Shakes | Mixes, Ingredients, Recipes

Spinach and Ricotta Omelette Recipe

September 14th, 2020Dennis Weaver0 Comments

This spinach and ricotta omelet recipe is a great healthy omelet! It’s made with fresh spinach and creamy ricotta cheese. The red pepper adds flavor and color. The recipe is sized for a single 3-egg omelet. If you are going to make several omelets, multiply the amount of the ingredients. The directions are for our five-minute omelet method. The Healthy Spinach and Ricotta Omelet Recipe Ingredients 3 large eggs a large handful of fresh spinach, chopped 1/8 red pepper, diced 3 tablespoons ricotta cheese a pat of butter salt and pepper Directions Whisk the eggs together in a cup. Sauté …

The Easy, Foolproof Way to Make Omelets

August 26th, 2020Dennis Weaver0 Comments

Everyone loves a good omelet, but they aren’t always easy to make. You get unevenly cooked eggs, a scrambled mess instead of the perfect fold, or uncooked filling. We’ve found a foolproof way to make perfect omelets in just five minutes, and we’d like to share it with you. How to Make a Five-Minute Omelet Choose the right size of pan. A three-egg omelet requires an eight-inch pan. The pan should be nonstick. Whisk the eggs together in a bowl. Put a pat of butter in your nonstick pan. Place it on medium-high heat. On our stovetop, a high BTU …

What’s the Proper Way to Prepare a Baking Pan?

August 20th, 2020Dennis Weaver0 Comments

When a recipe tells you to place the batter or dough into a prepared baking sheet, we all know that the recipe is threatening to stick to the pan like glue if we don’t prepare the pan. But what does a “prepared” baking sheet or pan really mean? Here’s how to grease, dust, and line a pan. Preparing the Baking Sheet: Grease the Pan To lightly grease a baking pan, place a small amount of vegetable shortening on a paper towel and spread the shortening inside the pan until all surfaces are coated. The coating should be evenly spread, though …

Snow Topped Mountains (Chocolate Microwave Cookies)

August 19th, 2020Dennis Weaver0 Comments

“Those must be baked cookies.” Actually, they are baked in the microwave but you cream the sugar and butter together just as if you were going to bake them in the oven. These snow-topped mountain microwave cookies are chocolate walnut cookies that are baked in the microwave and then sprinkled with powder sugar to make a delightful dessert. Snow Topped Mountains Microwave Cookie Recipe 1 3/4 cups all-purpose flour 1/2 cup cocoa dash of salt 3/4 cup butter 3/4 cup brown sugar 1/2 teaspoon vanilla 1 cup walnuts 2-3 tablespoons water powdered sugar for dusting Directions Mix the flour, cocoa, …

How to Mix and Store your Homemade Salad Dressings

July 24th, 2020Dennis Weaver0 Comments

Homemade dressings are better than your ordinary salad dressings. You can make them just the way you like them, you decide what to put in them, and they don’t have preservatives. This article will tell you how to mix and store your homemade dressings as well as the kitchen tools we like to use to do so. Mixing Your Homemade Dressing We like to have several salad dressings in the refrigerator to match our salads and our moods, dressings that we can reach for and set right on the table. To do so, you need a way to mix your …

How to Remove Your Muffins from the Tins

June 11th, 2020Dennis Weaver0 Comments

FREE! Make these Strawberry Cream Muffins for your family or friends! Add it to your cart and use code “ZMUFF” at checkout. Claim Your Muffins Back from the Tin! Melissa Tracey was a rockstar in our test kitchen. She graduated from two culinary programs, one in New York and one in Idaho. She knew how to bake. Alas, she’s teaching in Arizona now. “She said the most valuable tool we had in our test kitchen was this long, thin blue (it comes in red also) silicone spatula. It’s long enough, thin enough, and soft enough that you can run it …

What Every Baker Needs to Know About Flavors

January 22nd, 2020Dennis Weaver0 Comments

Using flavors is a good way to change up your baking and add new excitement to your baked goods. There are a few things to keep in mind when experimenting with flavors, like the difference in taste, the makeup of flavors, understanding the effects of heat, and more. Our Flavor Experiments One day we wanted a frosting for some tropical cookies we were developing. We made batch after batch of frosting–coconut, coconut and pineapple, coconut and banana, and more. The combinations rarely turned out a compromise between two flavors. They were new flavors. Understanding the Chemistry of Flavors Flavors are …

How to Make Smoothies and Shakes

June 12th, 2018Dennis Weaver0 Comments

Tips, tools, and recipes to make wonderful smoothies. Smoothies are often made with ice cubes and frozen juice. We prefer frozen yogurt or a scoop of ice cream. Adding ice cream makes them more like a shake. They’re still good for you, loaded up with fresh or frozen fruit. And they are so refreshing. What You’ll Need Fruits, vegetables, or juices Ice or ice cream Fine Flavors & Extracts Professional Food Colors Tips for Great Smoothies Chill the blender container before beginning so that the warmer container does not melt the ice cream. Chill the glasses. Judge the ratio …

Mason Jar Salads

May 31st, 2016Dennis Weaver0 Comments

New Twists on a Familiar Theme -Alice Osborne The familiar theme? Salads served up in a salad bowl. The new twist? Layered, sog-free salad in a canning jar! This isn’t just a cute idea—it’s actually a very practical and a healthy, on-the-go lunch option, and you can use the same jar every day until the end of time (or until it gets dropped and breaks). So if you or a member of your family pack a lunch, you’ll love this new twist! Necessity was the mother of my invention. I learned the hard way that pre-dressed greens quickly turn soggy. …

Mexican Green Salad

May 24th, 2014Dennis Weaver0 Comments

Ingredients salad greens 1 green pepper, seeded and sliced cucumber slices 1 medium tomato, sliced 2 hard cooked eggs, sliced black olives, sliced Dressing 1/4 cup olive oil 1/4 cup balsamic or red wine vinegar 1 clove garlic, minced 1 tablespoon chopped fresh cilantro 1/2 teaspoon dried tarragon and 1/2 tablespoon fresh 1/4 teaspoon dried, crushed oregano or one teaspoon fresh chopped 1/2 teaspoon salt 1/4 teaspoon ground freshly ground pepper Directions To make the dressing, mix together all ingredients and shake well. Assemble the salad by tossing the greens, green pepper, and cucumber slices together. Layer the tomato slices …

Don’t throw away the seeds!

May 24th, 2014Dennis Weaver0 Comments

Roasted pumpkin seeds are a real treat. Eat them as you would sunflower seeds, cracking the hull with your teeth and eating the nut-like seed kernel inside. They are also great hulled and used in trail mix, granola, or over salads or steamed vegetables. Here’s how to prepare them: 1. Clean the seeds by rubbing off the fibers. Do not wash them. 2. In a large bowl, mix the seeds with one tablespoon of vegetable oil along with 1/2 teaspoon salt for each cup of seeds. 3. Preheat the oven to 250 degrees. Spread the seeds on a baking sheet. …

Chocolate Malt Pudding (with recipe)

May 24th, 2014Dennis Weaver0 Comments

Remember those chocolate malts that we used to enjoy at the corner drug store? This old-fashioned pudding will remind you of those days. It is much, much better than those box pudding mixes from the store. Chocolate Malt Pudding 2 tablespoons cornstarch 1/3 cup malted milk powder (we use Carnation brand usually found in the hot drink section of the grocery store) 1/2 cup sugar 2 1/2 cups milk 1 large egg 2 large egg yolks 3/4 cup milk chocolate chips 2 tablespoons butter 1 teaspoon vanilla Directions: 1. Combine the cornstarch, malted milk powder, half of the sugar with 1/2 cup of the …

How To Make Milkshake Cupcakes

May 23rd, 2014Dennis Weaver0 Comments

I watched a video hosted by a national bakery supplier about making cupcake milkshakes. Very interesting. I love ice cream with my cake. I brought it to the staff’s attention as a potential project. They told me that I had been living under a rock; that there were restaurants in both Rexburg to the north and in Idaho Falls to the south that served cupcake milkshakes. So we bought a bunch of ice cream—we always have cupcakes—and got started. They were easy to make. You make the milkshake and then throw a whole cupcake in the blender. The trick is …

Baked Rice Pudding Recipe

May 22nd, 2014Dennis Weaver0 Comments

This is a marvelous rice pudding recipe, really a custard pudding that includes rice. The eggs set while baking just as in a custard dessert or pie. We like this pudding with dried cranberries or craisins. Not only do the cranberries give the pudding a little zip, the cranberries make for a very attractive presentation. If you are looking for a Christmas pudding recipe, add this one to your arsenal. This pudding is a great way to use leftover rice. Check out the wholesome ingredients in the recipe. Ingredients 4 large eggs 1/2 cup granulated sugar 1/2 tablespoon vanilla extract …

Frosted Malt Chocolate Cookies

May 22nd, 2014Dennis Weaver0 Comments

Sometimes you want a crisp chocolate cookie; sometimes you want a gooey, chewy cookie. This is a crisp cookie, a cookie that was meant for a glass of milk. Frosted Malt Chocolate Cookie Recipe This is a tender, crisp, melt-in-your-mouth cookie that the kids will love. The cookie is not overly sweet and has a nice balance with the frosting. The malted milk powder gives it just a touch of unusual malt flavor. No wonder this is a great kids’ cookie—a smooth chocolate cookie with frosting. Since it is a rolled cookie, you can cut it in any shape you …

The Best Strawberry Shake

May 21st, 2014Dennis Weaver0 Comments

What could be better than a tall strawberry shake? You’ll find that you can deliver a better shake than the local car hop. This is a thick strawberry shake made with plump, ripe berries and premium ice cream. It’s topped with sweetened, flavored whipped cream. The following recipe makes two shakes. So as to not overfill the blender, make a half at a time. 2 1/2 cups of ripe, fresh strawberries 1/2 cup granulated sugar about 3 cups premium vanilla ice cream 2/3 cup half and half (or a 50:50 mixture of milk and whipping cream) sweetened whipped cream for …

Pepperoni Tomato Omelet

May 19th, 2014Dennis Weaver0 Comments

This is an Italian omelet made with tomatoes, pepperoni, garlic, and herbs. It is spicy and good. Ingredients 1 Roma tomato, diced 4 slices pepperoni, cut into eighth-inch strips 1 teaspoon dried basil (or 1 1/2 tablespoons fresh) 1 teaspoon dried parsley (or 1 1/2 tablespoons dried) 1/2 teaspoon clove garlic, minced 1 scallion, minced 1 tablespoon butter 3 eggs, lightly stirred salt and pepper 1 tablespoon butter Directions For filling: In a small pan, sauté the garlic and scallion in one tablespoon of melted butter, two or three minutes. Add the diced tomatoes, pepperoni strips, basil and parsley. Heat …

Apple, Red Potato, and Cheddar Omelet Recipe

May 19th, 2014Dennis Weaver0 Comments

We love this omelet! It’s made with diced apples, new potatoes, and cheddar. The apple gives it a subtle sweet taste. It’s a great recipe. The recipe is sized for a single 3-egg omelet. If you are going to make several omelets, multiply the amount of the ingredients. The directions are for our five minute omelet method. Ingredients 3 large eggs 1 small red potato, 1/4-inch diced 1/3 apple, diced 1/3 cup grated cheddar cheese a pat of butter Salt and pepper Directions Whisk the eggs together in a cup. Sauté the potato bits until they are about half done. …

Cheddar and Bacon Omelet

May 19th, 2014Dennis Weaver0 Comments

Everyone loves bacon and eggs for breakfast. Throw in a little cheddar and you have a delightsome omelet. We added some mushrooms but you don’t need to. We topped ti with sour cream and tomato bruschetta. This omelet is intended for an 11-inch pan. Ingredients 3 slices bacon, fried and snipped into 1-inch pieces 1/3 cup sweet onion, diced 1 cup fresh spinach, packed 1 tablespoon fresh parsley, snipped 1/4 cup fresh mushrooms, sliced 1 cup grated cheddar cheese 1 tablespoon butter 6 large eggs Salt and pepper, to taste Directions Fry the bacon to barely crisp, drain and snip …

Asparagus Omelet with Cheddar Cheese Sauce

May 14th, 2014Dennis Weaver0 Comments

This is a great omelet if you like asparagus. The cheese sauce is light. Ingredients 4 to 6 spears asparagus, steamed 3 eggs, lightly stirred 1/8 teaspoon salt 1/8 teaspoon coarsely ground pepper 1/4 teaspoon onion powder 1 tablespoon butter Directions Choose the right size pan. A three-egg omelet requires an eight-inch pan. The pan should be nonstick. Steam the asparagus until it is slightly tender. Do not over cook. Set aside. Whisk the eggs together in a bowl. Add the onion powder Put a pat of butter in your nonstick pan. Place it on medium-high heat. On our stovetop, …