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Oct. 20th, 2008

Asher and Emi - engagement photo


Chicken Pot Pie

Recipe from my step mom, Brenda

I adjust this recipe depending on the number of people I want to feed and the
number of pies I want to freeze. It freezes beautifully. I will put the
approximate measurements in parantheses for a 9x13 pan but I really don't
measure anything.

Cook chicken parts (3-4 lbs.) in water with carrots, celery, onions, garlic
powder, pepper and salt. Chicken breast are easy but an assortment of parts
is better and will be more moist.

Cool until you can handle the chicken. This is actually better when done the
day before.

Reserve stock, throw away cooked veggies and debone chicken.

Cut chicken into bite sized pieces and line the bottom of your pan.

Boil frozen assorted veggies (one to two pounds) for about five minutes and
drain well.

Top the chicken with the veggies in a solid layer.

If you have a lot of stock from the chicken boil until it is slightly reduced
and add cream of chicken soup (one to two cans). The consistency should be
about like a really thick cream soup. A few lumps from the cream of chicken
soup not dissolving is okay, if it is too thin after adding the soup you can
thicken with cornstarch.

Pour over the veggies, they should be covered to the top.

Melt some butter (one to two sticks) in the pan you just poured the soup
mixture out of and after melted add some milk (I have no idea how much, one

Add some biscuit mix (Bisquick or Jiffy) to the milk and butter mixture (a
min of 2 cups). It should end up about the consistency of pancake batter.
Just keep whisking and adding milk. Emi and I call it the glug, glug, glug
measurement. You just add a couple of glugs at time until it looks right!
Everyone always loves the topping but it is possible to have too much. Just
experiment until you find what works for you.

Ladel the batter over the gravy mix. If you pour out of the pan it tends to
go too far into the gravy. It is better to ladel it over.

Cover the pies you are going to freeze with foil and pop into the freezer as
is. I usually cover with plastic wrap and then foil so the foil comes off
and doesn't stick into the topping.

Cook at 350 until golden brown. This is for the fresh and the frozen. Fresh
will take from 60 to 90 minutes. Frozen normally take two hours or so.
Asher and Emi - engagement photo


Stuffed Mushrooms


1 box fresh whole mushrooms peeled and stems removed

half a package brown and serve sausage links cut in small pieces

one fourth cup shredded American cheese

3 tablespoons margarine melted and poured into baking dish

place mushroom caps in baking dish with the margarine

place a piece of the sausage in each cap

top each with some of the shredded cheese

bake 325 for 20 minutes

Oct. 19th, 2008

Panda Love


Wylie's Ranch Egg Sandwich

This recipe was a concept that entered Wylie's head one day aand propted him to tell me his idea and make it for him. So here it is!

You need:
Two slices of bread
Olive oil
Ranch flavoring or powederd ranch dip mix
1 egg
a frying pan

1.) Soak each side of the bread in olive oil and sprinkle each side with ranch stuff.
2.) Fry up the slices till they are nicely toasted.
3.) Remove bread from pan and then crack and egg and fry up the egg in the mannor you like best.
4.) Sprinkle Ranch stuff on the egg and assemble sandwich.

*You may also add things like cheese and ham or bacon, and it still tastes good.


Oct. 18th, 2008

Asher and Emi - engagement photo


Pumpkin Spice Scones

Recipe taken from ninjasushi with permission.

* 2 cups all-purpose flour
* 7 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 6 tablespoons cold butter
* 1/2 cup canned pumpkin
* 3 tablespoons half-and-half
* 1 large egg

Powdered Sugar Glaze

* 1 cup powdered sugar
* 1 tablespoon vanilla
* 2 tablespoons whole milk

Spiced Glaze

* 1 cup powdered sugar
* 3 tablespoons powdered sugar
* 2 tablespoons whole milk
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1 pinch ginger
* 1 pinch ground cloves



1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

5. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.


1. Mix the powdered sugar and 2 tbsp milk together until smooth.

2. When scones are cool, use a brush to paint plain glaze over the top of each scone.


1. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Oct. 17th, 2008




This is actually one tasty breakfast meal that is good to make and best served with scrambled eggs or eaten on an English Muffin(with grapefruit on the side).

Its Scrapple TimeCollapse )

Oct. 16th, 2008



Chicken Adobo

My brother-in-law's mom(she's Filipino), used to make these for the Christmas Holidays and Birthdays but she's far away in Corpus Christi so I forgot the recipe that I have to search for something similar. I've also seen this used with Chicken Breasted and Grilled Chicken Patties served on bread and let me tell you that this is the most flavorful dishes and tastes better with Pancit(fried noodles), and of course Lumpia(egg rolls basically but uses Vietnamese rice paper to wrap the contents in and deep fried).

So here's how to make some(plus I love Asian Food as well lol):

Tasty Adobo TimeCollapse )


First Post: Chocolate Pizza

Well this is my first post here and I'll post a simple recipe for chocolate pizza mainly borrowed from the fabulous Giada de Laurentiis.

Its Chocolate Pizza Time(cut for length)Collapse )
Asher and Emi - engagement photo


Halloween Pumpkin Soup With Breadstick Broomsticks


* 2 tablespoons olive oil
* 1 onion, chopped
* 1 garlic clove, crushed
* 1 1/2 lbs pumpkin, roughly chopped
* 2 sweet potatoes, peeled and roughly chopped
* 2 pints water or vegetable broth
* 1 cup milk
* 4 tablespoons cream


* 4 part-baked breadsticks
* 2 tablespoons olive oil


1. Heat the olive oil in a large pan, add the onion and garlic and cook for a few minutes to soften.
2. Add the pumpkin and sweet potato and cook for a couple of mins, then add the water or stock. Season with salt and ground black pepper, cover and bring to the boil, then simmer for 25 mins until the pumpkin and sweet potato are really tender.
3. Meanwhile, preheat the oven to 400°F Cut the breadstick dough in half lengthways, then make several cuts one third of the way up the length to look like broom bristles. Repeat with the other bread, put onto a large baking sheet and drizzle with olive oil. Bake for 5-8 mins until golden.
4. Stir the milk into the soup, whiz everything together in blender or processor in batches until smooth.
5. Return to the pan and gently warm through. Pour into bowls and finish with a swirl of cream.
Asher and Emi - engagement photo


Oatmeal Pumpkin Cookies


* 2 cups all-purpose flour
* 1 cup quick-cooking oat
* 1 teaspoon baking soda
* 1 1/2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 cup butter, softened
* 1 cup brown sugar
* 1 cup white sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup canned pumpkin puree
* 2 cups raisins


1. Preheat oven to 350°F Combine the flour, oats, baking soda, cinnamon and salt; set aside.
2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Asher and Emi - engagement photo


Pumpkin roll cake


* 3/4 cup cake flour
* 1 1/2 teaspoons ground cinnamon
* 1 1/4 teaspoons ground ginger
* 3/4 teaspoon ground allspice
* 6 large eggs, separated
* 1/3 cup granulated sugar
* 1/3 cup golden brown sugar, packed
* 2/3 cup canned pumpkin, packed
* 1/8 teaspoon salt
* Powdered sugar


* 1 teaspoon unflavored gelatin
* 2 tablespoons dark rum
* 1 cup whipping cream, chilled
* 3 tablespoons powdered sugar
* 6 tablespoons plus 1/2 cup English toffee pieces for garnish
* Additional powdered sugar, for garnish
* 1 1/2 cups purchased caramel sauce, warmed, for garnish


For the cake: Preheat the oven to 375 degrees F.

Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.

Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.

Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.

For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.

To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam-side down, on a platter.

Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.

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