Friday, October 17, 2008

Would love to try this

Roasted Pepper & Bean Chilli, recipe from

4 roasted red peppers (you can roast your own, i just use jarred :)
1 onion, chopped
1 zucchini, quartered & sliced
2 cloves garlic
2 Tablespoons chilli powder
1 teaspoon dried oregano (i used a sprig or 2 of fresh b/c i had it in the garden)
1/2 teaspoon cumin
1 28 oz. can crushed tomatoes
1 15 oz. can diced tomatoes (i use 2 cups fresh instead if i've got them on hand)
1 15 oz can garbanzo beans, drained
1 15 oz can black beans, drained
1 15 oz can pinto beans, drained (i use cannelli or white beans b/c we prefer those :)
Combine everything in the slow cooker & cook on low for 8 hours or high for 4 hours...serve w/ fresh bread & enjoy :)

These sound yum

Cream Cheese Cinnamon Rolls, recipe from

FOR THE DOUGH:1 1⁄4-oz. package active dry yeast1⁄2 tsp. plus 1⁄4 cup sugar1⁄2 cup milk, at room temperature2 tbsp. light brown sugar1⁄2 tsp. vanilla extract1 egg1 egg yolk2 3⁄4 cups flour, sifted, plus more for kneading3⁄4 tsp. fine salt8 tbsp. unsalted butter, at room temperature, plus more for the pan
FOR THE FILLING:1⁄2 cup sugar1⁄4 cup dark brown sugar1⁄4 cup finely chopped pecans1⁄4 cup finely chopped walnuts1⁄4 cup raisins1 tbsp. ground cinnamon1⁄2 tsp. fine salt1⁄8 tsp. ground cloves2 tbsp. maple syrup4 oz. cream cheese, at room temperature8 tbsp. unsalted butter, melted
FOR THE ICING:2 cups confectioners' sugar1⁄4 cup buttermilk
1. Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, 1⁄2 tsp. of the sugar, and 1⁄4 cup water heated to 115°. Stir to combine and let sit until foamy, about 10 minutes. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat on low speed until thoroughly combined, 1 minute. Turn mixer off and add the flour and salt. Mix on medium speed until the dough just comes together. Turn mixer speed to high and knead dough for 4 minutes. Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about 6 minutes. Remove bowl from the mixer, cover with plastic wrap, and set aside in a warm place. Let the dough rise for 1 1⁄2–2 hours, until it has doubled in size.
2. Meanwhile, make the filling: Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt, and cloves in a large bowl; stir to combine. Stir in the maple syrup. Set filling aside.
3. Punch the dough down and turn it out onto a heavily floured surface. Gently knead the dough until it's no longer sticky, adding more flour as necessary, about 1 minute. Using a floured rolling pin, roll the dough into a 10" x 10" square. In a small bowl, beat the cream cheese with a rubber spatula until it's smooth and spreadable. Spread the cream cheese evenly over the dough square; then fold square into thirds as you would fold a letter to fit it into an envelope. Take the open ends of the resulting rectangle and fold into thirds again, to make a smaller dough square. Invert the dough so that the seam is face down and, using the rolling pin, gently roll into a 10" x 20" rectangle.
4. Turn the dough so that the short sides are parallel to you. Brush the top of the dough with half of the melted butter. Drizzle the reserved filling over the dough, leaving a 1" border at the edge farthest away from you. Lightly press the filling into the dough. Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder, seam side down, on a cutting board and, using a thin, sharp knife, trim off the ends; cut cylinder crosswise into 8 equal-size slices. Nestle the slices, cut sides up and evenly spaced from one another, into a buttered 9" x 13" light-colored metal baking pan. Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours. (Alternatively, the rolls may be refrigerated overnight.)
5. Heat oven to 375°. Uncover the rolls. (If refrigerated, let them sit at room temperature for 15 minutes.) Bake until golden brown and a toothpick inserted in the center of the rolls comes out clean, about 30 minutes.
6. Make the icing: While the rolls are baking, whisk together the sugar and buttermilk in a small bowl until smooth.
7. Transfer the pan of cinnamon rolls to a cooling rack; brush with remaining melted butter. Let cool for 5 minutes. Dip the tines of a fork into the icing and drizzle all over the rolls. Serve immediately.

Meant to be a step by step here

Want to Try this

Crock Pot BBQ Shredded Chicken, recipe from

4-6 frozen boneless, skinless chicken breasts
1 yellow onion, chopped
1 small bottle of your favorite BBQ sauce
hamburger buns or bakery rolls

(seriously...put the chicken in rock-solid frozen!)

Dump all the ingredients into your crock pot, turn it on low and let it sit all day (6+ hours is best). Occassionally mix it all up if you can, but this step is not necessary. Shortly before serving, shred the chicken with forks and mix it back into the sauce. I usually prefer to use fresh, crusty, bakery rolls, but in a pinch, I'll pull out leftover hamburger buns that I've frozen, and toast them up.

* NOTE: When I make this for adults, I like to use spicier or more flavorful BBQ sauces, such as raspberry chipotle, but for the kids, I just use honey BBQ or whatever is on sale.

Thursday, October 16, 2008

Triple Choc Chip Cookies

Triple Choc Chip Cookies, recipe from

125g butter
1/2 cup caster sugar
1/2 cup brown sugar
1 teaspoon vanilla essence
1 egg
3/4 cup plain flour
1/2 cup self-raising flour
1/3 cup each milk
dark & white chocolate chips

Cream butter, sugar and vanilla together until light and fluffy. Add egg gradually beating well. Stir in sifted flour and chocolate chips.
Spoon 1 tablespoon of mixture onto a greased baking tray, allowing room for spreading and bake in a preheated oven at 180°C for 12 minutes.
Remove cookies from oven

Ok so we make these with just white choc bits, uses a whole packet so its better than having 3 packets open...
I bake them until they just go brown around the edges then I pull them out of the oven before they go much browner, as they go dry and I like them moist.
Once they are out I leave them for about a minute, maybe less, and turn each of them over so they don't stick the the tray, which means you loose some of the cookie. Once the bottom, which is now on top, is cool to touch I move them to a cake rack and its not long after this that they are ready to gobble up and believe me they will be gobbled up! They are VERY VERY morish and the batch disappears quickly!!! Best had warm ;)
This recipe makes about 36 or more cookies so make sure you have lots of trays on hand or do a tray in shifts. The cookies also freeze well and the cookies are yummy as soon as you get them out of the freezer. I bag them up, after they have cooled, ready for school lunches.

Wednesday, October 15, 2008

Dave's Dumplings

Golden Syrup Dumplings, recipe from Grandma.

1 cup SR flour
1 Tablespoon butter
little milk
Rub butter into flour and mix enough milk to make a soft dough, like scones.
Boil 1 cup of water (**edited by Dave ** + a little more), 1 tablespoon of butter, 1 tablespoon golden syrup and 3 ozs sugar (3 tablespoons) all together in a large saucepan (when cooking for all of us Dave uses a big heavy fry pan that has a lid). When boiling add spoonfuls of dough into the mixture and cover with a lid and simmer gently for 20 minutes. Serve at once. Make sure the lid is tight as you want all the liquid to stay in the pan.
Dave makes this and once he adds the dough he turns the stove down to its lowest setting. He times this so this stage happens once dinner is served and the dumplings are ready by the time we are finished dinner and ready for dessert. if left too long or there isn't enough syrup the dumplings will be drier rather than fluffy.
Serve with cream or icecream.