Corlan and I got a Ninja blender for a wedding present and thus have developed a new obsession: Smoothies! Do you guys have any good recipes? I am buying bananas today so that we can make the recipe Amy just posted. What else do you guys have? Amy what was your Salsa one?
We love the NINJA!
Monday, August 29, 2011
Thursday, August 25, 2011
Easiest/Yummiest/Healthiest Banana Ice Cream EVER!
I was reading the Family Fun magazine today while Lucy and Linc played in the sandbox. This recipe caught my eye and we immediately went home and made it. It just so happened that I had a cookie sheet in the freezer full of banana slices so it took about 2 minutes to make. This snack was seriously a HUGE hit. I put it in ice cream cones and Lucy and Linc (and Nate) thought they were in Heaven. Next time I might add some chocolate and make a chunky monkey ice cream...
Ingredients:
1 large overripe banana
1 Tablespoon creamy peanut butter (optional, but delicious!)
Instructions:
1. Cut a large, overripe banana into 1/2-inch slices, seal them in a ziplock bag, and freeze until hard, around an hour.
2. Puree the frozen slices in a blender or food processor until smooth, then serve. (For a nutty alternative, add a tablespoon of creamy peanut butter to the blender before pureeing). Makes 2 servings.
Enchiladas From Favorite Family Recipes
You guys HAVE to try these enchiladas. Don't ask questions, just try them
http://www.favfamilyrecipes.com/2011/08/honey-lime-chicken-enchiladas.html
I didn't make mine in the crock pot. I just boiled the chicken in the ingredients with extra water and a boyon cube. When it was cooked, I shredded it, and put it back in the sauce for a little while.
I served it with mango salsa I threw together:
2 ripe mangos (you know they are ripe if they are soft)
some red onion
1/2 a jalapeno chopped
1 green pepper
juice of one lime
Cilantro
yum!
http://www.favfamilyrecipes.com/2011/08/honey-lime-chicken-enchiladas.html
I didn't make mine in the crock pot. I just boiled the chicken in the ingredients with extra water and a boyon cube. When it was cooked, I shredded it, and put it back in the sauce for a little while.
I served it with mango salsa I threw together:
2 ripe mangos (you know they are ripe if they are soft)
some red onion
1/2 a jalapeno chopped
1 green pepper
juice of one lime
Cilantro
yum!
Wednesday, August 24, 2011
Tres Leches Cake
I made this cake for Brandon's birthday and it was a hit! I was a little skeptical at first but it was really yummy and it was fun to learn new cooking tricks.
Ingredients
- 1 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 5 whole Eggs
- 1 cup Sugar, Divided
- 1 teaspoon Vanilla
- 1/3 cup Milk
- 1 can Evaporated Milk
- 1 can Sweetened, Condensed Milk
- 1/4 cup Heavy Cream
- _____
- FOR THE ICING:
- 1 pint Heavy Cream, For Whipping
- 3 Tablespoons Sugar
Preparation Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
-Jenny
Monday, August 22, 2011
Amy's Sticky BBQ Chicken Drumsticks...
Amy informed me that when she needs to make a meal for someone, these are what she makes. And without fail people tell her how much they love them. She has become famous in Ann Arbor for them. I tried them a couple of months ago and Corlan has been requesting them ever since.
There' a good summer meal!
Ingredients:
4 large chicken drumsticks
1/2 tsp vegetable oil
1 small onion chopped
1/2 c brown sugar
Juice of 1/2 a lemon
1/2 T Worcestershire sauce
4 T ketchup
1 T white wine vinegar
1. Make marinade by heating oil in skillet, add the onion, and saute until soft. Stir in the sugar and cook gently for 1–2 minutes. Add the remaining ingredients and simmer for 5 minutes.
2. Pour the mixture into a glass ceramic bowl, add the drumsticks, and marinate for at least 30 minutes and up to 12 hours.
3. Transfer the drumsticks to a baking dish, baste well, and place under a preheated broiler. Cook for 20–30 minutes, turning every 10 minutes and basting with the barbecue sauce. Check that they are cooked through, wrap the ends in foil, and serve hot or cold
There' a good summer meal!
4 large chicken drumsticks
1/2 tsp vegetable oil
1 small onion chopped
1/2 c brown sugar
Juice of 1/2 a lemon
1/2 T Worcestershire sauce
4 T ketchup
1 T white wine vinegar
1. Make marinade by heating oil in skillet, add the onion, and saute until soft. Stir in the sugar and cook gently for 1–2 minutes. Add the remaining ingredients and simmer for 5 minutes.
2. Pour the mixture into a glass ceramic bowl, add the drumsticks, and marinate for at least 30 minutes and up to 12 hours.
3. Transfer the drumsticks to a baking dish, baste well, and place under a preheated broiler. Cook for 20–30 minutes, turning every 10 minutes and basting with the barbecue sauce. Check that they are cooked through, wrap the ends in foil, and serve hot or cold
Monday, August 1, 2011
First Recipe: Easy-Cheesy Philly Cheese Steaks!
These really live up to their name--easy and cheesy and delicious! The original recipe is on http://www.favfamilyrecipes.com/ if you want to check it out. I'll re-type it for us though!
2 c. beef broth (I just used water and they were fine)
1 pkg onion soup mix
1 lb. Black Angus rare roast beef (regular roast beef works great too, just make sure it's from the deli and thinly sliced)
1 green bell pepper, sliced
1 large white or yellow onion, sliced
sliced mushrooms (I added this one and it was a yummy addition)
8 oz. cream cheese
sliced provolone cheese (2 slices per sandwich)
3-4 hoagie rolls (I put butter on them and toasted them first. Made them extra delicious)
Boil the beef broth (or water) with the onion soup mix. Add roast beef and let simmer for 5-10 minutes--we let it simmer until the all the red was out of the meat. You might want to seperate the meat before you put it in or it tends to stay in one clump. Drain the juice when it is done simmering and use it to dip your sandwich in if you want.
Sautee the veggies in oil and toast the rolls.
From here we just put everything on the roll. We skipped the cheese part because I didn't have any and Corlan doesn't eat cheese, but they were still really yummy and so easy to make.BUT if you are using cheese, follow the instructions from Favorite Family Recipes: "Add roast beef to skillet (with veggies) along with about 4 oz. of cream cheese. Spread remaining cream cheese on each hoagie roll. When the cream cheese in the skillet is all melted, generously portion beef mixture onto each hoagie roll. Top with provolone cheese and place sandwiches, open-faced on a large baking sheet. Broil on high for about a minute or until cheese becomes bubbly and bread becomes slightly toasty. Remove from oven and serve immediately."
I think I might have missed out on the best part of the recipe. I'll try the cheese next time I make it!
Enjoy!
2 c. beef broth (I just used water and they were fine)
1 pkg onion soup mix
1 lb. Black Angus rare roast beef (regular roast beef works great too, just make sure it's from the deli and thinly sliced)
1 green bell pepper, sliced
1 large white or yellow onion, sliced
sliced mushrooms (I added this one and it was a yummy addition)
8 oz. cream cheese
sliced provolone cheese (2 slices per sandwich)
3-4 hoagie rolls (I put butter on them and toasted them first. Made them extra delicious)
Boil the beef broth (or water) with the onion soup mix. Add roast beef and let simmer for 5-10 minutes--we let it simmer until the all the red was out of the meat. You might want to seperate the meat before you put it in or it tends to stay in one clump. Drain the juice when it is done simmering and use it to dip your sandwich in if you want.
Sautee the veggies in oil and toast the rolls.
From here we just put everything on the roll. We skipped the cheese part because I didn't have any and Corlan doesn't eat cheese, but they were still really yummy and so easy to make.BUT if you are using cheese, follow the instructions from Favorite Family Recipes: "Add roast beef to skillet (with veggies) along with about 4 oz. of cream cheese. Spread remaining cream cheese on each hoagie roll. When the cream cheese in the skillet is all melted, generously portion beef mixture onto each hoagie roll. Top with provolone cheese and place sandwiches, open-faced on a large baking sheet. Broil on high for about a minute or until cheese becomes bubbly and bread becomes slightly toasty. Remove from oven and serve immediately."
I think I might have missed out on the best part of the recipe. I'll try the cheese next time I make it!
Enjoy!
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