I'm a hound for recipes - cooking and baking. I love trying new ones and thought some of you ladies may have some good ones!
I'll start with one I found right before Christmas and it was a huge success this year!
Pumpkin Gingerbread (This makes 2 loaves but can easily be cut in half. I usually freeze the second)
3 cups sugar
1 cup vegetable oil
2/3 cup water
1 can pumpkin puree
2 tsps ground ginger
1 tsp ground allspice (I usually omit this and it still tastes amazing)
1 tsp ground cinnamon
1 tsp ground cloves
3 1/2 cups all purpose flour
2 tsps baking soda
1 1/2 tsp salt
1/2 baking powder
* Preheat oven to 350 and grease two loaf pans
* Combine sugar, oil, eggs and beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and clove.
* Add in dry ingredients (it calls to mix dry separately but I've never had a problem just adding to the mixture) and blend until all ingredients are mixed.
* Divide between 2 pans and bake until toothpick comes clean (approx. 1 hour)
Oooo! I have a great brown sugar cookie recipe. I'll have to dig it out this weekend.
Erica- That sounds yummy!!
I have a whole book full of tried and true recipies. Here's a couple.
4 chicken breasts
2 (16 oz) jars of salsa
2 t garlic powder
1t chili powder
salt to taste
ground pepper to taste
2 (11oz) jars of mex-style corn
1 (15oz) can of pinto beans
cook chicken with butter and garlic. Shred the chicken. Add everything else and simmer until heated through.
1/4t garlic powder
1 (5lb) pork loin
1T corn starch
2T soy sauce
Preheat oven to 325
Mix sage, salt, pepper, garlic in bowl and rub on loin.
Put roast uncovered in oven 3 hours.
Mix sugar, corn starch, vinegar, water, and soy sauce in small pan and bring to bubbling over medium heat.
Bruch roast with sauce in last 30 min of cooking
Note: I doubled the spice mix and the sauce mix because I like it spicier and I wanted extra sauce to spread on individual slices of loin.
Taco Seasoning (I never buy the bags anymore)
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
I put it all in a small tuperware and shake it up. :)
Last one!! haha
Tortillas (I don't buy the packaged ones anymore either)
2 1/2 c flour
1 t. salt
1 t. baking powder
1 1/4 c. hot water
2 T oil
Mix the dry ingredients. Add the water (make sure it's not too hot just pretty warm) then add the oil. If it's too sticky add a little more flour. Too dry add a little more water. Knead it into a ball then separate into 8 balls and refrigerate at least 15 minutes more if possible.
Amy - brown sugar sugars? Never tried those! They sound tasty.
Ash - I'm totally going to try the taco seasoning and tortillas next week. Tacos are a favorite in this house.
Anyone got a good recipe for a mild chicken curry? :)
Charlotte ~ Here's a recipe I've used before. I like it mild too so I just buy mild curry powder and the coconut milk helps to decrease the 'spicyness'. SO likes his curry to have a kick to it so sometimes I give in and use a medium curry.
Chicken breasts: 1 lb (skinless and boneless)
Frying Oil: 3 tbsp
Onion: 1 (large)
Garlic: 2 clove
Coconut milk: 1 cup
Yogurt: 1/2 cup
Ginger (fresh or powder): 1 tbsp
Curry powder: 2 tsp
Salt: 3/4 tsp
Pepper: 1/8 tsp
Coconut flakes: slivered almonds: to garnish
Cooked rice for 4 (to serve with)
* I usually cut this in half for SO and I
1. Peel and chop the onion. Peel and finely dice the garlic cloves.
2. Rinse chicken; pat dry. Cut into 1-inch pieces
3. Heat 2 tbsp of oil in a large frying pan over medium-high heat. Add half of the chopped onion and saute until tender. Add chicken and saute about 5 minutes or until slightly browned. Transfer the chicken to a medium-size bowl.
4. Add remaining 1 tbsp of oil to the frying pan. Add the rest of the chopped onion and garlic. Cook and stir until onion is tender. Drain.
5. Add coconut milk, yogurt, grated ginger, curry powder, salt and pepper to the pan. Bring to a simmer. Add the chicken and simmer for about 10 minutes.
6. Transfer the curry to the serving bowl, garnish on top with slivered almonds and coconut (optional). Serve with rice.
Thanks for sharing Erica! Sounds great and easy too, I will have to give it a go. :D
Just thought I'd share this one. My Nana gave it to me. Its for Crab Appetizers. It sounds kinda gross but I swear I don't even like seafood and I LOVE these!
6 T Butter
2 T Mayo
2 /12 t onion powder
1 1/2 t. garlic powder
1/2 t. pepper
6 oz canned crab drained
5 oz jar of Old English Cheese spread
1 pkg english muffins
Mix all ingredients except english muffins together. Pull apart english muffins then cut into quarters. Spread mixture on each piece of english muffin. Freeze for later use or bake at 375 for about 15 min.
Ash - that sounds very tasty! I'm a sucker for seafood though. I will definitely be trying this one.
I'm attempting a new recipe today - Lemon Meringue Cupcakes. It's SO's birthday and he loves lemon meringue pie but I didn't feel like making one so this is my compromise. Here's the recipe I'm using:
Lemon Meringue Cupcakes