Wednesday, June 8, 2011

Blueberry Syrup

Blueberry Syrup Recipe

1 cup blueberries (fresh or frozen)
3/4 cup sugar
1/3 cup water

Place all ingredients in a medium saucepan. Cook over medium heat until thick (about 15 minutes).

Serve over waffles, pancakes, or ice cream.

You can substitute otehr berries- strawberries, blackberries, or raspberries.

* I used a little bit less sugar- about 1/2 cup and also added an extra couple of tablespoons water. At the end I mashed down the blueberries so it was a little bit less chunky. Flavor is amazing and this syrup is wonderful served warm over pancakes!

Wednesday, May 18, 2011

Dawn's Salsa

Dawn's Salsa

Dawn's Salsa
4 (28 oz) cans whole peeled tomatoes
1 (7 oz) can diced green chilies
1 bunch green onions
1 large onion
4 cloves garlic
1-4 jalapenos
1 bunch cilantro
1 t salt (to taste)

Cut stems from the leafy cilantro and add to bowl. Chop green onions and add to bowl. Pour one cup of juice from the tomatoes into food processor and add cilantro. Process to desired size then add to bowl. Microwave peppers in a wet paper towel for 30 seconds. Slice, throw away stems, and place in processor. Remove skins from garlic and place in processor with peppers and one additional cup of tomato juice. Process and add to bowl. Process tomatoes to desired size (should be a little chunky and not smooth) then pour into bowl. Process onion and add to bowl. Add salt and garlic powder to taste. Stir and refrigerate. You can halve this recipe.

Stores in the fridge for 14 days.

Makes about 3 1/2 quarts.

This is a very versatile recipe. I have added an extra onion or a couple cucumbers. Also, depending on the flavor you are going for you can add in some liquid smoke or some cumin (about 1/2 teaspoon).

Tuesday, March 1, 2011

Overnight Caramel Apple Rolls

Overnight caramel apple rolls


1/3 cup granulated sugar

1 tsp ground cinnamon

1 medium cooking apple, peeled and chopped (1 1/2 cups)


3-3 1/2 cups flour

1/4 cup granulated sugar

1 tsp salt

1 pkg regular or quick active dry yeast

1/2 cup applesauce

1/4 cup butter or margarine

1/2 cup milk

1 egg

Caramel Topping

1/2 cup packed brown sugar

1/2 cup applesauce

3 Tbsp butter or margarine, melted

1/2 cup chopped walnuts

2 Tbsp butter or margarine, softened


1.In medium bowl, mix filling ingredients. Set aside. In large bowl, mix 1 cup of the flour, 1/4 cup sugar, the salt and yeast.

2.In 2-qt saucepan, cook 1/2 cup applesauce, 1/4 cup butter and the milk over medium heat, stirring constantly, until very warm (120-130°F). Add warm mixture and egg to flour mixture; beat with electric mixer on low speed until moistened. Beat on medium speed 2 min. Stir in enough remaining flour to make dough easy to handle.

3.Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 min or until smooth and springy. Place in large greased bowl, turning dough to grease all sides. Cover and let rise in warm place 45-60 min or until double. (Dough is ready if indentation remains when touched.)

4.Grease bottom and sides of 13x9" pan with shortening. Mix brown sugar, 1/2 cup applesauce, 3 Tbsp melted butter and the walnuts in pan; spread evenly.

5.Gently push fist into dough to deflate. Roll dough into 15x12" rectangle. Spread 2 Tbsp softened butter over dough; sprinkle with filling. Tightly roll up rectangle, beginning at 15" side; pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into twelve 1" slices. Place slightly apart in pan. Cover and refrigerate at least 8 hr but no longer than 48 hr.

6.Before baking, let rolls stand at room temperature 30 min (rolls will not rise during this time). Heat oven to 400ºF. Bake 20-25 min or until golden brown. Cool in pan 1 min. Place heatproof serving platter or tray upside down onto pan; turn platter and pan over. Let stand about 1 min so caramel can drizzle over rolls; remove pan. Serve warm.

Notes: I mixed whole wheat and white flour and they came out very moist. Applesauce gives this a great moisture boost!

Help! I can't remember where this recipe came from as I copied and pasted it in a word doc. If you know where, please let me know so I can link it. Thank you!

Tuesday, February 22, 2011



8 cups quick oats
1 c wheat germ
1 1/2 c brown sugar
1 c coconut
1/2 tsp salt
1 1/2 t cinnamon

Mix together in a large bowl.

In a small bowl combine-
2/3 c oil
1/3 c water
2 teaspoons vanilla

Pour over oatmeal mixture and mix just until combined. Spread in a large cookie sheet.

Bake at 300 degrees for 1 1/2 to 2 hours, stirring occasionally (about every 20 minutes). Bake until lightly toasted and coconut is lightly browned.

When cool, mix in:
2 cups raisins or any dry fruit
1 c sunflower seeds or any misc. nuts

Store in an airtight container.

Eat with milk or sprinkle over yogurt or ice cream.

Tuesday, February 15, 2011

Chicken Parmesan

Chicken Parmesan
4 chicken breasts
2 eggs
1 c seasoned bread crumbs
1/4 c parmesan cheese
1 t garlic salt
8 slices mozzarella cheese

Mix bread crumbs, cheese, and garlic salt.

Pound chicken between wax paper until doubled in size. Cut in half.

Beat eggs. Dip chicken in egg then into bread crumb mix. Fry in 1/4 c oil until brown on both sides. Place in dish and cook covered at 350 degrees for 20 minutes. Add a slice of mozzarella and cook 5 additional minutes.

Serve w/ noodles and top with Alfredo or Marinera sauce.

Here is the alfredo recipe I used.

Monday, January 31, 2011

Spinach Alfredo Sauce

This goes well with the Parmesan Chicken recipe.

8 oz cream cheese
1/2 c milk
1 cube butter or margarine (I prefer butter)
1/3 to 1/2 c parmesan cheese
1 t garlic powder

Cook over medium low heat in a saucepan until all melted.

Pour over 10-12 oz. pasta.

Variations: Can add diced chicken or crumbled bacon.

For Spinach Alfredo:
Saute 2 cloves garlic. Add 1/2 chopped onion. When onion is ready, add 2 cups fresh spinach. Stir fry until spinach begins to wilt (about 2 minutes). Add to prepared alfredo sauce.