Ingredients:
1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk
1 egg -- lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter or margarine -- for brushing rolls
Directions:
Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased-side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- by 9- by 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter. Per Serving (excluding unknown items): 110 Calories; 2g Fat (19.2% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 111mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
November 14, 2009
November 12, 2009
Sweet Yeast Rolls
Ingredients:
1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
2 quarts all purpose flour
2 TBS melted butter
2 whole eggs
2 tsp salt
Directions:
Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Makes 5 to 6 dozen.
1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
2 quarts all purpose flour
2 TBS melted butter
2 whole eggs
2 tsp salt
Directions:
Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Makes 5 to 6 dozen.
Cheddar Biscuits
Ingredients:
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt
Directions:
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt
Directions:
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
Outback Bread (Copy Cat)
Ingredients:
3 packages dry yeast
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons oil
2 cups rye flour
2 1/2 -3 cups bread flour
Directions:
Preheat your oven to 375 degrees.
Soften yeast in 1/2 cup warm water.
Stir in the sugar and let stand 6 minutes or until it’s bubbly.
In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour.
Mix this until it makes a nice smooth batter.
Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled.
Punch the dough down and shape into 2 large round loaves
Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
Let loaves rise in a warm place until doubled.
Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped.
This bread is supposed to freeze very well.
3 packages dry yeast
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons oil
2 cups rye flour
2 1/2 -3 cups bread flour
Directions:
Preheat your oven to 375 degrees.
Soften yeast in 1/2 cup warm water.
Stir in the sugar and let stand 6 minutes or until it’s bubbly.
In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour.
Mix this until it makes a nice smooth batter.
Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled.
Punch the dough down and shape into 2 large round loaves
Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
Let loaves rise in a warm place until doubled.
Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped.
This bread is supposed to freeze very well.
November 3, 2009
Broccoli and Carrot Lasagna
Ingredients:
4 cups chopped broccoli
2 cups chopped carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika
Directions:
Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!
4 cups chopped broccoli
2 cups chopped carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika
Directions:
Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!
Buffalo Chicken Dip
Ingredients:
1 package (8 ounces) cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup any flavor Frank's® RedHot® Sauce
2 ounce crumbled blue cheese or shredded
mozzarella cheese (about 1/2 cup)
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
Assorted fresh vegetables
and Pepperidge Farm® crackers
Directions:
Heat the oven to 350°F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture before serving. Serve with the vegetables and crackers for dipping.
To make in the microwave: Use a microwavable 9-inch deep dish pie plate. Prepare the dip as directed above in Step 2. Microwave, uncovered, on HIGH for 5 minutes or until the chicken mixture is hot, stirring halfway through the cook time.
Serving Tip: This dip can be kept warm in a small crockpot or fondue pot on the buffet table.
To reduce the fat: Use 1/3 less fat cream cheese and reduced-fat blue cheese salad dressing.
1 package (8 ounces) cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup any flavor Frank's® RedHot® Sauce
2 ounce crumbled blue cheese or shredded
mozzarella cheese (about 1/2 cup)
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
Assorted fresh vegetables
and Pepperidge Farm® crackers
Directions:
Heat the oven to 350°F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture before serving. Serve with the vegetables and crackers for dipping.
To make in the microwave: Use a microwavable 9-inch deep dish pie plate. Prepare the dip as directed above in Step 2. Microwave, uncovered, on HIGH for 5 minutes or until the chicken mixture is hot, stirring halfway through the cook time.
Serving Tip: This dip can be kept warm in a small crockpot or fondue pot on the buffet table.
To reduce the fat: Use 1/3 less fat cream cheese and reduced-fat blue cheese salad dressing.
Creamy Chicken and Wild Rice Soup
Ingredients:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
Directions:
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
Directions:
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Spicy Chicken Soup
Ingredients:
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
Directions:
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
Directions:
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.
Chicken Taco Soup
Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (can) chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (can) chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Spicy Beef Vegetable Stew
Ingredients:
1 pound ground beef
1 cup chopped onion
1 (30 ounce) jar meatless spaghetti sauce
3 1/2 cups water
1 (16 ounce) package frozen mixed vegetables
1 (10 ounce) can diced tomatoes and green chilies
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper
Directions:
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.
1 pound ground beef
1 cup chopped onion
1 (30 ounce) jar meatless spaghetti sauce
3 1/2 cups water
1 (16 ounce) package frozen mixed vegetables
1 (10 ounce) can diced tomatoes and green chilies
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper
Directions:
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.
Greek Chicken Pizza
Ingredients:
1 T olive oil
1 small white onion, chopped
2 or 3 cloves garlic, minced
2 T fresh basil, chopped
2 tsp fresh thyme, removed from stems
2-14 oz cans petite diced tomatoes, flavored with olive oil and garlic
1 T olive oil
16-20 oz. chicken breast or tenders, cut into bite size pieces
2-4 T Greek seasoning
1 red bell pepper, thinly sliced
1-14 oz can artichoke hearts, coarsely chopped
3 oz baby spinach
1/3 cup crumbled feta cheese
2 cups shredded mozzarella cheese
Method:
To made sauce- heat oil in a large saucepan or dutch oven. Add onion and saute, until almost tender. Add garlic and saute for 1 minute. Add herbs and saute for 1 more minute. Add tomatoes, and cook until warmed through. Scoop mixture into blender and puree, for a few minutes, until completely pureed. Set aside. To cook chicken- Heat oil in electric skillet. Add chicken and season heavily with Greek seasoning. Saute for a few minutes, until all sides are cooked. Cover and turn heat to low. Let cook until completely cooked through and then keep covered.
Preheat oven to 450 degrees. Spray round pizza pan with cooking spray. Put pizza dough on pan and roll out to edges, leaving enough around the edges to make a nice crust. Prick crust with a fork in multiple places. Bake for 6 minutes and remove from oven. Spread crust evenly with pizza sauce. Layer spinach on top of sauce- it is okay if it overlaps. Place red pepper strips on top of spinach. Place artichoke hearts around peppers. Sprinkle chicken all over the top. Sprinkle mozzarella cheese on top of chicken and top with crumbled feta. Bake for 8-9 minutes or until cheese melts. Serve
1 T olive oil
1 small white onion, chopped
2 or 3 cloves garlic, minced
2 T fresh basil, chopped
2 tsp fresh thyme, removed from stems
2-14 oz cans petite diced tomatoes, flavored with olive oil and garlic
1 T olive oil
16-20 oz. chicken breast or tenders, cut into bite size pieces
2-4 T Greek seasoning
1 red bell pepper, thinly sliced
1-14 oz can artichoke hearts, coarsely chopped
3 oz baby spinach
1/3 cup crumbled feta cheese
2 cups shredded mozzarella cheese
Method:
To made sauce- heat oil in a large saucepan or dutch oven. Add onion and saute, until almost tender. Add garlic and saute for 1 minute. Add herbs and saute for 1 more minute. Add tomatoes, and cook until warmed through. Scoop mixture into blender and puree, for a few minutes, until completely pureed. Set aside. To cook chicken- Heat oil in electric skillet. Add chicken and season heavily with Greek seasoning. Saute for a few minutes, until all sides are cooked. Cover and turn heat to low. Let cook until completely cooked through and then keep covered.
Preheat oven to 450 degrees. Spray round pizza pan with cooking spray. Put pizza dough on pan and roll out to edges, leaving enough around the edges to make a nice crust. Prick crust with a fork in multiple places. Bake for 6 minutes and remove from oven. Spread crust evenly with pizza sauce. Layer spinach on top of sauce- it is okay if it overlaps. Place red pepper strips on top of spinach. Place artichoke hearts around peppers. Sprinkle chicken all over the top. Sprinkle mozzarella cheese on top of chicken and top with crumbled feta. Bake for 8-9 minutes or until cheese melts. Serve
Hula Pizza
Ingredients:
1 pizza Crust (unbaked)
Place the following on the pizza in this order
1/2 cup barbecue sauce
2 cups mozzarella cheese
1 cup Swiss cheese
2 cups diced cooked ham
1 1/2 cup pineapple tidbits
Method:
Bake at 400 degrees for 15-20 minutes until crust is golden and cheese is melted and bubbly.
1 pizza Crust (unbaked)
Place the following on the pizza in this order
1/2 cup barbecue sauce
2 cups mozzarella cheese
1 cup Swiss cheese
2 cups diced cooked ham
1 1/2 cup pineapple tidbits
Method:
Bake at 400 degrees for 15-20 minutes until crust is golden and cheese is melted and bubbly.
Teriyaki Chicken Pizza
Ingredients:
1 C. Soy Sauce
1/2 C Sugar
1/2 C Honey
1 Clove Garlic (or 1/4 tsp garlic powder)
1/2 Tsp Ginger
4 T cornstarch
4 T water
1 1/2 - 2 C Cooked Chicken
1 C Shredded Mozzarella Cheese
3/4 C Pineapple Pieces
¾ C specialty cheese blend
1 T. Dried Cilantro
1 Pizza Crust
Method:
Bring to a boil and stir until sugar is dissolved. Mix the cornstarch and water together and add to the sauce until sauce thickens.
Place the chicken in a bag with 1/2 C. of sauce. Pour 1/4 C. of sauce on the pizza crust. Spread mozzarella cheese evenly across the crust . Add Chicken with sauce to the top of the pizza. Spread pineapple on top of chicken and add the specialty cheese. Finish with the cilantro sprinked over the top and bake at 400 degrees for 15-20 minutes.
1 C. Soy Sauce
1/2 C Sugar
1/2 C Honey
1 Clove Garlic (or 1/4 tsp garlic powder)
1/2 Tsp Ginger
4 T cornstarch
4 T water
1 1/2 - 2 C Cooked Chicken
1 C Shredded Mozzarella Cheese
3/4 C Pineapple Pieces
¾ C specialty cheese blend
1 T. Dried Cilantro
1 Pizza Crust
Method:
Bring to a boil and stir until sugar is dissolved. Mix the cornstarch and water together and add to the sauce until sauce thickens.
Place the chicken in a bag with 1/2 C. of sauce. Pour 1/4 C. of sauce on the pizza crust. Spread mozzarella cheese evenly across the crust . Add Chicken with sauce to the top of the pizza. Spread pineapple on top of chicken and add the specialty cheese. Finish with the cilantro sprinked over the top and bake at 400 degrees for 15-20 minutes.
Pumpkin Waffles (or Pancakes)
Ingredients:
2 cups whole-wheat flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
2 ½ tsp. pumpkin pie spice
½ tsp salt
1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tbsp canola oil
2 tbsp vinegar
Directions:
Mix the milk, pumpkin, egg, oil and vinegar then, in a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture. For waffles, let the waffles cook 30 - 60 past the "green light" indicator. Waffles should feel a little crisp before removing them (this is a thick batter and needs a bit more time to cook). For pancakes, just cook normally over medium heat.Serve with hot maple syrup (I love to use my homemade low-cal syrup from mapeline flavoring and Splenda).Enjoy!
2 cups whole-wheat flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
2 ½ tsp. pumpkin pie spice
½ tsp salt
1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tbsp canola oil
2 tbsp vinegar
Directions:
Mix the milk, pumpkin, egg, oil and vinegar then, in a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture. For waffles, let the waffles cook 30 - 60 past the "green light" indicator. Waffles should feel a little crisp before removing them (this is a thick batter and needs a bit more time to cook). For pancakes, just cook normally over medium heat.Serve with hot maple syrup (I love to use my homemade low-cal syrup from mapeline flavoring and Splenda).Enjoy!
Meatloaf Sandwich
Ingredients:
1 pound ground beef
2 eggs, beaten
1 cup ketchup, divided
½ cup chopped bell pepper
(red,yellow,green or orange)
¼ cup chopped white onion
2 tablespoon Worcestershire
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ cup panko bread crumbs
1tsp salt
1 tsp black pepper
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
2. Place ground beef, eggs, panko, worcestershire, and 3/4 cup ketchup in a large bowl. Mix by hand. Add bell peppers, onions, garlic powder, onion powder, salt, and pepper. Hand mix well. Form into a loaf shape, and place in prepared baking pan. Drizzle with remaining 1/4 cup ketchup.
3. Bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C). (For a great sandwich, slice meatloaf into thick slice, grill some onions, serve together, on Garlic Texas Toast)
1 pound ground beef
2 eggs, beaten
1 cup ketchup, divided
½ cup chopped bell pepper
(red,yellow,green or orange)
¼ cup chopped white onion
2 tablespoon Worcestershire
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ cup panko bread crumbs
1tsp salt
1 tsp black pepper
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
2. Place ground beef, eggs, panko, worcestershire, and 3/4 cup ketchup in a large bowl. Mix by hand. Add bell peppers, onions, garlic powder, onion powder, salt, and pepper. Hand mix well. Form into a loaf shape, and place in prepared baking pan. Drizzle with remaining 1/4 cup ketchup.
3. Bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C). (For a great sandwich, slice meatloaf into thick slice, grill some onions, serve together, on Garlic Texas Toast)
Wonton Soup
Ingredients
FOR THE SOUP:
5 cups chicken broth (regular or low-sodium)
2 cups water
2 to 3 thin slices fresh ginger
5 or 6 bok choy leaves, washed
Pepper to taste
FOR THE WONTONS:
1/2 pound ground pork (for lower-fat wontons, use ground turkey)
2 scallions, finely chopped
1 tablespoon minced fresh ginger
1 small clove garlic, minced
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon rice vinegar
1/4 teaspoon sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cornstarch
35 to 40 wonton wrappers
Instructions:
In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside.
Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.
Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..Assembling the Wontons:1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.
Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.
Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings.
FOR THE SOUP:
5 cups chicken broth (regular or low-sodium)
2 cups water
2 to 3 thin slices fresh ginger
5 or 6 bok choy leaves, washed
Pepper to taste
FOR THE WONTONS:
1/2 pound ground pork (for lower-fat wontons, use ground turkey)
2 scallions, finely chopped
1 tablespoon minced fresh ginger
1 small clove garlic, minced
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon rice vinegar
1/4 teaspoon sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cornstarch
35 to 40 wonton wrappers
Instructions:
In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside.
Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.
Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..Assembling the Wontons:1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.
Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.
Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings.
Lasagna Soup
Ingredients:
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
Instructions:
In a large pot, heat the oil over medium heat. Add the sausage and sautรฉ, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sautรฉ until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sautรฉ for 1 minute. Add the tomato paste and sautรฉ until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
Instructions:
In a large pot, heat the oil over medium heat. Add the sausage and sautรฉ, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sautรฉ until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sautรฉ for 1 minute. Add the tomato paste and sautรฉ until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
November 2, 2009
Stacked Burrito Pie
Ingredients:
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 pound lean ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/4 cup water
1 (15 1/2-ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
4 (10-inch) flour tortillas
1/2 cup sour cream
1 cup salsa
8 ounces Cheddar or Monterey Jack, grated
Instructions:
In a large skillet over medium-low heat, warm the oil. Add the onion and sautรฉ for 5 minutes, stirring often. Add the garlic and sautรฉ another minute.
Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.
Heat the oven to 350ยบ. Using the rim of a 9-inch springform pan (see "Tools of the Trade" above) as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.
Butter the bottom and the sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.
Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, beef, and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.
Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife. Serves 10.
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 pound lean ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/4 cup water
1 (15 1/2-ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
4 (10-inch) flour tortillas
1/2 cup sour cream
1 cup salsa
8 ounces Cheddar or Monterey Jack, grated
Instructions:
In a large skillet over medium-low heat, warm the oil. Add the onion and sautรฉ for 5 minutes, stirring often. Add the garlic and sautรฉ another minute.
Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.
Heat the oven to 350ยบ. Using the rim of a 9-inch springform pan (see "Tools of the Trade" above) as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.
Butter the bottom and the sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.
Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, beef, and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.
Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife. Serves 10.
Indiana Corn Casserole
Ingredients:
1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
Salt and pepper
1 tablespoon chopped parsley
Instructions:
Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
Melt the butter in a large pot over medium heat. Sautรฉ the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.
Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.
1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
Salt and pepper
1 tablespoon chopped parsley
Instructions:
Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
Melt the butter in a large pot over medium heat. Sautรฉ the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.
Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.
Green Chili Chicken Enchilada Casserole
Ingredients
FOR THE SAUCE:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream
FOR THE ENCHILADAS:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
Instructions:
To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
Heat the oil in a large skillet over medium heat. Add the white onions and sautรฉ until golden brown, about 5 minutes.
Transfer the tomatillos to a blender and add the sautรฉed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375ยบF oven just until they're soft and pliable, about 3 minutes.
In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.
FOR THE SAUCE:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream
FOR THE ENCHILADAS:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
Instructions:
To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
Heat the oil in a large skillet over medium heat. Add the white onions and sautรฉ until golden brown, about 5 minutes.
Transfer the tomatillos to a blender and add the sautรฉed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375ยบF oven just until they're soft and pliable, about 3 minutes.
In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.
October 26, 2009
Baja-Battered Fish
Baja-Battered Fish
Ingredients:
3/4 cup beer , preferably lager or pilsner
1/2 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
1-1 1/4 pounds tilapia or other firm white fish, sliced into 1/2-inch-by-2-inch strips
3 tablespoons canola oil , dividedRecipe
Directions:
Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.
The fish is best when served immediately, but will keep, wrapped, in the refrigerator for up to 1 day. To reheat, place on a baking sheet and bake for 20 minutes at 375°F.
Ingredients:
3/4 cup beer , preferably lager or pilsner
1/2 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
1-1 1/4 pounds tilapia or other firm white fish, sliced into 1/2-inch-by-2-inch strips
3 tablespoons canola oil , dividedRecipe
Directions:
Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.
The fish is best when served immediately, but will keep, wrapped, in the refrigerator for up to 1 day. To reheat, place on a baking sheet and bake for 20 minutes at 375°F.
Lazy Lasagna
Lazy Lasagna
Ingredents:
2 tablespoons vegetable oil
1/2 cup minced onion
2 carrots, grated
1 garlic clove, minced
1 teaspoon dried basil (optional)
1 teaspoon dried oregano (optional)
Salt and pepper to taste
1 (14-ounce) package frozen cheese ravioli, unthawed
1 (14-ounce) jar marinara sauce
1/2 pound sliced provolone
1/2 cup grated Parmesan
Directions:
Preheat the oven to 350 degrees. Heat the oil in an ovenproof 12-inch skillet over medium-high heat, then sautรฉ the onion, carrots, garlic, and herbs until the onion is translucent, about 3 minutes. Transfer the onion mix to a bowl. Now arrange the still-frozen ravioli (breaking them apart if they're clumped) in one layer in the skillet and sprinkle with the onion mix. Ladle the marinara sauce evenly over the ravioli. Over medium heat, without stirring, cook everything until the ravioli are heated through and beginning to brown on the bottom (gently lift one with a fork to check), about 10 minutes. Remove the skillet from the heat, then arrange the provolone slices over the sauce and sprinkle the whole thing with Parmesan. Bake the lasagna in the middle of the oven until the cheese is melted, about 10 minutes.
Ingredents:
2 tablespoons vegetable oil
1/2 cup minced onion
2 carrots, grated
1 garlic clove, minced
1 teaspoon dried basil (optional)
1 teaspoon dried oregano (optional)
Salt and pepper to taste
1 (14-ounce) package frozen cheese ravioli, unthawed
1 (14-ounce) jar marinara sauce
1/2 pound sliced provolone
1/2 cup grated Parmesan
Directions:
Preheat the oven to 350 degrees. Heat the oil in an ovenproof 12-inch skillet over medium-high heat, then sautรฉ the onion, carrots, garlic, and herbs until the onion is translucent, about 3 minutes. Transfer the onion mix to a bowl. Now arrange the still-frozen ravioli (breaking them apart if they're clumped) in one layer in the skillet and sprinkle with the onion mix. Ladle the marinara sauce evenly over the ravioli. Over medium heat, without stirring, cook everything until the ravioli are heated through and beginning to brown on the bottom (gently lift one with a fork to check), about 10 minutes. Remove the skillet from the heat, then arrange the provolone slices over the sauce and sprinkle the whole thing with Parmesan. Bake the lasagna in the middle of the oven until the cheese is melted, about 10 minutes.
Baked Ziti
Baked Ziti
Ingredients:
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Ingredients:
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Barbecued Pulled Pork Sandwiches
Barbecued Pulled Pork Sandwiches
Ingredients:
1 pork shoulder roast (about 2 1/2 pounds)
1 bottle (14 ounces) barbecue sauce
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
1 medium onion, chopped
8 hamburger buns or hard rolls
Directions:
Place pork roast in CROCK-POT® slow cooker. Cover; cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours.
Remove pork roast from CROCK-POT® slow cooker; discard cooking liquid. Shred pork with two forks. Return pork to CROCK-POT® slow cooker. Add barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on HIGH 1 hour or on LOW 2 hours.
Serve shredded pork on hamburger buns or hard rolls.
Ingredients:
1 pork shoulder roast (about 2 1/2 pounds)
1 bottle (14 ounces) barbecue sauce
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
1 medium onion, chopped
8 hamburger buns or hard rolls
Directions:
Place pork roast in CROCK-POT® slow cooker. Cover; cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours.
Remove pork roast from CROCK-POT® slow cooker; discard cooking liquid. Shred pork with two forks. Return pork to CROCK-POT® slow cooker. Add barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on HIGH 1 hour or on LOW 2 hours.
Serve shredded pork on hamburger buns or hard rolls.
Chicken Tortilla Soup
Chicken Tortilla Soup
Ingredients
4 boneless, skinless chicken thighs
1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
2 cloves of garlic, minced
1 yellow onion, diced
2 15-ounce cans of diced tomatoes, including juice
1/2 - 1 cup chicken broth
1 teaspoon cumin
Kosher salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 cup shredded Monterey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges
Directions:
Place chicken in Crock-Pot® slow cooker.
In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
Just before serving, add tortillas and cilantro to Crock-Pot® slow cooker. Stir to incorporate. Adjust seasoning to taste.
Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.
Ingredients
4 boneless, skinless chicken thighs
1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
2 cloves of garlic, minced
1 yellow onion, diced
2 15-ounce cans of diced tomatoes, including juice
1/2 - 1 cup chicken broth
1 teaspoon cumin
Kosher salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 cup shredded Monterey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges
Directions:
Place chicken in Crock-Pot® slow cooker.
In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
Just before serving, add tortillas and cilantro to Crock-Pot® slow cooker. Stir to incorporate. Adjust seasoning to taste.
Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.
Bean and Corn Chili
Bean and Corn Chili
Ingredients
2 tablespoons red wine
1/2 teaspoon olive oil
2 medium onions, finely chopped
5 cloves garlic, minced
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 rib celery, finely sliced
6 Roma tomatoes, chopped
2 cans (15 ounces) kidney beans, rinsed and drained
1 1/2 cups fat-free chicken or vegetable broth
1 can (6 ounces) tomato paste
1 cup frozen corn kernels
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground coriander
Directions :
Heat red wine and olive oil in a medium skillet over medium heat until hot. Add onions and garlic; cook and stir until onions are tender. Transfer to CROCK-POT® slow cooker.
Add bell peppers, celery, tomatoes, beans, broth, tomato paste, corn, salt, chili powder, black pepper, cumin, cayenne pepper, oregano and coriander. Mix well.
Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
Ingredients
2 tablespoons red wine
1/2 teaspoon olive oil
2 medium onions, finely chopped
5 cloves garlic, minced
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 rib celery, finely sliced
6 Roma tomatoes, chopped
2 cans (15 ounces) kidney beans, rinsed and drained
1 1/2 cups fat-free chicken or vegetable broth
1 can (6 ounces) tomato paste
1 cup frozen corn kernels
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground coriander
Directions :
Heat red wine and olive oil in a medium skillet over medium heat until hot. Add onions and garlic; cook and stir until onions are tender. Transfer to CROCK-POT® slow cooker.
Add bell peppers, celery, tomatoes, beans, broth, tomato paste, corn, salt, chili powder, black pepper, cumin, cayenne pepper, oregano and coriander. Mix well.
Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
Ranch Chicken and Potatoes
Ranch Chicken and Potatoes
Ingredients:
1 pound boneless skinless chicken breast - cubed
1 tablespoon olive oil
4 medium red or white new potatoes - sliced, about 2 cups
1 medium zucchini - halved and sliced, about 1 cup
1 cup chicken stock or broth
1/2 cup bottled ranch dressing
Directions:
1. Heat a large skillet over medium-high heat and add oil.
2. Add chicken and stir frequently until browned lightly.
3. Toss in potatoes and stock or broth. Bring to a boil and reduce to a low simmer.
4. Cover and cook for 5 minutes or until potatoes are tender.
5. Add zucchini and continue cooking for another 2 -3 minutes until tender.
6. Add ranch dressing and remove from heat. Stir well to coat and serve.
Ingredients:
1 pound boneless skinless chicken breast - cubed
1 tablespoon olive oil
4 medium red or white new potatoes - sliced, about 2 cups
1 medium zucchini - halved and sliced, about 1 cup
1 cup chicken stock or broth
1/2 cup bottled ranch dressing
Directions:
1. Heat a large skillet over medium-high heat and add oil.
2. Add chicken and stir frequently until browned lightly.
3. Toss in potatoes and stock or broth. Bring to a boil and reduce to a low simmer.
4. Cover and cook for 5 minutes or until potatoes are tender.
5. Add zucchini and continue cooking for another 2 -3 minutes until tender.
6. Add ranch dressing and remove from heat. Stir well to coat and serve.
Cheesy Chicken Taco Casserole
Cheesy Chicken Taco Casserole
Ingredients:
3 cups chopped, cooked chicken
1 package taco seasoning
2 1/2 cups shredded cheddar, divided
2 cups mild salsa
2 cups corn kernels1
5 corn tortillas -- 6" size
Directions:
Combine chicken and taco seasoning; toss to coat.
Mix chicken, salsa, corn and 2 cups of cheese together until well blended.
Cut 3 of the tortillas in half and layer 4 whole tortillas and 2 halves into the bottom of a greased 9x13 baking dish, making 5 tortillas total per layer. Spread half the chicken mixture over the tortillas and top with 5 more tortillas; 4 whole and 2 halves.
Layer with remaining chicken mixture and corn tortillas on the very top. Sprinkle with the last half cup of cheese and cover tightly with foil.
Bake in a 350 degree F oven for 30 minutes.
Let stand for 10 minutes before cutting.
Notes*
Try a combination of cheddar and Monterey Jack cheeses instead of all cheddar.
If your family doesn't like corn, substitute equal parts drained black beans.
Black beans can also be used in place of the chicken for a vegetarian version.
Ingredients:
3 cups chopped, cooked chicken
1 package taco seasoning
2 1/2 cups shredded cheddar, divided
2 cups mild salsa
2 cups corn kernels1
5 corn tortillas -- 6" size
Directions:
Combine chicken and taco seasoning; toss to coat.
Mix chicken, salsa, corn and 2 cups of cheese together until well blended.
Cut 3 of the tortillas in half and layer 4 whole tortillas and 2 halves into the bottom of a greased 9x13 baking dish, making 5 tortillas total per layer. Spread half the chicken mixture over the tortillas and top with 5 more tortillas; 4 whole and 2 halves.
Layer with remaining chicken mixture and corn tortillas on the very top. Sprinkle with the last half cup of cheese and cover tightly with foil.
Bake in a 350 degree F oven for 30 minutes.
Let stand for 10 minutes before cutting.
Notes*
Try a combination of cheddar and Monterey Jack cheeses instead of all cheddar.
If your family doesn't like corn, substitute equal parts drained black beans.
Black beans can also be used in place of the chicken for a vegetarian version.
Easiest Barbecue Chicken Sandwiches Ever
Easiest Barbecue Chicken Sandwiches Ever
Ingredients:
6 chicken breast halves, skinless and boneless
1 1/2 cups barbecue sauce (whatever your favorite is)
Directions:
Place chicken breasts into the bottom of a slow cooker and pour barbecue sauce over them.
Lid and cook for 3 to 4 hours on high until cooked through and nearly falling apart.
Shred the chicken wel l -- two forks does the job quickly -- and serve on burger buns.
Ingredients:
6 chicken breast halves, skinless and boneless
1 1/2 cups barbecue sauce (whatever your favorite is)
Directions:
Place chicken breasts into the bottom of a slow cooker and pour barbecue sauce over them.
Lid and cook for 3 to 4 hours on high until cooked through and nearly falling apart.
Shred the chicken wel l -- two forks does the job quickly -- and serve on burger buns.
Easy Tortellini with Edamame and Smoked Sausage
Easy Tortellini with Edamame and Smoked Sausage
Ingredients:
1 pound frozen cheese tortellini1 cup shelled edamame*
1 cup diced red pepper
1 pound smoked sausage
1/2 cup Italian dressing
Directions:
Set 6 quarts of salted water to boil in a large pot.
Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
Add tortellini to boiling water and cook for 5 minutes.
Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
Toss everything together with the Italian dressing and heat through one final time.
*Ingredient TipsEdamame (ed-ah-MAH-may) are boiled green soybeans commonly served as a mild, crunchy appetizer in Japanese restaurants. They have become more common in Western culture in recent years. Most often sold in the U.S. frozen in shelled or unshelled form, they are packed with vitamin C, vitamin A, iron, calcium, protein and fiber. For this recipe, frozen shelled is best. If you must buy them in the pod, take the prep time of shelling them into account, it can get very tedious.
Ingredients:
1 pound frozen cheese tortellini1 cup shelled edamame*
1 cup diced red pepper
1 pound smoked sausage
1/2 cup Italian dressing
Directions:
Set 6 quarts of salted water to boil in a large pot.
Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
Add tortellini to boiling water and cook for 5 minutes.
Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
Toss everything together with the Italian dressing and heat through one final time.
*Ingredient TipsEdamame (ed-ah-MAH-may) are boiled green soybeans commonly served as a mild, crunchy appetizer in Japanese restaurants. They have become more common in Western culture in recent years. Most often sold in the U.S. frozen in shelled or unshelled form, they are packed with vitamin C, vitamin A, iron, calcium, protein and fiber. For this recipe, frozen shelled is best. If you must buy them in the pod, take the prep time of shelling them into account, it can get very tedious.
Creamy Chicken and Rotini Primavera
Creamy Chicken and Rotini Primavera
Ingredients:
1/2 pound dry rotini
2 Tablespoons vegetable oil
1 pound boneless skinless chicken breast - cubed
1 pound frozen vegetable mix - thawed
4 ounces Neufchatel cheese (reduced fat cream cheese)
1/2 cup lite Italian dressing
1/2 cup 2% fat milk
Directions:
Cook rotini per package directions to desired doneness. Drain well and keep warm.
Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.
Combine cream cheese, dressing and milk and whisk until smooth.
Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through - about 5 minutes. Serve.
Ingredients:
1/2 pound dry rotini
2 Tablespoons vegetable oil
1 pound boneless skinless chicken breast - cubed
1 pound frozen vegetable mix - thawed
4 ounces Neufchatel cheese (reduced fat cream cheese)
1/2 cup lite Italian dressing
1/2 cup 2% fat milk
Directions:
Cook rotini per package directions to desired doneness. Drain well and keep warm.
Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.
Combine cream cheese, dressing and milk and whisk until smooth.
Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through - about 5 minutes. Serve.
Tex Mex Bake
Tex Mex Bake
Ingredients:
1 cup Minute® White or Brown Rice
1 lb browned ground beef
1 can chili beans
1 can diced tomatoes with green chilies
1 lb prepared cheese product, cut into cubes, divided
1 bag crushed tortilla chips
Directions:
Preheat oven to 350ยบ F.
Prepare rice according to package directions; set aside.
Brown ground beef. Mix in cooked rice, beans and tomatoes with green chilies.Cover baking dish bottom with chips. Layer half of the cheese over the chips. Top with rice mixture. Top with remaining cheese.
Bake, uncovered for 15 minutes or until cheese is melted.
Garnish with sour cream and green onions, if desired.
Ingredients:
1 cup Minute® White or Brown Rice
1 lb browned ground beef
1 can chili beans
1 can diced tomatoes with green chilies
1 lb prepared cheese product, cut into cubes, divided
1 bag crushed tortilla chips
Directions:
Preheat oven to 350ยบ F.
Prepare rice according to package directions; set aside.
Brown ground beef. Mix in cooked rice, beans and tomatoes with green chilies.Cover baking dish bottom with chips. Layer half of the cheese over the chips. Top with rice mixture. Top with remaining cheese.
Bake, uncovered for 15 minutes or until cheese is melted.
Garnish with sour cream and green onions, if desired.
Chicken Waldorf Salad
Chicken Waldorf Salad
Ingredients:
1 lb boneless, skinless chicken breasts or thighs
1 crisp red apple (such as Harrelson or Braeburn)
1 crisp green apple (such as Granny Smith)
3/4 cup chopped celery
12 oz fat-free orange or vanilla yogurt
1/2 cup fat-free mayonnaise
1/4 cup walnuts
4 cups shredded lettuce
Directions:
Lightly salt and pepper chicken, if desired. In large skillet, combine chicken and 3/4 cup water. Bring to a boil. Cover; reduce heat to medium. Cook 8 to 12 minutes or until internal juices run clear. Drain; set aside to cool slightly. Meanwhile, core apples and cut into bite-sized pieces. Cut chicken into bite-sized pieces. In large bowl, combine chicken and remaining ingredients; mix well. Serve immediately, or cover and refrigerate until ready to serve. Serve chicken mixture on shredded lettuce. Serve with poppy seed or raspberry muffins, if desired.
Ingredients:
1 lb boneless, skinless chicken breasts or thighs
1 crisp red apple (such as Harrelson or Braeburn)
1 crisp green apple (such as Granny Smith)
3/4 cup chopped celery
12 oz fat-free orange or vanilla yogurt
1/2 cup fat-free mayonnaise
1/4 cup walnuts
4 cups shredded lettuce
Directions:
Lightly salt and pepper chicken, if desired. In large skillet, combine chicken and 3/4 cup water. Bring to a boil. Cover; reduce heat to medium. Cook 8 to 12 minutes or until internal juices run clear. Drain; set aside to cool slightly. Meanwhile, core apples and cut into bite-sized pieces. Cut chicken into bite-sized pieces. In large bowl, combine chicken and remaining ingredients; mix well. Serve immediately, or cover and refrigerate until ready to serve. Serve chicken mixture on shredded lettuce. Serve with poppy seed or raspberry muffins, if desired.
Worm Burgers
Worm Burgers
Ingredients:
40 vanilla wafer cookies
1 1/2 cups dark chocolate icing
40 gummy worms
Directions:
Spread 20 wafers with 1 teaspoon icing each.
Add 2 gummy worms to each cookie.
Press into icing gently.
Top each worm burger with remaining cookies.
Ingredients:
40 vanilla wafer cookies
1 1/2 cups dark chocolate icing
40 gummy worms
Directions:
Spread 20 wafers with 1 teaspoon icing each.
Add 2 gummy worms to each cookie.
Press into icing gently.
Top each worm burger with remaining cookies.
October 23, 2009
Roast Beef Panini
Roast Beef Panini
Ingredients:
8 tbsp Sweet or Hot Pepper Jelly
8 Slices Whole Grain Bread
2 tbsp Dijon Mustard
2 oz Smoked Gouda Cheese, shredded
1/2 lb Thinly Sliced Deli Roast Beef
1 C Watercress Sprigs
Olive Oil cooking spray
Directions:
1. Spread 1 tbsp jelly evenly on each slice of bread. Spread each 4 slices with 1/2 tsp mustard on top of the jelly; Sprinkle Gouda evenly on the same4 slices. Top the remaining slices evenly with thinly sliced roast beef and the watercress sprigs. Combine the bread slices to create 4 sandwiches.
2. Heat a panini press or a grill pan coated lightly with olive oil cooking spray. Grill the sandwiches in batches, with the press closed, for 2-3 min per side if using a grill pan, Cook the sandwiches over moderately high heat with a heavy skillet on top of the sandwiches, pressing down, 2-3 min per side or until golden. Halve the sandwiches, and serve immediately.
Ingredients:
8 tbsp Sweet or Hot Pepper Jelly
8 Slices Whole Grain Bread
2 tbsp Dijon Mustard
2 oz Smoked Gouda Cheese, shredded
1/2 lb Thinly Sliced Deli Roast Beef
1 C Watercress Sprigs
Olive Oil cooking spray
Directions:
1. Spread 1 tbsp jelly evenly on each slice of bread. Spread each 4 slices with 1/2 tsp mustard on top of the jelly; Sprinkle Gouda evenly on the same4 slices. Top the remaining slices evenly with thinly sliced roast beef and the watercress sprigs. Combine the bread slices to create 4 sandwiches.
2. Heat a panini press or a grill pan coated lightly with olive oil cooking spray. Grill the sandwiches in batches, with the press closed, for 2-3 min per side if using a grill pan, Cook the sandwiches over moderately high heat with a heavy skillet on top of the sandwiches, pressing down, 2-3 min per side or until golden. Halve the sandwiches, and serve immediately.
Rustic Onion Soup
Rustic Onion Soup
Ingredents:
1 tbsp Olive Oil
2 lbs Red and Yellow Onions, thinly sliced
6 oz Shallot, thinly sliced
1 Bay Leaf
2 tbsp Chopped fresh Thyme
1 tbsp All-Purpose Flour
1/3 C Dry Vermouth
4 C Low-sodium Beef Broth, Hot
2 tsp Worcestershine Sauce
2 tbsp Grated Parmesan Cheese
2 tbsp Light Sour Cream
1/4 tsp Freshly Ground Black Pepper
Directions:
1. Heat oil in 4-qt pot over moderate heat. Add the next 4 ingredents (through thyme); Cover. Cook, stirring occasionally, about 16 min or until the onions begin to color.
2. Uncover and cook, stirring, 10 min or until onions are golden.
3. Stir in flour; cook 2 min. Pour vermouth carefully into pan from measuring cup, scraping browned bits from bottom of pan. Cook 2 min more or until liquid is almost gone. Add broth, 2 cup water, worcestershire, and parmesan cheese. Bring to a simmer; cook 20 min.
4. Remove bay leaf, and ladle soup into bowls. Top each with sour cream and a sprinkle of black pepper. Serve.
Ingredents:
1 tbsp Olive Oil
2 lbs Red and Yellow Onions, thinly sliced
6 oz Shallot, thinly sliced
1 Bay Leaf
2 tbsp Chopped fresh Thyme
1 tbsp All-Purpose Flour
1/3 C Dry Vermouth
4 C Low-sodium Beef Broth, Hot
2 tsp Worcestershine Sauce
2 tbsp Grated Parmesan Cheese
2 tbsp Light Sour Cream
1/4 tsp Freshly Ground Black Pepper
Directions:
1. Heat oil in 4-qt pot over moderate heat. Add the next 4 ingredents (through thyme); Cover. Cook, stirring occasionally, about 16 min or until the onions begin to color.
2. Uncover and cook, stirring, 10 min or until onions are golden.
3. Stir in flour; cook 2 min. Pour vermouth carefully into pan from measuring cup, scraping browned bits from bottom of pan. Cook 2 min more or until liquid is almost gone. Add broth, 2 cup water, worcestershire, and parmesan cheese. Bring to a simmer; cook 20 min.
4. Remove bay leaf, and ladle soup into bowls. Top each with sour cream and a sprinkle of black pepper. Serve.
Herbed Beef Italiano
Herbed Beef Italiano
Ingredients:
1 lb Ground Beef
1/2 C Chopped Onions
1/2 C Chopped Green Bell Peppers
1 tsp Oregano Leaves
1 tsp Rosemary Leaves, finely crushed
1 tsp Thyme Leaves
1 can (14 1/2 oz) diced Tomatoes, undrained
1 can (14 oz) reduced sodium Beef Broth
2 tbsp Tomato Paste
2 C uncooked rotini pasta
1 C shredded mozzarella
Directions:
1. Cook beef, onions and bell pepper in large skillet on medium heat 4-5 min or until beef is browned. Add oregano, rosemary and thyme; cook and stir until well mixed.
2. Stir in tomatoes, beef broth and tomato paste. Bring to boil. Reduce heat to medium; cover and cook 10 min or until pasta is tender. Sprinkle with mozzarella cheese; Cover. Let stand 5 min or until cheese is melted.
Ingredients:
1 lb Ground Beef
1/2 C Chopped Onions
1/2 C Chopped Green Bell Peppers
1 tsp Oregano Leaves
1 tsp Rosemary Leaves, finely crushed
1 tsp Thyme Leaves
1 can (14 1/2 oz) diced Tomatoes, undrained
1 can (14 oz) reduced sodium Beef Broth
2 tbsp Tomato Paste
2 C uncooked rotini pasta
1 C shredded mozzarella
Directions:
1. Cook beef, onions and bell pepper in large skillet on medium heat 4-5 min or until beef is browned. Add oregano, rosemary and thyme; cook and stir until well mixed.
2. Stir in tomatoes, beef broth and tomato paste. Bring to boil. Reduce heat to medium; cover and cook 10 min or until pasta is tender. Sprinkle with mozzarella cheese; Cover. Let stand 5 min or until cheese is melted.
October 12, 2009
Cheese Balls
Cheese Balls
1 5oz jar kraft blue cheese
2 50z jars kraft old english
2 1/2 pkg of 8oz cream cheese
2 tbsp of chopped chives or green onions
1/2 tsp accent
1 tsp worcetershine sauce
1 cup chopped walnuts
1/2 cup chopped parsley
Keep cheese at room temp.
Mix onion, cheese, worch. sauce, accent together. Mix in 1/2 of the parsley and nuts, reserve rest of the parsley and buts to roll in. Ball mixture together in firm ball. Refrigerate over night. Roll ball in remaining parsley and nuts the next day. Serve with ritz crakers.
1 5oz jar kraft blue cheese
2 50z jars kraft old english
2 1/2 pkg of 8oz cream cheese
2 tbsp of chopped chives or green onions
1/2 tsp accent
1 tsp worcetershine sauce
1 cup chopped walnuts
1/2 cup chopped parsley
Keep cheese at room temp.
Mix onion, cheese, worch. sauce, accent together. Mix in 1/2 of the parsley and nuts, reserve rest of the parsley and buts to roll in. Ball mixture together in firm ball. Refrigerate over night. Roll ball in remaining parsley and nuts the next day. Serve with ritz crakers.
Peanut Butter Cookies
Peanut Butter Cookies
1/4 cup crisco
3/4 cup peanut butter
1 1/4 cup brown sugar
3 tbsp milk
1 egg
1 tsp vanilla
1 3/4 cup flour
3/4 tsp salt
3/4 tsp baking soda
Roll into a balls and spread with a fork bake at 375 for 10-15 min
Makes about 3 Dozen
1/4 cup crisco
3/4 cup peanut butter
1 1/4 cup brown sugar
3 tbsp milk
1 egg
1 tsp vanilla
1 3/4 cup flour
3/4 tsp salt
3/4 tsp baking soda
Roll into a balls and spread with a fork bake at 375 for 10-15 min
Makes about 3 Dozen
Ultimate Chocolat Chip Cookies
Ultimate Chocolate Chip Cookies
3/4 cup butter flavor crisco
1 1/4 cup brown sugar
2 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 cup flour
1 tsp salt
3/4 tsp baking soda
1 cup semi chocolate chips
1 cup chopped pecans
Mix together. Bake at 375 for 8-10 min
3/4 cup butter flavor crisco
1 1/4 cup brown sugar
2 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 cup flour
1 tsp salt
3/4 tsp baking soda
1 cup semi chocolate chips
1 cup chopped pecans
Mix together. Bake at 375 for 8-10 min
Fruit Dip
Fruit Dip
1 8 oz can crushed pineapple with juice
1 sm pkg instant vanilla pudding
3/4 cup milk
1/2 cup sour cream
Blend together well. Serve with fruit.
1 8 oz can crushed pineapple with juice
1 sm pkg instant vanilla pudding
3/4 cup milk
1/2 cup sour cream
Blend together well. Serve with fruit.
Batter for Corn Dogs
Batter for Corn Dogs
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup oil
Mix together.
1 cup flour
1 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup oil
Mix together.
English Toffee
English Toffee
1 cup sugar
1/4 cup water
2 cube butter
Put in a pan on high heat when boils add 1/2 to 1 cup of nuts cook 7 min.
Top:
Chop 1/2 lrg hershey bar
add chopped nuts
Put on top and it melts
1 cup sugar
1/4 cup water
2 cube butter
Put in a pan on high heat when boils add 1/2 to 1 cup of nuts cook 7 min.
Top:
Chop 1/2 lrg hershey bar
add chopped nuts
Put on top and it melts
Never Fail Pie Crust
Never Fail Pie Crust
3 cups flour
1 egg
1 tsp salt
1 1/2 cup shortening
6 tbsp water
1 tbsp vinegar
Cut shortening into flour and salt with a fork. Beat egg, vinegar and water together. Slowly add flour mixture to egg mixture. Do not mix more than necessary.
3 cups flour
1 egg
1 tsp salt
1 1/2 cup shortening
6 tbsp water
1 tbsp vinegar
Cut shortening into flour and salt with a fork. Beat egg, vinegar and water together. Slowly add flour mixture to egg mixture. Do not mix more than necessary.
Snicker Doodles
Snicker Doodles
1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt
Mix shortening, sugar and eggs thoroughly. Mix dry ingredients together. Add flour mixture to shortening mixture. Chill dough. Roll into balls. Roll in a mixture of 2 tbsp sugar and 1 tsp cinnamon. Place 2 inches apart on cookie sheet. Slightly press flat. Bake at 400 for about 8 min.
1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt
Mix shortening, sugar and eggs thoroughly. Mix dry ingredients together. Add flour mixture to shortening mixture. Chill dough. Roll into balls. Roll in a mixture of 2 tbsp sugar and 1 tsp cinnamon. Place 2 inches apart on cookie sheet. Slightly press flat. Bake at 400 for about 8 min.
October 10, 2009
Vegetable Dip
Vegetable Dip
1 cup mayo
1 cup IMO
1 tbsp Dill weed
1 tbsp Bon appatee
1 tbsp Chopped chives
Mix together. Eat with vegetables
1 cup mayo
1 cup IMO
1 tbsp Dill weed
1 tbsp Bon appatee
1 tbsp Chopped chives
Mix together. Eat with vegetables
Frosting for Sugar Cookies
Frosting for Sugar Cookies
1 cube butter
3 tbsp crisco
1/2 bag powder sugar
1/2 cup milk
dash salt
2 tsp vanilla or almond extract
Mix all together. Add food coloring if desired.
1 cube butter
3 tbsp crisco
1/2 bag powder sugar
1/2 cup milk
dash salt
2 tsp vanilla or almond extract
Mix all together. Add food coloring if desired.
Sugar Cookies
Sugar Cookies
1 cup shortening
2 cups sugar
2 eggs
1 cup milk
6 cup flour
1/2 tsp salt
6 tsp baking powder
1 tsp vanilla
Mix all together. And roll out and cut with a cookies cutter. Put on a cookie sheet. Bake at 350 for 10-15 min.
1 cup shortening
2 cups sugar
2 eggs
1 cup milk
6 cup flour
1/2 tsp salt
6 tsp baking powder
1 tsp vanilla
Mix all together. And roll out and cut with a cookies cutter. Put on a cookie sheet. Bake at 350 for 10-15 min.
Sour Cream Sugar Cookies
Sour Cream Sugar Cookies
3 1/4 cup flour
1 tsp baking soda
1 cup sugar
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 cup butter
1 1/2 tsp vanilla
1 cup sour cream
Mix all together. Bake at 400 for 10-15 min
(See other post under spread for frosting)
3 1/4 cup flour
1 tsp baking soda
1 cup sugar
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 cup butter
1 1/2 tsp vanilla
1 cup sour cream
Mix all together. Bake at 400 for 10-15 min
(See other post under spread for frosting)
Pumpkin Roll
Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp ginger
1/2 tsp nutmeg
1 tsp lemon juice
1 cup nuts ( sprinkle on top)
1/2 tsp salt
2 tsp cinnamon
1 tsp baking soda
At high speed beat eggs 5 min. Gradually add sugar, Stir in pumpkin and lemon juice. Stir in dry ingredients. Grease cookies sheet. Put foil in the bottom of the pan, Grease foil press in corners add flour pour batter into pan sprinkle nuts on top. Bake 375 for 15 min. Sprinkle powder sugar onto dish towel. dump cake onto dish towel. Pull off foil and roll up.
Filling:
1 cup powder sugar
4 tbsp margarine
6 oz cream cheese
1/2 tsp vanilla
Beat until smooth and spread on the cake. Re Roll. Wrap in foil. Store at least 3 hrs before serving.
3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp ginger
1/2 tsp nutmeg
1 tsp lemon juice
1 cup nuts ( sprinkle on top)
1/2 tsp salt
2 tsp cinnamon
1 tsp baking soda
At high speed beat eggs 5 min. Gradually add sugar, Stir in pumpkin and lemon juice. Stir in dry ingredients. Grease cookies sheet. Put foil in the bottom of the pan, Grease foil press in corners add flour pour batter into pan sprinkle nuts on top. Bake 375 for 15 min. Sprinkle powder sugar onto dish towel. dump cake onto dish towel. Pull off foil and roll up.
Filling:
1 cup powder sugar
4 tbsp margarine
6 oz cream cheese
1/2 tsp vanilla
Beat until smooth and spread on the cake. Re Roll. Wrap in foil. Store at least 3 hrs before serving.
Navajo Tacos
Navajo Tacos
1 lb Hamburger
1 lrg can Chili
Lettuce
Cheese
Olives
Tomatoes
Onions
Bread Dough (Scones)
Flatten the bread dough and put in the fryer. Until golden brown on both sides. ( you will have to flip it) Then add hamburger and lettuce, cheese, olives, tomatoes, onions, chili to your scone.
1 lb Hamburger
1 lrg can Chili
Lettuce
Cheese
Olives
Tomatoes
Onions
Bread Dough (Scones)
Flatten the bread dough and put in the fryer. Until golden brown on both sides. ( you will have to flip it) Then add hamburger and lettuce, cheese, olives, tomatoes, onions, chili to your scone.
Potato Cheese Soup
Potato Cheese Soup
3 cup chicken broth
5 cup potatoes (Chopped)
Onions, carrots, celery to taste. Cook until potatoes and veggies are done.
Add:
3/4 cup butter
8 oz Velveeta cheese
Combine in another bowl:
3/4 cup flour
4 cup milk
Add to potatoes and veggies. Cook until hot. Serve with bread bowls or rolls.
3 cup chicken broth
5 cup potatoes (Chopped)
Onions, carrots, celery to taste. Cook until potatoes and veggies are done.
Add:
3/4 cup butter
8 oz Velveeta cheese
Combine in another bowl:
3/4 cup flour
4 cup milk
Add to potatoes and veggies. Cook until hot. Serve with bread bowls or rolls.
Clam Chowder
Clam Chowder
1 cup chopped onion
3 cups diced potatoes
2 cans chopped or minced clams and juice
3/4 cup butter
1 cup chopped celery
1 grated carrot for color
8 oz evaporated milk
1 qt half and half
3/4 cups flour
1 tsp salt
garlic if desired (2 cloves minced or 1/4 tsp powder)
Put chopped vegetables in a pan. Add drained clam juice and 1 cup water. Simmer until tender. In a large pan melt butter, add four, and salt; with wire whisk stir in milk until mixture is smooth and thick. Add together all the vegetables and clams and sauce. Heat through.
Serves 8.
1 cup chopped onion
3 cups diced potatoes
2 cans chopped or minced clams and juice
3/4 cup butter
1 cup chopped celery
1 grated carrot for color
8 oz evaporated milk
1 qt half and half
3/4 cups flour
1 tsp salt
garlic if desired (2 cloves minced or 1/4 tsp powder)
Put chopped vegetables in a pan. Add drained clam juice and 1 cup water. Simmer until tender. In a large pan melt butter, add four, and salt; with wire whisk stir in milk until mixture is smooth and thick. Add together all the vegetables and clams and sauce. Heat through.
Serves 8.
Ham and Bean Soup
Ham and Bean Soup
1 lb dry Lima beans
6 cups water
meaty ham bone or ham hock
1 sm onion, chopped
salt and pepper
Soak the beans overnight in water. Add ham hock and boil gently for 2 hrs in a covered pan. Add onions and continue cooking 30 min longer or until the beans are soft. Remove bone and cut off the meat. Season with salt and pepper.
1 lb dry Lima beans
6 cups water
meaty ham bone or ham hock
1 sm onion, chopped
salt and pepper
Soak the beans overnight in water. Add ham hock and boil gently for 2 hrs in a covered pan. Add onions and continue cooking 30 min longer or until the beans are soft. Remove bone and cut off the meat. Season with salt and pepper.
Cheesy Potatoes
Cheesy Potatoes
6 cups grated potatoes cooked (or frozen hash browns thawed)
2 can cream of chicken soup
1 16 oz sour cream
2 cups grated cheese
1 tsp onion salt
salt and pepper to taste
Put potatoes in a 9x13 baking dish. Mix sour cream and cream of chicken together, pour over potatoes and mix together. Put seasoning on top and grated cheese. Mix together and bake at 350 for 1 hr.
6 cups grated potatoes cooked (or frozen hash browns thawed)
2 can cream of chicken soup
1 16 oz sour cream
2 cups grated cheese
1 tsp onion salt
salt and pepper to taste
Put potatoes in a 9x13 baking dish. Mix sour cream and cream of chicken together, pour over potatoes and mix together. Put seasoning on top and grated cheese. Mix together and bake at 350 for 1 hr.
Italian Chicken Fettuccine
Italian Chicken Fettuccine
4 to 5 boneless chicken breasts
2 pkg Dry Italian salad dressing mix
1 lrg can cream of chicken soup
1 cube butter
8 oz cream cheese
16 oz fettuccine noodles
Put chicken in crock pot, Sprinkle dry Italian mix over the top. Cut up margarine place on top. Cook 4 hrs. Remove chicken and cube. Add to crock pot cream chicken, cream cheese, stir until blended. Add chicken. Cook Fettuccine as directed on package. Add to crock pot mixture. And serve hot.
4 to 5 boneless chicken breasts
2 pkg Dry Italian salad dressing mix
1 lrg can cream of chicken soup
1 cube butter
8 oz cream cheese
16 oz fettuccine noodles
Put chicken in crock pot, Sprinkle dry Italian mix over the top. Cut up margarine place on top. Cook 4 hrs. Remove chicken and cube. Add to crock pot cream chicken, cream cheese, stir until blended. Add chicken. Cook Fettuccine as directed on package. Add to crock pot mixture. And serve hot.
Taco Salad
Taco Salad
1 bag of salad greens
1 bag of Doritos's (nacho kind)
Cheese
1 lb Hamburger
1 can Olives, sliced
1 can Kidney beans, drained
Put salad on a plate and crush the Doritos's over the top and top with hamburger, kidney beans, olives, and cheese and ranch.
1 bag of salad greens
1 bag of Doritos's (nacho kind)
Cheese
1 lb Hamburger
1 can Olives, sliced
1 can Kidney beans, drained
Put salad on a plate and crush the Doritos's over the top and top with hamburger, kidney beans, olives, and cheese and ranch.
Roast Beef Enchiladas
Roast Beef Enchiladas
Cook and shread Roast
2 lrg cans green enchilada sauce
2 cans black beans
2 cups cooked rice
2 pkg soft tortilla shells
4 cups mozzarella cheese
Mix all ingredients together, except cheese and tortillas. On a soft shell scoop some mixture in with some cheese. Repeat. Put the extra sauce on top and top with cheese. Bake at 350 for 1 hr.
Cook and shread Roast
2 lrg cans green enchilada sauce
2 cans black beans
2 cups cooked rice
2 pkg soft tortilla shells
4 cups mozzarella cheese
Mix all ingredients together, except cheese and tortillas. On a soft shell scoop some mixture in with some cheese. Repeat. Put the extra sauce on top and top with cheese. Bake at 350 for 1 hr.
Beef Enchiladas
Beef Enchiladas
2 lbs hamburger
1 onion
1 pkg corn tortillas
2 can kidney beans
2 can enchilada sauce
2 can tomato sauce
Cook hamburger and onion together. Fry corn tortillas. Mix all ingredients together. Scoop some of the mixture in a tortilla shell. Roll up. repeat. Put the rest of the ingredients on top, put cheese on top and bake at 350 for 1 hr.
2 lbs hamburger
1 onion
1 pkg corn tortillas
2 can kidney beans
2 can enchilada sauce
2 can tomato sauce
Cook hamburger and onion together. Fry corn tortillas. Mix all ingredients together. Scoop some of the mixture in a tortilla shell. Roll up. repeat. Put the rest of the ingredients on top, put cheese on top and bake at 350 for 1 hr.
Taco Soup
Taco Soup
1 lb ground beef cooked
1/2 cup chopped onions
1 lrg can diced stewed tomatoes
1 can kidney beans
1 can chili beans
1 can corn
1 can tomato sauce
1/2 pkg taco seasoning
1 can green chili
2 cups water
Cook beef and onions together. In large soup pan pour all the ingredients in. Don't drain anything. Heat and serve hot with Frito's, sour cream and cheese.
1 lb ground beef cooked
1/2 cup chopped onions
1 lrg can diced stewed tomatoes
1 can kidney beans
1 can chili beans
1 can corn
1 can tomato sauce
1/2 pkg taco seasoning
1 can green chili
2 cups water
Cook beef and onions together. In large soup pan pour all the ingredients in. Don't drain anything. Heat and serve hot with Frito's, sour cream and cheese.
Chicken Enchiladas
Chicken Enchiladas
1 pkg chicken breasts cooked and cubed
1 sm can green chilies
1/4 cup chopped onions
1 pkg soft taco shells
2 can cream chicken soup
1 sm sour cream
4 cups mozzarella cheese
Mix together chicken, onion, green chili, cream of chicken, sour cream, chicken.
Scoop some into a shell and a hand full of cheese. Roll up. Repeat. Pour the rest of the mixture on top. And then cover the top in cheese. Bake at 350 for 30 min.
1 pkg chicken breasts cooked and cubed
1 sm can green chilies
1/4 cup chopped onions
1 pkg soft taco shells
2 can cream chicken soup
1 sm sour cream
4 cups mozzarella cheese
Mix together chicken, onion, green chili, cream of chicken, sour cream, chicken.
Scoop some into a shell and a hand full of cheese. Roll up. Repeat. Pour the rest of the mixture on top. And then cover the top in cheese. Bake at 350 for 30 min.
Hearty Chicken Pie
Hearty Chicken Pie
2 cans cream of potato
1/4 tsp pepper
1 cup milk
2 cups chicken cooked and cubed
1 pkg Biscuit's
1/4 tsp tyme crushed
4 cup veggies cooked
1 cup milk
mix all ingredients together, except biscuit's in a 3 qt baking dish. Bake at 400 for 15 min. Place biscuits on top and bake 15 more min until golden brown.
2 cans cream of potato
1/4 tsp pepper
1 cup milk
2 cups chicken cooked and cubed
1 pkg Biscuit's
1/4 tsp tyme crushed
4 cup veggies cooked
1 cup milk
mix all ingredients together, except biscuit's in a 3 qt baking dish. Bake at 400 for 15 min. Place biscuits on top and bake 15 more min until golden brown.
Chicken Broccoli Casserole
Chicken Broccoli Casserole
1 lrg can cream of chicken soup
1 cup mayo
2 tsp lemon juice
Mix together
2 cups cubed cooked chicken
3 cups cooked rice
2 cups cheese
1 lb broccoli
Mix all together and bake 350 for 1 hr
1 lrg can cream of chicken soup
1 cup mayo
2 tsp lemon juice
Mix together
2 cups cubed cooked chicken
3 cups cooked rice
2 cups cheese
1 lb broccoli
Mix all together and bake 350 for 1 hr
October 7, 2009
Raspberry Slush
Raspberry Slush
Ingredients:
4 pkg raspberry Kool-Aid
4 c sugar
3 c boiling water
13 c cold water
2 large cans frozen lemonade
2 10 oz pkg frozen raspberries
1 16 oz pineapples juice
Directions:
Mix raspberry Kool-Aid, sugar and boiling water. Add the rest of the ingredients. Freeze in small containers appropriate to use. Start to thaw until soft. Mix in punch bowl or in individual glasses until slushy. Potato masher for big bowl/fork for glasses. Add 7 Up and serve. 2 two liter bottles for full recipe.
Ingredients:
4 pkg raspberry Kool-Aid
4 c sugar
3 c boiling water
13 c cold water
2 large cans frozen lemonade
2 10 oz pkg frozen raspberries
1 16 oz pineapples juice
Directions:
Mix raspberry Kool-Aid, sugar and boiling water. Add the rest of the ingredients. Freeze in small containers appropriate to use. Start to thaw until soft. Mix in punch bowl or in individual glasses until slushy. Potato masher for big bowl/fork for glasses. Add 7 Up and serve. 2 two liter bottles for full recipe.
Party Juice
Party Jucie
Ingredients:
1 - 6 oz. can frozen orange juice
1 - 6 oz. can frozen lemonade
10 – 6oz. cans of water
½ cup sugar
1 tsp. vanilla
1 tsp. almond extract
1 quart sprite (4 cans)
Directions:
Mix, pour over ice, and enjoy!
Ingredients:
1 - 6 oz. can frozen orange juice
1 - 6 oz. can frozen lemonade
10 – 6oz. cans of water
½ cup sugar
1 tsp. vanilla
1 tsp. almond extract
1 quart sprite (4 cans)
Directions:
Mix, pour over ice, and enjoy!
Mayonnaise
Mayonnaise
Ingredients:
1 egg
1/3 C oil
2 TB vinegar
1 tsp sugar
1/2 tsp mustard
1/2 tsp salt
2/3 C oil
Directions:
Blend first six ingredients in a blender for 15 seconds. Quickly add the last 2/3 C oil in a steady stream with the blender running. After all the oil is added, run only until mixture is thick and smooth, about 20 seconds. Makes 1 1/4 C.
Ingredients:
1 egg
1/3 C oil
2 TB vinegar
1 tsp sugar
1/2 tsp mustard
1/2 tsp salt
2/3 C oil
Directions:
Blend first six ingredients in a blender for 15 seconds. Quickly add the last 2/3 C oil in a steady stream with the blender running. After all the oil is added, run only until mixture is thick and smooth, about 20 seconds. Makes 1 1/4 C.
Egg Nog
Egg Nog
Ingredients:
10 egg yolks
1 c. sugar
1 qt. milk
1 pt. whipping cream
1 tbsp. vanilla
10 egg whites
ice cream
nutmeg
Directions:
Beat yolks well. Add sugar slowly and beat until dissolved. Combine milk, cream and vanilla and add to yolks. Beat egg whites until soft peaks form. Fold into yolk and milk mixture. Chill. Serve with ice cream. Sprinkle nutmeg on top.
Ingredients:
10 egg yolks
1 c. sugar
1 qt. milk
1 pt. whipping cream
1 tbsp. vanilla
10 egg whites
ice cream
nutmeg
Directions:
Beat yolks well. Add sugar slowly and beat until dissolved. Combine milk, cream and vanilla and add to yolks. Beat egg whites until soft peaks form. Fold into yolk and milk mixture. Chill. Serve with ice cream. Sprinkle nutmeg on top.
Cafe Rio Dressing
Cafe Rio Dressing
Ingredients:
3 tomatillos
1 jalapeรฑo
2 garlic cloves
1 pkg. dry ranch mix
3/4 c. mayo
1/2 c. buttermilk
1 c. cilantro
1/4 tsp. red pepper
Directions:
Blend together in blender or food processor.
Ingredients:
3 tomatillos
1 jalapeรฑo
2 garlic cloves
1 pkg. dry ranch mix
3/4 c. mayo
1/2 c. buttermilk
1 c. cilantro
1/4 tsp. red pepper
Directions:
Blend together in blender or food processor.
Pumpkin Chocolate Chip Bars
Pumpkin Chocolate Chip Bars
Ingredients:
1 c. vegetable oil
2 c. sugar
1 tsp vanilla
2 1/2 c. canned pumpkin
4 eggs
2 c. flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
couple shakes of pumpkin pie spice (optional)
1/2 - 3/4 c. chocolate chips
Cream Cheese Frosting:
3 oz. cream cheese
2 tbsp. milk
1/2 c. butter
1 tsp vanilla
2 c. powdered sugar
Directions:
Mix all wet ingredients together. Then add dry. Mix well. Spray cookie sheet with Pam, pour in batter. Bake at 350ยบ for approx. 28 minutes. (May vary according to your oven)Cool completely and frost with cream cheese frosting. Frosting: soften cream cheese, and add butter. Mix well, then add butter vanilla, and powdered sugar.
Ingredients:
1 c. vegetable oil
2 c. sugar
1 tsp vanilla
2 1/2 c. canned pumpkin
4 eggs
2 c. flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
couple shakes of pumpkin pie spice (optional)
1/2 - 3/4 c. chocolate chips
Cream Cheese Frosting:
3 oz. cream cheese
2 tbsp. milk
1/2 c. butter
1 tsp vanilla
2 c. powdered sugar
Directions:
Mix all wet ingredients together. Then add dry. Mix well. Spray cookie sheet with Pam, pour in batter. Bake at 350ยบ for approx. 28 minutes. (May vary according to your oven)Cool completely and frost with cream cheese frosting. Frosting: soften cream cheese, and add butter. Mix well, then add butter vanilla, and powdered sugar.
Oreo Dessert
Oreo Dessert
Ingredients:
1 pkg Oreos
1/2 cube butter or margarine
1 pkg cream cheese
1 powdered sugar
8 oz Cool Whip
1 (3 oz) instant vanilla pudding
1 (3 oz) instant chocolate pudding
Directions:
1st layer:Crush 30 Oreos and put in 9X13, melt 1/2 cube butter and pour over Oreos.2nd Layer:Mix Cream Cheese, Powdered Sugar, and 2 c. Cool Whip; Pour over Oreo Layer.3rd Layer:Mix Vanilla and chocolate pudding with 3 C. milk (don't follow pudding box directions). Spread over cream cheese layer.4th Layer:Spread remaining cool whip and sprinkle with 6 crushed oreos.
Ingredients:
1 pkg Oreos
1/2 cube butter or margarine
1 pkg cream cheese
1 powdered sugar
8 oz Cool Whip
1 (3 oz) instant vanilla pudding
1 (3 oz) instant chocolate pudding
Directions:
1st layer:Crush 30 Oreos and put in 9X13, melt 1/2 cube butter and pour over Oreos.2nd Layer:Mix Cream Cheese, Powdered Sugar, and 2 c. Cool Whip; Pour over Oreo Layer.3rd Layer:Mix Vanilla and chocolate pudding with 3 C. milk (don't follow pudding box directions). Spread over cream cheese layer.4th Layer:Spread remaining cool whip and sprinkle with 6 crushed oreos.
Chocolate Mallow Pie
Chocolate Mallow Pie
Ingredients:
1 1/4 c crushed cream-filled chocolate sandwich cookies (about 14 cookies)
1/4 c butter or margarine, melted
2 tbsp sugar
2 pkg (one 8 oz and one 3 oz) cream cheese, softened
1/2 c chocolate syrup
1 1/3 c semisweet chocolate chips, melted
1 carton (8 oz) frozen whipped topping, thawed
2 c miniature marshmallows
chocolate curls, optional
Directions:
In a bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom and up the sides of a 9 inch pie plate. Bake at 375ยบ for 8-10 minutes or until set; cool completely on a wire rack. In a mixing bowl, beat cream cheese and chocolate syrup until blended. Beat in melted ships. Set aside 1/4 cup of whipped topping. Fold marshmallows and remaining whipped into chocolate mixture. Spoon into crust. Refrigerate for at least 8 hours or overnight. Garnish with reserved whipped topping and chocolate curls if desired.
Ingredients:
1 1/4 c crushed cream-filled chocolate sandwich cookies (about 14 cookies)
1/4 c butter or margarine, melted
2 tbsp sugar
2 pkg (one 8 oz and one 3 oz) cream cheese, softened
1/2 c chocolate syrup
1 1/3 c semisweet chocolate chips, melted
1 carton (8 oz) frozen whipped topping, thawed
2 c miniature marshmallows
chocolate curls, optional
Directions:
In a bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom and up the sides of a 9 inch pie plate. Bake at 375ยบ for 8-10 minutes or until set; cool completely on a wire rack. In a mixing bowl, beat cream cheese and chocolate syrup until blended. Beat in melted ships. Set aside 1/4 cup of whipped topping. Fold marshmallows and remaining whipped into chocolate mixture. Spoon into crust. Refrigerate for at least 8 hours or overnight. Garnish with reserved whipped topping and chocolate curls if desired.
Another Play Dough
Another Play Dough
Ingredients:
1 cup flour
1/2 cup salt
2 tsp cream of tarter
2 tsp vegetable oil
1 cup waterfood coloring
Directions:
Combine flour, salt, and cream of tarter in a large saucepan. Mix oil, water, and food coloring together and add to dry ingredients. Mix thoroughly. Stir constantly over medium heat using a wooden spoon. When the dough begins to stick together enough to form a ball, remove from heat, but continue stirring. Place dough on a hard surface and knead as it cools.
Ingredients:
1 cup flour
1/2 cup salt
2 tsp cream of tarter
2 tsp vegetable oil
1 cup waterfood coloring
Directions:
Combine flour, salt, and cream of tarter in a large saucepan. Mix oil, water, and food coloring together and add to dry ingredients. Mix thoroughly. Stir constantly over medium heat using a wooden spoon. When the dough begins to stick together enough to form a ball, remove from heat, but continue stirring. Place dough on a hard surface and knead as it cools.
Sugar Coated Pecans
Sugar Coated Pecans
Ingredients:
1 tbsp. egg white
2 cups pecan halves
¼ cup sugar
2 tsp. ground cinnamon
Directions:
In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on a ungreased baking sheet. Bake @ 300ยบ for 30 minutes or until browned. Cool on waxed paper. Makes 3 cups.
Ingredients:
1 tbsp. egg white
2 cups pecan halves
¼ cup sugar
2 tsp. ground cinnamon
Directions:
In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on a ungreased baking sheet. Bake @ 300ยบ for 30 minutes or until browned. Cool on waxed paper. Makes 3 cups.
Silly Putty
Silly Putty
Ingredients:
1/2 cup Elmer's glue
1/2 cup liquid starch
3 drops food coloring
Directions:
Place white glue in a medium shallow dish. Slowly add liquid starch to glue, kneading with your fingers. The more you handle the silly putty, the better it will turn out. If desired, add drops of food coloring and continue to knead with hands.
Ingredients:
1/2 cup Elmer's glue
1/2 cup liquid starch
3 drops food coloring
Directions:
Place white glue in a medium shallow dish. Slowly add liquid starch to glue, kneading with your fingers. The more you handle the silly putty, the better it will turn out. If desired, add drops of food coloring and continue to knead with hands.
Maple Syrup
Maple Syrup
Ingredients:
2 1/2 cups white sugar
1 1/4 cups brown sugar
1/4 cup corn syrup
2 1/2 cups water
2 tsp maple flavoring
Directions:
Combine all ingredients but maple flavoring. Boil it until syrupy. Let it cool and then add the maple flavoring.
Ingredients:
2 1/2 cups white sugar
1 1/4 cups brown sugar
1/4 cup corn syrup
2 1/2 cups water
2 tsp maple flavoring
Directions:
Combine all ingredients but maple flavoring. Boil it until syrupy. Let it cool and then add the maple flavoring.
Kids Play Dough
Kids Play Dough
Ingredients:
4 to 6 drops of food color
1 1/2 c. boiling water
3 tbsp. oil
2 1/2 c. flour
1/2 c. salt
1 tbsp. alum
Directions:
Mix water, color and oil, add flour, salt and alum
Add up to 1/2 c. more flour if dough is too sticky.
Keep in tight containers or bags so it will not dry out.
Personal Notes: This is softer and much nicer than the old salt dough.
Ingredients:
4 to 6 drops of food color
1 1/2 c. boiling water
3 tbsp. oil
2 1/2 c. flour
1/2 c. salt
1 tbsp. alum
Directions:
Mix water, color and oil, add flour, salt and alum
Add up to 1/2 c. more flour if dough is too sticky.
Keep in tight containers or bags so it will not dry out.
Personal Notes: This is softer and much nicer than the old salt dough.
Blue Cheese Salad Dressing
Blue Cheese Salad Dressing
Ingredients:
1 qt. mayo,
1 8oz cream cheese,
1 C buttermilk,
4 oz blue cheese,
1 tsp garlic powder (not salt),
1/2 tsp worchestershire sauce.
Directions:
Mix together with a hand blender.keeps for 3 to 6 weeks in refridgerator
Ingredients:
1 qt. mayo,
1 8oz cream cheese,
1 C buttermilk,
4 oz blue cheese,
1 tsp garlic powder (not salt),
1/2 tsp worchestershire sauce.
Directions:
Mix together with a hand blender.keeps for 3 to 6 weeks in refridgerator
Thousand Island Dressing
Thousand Island Dressing
Ingredients:
1 C tomatoe soup,
1 1/2 C oil,
2/3 C vinegar,
2 tsp onion juice,
2 tsp worchestershire sauce,
1 1/2 tsp salt,
1/4 tsp paprika,
1 tsp dry mustard,
2 C miracle whip,
2/3 C sugar.
Directions:
Mix all until smooth with a mixer.Makes about 6 cups
Ingredients:
1 C tomatoe soup,
1 1/2 C oil,
2/3 C vinegar,
2 tsp onion juice,
2 tsp worchestershire sauce,
1 1/2 tsp salt,
1/4 tsp paprika,
1 tsp dry mustard,
2 C miracle whip,
2/3 C sugar.
Directions:
Mix all until smooth with a mixer.Makes about 6 cups
Maddox Salad Dressing
Maddox Salad Dressing
Ingredients:
1 c salad dressing (Miracle Whip)
1 c mayonnaise
1/4 c honey
½ c ketchup
dash salt
few drops Tabasco sauce
Directions:
Mix and refrigerate.
Ingredients:
1 c salad dressing (Miracle Whip)
1 c mayonnaise
1/4 c honey
½ c ketchup
dash salt
few drops Tabasco sauce
Directions:
Mix and refrigerate.
Buttermilk
Buttermilk
Stir 1 c milk with
1 T. Vinegar OR 1 T. Lemon Juice per cup of milk needed.
Let stand 5 minutes.
Stir 1 c milk with
1 T. Vinegar OR 1 T. Lemon Juice per cup of milk needed.
Let stand 5 minutes.
Cookie Salad
Cookie Salad
Ingredients:
1 1/2 c. buttermilk
1 large instant vanilla pudding
1 large cool whip1 small can pineapple tidbits, drained
1 small can mandarin oranges, drained
1 large banana, sliced
18 fudge striped cookies, crushed
Directions:
Mix buttermilk and pudding together, then add the rest of ingredients, except cookies. Just before serving, add cookies-finely crushed.
To make your own Buttermilk. The recipe is under Misc.
Ingredients:
1 1/2 c. buttermilk
1 large instant vanilla pudding
1 large cool whip1 small can pineapple tidbits, drained
1 small can mandarin oranges, drained
1 large banana, sliced
18 fudge striped cookies, crushed
Directions:
Mix buttermilk and pudding together, then add the rest of ingredients, except cookies. Just before serving, add cookies-finely crushed.
To make your own Buttermilk. The recipe is under Misc.
Carmel Apple Salad
Carmel Apple Salad
Ingredients:
3 red apples, cored and cut into bite size pieces
3 green apples, cored and cut into bite sized pieces
3-6 snickers bars, cut into bite size pieces
1 8 oz container cool whip
Directions:
Mix all together. YUMMY!! Try not to eat all the chocolate before the apples.
Ingredients:
3 red apples, cored and cut into bite size pieces
3 green apples, cored and cut into bite sized pieces
3-6 snickers bars, cut into bite size pieces
1 8 oz container cool whip
Directions:
Mix all together. YUMMY!! Try not to eat all the chocolate before the apples.
Avocado Chicken Salad
Avocado Chicken Salad
Ingredients:
3 c cooked,diced chicken
3 c cooked white rice
2 avocados, peeled, diced, and tossed with
1 tbsp. lemon juice (to prevent browning)
1/4 c chopped onion
1 c mayonnaise
1-2 tsp. pepper
1 tsp. salt
1/4 c chopped parsley
Directions:
Mix all ingredients and chill. Spread on roll open faced. Garnish with lemon wedge.
Personal Notes: You can make it with canned chicken breast for a quick mix.
Ingredients:
3 c cooked,diced chicken
3 c cooked white rice
2 avocados, peeled, diced, and tossed with
1 tbsp. lemon juice (to prevent browning)
1/4 c chopped onion
1 c mayonnaise
1-2 tsp. pepper
1 tsp. salt
1/4 c chopped parsley
Directions:
Mix all ingredients and chill. Spread on roll open faced. Garnish with lemon wedge.
Personal Notes: You can make it with canned chicken breast for a quick mix.
Broccoli Cheese Soup
Broccoli Cheese Soup
Ingredients:
2 c. diced carrots
1 c. diced celery
2-3 c. broccoli
1 can evaporated milk
¾ c. cornstarch
½ large grated onion
2 c. cauliflower
1 can chicken broth
1 lb. grated cheddar cheese
Directions:
Cup up vegetables and cook until tender in a pan of water, DO NOT drain the water. Mix cornstarch with broth; add cheese and milk. Season. Add to vegetables. Cook until tender
Ingredients:
2 c. diced carrots
1 c. diced celery
2-3 c. broccoli
1 can evaporated milk
¾ c. cornstarch
½ large grated onion
2 c. cauliflower
1 can chicken broth
1 lb. grated cheddar cheese
Directions:
Cup up vegetables and cook until tender in a pan of water, DO NOT drain the water. Mix cornstarch with broth; add cheese and milk. Season. Add to vegetables. Cook until tender
October 4, 2009
Buttermilk Syrup
1 cube butter
1 1/2 c sugar
3/4 c buttermilk
2T corn syrup
2t vanilla
1t baking soda
Melt butter in sauce pan. Add all other ingredients except baking soda. boil for one min. Remove from heat add baking soda.
1 1/2 c sugar
3/4 c buttermilk
2T corn syrup
2t vanilla
1t baking soda
Melt butter in sauce pan. Add all other ingredients except baking soda. boil for one min. Remove from heat add baking soda.
October 3, 2009
Ice cream cone Cake
Ice Cream Cone Cake
1 box of cake mix (i use confetti cake mix)
1 24 count box of ice cream cones with a flat bottom
prepare cake mix as directed on the box. And in a mini muffin pan or a regular pan place ice cream cones 1 in each hole. And scoop the cake mixture into the ice cream cones fill 1/2- 3/4 full. and bake 15-20 min.
Or
Prepare cake mix as directed on box. And in a regular muffin pan put a cupcake wrapper in each hole. Then fill with cake mixture and put an ice cream cone on top and bake 15-20 min.
1 box of cake mix (i use confetti cake mix)
1 24 count box of ice cream cones with a flat bottom
prepare cake mix as directed on the box. And in a mini muffin pan or a regular pan place ice cream cones 1 in each hole. And scoop the cake mixture into the ice cream cones fill 1/2- 3/4 full. and bake 15-20 min.
Or
Prepare cake mix as directed on box. And in a regular muffin pan put a cupcake wrapper in each hole. Then fill with cake mixture and put an ice cream cone on top and bake 15-20 min.
September 25, 2009
Taco Pie Casserole
Taco Pie Casserole
Ingredients:
1/2 cup chopped onions
1 clove garlic
1 Tbsp oil
1 Tbsp taco seasoning
3/4 Tbsp chili powder
1/2 tsp salt
1 cup Monterey jack cheese
1/4 tsp pepper
2 cans cream of chicken soup
3/4 cup sour cream
2 cups cubed chicken
4 tortilla shells chopped
1 can green chilies
Directions:
In oil cook chicken, onion, and garlic. Add seasoning, soup, sour cream, and chilies. Heat, Add tortilla shells. Mix. Top with cheese. Cook in coals for 15-30 min.
Ingredients:
1/2 cup chopped onions
1 clove garlic
1 Tbsp oil
1 Tbsp taco seasoning
3/4 Tbsp chili powder
1/2 tsp salt
1 cup Monterey jack cheese
1/4 tsp pepper
2 cans cream of chicken soup
3/4 cup sour cream
2 cups cubed chicken
4 tortilla shells chopped
1 can green chilies
Directions:
In oil cook chicken, onion, and garlic. Add seasoning, soup, sour cream, and chilies. Heat, Add tortilla shells. Mix. Top with cheese. Cook in coals for 15-30 min.
Peach red hot root beer cobbler
Peach red hot root beer cobbler
Ingredients:
1 can peach pie filling
1 french vanilla cake mix
1 bag red hots12oz root beer
1/4lb butter or margarine
brown sugar
Directions:
grease and flour a seasoned Dutch oven. Spread pie filling in the bottom. Sprinkle on half of the red hots. Cover with dry cake mix. Sprinkle in the remaining red hots. Pour on the root beer. Slice and place the butter on the top. Sprinkle with brown sugar. Place in coals for 45-60 min.
Ingredients:
1 can peach pie filling
1 french vanilla cake mix
1 bag red hots12oz root beer
1/4lb butter or margarine
brown sugar
Directions:
grease and flour a seasoned Dutch oven. Spread pie filling in the bottom. Sprinkle on half of the red hots. Cover with dry cake mix. Sprinkle in the remaining red hots. Pour on the root beer. Slice and place the butter on the top. Sprinkle with brown sugar. Place in coals for 45-60 min.
Mississippi Mud Cake
Mississippi Mud Cake (Jim Hansen)
Ingredients:
2 cups brown sugar, packed
3 1/2 cup hot water
1/2 cup cocoa
2 chocolate cake mixes
Directions:
Prepare 2 chocolate cake mixes as directed, omitting the oil. Pour into a 14" Dutch oven. In a large zip lock bag mix brown sugar and cocoa. Sprinkle evenly over cake. Pour hot water over the top. DO NOT STIR. Bake 8-12 coals on bottom 18-20 coals on the lid, for 35 min or until done.
Ingredients:
2 cups brown sugar, packed
3 1/2 cup hot water
1/2 cup cocoa
2 chocolate cake mixes
Directions:
Prepare 2 chocolate cake mixes as directed, omitting the oil. Pour into a 14" Dutch oven. In a large zip lock bag mix brown sugar and cocoa. Sprinkle evenly over cake. Pour hot water over the top. DO NOT STIR. Bake 8-12 coals on bottom 18-20 coals on the lid, for 35 min or until done.
Mexicali Casserole
Mexicali Casserole (Jim Hansen)
Ingredients:
2 cup rice, uncooked
1 lb ground beef
1 4 oz can chopped chilies
1 1.25 oz pkg taco seasoning
1 40 oz can chili con carne with beans
1 cup bell pepper, diced
1 cup ketchup
2 cup cheese, grated
1 tsp ground cumin
1 pinch ground clovers
1 cup olives, sliced
1 1lb can corn, drained
2 cup tomato sauce
1 onion, diced
1 tbsp whole oregano
1 cup salsa
sour cream
tortilla chips
green onions, chopped
Directions:
In a hot Dutch oven, brown rice in 3 tbsp oil. Par boil rice in 4 cups Hot water. Set aside. Clean oven. Brown ground beef. Saute onions, bell peppers, and chilies drained. Add tomato sauce, taco seasoning, cumin, cloves, oregano, ketchup and salsa. Reduce. Add rice, chili con crane, corn and olives. Bake 1/2 with 8-10 coals on bottom, 18 to 20 coals on lid, stirring occasionally. Remove bottom heat. Top with tortilla chips and cheese. Replace lid and heat until cheese is melted. garnish with sour cream and green onions. Serve on a bed of warmed tortilla chips.
Ingredients:
2 cup rice, uncooked
1 lb ground beef
1 4 oz can chopped chilies
1 1.25 oz pkg taco seasoning
1 40 oz can chili con carne with beans
1 cup bell pepper, diced
1 cup ketchup
2 cup cheese, grated
1 tsp ground cumin
1 pinch ground clovers
1 cup olives, sliced
1 1lb can corn, drained
2 cup tomato sauce
1 onion, diced
1 tbsp whole oregano
1 cup salsa
sour cream
tortilla chips
green onions, chopped
Directions:
In a hot Dutch oven, brown rice in 3 tbsp oil. Par boil rice in 4 cups Hot water. Set aside. Clean oven. Brown ground beef. Saute onions, bell peppers, and chilies drained. Add tomato sauce, taco seasoning, cumin, cloves, oregano, ketchup and salsa. Reduce. Add rice, chili con crane, corn and olives. Bake 1/2 with 8-10 coals on bottom, 18 to 20 coals on lid, stirring occasionally. Remove bottom heat. Top with tortilla chips and cheese. Replace lid and heat until cheese is melted. garnish with sour cream and green onions. Serve on a bed of warmed tortilla chips.
Louisana Jambolyia
Louisana Jambolyia (Jim Hansen)
Ingredients:
1 lb lrg shrimp
6 chicken breasts, cut up
1 lb polsa kelbosa sausage, sliced
1 stick butter
3 cup uncooked rice
4 lrg onions, chopped
4 cloves garlic, minced
2 sticks celery, chopped
2 bell peppers, chopped
3 tbsp Creole seasoning or to taste
Directions:
Use 18 coals on top and 20 coals on the bottom. Season cut up chicken with Creole seasoning. Melt butter in 12" Dutch oven. Fry chicken until brown. Add all vegetable and saute, till onions are clear. Add sausage and rice and cook 10 min. Mixing as you go. Add 4 cup Hot water, stir well, cover and cook 15 minutes. Add shrimp and remove 10 coals from bottom and continue to cook until rice is fully cooked. Approximately 20 minutes.
Ingredients:
1 lb lrg shrimp
6 chicken breasts, cut up
1 lb polsa kelbosa sausage, sliced
1 stick butter
3 cup uncooked rice
4 lrg onions, chopped
4 cloves garlic, minced
2 sticks celery, chopped
2 bell peppers, chopped
3 tbsp Creole seasoning or to taste
Directions:
Use 18 coals on top and 20 coals on the bottom. Season cut up chicken with Creole seasoning. Melt butter in 12" Dutch oven. Fry chicken until brown. Add all vegetable and saute, till onions are clear. Add sausage and rice and cook 10 min. Mixing as you go. Add 4 cup Hot water, stir well, cover and cook 15 minutes. Add shrimp and remove 10 coals from bottom and continue to cook until rice is fully cooked. Approximately 20 minutes.
Dutch Oven Potatoes
Dutch Oven Potatoes
Ingredients:
1 lb bacon
1 lrg onion
10-15 potatoes
1 cup water
Salt
Pepper
cheese
Directions:
Fry bacon in bottom of pot, add all other ingredient Except cheese mix together. Salt and pepper to taste. Cook for 1 hr about 10 coals on the bottom and 14 on the top. Top with cheese. And melt.
Ingredients:
1 lb bacon
1 lrg onion
10-15 potatoes
1 cup water
Salt
Pepper
cheese
Directions:
Fry bacon in bottom of pot, add all other ingredient Except cheese mix together. Salt and pepper to taste. Cook for 1 hr about 10 coals on the bottom and 14 on the top. Top with cheese. And melt.
Cherry Chocolate Cake
Cherry Chocolate Cake
Ingredients:
2 chocolate cake mixes
eggs
vegetable oil
2 can cherry pie filling
chocolate chips
walnuts (opt)
Directions:
Grease and flour a seasoned 12" Dutch oven. Place cherry pie filling in the bottom. In a separate bowl mix cake batter according to directions on box. Add half the chocolate chips and walnuts. Pour on top of cherry's. Sprinkle the remaining chocolate chips and walnuts on top. Bake for 1 hr. With approximate 8-10 coals on bottom and 14-16 on top. Serve.
Ingredients:
2 chocolate cake mixes
eggs
vegetable oil
2 can cherry pie filling
chocolate chips
walnuts (opt)
Directions:
Grease and flour a seasoned 12" Dutch oven. Place cherry pie filling in the bottom. In a separate bowl mix cake batter according to directions on box. Add half the chocolate chips and walnuts. Pour on top of cherry's. Sprinkle the remaining chocolate chips and walnuts on top. Bake for 1 hr. With approximate 8-10 coals on bottom and 14-16 on top. Serve.
September 24, 2009
Breakfast Scramble
Breakfast Scramble (Jim Hansen)
Ingredients:
1/2 lb bacon
1 med onion, chopped
1 bag hash browns
18 to 24 eggs
1/2 lb ground sausage
1 bell pepper, chopped
1/2 lb cheese grated
1 cup salsa
Directions:
Fry bacon and sausage in oven. Add onions and peppers. Saute. Add potatoes and brown. In med bowl scramble eggs. Add salsa and half the cheese. Pour over spuds and cover. Cook 15 to 20 min. or until eggs are done. Remove bottom heat. Cover with remaining cheese, and replace cover. When cheese is melted, serve.
Ingredients:
1/2 lb bacon
1 med onion, chopped
1 bag hash browns
18 to 24 eggs
1/2 lb ground sausage
1 bell pepper, chopped
1/2 lb cheese grated
1 cup salsa
Directions:
Fry bacon and sausage in oven. Add onions and peppers. Saute. Add potatoes and brown. In med bowl scramble eggs. Add salsa and half the cheese. Pour over spuds and cover. Cook 15 to 20 min. or until eggs are done. Remove bottom heat. Cover with remaining cheese, and replace cover. When cheese is melted, serve.
Black Cherry Fudge Cake
Black Cherry Fudge Cake (Jim Hansen)
Ingredients:
1 devils food cake mix
1 cup chopped walnuts
2 cans cherry pie filling
black cherry soda
1 cup marshmallows
Directions:
Mix cake per box instructions, Replacing liquid with soda. Add nuts. Pour pie filling into a 12" Dutch oven. Add cake mixture and bake with 8 to 10 coals on the lid, 18-20 coals on the bottom, until cake tests done with a tooth pick. Cover with marshmallows, cover and continue to bake until marshmallows are melted. Serve hot with ice cream.
Ingredients:
1 devils food cake mix
1 cup chopped walnuts
2 cans cherry pie filling
black cherry soda
1 cup marshmallows
Directions:
Mix cake per box instructions, Replacing liquid with soda. Add nuts. Pour pie filling into a 12" Dutch oven. Add cake mixture and bake with 8 to 10 coals on the lid, 18-20 coals on the bottom, until cake tests done with a tooth pick. Cover with marshmallows, cover and continue to bake until marshmallows are melted. Serve hot with ice cream.
Whipped Cream
Whipped Cream
Ingredients:
1 c. heavy cream, very cold
1 tsp. vanilla extract
1 1/2 Tbsp light corn syrup
Directions:
Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.
Ingredients:
1 c. heavy cream, very cold
1 tsp. vanilla extract
1 1/2 Tbsp light corn syrup
Directions:
Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.
Ham Fried Rice
Ham Fried Rice
Ingredients:
2 c. uncooked long-grain white rice
4 c. water
1 Tbsp. sesame oil
2 Tbsp. vegetable oil
1 small onion, chopped
1 clove garlic, chopped
1-2 c. cubed ham (you can also use shrimp, chicken, or a combination of all 3)
Diced veggies or peas (optional)
3 eggs, beaten
soy sauce
Directions:
Cook rice according to package directions (with long-grain white rice it is usually 2 c. rice to 4 c. water.. but if for some reason your package directions are different, cook it accordingly). We actually prefer using a rice cooker, it always turns out perfectly. Heat sesame oil and vegetable oil in a LARGE skillet over medium-high heat and stir in onion. When onions become clear and light brown, add garlic. When garlic is lightly browned, add ham and cook for about 3-4 minutes or until ham is nice and hot. Add veggies (optional) and cook until veggies are tender. Stir in beaten egg and cook until egg is scrambled and firm. When rice is done, add to skillet and mix in thoroughly. Stir in soy sauce (we use just enough to get it LIGHT brown, you don't want to add to much... remember, you can always add more later when it's on your plate, but you can't take it away if you use too much!) Serve immediately.
Ingredients:
2 c. uncooked long-grain white rice
4 c. water
1 Tbsp. sesame oil
2 Tbsp. vegetable oil
1 small onion, chopped
1 clove garlic, chopped
1-2 c. cubed ham (you can also use shrimp, chicken, or a combination of all 3)
Diced veggies or peas (optional)
3 eggs, beaten
soy sauce
Directions:
Cook rice according to package directions (with long-grain white rice it is usually 2 c. rice to 4 c. water.. but if for some reason your package directions are different, cook it accordingly). We actually prefer using a rice cooker, it always turns out perfectly. Heat sesame oil and vegetable oil in a LARGE skillet over medium-high heat and stir in onion. When onions become clear and light brown, add garlic. When garlic is lightly browned, add ham and cook for about 3-4 minutes or until ham is nice and hot. Add veggies (optional) and cook until veggies are tender. Stir in beaten egg and cook until egg is scrambled and firm. When rice is done, add to skillet and mix in thoroughly. Stir in soy sauce (we use just enough to get it LIGHT brown, you don't want to add to much... remember, you can always add more later when it's on your plate, but you can't take it away if you use too much!) Serve immediately.
Rice Pudding
Rice Pudding
Ingredients:
1 cup rice, cooked
3 cup milk
1 cup can milk or cream
3/4 cup sugar
1 egg
2 tsp Vanilla
raisins (opt)
Directions:
put milk, cream, sugar in a pan bring to a boil. Remove from heat. cool. Whip 1 egg and add 2 Tbsp sugar or more. Stir into rice mixture bring to a boil. 2 tsp vanilla or more. Put raisins in a pan with water and cook. Stir in. serve
Ingredients:
1 cup rice, cooked
3 cup milk
1 cup can milk or cream
3/4 cup sugar
1 egg
2 tsp Vanilla
raisins (opt)
Directions:
put milk, cream, sugar in a pan bring to a boil. Remove from heat. cool. Whip 1 egg and add 2 Tbsp sugar or more. Stir into rice mixture bring to a boil. 2 tsp vanilla or more. Put raisins in a pan with water and cook. Stir in. serve
Reese's Mud Pie
Reese's Mud Pie
Ingredients:
2 graham cracker pie crusts
8-10 Reese's peanut butter cups, refrigerated and chopped
1 (12 oz) container whipped cream, thawed (divided)
1 (8oz) cream cheese, softened
3/4 sugar
1 (3oz) pkg. instant chocolate pudding
1 (3oz) pkg. instant butterscotch pudding
3 c. milk
Directions:
Place half of the chopped Reese's onto each pie crust. Whip together half the whipped cream, sugar, and softened cream cheese until nice and smooth. Spread half of the mixture over top of the Reese's on each crust. Mix together puddings and milk, and refrigerate for about 3 minutes. After it is cool, mix again for a couple seconds (to smooth it out) and put half over the cream cheese mixture on each pie. Cover (with the plastic lids that come with the pie crusts) and refrigerate for about 1 hour. Top each pie with remaining whipped cream, then sprinkle with remaining Reese's. Drizzle with caramel topping (if you have it) before serving.
Ingredients:
2 graham cracker pie crusts
8-10 Reese's peanut butter cups, refrigerated and chopped
1 (12 oz) container whipped cream, thawed (divided)
1 (8oz) cream cheese, softened
3/4 sugar
1 (3oz) pkg. instant chocolate pudding
1 (3oz) pkg. instant butterscotch pudding
3 c. milk
Directions:
Place half of the chopped Reese's onto each pie crust. Whip together half the whipped cream, sugar, and softened cream cheese until nice and smooth. Spread half of the mixture over top of the Reese's on each crust. Mix together puddings and milk, and refrigerate for about 3 minutes. After it is cool, mix again for a couple seconds (to smooth it out) and put half over the cream cheese mixture on each pie. Cover (with the plastic lids that come with the pie crusts) and refrigerate for about 1 hour. Top each pie with remaining whipped cream, then sprinkle with remaining Reese's. Drizzle with caramel topping (if you have it) before serving.
Fruit Pizza
Fruit Pizza
Ingredients:
Dough:
¾ cup shortening, part butter
1 c sugar
1 tsp vanilla
1 tsp salt
2 eggs
2 ½ cups flour
1 tsp salt
1 tsp baking powder
Topping:
1 pkg. (8 oz) cream cheese
½ cup sugar
FruitFruit ideas:
Bananas
Grapes, halved
Peaches
Pineapple
Strawberries
Kiwi
Blueberries
Directions:
Dough:
Mix shortening, butter, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Cover. Chill 1 hour. Pat dough onto cookie sheet. Bake at 375 for 12 minutes.
Topping:
After crust has cooled, add sugar to cream cheese and blend. Spread over crust. Decorate with fruit as desired.
Ingredients:
Dough:
¾ cup shortening, part butter
1 c sugar
1 tsp vanilla
1 tsp salt
2 eggs
2 ½ cups flour
1 tsp salt
1 tsp baking powder
Topping:
1 pkg. (8 oz) cream cheese
½ cup sugar
FruitFruit ideas:
Bananas
Grapes, halved
Peaches
Pineapple
Strawberries
Kiwi
Blueberries
Directions:
Dough:
Mix shortening, butter, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Cover. Chill 1 hour. Pat dough onto cookie sheet. Bake at 375 for 12 minutes.
Topping:
After crust has cooled, add sugar to cream cheese and blend. Spread over crust. Decorate with fruit as desired.
Cherry Chocolate Mice
Cherry Chocolate Mice
Ingredients:
1 bag chocolate chips
1-2 tsp. shortening
Maraschino cherries, WITH stems (these are a little hard to find, but they are a must!)
Hershey's chocolate kisses
Unsalted peanuts, halved
Red-hots or tiny cinnamon candy
Directions:
In the microwave or over the stove, melt the chocolate chips and shortening together. Stir until smooth. Holding a cherry by its stem, dip it into the chocolate and then press a chocolate kiss onto the cherry. Wedge peanut halves between the cherry and chocolate kiss to make the ears. Place this on wax paper until chocolate dries. Add a couple dots of white frosting for eyes, then put a little melted chocolate on a red-hot and place on the end of the kiss to make the nose.
Ingredients:
1 bag chocolate chips
1-2 tsp. shortening
Maraschino cherries, WITH stems (these are a little hard to find, but they are a must!)
Hershey's chocolate kisses
Unsalted peanuts, halved
Red-hots or tiny cinnamon candy
Directions:
In the microwave or over the stove, melt the chocolate chips and shortening together. Stir until smooth. Holding a cherry by its stem, dip it into the chocolate and then press a chocolate kiss onto the cherry. Wedge peanut halves between the cherry and chocolate kiss to make the ears. Place this on wax paper until chocolate dries. Add a couple dots of white frosting for eyes, then put a little melted chocolate on a red-hot and place on the end of the kiss to make the nose.
Candy Corn
Candy Corn
Ingredients:
1/2 cup butter
3 Tbsp water
1 cup sugar
1 1/2 tsp vanilla
food coloring
Directions:
Boil all ingredients for 3 minutes not very long. Pour over cookie sheet with popcorn.
Ingredients:
1/2 cup butter
3 Tbsp water
1 cup sugar
1 1/2 tsp vanilla
food coloring
Directions:
Boil all ingredients for 3 minutes not very long. Pour over cookie sheet with popcorn.
Reece's Peanut Butter Cup Cookies
Reese's Peanut Butter Cup Cookies
Ingredients:
1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp vanilla
1 1/4 c. flour
3/4 tsp baking soda
1/4 tsp. salt
8-9 Reese's Peanut Butter cups
Directions:
Cream butter, PB, sugar, egg, and vanilla. Sift flour, baking soda, and salt together. Blend into creamed mixture. Shape into balls and press in PB cups. Bake at 375 for 10-12 minutes. Do not overcook.
Personal Notes: To make them easier to press in, refrigerate or freeze them for a few minutes
Ingredients:
1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp vanilla
1 1/4 c. flour
3/4 tsp baking soda
1/4 tsp. salt
8-9 Reese's Peanut Butter cups
Directions:
Cream butter, PB, sugar, egg, and vanilla. Sift flour, baking soda, and salt together. Blend into creamed mixture. Shape into balls and press in PB cups. Bake at 375 for 10-12 minutes. Do not overcook.
Personal Notes: To make them easier to press in, refrigerate or freeze them for a few minutes
Reese's Peanut Butter Cup Cake
Reese's Peanut Butter Cup Cake
Ingredients:
1 chocolate cake mix
1 c. butter
1 c. peanut butter
2 c. powdered sugar
1 1/3 c. graham cracker crumbs
3 bags milk chocolate chips
3-4 Tbsp. shortening
Directions:
Prepare chocolate cake according do directions on box. Pour batter into 2 round cake pans. Bake according to box directions. After they are finished baking, put on a cooling rack and freeze for 30min-1 hour. While cakes are freezing, combine butter (or margarine) and peanut butter in a large sauce pan. Cook over medium heat, stirring occasionally, until melted, but not boiling. Stir in powdered sugar and graham cracker crumbs, set aside. In a medium-sized microwave-safe bowl, combine chocolate chips and shotening and melt in microwave for about 2 1/2 minutes, stirring every 30 seconds until chocolate is melted and smooth.
Now, here's the tricky part. Line the round pans that you used for baking the cakes and carefully line with wax paper or foil. Next, use a rubber spatula and coat the bottom and sides of each lined pan with a little of the melted chocolate. Put the pans in the freezer until the chocolate beomes hard. Now, place the cakes in the pans and top each with half of the peanut butter mixture and pat down well. Pour half of the chocolate over each of the cakes making sure that the chocolate goes down the sides filling in the space between the pan and the cake. Use a rubber spatula to smooth out the chocolate over the top. Freeze for at least 90 minutes. Remove from freezer and remove the cakes from the pans. Carefully peel the wax/tin foil away from the sides of the cake. Use a knife or a cake-decorating tool to scrape the sides of the cake so it has that ridged look around the sides. Keep in the fridge or freezer until ready to serve.
Ingredients:
1 chocolate cake mix
1 c. butter
1 c. peanut butter
2 c. powdered sugar
1 1/3 c. graham cracker crumbs
3 bags milk chocolate chips
3-4 Tbsp. shortening
Directions:
Prepare chocolate cake according do directions on box. Pour batter into 2 round cake pans. Bake according to box directions. After they are finished baking, put on a cooling rack and freeze for 30min-1 hour. While cakes are freezing, combine butter (or margarine) and peanut butter in a large sauce pan. Cook over medium heat, stirring occasionally, until melted, but not boiling. Stir in powdered sugar and graham cracker crumbs, set aside. In a medium-sized microwave-safe bowl, combine chocolate chips and shotening and melt in microwave for about 2 1/2 minutes, stirring every 30 seconds until chocolate is melted and smooth.
Now, here's the tricky part. Line the round pans that you used for baking the cakes and carefully line with wax paper or foil. Next, use a rubber spatula and coat the bottom and sides of each lined pan with a little of the melted chocolate. Put the pans in the freezer until the chocolate beomes hard. Now, place the cakes in the pans and top each with half of the peanut butter mixture and pat down well. Pour half of the chocolate over each of the cakes making sure that the chocolate goes down the sides filling in the space between the pan and the cake. Use a rubber spatula to smooth out the chocolate over the top. Freeze for at least 90 minutes. Remove from freezer and remove the cakes from the pans. Carefully peel the wax/tin foil away from the sides of the cake. Use a knife or a cake-decorating tool to scrape the sides of the cake so it has that ridged look around the sides. Keep in the fridge or freezer until ready to serve.
Oreo's
Oreo's
Ingredients:
2 packages Devils Food Cake Mix
1 cup margarine-softened
2 eggs
1 tsp vanilla
Frosting:
8 oz. cream cheese-softened
1 cube butter or margarine-softened
1 pound powdered sugar (3 cups)
1 tsp vanilla
Or you can just buy a Cream Cheese frosting in the store.
Directions:
Mix together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8 minutes. Do not over-cook. Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Cool and assemble cookies spread with cream cheese frosting in the middle.
Ingredients:
2 packages Devils Food Cake Mix
1 cup margarine-softened
2 eggs
1 tsp vanilla
Frosting:
8 oz. cream cheese-softened
1 cube butter or margarine-softened
1 pound powdered sugar (3 cups)
1 tsp vanilla
Or you can just buy a Cream Cheese frosting in the store.
Directions:
Mix together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8 minutes. Do not over-cook. Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Cool and assemble cookies spread with cream cheese frosting in the middle.
Ice cream Cake made Easy
Ice cream Cake made Easy
Ingredients:
4 boxes (6 ct) ice cream sandwiches (roughly 24 sandwiches)
1 container Cool-Whip
1 jar Dove hot fudge
1 jar caramel (optional)
a few handfuls unsalted peanuts
Directions:
Unwrap ice cream sandwiches and place one layer of sandwiches on the bottom of a 9x13 glass pan. You may have to cut some of the sandwiches a little bit to get the perfect fit. Drizzle some of the chocolate and caramel over the sandwiches. Next, spread 1/2 of the whipped cream over the top, then finally sprinkle with nuts. Repeat for the second layer. Chill and serve with extra chocolate, caramel, or nuts!
Ingredients:
4 boxes (6 ct) ice cream sandwiches (roughly 24 sandwiches)
1 container Cool-Whip
1 jar Dove hot fudge
1 jar caramel (optional)
a few handfuls unsalted peanuts
Directions:
Unwrap ice cream sandwiches and place one layer of sandwiches on the bottom of a 9x13 glass pan. You may have to cut some of the sandwiches a little bit to get the perfect fit. Drizzle some of the chocolate and caramel over the sandwiches. Next, spread 1/2 of the whipped cream over the top, then finally sprinkle with nuts. Repeat for the second layer. Chill and serve with extra chocolate, caramel, or nuts!
Butterfingers Bites
Butterfingers Bites
Ingredients:
1 c. ground Vanilla Wafers
2 Tbsp. granulated sugar2
Tbsp. butter
1/8 tsp salt
8 oz softened cream cheese
1/4 c. creamy peanut butter
1/2 c. sugar
1 egg
2 Tbsp. heavy
1/8 tsp salt
4 Fun Size Butterfingers Candy Bars, crushed
1 c. semi sweet chocolate chips
2-3 Tbsp. heavy cream
2 Fun Size Butterfingers, crushed
Directions:
Preheat oven to 350 degrees. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheesecake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.
Reduce heat to 300 degrees. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfingers. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed Butterfingers over top.
Ingredients:
1 c. ground Vanilla Wafers
2 Tbsp. granulated sugar2
Tbsp. butter
1/8 tsp salt
8 oz softened cream cheese
1/4 c. creamy peanut butter
1/2 c. sugar
1 egg
2 Tbsp. heavy
1/8 tsp salt
4 Fun Size Butterfingers Candy Bars, crushed
1 c. semi sweet chocolate chips
2-3 Tbsp. heavy cream
2 Fun Size Butterfingers, crushed
Directions:
Preheat oven to 350 degrees. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheesecake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.
Reduce heat to 300 degrees. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfingers. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed Butterfingers over top.
Buttons
Buttons
Ingredients:
Pretzel Snaps or small pretzels
Hershey's Kisses (any kind)
M&M's
Directions:
Place pretzels on cookie sheet. Unwrap kisses and place on pretzels. Put in 200 degree oven and warm until slightly soft to the touch. Take out of oven and press M&M on top of kiss.
Ingredients:
Pretzel Snaps or small pretzels
Hershey's Kisses (any kind)
M&M's
Directions:
Place pretzels on cookie sheet. Unwrap kisses and place on pretzels. Put in 200 degree oven and warm until slightly soft to the touch. Take out of oven and press M&M on top of kiss.
Mini Burgers
Mini Burgers
Ingredients:
Nilla Wafers
Mini Peppermint patties (about a size of a quarter)
Coconut shreds or flakes (combine with green coloring in a plastic bag and shake until coconut turns green)
yellow and red frosting
honey
sesame seeds
Directions:
To assemble the burgers, choose two Nilla wafers. Spread icing "ketchup or mustard" on the bottom bun, add a peppermint patty, and sprinkle with coconut lettuce. Add a squirt of icing ketchup or mustard to hold the top bun in place. Spread a little tiny bit of honey on the top of the bun and sprinkle on a few sesame seeds (they should stick in place because of the honey). Arrange the hamburgers on a plate or wrap in foil.
Ingredients:
Nilla Wafers
Mini Peppermint patties (about a size of a quarter)
Coconut shreds or flakes (combine with green coloring in a plastic bag and shake until coconut turns green)
yellow and red frosting
honey
sesame seeds
Directions:
To assemble the burgers, choose two Nilla wafers. Spread icing "ketchup or mustard" on the bottom bun, add a peppermint patty, and sprinkle with coconut lettuce. Add a squirt of icing ketchup or mustard to hold the top bun in place. Spread a little tiny bit of honey on the top of the bun and sprinkle on a few sesame seeds (they should stick in place because of the honey). Arrange the hamburgers on a plate or wrap in foil.
Spring Chicken
Spring Chicken
Ingredients:
Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
2 tsp. vegetable oil
1 tsp. lemon juice
Chicken:
4 skinless, boneless chicken breast
1 Tbsp. vegetable oil
2 c. sliced mushrooms
2 Tbsp. butter
salt and pepper
paprika
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley
Directions:
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about half of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
Ingredients:
Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
2 tsp. vegetable oil
1 tsp. lemon juice
Chicken:
4 skinless, boneless chicken breast
1 Tbsp. vegetable oil
2 c. sliced mushrooms
2 Tbsp. butter
salt and pepper
paprika
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley
Directions:
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about half of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
Salsa Chicken
Salsa Chicken
Ingredients:
3-5 chicken breasts
1/2 pkt of taco seasoning
1 bottle of salsa
1 bag of cheese
Directions:
Lay chicken breasts in a pan.Sprinkle taco seasoning over the top. Pour the salsa over the top. Bake 400ยบ for 30 min. Add cheese and bake another 10 min.
Ingredients:
3-5 chicken breasts
1/2 pkt of taco seasoning
1 bottle of salsa
1 bag of cheese
Directions:
Lay chicken breasts in a pan.Sprinkle taco seasoning over the top. Pour the salsa over the top. Bake 400ยบ for 30 min. Add cheese and bake another 10 min.
Rotini Salad
Rotini Salad
Ingredients:
1 pkg. tri-colored Rotini pasta (Cooked, do not overcook! Rinse with cold water.)
1/2 bottle Italian dressing, or to taste (We like to use Kraft Light Zesty Italian)
1 Tbsp. lemon pepper (or to taste)
1-2 avocados, diced
2 tomatoes, diced (or 1 can petite diced tomatoes, drained well OR if you want to get really fancy, use sun-dried tomatoes)
2 small cans sliced olives
5 sticks of string cheese, cut into circles
1 jar quartered artichoke hearts, coarsely chopped
1/2 c. shredded Parmesan cheese (NOT grated)
Directions:
Toss all ingredients together in a large bowl until pasta is evenly coated in dressing. For best results, cover with plastic wrap and let sit in the fridge for at least 3-4 hours.
Ingredients:
1 pkg. tri-colored Rotini pasta (Cooked, do not overcook! Rinse with cold water.)
1/2 bottle Italian dressing, or to taste (We like to use Kraft Light Zesty Italian)
1 Tbsp. lemon pepper (or to taste)
1-2 avocados, diced
2 tomatoes, diced (or 1 can petite diced tomatoes, drained well OR if you want to get really fancy, use sun-dried tomatoes)
2 small cans sliced olives
5 sticks of string cheese, cut into circles
1 jar quartered artichoke hearts, coarsely chopped
1/2 c. shredded Parmesan cheese (NOT grated)
Directions:
Toss all ingredients together in a large bowl until pasta is evenly coated in dressing. For best results, cover with plastic wrap and let sit in the fridge for at least 3-4 hours.
Malibu Chicken
Malibu Chicken
Ingredients:
1 lrg can cream of chicken soup
1 med sour cream
5-6 chicken breasts
10 slices of ham
10 slices Swiss cheese
Rice cooked
Directions:
Pound out chicken, put ham and Swiss cheese on top and roll up. put in a pan. Repeat. Mix cream of chicken and sour cream together. pour over the top. Bake 275ยบ for 1 1/2 hrs
Serve with rice.
Ingredients:
1 lrg can cream of chicken soup
1 med sour cream
5-6 chicken breasts
10 slices of ham
10 slices Swiss cheese
Rice cooked
Directions:
Pound out chicken, put ham and Swiss cheese on top and roll up. put in a pan. Repeat. Mix cream of chicken and sour cream together. pour over the top. Bake 275ยบ for 1 1/2 hrs
Serve with rice.
Kung Pao Chicken
Kung Pao Chicken
Ingredients:
1 lb. chicken, cut into chunks
1/4 c. chicken broth
6 Tbsp. soy sauce
6 Tbsp. sesame oil, divided
4 Tbsp. cornstarch, dissolved in
4 tablespoons water
3 Tbsp. hot Chile paste
3 tsp. distilled white vinegar
6 tsp brown sugar
5 green onions, chopped
3 cloves chopped garlic
1 can water
chestnuts1-2 handfuls
peanuts
water
Directions:
In a medium-sized bowl, combine 1 Tbsp. chicken broth, 1 Tbsp. soy sauce, 1 Tbsp. oil and 1 Tbsp. cornstarch/water mixture and mix together. Add chicken pieces to mixture. Toss to coat. Cover bowl and place in refrigerator for about 30 minutes.
Meanwhile, combine remaining broth, soy sauce, oil and cornstarch/water mixture. Add chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a large skillet, heat sauce slowly.
Remove chicken from marinade and saute in a medium skillet until meat is white and juices run clear. Add sauteed chicken to sauce and let simmer together until sauce thickens. If the sauce is too thick, add a little bit of water at a time until sauce reaches desired thickness.
Ingredients:
1 lb. chicken, cut into chunks
1/4 c. chicken broth
6 Tbsp. soy sauce
6 Tbsp. sesame oil, divided
4 Tbsp. cornstarch, dissolved in
4 tablespoons water
3 Tbsp. hot Chile paste
3 tsp. distilled white vinegar
6 tsp brown sugar
5 green onions, chopped
3 cloves chopped garlic
1 can water
chestnuts1-2 handfuls
peanuts
water
Directions:
In a medium-sized bowl, combine 1 Tbsp. chicken broth, 1 Tbsp. soy sauce, 1 Tbsp. oil and 1 Tbsp. cornstarch/water mixture and mix together. Add chicken pieces to mixture. Toss to coat. Cover bowl and place in refrigerator for about 30 minutes.
Meanwhile, combine remaining broth, soy sauce, oil and cornstarch/water mixture. Add chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a large skillet, heat sauce slowly.
Remove chicken from marinade and saute in a medium skillet until meat is white and juices run clear. Add sauteed chicken to sauce and let simmer together until sauce thickens. If the sauce is too thick, add a little bit of water at a time until sauce reaches desired thickness.
General Tso's Chicken
General Tso's Chicken
Ingredients:
1 Lb. chicken breasts (cut into 1" pieces)
2 Tbsp. vegetable oil
1/4 c. sugar
1/4 c. "lite" soy sauce
1/4 c. unsweetened pineapple juice
1/4 c. white distilled vinegar
2 cloves garlic, crushed
1 tsp. fresh ginger, finely grated
1/4 tsp. cayenne pepper
1 Tbsp. cornstarch, mixed with
3 Tbsp. water
4 green onions, sliced
Directions:
Dredge chicken in flour and fry in oil over medium heat (in a wok or a skillet) until golden brown and crispy. Drain excess oil. Sprinkle cayenne over the chicken and keep warm on low heat. Meanwhile, in a saucepan, combine sauce ingredients (sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger) and heat gently. When sauce is smooth and sugar has dissolved, SLOWLY add cornstarch mixture and stir constantly until sauce has thickened to desired thickness. Pour sauce in the wok and stir to coat chicken. Stir in green onion and hot red pepper flakes (optional). Remove from heat and serve with fried rice.
Ingredients:
1 Lb. chicken breasts (cut into 1" pieces)
2 Tbsp. vegetable oil
1/4 c. sugar
1/4 c. "lite" soy sauce
1/4 c. unsweetened pineapple juice
1/4 c. white distilled vinegar
2 cloves garlic, crushed
1 tsp. fresh ginger, finely grated
1/4 tsp. cayenne pepper
1 Tbsp. cornstarch, mixed with
3 Tbsp. water
4 green onions, sliced
Directions:
Dredge chicken in flour and fry in oil over medium heat (in a wok or a skillet) until golden brown and crispy. Drain excess oil. Sprinkle cayenne over the chicken and keep warm on low heat. Meanwhile, in a saucepan, combine sauce ingredients (sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger) and heat gently. When sauce is smooth and sugar has dissolved, SLOWLY add cornstarch mixture and stir constantly until sauce has thickened to desired thickness. Pour sauce in the wok and stir to coat chicken. Stir in green onion and hot red pepper flakes (optional). Remove from heat and serve with fried rice.
Chinese Chicken
Chinese Chicken
Ingredients:
2-3 lb boneless chicken breast or tenders cut into strips
1/2 to 3/4 cup corn starch
Garlic salt
2 eggs
SAUCE:
3/4 cup sugar
1/2 cup vinegar
1/4 cup honey
3 Tbsp ketchup
1 Tbsp soy sauce
1/2 tsp salt
Directions:
Chicken:
Make a mix of cornstarch and garlic salt. Beat eggs. Dip chicken in egg mixture , then in dry (cornstarch, garlic salt) mixture. Fry in hot oil until golden brown on both sides. Put in baking dish and pour sauce over.
Sauce:
Mix everything together.
Bake uncovered 30 minutes at 350ยบ. Turn chicken over halfway through
Ingredients:
2-3 lb boneless chicken breast or tenders cut into strips
1/2 to 3/4 cup corn starch
Garlic salt
2 eggs
SAUCE:
3/4 cup sugar
1/2 cup vinegar
1/4 cup honey
3 Tbsp ketchup
1 Tbsp soy sauce
1/2 tsp salt
Directions:
Chicken:
Make a mix of cornstarch and garlic salt. Beat eggs. Dip chicken in egg mixture , then in dry (cornstarch, garlic salt) mixture. Fry in hot oil until golden brown on both sides. Put in baking dish and pour sauce over.
Sauce:
Mix everything together.
Bake uncovered 30 minutes at 350ยบ. Turn chicken over halfway through
Chicken Shrimp Scampi
Chicken Shrimp Scampi
Ingredients:
1 lb Shrimp
1 lb Chicken
1/4 c Butter
1/4 c Green onions
2 tsp Salt
2 Chopped tomatoes
1/4 c Lemon juice
1/8 c Olive oil
1 Tbsp Minced garlic
1/2 tsp Pepper
1/4 c Fresh parsley
1 lb Cooked noodles with butter added to them
Directions:
Cut chicken into cubes and cook. Put in a skillet and heat together butter and olive oil. Then add green onions and garlic and saute. Add shrimp. Then add lemon juice, salt, pepper, parsley. Cook 10 min. Stir constantly until chicken is done. Add tomatoes. Serve over hot buttered nodules. Top with Parmesan cheese. I like Shredded Parmesan cheese.
Ingredients:
1 lb Shrimp
1 lb Chicken
1/4 c Butter
1/4 c Green onions
2 tsp Salt
2 Chopped tomatoes
1/4 c Lemon juice
1/8 c Olive oil
1 Tbsp Minced garlic
1/2 tsp Pepper
1/4 c Fresh parsley
1 lb Cooked noodles with butter added to them
Directions:
Cut chicken into cubes and cook. Put in a skillet and heat together butter and olive oil. Then add green onions and garlic and saute. Add shrimp. Then add lemon juice, salt, pepper, parsley. Cook 10 min. Stir constantly until chicken is done. Add tomatoes. Serve over hot buttered nodules. Top with Parmesan cheese. I like Shredded Parmesan cheese.
Chicken Puffs
Chicken Puffs
Ingredients:
5 chicken breasts, cooked and cubed
1 8oz pkg cream cheese
1 cube butter
1 lrg can cream of chicken soup
3 pkg croissant rolls (uncooked)
1 pkg Ritz crackers
1 pkg soda crackers Or bread crumbs
Directions:
Mix chicken, cream cheese, and butter together and cream of chicken soup. Scoop up chicken mixture onto croissant roll. Wrap croissant around mixture dip into melted butter and roll in crackers Mix together OR bread crumbs. put on a cookies sheet. Repeat. Bake 350ยบ for 10-13 minutes.
Ingredients:
5 chicken breasts, cooked and cubed
1 8oz pkg cream cheese
1 cube butter
1 lrg can cream of chicken soup
3 pkg croissant rolls (uncooked)
1 pkg Ritz crackers
1 pkg soda crackers Or bread crumbs
Directions:
Mix chicken, cream cheese, and butter together and cream of chicken soup. Scoop up chicken mixture onto croissant roll. Wrap croissant around mixture dip into melted butter and roll in crackers Mix together OR bread crumbs. put on a cookies sheet. Repeat. Bake 350ยบ for 10-13 minutes.
Cashew Chicken
Cashew Chicken
Ingredients:
1 1/2 lb. chicken breasts
1 T. cornstarch
salt and pepper
2 T. canola or vegetable oil
6 garlic cloves
8 green onions, white and green parts separated, each cut into 1-inch pieces
2 T. rice vinegar
3 T. hoisin sauce
3/4 cup cashews
Directions:
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 t. salt and 1/4 t. pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. cook, tossing often, until the chicken is browned, about 3 minutes. Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated, about 30 seconds. Add the hoisin sauce and the 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens and cashews. Serve immediately over white rice, if desired.
Ingredients:
1 1/2 lb. chicken breasts
1 T. cornstarch
salt and pepper
2 T. canola or vegetable oil
6 garlic cloves
8 green onions, white and green parts separated, each cut into 1-inch pieces
2 T. rice vinegar
3 T. hoisin sauce
3/4 cup cashews
Directions:
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 t. salt and 1/4 t. pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the scallions. cook, tossing often, until the chicken is browned, about 3 minutes. Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated, about 30 seconds. Add the hoisin sauce and the 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens and cashews. Serve immediately over white rice, if desired.
Bowtie and Asparagus Pasta
Bowtie and Asparagus Pasta
Ingredients:
1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy creams
Salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pine nuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste
Directions:
Boil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pine nuts, parsley & Parmesan cheese and toss together. Serve immediately.
Ingredients:
1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy creams
Salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pine nuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste
Directions:
Boil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pine nuts, parsley & Parmesan cheese and toss together. Serve immediately.
Balsamic Asparagus Chicken
Balsamic Asparagus Chicken
Ingredients:
4 chicken breasts
Marinade:
3/4 c. balsamic vinegar
1/2 c. olive oil
2 tsp. brown sugar
pepper (to taste)
Sauce:
2 Tbsp. vegetable oil
2 c. fresh mushrooms, sliced
1 c. balsamic vinegar
1 can (about 2 c.) beef broth
1 Tbsp. butter
pepper (to taste)
Topping:
12 asparagus spears
4 slices provolone cheese
4 slices mozzarella cheese (go to the deli section, they will give you 4 slices of each cheese. It's less expensive this way)
Directions:
Place chicken between 2 pieces of Saran Wrap and pound until it is about 1/4" thick. Place chicken in a ziploc bag, place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. Squeeze all the air out of the bag and refrigerate for about 2 hours. About 20 minutes before chicken is done marinating, heat oil in a large skillet. Add mushrooms and saute for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about 1/4 of it's original volume (when it is done, the sauce should be dark brown in color).While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 15-20 minutes (or until chicken is cooked through). While chicken is baking (you kinda need to know how to multi-task with this recipe.. ) prepare the asparagus. Bring a saucepan, filled about half-way with salted water, to a boil. Toss in the asparagus and boil for about 4 minutes. Quickly remove the asparagus and drop in an ice-water bath. Remove chicken from the oven (when it's finished) and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little. Right before serving, spoon some of the sauce over each piece of chicken.
Ingredients:
4 chicken breasts
Marinade:
3/4 c. balsamic vinegar
1/2 c. olive oil
2 tsp. brown sugar
pepper (to taste)
Sauce:
2 Tbsp. vegetable oil
2 c. fresh mushrooms, sliced
1 c. balsamic vinegar
1 can (about 2 c.) beef broth
1 Tbsp. butter
pepper (to taste)
Topping:
12 asparagus spears
4 slices provolone cheese
4 slices mozzarella cheese (go to the deli section, they will give you 4 slices of each cheese. It's less expensive this way)
Directions:
Place chicken between 2 pieces of Saran Wrap and pound until it is about 1/4" thick. Place chicken in a ziploc bag, place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. Squeeze all the air out of the bag and refrigerate for about 2 hours. About 20 minutes before chicken is done marinating, heat oil in a large skillet. Add mushrooms and saute for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about 1/4 of it's original volume (when it is done, the sauce should be dark brown in color).While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 15-20 minutes (or until chicken is cooked through). While chicken is baking (you kinda need to know how to multi-task with this recipe.. ) prepare the asparagus. Bring a saucepan, filled about half-way with salted water, to a boil. Toss in the asparagus and boil for about 4 minutes. Quickly remove the asparagus and drop in an ice-water bath. Remove chicken from the oven (when it's finished) and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little. Right before serving, spoon some of the sauce over each piece of chicken.
Sweet Pork Salad
Sweet Pork Salad
Ingredients:
Pork
2-3 lb Pork Roast
3 cans Coke (Not Diet)
1/4 c Brown Sugar
1/4 c Water1
can Green Chilies
1 can Enchilada Sauce
1 c Brown Sugar
Dash of Garlic Salt
Rice-
1 c uncooked rice
1 tsp butter or margarine
2 cloves of garlic, minced
1 tsp freshly squeezed lime juice
1 can (15 oz) chicken broth
1 c water
1 tbsp freshly squeezed lime juice
2 tsp sugar
3 tbsp fresh chopped cilantro
Black Beans-
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 can black beans, drained and rinsed
1 1/3 c tomato juice
1 1/2 tsp salt
2 tbsp fresh chopped cilantro
Cornstarch to thicken
Directions:
Pork-
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in 12” oven for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from oven and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Rice-
In a sauce pan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Black Beans-
In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, corn, and salt. Continually stir until heated through. Stir in the cilantro. Mix cornstarch with water. Stir until thickened.
To make the salad. Heat up tortilla shells in a pan just put them in there one at a time to warm them up. The put them in a tin bowl like you would find at Cafe Rio, Costa Vida, Places like that or on a plate or just in a regular bowl. Then put meat then beans then rice and then some salad (I like classic Romain) on top and add some salsa and guacamole if you'd like and ranch. The Cafe Rio ranch copy cat is in the Dressings section. This is The Cafe Rio Copy cat recipe. Its really yummy.
Ingredients:
Pork
2-3 lb Pork Roast
3 cans Coke (Not Diet)
1/4 c Brown Sugar
1/4 c Water1
can Green Chilies
1 can Enchilada Sauce
1 c Brown Sugar
Dash of Garlic Salt
Rice-
1 c uncooked rice
1 tsp butter or margarine
2 cloves of garlic, minced
1 tsp freshly squeezed lime juice
1 can (15 oz) chicken broth
1 c water
1 tbsp freshly squeezed lime juice
2 tsp sugar
3 tbsp fresh chopped cilantro
Black Beans-
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 can black beans, drained and rinsed
1 1/3 c tomato juice
1 1/2 tsp salt
2 tbsp fresh chopped cilantro
Cornstarch to thicken
Directions:
Pork-
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in 12” oven for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from oven and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Rice-
In a sauce pan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Black Beans-
In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, corn, and salt. Continually stir until heated through. Stir in the cilantro. Mix cornstarch with water. Stir until thickened.
To make the salad. Heat up tortilla shells in a pan just put them in there one at a time to warm them up. The put them in a tin bowl like you would find at Cafe Rio, Costa Vida, Places like that or on a plate or just in a regular bowl. Then put meat then beans then rice and then some salad (I like classic Romain) on top and add some salsa and guacamole if you'd like and ranch. The Cafe Rio ranch copy cat is in the Dressings section. This is The Cafe Rio Copy cat recipe. Its really yummy.
Sweet Pork Enchiladas
Sweet Pork Enchiladas
Ingredients:
Pork
2-3 lb Pork Roast
3 cans Coke (Not Diet)
1/4 c Brown Sugar
1/4 c Water
1 can Green Chilies
1 can Enchilada Sauce
1 c Brown Sugar
Dash of Garlic Salt
Rice-
1 c uncooked rice
1 tsp butter or margarine
2 cloves of garlic, minced
1 tsp freshly squeezed lime juice
1 can (15 oz) chicken broth
1 c water
1 tbsp freshly squeezed lime juice
2 tsp suga
r3 tbsp fresh chopped cilantro
Black Beans-
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 can black beans, drained and rinsed
1 1/3 c tomato juice
1 1/2 tsp salt
2 tbsp fresh chopped cilantro
Cornstarch to thicken
Directions:
Pork-
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in 12” oven for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from oven and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Rice-
In a sauce pan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Black Beans-
In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, corn, and salt. Continually stir until heated through. Stir in the cilantro. Mix cornstarch with water. Stir until thickened.
Make pork, rice, and beans from above. Put pork, beans and rice in tortilla shells add onions if desired. Place a single layer of enchiladas in a pan, cover with cheese. Heat to melt cheese.
Ingredients:
Pork
2-3 lb Pork Roast
3 cans Coke (Not Diet)
1/4 c Brown Sugar
1/4 c Water
1 can Green Chilies
1 can Enchilada Sauce
1 c Brown Sugar
Dash of Garlic Salt
Rice-
1 c uncooked rice
1 tsp butter or margarine
2 cloves of garlic, minced
1 tsp freshly squeezed lime juice
1 can (15 oz) chicken broth
1 c water
1 tbsp freshly squeezed lime juice
2 tsp suga
r3 tbsp fresh chopped cilantro
Black Beans-
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 can black beans, drained and rinsed
1 1/3 c tomato juice
1 1/2 tsp salt
2 tbsp fresh chopped cilantro
Cornstarch to thicken
Directions:
Pork-
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in 12” oven for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from oven and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Rice-
In a sauce pan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Black Beans-
In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, corn, and salt. Continually stir until heated through. Stir in the cilantro. Mix cornstarch with water. Stir until thickened.
Make pork, rice, and beans from above. Put pork, beans and rice in tortilla shells add onions if desired. Place a single layer of enchiladas in a pan, cover with cheese. Heat to melt cheese.
Sweet Pork
Sweet Pork
Ingredients:
2-3 lb Pork Roast
3 cans Coke (Not Diet)
1/4 c Brown Sugar
1/4 c Water
1 can Green Chilies
1 can Enchilada Sauce
1 c Brown Sugar
Dash of Garlic Salt
Directions:
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in 12” oven for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from oven and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Ingredients:
2-3 lb Pork Roast
3 cans Coke (Not Diet)
1/4 c Brown Sugar
1/4 c Water
1 can Green Chilies
1 can Enchilada Sauce
1 c Brown Sugar
Dash of Garlic Salt
Directions:
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in 12” oven for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from oven and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours.
Stake and Everything
Stake and Everything
Ingredients:
1 lb hamburger
1/4 lb mild American cheese
2 tomatoes chopped (opt)
1 med onion chopped (opt)
1 green pepper (opt)
1/4 lb mozzarella cheese
1 can sliced mushrooms (opt)
Directions:
Gate cheese- chop onions peppers and tomatoes. Cook hamburger (drain grease) and season with salt and pepper and garlic salt. Just before serving add cheese and stir to melt, Serve on hot dog buns.
Sauce: Mayo, Ketchup, Buttermilk mix together.
Ingredients:
1 lb hamburger
1/4 lb mild American cheese
2 tomatoes chopped (opt)
1 med onion chopped (opt)
1 green pepper (opt)
1/4 lb mozzarella cheese
1 can sliced mushrooms (opt)
Directions:
Gate cheese- chop onions peppers and tomatoes. Cook hamburger (drain grease) and season with salt and pepper and garlic salt. Just before serving add cheese and stir to melt, Serve on hot dog buns.
Sauce: Mayo, Ketchup, Buttermilk mix together.
Roast Beef Enchiladas
Roast Beef Enchiladas
Ingredients:
Cook roast then shred
2 lrg can green enchilada sauce
2 cans black beans
2 cups cooked rice
2 pkg soft tortilla shells
4 cups mozzarella cheese
Directions:
Mix all ingredients on a soft shell and a handful of cheese roll and put in a pan. Repeat until the pan is full. Pour the extra sauce on top and top with cheese. Bake 350ยบ for 1 hr
Ingredients:
Cook roast then shred
2 lrg can green enchilada sauce
2 cans black beans
2 cups cooked rice
2 pkg soft tortilla shells
4 cups mozzarella cheese
Directions:
Mix all ingredients on a soft shell and a handful of cheese roll and put in a pan. Repeat until the pan is full. Pour the extra sauce on top and top with cheese. Bake 350ยบ for 1 hr
French Dips
French Dips
Ingredients:
2-3 lbs oven roast
2 cans beef broth (about 4 cups)
2 pkgs onion soup mix
hoagie buns
Swiss cheese slices
Directions:
put oven roast in crock pot. Add beef broth and soup mix. Cook on low for 7-8 hr. shred roast with a fork, then return the shredded beef to the crock pot for a few min. Slice open bread and place a good amount of beef on one side. Place a slice or two of Swiss cheese over the beef and broil for a minute or so until cheese starts to bubble and brown a little. Remove and serve. Use some juice from crock pot as AU jus.
Ingredients:
2-3 lbs oven roast
2 cans beef broth (about 4 cups)
2 pkgs onion soup mix
hoagie buns
Swiss cheese slices
Directions:
put oven roast in crock pot. Add beef broth and soup mix. Cook on low for 7-8 hr. shred roast with a fork, then return the shredded beef to the crock pot for a few min. Slice open bread and place a good amount of beef on one side. Place a slice or two of Swiss cheese over the beef and broil for a minute or so until cheese starts to bubble and brown a little. Remove and serve. Use some juice from crock pot as AU jus.
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