The Crazy Chapmans
Jordan, Emily, Natalie, and Zachary

Archive for the ‘Recipes’ Category


Wed ,30/03/2011

There was a huge snowstorm here at the beginning of February and both mine and Jordan’s works got cancelled, so we decided we would make the most of the day by making new recipes. We made some english muffins and bagels as well as some other foods. We didn’t take pictures of the english muffins, but we did take them of the second batch of bagels. The first batch looked better, I tried to make them bigger the second time, and it didn’t work as well.

This is from one of our bread books:


3 1/2 c. flour
2 tsp. salt
1 1/2 tsp. yeast
2 tsp. molasses
1 1/8 c Lukewarm water
1 egg
2 Tbs. canola oil
1/3 c. dried blueberries
1/3 c. fresh/frozen blueberries pureed

Put the flour and salt in a large bowl. In a separate bowl, place half the water, molasses, and yeast, stir until dispersed. Pour the mixture into the large bowl with flour, add the egg, the rest of the water, and the oil. Mix together and knead until very smooth.

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Turn the dough out and place in a greased bowl and let rise for 1 1/2 hours. After the dough is risen, divide the dough into 12 equal parts (this is best done by dividing it in half, then half again (4 parts) then dividing that into thirds. Again, do not try and make them bigger, it makes the rest of the process more difficult.Roll these into balls and let rest for 5 minutes.

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Flatten the balls and using your pointer finger to make a hole in the center roll the flattened ball into a bagel shape. Make the hole big, because it shrinks when they rise and you cook them. Set these aside for 15 minutes. Meanwhile, preheat the oven to 400 F. Bring a large pot of water to a boil, add 1 T molasses, and gently drop each bagel in the boiling water 2-3 at a time for 30 seconds on each side.

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Drain well and place on baking sheet. Place baking sheet in the oven for 20-25 minutes. Let cool on a wire rack.

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Next recipe: Jordan’s homemade cream cheese!

Panini Grill

Wed ,09/03/2011

Jordan got me a panini grill for Christmas. It is seriously one of the coolest kitchen gadgets ever.

We use it all the time. We make breakfast sandwiches, burritos, quesadillas, wraps, pretty much anything. We even made a peanut butter and jelly panini :). Also, I hate cooking bacon, and it works great, no grease splattering, and all the grease drains onto the tray. It is awesome!

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Thanksgiving 2010

Thu ,03/03/2011

Thanksgiving was a lot of fun this year. We got to spend it with Jordan’s family in Idaho. Like always, Jordan planned a fantastic menu for the entire week, but I only took pictures of the food on Thanksgiving. Jordan was constantly saying around Christmas, how does anyone get all their dishes done at the same time when they only have one oven?

I picked Jordan up after work on the 19th and we drove to St Louis and stayed at a hotel that we could park our car at while we were gone. It was much cheaper than parking it in the airport parking. We got a shuttle to the airport through the hotel too. We left the next morning and showed up at the airport quite a while before our flight left and then we got on our flight.

There was free in flight WiF, so Jordan kept updating his Gmail status while we were flying. It was also nice that Jordan could talk to his parents and let them let us know what was going on with our flights. Jordan downloaded Angry Birds on the way to Salt Lake, but his ipod wouldn’t let him play, but he got it to work on the second flight and played it the entire week. We landed in Salt Lake and got our connecting flight to Spokane where Jordan’s mom picked us up.

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We went with Jordan’s mom to Costco and got all the groceries we needed for all the food Jordan wanted to cook for the week. On a side note, vanilla beans were so cheap at Costco. We stopped at Walmart to get a couple of small things that we needed for the week. We couldn’t find one jar of pumpkin pie spice, it was pretty funny.

We spent most of the week hanging out with Jordan’s parents and Robin and Joel when the came down (Robin was due in a week, but she wanted to see us so she came for Thanksgiving!). We got to play games almost every night and had a great time. Jordan picked out a new TV and Blu Ray player. Their Blu Ray player was so cool because you could stream Netflix and Pandora through it on the TV, it was really cool.Robin and the boys made a Fruit Turkey, you can kind of see it here:

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Jordan made most of the food for Thanksgiving before the actual day, so it made things on Thanksgiving very laid back (except for the timing of everything :). Here are pictures of the food Jordan made:

The prettiest turkey ever

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Homemade Green Been Casserole (with homemade Crispy Onions)

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Cornbread Stuffing

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Sweet Potato Souffle- Jordan’s Mom Made this

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Spinach Artichoke Stuffing

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Caramel Apple Cheesecake

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The caramel apple cheese cake was delicious, but the coconut flan was so delicious that we made it twice. I don’t particularly like flan, but it was really great.

Here’s some funny pictures of quail that were hanging out at the hotel. They would walk around in the snow, then when a door was open they would jump to the roof of the hotel. Then, because there was so much snow, they slid off the roof, it was pretty funny.

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On a sad note, Lori couldn’t come for Thanksgiving dinner because it had snowed so much, but we were able to stop and see her on our way to the airport. There was a lot of snow, and it just kept snowing, but we got to the airport with plenty of time. There was a bird in the Spokane Airport, it was pretty funny.

Traveling back home was kind of a nightmare. Our first flight was delayed and only one runway was open for all the flights going out from Delta.  There was just one customer service person at the desk and the people on the phone had no idea what we were talking about when we called they said that the flight was still on time and they couldn’t do anything to help us. Remarkably our plane just showed up a couple of minutes late and we started boarding. The first flight didn’t land until after boarding for the second flight had started (the second flights terminal was on the other side of the Minneapolis airport). We literally ran through the airport and made it to the terminal just as they were loading the last group. I think we’ve decided that traveling during the summer to see our families is a better option than braving winter weather.

Halloween Party

Tue ,01/03/2011

Oh man, we had a really fun Halloween party, but we didn’t take pictures of the decorations, food, or carving pumpkins :(. We dressed up as a Tree (Jordan) and a Tree Huger (Me), which we also failed to take pictures of.  We did write down the recipes we used, and so next year we’ll make the good ones and take pictures :).

Caramel Apples

Root Beer with Dry Ice (This was a hit with the kids), Pumpkin Carving (Always a classic), Ghostly Pumpkin Puddings:

So if you decide to make that pumpkin pudding, (it works best in the small plastic cups that are usually used for the bathroom). Also, the black round sprinkles that they sell around Halloween are the easiest for their eyes. We made peanut butter balls and covered them in white chocolate and then used other colored chocolate to make them look like eyes (just do a google search for eyeball truffles and you’ll get the picture). We made Dragon’s Blood Punch and the kids loved it. We also made wheat thins and a sun dried tomato and pesto cheese ball in the shape of a brain.

The one thing we got pictures of were the kids eating donuts from the strings. It was so funny:

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Sun Dried Tomato Cheeseball

Wed ,27/01/2010

Sun Dried Tomato and Basil
2 packages of cream cheese
2 c of cheddar cheese crumbles (just buy a block and pulse them in the food processor a bit)
1-1.5 c grated hard italian cheese (Parmesan, Romano, Asiago)
6-8 ounces sun dried tomatoes (I bought oil packed and drained them)
8-12 basil leaves or a 1 T of dried basil

Blend together the cream cheese, cheddar, and Parmesan. Use a food processor (we just have a little one, and it’s perfect for this) to chop the sun dried tomatoes, tear the basil leaves and drop in the food processor, pulse until desired size. (If using dried basil, add directly to cheese mixture). Add to cheese mixture, add additional Parmesan until desired consistency. Line a round bowl with plastic wrap and press mixture into the plastic wrap, this will make the ball round. Refrigerate until ready to eat.

Creme Brulee

Mon ,25/01/2010

Jordan loves creme brulee and I just like the custard part. One day when I was driving home from work I heard an advertisement for something and it said creme brulee, so I decided to go home and make some.

I cut the recipe in half because we have small ramekins, but it was still more than enough to fill them.

Here’s the recipe:

Jordan’s favorite part of making creme brulee is torching them (honestly who doesn’t like this part?). We ate them and they were pretty tasty. We even at some that weekend when we went camping. Stay tuned for more on our camping trip.

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Homemade Wheat Thins: Revised

Wed ,30/12/2009

So a while back I made this post about homemade wheat thins. I’ve made them a lot since then and discovered a much easier and less time consuming.

First, use lots of flour.Cut the dough in half (or thirds) and roll it out as thin as possible, making sure you use lots of flour so it doesn’t stick to the counter.

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Second,spray the cookie sheet and transfer the entire sheet of dough to the pan (DO NOT cut and pick up every cracker, this will make you not ever want to cook them again).

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Third, poke with a fork, then cut with a pizza cutter on the cookie sheet.

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Fourth, spray the cut crackers with cooking spray and put salt on top.

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Cook like normal.

The pictures are below. Seriously these crackers are so easy to make ( I probably made them 4 times when Jordan’s Parents were here), and they are so good. You’ll never want to buy crackers again. The only problem with them is that everyone likes them, so they never stick around. :)

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Wheat Thins

Wed ,18/11/2009

Jordan loves wheat thin crackers, and eats them like most people eat cookies or candies. So I decided I wanted to make some, so I did.

Here’s the recipe:
1 ½ c all purpose flour
½ c whole wheat flour
½ c sugar
¼ t salt
2 T butter (room temperature)
½ c milk
Salt for seasoning

They are super easy to make. Mix all the dry ingredients and cut in the butter like you would for a pie. Once the mixture has the texture of course meal then add the milk but just enough that the dough sticks together. Split the dough into two pieces and roll it out as thin as possible (I didn’t do a good job of this the first time I made them, and if they are too thick, they are hard to eat). So, roll them out really thin and poke them with a fork so they don’t arch when you cook them. Cut the dough with a pizza cutter (this really saves time). Then gently scrape them off the counter (the second time I used a flexible cutting board which also was easier). Place them on an ungreased cookie sheet. Bake them for 20-25 minutes at 325 until golden brown. Allow them to cool slightly before removing them.

*if you try to take them off when they are not cooled the crackers will bend and break. If you wait until they are cool, they just pop off the pan.

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Gorgonzola cheese and onion pizzettes

Tue ,30/06/2009

I made these pizzettes at the motel.  They were so good, probably my favorite pizza we’ve made.  The crust would probably work with any topping but the cheese and onion is amazing (I think feta would also be really good).

Title: Gorgonzola cheese and onion pizzettes
Servings: 6
Cooking Time: 10 minutes
Preparation Time: 2 hours
Category: Entree
Cuisine: Italian
Rating: 5/5 stars
Source: Bread; from sourdough to rye


3 1/4 cup all-purpose flour
1 t salt
1 t italian herbs
black pepper
1 tsp yeast
1 T olive oil
3 T oil
4 large onions
1 T fresh thyme
6 oz gorgonzola cheese
1 1/4 cup water


Mix the flour, salt, herbs, black pepper, and yeast.  Add the oil and
water and mix and knead until supple and elastic.  Let rise until 1
hour.  Divide the dough into 6 equal pieces.  Roll out thinly  and let
proof for 15 minutes.  Turn oven to the highest setting.  Add the
toppings (onions and gorgonzola cheese.  Cook for 8-10 minutes until
crisp and browned.
Heat 3 T oil and stir in 4 large, finely sliced onions, 1 T fresh
thyme leaves, and 1 bay leaf.  Cut a disk of waxed paper to fit inside
the skillet, then press it down on top of the onions. Cover with a lid
and cook over low heat for 35 minutes.  Uncover, stir well, and cook
until light golden brown and not watery.

Nutritional Information

*Nutritional information reflects amount per serving.**
TOTAL FAT (g) 17
Saturated Fat (g) 7
SODIUM (mg) 1087
Dietary Fiber (g) 2
Sugars (g) 0
PROTEIN (g) 13

Easy feta chicken bake

Mon ,29/06/2009

This is a good recipe that we found on the Kraft foods website.

Title: Easy feta chicken bake
Servings: 6
Cooking Time: 50 minutes
Preparation Time: 10 minutes
Category: Entree
Rating: 4/5 stars


2 lb chicken breasts
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
4 oz feta cheese
1/4 cup red pepper
1/2 cup chopped tomato
2 tbsp chopped basil


PREHEAT oven to 350°F. Arrange chicken in 13×9-inch baking dish.
DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black
pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon
BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with
red pepper and parsley.

Nutritional Information

*Nutritional information reflects amount per serving.*
Saturated Fat (g) 3
SODIUM (mg) 482
Dietary Fiber (g) 0
Sugars (g) 2
PROTEIN (g) 38