Monday, November 21, 2011

Easy Maple Syrup

We made the Cinnamon Pecan Waffles and I had to have maple syrup. I do NOT like store bought (I will repeat in person if you need me to) maple syrup. Too thick, and too...something. It's probably because I grew up on homemade. Crescent makes Mapleine, which is imitation maple flavoring.
Maple Syrup
makes 2-3 cups
1 cup boiling water
2 cups sugar
1/2 teaspoon Mapleine (or any maple flavoring)

Dissolve sugar in boiling water, remove from heat then add maple.
Simple as that...and delicious.

Cinnamon Pecan Waffles

We got an awesome new waffle maker (thanks Mike and Jess!) that we LOVE. It's not belgian, just regular. And it makes six, count them SIX waffles at once. We like the shallow squares of the regular waffle maker and the fact that it makes six at once just makes Scott really happy for some reason. came with an instruction manual that had recipes in it (which in any other instruction manual I have not even thought about saving) but I thought I'd try some.
Yesterday morning I made these and they were delicious! Just a little extra flavor and different texture. Delectable.
(The recipe said it would make 30, so I halved it)

Photo Credit to me
Cinnamon Pecan Waffles
Makes 15 waffles (on a 6-waffle pan, so 90)
3 tablespoons packed light brown sugar
3 cups all-purpose flour
1 1/2 tablespoons baking powder
2 1/4 teaspoons ground cinnamon
3/4 teaspoons baking soda
3/4 teaspoons salt
2 3/4 cups milk
1/2 cup plus 1 tablespoon vegetable oil
         {or applesauce to keep it healthy}
3 large eggs, lightly beaten
1 1/2 cup chopped pecans

Crumble the brown sugar to remove all lumps and place in a medium mixing bowl with the flour, baking powder, cinnamon, baking soda, and salt. Combine the milk, oil and eggs; stir until blended and smooth. Add to the dry ingredients and stir until smooth. Stir in the chopped pecans. Let batter rest 5 minutes before using.
We loved homemade maple syrup on it.
P.S. The picture doesn't do it justice.

Recipe Source: Cuisinart Recipe book

Thursday, November 17, 2011

Cranberry Sauce

So I went to a cooking class put on by Chef Kent. He is the chef for La Jolla Groves, and Milawi's Pizza. I was sent by my good friend Melory (thank you!!). It was wonderful! The best part was all the little tips I picked up, which I'm sure will be stated at some point in the future.
Everything was very simple (which I was super excited about), and I got very excited to make my own Thanksgiving dinner-okay, not going to happen this year, but someday!
Cranberry Sauce
Cranberry Sauce
Serves about 20.
1 pound bag of fresh or frozen cranberries
1 cup sugar
1 cup orange juice, optional
1 cup mandarin oranges
Dash of kosher salt to taste

In medium sauce pan that is already heated {on medium-high}, place cranberries and sugar in pan. Watch carefully {unless you have awesome $1000 pans...which I don't}, stirring. The mixture is very dry, but the cranberries pop open and release their juices {and lots of natural pectin}. Add mandarin oranges {with juice if mixture is still dry}, and if its VERY dry, add more orange juice. Bring to a simmer, turn down heat, and allow to simmer for 20 minutes. Stir often to prevent sticking and adjust seasoning with a touch of kosher salt. Allow to cool and serve!

Red Velvet Cupcakes

From McCormick! For Amelia's birthday, I wanted to make a red velvet cake, well, red velvet cake balls. So, I went searching on the internet cause I had no recipe, and I actually came across this awesome recipe from McCormick. No offense to them, but I was really surprised at how awesome it enjoy!

Red Velvet Cupcakes
Photo Credit to McCormick

Red Velvet Cupcakes
About 30 cupcakes.
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) red food color
2 teaspoons vanilla extract

Preheat oven to 350. Mix flour, cocoa, baking soda and salt in medium bowl. Set aside.

Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. {I made two round pans, so I cooked them somewhere between 35-45 minutes...I don't quite remember}

Recipe Source: McCormick

Wednesday, November 2, 2011

Stacked Burrito Pie

Stacked Burrito Pie
Serves 6-8
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 pound ground beef {I used 1 pound ground turkey}
2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/4 cup water
1 can black beans
1 1/2 cup frozen corn kernels {I used one can}
4 10-inch flour tortillas {I used 8-inch}
1/2 cup sour cream
1 cup salsa
8 ounces cheddar/monterey jack cheese, grated

In large skillet over medium-low heat, warm the oil, then add the onion for 5 minutes, then the garlic for 1 minute (til fragrant). Increase heat to medium and add meat, chili powder and cumin. Cook until no longer pink, stirring often. Add salt, water, black beans and corn and bring to a boil. Let boil for about 20 minutes, stirring occasionally, until the liquid evaporates. Remove from heat and let cool.

Heat the oven to 350. Use the rim of 8-inch springform pan, trim three of the flour tortillas {like I said, I used 8-inch, and it was only a little bit more messy...worth it for me to not have to trim}. Butter bottom and sides of springform pan, press the untrimmed tortilla into the bottom. Spread sour cream, then salsa, 1/4 of meat mixture, then cheese. {I didn't use measurements for the sour cream or salsa because we like a lot of both, so I just threw some in}. Start over with another tortilla and finish the last three layers, ending with cheese on top.

Bake until pie is heated through, about 30 minutes. allow it to cool at least 10 minutes before removing frame of pan.

Meat & Potato Quiche

Sharrie, my mother-in-law, has some great breakfast recipes that I just had to steal. This is one of those hearty "down on the farm" breakfast dishes. Since marrying Scott, I have had to learn that breakfast is an essential meal. We still have cereal (too often), but this is one of those "make and and eat for 5 days" meals...which I love. Plus it's pretty easy, minus the potato grating.

Meat & Potato Quiche
Serves 6-9 
1/4 cup vegetable oil
6 cup shredded potatoes (4-5 small)
2 cup grated cheese
1 1/2 cup diced ham {or cooked sausage}
1/2 cup chopped onion
2 cups milk total-you will use one can evaporated milk and about 1/3 cup regular milk
4 large eggs {I used 5 medium}
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons parsley flakes

Preheat oven to 425. Spread oil in pan, then press in potatoes. Bake for 15 minutes. Meanwhile, beat together: milk, eggs, salt and pepper. Remove potatoes from oven; layer cheese, meat, and onion. Pour milk mixture over all. Sprinkle with parsley. Return to oven and bake 25-35 minutes, til set and knife inserted in center comes out clean. Cool 5 minutes before cutting.

Recipe Source: Sharrie Webster