Wednesday, March 4, 2015
Revival
Friday, June 19, 2009
Mediterranean Pasta Salad
Red Onion
A Sort of Raspberry Cheesecake
1 pkg. white cake mix (sometimes I use cherry chip or even have used chocolate)
2 8-oz. pkg. cream cheese, softened at room temperature
4 c. powdered sugar
1 pint whipping cream, whipped
2 16-oz. cans raspberry pie filling
Preheat oven to 350. Grease and flour two 9x13 pans. Prepare cake according to pkg. directions. Pour half cake batter in each pan. Bake for 20 mins or until done. Remove and cool.
In a med. bowl, whip cream cheese and powdered sugar together until fluffy. Whip whipping cream separately, then add to cream cheese mixture. Divide the mixture and spread half on to each cake. Then spread one can pie filling on top of each cake. Refrigerate until ready to serve.
Ribs
I always buy PORK (because Chad prefers it to beef in the case of ribs). Sometimes spareribs, sometimes country style boneless, and for this special occasion weekend I'll splurge on baby back.
Use either a roasting rack or a roasting pan with a rack laid over it. Pour an inch or two of water in the basin to keep the ribs moist during baking. I usually season the ribs with a rub (e.g. Montreal Steak Seasoning or your own creation). I bake the ribs in the oven at 225 for about 3-4 hours (DEPENDING ON YOUR SIZE AND QUANTITY). For the last 20 minutes I baste the following sauce recipe on and either broil the ribs or (more often) grill them so they'll get that nice stickiness.
8 pounds pork spareribs
3 c. ketchup
1 c. barbecue sauce
1 c. brown sugar
2 1/2 T. lemon juice
2 t. Worcestershire sauce
1 dash hot pepper sauce, or to taste
3 T. steak sauce, (e.g. Heinz 57)
2 cloves garlic, minced
In medium saucepan, combine ketchup, barbecue sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
I hope this isn't too confusing--comment with questions.
Monday, April 27, 2009
Super Fast, Super Delicious Cinnamon Rolls
2 c. warm water
1/2 c. sugar
4 t. dry yeast
2 eggs
1 t. salt
1/3 c. oil
6-7 c. flour
Cinnamon/Butter mixture:
1 c. brown sugar
2 1/2 T. cinnamon
1/3 c. butter, softened
Frosting:
6 oz. cream cheese, softened
1/2 c. butter, softened
3 c. powdered sugar
1 t. vanilla
1/4 t. salt
Dissolve yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil, 2 eggs, 2 c. of flour and beat until smooth. Stir in 3 more c. flour. Begin kneading dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a 1/4 c. at a time.
Let the dough "rest" for 15-20 mins. Roll the dough into a rectangle that's 24-30 inches long by about 16 inches wide. Spread with cinnamon/butter mixture and roll into a log.
Cut the roll into equal sized slices (about 1 inch wide or slightly more--I use non-flavored dental floss to cut) and place in two greased 9x13 pans. Put in warm place and rise for 45 minutes.
Bake at 350 degrees for 25 minutes (or until golden brown).
Allow to cool for 5 mins and then turn out of pans and top with frosting.
Guacamole
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 t. salt
1/2 t. cumin
1/2 t. cayenne
1/2 med onion, diced
2 Roma tomatoes, seeded and diced
1 T. chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Baked Potato Topping
2 c. sour cream
1 cube butter (softened)
3 green onions
1/2 lb. diced, cooked bacon (or more to taste)
Grated cheddar cheese (to taste)
Salt (to taste)
Whip sour cream and butter together. Fold in next three ingredients and mix well. Add salt to taste.
Serve on hot baked potatoes. The flavor blends the longer your let it set beforehand.
Monday, February 16, 2009
Banana Pudding
1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers
4 cups sliced ripe bananas
In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.
Monday, November 10, 2008
Jalapeno Poppers
18 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 oz) package cream cheese, softened
1 pkg bacon, cut in half
toothpicks
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
Fill each jalapeno half with cream cheese. Wrap 1 bacon strip around each jalapeno half and secure with a toothpick. Arrange wrapped jalapenos on baking sheet.
Bake about 25 minutes in preheated oven, or until bacon strips are crisp. Serve warm.
Chicken Cups
4oz cream cheese, softened
2 T. butter, softened
1 can chicken meat (the size from Costco)
2 T. minced onion
1/4 t. salt
1/4 t. ground black pepper
3. T. milk
2 (8 oz) pkg refrigerated crescent rolls
1 tablespoon butter, melted
1/2 c. bread crumbs
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese and 2 T. melted butter or margarine until smooth. Add the chicken, onion, green pepper, salt, pepper, and milk. Mix well.
Separate crescent dough to fit in mini muffin tin. Firmly press into cups. Spoon about 1 T.of the chicken mixture into the center of each cup. Pull corners of dough over top and pinch shut.
Brush tops of cups with 1 tablespoon of melted butter or margarine; sprinkle with bread crumbs. Bake in preheated oven for 18-20 minutes or until golden brown.
Potato Soup and Rosemary Bread
Potato Soup
5-6 c. water
3-4 boullion cubes
6-8 potatoes peeled and diced
1-2 small onions
3 stalks celery
3-4 c. chopped broccoli and cauliflower
1/3 c. butter
1/3 c. flour
1 c. cream/milk or 1 small can of evaporated milk
salt and pepper to taste
Hormel bacon
Bring water and boullion to boil, add potatoes, onions, celery and broccoli and boil until softened (about 10-15 mins). When veggies are almost done cooking, in another pan make a roux with the butter and flour. Beat the cream/milk into the roux until thickened. Pour and mix into the soup until thickened. Add bacon, salt and pepper. Top with green onions, cheese, whatever!
Rosemary Bread (for bread machine)
1 c. water
3 T. olive oil
1 1/2 t.white sugar
1 1/2 t. salt
1/4 t. Italian seasoning
1/4 t. ground black pepper
1 T. dried rosemary
2 1/2 c. bread flour
1 1/2 t. active dry yeast
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer (I just added them from the top down). Select white bread cycle and light crust; press Start.
Basic Quiche
1 (9-inch) deep dish frozen pie crust
1 T butter
1/2 c. chopped onion
1 1/2 c. cheese (your choice)
1 T. flour
4 eggs
1 c. cream or milk (depending on preference)
1/8 t. salt
1/8 t. pepper
1 c. crumbled bacon (I use the Hormel bags from Costco)
Bake pie crust at 425 for 6-8 mins. Reduce temperature to 350. Meanwhile in skillet, saute onion (and any other veggies you include) in butter until soft (about 3-4 mins). In another bowl toss shredded cheese with flour. In a mixing bowl beat eggs, cream/milk, salt, and pepper. Stir in 3/4 c. bacon, onion (& veggies) and 1/2 cup cheese. Place 1 c. shredded cheese in the bottom of pie crust. Pour egg mix over cheese. Sprinkle with remaining bacon. Bake for 45 mins or until set.
Thursday, October 9, 2008
Zucchini Bread
INGREDIENTS
3 c. whole wheat flour or all-purpose flour
1 t. salt
1 t. baking soda
1 t. baking powder
3 t. ground cinnamon
3 eggs
1 c. naturally sweetened applesauce OR vegetable oil
1 1/4 c. white sugar
1 c. brown sugar
3 t. vanilla extract
3-4 c. grated zucchini
1 c. chopped walnuts (opt.)
DIRECTIONS
Grease and flour bread pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Wednesday, September 24, 2008
Pineapple Black Bean Enchiladas
Thursday, September 4, 2008
The BEST Chocolate Chip Cookies
Tuesday, July 29, 2008
Basic Calzone Dough
I love calzones. This is a very easy and delicious recipe. The dough comes out crispy and chewy at the same time. We fill ours with all sorts of stuff: BBQ sauce w/ chicken, cilantro, and beans; traditional pepperoni, olives, onions, and tomatoes; or an italian basil, parmesean, and ricotta. They all turn out wonderfully. For those of you unfamiliar with calzones, they're an enclosed pizza, so maybe that will spark some ideas.
1 c lukewarm water
2 1/4 t active dry yeast
1 t salt
1/2 t sugar
3 c flour, plus extra for dusting
1 T extra-virgin olive oil
In a bowl, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour, and mix until smooth. Turn the dough out onto a floured work surface, and knead for 10 minutes, adding more flour if necessary. The dough should feel smooth and elastic. Lightly oil a bowl, and place dough inside. Let rise in a warm place until doubled in size, about 1 hour. Quarter the dough, and shape each piece into a ball. Cover, and let rise another 15 minutes. Makes enough dough for 4 calzones.
Seal by crimping the edges of the dough with your fingers or the times of a fork. Brush calzone with an egg wash (1 egg beaten with 2 teasponns water). Trim the excess dough, make a small incision on the top, and bake until golden, 18 to 20 minutes.
Thursday, July 17, 2008
Caramel Popcorn
1/2 c. butter/marg
1 c. brown sugar
1 c. karo syrup
1/2 t. salt
1/4-1/2 t. cream of tartar
1 t. vanilla
Mix butter, sugar, and syrup in a pan and bring to a rolling boil. Add salt, cream of tartar, and vanilla and stir. Pour over cooked popcorn and mix thoroughly (so most of it won't go to the bottom of the bowl). Keep a wet rag handy for kids!
I've seen recipes where they bake the popcorn to make it crispy, but I personally like this gooey version. You can bake this recipe too I'm sure...whatever you prefer.
Mulligatawny Soup
I know it's the middle of summer, but I made this at the end of May when we had that freakish cold week. It was fabulous. Chad and the boys devoured it...no problem. I do love Indian food and this is a good recipe to start with if you're not sure. I used cooked rice that was left over from another recipe instead of waiting for it to cook in the recipe. Oh, and you have to cook the chicken ahead of time too...that's unclear in the recipe. Also, I don't think the cream added much to the recipe, so it's definitely optional.
INGREDIENTS
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated
DIRECTIONS
1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.
Chicken Salad
Ingredients
4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste
DIRECTIONS
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour
Friday, July 11, 2008
French Bread
2 T or pkgs dry yeast
1/2 c. warm water
2 c. hot water
3 T sugar
1 T salt
1/3 c. shortening, melted
5-6 c. flour (approx.)
1 egg, beaten with 2 T water
Dissolve yeast in 1/2 c. warm water for 10 mins. Meanwhile, combine the hot water, sugar, salt, shortening and 1/2 the flour in a large bowl; beat well. Stir in dissolved yeast. Stir in remaining flour and mix well. Allow to rest for 10 mins. Stir vigorously. Allow to rest again for 10 mins. Repeat this procedure 3 more times (this is called "pestering"). Turn out dough onto floured board and knead twice. Divide dough in half and roll each hafl into a 9x12 rectangle. Starting at long edge, roll as for jelly roll. Place both rolls, seam side down on one large baking sheet, greased and sprinkled with cornmeal. Gash top of each loaf diagonally 3 times with a sharp knife. Brush with beaten egg. Let rise 30 mins. Bake at 375 for about 20 mins (until golden brown).
Wednesday, July 9, 2008
Strawberry Pretzel Salad
This can be a dessert or a fruit salad and is a treat either way. You can also vary the amounts of each layer. Sometimes I make the cream layer with two packets of cream cheese, sometimes one. Sometimes I add another cup of water and an additional small package of strawberry jello to make the jello layer thicker. So anyhow below is the basic version. Any way you make it people will eat it quickly. :)
Crust:
1 1/2 c. crushed pretzels
1/3 c. sugar
1/2 c. melted butter
Combine and press into 9x13 pan and bake for 8 mins at 350. Cool
Filling:
8 oz pkg cream cheese
8 oz cool whip
2/3 c. sugar
Combine until soft peaks and spread on crust.
Topping:
6 oz. strawberry jello
2 c. boiling water
20 oz. frozen strawberries
Stir until starts to thicken and pour on top of filling. Refrigerate until stiff.
Sunday, May 18, 2008
Brownie Balls
Yum! I know I've posted a lot of brownie recipes on here, but I am a chocaholic! I made these for a party the other day and they tasted delicious that night and even better the next day. The dough is to die for too. They don't take long at all to make and they're a nice finger dessert.
Ingredients
1/2 c butter or margarine
2 oz unsweetened baking chocolate
3/4 c sugar
1 egg
1 t vanilla extract
1/4 t salt
1 3/4 c flour
1/2 c chopped walnut or pecan (opt)
powdered sugar
Directions
1Pre-heat your oven to 375 degrees (F).
2Melt butter or margarine and chocolate in medium saucepan over low heat (or melt in the microwave in a glass bowl or measuring cup for 2 minutes or until butter or margarine is melted).
3Set aside to cool for five minutes.
4While you're letting the chocolate cool, stir sugar, egg, vanilla and salt together until well blended.
5Stir the cooled chocolate/butter or margarine mixture until nice and smooth. Then mix it in with the above sugar, etc. mixture.
6Now stir in the flour and nuts.
7Shape mixture into 1-inch balls and place 2 inches apart on ungreased baking sheet.
8Bake for 8 to 10 minutes.
9While warm, roll in powdered sugar.
10Cool on wire racks.
11Once cool, roll in powdered sugar again!
Veggie Pizza
INGREDIENTS
2 (8 oz) pkgs refrigerated crescent rolls
1/2 c sour cream
1/2 c mayo
1 (8 oz) pkg cream cheese, softened
1/2 t dried dill weed
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
Desired veggies...the more the better: green onions, broccoli, radishes, carrots, tomatoes, etc.
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool.
In a medium-sized mixing bowl, combine sour cream, mayo, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the veggies on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Tres Leches
INGREDIENTS
5 eggs (large)
1 t baking powder
1 c white sugar
1/2 t vanilla extract
1 1/2 c all-purpose flour
1/2 c unsalted butter
2 c milk
1 (14 oz) can sweetened condensed milk
1 (12 fluid oz) can evaporated milk
1 1/2 c heavy whipping cream
6 T powdered sugar
1 t vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
Whip on high whipping cream, 1 teaspoon vanilla, and 6 T of the powdered sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Hawaiian Haystacks
The first time I ever had Hawaiian Haystacks (or some call them chicken sundaes) was in college. All present were shocked that I'd never heard of them before, but I'm guessing there might be someone else out there who hasn't tried them.
1.) MAKE CHICKEN GRAVY (you can buy it in a can or make to taste--see below)
2-3 cans of cream of chicken or celery
1-2 c. of milk or chicken broth (depending on taste and desired consistency)
cooked, cubed/shredded chicken (I usually cook 2 chicken tenders for each person, but that is more chicken than some would like)
1 c. of rice/person
toppings:
green onions (a must I think)
green peppers
tomatoes (for sure)
cheese
pineapple
coconut
chow mein noodles
cashews
Wednesday, April 30, 2008
Red Sauce Enchiladas
Friday, April 18, 2008
DELICIOUS salmon
INGREDIENTS
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
DIRECTIONS
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Make a pouch out of tin foil and place fish on the bottom pouring the soy sauce mixture on top, seal. Refrigerate for at least 30 mins.
Cucumber Salad
Healthier Sloppy Joes
Lemon Poppy Seed Cake
I guess I've been craving cakes lately. I've been trying to make ones that aren't quite as sinful. This one I topped with an easy powdered sugar and lemon juice glaze, but it's good without.
INGREDIENTS
1/8-1/4 cup poppy seeds (depending on preference)
1/4 cup milk
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 cup water
1/2 cup vegetable oil
4 eggs
DIRECTIONS
Soak poppy seeds in milk for 2 hours (opt). Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Dump Cake
1 lg. can of cherry pie filling and/or 1 lg. can pineapple
1 pkg. yellow cake mix
1/2 c. butter
Pour the can(s) into a 9x13 pan. Evenly sprinkle cake mix directly on fruit and cut up butter over the top. Bake at 350 for about 40-45 minutes. Top with ice cream or whipped cream.
Sunday, April 13, 2008
Chocolate Cake with German Chocolate Frosting
3 c. packed brown sugar
1 c. butter or margarine, softened
4 eggs
2 t. vanilla extract
2 2/3 c. all-purpose flour
3/4 c. baking cocoa
1 T. baking soda
1/2 t. salt
1 1/3 c. sour cream
1 1/3 c. boiling water
DIRECTIONS
1 c. evaporated milk
1 c. white sugar
3 egg yolk, beaten with 1 teaspoon water
1/2 c. margarine
1 t. vanilla extract
1 c. chopped pecans
1 c. flaked coconut
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let the frosting sit for 30 mins or so to thicken up before spreading.
Easy Chicken and Rice Casserole
2 c. rice
2 cans condensed cream of chicken (you can mix it with mushroom or celery too)
2/3 c. water
1 t. seasoned salt
2 medium carrots, sliced
1 medium bell pepper, cubed
1 small onion, thinly sliced
6 skinless chicken pieces
Seasoned salt, paprika, and pepper
1. Preheat oven to 450 degrees. For easy clean-up, line a 13x9 pan with heavy duty aluminum foil. Spray foil with nonstick spray.
2. Combine rice, soup, water, and 1 t. seasoned salt. Add carrots, bell pepper and onion. Arrange vegetables and rice in an even layer in foil-lined pan. Place chicken over rice mixture in an even layer; sprinkle chicken with additional seasoned salt, paprika and pepper.
3. Cover pan with a sheet of foil.
4. Bake about 45 minutes or until chicken reaches 170 degrees; stir rice before serving.
Saturday, April 5, 2008
Angel Food Cake
ANGEL FOOD CAKE
12 eggs
1 1/4 c. confectioners' sugar
1 c. all-purpose flour
1 1/2 t. cream of tartar
1 1/2 t. vanilla extract
1/2 t. almond extract
1/4 t. salt
1 c. sugar
2. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan (I used a bundt pan). Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
Thursday, April 3, 2008
Conference Time Biscuits and Gravy
Gravy:
6 T butter
6 T flour
3 c milk
12 oz. ground sausage
salt and pepper
Brown sausage and set aside on a paper towel. Melt butter in skillet and mix in flour. When bubbles appear, lower heat and add milk. Stir until even consistency. Add sausage and salt and pepper to taste. Simmer until desired consistency. (Will thicken upon cooling.)
Biscuits:
3 c. flour
4 1/2 t baking powder
2 T sugar
1/2 t salt
3/4 t. cream of tartar
3/4 c margarine
1 beaten egg
3/4 c milk
Combine dry ingredients. Cut in softened margarine with dough hook. Add milk and egg. Pat to 1 inch thickness. Bake at 450 degrees on greased cookie sheet for 10 minutes.
Spicy Arrabbiata Sauce with Shrimp
1 c chopped onion
4 cloves garlic, minced
3/8 c shrimp juices or chicken stock (see directions)
2 T white sugar
1 T chopped fresh basil
1 t crushed red pepper flakes
2 T tomato paste
1 T lemon juice
1/2 t Italian seasoning
1/4 t ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 T chopped fresh parsley
Monday, March 31, 2008
Taco Soup
INGREDIENTS
1 pound ground beef
1 onion, chopped
1 (16 ounce) can black beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
3-4 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers (opt.)
1 (1.25 ounce) package taco seasoning mix
DIRECTIONS
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker or in a pan on the stove if short on time.
Mix to blend, and cook on Low setting for 8 hours or until flavors are blended and soup is warm.
Peppery Bean Salad
1 can chick peas (garbonzo beans)
1 can black beans
1 can corn
1 can kidney beans
1/2 red onion, chopped finely
2 tomatoes, chopped finely
1 green pepper (opt.)
2 avocados, chopped
Open cans and rinse under cold water. Shake off excess water, add veggies.
DRESSING:
1 t. cumin
1 T. ketchup
2 T. olive oil
1 T. white wine/cider vinegar
1 garlic clove, crushed
1/2 t. salt
1/4 t. ground pepper
5 drops of hot pepper sauce
Mix together and pour over bean mixture; chill for an hour to allow flavors to mix.
HINT: Add avocados right before serving because they become mushy. They're still delicious, just brown after refrigerated in the bean mix.
Pineapple Chicken
6 chicken breasts (+/-)
salt and pepper to taste
1 pkg. onion soup mix
1 (about 16 oz) jar of apricot preserves
1 bottle russian dressing
1 can chunk pineapple
Preheat oven to 350 degrees; place breasts in pan and season with salt and pepper according to taste.
Mix ingredients and pour on top. Bake uncovered 30-45 minutes. Serve over rice.
Thursday, March 27, 2008
Baked Ziti
1 lb. ziti pasta (you can use penne or rigatoni too)
1 onion, chopped
1 lb. lean ground beef
2 (26 oz) jars of spaghetti sauce
6 oz. provolone, sliced
1 1/2 c. sour cream
6 oz. mozzarella, shredded
2 T. parmesean
1. Bring a lightly salted water to boil in a pan. Add ziti pasta and cool until al dente (it means to the bite--slightly firm), about 8 mins; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add sauce and simmer about 15 mins (if time).
3. Preheat oven to 350 degrees and butter a 9x13 pan. Layer: 1/2 ziti, all of provolone, sour cream, 1/2 sauce, remaining ziti, mozzarella, and rest of sauce. Top with parmesean.
4. Bake 30 minutes or until cheese is melted.
Garlic Cheese Bread
1 loaf of french bread, halved
shredded cheese as desired
1/4-1/3 cup of butter/margarine
1 (8 oz) cream cheese
basil/italian seasonings
garlic salt/powder
Put margarine and cream cheese in a microwave safe dish and cook until soft enough to mix. After mixing, spread on each half of french bread. Lightly season with those listed above (or whatever sounds good to you) and top with cheese. Bake at 450 OR broil until cheese is melted.
Tuesday, March 25, 2008
Corn Bread
Make a jiffy box of cornbread as directed
add a 1/3 c. of sugar to the mix
Preheat oven to 400 degrees as directed on the box. Put about 1 T. of butter/margarine in the baking dish to melt in the preheated oven. Then when the butter is melted and the oven warmed, pour the mix in the pan and bake as directed.
SO EASY and 100x better than the normal. I always get asked how to make cornbread and they always seem so unimpressed after I tell them how I made it. :)
Chili
2 lbs. ground beef
2 onions, chopped
8 oz. sliced mushrooms (opt)
1/2 green pepper, chopped (opt)
29 oz. can whole or diced tomatoes
29 oz. can tomato sauce
30 oz. can chili beans
15 oz. can kidney beans
2 tsp. cumin
4 tsp. chili powder
Brown beef and onions (and mushrooms and grn. pepper); drain fat. Add remaining ingredients and simmer for at least 20 mins. Top with sour cream, cheese, onions, etc--to your preference.
Crockpot: Cook hamburger and onions (and peppers) until cooked through and soft. Then put in crockpot with remaining ingredients and cook as long as needed.
Famous Restaurant Pancakes
1 1/4 c. flour
1 egg
1 1/4 c. Buttermilk (1 1/4 c. milk with 1 tsp. vinegar--let sit for a few minutes)
1/4 c. sugar
pinch of salt
1 t. baking powder
1 t. baking soda
1/4 c. oil
Mix together. Flip pancakes over when bubbles appear. Cook on medium-low.
Oh Boy Waffles
2 1/4 c. flour
4 t. baking powder
3/4 t. salt
1 1/2 T. sugar
2 beaten eggs
2 1/4 c. milk
1/4 c. oil
Just mix ingredients together and pour onto griddle.
Wednesday, March 19, 2008
Mint Chocolate Brownies
1/2 cup butter, softened
4 cups confectioners' sugar
2 tablespoons milk, or as needed
1 1/2 teaspoons peppermint extract
6 drops green food coloring
1 1/3 cups semisweet chocolate chips
6 tablespoons butter
1 tablespoon vanilla extract
DIRECTIONS
To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes (or freeze if in a rush).
In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.
Mint Chocolate Chip Ice Cream
INGREDIENTS:
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips
DIRECTIONS:
1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Thursday, March 13, 2008
Banana Crumb Muffins
INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Monday, March 10, 2008
The Best Brownies
Ingredients:
1/2 c. butter, melted
1 c. sugar
1 t. vanilla
2 eggs
1/2 c. flour
1/3 c. cocoa
1/4 t. baking powder
1/4 t. salt
Cream butter, sugar, vanilla, and eggs. Then add flour, cocoa, baking powder, and salt. Put in greased 9x9 pan. Bake at 350 degrees for 20-25 mins.
Cream Cheese Chicken
Ingredients:
2 cans cream of chicken soup
1 8oz cream cheese
1 envelope of Good Seasons Italian Dressing (sometimes I use ranch packets instead)
6 to 8 chicken breasts
Empty 1 can of soup into crockpot. Place chicken in pot, then slice cream cheese over top. Add additional can of soup and sprinkle dry dressing mix over top. Cover and cook on high for 4 hours or on low all day. Serve over rice.