Friday, October 17, 2008

Organize your recipes

Since everything is online now, and most of my recipes lately come from bloggers posts, I've been putting them into a word document and printing them on 8x8 sheets. I love the idea of using these 8x8 scrapbook albums (less than $7 at Joanns) and color coding the recipe types.

So far the red book holds all my desserts and breads. I love the size of this, and that the recipes will be protected from my spills (I secretly like the spills because it gives the recipes character). I also really like that the album is expandable, you can fit a lot. I have the big recipe organizing binder they sell at barnes and noble, and while having the recipes all in one place is nice, the things is huge and actually because of all their bulk inserts and my huge collection of recipes it's bursting and just too heavy. I didn't use my recipes as much. The smaller album is perfect I'm tellin' you. I also plan on taking pics of things as I make them and putting them in there as well.




and here are some NO FAIL recipes I've been making around here lately.


My Friend Ashley's Molasses cookies..
3/4 cup oil
1 cup sugar and additional small amount of sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp. baking soda
1/2 tsp.cloves
1/2 tsp cinnamon
1/2 tsp. salt

Mix oil, sugar, molasses...then add egg. Combine together dry ingredients, then add to wet mixture. Form into balls and roll in sugar. Bake at 375 for 8-12 minutes or until light brown

Easy Caramel Popcorn
( I wish you could see my sons face when I make this..pure joy)
Ingredients:
2-3 bags of popcorn (depending on how gooey you want this...! suggest 3 bags for not too gooey), or 2/3 c unpopped
1 1/2 sticks butter (3/4 c. butter)
1 cup brown sugar
1/2 bag of mini marshmallows or about 20 large marshmallows

Pop the popcorn and put in a large bowl. In pan, heat together brown sugar and butter. Stir until melted. Add marshmallows and heat until thoroughly melted. Pour mixture over popped popcorn and stir until mixed.

Pico De Gallo
4 tomatoes, seeded and choped
1/2 cup finely chopped onion (use white or purple)
2 jalepeno peppers, seeded and chopped fine
1/4 cup cilantro (chopped)
2 T. chopped red bell pepper (optional)
juice from 1 lime
salt, pepper and garlic salt (to taste)

Mix well and serve


BEST Pumpkin Bread. EVER! (this deserves a post all its own)

Wet Ingredients

1 can of Pumpkin (2 Cups)

3 C Sugar

1 C Oil

2/3 C Water

4 Eggs

Dry Ingredients

3 1/2 C Flour

2 tsp baking Soda

1 ½ tsp Salt

1 tsp Cinnamon

1 tsp Nutmeg

½ tsp ginger

Combine wet ingredients beat for 1 minute. Sift dry ingredients and add to wet combine and stir for 1 minute.

Grease and flour bottoms of 2 loaf pans (large)

Bake at 350 for 65 minutes and bake another 10 minutes at 300

Cool for 5 minutes and enjoy!



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1 comment:

Melanie Williams said...

great idea with the binder