1lb. ground beef
1/4 cup chopped onion
1 cup spaghetti sauce
1 1/2 cups mozzarella cheese, shredded
1/2 cup sour cream
1 tube refrigerated crescent rolls
1/3 cup Parmesan cheese, grated
2 Tbsp butter or margarine, melted
Preheat oven to 375 degrees. Brown meat and onion in large skillet.
Drain. Add spaghetti sauce; heat through. Pour meat mixture into 12x8
inch baking dish. In small bowl, combine sour cream and mozzarella
cheese. Spoon over meat mixture. Unroll dough and cover meat and
cheese mixture (stretching and spreading as necessary).Combine
Parmesan cheese and butter; spread evenly over dough. Bake at 375 for 18-25 minutes or until golden brown.
Saturday, June 4, 2011
Coastal Shrimp Salad
Honey Mustard Dressing:
1/4 cup Dijon mustard
3 T. honey
1/4 cup cider vinegar
1/2 t. sea salt
3/4 cup olive oil
Salad:
10 oz. romaine lettuce
3/4 cup chopped cilantro
1 cucumber, peeled, sliced and cut into quarters
1 red bell pepper, chopped
2 cups pineapple chunks
1 can sliced water chestnuts, drained, 8 oz
1 cup cashew halves and pieces
16 to 18 large fresh Carolina or Gulf Coast shrimp, peeled and deveined
3 to 4 T. olive oil
3 to 4 T. butter
Juice of 2 limes
Mix the Dijon mustard, honey, vinegar, sea salt in a bowl. Mix well. Add olive oil in a fine stream, whisking constantly. Chill until serving time. Toss lettuce with cilantro in a bowl. Chill in refrigerator. Arrange lettuce mixture on salad plates. Sprinkle cucumber, red bell pepper, pineapple, water chestnuts and cashews evenly over lettuce. Sauté shrimp in olive oil and butter in 10 inch sauté pan for 4 minutes or until pink and opaque. Arrange shrimp over salad and drizzle with the lime juice and desired amount of the dressing. Serves 4
1/4 cup Dijon mustard
3 T. honey
1/4 cup cider vinegar
1/2 t. sea salt
3/4 cup olive oil
Salad:
10 oz. romaine lettuce
3/4 cup chopped cilantro
1 cucumber, peeled, sliced and cut into quarters
1 red bell pepper, chopped
2 cups pineapple chunks
1 can sliced water chestnuts, drained, 8 oz
1 cup cashew halves and pieces
16 to 18 large fresh Carolina or Gulf Coast shrimp, peeled and deveined
3 to 4 T. olive oil
3 to 4 T. butter
Juice of 2 limes
Mix the Dijon mustard, honey, vinegar, sea salt in a bowl. Mix well. Add olive oil in a fine stream, whisking constantly. Chill until serving time. Toss lettuce with cilantro in a bowl. Chill in refrigerator. Arrange lettuce mixture on salad plates. Sprinkle cucumber, red bell pepper, pineapple, water chestnuts and cashews evenly over lettuce. Sauté shrimp in olive oil and butter in 10 inch sauté pan for 4 minutes or until pink and opaque. Arrange shrimp over salad and drizzle with the lime juice and desired amount of the dressing. Serves 4
Dilly Potato Salad Recipe
8 medium potatoes, cubed
4 hard-cooked eggs, sliced
1 cup mayonnaise
1/2 cup sour cream
1/2 cup dill pickle relish
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons prepared mustard
2 garlic cloves, minced
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
3/4 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon paprika
Directions
Place potatoes in a saucepan and cover with water. Cover and bring to a
boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool.
Place potatoes in a large bowl; add eggs.
In a small bowl, combine the remaining ingredients. Pour over potatoes
and toss to coat. Cover and refrigerate for several hours before serving.
Yield: 8 servings.
4 hard-cooked eggs, sliced
1 cup mayonnaise
1/2 cup sour cream
1/2 cup dill pickle relish
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons prepared mustard
2 garlic cloves, minced
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
3/4 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon paprika
Directions
Place potatoes in a saucepan and cover with water. Cover and bring to a
boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool.
Place potatoes in a large bowl; add eggs.
In a small bowl, combine the remaining ingredients. Pour over potatoes
and toss to coat. Cover and refrigerate for several hours before serving.
Yield: 8 servings.
Oreo Cream Pie
Filling:
8 ounces cream cheese, softened
2 tablespoons sour cream
1/2 cup sugar
1 teaspoon vanilla
8 ounces whipped topping
30 Oreo cookies, chopped
Crust:
2 cups Oreo cookie crumbs
6 tablespoons sugar
1/2 cup (1 stick) margarine softened
To make filling, combine cream cheese, sour cream, sugar and vanilla. Beat until well blended. Add cool whip, stir until blended. Stir in chopped cookies.
To make crust, blend together crumbs and sugar. Cut in softened margarine with pastry blender. Press into 9-inch pie plate. Bake six minutes at 350 degrees. Cool the crust.
Place cream cheese filling into crust. Top with whipped topping. Sprinkle some cookie crumbs over the topping, then cut four cookies in half and place around the edge of pie. Makes 8 servings.
8 ounces cream cheese, softened
2 tablespoons sour cream
1/2 cup sugar
1 teaspoon vanilla
8 ounces whipped topping
30 Oreo cookies, chopped
Crust:
2 cups Oreo cookie crumbs
6 tablespoons sugar
1/2 cup (1 stick) margarine softened
To make filling, combine cream cheese, sour cream, sugar and vanilla. Beat until well blended. Add cool whip, stir until blended. Stir in chopped cookies.
To make crust, blend together crumbs and sugar. Cut in softened margarine with pastry blender. Press into 9-inch pie plate. Bake six minutes at 350 degrees. Cool the crust.
Place cream cheese filling into crust. Top with whipped topping. Sprinkle some cookie crumbs over the topping, then cut four cookies in half and place around the edge of pie. Makes 8 servings.
Delta Queen Casserole
1 lb kielbasa sausage-cut into 1" rounds
1 large onion-cut in thin strips
2 red bell pepper-cut in thin strips
2-16 oz cans black eyed peas-drained
14 oz can petite diced tomatoes with juice
1 box Jiffy cornbread mix + ingredients on back
1 T melted butter
Dash of salt and pepper
Heat 400*. Cook sausage, onion, and peppers in olive oil on
medium in a skillet until browned and tender. Stir in tomatoes,
peas and salt & pepper. Reduce heat and simmer 5 min. Pour into a sprayed 13x9. Mix up cornbread adding the ingredients on the box and melted butter. Pour cornbread over mix. Bake 25-30
minutes. Cool for 10 minutes.
Tomato Cucumber Salad
2 medium cucumbers, cut into 1/4-inch slices
1 large tomato, cut into wedges
1 small red onion, cut into thin strips
1/4 cup Italian salad dressing or salad dressing of your choice
Directions
1 large tomato, cut into wedges
1 small red onion, cut into thin strips
1/4 cup Italian salad dressing or salad dressing of your choice
Directions
Wednesday, May 25, 2011
SnickerDoodle Cookie Recipe with Cake Mix
1 (18.25 ounce) packaged white cake mix
1/4 cup vegetable oil
2 large eggs
1/2 teaspoon ground nutmeg
For Rolling:
1/4 cup sugar
2 teaspoons ground cinnamon
Preheat the oven to 350F degrees. Line your baking sheets with parchment paper or nonstick foil or silicone liners. If you prefer not to line your sheets, lightly grease them with nonstick cooking spray or vegetable oil.
In a large bowl, place the cake mix, oil, eggs and nutmeg. Mix with a wooden spoon until all ingredients are moistened and just blended. This dough will be very stiff.
In a small bowl, combine the sugar and cinnamon.
Shape dough into 1-inch balls by rolling them between your palms and roll them in the sugar-cinnamon mixture to coat.
Place balls 2 inches apart on your prepared cookie sheets.
Bake for 10 to 12 minutes, or until edges are pale golden and just set and the tops are just barely set and still soft when lightly touched with your fingertip. You don't want to over bake these since they are best when still chewy in the center.
Remove from the oven and allow to cool for a minute or two on the pan and then transfer the snickerdoodles to a wire rack to cool completely.
1/4 cup vegetable oil
2 large eggs
1/2 teaspoon ground nutmeg
For Rolling:
1/4 cup sugar
2 teaspoons ground cinnamon
Preheat the oven to 350F degrees. Line your baking sheets with parchment paper or nonstick foil or silicone liners. If you prefer not to line your sheets, lightly grease them with nonstick cooking spray or vegetable oil.
In a large bowl, place the cake mix, oil, eggs and nutmeg. Mix with a wooden spoon until all ingredients are moistened and just blended. This dough will be very stiff.
In a small bowl, combine the sugar and cinnamon.
Shape dough into 1-inch balls by rolling them between your palms and roll them in the sugar-cinnamon mixture to coat.
Place balls 2 inches apart on your prepared cookie sheets.
Bake for 10 to 12 minutes, or until edges are pale golden and just set and the tops are just barely set and still soft when lightly touched with your fingertip. You don't want to over bake these since they are best when still chewy in the center.
Remove from the oven and allow to cool for a minute or two on the pan and then transfer the snickerdoodles to a wire rack to cool completely.
Sweet Vidalia Onion Casserole
3-4 VIDALIA ONIONS SLICED THIN
2 CANS CREAM OF MUSHROOM SOUP
1LB. BULK BREAKFAST SAUSAGE*
1 SOUP CAN OF MILK
1tsp SALT
1/2 BLACK PEPPER
2-8oz SHREDDED CHEDDAR CHEESE
PREHEAT OVEN 375 DEGREES.
BROWN SAUSAGE IN SKILLET OVER MEDIUM HEAT. DRAIN. SET ASIDE.
IN A LARGE MIXING MIX SOUP, MILK, SALT, PEPPPER UNTIL WELL BLENDED. ADD COOKED SAUSAGE, FOLD INTO ONION-SOUP UNTIL INCORPORATED. POUR MIXTURE INTO A DEEP RECTANGULAR GLASS CASSEROLE DISH SPREAD EVENLY. COVER WITH SHREDDED CHEESE. BAKE 35 - 45 MINUTES OR UNTIL CHEESE IS BUBBLY AND GOLDEN. REMOVE FROM OVEN, LET SIT 5 MIN.
2 CANS CREAM OF MUSHROOM SOUP
1LB. BULK BREAKFAST SAUSAGE*
1 SOUP CAN OF MILK
1tsp SALT
1/2 BLACK PEPPER
2-8oz SHREDDED CHEDDAR CHEESE
PREHEAT OVEN 375 DEGREES.
BROWN SAUSAGE IN SKILLET OVER MEDIUM HEAT. DRAIN. SET ASIDE.
IN A LARGE MIXING MIX SOUP, MILK, SALT, PEPPPER UNTIL WELL BLENDED. ADD COOKED SAUSAGE, FOLD INTO ONION-SOUP UNTIL INCORPORATED. POUR MIXTURE INTO A DEEP RECTANGULAR GLASS CASSEROLE DISH SPREAD EVENLY. COVER WITH SHREDDED CHEESE. BAKE 35 - 45 MINUTES OR UNTIL CHEESE IS BUBBLY AND GOLDEN. REMOVE FROM OVEN, LET SIT 5 MIN.
Creole Carnival Burgers
Ingredients:
2 pounds ground beef
2 teaspoons Cajun seasoning
1/2 teaspoon salt
1 medium onion, chopped (1/2 cup)
1 small green sweet pepper, chopped (1/2 cup)
1/2 cup shredded Monterey Jack cheese (2 ounces)
6 hamburger buns, split
Directions:
In bowl, mix beef, Cajun seasoning, and salt. Divide into 12 portions. Shape
into 3- to 4-inchwide patties.
In bowl, mix onion, pepper, and cheese. Spoon 1/4 cup of cheese mixture into the
centers of 6 patties. Top with remaining patties. Press edges to seal.
Grill directly over medium heat, uncovered, 14 to 18 minutes or until an
instant-read thermometer inserted in the center of burgers registers 160 degrees
F, turning over halfway through grilling time.
2 pounds ground beef
2 teaspoons Cajun seasoning
1/2 teaspoon salt
1 medium onion, chopped (1/2 cup)
1 small green sweet pepper, chopped (1/2 cup)
1/2 cup shredded Monterey Jack cheese (2 ounces)
6 hamburger buns, split
Directions:
In bowl, mix beef, Cajun seasoning, and salt. Divide into 12 portions. Shape
into 3- to 4-inchwide patties.
In bowl, mix onion, pepper, and cheese. Spoon 1/4 cup of cheese mixture into the
centers of 6 patties. Top with remaining patties. Press edges to seal.
Grill directly over medium heat, uncovered, 14 to 18 minutes or until an
instant-read thermometer inserted in the center of burgers registers 160 degrees
F, turning over halfway through grilling time.
Caribbean Guacamole
1/2 pound sweet bread, Hawaiian or Portuguese
2 tablespoons coconut, sweetened, flaked, dried
1 small firm, ripe papaya
1 large firm, ripe avocado
2 tablespoons lime juice
1 teaspoon sugar
1/4 teaspoon crushed, dried, red hot chilies
Cut bread into 1/4 inch thick slices, then cut diagonally into triangles. Arrange in a single layer in a 10 x 15 inch pan. Bake in a 300F oven until lightly browned, about 10 minutes; turn slices over halfway through baking. Cool on racks. If made ahead, wrap airtight and store at room temperature up to a day. In a 7 or 8 inch frying pan, stir coconut over medium high heat until golden brown, about 3 minutes. Pour from pan; set aside. Cut papaya in half lengthwise. Discard seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick. Dice remaining papaya; set fruit aside. Cut avocado in half lengthwise. Discard pit and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick. Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining avocado and mix with remaining lime juice, sugar and red chilies. On a platter, arrange avocado mixture and diced papaya side by side in separate mounds. Fan reserved avocado slices next to diced papaya and reserved papaya slices next to avocado mixture. Sprinkle with coconut. Serve with toasted bread.
2 tablespoons coconut, sweetened, flaked, dried
1 small firm, ripe papaya
1 large firm, ripe avocado
2 tablespoons lime juice
1 teaspoon sugar
1/4 teaspoon crushed, dried, red hot chilies
Cut bread into 1/4 inch thick slices, then cut diagonally into triangles. Arrange in a single layer in a 10 x 15 inch pan. Bake in a 300F oven until lightly browned, about 10 minutes; turn slices over halfway through baking. Cool on racks. If made ahead, wrap airtight and store at room temperature up to a day. In a 7 or 8 inch frying pan, stir coconut over medium high heat until golden brown, about 3 minutes. Pour from pan; set aside. Cut papaya in half lengthwise. Discard seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick. Dice remaining papaya; set fruit aside. Cut avocado in half lengthwise. Discard pit and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick. Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining avocado and mix with remaining lime juice, sugar and red chilies. On a platter, arrange avocado mixture and diced papaya side by side in separate mounds. Fan reserved avocado slices next to diced papaya and reserved papaya slices next to avocado mixture. Sprinkle with coconut. Serve with toasted bread.
Tuesday, May 24, 2011
Spicy Sausage Penne with Red Pepper Sauce
Red Pepper Sauce:
1/4 cup butter
3 shallots, minced
3 red bell peppers, seeded and chopped
1 1/2 t. kosher salt
1 T. sugar
1 1/2 T. rice vinegar
1 cup chicken or vegetable stock
3 T. extra virgin olive oil
4 spicy Italian sausages, casings, removed
1 large garlic clove, finely minced
1 pound penne
2 T. finely chopped basil
1/4 cup finely grated Parmesan cheese
To make the red pepper sauce, put a skillet over medium low heat and add butter. When butter melts, add shallots,peppers and salt. Saute until just soft, about 7 minutes. Add sugar and vinegar and reduce until syrupy, about 4 minutes. Add stock and bring to a boil. Simmer for 5 minutes. Remove sauce from heat and puree in blender. Put a skillet over medium heat and add olive oil. Add sausage and garlic; cook until sausage is browned, stirring to crumble into pieces. Drain off excess oil. Add pureed pepper sauce and simmer for 2 minutes. Fill a large pot with salted water, bring to boil and add pasta. Boil until al dente, about 10 minutes. Drain in colander. Toss pasta with red pepper and sausage sauce and chopped basil. Top with grated Parmesan cheese and serve.Makes 4 servings. This red pepper sauce also makes a great accompaniment for grilled chicken or seared halibut.
John Wayne Casserole
2 lbs ground beef(I use the leanest I can find)
2 pkgs taco seasoning mix
2 cups sour cream(I use light)
3 cups shredded cheddar cheese, divided use(I use Colby)
1 cup mayonnaise
1 cup chopped onion
1 pkg biscuit mix (small pack of Bisquick)
4 fresh tomatoes
1/2 cup chopped green bell pepper
1/2 cup diced jalapeno peppers
Preheat oven to 350 degrees F. Lightly grease a casserole dish.
Brown ground beef and drain fat. Mix in taco seasoning.
In separate bowl mix together sour cream, 1 1/2 cups cheddar
cheese, mayonnaise, and chopped onion.
Mix the biscuit mix following package directions. Press biscuit
dough in the bottom of the prepared dish to 1/2 inch depth.
Layer ground beef, sliced tomatoes, chopped bell pepper and
diced jalapenos. Spread sour cream mixture on top.
Finish off with the remaining 1 1/2 cups shredded cheese.
Bake at 350 degrees for 25-35
2 pkgs taco seasoning mix
2 cups sour cream(I use light)
3 cups shredded cheddar cheese, divided use(I use Colby)
1 cup mayonnaise
1 cup chopped onion
1 pkg biscuit mix (small pack of Bisquick)
4 fresh tomatoes
1/2 cup chopped green bell pepper
1/2 cup diced jalapeno peppers
Preheat oven to 350 degrees F. Lightly grease a casserole dish.
Brown ground beef and drain fat. Mix in taco seasoning.
In separate bowl mix together sour cream, 1 1/2 cups cheddar
cheese, mayonnaise, and chopped onion.
Mix the biscuit mix following package directions. Press biscuit
dough in the bottom of the prepared dish to 1/2 inch depth.
Layer ground beef, sliced tomatoes, chopped bell pepper and
diced jalapenos. Spread sour cream mixture on top.
Finish off with the remaining 1 1/2 cups shredded cheese.
Bake at 350 degrees for 25-35
Mushroom Mozzarella Bruschetta
1 loaf Italian bread, 16 inches long, cut in half lengthwise
1 can condensed cream of mushroom soup
1/4 t. garlic powder
1/4 t. dried Italian seasoning crushed
1 cup shredded mozzarella cheese, 4 oz
1 T. grated Parmesan cheese
1 small red pepper, chopped, about 1/2 cup
2 green onions, chopped, about 1/4 cup
Bake bread on baking sheet at 400 for 5 minutes or until lightly toasted. Mix soup, garlic powder and Italian seasoning. Stir in mozzarella cheese, Parmesan cheese, pepper and onions. Spread soup mixture on bread. Bake 5 minutes or until cheese is melted. Cut each bread half into 4 pieces. Makes 8 servings
Cherry Berries on a Cloud
INGREDIENTS
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 3/4 cups sugar
FILLING:
2 (3 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, whipped
2 cups miniature marshmallows
TOPPING:
1 (21 ounce) can cherry pie filling
2 cups sliced fresh strawberries
1 teaspoon lemon juice
Directions
In a mixing bowl, beat egg whites, cream of tartar and salt until foamy.
Gradually add sugar, 1 tablespoon at a time, beating on high until stiff
peaks form (do not underbeat). Spread evenly in a greased 13-in. X 9-in. X
2-in. Baking pan. Bake at 275 degrees F for 1 hour; turn off oven (do not
open door). Let cool in oven overnight or at least 12 hours.
Beat cream cheese, sugar and vanilla until smooth; gently fold in whipped
cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16
pieces. Combine topping ingredients; spoon 1/4 cup over each serving.
6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 3/4 cups sugar
FILLING:
2 (3 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, whipped
2 cups miniature marshmallows
TOPPING:
1 (21 ounce) can cherry pie filling
2 cups sliced fresh strawberries
1 teaspoon lemon juice
Directions
In a mixing bowl, beat egg whites, cream of tartar and salt until foamy.
Gradually add sugar, 1 tablespoon at a time, beating on high until stiff
peaks form (do not underbeat). Spread evenly in a greased 13-in. X 9-in. X
2-in. Baking pan. Bake at 275 degrees F for 1 hour; turn off oven (do not
open door). Let cool in oven overnight or at least 12 hours.
Beat cream cheese, sugar and vanilla until smooth; gently fold in whipped
cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16
pieces. Combine topping ingredients; spoon 1/4 cup over each serving.
Upside Down Apple Pie
6 tablespoons (3/4 stick) butter, melted, divided
1/2 cup packed light brown sugar
1/2 cup chopped pecans
1 (15-ounce) package folded refrigerated pie crusts
1 cup granulated sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
5 large Granny Smith or other firm apples, peeled, cored, and cut into 1/2-inch wedges
Instructions
1.Preheat oven to 375 degrees F. Coat a deep-dish pie plate with nonstick cooking spray and line it with waxed paper. Coat waxed paper with cooking spray.
2.In a small bowl, combine 4 tablespoons butter, the brown sugar, and pecans; mix well and spread evenly over bottom of pie plate. Unfold 1 pie crust and place it in pie plate, pressing crust firmly against nut mixture and sides of plate; set aside.
3.In a large bowl, combine granulated sugar, flour, cinnamon, and remaining 2 tablespoons butter; mix well. Add apples and toss gently to coat. Spoon into pie crust.
4.Unfold second pie crust and place over apple mixture. Trim and fold edges together to seal. Using a knife, cut four 1-inch slits in top crust.
5.Bake 1 to 1-1/4 hours, or until crust is golden (see Tip).
6.Carefully loosen waxed paper around rim and invert pie onto a serving plate while still hot. Remove waxed paper and allow to cool slightly; cut into wedges and serve warm, or allow to cool completely before serving.
1/2 cup packed light brown sugar
1/2 cup chopped pecans
1 (15-ounce) package folded refrigerated pie crusts
1 cup granulated sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
5 large Granny Smith or other firm apples, peeled, cored, and cut into 1/2-inch wedges
Instructions
1.Preheat oven to 375 degrees F. Coat a deep-dish pie plate with nonstick cooking spray and line it with waxed paper. Coat waxed paper with cooking spray.
2.In a small bowl, combine 4 tablespoons butter, the brown sugar, and pecans; mix well and spread evenly over bottom of pie plate. Unfold 1 pie crust and place it in pie plate, pressing crust firmly against nut mixture and sides of plate; set aside.
3.In a large bowl, combine granulated sugar, flour, cinnamon, and remaining 2 tablespoons butter; mix well. Add apples and toss gently to coat. Spoon into pie crust.
4.Unfold second pie crust and place over apple mixture. Trim and fold edges together to seal. Using a knife, cut four 1-inch slits in top crust.
5.Bake 1 to 1-1/4 hours, or until crust is golden (see Tip).
6.Carefully loosen waxed paper around rim and invert pie onto a serving plate while still hot. Remove waxed paper and allow to cool slightly; cut into wedges and serve warm, or allow to cool completely before serving.
Jalapeno Grilled Chicken
4 jalapeno peppers, seeded and chopped*
2/3 cup lemon juice, divided
1/4 cup minced fresh parsley
6 cloves garlic, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
8 bone-in chicken breast halves
2/3 cup chicken broth
2 teaspoons pepper
1/2 teaspoon grated lemon peel
In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.
2/3 cup lemon juice, divided
1/4 cup minced fresh parsley
6 cloves garlic, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
8 bone-in chicken breast halves
2/3 cup chicken broth
2 teaspoons pepper
1/2 teaspoon grated lemon peel
In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.
Tuesday, May 17, 2011
Chocolate Marshmallow Crumble Bars
3/4 cup granulated sugar
1/2 cup butter or margarine, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup chopped walnuts
2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 teaspoon baking powder
2 cups miniature marshmallows
1 cup creamy peanut butter
1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
2 cups puffed rice cereal
1/4 teaspoon salt
Preheat oven to 350°F (175°C). Grease a 13 x 9 x 2-inch baking pan.
Cream together sugar and butter until fluffy; beat in eggs and vanilla.
In a separate bowl, mix together flour, walnuts, cocoa and baking powder; Stir into butter mixture and spread in the bottom of prepared baking pan.
Bake 15 to 20 minutes or until center is set. Sprinkle marshmallows evenly over top; bake for 3 minutes to melt. Remove from oven and let it cool down.
Combine chocolate chips and peanut butter in a medium saucepan; cook and stir over low heat until melted and smooth, about 3 minutes. Stir in cereal and salt and mix gently to combine. Spread the mixture over the marshmallow layer; let them cool down before cutting into bars. Store in the refrigerator.
Makes 18 bars.
1/2 cup butter or margarine, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup chopped walnuts
2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 teaspoon baking powder
2 cups miniature marshmallows
1 cup creamy peanut butter
1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
2 cups puffed rice cereal
1/4 teaspoon salt
Preheat oven to 350°F (175°C). Grease a 13 x 9 x 2-inch baking pan.
Cream together sugar and butter until fluffy; beat in eggs and vanilla.
In a separate bowl, mix together flour, walnuts, cocoa and baking powder; Stir into butter mixture and spread in the bottom of prepared baking pan.
Bake 15 to 20 minutes or until center is set. Sprinkle marshmallows evenly over top; bake for 3 minutes to melt. Remove from oven and let it cool down.
Combine chocolate chips and peanut butter in a medium saucepan; cook and stir over low heat until melted and smooth, about 3 minutes. Stir in cereal and salt and mix gently to combine. Spread the mixture over the marshmallow layer; let them cool down before cutting into bars. Store in the refrigerator.
Makes 18 bars.
Garden-Style Chicken Chimichangas
Garden-Style Chicken Chimichangas
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast meat, thinly sliced
1 small onion, quartered and sliced
1 cup water
1 package taco seasoning mix
1 cup whole kernel corn
1 (4-ounce) can diced green chiles
8 (8-inch) soft taco-size flour tortillas, warmed
Salsa & Guacamole for as a side
Heat vegetable oil in large skillet over medium-high heat. Add chicken and onion; cook, stirring constantly, for 3 to 4 minutes or until chicken is no longer pink. Stir in burrito seasoning mix, water, corn and chiles. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture is thickened. Place 1/3 cup chicken mixture on each tortilla. Fold into burritos; secure ends with toothpicks.
Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes.
Place 1 or 2 burritos in vegetable oil; fry, turning frequently, for 1 to 2 minutes or until golden brown. Remove with slotted spoon; drain. Repeat with remaining burritos. Remove wooden picks. Serve warm with salsa or guacamole.
Makes 8 servings.
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast meat, thinly sliced
1 small onion, quartered and sliced
1 cup water
1 package taco seasoning mix
1 cup whole kernel corn
1 (4-ounce) can diced green chiles
8 (8-inch) soft taco-size flour tortillas, warmed
Salsa & Guacamole for as a side
Heat vegetable oil in large skillet over medium-high heat. Add chicken and onion; cook, stirring constantly, for 3 to 4 minutes or until chicken is no longer pink. Stir in burrito seasoning mix, water, corn and chiles. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture is thickened. Place 1/3 cup chicken mixture on each tortilla. Fold into burritos; secure ends with toothpicks.
Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes.
Place 1 or 2 burritos in vegetable oil; fry, turning frequently, for 1 to 2 minutes or until golden brown. Remove with slotted spoon; drain. Repeat with remaining burritos. Remove wooden picks. Serve warm with salsa or guacamole.
Makes 8 servings.
Blueberry Chill Pie
1 Shortbread pie crust (6 oz)
1 can (14 ounce) sweetened condensed milk
1/4 cup lemon juice
1/2 teaspoon vanilla
4 ounce non-dairy whipped topping, thawed
1 can (20 oz) blueberry pie filling, drained
Empty pie filling into strainer to drain excess liquid, reserving some blueberries and liquid for garnish.
In medium bowl, combine condensed milk, lemon juice and vanilla. Mix until well blended. Fold in whipped topping and mix well.
Mound 1/3 of mixture into crust and gently spread flat. Spoon a layer of blueberries over the mixture. Top with rest of mixture.
Freeze until firm, about 3 hours. Let stand at room temperature for 15-20 minutes before serving.
Garnish with reserved blueberries and liquid as desired
1 can (14 ounce) sweetened condensed milk
1/4 cup lemon juice
1/2 teaspoon vanilla
4 ounce non-dairy whipped topping, thawed
1 can (20 oz) blueberry pie filling, drained
Empty pie filling into strainer to drain excess liquid, reserving some blueberries and liquid for garnish.
In medium bowl, combine condensed milk, lemon juice and vanilla. Mix until well blended. Fold in whipped topping and mix well.
Mound 1/3 of mixture into crust and gently spread flat. Spoon a layer of blueberries over the mixture. Top with rest of mixture.
Freeze until firm, about 3 hours. Let stand at room temperature for 15-20 minutes before serving.
Garnish with reserved blueberries and liquid as desired
Spicy Tomato Jam
1 pound ripe cherry tomatoes, about 3 cups
4 tbsp. sugar
4 tbsp. light brown sugar, packed
2 tbsp. grated fresh ginger
1/2 lemon, sliced into thin half moons
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/2 tsp. ground cloves
2 tbsp. unfiltered cider vinegar
Salt and cayenne pepper
4 tbsp. sugar
4 tbsp. light brown sugar, packed
2 tbsp. grated fresh ginger
1/2 lemon, sliced into thin half moons
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/2 tsp. ground cloves
2 tbsp. unfiltered cider vinegar
Salt and cayenne pepper
Combine the tomatoes, sugars, ginger, lemon, spices, and 1 1/2 tablespoons of the vinegar in a medium-size, heavy-bottomed saucepan. Add a pinch of salt and a pinch of cayenne and cook over medium-high heat, stirring often, until the tomatoes cook down to a jam and the sugars are bubbly and caramelized, 15-20 minutes. Set aside to cool. Add the remaining 1/2 tablespoon vinegar to taste.
Total Servings: 32
Friday, May 6, 2011
Blue Cheese Stuffed Potatoes
6 medium baking potatoes
12 t. salt
1/2 t. pepper
1/2 cup hot milk
1/4 cup margarine
1 cup sour cream
1 cup crumbled blue cheese
1 T. chopped chives or parsley
Scrub potatoes and dry thoroughly. Pierce skins with fork or knife in several places for steam to escape. Bake potatoes at 450 for 50 to 55 minutes or until potatoes feel soft when lightly squeezed in palm of your hand. Cut thin slice form top of potato and scoop out pulp. Leave a 1/4 inch thick shell. Mash pulp, then add salt, pepper, milk and butter. Beat until light. Fold in sour cream, cheese and chives. Spoon mixture into potato shells, piling stuffing high. Sprinkle more chives over top if desired. Reduce oven heat to 375. Bake potatoes 15 to 20 minutes more. Serve at once. Makes 6 servings.
Who needs a Guest Book...Signature Plates
Wish I had thought of this when I got married! A very lovely idea.
Signuature Guest Plates
Elevate the guest book to an art form by having guests write on plates to be later mounted on your wall. Choose white dishes for the well-wishes, which show up nicely when inscribed with metallic paint pens. After the event, arrange the signed plates with patterned ones in a random grouping for a sophisticated feel. Just don't go using them to serve your anniversary cake -- the paint is not food-safe. White platter (at bottom), Crate & Barrel. Extra-fine-tip Gold Creative Marker (PILSCG-E), Pilot Pens.
From: Martha Stewart
Sunday, May 1, 2011
Peanut Butter Banana Cream Pie
1 (9") graham cracker pie crust
2/3 c powdered sugar
1/3 c peanut butter
1 1/4 c milk
1 (3 oz) pkg vanilla pudding mix, NOT instant
8 oz. sour cream
1 ripe banana
Cool Whip or whipped cream
chopped peanuts
In small bowl mix pwd. sugar and pb with fork until crumbly. Sprinkle
mixture over bottom of crust.
In med. saucepan, combine milk and pudding mix; cook over med. heat until mixture boils and thickens, stirring constantly. Remove from heat. Stir in sour cream. Slice banana and place evenly over peanut butter mixture in crust. Pour pudding mix. evenly over banana slices. Cover with plastic wrap.
Refrigerate 2 hours or until set. Spread Cool Whip over pie, sprinkle with chopped peanuts if desired.
2/3 c powdered sugar
1/3 c peanut butter
1 1/4 c milk
1 (3 oz) pkg vanilla pudding mix, NOT instant
8 oz. sour cream
1 ripe banana
Cool Whip or whipped cream
chopped peanuts
In small bowl mix pwd. sugar and pb with fork until crumbly. Sprinkle
mixture over bottom of crust.
In med. saucepan, combine milk and pudding mix; cook over med. heat until mixture boils and thickens, stirring constantly. Remove from heat. Stir in sour cream. Slice banana and place evenly over peanut butter mixture in crust. Pour pudding mix. evenly over banana slices. Cover with plastic wrap.
Refrigerate 2 hours or until set. Spread Cool Whip over pie, sprinkle with chopped peanuts if desired.
Fish Tacos with Lime Cilantro Crema
Ingredients
Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons low-fat mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt 1 garlic clove, minced
Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets (these would be outstanding, but I had cod and used that still delicious)
Cooking spray
8 (6-inch) corn tortillas (I buy an hand rolled whole grain corn tortilla here from a mexican family that they make and market it has toasted flax seed meal in them and they're out of this world delicious)
2 cups very finely shredded cabbage
Preheat oven to 425 degrees.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 degrees for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons low-fat mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt 1 garlic clove, minced
Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets (these would be outstanding, but I had cod and used that still delicious)
Cooking spray
8 (6-inch) corn tortillas (I buy an hand rolled whole grain corn tortilla here from a mexican family that they make and market it has toasted flax seed meal in them and they're out of this world delicious)
2 cups very finely shredded cabbage
Preheat oven to 425 degrees.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 degrees for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Potato and Broccoli Supreme
3 cups hot mashed potatoes, about 6 medium
1 pkg. cream cheese, softened, 3 oz
1/4 cup milk
1 egg
2 T. margarine
1 can Durkee French Fried onions, 2.8 oz
2 pkg. frozen broccoli spears, 10 oz. each, cooked and drained
1 cup shredded American cheese, 4 oz
Whip together first 5 ingredients until smooth. Season to taste with salt and pepper. Fold in 1/2 can French fried onions. Spread potato mixture over bottom and up sides of buttered 8 x 12 inch baking dish to form a shell. Bake uncovered at 350 for 25 to 30 minutes. Arrange hot broccoli spears in potato shell. Sprinkle with cheese and remaining onions. Bake uncovered 5 more minutes. Serves 8
My Old Recipes
Basit Green Beans and Tomatoes
Basil Green Beans and Tomatoes
1 pkg. frozen green beans
4 strips lean bacon
2 large onions, chopped
2 cups chopped fresh tomatoes (2 large or 4 medium)
1 t. salt
1 t. basil leaves
1/8 t. pepper
1/2 cup hot water
Fry bacon until crisp. Drain and put aside. Saute onion in bacon fat until soft but not brown. Add remaining ingredients. Simmer, covered for 15 minutes or until beans are very tender.
Tuesday, April 19, 2011
April 19th is Amaretto Day
Ever wonder who starts these crazy "holidays". Did someone just wake up and say....hmmmm I think I'm going to make today National Amaretto day? I'm going to start a...Today is going to be National Eat All The Chocolate You Want and Not Get Fat Day....(sigh) if only...
Anywho, here's some yummy Amaretto recipes to help you celebrate the day:
Amaretto Cream Cake
1 (18.25 ounce) package yellow cake mix
3 eggs
1 cup buttermilk
1/4 cup amaretto liqueur
1/4 cup vegetable oil
1 (15 ounce) can apricot halves, drained
2/3 cup amaretto liqueur
2 (8 ounce) packages cream cheese
3 tablespoons amaretto liqueur
4 cups sifted confectioners' sugar
12 (1 ounce) squares semisweet chocolate, chopped
3/4 cup amaretto liqueur
1 cup butter, cut into pieces
3 eggs
1 (18.25 ounce) package devil's food cake mix
1/3 cup vegetable oil
1 cup water
2 tablespoons almond extract
1 cup semisweet chocolate chips
1/4 cup confectioners' sugar for dusting
Anywho, here's some yummy Amaretto recipes to help you celebrate the day:
Amaretto Cream Cake
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9 inch pans.
- In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.
- Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
- Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
- To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.
- In a saucepan over low heat, combine chopped chocolate and amaretto. Stir constantly until the chocolate is almost melted, then remove from the heat and continue to stir until the chocolate is completely melted. Beat in the butter, one piece at a time until smooth. Refrigerate until frosting is of a spreadable consistency.
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
- Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
- Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.
Best Sunscreens for Kids
With Summer just around the corner, sunscreen for the kiddies is something to start thinking about. My little ones love being out and about, and protecting their skin is a big concern of mine. With some many choices available for sunscreen options, it's hard to figure out which one is best for outdoor activities. I came across this great article I thought I would share.
Best Sunscreens for Kids
Best Sunscreens for Kids
Monday, April 18, 2011
Nobby Apple Cake
3 Tbsp. butter or margarine
1 cup sugar
1 egg, beaten
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 tsp. baking soda
1 cup flour, sifted
3 cups diced apples
1/4 cup chopped nuts
1-2 tsp. vanilla(according to your own taste)
Cream together margarine and sugar, add egg, mix and add
remaining ingredients. Place into 8 X 8 X 2 inch pan. Bake at 350
degrees for 40 to 45 minutes. Apple Cake may be served hot or
cold with whipped cream or ice cream.
Scalloped Vegetables
1 1/2 cups cooked sliced carrots
1 1/2 cups cooked celery slices
1 (10-ounce) package cooked frozen peas, 1 1/2 to 2 cups
8 ounces sliced mushrooms, sauteed in butter
2 cups prepared medium white sauce, recipe link below
Buttered crumbs
Grated Parmesan or other cheese, if desired
1 1/2 cups cooked celery slices
1 (10-ounce) package cooked frozen peas, 1 1/2 to 2 cups
8 ounces sliced mushrooms, sauteed in butter
2 cups prepared medium white sauce, recipe link below
Buttered crumbs
Grated Parmesan or other cheese, if desired
Preparation:
.
Combine vegetables and medium white sauce. Place in a greased 1 1/2-quart casserole or baking dish. Top vegetable mixture with with buttered crumbs and sprinkle with grated cheese, if desired. Cook at 350° for 25 to 30 minutes, until heated through.
.
Combine vegetables and medium white sauce. Place in a greased 1 1/2-quart casserole or baking dish. Top vegetable mixture with with buttered crumbs and sprinkle with grated cheese, if desired. Cook at 350° for 25 to 30 minutes, until heated through.
April 18th is....National Animal Cracker Day
These were my favorite crackers when I was a kid!! So in honor of the day....
Homemade Animal Cracker Recipe:
1/2 cup rolled oats
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2 teaspoons honey
1/4 cup buttermilk
Homemade Animal Cracker Recipe:
- Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
- In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
- Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.
Saturday, April 16, 2011
Cheesecake Factory Copycat Pumpkin Cheesecake
3/4 cup (1 1/2 sticks) unsalted butter, melted (divided use)
2 1/2 cups graham-cracker crumbs
2 3/4 cups sugar (divided use)
1 teaspoon plus a pinch salt (divided use)
2 pounds cream cheese, room temperature
1/4 cup sour cream
1 (15-ounce) can pure pumpkin
6 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream or whipped topping
1/3 cup toasted pecans, roughly chopped
Position a rack in the center of the oven and preheat to 325
degrees.
Brush a 10-inch springform pan with some of the butter. Stir
remaining butter into crumbs with 1/4 cup sugar and pinch salt.
Press mixture into bottom and up sides of pan, packing it tightly
and evenly. Bake until golden brown, 15 to 20 minutes.
Cool on a rack, then wrap outside of springform pan with foil and
place in a roasting pan.
Bring a medium pot of water to a boil. Meanwhile, beat cream cheese
with a mixer until smooth. Add remaining 2 1/2 cups sugar and beat
until just light, scraping down sides of bowl and beaters as
needed. Beat in the sour cream, then add pumpkin, eggs, vanilla, 1
teaspoon salt, cinnamon, ginger and cloves and beat until just
combined. Pour into cooled crust.
Without pulling rack out, gently place roasting pan in oven and
pour boiling water into roasting pan until it comes about halfway
up side of springform pan. Bake until outside of cheesecake sets
but center is still loose, about 1 hour 45 minutes. Turn off oven
and open door briefly to let out some heat. Leave cheesecake in
oven for 1 more hour, then carefully remove from roasting pan and
cool on a rack. Run a knife around edges of springform pan, cover
and refrigerate at least 8 hours or overnight.
Bring cheesecake to room temperature 30 minutes before serving.
Unlock and remove springform ring. To finish, place a dollop of
whipped cream on each slice and sprinkle with toasted pecans.
2 1/2 cups graham-cracker crumbs
2 3/4 cups sugar (divided use)
1 teaspoon plus a pinch salt (divided use)
2 pounds cream cheese, room temperature
1/4 cup sour cream
1 (15-ounce) can pure pumpkin
6 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream or whipped topping
1/3 cup toasted pecans, roughly chopped
Position a rack in the center of the oven and preheat to 325
degrees.
Brush a 10-inch springform pan with some of the butter. Stir
remaining butter into crumbs with 1/4 cup sugar and pinch salt.
Press mixture into bottom and up sides of pan, packing it tightly
and evenly. Bake until golden brown, 15 to 20 minutes.
Cool on a rack, then wrap outside of springform pan with foil and
place in a roasting pan.
Bring a medium pot of water to a boil. Meanwhile, beat cream cheese
with a mixer until smooth. Add remaining 2 1/2 cups sugar and beat
until just light, scraping down sides of bowl and beaters as
needed. Beat in the sour cream, then add pumpkin, eggs, vanilla, 1
teaspoon salt, cinnamon, ginger and cloves and beat until just
combined. Pour into cooled crust.
Without pulling rack out, gently place roasting pan in oven and
pour boiling water into roasting pan until it comes about halfway
up side of springform pan. Bake until outside of cheesecake sets
but center is still loose, about 1 hour 45 minutes. Turn off oven
and open door briefly to let out some heat. Leave cheesecake in
oven for 1 more hour, then carefully remove from roasting pan and
cool on a rack. Run a knife around edges of springform pan, cover
and refrigerate at least 8 hours or overnight.
Bring cheesecake to room temperature 30 minutes before serving.
Unlock and remove springform ring. To finish, place a dollop of
whipped cream on each slice and sprinkle with toasted pecans.
Italian Chicken Sticks
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pinch ground red pepper
8 boneless chicken breast halves, cut into 1/2-inch strips
1/2 cup (1 stick) melted butter
Marinara sauce or honey mustard, for dipping
Preheat the oven to 400 degrees F.
In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.
1/2 cup grated Parmesan
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pinch ground red pepper
8 boneless chicken breast halves, cut into 1/2-inch strips
1/2 cup (1 stick) melted butter
Marinara sauce or honey mustard, for dipping
Preheat the oven to 400 degrees F.
In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 20 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.
Chicken Mushroom Tenders
- 1.5 lbs chicken tenders
- 2 T olive oil
- 2 T green onions, sliced
- 103/4 oz can cream of mushroom soup
- 4 oz can mushrooms, sliced
- 1/3 c milk
- 8 oz egg noodles, cooked and drained
- Heat oil in a large skillet; add chicken and brown on both sides. Remove chicken, add onions and mushrooms and saute for 3-4 minutes. Add chicken to skillet. Mix soup and milk and pour over chicken. Simmer, covered, for 10 -12 minutes. Serve over hot egg noodles.
Secret Skillet Potatoes
1/2 cup Kraft Fat Free Italian Dressing
1/2 cup chopped onion
4 1/2 cups (15 ounces) frozen loose packed hash browns
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar Cheese
In a large skillet, combine Italian dressing and onion. Stir in hash browns. Cook over medium heat for 10 minutes, stirring often. Add Cheddar cheese. Mix well to combine. Lower heat, cover, and simmer for 5 minutes, stirring occasionally.
Friday, April 15, 2011
Life Lessons
Life Lessons
I got this in an email. I thought it was worth sharing. Enjoy!
Written By Regina Brett, 90 years old, of The Plain Dealer, Cleveland , Ohio
"To celebrate growing older, I once wrote the 44 lessons life taught me. It is the most-requested column I've ever written. My odometer rolled over to 90 in August, so here is the column once more:"
1. Life isn't fair, but it's still good.
2. When in doubt, just take the next small step.
3. Life is too short to waste time hating anyone.
4. Your job won't take care of you when you are sick. Your friends and parents will. Stay in touch.
5. Pay off your credit cards every month.
6. You don't have to win every argument. Agree to disagree.
7. Cry with someone. It's more healing than crying alone.
8. It's OK to get angry with God.. He can take it.
9. Save for retirement starting with your first paycheck.
10. When it comes to chocolate, resistance is futile.
11. Make peace with your past so it won't screw up the present.
12. It's OK to let your children see you cry.
13. Don't compare your life to others. You have no idea what their journey is all about.
14. If a relationship has to be a secret, you shouldn't be in it.
15. Everything can change in the blink of an eye. But don't worry; God never blinks.
16. Take a deep breath. It calms the mind.
17. Get rid of anything that isn't useful, beautiful or joyful.
18. Whatever doesn't kill you really does make you stronger.
19. It's never too late to have a happy childhood. But the second one is up to you and no one else.
20. When it comes to going after what you love in life, don't take no for an answer.
21. Burn the candles, use the nice sheets, wear the fancy lingerie. Don't save it for a special occasion. Today is special.
22. Over prepare, then go with the flow.
23. Be eccentric now. Don't wait for old age to wear purple.
24. No one is in charge of your happiness but you.
25. Frame every so-called disaster with these words ''In five years, will this matter?".
26. Always choose life.
27. Forgive everyone everything.
28. What other people think of you is none of your business.
29. Time heals almost everything.. Give time, time.
30. However good or bad a situation is, it will change.
31. Don't take yourself so seriously. No one else does.
32. Believe in miracles.
33. God loves you because of who God is, not because of anything you did or didn't do.
34. Don't audit life. Show up and make the most of it now.
35. Growing old beats the alternative -- dying young.
36. Your children get only one childhood.
37. All that truly matters in the end is that you loved.
38. Get outside every day. Miracles are waiting everywhere.
39. If we all threw our problems in a pile and saw everyone else's, we'd grab ours back.
40. Envy is a waste of time. You already have all you need.
41. The best is yet to come.
42. No matter how you feel, get up, dress up and show up.
43. Yield.
44. Life isn't tied with a bow, but it's still a gift.
Written By Regina Brett, 90 years old, of The Plain Dealer, Cleveland , Ohio
"To celebrate growing older, I once wrote the 44 lessons life taught me. It is the most-requested column I've ever written. My odometer rolled over to 90 in August, so here is the column once more:"
1. Life isn't fair, but it's still good.
2. When in doubt, just take the next small step.
3. Life is too short to waste time hating anyone.
4. Your job won't take care of you when you are sick. Your friends and parents will. Stay in touch.
5. Pay off your credit cards every month.
6. You don't have to win every argument. Agree to disagree.
7. Cry with someone. It's more healing than crying alone.
8. It's OK to get angry with God.. He can take it.
9. Save for retirement starting with your first paycheck.
10. When it comes to chocolate, resistance is futile.
11. Make peace with your past so it won't screw up the present.
12. It's OK to let your children see you cry.
13. Don't compare your life to others. You have no idea what their journey is all about.
14. If a relationship has to be a secret, you shouldn't be in it.
15. Everything can change in the blink of an eye. But don't worry; God never blinks.
16. Take a deep breath. It calms the mind.
17. Get rid of anything that isn't useful, beautiful or joyful.
18. Whatever doesn't kill you really does make you stronger.
19. It's never too late to have a happy childhood. But the second one is up to you and no one else.
20. When it comes to going after what you love in life, don't take no for an answer.
21. Burn the candles, use the nice sheets, wear the fancy lingerie. Don't save it for a special occasion. Today is special.
22. Over prepare, then go with the flow.
23. Be eccentric now. Don't wait for old age to wear purple.
24. No one is in charge of your happiness but you.
25. Frame every so-called disaster with these words ''In five years, will this matter?".
26. Always choose life.
27. Forgive everyone everything.
28. What other people think of you is none of your business.
29. Time heals almost everything.. Give time, time.
30. However good or bad a situation is, it will change.
31. Don't take yourself so seriously. No one else does.
32. Believe in miracles.
33. God loves you because of who God is, not because of anything you did or didn't do.
34. Don't audit life. Show up and make the most of it now.
35. Growing old beats the alternative -- dying young.
36. Your children get only one childhood.
37. All that truly matters in the end is that you loved.
38. Get outside every day. Miracles are waiting everywhere.
39. If we all threw our problems in a pile and saw everyone else's, we'd grab ours back.
40. Envy is a waste of time. You already have all you need.
41. The best is yet to come.
42. No matter how you feel, get up, dress up and show up.
43. Yield.
44. Life isn't tied with a bow, but it's still a gift.
Thursday, April 14, 2011
Crispy Mashed Potato Cakes
1 package of instant mashed potatoes – (follow package directions)
3 ounces cream cheese (we used fat-free)
2 tablespoons sour cream
2 tablespoons chopped onion
Salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 tablespoon butter
Prepare mashed potatoes as directed on the box, minus the butter and milk – basically you just add the water and cook or microwave. The potatoes will be thick, but that’s a good thing. It will help keep them from falling apart in the pan. Add the cream cheese (soften for 20 seconds in the microwave for 20 seconds first), sour cream, salt and pepper.
In a large skillet, cook the onions until softened. Add to the potato mixture and mix well. In the skillet, heat the butter and olive oil until the butter is melted. Drop 2 inch spoonfuls of the potatoes into the skillet and flatten slightly. Cook until both sides are a golden brown, about 8 minutes total. Makes 8 potato rounds.
3 ounces cream cheese (we used fat-free)
2 tablespoons sour cream
2 tablespoons chopped onion
Salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 tablespoon butter
Prepare mashed potatoes as directed on the box, minus the butter and milk – basically you just add the water and cook or microwave. The potatoes will be thick, but that’s a good thing. It will help keep them from falling apart in the pan. Add the cream cheese (soften for 20 seconds in the microwave for 20 seconds first), sour cream, salt and pepper.
In a large skillet, cook the onions until softened. Add to the potato mixture and mix well. In the skillet, heat the butter and olive oil until the butter is melted. Drop 2 inch spoonfuls of the potatoes into the skillet and flatten slightly. Cook until both sides are a golden brown, about 8 minutes total. Makes 8 potato rounds.
Strawberry Chocolate Meringue Torte
4 large egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
2 cups sliced strawberries
1 teaspoon sugar
1/4 cup semisweet chocolate chips, divided
2 cups frozen reduced-calorie whipped topping, thawed and divided
Preheat oven to 250F. Cover a large baking sheet with parchment paper.
Draw 2 (8-inch) circles on paper. Turn paper over, and secure with
masking tape.
Beat egg whites, salt, and cream of tartar at high speed of a mixer
until foamy. Gradually add 1 cup sugar, 1 tablespoon at a time, beating
until stiff peaks form.
Spread half of the mixture into each circle on prepared baking sheet
using the back of a spoon. Bake at 250F for 1 hour or until the
meringues are crisp.
Sprinkle strawberries with 1 teaspoon sugar; cover and set aside.
Sprinkle each meringue with 1 1/2 tablespoons chocolate chips. Return
the meringues to oven; turn off heat, and let stand for 5 minutes.
Spread the softened chocolate with a spatula. Cool meringues to room
temperature.
Place 1 meringue on a serving platter; spread 1 cup whipped topping over
top. Arrange half of strawberry mixture over the whipped topping. Top
with remaining meringue; spread 1 cup whipped topping over top. Arrange
the remaining strawberry mixture over the whipped topping. Place 1
tablespoon chocolate chips in a small microwave-safe bowl. Microwave at
HIGH 1 minute or until chips are soft. Stir chocolate; drizzle over top
of torte. Makes 8 servings.
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
2 cups sliced strawberries
1 teaspoon sugar
1/4 cup semisweet chocolate chips, divided
2 cups frozen reduced-calorie whipped topping, thawed and divided
Preheat oven to 250F. Cover a large baking sheet with parchment paper.
Draw 2 (8-inch) circles on paper. Turn paper over, and secure with
masking tape.
Beat egg whites, salt, and cream of tartar at high speed of a mixer
until foamy. Gradually add 1 cup sugar, 1 tablespoon at a time, beating
until stiff peaks form.
Spread half of the mixture into each circle on prepared baking sheet
using the back of a spoon. Bake at 250F for 1 hour or until the
meringues are crisp.
Sprinkle strawberries with 1 teaspoon sugar; cover and set aside.
Sprinkle each meringue with 1 1/2 tablespoons chocolate chips. Return
the meringues to oven; turn off heat, and let stand for 5 minutes.
Spread the softened chocolate with a spatula. Cool meringues to room
temperature.
Place 1 meringue on a serving platter; spread 1 cup whipped topping over
top. Arrange half of strawberry mixture over the whipped topping. Top
with remaining meringue; spread 1 cup whipped topping over top. Arrange
the remaining strawberry mixture over the whipped topping. Place 1
tablespoon chocolate chips in a small microwave-safe bowl. Microwave at
HIGH 1 minute or until chips are soft. Stir chocolate; drizzle over top
of torte. Makes 8 servings.
Saturday, April 9, 2011
Maple Brown Sugar Ham in the Slow Cooker
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup ( use pure maple syrup, not pancake syrup)
2 cups of pineapple juice
Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.
1 cup dark brown sugar
1/2 cup all natural maple syrup ( use pure maple syrup, not pancake syrup)
2 cups of pineapple juice
Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.
Lemon Blueberry Ice Cream Cupcakes
24 lemon cookies, coarsely crushed
1 (21-ounce) can blueberry fruit filling
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
1 (8-ounce) container frozen whipped topping, thawed
Multicolored candies and sprinkles
Place 12 foil baking cups into muffin pans; sprinkle crushed cookies evenly into cups. Spoon 2 teaspoons fruit filling over cookies in each cup, reserving remaining fruit filling for another use.
Fold condensed milk and lemonade concentrate into whipped topping; spoon over fruit filling in prepared baking cups. Freeze 8 hours or until firm. Top with candies and sprinkles just before serving.
1 (21-ounce) can blueberry fruit filling
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
1 (8-ounce) container frozen whipped topping, thawed
Multicolored candies and sprinkles
Place 12 foil baking cups into muffin pans; sprinkle crushed cookies evenly into cups. Spoon 2 teaspoons fruit filling over cookies in each cup, reserving remaining fruit filling for another use.
Fold condensed milk and lemonade concentrate into whipped topping; spoon over fruit filling in prepared baking cups. Freeze 8 hours or until firm. Top with candies and sprinkles just before serving.
Easter Snack Mix
1 (8 ounce) package Mini Oreo Chocolate Sandwich Cookies
2 cups honeycomb-shaped cereal
1 cup jelly beans
15 Reynolds Easter Baking Cups
Reynolds Color Plastic Wrap
Mix cookies, cereal and jelly beans in large bowl.
Place about 1/3 cup snack mix in each baking cup. Center each cup on a
12-inch sheet of plastic wrap. Gather plastic wrap at top, twist to
seal and tie with ribbon.
Makes 5 cups mix
2 cups honeycomb-shaped cereal
1 cup jelly beans
15 Reynolds Easter Baking Cups
Reynolds Color Plastic Wrap
Mix cookies, cereal and jelly beans in large bowl.
Place about 1/3 cup snack mix in each baking cup. Center each cup on a
12-inch sheet of plastic wrap. Gather plastic wrap at top, twist to
seal and tie with ribbon.
Makes 5 cups mix
Banana Chocolate Hazelnut Wontons
16 wonton wrappers
1 egg, beaten
1 cup chocolate hazelnut spread, such as Nutella
2 bananas, cut in 1/3 inch sliced
Vegetable oil
Powdered sugar
Mint leaves and seasonal berries for garnish
Brush edges of each wonton wrapper lightly with egg. Put 1 tablespoon chocolate hazelnut spread in center along with 2 banana slices. Fold wrapper diagonally in half over filling to form a triangle and thoroughly press edges together to seal. Preheat oven to 200. Add oil to large skillet to depth of 2 inches. Heat over medium heat to 350. Carefully put a few filled wontons in pan and cook until golden brown, about 45 seconds per side. Transfer fried wontons onto paper towels to drain then to a baking sheet to keep warm in oven while frying the remaining wontons. Arrange 2 cooked wontons on each plate. Dust with powdered sugar. Garnish with mint leaves and berries. Makes 8 servings
Black Bean Salsa
2 cans black beans, 16 oz. each
1 can corn, 16 oz
10 roma tomatoes, chopped
2 bunches green onions, chopped
1 or 2 jalapeno peppers, chopped
1 bunch cilantro, leaves only, chopped
1/2 cup red wine vinegar
1/4 cup lime juice
1 T. chili powder
1 1/2 t. salt
Drain and rinse black beans and corn. Mix with tomatoes, green onions, jalapeno peppers, cilantro, wine vinegar, lime juice, chili powder and salt in a bowl and mix well. Chill for 30 minute, stirring 2 or 3 times. Serve chilled or at room temperature with tortilla chips. Serves 20
Tuesday, April 5, 2011
Cinnamon Roll Pancakes
For the Cinnamon Filling...In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, almost melty
1 cup packed brown sugar
2 T. cinnamon
Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag that had been opened and stood up in a tall tumbler. A large ziptop bag with the edges folded over the tumbler would work too.
For the Cream Cheese Icing...
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 T. milk
Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.
For the Pancakes...
In the same bowl that you used for the filling and the icing- no need to be using or washing too many bowls now- mix together:
2 cups pancake mix
1 stick softened butter, almost melty
1 cup packed brown sugar
2 T. cinnamon
Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag that had been opened and stood up in a tall tumbler. A large ziptop bag with the edges folded over the tumbler would work too.
For the Cream Cheese Icing...
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 T. milk
Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.
For the Pancakes...
In the same bowl that you used for the filling and the icing- no need to be using or washing too many bowls now- mix together:
2 cups pancake mix
3 eggs
1/4 cup canola or vegetable oil
1 T. powdered sugar
1 1/4 cups milk
Using the hand mixer, blend until smooth. In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle 2 pancakes. Snip the tip off the pastry bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide, swirl over cooking pancakes in a circular motion- 3 go-a-rounds should do. Continue to cook the pancakes until bubbles form evenly through each cake. Gently flip each pancake over and cook another 30-45 seconds, remove to a serving platter and serve immediately or keep warm covered in a warm oven. Continue with the rest of the batter. Place 2-3 pancakes side by side (too pretty to stack!) on each person's plate and drizzle each one with icing. Serve maple syrup, bacon or sausage, and fruit on the side. Makes 18 pancakes.
Note- Using a damp paper towel, wipe your skillet after each pancake is made. This will keep the next pancake from sticking to any of the cinnamon filling that has leaked onto your skillet or griddle.
1/4 cup canola or vegetable oil
1 T. powdered sugar
1 1/4 cups milk
Using the hand mixer, blend until smooth. In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle 2 pancakes. Snip the tip off the pastry bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide, swirl over cooking pancakes in a circular motion- 3 go-a-rounds should do. Continue to cook the pancakes until bubbles form evenly through each cake. Gently flip each pancake over and cook another 30-45 seconds, remove to a serving platter and serve immediately or keep warm covered in a warm oven. Continue with the rest of the batter. Place 2-3 pancakes side by side (too pretty to stack!) on each person's plate and drizzle each one with icing. Serve maple syrup, bacon or sausage, and fruit on the side. Makes 18 pancakes.
Note- Using a damp paper towel, wipe your skillet after each pancake is made. This will keep the next pancake from sticking to any of the cinnamon filling that has leaked onto your skillet or griddle.
Apple Dew
2 packages crescent rolls
2 Granny Smith apples
2 cups sugar
2 sticks butter
1 tsp. vanilla
10-oz. Mountain Dew
Peel apples and slice itno 8 sections. Separate crescent rolls and roll 1 apple slice in each. Place in a 9x13-inch baking dish. Melt butter, add sugar and vanills; stir well and pour over rolls. Finally add Mountain Dew. Bake at 350 for 40 minutes.
This recipe is so easy, takes 10 minutes to prepare and can be baking while you are eating dinner.
Serve warm with a little ice cream on top!! YUM!!
Sunday, April 3, 2011
Wooden Spoon Cake
1 German sweet chocolate cake mix
1 can sweetened condensed milk (not evaporated)
1 jar caramel ice cream topping (warm a little)
Cool whip
3 Heath bars (broken into crumbs)
Bake cake in 9x13 pan according to box. While warm poke holes
in it with the end of a WOODEN SPOON right to the bottom. Pour
1/2 of the can of milk into the holes. Into the same holes drizzle the
caramel topping.
When completely cool, spread lavishly with Cool Whip. Top with
crumbled Heath bars. Refrigerate!
Asian Coleslaw
Ingredients:
1 medium head green cabbage
1 medium head red cabbage
3 tablespoons sea salt
3 large carrots
1/4 cup minced scallions
1 tablespoon toasted sesame seeds
Dressing:
2/3 cup unseasoned rice vinegar
1/4 cup light brown sugar
1 1/2 tablespoons dark-roasted sesame oil
Instructions:
1. Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.
1 medium head green cabbage
1 medium head red cabbage
3 tablespoons sea salt
3 large carrots
1/4 cup minced scallions
1 tablespoon toasted sesame seeds
Dressing:
2/3 cup unseasoned rice vinegar
1/4 cup light brown sugar
1 1/2 tablespoons dark-roasted sesame oil
Instructions:
1. Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.
Chicken Tacos
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 bay leaf
1 (12 ounce) package corn tortillas
1 head lettuce, shredded
2 large tomatoes, chopped
1 (8 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) jar salsa
1 (8 ounce) container sour cream
In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 bay leaf
1 (12 ounce) package corn tortillas
1 head lettuce, shredded
2 large tomatoes, chopped
1 (8 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) jar salsa
1 (8 ounce) container sour cream
In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients
Saturday, April 2, 2011
Cappuccino Biscotti With Chocolate Chips
2 cups flour
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1/4 cup brewed espresso or strong coffee,
cooled slightly
1 large egg yolk
1 teaspoon vanilla extract
2/3 cup whole almonds, chopped coarse
1/2 cup semisweet chocolate chips
Preheat the oven to 375 degrees F. Blend the flour, sugar, cinnamon, baking powder, baking soda, and salt briefly with an electric mixer.
Stir the milk into the espresso along with the egg yolk and vanilla. Mix well and then add to the dry ingredients. Beat until the dough is smooth, about 1 minute. Stir in the nuts and chocolate chips.
Grease and then flour a large baking sheet. Turn the dough out onto a floured counter. Divide the dough in half and roll each half into a log that measures about 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, leaving at least 2 inches between the logs.
Bake until the logs are firm to the touch, about 30 minutes. Remove the baking sheet from the oven and reduce the temperature to 325 degrees F. Wearing an oven mitt to hold the logs in place, use a serrated knife to cut them crosswise on the diagonal into 3/4-inch-thick cookies.
Lay the cookies on one side and return the baking sheet to the oven. Bake until the biscotti are crisp, 5 to 10 minutes. Cool the biscotti on racks and store in an airtight container. Makes 24 long biscotti.
1 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1/4 cup brewed espresso or strong coffee,
cooled slightly
1 large egg yolk
1 teaspoon vanilla extract
2/3 cup whole almonds, chopped coarse
1/2 cup semisweet chocolate chips
Preheat the oven to 375 degrees F. Blend the flour, sugar, cinnamon, baking powder, baking soda, and salt briefly with an electric mixer.
Stir the milk into the espresso along with the egg yolk and vanilla. Mix well and then add to the dry ingredients. Beat until the dough is smooth, about 1 minute. Stir in the nuts and chocolate chips.
Grease and then flour a large baking sheet. Turn the dough out onto a floured counter. Divide the dough in half and roll each half into a log that measures about 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, leaving at least 2 inches between the logs.
Bake until the logs are firm to the touch, about 30 minutes. Remove the baking sheet from the oven and reduce the temperature to 325 degrees F. Wearing an oven mitt to hold the logs in place, use a serrated knife to cut them crosswise on the diagonal into 3/4-inch-thick cookies.
Lay the cookies on one side and return the baking sheet to the oven. Bake until the biscotti are crisp, 5 to 10 minutes. Cool the biscotti on racks and store in an airtight container. Makes 24 long biscotti.
Green Goddess Dressing
1 cup mayonnaise or salad dressing
1/2 cup sour cream
1/3 cup finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
3 tablespoons anchovy paste or finely
chopped anchovy fillets
3 tablespoons tarragon or white vinegar
1 tablespoon lemon juice
1/8 teaspoon freshly ground pepper
Mix all ingredients. Cover and refrigerate any remain-
ing dressing
1 Tablespoon: Calories 60 (Calories from Fat 55); Fat 6g
(Saturated 1g); Cholesterol 10mg; Sodium 95mg;
Carbohydrate 0g (Dietary Fiber 0g); Protein 1g
Lighter Green Goddess Dressing
For 3 grams of fat and 35 calories per serving, use
reduced-fat mayonnaise and reduced-fat sour cream
1/2 cup sour cream
1/3 cup finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
3 tablespoons anchovy paste or finely
chopped anchovy fillets
3 tablespoons tarragon or white vinegar
1 tablespoon lemon juice
1/8 teaspoon freshly ground pepper
Mix all ingredients. Cover and refrigerate any remain-
ing dressing
1 Tablespoon: Calories 60 (Calories from Fat 55); Fat 6g
(Saturated 1g); Cholesterol 10mg; Sodium 95mg;
Carbohydrate 0g (Dietary Fiber 0g); Protein 1g
Lighter Green Goddess Dressing
For 3 grams of fat and 35 calories per serving, use
reduced-fat mayonnaise and reduced-fat sour cream
Pizza Bubble Ring
6-8 Tbsp. butter or margarine, melted
1 tsp. Italian seasoning
1/2 tsp. garlic powder
2 cans (12 oz. each) Pillsbury Golden Layers refrigerated flaky biscuits
40 small slices pepperoni (about 3 oz.)
8 oz. mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated
--Heat oven to 350 degrees F. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix melted butter, Italian seasoning and garlic powder. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can biscuit rounds, placing balls over balls in pan. Pour remaining butter mixture over top. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping
1 tsp. Italian seasoning
1/2 tsp. garlic powder
2 cans (12 oz. each) Pillsbury Golden Layers refrigerated flaky biscuits
40 small slices pepperoni (about 3 oz.)
8 oz. mozzarella cheese, cut into 20 pieces
1/4 cup grated Parmesan cheese
1 1/4 cups pizza sauce, heated
--Heat oven to 350 degrees F. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix melted butter, Italian seasoning and garlic powder. Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in pan. Sprinkle dough balls with Parmesan cheese. Repeat with remaining can biscuit rounds, placing balls over balls in pan. Pour remaining butter mixture over top. Bake 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping
Freezer Caramel Drizzle Pie
2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
Tuesday, March 29, 2011
I'm in a Treasury!
Just a quick post. I just had to share...one of my shop items was picked for an Etsy Treasury!! I'm so excited.. this is awesome. This was the item that was picked:
The Treasury: www.etsy.com/treasury/4d9266bef2876d914f7aeb06/play-ball
My Etsy Shop -- Mommies With Style http://www.etsy.com/shop/mommieswithstyle?ref=si_shop
Hooray me!
Never Fail Scallop Potatoes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups fat-free milk
- 1/2 cup shredded reduced-fat cheddar cheese
- 1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
- 1 medium onion, halved and thinly sliced
- 2 Tbs Butter
- In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add the milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.
- Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.
- Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Yield: 6 servings.
Coconut Easter Basket Cake
1 package (about 18 ounces) white cake mix (with pudding in the mix)
2 cups sweetened coconut flakes, divided
Vanilla frosting, recipe follows
Jelly Beans
Twizzler's pull 'n' peel candy
Mini kisses chocolate
Coconut Grass, recipe follows
Prepare cake batter with whole eggs as directed on package; stir in 1/2 cup coconut. Using 2 round 9-inch pans, bake and cool as directed.
Place 1 layer on serving plate, bottom side up; frost top with Vanilla Frosting. Place second layer on top, top side up. Frost sides. Mark a 6-inch circle from center of top layer. Using fork, gently remove small amount of cake from within circle, forming an indentation to allow basket to be filled. Lightly frost edges of top.
Cut lightweight cardboard into 14 x 3/4-inch strip for handle; cover with plastic wrap. Bend and insert handle ends into top of cake about 1-inch from sides; frost. Decorate with jelly beans and single licorice strands. When frosting on sides of cake is firm, with fork, alternately press fork tines vertically and horizontally, forming basket pattern.
Place coconut 'grass' on top; decorate with mini kisses Chocolate and assorted candies. Separate licorice into 3 strand groups; twist and place around top rim. Place jelly beans around bottom. Remove handle before serving.
8 servings.
Vanilla Frosting: Beat 1/3 cup softened butter in medium bowl. Add 1 cup powdered sugar and 1 teaspoon vanilla extract; beat well. Add 2-1/2 cups powdered sugar alternately with 3 tablespoons milk; beat to spreading consistency.
Coconut 'Grass': Combine 3 drops green food color with 3/4 teaspoon water; add to remaining 1-1/2 cups coconut. Stir until evenly tinted; use immediately.
2 cups sweetened coconut flakes, divided
Vanilla frosting, recipe follows
Jelly Beans
Twizzler's pull 'n' peel candy
Mini kisses chocolate
Coconut Grass, recipe follows
Prepare cake batter with whole eggs as directed on package; stir in 1/2 cup coconut. Using 2 round 9-inch pans, bake and cool as directed.
Place 1 layer on serving plate, bottom side up; frost top with Vanilla Frosting. Place second layer on top, top side up. Frost sides. Mark a 6-inch circle from center of top layer. Using fork, gently remove small amount of cake from within circle, forming an indentation to allow basket to be filled. Lightly frost edges of top.
Cut lightweight cardboard into 14 x 3/4-inch strip for handle; cover with plastic wrap. Bend and insert handle ends into top of cake about 1-inch from sides; frost. Decorate with jelly beans and single licorice strands. When frosting on sides of cake is firm, with fork, alternately press fork tines vertically and horizontally, forming basket pattern.
Place coconut 'grass' on top; decorate with mini kisses Chocolate and assorted candies. Separate licorice into 3 strand groups; twist and place around top rim. Place jelly beans around bottom. Remove handle before serving.
8 servings.
Vanilla Frosting: Beat 1/3 cup softened butter in medium bowl. Add 1 cup powdered sugar and 1 teaspoon vanilla extract; beat well. Add 2-1/2 cups powdered sugar alternately with 3 tablespoons milk; beat to spreading consistency.
Coconut 'Grass': Combine 3 drops green food color with 3/4 teaspoon water; add to remaining 1-1/2 cups coconut. Stir until evenly tinted; use immediately.
Pineapple Bars
Pineapple Bars
20 oz crushed pineapple
2 cups chopped dates
3 cups oats
1 cup wheat germ
1 cup coconut
1 cup chopped walnuts
1/4 tsp salt
1 1/4 cup orange juice
1/4 cup coconut or other favorite oil
Combine pineapple and dates in a saucepan. Cook on
medium heat until thickened. Stir frequently. In a
large bowl, mix oats, wheat germ, coconut, walnuts,
and salt. Stir in juice and oil. Press half of the
oat mixture in a greased 9x13-inch pan. Spread the
pineapple mixture on top, then sprinkle on the rest
of the oat mixture. Press down lightly. Bake at 350
degrees for 30 minutes or until lightly browned.
Cool. Cut into 32 bars.
20 oz crushed pineapple
2 cups chopped dates
3 cups oats
1 cup wheat germ
1 cup coconut
1 cup chopped walnuts
1/4 tsp salt
1 1/4 cup orange juice
1/4 cup coconut or other favorite oil
Combine pineapple and dates in a saucepan. Cook on
medium heat until thickened. Stir frequently. In a
large bowl, mix oats, wheat germ, coconut, walnuts,
and salt. Stir in juice and oil. Press half of the
oat mixture in a greased 9x13-inch pan. Spread the
pineapple mixture on top, then sprinkle on the rest
of the oat mixture. Press down lightly. Bake at 350
degrees for 30 minutes or until lightly browned.
Cool. Cut into 32 bars.
Saturday, March 26, 2011
My first Blog Hop
Hey everyone!
I just signed up for my first blog hop. Honestly, I have no idea if I'm doing this right, so I hope I don't get de-hopped. It's a week long hop, so you have plenty to hop along. Check out Danielle's blog -- The Mommy Chronicles. It's a great read. If you're interested in joining her hop, here are the guidelines:
I just signed up for my first blog hop. Honestly, I have no idea if I'm doing this right, so I hope I don't get de-hopped. It's a week long hop, so you have plenty to hop along. Check out Danielle's blog -- The Mommy Chronicles. It's a great read. If you're interested in joining her hop, here are the guidelines:
1. Please grab the blog hop button to spread the word.
2. Please follow the host and co-host: The Mommy Chronicles and The Adventures of My Family of 8 and I Heart Maternity via Google Friend Connect and/or Networked Blogs
3. Please do not link up your giveaways, blog hops, etc. (These will be deleted.)
4. Please link up you Blog, Twitter, Facebook Fan Page
Link up your blog, visit and follow the blogs that interest you and have fun! If you follow our blogs and leave a comment, we will always follow you back!Now, let’s get hoppin’!
You only need to add your link to one linky for it to show up on all participating blogs. The linkys will open every Sunday at 8:00pm PST and closes on Saturday at 11:59pm PSTHere's a Tip: SAFELY TRANSPORT A FROSTED CAKE
The cake doesn't fit in the cake carrier and covering it with plastic wrap would have smudged the frosting. THE FIX: Top toothpicks with mini marshmallows and insert them into the cake before covering with plastic wrap. The buffered toothpicks keep the plastic away from the frosting with out poking through the plastic wrap...this tip really does work, I have tried it.
Sweet Potato Crunch
6 sweet potatoes
1 cup sugar
1 stick (1/2 cup) butter, softened
1/3 cup well packed brown sugar
2 eggs
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Vanilla extract
1 cup sugar
1 stick (1/2 cup) butter, softened
1/3 cup well packed brown sugar
2 eggs
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Vanilla extract
FOR THE CRUNCH TOPPING:
.
1 cup brown sugar
1 cup chopped pecans
1/3 cup melted butter
1/3 cup flour
1 tbsp. Cinnamon
Handful of small marshmallows (for topping)
.
1 cup brown sugar
1 cup chopped pecans
1/3 cup melted butter
1/3 cup flour
1 tbsp. Cinnamon
Handful of small marshmallows (for topping)
Preheat oven to 350 degrees.
Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole.
Combine the ingredients for the Crunch Topping (except marshmallows) and spread over the potato mixture.
Bake at 350 for 45 minutes.
Sprinkle on marshmallows around the edges and bake additional 5 minutes.
Spicy Garlic Chicken Pizza
12 oz. boneless, skinless chicken breasts, cut into 1/2" pieces
1/2 cup sliced green onion
2 cloves minced garlic
2 Tbsp. vinegar
2 Tbsp. soy sauce
1 Tbsp. oil
1/2 cup sliced green onion
2 cloves minced garlic
2 Tbsp. vinegar
2 Tbsp. soy sauce
1 Tbsp. oil
1/2 tsp. crushed red pepper or 1/4 tsp. ground red pepper
1/4 tsp. black pepper
1 Tbsp. oil
1/4 tsp. black pepper
1 Tbsp. oil
1 Tbsp. cornstarch
1 large Boboli pizza shell
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded mozzarella cheese
2 tsp. pine nuts or sliced almonds
In a large bowl, combine the onion, garlic, vinegar, soy sauce, 1 Tbsp. olive oil and the peppers. Add the chicken and stir to coat. Marinate 30 minutes. Drain, reserving marinade. Heat remaining 1 Tbsp. olive oil in skillet. Add chicken and cook until done. Stir cornstarch into reserved marinade, then add to skillet. Cook and stir until thick and bubbly, making small amount of sauce. Spoon chicken and sauce onto pizza shell. Sprinkle with cheese. Bake at 400ºF. for 12 minutes.
1 large Boboli pizza shell
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded mozzarella cheese
2 tsp. pine nuts or sliced almonds
In a large bowl, combine the onion, garlic, vinegar, soy sauce, 1 Tbsp. olive oil and the peppers. Add the chicken and stir to coat. Marinate 30 minutes. Drain, reserving marinade. Heat remaining 1 Tbsp. olive oil in skillet. Add chicken and cook until done. Stir cornstarch into reserved marinade, then add to skillet. Cook and stir until thick and bubbly, making small amount of sauce. Spoon chicken and sauce onto pizza shell. Sprinkle with cheese. Bake at 400ºF. for 12 minutes.
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