Ingredients:
1 1/2 cups peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips
Directions:
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
While peanutbutter is in freezer melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Comments:
These are a very common holiday treat. Some tips, put the peanutbutter mixture in the fridge before rolling into balls to firm up the mixture a bit. Also, I used about 2 cups of peanut butter. 1/2 cup of that was regular crunch as I ran out of creamy. It still turned out fine. I wouldn't suggest extra crunchy unles you really wants the peanuts in it. Also, I used 4 cups of confectioners sugar and then added a little at a time after that until I got the consistency I needed for rolling the balls. It was probably just over 5 cups.
Tuesday, December 23, 2008
Sunday, December 21, 2008
90 Minute Cinnamon Rolls
Ingredients:
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)
Directions:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased 9x13 pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Serve warm
Comments:
For smooth cutting use dental floss. Put thread under roll then cross at top and pull. It will cut through the dough keeping the round shape. Also, Mine made about 24 rolls on this recipe as I cut them a little thinner and then let rise for double the time so they would be light and fluffy. Serve as is or drizzle a cream cheese frosting on top. These are definitely a hit for us. We'll probably never buy canned ones again.
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)
Directions:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased 9x13 pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Serve warm
Comments:
For smooth cutting use dental floss. Put thread under roll then cross at top and pull. It will cut through the dough keeping the round shape. Also, Mine made about 24 rolls on this recipe as I cut them a little thinner and then let rise for double the time so they would be light and fluffy. Serve as is or drizzle a cream cheese frosting on top. These are definitely a hit for us. We'll probably never buy canned ones again.
Saturday, December 20, 2008
Golden Fish Sticks
Ingredients:
For tartar sauce (optional):
2 1/2 tablespoons regular or low-fat mayonnaise
1 1/2 tablespoons sweet pickle relish
1 1/2 teaspoons fresh lemon juice
For fish:
2 1/2 cups cornflakes
2 teaspoons grated lemon peel (optional)
1 1/2 teaspoons lemon juice
2 tablespoons (1/4 stick) butter, melted
3/4 pound white fish fillets (such as orange roughy), cut crosswise into 3/4-inch-wide strips (about 1 filet per person)
Directions:
Position rack in top third of oven and preheat to 450° F. Mix mayonnaise, relish and 1 1/2 teaspoons lemon juice in small bowl. Season sauce to taste with salt and pepper.
Grind cornflakes in processor until coarse crumbs form (or just squish in bag with your hands...). Transfer to bowl; mix in lemon peel. Mix butter and 1 1/2 teaspoons lemon juice in small bowl. Season fish with salt and pepper. Brush with lemon butter, then dip into cornflake mixture, coating completely. Arrange fish on baking sheet. Sprinkle with any remaining cornflake mixture. Bake fish until cooked through, about 10 minutes. Serve with sauce.
For tartar sauce (optional):
2 1/2 tablespoons regular or low-fat mayonnaise
1 1/2 tablespoons sweet pickle relish
1 1/2 teaspoons fresh lemon juice
For fish:
2 1/2 cups cornflakes
2 teaspoons grated lemon peel (optional)
1 1/2 teaspoons lemon juice
2 tablespoons (1/4 stick) butter, melted
3/4 pound white fish fillets (such as orange roughy), cut crosswise into 3/4-inch-wide strips (about 1 filet per person)
Directions:
Position rack in top third of oven and preheat to 450° F. Mix mayonnaise, relish and 1 1/2 teaspoons lemon juice in small bowl. Season sauce to taste with salt and pepper.
Grind cornflakes in processor until coarse crumbs form (or just squish in bag with your hands...). Transfer to bowl; mix in lemon peel. Mix butter and 1 1/2 teaspoons lemon juice in small bowl. Season fish with salt and pepper. Brush with lemon butter, then dip into cornflake mixture, coating completely. Arrange fish on baking sheet. Sprinkle with any remaining cornflake mixture. Bake fish until cooked through, about 10 minutes. Serve with sauce.
Creme Brulee French Toast
Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf challah bread (egg bread)
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier (optional)
1/4 teaspoon salt
Directions:
In a small heavy saucepan melt butter with brown sugar and corn syrup over medium heat, stirring, until smooth. Pour into a 13x9x2-inch baking dish. Cut 6-8 (1-inch thick) slices from center portion of bread and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to one day. Preheat oven to 350-degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Comments:
This is great to have for breakfast on holidays because you have to make it the night before. Then in the morning all you have to do is bake it!
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf challah bread (egg bread)
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier (optional)
1/4 teaspoon salt
Directions:
In a small heavy saucepan melt butter with brown sugar and corn syrup over medium heat, stirring, until smooth. Pour into a 13x9x2-inch baking dish. Cut 6-8 (1-inch thick) slices from center portion of bread and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to one day. Preheat oven to 350-degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Comments:
This is great to have for breakfast on holidays because you have to make it the night before. Then in the morning all you have to do is bake it!
Anniversary Chicken
Ingredients:
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
Monday, December 15, 2008
Diet Soda Cake
Ingredients:
1 package cake mix
10-12 oz diet soda
Directions:
Mix cake mix and soda and bake until toothpick comes clean when inserted in middle.
Topping:Low-fat topping:
Fat Free cool-whip LF topping for chocolate cake: FF cool whip mixed w/ cocoa.
Comments:
Use a dark drink w/ a dark cake (ie Diet Coke/Pepsi w/ chocolate cake) and a light drink w/ a light cake (ie Diet Sprite w/ yellow, lemon, pineapple cake) If making a pineapple cake, you can add crushed pineapple if desired. If making a lemon cake, you can add lemon juice if desired.
this is definitely a healthier option that traditional cake mix directions as you cut out the oil/eggs. When mixing add about 3/4 of the can, mix, and then add additional soda till you get the consistency you want.
1 package cake mix
10-12 oz diet soda
Directions:
Mix cake mix and soda and bake until toothpick comes clean when inserted in middle.
Topping:Low-fat topping:
Fat Free cool-whip LF topping for chocolate cake: FF cool whip mixed w/ cocoa.
Comments:
Use a dark drink w/ a dark cake (ie Diet Coke/Pepsi w/ chocolate cake) and a light drink w/ a light cake (ie Diet Sprite w/ yellow, lemon, pineapple cake) If making a pineapple cake, you can add crushed pineapple if desired. If making a lemon cake, you can add lemon juice if desired.
this is definitely a healthier option that traditional cake mix directions as you cut out the oil/eggs. When mixing add about 3/4 of the can, mix, and then add additional soda till you get the consistency you want.
Salsa Corn Dip
Ingredients:
1 pkg. cream cheese, cut into cubes
1 pkg. Old El Paso Taco Seasoning Mix
1 cup Old El Paso Thick 'n Chunky Salsa
1 can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers
Directions:
1. In microwave-safe 1 1/2-quart casserole, combine all ingredients; mix well. Cover.
2. Microwave on HIGH for 2 to 3 minutes. Stir well. Microwave on HIGH for 2 to 3 minutes or until thoroughly heated and cheese is melted.
3. Stir before serving. Serve with corn chips.
1 pkg. cream cheese, cut into cubes
1 pkg. Old El Paso Taco Seasoning Mix
1 cup Old El Paso Thick 'n Chunky Salsa
1 can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers
Directions:
1. In microwave-safe 1 1/2-quart casserole, combine all ingredients; mix well. Cover.
2. Microwave on HIGH for 2 to 3 minutes. Stir well. Microwave on HIGH for 2 to 3 minutes or until thoroughly heated and cheese is melted.
3. Stir before serving. Serve with corn chips.
Saturday, December 13, 2008
Cream Cheese Brownies
Ingredients
4 (1 ounce) squares German sweet chocolate
5 tablespoons butter
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
3 eggs
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
3/4 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon vanilla extract
Directions:
Melt chocolate with 3 tablespoons of the butter over very low heat. Stir constantly until smooth. Set aside to cool.
Cream remaining 2 tablespoons butter with cream cheese until smooth. Gradually add 1/4 cup sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 3/4 cup sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in the nuts and 1 teaspoon vanilla.
Spread half of the chocolate batter into an 8x8 inch greased baking pan. Spread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture. Swirl through batter layers with a spatula for a marbled effect.
Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares or bars.
4 (1 ounce) squares German sweet chocolate
5 tablespoons butter
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
3 eggs
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
3/4 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon vanilla extract
Directions:
Melt chocolate with 3 tablespoons of the butter over very low heat. Stir constantly until smooth. Set aside to cool.
Cream remaining 2 tablespoons butter with cream cheese until smooth. Gradually add 1/4 cup sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 3/4 cup sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in the nuts and 1 teaspoon vanilla.
Spread half of the chocolate batter into an 8x8 inch greased baking pan. Spread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture. Swirl through batter layers with a spatula for a marbled effect.
Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares or bars.
Tuna Patties
Ingredients:
2 (6 ounce) cans tuna, drained and flaked
1 egg, beaten
3/4 cup dry bread crumbs
1 clove garlic, peeled and minced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon black pepper
2 tablespoons vegetable oil
Directions:
In a large bowl, mix tuna, egg, bread crumbs and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick.
Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown.
Comments:
These are quick and easy. Good with a bit of tartar sauce or put on a sandwhich with a bit of cheese.
2 (6 ounce) cans tuna, drained and flaked
1 egg, beaten
3/4 cup dry bread crumbs
1 clove garlic, peeled and minced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon black pepper
2 tablespoons vegetable oil
Directions:
In a large bowl, mix tuna, egg, bread crumbs and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick.
Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown.
Comments:
These are quick and easy. Good with a bit of tartar sauce or put on a sandwhich with a bit of cheese.
Friday, December 12, 2008
Kid Made Ice Cream
Ingredients:
Ice Cubes
1/2 cup kosher salt
1 cup half and half
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 resealable sandwich bag
1 gallon size resealable bag
Directions:
Fill the Large half full of ice. Add the salt.In the small bag, mix half and half, sugar, and vanilla. Seal tightly.Place small bag inside large bagWrap a dish towel around the big bag and shake until ice cream thickens (about 5 minutes)Wipe the salt off the small bag and scoop into a bowl.
Ice Cubes
1/2 cup kosher salt
1 cup half and half
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 resealable sandwich bag
1 gallon size resealable bag
Directions:
Fill the Large half full of ice. Add the salt.In the small bag, mix half and half, sugar, and vanilla. Seal tightly.Place small bag inside large bagWrap a dish towel around the big bag and shake until ice cream thickens (about 5 minutes)Wipe the salt off the small bag and scoop into a bowl.
Watermelon Popsicles
Ingredients:
2-3 cups watermelon
1/4 cup water
1 tbsp fresh lemon juice
1/4 c. Sugar to taste or as needed depending on sweetness of watermelon.
(i used 1 1/2 tbsp. agave nectar which is a natural sweetener and mixes well with liquids)
Directions:
Blend all together in a blender. If you use the sugar you may want to melt it first in a saucepan with the water, then add to blender with watermelon & lemon juice. If you have a sweet ripe watermelon, you may not need very much sugar at all.Pour into popsicle molds, freeze and enjoy!
2-3 cups watermelon
1/4 cup water
1 tbsp fresh lemon juice
1/4 c. Sugar to taste or as needed depending on sweetness of watermelon.
(i used 1 1/2 tbsp. agave nectar which is a natural sweetener and mixes well with liquids)
Directions:
Blend all together in a blender. If you use the sugar you may want to melt it first in a saucepan with the water, then add to blender with watermelon & lemon juice. If you have a sweet ripe watermelon, you may not need very much sugar at all.Pour into popsicle molds, freeze and enjoy!
Cheeseburger Macaroni
Ingredients:
1lb. ground beef
2-1/4 cups water
1/2 cup catsup
1 tsp. Mustard (optional) I used a Honey mustard which gave it a bit of a sweet taste
2 cups (8 oz.) elbow macaroni
3/4 lb. (12 oz.) VELVEETA cheese cut up
Directions:
Brown meat in large skillet; drain.Add water, catsup and mustard. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8 to 10 minutes or until macaroni is tender.Add VELVEETA; stir until melted.
1lb. ground beef
2-1/4 cups water
1/2 cup catsup
1 tsp. Mustard (optional) I used a Honey mustard which gave it a bit of a sweet taste
2 cups (8 oz.) elbow macaroni
3/4 lb. (12 oz.) VELVEETA cheese cut up
Directions:
Brown meat in large skillet; drain.Add water, catsup and mustard. Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8 to 10 minutes or until macaroni is tender.Add VELVEETA; stir until melted.
Butterscotch Gingerbread Cookies
Ingredients:
3 cups flour
2 teaspoons baking soda
1 1/2 tsp cinnamon
1 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp salt
1 1/2 cups packed brown sugar
1 cup shortening (or margarine)
1/3 cup molasses
2 large eggs
1 package of butterscotch chips
Directions:
Preheat oven to 350 degrees.
Combine flour, baking soda and spices in a bowl.
Beat sugar, shortening, molasses, and eggs in a large mixing bowl until creamy. Gradually beat in flour mixture until well blended. (It's thick, so using a mixer is a lifesaver!) If mixture looks a bit dry (mine did) add a splash of milk. Stir in butterscotch chips.
Drop by rounded spoonfuls onto ungreased baking sheet. Bake for 9-11 minutes.
3 cups flour
2 teaspoons baking soda
1 1/2 tsp cinnamon
1 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp salt
1 1/2 cups packed brown sugar
1 cup shortening (or margarine)
1/3 cup molasses
2 large eggs
1 package of butterscotch chips
Directions:
Preheat oven to 350 degrees.
Combine flour, baking soda and spices in a bowl.
Beat sugar, shortening, molasses, and eggs in a large mixing bowl until creamy. Gradually beat in flour mixture until well blended. (It's thick, so using a mixer is a lifesaver!) If mixture looks a bit dry (mine did) add a splash of milk. Stir in butterscotch chips.
Drop by rounded spoonfuls onto ungreased baking sheet. Bake for 9-11 minutes.
Wednesday, December 10, 2008
7 Layer Bars
Ingredients:
1 Stick Margarine melted in pan.
1 Cup Graham Cracker Crumbs
1 Cup Angel Flake Coconut
1 Can Burdens Condensed Milk
1/2 Package Hersey's Milk Chocolate Chips
1/2 Package Hersey's Butterscotch Chips
1 Cup Of Your Favorite Chopped Nuts
Directions:
Layer all ingredients in order listed in a 9x13 cake pan. Then bake at 350 degrees for about 20 minutes or until it starts to pull away from the side of the pan. Let cool and then cut into squares.
1 Stick Margarine melted in pan.
1 Cup Graham Cracker Crumbs
1 Cup Angel Flake Coconut
1 Can Burdens Condensed Milk
1/2 Package Hersey's Milk Chocolate Chips
1/2 Package Hersey's Butterscotch Chips
1 Cup Of Your Favorite Chopped Nuts
Directions:
Layer all ingredients in order listed in a 9x13 cake pan. Then bake at 350 degrees for about 20 minutes or until it starts to pull away from the side of the pan. Let cool and then cut into squares.
Peanut Butter Balls
Ingredients:
1/2 cup butter (softened)
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 cup peanut butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 (sifted) cup all purpose flour
Directions:
In large bowl gradually combine all ingredients - beat until well mixed. Roll the dough into small balls. Place them on a greased cookie sheet. Bake at 375 degrees for 10-12 minutes.
Comments:
These would be good dipped in chocolate
1/2 cup butter (softened)
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 cup peanut butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 (sifted) cup all purpose flour
Directions:
In large bowl gradually combine all ingredients - beat until well mixed. Roll the dough into small balls. Place them on a greased cookie sheet. Bake at 375 degrees for 10-12 minutes.
Comments:
These would be good dipped in chocolate
Fool-Proof Fudge
Ingredients:
1 (12 ounce) bag chocolate chips
1 can sweetened condensed milk
2 teaspoon vanilla
1 cup favorite chopped nuts
1 1/2 cup mini marshmallows
Directions:
Mix chocolate chips and sweeten condensed milk in large microwave safe bowl. Microwave for 5 minutes or until chips are melted. Stir in vanilla, nuts and marshmallows. Pour into wax paper lined 9x13 pan and chill for 2 hours until set
1 (12 ounce) bag chocolate chips
1 can sweetened condensed milk
2 teaspoon vanilla
1 cup favorite chopped nuts
1 1/2 cup mini marshmallows
Directions:
Mix chocolate chips and sweeten condensed milk in large microwave safe bowl. Microwave for 5 minutes or until chips are melted. Stir in vanilla, nuts and marshmallows. Pour into wax paper lined 9x13 pan and chill for 2 hours until set
Crispy Peanutbutter Balls
Ingredients:
amounts may vary peanut butter
1 and 1/2 cup chocolate chips
1 cup crispy rice cereal
1/2 cup marshmallows
Directions:
Put peanutbutter and rice crispy cereal into mixing bowl and stir together (but make sure you don't crush the rice crispies.) Melt marshmallows in microwave for about 20 seconds (if not melted, repeat.) Dump marshmallows into your peanutbutter and crispies and mix. Melt chocolate chips in microve for about 45 seconds. Mix but do not put in bowl with other mixture. Spoon out small amounts of peanut mixture and dip them in the melted chocolate until they are covered with the chocolate. Place on cookie sheet and when all mixture is gone, put cookie sheet in freezer for about 15 minutes. Then enjoy!
Comments:
These were so good!
amounts may vary peanut butter
1 and 1/2 cup chocolate chips
1 cup crispy rice cereal
1/2 cup marshmallows
Directions:
Put peanutbutter and rice crispy cereal into mixing bowl and stir together (but make sure you don't crush the rice crispies.) Melt marshmallows in microwave for about 20 seconds (if not melted, repeat.) Dump marshmallows into your peanutbutter and crispies and mix. Melt chocolate chips in microve for about 45 seconds. Mix but do not put in bowl with other mixture. Spoon out small amounts of peanut mixture and dip them in the melted chocolate until they are covered with the chocolate. Place on cookie sheet and when all mixture is gone, put cookie sheet in freezer for about 15 minutes. Then enjoy!
Comments:
These were so good!
Cookie Icing
Ingredients:
1 1/2 c confectioners sugar
1/4 c butter
1 tsp vanillas
mall amount of hot water
Directions:
beat the butter and vanilla together and then add the powdered sugar and mix. Then add the hot water by the teaspoon full until it is a good consistency for icing the cookies.
Comments:
You can add food coloring to the icing for different occasions. For multiple colors with 1 batch of cookies seperate the icing and color. I did red/green for christmas and just put 1/2 the ingredients in 2 bowls and mixed that way. Water was about 3 tsp. You want it to be smooth and creamy but not too thin or it will be runny.
1 1/2 c confectioners sugar
1/4 c butter
1 tsp vanillas
mall amount of hot water
Directions:
beat the butter and vanilla together and then add the powdered sugar and mix. Then add the hot water by the teaspoon full until it is a good consistency for icing the cookies.
Comments:
You can add food coloring to the icing for different occasions. For multiple colors with 1 batch of cookies seperate the icing and color. I did red/green for christmas and just put 1/2 the ingredients in 2 bowls and mixed that way. Water was about 3 tsp. You want it to be smooth and creamy but not too thin or it will be runny.
Sugar Cookies
Ingredients:
3 1/2 c flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
1 c. butter
1 1/2 c sugar
2 eggs
Directions:
Sift the dry ingredients together. Blend butter and sugar until they are light and creamy. Next beat in the eggs and vanilla. Add the flour mixture 1/3 at a time. Mixing until all the flour is blended in. Next roll the dough about 1/4 inch thick between parchment paper and cut with the cookie cutters. Pull the dough from between the cut-outs and place the cookies on a baking sheets and chill in the refrigerator. While those chill roll and cut the next batch. Once they are chilled then place them on the cookie sheet to bake at 350 for 15 minutes. The dough will hold the shape much better if it is chilled. Rolling between the parchment paper keeps it from sticking and needing excess flour.
Comments:
These are very yummy. The cooking time is only a suggestion as ovens will vary. Watch them and take them out as soon as the edges turn a light brown otherwise you will end up with a crispy cookie. I topped with the icing recipe found HERE.
3 1/2 c flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
1 c. butter
1 1/2 c sugar
2 eggs
Directions:
Sift the dry ingredients together. Blend butter and sugar until they are light and creamy. Next beat in the eggs and vanilla. Add the flour mixture 1/3 at a time. Mixing until all the flour is blended in. Next roll the dough about 1/4 inch thick between parchment paper and cut with the cookie cutters. Pull the dough from between the cut-outs and place the cookies on a baking sheets and chill in the refrigerator. While those chill roll and cut the next batch. Once they are chilled then place them on the cookie sheet to bake at 350 for 15 minutes. The dough will hold the shape much better if it is chilled. Rolling between the parchment paper keeps it from sticking and needing excess flour.
Comments:
These are very yummy. The cooking time is only a suggestion as ovens will vary. Watch them and take them out as soon as the edges turn a light brown otherwise you will end up with a crispy cookie. I topped with the icing recipe found HERE.
Tuesday, December 9, 2008
Chicken Pot Pie
INGREDIENTS
2 cups all-purpose flour
1 teaspoon salt
3/4 cup lard (shortening)
6 tablespoons cold water
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons finely chopped onion
3 cups chicken broth
3 cups cooked chicken, chopped
3 carrot, finely chopped
3 stalks celery, finely chopped
1 cup frozen peas
1 cup frozen carrots
2 tablespoons fresh garlic
DIRECTIONS
In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
Preheat oven to 400 degrees F (200 degrees C.)
In large skillet cook chicken, carrots, celery, onion and garlic. Cook until chicken is cooked through and vegetables are becoming soft. Add peas and carrots. Cook until warm through.
In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. Stir in chicken mixture. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.
Comments:
This was sooo good! The filling makes enough for 2 pans so I made 2 batches of the dough. Also on the pans I coated with egg white and then parmesan cheese on the inside and then egg white brushed on the top dough as well. Make sure to get the dough even when spread out and not too thick. We will definitely be makign this again in the future.
2 cups all-purpose flour
1 teaspoon salt
3/4 cup lard (shortening)
6 tablespoons cold water
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons finely chopped onion
3 cups chicken broth
3 cups cooked chicken, chopped
3 carrot, finely chopped
3 stalks celery, finely chopped
1 cup frozen peas
1 cup frozen carrots
2 tablespoons fresh garlic
DIRECTIONS
In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
Preheat oven to 400 degrees F (200 degrees C.)
In large skillet cook chicken, carrots, celery, onion and garlic. Cook until chicken is cooked through and vegetables are becoming soft. Add peas and carrots. Cook until warm through.
In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. Stir in chicken mixture. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.
Comments:
This was sooo good! The filling makes enough for 2 pans so I made 2 batches of the dough. Also on the pans I coated with egg white and then parmesan cheese on the inside and then egg white brushed on the top dough as well. Make sure to get the dough even when spread out and not too thick. We will definitely be makign this again in the future.
Wednesday, November 26, 2008
Pumpkin Pie
INGREDIENTS
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Comments:
I used 3tsp pumpkin spice and 2tsp cinnamon instead of the nutmeg. I was told that the pie had no real pumpkin flavor although it looked and held up very well. I think for future baking it needs to have actual pumpkin spice added to it as well.
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Comments:
I used 3tsp pumpkin spice and 2tsp cinnamon instead of the nutmeg. I was told that the pie had no real pumpkin flavor although it looked and held up very well. I think for future baking it needs to have actual pumpkin spice added to it as well.
Tuesday, November 25, 2008
Golden Crescent Rolls
INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup and 2 tablespoons warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
1/2 teaspoon salt
1 eggs
1/4 cup shortening
2 cups all-purpose flour
2 tablespoons butter, softened
Dissolve yeast in warm water.
Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.
Comments:
Used this to make the Chicken & Broccoli Braid. It was sorta like a sweet bread and very good. Also very easy to make. We'll be using this for Thanksgiving as regular crescent rolls as well.
**These were good although much heavier than I think a crescent roll should be. I always think they are light and fluffy and these are much more like a regular roll.
1 (.25 ounce) package active dry yeast
1/4 cup and 2 tablespoons warm water (110 degrees F/45 degrees C)
1/4 cup white sugar
1/2 teaspoon salt
1 eggs
1/4 cup shortening
2 cups all-purpose flour
2 tablespoons butter, softened
Dissolve yeast in warm water.
Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out.
Comments:
Used this to make the Chicken & Broccoli Braid. It was sorta like a sweet bread and very good. Also very easy to make. We'll be using this for Thanksgiving as regular crescent rolls as well.
**These were good although much heavier than I think a crescent roll should be. I always think they are light and fluffy and these are much more like a regular roll.
Chicken Broccoli Braid
INGREDIENTS
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls or use the Crescent Roll Recipe Here
1 egg white, beaten
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees F).
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
Comments:
Made this for dinner tonight and it was YUMMY!! I did not have red pepper or almonds so those were left out. Used 1tsp Celery Seed instead of Dill Weed. Also, I cooked the chicken in the garlic and onion then added the broccoli in at the end to soften it so it wouldn't be crunchy. I used the homemade Crescent Roll recipe found HERE instead of the packaged ones. They gave it a bit of a sweet flavor that was really good. Just note on the crescent roll recipe you will skip the last step for rising. You will only let it rise the 1st time, then seperate it and roll it out and then add the ingredients from this. This will definitely get used again!
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls or use the Crescent Roll Recipe Here
1 egg white, beaten
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees F).
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
Comments:
Made this for dinner tonight and it was YUMMY!! I did not have red pepper or almonds so those were left out. Used 1tsp Celery Seed instead of Dill Weed. Also, I cooked the chicken in the garlic and onion then added the broccoli in at the end to soften it so it wouldn't be crunchy. I used the homemade Crescent Roll recipe found HERE instead of the packaged ones. They gave it a bit of a sweet flavor that was really good. Just note on the crescent roll recipe you will skip the last step for rising. You will only let it rise the 1st time, then seperate it and roll it out and then add the ingredients from this. This will definitely get used again!
Double Chocolate Pie
INGREDIENTS
1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract
DIRECTIONS
Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
Comments:
This was by far the favorite pie of our holiday dinner. just a warning...it is VERY sweet. Just a small slice would do or you get a major sugar rush. The filling actually gave more than a single pie worth. Also, it really does not hold up well after 2 days.
1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract
DIRECTIONS
Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
Comments:
This was by far the favorite pie of our holiday dinner. just a warning...it is VERY sweet. Just a small slice would do or you get a major sugar rush. The filling actually gave more than a single pie worth. Also, it really does not hold up well after 2 days.
Savory Turkey Gravy
INGREDIENTS
5 cups turkey stock
1/4 cup all-purpose flour
1 cup water
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
DIRECTIONS
In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
Comments:
This was very good and so easy to make! Definitely something we will keep on hand for future turkey meals.
5 cups turkey stock
1/4 cup all-purpose flour
1 cup water
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
DIRECTIONS
In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
Comments:
This was very good and so easy to make! Definitely something we will keep on hand for future turkey meals.
The Perfect Turkey
INGREDIENTS :
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
DIRECTIONS:
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Comments:
We will never make a turkey another way but this again! It was so moist and delicious. Definitely more work than just using an oven bag but so worth it for the flavor.
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
DIRECTIONS:
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Comments:
We will never make a turkey another way but this again! It was so moist and delicious. Definitely more work than just using an oven bag but so worth it for the flavor.
Sweet Potato-Marshmallow Casserole
Ingredients:
3 ½ to 4 pounds fresh sweet potatoes, scrubbed well
¼ cup light brown sugar
¼ cup evaporated milk or heavy cream
2 tablespoons unsalted butter, at room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon finely grated orange zest
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
Pinch ground mace
Pinch ground cloves
¼ cup finely chopped toasted pecans
3 cups miniature marshmallows
Directions:
Preheat oven to 400 degrees F. Line a large baking sheet with foil. Bake the sweet potatoes on the foil-lined baking sheet until a thin, pointy knife inserted in the center meets no resistance, 45 minutes to 1 hour. Set aside until cool enough to handle. Once cooled, remove the skins and mash until smooth. (If you have a potato ricer, this works well in helping to remove any stringy fibers, as does a food mill.) In a large bowl combine the potatoes (you should have about 4 cups), sugar, evaporated milk, butter, orange juice, vanilla, salt, orange zest, cinnamon, nutmeg, mace and cloves and beat until smooth. Spoon the mixture into the prepared pan and sprinkle with the chopped pecans. Arrange the marshmallows in an even layer over the top and bake until the marshmallows are lightly browned, 35 to 45 minutes. This can be made a day ahead, covered, and refrigerated, then returned to room temperature and baked 35 to 45 minutes before serving.
Makes 8 to 10 servings
Comments:
I'm told this was very good as well. it had a nice flavor too it. Just be sure to get the sweet potato completely mashed up as having chunks throws off the texture.
3 ½ to 4 pounds fresh sweet potatoes, scrubbed well
¼ cup light brown sugar
¼ cup evaporated milk or heavy cream
2 tablespoons unsalted butter, at room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon finely grated orange zest
½ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
Pinch ground mace
Pinch ground cloves
¼ cup finely chopped toasted pecans
3 cups miniature marshmallows
Directions:
Preheat oven to 400 degrees F. Line a large baking sheet with foil. Bake the sweet potatoes on the foil-lined baking sheet until a thin, pointy knife inserted in the center meets no resistance, 45 minutes to 1 hour. Set aside until cool enough to handle. Once cooled, remove the skins and mash until smooth. (If you have a potato ricer, this works well in helping to remove any stringy fibers, as does a food mill.) In a large bowl combine the potatoes (you should have about 4 cups), sugar, evaporated milk, butter, orange juice, vanilla, salt, orange zest, cinnamon, nutmeg, mace and cloves and beat until smooth. Spoon the mixture into the prepared pan and sprinkle with the chopped pecans. Arrange the marshmallows in an even layer over the top and bake until the marshmallows are lightly browned, 35 to 45 minutes. This can be made a day ahead, covered, and refrigerated, then returned to room temperature and baked 35 to 45 minutes before serving.
Makes 8 to 10 servings
Comments:
I'm told this was very good as well. it had a nice flavor too it. Just be sure to get the sweet potato completely mashed up as having chunks throws off the texture.
Monday, November 24, 2008
Pumpkin Bars
Ingredients:
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 2/3 cup pureed pumpkin or 15oz can Pumpkin puree
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspon salt
3oz cream cheese softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Directions:
1. Preheat oven to 350
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumkin mixture until thoroughly combined.
3. Spread the bater evenly into an ungreased 10x15 jellyroll pan. Bake for 25-30 minutes in preheated oven. Cool before frosting.
4. To make frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until ixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
Comments:
These were a big hit. I used the canned puree and baked it in a glass cake pan. It really came out more like a pumpkin cake but it was still good!
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 2/3 cup pureed pumpkin or 15oz can Pumpkin puree
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspon salt
3oz cream cheese softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Directions:
1. Preheat oven to 350
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumkin mixture until thoroughly combined.
3. Spread the bater evenly into an ungreased 10x15 jellyroll pan. Bake for 25-30 minutes in preheated oven. Cool before frosting.
4. To make frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until ixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
Comments:
These were a big hit. I used the canned puree and baked it in a glass cake pan. It really came out more like a pumpkin cake but it was still good!
Saturday, November 22, 2008
Maple-Garlic Pork Tenderloin
INGREDIENTS
2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
1 1/2 pounds pork tenderloin
DIRECTIONS
Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
Preheat grill for medium-low heat.
Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.
Comments:
Made this for dinner tonight using chicken and baked it in the oven instead of using the grill. Not much I can say about it. The sauce wasn't bad. Served it over rice and it reminded me of like a peanut sauce. The chicken...was just ok. The meat wasn't nearly as tender as you would expect after marinating for 24hours. I think we may give it a shot just once more except using the pork this time and cooking it on the grill. I'll update comments if/when that happens!
2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
1 1/2 pounds pork tenderloin
DIRECTIONS
Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
Preheat grill for medium-low heat.
Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.
Comments:
Made this for dinner tonight using chicken and baked it in the oven instead of using the grill. Not much I can say about it. The sauce wasn't bad. Served it over rice and it reminded me of like a peanut sauce. The chicken...was just ok. The meat wasn't nearly as tender as you would expect after marinating for 24hours. I think we may give it a shot just once more except using the pork this time and cooking it on the grill. I'll update comments if/when that happens!
Friday, November 21, 2008
Peanut Butter Pie
Ingredients:
1 cup Creamy Peanut Butter, plus 2 tablespoons, divided
1 (8 oz.) package cream cheese, softened
1/2 cup sugar
1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping, divided
Directions:
1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
1 cup Creamy Peanut Butter, plus 2 tablespoons, divided
1 (8 oz.) package cream cheese, softened
1/2 cup sugar
1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
1 prepared chocolate pie crust
1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping, divided
Directions:
1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Parmesan Chicken
INGREDIENTS
1/4 cup butter
2/3 (1 ounce) package dry onion soup mix
2/3 cup converted long-grain white rice
2 tablespoons and 2 teaspoons grated Parmesan cheese for topping
4 skinless, boneless chicken breasts
1 cup milk
1-1/3 (10.75 ounce) cans condensed cream of mushroom soup
salt to taste
ground black pepper to taste
DIRECTIONS
Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.
1/4 cup butter
2/3 (1 ounce) package dry onion soup mix
2/3 cup converted long-grain white rice
2 tablespoons and 2 teaspoons grated Parmesan cheese for topping
4 skinless, boneless chicken breasts
1 cup milk
1-1/3 (10.75 ounce) cans condensed cream of mushroom soup
salt to taste
ground black pepper to taste
DIRECTIONS
Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.
Wednesday, November 19, 2008
Holiday Bark
Ingredients:
1 12oz package Nestle Toll House morsels, any flavor
Either Peanuts or Peppermint candies crushed
DIRECTIONS
LINE baking sheet with waxed paper.
MICROWAVE morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
PLACE peppermint candies or peanuts in heavy-duty plastic bag. Crush using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy/nuts into strainer. Shake to release all small candy/nut pieces; reserve larger pieces. Stir morsel-peppermint/nut mixture.
SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy/nut pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.
Comments:
I usually do both versions of this. Salted nuts with chocolate morsels and peppermint candies with white chocolate. it's always a hit at get togethers.
1 12oz package Nestle Toll House morsels, any flavor
Either Peanuts or Peppermint candies crushed
DIRECTIONS
LINE baking sheet with waxed paper.
MICROWAVE morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
PLACE peppermint candies or peanuts in heavy-duty plastic bag. Crush using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy/nuts into strainer. Shake to release all small candy/nut pieces; reserve larger pieces. Stir morsel-peppermint/nut mixture.
SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy/nut pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.
Comments:
I usually do both versions of this. Salted nuts with chocolate morsels and peppermint candies with white chocolate. it's always a hit at get togethers.
Extra Easy Fudge
INGREDIENTS (Nutrition)
2 cups milk chocolate chips
2 1/2 cups prepared chocolate frosting
1 cup chopped walnuts
DIRECTIONS
Line one 8x8 inch square pan with foil. Lightly butter the foil.
In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.
2 cups milk chocolate chips
2 1/2 cups prepared chocolate frosting
1 cup chopped walnuts
DIRECTIONS
Line one 8x8 inch square pan with foil. Lightly butter the foil.
In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.
One Dish Chicken Bake
INGREDIENTS
1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
DIRECTIONS
In a large bowl combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Place the chicken down the center of a 8x12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Comments:
Before pouring the soup over the chicken I sprinkled them with garlic salt and thyme. Then put shredded mozzarella cheese on top of the soup before putting on the stuffing. It turned out really good. The stuffing will look a bit mushy but it tastes really good. I put this together last minute tonight and we all enjoyed it.
1 (6 ounce) package chicken-flavor stuffing mix
1 1/2 cups hot water
1/4 cup butter, cut into pieces
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
DIRECTIONS
In a large bowl combine the seasoning packet from the stuffing mix with the hot water and butter. Let stand until butter melts. Stir in the stuffing crumbs, just to moisten, and let stand for 5 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Place the chicken down the center of a 8x12 inch baking dish. Mix together the soup and milk and pour mixture over the chicken. Spoon some of the stuffing over the chicken breasts, then spoon the rest along the sides of the chicken. Bake in the preheated oven for 35 minutes or until the chicken is fully cooked and the juices run clear.
Comments:
Before pouring the soup over the chicken I sprinkled them with garlic salt and thyme. Then put shredded mozzarella cheese on top of the soup before putting on the stuffing. It turned out really good. The stuffing will look a bit mushy but it tastes really good. I put this together last minute tonight and we all enjoyed it.
Saturday, November 15, 2008
Peanut Butter Cookies
Ingredients:
1 1/4 cups flour, sift or stir before measuring
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
1 egg
Preparation:
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.Bake peanut butter cookies at 375° for about 10 to 12 minutes.
Comments:
I used between 3/4 to 1 cup of peanut butter to give it a stronger flavor. They turned out really good! The dough was kinda crumbly but the cookies still turned out good. I do suggest putting the dough in the fridge between batches to keep it from getting too warm.
1 1/4 cups flour, sift or stir before measuring
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
1 egg
Preparation:
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.Bake peanut butter cookies at 375° for about 10 to 12 minutes.
Comments:
I used between 3/4 to 1 cup of peanut butter to give it a stronger flavor. They turned out really good! The dough was kinda crumbly but the cookies still turned out good. I do suggest putting the dough in the fridge between batches to keep it from getting too warm.
Monday, November 10, 2008
Cream Cheese Frosting
Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
Directions:
Mix together cream cheese, butter , confectioners' sugar, and vanilla. Spread over cooled cake.
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
Directions:
Mix together cream cheese, butter , confectioners' sugar, and vanilla. Spread over cooled cake.
Saturday, November 8, 2008
Chicken Biscuit Potpie
INGREDIENTS
1 2/3 cups frozen mixed vegetables, thawed
1 1/2 cups cubed cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/4 teaspoon dried thyme
1 cup biscuit/baking mix
1/2 cup milk
1 egg
DIRECTIONS
In a bowl, combine vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine biscuit mix, milk and egg; pour over chicken mixture. Bake at 400 degrees F for 25-30 minutes or until golden brown.
Comments:
Made this for a friend as an "after baby meal" and was told it was very good. I did add just a bit more veggies than it called for to give it more filler but it still turned out great. Also added just a bit of shredded mozzarella in between the veggies and the biscuit mix.
1 2/3 cups frozen mixed vegetables, thawed
1 1/2 cups cubed cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1/4 teaspoon dried thyme
1 cup biscuit/baking mix
1/2 cup milk
1 egg
DIRECTIONS
In a bowl, combine vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine biscuit mix, milk and egg; pour over chicken mixture. Bake at 400 degrees F for 25-30 minutes or until golden brown.
Comments:
Made this for a friend as an "after baby meal" and was told it was very good. I did add just a bit more veggies than it called for to give it more filler but it still turned out great. Also added just a bit of shredded mozzarella in between the veggies and the biscuit mix.
Friday, November 7, 2008
All American Apple Pie
INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup vegetable oil
2 tablespoons cold milk
1 1/2 teaspoons white sugar
1 teaspoon salt
6 Fuji apples, cored and sliced
3/4 cup white sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.
Comments:
Really good!! You may need to cook it longer than the 45 minutes. The tip I got was that if you touch the topping and it gives then you need to cook it longer. Otherwise it will be kinda doughy.
1 1/2 cups all-purpose flour
1/2 cup vegetable oil
2 tablespoons cold milk
1 1/2 teaspoons white sugar
1 teaspoon salt
6 Fuji apples, cored and sliced
3/4 cup white sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.
Comments:
Really good!! You may need to cook it longer than the 45 minutes. The tip I got was that if you touch the topping and it gives then you need to cook it longer. Otherwise it will be kinda doughy.
Wednesday, November 5, 2008
Sweet & Sour Chicken
Ingredients:
1 cup all-purpose flour
1-1.5lbs boneless chicken breast
2 tablespoons vegetable oil or olive oil
1/2 green pepper chopped
1/2 red pepper chopped (not the flakes)
1/2 orange pepper chopped
1 cup ketchup
1/2 cup water
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
garlic salt as needed for flavor in flour
DIRECTIONS:
Place flour & garlic salt in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish.
Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute peppers until tender. In a bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken. Cover and bake at 350 degrees F for 45-50 minutes or until chicken juices run clear. Serve over rice.
Comments:
This dish is absolutely amazing! It tastes a lot like a sweet & sour chicken. We served it over rice and it was just like having chinese for dinner but for much cheaper.
1 cup all-purpose flour
1-1.5lbs boneless chicken breast
2 tablespoons vegetable oil or olive oil
1/2 green pepper chopped
1/2 red pepper chopped (not the flakes)
1/2 orange pepper chopped
1 cup ketchup
1/2 cup water
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
garlic salt as needed for flavor in flour
DIRECTIONS:
Place flour & garlic salt in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown the chicken in oil; transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish.
Drain skillet, reserving 2 tablespoons drippings. In the drippings, saute peppers until tender. In a bowl, combine the ketchup, water, brown sugar, Worcestershire sauce, salt and pepper; add to vegetables. Bring to a boil. Pour over the chicken. Cover and bake at 350 degrees F for 45-50 minutes or until chicken juices run clear. Serve over rice.
Comments:
This dish is absolutely amazing! It tastes a lot like a sweet & sour chicken. We served it over rice and it was just like having chinese for dinner but for much cheaper.
Wednesday, October 29, 2008
Mommy's Surprise
Ingredients:
1lb lean ground beef or ground turkey
2 cans french cut green beans
1 can cream of mushroom soup
1 bag tator tots or tator rounds
1/4 cup milk
Directions:
Brown ground beef or ground turkey. I usually add chopped onion and oregeno for seasoning. Once completely browned drain any grease. Spread in bottom of ungreased casserole pan. Drain water from green beans and in seperate bowl mix green beans, cream of mushroom soup, and milk. Spread this over the meat in the casserole dish. layor tator tots on top of green bean mixture in rows. Bake in oven 30-45 mins at 350 until soup is bubbly and tator tots are browned.
Comments: The casserole food saves very well. Just be sure to freeze the casserole before you vaccuum seal it so the tator tots are not turned into mashed potatos. For variations we also used corn instead of grean beans and added cheddar cheese before putting the tator tots on.
1lb lean ground beef or ground turkey
2 cans french cut green beans
1 can cream of mushroom soup
1 bag tator tots or tator rounds
1/4 cup milk
Directions:
Brown ground beef or ground turkey. I usually add chopped onion and oregeno for seasoning. Once completely browned drain any grease. Spread in bottom of ungreased casserole pan. Drain water from green beans and in seperate bowl mix green beans, cream of mushroom soup, and milk. Spread this over the meat in the casserole dish. layor tator tots on top of green bean mixture in rows. Bake in oven 30-45 mins at 350 until soup is bubbly and tator tots are browned.
Comments: The casserole food saves very well. Just be sure to freeze the casserole before you vaccuum seal it so the tator tots are not turned into mashed potatos. For variations we also used corn instead of grean beans and added cheddar cheese before putting the tator tots on.
Enchilada Soup
Ingredients:
1 can cream of chicken soup
1 can campbells nacho cheese soup
1 can of milk (like a soup can full)
1 can of enchilada sauce (the smaller size)
1 12 oz. can of chicken
Optional: Eat with chips.
Directions:
Put everything into a pot and bring to a boil and then eat it.We ate it with chips sort of like a chili. It's got a little bit of a kick to it but nothing that lingers and you literally could walk in the door, pour it all in, and eat within 10 minutes or less.
1 can cream of chicken soup
1 can campbells nacho cheese soup
1 can of milk (like a soup can full)
1 can of enchilada sauce (the smaller size)
1 12 oz. can of chicken
Optional: Eat with chips.
Directions:
Put everything into a pot and bring to a boil and then eat it.We ate it with chips sort of like a chili. It's got a little bit of a kick to it but nothing that lingers and you literally could walk in the door, pour it all in, and eat within 10 minutes or less.
Chocolate Kahlua Dessert
Ingredients:
1/2 C butter, melted
1 C flour
1/4 C brown sugar
1/2 C chopped nuts
1 C confectioner's sugar
8 oz. cream cheese, softened
8 oz. frozen whipped topping, thawed and divided
8 oz. chocolate fudge instant pudding mix
2 1/2 C milk
1/2 C Kahlua
chocolate shavings
Directions:
Blend butter, flour, and brown sugar. Mix in nuts and press into 13 x 9 inch baking dish. Bake at 350 for 15 minutes. Cool. With mixer, whip confectioner's sugar, cream cheese and 1 C whipped topping. Spread over crust and refrigerate for 30 minutes. Mix pudding mix, milk and Kahlua. Spread over cream cheese layer and refrigerate another 30 minutes. Top with remaining whipped topping and refrigerate overnight. Before serving, garnish with chocolate shavings.
MUST BE PREPARED AHEAD Serves 8.
1/2 C butter, melted
1 C flour
1/4 C brown sugar
1/2 C chopped nuts
1 C confectioner's sugar
8 oz. cream cheese, softened
8 oz. frozen whipped topping, thawed and divided
8 oz. chocolate fudge instant pudding mix
2 1/2 C milk
1/2 C Kahlua
chocolate shavings
Directions:
Blend butter, flour, and brown sugar. Mix in nuts and press into 13 x 9 inch baking dish. Bake at 350 for 15 minutes. Cool. With mixer, whip confectioner's sugar, cream cheese and 1 C whipped topping. Spread over crust and refrigerate for 30 minutes. Mix pudding mix, milk and Kahlua. Spread over cream cheese layer and refrigerate another 30 minutes. Top with remaining whipped topping and refrigerate overnight. Before serving, garnish with chocolate shavings.
MUST BE PREPARED AHEAD Serves 8.
Goolosh
Ingredients:
1lbs ground beef or ground turkey
1 16oz can tomato sauce
1 16oz box macaroni elbows or shells
Chopped onion, oregano, and garlic sauce to taste
Directions:
Brown meat in pan with onion. Once browned drain any grease. Add tomato sauce and bring to simmer. Add oregano and garlic sauce to your taste. Simmer on pan 10-15mins for full flavor. Boil macaroni noodles according to directions on box. Drain water and then add noodles to the meat sauce. Mix well. Spread over mashed potatos or enjoy plain!
Comments:
This recipe makes a lot and is very filling. It freezes well with the foodsaver and I've gotten up to 5 meals for the three of us out of one recipe.
1lbs ground beef or ground turkey
1 16oz can tomato sauce
1 16oz box macaroni elbows or shells
Chopped onion, oregano, and garlic sauce to taste
Directions:
Brown meat in pan with onion. Once browned drain any grease. Add tomato sauce and bring to simmer. Add oregano and garlic sauce to your taste. Simmer on pan 10-15mins for full flavor. Boil macaroni noodles according to directions on box. Drain water and then add noodles to the meat sauce. Mix well. Spread over mashed potatos or enjoy plain!
Comments:
This recipe makes a lot and is very filling. It freezes well with the foodsaver and I've gotten up to 5 meals for the three of us out of one recipe.
Applesauce Roll Pancakes
Ingredients:
2 eggs well beaten
1/2 cup milk
1/2 cup flour1/2 tsp salt1 tbsp sugar
1 cup applesauce
Directions:
Heat applesauce in small saucepan. Keep warm. Mix eggs and milk. Add flour, salt, and sugar. Beat till smooth. Pour 1/4 of batter in pan. Tip pan to cover bottom. Turn and brown slightly on other side. Remove and spread with 1/4 cup applesauce and roll. Sprinkle with powdered sugar.
2 eggs well beaten
1/2 cup milk
1/2 cup flour1/2 tsp salt1 tbsp sugar
1 cup applesauce
Directions:
Heat applesauce in small saucepan. Keep warm. Mix eggs and milk. Add flour, salt, and sugar. Beat till smooth. Pour 1/4 of batter in pan. Tip pan to cover bottom. Turn and brown slightly on other side. Remove and spread with 1/4 cup applesauce and roll. Sprinkle with powdered sugar.
Broccoli Bake
Ingredients:
1 pkg frozen chopped broccoli
1/2 cup mayo
1/2 cup cream of mushroom soup
1 egg beaten
1 1/2 cup grated cheese
1 cup crushed crackers
Directions:
Cook broccoli according to package directions. Drain well. Mix mayo, soup, egg, and cheese. Stir in broccoli. Pour into buttered casserole dish. Sprinkle with cracker crumbs. Bake at 325 for 30mins.
1 pkg frozen chopped broccoli
1/2 cup mayo
1/2 cup cream of mushroom soup
1 egg beaten
1 1/2 cup grated cheese
1 cup crushed crackers
Directions:
Cook broccoli according to package directions. Drain well. Mix mayo, soup, egg, and cheese. Stir in broccoli. Pour into buttered casserole dish. Sprinkle with cracker crumbs. Bake at 325 for 30mins.
Cheesy Biscuits
Ingredients:
1 jar (8oz) cheez wiz
1 can (10oz) refrigerated buttermilk biscuits
1/2 cup Kraft 100% grated parmesan cheese
Directions:
Preheat oven to 400. microwave cheese sauce as directed. Pour into small bowl. Dip each biscuit top in cheese sauce then in parmesan cheese, coating tops of rolls. Place biscuits on ungreased cookie sheet. Bake until golden brown
1 jar (8oz) cheez wiz
1 can (10oz) refrigerated buttermilk biscuits
1/2 cup Kraft 100% grated parmesan cheese
Directions:
Preheat oven to 400. microwave cheese sauce as directed. Pour into small bowl. Dip each biscuit top in cheese sauce then in parmesan cheese, coating tops of rolls. Place biscuits on ungreased cookie sheet. Bake until golden brown
White Bread in Bread Machine
Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 1/2 teaspoons salt
3 tablespoons vegetable oil
3 cups bread flour
2 1/4 teaspoons active dry yeast
Directions:
Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.Bake on White Bread setting . Cool on wire racks before slicing
***Tipmake sure to add the liquid ingredients first. then sugar, salt, and flour. Add yeast in last. Put your setting on the machine to white bread-Light to make sure the crust does not get to hard.
1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar
1 1/2 teaspoons salt
3 tablespoons vegetable oil
3 cups bread flour
2 1/4 teaspoons active dry yeast
Directions:
Place water, sugar, salt, oil, bread flour and yeast into pan of bread machine.Bake on White Bread setting . Cool on wire racks before slicing
***Tipmake sure to add the liquid ingredients first. then sugar, salt, and flour. Add yeast in last. Put your setting on the machine to white bread-Light to make sure the crust does not get to hard.
Monday, October 27, 2008
Pizza Crust
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Comments:
Used this Saturday night to get rid of some chicken we had in the fridge. Once the dough was on the pan I used tomato sauce sprinkled with Oregano, Garlic Salt, and Parmesan cheese. Then topped with the chicken and mozzarella cheese. Very Yummy!
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Comments:
Used this Saturday night to get rid of some chicken we had in the fridge. Once the dough was on the pan I used tomato sauce sprinkled with Oregano, Garlic Salt, and Parmesan cheese. Then topped with the chicken and mozzarella cheese. Very Yummy!
Sunday, October 19, 2008
Super Easy Pancakes
INGREDIENTS:
1 cup all-purpose flour
2 tablespoons white sugar
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
Directions:
1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg, vanilla and oil. Mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Comments:
These really are very easy, come out light and fluffy, and you can add things like chocolate chips to them. We make them just about every weekend and will never make box pancakes again!
1 cup all-purpose flour
2 tablespoons white sugar
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
Directions:
1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg, vanilla and oil. Mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Comments:
These really are very easy, come out light and fluffy, and you can add things like chocolate chips to them. We make them just about every weekend and will never make box pancakes again!
Thursday, October 16, 2008
Peanut Butter Cocoa No-Bake Cookies
INGREDIENTS
2 cups white sugar
1/2 cup butter
1/2 cup milk
1/3 cup unsweetened cocoa powder
2/3 cup peanut butter
3 cups quick cooking oats
1/2 cup chopped peanuts (optional)
2 teaspoons vanilla extract
DIRECTIONS
Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan.
Cook over medium heat, stirring constantly, until mixture comes to rolling boil.
Remove from heat; cool 1 minute.
Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.
Comments:
These are an oldie but goodie!!! You can never go wrong with some of these cookies. Another alternative is to use rice crispy cereal instead of oatmeal as well.
2 cups white sugar
1/2 cup butter
1/2 cup milk
1/3 cup unsweetened cocoa powder
2/3 cup peanut butter
3 cups quick cooking oats
1/2 cup chopped peanuts (optional)
2 teaspoons vanilla extract
DIRECTIONS
Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium saucepan.
Cook over medium heat, stirring constantly, until mixture comes to rolling boil.
Remove from heat; cool 1 minute.
Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.
Comments:
These are an oldie but goodie!!! You can never go wrong with some of these cookies. Another alternative is to use rice crispy cereal instead of oatmeal as well.
Saturday, October 11, 2008
Strawberry Vanilla Pancakes
INGREDIENTS
1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
2 tablespoons vegetable oil
2 tablespoons vanilla extract
1 cup chopped fresh strawberries
DIRECTIONS
In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Comments: There are really yummy! The fresh strawberries give it an awesome flavor. We didn't even use syrup. Just a bit of butter on top. For the strawberries I did cut them up the night before and let them sit in sugar over night to bring out the sweetness. I do suggest that if you have any texture issues to do a mashed strawberry rather than sliced/diced as the strawberries will get really soft. Also, definitely spray your griddle with Pam. I have a really nice griddle so I didn't think I would need it and my first batch still stuck, the Pam solved that problem.
1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
2 tablespoons vegetable oil
2 tablespoons vanilla extract
1 cup chopped fresh strawberries
DIRECTIONS
In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Comments: There are really yummy! The fresh strawberries give it an awesome flavor. We didn't even use syrup. Just a bit of butter on top. For the strawberries I did cut them up the night before and let them sit in sugar over night to bring out the sweetness. I do suggest that if you have any texture issues to do a mashed strawberry rather than sliced/diced as the strawberries will get really soft. Also, definitely spray your griddle with Pam. I have a really nice griddle so I didn't think I would need it and my first batch still stuck, the Pam solved that problem.
Flavored Oatmeal Bars
INGREDIENTS
1 1/4 cups all-purpose flour
1 1/4 cups quick cooking oats
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter or margarine, melted
2 teaspoons vanilla extract
1 cup preserves, any flavor
1/2 cup flaked coconut
DIRECTIONS
In a bowl, combine dry ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13-in.x 9-in. x 2-in. baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves. Bake at 350 degrees F for 25-30 minutes or until coconut is lightly browned. Cool.
1 1/4 cups all-purpose flour
1 1/4 cups quick cooking oats
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter or margarine, melted
2 teaspoons vanilla extract
1 cup preserves, any flavor
1/2 cup flaked coconut
DIRECTIONS
In a bowl, combine dry ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13-in.x 9-in. x 2-in. baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves. Bake at 350 degrees F for 25-30 minutes or until coconut is lightly browned. Cool.
Tuesday, October 7, 2008
Banana Chocolate Chip Muffins
INGREDIENTS:
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
DIRECTIONS:
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Comments:
I used milk instead of yogurt, three medium size bananas, and used mini chocolate chips. These came out very moist and taste amazing. Just enough banana flavor so you know it's there but not over powering and the chocolate chips give it a sweet boost.
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
DIRECTIONS:
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Comments:
I used milk instead of yogurt, three medium size bananas, and used mini chocolate chips. These came out very moist and taste amazing. Just enough banana flavor so you know it's there but not over powering and the chocolate chips give it a sweet boost.
Easy Stroganoff
INGREDIENTS
1 (16 ounce) package wide egg noodles
1 pound lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon minced garlic
1 (8 ounce) can sliced mushrooms
2 (10.75 ounce) cans condensed cream of mushroom soup
10 3/4 fluid ounces milk
1 cup sour cream
DIRECTIONS
In a large, heavy skillet, brown ground beef with Worcestershire sauce, seasoning salt, and garlic. Drain well, set aside.
Cook noodles in a large pot of boiling water until done. Drain.
Return noodles to pot. Gently stir in ground beef, mushrooms, condensed soup and milk. Place the pan over low heat, and heat through. Stir in sour cream, and serve immediately.
Comments:
Threw this together real quick for dinner. Didn't have the sliced mushrooms and only used 1 can of the cream mushroom soup. I didn't measure the milk either, just mixed until it had the right texture for us. I also used fresh garlic, about 2 cloves as we like a stronger garlic taste. You can certainly adjust it to your liking but this is a great meal to make in a short amount of time.
1 (16 ounce) package wide egg noodles
1 pound lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon minced garlic
1 (8 ounce) can sliced mushrooms
2 (10.75 ounce) cans condensed cream of mushroom soup
10 3/4 fluid ounces milk
1 cup sour cream
DIRECTIONS
In a large, heavy skillet, brown ground beef with Worcestershire sauce, seasoning salt, and garlic. Drain well, set aside.
Cook noodles in a large pot of boiling water until done. Drain.
Return noodles to pot. Gently stir in ground beef, mushrooms, condensed soup and milk. Place the pan over low heat, and heat through. Stir in sour cream, and serve immediately.
Comments:
Threw this together real quick for dinner. Didn't have the sliced mushrooms and only used 1 can of the cream mushroom soup. I didn't measure the milk either, just mixed until it had the right texture for us. I also used fresh garlic, about 2 cloves as we like a stronger garlic taste. You can certainly adjust it to your liking but this is a great meal to make in a short amount of time.
Wednesday, September 24, 2008
Oatmeal-Cinnamon Muffins
INGREDIENTS
1 cup old-fashioned oats
1 cup milk
2 eggs, lightly beaten
1 cup all-purpose flour
1/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 cup butter melted
cinnamon sugar to sprinkle on top
DIRECTIONS
In a large bowl, combine oats and buttermilk; let stand 5 minutes. Stir in eggs. Combine flour, brown sugar, baking powder, cinnamon and baking soda; stir into oatmeal mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Spread melted butter over tops and sprinkle with cinnamon sugar.
Comments:
Made these this morning. Again super easy muffins! I did add a tsp of Vanilla and also couldn't find my can of regular oatmeal. Just used some from the instant oatmeal box and it worked fine. For the topping I didn't spread over the tops. I actually dipped the top of each muffin into the butter and then into the cinnamon/sugar mixture. Much easier and a lot less mess I think and a more even covering of the topping.
1 cup old-fashioned oats
1 cup milk
2 eggs, lightly beaten
1 cup all-purpose flour
1/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 cup butter melted
cinnamon sugar to sprinkle on top
DIRECTIONS
In a large bowl, combine oats and buttermilk; let stand 5 minutes. Stir in eggs. Combine flour, brown sugar, baking powder, cinnamon and baking soda; stir into oatmeal mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Spread melted butter over tops and sprinkle with cinnamon sugar.
Comments:
Made these this morning. Again super easy muffins! I did add a tsp of Vanilla and also couldn't find my can of regular oatmeal. Just used some from the instant oatmeal box and it worked fine. For the topping I didn't spread over the tops. I actually dipped the top of each muffin into the butter and then into the cinnamon/sugar mixture. Much easier and a lot less mess I think and a more even covering of the topping.
Chicken Nugget Casserole
Ingredients:
1 package frozen chicken nuggets
1/3 cup grated Parmesan cheese
1 can spaghetti sauce
1 cup shredded mozzarella cheese
1 teaspoon of Italian seasoning
Directions:
Place chicken nuggest in a greased baking dish. Sprinkle with Parmesan cheese. Top with spaghetti sauce, mozzarella cheese and Italian seasoning. Cover and bake at 350 for 30 to 35 minutes or until chicken in heated through and cheese is melted.
1 package frozen chicken nuggets
1/3 cup grated Parmesan cheese
1 can spaghetti sauce
1 cup shredded mozzarella cheese
1 teaspoon of Italian seasoning
Directions:
Place chicken nuggest in a greased baking dish. Sprinkle with Parmesan cheese. Top with spaghetti sauce, mozzarella cheese and Italian seasoning. Cover and bake at 350 for 30 to 35 minutes or until chicken in heated through and cheese is melted.
Virgin Watermelon Margaritas
Ingredients:
4 Cups of watermelon chunks (no seeds)
6 Tbsp fresh lime juice
2 Tbsp Sugar
4 Cup ice cubes
1/8 tsp salt
1/2 lime cut into wedges for garnish
Directions:
Combine all in blender, puree smooth. Divide into 4 glasses & garnish with lime wedges.Just add tequila for a regular margarita!
4 Cups of watermelon chunks (no seeds)
6 Tbsp fresh lime juice
2 Tbsp Sugar
4 Cup ice cubes
1/8 tsp salt
1/2 lime cut into wedges for garnish
Directions:
Combine all in blender, puree smooth. Divide into 4 glasses & garnish with lime wedges.Just add tequila for a regular margarita!
Black Bean Salsa
Ingredients
1)2 cans black beans (drained and rinsed)
2)1 avocado, chunked
3)1-2 fresh ripe tomatoes, chunked (I used canned)
4)chopped onion 1/4-1/2 cup
5)juice of 1 lime (I use 2 small ones)
6)chopped fresh cilantro
7)dash of cumin
Directions:
Chop it all up and put it in your serving container. This actually tastes better after chilled or even overnight although it seldom lasts that long.
1)2 cans black beans (drained and rinsed)
2)1 avocado, chunked
3)1-2 fresh ripe tomatoes, chunked (I used canned)
4)chopped onion 1/4-1/2 cup
5)juice of 1 lime (I use 2 small ones)
6)chopped fresh cilantro
7)dash of cumin
Directions:
Chop it all up and put it in your serving container. This actually tastes better after chilled or even overnight although it seldom lasts that long.
Egg, Sausage, Potato Breakfast
Ingredients:
2 Medium potatos
4 Eggs
1 smoked sausage roll, we use the hot and spicy one
chopped onion
vegetable oil
Directions:
Peel or clean the potatos and then chop into small cubes. Brown in pan with vegetable oil and onion. Slice the sausage and add to the potatos. Cook until the potatos are soft and the sausage is browned. Remove from pan into bowl or place lined with paper towel. In same pan make scrambled eggs. Once eggs are cooked add potato and sausage mixture back to pan and mix completely.
This works great for breakfast or dinner. We do use the hot and spicy sausage for a little added flavor but you could use the milder ones if needed.
2 Medium potatos
4 Eggs
1 smoked sausage roll, we use the hot and spicy one
chopped onion
vegetable oil
Directions:
Peel or clean the potatos and then chop into small cubes. Brown in pan with vegetable oil and onion. Slice the sausage and add to the potatos. Cook until the potatos are soft and the sausage is browned. Remove from pan into bowl or place lined with paper towel. In same pan make scrambled eggs. Once eggs are cooked add potato and sausage mixture back to pan and mix completely.
This works great for breakfast or dinner. We do use the hot and spicy sausage for a little added flavor but you could use the milder ones if needed.
Crunchy Party Mix
Ingredients:
1 cup cooking oil
2 tbsp worcestershire sauce
1 tsp garlic salt
7 cups round toasted oat cereal
5 cups small pretzels3 cups salted mixed nuts
3 cups bit size shredded wehat
1/4 cup grated parmesan cheese
Several drops bottled hot peppers sauce
Directions:In sauce pan heat oil, worcestershire sauce, garlic salt, seasoned salt, and hot pepper sauce. in large roasting pan combine all other ingredients but parmesan. Stir oil mixture well, drizzle over cereal and toss to coat evenly. Bake at 250 for 2 hours stirring every 30mins. Sprinkle with parmesan.
1 cup cooking oil
2 tbsp worcestershire sauce
1 tsp garlic salt
7 cups round toasted oat cereal
5 cups small pretzels3 cups salted mixed nuts
3 cups bit size shredded wehat
1/4 cup grated parmesan cheese
Several drops bottled hot peppers sauce
Directions:In sauce pan heat oil, worcestershire sauce, garlic salt, seasoned salt, and hot pepper sauce. in large roasting pan combine all other ingredients but parmesan. Stir oil mixture well, drizzle over cereal and toss to coat evenly. Bake at 250 for 2 hours stirring every 30mins. Sprinkle with parmesan.
Crock Pot Meatball Hero Sandwiches
Ingredients:
1 lb lean ground beef1 egg
1/2 cup itial seasoned dry bread crumbs
1 jar pasta sauce
4 italian rolls about
6 inches halved length wise
1 cup shredded mozzarella cheese
Directions:Combine ground beef, egg, and bread crumbs in medium bowl. shape mixture into 12 meatballs.Arrange meatballs in crock-pot. Pour pasta sauce over meatballs. Cook on LOW 8-10 hours or HIGH 4-6 hours or until meatballs are done. Serve meatballs and sauce in rolls, topped with cheese.
Serves 4.
Prep time approx 10 minutes
1 lb lean ground beef1 egg
1/2 cup itial seasoned dry bread crumbs
1 jar pasta sauce
4 italian rolls about
6 inches halved length wise
1 cup shredded mozzarella cheese
Directions:Combine ground beef, egg, and bread crumbs in medium bowl. shape mixture into 12 meatballs.Arrange meatballs in crock-pot. Pour pasta sauce over meatballs. Cook on LOW 8-10 hours or HIGH 4-6 hours or until meatballs are done. Serve meatballs and sauce in rolls, topped with cheese.
Serves 4.
Prep time approx 10 minutes
Chocolate Chip Muffins
INGREDIENTS
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon brown sugar
1 egg
1 cup milk
1/3 cup vegetable oil
1 teaspoon Vanilla
1 cup miniature semisweet chocolate chips
DIRECTIONS
1. In a large bowl, combine the first five ingredients. In a small bowl, beat egg, milk, vanilla and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.
Makes 12-18 Muffins
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon brown sugar
1 egg
1 cup milk
1/3 cup vegetable oil
1 teaspoon Vanilla
1 cup miniature semisweet chocolate chips
DIRECTIONS
1. In a large bowl, combine the first five ingredients. In a small bowl, beat egg, milk, vanilla and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.
Makes 12-18 Muffins
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