Tuesday, October 29, 2013

Vanilla Steamer

Cold Night
Warm Drink
Cozy Flavor
Easy to Make

4 C Milk
1/3 C Sugar
1/3 tsp Salt
2 tsp Vanilla

Mix all ingredients in a microwave safe bowl

Microwave for 5 minutes.


This is my little rip-off of a Starbucks and a Kneaders or anywhere else Steamer.
Also, a whole lot cheaper.

Recipe From: Laugh With Us

Sunday, October 20, 2013

Homemade Fresh Pumpkin Pie

I have never made a pie before.
Especially a pumpkin pie, from scratch.
I thought this was so fun, and pretty easy.
It also tasted delicious, and is perfect for the season!

This Recipe Makes 2, 9-inch Pies

2 2/3 C All-Purpose Flour
1 tsp Salt
1 C Shortening
1/2 C cold Water
2 1/2 - 3 C mashed, cooked Pumpkin (about a 2 lb Pie Pumpkin)
1 can(12 fl. oz.) Evaporated Milk
2 Eggs, beaten
3/4 C packed Brown Sugar
1/2 tsp ground Cinnamon
1/2 tsp ground Ginger
1/2 tsp ground Nutmeg
1/2 tsp Salt

Step 1
 Halve Pumpkin, scoop out seeds and stringy portions. 
Cut Pumpkin into chunks.
In saucepan boil about 1 inch of water. Add pumpkin.
Reduce heat and simmer for about 30 minutes or until tender.
Drain, cool and remove the peel.
Mash with a potato masher.

Step 2
While Pumpkin is cooking
Preheat oven to 400 degrees
Prepare Pie crust by mixing together Flour and Salt.
Cut Shortening into flour, add 1 tablespoon of water to mixture
at a time.
Mix dough until dough is moist enough to hold together.

Step 3
Shape dough into a ball with lightly floured hands.
On a floured board roll half of the dough out to about 1/8 inch thick.
With a sharp knife, cut dough about 1 1/2 inch larger 
than the upside down pie pan.
Transfer crust into pie tin. 
(I flipped the board and pie tin over upright so it fell in)
Repeat with rest of dough.

Step 4
To make the pie filling
In a large bowl beat Pumpkin with Evaporated Milk, Eggs, Brown Sugar,
Cinnamon, Ginger, Nutmeg and Salt on medium speed.
Mix well. Pour into prepared crusts.

Step 5
Bake 40 minutes or when a knife is inserted 1 inch from the edge,
it comes out clean.

Enjoy!! It's so yummy! Especially Topped with some Homemade Whipped Cream

Recipe from: All Recipes

Saturday, October 19, 2013

Indian Butter Chicken

I don't even want to know how many calories is in this.
All I know, is that it is DELICIOUS!
I had been craving indian food for months,
and this was the perfect fix. 

1 Cup Butter
1 Onion, minced
1 Tbs Garlic, minced
1(15 oz) can Tomato Sauce
3 Cups Heavy Cream
2 tsp Salt
1 tsp Cayenne Pepper
1 tsp Garam Masala
1 1/2 lbs bonless, skinless chicken breast, cut into bite-sized chunks
2 tbs Vegetable Oil
2 tbs Tandoori Masala

Step 1:
Preheat oven to 375 degrees
Melt a few tablespoons of butter in a skillet, over medium heat.
Stir in Onion and Garlic. 
Cook slowly until onion caramelizes to dark brown.(about 15 min.)

Step 2:
Meanwhile melt remaining butter in a saucepan over med-high heat
along with: Tomato Sauce, Heavy Cream, Salt, Cayenne Pepper, and Garam Masala.
Bring to simmer, reduce to med-low heat.
Cover, and simmer for 30 minutes, stirring occasionally.
When done stir in Carmelized Onions.

Step 3:
While sauce is simmering, toss cubed Chicken Breast with Vegetable Oil,
then season with Tandoori Masala. 
Spread onto a baking sheet. 
Bake in pre-heated oven until no longer pink in center.(about 12 minutes)

Step 4:
Once chicken is done, add the chicken to the sauce.
Simmer for about 5 minutes before serving.

I served it with White Rice and Naan Bread.
Taylor and I loved it.