Monday, October 17, 2011
Monday, June 20, 2011
3 cups of all-purpose flour
1 cup of granulated sugar
2/3 cup of powdered sugar
1 teaspoon of vanilla
1 1/4 cup of margarine or butter, softened
1/4 teaspoon of salt
1/4 cup of cocoa
Mix flour, sugars, vanilla, margarine, salt and egg until dough forms. Divide dough into halves. Mix cocoa into 1 half. Pat or roll each half into 9-inch square. Cut each square into three 3-inch strips. Cut strips crosswise into halves. Lift 1 brown strip half with large metal spatula onto plastic wrap. Top with 1 white strip half; press firmly. Top with remaining 10 brown and white strip halves, alternating colors and pressing firmly to form into a bar, about 4 1/2 inches long, 3 inches wide and about 3 inches high. Wrap into plastic wrap and refrigerate until chilled, 1 to 2 hours. Heat the oven to 375°. Cut bar crosswise into about eighteen 1/4-inch slices; cut each slice crosswise into halves. Bake cookies until edges begin to brown, 8 to 10 minutes. Makes 36 cookies.
Friday, June 17, 2011
1 8 oz. pkg. cream cheese
½ c. crushed pineapple
1 tsp. minced onion
2 tsp. seasoning salt
1 Tbsp. finely chopped green pepper (optional)
Mix everything together. Shape into a ball. (I use saran wrap). At serving time, roll in sunflower seeds or slivered almonds if desired.
Friday, March 4, 2011
1 1/2 cups milk
2 (8 ounce) packages cream cheese, cubed
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic salt
In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm.
My favorite things to dip in cheese fondue:
Blanched broccoli, blanched cauliflower, crusty French bread, sliced pepperoni, sliced summer sausage, raw bell peppers.
To blanch a vegetable, boil in water for 2 minutes; just long enough to soften slightly.
Wednesday, February 23, 2011
Thursday, February 10, 2011
**Note: this can be made as white chocolate or chocolate. To do white chocolate, omit cocoa from crust and change chocolate chips to white chocolate chips.
4 8 oz. pkgs. cream cheese, softened
1 c. sugar
¾ tsp. almond extract
¼ tsp. raspberry extract
Mix, then add:
4 eggs, 1 at a time
Mix well. Add 2 c. chocolate chips, melted. Pour over graham cracker crust in spring-form pan. Add decorator’s lines of raspberry sauce. Bake 55-60 minutes at 350. Top with raspberry sauce when serving.
Graham Cracker Crust
1 c. graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. cocoa (optional)
1/3 c. melted butter
Bake 360 for 6 minutes
10 oz. frozen sweetened raspberries
2 Tbsp. sugar
Mix in blender, and then strain seeds out.
Tuesday, February 1, 2011
(There are eight variations to the master recipe. You can double the recipe, just bake it in two pans. 1 ½ recipe works on a sheet pan.)
Master Granola Recipe (makes about 1 quart)
Adjust oven rack to middle position, and heat oven to 275°. Coat a 9x13 metal pan with cooking spray, then set aside. Mix oats, wheat germ, brown sugar, salt, and extra ingredients (except not dried fruit or anything that gets added after it's cool such as chocolate chips) in a bowl. Bring syrup, oil, water, and any flavoring indicated below to a simmer in a saucepan over low heat. Drizzle over oat mixture and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried fruit. Continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight container for up to two weeks.)
2 cups old-fashioned oats (don't use quick oats!)
1/2 cup wheat germ (store this in the fridge or better yet the freezer so it won't go rancid)
2 T. dark brown sugar
1/4 tsp. salt
1 cup extra ingredients (see complete list below)
1/4 cup maple syrup (or honey or molasses or a combination)
3 T. flavorless oil, such as vegetable or canola oil
1 T. water
flavoring (see below)
1. Classic Granola
Extra Ingredients: 1/3 c. chopped walnuts, 1/3 c. sweetened flake coconut, 1/3 cup dark or golden raisins
Flavoring: 1/2 tsp. ground cinnamon
You can replace the 1/4 c. maple syrup with 2 T. each of maple syrup and molasses.
2. Crunchy Granola
Extra Ingredients: 1/4 c. slivered almonds, 1/4 c. sunflower seeds, 2 T. sesame seeds, 6 T. currants
3. Granola with Tropical Flavoring
Add the coconut along with the cashews and banana chips.
Extra Ingredients: 1/4 c. chopped roasted unsalted cashews, 1/4 c. chopped banana chips, 1/4 c. sweetened flake coconut, 1/4 c. chopped dried pineapple
Flavoring: 1/2 tsp. ground ginger
4. Granola with Cherries and Almonds
Extra Ingredients: 1/3 c. sliced almonds, 1/3 c. sweetened flake coconut, 1/3 c. dried cherries
Flavoring: 3/4 tsp. almond extract
5. Trail Mix Granola
Extra Ingredients: 1/4 c. chopped roasted unsalted peanuts, 1/4 c. sweetened flake coconut, 1/4 c. dark or golden raisins, 1/4 c. mini chocolate chips*
*Stir chips into the granola only after it has completely cooled.
Extra Ingredients: 1/2 c. chopped pecans, 1/4 c. dried cranberries, 1/4 c. dried blueberries
Flavoring: 1/2 tsp. finely grated orange zest
7. Pear Granola with Hazelnuts and Vanilla
Extra Ingredients: 1/2 c. chopped hazelnuts, 1/4 c. chopped dried cherries, 1/4 c. chopped dried pears
Flavoring: 1 tsp. vanilla extract
8. Orange-Flavored Granola with Pistachios, Mangoes and Dates
Extra Ingredients: 1/2 c. chopped roasted pistachios, 1/4 c. chopped dates, 1/4 c. chopped dried mangoes
Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice
Wednesday, December 15, 2010
Peanut Butter Chocolate Chip Cookies
Cream together (Blend at high speed for 4 minutes)
1 c. sugar
1 c. brown sugar
1 c. shortening
1 c. peanut butter (creamy or chunky)
Add the following, and blend in, the go to high speed for 1 minute
1 tsp. vanilla
Mix the following ingredients in a separate bowl and mix well. Then add to creamed mixture:
2 ½ cups flour
1 ½ tsp. baking soda
1 tsp. baking powder
½ teaspoon salt
Blend in slowly. Then mix for about 1 minute.
1 ½ to 2 cups of semi-sweet chocolate chips
Mix until dough comes cleanly off the sides (should be less than 1 minute). Spoon into rounds onto a baking pan. Smash lightly with a fork. Cook at 350 degrees for 12 minutes (bottom of cookies should not brown). Makes 4 dozen cookies.
Monday, November 8, 2010
2 lbs. ground beef
1 large onion
6 tsp. chili powder
2 tsp. allspice
1 tsp. cinnamon
2 tsp. cumin
2 cans tomatoes (diced)
5 bay leaves
1 tsp. ground red pepper
1 ½ tsp. garlic powder
46 oz. tomato juice
6 dashes Tabasco sauce
6 dashes Worcestershire sauce
3 cans kidney beans
Brown ground beef with onion. You can also use 1 lb ground beef and add an extra can of kidney beans. Combine all ingredients and simmer. (We normally put this in the crock-pot all day)
Tuesday, October 19, 2010
Iceberg, Romaine, and Red Leaf lettuce, torn in pieces
½ cucumber, sliced
2 cans mandarin oranges, drained (or sliced strawberries)
2 avocados, chopped
¾ C sliced almonds
Red onion rings (optional)
Crisp Chinese noodles
¾ C sugar
1 tsp. salt
1 C salad oil
1 Tbsp. poppy seeds
1 tsp. dry mustard
Dash of onion juice
½ C white vinegar
Mix dressing ingredients until sugar is dissolved, then refrigerate until serving time. Shake well before adding to greens, right before serving.
Friday, August 6, 2010
In a large soup pot, boil a whole chicken for 1 hour. (While chicken is cooking, prepare dumplings. Combine dough and roll out VERY thin. Cut into 1 inch squares. Allow to dry slightly.) Remove chicken from pot and allow to cool enough to handle. Meanwhile, strain liquid and return to pot, skimming fat if you need to. (Remove chicken from bones and reserve to add during last 5 minutes of cooking time.) Add chicken bouillon to taste (5-6 cubes). Add one onion, chopped, and about 1 lb. of carrots, chopped (3/4 c.). Boil until vegetables are soft. 45 minutes to 1 hour before serving, add dumplings a few at a time. Cook covered for 45 minutes, adding chicken for last 5 minutes of cooking time.
1/3 c. milk
3 T. butter
¼ tsp. salt
3 c. flour
Sunday, May 2, 2010
Tuesday, March 2, 2010
1 lb tomatillo tomatoes
5 to 7 serrano peppers (Remove seeds after cooking if you don't want it too spicy)
2 cloves of garlic
1 cube of chicken boullion
1 whole chicken
3 roma tomatoes
1 ½ medium-sized white onion
15 corn tortillas
¼ lb of panela cheese
For the sauce
Start boiling the tomatillos, the peppers, ¼ of the onion and the clove of garlic. Once the tomatillos have taken a yellowish color, they are done. Drain ingredients and add to blender (remove seeds from the peppers if you don't want it too spicy). Blend everything together until completely pureed.
Put a little oil in a pan, only to season the sauce(about 1 tbsp.). Add the content of the blender and bring it to a boil for approximately 2 minutes.
For the chicken
Boil the chicken in a large stock pot with 1/4 of an onion, garlic, and chicken boullion. Cook until done, about an hour. Shred the chicken. Chop the rest of the tomato and the rest of the onion into little squares. Place them in a pan over medium heat until the onion turns out to be transparent and the tomato has extracted all its juice. Then, add the shredded chicken and simmer.
When the sauce and the chicken is ready to serve, submerge the tortillas in the sauce (first, fry them in oil quickly to prevent tearing). Put chicken inside the tortillas and wrap or fold the tortillas neatly on a plate and put chicken on top. Add cream and cheese as desired.
Saraplicious gave me this award, because I shared a recipe collection with her. So what are the requirements for this award?
a) I must brag about it.
b) Display the badge on my blog and link to the one who tagged me to prove that I didn't tag myself (how pathetic that would be!)
c) I share 10 things about myself.
d) pass the award to other fellow bloggers by visiting their site.
I am not going to tag anyone specifically, but I will tag all of my faithful readers (all 3 of you). Have fun with this!
Ok, 10 things I want to share about myself...(I am theming this around the kitchen and my family, since that is where (and with who) I spend a lot of my time, and it's the theme of this blog!)
1. I am a stay at home mom to three great kids.
2. Call me old fashioned, but I love being able to have a wonderful meal ready on the table when my husband walks in the door after a long day of work.
3. I am a brand snob. I really think that the no-name brands of food actually taste different.
4. I am cooking something new all the time. I love trying new recipes.
5. I don't like baking nearly as much as I enjoy cooking. Baking is too precise, and you can't experiment quite as much with it.
6. I have almost every appliance known to man.
7. I have a HUGE kitchen and lots of cupboards, but they are all over-flowing.
8. I have quite the "staples stash" in my pantry. You will find a lot of the basic staples in there at any given time. I don't let myself run out.
9. My kitchen is almost never 100% clean - I am using way too much!
10. I am a military wife
4 Tbsp. butter
2 Tbsp flour
1 tsp. dried rosemary or 1 Tbsp. Fresh rosemary
1 C heavy cream
1 C milk
1/2 C parmesan cheese (or italian cheese blend)
1/8 tsp nutmeg
2 Tbsp. Parsley
Salt and Pepper to taste
In a medium saucepan, melt butter over medium low heat. Stir in flour with a whisk and let cook for 1-2 minutes to create roux. While stirring constantly, slowly add in milk and cream. Cook until thickened. Add remaining ingredients. Serve over cooked pasta. Serves 4.
Friday, January 29, 2010
Butternut squash soup
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken broth
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg
Preheat the oven to 400 degrees F.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.
Monday, January 4, 2010
• 6 cups frozen shredded hash browns
• 1 can (10 ¾ oz.) cond. cream chicken soup
• 1/2 soup can milk
• 1 cup sour cream
• 1 cup sharp cheddar cheese, grated
• 1/4 cup grated onion (optional)
• salt and pepper to taste
• 4 tablespoons butter, melted
• 1 1/4 cup corn flake crumbs
Cook fresh potatoes or thaw frozen potatoes. Place potatoes in a 2-3 quart casserole dish or a 9x13 casserole dish.
Combine soup, milk, sour cream, cheese, and onion and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.
Melt butter and combine with corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.
Wednesday, December 9, 2009
1 C. sugar
1 tsp. vanilla
2 Tbsp. butter, melted
2 C. pecan halves
1 unbaked pie shell (You can use your own recipe or see mine here)
In large bowl, stir together eggs, corn syrup, sugar, butter and vanilla until well blended. Pour into pie shell. Add pecans on top and bake at 350 for 50-55 minutes.
Sunday, December 6, 2009
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade/limeade
2 tablespoons olive oil
1 tablespoon lime juice
½ teaspoons cumin
¼ tsp chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
1 (12 ounce) package flour tortillas
2 large tomatoes, chopped
1 (8 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) jar salsa
1 (8 ounce) container sour cream
In a large skillet over medium heat, combine chicken, lemonade/limeade, olive oil, lime juice. Season with garlic powder, cumin, chili powder, onion powder. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.
Saturday, December 5, 2009
Monterey jack cheese or cheddar cheese
Shredded chicken (optional)
One recipe white sauce with added Monterey jack cheese and green chiles
Heat oil in small frying pan. Dip tortillas one by one in hot oil to soften. Roll ingredients inside tortillas and place sides touching in 9x13 baking dish. Pour white sauce over top. Bake at 350 for 30 minutes.
Basic White Sauce
2 Tbsp butter
2 Tbsp flour
1 C milk
Melt butter over medium low heat until melted. Add flour and whisk together until blended. Stir constantly until bubbly. Very slowly, add milk while stirring constantly with a whisk. Heat until thick, stirring constantly.
Wednesday, November 25, 2009
- Beware of using foil to store anything with tomato sauce (or other highly acidic foods). It creates a chemical reaction, causing aluminum salt to form, and sometimes it will leave pin-sized holes in the foil.
- When boiling pasta, to prevent boiling over, add a tsp or two of oil to the water.
- Peel your ginger then freeze it. It will last a LOT longer than if you refrigerate it.
- Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.
- Place a piece of bread in the container with your brown sugar if it hardens. This will pull the moisture from the bread and add it to your brown sugar. (But don't leave the bread in there for long!)
- To fix lumpy gravy, simply pour your gravy through a sieve or small strainer.
- A little corn starch and water go a long way to instantly thicken a sauce. Just add 1 tbsp of corn starch to 2 tbsp of water and mix well. Stir it into simmering sauces for an instant thickener. Be careful to use just enough, and add the mixture SLOWLY while stirring constantly to prevent lumps!
- When baking pies, use a pie shield. This will prevent the crust of the pie from browning too much. You can also use aluminum foil around the edge.
- 1 Tbsp. cornstarch - 2 Tbsp. flour OR 1 Tbsp. quick cooking tapioca
- 1 c. cake flour - 1 c. less 2 Tbsp. all purpose flour
- 1 c. all purpose flour - 1 c. plus 2 Tbsp. cake flour
- 1 square baking chocolate - 3 Tbsp. cocoa and 1 Tbsp. shortening or butter
- 1 c. melted shortening - 1 c. oil (not for solid shortening)
- 1 c. milk - ½ c. evaporated milk and ½ c. water
- 1 c. sour milk or buttermilk - 1 Tbsp. vinegar and enough milk to measure 1 c.
- 1 c. heavy cream - 2/3 c. milk and 1/3 c. butter
- 1 c. heavy cream, whipped - 2/3 c. well chilled evaporated milk, whipped
- 1 tsp. baking powder - ¼ tsp. baking soda and 1 tsp. cream of tartar OR ¼ tsp. baking soda and ½ c. sour milk, buttermilk, or molasses; reduce other liquid to ½ c.
- 1 c. sugar - 1 c. honey; reduce other liquid ¼ c.; reduce baking temperature 25 degrees
- 1 c. miniature marshmallows - 10 large marshmallows, cut up
- 1 medium onion - 2 Tbsp. dried minced onion OR 1 tsp. onion powder OR 2 tsp. onion salt; reduce salt 1 tsp.
- 1 garlic clove - 1/8 tsp. garlic powder OR ¼ tsp. garlic salt reduce salt 1/8 tsp. OR ½ tsp. minced garlic
- 1 Tbsp. fresh herbs - 1 tsp. dried herbs OR ¼ tsp. powdered herbs OR ½ tsp. herb salt; reduce salt ¼ tsp.
- 1 c. corn syrup - 1 c. sugar and ¼ c. water (or other liquid used in recipe)
- 1 c. honey - 1 ¼ c sugar and ¼ c. water (or other liquid used in recipe)
- 1 tsp. vanilla - 1 tsp. grated lemon peel or orange rind (will have a different flavor)
Friday, November 20, 2009
1 c. butter, softened
½ c. sifted powdered sugar
1 tsp. vanilla
2 c. flour
2 c. miniature semi-sweet chocolate chips
1 Tbsp. shortening
¾ c. finely chopped walnuts
Tuesday, November 17, 2009
Italian Bread Bowls
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
Broccoli Cheese Soup
1 can chicken broth
1 small onion, diced
1/3 c. flour
1/4 c. butter
Pepper to taste
2 c. milk
1 1/2 c. shredded cheddar cheese
1/2 c. shredded Swiss cheese
Steamed chopped broccoli
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.
Makes approximately 4 servings
Monday, November 16, 2009
2 pkg. yeast
6 C. flour
1 Tbsp. sugar
2 tsp. salt
2 C. milk
¼ tsp. baking soda
½ C. water
Combine 3 C. flour, yeast, sugar, salt and baking soda. Heat liquids until very warm. Add to dry mixture; beat well. Stir in remaining flour to make a stiff batter. Spoon into 2 loaf pans that have been greased and sprinkled with cornmeal. Cover; let rise in a warm place 45 minutes. Bake at 400 for 25 minutes. Remove from pans immediately and cool. Slice and toast. Makes 16 slices per loaf.
Sunday, November 15, 2009
1 cup soy sauce
1 cup brown sugar
1/2 cup melted butter
1 tsp. dry mustard
1/4 cup water
Marinate chicken strips all day. Broil for 10 minutes or so, depending on how thick you cut the strips. This also works great on chicken breasts on the grill.
Tuesday, November 10, 2009
1 can black beans
1 can diced tomatoes, drained
Thick & Chunky Salsa
Shredded Cheddar cheese
Cook beef and taco seasoning in skillet until browned. Pour off fat. Add beans, and tomatoes. Heat to a boil. Cover and cook over low heat 5 min. or until done. Pour into casserole dish and top with cheese. Broil for a few minutes until cheese is melted. Top with salsa and lettuce. Serve with tortilla chips for dipping.
Sunday, November 8, 2009
5 cloves garlic, minced
1 large onion, diced
2 carrots, diced
1 russet potato, cubed
5 stalks celery, diced
1 (6 ounce) can tomato paste
1 cup red wine
1 (32 fluid ounce) container beef broth
1 (15 ounce) can black beans, rinsed and drained
1 (28 ounce) can diced tomatoes
1 cup uncooked rotini pasta
1 cup baby spinach leaves
1 1/2 teaspoons dried oregano
1 bunch fresh basil, chopped
salt and black pepper to taste
Heat the vegetable oil in a large pot over medium heat. Cook the Italian sausages in the hot oil, turning occasionally, until browned on the outside and no longer pink in the center, 10 to 15 minutes. Set aside to cool; remove all but 1 tablespoon of grease from the pot.
Stir the garlic, onion, carrot, potato, and celery into the hot fat. Cook until the vegetables are tender and the onion has turned translucent, about 7 minutes. Stir in the tomato paste until no lumps remain; pour in the red wine. Bring to a boil over high heat and cook until the liquid has reduced by half, stirring frequently to dissolve the brown bits from the bottom of the pan. Add the beef broth, black beans, and diced tomatoes. Reduce heat to medium-low, cover, and simmer 1 hour.
Cut the cooled sausage into 1/2-inch thick slices. Stir the sausage into the soup along with the rotini pasta, spinach, and dried oregano. Simmer until the pasta is tender, 7 to 10 minutes. Stir in the chopped basil and season to taste with salt and pepper before serving.
Thursday, November 5, 2009
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Flatten chicken to 1/4-in. thickness. I use a freezer zip lock bag, place in chicken, then use a rolling pin to beat the chicken down. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a 13X9 baking dish place chicken breasts. Bake in preheated oven on 350 for 20-25 minutes.
Wednesday, November 4, 2009
1 Tbsp. almond extract
1 cake mix (white or yellow)
1 stick butter, melted
Mix cherry pie filling and almond extract in bottom of 8x8 pan. In separate bowl mix dry cake mix, butter and pecans. Layer on top of cherry mixture. Bake at 350 for 35-40 minutes or until nicely golden and filling bubbles.
I normally use a yellow cake mix.
Tuesday, November 3, 2009
1/3 cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts
Monday, November 2, 2009
1 envelope Lipton Onion-Mushroom Soup Mix
1 1/2 lbs ground beef (as lean as possible)
1 c. soft bread crumbs
1/2 c. water
1/4 c. catsup
In medium bowl, combine all ingredients. Shape into loaf in a shallow pan. Bake uncovered approximately 1 hour
1/4 c. catsup
3 T brown sugar
2 T Dijon-style mustard.
Spread topping on top of meatloaf halfway through baking time (1/2 hr) Return to oven.
Tuesday, October 27, 2009
¼ c. vegetable oil
2 tsp. seafood seasoning blend
2 ribs celery (hearts) and their greens, finely chopped
1 small yellow onion, peeled and finely chopped
2-3 T. chopped fresh thyme leaves (or 2 tsp. dried thyme)
3-4 T. chopped fresh flat-leaf parsley
salt & pepper to taste
2 c. plain bread crumbs (or 4 slices toast processed to crumbs in food processor)
In a large, nonstick skillet, bring ½ inch water to a simmer. Zest a lemon and reserve. Cut lemon and season the fish with lemon juice and salt and add to simmering water. Cover pan and cook fish about 8 min. Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to medium heat and add oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt and pepper. Add egg and 1 c. of the bread crumbs. Form 8 fish patties (I only made six, but I also only used about a pound of fish) and carefully toss in remaining bread crumbs to set the patties. Cook the patties in the oil for 4-5 minutes on each side until golden brown. Serve with a lemon on the table to squeeze over the patties.
Saturday, October 24, 2009
1 lb. ground beef, cooked and drained
½ onion, chopped
1 can light kidney beans
2 cans dark kidney beans
1 20 oz. can crushed tomatoes
1 8 oz. can tomato sauce
½ tsp. - 1 tsp. salt (to taste)
2-3 tsp. chili powder
Sautee ground beef and onion together. Add all ingredients into a pot and bring to boil. Reduce heat and simmer for 30 minutes.
1 can sweetened condensed milk
1 bag semi-sweet chocolate chips
1 bag white chocolate chips
1 bag peanut butter chips
1 bag coconut
Line bottom of 9x13 baking dish with graham cracker crust. Then add ½ can of sweetened condensed milk, chocolate chips, white chocolate chips, peanut butter chips and coconut. Drizzle remaining milk over top. Bake 30 minutes at 350.
Thursday, October 22, 2009
1/3 c. brown sugar
2 quarts apple juice
1 t. whole allspice
1 1/2 t. whole cloves
2 cinnamon sticks
2 oranges sliced with the peels on
Combine the brown sugar and apple juice in the crockpot. Tie the spices in cheese cloth and add to crockpot. Cover and simmer on low for 2-8 hours.
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
Makes 24 pies. Keep refrigerated.
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Tuesday, October 20, 2009
1 ½ c. flour
½ tsp. salt
1 Tbsp. oil
1 pkg. active dry yeast
½ c. warm water
Mix yeast in water. Add flour, salt and oil. Knead well. Cover with cloth and let rise approximately 15-30 minutes. (Double for one large round pizza)
Fast Pizza Sauce
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
¼ tsp. garlic powder
¼ tsp. salt
1 tsp. oregano (or Italian seasoning)
12 slices bacon
1 cup shredded Swiss cheese
1/3 cup minced onion
4 eggs, beaten
1 ½ cups light cream
3/4 teaspoon salt
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper
Preheat oven to 425 degrees F (220 degrees C).
Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.
In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.
Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.