The Ultimate Chocolate peanutbutter cake
I love Chocolate and Peanutbutter I am going to try to make this one this weekend I will let you know how it goes.
The Ultimate Chocolate peanutbutter cake
March 29, 2013 by 1 Comment
Italian Wedding Soup
January 27, 2013 by Leave a Comment
Italian Wedding Soup
Recipe Type: Soup
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This soup makes a hearty meal very simple to make
Ingredients
- 2 large cans of chicken broth 48oz
- 6 meatballs quartered uncooked
- 1 cup of carrots
- 1 head of escrole chopped into fine pieces
- 1 can of diced tomatoes (optional)
- 1 cup of uncooked pasta of your choice I used pasta ruffles
Instructions
- In a large pot mix all vegtables and broth bring to a boil meatballs will rise to the top when they are done about 15 minutes. Add pasta let continute to boil until tender.
Italian Wedding Soup
This is one of my favorite soups very quick and easy to make. My husband does not like to eat soup for dinner it is not filling enough for him. This soup is a hearty meal enough for any man. Great for this cold weather and when someone in the house is not feeling well. I also make a lot so I can bring a bowl to work for lunch.
You will need
2 large cans of chicken broth 48oz
6 meatballs quartered uncooked
1 cup of carrots
1 head of escrole chopped into fine pieces
1 can of diced tomatoes (optional)
1 cup of uncooked pasta of your choice I used pasta ruffles
In a large pot mix all vegtables bring to a boil meatballs will rise to the top when they are done about 15 minutes. Add pasta let continute to boil until tender.
Crème Carame
December 10, 2012 by Leave a Comment
Crème Caramel
One of my all time favourite desserts!
Recipe from Michelle Sutter
I can remember this being my favourite dessert from a very young age as my mom was one locally well known for making this superb and rich dessert. She too had it growing up in Vietnam which was heavily influenced by the French and this is why creme caramel is well known and made in Vietnam or at least it was when my mom grew up there. There are several variations out there but the basic ingredients are all the same. Some people use a combination of milk and cream but I like my mom use all cream (whipping cream) but you can vary it to your taste.
It’s such a rich dessert but the caramel keeps it from being not too sweet as it has that slight bitter/burnt taste but if you do it correctly it tastes good. If it’s left on too long to burn you will notice the difference trust me.
Here’s a picture of the recent batch that I made that my family of 3 gobbled up in 3 days (I had 9 made).
Here’s our recipe hope you enjoy it 
Makes anywhere from 10 mini ramekins to 6 larger ones depends on the size of your ramekins.
Ingredients
Caramel
- 1 cup (150 mL) sugar
- 1/3 cup (75 mL) water
Custard
- 3 cups (750 mL) heavy cream (whip cream) or 2 cups of cream 1 cup of whole milk – I use 3 cups of cream
- 1/2 cup (125 mL) sugar
- 1 vanilla bean, split and scrapped (if you don’t have a vanilla bean use real vanilla extract 1 tablespoon or to taste)
- 3 whole eggs
- 2 yolks
Directions
Caramel
- In a saucepan combine the sugar and water and bring it to a boil. *Important* I learned this after the first time I made creme caramel don’t stir the sugar in the water, swirl it. If you stir it you could end up (like I did) solidifying the sugar and it ends up as big lumps instead of a liquid. It makes a big difference. If you do get the crystals forming try using a pastry brush and brush water on the sides of the pan.
- Once the colour turns to amber you caramel is done, be careful to not leave it on too long otherwise you’ll get too bitter of a taste. I take it off as soon as it goes amber and it’s a nice liquid.
- Pour your caramel into the ramekins immediately, again no stirring instead swirl and coat the bottom.
Custard
- Heat oven to 325 degrees (160 Celsius).
- In saucepan, heat cream (or combination of cream and milk) and vanilla. Once there are small bubbles forming on the side of the pan got the next step
- Beat eggs and sugar together in a large mixing bowl. Slowly add the heated cream to the eggs. Pour into ramekins, about ¾ full.
- Place ramekins in large roasting pan and pour hot water into the pan until about halfway up the sides. Bake for 10-15 minutes for mini ramekins, (or 20-30 minutes for 6 ounce/175 mL ramekins) until set.
- Toothpick or knife inserted in centre should come out clean. It’s more solid than a custard but you don’t want to overcook it otherwise the top (which when taken out of the ramekin is the bottom) gets a thick layer that’s not as good.
- Remove from water bath and cool until it’s at a room temperature. I prefer to chill the creme caramel after this but you can serve at room temperature if that’s your preference. If not serving right away refrigerate.
- When you’re ready to serve use a knife around the edge of the ramekins, be careful get a plate and cover top of ramekin and turn upside down, slowly lift off ramekin from the plate and let all that yummy caramel drip out.
It sounds like a difficult recipe but once you’ve done it a few times it’s quite easy and everyone will love it if they like cream and caramel.
You can do several variations on this too you can add cocoa, ginger or use your imagination. My mom like many people also add a bit of Grand Marnier over the top just before serving. My family loves this recipe and it’s a tradition I’m happy to continue passed down from my mom.
Perfect Dinner Rolls
October 16, 2012 by Leave a Comment
Its’ about time to start think about what your going to serve during thanksgiving right!? I know I always love the rolls, try these for your next thanksgiving! You wont regret it!!!
Perfect Dinner Rolls
Yield: 36 Rolls
Ingredients:
- 2 1/2 cups warm milk
- 4 tsp active dry yeast
- 1/2 cup sugar
- 2 eggs
- 1/2 cup butter, softened
- 2 tsp salt
- 7 cups all-purpose flour, or as needed
- 1/2 cup butter, melted
Directions:
Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 mins. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.
Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.
Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
Preheat oven to 400 degrees F. Lightly grease a 9×13 inch baking dish.
Bake rolls in preheated oven until tops turn golden brown, 10 to 15 mins. When rolls are finished baking, drizzle melted butter over the top, and serve warm. ENJOY!!
Homemade Granola
October 14, 2012 by Leave a Comment
HOMEMADE GRANOLA
Make a wholesome treat for a FRACTION of the cost!
Recipe:
8 cups quick oats
1/2 tsp salt
1 cup brown sugar
2 cups pure maple syrup
1/2 cup canola oil
3 tsp cinnamon
1 tsp vanilla extract
1 cup chopped walnuts (or nuts of your choice)
1 cup raisins or dried cranberries (optional)
Combine sugar, syrup, oil and vanilla extract and heat over low heat until melted.
Mix oats, salt, cinnamon and nuts with wet ingredients until well mixed.
Spread onto greased cookie sheet and bake at 325 degrees for 30 minutes, stirring after
15 minutes. Add raisins or cranberries, if desired. Cool completely and store in plastic
air tight container…Enjoy over yogurt, ice cream, mixed with milk as cereal, or just as a
snack!
*** The beauty of this recipe is that you can add whatever grains, dried fruits and nuts that are appealing to your individual taste.
Daily Recipe
July 22, 2012 by 1 Comment
Submit your favorite Recipe at Carla@coupon-nurse.com I will select a Recipe to post Daily! If your’s is selected I will let you know via email prior to posting!
Stuffed Cabbage
July 22, 2012 by 9 Comments
What’s for dinner at your house today?? I am making Stuffed Cabbage My husband’s favorite! His grandmother use to make this for him all the time. My recipe don’t compare but still turns out yummy! I am not a huge cabbage fan but I love the rice mix in the middle.
What you need
1 large cabbage
1 onion
1lbs ground beef or beef and pork mix
2 cups of rice
1 large can of tomato soup
I put the cabbage in a large pot cut the core out so it looks like this I let it boil for at least one-two hours! until it is tender!
I take the hamburger meat and mix it with the cooked rice and onion salt and pepper garlic powder I like to use chopped tomatoes in the mix but my husband don’t like that so I don’t use it.
Take the cabbage out take one leaf off at a time open flat put a roll of meatmix in the center and roll the cabbage around the meat.like a baby in a blanket. I don’t know how else to explain that.
place each one in a deep dish pan put fill bottom of pan with water and top all of the cabbage rolls with Tomato soup!
Bake in the oven on a low heat 325 for 1 1/2 hours!!
YUMMY Your family will love them…
