Here is a great recipe for bran muffins that doesn't use bran cereal. All 'whole' ingredients, for those who want to stay away from processed foods!
Bran Muffins
1 c. bran
1/2 c. flour
1 c. whole wheat flour
1/2 c. wheat germ
1 1/4 c. buttermilk
1 1/4 t. baking soda
1/2 t. salt
1/2 c. sugar
1/4 c. applesauce
1 egg, beaten
1 1/2 T. oil
1 t. vanilla
Mix dry ingredients together, add remaining ingredients, mix well. Bake at 350 for 15 minutes. Makes 12 muffins.
Friday, October 22, 2010
BBQ Beef Brisket
Here is a recipe requested by a friend from work. I will be making this in a few days for our annual Halloween bash, so I can add pictures then. This recipe is from my husbands step-grandmother, it is great!
BBQ Beef Brisket
1 3-7 lb. beef brisket
5 oz. lite soy sauce
2 - 10 oz. cans beef consomme soup
1 T. cider vinegar
3 T. liquid smoke
2 T. Worcestershire sauce
1 t. garlic powder
Combine marinade ingredients, trim brisket, marinate in covered dish for 24 hours, you can also use a gallon ziploc bag. Flip brisket at about 12 hours to redistribute marinade. Place brisket and marinade in a covered pan, bake for 3 hours @ 300, slice and return to pan for another 2 hours. Serve with beef juices, you can make a thin gravy with it if you like.
BBQ Beef Brisket
1 3-7 lb. beef brisket
5 oz. lite soy sauce
2 - 10 oz. cans beef consomme soup
1 T. cider vinegar
3 T. liquid smoke
2 T. Worcestershire sauce
1 t. garlic powder
Combine marinade ingredients, trim brisket, marinate in covered dish for 24 hours, you can also use a gallon ziploc bag. Flip brisket at about 12 hours to redistribute marinade. Place brisket and marinade in a covered pan, bake for 3 hours @ 300, slice and return to pan for another 2 hours. Serve with beef juices, you can make a thin gravy with it if you like.
Saturday, July 17, 2010
Oatmeal Chocolate Chip Bars
Mmmmm. I have made these a couple of times now, great bars! Pictures will be added soon.
1 c. butter
2/3 c. sugar
2/3 c. brown sugar
2 eggs
2 t. vanilla
1 c. flour
1 t. baking powder
1/2 t. salt
2 c. oatmeal
2 c. chocolate chips
Cream shortening and sugars, add eggs and vanilla, add dry ingredients, add oatmeal and chocolate chips. Bake at 350, 20-25 min. for a 10 x 15 pan, or 35-40 min. for a 9 x 13. I like the 9 x 13.
1 c. butter
2/3 c. sugar
2/3 c. brown sugar
2 eggs
2 t. vanilla
1 c. flour
1 t. baking powder
1/2 t. salt
2 c. oatmeal
2 c. chocolate chips
Cream shortening and sugars, add eggs and vanilla, add dry ingredients, add oatmeal and chocolate chips. Bake at 350, 20-25 min. for a 10 x 15 pan, or 35-40 min. for a 9 x 13. I like the 9 x 13.
Carrot Cake
I have no pictures for this one, I am putting the recipe out there for Mary Anne R. My mom made this cake, it is great if you like raisins in your carrot cake, I do not.
2 1/2 c. flour
2 t. baking soda
1/4 t. salt
2 t. cinnamon
1 c. lightly packed brown sugar
1 c. sugar
1 1/2 c. butter, softened
3 eggs
2 t. vanilla
3 c. grated carrots
1/2 c. crushed pineapple, drained
1 c. raisins
1 c. walnuts, chopped
Mix all ingredients together, begin with dry, add liquids, then fruit and nuts, pour into two 9 in. rounds and bake @ 350 for 60-70 minutes.
Icing:
6 oz. cream cheese, soft
1/2 c. butter
1 T. lemon juice
2 t. vanilla
3 c. powdered sugar
2 1/2 c. flour
2 t. baking soda
1/4 t. salt
2 t. cinnamon
1 c. lightly packed brown sugar
1 c. sugar
1 1/2 c. butter, softened
3 eggs
2 t. vanilla
3 c. grated carrots
1/2 c. crushed pineapple, drained
1 c. raisins
1 c. walnuts, chopped
Mix all ingredients together, begin with dry, add liquids, then fruit and nuts, pour into two 9 in. rounds and bake @ 350 for 60-70 minutes.
Icing:
6 oz. cream cheese, soft
1/2 c. butter
1 T. lemon juice
2 t. vanilla
3 c. powdered sugar
Monday, May 10, 2010
Cheesey Chicken, Broccoli and Rice Soup
4 c. water
2 c. chicken broth
1 can cream of chicken soup
1 12.5 oz. can chicken, with water
1 12 oz. bag frozen broccoli florets, chopped
1 8 oz bag shredded cheese, cheddar or colby
2 c. cooked rice
1 t. onion powder
1/2 t. basil
1/2 t. parsley
Combine, bring to a boil and then simmer for 5 minutes, stirring often, cheese and rice sink to the bottom and stick!
2 c. chicken broth
1 can cream of chicken soup
1 12.5 oz. can chicken, with water
1 12 oz. bag frozen broccoli florets, chopped
1 8 oz bag shredded cheese, cheddar or colby
2 c. cooked rice
1 t. onion powder
1/2 t. basil
1/2 t. parsley
Combine, bring to a boil and then simmer for 5 minutes, stirring often, cheese and rice sink to the bottom and stick!
Monday, April 5, 2010
Healthy Vegetable Soup
This is a soup I made Friday night for supper, it turned out really good. It is based on this recipe that I got off of Shannon A.'s - We're Eating What? blog.
Shannon's recipe
Jana's Version
Olive oil
1 onion, chopped
Saute until onions are golden, then add:
3 leeks, rinsed, chopped
6 cloves of garlic
Saute for another minute, then add to pot with:
1 bell pepper
3 roma tomatoes
4 large russet potatoes
2-3 carrots, I used about 1 1/2 cups
1 cup lentils
6 cups chicken broth (low sodium)
additional water to fill the pot
4 bay leaves
Lawry's season salt
ground pepper
Bring to a boil and then simmer for 30 min.
Remove bay leaves, then add:
1 c. frozen peas
3-4 handfuls of spinach
1 lb. crispy fried bacon, chopped
Simmer for another 5 minutes and serve.
Makes 7-8 quarts of soup.
All the ingredients, looks very healthy, doesn't it!
Peel onion
Slice one way
Then cross chop
rinse leeks
Lay leek flat and cut in half down the center
There will still be dirt between the leaves, even after rinsing
Bend the leaves backwards so the splay apart and you can easily rinse in between them
All the leeks cut and rinsed
cut the leaves off where they start to get dark green
cut off the root and check the first couple of layers for dirt, rinse if you find any
slice down the center
Cross chop
3 leeks makes about 5 cups of chopped leeks
Pretty bell pepper
Cut out the stem
Quarter and remove the white flesh and seeds
slice and then cross chop
3 roma tomatoes
Remove stem ends, cut in half, slice and then cross chop
Carrots, I used the baby cut carrots, all you have to do is chop
about 1 1/2 cups, you can use more if you want
4 big potatoes, peel
cut in half and then I sliced each half into 8 sticks,
cross chop and you get nice cubes.
If you cube potatoes ahead of time,
put in cold water to prevent oxidation, turning brown.
6 cups chicken broth, 4 bay leaves, Lawry's, ground pepper
Saute onions in olive oil
until golden brown,
6 peeled cloves of garlic
Add leeks and garlic to onions and saute for another minute
Add lentils, tomatoes and red bell pepper to pot
Add onions, leeks and garlic to the pot
Add potatoes and carrots to the pot
Cover, bring to a boil then reduce to a simmer for 30 minutes
Add peas, handfuls of spinach and bacon
(*bacon was unfortunately unable to make it to the photo shoot)
Mmmmm, the finished pot of soup
Served up
Enjoy with fresh bread and friends!
Shannon's recipeJana's Version
Olive oil
1 onion, chopped
Saute until onions are golden, then add:
3 leeks, rinsed, chopped
6 cloves of garlic
Saute for another minute, then add to pot with:
1 bell pepper
3 roma tomatoes
4 large russet potatoes
2-3 carrots, I used about 1 1/2 cups
1 cup lentils
6 cups chicken broth (low sodium)
additional water to fill the pot
4 bay leaves
Lawry's season salt
ground pepper
Bring to a boil and then simmer for 30 min.
Remove bay leaves, then add:
1 c. frozen peas
3-4 handfuls of spinach
1 lb. crispy fried bacon, chopped
Simmer for another 5 minutes and serve.
Makes 7-8 quarts of soup.
All the ingredients, looks very healthy, doesn't it!
Peel onion
Slice one way
Then cross chop
rinse leeks
Lay leek flat and cut in half down the center
There will still be dirt between the leaves, even after rinsing
Bend the leaves backwards so the splay apart and you can easily rinse in between them
All the leeks cut and rinsed
cut the leaves off where they start to get dark green
cut off the root and check the first couple of layers for dirt, rinse if you find any
slice down the center
Cross chop
3 leeks makes about 5 cups of chopped leeks
Pretty bell pepper
Cut out the stem
Quarter and remove the white flesh and seeds
slice and then cross chop
3 roma tomatoes
Remove stem ends, cut in half, slice and then cross chop
Carrots, I used the baby cut carrots, all you have to do is chop
about 1 1/2 cups, you can use more if you want
4 big potatoes, peel
cut in half and then I sliced each half into 8 sticks,cross chop and you get nice cubes.
If you cube potatoes ahead of time,put in cold water to prevent oxidation, turning brown.
6 cups chicken broth, 4 bay leaves, Lawry's, ground pepper
Saute onions in olive oil
until golden brown,
6 peeled cloves of garlic
Add leeks and garlic to onions and saute for another minute
Add lentils, tomatoes and red bell pepper to pot
Add onions, leeks and garlic to the pot
Add potatoes and carrots to the pot
Cover, bring to a boil then reduce to a simmer for 30 minutes
Add peas, handfuls of spinach and bacon(*bacon was unfortunately unable to make it to the photo shoot)
Mmmmm, the finished pot of soup
Served up
Enjoy with fresh bread and friends!Tuesday, March 30, 2010
Beef Bourguignon
I know it has been a while since I updated this, but I had to share this one, it is so good!
I took some pictures, so I will post them later.
1 beef roast 3-4 lb., cut into 1 in. cubes (round steak)
1 - 16 oz. bottle of Burgundy cooking wine
6 T. butter (4 T. w/meat, 2 T. w/mushrooms)
1 container of sliced fresh mushrooms
6-8 green onions, chopped about 4 inches up
2 T. flour, I used more for a thicker sauce
Heat oven to 400, melt butter in casserole dish in oven. Chop onion & saute w/mushrooms in 2 T. butter. When butter in oven is nearly melted, add beef and brown the meat for 20 minutes, uncovered, stir a couple of times. Add flour and wine to mushrooms & onions, simmer slowly while meat browns. Pour wine sauce over meat, cover, bake at 225/250 for 2-3 hours. Serve over parsley & buttered egg noodles.
Saute mushrooms and onions in 2 T. butter
I added 1/4 c. flour for thick sauce
Stir flour around
Add bottle of cooking wine
The flour gets all clumpy,
but don't worry, you will have a nice thick sauce after the dish cooks for 2-3 hours
I used about 4 lbs. of trimmed chuck roast,
here it is cut into 1-2 inch pieces and browned in the 400 degree oven with 4 T. butter
Pour wine sauce over meat and put back in the oven.
Sorry, as often happens, we were so excited to eat this lovely dish for supper that I forgot to get a picture of the final dish, it was very delicious!
I took some pictures, so I will post them later.
1 beef roast 3-4 lb., cut into 1 in. cubes (round steak)
1 - 16 oz. bottle of Burgundy cooking wine
6 T. butter (4 T. w/meat, 2 T. w/mushrooms)
1 container of sliced fresh mushrooms
6-8 green onions, chopped about 4 inches up
2 T. flour, I used more for a thicker sauce
Heat oven to 400, melt butter in casserole dish in oven. Chop onion & saute w/mushrooms in 2 T. butter. When butter in oven is nearly melted, add beef and brown the meat for 20 minutes, uncovered, stir a couple of times. Add flour and wine to mushrooms & onions, simmer slowly while meat browns. Pour wine sauce over meat, cover, bake at 225/250 for 2-3 hours. Serve over parsley & buttered egg noodles.
Saute mushrooms and onions in 2 T. butter
I added 1/4 c. flour for thick sauce
Stir flour around
Add bottle of cooking wine
The flour gets all clumpy,but don't worry, you will have a nice thick sauce after the dish cooks for 2-3 hours
I used about 4 lbs. of trimmed chuck roast,here it is cut into 1-2 inch pieces and browned in the 400 degree oven with 4 T. butter
Pour wine sauce over meat and put back in the oven.Sorry, as often happens, we were so excited to eat this lovely dish for supper that I forgot to get a picture of the final dish, it was very delicious!
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