Friday, November 27, 2009

25 days to Christmas craft


I tried these, not my favorite recipe, but here are the goods:

I found this recipe on I can't wait to make these on New Years Eve and start a yearly tradition:) Post and pictures from original blog

Easy Peasy Cake Donuts!!

Cake Donuts:

  • 2 cups flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 tablespoons melted butter
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 quart oil for frying
  • optional - powdered sugar or cinnamon sugar mixture
Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Add melted butter. Stir in milk and egg. With floured hands, lightly knead 'till dough becomes smooth.

Heat Oil in pan! Oil should be approximately 2/3" deep.

Roll dough onto a floured area making it 1/4" thick!

Cut dough with Donut Cutter! This is my favorite part! Be sure to dip cutter into flour to make sure it won't stick!

When Oil is approximately 375 degrees, carefully add your doughnuts. Bake on each side for about 1- 2 minutes or until golden brown!

Remove from oil and let cool on paper towels.

Toss in Cinnamon Sugar and eat 4 or 5...whatever you can handle! I can eat 4! ( I've fully given into the idea that winter eating should be different and totally acceptable!)

Wednesday, November 25, 2009

Simple Tomato Sauce

My sis in law introduced me to this recipe and it started my love of fresh basil!!! It is off of Food Network. This is so healthy and yummy and feels good in my tummy!


Simple Tomato Sauce

Recipe courtesy Giada De Laurentiis

Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 20 min
6 cups


  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional


In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Creamy Vegetable Soup

I found this recipe online and added to it. I wanted to eat a creamy soup with corn and broccoli. I absolutely love this soup!!!!

Yield 8-10 servings

3 tablespoons margarine/butter
1 onion, finely diced
3 potatoes, peeled and diced-OR 3-4 cupsfrozen diced potatoes
3/4 cup chopped/shredded celery
2 cups sliced/shredded carrots
3 cups of finely chopped broccoli
2 teaspoons salt
1/8 teaspoon ground black pepper
4 cups chicken broth or water
3 cups milk
1/2 teaspoon dried parsley
1/4 cup cold water
1/4 cup cornstarch
sour cream
shredded cheddar cheese

Melt butter in large saucepan over medium heat. Add onion and cook until tender.
Add carrots, broccoli and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
Add milk and parsley and heat just to boiling.
In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve.

Top with Sour Cream and Cheese