Dumplings

Today was a soup day! So I threw some chicken broth, carrots, chicken, and corn in a pot...all it needed were dumplings!! So i headed on over to pinterest and this is what i found!

http://allrecipes.com/recipe/dumplings/detail.aspx?event8=1&prop24=SR_Title&e11=dumplings&e8=Quick%20Search&event10=1&e7=Home%20Page

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
1/2 teaspoon salt
1 tablespoon margarine
1/2 cup milk

Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients

When I asked my husband how they were, his reply was, "party in my tummy, yummy yummy" Haha i love him! I was a little nervous putting sugar in them, but i did it anyway. They were good! I am pretty sure i grew up with a different recipe though....maybe one with egg in it. While this one was good....not what i was hoping for.

Chicken Fried Burger

So there was a pin I found that had a list you go through, check what you have, and it will give you a recipe...i have a feeling you will see a lot of this website!!! It is sooo nice! This is my first one I've tried :)

http://www.myfridgefood.com/viewrecipe.php?recipe=1460


Ingredients 1 pound of hamburger
1/2 cup of milk
1/2 cup of flour
1/4 cup of fat melted or vegetable oil
Salt and pepper to taste



Instructions Shape hamburger into flat patties; chill. Place milk and flour in flat dishes; slightly larger than the patties. Place each patty in milk, turn over. Then dip into flour. Place patties into hot skillet with melted fat and season. Cook on each side until crispy, flattening as patties cook. Yields: 4 to 6 servings.

Well, they were easy...thats for sure! But they were VERY bland, even though i added some seasoning. I think if i were to make them again i would add corn meal or corn flakes to the flour and a LOT more seasoning!

Pumpkin Seeds!

Tis the season for pumpkin seeds!!! I love them! I even enjoy carving a pumpkin or two! So we carved some and I saw this recipe for pumpkin seeds!

http://www.hvmag.com/Hudson-Valley-Magazine/October-2011/Pumpkin-Recipes-Roasted-Pumpkin-Seeds/

1½ cups pumpkin seeds
2 Tbsp olive oil or non-stick cooking spray
1 tsp salt
Separate seeds from pulp and strings. Rinse in water and pat dry
Toss dried seeds in olive oil and place in a single layer on baking sheet lined with parchment paper. (Or lay flat on baking sheet and spritz with cooking spray.) Season with salt
Place in 325º F oven, stirring often to ensure even browning until a pleasant aroma is apparent (approx. 25 min.)
Remove immediately and transfer to pan or plate to cool. May be stored in air-tight container for a few days

As usual, they turned out yummy! We made sure to keep a good eye on them, and when they started to turn color we pulled them out! These will always be on my keeper list! Our pumpkins turned out pretty good too! The kids had lots of fun!

Brownies. Oreos. Peanut butter.

I saw this and thought to myself...how could this get any better?! It just looks soooo yummy! I was in charge of bringing the dessert to family dinner so i couldn't think of a reason not to make them!

http://www.instructables.com/id/Oreo-and-Peanut-Butter-Brownie-Cakes/

1 box brownie mix, 8x8 inch size
24 Oreo Cookies
1/2 cup creamy peanut butter

Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners.

Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

I cooked them a little longer...21 minutes. I also used double stuffed...because my husband knew there would be left overs and in our house the only oreo that is REALLY an oreo is a double stuffed. The family said that they were good, but very rich! My husband...like them, but no surprise there! I did not try one until the day after and I thought it was yummy! My husband also had one the day after and said it wasn't as rich as it was the day before...not sure why? But it will go on the keeper list for me, I would say that I will use regular oreos next time, or maybe just do one double stuffed. My husband also wants to try to use raspberry jam instead of peanut butter next time.


Here are the ones my husband..tried..to make. haha He said he did MAN tablespoons....opposed to my woman ones. haha

Cheesy Macaroni and Cheese

I've never done homemade mac and cheese before...so i thought why not?

http://mommyimhungry.blogspot.com/2011/08/cheesy-macaroni-and-cheese.html

16 oz macaroni pasta (any shape shape you like)
1/2 C butter
1 tsp salt
1/2 tsp pepper
1/2 C flour
3 1/2 C milk, warmed
1/4 C white wine (or sub w/chicken broth)
1/2 lb Velveeta cheese, cubed
1/2 lb cheddar, cubed
1/2 C panko bread crumbs
1 Tbl parsley
2 Tbl butter, melted

Heat 350' oven. Grease 9x13 glass dish ( 8x8 or round casserole, if making half the recipe).
Cook pasta for about 2-3 minutes less than called for, drain, set aside.
In a saucepan, melt 1/2 C butter, salt pepper, once melted add flour, stir until smooth. Let cook for 1 minute. Add milk, wine, bring to a boil, whisking. Add cheeses and stir until melted. Pour over cooked pasta and add to greased dish. Combine the panko, parsley and melted butter in a small bowl. Sprinkle macaroni with panko topping, bake uncovered 30 minutes.

It was yummy :) the only thing i would add would be spice! Jason put a pepper in his.
This is going on the keeper list :)

Garlic Parmesan Edamame

So this is the last one i have for now, ill try to do some more soon!! If you have one you'd like me to try (please no super crazy hard ones...or ones with weird ingredients) let me know. post it here, tag me on your pin, or put it on my facebook.....let me note im attempting to be kinda healthy...but i can still make some stuff that isn't as healthy...

I have been on a sushi kick since being pregnant....really i just like the cucumber avocado roll :) heaven!!! since going to sushi so often...we have what we call sushi tuesday at work (can wait for that to start up again) and i decided to try edamame during this time ha. i quite like it so i was happy to see this recipe

http://28cooks.blogspot.com/2008/10/garlic-parmesan-edamame-so-other-night.html

1 (16 oz) pkg frozen edamame in shell
1/2 c extra-virgin olive oil
4 cloves garlic, minced
1/2 c Italian-seasoned bread crumbs
1/2 c freshly grated Parmesan cheese
salt to taste

Steam edamame in microwave until slightly warm and not frozen. (You can do this one of 2 ways - I have a microwave steamer that I use, or even easier is throwing the edamame in a ziploc bag with about a tbsp of water, sealing it, leaving a small opening for steam, and heating it on high for 2 minutes) Drain and set aside.

In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok over medium high heat. Add edamame and toss for a few seconds. Add garlic oil and saute for a minute or two, stirring constantly. Add breadcrumbs, Parmesan, and salt and toss until well coated. Serve immediately.

So my first mistake...i used a 10 oz bag....glad i can read eh? i didn't rea;ize this until i was done and had so much extra stuff. Other than that i really enjoyed this! so did my husband and sister :) Keeper list!

Raspberry lemonade smoothie

I looove flavored lemonade so there was no questio of this one getting made!!! http://www.delightfully-tacky.com/2012/03/raspberry-lemonade-smoothies.html What you'll need: 1 can of lemonade concentrate 1 1/2 cups of frozen raspberries 1 tray of ice 1 can of water Just add the can of lemonade concentrate to your blender along with about a can or 3/4 can of water. I like raspberries, so I think I might have added more than 1.5 cups, so if you want less raspberries, you might need to add more ice to make up for less frozen raspberries. I used a whole tray of ice for mine, but if you play around with the quantities and it's not smoothie-y enough, you can always add a bit more ice to thicken it up.

It was a little tart for me at first so i added a couple handfuls of sugar. After that i loved it! jason still though it was too tart...i didn't mind! more for me!