Saturday, May 30, 2009

June Dinner Menu ~ Menu Plan Monthly ~

Description

My June Dinner Menu is posted. I cant believe how fast May flew by. Next week is the kids last week of school. So we will be baking lots of things together now that we will have a lot more time on our hands. Don't be surprised if a few sweet treats that were not listed on our menu pop up. Usually when we are bored we BAKE!! If you are not familiar with Menu Plan Monthly click on the icon above to read all about it.


Click Here To View June's Menu



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The Mom in Mommy's Kitchen

Thursday, May 28, 2009

Pizza Hut Style Bread Sticks at Home!

I try and make spaghetti at least once a month. Spaghetti is one of those meals that I have on my regular meal rotation. Plus my youngest loves "sketti" as he calls it, so I know this is one meal he will eat. I usually serve Garlic Texas Toast or French Bread on the side, but this time I wanted something different. I remembered a recipe for Pizza Hut Style Bread sticks over at Real Mom Kitchen. My daughter loves ordering bread sticks when we order take out pizza, so I thought I would surprise her and make them myself. I don't know what Pizza Hut's Bread Sticks taste like, so I cannot do a comparison to tell you if they are similar. I do know that these were awesome bread sticks . We pretty much gobbled down all of them. My daughter was so excited to see the bread sticks at the table. I got a thumbs up from Mackenzie so I know they were good. Plus they are homemade and really quick to throw together. Now you can make Restaurant Style Bread sticks at home!!!


Dissolve sugar, salt and dry milk



in hot water.

Add enough flour (1 cup) to make a soupy mixture.

When the mixture is no longer hot but still warm add the yeast and stir well.

Then add the rest of the flour, enough to form a moderately stiff dough. Knead the dough until smooth.

Roll dough into a rectangular shape the size of your baking pan. Spread half of the butter onto the baking pan. I did not read the directions clearly so i ended up cutting mine on the counter and then placing them on the baking pan. Trust me it is easier to do as the directions state and cut them on the baking pan.



and spread the remaining butter on top of the dough. Top the bread sticks with garlic salt, Parmesan cheese, salad seasoning salt, or whatever you want. (I sprinkled garlic salt and Parmesan cheese) Cut the dough into bread sticks with a pizza cutter and let raise for 10-15 min. Bake at 350 degrees for 20- 25 min. Yum





Pizza Hut Style Bread sticks

1 ½ cup hot water
2 tablespoon sugar
½ tsp salt
½ cup non fat dry milk
1 tablespoon yeast
3 cup flour (bread flour or all purpose)
1/3 cup melted butter
(I used have of the butter, just softened and spread it in the pan. The other half I melted and poured it on top)

Dissolve sugar, salt and dry milk in hot water. Add enough flour (1 cup) to make a soupy mixture. When the mixture is no longer hot but still warm add the yeast and stir well. Then add the rest of the flour, enough to form a moderately stiff dough. Knead the dough until smooth. Roll dough into a rectangular shape the size of your baking pan. Spread half of the butter onto the baking pan, then place your dough into the pan and spread the remaining butter on top of the dough. Top the bread sticks with garlic salt, Parmesan cheese, salad seasoning salt, or whatever you want. (I sprinkled garlic salt and Parmesan cheese) Cut the dough into bread sticks with a pizza cutter and let raise for 10-15 min. Bake at 350 degrees for 20- 25 min.


Print this recipe


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The Mom in Mommy's Kitchen

Tuesday, May 26, 2009

Peanut Butter Cupcakes W/Peanut Butter Frosting

These Homemade Peanut Butter Cupcakes are soft, tender and loaded with peanut butter flavor. Peanut butter cake, peanut butter frosting and garnished with Reeses pieces candies. These cupcakes have triple the peanut butter flavor.  
I have been wanting to make this recipe for Homemade Peanut Butter Cupcakes with Peanut Butter Frosting for awhile now. It has just been so hard trying to find the time to get them done. Well, I finally made them and boy was I so glad I did. I love peanut butter especially in baked items such as cakes, muffins or breads.

The original recipe was for a peanut butter cake but I did cupcakes instead. This recipe did not call for adding Reeses Pieces to the top, that was just a perk that I tossed in.  Those little guys are highly addicting and their colors are so eye catching. I thought they looked so pretty sitting on top of all that luscious frosting.

This is another recipe that comes from Me maws Manna Cookbook. If you do not have this cookbook I really do recommend getting it. There are pages and pages of home cooked family favorites, you wont be disappointed.
 

The cupcakes baked up nice and were cotton soft, the frosting well it was just to die for. My kids loved these cupcakes so much the we wiped them out by the next day. Sweets really don't last to long in our house especially when they turn out awesome. So, trust me if you are a peanut butter lover you will be smitten with these little guys.

These are the ingredients you will need: sugar, shortening, vanilla extract, peanut butter, flour, milk, butter, eggs, baking powder, powdered sugar and Reeses pieces candies.


cream shortening and sugar together. Add eggs and beat well.


add peanut butter and beat well.

add milk and vanilla extract


mix well


I sifted the flour and the baking powder together and then added it to the mixture.


Umm creamy goodness go ahead and dip your finger and get a taste, it is so good.


using a ice cream scooper fill the cupcake liners about 3/4 full with batter. Bake at 350 degrees for about 20-25 minutes until the cupcakes are golden brown and a toothpick inserted comes out clean.

cool completely on a wire rack. Frost with homemade peanut butter frosting. (recipe below)

 
a peanut butter lovers dream!!!!




Peanut Butter Cupcakes

2/3 - cup shortening, I use Crisco
1  1/2 - cups granulated sugar
3 - eggs
1 - cup creamy peanut butter
3/4 - cup milk
1 - teaspoon vanilla extract
2 - teaspoon baking powder
1  3/4 - cups all purpose flour

Cream shortening and sugar together. Add eggs and beat well. Add peanut butter and beat well.

Add milk and vanilla extract alternately with the baking powder and flour. 


Using a ice cream scoop fill the muffing liners about 3/4 full with batter.

Bake at 350 for about 20 -25 minutes or until golden brown and a toothpick inserted comes out clean.  


Cool cupcakes completely on a wire rack and frost with peanut butter frosting .



Peanut Butter Frosting:

1 - 16 oz box powdered sugar
1 - stick butter, softened (1/2 cup)
1/2 - cup creamy peanut butter
1 - teaspoon vanilla extract
3 - 4 tablespoon milk
Reeses pieces for garnish

Cream powdered sugar and margarine together, add peanut butter.
 
Mix well, add vanilla extract and enough milk to make it easy enough to spread.
 
Beat mixture together until you have the consistency you want.
 
Frost cupcakes when completely cooled.

Recipe yields: 12 cupcakes 
Recipe source: Me Maws Mania


If you're pressed for time you can make a Peanut Butter Sheet Cake instead of cupcakes. I have done this several times and it's a huge time saver. I baked mine in a 12x18 inch sheet cake pan with a rim. Grease and flour the pan and add the batter. Bake at 350 degrees for 20 - 25 minutes. When cool frost with peanut butter frosting and add sprinkles or Reeses pieces. 



Friday, May 22, 2009

Grilled Corn On The Cob & Happy Memorial Day!

Happy Memorial Day friends! Even though it is a day off for most please take a moment and remember the meaning of Memorial Day. It's a day to remember all those who have died in our nation's armed services. There will be a lot of men and woman who are serving our country and will not be with their families and friends today like most of us, so please just keep them all in your thoughts and prayers that they return home safely to their families.

Today's post would be a great addition to your holiday cookout. I'm posting my family's favorite corn grilled corn on the cob recipe.  One of the best things about summer is being able to cookout.  We fire up the grill every weekend if not more during the week. 


We love to have Grilled Corn on the Cob with just about any summer meal. Corn is crazy cheap in the summer, and I can usually pick them up at the store for 10 for $1.00. Summer is the perfect time to stock up your freezer with corn. There is just something about grilling the corn that just seems to intensify the flavor. 

There's some disagreement on the best way to grill corn, with or without the husks, grilled directly on the grill with just the husks, or wrapped in foil. Today, I am going to show you the grilled foil method. I think wrapping the corn husks in foil and then placing them on the grill helps to keep the steam in and keeps the kernels from burning. Start by preheating your grill and carefully peel back corn husks to within 1 in. of bottoms; remove all the silks.


Spread butter mixture over corn. I use a pastry brush.


Sprinkle with whatever seasoning you want, Lawry's seasoning salt, regular salt and pepper or Paula Deens House Seasoning.


Re wrap corn in husks and place each corn cob in a separate piece of heavy duty aluminum foil and roll up.


Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally.


Peel back husks and remove corn add more butter and seasoning salt and serve.



Grilled Corn on the Cob

fresh corn on the cob
Butter
Pepper & Lawrys Season Salt or Paula Deen House Seasoning
Heavy duty aluminum foil


Preheat your grill. Carefully peel back corn husks to within 1 in. of bottoms; remove all the silks. Spread butter mixture over corn. I use a pastry brush. 

Sprinkle with whatever seasoning you want, Lawrys seasoning salt, regular salt and pepper or Paula's House Seasoning.

Re wrap corn in husks and place each corn cob in a separate piece of heavy duty aluminum foil and roll up. 

Grill  the corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Peel back husks and remove corn add more butter and seasoning salt and serve.

Cook's Note:  You can also soak the corn in pot of cold water for 20 minutes before grilling. Then just leave the corn in the husks and grill. When done peel back the husks and remove the silk. I have added a photo so you can seeing how the corn looks when you grill it directly in their husks. 


It's really whichever method your prefer. I always wrap mine in foil, but I have ran out before and had to grill it in the husks. Both ways work great. It may look burned on the outside, but the corn turns out perfectly cooked on the inside.



Terri's Potato Salad, Just In time for the Holiday Weekend

Several years back when we visited Sea World in San Antonio we stopped in to visit with some old friends that we hadn't seen for quite some time. I was pregnant with my daughter Mackenzie when Terri moved from Dallas to to San Antonio and now Mackenzie was five, so it had been quite a while since we've seen them last. 

We had a wonderful visit and a great Texas meal of brisket, baked beans, potato salad, and strawberry pretzel salad. Everything was so good, but the potato salad really stood out for me so I had to get the recipe. After we returned home she emailed the recipe to me, but it didn't have any exact measurements, so I made the salad and noted the measurements as best that I could. 

I have made this recipe numerous times and it turns out perfect every time. Some people mash there potatoes up, but I like mine a little bit chunky. This potato salad would be the perfect addition to your next barbecue or cookout. Let's get started and I will show you how easily this recipe came together. 

Boil potatoes whole and let cool. When cool enough to handle peel off the skin and chop into bite size pieces.  Add chopped onion, chopped eggs, salt, pepper and sweet relish. 

Lightly toss the mixture to combine.  

Add one cap full of vinegar (1 1/2 teaspoons) and gently mix to combine. For dressing:  In a small bowl add the miracle whip and the mustard and mix to combine. Start with 3/4 cup of miracle whip and add more if needed after tasting the dressing. 

Add to the potato mixture and gently mix to combine. Chill in the refrigerator at least 2 hours before serving.




Terri's Potato Salad

6-7 potatoes, cooked, peeled and diced 
2 - boiled eggs, chopped
1/4 - cup onion, chopped 
1- 2 tablespoons pickle relish (start with one tablespoon) 
1 1/2 - teaspoon vinegar
3/4 - 1 cup miracle whip
1 - tablespoon mustard
salt and pepper, to taste

Boil potatoes whole and let cool about 6-7 potatoes. When cool enough to handle peel off the skin and chop into bite size pieces. 

Add chopped onion, chopped eggs, salt, pepper, sweet relish and the vinegar and gently mix to combine.

In a small bowl add the miracle whip and the mustard and mix to combine. Start with 3/4 cup of miracle whip and add more if needed after tasting the dressing. 

Add to the potato mixture and gently mix to combine. Cover at least 2 hours before serving. 

Cook's Note: I boil the potatoes whole with the skin still on. I do this so the potatoes don't absorb a lot of water and become mushy. Make sure the potatoes are cooled enough before handling.


Thursday, May 21, 2009

Fresas Con Crema ~ Strawberries with Cream

How to make Mexican Fresas con Crema (strawberries with cream) using only 5 ingredients
Today is National Strawberries and Cream Day! One of my favorite desserts is Fresas Con Creama which means strawberries with cream. Fresas Con Crema calls for only 5 ingredients and it is so delicious. I get my Fresas con crema at little Paletas in Pleasant Grove, Texas. They're a bit pricey at $4 a cup, but so worth it. 

I knew there had to be a way to make my own, so I have doing some experimenting and I think I have finally come up with a combination that I'm happy with. I use media table cream for my Tres Leche Cake (three milks cake), so I thought it would be the perfect cream to make Fresas Con Creama.  

In Mexico vendors sell walk-away cups of fresas con crema, along with other natural fruits and ice creams at markets and along the roadside stands. Since I won't be getting to any road side stand anytime soon, I thought it was time I made my own. 

Fresh sliced strawberries just scream summer, so let's get started on this simple recipe. 

These are the ingredients you will need: Nestle Media Table Cream, Regular Milk, Powdered Sugar and Sliced Strawberries with a little sugar sprinkled on for sweetness, and whipping cream (not pictured).


In a medium size bowl add the media table cream.  


add the milk and powdered sugar. 

Mix well with a wire whisk until blended. Taste the mixture and see if it's to your sweetness. I found about 1/4 - 1/3 cup of powdered sugar works perfectly. 


Add one cup sliced strawberries to a tall glass or bowl. You can sprinkle a bit of sugar on the strawberries if you like.


Pour the cream over the strawberries until the cream covers them. Add whipping cream and garnish with a whole or halved  strawberry and additional whipped cream.




Fresas Con Creama - strawberries with cream

2 - 3 cups fresh sliced strawberries (1 cup per person)
1 - 7.6 oz can Media Crema (Nestle Table Cream)
3/4 - 1 cup regular milk or evaporated milk 
1/3-  cup powdered sugar
whipping cream for garnish
granulated sugar for strawberries, optional

Slice up the strawberries (one cup per person). Sprinkle a little sugar on them and set aside. In a medium size bowl add the media table cream, regular milk and powdered sugar. 

Mix together using a wire whisk. Add sliced strawberries to a tall glass, about 1 cup per serving. Pour the cream mixture over the strawberries, making sure to cover them.

Garnish with whipping cream and top with one strawberries. Store any leftover cream in the refrigerator. 


servings: 3


Tuesday, May 19, 2009

Iron Skillet Pizza

We love Pizza in our house any way you can make it. I saw this recipe for Iron Skillet Pizza in one of my favorite cookbooks, Mema’s Manna. I purchased this cookbook at Bass Pro Shop of all places. I found myself in the cooking section and could not put this book down. 

There were so many recipes similar to my own that I couldn't pass up buying this cookbook. There are still many more I want to try but this particular recipe caught my eye. It uses a cast iron skillet which I love, there is nothing better than cooking and entire meal in a skillet and pizza to top it off. 

The pizza dough was really easy to make, but I did find that the recipe yields a good amount of dough. This particular recipe makes enough for (2) two large skillet pizzas. My crust ended up being really thick, so the next time I will make two skillets or I will freeze the other half of the dough.

The recipe was a bit vague on how much crust it made. The title is Iron skillet pizza so I assumed one skillet but in the directions it states to divide the dough and add to a well greased skillet.

 I have changed the directions to reflect that it is best to use two crusts or freeze the remaining half of the dough. All in all we loved the pizza and the crust tasted excellent so I will definitely make this pizza again.


These are the ingredients you will need: Sugar, Salt, Pizza Sauce, Flour, 1 Packet Yeast, Shortening, Water, Shredded Mozzarella Cheese, Pizza Toppings of your choice and two large iron skillets.

Dissolve yeast in warm water with salt and sugar. (Do this in a large bowl)



Add 2 cups of flour.. beat well. Add melted Crisco and Yeast mix well.



add another cup of flour


and knead on a well floured surface.



Place the dough in a oiled bowl and let rest for 30 minutes.

Oil your skillet or skillets


and press dough into skillet. I used one smaller skillet and still had to much dough. This dough really rises up. So like I stated above two large skillets I think will work best.


add pizza sauce and



and any pizza toppings of your choice and top with cheese.



Put in hot oven (450 degrees) and bake until brown.




Iron Skillet Pizza

1 - 14 oz jar pizza sauce
8 - 12 0z bag shredded mozzarella cheese
Pizza Toppings of your choice
1 - Recipe Pizza Dough
Large Iron Skillet (My skillet is 11 inches)

Pizza Dough Recipe:

1 1/2 -cups warm water
1 - package dry yeast
1 - tsp salt
3 - cups all purpose flour
3 - tablespoons melted shortening
1 - teaspoon sugar

Dissolve yeast in warm water with salt and sugar. Add 2 cups of flour.. beat well. Add melted Crisco. Mix well add another cup of flour and knead on a well floured surface. 

Place the dough in a oiled bowl and let rest for 30 minutes. Divide dough and place in two well greased iron skillets. 

Add sauce and any pizza toppings of your choice and top with cheese. Put in hot oven (450 degrees) and bake until brown.

Cooks Note: The pizza dough recipe makes enough dough for two skillet pizza's. If you only want to make one, divide the dough equally in half and wrap one half in plastic wrap and then place in a large zip lock bag. Place in the freezer to use at another time. Place remaining half in a well oiled skillet.