5 chicken breasts
2 onions, sliced
1 (14oz) can chopped tomatoes
1 (8oz) can tomato sauce
2 cloves garlic
1 tsp oregano
1 tsp basil
1/2 tsp celery seed
1 bay leaf
1/4 c water
Layer all ingredients in order in crock pot, ending with water. Cook on LOW all day or HIGH 2-4 hours. Before serving, break up chicken breasts. Serve over pasta with fresh Parmesan cheese.
Monday, March 28, 2011
Flour Tortillas
2 c. flour
1 tsp salt
Cut in:
1/4 c. shortening
Then add:
3/4 c. hot water
Mix and roll out with a lot of flour. Brown on dry nonstick griddle, both sides.
1 tsp salt
Cut in:
1/4 c. shortening
Then add:
3/4 c. hot water
Mix and roll out with a lot of flour. Brown on dry nonstick griddle, both sides.
Mexican Caesar Salad
2 1/2 tbsp. red wine vinegar
2 c. buttermilk
2 c. cilantro
3/4 c. pepitas or sunflower seeds
3/4 c. Parmesan cheese
1 1/3 c. oil
4 tbs dry ranch dressing
Blend everything but oil together. As mixture is blending, slowly add oil. Makes four cups. Best refrigerated overnight. Top green leaf lettuce with grilled chicken, tomatoes, pepitas, tortilla strips and dressing.
2 c. buttermilk
2 c. cilantro
3/4 c. pepitas or sunflower seeds
3/4 c. Parmesan cheese
1 1/3 c. oil
4 tbs dry ranch dressing
Blend everything but oil together. As mixture is blending, slowly add oil. Makes four cups. Best refrigerated overnight. Top green leaf lettuce with grilled chicken, tomatoes, pepitas, tortilla strips and dressing.
Caramel Chex Mix
1/2 cup butter
1 cup brown sugar
1/2 t. salt
1/3 cup karo syrup
1/4 t. baking soda
10 cups rice or corn chex
Combine the butter, brown sugar, salt, and syrup to a boil, then boil for 1 minute. Remove from heat. Add baking soda. Pour over chex cereal. Put into a microwave safe bowl. Microwave for 1 minute, then stir. Repeat 3-4 times. Pour out on wax paper and let cool. Break apart and put into bowl.
1 cup brown sugar
1/2 t. salt
1/3 cup karo syrup
1/4 t. baking soda
10 cups rice or corn chex
Combine the butter, brown sugar, salt, and syrup to a boil, then boil for 1 minute. Remove from heat. Add baking soda. Pour over chex cereal. Put into a microwave safe bowl. Microwave for 1 minute, then stir. Repeat 3-4 times. Pour out on wax paper and let cool. Break apart and put into bowl.
100% Whole Wheat Bread
Put 5 cups of very warm water in mixer, add 6 cups hard white wheat flour. Add 2 Tbsp. vital wheat gluten, 2 Tbsp. dough enhancer, 2 Tbsp yeast, 2/3 cup oil, 2/3 cup honey.
Mix well, then add 2 Tbsp. salt and enough hard white wheat flour to make a soft dough, (4-6 cups) and dough cleans side of mixer. Knead for 5-6 minutes, until elastic and smooth. Dough should pass "windowpane test". To do the windowpane test, spray or coat hands with oil, break off a baseball sized piece of dough, and gentle massage and stretch dough into a very thin membrane. If it can be stretched very thin without big tears, it has been kneaded enough. If not, knead for another minute and test again. Spray hands and counter with Pam or oil. Divide dough into equal parts (recipe makes three large pans, or 4 small ones. Dough should fill pans just half full). Shape and place in greased pans. Cover pans with plastic wrap and let rise till double (about 1 1/2 inches above the top of the pan).
Bake at 350 degrees for 15 minutes, turn down oven to 325 and bake for 10-15 more minutes, until middle of bread reads 195 degrees on an instant-read thermometer. Let cool at least 15 minutes before slicing to prevent gummy slices.
Mix well, then add 2 Tbsp. salt and enough hard white wheat flour to make a soft dough, (4-6 cups) and dough cleans side of mixer. Knead for 5-6 minutes, until elastic and smooth. Dough should pass "windowpane test". To do the windowpane test, spray or coat hands with oil, break off a baseball sized piece of dough, and gentle massage and stretch dough into a very thin membrane. If it can be stretched very thin without big tears, it has been kneaded enough. If not, knead for another minute and test again. Spray hands and counter with Pam or oil. Divide dough into equal parts (recipe makes three large pans, or 4 small ones. Dough should fill pans just half full). Shape and place in greased pans. Cover pans with plastic wrap and let rise till double (about 1 1/2 inches above the top of the pan).
Bake at 350 degrees for 15 minutes, turn down oven to 325 and bake for 10-15 more minutes, until middle of bread reads 195 degrees on an instant-read thermometer. Let cool at least 15 minutes before slicing to prevent gummy slices.
Simple Beef Stroganoff
Yield: 4 - 6 servings
1 pound stew meat, cubed
1/2 cup dried minced onion
1 can (10-3/4 ounces) cream of mushroom soup, condensed
1 can (4 ounces) mushrooms, drained
1/4 teaspoon garlic salt
1 cup sour cream*
Combine all ingredients except sour cream in greased 3-1/2 to 5-quart slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking.
Spoon over hot noodles. *For a richer taste, substitute 1 package (8 ounces) cream cheese.
1 pound stew meat, cubed
1/2 cup dried minced onion
1 can (10-3/4 ounces) cream of mushroom soup, condensed
1 can (4 ounces) mushrooms, drained
1/4 teaspoon garlic salt
1 cup sour cream*
Combine all ingredients except sour cream in greased 3-1/2 to 5-quart slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking.
Spoon over hot noodles. *For a richer taste, substitute 1 package (8 ounces) cream cheese.
Crock Pot Pepper Steak
2 pounds beef sirloin, cut into 2 inch strips or buy the pre cut bag
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, , stewed tomatoes, soy sauce, sugar, and salt. Add the bell peppers during the last few hours of cooking
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. Serve over rice
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, , stewed tomatoes, soy sauce, sugar, and salt. Add the bell peppers during the last few hours of cooking
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. Serve over rice
Crockpot Mexican Chicken with Rice
4-5 chicken breasts
1 jar salsa
1 can black beans
1 can corn, drained
8 oz. cream cheese
Put first four ingredients in crockpot on low for 4-6 hours and then add cream cheese about an hour before serving. Mix well, shred up chicken and serve over rice.
1 jar salsa
1 can black beans
1 can corn, drained
8 oz. cream cheese
Put first four ingredients in crockpot on low for 4-6 hours and then add cream cheese about an hour before serving. Mix well, shred up chicken and serve over rice.
Stuffed Shells
Cheese Filling and Pasta:
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
16 jumbo shells (prepare as directed, al dente preferred)
Adjust oven rack to middle position and heat oven to 375 degrees.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
Remove noodles from water and place in single layer on clean kitchen towels.
Spread bottom of baking dish evenly with 1 1/2 cups spaghetti sauce (your choice). Using soup spoon, stuff shells with cheese mixture. Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover shells with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle shells evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The shells can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month.
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
16 jumbo shells (prepare as directed, al dente preferred)
Adjust oven rack to middle position and heat oven to 375 degrees.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
Remove noodles from water and place in single layer on clean kitchen towels.
Spread bottom of baking dish evenly with 1 1/2 cups spaghetti sauce (your choice). Using soup spoon, stuff shells with cheese mixture. Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover shells with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle shells evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The shells can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month.
Maple Glazed Carrots
8 ea Medium sized carrots
1/2 c Fresh orange juice
1 ea Rind, of orange grated
3 tbsp Maple syrup
1 ea Pinch of mace or nutmeg
3 tbsp Butter
Peel carrots; but into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high . Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remaining ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute at High.
1/2 c Fresh orange juice
1 ea Rind, of orange grated
3 tbsp Maple syrup
1 ea Pinch of mace or nutmeg
3 tbsp Butter
Peel carrots; but into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high . Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remaining ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute at High.
Lemon Bread
1 1/2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
Grated rind of one lemon (always grate over batter)
1/2 cup butter softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon lemon extract
Sift together flour, baking powder and salt then stir in grated lemon rind. In another bowl cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add extract. Add flour mixture alternately with milk. Pour into a well buttered and floured loaf pan and bake in preheated 350 degrees oven for 50 minutes or until done. Dissolve 1/2 cup confectioners sugar in 1/4 cup lemon juice over low heat. Pierce top of bread and pour on topping (while bread is still hot) . Cool in pan 15 minutes or longer. Turn out and cool completely on rack.
1 teaspoon baking powder
1/4 teaspoon salt
Grated rind of one lemon (always grate over batter)
1/2 cup butter softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon lemon extract
Sift together flour, baking powder and salt then stir in grated lemon rind. In another bowl cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add extract. Add flour mixture alternately with milk. Pour into a well buttered and floured loaf pan and bake in preheated 350 degrees oven for 50 minutes or until done. Dissolve 1/2 cup confectioners sugar in 1/4 cup lemon juice over low heat. Pierce top of bread and pour on topping (while bread is still hot) . Cool in pan 15 minutes or longer. Turn out and cool completely on rack.
Best Zuchhini Bread
1/2 c. butter
3/4 c. brown sugar
2 eggs
2 c. zucchini, grated
1 t. salt
1 T. cinnamon
1/2 t. baking powder
2 1/4 c. white flour (or half white, half whole wheat flours)
1 tsp. vanilla extract
1/2 tsp. almond extract
Simple Icing Glaze
1 c. powdered sugar
1-2 T. heavy whipping cream
In a large bowl, beat together the butter, brown sugar, and eggs until light and fluffy. Add all remaining ingredients and mix together well. In a second, smaller bowl, stir together the ingredients for the glaze until smooth (it should be fairly runny, but not too thin a glaze.)
To make muffins: Spoon batter into muffin tins lined with cupcake wrappers. Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the muffins spring back to the touch. Cool before glazing. Makes about 18 muffins.
To make mini bread loaves: Spoon batter into mini bread tins that have been generously greased and floured. Bake in an oven preheated to 350 degrees for 25-27 minutes, or until the top of the bread springs back to the touch. Cool before glazing. Makes 4-6 mini breads.
To make full-sized bread loaves: Spoon batter into a large bread tin that has been lined with parchment paper, or generously greased and floured. Bake in an oven preheated to 350 degrees for 42-45 minutes, or until the top of the bread springs back when pressed lightly with the finger. Cool before glazing. Makes 1 large loaf.
3/4 c. brown sugar
2 eggs
2 c. zucchini, grated
1 t. salt
1 T. cinnamon
1/2 t. baking powder
2 1/4 c. white flour (or half white, half whole wheat flours)
1 tsp. vanilla extract
1/2 tsp. almond extract
Simple Icing Glaze
1 c. powdered sugar
1-2 T. heavy whipping cream
In a large bowl, beat together the butter, brown sugar, and eggs until light and fluffy. Add all remaining ingredients and mix together well. In a second, smaller bowl, stir together the ingredients for the glaze until smooth (it should be fairly runny, but not too thin a glaze.)
To make muffins: Spoon batter into muffin tins lined with cupcake wrappers. Bake in an oven preheated to 350 degrees for 18-20 minutes, or just until the tops of the muffins spring back to the touch. Cool before glazing. Makes about 18 muffins.
To make mini bread loaves: Spoon batter into mini bread tins that have been generously greased and floured. Bake in an oven preheated to 350 degrees for 25-27 minutes, or until the top of the bread springs back to the touch. Cool before glazing. Makes 4-6 mini breads.
To make full-sized bread loaves: Spoon batter into a large bread tin that has been lined with parchment paper, or generously greased and floured. Bake in an oven preheated to 350 degrees for 42-45 minutes, or until the top of the bread springs back when pressed lightly with the finger. Cool before glazing. Makes 1 large loaf.
Creamy Hot Chocolate
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 1/2 cups whole milk
Mini marshmallows (optional)
In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Slowly stir in water. Heat through, stirring occasionally. Do not boil. Top with marshmallows, (optional). Store covered in refrigerator.
FOOTNOTES
MICROWAVE
In 2-quart glass measure, combine all ingredients except marshmallows. Microwave on 100% power (HIGH) 8 to 10 minutes, stirring every 3 minutes. Top with marshmallows if desired. Store covered in refrigerator.
Tip:
Creamy Hot Chocolate can be stored in refrigerator up to 5 days. Mix well and reheat before serving.
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 1/2 cups whole milk
Mini marshmallows (optional)
In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Slowly stir in water. Heat through, stirring occasionally. Do not boil. Top with marshmallows, (optional). Store covered in refrigerator.
FOOTNOTES
MICROWAVE
In 2-quart glass measure, combine all ingredients except marshmallows. Microwave on 100% power (HIGH) 8 to 10 minutes, stirring every 3 minutes. Top with marshmallows if desired. Store covered in refrigerator.
Tip:
Creamy Hot Chocolate can be stored in refrigerator up to 5 days. Mix well and reheat before serving.
Glazed Poppyseed Bread
3 cups flour
2 1/4 cups of sugar
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 Tablespoon poppy seed
1 1/2 teaspoon almond flavoring
1 1/2 teaspoon vanilla
1 1/2 teaspoon butter flavoring
3 eggs
1 1/2 cup milk
1 1/8 cup oil
Glaze:
1/4 cup orange juice
3/4 to 1 cup sugar
1/4 teaspoon butter flavoring
1/4 teaspoon almond flavoring
For Bread: mix all ingredients with mixer for 2 minutes only. Pour into large lightly greased loaf pans or 5 mini pans, 5 3/4 x 3 1/4 x 2 inches. Bake at 350 degrees for 45-60 minutes depending on which pans are used.
For Glaze: mix and pour over warm loaves. Cool remove from pan. Freezes well.
2 1/4 cups of sugar
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 Tablespoon poppy seed
1 1/2 teaspoon almond flavoring
1 1/2 teaspoon vanilla
1 1/2 teaspoon butter flavoring
3 eggs
1 1/2 cup milk
1 1/8 cup oil
Glaze:
1/4 cup orange juice
3/4 to 1 cup sugar
1/4 teaspoon butter flavoring
1/4 teaspoon almond flavoring
For Bread: mix all ingredients with mixer for 2 minutes only. Pour into large lightly greased loaf pans or 5 mini pans, 5 3/4 x 3 1/4 x 2 inches. Bake at 350 degrees for 45-60 minutes depending on which pans are used.
For Glaze: mix and pour over warm loaves. Cool remove from pan. Freezes well.
Orange Rolls
3 tablespoons active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1 cup butter, diced
1/2 cup white sugar
2 teaspoons salt
2 cups scalded milk
2 egg, lightly beaten
6 cups all-purpose flour
14 tablespoons butter, softened
1 cup white sugar
3 tablespoons grated orange zest
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.
Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.
2/3 cup warm water (110 degrees F/45 degrees C)
1 cup butter, diced
1/2 cup white sugar
2 teaspoons salt
2 cups scalded milk
2 egg, lightly beaten
6 cups all-purpose flour
14 tablespoons butter, softened
1 cup white sugar
3 tablespoons grated orange zest
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.
Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.
Cinnamon Pound Cake
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
Butter Rolls (easy)
3 Tbs. yeast
2 cups warm water
2 Tbs. sugar
1 cup butter, melted
1 cup sugar
6 beaten eggs
1 1/2 tsp. salt
8 cups flour (plus a little more)
*Mix yeast with 2 Tbs. sugar and the warm water. Add melted butter, sugar and eggs. Mix well. Add flour and salt. Mix well and let rise for 2 hours. Punch down and put in refrigerator overnight. The next day, separate dough into 4 equal parts. Roll each part into a circle and brush with butter. Cut like a pie into 12 or more pieces. Roll each piece, starting with the wide end. Place onto a greased cookie sheet with the tail end down. Let rise for a few hours and then bake at 400 for 10 minutes. Check to make sure the middle aren't doughy.
2 cups warm water
2 Tbs. sugar
1 cup butter, melted
1 cup sugar
6 beaten eggs
1 1/2 tsp. salt
8 cups flour (plus a little more)
*Mix yeast with 2 Tbs. sugar and the warm water. Add melted butter, sugar and eggs. Mix well. Add flour and salt. Mix well and let rise for 2 hours. Punch down and put in refrigerator overnight. The next day, separate dough into 4 equal parts. Roll each part into a circle and brush with butter. Cut like a pie into 12 or more pieces. Roll each piece, starting with the wide end. Place onto a greased cookie sheet with the tail end down. Let rise for a few hours and then bake at 400 for 10 minutes. Check to make sure the middle aren't doughy.
Southwestern Cheesecake Dip
1 cup finely crushed tortilla chips
3 Tbs butter, melted
16 oz cream cheese, reduced fat
2 large eggs
8 oz Colby/jack cheese
4 oz can of chopped green chilies, drained
1 cup sour cream, reduced fat
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1 cup chopped yellow and orange bell peppers
1/4 cup sliced olives
1. To prepare crust, heat oven to 325 degrees. Mix chips and butter and press in springform pan. Bake 15 min.
2. To prepare filling, beat cream cheese and eggs in bowl with mixer until well blended. Mix in cheese and chilies. Pour over crust. Bake 30 min.
3. For topping, spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate several hours or overnight.
4. When ready to serve, top with remaining ingredients. Serve with tortilla chips or crackers.
3 Tbs butter, melted
16 oz cream cheese, reduced fat
2 large eggs
8 oz Colby/jack cheese
4 oz can of chopped green chilies, drained
1 cup sour cream, reduced fat
1/2 cup sliced green onion
1/3 cup chopped tomatoes
1 cup chopped yellow and orange bell peppers
1/4 cup sliced olives
1. To prepare crust, heat oven to 325 degrees. Mix chips and butter and press in springform pan. Bake 15 min.
2. To prepare filling, beat cream cheese and eggs in bowl with mixer until well blended. Mix in cheese and chilies. Pour over crust. Bake 30 min.
3. For topping, spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate several hours or overnight.
4. When ready to serve, top with remaining ingredients. Serve with tortilla chips or crackers.
Cream Cheese & Crab Wontons
1 Package of Wonton Wrappers
1 Egg (Beaten)
1 Package of Cream Cheese (Softened to Room Temperature)
1 Can of Crab Meat Drained (Lump-Style) or *1 Pound of Crab Legs
2 Tablespoon of Flour or 1 Piece of Toast
Oil for Frying
Sauce for Dipping
Preparation:
In a large bowl, mix the cream cheese, the flour (or toast), and the crab meat until well blended. Place one tablespoon of the crab and the cream cheese mixture in the middle of the wonton wrapper. Brush the egg around the edges of the wonton. Bring top corner over and press down the edges to seal. This will make a triangle shape. Bring both corners of the wonton to the top and pinch together to make final seal.
Heat oil in deep frying pan. Oil is ready for frying when you place a wonton in it, and the outside wrapper starts to bubble. Fry wontons until golden brown, approximately 2 ½ minutes.
* Only use meat from crab legs and not the cluster.
Serves: 20
1 Egg (Beaten)
1 Package of Cream Cheese (Softened to Room Temperature)
1 Can of Crab Meat Drained (Lump-Style) or *1 Pound of Crab Legs
2 Tablespoon of Flour or 1 Piece of Toast
Oil for Frying
Sauce for Dipping
Preparation:
In a large bowl, mix the cream cheese, the flour (or toast), and the crab meat until well blended. Place one tablespoon of the crab and the cream cheese mixture in the middle of the wonton wrapper. Brush the egg around the edges of the wonton. Bring top corner over and press down the edges to seal. This will make a triangle shape. Bring both corners of the wonton to the top and pinch together to make final seal.
Heat oil in deep frying pan. Oil is ready for frying when you place a wonton in it, and the outside wrapper starts to bubble. Fry wontons until golden brown, approximately 2 ½ minutes.
* Only use meat from crab legs and not the cluster.
Serves: 20
Spinach and Artichokes in Puff Pastry
1 (10-ounce) package frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (17.3-ounce) package frozen puff pastry
Drain spinach well, pressing between layers of paper towels.
Stir together spinach, artichoke hearts, and next 5 ingredients.
Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
Bake at 400° for 20 minutes or until golden brown.
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (17.3-ounce) package frozen puff pastry
Drain spinach well, pressing between layers of paper towels.
Stir together spinach, artichoke hearts, and next 5 ingredients.
Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
Bake at 400° for 20 minutes or until golden brown.
Twix Bars
Crust:
1 cup butter
1/2 cup sugar
2 cups flour
Cookie Top:
3/4 cup butter
1 cup sweetened condensed milk
3/4 cup brown sugar
4 Tbsp. light Karo Syrup
Mix the crust ingredients together and press in a 9x13 pan. Bake at 350 or 15-20 minutes.
For the cookie top: In a microwave safe bowl, melt 3/4 cup of butter.. Add the remaining ingredients, stirring only until mixed. Cook in microwave for 6 minutes without stirring.
Pour caramel mixture over crust and sprinkle with as many chocolate chips as desired (1-2 cups). I like to use the mini morsels. After a minute, spread the melted chips and cool thoroughly. Cut into bars or serving. Enjoy!
1 cup butter
1/2 cup sugar
2 cups flour
Cookie Top:
3/4 cup butter
1 cup sweetened condensed milk
3/4 cup brown sugar
4 Tbsp. light Karo Syrup
Mix the crust ingredients together and press in a 9x13 pan. Bake at 350 or 15-20 minutes.
For the cookie top: In a microwave safe bowl, melt 3/4 cup of butter.. Add the remaining ingredients, stirring only until mixed. Cook in microwave for 6 minutes without stirring.
Pour caramel mixture over crust and sprinkle with as many chocolate chips as desired (1-2 cups). I like to use the mini morsels. After a minute, spread the melted chips and cool thoroughly. Cut into bars or serving. Enjoy!
Strawberry Cream Trifle
1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar
Coarsely chop almonds.. Cut pound cake into 1-in. cubes; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In a bowl, combine fresh and frozen strawberries; mix well.
Juice lemon to measure 2 tbsp juice. In stainless mixing bowl, whisk lemon juice, yogurt and pudding mix until smooth using whisk; immediately fold in 1 cup of the whipped topping.
To assemble trifle, place one-third of the pound cake cubes into bottom of a trifle bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.
To garnish, spread remaining whipped topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar. Create strawberry fan with reserved strawberry; place into center of trifle.
Yield: 12 servings
Cook's Tip: To toast almonds, place almonds in microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.
Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar
Coarsely chop almonds.. Cut pound cake into 1-in. cubes; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In a bowl, combine fresh and frozen strawberries; mix well.
Juice lemon to measure 2 tbsp juice. In stainless mixing bowl, whisk lemon juice, yogurt and pudding mix until smooth using whisk; immediately fold in 1 cup of the whipped topping.
To assemble trifle, place one-third of the pound cake cubes into bottom of a trifle bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.
To garnish, spread remaining whipped topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar. Create strawberry fan with reserved strawberry; place into center of trifle.
Yield: 12 servings
Cook's Tip: To toast almonds, place almonds in microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.
Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
Company Cornbread
1 cup soft margarine
1 cup sugar
4 eggs
4 oz. canned green chili peppers (optional)
14 oz. canned creamed corn
1/2 cup grated jack cheese
1/4 tsp. salt
1 cup flour
1 cup corn meal
4 tsp. baking powder
!. Preheat oven to 350.
2. Beat together margarine and sugar. Add eggs, corn and cheeses.
3. Sift salt, flour, corn meal and baking powder together. Combine with other ingredients.
4. Bake in greased 9x13 for 1 hour.
1 cup sugar
4 eggs
4 oz. canned green chili peppers (optional)
14 oz. canned creamed corn
1/2 cup grated jack cheese
1/4 tsp. salt
1 cup flour
1 cup corn meal
4 tsp. baking powder
!. Preheat oven to 350.
2. Beat together margarine and sugar. Add eggs, corn and cheeses.
3. Sift salt, flour, corn meal and baking powder together. Combine with other ingredients.
4. Bake in greased 9x13 for 1 hour.
Fruit Salsa
1 cup strawberries
1 medium orange
1 can mandarin oranges
3 kiwis
8 oz can crushed pineapple
1/4 cup green onion
1/4 cup yellow pepper
1 mango
Cilantro (to taste)
Tabasco sauce (to taste)
Fresh lime juice
Fresh lemon juice
Chop into small pieces and marinade together.
Chips:
Flour tortillas
Melt butter, brush on flour tortillas. Sprinkle cinnamon and sugar on them. Cut with a pizza cutter in small triangle pieces. Cook on a cookie sheet at 350 degrees, for 5-10 minutes.
1 medium orange
1 can mandarin oranges
3 kiwis
8 oz can crushed pineapple
1/4 cup green onion
1/4 cup yellow pepper
1 mango
Cilantro (to taste)
Tabasco sauce (to taste)
Fresh lime juice
Fresh lemon juice
Chop into small pieces and marinade together.
Chips:
Flour tortillas
Melt butter, brush on flour tortillas. Sprinkle cinnamon and sugar on them. Cut with a pizza cutter in small triangle pieces. Cook on a cookie sheet at 350 degrees, for 5-10 minutes.
Chili Verde
6 pounds cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeño peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped
In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for ½ hour.
Stir in poblanos, jalapeños and bell peppers. Purée the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeño peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped
In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for ½ hour.
Stir in poblanos, jalapeños and bell peppers. Purée the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.
Delicious Fruit Slush-Punch
5 mashed ripe bananas
5 c. water
4 c. sugar
1 (6oz.) frozen can lemonade
1 (6oz.) frozen can orange juice
1 qt. pineapple juice
Mix and put into Zip-Loc bags, then freeze. When ready to serve, break up in bowl and pour 2 or more quarts of GINGER ALE over and serve!
5 c. water
4 c. sugar
1 (6oz.) frozen can lemonade
1 (6oz.) frozen can orange juice
1 qt. pineapple juice
Mix and put into Zip-Loc bags, then freeze. When ready to serve, break up in bowl and pour 2 or more quarts of GINGER ALE over and serve!
Shamrock Salad
4 cups torn spinach
1 cup shredded Swiss cheese
1 1/4 cups frozen peas, thawed
1/2 cup pumpkin or sunflower seeds, toasted
1/4 cup sliced radishes
2 hard boiled eyes, sliced
1 1/2 cups cauliflower flowerets
1/2 cup shredded carrots
4 cups torn iceburg lettuce
Dressing:
3/4 cup frozen peas, thawed
1/2 cup mayonnaise
3 oz. cream cheese softened
1 tbsp. milk
1 tbsp. lemon juice
1/4 tsp. garlic powder
dash hot pepper sauce
1/4 cup Swiss cheese, grated
2 tbsp. pumpkin or sunflower seeds, toasted
cherry tomatoes
Green pepper sliced from the bottom (slices should look like shamrocks)
1. Place spinach in the bottom of a large glass bowl. Top with the 1 cup shredded cheese, 1 1/4 cups of peas, and 1/2 cup seeds, radishes, egg slices, cauliflower, carrot and lettuce.
2. In a blender combine 3/4 cup peas with mayo; add the next 6 ingredients. Cover; blend until smooth.
3. Spread mixture over top of salad. Cover and refrigerate several hours.
1 cup shredded Swiss cheese
1 1/4 cups frozen peas, thawed
1/2 cup pumpkin or sunflower seeds, toasted
1/4 cup sliced radishes
2 hard boiled eyes, sliced
1 1/2 cups cauliflower flowerets
1/2 cup shredded carrots
4 cups torn iceburg lettuce
Dressing:
3/4 cup frozen peas, thawed
1/2 cup mayonnaise
3 oz. cream cheese softened
1 tbsp. milk
1 tbsp. lemon juice
1/4 tsp. garlic powder
dash hot pepper sauce
1/4 cup Swiss cheese, grated
2 tbsp. pumpkin or sunflower seeds, toasted
cherry tomatoes
Green pepper sliced from the bottom (slices should look like shamrocks)
1. Place spinach in the bottom of a large glass bowl. Top with the 1 cup shredded cheese, 1 1/4 cups of peas, and 1/2 cup seeds, radishes, egg slices, cauliflower, carrot and lettuce.
2. In a blender combine 3/4 cup peas with mayo; add the next 6 ingredients. Cover; blend until smooth.
3. Spread mixture over top of salad. Cover and refrigerate several hours.
Pear and Apple Phyllo
1/2 cup pecans, toasted and finely chopped
1/3 cup plain fresh breadcrumbs
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon ground cinnamon, plus more for dusting
6 sheets frozen phyllo dough (11 1/2 by 15 inches each), thawed
1 stick unsalted butter, melted
3 small firm pears, such as Forelle or Seckel
2 Granny Smith apples, peeled
1. Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.
2. Line a baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo all over with butter, and sprinkle pecan mixture evenly over top. Repeat 4 times. Top with remaining phyllo sheet, and brush with all but 2 tablespoons butter.
3. Slice pears and apples 1/8 inch thick; discard seeds. Arrange pear and apple slices in a single layer on phyllo, leaving space between fruit and a 1/4-inch border around edges. Brush fruit with reserved 2 tablespoons butter. Sprinkle with sugar, and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.
1/3 cup plain fresh breadcrumbs
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon ground cinnamon, plus more for dusting
6 sheets frozen phyllo dough (11 1/2 by 15 inches each), thawed
1 stick unsalted butter, melted
3 small firm pears, such as Forelle or Seckel
2 Granny Smith apples, peeled
1. Preheat oven to 400 degrees with a rack in top position. Combine pecans, breadcrumbs, sugar, and cinnamon.
2. Line a baking sheet with parchment, and top with 1 phyllo sheet. Brush phyllo all over with butter, and sprinkle pecan mixture evenly over top. Repeat 4 times. Top with remaining phyllo sheet, and brush with all but 2 tablespoons butter.
3. Slice pears and apples 1/8 inch thick; discard seeds. Arrange pear and apple slices in a single layer on phyllo, leaving space between fruit and a 1/4-inch border around edges. Brush fruit with reserved 2 tablespoons butter. Sprinkle with sugar, and dust with cinnamon. Bake, rotating sheet halfway through, until phyllo is golden brown and fruit is soft, 28 to 32 minutes. Let cool slightly. Cut into 8 pieces.
Josine’s Taco Salad
1 lb ground beef
Garlic salt to taste
1 bunch diced green onions
2 heads of iceberg lettuce
2-3 tomatoes
1 can kidney beans
1 can Ortega green chili salsa
1/2 lb. shredded cheddar cheese
1 bag tortilla chips
1 regular size bottle of Thousand Island dressing
Brown ground beef adding garlic salt to taste. Set aside. When slightly cooled add green onions to meat mixture. In large bowl mix chopped lettuce, tomatoes, drained kidney beans, green chili salsa, thousand Island dressing, cheddar cheese, and about half of tortilla chips broken up. Add meat mixture. Serve with additional chips if desired.
Garlic salt to taste
1 bunch diced green onions
2 heads of iceberg lettuce
2-3 tomatoes
1 can kidney beans
1 can Ortega green chili salsa
1/2 lb. shredded cheddar cheese
1 bag tortilla chips
1 regular size bottle of Thousand Island dressing
Brown ground beef adding garlic salt to taste. Set aside. When slightly cooled add green onions to meat mixture. In large bowl mix chopped lettuce, tomatoes, drained kidney beans, green chili salsa, thousand Island dressing, cheddar cheese, and about half of tortilla chips broken up. Add meat mixture. Serve with additional chips if desired.
Aunt Vernie’s Overnight Buns
10 c flour
4 eggs
1 1/2 c sugar
2/3c shortening (melted & slightly cooled)
4 c water
1 tsp. salt
1 pkg. yeast
At 2 p.m. in a saucepan, combine sugar and water and boil for 5 minutes. Cool to lukewarm (105 – 115 degrees) which takes about an hour. Dissolve yeast in water.
In a large bowl mix together the eggs and the cooled shortening. Keep in mind that for the yeast to work properly the liquids cannot be too hot or cold. Add the yeast mixture and stir together. Then add flour and salt to the mixture until dough is soft but not sticky. Cover and let rise.
At 5 p.m. knead the dough again.
At 10 p.m. lightly knead the dough as you form dough into golf ball size balls and place them on greased baking sheets. Cover with clean dish towels and let dough rest overnight.
In the morning, the earlier the better so they don’t over proof, bake the buns in a 350 degree oven for about 15 minutes until lightly golden on top.
4 eggs
1 1/2 c sugar
2/3c shortening (melted & slightly cooled)
4 c water
1 tsp. salt
1 pkg. yeast
At 2 p.m. in a saucepan, combine sugar and water and boil for 5 minutes. Cool to lukewarm (105 – 115 degrees) which takes about an hour. Dissolve yeast in water.
In a large bowl mix together the eggs and the cooled shortening. Keep in mind that for the yeast to work properly the liquids cannot be too hot or cold. Add the yeast mixture and stir together. Then add flour and salt to the mixture until dough is soft but not sticky. Cover and let rise.
At 5 p.m. knead the dough again.
At 10 p.m. lightly knead the dough as you form dough into golf ball size balls and place them on greased baking sheets. Cover with clean dish towels and let dough rest overnight.
In the morning, the earlier the better so they don’t over proof, bake the buns in a 350 degree oven for about 15 minutes until lightly golden on top.
Mom’s Sweet Potato Casserole
6 c sweet potatoes
2 eggs
1/4 c brown sugar
1/4 c melted butter
1 t. salt
1 t cinnamon
*up to 1 c orange juice***
Topping:
1 c chopped pecans
1/4 c brown sugar
1/4 c melted butter
Mash cooked skinless sweet potatoes equaling 6 cups. Beat in two eggs. Add remaining ingredients and beat until fluffy. If the mixture appears too dry, add orange juice in small amounts not to exceed 1 cup until creamy but not too liquid. Place in 1 ½ or 2 quart casserole dish. Top with pecans, melted butter and brown sugar. Bake for 20 minutes at 375 degrees if potatoes are still hot. If it was prepared in advance you may need to bake longer.
2 eggs
1/4 c brown sugar
1/4 c melted butter
1 t. salt
1 t cinnamon
*up to 1 c orange juice***
Topping:
1 c chopped pecans
1/4 c brown sugar
1/4 c melted butter
Mash cooked skinless sweet potatoes equaling 6 cups. Beat in two eggs. Add remaining ingredients and beat until fluffy. If the mixture appears too dry, add orange juice in small amounts not to exceed 1 cup until creamy but not too liquid. Place in 1 ½ or 2 quart casserole dish. Top with pecans, melted butter and brown sugar. Bake for 20 minutes at 375 degrees if potatoes are still hot. If it was prepared in advance you may need to bake longer.
Spaghetti Di Olio
1/2 c olive oil
5 cloves garlic, minced
1/2 T. Basil
1/2 T. Oregano
1 tsp. salt
1 tsp. pepper
2 lbs. Spaghetti
Parmesan cheese
At least six hours before (I like to prepare the day before) measure out oil, garlic, and spices into a Tupperware dish that has a lid. Let soak. The olive oil will take on the flavors of the spices the longer it sits. When ready to start dinner, cook spaghetti according to package directions. In a frying pan pour the oil and ingredients into the pan—but don’t start it yet! When spaghetti is done, rinse. Sauté oil for only about a minute to lightly cook the garlic, you don’t want to overcook it, you just want to soften and release the flavor. Toss the spaghetti in the oil and serve with Parmesan cheese. Another option is to add precooked shrimp to the oil while you are sautéing it; note that you will need to sauté a little longer if you choose to add the shrimp.
5 cloves garlic, minced
1/2 T. Basil
1/2 T. Oregano
1 tsp. salt
1 tsp. pepper
2 lbs. Spaghetti
Parmesan cheese
At least six hours before (I like to prepare the day before) measure out oil, garlic, and spices into a Tupperware dish that has a lid. Let soak. The olive oil will take on the flavors of the spices the longer it sits. When ready to start dinner, cook spaghetti according to package directions. In a frying pan pour the oil and ingredients into the pan—but don’t start it yet! When spaghetti is done, rinse. Sauté oil for only about a minute to lightly cook the garlic, you don’t want to overcook it, you just want to soften and release the flavor. Toss the spaghetti in the oil and serve with Parmesan cheese. Another option is to add precooked shrimp to the oil while you are sautéing it; note that you will need to sauté a little longer if you choose to add the shrimp.
Crab Dip
1 80z pkg. cream cheese
4 green onions
4 oz imitation crab meat
¼ cup mayonnaise
2 t. lemon juice
Ritz crackers
Blend Cream cheese, lemon juice, and mayonnaise in bowl with mixer. Add green onions and crab meat. Serve cold with crackers. * Consistency depends on how much mayonnaise and lemon juice you add. If you want a thinner dip, add more mayonnaise and or lemon juice to taste.
4 green onions
4 oz imitation crab meat
¼ cup mayonnaise
2 t. lemon juice
Ritz crackers
Blend Cream cheese, lemon juice, and mayonnaise in bowl with mixer. Add green onions and crab meat. Serve cold with crackers. * Consistency depends on how much mayonnaise and lemon juice you add. If you want a thinner dip, add more mayonnaise and or lemon juice to taste.
Pinwheels
1 8oz pkg. cream cheese
1 4 oz can diced green chilies
1 40z can chopped olives
12 slices of chopped ham lunch meat
12 burrito size tortillas
Spread cream cheese on each of the twelve tortillas in an even layer covering the tortilla. Sprinkle each cream cheese covered tortillas with chopped olives and green chilies. Cover each prepared tortilla with ham. Roll, slice, and serve.
1 4 oz can diced green chilies
1 40z can chopped olives
12 slices of chopped ham lunch meat
12 burrito size tortillas
Spread cream cheese on each of the twelve tortillas in an even layer covering the tortilla. Sprinkle each cream cheese covered tortillas with chopped olives and green chilies. Cover each prepared tortilla with ham. Roll, slice, and serve.
Sunday, March 27, 2011
Spanish Rice
(start 45 minutes before serving)
Heat 1 c rice in 1 T of oil or butter, add a clove of pressed garlic, 1 t salt. When rice is hot add 1 can Mexican style stewed tomatoes (picky eater, puree them) or diced tomatoes with chili peppers (don't have to puree) bring to a boil. Add 2 cups hot chicken broth, return to boil, cover and put in preheated oven 350 degrees for 20 minutes. Stir in frozen peas and carrots and cook for another 10 minutes.
Heat 1 c rice in 1 T of oil or butter, add a clove of pressed garlic, 1 t salt. When rice is hot add 1 can Mexican style stewed tomatoes (picky eater, puree them) or diced tomatoes with chili peppers (don't have to puree) bring to a boil. Add 2 cups hot chicken broth, return to boil, cover and put in preheated oven 350 degrees for 20 minutes. Stir in frozen peas and carrots and cook for another 10 minutes.
Saturday, March 26, 2011
7-Layered Bean Dip
2 Large, Ripe Avocados
1 Tbsp Lemon Juice
1 (16 oz) Can Refried Beans
1 1/2 Cups Sour Cream
1 (1.25 oz) Pkg Taco Seasoning Mix
1 Cup Shredded Monterey Jack or Cheddar Cheese
1 (3.8 oz) Can Sliced Black Olives, well drained
2 Medium Tomatoes, chopped
6 Green Onions, chopped
Tortilla Chips
Directions
Peel, pit, and mash avocados. Add lemon juice and mix well. Set aside. Spread refried beans in a rectangular pyrex dish. Spread with avocado mixture. Stir together sour cream and taco mix. Spread over avocado layer. Sprinkle with cheese, black olives, tomatoes, and green onions. Serve with tortilla chips.
1 Tbsp Lemon Juice
1 (16 oz) Can Refried Beans
1 1/2 Cups Sour Cream
1 (1.25 oz) Pkg Taco Seasoning Mix
1 Cup Shredded Monterey Jack or Cheddar Cheese
1 (3.8 oz) Can Sliced Black Olives, well drained
2 Medium Tomatoes, chopped
6 Green Onions, chopped
Tortilla Chips
Directions
Peel, pit, and mash avocados. Add lemon juice and mix well. Set aside. Spread refried beans in a rectangular pyrex dish. Spread with avocado mixture. Stir together sour cream and taco mix. Spread over avocado layer. Sprinkle with cheese, black olives, tomatoes, and green onions. Serve with tortilla chips.
Hawaiian Pineapple Chicken
4-6 boneless, skinless chicken breasts
1/8 teaspoon pepper
paprika, to taste
1 can (20 oz) pineapple tidbits, drained
2 tablespoon Dijon mustard
2-3 tablespoons soy sauce
1/4 teaspoon minced garlic
Place chicken in greased 3-1/2 to 5-quart slow cooker. Sprinkle with pepper and paprika. In a separate bowl, mix pineapple, mustard, soy sauce, and garlic together; pour over chicken. Cover and cook on high 3-4 hours or on low 7-9 hours. Serve with oriental vegetables.
Makes 4-6 servings.
1/8 teaspoon pepper
paprika, to taste
1 can (20 oz) pineapple tidbits, drained
2 tablespoon Dijon mustard
2-3 tablespoons soy sauce
1/4 teaspoon minced garlic
Place chicken in greased 3-1/2 to 5-quart slow cooker. Sprinkle with pepper and paprika. In a separate bowl, mix pineapple, mustard, soy sauce, and garlic together; pour over chicken. Cover and cook on high 3-4 hours or on low 7-9 hours. Serve with oriental vegetables.
Makes 4-6 servings.
Apricot Chicken
4-5 lbs of chicken (You can use boneless skinless chicken breasts, drumsticks, whatever you like)
1 cup of Russian dressing
1 cup of apricot jam
1 package dry onion soup mix
1. Combine last three ingredients in a bowl.
2. Put all ingredients in a crock pot. Cook on low for 4 hours.
3. Serve with white or brown rice. Serves 8.
If you don't want to make this in the crock pot you can bake uncovered in a casserole pan @ 350 degrees for one hour. I generally only make this when someone comes over because it makes way more than my little family can eat.
1 cup of Russian dressing
1 cup of apricot jam
1 package dry onion soup mix
1. Combine last three ingredients in a bowl.
2. Put all ingredients in a crock pot. Cook on low for 4 hours.
3. Serve with white or brown rice. Serves 8.
If you don't want to make this in the crock pot you can bake uncovered in a casserole pan @ 350 degrees for one hour. I generally only make this when someone comes over because it makes way more than my little family can eat.
Baked French Toast Casserole with Praline Topping
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Farmer's Casserole
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
1/4 cup sliced green onions
4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
1-1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.
4. Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
5. Farmers Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
1/4 cup sliced green onions
4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
1-1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.
4. Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
5. Farmers Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.
Oatmeal Scones
1 1/2 cups rolled oats
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups flour
1/2 cup sugar plus some extra for sprinkling on top
2 tsp baking powder
1/2 tsp salt
10 Tbsp butter, cut into small cubes & chilled
1 cup raisins (optional)
1/2 tsp cinnamon (optional)
With rack in middle position, heat oven to 375. Spread the oats on a baking sheet and toast in oven until lightly browned, about 8-10 minutes, stirring as needed. Let cool on a wire rack. Increase oven temp to 450. Measure out 2 Tbsp of cooled oats and set aside for counter. Run the baking sheet under cold water to cool completely and dry it with a towel. Line it with parchment paper.
Whisk the milk, cream and egg together in a large measuring cup. Remove 1 Tbsp into a small bowl for glazing.
Pulse the flour, sugar, baking powder and salt in a good processor until combined. Scatter the chilled butter cubes and process until it looks like coarse sand or cornmeal, about 15 pulses.
Transfer the mixture to a medium bowl and stir in the cooled oats. (It is important to make sure the oats are cooled completely so that they don’t soften the butter. Gently stir in the milk mixture using a rubber spatula until large clumps form. Knead the mixture in the bowl by hand until it becomes a cohesive mass.
Dust the counter with half the reserved oats and turn the dough out onto it, putting the remaining reserved oats on top. Pat the dough out into a circle about 1 inch thick. Cut into 8 wedges and place on the baking sheet. Brush with the reserved milk mixture and sprinkle with reserved sugar.
Bake until golden brown, about 12-15 minutes. Let scones cool on baking sheet on trivet for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
1/4 cup whole milk
1/4 cup heavy cream
1 large egg
1 1/2 cups flour
1/2 cup sugar plus some extra for sprinkling on top
2 tsp baking powder
1/2 tsp salt
10 Tbsp butter, cut into small cubes & chilled
1 cup raisins (optional)
1/2 tsp cinnamon (optional)
With rack in middle position, heat oven to 375. Spread the oats on a baking sheet and toast in oven until lightly browned, about 8-10 minutes, stirring as needed. Let cool on a wire rack. Increase oven temp to 450. Measure out 2 Tbsp of cooled oats and set aside for counter. Run the baking sheet under cold water to cool completely and dry it with a towel. Line it with parchment paper.
Whisk the milk, cream and egg together in a large measuring cup. Remove 1 Tbsp into a small bowl for glazing.
Pulse the flour, sugar, baking powder and salt in a good processor until combined. Scatter the chilled butter cubes and process until it looks like coarse sand or cornmeal, about 15 pulses.
Transfer the mixture to a medium bowl and stir in the cooled oats. (It is important to make sure the oats are cooled completely so that they don’t soften the butter. Gently stir in the milk mixture using a rubber spatula until large clumps form. Knead the mixture in the bowl by hand until it becomes a cohesive mass.
Dust the counter with half the reserved oats and turn the dough out onto it, putting the remaining reserved oats on top. Pat the dough out into a circle about 1 inch thick. Cut into 8 wedges and place on the baking sheet. Brush with the reserved milk mixture and sprinkle with reserved sugar.
Bake until golden brown, about 12-15 minutes. Let scones cool on baking sheet on trivet for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
Chicken Mushroom Crepes Filling
1/2 lb. fresh mushrooms- sliced (or 1 6-8 oz. can mushrooms)
4 tbsp. butter
1/3 cup chopped onion
4 tbsp. flour
2 cups milk
2 tbsp. dry Italian dressing mix
1/8 tsp. pepper
1/2 cup sour cream
3 tbsp. cooking sherry
2 cups cooked chicken
3 tbsp. fresh parsley (or 3 tsp. dry parsley), 1 tbsp. reserved for garnish
Saute onions in the butter over medium heat till soft, then add mushrooms and cook or a couple minutes. Sprinkle flour in and stir till thickened. Reduce heat to low. Add sour cream and sherry. Simmer or about 10 minutes. Reserve 1 cup of this sauce for the topping.
Continue over low heat with remaining sauce and add chicken and 2 tbsp of the parsley. Heat through. Makes enough for 12 crapes with approximately 1/4 cup filling for each crepe.
Crepes:
1/2 cup milk
1 cup flour
2 eggs
1 Tbsp oil
1/4 tsp salt
Beat till mixed well.
Pour 2-3 Tbsp into a lightly greased skillet. Lift and tilt pan until batter covers the bottom. Cook until done.
4 tbsp. butter
1/3 cup chopped onion
4 tbsp. flour
2 cups milk
2 tbsp. dry Italian dressing mix
1/8 tsp. pepper
1/2 cup sour cream
3 tbsp. cooking sherry
2 cups cooked chicken
3 tbsp. fresh parsley (or 3 tsp. dry parsley), 1 tbsp. reserved for garnish
Saute onions in the butter over medium heat till soft, then add mushrooms and cook or a couple minutes. Sprinkle flour in and stir till thickened. Reduce heat to low. Add sour cream and sherry. Simmer or about 10 minutes. Reserve 1 cup of this sauce for the topping.
Continue over low heat with remaining sauce and add chicken and 2 tbsp of the parsley. Heat through. Makes enough for 12 crapes with approximately 1/4 cup filling for each crepe.
Crepes:
1/2 cup milk
1 cup flour
2 eggs
1 Tbsp oil
1/4 tsp salt
Beat till mixed well.
Pour 2-3 Tbsp into a lightly greased skillet. Lift and tilt pan until batter covers the bottom. Cook until done.
Peanut Butter Mississippi Mud Bars
8 tablespoons (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
1 large egg, at room temperature
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces white chocolate, coarsely chopped
and divided into two 4-ounce portions
8 ounces semisweet chocolate, coarsely chopped
and divided into two 4-ounce portions
1 cup coarsely chopped pecans, toasted
and divided into two 1/2-cup portions
1. Preheat the oven to 325 degrees F. Butter the baking pan, line it with aluminum foil and butter the foil.
2. Put the butter and sugar in a large bowl and blend until smooth using the electric mixer on medium speed. Beat in the peanut butter until smooth.
3. Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined.
4. In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well.
5. Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined.
6. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt.
7. When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.
8. To serve, cut into 2-inch squares and arrange on a serving plate.
1 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
1 large egg, at room temperature
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces white chocolate, coarsely chopped
and divided into two 4-ounce portions
8 ounces semisweet chocolate, coarsely chopped
and divided into two 4-ounce portions
1 cup coarsely chopped pecans, toasted
and divided into two 1/2-cup portions
1. Preheat the oven to 325 degrees F. Butter the baking pan, line it with aluminum foil and butter the foil.
2. Put the butter and sugar in a large bowl and blend until smooth using the electric mixer on medium speed. Beat in the peanut butter until smooth.
3. Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined.
4. In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well.
5. Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined.
6. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt.
7. When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.
8. To serve, cut into 2-inch squares and arrange on a serving plate.
Cheese and Ham Soup
1 cup each onion, carrots and celery, finely chopped
1/2 cup margarine
1 cup flour
4 cups chicken broth
3 cups grated cheese
1 cup chopped ham
3/4 cup cooked potatoes
1 1/2 quarts milk
1 tsp. salt
1/2 tsp. white pepper
Sate onion carrot and celery in margarine in large saucepan. Sprinkle with lour and add chicken broth. Cook until smooth, stirring constantly. Simmer for 15 minutes. Stir in cheese. Cook for 10 minutes. Add remaining ingredients and heat.
1/2 cup margarine
1 cup flour
4 cups chicken broth
3 cups grated cheese
1 cup chopped ham
3/4 cup cooked potatoes
1 1/2 quarts milk
1 tsp. salt
1/2 tsp. white pepper
Sate onion carrot and celery in margarine in large saucepan. Sprinkle with lour and add chicken broth. Cook until smooth, stirring constantly. Simmer for 15 minutes. Stir in cheese. Cook for 10 minutes. Add remaining ingredients and heat.
Enchilada Soup
Mix in large saucepan over heat
2 cans chicken broth
3 cups water + 1/4 cup flour
Add:
1 can nacho cheese soup
2 cans tomato soup
1 can stewed diced tomatoes (Mexican seasoned)
2-4 T. dry enchilada mix (to taste)
salt (to taste)
chili powder (to taste)
2-3 cups shredded or cubed chicken or ground beef, cooked
Heat thoroughly.
Top with shredded cheese, sour cream, tortilla strips, and/or green onion.
2 cans chicken broth
3 cups water + 1/4 cup flour
Add:
1 can nacho cheese soup
2 cans tomato soup
1 can stewed diced tomatoes (Mexican seasoned)
2-4 T. dry enchilada mix (to taste)
salt (to taste)
chili powder (to taste)
2-3 cups shredded or cubed chicken or ground beef, cooked
Heat thoroughly.
Top with shredded cheese, sour cream, tortilla strips, and/or green onion.
Hamburger Lentil Soup
1/2-1 lb. ground beef
4 diced carrots
1 tsp. garlic powder
1 Tbsp. salt
1 quart water
1 Tbsp. brown sugar
1 tsp. dry onion
3 ribs diced celery
1 quart tomato juice
2 cups dry lentils
1/2 tsp. marjoram
Brown beef and drain. Combine all ingredients in a slow cooker. Cover and cook on low for 8 hours or high for 4 hours.
4 diced carrots
1 tsp. garlic powder
1 Tbsp. salt
1 quart water
1 Tbsp. brown sugar
1 tsp. dry onion
3 ribs diced celery
1 quart tomato juice
2 cups dry lentils
1/2 tsp. marjoram
Brown beef and drain. Combine all ingredients in a slow cooker. Cover and cook on low for 8 hours or high for 4 hours.
Salmon Chowder
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded
1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded
1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
Creamy Chicken and Rice
Rice (how ever much you like)
Chicken (enough for 9x13)
2 cans cream of chicken soup
1 cup sour cream
Parmesan cheese
Preparation:
Oven 350 degrees
Thaw chicken
Mix soup and sour cream in a bowl
Cook rice with enough time to finish before chicken is done
Directions:
Spread a thin layer of sauce on bottom of pan
Put in chicken
Pour rest o sauce over chicken and spread evenly
Sprinkle with Parmesan
Bake for 1 hour
Chicken (enough for 9x13)
2 cans cream of chicken soup
1 cup sour cream
Parmesan cheese
Preparation:
Oven 350 degrees
Thaw chicken
Mix soup and sour cream in a bowl
Cook rice with enough time to finish before chicken is done
Directions:
Spread a thin layer of sauce on bottom of pan
Put in chicken
Pour rest o sauce over chicken and spread evenly
Sprinkle with Parmesan
Bake for 1 hour
Pumpkin Delight
Crust:
1 beaten egg
1 pkg. yellow cake mix
1/2 c. melted butter
Filling:
1 lg. can pumpkin
4 eggs
3/4 c. sugar
2 t. cinnamon
2/3 c. evaporated milk
Preparation:
Oven 350 degrees
Mix crust and save 1 cup in freezer
Mix filling
Directions:
Use 9x13 greased pan
Use remainder of the crust on bottom of the pan
Pour filling and smooth on top
Topping:
Take reserve crust from freezer, add 1/2 cup sugar and 1/4 cup soft butter.
Mix with fork until crumbles
Sprinkle on top (if sticky press into small flat pieces and lay on top)
Bake for 50-60 minutes
1 beaten egg
1 pkg. yellow cake mix
1/2 c. melted butter
Filling:
1 lg. can pumpkin
4 eggs
3/4 c. sugar
2 t. cinnamon
2/3 c. evaporated milk
Preparation:
Oven 350 degrees
Mix crust and save 1 cup in freezer
Mix filling
Directions:
Use 9x13 greased pan
Use remainder of the crust on bottom of the pan
Pour filling and smooth on top
Topping:
Take reserve crust from freezer, add 1/2 cup sugar and 1/4 cup soft butter.
Mix with fork until crumbles
Sprinkle on top (if sticky press into small flat pieces and lay on top)
Bake for 50-60 minutes
Lemon Bars
1 cup margarine
1/2 cup powdered sugar
2 cups flour
Mix the above ingredients and pat down in the bottom of a 9x13. Bake at 350 for 15 minutes.
4 T. lemon
4 T. flour
4 eggs
2 cups sugar
1 T. baking powder
Pour on top of baked dough and cook for another 25 minutes. Sprinkle with powdered sugar.
1/2 cup powdered sugar
2 cups flour
Mix the above ingredients and pat down in the bottom of a 9x13. Bake at 350 for 15 minutes.
4 T. lemon
4 T. flour
4 eggs
2 cups sugar
1 T. baking powder
Pour on top of baked dough and cook for another 25 minutes. Sprinkle with powdered sugar.
Spanish Rice
1 package of Beef hotdogs
2 cups of White rice
2 sticks of celery
1 onion chopped and diced
1 green bell pepper
1 14oz can of Tomato Sauce
2 to 4 cups graded cheddar cheese
1. Fry hotdogs and onions together until a little cooked lightly browned
2. Boil water for rice as package says to prepare it.
3. Add celery, bell pepper and tomato sauce to hotdogs and onions
4. Mix rice with the hotdog/tomato sauce mixture
5. Grade cheese over top and bake in oven until cheese is melted.
2 cups of White rice
2 sticks of celery
1 onion chopped and diced
1 green bell pepper
1 14oz can of Tomato Sauce
2 to 4 cups graded cheddar cheese
1. Fry hotdogs and onions together until a little cooked lightly browned
2. Boil water for rice as package says to prepare it.
3. Add celery, bell pepper and tomato sauce to hotdogs and onions
4. Mix rice with the hotdog/tomato sauce mixture
5. Grade cheese over top and bake in oven until cheese is melted.
Goop
2 pounds of hamburger
1 can of corn
1 can of mushroom soup
1 large can of tomato sauce
1 small can of mushrooms
1 green bell pepper
1 onion chopped and diced
1 8 oz package of wide egg noodles
Grade cheddar cheese over the top and let it melt in
1. First fry hamburger and onion together and drain.
2. Cook pasta as package says too.
3. Put all the rest of ingredients into the hamburger and onion mixture and let simmer for 15 minutes except for the cheese.
4. Grade cheddar cheese last all over the top.
Serves 8
1 can of corn
1 can of mushroom soup
1 large can of tomato sauce
1 small can of mushrooms
1 green bell pepper
1 onion chopped and diced
1 8 oz package of wide egg noodles
Grade cheddar cheese over the top and let it melt in
1. First fry hamburger and onion together and drain.
2. Cook pasta as package says too.
3. Put all the rest of ingredients into the hamburger and onion mixture and let simmer for 15 minutes except for the cheese.
4. Grade cheddar cheese last all over the top.
Serves 8
Shrimp and Pasta Salad
1 (16oz) vermicelli pasta package
1 1/2 cups mayonnaise
1 1/2 cup grated Parmesan cheese
8oz. of Bernstein’s Italian salad Dressing
5-6 green onions chopped
1 pound of cooked fresh shrimp
1. Break pasta into thirds
2. Boil pasta according to directions on box and drain
3. Add Italian Dressing
4. Mix together mayonnaise and cheese
5. Add mayonnaise mix, onions, and shrimp to cooled pasta
6. Mix well
7. Chill and serve
1 1/2 cups mayonnaise
1 1/2 cup grated Parmesan cheese
8oz. of Bernstein’s Italian salad Dressing
5-6 green onions chopped
1 pound of cooked fresh shrimp
1. Break pasta into thirds
2. Boil pasta according to directions on box and drain
3. Add Italian Dressing
4. Mix together mayonnaise and cheese
5. Add mayonnaise mix, onions, and shrimp to cooled pasta
6. Mix well
7. Chill and serve
Pasta and Fruit Chicken Salad
2 Cups of uncooked rotini or elbow macaroni
1 Cup mayonnaise or salad dressing
1 1/2 teaspoons dry mustard
1/2 teaspoon of paprika
1/4 teaspoon of salt
1/8 teaspoon of pepper
1 (20oz) can of pineapple chunks; drained, reserve 3 tablespoons of liquid
2 cups of cubed cooked chicken
1 cup of melon balls or cubes
1 cup of seedless green or red grapes
1. Cook rotini to desired doneness as directed on package
2. Meanwhile, in large bowl, combine mayonnaise, dry mustard, paprika, salt, pepper and reserved 3 tablespoons of pineapple juice blend well.
3. Drain rotini and rinse with cold water to cool. Add rotini, chicken, melon, grapes and pineapple to mayonnaise mixture mix gently to coat. Cover and refrigerate 1 hour to blend flavors.
Serves 6
1 Cup mayonnaise or salad dressing
1 1/2 teaspoons dry mustard
1/2 teaspoon of paprika
1/4 teaspoon of salt
1/8 teaspoon of pepper
1 (20oz) can of pineapple chunks; drained, reserve 3 tablespoons of liquid
2 cups of cubed cooked chicken
1 cup of melon balls or cubes
1 cup of seedless green or red grapes
1. Cook rotini to desired doneness as directed on package
2. Meanwhile, in large bowl, combine mayonnaise, dry mustard, paprika, salt, pepper and reserved 3 tablespoons of pineapple juice blend well.
3. Drain rotini and rinse with cold water to cool. Add rotini, chicken, melon, grapes and pineapple to mayonnaise mixture mix gently to coat. Cover and refrigerate 1 hour to blend flavors.
Serves 6
Puppy Chow
1/2 cup butter
1 1/2 cup chocolate chips
1/2 cup peanut butter
10 cups rice chex
1 1/2 cups peanuts
2 cups powdered sugar
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
1 1/2 cup chocolate chips
1/2 cup peanut butter
10 cups rice chex
1 1/2 cups peanuts
2 cups powdered sugar
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Friday, March 25, 2011
Mexican Casserole
1 lb. ground turkey or lean ground beef
1 large onion, chopped
1 packet Taco Seasoning mix (1/4 cup)
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 can cream of mushroom soup
8-10 corn tortillas (12 oz package)
3-4 cups shredded Cheddar cheese
Haas avocado, sliced
sour cream
fresh cilantro
Brown meat with diced onion over medium heat. Add the taco seasoning, black beans, tomatoes, and cream of mushroom soup. Stir to combine and warm through. In 9x13 inch pan, place a small amount of meat mixture on bottom (so tortillas won't stick). Place a layer of corn tortillas down, then a layer of the meat mixture, and sprinkle on a little cheese. Repeat with another layer of corn tortillas, a layer of meat mixture... and top with remaining shredded cheese. Bake in a preheated oven at 350 degrees for 30 minutes. Serve topped with sliced avocado, sour cream, and fresh cilantro.
1 large onion, chopped
1 packet Taco Seasoning mix (1/4 cup)
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 can cream of mushroom soup
8-10 corn tortillas (12 oz package)
3-4 cups shredded Cheddar cheese
Haas avocado, sliced
sour cream
fresh cilantro
Brown meat with diced onion over medium heat. Add the taco seasoning, black beans, tomatoes, and cream of mushroom soup. Stir to combine and warm through. In 9x13 inch pan, place a small amount of meat mixture on bottom (so tortillas won't stick). Place a layer of corn tortillas down, then a layer of the meat mixture, and sprinkle on a little cheese. Repeat with another layer of corn tortillas, a layer of meat mixture... and top with remaining shredded cheese. Bake in a preheated oven at 350 degrees for 30 minutes. Serve topped with sliced avocado, sour cream, and fresh cilantro.
Cheesy Nacho Dip
2 (10 oz) cans of Rotel Original
2 lb block Velveeta cheese
1.5 lb ground beef or sausage
McCormick Taco Seasoning
1 T. garlic
small block of pepper jack cheese (optional)
cilantro
Tortilla chips
* heat a crock pot on high
* cut velveeta block into pieces and add to crock pot
* shred pepper jack cheese and add to crock pot
* brown ground beef, drain excess grease, add seasoning and simmer for 5 minutes
* add browned beef to crock pot
* add both cans of rotel to crock pot
* add cilantro
* stir... once bubbly, turn down to low
* enjoy
2 lb block Velveeta cheese
1.5 lb ground beef or sausage
McCormick Taco Seasoning
1 T. garlic
small block of pepper jack cheese (optional)
cilantro
Tortilla chips
* heat a crock pot on high
* cut velveeta block into pieces and add to crock pot
* shred pepper jack cheese and add to crock pot
* brown ground beef, drain excess grease, add seasoning and simmer for 5 minutes
* add browned beef to crock pot
* add both cans of rotel to crock pot
* add cilantro
* stir... once bubbly, turn down to low
* enjoy
Baked Creamy Chicken Taquitos
1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions
2 cups shredded chicken
1 cup grated pepperjack cheese
fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt
Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.
Preheat oven to 425 degrees. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).
Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. (Any time you want to heat up flour tortillas, it's a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well.) Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.
Serve with your favorite salsa, guacamole, and sour cream.
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions
2 cups shredded chicken
1 cup grated pepperjack cheese
fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt
Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.
Preheat oven to 425 degrees. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).
Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. (Any time you want to heat up flour tortillas, it's a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well.) Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.
Serve with your favorite salsa, guacamole, and sour cream.
Au Gratin Potatoes
6 large potatoes (more if using medium)
1 ½ c. medium or sharp cheddar cheese
1 c. sour cream
1 can cream of chicken soup
¼ c. melted butter
½ tsp salt
1/3 c. finely chopped onions
Boil potatoes in skins until barely tender (they will be barely soft but firm when you stab them with a fork). Cool and grate. Mix in cheddar cheese. Mix sour cream, cream of chicken soup, butter, salt and onions and add to the cheese and potato mixture. Put into a 9x13 baking dish. (Optional: top with 2 c. cornflakes mixed with 3 Tb melted butter. - I've never done this.) Bake at 350° for 30-45 minutes until well heated. Serves 12. Total time: 1 ½ hours.
1 ½ c. medium or sharp cheddar cheese
1 c. sour cream
1 can cream of chicken soup
¼ c. melted butter
½ tsp salt
1/3 c. finely chopped onions
Boil potatoes in skins until barely tender (they will be barely soft but firm when you stab them with a fork). Cool and grate. Mix in cheddar cheese. Mix sour cream, cream of chicken soup, butter, salt and onions and add to the cheese and potato mixture. Put into a 9x13 baking dish. (Optional: top with 2 c. cornflakes mixed with 3 Tb melted butter. - I've never done this.) Bake at 350° for 30-45 minutes until well heated. Serves 12. Total time: 1 ½ hours.
Crab Dip
2/3 cup milk
2/3 cup mayonnaise
2 Tablespoons minced dried onion
1 clove minced garlic
2 tablespoons lemon juice
2 drops Tabasco sauce
16 ounces cream cheese
2 cans crab meat
Mix everything but crab meat in mixer or food processor. Fold in crab meat. Hide and eat by yourself.
2/3 cup mayonnaise
2 Tablespoons minced dried onion
1 clove minced garlic
2 tablespoons lemon juice
2 drops Tabasco sauce
16 ounces cream cheese
2 cans crab meat
Mix everything but crab meat in mixer or food processor. Fold in crab meat. Hide and eat by yourself.
Frog Egg Salad
12 oz acini de pepe pasta
2 5/8 oz maraschino cherries -- about 15 cut in half
30 oz pineapple tidbits in juice -- save juice
Saved pineapple juice
1 tbsp lemon juice
1 1/2 c powdered sugar
1 tbsp cornstarch
3/4 tsp salt
2 eggs - beaten
3 c miniature marshmallows
6 oz whipped topping -- Cool Whip Light
16 oz mandarin oranges in light syrup -- drained
Cook pasta 10 minutes. Drain. Rinse cold. Drain pineapple saving the juice. Add pineapple and cherries to pasta. Mix pineapple juice, lemon juice, sugar, cornstarch, and salt in a 2 quart pan. Add beaten egg. Stirring constantly, bring to a boil. Add to pasta/fruit mix. Chill thoroughly, overnight is best. Fold in whipped topping and marshmallows. Carefully fold in oranges. Chill.
2 5/8 oz maraschino cherries -- about 15 cut in half
30 oz pineapple tidbits in juice -- save juice
Saved pineapple juice
1 tbsp lemon juice
1 1/2 c powdered sugar
1 tbsp cornstarch
3/4 tsp salt
2 eggs - beaten
3 c miniature marshmallows
6 oz whipped topping -- Cool Whip Light
16 oz mandarin oranges in light syrup -- drained
Cook pasta 10 minutes. Drain. Rinse cold. Drain pineapple saving the juice. Add pineapple and cherries to pasta. Mix pineapple juice, lemon juice, sugar, cornstarch, and salt in a 2 quart pan. Add beaten egg. Stirring constantly, bring to a boil. Add to pasta/fruit mix. Chill thoroughly, overnight is best. Fold in whipped topping and marshmallows. Carefully fold in oranges. Chill.
Wednesday, March 23, 2011
White Almond Bar Cookies
4 eggs
1 cup melted butter
1/4 salt
2 cups flour
2 cups sugar
2 tsp almond extract
Grease and flour 9x13 pan. Mix everything together. Sprinkle an extra 1/4 cup of sugar slivered almonds on top. Bake at 325 for 30-40 min.
1 cup melted butter
1/4 salt
2 cups flour
2 cups sugar
2 tsp almond extract
Grease and flour 9x13 pan. Mix everything together. Sprinkle an extra 1/4 cup of sugar slivered almonds on top. Bake at 325 for 30-40 min.
Buttermilk Syrup
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.
Orange Julius
1 cup milk
1 cup water
1 tsp vanilla
1/2 cup sugar
1/2 can of frozen orange juice concentrate
Put ingredients in blender, fill to the top with ice and blend.
1 cup water
1 tsp vanilla
1/2 cup sugar
1/2 can of frozen orange juice concentrate
Put ingredients in blender, fill to the top with ice and blend.
Cilantro-Lime Rice
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Cafe Rio Pork Barbacoa
2 ½ lbs. pork roast
⅓ cup water
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon pepper
1 cup canned salsa verde
1 cup brown sugar
Put pork, water, garlic, salt and pepper in crock pot on high for 4 hours. Drain, shred pork with two forks. Stir together salsa verde and brown sugar, pour over pork and stir in. Serve in burritos, tacos, salad, etc. SERVE WITH CILANTRO-LIME RICE found in the SIDE DISH SECTION.
⅓ cup water
1 clove garlic, minced
⅛ teaspoon salt
⅛ teaspoon pepper
1 cup canned salsa verde
1 cup brown sugar
Put pork, water, garlic, salt and pepper in crock pot on high for 4 hours. Drain, shred pork with two forks. Stir together salsa verde and brown sugar, pour over pork and stir in. Serve in burritos, tacos, salad, etc. SERVE WITH CILANTRO-LIME RICE found in the SIDE DISH SECTION.
Pasta Fagioli
1 lb ground beef
1 (15 oz) tomato sauce
1 cup diced onion
1 (12 oz) can V-8 juice
1 cup julienned carrot
1 t vinegar
2 stalks celery
1 1/2 t salt
2 garlic clove, minced
1 t oregano
2 (14 1/2 oz) cans diced tomatoes
1 t basil
1 (15 oz) can kidney beans (with liquid)
1/2 t each of pepper and thyme
1 (15 oz) can great northern beans (with Liquid)
1/2 lb ditali pasta
Directions:
1. Brown beef in a large stock pot over medium heat and drain off fat.
2. Add onion, carrot, celery, and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. After 50 minutes boil pasta to al dente and drain well.
5. Add pasta to the large pot of soup and simmer for 10 minutes.
1 (15 oz) tomato sauce
1 cup diced onion
1 (12 oz) can V-8 juice
1 cup julienned carrot
1 t vinegar
2 stalks celery
1 1/2 t salt
2 garlic clove, minced
1 t oregano
2 (14 1/2 oz) cans diced tomatoes
1 t basil
1 (15 oz) can kidney beans (with liquid)
1/2 t each of pepper and thyme
1 (15 oz) can great northern beans (with Liquid)
1/2 lb ditali pasta
Directions:
1. Brown beef in a large stock pot over medium heat and drain off fat.
2. Add onion, carrot, celery, and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. After 50 minutes boil pasta to al dente and drain well.
5. Add pasta to the large pot of soup and simmer for 10 minutes.
Ambrosia Salad
1 can (8 oz.) crushed pineapple in juice, undrained
Cold water
2 cups boiling water
1 pkg. (8-serving size) JELL-O Orange Flavor Gelatin
1-1/2 cups (1/2 of an 8-oz. tub) thawed COOL WHIP Whipped Topping
1 can (11 oz.) mandarin orange segments, drained
1-1/2 cups JET-PUFFED Miniature Marshmallows
1/2 cup BAKER'S ANGEL FLAKE Coconut
DRAIN pineapple, reserving juice. Add enough cold water to juice to measure 1 cup.
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured liquid. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
STIR in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray.
REFRIGERATE 3 hours or until firm.
Cold water
2 cups boiling water
1 pkg. (8-serving size) JELL-O Orange Flavor Gelatin
1-1/2 cups (1/2 of an 8-oz. tub) thawed COOL WHIP Whipped Topping
1 can (11 oz.) mandarin orange segments, drained
1-1/2 cups JET-PUFFED Miniature Marshmallows
1/2 cup BAKER'S ANGEL FLAKE Coconut
DRAIN pineapple, reserving juice. Add enough cold water to juice to measure 1 cup.
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured liquid. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
STIR in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold sprayed with cooking spray.
REFRIGERATE 3 hours or until firm.
Sweet Cinnamon Biscuits
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup butter, melted (or very soft)
1/2 cup sugar
1 teaspoon cinnamon
chopped pecans (optional)
Glaze
1 cup powdered sugar
1-2 tablespoon milk
1/4 teaspoon vanilla
Combine flour, baking powder and salt; cut in shortening.
Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
Brush top with butter (I prefer to use soft butter rather than melted).
Combine cinnamon and sugar; sprinkle evenly over dough.
Sprinkle with chopped pecans (or other nuts or raisins) if desired.
Roll up, starting on long side.
Cut into 1/2 inch thick rounds.
Place rounds, with sides just touching, in greased 9" round pan.
Bake at 425°F for 18-20 minutes or until golden brown.
Remove from oven and drizzle with glaze, serve warm.
For glaze: Combine all ingredients and beat until smooth.
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup butter, melted (or very soft)
1/2 cup sugar
1 teaspoon cinnamon
chopped pecans (optional)
Glaze
1 cup powdered sugar
1-2 tablespoon milk
1/4 teaspoon vanilla
Combine flour, baking powder and salt; cut in shortening.
Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
Brush top with butter (I prefer to use soft butter rather than melted).
Combine cinnamon and sugar; sprinkle evenly over dough.
Sprinkle with chopped pecans (or other nuts or raisins) if desired.
Roll up, starting on long side.
Cut into 1/2 inch thick rounds.
Place rounds, with sides just touching, in greased 9" round pan.
Bake at 425°F for 18-20 minutes or until golden brown.
Remove from oven and drizzle with glaze, serve warm.
For glaze: Combine all ingredients and beat until smooth.
Manicotti
12 large manicotti
4 cups shredded mozzarella cheese , divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or
2 tablespoons dried basil
1 (26ounce)jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or romano cheese
1. Preheat oven to 350 degrees F. Spray 13×9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels.
3. For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it’s a nice stress reliever too!).
4. Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
See, that wasn’t so bad! ;).
5. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
6. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
4 cups shredded mozzarella cheese , divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or
2 tablespoons dried basil
1 (26ounce)jar prepared spaghetti sauce, divided (I have used Prego or made my own)
1/2 cup grated parmesan cheese or romano cheese
1. Preheat oven to 350 degrees F. Spray 13×9-inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels.
3. For the filling, in a large ziplock bag (seriously!), put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed (it’s a nice stress reliever too!).
4. Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.
See, that wasn’t so bad! ;).
5. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
6. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
My Favorite Pasta Salad
1-16 oz. pkg. penne or farfalle pasta, cooked and drained
1 cup feta cheese
1 cup diced cucumber
1 cup halved cherry tomatoes
1/4 cup chopped green onion
1 cup shredded carrots
2 cups broccoli florets
3 chicken breasts, grilled
Dressing:
1/2 cup cider vinegar
1/2 cup sugar
1 garlic glove (minced)
1/2 green onion, chopped
1/2 tsp. ground mustard
1/2 tsp. salt
Combine all the above ingredients in a blender and slowly add 1 cup vegetable oil.
After blended add 3 tsp. poppy seeds.
Pour over salad and serve.
1 cup feta cheese
1 cup diced cucumber
1 cup halved cherry tomatoes
1/4 cup chopped green onion
1 cup shredded carrots
2 cups broccoli florets
3 chicken breasts, grilled
Dressing:
1/2 cup cider vinegar
1/2 cup sugar
1 garlic glove (minced)
1/2 green onion, chopped
1/2 tsp. ground mustard
1/2 tsp. salt
Combine all the above ingredients in a blender and slowly add 1 cup vegetable oil.
After blended add 3 tsp. poppy seeds.
Pour over salad and serve.
Self-Frosting Nutella Pumpkin Mufins
1 - 15 oz can pure pumpkin puree (not pie filling)
1/2 cup vegetable oil
2 large eggs
1 tablespoon pure vanilla
1/4 cup light brown sugar, packed
1/4 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons natural (not Dutch) cocoa powder
12 heaping teaspoons Nutella for topping
Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.
In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.
Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.
Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.
Serve warm or at room temperature. Store in an airtight container.
1/2 cup vegetable oil
2 large eggs
1 tablespoon pure vanilla
1/4 cup light brown sugar, packed
1/4 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons natural (not Dutch) cocoa powder
12 heaping teaspoons Nutella for topping
Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.
In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.
In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.
Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.
Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.
Serve warm or at room temperature. Store in an airtight container.
Savory Cheese and Chive Bread
1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2-2 teaspoon salt (depending how salty your cheese is)
1/4 teaspoon freshly ground white pepper
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra virgin olive oil
1 generous cup coarsely grated Gruyere, Comte, Emmenthal, or Cheddar (about 4 ounces)
2 ounces Gruyere, Comte, Emmenthal, or Cheddar cut into very small cubes
1/3 cup minced fresh chives
1/3 cup toasted walnuts, chopped
Directions:
Center a rack in the oven and preheat to 350 degrees. Generously grease a loaf pan.
Whisk flour, baking powder, salt and white pepper in a large bowl and set aside.
Put eggs in a medium bowl and whisk for a minute until frothy and blended. Then whisk in milk and olive oil until fully incorporated.
Pour the wet ingredients into the dry and gently mix until all the dry ingredients are moistened. (No need to be thorough or energetic as over mixing will toughen the bread.) Then stir in cheese, chives and walnuts. The dough will be very thick. Pour the dough into the prepared pan and even the top with the back of a spoon or spatula.
Bake for 35-45 minutes or until the bread is golden and a knife inserted into the center comes out clean. Transfer to a cooling rack to cool. Once slightly cooled, run a knife along with sides of the pan and turn over onto a rack. Invert and set right side up to cool.
1 tablespoon baking powder
1/2-2 teaspoon salt (depending how salty your cheese is)
1/4 teaspoon freshly ground white pepper
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra virgin olive oil
1 generous cup coarsely grated Gruyere, Comte, Emmenthal, or Cheddar (about 4 ounces)
2 ounces Gruyere, Comte, Emmenthal, or Cheddar cut into very small cubes
1/3 cup minced fresh chives
1/3 cup toasted walnuts, chopped
Directions:
Center a rack in the oven and preheat to 350 degrees. Generously grease a loaf pan.
Whisk flour, baking powder, salt and white pepper in a large bowl and set aside.
Put eggs in a medium bowl and whisk for a minute until frothy and blended. Then whisk in milk and olive oil until fully incorporated.
Pour the wet ingredients into the dry and gently mix until all the dry ingredients are moistened. (No need to be thorough or energetic as over mixing will toughen the bread.) Then stir in cheese, chives and walnuts. The dough will be very thick. Pour the dough into the prepared pan and even the top with the back of a spoon or spatula.
Bake for 35-45 minutes or until the bread is golden and a knife inserted into the center comes out clean. Transfer to a cooling rack to cool. Once slightly cooled, run a knife along with sides of the pan and turn over onto a rack. Invert and set right side up to cool.
Hot Artichoke Spinach Dip
1 *8 oz. pkg. Light Cream Cheese ( I like the texture better, regular is fine)
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
3/4 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste
Allow cream cheese to come to room temperature. Cream together, in a mixer, with mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and fold into cheese mixture until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread or tortilla chips.
If you don't like too much artichoke I suggest using half a can or doubling recipe without doubling artichoke. You can also heat in a crock pot.
This is Olive Gardens Artichoke dip.
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
3/4 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste
Allow cream cheese to come to room temperature. Cream together, in a mixer, with mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and fold into cheese mixture until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread or tortilla chips.
If you don't like too much artichoke I suggest using half a can or doubling recipe without doubling artichoke. You can also heat in a crock pot.
This is Olive Gardens Artichoke dip.
Avocado-Mango Dip
3 mangos diced
4 avocados diced
8-9 roma tomatoes, diced and rinsed
1 can black beans
1 can corn
1 stalk green onion, diced
chopped cilantro to taste
1 pkg. Good Seasons Italian Dressing, prepared
Mix all the ingredients together. Serve with chips and enjoy!
4 avocados diced
8-9 roma tomatoes, diced and rinsed
1 can black beans
1 can corn
1 stalk green onion, diced
chopped cilantro to taste
1 pkg. Good Seasons Italian Dressing, prepared
Mix all the ingredients together. Serve with chips and enjoy!
Mexican Corn Dip
2 cans Mexican Corn drained
1 can Rotel
1 cup Mayo
1 cup Sour Cream
1 cup grated Cheese (packaged)
5 chopped Green Onions
1 tsp Garlic Powder
a splash of salt
Mix and Enjoy!
This is good with tortilla chips and Frito's as well as on tacos or salads or anything else you try it out on!
1 can Rotel
1 cup Mayo
1 cup Sour Cream
1 cup grated Cheese (packaged)
5 chopped Green Onions
1 tsp Garlic Powder
a splash of salt
Mix and Enjoy!
This is good with tortilla chips and Frito's as well as on tacos or salads or anything else you try it out on!
White Cheddar Chicken Pasta
1 lb boneless skinless chicken breasts
1 teaspoon dried mustard
1 tablespoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 lb rotini pasta
2 tablespoons butter
2 tablespoons flour
2 garlic cloves (minced)
1 onion (diced)
1/4 cup chicken stock
1 tablespoon Dijon mustard
8 ounces white cheddar cheese (grated)
2 cups milk
1/2 tablespoon thyme
1/2 tablespoon oregano
crushed red pepper flakes (to taste)
Parmesan cheese
Step 1: In a small bowl mix together mustard, thyme, salt and pepper. Sprinkle evenly over both sides of the chicken breasts. Heat oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until golden brown and the internal temperature has reached 165 degrees. Remove from the pan and slice into strips.
Step 2: Cook rotini pasta according to package directions. While pasta is cooking melt the butter in a large skillet over medium heat. Add flour and mix well with the butter to combine. Add wine, garlic, onion, and Dijon mustard. Cook about 5 minutes. Reduce heat to low and slowly add milk stirring to combine. Cook until the mixture begins to chicken. Add white cheddar cheese and stir in into it has melted.
Step 3: Drain noodles and transfer them to a large serving bowl. Mix in white cheddar cause, add the chicken and toss until well combined. Season with thyme, oregano, and crushed red pepper flakes. Top with parmesan cheese while serving.
(Makes 6 Servings)
1 teaspoon dried mustard
1 tablespoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 lb rotini pasta
2 tablespoons butter
2 tablespoons flour
2 garlic cloves (minced)
1 onion (diced)
1/4 cup chicken stock
1 tablespoon Dijon mustard
8 ounces white cheddar cheese (grated)
2 cups milk
1/2 tablespoon thyme
1/2 tablespoon oregano
crushed red pepper flakes (to taste)
Parmesan cheese
Step 1: In a small bowl mix together mustard, thyme, salt and pepper. Sprinkle evenly over both sides of the chicken breasts. Heat oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until golden brown and the internal temperature has reached 165 degrees. Remove from the pan and slice into strips.
Step 2: Cook rotini pasta according to package directions. While pasta is cooking melt the butter in a large skillet over medium heat. Add flour and mix well with the butter to combine. Add wine, garlic, onion, and Dijon mustard. Cook about 5 minutes. Reduce heat to low and slowly add milk stirring to combine. Cook until the mixture begins to chicken. Add white cheddar cheese and stir in into it has melted.
Step 3: Drain noodles and transfer them to a large serving bowl. Mix in white cheddar cause, add the chicken and toss until well combined. Season with thyme, oregano, and crushed red pepper flakes. Top with parmesan cheese while serving.
(Makes 6 Servings)
Berry Orange Sorbet
Made with a food processor, this sweet and tangy sorbet is extra-smooth. You can make it in an ice-cream machine, too--just follow the manufacturer's directions.
1 1/4 cups water
1/2 cup sugar
1 1/2 cups fresh or thawed raspberries or blackberries
1 cup orange juice
2 tablespoons fresh lemon juice
1. In a small saucepan, combine 1 cup of the water and all of the sugar. Bring the liquid to a simmer and continue simmering it for about 3 minutes, stirring often, until the sugar dissolves. Remove the pan from the heat and let the syrup cool.
2. Put the berries and the remaining 1/4 cup of water into the bowl of a food processor and puree them for 30 seconds. Strain the puree to remove the seeds.
3. In a pitcher, stir together the cooked syrup, the orange and lemon juices, and the seedless berry puree. Pour the mixture into two ice-cube trays and freeze until firm (generally 6 or more hours). A pitcher or a mixing bowl with a spout will make filling the ice-cube trays easier and neater.
4. When you're ready to serve the sorbet, chill serving dishes in the freezer and briefly chill your food processor bowl and blade as well. Then transfer the fruit cubes to the food processor and pulse them, in short bursts, to make a smooth sorbet. Spoon the sorbet into the chilled dishes and serve immediately. Makes about 6 servings.
1 1/4 cups water
1/2 cup sugar
1 1/2 cups fresh or thawed raspberries or blackberries
1 cup orange juice
2 tablespoons fresh lemon juice
1. In a small saucepan, combine 1 cup of the water and all of the sugar. Bring the liquid to a simmer and continue simmering it for about 3 minutes, stirring often, until the sugar dissolves. Remove the pan from the heat and let the syrup cool.
2. Put the berries and the remaining 1/4 cup of water into the bowl of a food processor and puree them for 30 seconds. Strain the puree to remove the seeds.
3. In a pitcher, stir together the cooked syrup, the orange and lemon juices, and the seedless berry puree. Pour the mixture into two ice-cube trays and freeze until firm (generally 6 or more hours). A pitcher or a mixing bowl with a spout will make filling the ice-cube trays easier and neater.
4. When you're ready to serve the sorbet, chill serving dishes in the freezer and briefly chill your food processor bowl and blade as well. Then transfer the fruit cubes to the food processor and pulse them, in short bursts, to make a smooth sorbet. Spoon the sorbet into the chilled dishes and serve immediately. Makes about 6 servings.
Orange Biscuits
These "Upside-Down" biscuits, which soak up an orange glaze as they bake, are fancy enough for a holiday breakfast.
GLAZE:
1/2 cup cold butter (1/4 cup for the orange glaze and 1/4 cup for the biscuits)
1/2 cup orange juice (preferably fresh)
1/2 cup sugar
2 tsp. grated orange zest
BISCUITS:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 to 2 tbsp. soft margarine or butter for brushing on the uncooked biscuit dough
1/4 cup cinnamon sugar (mix 1/4 cup sugar with about 2 tsp. cinnamon)
1. Heat the oven to 425 degrees. Grease a 12-muffin tin. (Note: this recipe does not work with muffin liners.)
2. To make the glaze, combine 1/4 cup of the butter with the orange juice, sugar, and orange zest in a saucepan. Stir over medium heat until the sugar is dissolved and then cook for 2 minutes.
3. Divide among the muffin cups (the hot syrup should not be handled by a child).
4. Combine the flour, baking powder, and salt in a medium-size bowl. Cut in the remaining 1/4 cup of butter until the mixture resembles coarse cornmeal.
5. Add the milk, stirring with a fork until the dough forms a ball. Turn it onto a counter, knead it briefly (4 turns or so), and roll it out into a 1/4-inch-thick rectangle, roughly 12 by 8 inches.
6. Brush with the softened margarine or butter and sprinkle with cinnamon sugar.
7. Flour your hands and roll up the dough, jelly-roll style, then cut it into twelve 1-inch slices. Place a slice in each glaze-filled muffin tin.
8. Bake for approximately 18 minutes or until the biscuits are golden brown. Run a knife around each biscuit, then turn them out, glazed side up, onto a cooling rack with a baking sheet or waxed paper below. Makes 12 biscuits.
GLAZE:
1/2 cup cold butter (1/4 cup for the orange glaze and 1/4 cup for the biscuits)
1/2 cup orange juice (preferably fresh)
1/2 cup sugar
2 tsp. grated orange zest
BISCUITS:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 to 2 tbsp. soft margarine or butter for brushing on the uncooked biscuit dough
1/4 cup cinnamon sugar (mix 1/4 cup sugar with about 2 tsp. cinnamon)
1. Heat the oven to 425 degrees. Grease a 12-muffin tin. (Note: this recipe does not work with muffin liners.)
2. To make the glaze, combine 1/4 cup of the butter with the orange juice, sugar, and orange zest in a saucepan. Stir over medium heat until the sugar is dissolved and then cook for 2 minutes.
3. Divide among the muffin cups (the hot syrup should not be handled by a child).
4. Combine the flour, baking powder, and salt in a medium-size bowl. Cut in the remaining 1/4 cup of butter until the mixture resembles coarse cornmeal.
5. Add the milk, stirring with a fork until the dough forms a ball. Turn it onto a counter, knead it briefly (4 turns or so), and roll it out into a 1/4-inch-thick rectangle, roughly 12 by 8 inches.
6. Brush with the softened margarine or butter and sprinkle with cinnamon sugar.
7. Flour your hands and roll up the dough, jelly-roll style, then cut it into twelve 1-inch slices. Place a slice in each glaze-filled muffin tin.
8. Bake for approximately 18 minutes or until the biscuits are golden brown. Run a knife around each biscuit, then turn them out, glazed side up, onto a cooling rack with a baking sheet or waxed paper below. Makes 12 biscuits.
Apple Muffins
2 cups all purpose flour (or 1 ½ c. white flour and ½ c. whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon salt
½ cup butter (room temp)
1 cup white sugar
2 eggs
1 ¼ teaspoons vanilla extract
1 ½ cups chopped apples (one apple)
Cinnamon topping-
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Step 1: To make cinnamon topping- in a small bowl mix brown sugar, flour, and cinnamon. Cut in butter until the mixture is like coarse crumbs. Add about ¼ of mixture to flour mixture below. (there’s just too much topping and you don’t want it to go to waste.) Sprinkle over the tops of the batter in the muffin pan.
Step 2: Pre-heat the oven to 375 degrees. Grease a 12 cup muffin pan. In a medium bowl mix together flour, baking powder, baking soda, and salt (add ¼ of the topping mixture). In a large bowl beat together butter, sugar and eggs until smooth. Mix in vanilla extract. Stir in apples and then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Make sure all cups are filled the same so they all cook the same.
Step 3: Place into the oven and bake for 20-24 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool. Be sure to check them at 20 minutes as they’re not as good when overcooked. DELICIOUS!
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon salt
½ cup butter (room temp)
1 cup white sugar
2 eggs
1 ¼ teaspoons vanilla extract
1 ½ cups chopped apples (one apple)
Cinnamon topping-
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Step 1: To make cinnamon topping- in a small bowl mix brown sugar, flour, and cinnamon. Cut in butter until the mixture is like coarse crumbs. Add about ¼ of mixture to flour mixture below. (there’s just too much topping and you don’t want it to go to waste.) Sprinkle over the tops of the batter in the muffin pan.
Step 2: Pre-heat the oven to 375 degrees. Grease a 12 cup muffin pan. In a medium bowl mix together flour, baking powder, baking soda, and salt (add ¼ of the topping mixture). In a large bowl beat together butter, sugar and eggs until smooth. Mix in vanilla extract. Stir in apples and then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Make sure all cups are filled the same so they all cook the same.
Step 3: Place into the oven and bake for 20-24 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool. Be sure to check them at 20 minutes as they’re not as good when overcooked. DELICIOUS!
Lemon Blueberry Bread Recipe
1 1/2 cups (195 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
1/2 cup (120 ml) milk
1 cup fresh blueberries
Lemon Glaze:
1/4 cup (50 grams) granulated white sugar
2 tablespoons fresh lemon juice
-Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm)
-In a separate bowl, whisk together the flour, baking powder and salt.
-In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
-Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
-Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.
Makes 1 loaf.
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (85 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
1/2 cup (120 ml) milk
1 cup fresh blueberries
Lemon Glaze:
1/4 cup (50 grams) granulated white sugar
2 tablespoons fresh lemon juice
-Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm)
-In a separate bowl, whisk together the flour, baking powder and salt.
-In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.
-Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
-Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.
Makes 1 loaf.
Banana Chip Muffins
1 1/2 cups flour (I do half white and half whole wheat)
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup milk
1/4 vegetable oil
1 cup chocolate chips
3/4 cup mashed ripe banana (about 2 bananas)
Preheat oven to 400 degrees.
Combine dry ingredients.
Add egg, milk, and oil and stir until blended.
Fold in chocolate chips and mashed banana.
Fill greased or paper-lined muffin tins about 2/3 full. Bake 15 minutes or until a toothpick inserted in the center comes out clean.
Donna’s tip: Double the recipe and freeze or eat throughout the week. Makes great snacks.
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup milk
1/4 vegetable oil
1 cup chocolate chips
3/4 cup mashed ripe banana (about 2 bananas)
Preheat oven to 400 degrees.
Combine dry ingredients.
Add egg, milk, and oil and stir until blended.
Fold in chocolate chips and mashed banana.
Fill greased or paper-lined muffin tins about 2/3 full. Bake 15 minutes or until a toothpick inserted in the center comes out clean.
Donna’s tip: Double the recipe and freeze or eat throughout the week. Makes great snacks.
Golden Sweet Cornbread
1 cup flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Directions:
Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan or muffin tin.
In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes for round pan or 13 minutes for muffins, or until toothpick inserted in the center comes out clean.
Donna’s tip: make a whole recipe of muffins and freeze half if you won’t eat them all right away. Or, just cut the recipe in half.
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Directions:
Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan or muffin tin.
In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes for round pan or 13 minutes for muffins, or until toothpick inserted in the center comes out clean.
Donna’s tip: make a whole recipe of muffins and freeze half if you won’t eat them all right away. Or, just cut the recipe in half.
Tuesday, March 22, 2011
Glen’s Pancake Recipe
1 cup flour
1 Tbs. Brown or white sugar
1 Tbs. Baking powder
1/4 tsp. Salt
1 large egg
3/4 cup milk
2 Tbs. Oil
Mix ingredients together and cook!
Donna’s tip: Double or quadruple recipe and cook. Freeze some or leave in pancake to eat throughout the week.
1 Tbs. Brown or white sugar
1 Tbs. Baking powder
1/4 tsp. Salt
1 large egg
3/4 cup milk
2 Tbs. Oil
Mix ingredients together and cook!
Donna’s tip: Double or quadruple recipe and cook. Freeze some or leave in pancake to eat throughout the week.
Blueberry Muffins
4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups fresh or frozen blueberries
Step 1: Pre-heat the oven to 400 degrees. Grease 24 muffins cups or line with paper muffin liners.
Step 2: In a large bowl beat eggs and add sugar, a little at a time while beating. Continue beating and slowly pour in oil while beating. Beat until well combined. Stir in vanilla extract.
Step 3: In a separate bowl mix together flour, salt and baking soda. With a spatula or spoon stir together flour mixture with the egg mixture alternately with the sour cream. Stir until well combined. Fold in blueberries.
Step 4: Bake in the oven at 400 degrees for 20 minutes.
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups fresh or frozen blueberries
Step 1: Pre-heat the oven to 400 degrees. Grease 24 muffins cups or line with paper muffin liners.
Step 2: In a large bowl beat eggs and add sugar, a little at a time while beating. Continue beating and slowly pour in oil while beating. Beat until well combined. Stir in vanilla extract.
Step 3: In a separate bowl mix together flour, salt and baking soda. With a spatula or spoon stir together flour mixture with the egg mixture alternately with the sour cream. Stir until well combined. Fold in blueberries.
Step 4: Bake in the oven at 400 degrees for 20 minutes.
Savory Sausage Rice
1 lb. Sausage
1 cup finely chopped green pepper
3/4 cup chopped onion
2 1/2 cup coarsely chopped celery
2 (1 3/4 oz.) packages Lipton chicken noodle soup mix
4 1/2 cups boiling water
1 cup rice, uncooked
1/2 tsp. Salt
1 cup slivered almonds (optional)
Brown sausage in large skillet; add green pepper, onion, and celery; sauté.
Combine soup mix and boiling water in large saucepan; stir in rice and salt. Cover and simmer 20 min. or until rice is tender. Add sausage mixture, and almonds (optional). Stir well.
1 cup finely chopped green pepper
3/4 cup chopped onion
2 1/2 cup coarsely chopped celery
2 (1 3/4 oz.) packages Lipton chicken noodle soup mix
4 1/2 cups boiling water
1 cup rice, uncooked
1/2 tsp. Salt
1 cup slivered almonds (optional)
Brown sausage in large skillet; add green pepper, onion, and celery; sauté.
Combine soup mix and boiling water in large saucepan; stir in rice and salt. Cover and simmer 20 min. or until rice is tender. Add sausage mixture, and almonds (optional). Stir well.
Lasagna Roll-ups
Sauce-
1/4 lb ground beef
2 tablespoons onion (chopped)
2 garlic cloves (minced)
1 (16 oz) can crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 dash cayenne pepper (or more to your taste)
Filling-
1 1/4 cups small curd cottage cheese
1/4 cup grated parmesan cheese
1 egg (lightly beaten)
1 tablespoon fresh parsley (minced) (or 1 tsp. Dried)
1/4 teaspoon onion powder
8 lasagna noodles (cooked)
1/2 cup shredded mozzarella cheese
Step 1: In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add tomatoes, oregano, salt and cayenne. Simmer for 10 minutes. Spread half of the meat sauce on the bottom of a greased 8” baking dish.
Step 2: In a bowl combine cottage cheese, parmesan cheese, egg, parsley and onion powder. Spread ¼ cup of the cheese mixture evenly over each lasagna noodle. Roll up and place seam side down in rows in the baking dish. Top with remaining sauce.
Step 3: Bake in the oven at 375 degrees for 25 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.
Donna’s tip: Double the recipe and freeze half in a foil disposable pan.
1/4 lb ground beef
2 tablespoons onion (chopped)
2 garlic cloves (minced)
1 (16 oz) can crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 dash cayenne pepper (or more to your taste)
Filling-
1 1/4 cups small curd cottage cheese
1/4 cup grated parmesan cheese
1 egg (lightly beaten)
1 tablespoon fresh parsley (minced) (or 1 tsp. Dried)
1/4 teaspoon onion powder
8 lasagna noodles (cooked)
1/2 cup shredded mozzarella cheese
Step 1: In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add tomatoes, oregano, salt and cayenne. Simmer for 10 minutes. Spread half of the meat sauce on the bottom of a greased 8” baking dish.
Step 2: In a bowl combine cottage cheese, parmesan cheese, egg, parsley and onion powder. Spread ¼ cup of the cheese mixture evenly over each lasagna noodle. Roll up and place seam side down in rows in the baking dish. Top with remaining sauce.
Step 3: Bake in the oven at 375 degrees for 25 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.
Donna’s tip: Double the recipe and freeze half in a foil disposable pan.
Better-than-Ever Cheesy Meat Lasagna
3/4 lb. extra-lean ground beef (or sausage)
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped
1 egg
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup KRAFT Grated Parmesan Cheese
9 lasagna noodles, cooked
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
HEAT oven to 375°F.
BROWN meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes. Mix egg, cottage cheese and Parmesan.
SPREAD 1/2 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup sauce. Repeat layers. Top with remaining noodles and sauce; cover.
BAKE 30 min. or until heated through. Top with remaining mozzarella. Bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.
MAKE AHEAD- Assemble lasagna as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375°F for 40 min. or until heated through.
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped
1 egg
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup KRAFT Grated Parmesan Cheese
9 lasagna noodles, cooked
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
HEAT oven to 375°F.
BROWN meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes. Mix egg, cottage cheese and Parmesan.
SPREAD 1/2 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup sauce. Repeat layers. Top with remaining noodles and sauce; cover.
BAKE 30 min. or until heated through. Top with remaining mozzarella. Bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.
MAKE AHEAD- Assemble lasagna as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 375°F for 40 min. or until heated through.
Polynesian Meatballs
(really good, but really sweet)
1 12-ounce (340-g) can evaporated milk
1/4 cup chopped onion
2/3 cup saltine cracker crumbs
1 teaspoon seasoned salt
1 1/2 pounds (.68 kg) ground beef
1 20-ounce (567-g) can chopped pineapple
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 cup brown sugar
1. Combine the evaporated milk, onion, cracker crumbs, and seasoned salt in a bowl. Crumble the beef over the mixture and mix well.
2. Shape the mixture into 1-inch (2.5-cm) balls and brown them in a skillet over medium heat. Remove and keep warm. Drain skillet.
3. Drain the pineapple, reserving the juice. In another bowl, combine the pineapple juice, cornstarch, vinegar, soy sauce, lemon juice, and brown sugar until smooth. Pour the mixture into the skillet and bring to a boil. Cook and stir until thick. Add meatballs. Reduce heat and cover. Simmer for 15 minutes. Add pineapple bits and heat through.
1 12-ounce (340-g) can evaporated milk
1/4 cup chopped onion
2/3 cup saltine cracker crumbs
1 teaspoon seasoned salt
1 1/2 pounds (.68 kg) ground beef
1 20-ounce (567-g) can chopped pineapple
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
2 tablespoons lemon juice
1/2 cup brown sugar
1. Combine the evaporated milk, onion, cracker crumbs, and seasoned salt in a bowl. Crumble the beef over the mixture and mix well.
2. Shape the mixture into 1-inch (2.5-cm) balls and brown them in a skillet over medium heat. Remove and keep warm. Drain skillet.
3. Drain the pineapple, reserving the juice. In another bowl, combine the pineapple juice, cornstarch, vinegar, soy sauce, lemon juice, and brown sugar until smooth. Pour the mixture into the skillet and bring to a boil. Cook and stir until thick. Add meatballs. Reduce heat and cover. Simmer for 15 minutes. Add pineapple bits and heat through.
Apricot Lime Pork Chops
4 pork loin chops
salt and pepper
1 tbsp. butter
1/2 cup apricot jam (or any kind of jam you’d like)
1/4 cup lime juice
Rinse pork an pat dry; sprinkle with salt and pepper. Melt butter in a large skillet. Cook pork over medium heat for 8-10 min per side. Stir together jam and lime juice and pour into skillet. Cook for 5 min. or until pork is nicely glazed.
salt and pepper
1 tbsp. butter
1/2 cup apricot jam (or any kind of jam you’d like)
1/4 cup lime juice
Rinse pork an pat dry; sprinkle with salt and pepper. Melt butter in a large skillet. Cook pork over medium heat for 8-10 min per side. Stir together jam and lime juice and pour into skillet. Cook for 5 min. or until pork is nicely glazed.
Breaded Parmesan Chicken
1/2 cup finely crushed herb-seasoned stuffing mix or Italian Bread Crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley
3 tablespoons butter
6 skinless, boneless chicken breast halves (or two breast fillets, cut thinner)
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together.
3.In an 8x11 inch baking dish, melt the butter/margarine in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast.
4.Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through. Top with slice of Mozzarella Cheese and let melt in oven a few minutes. Serve with Pasta and spaghetti or marinara sauce. Enjoy!
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley
3 tablespoons butter
6 skinless, boneless chicken breast halves (or two breast fillets, cut thinner)
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together.
3.In an 8x11 inch baking dish, melt the butter/margarine in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast.
4.Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through. Top with slice of Mozzarella Cheese and let melt in oven a few minutes. Serve with Pasta and spaghetti or marinara sauce. Enjoy!
Sweet & Sour Chicken
6 boneless skinless chicken breasts (cut into 1” cubes)
Flour
4 egg yolks
2 Tablespoons soy sauce
Oil
3 firm tomatoes (cut into 1 inch chunks)
2 onions (cut into 1 inch chunks)
1 green pepper (cut into 1 inch chunks)
1 can pineapple chunks (reserve juice for sauce)
Sweet and Sour Sauce-
1/2 cup white distilled vinegar
1/3 cup sugar
1/2 teaspoon salt
1/4 cup orange juice
1/4 cup pineapple juice
1/4 cup ketchup
2 tablespoons cornstarch
Step 1: Mix egg yolks and soy sauce with a bit of water. Roll the chicken in flour, egg, and then flour again. Deep fry the chicken in batches for 2-3 minutes, and drain on paper towels.
Step 2: Stir fry pepper and onions for about 1 minute so they are still crisp and colored. Remove from pan and set aside.
Step 3: Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in until thickened.
Step 4: Add tomato and pineapple chunks to the sauce and heat thoroughly. Pour mixture gently over chicken. Pour your peppers and onions on and serve. (best served while chicken bits are crispy and vegetables are crunchy still)
Flour
4 egg yolks
2 Tablespoons soy sauce
Oil
3 firm tomatoes (cut into 1 inch chunks)
2 onions (cut into 1 inch chunks)
1 green pepper (cut into 1 inch chunks)
1 can pineapple chunks (reserve juice for sauce)
Sweet and Sour Sauce-
1/2 cup white distilled vinegar
1/3 cup sugar
1/2 teaspoon salt
1/4 cup orange juice
1/4 cup pineapple juice
1/4 cup ketchup
2 tablespoons cornstarch
Step 1: Mix egg yolks and soy sauce with a bit of water. Roll the chicken in flour, egg, and then flour again. Deep fry the chicken in batches for 2-3 minutes, and drain on paper towels.
Step 2: Stir fry pepper and onions for about 1 minute so they are still crisp and colored. Remove from pan and set aside.
Step 3: Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in until thickened.
Step 4: Add tomato and pineapple chunks to the sauce and heat thoroughly. Pour mixture gently over chicken. Pour your peppers and onions on and serve. (best served while chicken bits are crispy and vegetables are crunchy still)
Orange Chicken
Orange Sauce-
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (or white wine vinegar)
2 1/2 tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
1/2 teaspoon ginger root (minced)
1/2 teaspoon garlic (minced)
2 tablespoons green onion (chopped)
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 1/2 cups all purpose flour
1 eggs (beaten)
1/4 teaspoon salt
1/4 teaspoon pepper
Oil (for frying)
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (or white wine vinegar)
2 1/2 tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
1/2 teaspoon ginger root (minced)
1/2 teaspoon garlic (minced)
2 tablespoons green onion (chopped)
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 1/2 cups all purpose flour
1 eggs (beaten)
1/4 teaspoon salt
1/4 teaspoon pepper
Oil (for frying)
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.
Scalloped Potatoes
Ingredients:
1/2 cup butter
1/2 cup flour
2 teaspoons salt
1/2 teaspoon ground black pepper
3 cups milk
3 cups ham (cubed)
1 large green pepper (chopped)
1 large onion (chopped)
1/2 cup shredded cheddar cheese
5 cups potatoes (pared and sliced thinly)
Additional cheddar cheese (for topping, optional)
Cooking Instructions:
Step 1: Pre-heat the oven to 350 degrees. Melt ½ cup butter in a large sauce pan over low heat. Mix in flour, salt and pepper. Stir until well blended. Cook while stirring for about 1 minute. Remove from heat and gradually stir in milk. Return to heat and cook until thickened and bubbly.
Step 2: Stir in ham, green pepper, onion and ½ cup cheddar cheese. Stir gently until mixed well.
Step 3: Add potatoes into a well grease 13×4″ baking dish. Pour milk/ham mixture over sliced potatoes and gently mix. Cover with aluminum foil.
Step 4: Bake at 350 degrees for 30 minutes. After 30 minutes remove aluminum foil and continue baking for 1 hour. During the last few minutes of cooking top with additional shredded cheddar cheese (optional).
(Makes 6 Servings)
1/2 cup butter
1/2 cup flour
2 teaspoons salt
1/2 teaspoon ground black pepper
3 cups milk
3 cups ham (cubed)
1 large green pepper (chopped)
1 large onion (chopped)
1/2 cup shredded cheddar cheese
5 cups potatoes (pared and sliced thinly)
Additional cheddar cheese (for topping, optional)
Cooking Instructions:
Step 1: Pre-heat the oven to 350 degrees. Melt ½ cup butter in a large sauce pan over low heat. Mix in flour, salt and pepper. Stir until well blended. Cook while stirring for about 1 minute. Remove from heat and gradually stir in milk. Return to heat and cook until thickened and bubbly.
Step 2: Stir in ham, green pepper, onion and ½ cup cheddar cheese. Stir gently until mixed well.
Step 3: Add potatoes into a well grease 13×4″ baking dish. Pour milk/ham mixture over sliced potatoes and gently mix. Cover with aluminum foil.
Step 4: Bake at 350 degrees for 30 minutes. After 30 minutes remove aluminum foil and continue baking for 1 hour. During the last few minutes of cooking top with additional shredded cheddar cheese (optional).
(Makes 6 Servings)
Teriyaki Chicken Wings
2 cups Teriyaki Sauce
1/2 cup white or brown sugar
1/4 cup soy sauce
5 cloves garlic – chopped
1/4 tsp. Fresh ginger root
Place sauce in a zip lock bag. Add chicken wings. Marinate over night. Spray a 9X13 pan with non stick spray. Pour marinated wings in dish. Bake at 350 degrees for 20 min. Then place under broiler for another 5 minutes to caramelize sauce. Total cooking time 25 minutes. Serve with rice and pineapple.
1/2 cup white or brown sugar
1/4 cup soy sauce
5 cloves garlic – chopped
1/4 tsp. Fresh ginger root
Place sauce in a zip lock bag. Add chicken wings. Marinate over night. Spray a 9X13 pan with non stick spray. Pour marinated wings in dish. Bake at 350 degrees for 20 min. Then place under broiler for another 5 minutes to caramelize sauce. Total cooking time 25 minutes. Serve with rice and pineapple.
Hawaiian Haystacks
2 10-ounce (283-g) cans cream of chicken soup
1/2-1 cup milk or water
2 cups chicken, cooked and cubed
5 cups cooked rice
toppings of your choice (may include grated cheese, pineapple, mandarin oranges, peas, green peppers, tomatoes, coconut, chow mein noodles, celery, cashews, green onions, olives, slivered almonds, water chestnuts, etc.)
Combine soup and milk or water in a saucepan. Add the chicken and simmer for 8 to 10 minutes until heated through.
Place a serving of rice on each serving plate. Pour chicken gravy on top. Stack ingredients of your choice on top of the rice.
Makes 8 servings.
1/2-1 cup milk or water
2 cups chicken, cooked and cubed
5 cups cooked rice
toppings of your choice (may include grated cheese, pineapple, mandarin oranges, peas, green peppers, tomatoes, coconut, chow mein noodles, celery, cashews, green onions, olives, slivered almonds, water chestnuts, etc.)
Combine soup and milk or water in a saucepan. Add the chicken and simmer for 8 to 10 minutes until heated through.
Place a serving of rice on each serving plate. Pour chicken gravy on top. Stack ingredients of your choice on top of the rice.
Makes 8 servings.
Creamy Italian Chicken
4 boneless chicken breast halves
1 envelope Italian salad dressing mix
1/2 cube butter
½ cup water
4 oz. cream cheese (room temperature)
1 can condensed Cream of chicken or mushroom soup
1 4 ounce can mushroom stems and pieces drained (if you don’t like mushrooms, drain and chop finely or put in food processor – can’t taste them!)
Place chicken in bottom of crock-pot. Combine salad dressing mix and water. Pour over chicken. Cube butter into crock pot. Cover and cook on low for 3 hours. Pull chicken out of crock pot and cut into bite size pieces (might be able to cut chicken up before putting in crock pot – haven’t tried that, and recipe didn’t say.) In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms, pour over chicken. Cook one hour longer, or until juices run clear.
Serve over whole wheat pasta. (delicious!)
1 envelope Italian salad dressing mix
1/2 cube butter
½ cup water
4 oz. cream cheese (room temperature)
1 can condensed Cream of chicken or mushroom soup
1 4 ounce can mushroom stems and pieces drained (if you don’t like mushrooms, drain and chop finely or put in food processor – can’t taste them!)
Place chicken in bottom of crock-pot. Combine salad dressing mix and water. Pour over chicken. Cube butter into crock pot. Cover and cook on low for 3 hours. Pull chicken out of crock pot and cut into bite size pieces (might be able to cut chicken up before putting in crock pot – haven’t tried that, and recipe didn’t say.) In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms, pour over chicken. Cook one hour longer, or until juices run clear.
Serve over whole wheat pasta. (delicious!)
Chunky Chicken Noodle Soup
1 cup diced carrot
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon butter
6 cups Progresso ® Chicken Broth (store bought, or use water and bouillon cubes)
1-1/2 cups diced cooked chicken
1 teaspoon salt (Do NOT add this salt if you use bouillon cubes)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley
Directions
In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley. Yield: 6 servings.
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon butter
6 cups Progresso ® Chicken Broth (store bought, or use water and bouillon cubes)
1-1/2 cups diced cooked chicken
1 teaspoon salt (Do NOT add this salt if you use bouillon cubes)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley
Directions
In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley. Yield: 6 servings.
Speedy Chili
Prep time: 1 minute
Cook time: 6 minutes
Yield: 8 servings
1 lb. Cooked Ground beef
1 15.5-oz can low-sodium red kidney beans, drained and rinsed
1 15.5 oz. can black beans, drained and rinsed
1 packet Taco Seasoning (Taco Bell is best)
8-oz can tomato sauce (no salt added)
14.5-oz can Italian diced tomatoes, undrained
1/2 Tbs chili powder
1/2 tsp ground cumin
Optional garnishes:
• 1/4 cup low-fat sour cream
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/4 cup chopped onion
• Dash hot sauce
1. In a 6-quart Dutch oven or heavy pot, combine all the ingredients and cook over high heat 6 minutes, or until heated through, stirring occasionally to prevent sticking. If the chili bubbles too vigorously, reduce heat to medium-high.
2. Serve warm, garnished with sour cream, shredded cheese, chopped onion, or hot sauce, if desired.
Cook time: 6 minutes
Yield: 8 servings
1 lb. Cooked Ground beef
1 15.5-oz can low-sodium red kidney beans, drained and rinsed
1 15.5 oz. can black beans, drained and rinsed
1 packet Taco Seasoning (Taco Bell is best)
8-oz can tomato sauce (no salt added)
14.5-oz can Italian diced tomatoes, undrained
1/2 Tbs chili powder
1/2 tsp ground cumin
Optional garnishes:
• 1/4 cup low-fat sour cream
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/4 cup chopped onion
• Dash hot sauce
1. In a 6-quart Dutch oven or heavy pot, combine all the ingredients and cook over high heat 6 minutes, or until heated through, stirring occasionally to prevent sticking. If the chili bubbles too vigorously, reduce heat to medium-high.
2. Serve warm, garnished with sour cream, shredded cheese, chopped onion, or hot sauce, if desired.
Indoor BBQ Ribs
Prep time: 5 minutes
Cook time: about 6 1/2 hours
Yield: 6 servings
• Cooking spray
• 2 lbs boneless country-style pork loin ribs
• 1 onion, sliced
• 1 tsp jarred chopped garlic (or chop a garlic yourself)
• 6-oz can pineapple juice
• 2/3 cup barbecue sauce
• 1/3 cup plum jam/or pomegranate or berry jelly
1. Coat a 4- to 6-quart slow cooker with cooking spray. Arrange the ribs, sliced onion, and chopped garlic in the cooker. Pour pineapple juice over ribs.
2. Cover and cook on low for 6 hours or High 3-3 ½ hours.
3. Drain the cooking juices. Remove onions from the slow cooker and discard them. In a small bowl, stir together the barbecue sauce and the plum jam. Pour over the ribs and spread so that the ribs are evenly covered with sauce.
4. Cover and cook on high for another 30 minutes.
Cook time: about 6 1/2 hours
Yield: 6 servings
• Cooking spray
• 2 lbs boneless country-style pork loin ribs
• 1 onion, sliced
• 1 tsp jarred chopped garlic (or chop a garlic yourself)
• 6-oz can pineapple juice
• 2/3 cup barbecue sauce
• 1/3 cup plum jam/or pomegranate or berry jelly
1. Coat a 4- to 6-quart slow cooker with cooking spray. Arrange the ribs, sliced onion, and chopped garlic in the cooker. Pour pineapple juice over ribs.
2. Cover and cook on low for 6 hours or High 3-3 ½ hours.
3. Drain the cooking juices. Remove onions from the slow cooker and discard them. In a small bowl, stir together the barbecue sauce and the plum jam. Pour over the ribs and spread so that the ribs are evenly covered with sauce.
4. Cover and cook on high for another 30 minutes.
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