Tuesday, December 16, 2008
2 shallots, peeled
3 cloves garlic
1 teaspoon olive oil
3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
2 tablespoons flour
4 cups heavy cream
1 teaspoon chopped fresh thyme
1 cup shredded pepper jack cheese
2 cups shredded cheddar cheese
Salt and freshly ground black pepper
1 pound penne pasta, cooked
1/2 cup Panko bread crumbs
2 tbsp. melted butter
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.
Recipe by Guy Fieri
Thursday, December 11, 2008
1.25 cups all-purpose flour
1/3 cup firmly packed golden brown sugar
1/3 tsp salt
½ c cold unsalted butter, cut into 0.75 inch pieces
6 Tbs unsalted butter
1/3 cup pure maple syrup
2/3 cup firmly packed golden brown sugar
1/3 cup heavy (double) cream
2 cups coarsely chopped pecan
Position a rack in the middle of the oven, and preheat to 350 (F). Carefully line a 9-inch square baking pan with heavy duty aluminum foil, letting the foil extend up the sides and over the edges of the pan. Butter the foil liner.
To make the crust:
Combine the flour, brown sugar, and salt.Add the butter – using a pastry blender until the mixture forms large, coarse crumbs the size of small peas.Press the crumb mixture into the bottom of the prepared pan. Bake the crust until the edges are lightly browned and the top feels firm when lightly touched, 12-17 minutes. Set aside.
To make the filling:
In a saucepan over medium heat, combine the butter, maple syrup, and brown sugar and stir together until the butter melts and the brown sugar dissolves. Bring to boil and boil for 1 minutes. Remove from the heat and immediately stir in the cream. Then stir in the pecans. Pour the hot filling over the partially baked crust, spreading it evenly to the edges.
Bake until the filling is set when you give the pan a gentle shake, 22-25 minutes. During baking, the filling will bubble vigorously, then the bubbles will subside and become smaller toward the end of baking. Transfer to a wire rack to let cool until firm, about 1 ½ hours.
Using the ends of the foil liner, carefully lift the maple-pecan square in its liner from the baking pan. Run a small knife around the edges of the square to loosen it from the foil. Using a large, sharp knife, cut into 25 small squares. The squares will slide easily off the foil. Store in an airtight container at room temperature for up to 3 days.
Wednesday, December 10, 2008
1 package oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate melting disks from Sweet Surprises.
1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later.
2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.)
5. Once dry, refrigerate and enjoy!
Makes about 36 truffles.
Notes: I used a small cookie cutter to push the mixture through for the heart shaped truffles. Also, it helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk chocolate bark. And for an extra twist, use the mint oreo sandwich cookies.
(I have had this recipe before but I got this from Bakerella so you could see how awesome they are.)
Turtle Pretzel Candies
½ cup pecan halves, divided, plus 30 for garnish
½ pkg (7 oz) caramel candies, unwrapped (about 24 caramels)
2 tbsp half and half
½ cup milk chocolate or white chocolate morsels
30 mini pretzels
1. Line Medium Sheet Pan with a 13-in. piece of Parchment Paper; place in freezer 8-10 minutes. Meanwhile, using Rotary Grater, grate ¼ cup of the pecans; set aside. Finely chop ¼ cup of the pecans using Food Chopper. Combine caramels and half and half in Small Batter Bowl; microwave on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval using Skinny Scraper. Stir in chopped pecans; cool 2 minutes.
2. Place chocolate morsels in Small Micro-Cooker®. Microwave, uncovered, on HIGH 45-60 seconds or until chocolate is melted and smooth, stirring after each 15-second interval.
3. Remove pan and Parchment Paper from freezer; sprinkle parchment evenly with grated pecans. Arrange pretzels about ½ in. apart over grated pecans. Using Small Scoop, place about 1/3 of a scoop of caramel mixture over each pretzel. Spoon a small amount of chocolate over caramel mixture (see Cook’s Tip). Garnish with remaining pecan halves. Place pan in refrigerator 6-8 minutes or until chocolate is firm.
Yield: 30 candies
Show off your creativity and holiday spirit! Chocolate dipped wreaths are great for decorative ornaments,
place card holders and even as delicious gifts.
1. Place almond bark or confectionery coating candy melts into Coating Tray; microwave
according to package directions until melted and smooth.
2. Dip rounded bottoms of five miniature pretzels, one at a time, into bark; shake off excess.
Lay pretzels onto Parchment Paper in a circular pattern with sides touching and rounded
sides toward center.
3. Repeat with five additional pretzels, placing directly on top of first circle in a staggered
circular pattern. Decorate wreath as desired with Sweet Cinnamon Sprinkle, Sweet
Caramel Sprinkle, nonpareils or colored sugar. Let stand until set.
Cook’s Tips: Any color almond bark or confectionery coating candy melts can be used to
create wreaths. Unlike regular chocolate or chocolate morsels, almond bark and confectionery coating candy melts are made using other fats in place of cocoa butter. This helps the coating melt easily, eliminates the need for tempering and prevents blooming.
Store the wreaths at room temperature in an airtight container up to 1 week. Do not refrigerate or freeze wreaths or pretzels will lose crispness.
Thread wreath with ribbon to use as an ornament or place card holder, if desired.
Monday, December 1, 2008
Monday, November 24, 2008
This is so much better than the traditional green bean casserole recipe!!
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup onion, diced
1 cup sour cream
1 can mushroom soup
3 (14.5 ounce) cans French style green beans, drained (I have always had a huge can from Sam's and did whatever looked like the right amount)
2 cups shredded Cheddar cheese
French’s Fried Onions - the more the better!
Preheat oven to 350
Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, sour cream, and soup. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly. During the last 5 minutes, sprinkle desired amount of Fried Onions over cheese and bake.
submitted by dalyce
Monday, October 20, 2008
You may get more bang for your buck if you just bought the syrup at the store (I'm not sure), but in times of need (ahh! I don't have any syrup- as happened to us yesterday) this is a good recipe to have on hand since you will most likely have all of these ingredients. Turned out great! We only made half the recipe and have tons left over! Makes 1 quart as is.
2 c water
1 c sugar
2 c dark corn syrup
¼ tsp salt
1 tsp maple flavoring
Combine all except maple flavoring in saucepan over medium heat. Stir occasionally until it comes to a full boil. Boil 7 minutes. Turn off heat and cool 15 minutes. Add maple and stir.
This was our first time making it, but the book also said to acheive a butter flavor, add 3 Tbsp of butter to the mixture before heating. We haven't tried it so let us know if you do try it that way and what you think.
submitted by Dalyce
Wednesday, October 1, 2008
1 pound fresh or frozen skinless cod, orange roughly, or other fish fillets
2 Tbsp. butter or margarine melted
1/4 tsp. ground cumin
1/8 tsp. garlic powder
3 Tbsp. mayonaise or salad dressing
1 tsp. lime juice
1 1/2 cups packaged shredded cabbage with carrot (coleslaw mix)
8 corn taco shells, warmed
1 recipe of mango salsa
Thaw fish if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4 -inch slices. Place fish in single layer in a greased shallow baking pan. Combine butter, cumin, and garlic powder. Brush over fish . Bake in a 450 degree oven for 4-6 minutes or until fish flakes easily when tested with a fork.
Meanwhile, in a medium bowl stir together mayo and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices. Top with Mango Salsa.
1 1/2 cups chopped, peeled mangoes or peaches
I medium red sweet pepper that's been seeded and finely chopped
1/4 cup thinly sliced green onions
1/2 jalapeno chile that's been seeded and finely chopped up(optional)
1 Tbsp. olive oil
1/2 tsp. finely shredded lime peel or 1/3 tsp. lime juice
1 Tbsp. vinegar
1/4 tsp. salt
1/4 tsp. pepper
In a medium bowl combine all ingredients and mix well.
Tuesday, September 30, 2008
2 eggs, beaten
1/2 C. milk
1/4 C. sugar
1 tsp. vegetable oil
1 tsp. cinnamon
1 C. flour
2 tsp. baking powder
3/4 tsp. salt
2 large, tart, cooking apples
Glaze: combine powdered sugar with milk to desired quantity and consistency (sorry! I never measure!)
Peel, core, and dice the apples, and set aside. Beat eggs, milk, 1 tsp. oil, and sugar together until well blended. Stir dry ingredients together, and then add into egg mixture until just blended. Stir in apples. Drop by heaping tablespoon (like huge heaping tablespoon) into hot oil. Fry a few pieces at a time, turning once. Drain on paper towel, then transfer to a cooling rack with wax paper underneath. Drizzle the glaze on top, wait a few minutes, turn fritters and drizzle glaze on other side then transfer to the serving tray. Make sure that you drizzle the glaze while they're still hot, this way the glaze spreads really well.
This recipe makes about 12-15 fritters...so if you're serving a big crowd double or triple it. Also, I use vegetable oil to fry the fritters in, and put in about 1 1/2 in. of oil into the pan.
2 C. dried rotini or rotelle pasta (about 6 oz.)
1 T. olive oil
1 med. onion, cut into wedges
2 cloves garlic, minced
1 lb. cooked kielbasa, halved lengthwise and sliced diagonally
1 small zucchini, cut into matchstick-size strips (I used a yellow one, for color)
1 yellow or orange sweet pepper, cut into small strips (I used an orange one for variety of color)
1 tsp. italian seasoning
1/8 tsp. ground red pepper
8 roma tomatoes, cored and chopped (about 1 lb)
Cook pasta according to package directions; drain. Meanwhile, in a very large skillet heat oil over medium heat. Add onion and garlic and cook 1 minute. Add kielbasa; cook until onion is tender, stirring frequently.
Add zucchini, sweet pepper, Italian seasoning, and ground red pepper; cook and stir for 5 minutes. Stir in tomatoes and cooked pasta. Heat through, stirring occasionally.
*This was so easy, and it was so good and flavorful!
Wednesday, September 17, 2008
2 1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups (8 ounces) shredded Monterey Jack cheese (I actually used mozarella with a chedder mix)
sour cream and guacamole
In a skillet, combine the first six ingrediets. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese.
Place on a lightly greased baking sheet. Bake at 475 for 10 minutes or until crips and golden brown. Cut into wedges; serve with sour cream and quacamole. Yield: 6 servings.
Monday, September 15, 2008
2 Tbsp vegetable oil
4 Tbsp minced red bell pepper
4 Tbsp minced green onion
2/3 c frozen corn
1/2 c canned black beans, rinsed and drained
4 Tbsp thawed and drained frozen spinach
4 Tbsp diced, canned jalapeno peppers
1 Tbsp minced fresh parsley
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
2 dashes cayenne pepper
1 ½ c shredded Monterey Jack cheese
10 (7 in) flour tortillas
6-10 c vegetable or canola oil for frying
Avocado- Ranch Dipping Sauce
1 avocado, smashed
½ c mayonnaise
½ c sour cream
2 Tbsp buttermilk
3 tsp white vinegar
¼ tsp salt
¼ tsp dried parsley
¼ tsp onion powder
2 dashes dried dill weed
2 dashes garlic powder
2 dashes pepper
4 Tbsp chopped tomato
2 Tbsp chopped onion
Heat oil in skillet and grill chicken (or brush oil on chicken and cook over a grill on bbq for 4-5 minutes per side until done). Lightly salt and pepper each side of chicken while it cooks. Set aside until cool enough to handle.
Preheat 2 Tbsp oil in a skillet. Add red pepper and onion and sauté for a couple minutes until tender.
Dice cooked chicken into small cubes and add to pan. Add remaining egg roll ingredients except the cheese. Cook another 4 minutes. Stir well so the spinach separates. Remove pan from heat and add cheese, stir until cheese is melted.
Wrap tortillas in a moist cloth and microwave on high for 1 ½ minutes or until hot. Spoon mixture into tortillas. Fold in ends and roll up.
To bake, place on a cookie sheet and bake at 350 until golden, about 15 minutes.
Pierce each tortilla with a toothpick to hold together. Arrange on plate and cover with plastic wrap and freeze at least 4 hours. Overnight is best.
Preheat oil to 375. Deep fry 12-15 minutes and remove to paper towels or rack to drain for about 2 minutes.
Combine all ingredients in a small bowl.
Wednesday, September 10, 2008
1 c coarsely chopped sliced almonds, chopped walnuts or chopped pecans
1/2 c coconut (optional)
1/2 c shelled sunflower seeds
1/4 c toasted wheat germ
1/4 c flax seeds
1/2 c honey or maple syrup-flavored syrup
2 T cooking oil
1 c dried fruit (cherries, snipped pitted dates, raisins, or cranberries) (optional)
Grease your baking pan, set aside. Combine oats, almonds, coconut (if desired), sunflower seeds, wheat germ, and flax seeds. In a bowl combine honey and oil; stir into oat mixture. Spread evenly in the prepared pan. bake in a 300 F oven for 30-35 min or until light brown, stirring after 20 min. If desired, stir in dried fruit.
Spread on a large piece of foil to cool. Store in an airtight container for up to 1 week. (Or store infreezer bags and freeze for up to 2 months.)
Sunday, August 31, 2008
2 cups grated colby-jack cheese
8 oz cottage cheese
8 oz sour cream
3 tablespoons cream cheese (can be optional)
1/4 cup parmesan (can be optional)
1/4 cup flour
Mix all ingredients together with hand mixer and then pour into quiche dish or 8x8 baking dish. Cook for 1 hour at 350 degrees.
Sunday, August 24, 2008
It is not traditional salsa--it isn't that hot, it isn't cooked, and it's really chunky. My brother who served his mission in Mexico always said that we actually shouldn't call it 'salsa'--but whatever it's called, it's good. I don't know if it's what you're looking for, Dalyce, but I thought I'd share it.
30 Roma tomatoes (12 cups)
1 bunch cilantro, chopped
1 large white onion, chopped
Juice of 4 1/2 limes
Juice of 3 lemons
1 1/2 bulbs fresh garlic, chopped
2 red peppers, chopped
2 green peppers, chopped
3 serrano peppers, chopped (These are thin green hot peppers--I think jalapenos would work too)
3 1/2 tsp salt
2 1/2 tsp cumin
Monday, August 18, 2008
I was really surprised at the attention these brownies received when I brought them to church yesterday for the youth. I think 7 people who saw or tried them asked for the recipe. So here it is.
*you could make these with a brownie mix and skip to the part where you bake them, making it much easier, and I think just as good (what can I say? I love brownie mixes!)
4 oz unsweetend chocolate
1 1/3 sticks plus 1 Tbsp unsalted butter
¾ c semisweet chocolate chips
1 1/3 c flour
1 tsp baking powder
½ tsp salt
4 lg eggs at room temperature (leave at room temp ~30 min before baking, or if in a hurry I fill a bowl with warm water and let them sit in it while I get the other ingredients ready)
2 c sugar
2 tsp vanilla extract
1 (10 ½ oz) package mini marshmallows
1 ½ c semi sweet chocolate chips
1 c smooth peanut butter
1 Tbsp unsalted butter
1 ½ c crispy rice cereal
Preheat to 350
In med saucepan, melt chocolate, butter, and ¾ c of chocolate chips on medium heat.
Stir occasionally while melting. Set aside and cool for 5 minutes.
In a medium bowl, sift flour, baking powder, and salt. Set aside.
In large bowl, whisk eggs thoroughly. Add sugar and vanilla. Stir in melted ingredients, mix well. Stir in the sifted dry ingredients, mix well.
Pour batter into pan and even with spatula. Bake 25-30 mins or until a tester inserted in center of pan comes out with moist crumbs.
Remove from oven and immediately sprinkle marshmallows on top. Return pan to oven for 3 more minutes.
While baking, place chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add cereal and mix well. Allow to cool 3 mins or so. Spread the mixture evenly over marshmallow layer. Refrigerate until chilled before cutting (we didn’t -we ate them right away and liked them better warm, then refrigerated. We like them best warmed in the microwave.)
sub by: dalyce
Tuesday, August 5, 2008
Monday, July 21, 2008
4 slices white sandwich bread, torn into quarters
1 lb zucchini, halved lengthwise, sliced ½” thick
Kosher salt (not regular salt, it will not wipe off as easily)
4 Tbsp olive oil
4 medium garlic cloves, minced or pressed through a garlic press
2 ½ c low- sodium chicken broth
1 ½ c heavy cream
¾ c chopped fresh basil leaves
Adjust oven rack to middle position and heat to 400.
Process the bread and butter in a food processor fitted with steel blade until coarsely ground, about six 1 seconds pulses. Set aside. (Again, I skip this part)
Spread salted squash evenly over a double layer of paper towels and pat dry with additional towels. Wipe off any residual salt. Heat 1 Tbsp oil in large nonstick skillet over high heat until smoking. Add half the squash and cook, stirring occasionally, until golden brown and slightly charred, 5-7 minutes. Transfer squash to plate. Add another 1 Tbsp oil to pan and repeat with remaining squash.
Wipe skillet clean with paper towels.
Add the sauce, tomatoes, and sauteed squash to pasta, stir gently to combine. Pour pasta into 9x13 baking dish and sprinkle with bread crumb topping. Bake until bubbling and crumbs are lightly browned, about 15 minutes.
Wednesday, July 16, 2008
1 lb. boneless chicken breasts, cubed
1 can cheddar cheese soup
1/2 cup salsa
7 -10 flour tortillas
Preheat oven to 425 degrees. Cook chicken until done and juices evaporate, stirring often. Add soup and salsa and heat through. Mix well. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2" of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Serve with Fiesta Rice. Serves about 5 People.
Heat one can of condensed chicken broth, 1/2 cup water, and 1/2 cup salsa in a saucepan then bring to a boil. Stir in 2 cups uncooked Minute Rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork.
1 1/2 lbs pork shoulder roast or pork butt
1 Cup water
Pinches of salt and pepper
1 small onion thinly sliced
1 can Rotel tomatoes with chilies, mild version
¼ Cup chopped cilantro
¼ Cup finely chopped white onion
Pinch of salt to taste
½ fresh lime juice
White or corn fajita size tortillas
Place roast in crockpot, pour water in the crockpot, season roast with salt, pepper and add onion slices. Cook on low for 6-10 hours (I start it right before bed and it's finished in the morning). When completely tender, remove from crock pot, discard juices, de-fat, shred and place back into crock-pot.2. Stir in tomatoes, cilantro, onion, salt and lime juice. Keep on warm until ready to serve.3. Spoon carnita meat into tortillas and top with lettuce, cheese and tomato.
Wednesday, July 9, 2008
1 pound dry elbow pasta noodles
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped white onion
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped jalapeno, seeds and membrane removed
2 cups cooked shredded rotisserie chicken
3 tablespoons finely chopped fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 (14-ounce) can tomatoes with green chiles, mild version
1/2 cup butter (1 stick)
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups whole milk
2 1/2 cups shredded medium Cheddar
2 1/2 cups shredded Monterey Jack
1/2 cup shredded smoked Cheddar
1/2 cup cream cheese, softened
2 tablespoons butter, melted
1 cup plain panko bread crumbs
1 cup coarsely ground roasted salted pepitas (pumpkin seeds)
Fill a large pot with water and bring to a boil. Add dry elbow pasta to boiling water and cook for about 10 minutes or until al dente, drain and reserve.
Preheat oven to 350 degrees F.
Heat olive oil in a large nonstick skillet over medium high heat. Add onion, bell pepper and jalapeno. Saute for 4 to 5 minutes or until tender. Add chicken, cilantro, salt, cumin, pepper and tomatoes; saute for 3 to 4 more minutes, remove from heat and set aside.
In a separate large pot over medium heat, melt butter. Remove from heat and whisk in flour, salt and pepper until smooth. Place back on medium-high heat, slowly whisk in milk and bring to a boil while continuously whisking. Reduce heat and stir in Cheddar, Monterey Jack, smoked Cheddar and cream cheese until melted and smooth. Stir in cooked elbow noodles and chicken mixture. Pour mac and cheese mixture into a greased 3 quart casserole dish. In a medium bowl, combine the melted butter and bread crumbs. Toss to coat and sprinkle crumbs and pepitas over top of mac and cheese. Bake for 20 to 25 minutes or until cheese is bubbly and crumbs browned. Enjoy!
Wednesday, July 2, 2008
1/2 C milk
1 1/2 C water
1/3 C sugar
1 tsp vanilla
1 small can frozen orange juice
Blend it all together and just add ice cubes to desired thickness!
Tuesday, July 1, 2008
source: from More from Magnolia cook book
We made this for the first time yesterday and we loved it! We always rate our recipes when we try a new one. This is a 10! I love the crust, love the cream cheese filling, and of course the strawberries. Very easy too! I am going to cut the strawberries next time so it is easier to cut and eat.
1 stick melted butter
1 ¼ c graham crumbs
½ c chopped pecans, toasted
¼ c brown sugar
Preheat the oven to 350. Toast pecans. Combine crust ingredients in a medium bowl. Press firmly into lightly buttered 9 inch pie dish. Place on a baking sheet and bake for 12 minutes. Cool on wire rack.
16 oz cream cheese, softened
1 c powdered sugar
¼ c sour cream
1 tsp vanilla
1 pint (about 2 c) strawberries
In a large bowl on low speed, beat cream cheese and powdered sugar until smooth and creamy. Add sour cream and vanilla and continue on low speed until well combined. Refrigerate until crust has cooled completely. Spread filling evenly on crust. Top with strawberries. Refrigerate at lest 8 hours to set filling.
Monday, June 30, 2008
2 cups sugar
2 tsp. vanilla
1 cup vegetable oil (i substitue 1/2 the oil with applesauce)
2 cups diced peaches (fresh are great but canned work too)
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/2 cup chopped walnuts
Preheat oven to 35o degrees. Grease and flour 2 loaf pans. Beat egg lightly and then blend in sugar, oil, vanilla, and the rest of the ingredients except for the peaches and walnuts. Then gently stir in the peaches and walnuts. Bake for 1 hour.
Tuesday, June 17, 2008
3-1/2 cup flour
3 cup sugar
2 tsp. baking soda
1-1/2 tsp. salt
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
Then add all together:
3/4 cup oil
4 eggs, slightly beaten
2/3 cup water
2 cups pumpkin
1 cup chopped nuts (optional)
Pour dough into 2 large, greased loaf pans. Bake approx. 1-1/2 hours at 325*.
*For a different flavor, add a little more pumpkin and substitute milk chocolate chips for the nuts.
For muffins, baking time is a lot less :) Depending on your oven, maybe between 20-35 minutes-just keep an eye on them.
3 large tomatoes, seeded and diced
½ large Red onion, diced
1 cucumber, peeled, seeded and diced finely
1 cup fresh basil, shredded
Sal & pepper to taste
¼ cup Olive oil
1 TBSP. red wine vinegar
2 garlic cloves, minced
Mix all ingredients together, let sit for at least 1 hour, no more than 3 hours. Toast ½” slices of Baugette Bread; then top with Bruschetta and fresh Parmesan cheese. Broil until cheese is melted.
2 - 16-oz. cans Chili w/Beans
1 - 16-oz. can Refried Beans
1 - 4oz. can Diced Green Chilies
8 oz. or 16 oz. pkg. Velvetta Cheese, cut up (I usually use about 12 oz.)
1 bunch green onions, sliced
Combine in a crockpot and cook for a couple hours, stirring occasionally. Or you can combine in a deep casserole dish and microwave in small increments, stirring in between.
1 - 8 oz. cream cheese, softened
1 TBSP. grated orange rind
Dash of ginger
Add marshmallow creme to cream cheese gradually, mixing until well blended. Add orange rind and ginger, whip until fluffy. Makes 2 cups. Serve with strawberries, apple wedges, bananas, pineapples or grapes.
1 cup mayonnaise
¾ cup parmesan cheese
1 ½ cups mozzarella cheese
2 tsp. garlic powder
Heat oven to 350*. Drain artichoke hearts; break or cut into small pieces. Mix well, all ingredients together. Press into 1 ½ qt casserole dish (about the size of a glass pie dish). Sprinkle with paprika. Bake for 25 minutes. Serve with crackers, raw veggies, or (my favorite) toasted sourdough bread cubes.
Saturday, June 14, 2008
I made this last night and we all loved it. It was like a cobbler in a way when we ate it still warm. This is one of my favorite desserts now.
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Thursday, June 5, 2008
1 quart milk
2 cups half-and-half
2 tablespoons butter
3/4 cup sugar
3 egg yolks
1/2 cup sugar
1/4 teaspoon salt
1/2 cup cornstarch
1 1/2 teaspoons vanilla
2 baked 9-inch pie shells
Reserve up to 1 cup milk to mix with cornstarch. Place remaining milk in top of double boiler; add half-and-half, butter, and 3/4 cup sugar. Cook until butter is melted and milk is scalded.
In bowl, whisk egg yolks well; add 1/2 cup sugar and salt and whisk very well. Slowly add egg mixture to hot milk mixture, stirring constantly for about half a minute, and allow to cook for 15 to 20 minutes. (This gives eggs time to cook and start thickening. Under cooking at this point slows the finishing process by as much as half an hour.)
Mix reserved milk and cornstarch; slowly add to hot mixture. Stir constantly or lumps will form. Continue to stir for at least 2 minutes, then every 5 minutes for 15 to 20 minutes. When pudding is thick, stir in vanilla. Remove double boiler from stove. Pour filling into pie shells, rounding tops of pies. When cool, top with whipped cream. Makes 2 pies.
Here are the variations:
desired amount of green onion chopped (I usually use 3 to 4 whole stems)
deli ham chopped (I usually use 1/4 of a container)
Put all ingredients (except nuts) in bowl and mix; form into a ball and roll in nuts. Chill for at least an hour before serving so ball will hold shape. Serve with your favorite crackers!
Tuesday, June 3, 2008
2 Tbsp. butter or margarine, melted
25 caramels (about half of a 14 oz. bag)
2 pkgs. (8oz. each) cream cheese, softened
1 (7 oz.) jar of Jet-puffed marshmallow creme
Preheat oven to 350. Place 14 of the cookies in a food processor container; cover. Process until finely crushed. Mix with butter; press firmly on bottom of 9-inch square pan. Bake 10 minutes or until golden brown. Cool 10 minutes.
Place caramels and 1 Tbsp. water in microwaveable bowl. Microwave on HIGH 1 minute or until caramels are completely melted, stirring every 30 seconds. Set aside. Coarsely chop remaining 10 cookies. Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Stir in chopped cookies then pour over crust. Drop spoonfuls of the caramel sauce over batter and gently swirl with knife to marbleize
Bake 20-25 minutes or until center is set. Cool completely. Refrigerate 4 hours or overnight. Cut into 20 squares to serve. Store in tightly covered container in refrigerator.
2 packages microwave popcorn
1/4 c butter
¾ c brown sugar
½ c peanut butter
20 large marshmallows
Melted chocolate for drizzling over finished peanut butter popcorn- optional
Cook margarine, marshmallows, and sugar for 1 minute intervals in microwave until melted. Stir in peanut butter. Pour over popcorn.
(Original recipe calls for ½ c margarine and 1/4c peanut butter)
1 c sugar
1 c corn syrup
1 c peanut butter
6 c Rice Krispies
1 6 oz bag chocolate chips
1 6 oz bag butterscotch chips
Combine sugar and corn syrup. Heat to dissolve sugar and bring to a boil.
Remove from heat. Stir in peanut butter and Rice Krispies. Mix until blended then press into buttered 13 x 9 pan. Melt chips together and spread over Rice Krispies mixture. Cool before cutting.
Saturday, May 31, 2008
1/2 cup water
1 small can tomato sauce
2 T chili powder
salt and pepper to taste
Combine all ingredients. Yields about 16 fluid oz.
I do not like to pay $3.50 a can for enchilada sauce. I used to make my own in the blender, before I found this EASY (yummy) recipe. Depending on how you are going to use this, you can mix this up in a saucepan or in a shake cup. I imagine you could mix it in a mixing bowl.
Tuesday, May 27, 2008
1 can black eyed peas, drained
1 can corn, drained
5 medium tomatoes, diced
2 avocadoes, diced
1/4-1/2 cup cilantro, chopped
Mix together. THEN, here's the stuff that makes it better than the other corn salsas. You make up a packet of the Good Seasons Italian dressing (as in, you don't just throw in the packet of seasonings, you actually make the dressing with the packet) and add to the mixture and stir it up! Tastes really good chilled or at room temperature. Enjoy!
Monday, May 26, 2008
1/2 c. orange sections
1 c. halved seedless red grapes
1 16 oz. package cabbage and carrot coleslaw
1/4 c. sugar
1 Tbsp. minced fresh onion
3 Tbsps. cider vinegar
1 tsp. poppy seeds
4 tsps. canola oil
1/2 tsp. dry mustard
1/4 tsp. salt
To prepare coleslaw, chop orange sections. Combine the oranges, grapes, and coleslaw in a large bowl. To prepare dressing, combine sugar and the remaining ingredients, stirring with a whisk until sugar dissolves (when you add the oil, drizzle it in slowly while whisking). Add the dressing mixture to cabbage mixture, and toss well. Cover and chill for 30 minutes before serving for flavors to combine. Makes 6 cups. (Serving size 1 cup, calories per serving: 114).
Monday, May 19, 2008
1/2 package(17.3 ounce) frozen puff pastry sheets (1 sheet) thawed (you can find these cheap at the Pepridge Farm Outlet in Golden Gate)
1/2 cup sliced almonds, divided
2 Tbls. granulated sugar, divided
1 container (8 oz.) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed frozen whipped topping
12 large strawberries, sliced
Preheat oven to 400 F. Unfold pastry dough onto Large pan or stone. Finely chop half of the almonds. Combine with half of the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough.
2. Using a pizza cutter, cut dough lengthwise into three stirps; cut srips crosswise into four squares for a total of 12 squares. Seperate squares evenly over pan and bake 16-18 minutes or until puffed and golden brown. Remove to cooling rack.
3. Place remaining almonds in Saute pan. Cook over medium-high heat 2-3 minutes or until lightly toasted, stirring occasionally; remove from heat. Coarsely chop and set aside.
4. Whisk sour cream, powdered sugar and almond extract in a bowl. Fold in whipped topping. Slice strawberries. Split onpen each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds and sugar. Top with remaining strawberries.
If I make these in the next little while I will come back and edit in a picture.
1 tsp baking soda
Friday, May 16, 2008
This is seriously YUM-O. I've had it for Wednesday dinner, Thursday lunch and dinner, and Friday lunch. The recipe serves about 6 hungry adults. (source: Picky Palate)
1 lb dry Rigatoni pasta or any other pasta of choice
2 Tablespoons Extra Virgin Olive oil
1 large onion, finely chopped
1 lb lean ground beef
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Lawry’s garlic salt
1 can cheddar cheese soup
½ Cup milk or half and half
1 Cup sour cream
2 15 oz cans fire roasted tomatoes (I think regular tomatoes would be fine too)
Heaping ½ Cup fresh chopped cilantro leaves (add more if you love cilantro)
2 Cups Mexican blend shredded cheese
1. Preheat oven to 350 degrees F. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside.
2. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta.
3. Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.
Tuesday, May 13, 2008
I'm finally posting a recipe! I got the recipe from Picky Palate. I made this last night, and we both had second helpings, it was so good.
Spinach and Asparagus Chicken Linguini in a Parmesan Gorgonzola Cream Sauce
12 oz uncooked linguini pasta
1 Bunch asparagus tips (you can use the body too, just cook longer)
2 Tablespoons butter
2 Tablespoons flour
Pinch of salt and pepper
3 Cups lowfat milk
1 ¼ Cups crumbled gorgonzola (I only used 1/2 cup)
¼ Cup grated Parmesan cheese
4 Cups baby spinach (chop into smaller pieces)
2 medium size chicken breasts, cooked and shredded
10 strips precooked bacon, crisped and crumbled
Pinch of salt and pepper to taste
1. Prepare linguini according to package directions. Drain and set aside. Bring a medium saucepan filled ¾ full of water to boil. Place asparagus tips in hot water and cook for 3 minutes. Remove and place into a bowl of ice water to shock and stop cooking. Set aside.
2. Place butter into a large dutch oven or pot over medium heat to melt. Whisk in flour, pinch of salt and pepper until combined. Slowly whisk in milk. Increase heat to medium high. While whisking, heat until milk comes to a light boil. Reduce heat to low and immediately stir in parmesan and gorgonzola until melted. Stir in chopped spinach, linguini, asparagus, chicken and half the bacon. Gently toss to coat, season with pinches of salt and pepper to taste. Serve in a large serving bowl and garnish top with remaining crumbled bacon pieces.
Saturday, May 10, 2008
2 packages dry yeast
2 Tbsp sugar
1 c warm water
1/2 cup melted butter
2 lightly beaten eggs
1 tsp salt
5-6 cups all-purpose flour
Add the bloomed yeast/sugar/water mixture and combine well.
Add flour, one cup at a time, until the dough comes together, and is still soft, but not sticky. Knead until smooth. It will feel like fat baby thighs.
Let rise in a warm, covered and lightly oiled bowl until doubled in size. About 2 hours.
Punch down, and knead again.
With a rolling pin and a lightly floured board, roll out the dough to a 34 x 22 inch rectangle. Keep moving the dough as you roll, to keep from sticking to the board.
2 1/2 cups light brown sugar
2 Tbsp cinnamon
With a serrated knife, (or even better, a piece of thread or dental floss) cut the log into 2 inch segments, and carefully move your giant cinnamon treasures to a glass pan. Put no more than 8 in a large glass Pyrex casserole dish. Do not crowd them- they will rise almost double. Whatever baking dish you use, deeper sides give the rolls a softer exterior = better.
Cover in a warm place and let them rise again until fat and happy- about two hours.
8 oz. softened cream cheese
1/2 cup butter
1 tsp vanilla
3 cups confectioners sugar
1 Tbsp cream
Thursday, May 8, 2008
2 bags microwave popcorn popped
1 cube butter
1 cup brown sugar
1 cup caro syrup
1t. baking soda
pop the popcorn-sort out the old maids and kernels. Melt butter, brown sugar and caro syrup. Boil constantly for 1 minute. Take off heat add baking soda. Stir until foamy and baking soda has dissolved. Pour over popcorn. Spread on cookie sheets. Let cool-if you can wait that long to eat it!
Wednesday, May 7, 2008
Source: My Aunt Debbie
This pie is delicious, especially if you are a peanut butter and chocolate fan...but grab a glass of cold milk...you'll need it!
Peanut Butter Pie
24 Nutter Butter cookies
5 T. butter
crush cookies and add melted butter. Press into pie pan.
8 oz. cream cheese
3/4 to 1 C. peanut butter (crunchy is the best)
1 T. vanilla
1 80z. tub cool whip
Whip together very well and put into pie pan.
*Save a little extra cool whip and crushed cookies for the top of pie. Spread a think layer of cool whip on top of pie, sprinkle cookies, and then we add chocolate chips to the top. Then drizzle with chocolate syrup and put in the freezer. Keep in the freezer until ready to serve...allow to thaw a few minutes. We drizzle extra syrup on each individual serving.
Tuesday, May 6, 2008
Source: Sabrina Atwood
This recipe was given to me by a friend, and my family LOVES it. It's very quick and easy to make, but tastes yummy and it's healthy too. I serve it over rice and perfect sides are steamed broccoli, and fruit kabobs (fresh fruits on skewers).
Easy Hawaiian Chicken
2 chicken breasts, cut into pieces
1/2 C. flour
1/4 C. butter or margerine
1/2 C. soy sauce
3 Tbsp. brown sugar
1 (20 0z) can pineapple chunks, save the juice
Coat chicken in flour. Heat butter in skillet and brown chicken on both sides. Place chickn with butter in greased 9X13 pan. Combine soy sauce, brown sugar and juice from pineapple; pour over chicken. Cover and bake at 350* for 50 minutes. Uncover; add pineapple and bake for 15 more minutes. Makes 4 servings.
*I double this recipe for a family of 6.
Sunday, May 4, 2008
These rolls are perfect, very easy to make, and turn out great every time.
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1.Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2.When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3.Bake in preheated oven for 10 to 15 minutes, until golden.