Funny Recipes

These two recipes are from the book that I received from Lindsey's kindergarten class (see previous post below). I thought they were pretty funny.

Favorite Cookbooks

This book I received on Mother's Day from Lindsey when she was in kindergarten (she is now in 2nd grade). I just love how the kids describe how the food is made. Very funny :)



This book has GREAT recipes. Everything I have made from this book has been delicious! You can't go wrong with this one :)



If you ever need a recipe for chicken, this one has 365 of them!



This book I just received from my in-laws (Ruth and Sid Sandler)...THANKS! This book is great because there are pictures to every recipe. You can see exactly how it "should" look. I also love that it is organized by texture of cookie (light & deliciate, soft & chewy, crumbly & sandy, chunky & nutty, cakey & tender, crisp & crunchy, rich & dense). For each section in the table of contents there is a picture for every cookie in that category. It is really a beautiful book. If you are a cookie lover like me, it is a must have for your recipe book collection!

Soft and Chewy Chocolate Chip Cookies

Recipe Courtesy "Martha Stewart's Cookies" cookbook.

A sugar-and butter-rich batter is the foundation for these cookie-jar classics. Just baked, they make a perfect snack on a chilly winter night - or any time.

2 & 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon coarse salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet or milk chocolate chips, or a combination (about 12 ounces)

1. Preheat oven to 350* F. Whisk together flour and baking soda in a bowl. Put batter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour mixture. Stir in chocolate chips.

2. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through, until edges turn golden but centers are still soft, 10-12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies to wire racks; let cool completely. Makes 3 dozen.

Fridge

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Adobo Chicken and Seasoned Rice

Recipe and picture courtesy of Bobby Flay (Throwdown with Bobby Flay) Food Network.

This recipe may look difficult, but it is actually pretty easy to put together. There are just A LOT of ingredients. It is very delicious!

2 tablespoons kosher salt
2 teaspoons granulated garlic
1 teaspoon ground cumin
2 teaspoons granulated onion
1 teaspoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1 tablespoon finely chopped fresh oregano leaves
4 chicken thighs, with skin, cut in 1/2
4 chicken breasts, with skin, cut in 1/2 lengthwise
2 tablespoons olive oil
1 large Spanish onion, finely diced
1 medium green bell pepper, finely diced
1 medium red bell pepper, finely diced
About 1/3 cup tomato powder or 1 to 2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 cups long-grain rice
4 3/4 cups homemade chicken stock
1 bay leaf
Salt and freshly ground black pepper
1 cup frozen peas (not thawed)
3/4 cup pimento stuffed green olives
3/4 cup pitted picholine olives
Freshly chopped cilantro leaves
Freshly chopped flat-leaf parsley
Finely chopped fresh oregano leaves
Squeeze lime juice

Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
Heat a few tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Remove the chicken to into a separate pot, cover and allow to cook through and keep warm.

Remove all but 2 tablespoons of oil from the pan and place back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.

Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.

After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.

Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.

Jessica's Marshmallow Clouds

These are some of my favorite cookies! They are so fun to make and taste yummy!

Makes - 3 ½ dozen cookies

Ingredients
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 cup white sugar
1 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 large eggs
2 teaspoons vanilla extract
2 (12 ounce) cups miniature semisweet chocolate chips
8 ounces miniature marshmallows, frozen

Directions
1 Preheat oven to 400 degrees.
2 Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
3 Place the marshmallows back into the freezer between each batch of cookies.
4 In a medium bowl combine flour, cocoa and baking soda.
5 Set aside.
6 Combine sugars in a large bowl.
7 Using an electric mixer, blend in butter, scraping down the sides of the bowl.
8 Add eggs and vanilla, and beat at medium speed until light and fluffy.
9 Add the flour mixture and chocolate chips, and blend at a low speed until combined.
10 Batter will be very stiff.
11 Gather 4-5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough.
12 Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
13 Place balls on ungreased baking sheets, 2 inches apart.
14 Bake 8 to 10 minutes.
15 Cool on pan 2 minutes, then transfer to a cool flat surface.

Chocolate Ganache Cupcakes

We were watching Barefoot Contessa on the food network and Ina Garten was making these cupcakes. They looked so yummy we decided to make them. The ingredients are simple and the cupcakes are so easy to make. Having the butter and eggs at room temperature is very important. Also do not overmix or overbake. These cupcakes are very moist and the ganache is delicious. Enjoy!

Chocolate Ganache Cupcakes

1/4 cup unsalted butter, at room temperature

1 cup sugar

1 (16-ounce) can chocolate syrup (recommended Hershey's)

1 tablespoon pure vanilla extract

1 cup all-purpose flour

For the ganache:

1/2 cup heavy cream

8 ounces good semisweet chocolate chips

candied violets, for decorations, optional

Line muffin pans with 12 paper liners (we didn't use liners, it's up to you). Preheat oven to 325 degrees F.

Cream the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.

Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.

For the ganache, cook the heavy cream and chocolate chips in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Dip the top of each cupcake in the ganache. Decorate with candies, if desired. Do not refrigerate.

New Creation

I was in a store one day with my Mom and I saw these really yummy looking cookies...at least that's what I thought they were. So I walked closer, and to my surprise, I had a yummy food with my name. They were "Brookies."

"They're not just a brownie...They're not just a cookie...They're a brookie!"

So I decided to try and make them at home. So here they are...Brooke's Brookies! They are really yummy. And you can tell the difference between the brownie and the cookie.

Yummy Fruit Salad

1 lg box cook n' serve vanilla pudding
1 lg box strawberry Jell-o
4 c. water
1 medium container of heavy whipping cream
3 cups fruit

Bring to boil (low) pudding and water. Add jello to pudding, continue at low boil until thickens. Chill in fridge for 2-3 hours. Whip heavy whipping cream on highest setting until thick. Add to chilled jello, mix well. Add fruit.

Beef Taco Skillet

1 lb. ground beef

1 can tomato soup

1/2 cup favorite salsa

1/2 cup water

6 flour tortillas, cut into 1-inch pieces

1/2 cup shredded cheese

Cook the beef until well browned, stirring to break up the meat. Pour off any fat.

Stir in the soup, salsa, water and tortillas. Heat to a boil. Reduce the heat to low and cook for 5 minutes. Stir. Top with cheese.

This is a quick meal and it's very tasty. I don't use as many flour tortillas as it calls for because we like to crush tortilla chips into ours. But that's just us. You can do as you please. This goes great with an ice cold pepsi. 

Enjoy.

Crispy Chicken Parmesan

This is one of our favorite dishes. Hope you try it!

Serves 4

Start to Finish - 30 minutes

1 cup all-purpose flour

2 large eggs

3 cups breadcrumbs (Italian)

1 cup Parmesan Cheese

1 cup tomato sauce

2 cups Mozzarella cheese (shredded)

4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed

salt and pepper

3/4 cup vegetable oil

1. Adjust an oven rack to the middle position and heat the oven to 450*. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the breadcrumbs and parmesan cheese in a third shallow dish.

2. Pound the chicken to a uniform 1/2-inch thickness . Pat dry with paper towels, then season with salt and pepper. Working with one piece of chicken at a time, dredge through the flour, then dip into the egg, and finally coat with the breadcrumbs. Press on the breadcrumbs to make sure the adhere. Lay the breaded chicken on a plate.

3. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add two pieces of the chicken and cook until light golden brown on both sides, 4 to 6 minutes.

4. Drain the fried chicken briefly on paper towels. Spread the chicken over a rimmed baking sheet. Spread 1/4 cup tomato sauce over the center of each breast, then sprinkle each with 3 tablespoons shredded mozzarella (more or less to your liking) and 1 tablespoon grated parmesan cheese. Bake the chicken until the cheese has melted and browned, 5 to 10 minutes.

Serve with side of spaghetti, green salad, and/or french bread.

Dude Ranch Chicken

Pam® No stick cooking spray

2 1/2 cups cooked cubed chicken

2 cups shredded cheddar cheese

1 can (10.75 oz) cream of mushroom soup

1 can 10.75 oz) cream of celery soup

1 can (10 oz) Ro*tel® Diced tomatoes & green chiles

1 can (8 oz) diced green chillies

3/4 cup plus 1 tblsp. sliced green onions

1 dozen flour tortillas (8 inch) each cut into 6 triangular wedges

Preheat oven to 375. Spray a 2 1/2 quart or an 11x7x2 inch baking dish with Pam cooking spray; set aside. In a large bowl, combine chicken, 1 cup cheese, soups, Ro*tel tomatoes, green chilies, and 3/4 cup green onions; blend well. Set aside 12 tortilla wedges. Mix remaining tortilla wedges into chicken mixture; spoon mixture into baking dish. Bake uncovered, for 30 minutes or until heated through. Carfully remove from oven. Tuck remaining 12 wedges around the inside edge of the baked dish; top with remaining 1 cup cheese. Bake 5 minutes longer. Garnish with 1 tablespoon green onions. Makes 8 servings.

With this recipe you can eat it as a casserole or you can eat it as a dip. We ate it as a dip with tostitos chips. It was so yummy. We didn't add the green onions, cause we didn't have them and didn't really want them in there and it was really good. So if you don't want something in there, don't put it in. 

Enjoy!!

Fourth of July Salad

6 lg. jellos - already set (cherry, strawberry, berry blue)
2 - 8 oz. cool whip
Angel food cake
1 qt. strawberries sliced
star marshmallows

Cut jello into cubes. Put 1/2 of jello in a large glass bowl. Spread 1 carton of cool whip on top. Break up angel food cake on top of cool whip. Next layer the sliced strawberries. Put the rest of the jello on berries, then the other carton of cool whip and put star marshmallows on last.

Monster Cookies

1/2 cup margarine
1 cup sugar
1 cup + 2 TBSP brown sugar
2 cups peanut butter
3 eggs
1 tsp corn syrup
1/4 tsp vanilla
4 1/2 cups quick oats
2 tsp baking soda
1/4 tsp salt
1 cup m&m's
1 cup chocolate chips


Combine all ingredients. Mix well. Drop onto cookie sheet. (notice the name, monster cookies, so make them kinda big - small ones are good also.) Bake at 350 degrees for 12-15 minutes.

Getting Started

Hey everyone. We've kinda had a slow start to this blog, but we are hoping that things pick up a bit. So to kick this off, we are looking for fun summer treats. It can be anything from cookies, fun/refreshing snacks, etc. So please, if anyone has a recipe they would like to have put up on the blog, either email it to Brooke @ lundholmfam@yahoo.com or Katie @ lilskiddy@yahoo.com. We think this could work if we had help from all of you. I know there are some great cooks out there and are dying to share your recipes with us. Happy Cooking!

Creamy Crockpot Chicken

3-4 boneless, skinless chicken breasts
1 can cream of chicken soup
1/2 tsp. dried basil
salt/pepper to taste
1 bottle Italian dressing
1 1/2 cups chicken broth
1 tsp. dried thyme

In a crockpot, combine chicken and Italian dressing. Cook on LOW until chicken is tender. Drain off most of the dressing and discard. Shred the chicken and return to crockpot. Combine remaining ingredients and mix until smooth. Pour mixture over chicken and stir to cover. Cook for 1 more hour on LOW. Serve over pasta or rice.

Something FUN

Hey everyone. This is the start of a new and fun blog. If you are ever looking for new recipes or tried one that you would like to share, nows your chance. If you have been invited to join this blog, let me know and I will send you the info to log in with. This is for family and friends and we are so excited. Happy cooking!