Made some home-made pizzas tonight. My favorite pizza is Papa Murphy's and I wanted to re-create the sauce from them. And it was a hit! John said he loved the sauce!!!! Definitely a keeper!
(I made 3 cups for two 16 inch pizza and the rest of the sauce was used for dipping)
This recipe yield's 1 cup of pizza sauce.
1 (10 3/4 ounce) can Tomato puree
1/4 cup of water
1 teaspoon sugar
1 teaspoon olive oil
1/4 tsp lemon juice
1/4 tsp salt
1/4 tsp oregano
1/8 tsp basil
1/8 tsp thyme
1//8 tsp garlic powder
Directions:
Combine all ingredients in a small saucepan over medium heat.
Bring to a boil.
Reduce and simmer for 15-20 minutes.
Thursday, February 26, 2015
Wednesday, January 14, 2015
Megan's Hot Fudge Pudding Cake
Megan's Hot fudge pudding cake
My best friend introduced me to her easy hot fudge pudding cake! It's really fast and easy! This recipe is enough for a 8x8 dish and serves 4-6 people.
Find it here! Megan's Hot Fudge Pudding Cake on her blog, Chocolate Chips By the Handful
Ingredients:
1 cup flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/2 cup unsweetened cocoa
1/2 cup milk or 2% milk
2 TBS melted butter
1 tsp vanilla
1 cup packed brown sugar
1 cup boiling water
Directions:
Preheat oven to 350 degrees. Grease 8x8 baking dish. In a bowl combine flour, sugar, baking powder, salt, cinnamon, cloves and 1/4 cup cocoa. Whisk in milk, butter, and vanilla just until smooth. Spread batter in baking dish.
In a small bowl, mix brown sugar and 1/4 cup cocoa and sprinkle evenly over batter.
Pour 1 cup boiling water over mixture. DO NOT stir!
Baking for 45 minutes. Cool 10 minutes. Batter separates into cake and pudding layers. Serve warm with vanilla ice cream.
My best friend introduced me to her easy hot fudge pudding cake! It's really fast and easy! This recipe is enough for a 8x8 dish and serves 4-6 people.
Find it here! Megan's Hot Fudge Pudding Cake on her blog, Chocolate Chips By the Handful
Ingredients:
1 cup flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/2 cup unsweetened cocoa
1/2 cup milk or 2% milk
2 TBS melted butter
1 tsp vanilla
1 cup packed brown sugar
1 cup boiling water
Directions:
Preheat oven to 350 degrees. Grease 8x8 baking dish. In a bowl combine flour, sugar, baking powder, salt, cinnamon, cloves and 1/4 cup cocoa. Whisk in milk, butter, and vanilla just until smooth. Spread batter in baking dish.
In a small bowl, mix brown sugar and 1/4 cup cocoa and sprinkle evenly over batter.
Pour 1 cup boiling water over mixture. DO NOT stir!
Baking for 45 minutes. Cool 10 minutes. Batter separates into cake and pudding layers. Serve warm with vanilla ice cream.
Tuesday, January 6, 2015
Blueberry Lemon Pound Cake
John asked for a pound cake for his 27th birthday and found this blueberry lemon pound cake. It was fresh, sweet, and lemony. A perfect recipe I might say!
Ingredients:
Ingredients:
1 3/4 cups granulated sugar
1/2 cup butter, softened
1/2 cup lower in fat cream cheese, softened
3 large eggs
zest of 1 lemon (about 1Tbs)
1/4 cup fresh squeezed lemon juice
2 tsp vanilla
3 cups all-purpose flour, divided
2 cup fresh blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) vanilla yogurt
cooking spray
Icing:
1/2 cup sifted powdered sugar
4 tsp lemon juice
Directions:
Preheat oven to 350 degrees.
In a large bowl, beat the sugar, butter and cream cheese at medium speed with a mixer until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon, and lemon zest.
In a smaller bowl, measure the 3 cups of flour. Remove 2 Tbs and sprinkle over the blueberries, gently stirring and tossing to coat.
To the remaining flour, add the baking powder, baking soda and salt, stir to combine. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the four mixture, being careful not to over-mix. Gently, fold in the blueberries.
Pour the batter into a bundt cake pan coated with cooking spray. Sharply tap the pan once on the counter to remove air bubbles. Bake at 350 degrees for 1 hour and 15 minutes, or until a wodden pick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes. Remove cake from the sides of the pan. Cool an additional 15 minutes on a wire rack, then remove the cake from the bottom of the pan. Allow to cool completely before adding the icing.
Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the cake.
1/2 cup butter, softened
1/2 cup lower in fat cream cheese, softened
3 large eggs
zest of 1 lemon (about 1Tbs)
1/4 cup fresh squeezed lemon juice
2 tsp vanilla
3 cups all-purpose flour, divided
2 cup fresh blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) vanilla yogurt
cooking spray
Icing:
1/2 cup sifted powdered sugar
4 tsp lemon juice
Directions:
Preheat oven to 350 degrees.
In a large bowl, beat the sugar, butter and cream cheese at medium speed with a mixer until well blended. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon, and lemon zest.
In a smaller bowl, measure the 3 cups of flour. Remove 2 Tbs and sprinkle over the blueberries, gently stirring and tossing to coat.
To the remaining flour, add the baking powder, baking soda and salt, stir to combine. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the four mixture, being careful not to over-mix. Gently, fold in the blueberries.
Pour the batter into a bundt cake pan coated with cooking spray. Sharply tap the pan once on the counter to remove air bubbles. Bake at 350 degrees for 1 hour and 15 minutes, or until a wodden pick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes. Remove cake from the sides of the pan. Cool an additional 15 minutes on a wire rack, then remove the cake from the bottom of the pan. Allow to cool completely before adding the icing.
Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the cake.
Mom Nealon's Yummy Meatloaf
I never had meatloaf until I went to John's house for dinner. His mom made something that smelled so good and one would think that meatloaf would be too "meaty" and dry. However, it was moist and delicious. When I asked her for the recipe, she said it was a secret, but was happy to hear that I love her cooking and wanted to make it.It's been on a 3x5 index card for the last 2 years, now it's on digital form! Here it is! This is a very easy and no-fail meatloaf recipe. Very quick to put together and it's really good!
Ingredient's
1.5 lbs breakfast sausage
1.5 lbs ground beef
1/2 packet Lipton onion soup mix
pepper
1 egg + spicy mustard + ketchup + Worcestershire
shredded zucchini and carrots
1/2 cup minced onion
Soak 1/2 c milk + 6 slices buttermilk bread or bread crumbs
Sauce
1 cup ketchup
1/2 cup brown sugar + 2 tsp spicy mustard
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine sausage, beef, lipton onion soup mix, milk and bread, onion, zucchini, carrots, spicy mustard, ketchup, and Worcestershire, and egg. Season with salt and pepper to taste. Form into a loaf and place in lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, mustard, and ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees F for 1.5 hour or until juice comes out clear.
Poppy Seed Bundt Cake
Laure is one of my good nursing friend's who also has a blog about delicious food! Over the summer, when we were moving back to Seattle from Spokane after graduation, I went to her house to help her with some last packing and offered me some of her rich and moist poppy seed bundt cake she had baked the night before. It was so good that I had to ask her for the recipe!
Ingredients:
1 box yellow cake mix
2 small package instant butterscotch pudding (1 regular and 1 sugar free).
Liberal amounts of poppy seeds
1 cup warm water
4 eggs
1/2 cup oil
powdered sugar
Directions:
1. Heat oven to 350, spray bundt ban.2. In one bowl, mix dry ingredients together: 1 box yellow cake mix and 2 packages of small instant butterscotch pudding.
3. In another bowl, mix wet ingredients together: mix 1 cup warm water, 4 eggs, 1/2 cup oil.
4. Mix wet and dry ingredients well and add liberal amount of poppy seeds
5. Bake 45-50 minutes
6. Let cool in pan for 5 minutes, turn out and sprinkle with powdered sugar!
Enjoy!
Wednesday, November 7, 2012
Biscuits and Gravy
The best biscuits and gravy I ever had was made by Mom Nealon and I was craving for it this past weekend. I was trying to get John or Mike to make them on Saturday because Aunt Jane was in town and I wanted a hearty breakfast before we go to Seattle and see the Chihuly Museum, but they kept insisting I make them. I was hesitant at whipping it up because I can never be up to par with Mom Nealon's cooking. Alas, I had to challenge myself. I had Mike and Tatiana taste it before it was served and Mike said it was about 90% match of Mom Nealon's gravy. Yay!!
I searched on pinterest for a recipe and landed on this keeper, Mama's Southern Cooking. Basically this is fool-proof gravy. Really easy to make.
Instead of making the biscuits from scratch, I bought Pillsbury Dough Boy Buttermilk Biscuits and followed the instructions there. Later, I will learn how to make biscuits from scratch and post them on the blog, but for now, it is all about the gravy.
Ingredients:
1 pound Jimmy Dean Sage sausage
2-3 tablespoons of shortening or bacon dripping (Mike had made mung bean soup and had bacon drippings left over so I used it).
~1/4 cup all-purpose flour
~3 cups of milk
1/4 teaspoon ground black pepper
1/2 teaspoon salt (I didn't use this because I also added other seasonings that had salt like garlic salt)
Sprinkles of Garlic Salt
Sprinkles of Onion Powder
Sprinkles of Italian Seasoning
Directions:
In a large heavy skillet, brown the sausage breakfast, breaking it up with a spatula over medium heat. Do not drain. Add the shortening or bacon drippings, flour, salt and pepper and other seasonings. Stir constantly until the flour begins to brown. Slowly stir in the milk. Or You can skip the keyword "slowly" and dump the whole 3 cups of milk and stir constantly and bring to a boil, like I did. It still turned out just fine. haha. Reduce heat to a simmer and continue to stir until the gravy thickens. If the gravy is too thick for you, add a little more milk to get the gravy thinner. and Serve!!!
Don't forget to put the biscuits in the gravy!
Pictures coming up soon once I make this again!! :D
I searched on pinterest for a recipe and landed on this keeper, Mama's Southern Cooking. Basically this is fool-proof gravy. Really easy to make.
Instead of making the biscuits from scratch, I bought Pillsbury Dough Boy Buttermilk Biscuits and followed the instructions there. Later, I will learn how to make biscuits from scratch and post them on the blog, but for now, it is all about the gravy.
Ingredients:
1 pound Jimmy Dean Sage sausage
2-3 tablespoons of shortening or bacon dripping (Mike had made mung bean soup and had bacon drippings left over so I used it).
~1/4 cup all-purpose flour
~3 cups of milk
1/4 teaspoon ground black pepper
1/2 teaspoon salt (I didn't use this because I also added other seasonings that had salt like garlic salt)
Sprinkles of Garlic Salt
Sprinkles of Onion Powder
Sprinkles of Italian Seasoning
Directions:
In a large heavy skillet, brown the sausage breakfast, breaking it up with a spatula over medium heat. Do not drain. Add the shortening or bacon drippings, flour, salt and pepper and other seasonings. Stir constantly until the flour begins to brown. Slowly stir in the milk. Or You can skip the keyword "slowly" and dump the whole 3 cups of milk and stir constantly and bring to a boil, like I did. It still turned out just fine. haha. Reduce heat to a simmer and continue to stir until the gravy thickens. If the gravy is too thick for you, add a little more milk to get the gravy thinner. and Serve!!!
Don't forget to put the biscuits in the gravy!
Pictures coming up soon once I make this again!! :D
Tuesday, March 27, 2012
Quick update
It's been a while (about 4 months) since I've posted something new. I have a very good reason why I haven't been posting anything. I was offered my dream job in a Family Childbirth Center in Washington as a nurse! I was in their perinatal residency program for about three months and then I had a couple weeks of classes so there weren't anytime for me to be posting. Plus I live at home and my mom makes most of the meals. OH and I have some good news! I got engaged on December 10, 2011! My Fiance turned 25 and my sister turned 16! So there are so many things that are going on at the moment especially with wedding planning. But now that I am done with my residency, I work the night shift. This means I work at night and sleep during the day. I get my days messed up occasionally. Anyways I really love my job and I am blessed to have such a great start to my career. In the mean time, there's new thing called Pinterest! which I am addicted to. I repin lots and lots of new recipes that I look forward to make and to get back to posting them on my blog again!
My fiance is visiting this weekend and we are re-celebrating my sister's sweet 16 (because she had two drill competitions in the past 2 weeks) so maybe I'll be in the mood to make something!
xoxo,
Michelle
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