my kind of recipes
Here are a couple of my go-to recipes
A Super Salad for the Super Eaters
Ingredients:
1 Large, sliced hard boiled egg
Seven (or so) Tater Tots
1 Tbsp Chicken Salad (mine is vegetarian)
1 Tbsp Cottage Cheese
1 Strip of Yummy Bacon (mine is vegetarian)
1 Cup of bite-sized lettuce pieces
1 Tbsp shredded Cheese (mine is white cheddar)
1 Tbsp Black olives
1/2 cup cubed tomatoes (mine are Roma)
1 Tbsp Potato Salad
1/2 avocado, sliced
1 Tbsp croutons or crumbled crackers of choice
Directions:
1) Hard boil your egg and prep all of the veggies in advance (that should get you through your after-work-wind-down-drink of choice, time wise) and pop them in the refrigerator so they'll be handy when you're ready.
2) Bake or deep fry your tater tots.
3) Fry a piece or two of bacon and crumble.
4) Slice your avocado up.
5) Grab a tablespoon and set to work on building your plates with the scoopables (cottage cheese, potato salad, chicken salad).
6) Add your lettuce, tomatoes, olives, croutons (or crushed crackers) and shredded cheese.
7) Pour yourself another nice drink and have a great salad that will keep you feeling full for probably a week. :)
* Where'd you get that plate? I picked up several of these awesome plates (in some super pretty colors) at the local grocery store's general merchandise section last summer and find they are perfect for salads of this sort, as well as sandwiches that enjoy a good dip in some sort of sauce.
** How many calories are in that thing you call a salad? <shrugs> I have been a vegetarian all of my life, so I have absolutely no concern for calorie counting. When it comes to food my choices are very limited, so If I'm going to eat, it's got to smell good, look good and taste good. Feel free to modify your salad to suit your personal preferences.
*** What do you mean when you say "(mine is vegetarian)"? I mean my bacon is Morningstar Farms Imitation Bacon, and that I have to special order my frozen log of imitation chicken from a lovely lady in Colorado to make my chicken salad.
**** What? No salad dressing? Oh yeah, guess I did forget that. I covered this lovely salad up with a generous dose of Ranch dressing - enough so I could also dip my tater tots!
Ingredients:
1 Large, sliced hard boiled egg
Seven (or so) Tater Tots
1 Tbsp Chicken Salad (mine is vegetarian)
1 Tbsp Cottage Cheese
1 Strip of Yummy Bacon (mine is vegetarian)
1 Cup of bite-sized lettuce pieces
1 Tbsp shredded Cheese (mine is white cheddar)
1 Tbsp Black olives
1/2 cup cubed tomatoes (mine are Roma)
1 Tbsp Potato Salad
1/2 avocado, sliced
1 Tbsp croutons or crumbled crackers of choice
Directions:
1) Hard boil your egg and prep all of the veggies in advance (that should get you through your after-work-wind-down-drink of choice, time wise) and pop them in the refrigerator so they'll be handy when you're ready.
2) Bake or deep fry your tater tots.
3) Fry a piece or two of bacon and crumble.
4) Slice your avocado up.
5) Grab a tablespoon and set to work on building your plates with the scoopables (cottage cheese, potato salad, chicken salad).
6) Add your lettuce, tomatoes, olives, croutons (or crushed crackers) and shredded cheese.
7) Pour yourself another nice drink and have a great salad that will keep you feeling full for probably a week. :)
* Where'd you get that plate? I picked up several of these awesome plates (in some super pretty colors) at the local grocery store's general merchandise section last summer and find they are perfect for salads of this sort, as well as sandwiches that enjoy a good dip in some sort of sauce.
** How many calories are in that thing you call a salad? <shrugs> I have been a vegetarian all of my life, so I have absolutely no concern for calorie counting. When it comes to food my choices are very limited, so If I'm going to eat, it's got to smell good, look good and taste good. Feel free to modify your salad to suit your personal preferences.
*** What do you mean when you say "(mine is vegetarian)"? I mean my bacon is Morningstar Farms Imitation Bacon, and that I have to special order my frozen log of imitation chicken from a lovely lady in Colorado to make my chicken salad.
**** What? No salad dressing? Oh yeah, guess I did forget that. I covered this lovely salad up with a generous dose of Ranch dressing - enough so I could also dip my tater tots!
Morning Reader's 20 Minute Biscuits (adapted from a Mr. Food recipe)
Ingredients:
2 cups self-rising flour
1 Cup whole milk
4 Tbsp mayonnaise
1 Tbsp sugar
1/2 tsp garlic salt OR
1/2 tsp mixed Italian seasonings
*Optional pictured Ingredients: Eggs and Cheese
Directions:
Combine ingredients in a bowl, stir well, place in 1/2 cup dollops on a cookie tin and bake in preheated 450 degree oven until golden - about 10-15 minutes. Scramble up some eggs, drop a slice of cheese on top and wedge into hot, fresh biscuit. (Makes approximately 8 biscuits.)
2 cups self-rising flour
1 Cup whole milk
4 Tbsp mayonnaise
1 Tbsp sugar
1/2 tsp garlic salt OR
1/2 tsp mixed Italian seasonings
*Optional pictured Ingredients: Eggs and Cheese
Directions:
Combine ingredients in a bowl, stir well, place in 1/2 cup dollops on a cookie tin and bake in preheated 450 degree oven until golden - about 10-15 minutes. Scramble up some eggs, drop a slice of cheese on top and wedge into hot, fresh biscuit. (Makes approximately 8 biscuits.)
Great Gobs of Coffee Cake for Famished Readers
Ingredients Topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup room temperature butter
1 tsp cinnamon
1/2 cup dry oatmeal
1/2 cup chopped walnuts (optional)
Directions:
Combine ingredients in a food processor, then set aside.
Ingredients Cake:
1 1/2 cups sifted all-purpose flour
2 1/2 tsp baking powder
12 tsp salt
1 lg. egg
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 tsp vanilla
1 tsp almond extract (optional)
Directions:
Sift dry ingredients together in a large bowl. Combine wet ingredients in a separate bowl. Pour wet mixture into dry and stir well. Grease and flour (I use powdered sugar rather than flour here) a 9 inch baking pan. Pour 1/2 of cake batter into pan and make level. Sprinkle small chunks of topping you've set aside evenly, then pour the rest of the batter on top and sprinkle the rest of the topping evenly over cake surface. Place in preheated 375 degree oven for 20-25 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack and serve OR add glaze (recipe below), then serve.
Coffee cake glaze you'll want to put on everything:
Ingredients:
3 oz. cream cheese
1/4 cup softened butter
1 1/2 cups powdered sugar
1/2 tsp vanilla
a dash of salt
Directions: Combine using a hand mixer on high speed until velvety smooth, then pour over cooling coffee cake. (Go ahead and lick the spoon; you'll be addicted to this stuff the instant you taste it!)
1/2 cup brown sugar
1/4 cup sifted all-purpose flour
1/4 cup room temperature butter
1 tsp cinnamon
1/2 cup dry oatmeal
1/2 cup chopped walnuts (optional)
Directions:
Combine ingredients in a food processor, then set aside.
Ingredients Cake:
1 1/2 cups sifted all-purpose flour
2 1/2 tsp baking powder
12 tsp salt
1 lg. egg
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 tsp vanilla
1 tsp almond extract (optional)
Directions:
Sift dry ingredients together in a large bowl. Combine wet ingredients in a separate bowl. Pour wet mixture into dry and stir well. Grease and flour (I use powdered sugar rather than flour here) a 9 inch baking pan. Pour 1/2 of cake batter into pan and make level. Sprinkle small chunks of topping you've set aside evenly, then pour the rest of the batter on top and sprinkle the rest of the topping evenly over cake surface. Place in preheated 375 degree oven for 20-25 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack and serve OR add glaze (recipe below), then serve.
Coffee cake glaze you'll want to put on everything:
Ingredients:
3 oz. cream cheese
1/4 cup softened butter
1 1/2 cups powdered sugar
1/2 tsp vanilla
a dash of salt
Directions: Combine using a hand mixer on high speed until velvety smooth, then pour over cooling coffee cake. (Go ahead and lick the spoon; you'll be addicted to this stuff the instant you taste it!)