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.
Wednesday, May 25, 2011
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.
Subscribe to:
Posts (Atom)