In an effort to keep things a bit simpler for myself, I am combining my book review and recipe blogs into one new blog: Her Creative Side.
I am hoping that this will help my audience grow, as well as give me more opportunities to review for some other companies. Many companies have asked for posts not exclusive to one subject (only book reviews, or only recipes). By combining my 2 blogs, I hope to remedy this!
The new blog is still under construction as I transfer all of my old posts and begin making new ones. I'm hoping this will also give me a place to share some of my other crafty loves, especially digital scrabooking!
If you were a follower of either of my old blogs - Our Favorite Recipes or Chapters and Chocolate - please begin following my new blogging home!! If you haven't been following, please do!! Just click on the "follow" button in the right hand sidebar!
You will find tags on the sidebar of Her Creative Side to narrow down my posts by subject, if you're only interested in reading certain posts.
Thanks for your patience as I work out the bugs! And, thanks for reading all the posts I do write!
To visit Her Creative Side, click here.
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Tags: new blog simplify organization keeping life simple book reviews simplifying life creative side
My NEW Blog!
Friday, June 26, 2009
Saturday, June 20, 2009
Fluffy Biscuits
I've made and ate many kinds of biscuits. The storebought buttermilk ones are ok...but, greasy and expensive. Most baking powder type biscuits that I've made always left something to be desired. Bisquick ones I can often take or leave...
Well, I've finally found a favorite biscuit recipe!!
I copied this "Fluffy Biscuits" recipe from a Taste of Home cookbook. I'm thinking the egg makes the difference from most biscuits I've made...?
Small TIP from Bobby Flay: when placing biscuits on your baking sheet, keep biscuit edges touching. This helps them rise higher.
(I've tried this with the entire batch, but the center ones don't seem to cook all the way through. I now group 3 biscuits together... nice, fluffy biscuits!)
FLUFFY BISCUITS
2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening
1 egg
2/3 cup milk
In a small bowl, combine the flour, baking powder, sugar, and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
Turn onto a well-floured surface; knead 20 times. Roll to 3/4-inch thickness; cut with a floured 2 1/2-inch biscuit cutter.
Place on lightly greased baking sheet. Bake at 450 for 8-10 minutes or until golden brown. Serve warm.
Mmmmm! Nothing quite so deliciously comforting as a warm, flaky biscuit slathered in butter and jam!!
Enjoy!
Well, I've finally found a favorite biscuit recipe!!
I copied this "Fluffy Biscuits" recipe from a Taste of Home cookbook. I'm thinking the egg makes the difference from most biscuits I've made...?
Small TIP from Bobby Flay: when placing biscuits on your baking sheet, keep biscuit edges touching. This helps them rise higher.
(I've tried this with the entire batch, but the center ones don't seem to cook all the way through. I now group 3 biscuits together... nice, fluffy biscuits!)
FLUFFY BISCUITS
2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening
1 egg
2/3 cup milk
In a small bowl, combine the flour, baking powder, sugar, and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened.
Turn onto a well-floured surface; knead 20 times. Roll to 3/4-inch thickness; cut with a floured 2 1/2-inch biscuit cutter.
Place on lightly greased baking sheet. Bake at 450 for 8-10 minutes or until golden brown. Serve warm.
Mmmmm! Nothing quite so deliciously comforting as a warm, flaky biscuit slathered in butter and jam!!
Enjoy!
Friday, April 17, 2009
Sweet Dinner Rolls
I discovered this recipe on Allrecipes and thought it was absolutely wonderful!! I have used this recipe several times. The dough is so very easy to shape and the results are scrumptious!!
Last night, I made half of the dough into crescent rolls (per the instructions) and the other half into cinnamon rolls (per the reviewers recommendations). YUMMM!
*********************************************
Sweet Dinner Rolls
1/2 cup warm water (110 degrees F)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast (or 2 1/2 tsp bread machine yeast)
1/4 cup butter, softened
Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.
*********************************************
I found the easiest way to "roll" into a circle was to press the dough into a round pizza pan, ensuring uniform results.
Cut into wedges:
And, roll into the classic croissant shape (then cover and let rise until doubled...also, brushed with an egg wash just before baking):
Soo yummy while warm!
For cinnamon rolls, I pressed the dough onto a cookie sheet, spread with butter (or margarine) and sprinkled with brown sugar and cinnamon:
Rolled and cut into 12 pieces (then, covered and let rise until doubled):
Bake (400 degrees, 15-20 minutes)... and don't forget to spread a little cream cheese frosting on these warm-out-of-the-oven sweets! (You can make your own, or just use a tub of storebought! I didn't have any cream cheese frosting last night and used some vanilla frosting... the cinnamon rolls were still delectable!)
Last night, I made half of the dough into crescent rolls (per the instructions) and the other half into cinnamon rolls (per the reviewers recommendations). YUMMM!
*********************************************
Sweet Dinner Rolls
1/2 cup warm water (110 degrees F)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast (or 2 1/2 tsp bread machine yeast)
1/4 cup butter, softened
Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.
*********************************************
I found the easiest way to "roll" into a circle was to press the dough into a round pizza pan, ensuring uniform results.
Cut into wedges:
And, roll into the classic croissant shape (then cover and let rise until doubled...also, brushed with an egg wash just before baking):
Soo yummy while warm!
For cinnamon rolls, I pressed the dough onto a cookie sheet, spread with butter (or margarine) and sprinkled with brown sugar and cinnamon:
Rolled and cut into 12 pieces (then, covered and let rise until doubled):
Bake (400 degrees, 15-20 minutes)... and don't forget to spread a little cream cheese frosting on these warm-out-of-the-oven sweets! (You can make your own, or just use a tub of storebought! I didn't have any cream cheese frosting last night and used some vanilla frosting... the cinnamon rolls were still delectable!)
Friday, April 10, 2009
What's for Dinner? Easy Alfredo Sauce
I saw this recipe for Easy Alfredo Sauce several months ago on another blog and immediately put it on my next month's menu to try.
I poured the finished sauce over some sauteed chicken cutlets that I'd sprinkled with garlic and herb Mrs. Dash and tossed them with some penne pasta and steamed broccoli. The finished dish tasted VERY close to the Olive Garden! :-)
I poured the finished sauce over some sauteed chicken cutlets that I'd sprinkled with garlic and herb Mrs. Dash and tossed them with some penne pasta and steamed broccoli. The finished dish tasted VERY close to the Olive Garden! :-)
The sauce was just a bit thick for me. I didn't think so at first, but after I ate it...I thought that the next time I make the sauce (and I will!!), I will probably thin it with a little chicken broth (or more milk).
Now, here's the recipe!
Easy Alfredo Sauce
1/2 cup butter
1 (8 oz) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 oz grated Parmesan cheese
1/8 teaspoon ground black pepper
Melt butter in a medium saucepan over medium heat. Add cream cheese and garlic powder, stirring until smooth. Add milk, whisking to smooth lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. If it is too thick, you can add a little milk. Toss with hot pasta to serve.
*I thought about cutting the recipe in half, per the original blogger's suggestion. But, the full recipe was perfect for my 1/2 pound box of pasta, 5 chicken cutlets, and 12 oz. bag broccoli. Of course, it made plenty of leftovers...and, although the leftovers were still delicious, alfredo sauce is always better fresh!*
Wednesday, March 25, 2009
What's For Dinner? BREAKFAST!!
One item that gets scheduled often in my menu is breakfast!! There is something so hearty and filling about a good breakfast! This casserole is one of my husband's favorite dishes. Even though we have it monthly, the ingredients always change...so, it's never the same dish every month!
This casserole is a good base recipe. You can adjust the ingredients to your family's likes and dislikes.
In a lightly greased square baking dish, place a layer of cooked, cubed potatoes, about 4-5 medium (you can also use storebought shredded or cubed hashbrowns). Be sure to salt and season!
(TIP: I tend to overcook my potatoes when I boil them. :-( So, I now bake them in the microwave!! For this dish, wash 4-5 medium potatoes. Pierce 5-6 times with a fork and place on a paper towel in your microwave. Cook on high 4-5 minutes. Turn potatoes and cook an additional 4 minutes or until a fork inserts easily. Let cool - or even refrigerate overnight! - then peel and cube... or grate for a nice change! I also use the microwave to cook my potatoes for potato salad!)
Pour into casserole dish:
Bake at 350 degrees for 45 minutes, or until top is puffed and golden and knife inserted in center comes out clean.
(This time can vary greatly!! Depending on how many ingredients you use. When I've used frozen green peppers, the added liquid increased my cooking time. I've had this casserole take as long as 1 hr 15 min - keep this in mind for prep and finish time!)
Let cool about 5 minutes. Cut and serve with your favorite toast, muffins, or coffee cake!
This casserole is a good base recipe. You can adjust the ingredients to your family's likes and dislikes.
In a lightly greased square baking dish, place a layer of cooked, cubed potatoes, about 4-5 medium (you can also use storebought shredded or cubed hashbrowns). Be sure to salt and season!
(TIP: I tend to overcook my potatoes when I boil them. :-( So, I now bake them in the microwave!! For this dish, wash 4-5 medium potatoes. Pierce 5-6 times with a fork and place on a paper towel in your microwave. Cook on high 4-5 minutes. Turn potatoes and cook an additional 4 minutes or until a fork inserts easily. Let cool - or even refrigerate overnight! - then peel and cube... or grate for a nice change! I also use the microwave to cook my potatoes for potato salad!)
Change it up! Don't have time to fuss with potatoes?! Use leftover salad croutons! Our family prefers potatoes, but croutons are another variation!
Now comes the fun part!! I often schedule this casserole after HAM, so I can use up leftovers. Tonight's casserole consists of layering onions, ham, and shredded cheese:
You are limited only by your imagination! Onions, peppers, mushrooms, sausage, ham, bacon...whatever your family loves! Hot sauce, salsa...delicious possibilities are endless!
Now, beat together 3 eggs and 1 cup of milk (don't forget to salt and season):
Pour into casserole dish:
Bake at 350 degrees for 45 minutes, or until top is puffed and golden and knife inserted in center comes out clean.
(This time can vary greatly!! Depending on how many ingredients you use. When I've used frozen green peppers, the added liquid increased my cooking time. I've had this casserole take as long as 1 hr 15 min - keep this in mind for prep and finish time!)
Let cool about 5 minutes. Cut and serve with your favorite toast, muffins, or coffee cake!
If your family is small enough, leftovers of this casserole are actually quite good!!
Thursday, March 19, 2009
What's For Dinner? Homemade Mac & Cheese!
It has been said that you are either a baker or a cook. Baking requires sticking to a recipe and precise measurements to get a perfect product. Cooking is much less rigid. You can add more of this or make substitutions or just use a recipe as a base for your own creation!
Honestly, I'm not sure which category describes me best...I'm both. I love baking and have no problem sticking to a recipe when I know it's required. However, I LOVE to experiment and adjust recipes to our own family's tastes and needs.
That being said, here's our (sorta) recipe for tonight's dinner. Homemade mac & cheese!! YUMMY! Nothing like it! Since I'm a cook...I really don't have a recipe! A friend asked for it, so this is as close as I could think of as to what I do. :-) If I have fresh onions on hand, I finely dice one as a substitution to the dried. And, I often double the recipe... and, well, I often do a lot of different things! :-) Here's the base:
Steph's Mac & Cheese
¼ c. flour
1 tbsp. dried minced onion
½ tsp. salt
¼ tsp. pepper
¼ c. margarine
¼ tsp. worcestershire sauce
½ tsp. mustard
¾ to 1 c. chicken stock
1 c. milk
2 c. shredded sharp cheddar cheese (the sharper the better!)
½ box elbow macaroni
Prepare macaroni according to package directions. Drain and set aside.
In a small bowl, mix together flour, onion, salt and pepper. In a saucepan (I use the same pan I cooked the noodles in…saves dishes!!) over low/medium heat, combine margarine, worcestershire sauce, and mustard until margarine is fully melted and lightly bubbling. Add flour mixture and whisk until smooth. Cook about a minute or until mixture begins to bubble. Slowly add chicken stock and milk, whisking to combine flour. Increase heat and whisk continually until mixture begins to boil/thicken. Reduce heat and let simmer for 2 minutes or until thickened.
Pour macaroni into cheese mixture and stir to combine. Pour mixture into a lightly greased casserole dish. Sprinkle with paprika, if desired.
Bake at 350 degrees for 30-40 minutes, or until top is golden brown and bubbly.
*Sorry, no picture. Some dishes just aren't as photogenic and don't look as appetizing as in person! :-) *
Honestly, I'm not sure which category describes me best...I'm both. I love baking and have no problem sticking to a recipe when I know it's required. However, I LOVE to experiment and adjust recipes to our own family's tastes and needs.
That being said, here's our (sorta) recipe for tonight's dinner. Homemade mac & cheese!! YUMMY! Nothing like it! Since I'm a cook...I really don't have a recipe! A friend asked for it, so this is as close as I could think of as to what I do. :-) If I have fresh onions on hand, I finely dice one as a substitution to the dried. And, I often double the recipe... and, well, I often do a lot of different things! :-) Here's the base:
Steph's Mac & Cheese
¼ c. flour
1 tbsp. dried minced onion
½ tsp. salt
¼ tsp. pepper
¼ c. margarine
¼ tsp. worcestershire sauce
½ tsp. mustard
¾ to 1 c. chicken stock
1 c. milk
2 c. shredded sharp cheddar cheese (the sharper the better!)
½ box elbow macaroni
Prepare macaroni according to package directions. Drain and set aside.
In a small bowl, mix together flour, onion, salt and pepper. In a saucepan (I use the same pan I cooked the noodles in…saves dishes!!) over low/medium heat, combine margarine, worcestershire sauce, and mustard until margarine is fully melted and lightly bubbling. Add flour mixture and whisk until smooth. Cook about a minute or until mixture begins to bubble. Slowly add chicken stock and milk, whisking to combine flour. Increase heat and whisk continually until mixture begins to boil/thicken. Reduce heat and let simmer for 2 minutes or until thickened.
Pour macaroni into cheese mixture and stir to combine. Pour mixture into a lightly greased casserole dish. Sprinkle with paprika, if desired.
Bake at 350 degrees for 30-40 minutes, or until top is golden brown and bubbly.
*Sorry, no picture. Some dishes just aren't as photogenic and don't look as appetizing as in person! :-) *
Tuesday, March 17, 2009
Oatmeal Raisin Cookies
After trying several other recipes, I came across this particular Oatmeal Raisin one somewhere on the internet years ago. The only thing I added was cinnamon. I think oatmeal cookies must have cinnamon in them! Yumm, enjoy! Ben loves these!
Yummy Oatmeal Raisin Cookies
12 tbsp. butter, softened (that's 3/4 c. for those of you would want to know!)
3/4 c. brown sugar
2/3 c. sugar
1 egg
1 tsp. vanilla
2 c. rolled oats (also called "old fashioned oats," not quick oats!)
1 1/4 c. flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. raisins.
Cream together butter and sugars. Add egg and vanilla. Stir in dry ingredients. Fold in raisins.
Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 12-15 minutes or until lightly browned.
Yummy Oatmeal Raisin Cookies
12 tbsp. butter, softened (that's 3/4 c. for those of you would want to know!)
3/4 c. brown sugar
2/3 c. sugar
1 egg
1 tsp. vanilla
2 c. rolled oats (also called "old fashioned oats," not quick oats!)
1 1/4 c. flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. raisins.
Cream together butter and sugars. Add egg and vanilla. Stir in dry ingredients. Fold in raisins.
Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 12-15 minutes or until lightly browned.
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