My mom gave me this recipe and I am surprised I have not put it in this blog yet. Don't make this if you are counting calories, but if you are not counting, it is delicious! Farrelly Favorite!
1 cup bread crumbs or crushed crackers
6 tablespoons margarine or butter, softened
3/4 tsp. pepper
2 small cans mushrooms, drained, optional
8 oz. cream cheese
1 chicken, cooked and shredded
1 stick margarine or butter
3 cans crescent rolls
Combine cream cheese, 6 tbsp. butter, pepper, and mushrooms, if using. Add chicken. Place bread crumbs in a seperate bowl, and melt the stick of butter and place in seperate bowl. Set aside. Open rolls and stretch. Put about 1/4 cup of chicken mixture in center of roll. Fold edges up and pinch to close. Roll the rolls first in melted butter and then in bread crumbs. Put on ungreased cookie sheet. Bake at 375 degrees for 15-20 minutes. Top with chicken gravy and serve with mashed potatoes, if desired.
Monday, November 23, 2009
Spinach Salad
My friend, Callie, made this for us one night at dinner and it is so good! We loved it.
1 10 oz bag of fresh spinach
½ cup grated Swiss cheese
½ pound bacon cooked and crumbled
1/3 cup chopped red onions
Fresh sliced mushrooms
DRESSING (prepare night before and refrigerate until needed)
1 teaspoon poppy seed ½ cup sugar
½ cup red vinegar 1 teaspoon salt
½ cup olive oil 1 tablespoon chopped onion
Place dressing on salad toss and serve
1 10 oz bag of fresh spinach
½ cup grated Swiss cheese
½ pound bacon cooked and crumbled
1/3 cup chopped red onions
Fresh sliced mushrooms
DRESSING (prepare night before and refrigerate until needed)
1 teaspoon poppy seed ½ cup sugar
½ cup red vinegar 1 teaspoon salt
½ cup olive oil 1 tablespoon chopped onion
Place dressing on salad toss and serve
Friday, November 20, 2009
Cookies using Cake Mix
1 cake mix (any flavor)
½ cup oil
2 eggs
½ cup chocolate chips (if you are making chocolate chip cookies)
Mix altogether and bake at 350 degrees for 8-10 minutes.
Easy and Yummy!
½ cup oil
2 eggs
½ cup chocolate chips (if you are making chocolate chip cookies)
Mix altogether and bake at 350 degrees for 8-10 minutes.
Easy and Yummy!
Easy Strawberry Shortcake
My friend, Nisha, showed my this recipe. It tastes great, looks beautiful, and takes minutes to make. literally.
1 Angel Food Cake (with Round center)
1 Large Package of Frozen Strawberries (16 oz)
1 Large Container of Cool Whip (16 oz)
Put the cake on a pretty serving tray.
Cut the cake in half (save the top) and scoop out the middle portion of the cake (save everything you have scooped out).
Put frozen strawberries in a bowl and add enough sugar to desired sweetness!
Mash.
Put this into the scooped out area (Saving some to fill the center of the cake).
Put cake top back on.
Fold together:THE The cake you scooped out and about 1 cup of cool whip and remaining strawberries. Fill the center with this. Frost cake with remainder of cool whip.
Done!
1 Angel Food Cake (with Round center)
1 Large Package of Frozen Strawberries (16 oz)
1 Large Container of Cool Whip (16 oz)
Put the cake on a pretty serving tray.
Cut the cake in half (save the top) and scoop out the middle portion of the cake (save everything you have scooped out).
Put frozen strawberries in a bowl and add enough sugar to desired sweetness!
Mash.
Put this into the scooped out area (Saving some to fill the center of the cake).
Put cake top back on.
Fold together:THE The cake you scooped out and about 1 cup of cool whip and remaining strawberries. Fill the center with this. Frost cake with remainder of cool whip.
Done!
Cranberry Salad
Fantastic, and I don't even like cranberries!
1 – 16 oz. bag cranberries (washed)
Grind in vitamix ½ bag at a time with approx. 4 c. water – don’t over grind.
Strain to rid of excess water. Stir in 2 c. sugar and let sit overnight in bowl. In morning, drain again.
Cut up l lb. seedless red grapes
Add 1-1/2 chopped pecans
Add 1c. whipped cream
Mix all together,eat and enjoy. Stores well.
1 – 16 oz. bag cranberries (washed)
Grind in vitamix ½ bag at a time with approx. 4 c. water – don’t over grind.
Strain to rid of excess water. Stir in 2 c. sugar and let sit overnight in bowl. In morning, drain again.
Cut up l lb. seedless red grapes
Add 1-1/2 chopped pecans
Add 1c. whipped cream
Mix all together,eat and enjoy. Stores well.
Pumpkin Torte
Also given to me by Dione in my ward. SO good!
CRUST:
24 crushed graham crackers
1/3 c. sugar
½ c. butter (real)
CREAM CHEESE LAYER:
2 eggs beaten
¾ c. sugar
8 oz. cream cheese
Cooks over crust; bake 20 minutes at 350 degrees
PUMPKIN LAYER:
2c. pumpkin (canned pumpkin – not pie-mix)
3 egg yolks
½ c. sugar
½ c. milk
½ t. salt
1T. cinnamon
¼ c. cold water
1 envelope Knox plain gelatin
Combine crust ingredients and press into a 13"x 9" or 8” x 8” pan (four layers) Beat cream cheese and sugar together. Add eggs and beat again. Pour cream cheese layer over crust and bake at 350 degrees for 20 minutes. Cool.
Cook ingredients in pan with wire whip till boiling (1 to 2 mins, splats.). Remove from heat. Dissolve gelatin in water and stir in pumpkin mix.
Whip three egg whites until stiff then add ¼ c. sugar, fold into pumpkin mixture when cooled.
Pour mixture over cooled baked crust. TOP with ½ pint whipping cream.
CRUST:
24 crushed graham crackers
1/3 c. sugar
½ c. butter (real)
CREAM CHEESE LAYER:
2 eggs beaten
¾ c. sugar
8 oz. cream cheese
Cooks over crust; bake 20 minutes at 350 degrees
PUMPKIN LAYER:
2c. pumpkin (canned pumpkin – not pie-mix)
3 egg yolks
½ c. sugar
½ c. milk
½ t. salt
1T. cinnamon
¼ c. cold water
1 envelope Knox plain gelatin
Combine crust ingredients and press into a 13"x 9" or 8” x 8” pan (four layers) Beat cream cheese and sugar together. Add eggs and beat again. Pour cream cheese layer over crust and bake at 350 degrees for 20 minutes. Cool.
Cook ingredients in pan with wire whip till boiling (1 to 2 mins, splats.). Remove from heat. Dissolve gelatin in water and stir in pumpkin mix.
Whip three egg whites until stiff then add ¼ c. sugar, fold into pumpkin mixture when cooled.
Pour mixture over cooled baked crust. TOP with ½ pint whipping cream.
Dione's Pumpkin Pie
A lady in my ward made this for our friday night craft workshop and it is to die for! Yummy!
1 can (30 oz.) pumpkin pie mix
1 c. sugar
1 can (5 oz.) evaporated milk
3 eggs
2 t. ground cinnamon
½ t. salt
1 pkg. (18-1/4 oz.) yellow cake mix
1 c. butter or margarine, melted
1&1/2 c. chopped pecans
CARMEL SAUCE:
1 c. butter or margarine
2 c. packed brown sugar
1 c. whipping cream
TOPPING:
2 c. whipping cream
3 T. confectioners’ sugar and 1 ½ t. vanilla extract
Line two 9-inch pie plates with waxed paper or parchment paper; coat the paper with nonstick cooking spray. Set aside.
In a mixing bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into prepared pans. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with pecans; press down lightly. Bake at 350 degrees for 50-60 minutes or until golden brown. Cool for two (2) hours on wire racks. Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates; remove waxed paper. Chill.
In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir until sugar is dissolved. For topping, in a mixing bowl, beat cream until foamy. Beat in confectioners’ sugar and vanilla until soft peaks form.
Cut the pie into slices; drizzle with caramel sauce and dollop with topping.
Yield: 2 pies (10 servings each)
1 can (30 oz.) pumpkin pie mix
1 c. sugar
1 can (5 oz.) evaporated milk
3 eggs
2 t. ground cinnamon
½ t. salt
1 pkg. (18-1/4 oz.) yellow cake mix
1 c. butter or margarine, melted
1&1/2 c. chopped pecans
CARMEL SAUCE:
1 c. butter or margarine
2 c. packed brown sugar
1 c. whipping cream
TOPPING:
2 c. whipping cream
3 T. confectioners’ sugar and 1 ½ t. vanilla extract
Line two 9-inch pie plates with waxed paper or parchment paper; coat the paper with nonstick cooking spray. Set aside.
In a mixing bowl, combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into prepared pans. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with pecans; press down lightly. Bake at 350 degrees for 50-60 minutes or until golden brown. Cool for two (2) hours on wire racks. Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates; remove waxed paper. Chill.
In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir until sugar is dissolved. For topping, in a mixing bowl, beat cream until foamy. Beat in confectioners’ sugar and vanilla until soft peaks form.
Cut the pie into slices; drizzle with caramel sauce and dollop with topping.
Yield: 2 pies (10 servings each)
Cream Cheese Truffles
Melt in your mouth delicious! And, so easy!
1 (8 oz) pkg. cream cheese, softened
4 ¼ c. powdered sugar, divided
5 oz. unsweetened chocolate, melted and cooled
¼ c. cocoa
¼ c. almonds, toasted and finely chopped
¼ c. coconut flakes, toasted
Beat cream cheese until fluffy. Slowly add 4 cups powdered sugar. Beat until smooth. Add melted chocolate and beat until blended.
Chill for approximately 1 hour. Shape chilled mixture into one inch balls.
Roll some in ¼ c. powdered sugar, some in cocoa, some in nuts and some in coconut.
Store in airtight container in the fridge for up to two weeks.
Makes 6 ½ dozen truffles
1 (8 oz) pkg. cream cheese, softened
4 ¼ c. powdered sugar, divided
5 oz. unsweetened chocolate, melted and cooled
¼ c. cocoa
¼ c. almonds, toasted and finely chopped
¼ c. coconut flakes, toasted
Beat cream cheese until fluffy. Slowly add 4 cups powdered sugar. Beat until smooth. Add melted chocolate and beat until blended.
Chill for approximately 1 hour. Shape chilled mixture into one inch balls.
Roll some in ¼ c. powdered sugar, some in cocoa, some in nuts and some in coconut.
Store in airtight container in the fridge for up to two weeks.
Makes 6 ½ dozen truffles
Pumpkin Bars
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13x10 inch baking pan. Bake for 30 minutes.
Let cool completely before frosting.
Cut into bars.
To make the icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13x10 inch baking pan. Bake for 30 minutes.
Let cool completely before frosting.
Cut into bars.
To make the icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.
Rocky Road Ice Cream
My Father in law's favorite ice cream. This recipe is better than store bought.
1 (14 ounce) can sweetened condensed milk 1/2 cup unsweetened cocoa powder 2 cups heavy cream 1 cup light cream 1 tablespoon vanilla extract 1/2 cup chopped pecans 1 cup miniature marshmallows
Directions
In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.
1 (14 ounce) can sweetened condensed milk 1/2 cup unsweetened cocoa powder 2 cups heavy cream 1 cup light cream 1 tablespoon vanilla extract 1/2 cup chopped pecans 1 cup miniature marshmallows
Directions
In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla. Refrigerate until cold.
Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.
BLT Bruschetta
Rachael Ray favorite Recipe
1/2 package bacon, chopped
1 loaf crusty Italian bread
3 ripe avocados
Juice of 1 lemon, divided
Salt and ground pepper
1 large clove garlic, mashed into paste
2 pints heirloom tomato, chopped
4 sprigs tarragon, chopped
1 1/2 cup basil, chopped
3 tablespoons EVOO - Extra Virgin Olive Oil
Yields: 6 servings
Preheat grill or broiler.
Preheat a large skillet over medium-low heat. Add bacon and cook until crispy. Drain on a paper towel-lined plate and reserve.
Slice the bread into slices about an inch thick. Char them on both sides on the grill or under the broiler. Remove and reserve.
In a medium-size mixing bowl, mash up the avocado with the juice of half a lemon, salt, pepper and mashed garlic then spread some avocado mash onto each piece of sliced charred bread.
In another mixing bowl, mix up the chopped tomatoes with the tarragon, basil, salt, pepper, reserved bacon, juice of the remaining half lemon and some EVOO. Top each of the avocado smeared bread slices with some of the tomato, bacon and herb mixture.
1/2 package bacon, chopped
1 loaf crusty Italian bread
3 ripe avocados
Juice of 1 lemon, divided
Salt and ground pepper
1 large clove garlic, mashed into paste
2 pints heirloom tomato, chopped
4 sprigs tarragon, chopped
1 1/2 cup basil, chopped
3 tablespoons EVOO - Extra Virgin Olive Oil
Yields: 6 servings
Preheat grill or broiler.
Preheat a large skillet over medium-low heat. Add bacon and cook until crispy. Drain on a paper towel-lined plate and reserve.
Slice the bread into slices about an inch thick. Char them on both sides on the grill or under the broiler. Remove and reserve.
In a medium-size mixing bowl, mash up the avocado with the juice of half a lemon, salt, pepper and mashed garlic then spread some avocado mash onto each piece of sliced charred bread.
In another mixing bowl, mix up the chopped tomatoes with the tarragon, basil, salt, pepper, reserved bacon, juice of the remaining half lemon and some EVOO. Top each of the avocado smeared bread slices with some of the tomato, bacon and herb mixture.
Broccoli Cheese Chowder
2 bunches (1 lb) broccoli
1 medium onion, chopped
1/4 cup butter
1/2 cup butter
1/2 cup flour
4 cups milk (2 percent or whole milk is best)
1 cup chicken stock or broth
1 1/2 tsp. salt
2 cups grated sharp cheddar cheese
Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces, set aside.
Saute chopped onion in the 1/4 cup butter until tender; set aside.
In a large saucepan or soup pot, prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended, about 1 minute. Gradually stir in milk, broth/stock, and salt. Stir continuously until mixture reaches a boil. Cook 1 to 2 minutes or until thickened.
Add broccoli and onion. Stir in chees. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately.
Makes 6 to 8 servings.
1 medium onion, chopped
1/4 cup butter
1/2 cup butter
1/2 cup flour
4 cups milk (2 percent or whole milk is best)
1 cup chicken stock or broth
1 1/2 tsp. salt
2 cups grated sharp cheddar cheese
Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces, set aside.
Saute chopped onion in the 1/4 cup butter until tender; set aside.
In a large saucepan or soup pot, prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended, about 1 minute. Gradually stir in milk, broth/stock, and salt. Stir continuously until mixture reaches a boil. Cook 1 to 2 minutes or until thickened.
Add broccoli and onion. Stir in chees. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately.
Makes 6 to 8 servings.
Harvest Hamburger Soup
1 lb. ground beef
1/2 onion, chopped
2 (10.5 oz) beef consomme
2 cups water
1 (12 oz) can diced tomatoes
2 Tbsp. sugar
1 1/2 cups fresh corn or 1 (11 oz) can
2 carrots, peeled diced
4 potatoes, peeled and diced
1 tsp. taco seasoning
Salt and pepper to taste
1 cup grated mozarella cheese
Brown ground beef and onion. In a large saucepan, combine all ingredients except cheese. Cook uncovered until veggies are tender, about one hour. Add grated cheese to individual servings.
Serves 6
1/2 onion, chopped
2 (10.5 oz) beef consomme
2 cups water
1 (12 oz) can diced tomatoes
2 Tbsp. sugar
1 1/2 cups fresh corn or 1 (11 oz) can
2 carrots, peeled diced
4 potatoes, peeled and diced
1 tsp. taco seasoning
Salt and pepper to taste
1 cup grated mozarella cheese
Brown ground beef and onion. In a large saucepan, combine all ingredients except cheese. Cook uncovered until veggies are tender, about one hour. Add grated cheese to individual servings.
Serves 6
Monte Cristo Sandwich
Love these! So easy to make.
8 slices french bread or texas toast bread
1 lb. cooked ham, thinly sliced
8 ounces swiss cheese, sliced
2 eggs
3/4 cup milk
1/4 cup butter
1/4 cup olive oil (not Extra virgin olive oil)
Powdered sugar
strawberry jam
top 4 slices of bread with ham, and cheese. Top with other pieces of bread. Makes 4 sandwiches. Beat eggs and add milk. Dip tops and bottoms of sandwiches in egg mixture. Heat oil and butter in frying pan over medium heat. Fry sandwiches until golden on each side. Put in oven at 200 degrees until ready to serve. Sprinkle with powder sugar and serve with strawberry jam.
Excellent for Breakfast, lunch or dinner.
8 slices french bread or texas toast bread
1 lb. cooked ham, thinly sliced
8 ounces swiss cheese, sliced
2 eggs
3/4 cup milk
1/4 cup butter
1/4 cup olive oil (not Extra virgin olive oil)
Powdered sugar
strawberry jam
top 4 slices of bread with ham, and cheese. Top with other pieces of bread. Makes 4 sandwiches. Beat eggs and add milk. Dip tops and bottoms of sandwiches in egg mixture. Heat oil and butter in frying pan over medium heat. Fry sandwiches until golden on each side. Put in oven at 200 degrees until ready to serve. Sprinkle with powder sugar and serve with strawberry jam.
Excellent for Breakfast, lunch or dinner.
Roasted Salmon or Grilled Salmon with Cucumber Sauce
1 (4 lb.) salmon
2 lemons, sliced
1 onion, sliced
4 sprigs fresh dill weed
1 bunch fresh thyme
1 recipe cucumber sauce(see below)
Place lemon, onion slices, dill and thyme on top of salmon fillet. Line a roasting pan with foil or parchment paper; grease well with cooking spray. Place salmon in roasting pan, cover loosely with foil. Bake at 350 degrees for about 1 hour or until cooked through. serve with cucumber sauce.
I have also bought a wood plank and grilled the salmon on that. We like it grilled more than roasted, but the sauce is what makes it amazing!
Sauce:
1 cup sour cream
1 cup mayo
2 medium cucumbers, peeled, seeded, and cut into very thin slices
1 Tbsp. grated onion
1 Tbsp. chopped fresh dill
1/2 tsp. salt
1/4 tsp. pepper
Stir together sour cream and mayo. Stir in cucumbers, onion, dill weed, salt and pepper. Refrigerate at least 4 hours before serving.
2 lemons, sliced
1 onion, sliced
4 sprigs fresh dill weed
1 bunch fresh thyme
1 recipe cucumber sauce(see below)
Place lemon, onion slices, dill and thyme on top of salmon fillet. Line a roasting pan with foil or parchment paper; grease well with cooking spray. Place salmon in roasting pan, cover loosely with foil. Bake at 350 degrees for about 1 hour or until cooked through. serve with cucumber sauce.
I have also bought a wood plank and grilled the salmon on that. We like it grilled more than roasted, but the sauce is what makes it amazing!
Sauce:
1 cup sour cream
1 cup mayo
2 medium cucumbers, peeled, seeded, and cut into very thin slices
1 Tbsp. grated onion
1 Tbsp. chopped fresh dill
1/2 tsp. salt
1/4 tsp. pepper
Stir together sour cream and mayo. Stir in cucumbers, onion, dill weed, salt and pepper. Refrigerate at least 4 hours before serving.
Minestrone Soup
Great with Breadsticks! We love this soup in the Fall.
1 lb. italian pork sausage
4 cups water
2 stalk celery, diced
2 large carrots, diced
1 medium onion, diced
1 (10 oz) can beef broth
1 (10 oz) can bean with bacon soup
1 (28 oz) can diced tomatoes
1 Tbsp. sugar
2 cloves garlic, minced or 1 tsp. garlic salt
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
Brown sausage in a large pot. Add remaining ingredients and stir together. Simmer, uncovered, over low heat for at least 1 hour. This soup is best if made a day in advance.
Serves 10 people
1 lb. italian pork sausage
4 cups water
2 stalk celery, diced
2 large carrots, diced
1 medium onion, diced
1 (10 oz) can beef broth
1 (10 oz) can bean with bacon soup
1 (28 oz) can diced tomatoes
1 Tbsp. sugar
2 cloves garlic, minced or 1 tsp. garlic salt
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
Brown sausage in a large pot. Add remaining ingredients and stir together. Simmer, uncovered, over low heat for at least 1 hour. This soup is best if made a day in advance.
Serves 10 people
Mixed Green Salad with Raspberry Vinegrette
2 heads romaine lettuce
1/3 bag spring mix
1 cup cran-raisins
1 small container of strawberries
1 cup sugared pecans
Raspberry Vinegrette:
1/3 cup raspberry vinegar
1 cup canola oil
1/2 cup sugar
1/4 tsp. salt
2 tsp. minced white onion (fresh)
1 Tbsp. poppy seeds
In a blender, combine everything but oil and poppy seeds. While blending on low, drizzle oil-very slowly. Remove from blender and stir in poppy seeds.
Hint: Dressing will turn gray if poppy seeds are added in blender.
Serves 15 people
Can be halved
1/3 bag spring mix
1 cup cran-raisins
1 small container of strawberries
1 cup sugared pecans
Raspberry Vinegrette:
1/3 cup raspberry vinegar
1 cup canola oil
1/2 cup sugar
1/4 tsp. salt
2 tsp. minced white onion (fresh)
1 Tbsp. poppy seeds
In a blender, combine everything but oil and poppy seeds. While blending on low, drizzle oil-very slowly. Remove from blender and stir in poppy seeds.
Hint: Dressing will turn gray if poppy seeds are added in blender.
Serves 15 people
Can be halved
Prize Winning Chocolate Chip Cookies
These are seriously one of the best chocolate chip cookies, I have ever had or made. Give it a try, so good!
1 Cup butter
1 Cup dark brown sugar
1 Cup white sugar
2 eggs
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 Cup flour
2 1/2 cup oatmeal (regular, not quick cooking)
1/2 large Hershey chocolate bar
12 oz. chocolate chips
1 1/2 cup chopped nuts (optional)
Mix together butter, both sugars. Add eggs. Stir in salt, baking powder, baking soda, vanilla, and flour.
Use a food processor or blender to blend oatmeal and hershey bar. Blend to a fine powder.
Add oatmeal mixture, chocolate chips and nuts to other mixture.
Place golf ball size cookies about 2 inches apart on an ungreased cookie sheet. Bake at 325 degrees for about 10 to 13 minutes. Do NOT OVERCOOK! Cookies look slightly cracked on top, but not brown when ready. Take them out of ovenand let them sit on the cookie sheet for 2 minutes. Remove and put on cooling rack.
Tip: They should be gooey inside when first removed from oven.
1 Cup butter
1 Cup dark brown sugar
1 Cup white sugar
2 eggs
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 Cup flour
2 1/2 cup oatmeal (regular, not quick cooking)
1/2 large Hershey chocolate bar
12 oz. chocolate chips
1 1/2 cup chopped nuts (optional)
Mix together butter, both sugars. Add eggs. Stir in salt, baking powder, baking soda, vanilla, and flour.
Use a food processor or blender to blend oatmeal and hershey bar. Blend to a fine powder.
Add oatmeal mixture, chocolate chips and nuts to other mixture.
Place golf ball size cookies about 2 inches apart on an ungreased cookie sheet. Bake at 325 degrees for about 10 to 13 minutes. Do NOT OVERCOOK! Cookies look slightly cracked on top, but not brown when ready. Take them out of ovenand let them sit on the cookie sheet for 2 minutes. Remove and put on cooling rack.
Tip: They should be gooey inside when first removed from oven.
The Best Ever Taco Salad
2 lbs. ground beef
2 packages taco seasoning mix
1 1/2 cup water
1 avocado
juice from one lime
1 head of lettuce, shredded
1 can red kidney beans (15 0z), drained
4 roma tomatoes, chopped
1 package Frito corn chips (10 oz)
2 cup cheddar cheese, shredded
Brown ground beef in large skillet. Drain. Stir in taco seasonings and water. Simmer, stirring occasionally. Chop avacado. Squeeze juice of lime over chopped avocado. Place ground beef, avacado, lettuce, kidney beans, tomatoes, cheese and corn chips in seperate bowls. Let each person make their own salad. Dress with cilantro lime dressing (see below)
Cilantro Lime Dressing
1 packet ranch dressing mix (1 oz)
1 cup mayo
1 cup sour cream
1 (3 inch) jalapeno pepper (cut and seeded)
2 Tbsp. chopped onion
1/3 cup chopped ciantro
juice of one lime
Blend all ingredients in a blender and refrigerate overnight.
2 packages taco seasoning mix
1 1/2 cup water
1 avocado
juice from one lime
1 head of lettuce, shredded
1 can red kidney beans (15 0z), drained
4 roma tomatoes, chopped
1 package Frito corn chips (10 oz)
2 cup cheddar cheese, shredded
Brown ground beef in large skillet. Drain. Stir in taco seasonings and water. Simmer, stirring occasionally. Chop avacado. Squeeze juice of lime over chopped avocado. Place ground beef, avacado, lettuce, kidney beans, tomatoes, cheese and corn chips in seperate bowls. Let each person make their own salad. Dress with cilantro lime dressing (see below)
Cilantro Lime Dressing
1 packet ranch dressing mix (1 oz)
1 cup mayo
1 cup sour cream
1 (3 inch) jalapeno pepper (cut and seeded)
2 Tbsp. chopped onion
1/3 cup chopped ciantro
juice of one lime
Blend all ingredients in a blender and refrigerate overnight.
Spinach Salad with Poppy Seed Dressing
1 bag spinach leaves
Romaine lettuce
sliced fresh mushrooms
bacon bits
grated mozarella cheese
purple onion (optional)
jicama (optional)
craisins
caramelized almonds (almond accents toffee flavor brand work well)
Brianna's Poppy Seed Dressing (found at Fry's in the specialty salad dressing section)
Toss all ingredients and dress with the poppy seed dressing right before serving.
Romaine lettuce
sliced fresh mushrooms
bacon bits
grated mozarella cheese
purple onion (optional)
jicama (optional)
craisins
caramelized almonds (almond accents toffee flavor brand work well)
Brianna's Poppy Seed Dressing (found at Fry's in the specialty salad dressing section)
Toss all ingredients and dress with the poppy seed dressing right before serving.
BBQ Chicken Chop Salad
2 boneless skinless chicken breasts
1 cup bbq sauce
Marinate chicken in bbq sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
3 to 4 roma tomatoes, chopped
1 jicama, peeled and diced (recipe will survive if this is not added)
1/2 cup cilantro, chopped
1 (15 oz) can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 lb. Monterey Jack Cheese, grated
Combine chicken in a large bowl with other ingredients and toss. Serve with Ranch Dressing, additional bbq sauce, and crispy corn tortilla chips
1 cup bbq sauce
Marinate chicken in bbq sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.
1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
3 to 4 roma tomatoes, chopped
1 jicama, peeled and diced (recipe will survive if this is not added)
1/2 cup cilantro, chopped
1 (15 oz) can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 lb. Monterey Jack Cheese, grated
Combine chicken in a large bowl with other ingredients and toss. Serve with Ranch Dressing, additional bbq sauce, and crispy corn tortilla chips
Chicken Tortilla Soup
2 cups precooked shredded chicken
1 can corn with liquid
1 can black beans
1 tsp. salt
1 tsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. minced garlic
1/4 tsp. oregano
1/2 tsp. cumin
1 can diced green chilies
1 (28 oz) can crushed tomatoes, or blended whole ones
2 cup water
2 to 3 chicken bouillon cubes
Mix all ingredients together in a medium/large pot. Simmer for 10 minutes. Serve with shredded cheese, and corn tortilla chips sprinkled on top. We like sour cream on top too.
1 can corn with liquid
1 can black beans
1 tsp. salt
1 tsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. minced garlic
1/4 tsp. oregano
1/2 tsp. cumin
1 can diced green chilies
1 (28 oz) can crushed tomatoes, or blended whole ones
2 cup water
2 to 3 chicken bouillon cubes
Mix all ingredients together in a medium/large pot. Simmer for 10 minutes. Serve with shredded cheese, and corn tortilla chips sprinkled on top. We like sour cream on top too.
Chicken Corn Chowder
4 Russet potatoes, cubed
4 celery stalks, chopped
1/2 stick butter
3 or 4 chicken breasts, shredded or chopped
1 can cream of chicken soup
1 can cream of mushroom soup
3 cups half and half
1 frozen bag of corn or 1 can
1 small can diced green chilies
Saute potatoes, celery, and chicken in butter until tender, about 25 minutes. Add remaining ingredients and simmer on stove or crock pot until hot, about 30 minutes. Serve.
4 celery stalks, chopped
1/2 stick butter
3 or 4 chicken breasts, shredded or chopped
1 can cream of chicken soup
1 can cream of mushroom soup
3 cups half and half
1 frozen bag of corn or 1 can
1 small can diced green chilies
Saute potatoes, celery, and chicken in butter until tender, about 25 minutes. Add remaining ingredients and simmer on stove or crock pot until hot, about 30 minutes. Serve.
Black Eyed Pea Salsa
Given to my by a good friend and neighbor of my family, Amy Demke.
5-6 roma tomatoes, cut up
1-2 avocados, cut up
1/2 bag of frozen sweet corn or 1 can
1 can black eyed peas, drained
1 handful cilantro, chopped (add according to taste)
1 bunch green onions, cut up
1 Pkg. Good Season's Italian Dressing, made as directed on package
Mix all ingredients together, refrigerate overnight, and enjoy!
5-6 roma tomatoes, cut up
1-2 avocados, cut up
1/2 bag of frozen sweet corn or 1 can
1 can black eyed peas, drained
1 handful cilantro, chopped (add according to taste)
1 bunch green onions, cut up
1 Pkg. Good Season's Italian Dressing, made as directed on package
Mix all ingredients together, refrigerate overnight, and enjoy!
Wednesday, April 22, 2009
Yummy Lasagna
This recipe for lasagna is the best I have found so far. It is really good homemade lasagna. Feeds a lot of people though so the recipe can easily be halved. Enjoy!
Ingredients:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1/2 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 oven ready lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced or grated
3/4 cup grated Parmesan cheese
DIRECTIONS
1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning,salt and pepper to taste, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2.In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/4 teaspoon salt.
3.Preheat oven to 375 degrees F (190 degrees C).
4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a lightly greased 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Ingredients:
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1/2 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 oven ready lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced or grated
3/4 cup grated Parmesan cheese
DIRECTIONS
1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning,salt and pepper to taste, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2.In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/4 teaspoon salt.
3.Preheat oven to 375 degrees F (190 degrees C).
4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a lightly greased 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Buffalo Chicken Chili
This is another Rachael Ray favorite of our family. If you like chili and chicken wings, you will like this. It is spicy hot so keep that in mind. Delicious though.
Ingredients:
•2 tablespoons extra virgin olive oil (EVOO)
•2 pounds ground chicken
•2 large carrots, peeled and finely chopped
•1 large onion, chopped
•4 ribs celery with leafy tops, finely chopped
•4 cloves garlic, chopped
•1 tablespoon smoked sweet paprika or chili powder
•1 bay leaf, fresh or dried
•Salt and freshly ground black pepper
•2 cups chicken stock
•1/4-1/2 cup hot sauce (depending on how hot you like it)
•1 can tomato sauce (15 ounces)
•1 can stewed, fire-roasted or crushed tomatoes (15 ounces)
•1 sack whole grain tortilla chips, lightly crushed
•3/4 pound Maytag Blue cheese, crumbled
•A handful of flat leaf parsley, chopped
Preparation
Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.
Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.
Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.
While the chili is simmering, pre-heat the broiler.
Spread the chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle with the chopped parsley.
Top each serving of Buffalo Chicken Chili with a few blue cheese chips.
Ingredients:
•2 tablespoons extra virgin olive oil (EVOO)
•2 pounds ground chicken
•2 large carrots, peeled and finely chopped
•1 large onion, chopped
•4 ribs celery with leafy tops, finely chopped
•4 cloves garlic, chopped
•1 tablespoon smoked sweet paprika or chili powder
•1 bay leaf, fresh or dried
•Salt and freshly ground black pepper
•2 cups chicken stock
•1/4-1/2 cup hot sauce (depending on how hot you like it)
•1 can tomato sauce (15 ounces)
•1 can stewed, fire-roasted or crushed tomatoes (15 ounces)
•1 sack whole grain tortilla chips, lightly crushed
•3/4 pound Maytag Blue cheese, crumbled
•A handful of flat leaf parsley, chopped
Preparation
Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.
Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.
Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.
While the chili is simmering, pre-heat the broiler.
Spread the chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle with the chopped parsley.
Top each serving of Buffalo Chicken Chili with a few blue cheese chips.
Saturday, March 28, 2009
Biscuits
This dough will keep in the refrigerator for up to a week for quick biscuits any night. We loves these biscuits. Crunchy on the outside and soft in the middle, a way a biscuit should be.
Yields: 3 dozen biscuits.
Ingredients:
1 package dry yeast
1/2 cup warm water
5 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening or butter
2 cups buttermilk
Directions:
Dissolve yeast in warm water. Let stand 10 minutes.
Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in the shortening or butter with a pastry cutter or two knives.
Combine buttermilk, and dissolved yeast. Stir into dry mixture, working only until moistened.
Put in a large, plastic container. Cover and refrigerate several hours before baking. Dough can be stored for up to one week, remember.
Carefully roll out on a well floured surface half-inch thick. Cut with a 2 1/2 inch biscuit cutter. Place on greased baking sheet. Bake at 400 degrees for about 15 minutes or until golden.
Yields: 3 dozen biscuits.
Ingredients:
1 package dry yeast
1/2 cup warm water
5 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening or butter
2 cups buttermilk
Directions:
Dissolve yeast in warm water. Let stand 10 minutes.
Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in the shortening or butter with a pastry cutter or two knives.
Combine buttermilk, and dissolved yeast. Stir into dry mixture, working only until moistened.
Put in a large, plastic container. Cover and refrigerate several hours before baking. Dough can be stored for up to one week, remember.
Carefully roll out on a well floured surface half-inch thick. Cut with a 2 1/2 inch biscuit cutter. Place on greased baking sheet. Bake at 400 degrees for about 15 minutes or until golden.
Homemeade Oreo Cookies
I made these with my sister in law, Hallie, a while ago. Big hit with kids and so easy and delicious and just great!
Yields: 2 dozen cookies
Ingredients:
1 box devil's food cake mix (I prefer Betty Crocker Brand)
3/4 cup butter or margarine, softened
2 eggs
1 (8 oz) package cream cheese, softened
1/2 cup butter
2 Tablespoons vanilla
2 cups powdered sugar
Directions:
In a large bowl combine cake mix, the 3/4 cup butter, and eggs. Chill about 1o minutes. Roll into small balls. Place on a greased baking sheet. Bake at 350 degrees for 7 to 9 minutes.
To prepare filling, beat cream cheese, the 1/2 cup butter, and vanilla together. Add powdered sugar and mix together. Spread filling on top of cookie, and then top with another cookie.
Yields: 2 dozen cookies
Ingredients:
1 box devil's food cake mix (I prefer Betty Crocker Brand)
3/4 cup butter or margarine, softened
2 eggs
1 (8 oz) package cream cheese, softened
1/2 cup butter
2 Tablespoons vanilla
2 cups powdered sugar
Directions:
In a large bowl combine cake mix, the 3/4 cup butter, and eggs. Chill about 1o minutes. Roll into small balls. Place on a greased baking sheet. Bake at 350 degrees for 7 to 9 minutes.
To prepare filling, beat cream cheese, the 1/2 cup butter, and vanilla together. Add powdered sugar and mix together. Spread filling on top of cookie, and then top with another cookie.
Mango Salsa
Refreshing. I love this sweet twist on salsa. We love it especially on top of grilled chicken. Enjoy!
1/2 medium onion, chopped
2 tablespoons olive oil or butter
2 ripe mangoes, peeled, seeded, and diced
1 fresh red pepper, chopped
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced green onion
Directions:
Saute onion in olive oil or butter until lightly browned. Toss all ingredients together gently.
Serving Suggestions;
Delicious with chips or served on top of halibut or grilled chicken.
1/2 medium onion, chopped
2 tablespoons olive oil or butter
2 ripe mangoes, peeled, seeded, and diced
1 fresh red pepper, chopped
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced green onion
Directions:
Saute onion in olive oil or butter until lightly browned. Toss all ingredients together gently.
Serving Suggestions;
Delicious with chips or served on top of halibut or grilled chicken.
Parmesan Chicken
I made this on Valentines Day. Yummy and easy, that is my kind of recipe.
Serves: 8
Ingredients:
2 cups crushed Ritz crackers
3 Tablespoons grated parmesan cheese
2 teaspoons garlic salt
8 boneless, skinless chicken breasts
1 cup plain yogurt
1/4 cup butter, melted
1 recipe sour cream chicken sauce (recipe under chicken enchilada heading in main course)
Directions:
Combine cracker crumbs, parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then in crumb mixture. Arrange in greased 9 by 13 inch baking dish. Drizzle with melted butter. Bake at 350 degrees for about 45 minutes. Top with sour cream chicken sauce, if desired.
Serves: 8
Ingredients:
2 cups crushed Ritz crackers
3 Tablespoons grated parmesan cheese
2 teaspoons garlic salt
8 boneless, skinless chicken breasts
1 cup plain yogurt
1/4 cup butter, melted
1 recipe sour cream chicken sauce (recipe under chicken enchilada heading in main course)
Directions:
Combine cracker crumbs, parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then in crumb mixture. Arrange in greased 9 by 13 inch baking dish. Drizzle with melted butter. Bake at 350 degrees for about 45 minutes. Top with sour cream chicken sauce, if desired.
Chicken Enchiladas
I LOVE enchiladas. This recipe is easy and is restaurant style quality. So good and filling.
Yields: 10 enchiladas
Ingredients:
2 cups chopped cooked chicken
1 cup sour cream
1 (7 oz.) can mild chopped green chilies
1 cup chopped onion
2 Tablespoon butter
1/2 tespoon salt
4 cups Monterey Jack Cheese
10 flour tortillas
1 (15 oz) can mild enchilada sauce
Green onions to garnish, chopped
Directions:
Combine chicken, sour cream, and green chilies. Set aside.
In another pan, saute onions in butter until golden. Add onion, salt, and 2 cups cheese to chicken mixture. Dip tortillas in enchilada sauce to soften.
Spoon about 1/2 cup chicken mixture into each tortilla. Roll up and place close together in 2 greased 9 by 13 inch pans (5 enchilads per pan).
Cover with remaining cheeese (1 cup per pan). Bake uncovered at 350 degrees for 20 to 30 minutes. Garnish with chopped green chilies.
Note:
I have made this same recipe, but instead of red sauce, I made chicken sour cream sauce. Delicious either way.
Recipe for Chicken Sour Cream Sauce:
2 (10 3/4-ounce) cans cream of chicken soup, undiluted
1 cup sour cream
Yields: 10 enchiladas
Ingredients:
2 cups chopped cooked chicken
1 cup sour cream
1 (7 oz.) can mild chopped green chilies
1 cup chopped onion
2 Tablespoon butter
1/2 tespoon salt
4 cups Monterey Jack Cheese
10 flour tortillas
1 (15 oz) can mild enchilada sauce
Green onions to garnish, chopped
Directions:
Combine chicken, sour cream, and green chilies. Set aside.
In another pan, saute onions in butter until golden. Add onion, salt, and 2 cups cheese to chicken mixture. Dip tortillas in enchilada sauce to soften.
Spoon about 1/2 cup chicken mixture into each tortilla. Roll up and place close together in 2 greased 9 by 13 inch pans (5 enchilads per pan).
Cover with remaining cheeese (1 cup per pan). Bake uncovered at 350 degrees for 20 to 30 minutes. Garnish with chopped green chilies.
Note:
I have made this same recipe, but instead of red sauce, I made chicken sour cream sauce. Delicious either way.
Recipe for Chicken Sour Cream Sauce:
2 (10 3/4-ounce) cans cream of chicken soup, undiluted
1 cup sour cream
Homemade French Bread
This is a little time consuming, but it is so much better than store bought french bread. I got this recipe from one of my favorite cookbooks called, The Essential Mormon Cookbook by Julie Badger Jensen.
Yields: Two loaves of bread
Ingredients:
2 1/2 cups warm water
2 Tablespoons sugar
2 Tablespoons dry yeast
1 Tablespoon salt
2 Tablespoons Extra Virgin Olive Oil
6 cups flour
1 egg, beaten
Optional: Sesame seeds or poppy seeds
Directions:
In a large bowl combine water, sugar, and yeast. Let stand for about 5 minutes or until foamy.
Stir in salt, oil, and 3 cups of flour. Stir vigorously. Add remaining 3 cups of flour and mix well.
Let stand 10 minutes. Stir down. Repeat this process 5 times, which will take one hour. Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled; divide in half.
Roll into two rectangles about 9 by 12 inches long. Roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange both loaves lengthwise on a large, well greased cookie sheet. Place seam side down. Cover with plastic wrap and let rise 30-45 minutes.
Glaze with beaten egg (brush on gently). And, if using, sprinkle with sesame seeds or poppy seeds. Use a very sharp knife to gently make 3 diagnol gashes in the top of each loaf.
Bake at 375 degrees for 25-30 minutes. Remove to cooling racks and cover with a towel (this keeps the crust soft). Serve warm.
Yields: Two loaves of bread
Ingredients:
2 1/2 cups warm water
2 Tablespoons sugar
2 Tablespoons dry yeast
1 Tablespoon salt
2 Tablespoons Extra Virgin Olive Oil
6 cups flour
1 egg, beaten
Optional: Sesame seeds or poppy seeds
Directions:
In a large bowl combine water, sugar, and yeast. Let stand for about 5 minutes or until foamy.
Stir in salt, oil, and 3 cups of flour. Stir vigorously. Add remaining 3 cups of flour and mix well.
Let stand 10 minutes. Stir down. Repeat this process 5 times, which will take one hour. Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled; divide in half.
Roll into two rectangles about 9 by 12 inches long. Roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange both loaves lengthwise on a large, well greased cookie sheet. Place seam side down. Cover with plastic wrap and let rise 30-45 minutes.
Glaze with beaten egg (brush on gently). And, if using, sprinkle with sesame seeds or poppy seeds. Use a very sharp knife to gently make 3 diagnol gashes in the top of each loaf.
Bake at 375 degrees for 25-30 minutes. Remove to cooling racks and cover with a towel (this keeps the crust soft). Serve warm.
Citrus Soy Chicken, Pork, or Shrimp Stir Fry
Another Rachael Ray favorite. Very inexpensive and healthy for you too. Chris hates stir fry, BUT he loved this. The sauce is amazing. I made it with pork and served over whole wheat spaghetti.
Serves: 4
Ingredients:
•1/2 cup chicken or vegetable stock
•1/2 cup Tamari (dark, aged soy sauce)
•1-inch knob ginger, peeled and left whole
•1 cup orange marmalade
•Freshly ground black pepper
•Juice of 1 lemon
•3 tablespoons peanut or canola oil
•2 pounds boneless, skinless chicken breasts, cut into thin strips or boneless pork chops, cut into thin strips or medium shrimp, deveined and tail-on
•3 scallions, thinly sliced on a bias
•1 cup shelled edamame (about 2 big handfuls), defrosted, if frozen
•1 small red bell pepper, seeded and thinly sliced
•1 cup snow or sugar snap peas (about 2 big handfuls)
•1 cup shredded carrots
•4 cups cooked white or brown rice or 1 pound cooked whole wheat noodles
Preparation:
In a medium size pot over high heat, combine the stock, Tamari, ginger knob, marmalade and a hearty pinch of pepper. Bring up to a bubble, then reduce the heat to medium and reduce until thickened, about 20 minutes. Remove from the heat, stir in the lemon juice and reserve.
Place a large skillet over medium-high heat with three turns of the pan of oil, about 3 tablespoons. When the pan is smoking hot, add the meat or shrimp to the pan and cook, tossing frequently, until golden and cooked through; 5-6 minutes for the shrimp or 7-8 minutes for the meat. Remove the meat from the pan and reserve on a plate.
Return the pan to the heat, add the scallions and sauté until tender and aromatic, about 1 minute. Add the remaining veggies to the pan and cook, stirring frequently, until crisp tender, 4-5 minutes. Add the reserved meat or shrimp and sauce to the pan and toss to heat through and combine. Serve the stir fry over rice or whole wheat noodles.
Serves: 4
Ingredients:
•1/2 cup chicken or vegetable stock
•1/2 cup Tamari (dark, aged soy sauce)
•1-inch knob ginger, peeled and left whole
•1 cup orange marmalade
•Freshly ground black pepper
•Juice of 1 lemon
•3 tablespoons peanut or canola oil
•2 pounds boneless, skinless chicken breasts, cut into thin strips or boneless pork chops, cut into thin strips or medium shrimp, deveined and tail-on
•3 scallions, thinly sliced on a bias
•1 cup shelled edamame (about 2 big handfuls), defrosted, if frozen
•1 small red bell pepper, seeded and thinly sliced
•1 cup snow or sugar snap peas (about 2 big handfuls)
•1 cup shredded carrots
•4 cups cooked white or brown rice or 1 pound cooked whole wheat noodles
Preparation:
In a medium size pot over high heat, combine the stock, Tamari, ginger knob, marmalade and a hearty pinch of pepper. Bring up to a bubble, then reduce the heat to medium and reduce until thickened, about 20 minutes. Remove from the heat, stir in the lemon juice and reserve.
Place a large skillet over medium-high heat with three turns of the pan of oil, about 3 tablespoons. When the pan is smoking hot, add the meat or shrimp to the pan and cook, tossing frequently, until golden and cooked through; 5-6 minutes for the shrimp or 7-8 minutes for the meat. Remove the meat from the pan and reserve on a plate.
Return the pan to the heat, add the scallions and sauté until tender and aromatic, about 1 minute. Add the remaining veggies to the pan and cook, stirring frequently, until crisp tender, 4-5 minutes. Add the reserved meat or shrimp and sauce to the pan and toss to heat through and combine. Serve the stir fry over rice or whole wheat noodles.
Slow Cooker Pulled Pork
This recipe makes the most moist pulled pork. So good! Great recipe if you are short on time.
Serves: 8
Ingredients:
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
DIRECTIONS
1.Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Serves: 8
Ingredients:
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
DIRECTIONS
1.Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Chicken Thigh Pie
Thank you to Rachael Ray. This recipe is what she calls a meal for a steal, a meal for under 10 dollars. I make this often. So yummy!
Yields: 6
Ingredients:
6 sweet potatoes, peeled and cut into 1-inch dice
1 tablespoon EVOO - Extra Virgin Olive Oil
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and ground black pepper
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1/4 cup orange or pineapple juice
1/2 cup barbecue sauce
4 scallions, thinly sliced
1 cup frozen peas, defrosted
2 boxes cornbread mix, such as Jiffy brand
2 eggs
2/3 cup milk
Preparation
Preheat oven to 400°F (for Jiffy) for the cornbread.
Place a medium saucepan over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring the water up to a bubble, then reduce the heat to medium and boil the sweet potatoes until tender, about 15 minutes. Drain the cooked potatoes and reserve.
While the potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken thighs with salt and pepper, and add to the hot pan. Cook the chicken, stirring occasionally, until golden brown, about 5 minutes.
Remove the browned chicken to a plate and add the butter to the pan to melt. Sprinkle the flour over the melted butter and cook for about a minute. Whisk the stock and juice into the butter-flour mixture and cook until thickened, about 1 minute. Add the barbecue sauce, scallions, peas, reserved chicken and potatoes to the pan, and stir to combine. Season again with salt and pepper and transfer to a casserole dish (9 by 13).
Prepare cornbread batter according to package directions. Spread over the top of the casserole and bake until the bread is cooked through, about 20 minutes.
Yields: 6
Ingredients:
6 sweet potatoes, peeled and cut into 1-inch dice
1 tablespoon EVOO - Extra Virgin Olive Oil
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and ground black pepper
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1/4 cup orange or pineapple juice
1/2 cup barbecue sauce
4 scallions, thinly sliced
1 cup frozen peas, defrosted
2 boxes cornbread mix, such as Jiffy brand
2 eggs
2/3 cup milk
Preparation
Preheat oven to 400°F (for Jiffy) for the cornbread.
Place a medium saucepan over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring the water up to a bubble, then reduce the heat to medium and boil the sweet potatoes until tender, about 15 minutes. Drain the cooked potatoes and reserve.
While the potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken thighs with salt and pepper, and add to the hot pan. Cook the chicken, stirring occasionally, until golden brown, about 5 minutes.
Remove the browned chicken to a plate and add the butter to the pan to melt. Sprinkle the flour over the melted butter and cook for about a minute. Whisk the stock and juice into the butter-flour mixture and cook until thickened, about 1 minute. Add the barbecue sauce, scallions, peas, reserved chicken and potatoes to the pan, and stir to combine. Season again with salt and pepper and transfer to a casserole dish (9 by 13).
Prepare cornbread batter according to package directions. Spread over the top of the casserole and bake until the bread is cooked through, about 20 minutes.
Wednesday, March 25, 2009
Strawberry Topping For Cheesecake
I also found this at allrecipes.com. Amazing! Restaurant style quality. Put on top of cheesecake, icecream, etc.
Yields: 4 servings
INGREDIENTS
1 pint strawberries, cleaned and stemmed
1/3 cup white sugar
1 teaspoon vanilla
DIRECTIONS
1.Cut all of the strawberries in half. In a saucepan over medium high heat, combine 2/3 of the strawberries, sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree the thickened sauce, then mix in the other 1/3. Store in refrigerator.
Yields: 4 servings
INGREDIENTS
1 pint strawberries, cleaned and stemmed
1/3 cup white sugar
1 teaspoon vanilla
DIRECTIONS
1.Cut all of the strawberries in half. In a saucepan over medium high heat, combine 2/3 of the strawberries, sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree the thickened sauce, then mix in the other 1/3. Store in refrigerator.
New York Style Cheesecake
Made this for Chris's birthday. Delicious! Best homemade cheesecake I have ever had. Got it from one of my favorite websites: allrecipes.com.
Ingredients:
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2.In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3.In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4.Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Notes:
Cheesecake must be made the day before.
Bake in a water bath for best results.
Do not overbeat. This will cause cheesecake to crack.
MAKE SURE ALL INGREDIENTS ARE AT ROOM TEMPERATURE!!!
Ingredients:
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2.In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3.In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4.Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
Notes:
Cheesecake must be made the day before.
Bake in a water bath for best results.
Do not overbeat. This will cause cheesecake to crack.
MAKE SURE ALL INGREDIENTS ARE AT ROOM TEMPERATURE!!!
Thursday, March 12, 2009
Roasted Sweet Potatoes and Potatoes
My mom gave me this recipe as well. Easy, yummy side dish for a meat and potatoes dinner.
Yields: 4-6 people
2 sweet potatoes
4 small russet potatoes
Extra Virgin Olive Oil
Sea Salt, Kosher, or Iodized Salt
Peel Potatoes. Wash and Cut into bite sized pieces. Place in a 9 by 13 baking dish. Drizzle potatoes with E.V.O.O. just enough to coat potatoes. Sprinkle with salt. Stir all together in the dish.
Bake covered with aluminum foil at 375 degrees for 30-45 minutes. They should be fork tender.
Yields: 4-6 people
2 sweet potatoes
4 small russet potatoes
Extra Virgin Olive Oil
Sea Salt, Kosher, or Iodized Salt
Peel Potatoes. Wash and Cut into bite sized pieces. Place in a 9 by 13 baking dish. Drizzle potatoes with E.V.O.O. just enough to coat potatoes. Sprinkle with salt. Stir all together in the dish.
Bake covered with aluminum foil at 375 degrees for 30-45 minutes. They should be fork tender.
Thursday, February 19, 2009
Chicken Pot Pie
1 chicken, cooked and deboned
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1-2 cups chopped potatoes
1/3 cup margarine or butter
1/4 cup flour
2 cups chicken stock
1 cup half and half
Put margarine or butter in sautee pan and sautee veggies over medium low heat for 10 minutes. Add flour. Stir and cook one minute. Add chicken stock and half and half to veggies. Stir until thick and bubbly. About 10 minutes. Add chicken pieces. Pour in 9x13 pan. Top with pie crust. Cut slits in crust. Bake at 400 degrees for 30 minutes, or until crust in golden brown.
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1-2 cups chopped potatoes
1/3 cup margarine or butter
1/4 cup flour
2 cups chicken stock
1 cup half and half
Put margarine or butter in sautee pan and sautee veggies over medium low heat for 10 minutes. Add flour. Stir and cook one minute. Add chicken stock and half and half to veggies. Stir until thick and bubbly. About 10 minutes. Add chicken pieces. Pour in 9x13 pan. Top with pie crust. Cut slits in crust. Bake at 400 degrees for 30 minutes, or until crust in golden brown.
Pita Bread
Great for sandwiches! Love them.
2 cups warm water
1 Tablespoon honey
1 teaspoon salt
2 Tablespoon yeast
2 Tablespoon dough enhancer (optional)
4 cups white wheat flour (I mix 2 cups flour with 2 cups whole wheat flour)
In a bowl combine the yeast with warm water. Let rise about 5 minutes.
Then, mix all ingredients together adding yeast mixture last gently. Knead until smooth and elastic. About four minutes. On floured surface, roll out dough into golf ball size balls. Roll each ball into a 6 to 8 inch circle. Place on parchment liners to rest. Cover with a clean towel. Preheat oven to 500 degrees. Bake 3-4 pitas on a pizza stone for 3-4 minutes. Remove to cooling rack for five minutes.
Note:
If you do not have a pizza stone, a baking sheet will work fine.
2 cups warm water
1 Tablespoon honey
1 teaspoon salt
2 Tablespoon yeast
2 Tablespoon dough enhancer (optional)
4 cups white wheat flour (I mix 2 cups flour with 2 cups whole wheat flour)
In a bowl combine the yeast with warm water. Let rise about 5 minutes.
Then, mix all ingredients together adding yeast mixture last gently. Knead until smooth and elastic. About four minutes. On floured surface, roll out dough into golf ball size balls. Roll each ball into a 6 to 8 inch circle. Place on parchment liners to rest. Cover with a clean towel. Preheat oven to 500 degrees. Bake 3-4 pitas on a pizza stone for 3-4 minutes. Remove to cooling rack for five minutes.
Note:
If you do not have a pizza stone, a baking sheet will work fine.
White Chili with white beans and chicken
This is great just as a chili. I have also used this recipe as enchilada filling. Either way is great!
2 (15 oz.) cans small navy beans, drained and rinsed
1 large onion
1 stick of butter
1/4 cup flour
1 cup chicken stock (may need more for thinning)
1 1/2 cup Half and Half
1/2 cup milk
1 teaspoon Tabasco
1 1/2 teaspoon chili powder
1 1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 (4 oz.) cans diced, mild green chilies, drained
2 pounds cooked chicken, shredded
1 1/2 cups grated montery jack cheese
1/2 cup sour cream
2 cans kernel corn, drained (optional)
In skillet: Cook onion in 2 tablespoons butter over low heat until soft but not browned.
In 6-8 quart pot: Melt remaining butter and whisk in flour. Cook roux (flour and butter mixture) whisking constantly for 3 minutes. Stir in onion and gradually add stock, milk, and half and half, whisking constantly. Bring mixture to a boil, then lower to simmer, stirring occasionally for 5 minutes.
Stir in Tabasco, chili powder, cumin, salt, and pepper. Add beans, chilies, chicken, and cheese. Cook over low heat, stirring frequently for 20 minutes. Add sour cream and corn and warm through.
Serves 6 to 8.
Note: This makes a very mild chili. To make spicier, add more Tabasco, chili powder, and cumin to taste. This is even better on the second day. Reheat gradually on stovetop.
Tip for cooking chicken:
rub raw chicken breasts with olive oil and cumin and bake at 350 degrees for 40 minutes or just until done. Cool, cut and add to chili.
2 (15 oz.) cans small navy beans, drained and rinsed
1 large onion
1 stick of butter
1/4 cup flour
1 cup chicken stock (may need more for thinning)
1 1/2 cup Half and Half
1/2 cup milk
1 teaspoon Tabasco
1 1/2 teaspoon chili powder
1 1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 (4 oz.) cans diced, mild green chilies, drained
2 pounds cooked chicken, shredded
1 1/2 cups grated montery jack cheese
1/2 cup sour cream
2 cans kernel corn, drained (optional)
In skillet: Cook onion in 2 tablespoons butter over low heat until soft but not browned.
In 6-8 quart pot: Melt remaining butter and whisk in flour. Cook roux (flour and butter mixture) whisking constantly for 3 minutes. Stir in onion and gradually add stock, milk, and half and half, whisking constantly. Bring mixture to a boil, then lower to simmer, stirring occasionally for 5 minutes.
Stir in Tabasco, chili powder, cumin, salt, and pepper. Add beans, chilies, chicken, and cheese. Cook over low heat, stirring frequently for 20 minutes. Add sour cream and corn and warm through.
Serves 6 to 8.
Note: This makes a very mild chili. To make spicier, add more Tabasco, chili powder, and cumin to taste. This is even better on the second day. Reheat gradually on stovetop.
Tip for cooking chicken:
rub raw chicken breasts with olive oil and cumin and bake at 350 degrees for 40 minutes or just until done. Cool, cut and add to chili.
Autumn Salad
Fantastic salad. Even Chris loves this!
3 bags romaine lettuce (Dole's romaine is good)
6 apples or ripe pears, peeled and diced
1 container Athena's Greek Feta Cheese, crumbled
1 bag of Almond Accents toffee flavored brand
1 package Good Season's italian dressing
1 Tablespoon poppy seeds
1 Tablespoon sugar
Combine first 4 ingredients in a salad bowl. Prepare italian dressing according to the directions on the package. Add poppy seeds and sugar, shake.
DO NOT dress salad until right before serving
Note: This makes a salad to serve 12-15 people. Can easily be halved to feed one family.
3 bags romaine lettuce (Dole's romaine is good)
6 apples or ripe pears, peeled and diced
1 container Athena's Greek Feta Cheese, crumbled
1 bag of Almond Accents toffee flavored brand
1 package Good Season's italian dressing
1 Tablespoon poppy seeds
1 Tablespoon sugar
Combine first 4 ingredients in a salad bowl. Prepare italian dressing according to the directions on the package. Add poppy seeds and sugar, shake.
DO NOT dress salad until right before serving
Note: This makes a salad to serve 12-15 people. Can easily be halved to feed one family.
Mississippi Mud Cake
A great teacher at Ishi gave this to me. It is so very tasty, but rich so cut into small pieces.
4 eggs
2 cups sugar
2 sticks butter, melted
1 1/2 cup flour
1/3 cup cocoa, packed
1 teaspoon vanilla
1 cup nuts, chopped
1 (7 oz.) jar of marshmallow cream
Beat eggs and sugar. Add the next five ingredients, mix well and put in a 9x13 pan sprayed with nonstick cooking spray. Bake at 350 degrees for 30 minutes. Cover with 1 (7 oz.) jar of marshmallow cream as soon as cake comes out of the oven. Cool cake completely before frosting.
Frosting:
1 box powdered sugar
1/3 cup cocoa, packed
1 stick of butter, melted
6 Tablespoons milk
1 teaspoon vanilla
3/4 cup nuts
Combine powdered sugar and cocoa. Add melted butter, milk, and vanilla. Beat until smooth and then add nuts. Spread on cooled cake and enjoy.
4 eggs
2 cups sugar
2 sticks butter, melted
1 1/2 cup flour
1/3 cup cocoa, packed
1 teaspoon vanilla
1 cup nuts, chopped
1 (7 oz.) jar of marshmallow cream
Beat eggs and sugar. Add the next five ingredients, mix well and put in a 9x13 pan sprayed with nonstick cooking spray. Bake at 350 degrees for 30 minutes. Cover with 1 (7 oz.) jar of marshmallow cream as soon as cake comes out of the oven. Cool cake completely before frosting.
Frosting:
1 box powdered sugar
1/3 cup cocoa, packed
1 stick of butter, melted
6 Tablespoons milk
1 teaspoon vanilla
3/4 cup nuts
Combine powdered sugar and cocoa. Add melted butter, milk, and vanilla. Beat until smooth and then add nuts. Spread on cooled cake and enjoy.
Strawberry Cream Pie
Received this from a young woman activity when I was 16. Great pie, but wait until strawberries are in season.
Crust:
1 cup flour
6 Tablespoons butter
1/3 cup chopped pecans
3 Tablespoons brown sugar
Mix all ingredients together well, then press firmly in a 9" pie shell. Bake at 400 degrees for 15 minutes.
Filling:
1 cup whipping cream
1 Tablespoon sugar
1 cup milk
1 small package instant vanilla pudding
2 cups sliced strawberries
Beat whipping cream and sugar until stiff peaks form and then set aside. Pour milk into mixing bowl, and add pudding. Beat for 1 minute. Fold in berries and whipping cream with rubber spatula. Pour in pie shell. Chill in fridge to cool.
Crust:
1 cup flour
6 Tablespoons butter
1/3 cup chopped pecans
3 Tablespoons brown sugar
Mix all ingredients together well, then press firmly in a 9" pie shell. Bake at 400 degrees for 15 minutes.
Filling:
1 cup whipping cream
1 Tablespoon sugar
1 cup milk
1 small package instant vanilla pudding
2 cups sliced strawberries
Beat whipping cream and sugar until stiff peaks form and then set aside. Pour milk into mixing bowl, and add pudding. Beat for 1 minute. Fold in berries and whipping cream with rubber spatula. Pour in pie shell. Chill in fridge to cool.
Strawberry Shortcake
Paula Deen is one of my favorite Food Network Personalities. Her recipe for strawberry shortcake is unbelieveable. You will love it year round.
1 large angel food cake
For the custard:
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping, thawed
For the glaze:
1 cup sugar
3 Tablespoons cornstarch
3 Tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish
Slice cake, using a serrated knife, horizontally into 3 equal layers.
For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.
1 large angel food cake
For the custard:
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping, thawed
For the glaze:
1 cup sugar
3 Tablespoons cornstarch
3 Tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish
Slice cake, using a serrated knife, horizontally into 3 equal layers.
For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.
Blueberry Coffee Cake Muffins
You will find none better! Thank you Ina Garten from the Food Network.
12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cup sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoon pure vanilla extract (imitation is fine)
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems (Don't use frozen)
Preheat the oven to 350 degrees. Place 16 paper liners in standard muffin pans.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a seperate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Do not overmix. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup about 3/4 full. Bake for 25-30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Heidi's Input:
Do NOT use frozen blueberries or margarine. I tried and yah, they did not turn out so good.
If you do not have a kitchen aid, it is okay, you can use a regular electric mixer. I have done it both ways and each way comes out fine.
I half the recipe for just the three of us, and it works great!
12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cup sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoon pure vanilla extract (imitation is fine)
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems (Don't use frozen)
Preheat the oven to 350 degrees. Place 16 paper liners in standard muffin pans.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a seperate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Do not overmix. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup about 3/4 full. Bake for 25-30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Heidi's Input:
Do NOT use frozen blueberries or margarine. I tried and yah, they did not turn out so good.
If you do not have a kitchen aid, it is okay, you can use a regular electric mixer. I have done it both ways and each way comes out fine.
I half the recipe for just the three of us, and it works great!
Olive Garden Style Fettuccini Alfredo
I love pasta, especially Fettuccini alfredo. This recipe tastes just like Olive Garden's version. So stay home and have gourmet food. Delicious and easy!
1 pint heavy cream
1 stick (1/2 cup) butter
2 Tablespoons (1 oz.) cream cheese
3/4 cup grated parmesan cheese (freshly grated is the best)
1 teaspoon garlic powder
salt and pepper to taste
8 oz. fettuccine, cooked and drained
In a medium saucepan combine butter, heavy cream, and cream cheese. Simmer until all is melted and mixed well. Add the parmesan cheese and garlic powder. Simmer for 15-20
minutes over low heat. Toss pasta lightly with sauce, coating well.
1 pint heavy cream
1 stick (1/2 cup) butter
2 Tablespoons (1 oz.) cream cheese
3/4 cup grated parmesan cheese (freshly grated is the best)
1 teaspoon garlic powder
salt and pepper to taste
8 oz. fettuccine, cooked and drained
In a medium saucepan combine butter, heavy cream, and cream cheese. Simmer until all is melted and mixed well. Add the parmesan cheese and garlic powder. Simmer for 15-20
minutes over low heat. Toss pasta lightly with sauce, coating well.
Banana Bread
given to me by a kindergartner named Ashlyn
This is very moist banana bread. It doesn't need butter slathered on it, it is good all by itself. Yum!
1/2 cup oil
1 1/4 cup sugar
2 eggs
2 cups mashed bananas (3-5 ripe bananas)
1 1/2 cup flour
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients in order listed. Bake at 350 degrees for 45 minutes to 1 hour, until center is cooked in a lightly greased loaf pan.
Makes 1 large loaf, or 4 mini loaves
This is very moist banana bread. It doesn't need butter slathered on it, it is good all by itself. Yum!
1/2 cup oil
1 1/4 cup sugar
2 eggs
2 cups mashed bananas (3-5 ripe bananas)
1 1/2 cup flour
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients in order listed. Bake at 350 degrees for 45 minutes to 1 hour, until center is cooked in a lightly greased loaf pan.
Makes 1 large loaf, or 4 mini loaves
Chicken Salad
Given to me by Alice Glidewell
This is the BEST chicken salad ever known. Seriously, whether on bread, croissants, rolls, salad, or on crackers it is so good.
3 cup cooked chicken, cut into bite sized pieces
1/2 tsp. pepper
1 cup chopped celery or water chestnuts
2 Tablespoons chopped fresh parsley
1 teaspoon salt
1 large can pineapple tidbits, drained
1 cup mayo
1/2 cup whipping cream, unsweetened
Cook chicken any method you like. Cool and cut up in bite sized pieces.
While chicken is cooling, Whip cream and fold into mayo to make your dressing.
To the dressing bowl, add chicken, celery, and pineapple. Blend well.
Add pepper, salt, and chopped parsley. Fold together one last time.
Refrigerate at least 30 minutes prior to serving.
Variations: Add or substitute any of the following to the salad: 1 cup mandarine oranges, drained; 1 cup seedless grapes, halved; 1/2 cup chopped sweet onion; 1 cup shredded cheddar cheese, 1/2 cup sliced almonds (added just before serving).
Secret: The secret is the dressing, not so much what you add to the salad. So, if you want to add more dressing, go ahead, add more dressing.
This is the BEST chicken salad ever known. Seriously, whether on bread, croissants, rolls, salad, or on crackers it is so good.
3 cup cooked chicken, cut into bite sized pieces
1/2 tsp. pepper
1 cup chopped celery or water chestnuts
2 Tablespoons chopped fresh parsley
1 teaspoon salt
1 large can pineapple tidbits, drained
1 cup mayo
1/2 cup whipping cream, unsweetened
Cook chicken any method you like. Cool and cut up in bite sized pieces.
While chicken is cooling, Whip cream and fold into mayo to make your dressing.
To the dressing bowl, add chicken, celery, and pineapple. Blend well.
Add pepper, salt, and chopped parsley. Fold together one last time.
Refrigerate at least 30 minutes prior to serving.
Variations: Add or substitute any of the following to the salad: 1 cup mandarine oranges, drained; 1 cup seedless grapes, halved; 1/2 cup chopped sweet onion; 1 cup shredded cheddar cheese, 1/2 cup sliced almonds (added just before serving).
Secret: The secret is the dressing, not so much what you add to the salad. So, if you want to add more dressing, go ahead, add more dressing.
Single Pie Crust
Given to me by my mom which was given to her by my Grandma Priest
This is seriously the flakiest, best tasting pie crust I have ever had.
1 1/2 cups flour
2/3 cup shortening
3 Tablespoons water
1/4 teaspoon salt
Cut flour into shortening. (Easiest way is to use a potato masher). Then add salt and water. Knead slightly with flour, and roll out. Bake at 350 degrees until golden brown (about 10-15 minutes).
Tip: Don't forget to poke holes in the bottom of crust with a fork before putting in oven so that it does not bubble on you.
This is seriously the flakiest, best tasting pie crust I have ever had.
1 1/2 cups flour
2/3 cup shortening
3 Tablespoons water
1/4 teaspoon salt
Cut flour into shortening. (Easiest way is to use a potato masher). Then add salt and water. Knead slightly with flour, and roll out. Bake at 350 degrees until golden brown (about 10-15 minutes).
Tip: Don't forget to poke holes in the bottom of crust with a fork before putting in oven so that it does not bubble on you.
Dinner Rolls
Given to me by Alice Glidewell
1 stick butter
½ cup sugar
3 eggs, slightly beaten
1 cup warm water
2 pkg. yeast dissolved in ¼ cup warm water
5 cups flour (bread flour if you have it)
2 tsp salt
Cream butter and sugar together. Add beaten eggs, a little at a time, then yeast mixture and 1 cup water. Mix in half of the flour and salt until smooth. Add remaining flour until a soft, slightly sticky dough.
Place in an oiled bowl or large oiled ziplock bag and refrigerate over night or at least 4 hours.
Remove from refrigerator about three hours before baking. Form into shape desired and let rise until double. Bake on a lightly greased baking sheet at 325 degrees until golden (about 15-20 minutes).
Makes an average number of rolls but can easily be doubled.
1 stick butter
½ cup sugar
3 eggs, slightly beaten
1 cup warm water
2 pkg. yeast dissolved in ¼ cup warm water
5 cups flour (bread flour if you have it)
2 tsp salt
Cream butter and sugar together. Add beaten eggs, a little at a time, then yeast mixture and 1 cup water. Mix in half of the flour and salt until smooth. Add remaining flour until a soft, slightly sticky dough.
Place in an oiled bowl or large oiled ziplock bag and refrigerate over night or at least 4 hours.
Remove from refrigerator about three hours before baking. Form into shape desired and let rise until double. Bake on a lightly greased baking sheet at 325 degrees until golden (about 15-20 minutes).
Makes an average number of rolls but can easily be doubled.
Wednesday, February 18, 2009
Corn Bread
This is the best recipe I have found for making corn bread. It is so moist and full of flavor. Try it and I am sure this will become your go to recipe!
1/2 cup butter, room temperature
1 cup sugar
2 eggs, room temperature
1 cup yellow cornmeal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
Cream butter, sugar, and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. Combine creamed mixture, dry mixture, and milk. Blend. Bake in a greased 8x8-inch pan at 375 degrees for 35-40 minutes.
Yields: 6 servings
1/2 cup butter, room temperature
1 cup sugar
2 eggs, room temperature
1 cup yellow cornmeal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
Cream butter, sugar, and eggs. In a separate bowl blend cornmeal, flour, baking powder, and salt. Combine creamed mixture, dry mixture, and milk. Blend. Bake in a greased 8x8-inch pan at 375 degrees for 35-40 minutes.
Yields: 6 servings
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