It's fun to fill them with quotes or sweet messages. I went down to the local Chinese restaurant and asked to buy some take out boxes... they usually just give them to you if you promise to eat there... Have fun!
Jen
Ingredients:
4 egg whites
1 teaspoon vanilla
1 /4 teaspoon salt
1 cup flour
1 cup sugar
Mix egg whites with vanilla until foamy but not stiff.
In another bowl mix flour, sugar and salt together. (For chocolate cookies
add 1 tablespoon cocoa powder to flour and sugar mixture.)
Combine egg and flour mixtures - Mixture will be a batter consistency.
Baking & Folding Instructions
Preheat oven to 400 degrees F.
Grease 2 cookie sheets.
Cut 2-3 dozen fortunes into strips.
Place cookie template near center of a cool baking sheet.
Drop a spoonful of batter in the center of the template then spread to the edges of the circle.
(I, of course, am too cheap to buy the template for $12 so I just learned that it's a circle that's 3 inches wide and I just take a spoonful and smooth it out in a circle about that wide.)
Start with just 2-3 cookies per sheet because cookies have to be really hot to form them. As you get the hang of it you can do up to 6 cookies to a sheet. Bake 4-5 Min. or until cookie has turned a golden color ½ inch wide around the outer edge. The Center will remain pale.
While one sheet is baking, prepare the other sheet.
Quickly remove sheet from oven, remove a cookie from the sheet with spatula and place upside down on a clean surface.
Place a fortune in the center of the cookie and fold the cookie in half.
Hold cookie by pointed ends, round edge pointing up.
Place folded cookie over the edge of a cup and pull pointed ends downward one on the inside of the cup and one on the outside.
Place folded cookies in a muffin tin to cool.
For more information visit: www.fortunecookiekits.com
Saturday, June 28, 2008
Tuesday, June 24, 2008
Turkey Tortillas
Fun snack or lunch for the kids
Sliced Turkey
Sliced Mozzarella
Lettuce
Cream cheese
Whole-wheat tortilla
Place deli turkey, mozzarella, and lettuce on a whole-wheat tortilla spread w/cream cheese. Roll tightly, seal, and refrigerate. Cut into one-inch slices.
Sliced Turkey
Sliced Mozzarella
Lettuce
Cream cheese
Whole-wheat tortilla
Place deli turkey, mozzarella, and lettuce on a whole-wheat tortilla spread w/cream cheese. Roll tightly, seal, and refrigerate. Cut into one-inch slices.
Pasta, Cheese, and Trees
This is kind of like Fettuccine Creama, but a little lighter. The girls love it.
1 lb. penne, corkscrew pasta, or medium shells
1 lb. broccoli tops
sliced carrots
1 Tbs olive oil
2 Tbs butter, cut up
1-2 garlic cloves, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan or Romano cheese
salt & pepper to taste
Cook pasta to al dente. Meanwhile, pull apart broccoli into small "trees," and slice carrots. Put the broccoli and carrots into a pot and add enough water to just cover the tops. Bring water to a boil and add some salt. Cook for 5 minutes once the water comes to a boil. Drain.
Pour olive oil and butter into a deep frying pan and heat over low heat. When butter melts, add the garlic and cook 5 minutes. Stir in broccoli and cooked pasta. Add ricotta and Parmesan, and stir to combine. Season with salt and pepper.
1 lb. penne, corkscrew pasta, or medium shells
1 lb. broccoli tops
sliced carrots
1 Tbs olive oil
2 Tbs butter, cut up
1-2 garlic cloves, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan or Romano cheese
salt & pepper to taste
Cook pasta to al dente. Meanwhile, pull apart broccoli into small "trees," and slice carrots. Put the broccoli and carrots into a pot and add enough water to just cover the tops. Bring water to a boil and add some salt. Cook for 5 minutes once the water comes to a boil. Drain.
Pour olive oil and butter into a deep frying pan and heat over low heat. When butter melts, add the garlic and cook 5 minutes. Stir in broccoli and cooked pasta. Add ricotta and Parmesan, and stir to combine. Season with salt and pepper.
Connie's Oatmeal Waffles
I know everyone already has this recipe, but Nate & I have been making it a lot lately and love it. I've been using wheat flour and substituting the oil with applesauce...we think they're awesome.
1 1/2 cups flour
1 cup rolled oats
1 Tbsp. baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 slightly beaten eggs
1 1/2 cups milk
6 Tbsp. melted butter, or applesauce :)
2 Tbsp. brown sugar
Fresh fruit
Vanilla yogurt
Mix dry ingredients. Then liquids. Put together and blend. Top with fresh fruit and yogurt. Great with vanilla syrup too.
Vanilla Syrup:
2 cubes butter
2 cups sugar
1 cup buttermilk
Melt all ingredients together, bring to a boil. Boil for 1 minute. Remove from heat and add 1 Tbsp vanilla and 1 tsp baking soda. Be sure and do it in an extra large pan to prevent spilling over.
1 1/2 cups flour
1 cup rolled oats
1 Tbsp. baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 slightly beaten eggs
1 1/2 cups milk
6 Tbsp. melted butter, or applesauce :)
2 Tbsp. brown sugar
Fresh fruit
Vanilla yogurt
Mix dry ingredients. Then liquids. Put together and blend. Top with fresh fruit and yogurt. Great with vanilla syrup too.
Vanilla Syrup:
2 cubes butter
2 cups sugar
1 cup buttermilk
Melt all ingredients together, bring to a boil. Boil for 1 minute. Remove from heat and add 1 Tbsp vanilla and 1 tsp baking soda. Be sure and do it in an extra large pan to prevent spilling over.
Apples and Dip
1 (8 oz) pkg cream cheese, at room temp
1 cup packed brown sugar
1/2 cup Skor English Toffee Bits (found in choc chip section)
6 apples
1 T lemon juice
Beat cream cheese and brown sugar until smooth. Stir in toffee bits. Core apples and cut into wedges just before serving. Sprinkle with lemon juice and toss to keep apples fresh.
1 cup packed brown sugar
1/2 cup Skor English Toffee Bits (found in choc chip section)
6 apples
1 T lemon juice
Beat cream cheese and brown sugar until smooth. Stir in toffee bits. Core apples and cut into wedges just before serving. Sprinkle with lemon juice and toss to keep apples fresh.
Raspberry Pie
So yummy.
1 recipe Graham Cracker Crust
1 (8 oz) pkg cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla
1/2 pint whipping cream
1 recipe Raspberry Filling
Prepare Graham Cracker Crust and refrigerate until firm. In a large bowl beat together cream cheese, powdered sugar, and vanilla. In a separate bowl whip cream. Fold whipped cream into cream cheese mixture and spread over prepared crust. Top with Raspberry Filling and refrigerate over night.
Graham Cracker Crust
2 cups crushed graham crackers
1/2 cup butter, melted
1/4 cup powdered sugar
Mix together and press into a greased, 9 inch pie plate. Refrigerate until firm.
Raspberry Filling
1 1/4 cups water
1 (6 oz) pkg raspberry-flavored gelatin
1/4 cup sugar
1 T lemon juice
1 (10 oz) pkg frozen raspberries, undrained
Bring water to a boil. Combine all ingredients except raspberries in a medium-sized bowl. Allow mixture to cool in refrigerator until syrupy. Thaw frozen raspberries slightly in microwave. Stir into cooled gelatin mixture. Use immediately to top cream cheese layer or Raspberry pie.
1 recipe Graham Cracker Crust
1 (8 oz) pkg cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla
1/2 pint whipping cream
1 recipe Raspberry Filling
Prepare Graham Cracker Crust and refrigerate until firm. In a large bowl beat together cream cheese, powdered sugar, and vanilla. In a separate bowl whip cream. Fold whipped cream into cream cheese mixture and spread over prepared crust. Top with Raspberry Filling and refrigerate over night.
Graham Cracker Crust
2 cups crushed graham crackers
1/2 cup butter, melted
1/4 cup powdered sugar
Mix together and press into a greased, 9 inch pie plate. Refrigerate until firm.
Raspberry Filling
1 1/4 cups water
1 (6 oz) pkg raspberry-flavored gelatin
1/4 cup sugar
1 T lemon juice
1 (10 oz) pkg frozen raspberries, undrained
Bring water to a boil. Combine all ingredients except raspberries in a medium-sized bowl. Allow mixture to cool in refrigerator until syrupy. Thaw frozen raspberries slightly in microwave. Stir into cooled gelatin mixture. Use immediately to top cream cheese layer or Raspberry pie.
Frozen Lemon Pie
This pie is so refreshing. I think it actually makes enough filling for two pies, so either half it, make 2, or plan on having left over filling.
1 1/2 Cups graham cracker crumbs
1/4 Cup butter, melted
1/2 gallon vanilla ice cream, softened
1 (8 oz) tub non-dairy whipped topping, thawed to room temp.
6 oz. (undiluted) lemonade frozen concentrate
Juice and zest from 1 lemon
1 lemon, sliced
Mint leaves
Prepare graham cracker crust by combining graham cracker crumbs & melted butter. Pat into a 9 or 10 inch greased pie plate to form a crust. Chill or freeze until firm. In a large bowl combine softened ice cream, whipped topping, lemonade concentrate, and the juice and zest from 1 lemon. Stir until blended. Pour over chilled pie crust. Freeze overnight or for several hours. Garnish with lemon slices and mint leaves.
1 1/2 Cups graham cracker crumbs
1/4 Cup butter, melted
1/2 gallon vanilla ice cream, softened
1 (8 oz) tub non-dairy whipped topping, thawed to room temp.
6 oz. (undiluted) lemonade frozen concentrate
Juice and zest from 1 lemon
1 lemon, sliced
Mint leaves
Prepare graham cracker crust by combining graham cracker crumbs & melted butter. Pat into a 9 or 10 inch greased pie plate to form a crust. Chill or freeze until firm. In a large bowl combine softened ice cream, whipped topping, lemonade concentrate, and the juice and zest from 1 lemon. Stir until blended. Pour over chilled pie crust. Freeze overnight or for several hours. Garnish with lemon slices and mint leaves.
Stacie's Yummy Salad
Another great one from Stacie.......so good!!!
1 head romaine lettuce
1 head red leaf lettuce
Croutons
Parmesan Cheese
Candied almonds
Dressing:
1/2 Cup oil
3 T. Balsamic Vinegar
1/4 Cup sugar
1 tsp green onion
1/2 tsp mustard powder
1 tsp poppy seed
1/2 tsp salt
1/2 tsp pepper
1-2 cloves garlic, minced
Blend together in blender for about 1 to 2 minutes
1 head romaine lettuce
1 head red leaf lettuce
Croutons
Parmesan Cheese
Candied almonds
Dressing:
1/2 Cup oil
3 T. Balsamic Vinegar
1/4 Cup sugar
1 tsp green onion
1/2 tsp mustard powder
1 tsp poppy seed
1/2 tsp salt
1/2 tsp pepper
1-2 cloves garlic, minced
Blend together in blender for about 1 to 2 minutes
Candy Bar Salad
This may sound a little strange, but it is delicious. From Stacie....again.
2 pints strawberries, sliced
1 10 oz. bag romaine lettuce
1 10 oz. bag spinach
3 Heath candy bars, crushed
Dressing:
1 Cup mayo
1/2 Cup milk
1/4 Cup white vinegar
2/3 Cup sugar
2 T. poppy seeds
2 pints strawberries, sliced
1 10 oz. bag romaine lettuce
1 10 oz. bag spinach
3 Heath candy bars, crushed
Dressing:
1 Cup mayo
1/2 Cup milk
1/4 Cup white vinegar
2/3 Cup sugar
2 T. poppy seeds
Fred's Choc Chip Cookies
This is from our friends Fred & Audrey, and they are by far our favorite Choc Chip Cookies. It tastes great using all whole wheat or they recommend using half wheat and half white. Thanks Fred & Audj!
1 Cup butter
1 Cup brown sugar
1 Cup white sugar
2 eggs
2 tsp vanilla
1 tsp salt
2 tsp baking soda
1/2 tsp baking powder
2 1/4 Cups flour (half white, half wheat)
2 1/2 Cups oats
1 pkg chocolate chips
Cream butter & sugars together. Add eggs & vanilla. Mix. Add salt, soda, baking powder, and flour. Mix. Stir in oats & choc chips by hand. Bake at 350 degrees for 9-11 minutes. They're best when they are soft.
1 Cup butter
1 Cup brown sugar
1 Cup white sugar
2 eggs
2 tsp vanilla
1 tsp salt
2 tsp baking soda
1/2 tsp baking powder
2 1/4 Cups flour (half white, half wheat)
2 1/2 Cups oats
1 pkg chocolate chips
Cream butter & sugars together. Add eggs & vanilla. Mix. Add salt, soda, baking powder, and flour. Mix. Stir in oats & choc chips by hand. Bake at 350 degrees for 9-11 minutes. They're best when they are soft.
Sugar Cookie Recipe
This is by far my favorite sugar cookie recipe, and amazingly enough, it is from Stacie!
1 Cup Sugar
1 Cup Powdered Sugar
1 Cup Butter, softened
2 Eggs
1 Tsp. Vanilla
1 Cup Sour Cream
5 Cups Flour
2 Tsp. Baking Powder
3/4 Tsp. Baking Soda
1/2 Tsp. Salt
1/4 Tsp. Nutmeg OR
1 or 2 drops Almond Extract (Personally I like the nutmeg better.)
Mix all together then put in refrigerator until cold, about 1/2 hr to hour. Bake at 350 degrees for 8-10 minutes. DO NOT OVER COOK. These are better soft, just watch them in your oven.
Frosting Recipe
4 Oz. Cream Cheese
1/2 Cup Butter
2 Tsp. Vanilla
3 Cups Powdered Sugar
Beat together until smooth
1 Cup Sugar
1 Cup Powdered Sugar
1 Cup Butter, softened
2 Eggs
1 Tsp. Vanilla
1 Cup Sour Cream
5 Cups Flour
2 Tsp. Baking Powder
3/4 Tsp. Baking Soda
1/2 Tsp. Salt
1/4 Tsp. Nutmeg OR
1 or 2 drops Almond Extract (Personally I like the nutmeg better.)
Mix all together then put in refrigerator until cold, about 1/2 hr to hour. Bake at 350 degrees for 8-10 minutes. DO NOT OVER COOK. These are better soft, just watch them in your oven.
Frosting Recipe
4 Oz. Cream Cheese
1/2 Cup Butter
2 Tsp. Vanilla
3 Cups Powdered Sugar
Beat together until smooth
Bird's Famous Chicken Fajitas
This is another one of mine & Nate's favorites, and yes, this came from Bird & Stacie too. We use the uncooked tortillas & cook them fresh w/cheese right before we dish up. Yum.
1 Medium green pepper
1 Medium red pepper
(can add orange & yellow if desired)
1 Small onion
Any other veggies that sound good (I've put zucchini in before & it was really good)
4 Chicken breasts
2 tsp. vegetable oil (divided)
1 Garlic clove
1 Envelope Lipton Onion Soup Mix
1/2 C water
1/2 C salsa
12 tortillas
Cut chicken into thin, fajita size strips. Heat chicken in 1 tsp vegetable oil until cooked. Remove chicken & add other tsp of vegetable oil & remaining ingredients. Cook about 10 min and add chicken back into pan. Simmer & serve.
1 Medium green pepper
1 Medium red pepper
(can add orange & yellow if desired)
1 Small onion
Any other veggies that sound good (I've put zucchini in before & it was really good)
4 Chicken breasts
2 tsp. vegetable oil (divided)
1 Garlic clove
1 Envelope Lipton Onion Soup Mix
1/2 C water
1/2 C salsa
12 tortillas
Cut chicken into thin, fajita size strips. Heat chicken in 1 tsp vegetable oil until cooked. Remove chicken & add other tsp of vegetable oil & remaining ingredients. Cook about 10 min and add chicken back into pan. Simmer & serve.
Chicken Taco Soup
I got this recipe from my sister-in-law, Stacie. I know it is not soup season right now, but Nate & I loved it. It is super easy too! Enjoy!
1 Large can (32 oz) Chicken Broth
1 Packet Taco Seasoning
1 Packet Ranch Dressing Mix
1 Can Black Beans (undrained)
1 Can Kidney Beans (undrained)
1 Can Corn (undrained, or can use frozen)
1 Can Diced Tomatoes (can use Mexican or Lime & Cilantro Seasoned)
4 Chicken Breasts - boiled separately & cut into large bite-sized pieces
Fresh Cilantro to taste
The longer this cooks, the better. I put it in my crockpot & let it cook all day. I didn't quite use all the chicken broth either. Serve with taco toppings--grated cheese, sour cream & tortilla chips or strips.
1 Large can (32 oz) Chicken Broth
1 Packet Taco Seasoning
1 Packet Ranch Dressing Mix
1 Can Black Beans (undrained)
1 Can Kidney Beans (undrained)
1 Can Corn (undrained, or can use frozen)
1 Can Diced Tomatoes (can use Mexican or Lime & Cilantro Seasoned)
4 Chicken Breasts - boiled separately & cut into large bite-sized pieces
Fresh Cilantro to taste
The longer this cooks, the better. I put it in my crockpot & let it cook all day. I didn't quite use all the chicken broth either. Serve with taco toppings--grated cheese, sour cream & tortilla chips or strips.
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