recipes Archives - Page 38 of 59 - MyLitter

The Easiest and Best Beer Bread Recipe (3 ingredients)

January 13, 2013 By Tiffany 43 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

:: I am making this right now and am bumming beer off my neighbors… Seriously, they think we are so strange! ::

There is a restaurant close to here that has the best beer bread EVER. Sadly, they wont give their recipe out and so I have for years tried to recreate it. I think I have come close and it is only 3 ingredients!

The 2 things that I love about beer bread are the sweet and tangy taste and the crisp crust and chewy inside.

Beer bread is seriously easy to make with flour, beer, and sugar. Adding self-raising flour tends to give a better result, I have found. Butter is optional and makes it 4 ingredient beer bread, but really adds some extra flavor!

This is so easy to make! Preheat your oven to 350 & grease a regular loaf pan. Mix together your self-rising flour and sugar.

Add your beer slowly and stir until combined.

The batter will be thick, but it bakes up gorgeously!

Pour your batter into the loaf pan you greased earlier. Bake for 1 hour. If you wanted to top with melted butter, you can either do it before or after baking. If you do it afterwards, make sure you turn the bread out onto a cooling rack and place something under it to catch any butter that runs off.

Beer Bread

3 c. Self-Rising Flour
3 T sugar
12 ounces room temperature beer
melted butter *optional*

Preheat oven to 350 degrees. Grease a regular loaf pan with shortening or butter. Mix together the flour and sugar until well blended. Then, add the beer and stir until combined, batter will be thick. Pour into prepared loaf pan, and bake 1 hour. As soon as you remove from the oven, turn out on a cooling rack with something under it. Pour melted butter on top of the bread if you wish. Learn more recipes, and get their ingredients at a low cost from ads like this.

You can change the flavor of beer bread by using different beer. Using a stout or dark beer will make the bread darker and have a different flavor. Use a beer like pumpkin ale flavored and you will add a fun fall taste. Try adding cheddar and parsley or sun-dried tomato. It goes great with this Classic Beef Stew I posted over on EatThisUp.com!

Since we don’t drink, I don’t have beer on hand. I usually run next door to my neighbor’s and offer to buy a can from them. Then I have to promise to make them some as they hand me 2 cans! 🙂

If you like quick bread recipes as much as I do, you have to check out my Pumpkin Bread Recipe with Strudel Topping!

Easy Fried Rice Recipe – Family Friendly and Quick!

January 10, 2013 By Tiffany 8 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

Last night I posted on Instagram a picture of the easy Fried Rice I made for dinner. Everyone was asking for the recipe and I said I would post it today, but I am almost embarrassed it was so easy.

I should have posted this years ago we have it all the time and it is so easy, kid friendly and GOOD!

I buy the cheap Fried Rice packets in the grocery store ( they are about $1) in the packet section, you know where the gravy and things are, or you can also find them by the Asian food section.

Then grab a bag or so of frozen vegetables. If I can’t find a bag of stir fry veggies, I use peas and mixed veggies. Chop up a bunch of green onions and make about 3 cups rice.

The directions are on the back of the fried rice packets. But I always add to it!

In the silver bowl above is some chopped up chicken I boiled. You can use a rotisserie chicken and pull the meat off.

Add some butter to a pan and saute the onions and rice together for a little bit. Anytime we have rice for a meal I always make double so that the next night I can make fried rice with the leftover rice.

Then when the rice pops a little, move it all over to the side, position the pan over the heat on that side and pour in a couple eggs, scramble them right in the pan.

Next add the seasoning packet and I add about double the soy sauce ( if not more!) they call for and mix it all up.

Dump in any chicken, pork, beef, or even shrimp you have cooked. Now open the bags of veggies and toss those in. I add mine frozen, leave the heat on it and let them unthaw. I will also place a lid over it to make sure the veggies are not cold.

I also always add a can or two of sliced water chestnuts. I LOVE them and my kids love the crunchy texture. You can add some salt, pepper and more soy sauce if you want as well.

Guys, this is SOOOO super easy and takes about 20 minutes start to finish and it is a FAVORITE meal at my house! Give it a try!

How to make Cinnabon Cinnamon Rolls

January 8, 2013 By Tiffany 5 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

How many of you are in Houston? YUCK! The weather is horrible, if we get any more rain I think we are going to float away!

Nights light these I get the urge to bake something. My thighs are telling me “no” but my brain is telling me “do it!”

My sister and her husband should be getting in about 10:30 tonight after driving for 2 solid days and so I wanted to have something for them when they get here. I am going to make Cinnabon Cinnamon Rolls. You can follow along with me tonight, or just check back with the results in the morning.

This is where I am at now:

1 quart Whole Milk
1 cup Vegetable Oil or Butter
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets

I double mine and use butter. Add all ingredients together EXCEPT yeast, and “scald” the milk. That means bring it to right before it starts to boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

This is a Cinnamon Roll recipe you can use for right now, I am posting mine in the morning! I have used this one in the past and like it!

Marinated & Grilled Chicken and Shrimp Kabobs Recipe!

January 7, 2013 By Tiffany 6 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

I am finally sharing one of my very easy and favorite recipes for easy marinated, grilled chicken & Shrimp Kabobs!

We make these all the time in our house. They are so easy the kids can get them ready and made for me and I can stick them on the grill! Plus, they are so fun for the kids to eat they gobble them up!

You have a ton of options of what to grill. We usually use chicken and shrimp, but you can also do steak and even fish.

First, either use chicken tenders which are thin strips of chicken, OR just take a chicken breast and cut it into strips.

Take some kabob skewers, you can get these at Walmart or your grocery store. Take the skewer and stick it the long way all the way down the chicken strip. Once you are done, stick them in a plastic bag. This is the same if you use shrimp or steak.

For the marinade, you can use pre-made or homemade, which ever you like best. I had Lawry’s that I got on sale with a coupon and so it was perfect for this and really good. I also use Italian salad dressing all the time with chicken because I get those cheap all the time and usually have them on hand.

Pour the marinade right into the plastic bag on the chicken. I put the ziploc bags in a 9×13 pan to hold them and stick them in the fridge to marinate for a few hours.

Once they have marinated for a few hours, fire up the grill and give them about 7-9 minutes on each side.

Now, if you do not have a grill, or don’t want to start it, or it is too cold outside you can stick these in the oven or under the broiler for the same amount of time. OR you can use a cool Cuisinart grill pan like I use all the time.

This is a favorite recipe because it is so easy and you can have ANY side dishes with it. We like 7 Up biscuits, and Cherry Pie Filling fruit salad.

Chicago Deep Dish Pizza Recipe

January 1, 2013 By Tiffany 3 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

This is the BEST deep dish pizza recipe! If you have not tried making deep dish pizza before you are missing out! The difference between deep dish and regular pizza is that deep dish has the sauce on the top and the cheese on the bottom.

For Christmas Paul bought me this deep dish pan, I love it! But you can use a pie dish if you don’t have one. I used a pie pan for a long time, but finally got the cast iron and there is a difference. I had to season the pan first, and we are breaking it in good. My 14 year old son refuses to eat pizza anywhere else but at home!

I made this Sunday and was totally taking some pictures of my awesome pizza when I went to change the baby and came back to EVERY piece eaten…. all I had was the empty pan!

The instructions are below. HOWEVER, I have made this and NOT let the dough rise for more than 20 minutes, pressed it into the pan, assembled and baked. It turns out great, without the double rise.

Deep Dish Pizza Crust

Yield: One 9-inch deep dish pizza (3-4 servings)

1 1/2 cups + 2 tablespoons all-purpose flour
1/4 cup yellow cornmeal
3/4 teaspoon salt
1 teaspoon sugar
1 1/8 teaspoon instant yeast
1/2 cup + 2 tablespoons water, at room temperature
1 1/2 tablespoon unsalted butter, melted

1 teaspoon olive oil
2 tablespoons unsalted butter, softened

Instructions:
Whisk together the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer, until well blended. Attach the dough hook and mix in the water and melted butter on low speed for 1 to 2 minutes. Scrape the sides and bottom of the bowl as needed. Increase the speed to medium-low and knead until the dough is glossy and smooth, about 3 to 4 minutes.

Coat a medium bowl with 1 teaspoon of the olive oil. Transfer the dough to the bowl, turning once to coat with oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45 to 60 minutes.

Once dough is risen, turn it out onto a dry work surface and roll into an 8- x 6-inch rectangle. To laminate the dough, spread the softened butter over the surface, leaving a 1/2-inch border around the edge. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into a 9- x 2-inch rectangle, then fold into thirds like a business letter. Pinch the seams to form a ball, and return to the oiled bowl. Cover tightly again with plastic wrap and let rise in the refrigerator for 40 to 50 minutes.

Preheat oven to 425?F. Coat a 9-inch round cake pan with olive oil. Move the dough to a dry work surface and roll out into a 13-inch disk about 1/4-inch thick. Carefully transfer the dough to the pan and lightly press to line the bottom of the pan and 1 inch up the sides. If the dough resists stretching, wait 5 minutes before trying again.

Sprinkle the shredded Mozzarella over the surface of the dough, then layer the sauce over the cheese. Top with Parmesan and bake for 20 to 25 minutes, until crust is golden brown. Let rest for 10 minutes before slicing.

From Pennies On A Platter

Easy and Simple Seasoned Chicken Taco Meat Recipe

December 28, 2012 By Tiffany 6 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

If you are looking for a super simple idea for dinner tonight (or any night) you need to try this Easy Chicken for Taco’s Recipe!

We make this often and the kids NEVER get tired of it. We had it the other night and I always double the amount. Then what we don’t eat that night, I save and make into Chicken Tortilla Soup or this Smoky Chicken Tortilla Soup Recipe for the following night.

You can see how big the chicken breast are, they are the ones I get from Zaycon, and so I use 2 per recipe and like I said I normally double it and so I use 4 total.

* See salsa coupons below!

Add the chicken to your crock pot, either fresh or frozen doesn’t matter. Take a packet of any brand Taco seasoning and toss it over the chicken. Then use about 1/2 jar of salsa and pour that over the top. Thats it, easy! Like I said, I double mine so I have leftovers, and use 2 packets and an entire jar of Pace salsa.

Let it cook for…. well until it is done! 4 hours on high or I have let it sit for as long as 12 hours on low. Depending if I was at work or not.

When the chicken is cooked, remove it and shred the chicken with 2 forks. It should fall right apart, I usually have a kid do this! You can add it back to the crock pot to keep it warm, or serve right away.

When we serve this easy meal, I just empty the fridge with any toppings you can imagine to add to tacos and put them on the counter. Then I let everyone make their tacos buffet style.

Today we had:

Soft tortillas
Tomatoes
Shredded Cheese
Sour Cream
Guacamole
Lettuce
Ranch Dip

There are a ton of different options!

Easy Seasoned Chicken Recipe

2 Large Chicken Breasts
1 Packet Taco Seasoning
1/2 Jar Salsa

Add all 3 ingredients to a crock pot and cook 4 hours on high or all day on low. Can double recipe and use for the next day in different recipes that call for shredded chicken.

Oreo Fudge Brownies Recipe

December 23, 2012 By Tiffany 6 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

These are as INSANE as they look! Make them for your family and be a ROCK STAR! These are so easy you are not going to believe it!

I doubled this and made it in a 9×13. The recipe below is for a 8×8.

Oreo Fudge Brownies

1 box Brownie Mix
eggs & oil
1 heaping cup (8 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping

Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

Hosting a GingerBread Party for Kids!

December 18, 2012 By Tiffany 4 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

– Pin Me!

My daughters youth group at church had their Christmas party last week. They wanted to decorate ginger bread houses, which sounded like fun to me as well. With a bunch of 8-12 year old girls and not a lot of time, I was not sure that traditional ginger bread and the girls putting them together themselves was going to work.

I decided to use graham crackers and just hot glue them together before I even got there. Obviously, you would not want to eat these with the hot glue on them, but royal icing doesn’t taste good anyway.

I recruited help and we got 16 done in about 45 minutes. I put them on a rimmed cookie sheet and covered it with saran wrap to get them to church in one piece.

Once at the party, I had bought a bunch of really cute platters from Dollar Tree (for $1 each) that they could take home and build their houses on. I set them out and on the table with the houses on and ready to go. You could use the royal icing and attach the houses to the platter ahead of time, but I just had the girls do it when they got there.

I made 6 batches of royal icing, and put about 1 1/2 cups into a quart zip lock bag. I made about 18 of these.

When the girls were ready to go, I cut a small hole in the corner of the bag and they used the bag to squeeze the icing where they wanted it to go. Royal icing dries like glue and dries pretty quick, they were able to make some really cool designs and attach all kinds of candy to the houses and platter.

Down the center of the table I placed bowls of candy. TONS of candy! Gumdrops, peppermints, candy canes, oreos, Skittles, M&M’s, Whoppers, Mike & Ikes, Mini Marshmallows and more!

The girls did a BEAUTIFUL job decorating, they really did better then I ever expected! Plus, it was just a ton of fun! This is something I would like to do each year and let my kids invite their friends. They were so proud of their houses!

Royal Icing

Ingredients:

3 tablespoons Meringue Powder
4 cups (about 1 lb.) confectioners’ sugar
6 tablespoons warm water

Makes: About 3 cups of icing.

Instructions:

step 1

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

step 2

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.

**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

12 Days of Christmas Cookies – Day 8 – Chewy M&M Sugar Cookies Recipe

December 17, 2012 By Tiffany 11 Comments By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

Day 8 of my 12 Days of Christmas Cookies, which is taking a little longer then 12 days, but thats ok, are M&M Sugar Cookies.

This is a little different recipe calling for oil and butter. The dough is really yummy and the cookies are FANTASTIC, in fact I made a bunch of just plain cookies and I think they were almost more popular!

With cream cheese, oil, butter and rolled in sugar, these were so chewy and good, I think this is my favorite so far!

– Pin me

If you add a few M&M’s to the top after they have baked, the M&M’s wont crack. Just as soon as they come out of the oven push a few into the top.

M&M Sugar Cookies

From Cooks Illustrated

INGREDIENTS

2 1/4cups (11 1/4 ounces) unbleached all-purpose flour
1/2teaspoon baking soda
1teaspoon baking powder
1/2teaspoon table salt
1 1/2cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
2ounces cream cheese, cut into 8 pieces
6tablespoons (3/4 stick) unsalted butter, melted and still warm
1/3cup vegetable oil
1large egg
1tablespoon milk
2teaspoons vanilla extract

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
Place 1½ cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogeneous dough forms.
Divide dough into 24 equal pieces, about 2 tablespoons each (or use #40 portion scoop). Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per tray), discarding any remaining sugar.
Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Check out the other recipes:

12 Days of Christmas Cookies – Day 7 – Red Velvet Whoopie Pies Recipe

December 13, 2012 By Tiffany Leave a Comment By clicking on our links, we might make a SMALL commission - Thanks for the support! See our full DISCLOSURE here.

Day 7 of our 12 Days of Christmas cookies and I made Red Velvet Whoopie Pies! I love, love the “fake” Oreo cookies that use the cake mix for the cookie, this is almost the same thing and I am sure you can use a cake mix. But red velvet seems like one of those flavors that you have to just make them from scratch.

Mine turned out a little “puffy” I wanted them flatter, but the kids loved them, they even liked them better with no frosting. Weird kids. Anyway, give them a try!

Red Velvet Whoopie Pies

Ingredients

2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
1 1 ounce bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling (see recipe below)

Directions1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

Whoopie Pie Filling

Ingredients

1/4 cup softened butter
1/2 8 ounce package softened cream cheese
1 7 ounce jar marshmallow creme

Directions1. In medium mixing bowl beat butter and cream cheese until smooth. Fold in marshmallow creme.

Check out the other recipes:

Beer Bread

Deep Dish Pizza Crust

Easy Seasoned Chicken Recipe

Oreo Fudge Brownies

Royal Icing

Instructions:

step 1

step 2

M&M Sugar Cookies

INGREDIENTS

INSTRUCTIONS

Red Velvet Whoopie Pies

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