Thursday, December 31, 2009
4 Tablespoons butter
1/2 cup brown sugar
pinch of salt
4 apples (about 1 3/4 lbs), peeled, cored and cut into 1/4-inch wedges
1/2 cup butter, at room temperature
1/2 cup sugar
1 lg. egg
1/3 cup dark molasses
1/3 cup honey
1 cup buttermilk (*see below)
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
Make the topping: preheat oven to 325 degrees. Grease a 10 inch cake pan or a 8x11 casserole pan. Melt butter in a small saucepan. Add brown sugar and simmer over medium heat, stirring for four minutes, then swirl in the salt. Remove from heat and pour into the bottom of your prepared pan. Layer on the apples in whatever pattern that pleases you.
Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium speed. In a medium bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next one after the last has been incorporated.
Pour the batter into the pan. Bake at 325 for 50-60 minutes or until a toothpick comes out clean. Let cool for a few minutes before turning it onto a platter (or a cutting board in my case...I really need some nice serving dishes. It's kind of embarrassing.)
Serve warm or cold with whipped cream or vanilla ice cream. Serves 12.
*Buttermilk - if you don't have any on hand, which I never do, you can just put a tablespoon of lemon juice into a liquid measuring cup and add enough milk to make one cup. Let it sit for 5 minutes before adding to the recipe. It turns it into sour milk which also works for any recipe calling for buttermilk.
Can't you just see the moistness of this cake?! You will not regret making it.
Thursday, December 24, 2009
What you'll need:
waffle shaped pretzels
Hershey kisses or hugs
1. Heat the oven to 180 degrees. Lay out a single layer of pretzels on a cookie sheet (you can line the sheet with parchment paper if you'd like).
2. Top each pretzel with a Hershey kiss.
3. Bake for 4-6 minutes (watch the Hugs because the white chocolate softens more quickly than the milk chocolate), or until the chocolates feel soft when touch with a spoon.
4. Remove from the oven and quickly press an M&M into the center of each Kiss.
5. Allow the treats to cool for a few minutes and then put them in the refrigerator to set for about 10 minutes.
6. You can bag them up in colorful Christmas bags, place on treat plates or just pop them in your mouth!
For the cookie:
2 sticks of butter, softened
2/3 cup sugar
1/2 tsp baking powder
vanilla (approximately 1 tsp)
pinch of salt
2 1/2 cups flour (may need more if the dough is sticky)
For the egg nog cream:
1/4 cup butter
1 cup powdered sugar
1 TBSP rum (or in my case, 1/2 tsp imitation rum extract - hee, hee)
nutmeg and powdered sugar for garnish
I usually double this, because I like a lot of cream in each cookie and one batch isn't quite enough.
1. Mix first six ingredients. together until well blended.
2. Add in flour until a soft dough forms. Dough will be soft, but should not stick to your fingers.
3. Roll dough into 1" balls. Gently flatten in the palms of your hands. Place at least 1" apart on lightly greased cookie sheet.
4. Using your thumb, gently press an indentation in the center of each cookie.
5. Bake at 350 for about 8 minutes. Remove and gently (using the back of a rounded teaspoon so you don't burn yourself!) re-indent the thumbprints (you'll notice they've risen a bit) and put them back in the over for another 3-4 minutes. Cookies will be light in color, but firm when you touch the top.
6. Cool on wire racks.
7. After cooled, fill with homemade eggnog cream. Sprinkle nutmeg and powdered sugar on top.
Sunday, December 13, 2009
MUD HEN BARS
1/2 c. butter, soft
1 c. white sugar
3 eggs, separated
1 1/2 c. flour
1 t. baking powder
1/4 t. salt
1 c. chopped nuts (opt)
1/2 c. chocolate chips
1 c. mini marshmallows
1 c. brown sugar
Preheat oven to 350. Cream the butter and white sugar. Beat in 1 egg + 2 yolks. Mix flour, baking powder + salt together. Stir dry into the wet ingredients. Spread into a 9x13 glass dish. Sprinkle with nuts, chips + marshmallows. Beat remaining 2 egg whites until STIFF, fold in the brown sugar carefully. Spread over top of cake. Bake for 30-40 minutes.
Saturday, December 12, 2009
This is so different from the canned creamed corn and you can't have just one serving.
1 cup milk
1 cup whipping cream
6 teaspoons granulated sugar
1 teaspoon salt
1/4 teaspoon black pepper
3-4 cups fresh kernal corn (I use the organic frozen corn from Costco)
3 Tablespoons flour
3 Tablespoons butter (use real butter, not margarine)
In a medium sauce pan combine the first five ingredients and heat over medium-high heat until almost boiling , stirring occasionally. Add corn and continue to cook until mixture comes to a medium boil. Continue to boil stirring more frequently for five minutes. In a pan melt butter then add flour and cook for one minute to cook out flour taste. Add flour paste to the corn mixture and boil another two minutes. Let stand 10 minutes before serving. Mixture will thicken upon standing.
I will actually substitute the milk and cream for fat free half & half and it is just as good but I NEVER substitute the butter. Enjoy!!!
Thursday, December 10, 2009
Wednesday, November 25, 2009
Wednesday, November 11, 2009
1/4 cup butter or margarine
1 small onion, chopped
4 carrots, chopped
2 celery ribs, chopped
1 small green or red bell pepper, chopped
2 garlic cloves, minced
1/3 cup flour
1 (14.5 oz) can chicken broth
2 cups milk
4 cups (16 oz) shredded cheddar cheese
1/2 teaspoon salt
3/4 teaspoon pepper
cooked and crumbled bacon
Melt butter in a 3 quart saucepan over medium-high heat; stir in onion, carrots, celery, bell pepper, and garlic. Saute 5-10 minutes or until veggies are tender.
Add flour; cook 1 minute, stirring constantly. Stir in chicken broth and milk; cook over medium heat for five minutes or until mixture is slightly thickened and bubbly.
Add shredded cheese, salt, and pepper, stirring until cheese melts and mixture is smooth. Ladle into soup bowls and serve with crumbled bacon on top. *Makes 7 cups
* I have also added some left over baked potato to the soup which makes it a little more filling. I also like to sprinkle some green onions on top with the bacon. DELICIOUS!!!
Tuesday, November 10, 2009
Sunday, November 8, 2009
2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
2/3 cup nonfat dry milk powder (instant or non-instant)
1/4 cup sugar
1/3 cup butter or shortening
5-5 1/2 cups all-purpose flour or bread flour
2) Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3) Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4) Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
5) Add about ½ cup flour and mix again, by hand or mixer.
6) Dough should be soft, not overly sticky, and not stiff.
7) (It is not necessary to use the entire amount of flour.)
8) Scrape dough off sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered with oil.
9) Cover with plastic wrap and allow to rise in warm place until double in size.
10 (My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.).
11) After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
12) Roll out and cut rolls in desired shape and size.
13) Place on greased (or parchment lined) baking pans.
14) Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
15) Bake at 375 for 15 to 20 minutes or until browned.
Thursday, October 22, 2009
1 box yellow cake mix
Tuesday, October 20, 2009
Cook at 400 for 1 hour. Leave in longer if needed.
Sunday, October 11, 2009
Pancakes: Beat 2 eggs Stir in: 3/4 cup pumpkin, 2 TB sugar, 1/2 tsp each: cinnamon, nutmeg, ginger, baking soda and salt; 1-1/2 tsp baking powder, 1/4 cup oil, and 1-1/2 cups flour.
Stir in about 1-1/2 cups milk, until desired consistency.
Syrup: Mix well and boil 1 minute: 1 cup sugar, 2 TB cornstarch, 2 cups apple cider or juice and 2 TB lemon juice.
Wednesday, October 7, 2009
that I got from one of my fabulous college roommates.
4 1/2 c. sugar
2 tsp. vanilla
1 large can pumpkin
7 1/2 c. flour
3 tsp. cinnamon
3 tsp. nutmeg
3 tsp. baking powder
3 tsp. baking soda
1 1/2 tsp. salt
2 packages chocolate chips
Cream together shortening, eggs, sugar, and vanilla. Stir in pumpkin. Add dry ingredients, mixing well. Stir in chocolate chips. Bake for 10 minutes at 350 degrees.
Tuesday, October 6, 2009
4 carrots, peeled and cut into 1 1/2 inch lengths
8 ounces part-skim mozzarella cheese, grated (about 2 cups)
Roasted Fall Vegetables, coarsely cut (you will have extra)
1 cup part-skim ricotta cheese
1 tablespoon fresh rosemary leaves, or 1 tsp. of dried (optional)
Coarse salt and ground pepper
Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with olive oil, salt and pepper.
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. (To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.)
Preheat oven to 475°. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup. I like to sprinkle a little cornmeal on the pan after oiling it to add a little crunch to my crust. Totally optional.
On a lightly floured surface, roll and stretch dough as large as will fit on baking sheet; transfer to sheet.
Sprinkle dough with half the mozzarella. Scatter vegetables and chicken on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.
Tuesday, September 29, 2009
2 c. graham cracker crumbs
6 Tbsp. margarine, melted
1 c. sugar divided (1/4 & 3/4)
4 pkg (8 oz each) Neufchatel Cream Cheese, softened (this is the 1/3 less fat cream cheese)
1 3 oz pkg peach jello
1 15 oz can sliced peaches in juice, drained, chopped*
1 8 oz tub lite cool whip thawed
Mix graham cracker crumbs, margarine and 1/4 c. sugar. Press onto bottom of 13x9 pan. Refrigerate while preparing filling. Beat Neufchatel Cheese and remaining sugar in large bowl with mixer until blended. Add dry gelatin mix, mix well. Stir in peaches and cool whip. Spoon over crust. Cover. Refrigerate 4 hours or until firm. YUMMY!!!
*can substitute 2 chopped fresh peaches.
3 c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
2 tsp cinnamon
1 1/2 c. oil
3 c. grated carrots
1 c. raisins-optional
1 c. nuts-optional
Mix all of the dry ingredients together. Add oil & mix well. Add eggs one at a time and beat well. Add grated carrots and mix well. Pour onto greased cookie sheet (large). Bake at 350 for 20-30 minutes.
2 c. powdered sugar (approximately)
4 oz. softened cream cheese
1/2 cube butter/margarine softened
1 tsp vanilla
Mix together with mixer.
1 pkg. German Chocolate Cake Mix (or Dark Chocolate)
3/4 c. melted margarine
1/2 c. evaporated milk
2 c. chopped nuts-optional
50 unwrapped caramels (one package has about 50)
1/3 c. evaporated milk
1 c. semi-sweet chocolate chips
Mix together cake mix, margarine, 1/2 c. evaporated milk and nuts. Spread half of the mixture into a lightly greased 9x13 inch pan. Bake at 350 degrees for 6 minutes. While this is baking, melt caramels in 1/3 c. milk on medium to med-low heat. Remove cake from oven and sprinkle with chocolate chips. Pour melted caramel mixture on top. Drop the remaining cake mixture by spoonfuls on top. Bake at 350 for 20-24 minutes. Cool for at least 3 hours before cutting. Super yummy :)
1 cup unsalted butter
1 teaspoon of vanilla
2 tablespoons of water
1 lb of confectioners sugar (approx 4 cups)
1 tablespoon of meringue powder (found at Michael's Craft Store)
14 Oreos, finely crushed in food processor
In bowl of stand mixer, cream butter , vanilla and water. Add confectioner's sugar, meringue powder and crushed Oreos. Mix until well combined. And there you have it....another way to enjoy those Oreos!
Sunday, August 30, 2009
1 3/4c boiling water (per packet)
Friday, August 28, 2009
Thursday, August 20, 2009
2 small onions chopped
1 large red pepper diced
2 pounds sweet potatoes, peeled and cut in 1/2 inch cubes
1/2 tsp dried thyme
Saturday, July 25, 2009
1 lb. boneless, skinless CHICKEN breast
2 ribs of CELERY
1 small red ONION
1 cup GRAPES
1/2 cup PECANS
1/2 golden delicious APPLE
1 tsp. DILL WEED
1 oz. fresh parmesan CHEESE
1 clove GARLIC
1 cup Hellmann's light MAYO
Place chicken breast in a large pot of water. Add 1 tsp. of salt, pepper and season all. Boil for 30 minutes until cooked. Then drain and put in refrigerator to cool. I like to just run it under cold water to speed things up. Chop celery, pecans, onion and cooled chicken. Peel, core and chop apple. Add to a large bowl. I like to squeeze the juice from the celery, apple and especially the onion prior to adding them in the bowl to keep it from having too much liquid. Add grapes halved, dill weed, parmesan cheese, pressed garlic and mayo. Mix with a large spatula until blended.
For a MEAL, use chicken salad as stuffing for croissants.
For an APPETIZER, Place a bread bowl on a platter, line the bowl with green leafy lettuce and encircle with club crackers.
Adams peanut butter cup ripple cheesecake
For the Crust:4 1/2 cups crushed Oreo cookies1/2 cup melted butter
For the Filling:
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs, lightly beaten
1 1/2 teaspoons vanilla
1 cup chocolate fudge topping, divided
6 peanut butter cups, cut into small wedges
6 butterfinger, chopped
Crush Oreos in a food processor. Add melted butter and mix well. Press onto bottom and up 1" sides of a 10" springform pan. Bake at 350 for 6 minutes.
In a large bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed till combined. Stir in vanilla. Pour half of cream cheese batter over crust. Microwave half of the hot fudge topping till pourable, but not hot. Drizzle this over the cheesecake batter. Sprinkle with half of your peanut butter cups and butterfinger. Pour the rest of your cheesecake batter over the peanut butter cups and butterfinger. Then top with remaining peanut butter cups and butterfinger, pressing down on them a little.
Bake at 350 for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack. Microwave remaining fudge topping and drizzle over top of cheesecake. Refrigerate overnight. Garnish with more peanut butter cups if desired.
This is sooo good! Add as much hot fudge, and peanut butter cups and butterfinger as you think looks good. I think I added more of each of these ingredients. Enjoy!
Monday, July 13, 2009
For the crust:
1 cup flour,plus a little more for the work surface
1/4 cup yellow corn meal
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
(I didn't have unsalted butter so I used regular butter and omitted the 1/2 teas. salt)
For the filling:
1 1/2 lbs of plums, pitted and sliced
1/2 cup sugar
1 Tablespoon flour
1 egg yolk mixed with 1 teaspoon of water (egg wash)
Make the crust: In a food processor , pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.) Do not over mix.
Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour.
Line a rimmed baking sheet with aluminum foil. Flour a large (about 16 inches long) piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out to a 14-inch round. Transfer dough (still on parchment) to prepared baking sheet.
Make the filling and bake: Preheat oven to 400 degrees. In a large bowl, toss together plums, sugar, and flour. Mound plum mixture in center of prepared crust, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash. (I then sprinkled a little more sugar on the crust to make it extra yummy)
Bake tart until crust is brown and filling is bubbling (see note), about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.
Note:Filling often bubbles out through small openings in the edge of the crust during baking, so don't worry if a little juice ends up on the baking sheet; line it with foil for easy cleanup.
Monday, July 6, 2009
1 can (6oz) frozen orange juice concentrate (or less)
1 c. milk
1 c. water
1/3 c. sugar (or less)
2-3 Tbsp. powdered sugar
1 tsp vanilla
about 9 ice cubes
In a blender, blend all ingredients except ice. Slowly add ice cubes one at a time until it reaches a "smoothie" consistency. Serve immediately.
(*If you are adding frozen fruit, add a little at a time BEFORE adding ice cubes. If using fresh fruit, add at the very beginning when you are blending everything else.)
1/2 lb bacon diced
4 onions diced
1/4 c mustard
1/8 tsp garlic
1/2 c vinegar
1 c brown sugar
Simmer above ingredients for 20 mins then pour over beans mixture
1 can kidney beans
1 can butter beans
1 can lima beans
drain above cans then add
1 can tomato sauce
2 medium cans pork and beans (undrained)
Bake 1 hour at 350 or crock pot on high for 4 hours
Sunday, June 28, 2009
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
Saturday, June 20, 2009
1/2 C. Margarine
1/2 C. Brown Sugar
1/8 tsp Baking Soda
1 Bg of Popped Popcorn
Pop your popcorn and set aside. In a bowl add your marshmellows, margarine, brown sugar. Microwave for 1 1/2 minutes. Stir. Microwave for another 1 min. Add baking soda and microwave for 4 seconds. Pour over the popcorn.
12 Flour Toritillas
1 Can Green Enchilada Sauce
1 box Zatarans Rice and Beans Mix
Cook your Zatarans Rice and Beans according to the directions on the box. While that is cooking cook your chicken and shred. Mix your chicken and rice and beans together. Divide mixture into 12 Flour Toritillas with seam side down. Pour your Green Enchiliada Sauce over the top and add cheese. Bake at 350 for 25-30 minutes.
Thursday, June 18, 2009
12 large mushrooms or about 20 smaller ones
6 oz. mild sausage
3 Tbs. seasoned bread crumbs
1/2 Cup shredded mozzarella cheese
2 teas. dried parsley
Preheat oven to 375 degrees. Grease a large baking sheet. Remove and chop mushroom stems, reserving caps.
Heat a medium skillet over medium-high heat; add sausage. Cook until browned and crumbly, about 5 minutes; drain. Stir in chopped mushroom stems, bread crumbs, and 1/4 cup mozzarella into skillet. Remove from heat. Spoon sausage mixture into mushroom caps. Arrange stuffed mushrooms on prepared baking sheet. Top mushrooms with remaining mozzarella. Bake about 15 minutes. Place on a serving platter and garnish with parsley.
* For extra cheese flavor, add 3 Tbs. grated parmesan cheese to the filling. I didn't do this because then it would be 6 ingredients and that is unacceptable! =)
Saturday, June 6, 2009
2 bananas, sliced
2 cups fresh pineapple chunks
2 oranges, peeled and chunked
2 medium apples, chopped
1 cup sliced strawberries
½ cup thawed frozen limeade concentrate
½ cup honey
¼ cup vegetable oil
1 teaspoon poppy seeds or papaya seeds
Combine all fruit in a large bowl. In a small bowl, whisk together limeade, honey and oil until well blended. Stir in seeds. Pour over fruit salad and gently mix together. Serve immediately. You can also add ½ cup slivered almonds for an added crunch just before serving.
Wednesday, May 20, 2009
1 small pineapple cut into wedges (canned pineapple is okay too)
32 maraschino cherries
3/4 c. butter (1 1/2 sticks)
1 1/4 c. packed brown sugar
3 Tbs. lemon juice
1 pound cake (10.75 oz) cut into 8 slices (Wayne found individual pound cakes near wal-marts bakery)
*Make sauce in small saucepan - butter, sugar, and lemon juice. Bring to a boil and simmer until slightly thickened (about 5 minutes)
*Brush both sides of cake slices with sauce and grill for 1-2 minutes, until grill marked and warmed.
* Grill fruit on skewers for 2 minutes or until warm and grill marked
* Top cake with 2 skewers and drizzle with more sauce and a dollop of whipped cream
Note to self - if I ever take a photo of anything on the BBQ again.....let out the smoke before taking the photo so it doesn't fog up the camera lens =)
Saturday, May 16, 2009
2 liter bottle of Sprite (any brand works)
Quart of Half & Half
Pour half & half into a pitcher about 2/3-3/4 full. Pour in Torani and Sprite to taste. If you need more flavor, add more syrup and/or sprite, if you want it creamier add more half & half.
Good syrup flavor combinations: peach & vanilla or raspberry & vanilla, it tastes like peaches and cream, or raspberry cream. Or you can do flavors by themselves. Just play around with it. You can also make them individually in a tall glass if you are offering different flavor options. I get the Torani from Albertsons or Harmons. So far WalMart doesn't carry this brand. I haven't tried it with other brands.
6-8 boneless chicken breasts, fresh or frozen
1 cube margarine
1 package Good Seasonings Italian dressing mix
1-2 cans cream of chicken soup
1 8 oz. brick cream cheese
1/2 cup water if using fresh chicken (not frozen)
1 pkg bowtie or egg noodles, or rice, or potatoes
Slice margarine cube and spread around the bottom of the crock pot. Sprinkle dressing mix on chicken, both sides. Cook in crock pot 5-6 hours on low, 3-4 hours on high. Leave the cream cheese out all day (covered) so it's really soft and mix it really well with the soup. After the chicken is done cooking, if there is a lot of liquid you can drain some of it, (I usually leave most of it and may add a 2nd can of cream of chicken so there is more sauce) and spoon soup mixture over it. Cook for additional 30 minutes or until soup is heated through. Serve with rice, pasta or potatoes. So Yummy!!! (Sorry I don't have a picture to post...still don't have a digital camera...)
Thursday, May 14, 2009
thaw for 20 min then cut into walnut size pieces. Dip into mixture of
1 c. sugar
1 tsp. cinnamon
then make a mixture of
1 c. brown sugar
1 stick butter
1 pkg butterscotch pudding ( cooked no instant! )
place rolls in well greased bunt cake pan or two loaf pans refrigerate over night. In morning let rise 1-1 1\2 hrs then bake at 350 for 30-40 min
2\3 c. milk or water
2 Tbsp. sugar
Mix and pour in pie plate.
1\3 c. bisquick
1\3 c. brown sugar
1\2 tsp. cinnamon
2 tsp. margarine ( do not melt cut in )
( I usually double my topping I like a lot)
Mix until crumbly sprinkle on top and bake at 375 for 18-20 min
1 6 oz bag baby spinach leaves
1 12 oz pkg broccoli slaw
1 med cucumber
1 sm red pepper
1 lb boneless skinless chicken breasts
1\4 c. fresh basil cut up
1\4 c. chopped peanuts
cook in a little bit of oil til chicken is done
3\4 c. poppy seed dressing
2 garlic cloves
1 1in piece of gingerroot chopped and juice squeezed out in dressing
mix well pour a little bit over chicken while cooking.
Mix all mixtures and serve
1 lg. Can cream of chicken soup
1 4oz can diced green chillies
½ c. milk
12 corn tortillas torn into pieces
1 c. grated cheese
Mix first 4 ing. Pour over tortillas in cassarole stir until coated . Bake at 350 for 30 min. Remove and top with cheese , bake another 5-10 min. until cheese is melted. The other way I do it is just leaving tortillas whole and layering like lasagna.
1 bunch cilantro
1 can black-eyed peas including juice
1 bag frozen sweet corn
1 envelope italian dressing
1\4 c. vinegar
wash and chop green onions, cilantro, dice tomatoes, cube avacados, stir in peas, corn vinegar and dressing mix. Serve with tortilla chips
Friday, May 8, 2009
Twisted Peanut Butter Cups
Adapted from Pillsbury Best of the Bake-Off Winner Cookbook
24 cookie cups
1 roll (16.5 oz) refrigerated peanut butter cookie dough(you can also make a homemade recipe or use a bag mix)
1 cup white chocolate chips
1 1/2 cups creamy peanut butter
1 cup semi sweet chocolate chips
2 oats n honey crunchy granola bars (I used Nature Valley), crushed (3/4 cup)
Heat oven to 350 degrees. Grease 24 mini muffin cups with cooking spray. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup (dust fingers with flour or dip fingers in water if necessary).
Bake 10-15 minutes or until edges are deep golden brown. Cool in pans on wire racks 5 minutes. With tip of handle of wooden spoon or with a small baby spoon, press dough down in center of each cup to make room for 2 tablespoons of filling.
In 2 quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate for 10 minutes.
In same saucepan, melt chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of the white chocolate mixture in each cup (about 1 tablespoon each).
Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.
Thursday, May 7, 2009
Makes 30 – 40 Pops
5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)2 tablespoons vegetable shortening(Note: White chocolate is harder to use this way, but not impossible)Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional
Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan or a 8x11 glass casserole pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 1 hour 10 minutes.
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionery chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.
*I just used the Wilton's melting chocolate instead of all the fancy options that were in the recipe. You really can't go wrong with the Wilton's. Just don't cook it too long. I microwaved it in a mug instead of a double boiler for 30 seconds - stir - and another 10-30 seconds.
Friday, April 24, 2009
8 oz bittersweet or semisweet chocolate
½ cup heavy cream
1 tsp pure vanilla extract
½ cup cocoa powder
Chop the chocolate into small pieces and put it in a heat-proof bowl. In a small saucepan, bring the cream just to a simmer., then pour it over the chocolate in the bowl. Let it stand for about 10 minutes or until the chocolate has melted. Stir until smooth. Cover the mixture and let stand at room temperature for 45 minutes.
Stir in the vanilla. Now beat with a hand mixer until the mixture has lightened in color and holds a soft peak, about 3 minutes. Chill in the refrigerator for 15 to 20 minutes.
Sift the cocoa powder over a baking sheet. To shape the truffles, use 2 spoons (I used 1 tsp measuring spoons) to measure out small lumps of chocolate just as your would drop cookie dough, and drop them onto the cocoa-lined baking sheet. Rub your hands in some cocoa powder to keep the chocolate from sticking. Them pick up one of the lumps of chocolate and lightly roll it between the palms of your hands to a form a ball. Put the truffle back on the baking sheet and roll it in the cocoa powder until it is entirely covered. Do the same with the rest of the truffles. Put all of the truffles on a plate and loosely cover with plastic wrap. Refrigerate until ready to serve. They will keep for up to a week. Take them out of the fridge 15 minutes before you serve them.
Tuesday, April 21, 2009
Sunday, April 19, 2009