 1/2 bag of frozen)
Add the sauce to meat. Thicken with a mixture of 1-2 TB cornstarch and 1/2 Cup cold water.
Makes 2-4 servings. Serve with rice.
Notes:
You can also try some thinly sliced carrots, add with broccoli.
Frozen broccoli cooks a little faster, so be careful that it doesn't get mushy.
If you don't want to use beef, you can substitute with chicken, pork, or shrimp!
Oyster sauce is found in the Asian section at most grocery stores. It comes in a glass bottle. Any brand is good.
Chicken Fajitas
I got this recipe from a relief society recipe exchange. I tried it and we fell in love with it. I absolutely love the marinade.
Marinade:
1/4 C soy sauce
1/4 C olive oil
1 Tablespoon OJ concentrate
3 TB lemon juice
1/4 tsp garlic powder
1/4 tsp chili powder
Other:
2 chicken breasts
1/2 medium onion
1/2 bell pepper
Toppings (sour cream, cheese, salsa...)
Directions: marinade chicken 12-24 hours. Grill Chicken, slice into strips, and set aside. In medium skillet, sautee onions and peppers in olive oil until tender. Fill tortilla with chicken, onions and peppers. Top with choice of toppings!
Note to self: I throw in the chicken with the onion and pepper mixture before putting in tortilla, just to make things easier.
Marinade:
1/4 C soy sauce
1/4 C olive oil
1 Tablespoon OJ concentrate
3 TB lemon juice
1/4 tsp garlic powder
1/4 tsp chili powder
Other:
2 chicken breasts
1/2 medium onion
1/2 bell pepper
Toppings (sour cream, cheese, salsa...)
Directions: marinade chicken 12-24 hours. Grill Chicken, slice into strips, and set aside. In medium skillet, sautee onions and peppers in olive oil until tender. Fill tortilla with chicken, onions and peppers. Top with choice of toppings!
Note to self: I throw in the chicken with the onion and pepper mixture before putting in tortilla, just to make things easier.
Monday, April 4, 2011
Strawberry N Creme Pie
Ingredients:
1 frozen deep dish pie crust (I used graham cracker)
1/2 (8 oz) package cream cheese softened
1/4 cup granulated sugar
1/4 tsp vanilla
1/2 (8 oz) container frozen whipped topping, thawed
16 oz fresh strawberries, cut in half
Instructions:
Prepare pie crust according to empty baked crust package directions, cool. In medium mixing bowl, combine cream cheese, sugar and vanilla; mix http://www.blogger.com/img/blank.gifwith electric mixer until well combined and smooth.
Add in whipped topping and continue mixing until well combined and fluffy. Spread into cooled pie crust.
Top with strawberries, cut side down. Refrigerate until ready to serve.
Notes: I did NOT need to use a deep dish pie crust, just regular was fine. Used a graham cracker crust recipe found here.
1 frozen deep dish pie crust (I used graham cracker)
1/2 (8 oz) package cream cheese softened
1/4 cup granulated sugar
1/4 tsp vanilla
1/2 (8 oz) container frozen whipped topping, thawed
16 oz fresh strawberries, cut in half
Instructions:
Prepare pie crust according to empty baked crust package directions, cool. In medium mixing bowl, combine cream cheese, sugar and vanilla; mix http://www.blogger.com/img/blank.gifwith electric mixer until well combined and smooth.
Add in whipped topping and continue mixing until well combined and fluffy. Spread into cooled pie crust.
Top with strawberries, cut side down. Refrigerate until ready to serve.
Notes: I did NOT need to use a deep dish pie crust, just regular was fine. Used a graham cracker crust recipe found here.
Friday, November 12, 2010
brussel sprouts with apple and bacon
So I know I posted a recipe a lot like this the other day, but I went to Albertsons and they gave me this holiday little recipe book and there was this recipe in there. I had everything so I gave it a try, and I liked it better than the other one! ( although that might be because I didn't burn the bacon and brussel sprouts this time) So here it is!
Ingredients:
12 oz brussel sprouts, quartered
1 fuji or gala apple, cut in 1/2 inch dice
1 red onion, cut in 1/2 inch dice
3 slices applewood smoked bacon or good quality bacon, cut in 1/4 inch strips
1 TB canola oil
3/4 tsp kosher salt
2 TB lemon juice
Directions:
Place the oil, bacon and onions in a saute pan, on medium heat. Stir constantly and cook 4-5 minutes to caramelize. The onions should be golden and the bacon fairly crispy.
Add the apples, brussel sprouts and salt and continue cooking for another 5-8 minutes. Stir occasionally, but you want to let sit still in the pan long enough to sear and color.
When all are nice, seared, golden brown, but brussel sprouts are still partially crisp, turn off heat and add lemon juice. Stir and remove from pan to stop cooking process. Serve warm.
Note: when I did this I had about a half of pound bacon left (about 5-6 slices) from a previous recipe so I just used the rest, and I thought the ratio frm bacon to brussel sprouts was perfect. I also cut the bacon to more between a half inch to an inch. I also only used half of a sweet onion. I loved this dish!
Ingredients:
12 oz brussel sprouts, quartered
1 fuji or gala apple, cut in 1/2 inch dice
1 red onion, cut in 1/2 inch dice
3 slices applewood smoked bacon or good quality bacon, cut in 1/4 inch strips
1 TB canola oil
3/4 tsp kosher salt
2 TB lemon juice
Directions:
Place the oil, bacon and onions in a saute pan, on medium heat. Stir constantly and cook 4-5 minutes to caramelize. The onions should be golden and the bacon fairly crispy.
Add the apples, brussel sprouts and salt and continue cooking for another 5-8 minutes. Stir occasionally, but you want to let sit still in the pan long enough to sear and color.
When all are nice, seared, golden brown, but brussel sprouts are still partially crisp, turn off heat and add lemon juice. Stir and remove from pan to stop cooking process. Serve warm.
Note: when I did this I had about a half of pound bacon left (about 5-6 slices) from a previous recipe so I just used the rest, and I thought the ratio frm bacon to brussel sprouts was perfect. I also cut the bacon to more between a half inch to an inch. I also only used half of a sweet onion. I loved this dish!
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