Zucchini 'Crab' Cakes
INGREDIENTS:
2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay SeasoningTM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying
DIRECTIONS:
1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
2. Shape mixture into patties. Dredge in flour.
3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
reviews to note:
I live in Maryland, and these definitely do not taste like a real crab cake, although they did remind me somewhat of the frozen grocery store kind. A reasonable facsimile for vegetarians. Due to previous complaints of sogginess, I squeezed the zucchini after grating it, and used commercial dried (canned) bread crumbs because they are denser than fresh bread crumbs (the recipe didn't specify which type to use). Also, "seasoned" bread crumbs were noted in the body, although seasoned was not specified in the ingredients list, which caused some confusion. As a Maryland crab cake afficionado, I would not recommend you use seasoned bread crumbs as the seasonings would detract from the Old Bay. I'll make these again, but next time I will increase the dried bread crumbs to 1 1/8 cups to help counteract the sogginess and increase the Old Bay to 1 1/2 tsp. to enhance the flavor.
using a potato ricer to squeeze out the water from the spinach. I tried his idea with the zucchini and I can't tell you how well it worked.
I made a double batch of these (to freeze for later use), and baked them on a lightly oiled baking sheet. 400 degree oven, turning once after 12 - 15 minutes then baking an additional 12-15 minutes. The results were great. Less oil absorbed than with pan frying, and the "crab" cakes came out crispy and golden, with a lot less mess and work.
salt/drain the zucchini first. To avoid the raw zucchini/onion taste, saute the squeezed zucchini and onion for a few minutes before forming cakes.
Wednesday, January 30, 2008
Three Bean Salad
Three Bean Salad
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
1/2 cup cider vinegar
1/4 cup vegetable oil
1 tablespoon honey
1/2 teaspoon ground dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder (optional)
1/4 teaspoon ground cayenne pepper (optional)
DIRECTIONS:
1. In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can green beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
1/2 cup cider vinegar
1/4 cup vegetable oil
1 tablespoon honey
1/2 teaspoon ground dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder (optional)
1/4 teaspoon ground cayenne pepper (optional)
DIRECTIONS:
1. In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.
Greek Pasta with Tomatoes and White Beans
Greek Pasta with Tomatoes and White Beans
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese
DIRECTIONS:
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta.
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese
DIRECTIONS:
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta.
Wednesday, January 23, 2008
Coffee Playdough
Coffee Playdough
(mix the following, after play it can be stored in a zip-lock bag):
- 1 cup flour
- 1/2 cup salt
- 1 cup used coffee grounds
- 1/2 cup cool coffee (more or less depending on how wet/dry the grounds are)
Sunday, January 20, 2008
Creamy Macaroni and Cheese
Creamy Macaroni and Cheese
Time: 1 hour 15 minutes
2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg (Deb note: I skipped this)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated (Deb note: I’m a big fan of Cabot extra-sharp, in the purple wrapper)
1/2 pound elbow pasta, uncooked.
1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
2. In a blender, puree cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.* Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
Yield: 6 to 8 servings.
* Next time, I will puree everything without the milk, and then add it in. I think that will put a finer grind on the cottage cheese, so no lumps remain.
Smitten Kitchen 10/26/06Ina Garten's Cole Slaw
Ina Garten's Cole Slaw
1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh parsley leaves
Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor* with the slicing blade (according to manufacturer’s instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don’t fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don’t push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.
Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
Smitten Kitchen 11/1/06Friday, January 18, 2008
Orange-Glazed Pork Loin
Orange-Glazed Pork Loin
1 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 rolled boneless pork loin roast
(about 5 pounds)
GLAZE:
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 cup orange juice
1/3 cup water
1 tablespoon Dijon mustard
Combine the salt, garlic, thyme, ginger and pepper; rub over entire roast. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered at 350* for 2 hours. Meanwhile, in a saucepan, combine brown sugar and cornstarch. Stir in the remaining glaze ingredients until smooth. Bring to a boil; cook and stir for 2 minutes. Brush some of the glaze over roast. Bake 1 hour longer or until a meat thermometer reads 160*, brushing occasionally with glaze. Let stand for 10 minutes before slicing; serve with remaining glaze.
Turkey Stuffing Bread
Turkey Stuffing Bread
1 cup plus 1 tablespoon milk (70* to 80*)
1 egg
1 tablespoon butter
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/3 cup cornmeal
3 cups bread flour
4 1/2 teaspoons dried minced onion
1 1/2 teaspoons celery seed
3/4 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
2 1/4 teaspoons active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
1 cup plus 1 tablespoon milk (70* to 80*)
1 egg
1 tablespoon butter
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/3 cup cornmeal
3 cups bread flour
4 1/2 teaspoons dried minced onion
1 1/2 teaspoons celery seed
3/4 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
2 1/4 teaspoons active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Spaghetti Bread √
Spaghetti Bread
1 cup warm water (70* to 80*)
2 tablespoons olive OR vegetable oil
3 cups bread flour
1/3 cup grated Parmesan cheese (I used the kind out of the can - still tasted great)
1 tablespoon sugar
1 to 2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon EACH dried basil, marjoram, savory and thyme
1/8 teaspoon rubbed sage
1/8 teaspoon dried rosemary, crushed
for the last 3 entries, whatever you have on hand, go with that. it'll still be great.
1 package (1/4 ounce) active dry yeast
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. (Check dough after 5 minutes of mixing; this dough should appear dry. If it looks wet, add 1 to 2 tablespoons of flour.
Quick Cooking - Jan/Feb 1999
Whole Wheat Beer Bread
Whole Wheat Beer Bread
Rated: 4 out of 5 by 186 members
INGREDIENTS:
3 cups all-purpose flour
or
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup packed brown sugar
1 (12 fluid ounce) can or bottle beer
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
3. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
*tried this tonight, 1/18/08, and I wasn't overly impressed. The recipe didn't indicate to use a room temp beer, so I didn't. I think that might help it a lot, because it was quite dense. I'm also going to try adding some herbs and maybe cheese next time. I ate this bread as a little girl and don't remember it being 'blah' like this. But I'm going to keep trying!
UPDATE: ok, my issue MAY have been that my baking powder was almost FIVE years past its expiration date! I'm trying it tonight, for the third time with FRESH baking powder!!
Rated: 4 out of 5 by 186 members
INGREDIENTS:
3 cups all-purpose flour
or
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup packed brown sugar
1 (12 fluid ounce) can or bottle beer
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
3. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
*tried this tonight, 1/18/08, and I wasn't overly impressed. The recipe didn't indicate to use a room temp beer, so I didn't. I think that might help it a lot, because it was quite dense. I'm also going to try adding some herbs and maybe cheese next time. I ate this bread as a little girl and don't remember it being 'blah' like this. But I'm going to keep trying!
UPDATE: ok, my issue MAY have been that my baking powder was almost FIVE years past its expiration date! I'm trying it tonight, for the third time with FRESH baking powder!!
Mall Pretzels
Mall Pretzels
Rated: 4 out of 5 by 461 members
INGREDIENTS:
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt
DIRECTIONS:
1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
4. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Rated: 4 out of 5 by 461 members
INGREDIENTS:
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt
DIRECTIONS:
1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
4. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Ham and Cheese Chicken Rolls
Ham and Cheese Chicken Rolls
4 skinless, boneless chicken breasts
2 thin slices of Swiss cheese
2 thin slices of prosciutto or ham
1 teaspoon paprika
6 tablespoons bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons melted butter
4 skinless, boneless chicken breasts
2 thin slices of Swiss cheese
2 thin slices of prosciutto or ham
1 teaspoon paprika
6 tablespoons bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons melted butter
Pound each chicken breast to 1/4 inch thickness. Cut cheese and prosciutto slices into halves. Preheat oven to 350 degrees. Layer cheese and prosciutto on chicken; roll to enclose filling and secure with toothpicks or kitchen twine. Mix paprika, bread crumbs, Parmesan, garlic salt, oregano and basil in a shallow dish. Dip chicken rolls in butter, roll in crumb mixture to coat. Place rolls seam sides down in a baking dish. Bake for 25 minutes or until chicken is cooked through and golden brown. Serve with mashed potatoes and a green salad.
Tuesday, January 15, 2008
Ale Bread
Ale Bread Adapted from a recipe at Farmgirl Fare and a recipe I’ve made before, with a twist of inspiration and a pint of stout
Ingredients:
Bread mix:
- 3 cups unbleached flour
- 1 tbsp.sugar
- 1 good pinch kosher salt
- 1 tbsp. baking powder
- 1 bunch finely chopped scallions
- 1 cup grated sharp cheddar cheese
- 12 oz. beer (I used Shiner bock, a dark German beer)
Glaze (optional):
- 1 egg
- 2 tbsp. water
Method:
Glaze:
Whisk egg and water until frothy in a small mixing bowl.
Bread:
Heat oven to 375°F. Combine flour, sugar, salt, baking powder, scallions and cheese in a large mixing bowl or the bowl of your stand mixer. Slowly mix in beer and mix until just combined. Batter will be thick. Spread in a greased 8″ loaf pan, brush with glaze if desired. Sprinkle with a bit of shredded cheese.
Bake until golden and toothpick inserted in center of loaf comes out clean, about 45 minutes.
Cool in pan on rack for 10 minutes. turn out onto rack, place top side up and allow to cool completely. Reheat if desired before serving.
(I don’t recommend serving this straight from the oven, or even for the first hour, as the crust is unbelievably tough, but softens as it cools.)
Monday, January 14, 2008
Pumpkin Cranberry Cookies
Pumpkin Cranberry Cookies (adapted from the Victory Garden Cookbook)
Pre-heat oven to 350
2 1/4 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp cinnamon
1 egg
1/3 cup of oil + 1 Tbsp. water
1 cup sugar
1 tsp. vanilla extract
3/4 cup of pureed pumpkin
1 cup cranberries halved or chocolate chips or nuts
Mix together the dry ingredients and set aside. Beat the egg, add oil, water, sugar, vanilla and pumpkin and mix well. Mix the wet and dry ingredients. Add cranberries, chocolate chips, nuts or a combination. Lightly spray a cookie sheet with cooking spray. Drop rounded spoonfuls onto cookie sheet. Bake at 350 for 10-12 minutes.
(notes from http://thefeatherednest.typepad.com/the_feathered_nest/2007/11/index.html*My Notes - a very forgiving recipe. I add a handful of oatmeal to the dry mix. Sometimes I replace some of the white sugar with brown sugar for a more moist cookie. Don't use whole cranberries! I tried it once & they just don't have enough time to cook. I've added more pumpkin and skipped the water - It comes out good no matter what you do to it.
My daughter likes hers without the cranberries - just plain pumpkin cookie. So I just divide the dough and add then add the cranberries or whatever. This also freezes very well. I follow the recipe and put the cookie sheet in the freezer instead of the oven until the pumpkin lumps are frozen solid and then transfer them to a freezer bag. They can go straight from the freezer to the oven - just watch the cooking time.)
Chicken Parmigiana - WW Style
Chicken Parmigiana
POINTS® Value | 5
Servings | 4
Preparation Time | 15 min
Cooking Time | 35 min
1 pound uncooked boneless, skinless chicken breast, thinly pounded (four 4-oz pieces)
2 large egg white(s), lightly beaten
1/2 cup dried bread crumbs
1 Tbsp Italian seasoning
1 tsp olive oil
1 1/2 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
1 Tbsp grated Parmesan cheese
Instructions
1. Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.
2. Dip chicken in egg whites, and turn to coat. Then mix bread crumbs with Italian seasoning and dip chicken in bread-crumb mixture; turn to coat thoroughly.
3. Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.
4. Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.
POINTS® Value | 5
Servings | 4
Preparation Time | 15 min
Cooking Time | 35 min
1 pound uncooked boneless, skinless chicken breast, thinly pounded (four 4-oz pieces)
2 large egg white(s), lightly beaten
1/2 cup dried bread crumbs
1 Tbsp Italian seasoning
1 tsp olive oil
1 1/2 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
1 Tbsp grated Parmesan cheese
Instructions
1. Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.
2. Dip chicken in egg whites, and turn to coat. Then mix bread crumbs with Italian seasoning and dip chicken in bread-crumb mixture; turn to coat thoroughly.
3. Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.
4. Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.
Friday, January 11, 2008
Whole Wheat Pancakes
Whole Wheat Pancakes
2 C. Whole Wheat Flour *
2 T. Light Brown Sugar
2 T. Splenda (or real Sugar)
2 t. Baking Soda
1 t. Sea Salt
2 T. Wheat Germ
2 T. Canola Oil
1 t. Vanilla
2 C. Low Fat Buttermilk **
2 Large Eggs
1 C. Mashed Banana
1/2 Cup Pureed Carrots ***
*Replace a scoop of whole wheat flour with a scoop of protein powder.
**Last weekend, I was out of buttermilk and just used 2 Cups of powdered milk. Couldn’t tell the difference!
***This is where I got sneaky. The kids had NO idea. And I swear, they tasted even better than usual.
In a bowl, mix dry ingredients. Then add wet ingredients. Mix with mixer.
Bake by ladlefuls on a hot oiled griddle. Turn when bubbles form on the top. Serve with butter and maple syrup.
Prime Rib Roast
Prime Rib Roast Ingredients
| 1 standing rib or rolled rib roast | fresh ground pepper |
Instructions for Prime Rib Roast
The roast must be at room temp. Rub it with the fresh ground pepper. Place in a roasting pan (rib side down, if bones are in) and roast uncovered, in a preheated 375 degree oven for exactly l hour. turn oven off, but do not remove roast from oven. DO NOT open the oven door at any time during this roasting period or while roast is resting in the oven. This can be done earlier in the day. About an hour before serving, set oven again to 325 degrees and continue roasting as follows: 2 rib roast- 25 min 3 rib roast - 30 min 4 rib roast - 35 min The roast will be med rare throughout.
Monday, January 7, 2008
Oven Barbecued Chicken 'n Cheesy Biscuits
Oven Barbecued Chicken 'n Cheesy Biscuits
3lb frying chicken (or 4 chicken breasts)
1c BBQ Sauce (any flavor)
1 can refrigerator biscuits
Shredded Cheddar cheese
Place cut-up 3 lb frying chicken in 13x9 inch pan. Pour 1c barbecue sauce over chicken. Bake uncovered at 375Ü for 45 min. Turn pieces every 15 min. Add water if necessary to prevent excess browning. Arrange biscuits on top of chicken, bake another 12 to 15 min until browned. Add shredded cheddar cheese last 5 minutes of baking. Serves 4-6
We usually shove all the chicken to one side and place the biscuits down in the BBQ sauce. MMMMmmmm good.
3lb frying chicken (or 4 chicken breasts)
1c BBQ Sauce (any flavor)
1 can refrigerator biscuits
Shredded Cheddar cheese
Place cut-up 3 lb frying chicken in 13x9 inch pan. Pour 1c barbecue sauce over chicken. Bake uncovered at 375Ü for 45 min. Turn pieces every 15 min. Add water if necessary to prevent excess browning. Arrange biscuits on top of chicken, bake another 12 to 15 min until browned. Add shredded cheddar cheese last 5 minutes of baking. Serves 4-6
We usually shove all the chicken to one side and place the biscuits down in the BBQ sauce. MMMMmmmm good.
Double Stuffed Potatoes with The Works
Double Stuffed Potatoes with The Works
Recipe from 30 Minute Meals
SO YUMMY! One of my favorite side dishes!
2 large Russet potatoes, cleaned and pricked with a fork several times each
Drizzle olive oil or vegetable oil
2 slices center cut bacon, chopped into 1/2-inch pieces
2 scallions, chopped
1/4 cup sour cream
1 cup shredded cheddar cheese
Salt and coarse black pepper
Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.
Recipe from 30 Minute Meals
SO YUMMY! One of my favorite side dishes!
2 large Russet potatoes, cleaned and pricked with a fork several times each
Drizzle olive oil or vegetable oil
2 slices center cut bacon, chopped into 1/2-inch pieces
2 scallions, chopped
1/4 cup sour cream
1 cup shredded cheddar cheese
Salt and coarse black pepper
Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.
Baker's Secret Pie Crust
Baker's Secret Pie Crust
This is an AWESOME recipe. The crusts turn out wonderful.
3/4 cup cake flour
3/4 cup all-purpose flour
1 teaspoon white sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
4 tablespoons unsalted butter
5 tablespoons shortening
1 egg yolk
2 teaspoons distilled white vinegar
3 cubes ice
1/2 cup cold water
Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
Remove from refrigerator and roll out.
This is an AWESOME recipe. The crusts turn out wonderful.
3/4 cup cake flour
3/4 cup all-purpose flour
1 teaspoon white sugar
1/2 teaspoon salt
1/8 teaspoon baking powder
4 tablespoons unsalted butter
5 tablespoons shortening
1 egg yolk
2 teaspoons distilled white vinegar
3 cubes ice
1/2 cup cold water
Measure butter & shortening onto a plate, put into freezer for about 20 minutes.
Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.
Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.
Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
Remove from refrigerator and roll out.
Bacon and Potato Breakfast Pizza √
Bacon and Potato Breakfast Pizza
From the 2004 Pillsbury Bake-Off Recipe book
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 (9-oz.) box Green Giant® Frozen Roasted Potatoes with Garlic & Herbs
I used plain frozen hash browns (the square kind) and added a bit of garlic
4 eggs
1/3 cup milk
8 slices precooked bacon, cut into 1-inch pieces
I used real bacon pieces – the kind you buy in the salad garnish aisle
6 oz. (1 1/2 cups) shredded Cheddar cheese
I used a mixture of Mild Cheddar, Sharp Cheddar, Jack and Mozzarella Cheeses
Salt and pepper, if desired
2 tablespoons chopped fresh parsley I used dried
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Unroll dough into sprayed pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. Bake at 350°F. for 5 minutes.
Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High for 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.
In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
Return to oven; bake an additional 20 to 25 minutes or until set and edges are golden brown. Cut into squares.
8 servings
I made this all ahead of time and then stuck it in the fridge for about an hour until it was time for dinner. It still cooked up great. I think you could also put all of the ingredients together in a bowl (except the crescent rolls), spread the rolls in the 9x13 pan and then put everything in the fridge for later. My life is all about being able to make dinner when I can fit it in!
From the 2004 Pillsbury Bake-Off Recipe book
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 (9-oz.) box Green Giant® Frozen Roasted Potatoes with Garlic & Herbs
I used plain frozen hash browns (the square kind) and added a bit of garlic
4 eggs
1/3 cup milk
8 slices precooked bacon, cut into 1-inch pieces
I used real bacon pieces – the kind you buy in the salad garnish aisle
6 oz. (1 1/2 cups) shredded Cheddar cheese
I used a mixture of Mild Cheddar, Sharp Cheddar, Jack and Mozzarella Cheeses
Salt and pepper, if desired
2 tablespoons chopped fresh parsley I used dried
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Unroll dough into sprayed pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. Bake at 350°F. for 5 minutes.
Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High for 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.
In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
Return to oven; bake an additional 20 to 25 minutes or until set and edges are golden brown. Cut into squares.
8 servings
I made this all ahead of time and then stuck it in the fridge for about an hour until it was time for dinner. It still cooked up great. I think you could also put all of the ingredients together in a bowl (except the crescent rolls), spread the rolls in the 9x13 pan and then put everything in the fridge for later. My life is all about being able to make dinner when I can fit it in!
Shamrock Shake
Shamrock Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
1/4 teaspoon mint extract (not peppermint)
8 drops green food coloring
Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream.
Pour into two 12-ounce cups and serve each with a straw.
Serves 2.
2 cups vanilla ice cream
1 1/4 cups low fat milk
1/4 teaspoon mint extract (not peppermint)
8 drops green food coloring
Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream.
Pour into two 12-ounce cups and serve each with a straw.
Serves 2.
Baked Potato Soup
Baked Potato Soup
2/3 cups butter or margine
2/3 cups flour
7 cups evaporated milk
4 large baking potatoes,baked,peeled,cooled and cut into cubes.
4 green onions
12 stripes bacon,cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 tsp. salt
1/2 tsp. pepper
In large dutch oven,melt the butter/margine. Stir in flour;heat and stir until smooth. Gradually add milk,stirring constantly until thickened. Add potatoes and onions.Bring to a boil,stirring constantly. Reduce heat;simmer for about 10 minutes.Add remaining ingredients,stir until cheese is melted. Serve immediately. Serves around 8 to 12. Makes about 2 1/2 qts.
2/3 cups butter or margine
2/3 cups flour
7 cups evaporated milk
4 large baking potatoes,baked,peeled,cooled and cut into cubes.
4 green onions
12 stripes bacon,cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
3/4 tsp. salt
1/2 tsp. pepper
In large dutch oven,melt the butter/margine. Stir in flour;heat and stir until smooth. Gradually add milk,stirring constantly until thickened. Add potatoes and onions.Bring to a boil,stirring constantly. Reduce heat;simmer for about 10 minutes.Add remaining ingredients,stir until cheese is melted. Serve immediately. Serves around 8 to 12. Makes about 2 1/2 qts.
Easter Nests
Easter Nests
1 (7 oz.) jar marshmallow creme (about 2 c.)
1/4 c. creamy peanut butter
2 tbsp. margarine, melted
1 (5 oz.) can chow mein noodles (about 3 c.)
1 c. chopped plain M&M's or chocolate chips M&M peanut chocolates
Combine marshmallow creme, peanut butter and butter; mix until well blended. Add noodles and plain M&M's or chocolate chips. Mix well.
Drop by 1/3 cupfuls onto greased cookie sheet; shape with greased fingers to form nests. Let stand until firm. Dust bottom of nests lightly with confectioners' sugar, if desired. Fill with peanut M&M's chocolate before serving. Makes 10 to 12 nests.
1 (7 oz.) jar marshmallow creme (about 2 c.)
1/4 c. creamy peanut butter
2 tbsp. margarine, melted
1 (5 oz.) can chow mein noodles (about 3 c.)
1 c. chopped plain M&M's or chocolate chips M&M peanut chocolates
Combine marshmallow creme, peanut butter and butter; mix until well blended. Add noodles and plain M&M's or chocolate chips. Mix well.
Drop by 1/3 cupfuls onto greased cookie sheet; shape with greased fingers to form nests. Let stand until firm. Dust bottom of nests lightly with confectioners' sugar, if desired. Fill with peanut M&M's chocolate before serving. Makes 10 to 12 nests.
Angel Biscuits
Angel Biscuits
2 cups lukewarm water
6 tablespoons buttermilk powder
3/4 cup shortening
3 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons granulated white sugar
2 1/2 teaspoons rapid rising yeast.
2 cups bread flour
Place the ingredients in bread machine pan in the order listed,
Turn machine onto 'dough' setting and let process.
NOTE: you will have to stay close by for the kneeding process as your dough will require a 'little' help mixing. Once all ingredients are incorporated you can leave your machine to finish the cycle.
WARNING: remove dough from machine as soon as the dough cycle completes otherwise it will start rising and lift the lid off the machine! Once dough cycle has completed - spray Ziploc bag with Pam or other veggie spray - dump dough into bag, zip up and keep in fridge (it will rise in the bag).
From this point you can either make your rolls (as many as you want at one time - this is the beauty of this recipe - you don't have to make up the whole recipe at once and can put the unused dough back into the fridge) by rolling and cutting or make individual rolls in muffin tins by just pinching off a piece of dough, shape into a roll and put in muffin tin and bake at 400° for 12 minutes or until golden.
2 cups lukewarm water
6 tablespoons buttermilk powder
3/4 cup shortening
3 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons granulated white sugar
2 1/2 teaspoons rapid rising yeast.
2 cups bread flour
Place the ingredients in bread machine pan in the order listed,
Turn machine onto 'dough' setting and let process.
NOTE: you will have to stay close by for the kneeding process as your dough will require a 'little' help mixing. Once all ingredients are incorporated you can leave your machine to finish the cycle.
WARNING: remove dough from machine as soon as the dough cycle completes otherwise it will start rising and lift the lid off the machine! Once dough cycle has completed - spray Ziploc bag with Pam or other veggie spray - dump dough into bag, zip up and keep in fridge (it will rise in the bag).
From this point you can either make your rolls (as many as you want at one time - this is the beauty of this recipe - you don't have to make up the whole recipe at once and can put the unused dough back into the fridge) by rolling and cutting or make individual rolls in muffin tins by just pinching off a piece of dough, shape into a roll and put in muffin tin and bake at 400° for 12 minutes or until golden.
Italian Biscuit Ring
Italian Biscuit Ring
1 7.5 oz can refrigerated buttermilk biscuits (lower fat)
1/4 cup fat-free Italian dressing
1/4 cup grated fat-free parmesan cheese -- (3/4 ounce)
1/3 cup shredded reduced-fat Mozzarella cheese -- (1 1/2 ounces)
1 teaspoon dried parsley flakes
Preheat oven to 425F. Spray a 9-inch pie plate with olive-oil-flavored cooking spray. Separate biscuits. Cut each into two pieces. Dip pieces into Italian dressing, then into Parmesan cheese. Place pieces in prepared pie plate. Sprinkle any remaining Parmesan cheese and Italian dressing evenly over biscuits. Evenly sprinkle Mozzarella cheese and parsley flakes over top. Bake 15-20 minutes. Cool slightly on a wire rack. Cut into six wedges.
1 7.5 oz can refrigerated buttermilk biscuits (lower fat)
1/4 cup fat-free Italian dressing
1/4 cup grated fat-free parmesan cheese -- (3/4 ounce)
1/3 cup shredded reduced-fat Mozzarella cheese -- (1 1/2 ounces)
1 teaspoon dried parsley flakes
Preheat oven to 425F. Spray a 9-inch pie plate with olive-oil-flavored cooking spray. Separate biscuits. Cut each into two pieces. Dip pieces into Italian dressing, then into Parmesan cheese. Place pieces in prepared pie plate. Sprinkle any remaining Parmesan cheese and Italian dressing evenly over biscuits. Evenly sprinkle Mozzarella cheese and parsley flakes over top. Bake 15-20 minutes. Cool slightly on a wire rack. Cut into six wedges.
Bear Claws
Bear Claws
1 cup apple pie filling
1 1/2 teaspoons ground cinnamon, divided
1 can (17.3 ounces) large refrigerated biscuits
1 tablespoon granulated sugar
1/4 cup confectioners' sugar
2 teaspoons milk
Preheat the oven to 375 degrees.
In a small bowl, combine the apple pie filling and 1 teaspoon cinnamon; set aside.
On a floured surface, roll out each biscuit to a 6-inch-long oval.
Spoon the apple mixture into the center of each biscuit and fold the dough over top to bottom, pinching the edges with your fingers to seal. At even intervals, cut three 1-inch-long slits toward the center of each biscuit from the rounded edge. Arch the tops of the biscuits just enough to open the slits.
In a small bowl, combine the granulated sugar and the remaining 1/2 teaspoon cinnamon; mix well. Sprinkle evenly over the bear claws.
Place on baking sheets and bake for 10 to 12 minutes, or until golden brown.
In a small bowl, combine the confectioners' sugar and milk; mix well and drizzle over the bear claws. Serve warm, or allow to cool completely before serving.
1 cup apple pie filling
1 1/2 teaspoons ground cinnamon, divided
1 can (17.3 ounces) large refrigerated biscuits
1 tablespoon granulated sugar
1/4 cup confectioners' sugar
2 teaspoons milk
Preheat the oven to 375 degrees.
In a small bowl, combine the apple pie filling and 1 teaspoon cinnamon; set aside.
On a floured surface, roll out each biscuit to a 6-inch-long oval.
Spoon the apple mixture into the center of each biscuit and fold the dough over top to bottom, pinching the edges with your fingers to seal. At even intervals, cut three 1-inch-long slits toward the center of each biscuit from the rounded edge. Arch the tops of the biscuits just enough to open the slits.
In a small bowl, combine the granulated sugar and the remaining 1/2 teaspoon cinnamon; mix well. Sprinkle evenly over the bear claws.
Place on baking sheets and bake for 10 to 12 minutes, or until golden brown.
In a small bowl, combine the confectioners' sugar and milk; mix well and drizzle over the bear claws. Serve warm, or allow to cool completely before serving.
Rosemary Roasted Pork Tenderloin
Rosemary Roasted Pork Tenderloin
1/2 cup apple juice concentrate
1/4 cup Dijon mustard
1/4 cup fresh rosemary springs, chopped
8 garlic cloves, minced
3/4 teaspoon coarsely ground pepper
3 pork tenderloins (1 pound each)
In a bowl, combine the first five ingredients; mix well. Set aside 1.3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350oF for 40-45 minutes or until a meat thermometer reads 160o Let stand for 10 minutes before slicing.
1/2 cup apple juice concentrate
1/4 cup Dijon mustard
1/4 cup fresh rosemary springs, chopped
8 garlic cloves, minced
3/4 teaspoon coarsely ground pepper
3 pork tenderloins (1 pound each)
In a bowl, combine the first five ingredients; mix well. Set aside 1.3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350oF for 40-45 minutes or until a meat thermometer reads 160o Let stand for 10 minutes before slicing.
Honey BBQ Shredded Pork
Honey BBQ Shredded Pork
1 pork shoulder or picnic roast (remove visible fat) or 3 to 4
pounds turkey legs
1-1/4 cups ketchup
1/2 cup water
1/2 cup honey
1 cup chopped celery
1 cup chopped onion
2 Tbs lemon juice
3 Tbs white vinegar
3 Tbs Worcestershire sauce
2 Tbs dry mustard
1 tsp salt
1/2 tsp ground black pepper
8-10 crusty rolls or flour tortillas
In 9x13-inch pan, combine all ingredients.
Cover with foil and roast at 300 degrees F oven for 3 to 3-1/2 hours.
Shred meat using two forks, removing all bones and skin. Stir with sauce.
Serve in crusty rolls or warmed flour tortillas.
Servings: 8
1 pork shoulder or picnic roast (remove visible fat) or 3 to 4
pounds turkey legs
1-1/4 cups ketchup
1/2 cup water
1/2 cup honey
1 cup chopped celery
1 cup chopped onion
2 Tbs lemon juice
3 Tbs white vinegar
3 Tbs Worcestershire sauce
2 Tbs dry mustard
1 tsp salt
1/2 tsp ground black pepper
8-10 crusty rolls or flour tortillas
In 9x13-inch pan, combine all ingredients.
Cover with foil and roast at 300 degrees F oven for 3 to 3-1/2 hours.
Shred meat using two forks, removing all bones and skin. Stir with sauce.
Serve in crusty rolls or warmed flour tortillas.
Servings: 8
Lemon Cookies
Lemon Cookies
1 box lemon cake mix
1 egg
8 oz Cool Whip
powdered sugar
Stir all ingredients except powdered sugar together and drop by teaspoonfuls into powder sugar and roll into balls.
Bake at 350 degrees until light brown.
Variation: Can also be made with different flavors of cake mix.
1 box lemon cake mix
1 egg
8 oz Cool Whip
powdered sugar
Stir all ingredients except powdered sugar together and drop by teaspoonfuls into powder sugar and roll into balls.
Bake at 350 degrees until light brown.
Variation: Can also be made with different flavors of cake mix.
Crusted Pork Tenderloin
Crusted Pork Tenderloin
1 1/2 lb pork tenderloin (not pork loin)
2 cups garlic herb or Italian-style bread crumbs
1/2 cup olive oil
Preheat oven to 425 degrees. Seperate the two halves in the pork tenderloin package. Mix bread crumbs and olive oil to consistencey that will stick to meat when pressed such as the consistencey of a graham cracker crust mixture. Coat meat with the bread crumb mixture on all sides by pressing with hands. Make sure that there are no pink areas showing through the coating, approximately 1/4 inch thick on all sides. Place uncovered on baking sheet and bake at 425 degrees for 40-45 minutes or until meat thermometer reaches 170 degrees. Let meat rest on pan for ten minutes and cut into slices and enjoy.
1 1/2 lb pork tenderloin (not pork loin)
2 cups garlic herb or Italian-style bread crumbs
1/2 cup olive oil
Preheat oven to 425 degrees. Seperate the two halves in the pork tenderloin package. Mix bread crumbs and olive oil to consistencey that will stick to meat when pressed such as the consistencey of a graham cracker crust mixture. Coat meat with the bread crumb mixture on all sides by pressing with hands. Make sure that there are no pink areas showing through the coating, approximately 1/4 inch thick on all sides. Place uncovered on baking sheet and bake at 425 degrees for 40-45 minutes or until meat thermometer reaches 170 degrees. Let meat rest on pan for ten minutes and cut into slices and enjoy.
Marinated Pork Roast
Marinated Pork Roast
1/2 cup soy sauce
1/2 cup Coca-Cola
2 cloves garlic, minced
1 tbs dry mustard
1 tsp ginger
1 tsp thyme, crushed
4 to 5lb pork loin roast, boned & rolled
Combine all the ingredients except for the meat, to form a marinade.
Place meat into a large "zip-lock" plastic bag which has been set into a deep bowl to steady the meat.
Add the marinade and seal the bag. Let stand for 2-3hrs at room temp, or overnight in the refrigerator. Occasionally pat the bag to help spread the marinade evenly.
Remove the meat and roast on a rack, in a shallow roasting pan. The oven should be preheated to 325F. The recipe recommends roasting for 2 1/2 - 3 hr. at 325F, or until a meat thermometer registers 175F. Baste occasionally with the marinade during the last hour of roasting.
1/2 cup soy sauce
1/2 cup Coca-Cola
2 cloves garlic, minced
1 tbs dry mustard
1 tsp ginger
1 tsp thyme, crushed
4 to 5lb pork loin roast, boned & rolled
Combine all the ingredients except for the meat, to form a marinade.
Place meat into a large "zip-lock" plastic bag which has been set into a deep bowl to steady the meat.
Add the marinade and seal the bag. Let stand for 2-3hrs at room temp, or overnight in the refrigerator. Occasionally pat the bag to help spread the marinade evenly.
Remove the meat and roast on a rack, in a shallow roasting pan. The oven should be preheated to 325F. The recipe recommends roasting for 2 1/2 - 3 hr. at 325F, or until a meat thermometer registers 175F. Baste occasionally with the marinade during the last hour of roasting.
Auntie Anne's Pretzels
Auntie Anne's Pretzels
1 1/2 cups warm water
1 1/8 teaspoon active dry yeast (about 1 1/2 packages)
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tablespoons baking soda
coarse salt, to taste
2 - 4 tablespoons butter (melted)
Measure out the water into a medium mixing bowl. Sprinkle the yeast onto the water, and stir it to dissolve.
Add the sugar, brown sugar, and salt and stir to dissolve. When blended, add the flours, and mix until a dough is formed. Knead the dough until smooth and elastic. Then, leaving the dough in the mixing bowl, cover and allow to rise for at least 1/2 hour.
While dough is rising, prepare a baking soda water bath by combining 2 cups warm water and 2 tablespoons baking soda. Stir the mixture often until ready to use.
After dough has risen, pinch off small bits of dough and roll each into a long rope (about 1/2 inch or less thick) and shape into pretzel shape. Dip each pretzel carefully into the soda solution and then place onto a greased baking sheet. When all the pretzels have been laid out, cover, and allow them to rise again.
Bake in oven at 450 for about 10 minutes or until golden. Immediately after removing form the oven, brush with melted butter and sprinkle with coarse salt. Serves 4 to 5.
Note: To make Auntie Anne's. famous Cinnamon Sugar pretzels, you can melt a stick of butter in a shallow bowl, that is big enough to fit the whole pretzel in. In another shallow bowl make a mixture of equal parts cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture.
1 1/2 cups warm water
1 1/8 teaspoon active dry yeast (about 1 1/2 packages)
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tablespoons baking soda
coarse salt, to taste
2 - 4 tablespoons butter (melted)
Measure out the water into a medium mixing bowl. Sprinkle the yeast onto the water, and stir it to dissolve.
Add the sugar, brown sugar, and salt and stir to dissolve. When blended, add the flours, and mix until a dough is formed. Knead the dough until smooth and elastic. Then, leaving the dough in the mixing bowl, cover and allow to rise for at least 1/2 hour.
While dough is rising, prepare a baking soda water bath by combining 2 cups warm water and 2 tablespoons baking soda. Stir the mixture often until ready to use.
After dough has risen, pinch off small bits of dough and roll each into a long rope (about 1/2 inch or less thick) and shape into pretzel shape. Dip each pretzel carefully into the soda solution and then place onto a greased baking sheet. When all the pretzels have been laid out, cover, and allow them to rise again.
Bake in oven at 450 for about 10 minutes or until golden. Immediately after removing form the oven, brush with melted butter and sprinkle with coarse salt. Serves 4 to 5.
Note: To make Auntie Anne's. famous Cinnamon Sugar pretzels, you can melt a stick of butter in a shallow bowl, that is big enough to fit the whole pretzel in. In another shallow bowl make a mixture of equal parts cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture.
Lasagna Roll Ups
Lasagna Roll Ups
8 oz. uncooked lasagna
16 oz. Ricotta cheese
2 eggs
10 oz. frozen chopped spinach (thaw and squeeze dry)
2 c. (8 oz.) shredded Mozzarella cheese
1 tsp. basil
1 tsp. marjoram
1 jar (26-32 oz.) spaghetti sauce
1-1/2 tsp. Parmesan cheese
Cook lasagna according to package and drain. In medium bowl, blend Ricotta, eggs, spinach, Mozzarella cheese, basil and marjoram. Spread evenly on lasagna strips. Cut strips in half crosswise. Roll strips jelly-roll style. Cut each roll in half, leaving ruffled edge at top and bottom. In 10x15 inch baking dish spread 3/4ths of sauce. Arrange roll ups (curly edges up) on sauce. Top with remaining sauce and Parmesan cheese. Bake, covered with foil, in 350 degree oven for 35-40 minutes until hot. (Can be frozen for later baking.)
8 oz. uncooked lasagna
16 oz. Ricotta cheese
2 eggs
10 oz. frozen chopped spinach (thaw and squeeze dry)
2 c. (8 oz.) shredded Mozzarella cheese
1 tsp. basil
1 tsp. marjoram
1 jar (26-32 oz.) spaghetti sauce
1-1/2 tsp. Parmesan cheese
Cook lasagna according to package and drain. In medium bowl, blend Ricotta, eggs, spinach, Mozzarella cheese, basil and marjoram. Spread evenly on lasagna strips. Cut strips in half crosswise. Roll strips jelly-roll style. Cut each roll in half, leaving ruffled edge at top and bottom. In 10x15 inch baking dish spread 3/4ths of sauce. Arrange roll ups (curly edges up) on sauce. Top with remaining sauce and Parmesan cheese. Bake, covered with foil, in 350 degree oven for 35-40 minutes until hot. (Can be frozen for later baking.)
Tiny Cinnamon Rolls
Tiny Cinnamon Rolls
1 can (8 oz) refrigerated crescent rolls
1-1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1/3 cup sifted powdered sugar
1 teaspoon milk
1 drop vanilla extract
Unroll dough and separate into 4 rectangles; pinch seams to seal. Stir together 1-1/2 tsp sugar and cinnamon; sprinkle mixture evenly over rectangles. Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices and place in a lightly greased 8-inch round cake pan. Bake at 350° for 12 minutes. Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm rolls. Serves 4 to 6.
1 can (8 oz) refrigerated crescent rolls
1-1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1/3 cup sifted powdered sugar
1 teaspoon milk
1 drop vanilla extract
Unroll dough and separate into 4 rectangles; pinch seams to seal. Stir together 1-1/2 tsp sugar and cinnamon; sprinkle mixture evenly over rectangles. Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices and place in a lightly greased 8-inch round cake pan. Bake at 350° for 12 minutes. Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm rolls. Serves 4 to 6.
Chocolate No Bake Cookies
Chocolate No Bake Cookies
1 stick (1/2 c) butter
2 C Sugar
1/2 c Milk
1/4 c Cocoa
1/4 tsp Salt
1/2 c Peanut Butter
1 tsp Vanilla
3 C Quick oats
Boil Butter, sugar, milk, cocna and Salt for 2 minutes. Remove frm heat and add peanut butter, vanilla and oats. Mix well. Drop by spoon onto was paper. When cool store in covered container.
1 stick (1/2 c) butter
2 C Sugar
1/2 c Milk
1/4 c Cocoa
1/4 tsp Salt
1/2 c Peanut Butter
1 tsp Vanilla
3 C Quick oats
Boil Butter, sugar, milk, cocna and Salt for 2 minutes. Remove frm heat and add peanut butter, vanilla and oats. Mix well. Drop by spoon onto was paper. When cool store in covered container.
Orange Creamsicle Cake
Orange Creamsicle Cake
2 Eggs
1 regular sized vanilla cake mix
1 can Orange soda pop
2 packages Jell-O Orange
1 package instant vanilla pudding mix
1 cup milk
2 cups water
1 tsp vanilla extract
8 oz Cool Whip Whipped Topping
Mix cake mix with orange pop and eggs. Spray 9X13 cake pan with Pam, pour batter into pan. Bake 20 -30 minutes @ 350 degrees. When cake is done, poke holes in the cake with fork sprayed with Pam. Mix 1 package of orange jello in 1 cup hot water until dissolved Add 1 cup Cold water pour entire mixture over cake Refrigerate for at least 2 hours
Mix Vanilla pudding mix & other pack of jello together (dry) Add 1 cup of milk and 1 tsp. vanilla Mix well, Blend in Thawed cool whip, Use this mixture to frost cake! Keep cake refrigerated, Enjoy!!
2 Eggs
1 regular sized vanilla cake mix
1 can Orange soda pop
2 packages Jell-O Orange
1 package instant vanilla pudding mix
1 cup milk
2 cups water
1 tsp vanilla extract
8 oz Cool Whip Whipped Topping
Mix cake mix with orange pop and eggs. Spray 9X13 cake pan with Pam, pour batter into pan. Bake 20 -30 minutes @ 350 degrees. When cake is done, poke holes in the cake with fork sprayed with Pam. Mix 1 package of orange jello in 1 cup hot water until dissolved Add 1 cup Cold water pour entire mixture over cake Refrigerate for at least 2 hours
Mix Vanilla pudding mix & other pack of jello together (dry) Add 1 cup of milk and 1 tsp. vanilla Mix well, Blend in Thawed cool whip, Use this mixture to frost cake! Keep cake refrigerated, Enjoy!!
Orange Crush Pound Cake
Orange Crush Pound Cake
2 sticks butter, room temperature
1/2 cup shortening
2 3/4 cups sugar
5 eggs
1 cup Orange Crush or other carbonated orange drink
3 cups cake flour
1/2 teaspoon salt
1 tablespoon orange flavoring
1 teaspoon vanilla extract
Icing (recipe below)
1. Preheat oven to 350 degrees (See Note). Grease and flour a tube pan.
2. Cream butter, shortening and sugar until fluffy. Add eggs one at a time, beating well after each addition.
3. In a second bowl, sift flour and salt together. Add dry ingredients to butter mixture, alternately with orange drink. Add flavorings. Pour batter into tube pan and bake for 1 hour and 10 minutes or until cake is golden brown.
4. Cool cake in pan about 10 minutes. Remove from pan and let cake cool completely on wire rack. Frost cake with icing.
Note: Some cooks prefer the softer crust of a pound cake baked in an oven that is not preheated. If oven is not preheated, the baking time may vary slightly.
Icing
1/2 stick butter, softened
18-ounce package cream cheese,softened
1 box 10x confectioners' sugar
1 teaspoon orange flavoring
Cream butter and cream cheese in mixer, gradually add sugar. Add flavoring and combine well.
2 sticks butter, room temperature
1/2 cup shortening
2 3/4 cups sugar
5 eggs
1 cup Orange Crush or other carbonated orange drink
3 cups cake flour
1/2 teaspoon salt
1 tablespoon orange flavoring
1 teaspoon vanilla extract
Icing (recipe below)
1. Preheat oven to 350 degrees (See Note). Grease and flour a tube pan.
2. Cream butter, shortening and sugar until fluffy. Add eggs one at a time, beating well after each addition.
3. In a second bowl, sift flour and salt together. Add dry ingredients to butter mixture, alternately with orange drink. Add flavorings. Pour batter into tube pan and bake for 1 hour and 10 minutes or until cake is golden brown.
4. Cool cake in pan about 10 minutes. Remove from pan and let cake cool completely on wire rack. Frost cake with icing.
Note: Some cooks prefer the softer crust of a pound cake baked in an oven that is not preheated. If oven is not preheated, the baking time may vary slightly.
Icing
1/2 stick butter, softened
18-ounce package cream cheese,softened
1 box 10x confectioners' sugar
1 teaspoon orange flavoring
Cream butter and cream cheese in mixer, gradually add sugar. Add flavoring and combine well.
Beef Wellington
Beef Wellington
2 Center Cut Fillet Mignon, 6 to 8 ounce
2 tablespoons butter, softened
salt and pepper to taste
2 tablespoons butter
2 to 3 shallots, finely diced
1/2 cup sliced fresh mushroom
1 tbs. whole grain mustard
pinch of thyme
dash of salt and white pepper
1/4 cup white wine
1 (17.5 ounce) package frozen puff pastry, thawed
2 tablespoons butter, softened
1 egg yolk, beaten
Preheat oven to 450 degrees. Pour yourself a glass of the L'ecole Cab. In a skillet over high heat add the first amount of butter and the filet mignon, season with salt and pepper. Sear brown on all sides, while sipping your wine, turning often for two minutes. Remove and cool immediately in the refrigerator.
To the skillet, over medium heat add next portion butter and shallots (2-3 medium cloves finely diced). Cook one minute and then add the mushrooms (6 to 8 buttons sliced), and spices. Have a sip of wine. Cook slowly for 10 minutes until most of the moisture has evaporated from the pan. Add ¼ cup dry white wine and continue to cook slowly until the mixture is fairly dry.
Roll out pastry dough and in the center place 2 tablespoons of the mushroom mixture. Place the filet mignon, square in the middle of the mushrooms then top with 2 more tablespoons of mushroom mixture. Gather-up the edges of the dough tightly around the filet, pinching it all together at the center top. Trim away any excess dough as you gather it together. Butter the center of a baking sheet with 1 tablespoon butter. Pick up the dough encased filet and turn it over, placing it in the center of the baking sheet. Lightly press it down then brush it all over with the beaten egg. Before placing it in the oven cut a little hole in the top of the dough to let steam escape during cooking.
Bake for 15 minutes for medium rare, (124 degrees F. in the center) or increase the time to 20 minutes for med-well (135 degrees F). Serve immediately, as it will continue to cook for a few more minutes after it has been taken out of the oven.
Now for the hard part - the béarnaise sauce. One has a choice here. While the beef is baking, you can make it from scratch, (but that would not give you time for a couple hands of cribbage and a few sips while the Wellington is cooking), or you can open a packet of Knorr’s béarnaise sauce (this is an excellent product) and follow the directions on the back continuing to enjoy that L'ecole.
Serve with steamed asparagus spears and oven baked potatoes with all the cholestrol. Chocolate is mandatory as the next course.
2 Center Cut Fillet Mignon, 6 to 8 ounce
2 tablespoons butter, softened
salt and pepper to taste
2 tablespoons butter
2 to 3 shallots, finely diced
1/2 cup sliced fresh mushroom
1 tbs. whole grain mustard
pinch of thyme
dash of salt and white pepper
1/4 cup white wine
1 (17.5 ounce) package frozen puff pastry, thawed
2 tablespoons butter, softened
1 egg yolk, beaten
Preheat oven to 450 degrees. Pour yourself a glass of the L'ecole Cab. In a skillet over high heat add the first amount of butter and the filet mignon, season with salt and pepper. Sear brown on all sides, while sipping your wine, turning often for two minutes. Remove and cool immediately in the refrigerator.
To the skillet, over medium heat add next portion butter and shallots (2-3 medium cloves finely diced). Cook one minute and then add the mushrooms (6 to 8 buttons sliced), and spices. Have a sip of wine. Cook slowly for 10 minutes until most of the moisture has evaporated from the pan. Add ¼ cup dry white wine and continue to cook slowly until the mixture is fairly dry.
Roll out pastry dough and in the center place 2 tablespoons of the mushroom mixture. Place the filet mignon, square in the middle of the mushrooms then top with 2 more tablespoons of mushroom mixture. Gather-up the edges of the dough tightly around the filet, pinching it all together at the center top. Trim away any excess dough as you gather it together. Butter the center of a baking sheet with 1 tablespoon butter. Pick up the dough encased filet and turn it over, placing it in the center of the baking sheet. Lightly press it down then brush it all over with the beaten egg. Before placing it in the oven cut a little hole in the top of the dough to let steam escape during cooking.
Bake for 15 minutes for medium rare, (124 degrees F. in the center) or increase the time to 20 minutes for med-well (135 degrees F). Serve immediately, as it will continue to cook for a few more minutes after it has been taken out of the oven.
Now for the hard part - the béarnaise sauce. One has a choice here. While the beef is baking, you can make it from scratch, (but that would not give you time for a couple hands of cribbage and a few sips while the Wellington is cooking), or you can open a packet of Knorr’s béarnaise sauce (this is an excellent product) and follow the directions on the back continuing to enjoy that L'ecole.
Serve with steamed asparagus spears and oven baked potatoes with all the cholestrol. Chocolate is mandatory as the next course.
Chicken Wellingtons
Chicken Wellingtons
1 pkg. Pepperidge Farm frozen puff pastry sheets
8 boneless chicken breasts
2 tsp. thyme
salt and freshly ground pepper
5 Tbs. butter
1 large. onion, finely chopped
1/4 lb. mushrooms, sliced
2 Tbs. chopped parsley
1 8 oz. pkg. cream cheese
2 Tbs. Dijon mustard
Thaw pastry 20 minutes. Sprinkle chicken with seasonings. In medium skillet, brown chicken in 3 Tbs. butter. Set aside. Add remaining butter to skillet. Add onions and mushrooms. Saute' until tender & liquids have evaporated. Stir in parsley. On lightly floured surface, roll each sheet to 14" square. Cut into 4 7" squares. Preheat oven to 375 degrees. In small bowl combine softened cream cheese with mustard. Spread over cutlets. Spread each square with 2-Tbs. mushroom mixture. Top with breast. Brush edges of pastry with water. Wrap pastry around chicken, pressing edges to seal. Place seam side down on ungreased baking sheets. Brush tops with egg wash. Bake about 20 minutes or until puffed & golden brown.
1 pkg. Pepperidge Farm frozen puff pastry sheets
8 boneless chicken breasts
2 tsp. thyme
salt and freshly ground pepper
5 Tbs. butter
1 large. onion, finely chopped
1/4 lb. mushrooms, sliced
2 Tbs. chopped parsley
1 8 oz. pkg. cream cheese
2 Tbs. Dijon mustard
Thaw pastry 20 minutes. Sprinkle chicken with seasonings. In medium skillet, brown chicken in 3 Tbs. butter. Set aside. Add remaining butter to skillet. Add onions and mushrooms. Saute' until tender & liquids have evaporated. Stir in parsley. On lightly floured surface, roll each sheet to 14" square. Cut into 4 7" squares. Preheat oven to 375 degrees. In small bowl combine softened cream cheese with mustard. Spread over cutlets. Spread each square with 2-Tbs. mushroom mixture. Top with breast. Brush edges of pastry with water. Wrap pastry around chicken, pressing edges to seal. Place seam side down on ungreased baking sheets. Brush tops with egg wash. Bake about 20 minutes or until puffed & golden brown.
Lemon Pound Cake
Lemon Pound Cake
1 stick unsalted butter
3/4 C. sugar
3 eggs
1 C. cake flour
2 T. dry powdered milk
1 T. corn syrup
juice of half a small lemon
1/4 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. baking powder
1/4 tsp. mace (optional)
Allow butter to reach room temperature, if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, checking for done-ness by inserting a toothpick and seeing if it comes out clean. You almost want to under bake this.
1 stick unsalted butter
3/4 C. sugar
3 eggs
1 C. cake flour
2 T. dry powdered milk
1 T. corn syrup
juice of half a small lemon
1/4 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. baking powder
1/4 tsp. mace (optional)
Allow butter to reach room temperature, if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, checking for done-ness by inserting a toothpick and seeing if it comes out clean. You almost want to under bake this.
Garlic and Red Wine Pot Roast
Garlic and Red Wine Pot Roast
2 tbs olive oil
1 4-5 lb beef rump or round roast
2 carrots, scraped and diced
1 celery stalk, chopped
1 onion, quartered
30 garlic cloves, peeled
1 cup red wine combined with 1 cup beef stock
1/2 tsp salt
1 tsp whole black peppercorns
1/4 tsp dried thyme
1 bay leaf
1 cup beef stock mixed thoroughly with 1 tbs flour
salt to taste
Heat the oil in heavy pot over medium heat and sear the roast on all sides. Add carrots, celery, onion and garlic. Cover and cook over low heat for about 30 minutes. Remove cover and add wine, stock, 1/2 tsp salt, pepper, thyme and bay leaves. Cover and simmer over low heat for 2 1/2 to 3 hours. Remove roast from pot and keep warm. Strain the cooking juices, pressing the vegetables against the sieve to extract all possible juice. Return juice to pot. Add the beef stock/flour combination and bring to a boil, stirring constantly until bubbly. Allow gravy to simmer for 10 minutes. Slice roast and serve with gravy.
2 tbs olive oil
1 4-5 lb beef rump or round roast
2 carrots, scraped and diced
1 celery stalk, chopped
1 onion, quartered
30 garlic cloves, peeled
1 cup red wine combined with 1 cup beef stock
1/2 tsp salt
1 tsp whole black peppercorns
1/4 tsp dried thyme
1 bay leaf
1 cup beef stock mixed thoroughly with 1 tbs flour
salt to taste
Heat the oil in heavy pot over medium heat and sear the roast on all sides. Add carrots, celery, onion and garlic. Cover and cook over low heat for about 30 minutes. Remove cover and add wine, stock, 1/2 tsp salt, pepper, thyme and bay leaves. Cover and simmer over low heat for 2 1/2 to 3 hours. Remove roast from pot and keep warm. Strain the cooking juices, pressing the vegetables against the sieve to extract all possible juice. Return juice to pot. Add the beef stock/flour combination and bring to a boil, stirring constantly until bubbly. Allow gravy to simmer for 10 minutes. Slice roast and serve with gravy.
Sour Cream Sundried Tomato Dip
Sour Cream Sundried Tomato Dip
7 oz jar sundried tomatoes in oil & herbs; drained
3 tsp prepared minced garlic
1 tsp dried basil or rosemary leaves
2 cups Hood Fat Free Sour Cream
Place first three ingredients in food processor. Process on high for 2 to 3 minutes.
Add sour cream, and process on low for about 30 seconds.
Transfer to serving bowl. Chill for at least two hours to allow flavors to blend.
7 oz jar sundried tomatoes in oil & herbs; drained
3 tsp prepared minced garlic
1 tsp dried basil or rosemary leaves
2 cups Hood Fat Free Sour Cream
Place first three ingredients in food processor. Process on high for 2 to 3 minutes.
Add sour cream, and process on low for about 30 seconds.
Transfer to serving bowl. Chill for at least two hours to allow flavors to blend.
Citrus Soda Cake
Citrus Soda Cake
1 package lemon cake mix
1 small package lemon instant pudding
1-1/2 cups citrus soda pop
3 eggs
3/4 cup oil
1 cup powdered sugar
2 Tbs. water
1 tsp. vanilla extract
Preheat oven to 375°F. Combine first 5 ingredients in the bowl of an electric mixer and mix until well blended. Pour into the bottom of a buttered and floured bundt pan. Bake about 30 minutes, or until a tester comes out clean. Combine sugar, water and vanilla in a bowl. Pour glaze over cake while still warm.
1 package lemon cake mix
1 small package lemon instant pudding
1-1/2 cups citrus soda pop
3 eggs
3/4 cup oil
1 cup powdered sugar
2 Tbs. water
1 tsp. vanilla extract
Preheat oven to 375°F. Combine first 5 ingredients in the bowl of an electric mixer and mix until well blended. Pour into the bottom of a buttered and floured bundt pan. Bake about 30 minutes, or until a tester comes out clean. Combine sugar, water and vanilla in a bowl. Pour glaze over cake while still warm.
Butter Milk Biscuit Omelet Cups
Butter Milk Biscuit Omelet Cups
Preheat oven 375F
1 Tube (12oz.)large refrigerated butter milk biscits
4 large eggs
1/4 cup milk
1/8tsp. salt
1/8 tsp.pepper
1 cup fully cooked diced ham
3/4 cups shredded cheddar cheese ,didided
1/3 cup chopped canned mushrooms
1 Tbsp. butter
Press biscuits onto bottom and up sides of greased muffin cups;set aside.In large bowl beat the eggs,milk,saltand pepper.Add ham,1/4 cup cheese and mushrooms;mix well.In a skillet melt butter;add egg mixture.Cook and stir until eggs are nearly set.Spoon into biscuit cups.Bake 375F for 10 to 15 minutesor unti biscuits are golden brown.Sprinkle with remainig cheese.Bake 2 minutes longer or until cheese is melted. Serves 5
Preheat oven 375F
1 Tube (12oz.)large refrigerated butter milk biscits
4 large eggs
1/4 cup milk
1/8tsp. salt
1/8 tsp.pepper
1 cup fully cooked diced ham
3/4 cups shredded cheddar cheese ,didided
1/3 cup chopped canned mushrooms
1 Tbsp. butter
Press biscuits onto bottom and up sides of greased muffin cups;set aside.In large bowl beat the eggs,milk,saltand pepper.Add ham,1/4 cup cheese and mushrooms;mix well.In a skillet melt butter;add egg mixture.Cook and stir until eggs are nearly set.Spoon into biscuit cups.Bake 375F for 10 to 15 minutesor unti biscuits are golden brown.Sprinkle with remainig cheese.Bake 2 minutes longer or until cheese is melted. Serves 5
Ham and Potato Soup
Ham and Potato Soup
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Big Red Soda Pop Cake
Big Red Soda Pop Cake
18 oz. pkg. white cake mix
2 egg whites
1 egg
12 oz. can strawberry flavored soda
1/4 cup oil
Heat oven to 350. Grease and flour a 13x9 baking pan. Blend cake mix, soda, eggs and egg whites in oil until moistened. Bake as directed on the box. Pour batter into prepared pan. Bake for 20 minutes. Frost with your favorite frosting.
18 oz. pkg. white cake mix
2 egg whites
1 egg
12 oz. can strawberry flavored soda
1/4 cup oil
Heat oven to 350. Grease and flour a 13x9 baking pan. Blend cake mix, soda, eggs and egg whites in oil until moistened. Bake as directed on the box. Pour batter into prepared pan. Bake for 20 minutes. Frost with your favorite frosting.
Hamburger Bites
Hamburger Bites
Makes: 12 mini burgers
"In this crowd pleasing recipe, ground beef is flavored with onion soup mix, then browned and mixed with mayonnaise and shredded cheese. The mixture is spooned onto dinner rolls, and garnished with a pickle to make a dozen miniature burgers."
Ingredients
1 pound ground beef
1 (1 ounce) package dry onion soup mix
1/2 cup dried minced onion
3/4 cup mayonnaise
1 cup shredded Cheddar cheese
2 (8 ounce) packages dinner rolls
1 (16 ounce) jar dill pickle slices, drained
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil.
2. In a medium skillet over medium high heat, stir together ground beef, dry onion soup mix and dry minced onion. Cook until beef is evenly brown. Remove from heat, drain and stir in mayonnaise and Cheddar cheese.
3. Slice tops off the dinner rolls. Arrange the rolls on the baking sheet. Spoon some of the ground beef mixture onto each roll. Garnish with pickle slices. Place tops back on rolls.
4. Tightly wrap the baking sheet with aluminum foil. Bake in the preheated oven 20 minutes.
Makes: 12 mini burgers
"In this crowd pleasing recipe, ground beef is flavored with onion soup mix, then browned and mixed with mayonnaise and shredded cheese. The mixture is spooned onto dinner rolls, and garnished with a pickle to make a dozen miniature burgers."
Ingredients
1 pound ground beef
1 (1 ounce) package dry onion soup mix
1/2 cup dried minced onion
3/4 cup mayonnaise
1 cup shredded Cheddar cheese
2 (8 ounce) packages dinner rolls
1 (16 ounce) jar dill pickle slices, drained
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil.
2. In a medium skillet over medium high heat, stir together ground beef, dry onion soup mix and dry minced onion. Cook until beef is evenly brown. Remove from heat, drain and stir in mayonnaise and Cheddar cheese.
3. Slice tops off the dinner rolls. Arrange the rolls on the baking sheet. Spoon some of the ground beef mixture onto each roll. Garnish with pickle slices. Place tops back on rolls.
4. Tightly wrap the baking sheet with aluminum foil. Bake in the preheated oven 20 minutes.
Spaghetti Cups
Spaghetti Cups
8 oz spaghetti, uncooked, broken in half
vegetable cooking spray
1 egg, lightly beaten
1/2 cup fat-free sour cream
3/4 cup fat-free sharp cheddar cheese, grated and divided
1/4 tsp salt
3/4 lb lean ground beef
1 1.31 oz package Sloppy Joe seasoning mix (I bet taco seasoning would be good too)
1 6 oz can tomato paste
1 cup water
1. Spray a 12-cup muffin tin with vegetable cooking spray; set aside. Preheat oven to 350 degrees F.
2. Break spaghetti in half; cook pasta according to package directions.
3. While pasta is cooking, mix together egg, sour cream and 1/2 cup cheese. When spaghetti is cooked al dente, drain and rinse under cold water until completely cool. Drain completely. Transfer back to cooking pot. Add sour cream mixture to the spaghetti and toss until well mixed. Set aside.
4. Meanwhile, cook beef in skillet until browned. Drain well and pat beef dry with paper towels. Return beef to skillet; add seasoning mix, tomato pasta and water. Mix well. Cook over medium heat 10 minutes, stirring frequently. Set aside.
5. Divide spaghetti mixture evenly among muffin cups (about 1/4 cup spaghetti each). Press pasta firmly into cups with back of spoon. Spoon beef mixture into center of each cup (about 1-1/2 tablespoons each), dividing evenly among cups. Top each with 1 teaspoon cheese.
6. Bake until firm and heated through, about 20 minutes. Let stand 8 to 10 minutes. Loosen edges with a knife and remove from muffin cups. Serve immediately.
8 oz spaghetti, uncooked, broken in half
vegetable cooking spray
1 egg, lightly beaten
1/2 cup fat-free sour cream
3/4 cup fat-free sharp cheddar cheese, grated and divided
1/4 tsp salt
3/4 lb lean ground beef
1 1.31 oz package Sloppy Joe seasoning mix (I bet taco seasoning would be good too)
1 6 oz can tomato paste
1 cup water
1. Spray a 12-cup muffin tin with vegetable cooking spray; set aside. Preheat oven to 350 degrees F.
2. Break spaghetti in half; cook pasta according to package directions.
3. While pasta is cooking, mix together egg, sour cream and 1/2 cup cheese. When spaghetti is cooked al dente, drain and rinse under cold water until completely cool. Drain completely. Transfer back to cooking pot. Add sour cream mixture to the spaghetti and toss until well mixed. Set aside.
4. Meanwhile, cook beef in skillet until browned. Drain well and pat beef dry with paper towels. Return beef to skillet; add seasoning mix, tomato pasta and water. Mix well. Cook over medium heat 10 minutes, stirring frequently. Set aside.
5. Divide spaghetti mixture evenly among muffin cups (about 1/4 cup spaghetti each). Press pasta firmly into cups with back of spoon. Spoon beef mixture into center of each cup (about 1-1/2 tablespoons each), dividing evenly among cups. Top each with 1 teaspoon cheese.
6. Bake until firm and heated through, about 20 minutes. Let stand 8 to 10 minutes. Loosen edges with a knife and remove from muffin cups. Serve immediately.
Nacho Stuffed Shells
Nacho Stuffed Shells
32 to 36 Jumbo Shells (12-oz. package), uncooked
3/4 lb extra-lean ground beef
1.25-oz. package low-sodium taco seasoning mix
1 cup water
16-oz. can refried beans with chilies
1 cup low-fat cheddar cheese, shredded
3/4 cup mild, medium or hot picante sauce
8-oz. can low-sodium tomato sauce
2-oz. can sliced ripe olives, drained
1/2 cup thinly sliced green onions
Optional Garnishes
Low-fat sour cream
Low-fat grated Cheddar cheese
Chopped jalapeños
Chopped cilantro
Salsa
Guacamole
1. Prepare pasta according to package directions.
2. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed.
3. When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell).
4. Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.
5. Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated.
6. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately.
7. Garnish as desired.
32 to 36 Jumbo Shells (12-oz. package), uncooked
3/4 lb extra-lean ground beef
1.25-oz. package low-sodium taco seasoning mix
1 cup water
16-oz. can refried beans with chilies
1 cup low-fat cheddar cheese, shredded
3/4 cup mild, medium or hot picante sauce
8-oz. can low-sodium tomato sauce
2-oz. can sliced ripe olives, drained
1/2 cup thinly sliced green onions
Optional Garnishes
Low-fat sour cream
Low-fat grated Cheddar cheese
Chopped jalapeños
Chopped cilantro
Salsa
Guacamole
1. Prepare pasta according to package directions.
2. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed.
3. When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell).
4. Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.
5. Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated.
6. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately.
7. Garnish as desired.
Ravioli Soup
Ravioli Soup
TRIED & TRUE - This is SO good, and I HATE soup! Sounds like a lot of work, but it isn't, really.
1 pound lean ground beef (2 1/2 cups browned meat)
1/4 cup soft bread crumbs
1/4 cup grated Parmesan cheese
3/4 teaspoon onion salt
2 teaspoons minced garlic (2 cloves)
1 tablespoon olive oil or vegetable oil
1 1/2 cups finely chopped onion
1 28-ounce can Italian-style or plain crushed tomatoes in puree
1 6-ounce can tomato paste
1 14 1/2-ounce can beef broth or bouillon
1 cup water
1/2 teaspoon sugar
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/4 cup chopped fresh parsley
2 12-ounce packages plain ravioli without sauce (frozen or fresh)
Grated Parmesan cheese
Brown the ground been in a large pot; combine remaining ingredients except ravioli and additional Parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. **Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese. Makes 6 servings.
**Freezing Option - Do NOT cook ravioli until the day you want to serve the soup. Cool soup, put in container, and freeze. To prepare for serving, thaw soup base and put in a large pot. Bring to a boil; reduce heat. Simmer uncovered for at least 30 minutes, stirring occasionally. Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese.
TRIED & TRUE - This is SO good, and I HATE soup! Sounds like a lot of work, but it isn't, really.
1 pound lean ground beef (2 1/2 cups browned meat)
1/4 cup soft bread crumbs
1/4 cup grated Parmesan cheese
3/4 teaspoon onion salt
2 teaspoons minced garlic (2 cloves)
1 tablespoon olive oil or vegetable oil
1 1/2 cups finely chopped onion
1 28-ounce can Italian-style or plain crushed tomatoes in puree
1 6-ounce can tomato paste
1 14 1/2-ounce can beef broth or bouillon
1 cup water
1/2 teaspoon sugar
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/4 cup chopped fresh parsley
2 12-ounce packages plain ravioli without sauce (frozen or fresh)
Grated Parmesan cheese
Brown the ground been in a large pot; combine remaining ingredients except ravioli and additional Parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. **Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese. Makes 6 servings.
**Freezing Option - Do NOT cook ravioli until the day you want to serve the soup. Cool soup, put in container, and freeze. To prepare for serving, thaw soup base and put in a large pot. Bring to a boil; reduce heat. Simmer uncovered for at least 30 minutes, stirring occasionally. Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese.
P.M.S. Delight - Crock Pot
P.M.S. Delight - Crock Pot
1 package chocolate cake mix
1 (8 oz) carton sour cream - DON'T use fat free!
1 package instant chocolate pudding mix
1 C chocolate chips
3/4 C vegetable or canola oil
4 eggs
1 C water
Spray Crock Pot with non-stick spray. In a medium bowl, mix by hand all of the ingredients. Pour into pot. Cook on Low: 6-8 hours or High: 3-4 hours. Serve hot with whipped cream or ice cream.
1 package chocolate cake mix
1 (8 oz) carton sour cream - DON'T use fat free!
1 package instant chocolate pudding mix
1 C chocolate chips
3/4 C vegetable or canola oil
4 eggs
1 C water
Spray Crock Pot with non-stick spray. In a medium bowl, mix by hand all of the ingredients. Pour into pot. Cook on Low: 6-8 hours or High: 3-4 hours. Serve hot with whipped cream or ice cream.
Wheat Crackers
Wheat Crackers
3 c. Wheat Roll Mix
5 T. oil
1 c. water
salt
Preheat oven to 350. In a medium bowl combine roll mix, oil, and water. Stir with a fork until
blended. On a lightly floured surface, knead dough only until smooth (about 3 min). Divide into
4 pieces. Roll dough into a 16x12 rectangle, 1/6 inch thick. Place on ungreased baking sheet. Shake w/ salt to taste. Using a pastry wheel (or knife) mark cutting lines in dough about 2 inches apart. Bake 10-20 min or til golden. Cool on rack. Makes about 200.
Taste exactly like Wheat Thins! SO GOOD!
See: Wheat Roll Mix
3 c. Wheat Roll Mix
5 T. oil
1 c. water
salt
Preheat oven to 350. In a medium bowl combine roll mix, oil, and water. Stir with a fork until
blended. On a lightly floured surface, knead dough only until smooth (about 3 min). Divide into
4 pieces. Roll dough into a 16x12 rectangle, 1/6 inch thick. Place on ungreased baking sheet. Shake w/ salt to taste. Using a pastry wheel (or knife) mark cutting lines in dough about 2 inches apart. Bake 10-20 min or til golden. Cool on rack. Makes about 200.
Taste exactly like Wheat Thins! SO GOOD!
See: Wheat Roll Mix
Biscuit Focaccia
Biscuit Focaccia
1 packages (10 oz) refrigerated flakey biscuits
1 large egg, beaten
1 Tbs. grated fresh Parmesan or Romano cheese (not dried)
2 tsp. pizza seasoning or dried Italian dressing
1 Tbs. butter or margarine
Position the rack in the center of the oven and preheat to 375°F. Lightly grease a baking of cookie sheet.
Open the biscuit package and separate into 10 biscuits. Split each biscuit in half to make 20 rounds. Arrange the rounds on the baking sheet. Brush with the egg and top with cheese & pizza seasoning. Bake for about 8-12 minutes, or until cheese is melted. Remove from oven. Serve.
1 packages (10 oz) refrigerated flakey biscuits
1 large egg, beaten
1 Tbs. grated fresh Parmesan or Romano cheese (not dried)
2 tsp. pizza seasoning or dried Italian dressing
1 Tbs. butter or margarine
Position the rack in the center of the oven and preheat to 375°F. Lightly grease a baking of cookie sheet.
Open the biscuit package and separate into 10 biscuits. Split each biscuit in half to make 20 rounds. Arrange the rounds on the baking sheet. Brush with the egg and top with cheese & pizza seasoning. Bake for about 8-12 minutes, or until cheese is melted. Remove from oven. Serve.
Mimi's Cafe Carrot Raisin Bread
Mimi's Cafe Carrot Raisin Bread
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts
1. Preheat oven to 350 degrees.
2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.
4. Pour flour mixture into the other ingredients and stir until combined.
5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done.
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts
1. Preheat oven to 350 degrees.
2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.
4. Pour flour mixture into the other ingredients and stir until combined.
5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done.
Mimi's Cafe French Market Onion Soup
Mimi's Cafe French Market Onion Soup
1/4 cup butter
3 medium white onions, sliced
3 14-ounce cans beef broth (Swanson is best)
1 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons Kraft grated parmesan cheese
6 to 12 slices French bread (baguette)
6 slices Swiss cheese
6 slices mozzarella cheese
6 tablespoons shredded parmesan cheese
1. Sauté onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent.
2. Add beef broth, salt and garlic powder to onions. Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking the soup.
3. When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil.
4. Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that. Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses.
5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown.
1/4 cup butter
3 medium white onions, sliced
3 14-ounce cans beef broth (Swanson is best)
1 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons Kraft grated parmesan cheese
6 to 12 slices French bread (baguette)
6 slices Swiss cheese
6 slices mozzarella cheese
6 tablespoons shredded parmesan cheese
1. Sauté onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent.
2. Add beef broth, salt and garlic powder to onions. Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking the soup.
3. When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil.
4. Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that. Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses.
5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown.
Red Robin Seasoning
Red Robin Seasoning
3 tablespoons salt
1 tablespoon instant tomato soup mix (Knorr tomato with basil works great)
2 teaspoons chili powder
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
Combine the ingredients in a small bowl and stir well. Store in a covered container.
3 tablespoons salt
1 tablespoon instant tomato soup mix (Knorr tomato with basil works great)
2 teaspoons chili powder
1/4 teaspoon cumin
1/4 teaspoon ground black pepper
Combine the ingredients in a small bowl and stir well. Store in a covered container.
Garlic Cheese Rolls
Garlic Cheese Rolls
1 cup water
1 1/2 tablespoons butter or margarine
3 cups bread flour
1 1/2 teaspoons salt
3 tablespoons sugar
2 tablespoons dry milk
2 teaspoons yeast
1/4 cup melted butter or margarine
1 clove garlic, crushed (I use minced from the jar
2 tablespoons or more grated parmesan cheese
Place first 7 ingredients in the pan, select DOUGH. When dough is finished, turn on a lightly floured counter. Gently roll & stretch dough into a 24 inch rope. Grease two 8" pie pan or one 13 x 9" pan. With a sharp knife, divide into 24 pieces. Shape into balls; place on pan(s). In small bowl, combine melted butter and garlic -- pour over balls. Sprinkle with parmesan cheese. You may also sprinkle some garlic salt on if you like. Cover loosely with sprayed plastic wrap or a light towel. Let rise until doubled (I turn my oven to WARM for a couple minutes, TURN OFF, and place buns in oven to rise). Bake at 375* for 15 minutes or until golden brown. Cut apart and serve warm.
1 cup water
1 1/2 tablespoons butter or margarine
3 cups bread flour
1 1/2 teaspoons salt
3 tablespoons sugar
2 tablespoons dry milk
2 teaspoons yeast
1/4 cup melted butter or margarine
1 clove garlic, crushed (I use minced from the jar
2 tablespoons or more grated parmesan cheese
Place first 7 ingredients in the pan, select DOUGH. When dough is finished, turn on a lightly floured counter. Gently roll & stretch dough into a 24 inch rope. Grease two 8" pie pan or one 13 x 9" pan. With a sharp knife, divide into 24 pieces. Shape into balls; place on pan(s). In small bowl, combine melted butter and garlic -- pour over balls. Sprinkle with parmesan cheese. You may also sprinkle some garlic salt on if you like. Cover loosely with sprayed plastic wrap or a light towel. Let rise until doubled (I turn my oven to WARM for a couple minutes, TURN OFF, and place buns in oven to rise). Bake at 375* for 15 minutes or until golden brown. Cut apart and serve warm.
Funnel Cake
Funnel Cake
1 egg
2/3 cup milk
1/4 teaspoon salt
2 tablespoons white sugar
1 1/3 cups sifted all-purpose flour
3/4 teaspoon baking powder
Vegetable oil (for deep frying)
1/4 cup confectioners` sugar for dusting
Beat egg in a mixing bowl. Stir in the milk. Sift flour, salt, sugar, and baking powder together and beat into the egg mixture until smooth. Pour oil into a heavy pan or skillet until it is 1-inch deep. Heat to 375 F.
Holding the funnel with one finger keeping the opening closed, fill with batter. Open the end of the funnel and allow batter to run out in a stream into the hot fat. Move funnel from center, swirling outward in a circular pattern. Fry for 2 to 3 minutes, until golden brown; using tongs turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner`s sugar while still warm. Yield: 4 cakes. Tip: Top with apples, boysenberry syrup or other kind of fruit topping.
1 egg
2/3 cup milk
1/4 teaspoon salt
2 tablespoons white sugar
1 1/3 cups sifted all-purpose flour
3/4 teaspoon baking powder
Vegetable oil (for deep frying)
1/4 cup confectioners` sugar for dusting
Beat egg in a mixing bowl. Stir in the milk. Sift flour, salt, sugar, and baking powder together and beat into the egg mixture until smooth. Pour oil into a heavy pan or skillet until it is 1-inch deep. Heat to 375 F.
Holding the funnel with one finger keeping the opening closed, fill with batter. Open the end of the funnel and allow batter to run out in a stream into the hot fat. Move funnel from center, swirling outward in a circular pattern. Fry for 2 to 3 minutes, until golden brown; using tongs turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner`s sugar while still warm. Yield: 4 cakes. Tip: Top with apples, boysenberry syrup or other kind of fruit topping.
Taco Seasoning Mix
Taco Seasoning Mix
2 tablespoons flour
2 teaspoons chili powder
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bouillon cube
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder
Combine all of the ingredients in a small bowl.
Prepare taco meat using 1 pound of ground beef and following the same directions as on the original package:
BROWN ground beef; drain. Add seasoning mix and 3/4 cup of water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.
HEAT taco shells or tortillas as directed on package.
SERVE bowls of seasoned ground beef, lettuce, tomato and cheese.
Makes 12 tacos.
2 tablespoons flour
2 teaspoons chili powder
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bouillon cube
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder
Combine all of the ingredients in a small bowl.
Prepare taco meat using 1 pound of ground beef and following the same directions as on the original package:
BROWN ground beef; drain. Add seasoning mix and 3/4 cup of water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.
HEAT taco shells or tortillas as directed on package.
SERVE bowls of seasoned ground beef, lettuce, tomato and cheese.
Makes 12 tacos.
Big Mac Sauce
Big Mac Sauce
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
Combine all of the ingredients in a small bowl. Stir well.
Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.
Makes about 3/4 cup.
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
Combine all of the ingredients in a small bowl. Stir well.
Place sauce in a covered container and refrigerate for several hours, or overnight, so that the flavors blend. Stir the sauce a couple of times as it chills.
Makes about 3/4 cup.
Arby's Sauce
Arby's Sauce
1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
Remove the sauce from the heat. Cover and allow to cool.
Pour into a covered container for storage in your refrigerator. Keeps for a month or two.
Makes 1 cup
1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
Remove the sauce from the heat. Cover and allow to cool.
Pour into a covered container for storage in your refrigerator. Keeps for a month or two.
Makes 1 cup
Wendy’s™ Frosty™
Wendy’s™ Frosty™
1 cup milk (low fat okay)
1/2 cup Nestle’s Quik powdered mix
3 cups vanilla ice cream
Allow ice cream to soften in refrigerator for 1 hour. Mix all ingredients in blender. Yield: 4 servings
1 cup milk (low fat okay)
1/2 cup Nestle’s Quik powdered mix
3 cups vanilla ice cream
Allow ice cream to soften in refrigerator for 1 hour. Mix all ingredients in blender. Yield: 4 servings
Wheat Roll Mix
Wheat Roll Mix
9 c.whole wheat flour
8 c. unbleached flour or all purpose flour
4 tsp salt
1 c. instant powdered milk
1 c. brown sugar, packed or 1 c. granulated sugar
In a lrg bowl, combine flour, salt, and milk powder. Stir with a wire whisk until evenly distributed. Press brown sugar through a sieve. Stir brown sugar or granulated sugar in flour mixture.
Makes 18 c. Whole Wheat Roll Mix.
Use mix to make Wheat Crackers.
9 c.whole wheat flour
8 c. unbleached flour or all purpose flour
4 tsp salt
1 c. instant powdered milk
1 c. brown sugar, packed or 1 c. granulated sugar
In a lrg bowl, combine flour, salt, and milk powder. Stir with a wire whisk until evenly distributed. Press brown sugar through a sieve. Stir brown sugar or granulated sugar in flour mixture.
Makes 18 c. Whole Wheat Roll Mix.
Use mix to make Wheat Crackers.
Italian Dressing Mix
Italian Dressing Mix
1 teaspoon dried minced onion
1 tablespoon dried parsley leaves, crushed
1/4 teaspoon ground oregano
1/2 teaspoon dried sweet basil leaves, crushed
1/4 teaspoon ground thyme or marjoram
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons granulated sugar
1/8 teaspoon salt
1 pinch black pepper
Combine all ingredients in a small bowl, stirring with a whisk or a fork until fully incorporated. Place in the center of a square piece of aluminum foil. Fold the foil into a small envelope to create an airtight packet and label. Store in a cool, dry place. Use within six months.
Yield: 1 package (4 tablespoons).
To Use:
1 package (4 tablespoons) Italian dressing mix
1/3 cup red wine vinegar
3/4 cup vegetable oil
Put all ingredients into a bowl, cruet or pint jar and stir or shake until well blended. Cover and refrigerate approximately 30 minutes before serving. Yield: about 1 cup of dressing. Tip: This recipe multiplies well. Mix all of the ingredients very well and then measure out 4 tablespoons of the mix for each of your individual packets.
1 teaspoon dried minced onion
1 tablespoon dried parsley leaves, crushed
1/4 teaspoon ground oregano
1/2 teaspoon dried sweet basil leaves, crushed
1/4 teaspoon ground thyme or marjoram
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons granulated sugar
1/8 teaspoon salt
1 pinch black pepper
Combine all ingredients in a small bowl, stirring with a whisk or a fork until fully incorporated. Place in the center of a square piece of aluminum foil. Fold the foil into a small envelope to create an airtight packet and label. Store in a cool, dry place. Use within six months.
Yield: 1 package (4 tablespoons).
To Use:
1 package (4 tablespoons) Italian dressing mix
1/3 cup red wine vinegar
3/4 cup vegetable oil
Put all ingredients into a bowl, cruet or pint jar and stir or shake until well blended. Cover and refrigerate approximately 30 minutes before serving. Yield: about 1 cup of dressing. Tip: This recipe multiplies well. Mix all of the ingredients very well and then measure out 4 tablespoons of the mix for each of your individual packets.
Shake ’N Bake Mix
Shake ’N Bake Mix
2/3 cup non-fat dry milk powder
1/2 tsp. black pepper
1/2 tsp. dry mustard
2 tsp. paprika
2 tsp. chicken-flavored bouillon granules
1/2 tsp. poultry seasoning
Yield: This recipe will coat a good-sized chicken, or several fish filets.
The real thing: $3.09 for 5.29 oz. box, or $1.58 per oz.
2/3 cup non-fat dry milk powder
1/2 tsp. black pepper
1/2 tsp. dry mustard
2 tsp. paprika
2 tsp. chicken-flavored bouillon granules
1/2 tsp. poultry seasoning
Yield: This recipe will coat a good-sized chicken, or several fish filets.
The real thing: $3.09 for 5.29 oz. box, or $1.58 per oz.
Pizza Dough - Made in the food processor
Pizza Dough - Made in the food processor
4 tsp. olive oil
2 tsp. cornmeal
1 pkg. dry yeast
1 tsp. sugar
1/2 cup plus 2 tblsp. warm water
2 1/2 cups unbleached all-purpose flour
salt
Pre-heat oven to 425 F. Rub 1 teaspoon olive oil over a 14-inch pizza pan and sprinkle with cornmeal. Stir yeast and sugar into warm water and let stand until foamy (2-3 minutes).
Combine flour, salt and 1 teaspoon olive oil in food processor bowl fitted with metal blade*. Turn on machine. Pour yeast mixture through feed tube. Process until dough cleans inside of work bowl. If dough sticks, add more flour, a tablespoon at a time. If dough is crumbly, add water a teaspoon at a time. When you reach desired consistency, process dough until uniformly supple and elastic, about 40 seconds.
Roll dough immediately on heavily floured board to a 14-inch circle. If dough resists, let rest 5 minutes to relax gluten, then try again.
Transfer dough to pizza pan. Work the edge to form rim. Brush with remaining oil. Add toppings Bake for 15-18 minutes until crust is crisp and golden brown.
*This dough can be made with an electric mixer or in a bread machine, although a food processor is ideal.
4 tsp. olive oil
2 tsp. cornmeal
1 pkg. dry yeast
1 tsp. sugar
1/2 cup plus 2 tblsp. warm water
2 1/2 cups unbleached all-purpose flour
salt
Pre-heat oven to 425 F. Rub 1 teaspoon olive oil over a 14-inch pizza pan and sprinkle with cornmeal. Stir yeast and sugar into warm water and let stand until foamy (2-3 minutes).
Combine flour, salt and 1 teaspoon olive oil in food processor bowl fitted with metal blade*. Turn on machine. Pour yeast mixture through feed tube. Process until dough cleans inside of work bowl. If dough sticks, add more flour, a tablespoon at a time. If dough is crumbly, add water a teaspoon at a time. When you reach desired consistency, process dough until uniformly supple and elastic, about 40 seconds.
Roll dough immediately on heavily floured board to a 14-inch circle. If dough resists, let rest 5 minutes to relax gluten, then try again.
Transfer dough to pizza pan. Work the edge to form rim. Brush with remaining oil. Add toppings Bake for 15-18 minutes until crust is crisp and golden brown.
*This dough can be made with an electric mixer or in a bread machine, although a food processor is ideal.
Never-Fail Pie Crust
Never-Fail Pie Crust
Quickly combined with an electric mixer, this piecrust uses vegetable shortening and freezes well. The baking powder gives it a nice flaky quality.
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 3/4 cups solid vegetable shortening
1 egg
1 teaspoon cider vinegar
1/2 cup cold water
In a large mixer bowl, combine the flour, baking powder, salt and sugar. Add the shortening and beat on low until the mixture is crumbly, about 2 minutes. In a small bowl, beat the egg well and add the vinegar and water. Pour over the flour-shortening mixture and beat until well combined, about 1 minute. Form the dough into 4 balls, wrap, and refrigerate overnight.
To prepare a baked shell preheat oven to 425 F. Roll out one chilled ball of pastry and transfer to pie pan. With a fork, prick the shell all over. Place unfilled piecrust in the freezer 10 minutes before baking to reduce shrinkage and hold fluted edges in place. Transfer immediately to the hot oven and bake for 10 to 15 minutes, or until the crust is golden. Cool before filling.
Quickly combined with an electric mixer, this piecrust uses vegetable shortening and freezes well. The baking powder gives it a nice flaky quality.
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 3/4 cups solid vegetable shortening
1 egg
1 teaspoon cider vinegar
1/2 cup cold water
In a large mixer bowl, combine the flour, baking powder, salt and sugar. Add the shortening and beat on low until the mixture is crumbly, about 2 minutes. In a small bowl, beat the egg well and add the vinegar and water. Pour over the flour-shortening mixture and beat until well combined, about 1 minute. Form the dough into 4 balls, wrap, and refrigerate overnight.
To prepare a baked shell preheat oven to 425 F. Roll out one chilled ball of pastry and transfer to pie pan. With a fork, prick the shell all over. Place unfilled piecrust in the freezer 10 minutes before baking to reduce shrinkage and hold fluted edges in place. Transfer immediately to the hot oven and bake for 10 to 15 minutes, or until the crust is golden. Cool before filling.
Master Mix (versatile baking mixture)
Master Mix (versatile baking mixture)
5 pounds all-purpose flour
2 1/2 cups dry milk
3/4 cup double acting baking powder
2 tablespoons cream of tartar
3 tablespoons salt
1/2 cup sugar
4 2/3 cups (2 pounds) solid vegetable shortening
Sift dry ingredients together. Cut in shortening until mix looks like cornmeal. Store at room temperature in a large sealable container like Tupperware. Makes 30 cups mix.
ONE DOZEN BISCUITS: 3 cups master mix, 3/4 cup water. Blend and knead a few strokes. Roll out and cut biscuits with a round biscuit cutter, into squares or diamond shapes. Bake 10 minute at 450 F.
DUMPLINGS: Use the same measurements as for biscuits. Drop into hot liquid of choice. Cook 10 minutes uncovered and an additional 10 minutes covered.
ONE DOZEN MUFFINS: 3 cups Master Mix, 1/2 cup sugar, 1 egg, 1 cup water. Mix water and egg; add dry ingredients. Add optional items such as blueberries, chocolate chips, nuts and so forth, as desired. Bake in muffin cups for 25 minutes at 450 F.
FOUR DOZEN DROP COOKIES: 3 C. Master Mix, 1 cup sugar, 1 egg, 1/3 cup water, 1 teaspoon vanilla, 1/2 cup nuts or chocolate chips. Bake 10-12 minutes at 375 F.
NINE-INCH ROUND COFFEE CAKE: 3 cups Master Mix, 1/2 cup sugar, 1 egg, and 2/3 cup water. Blend all ingredients and pour into a greased 9-inch cake pan. Cover with topping: 1/2 cup brown sugar, 3 tablespoons butter, 1/2 teaspoon cinnamon. Optional: Add 1/2 C nuts or raisins to the topping mix. Bake at 400 F for 25 minutes.
18 MEDIUM PANCAKES OR 6 WAFFLES: 3 cups Master Mix, 1 1/2 cups water, 1 egg. Blend only until barely incorporated. Prepare pancakes or waffles as usual.
EIGHT-INCH SQUARE GINGERBREAD: 2 cups Master Mix, 1/4 cup sugar, 1 egg, 1/2 cup water, 1/2 cup molasses, 1/2 teaspoon each cinnamon, ginger and ground cloves. Beat egg together with the water and molasses. Mix well with dry ingredients until all are incorporated. Pour into greased 8-inch square cake pan. Bake 40 minutes at 350 F.
EIGHT-INCH SQUARE CORNBREAD OR MUFFINS: 1 1/4 cups Master Mix, 3/4 cup cornmeal, 1 egg, 1 tablespoon sugar, 1/2 cup water. Mix all ingredients until fully incorporated. Pour into greased pan or muffin cups. Bake 25 minutes at 400 F.
SHORTCAKE: 2 cups Master Mix, 2 tablespoons sugar, 1/2 cup water. Mix all ingredients and bake in a greased 8 x 8 pan, or roll out and cut into individual cakes to be placed on a cookie sheet. Bake 25 minutes at 400 F, or a few minutes less for individual shortcakes, until they just begin to brown.
5 pounds all-purpose flour
2 1/2 cups dry milk
3/4 cup double acting baking powder
2 tablespoons cream of tartar
3 tablespoons salt
1/2 cup sugar
4 2/3 cups (2 pounds) solid vegetable shortening
Sift dry ingredients together. Cut in shortening until mix looks like cornmeal. Store at room temperature in a large sealable container like Tupperware. Makes 30 cups mix.
ONE DOZEN BISCUITS: 3 cups master mix, 3/4 cup water. Blend and knead a few strokes. Roll out and cut biscuits with a round biscuit cutter, into squares or diamond shapes. Bake 10 minute at 450 F.
DUMPLINGS: Use the same measurements as for biscuits. Drop into hot liquid of choice. Cook 10 minutes uncovered and an additional 10 minutes covered.
ONE DOZEN MUFFINS: 3 cups Master Mix, 1/2 cup sugar, 1 egg, 1 cup water. Mix water and egg; add dry ingredients. Add optional items such as blueberries, chocolate chips, nuts and so forth, as desired. Bake in muffin cups for 25 minutes at 450 F.
FOUR DOZEN DROP COOKIES: 3 C. Master Mix, 1 cup sugar, 1 egg, 1/3 cup water, 1 teaspoon vanilla, 1/2 cup nuts or chocolate chips. Bake 10-12 minutes at 375 F.
NINE-INCH ROUND COFFEE CAKE: 3 cups Master Mix, 1/2 cup sugar, 1 egg, and 2/3 cup water. Blend all ingredients and pour into a greased 9-inch cake pan. Cover with topping: 1/2 cup brown sugar, 3 tablespoons butter, 1/2 teaspoon cinnamon. Optional: Add 1/2 C nuts or raisins to the topping mix. Bake at 400 F for 25 minutes.
18 MEDIUM PANCAKES OR 6 WAFFLES: 3 cups Master Mix, 1 1/2 cups water, 1 egg. Blend only until barely incorporated. Prepare pancakes or waffles as usual.
EIGHT-INCH SQUARE GINGERBREAD: 2 cups Master Mix, 1/4 cup sugar, 1 egg, 1/2 cup water, 1/2 cup molasses, 1/2 teaspoon each cinnamon, ginger and ground cloves. Beat egg together with the water and molasses. Mix well with dry ingredients until all are incorporated. Pour into greased 8-inch square cake pan. Bake 40 minutes at 350 F.
EIGHT-INCH SQUARE CORNBREAD OR MUFFINS: 1 1/4 cups Master Mix, 3/4 cup cornmeal, 1 egg, 1 tablespoon sugar, 1/2 cup water. Mix all ingredients until fully incorporated. Pour into greased pan or muffin cups. Bake 25 minutes at 400 F.
SHORTCAKE: 2 cups Master Mix, 2 tablespoons sugar, 1/2 cup water. Mix all ingredients and bake in a greased 8 x 8 pan, or roll out and cut into individual cakes to be placed on a cookie sheet. Bake 25 minutes at 400 F, or a few minutes less for individual shortcakes, until they just begin to brown.
Holiday Hash
Holiday Hash
Also will need 2 bags (12oz.) white chocolate chips
Combine in a big bowl:
3 cups Rice Chex
3 cups Corn Chex
3 cups Cheerios
2 cups small pretzels
2 cups salted peanuts
1 bag (12 oz.) plain M&Ms
1 bag (12 oz.) peanut M&Ms
Melt 2 bags (12 oz.) white chocolate chips according to the package instructions. Be careful to not overcook as these chips burn quickly. Pour the melted white chocolate over the mixture and with a strong long-handled wooden spoon toss well to coat.
Spread the hash out on waxed paper and let set until the chocolate hardens Store in an airtight container or pour into gift bags. If you get the red and green M&Ms you’ll have a very festive looking result.
Also will need 2 bags (12oz.) white chocolate chips
Combine in a big bowl:
3 cups Rice Chex
3 cups Corn Chex
3 cups Cheerios
2 cups small pretzels
2 cups salted peanuts
1 bag (12 oz.) plain M&Ms
1 bag (12 oz.) peanut M&Ms
Melt 2 bags (12 oz.) white chocolate chips according to the package instructions. Be careful to not overcook as these chips burn quickly. Pour the melted white chocolate over the mixture and with a strong long-handled wooden spoon toss well to coat.
Spread the hash out on waxed paper and let set until the chocolate hardens Store in an airtight container or pour into gift bags. If you get the red and green M&Ms you’ll have a very festive looking result.
Apple Dumplings
Apple Dumplings
5 apples
10 canned biscuits
1-1/2 c. sugar
1-1/2 c. water
1-1/2 sticks butter
Dash of cinnamon
1 tsp. vanilla
Peel, quarter and remove core of apples. Roll out biscuits and cut in half. Roll around apple quarters. Place in sheet pan. Sprinkle with cinnamon, set aside. Mix sugar and water and bring to boil. Add vanilla and pour over apples. Melt butter, pour over apples and bake at 325 degrees for 1 hour.
5 apples
10 canned biscuits
1-1/2 c. sugar
1-1/2 c. water
1-1/2 sticks butter
Dash of cinnamon
1 tsp. vanilla
Peel, quarter and remove core of apples. Roll out biscuits and cut in half. Roll around apple quarters. Place in sheet pan. Sprinkle with cinnamon, set aside. Mix sugar and water and bring to boil. Add vanilla and pour over apples. Melt butter, pour over apples and bake at 325 degrees for 1 hour.
North Carolina Pulled BBQ - Crock Pot √
North Carolina Pulled BBQ - Crock Pot
02/17/05 - VERY VERY good
1 4-6# pork shoulder or boneless butt
1 teas. salt
1/2 teas. celery seed
1/2 teas. cinnamon
1/2 teas. chili powder
1/2 teas. nutmeg
1/2 teas. garlic powder
1/4 c. brown sugar
1 c. ketchup
3/4 c. cider vinegar
1 large onion, chopped
1 teas. liquid smoke [opt.]
Place all in crockpot and cook on high for 3 hours. Turn to low and continue cooking for 4 hours more. Remove meat from liquid and shred with 2 forks. Place shredded meat back in liquid in crockpot and cook 1 hour more on low
02/17/05 - VERY VERY good
1 4-6# pork shoulder or boneless butt
1 teas. salt
1/2 teas. celery seed
1/2 teas. cinnamon
1/2 teas. chili powder
1/2 teas. nutmeg
1/2 teas. garlic powder
1/4 c. brown sugar
1 c. ketchup
3/4 c. cider vinegar
1 large onion, chopped
1 teas. liquid smoke [opt.]
Place all in crockpot and cook on high for 3 hours. Turn to low and continue cooking for 4 hours more. Remove meat from liquid and shred with 2 forks. Place shredded meat back in liquid in crockpot and cook 1 hour more on low
Super Easy Chicken Tacos - Crock Pot
Super Easy Chicken Tacos - Crock Pot
02/14/05 - I made this with frozen chicken breasts and a package of fajita seasoning (because that's all I had) There is no need for a can of chicken broth in this recipe (IMO)
4-6 boneless, skinless chicken breasts
1 can chicken broth soup, any brand
1 envelope dry taco seasoning, any brand
put all in crockpot and cook on low 4-6 hours. Shred the chicken with 2 forks and serve with your favorite taco fixings. (we like flour tortillas with colby jack cheese and cilantro, also good on tortilla chips topped with cheese and salsa as nachos)
02/14/05 - I made this with frozen chicken breasts and a package of fajita seasoning (because that's all I had) There is no need for a can of chicken broth in this recipe (IMO)
4-6 boneless, skinless chicken breasts
1 envelope dry taco seasoning, any brand
put all in crockpot and cook on low 4-6 hours. Shred the chicken with 2 forks and serve with your favorite taco fixings. (we like flour tortillas with colby jack cheese and cilantro, also good on tortilla chips topped with cheese and salsa as nachos)
Sweetened Condensed Milk
2 cups Sugar
1 cup Water
1/4 cup Margarine
4 cups Instant Powdered Milk
1 tablespoon Vanilla
In saucepan, bring water to a boil and remove from heat. Add sugar & margarine, then stir until dissolved. Pour hot mixture into blender. Add milk and vanilla and blend until smooth. Makes 1 quart. Stores well in refrigerator for up to 2 months.
Dump Chicken Recipes - Crock Pot or Oven
Dump Chicken Recipes - Crock Pot or Oven
DUMP GARLIC DIJON CHICKEN
2 Cloves Garlic; mince
4 tb Dijon Mustard
2 tb Lime Juice
DUMP HERB WINE CHICKEN
02/15/05 - WOW! Is this ever potent while it is cooking! Seriously, next time I make it, I will put the crockpot out in the garage. It was that strong. 8 hours is WAY too long to cook this, even with frozen chicken breasts like I did. 4-6 hours will probably be suffcient (on low) Check temp after 4 hours and then cook accordingly. As strong as it smelled, the flavor was actually quite mild, but good. Would have been good (maybe even better) over a beef roast instead of chicken.
1 c Red Wine
2/3 c Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon; slice thin
2 tb Minced Parsley
1 ts Thyme
1 ts Basil
1/2 ts Salt
1/4 ts Pepper
DUMP HONEY GINGER CHICKEN
4 tb Chopped Onion
1 1/2 tb Honey
1 tb Soy Sauce
1 tb Minced Ginger
2 tb Sherry
1/4 c Chives
DUMP HONEY GLAZED CHICKEN
1/4 c Butter; Melt
1/8 c Soy Sauce
1/2 c Honey
DUMP HONEY SESAME CHICKEN
1/2 c Beer
3 tb Sesame Seeds
3 tb Honey
2 tb Dijon Mustard
1/2 ts Pepper
2 Cloves Crushed Garlic
DUMP SPICY SWEET GLAZE CHICKEN
2 ts Minced Garlic
2/3 c Apricot Preserves
1/3 c Soy Sauce
1/3 c Ketchup
1 ts Tabasco
DUMP SWEET AND SOUR CHICKEN
1/4 c Honey
2 tb Honey
1/4 c Sherry Vinegar
2 tb Sherry Vinegar
1/8 c Soy Sauce
2 ts Minced Ginger
4 Cloves Crushed Garlic
DUMP SWEET AND SPICY CHICKEN
1 pk Taco Seasoning
8 oz Apricot Jam
12 oz Salsa
DUMP TERIYAKI CHICKEN
1 Clove Garlic; Crush
1/3 c Soy Sauce
2 tb Rice Wine or Sherry
1 1/2 tb Cider Vinegar
1 1/2 tb Brown Sugar
1 1/2 tb Minced Ginger
All the recipes can be made with 4-8 pieces of chicken (wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken, etc.). Some recipes can be altered to make them healthier. Mix everything in a 1 gallon freezer bag with chicken and freeze it. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. In a crockpot, cook on LOW for 8 hours.
DUMP GARLIC DIJON CHICKEN
2 Cloves Garlic; mince
4 tb Dijon Mustard
2 tb Lime Juice
DUMP HERB WINE CHICKEN
02/15/05 - WOW! Is this ever potent while it is cooking! Seriously, next time I make it, I will put the crockpot out in the garage. It was that strong. 8 hours is WAY too long to cook this, even with frozen chicken breasts like I did. 4-6 hours will probably be suffcient (on low) Check temp after 4 hours and then cook accordingly. As strong as it smelled, the flavor was actually quite mild, but good. Would have been good (maybe even better) over a beef roast instead of chicken.
1 c Red Wine
2/3 c Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon; slice thin
2 tb Minced Parsley
1 ts Thyme
1 ts Basil
1/2 ts Salt
1/4 ts Pepper
DUMP HONEY GINGER CHICKEN
4 tb Chopped Onion
1 1/2 tb Honey
1 tb Soy Sauce
1 tb Minced Ginger
2 tb Sherry
1/4 c Chives
DUMP HONEY GLAZED CHICKEN
1/4 c Butter; Melt
1/8 c Soy Sauce
1/2 c Honey
DUMP HONEY SESAME CHICKEN
1/2 c Beer
3 tb Sesame Seeds
3 tb Honey
2 tb Dijon Mustard
1/2 ts Pepper
2 Cloves Crushed Garlic
DUMP SPICY SWEET GLAZE CHICKEN
2 ts Minced Garlic
2/3 c Apricot Preserves
1/3 c Soy Sauce
1/3 c Ketchup
1 ts Tabasco
DUMP SWEET AND SOUR CHICKEN
1/4 c Honey
2 tb Honey
1/4 c Sherry Vinegar
2 tb Sherry Vinegar
1/8 c Soy Sauce
2 ts Minced Ginger
4 Cloves Crushed Garlic
DUMP SWEET AND SPICY CHICKEN
1 pk Taco Seasoning
8 oz Apricot Jam
12 oz Salsa
DUMP TERIYAKI CHICKEN
1 Clove Garlic; Crush
1/3 c Soy Sauce
2 tb Rice Wine or Sherry
1 1/2 tb Cider Vinegar
1 1/2 tb Brown Sugar
1 1/2 tb Minced Ginger
All the recipes can be made with 4-8 pieces of chicken (wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken, etc.). Some recipes can be altered to make them healthier. Mix everything in a 1 gallon freezer bag with chicken and freeze it. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. In a crockpot, cook on LOW for 8 hours.
Chili Verde √
Chili Verde
Tried & True - One of my mom's recipes. I've never made it, but I've eaten it. Very good
1 8-ounce package dry pinto beans (1 1/4 cups)
1 pound boneless, skinless chicken breasts (2 cups cooked)
1 4-ounce can chopped green chilies
1 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon minced garlic (1 clove)
1 teaspoon salt
2/3 cup finely chopped onion
1 cup grated low-fat Monterey Jack Cheese
1 dozen corn (or flour) tortillas
1 11 1/2-ounce jar salsa
Rinse pinto beans, soak them in cold water overnight, then drain them. Cut chicken into 1-inch cubes; cook until no longer pink in small amount of water or vegetable oil. Combine chicken with chilies and seasonings' refrigerate until needed. At the same time, combine beans, water bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.
Combine chicken and spices with beans; simmer 10 more minutes. **Top chili with salsa and grated cheese; serve on warmed corn tortillas. Make 5 servings.
**Freezing Option - Before topping chili with salsa and cheese, cool the chili and freeze. To serve, thaw chili and cheese. Simmer chili 30 minutes, stirring occasioinally. Top chili with salsa and grated cheese; serve on warmed corn tortillas.
Tried & True - One of my mom's recipes. I've never made it, but I've eaten it. Very good
1 8-ounce package dry pinto beans (1 1/4 cups)
1 pound boneless, skinless chicken breasts (2 cups cooked)
1 4-ounce can chopped green chilies
1 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon minced garlic (1 clove)
1 teaspoon salt
2/3 cup finely chopped onion
1 cup grated low-fat Monterey Jack Cheese
1 dozen corn (or flour) tortillas
1 11 1/2-ounce jar salsa
Rinse pinto beans, soak them in cold water overnight, then drain them. Cut chicken into 1-inch cubes; cook until no longer pink in small amount of water or vegetable oil. Combine chicken with chilies and seasonings' refrigerate until needed. At the same time, combine beans, water bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.
Combine chicken and spices with beans; simmer 10 more minutes. **Top chili with salsa and grated cheese; serve on warmed corn tortillas. Make 5 servings.
**Freezing Option - Before topping chili with salsa and cheese, cool the chili and freeze. To serve, thaw chili and cheese. Simmer chili 30 minutes, stirring occasioinally. Top chili with salsa and grated cheese; serve on warmed corn tortillas.
Blackened Chicken Breasts √
Blackened Chicken Breasts
Tried & True - You can adjust how much spice mix you use according to the members of you family for varied tastes. It's quite spicy. Very good!
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon vegetable oil
margarine or butter
Spice Mix
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Coat each piece of chicken with about 1 tablespoon spice mix. The mixture is hot and spicy, so adjust amount for taste of each person. Using a pastry brush, baste each piece of chicken with melted margarine or butter. Grill chicken, basting with butter or margarine after turning once. Grill about 10 minutes or until no longer pink in the middle. Or cook chicken in a large, nonstick skillet in hot oil over medium heat. Cook, turning chicken once, until it's done, about 10 minutes. Makes 6 servings.
Tried & True - You can adjust how much spice mix you use according to the members of you family for varied tastes. It's quite spicy. Very good!
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon vegetable oil
margarine or butter
Spice Mix
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Coat each piece of chicken with about 1 tablespoon spice mix. The mixture is hot and spicy, so adjust amount for taste of each person. Using a pastry brush, baste each piece of chicken with melted margarine or butter. Grill chicken, basting with butter or margarine after turning once. Grill about 10 minutes or until no longer pink in the middle. Or cook chicken in a large, nonstick skillet in hot oil over medium heat. Cook, turning chicken once, until it's done, about 10 minutes. Makes 6 servings.
Turkey Sage Sausage
2 pounds ground turkey
½ tsp. salt
1 tsp. ground pepper
1 Tbsp. sage
¼ tsp. cayenne (optional)
In a large mixing bowl combine all ingredients.
Karen's Kookies
Karen’s Kookies
4 cubes margarine
4 eggs
2 c. sugar
2 c. brown sugar
2 c. corn flakes, crushed *
2 c. oatmeal
4 c. flour
2 tsp. soda
2 tsp. baking powder
2 tsp. vanilla
1 - 12 oz. pkg choc. chips
nuts or coconut (opt)
*I have used Golden Grahams
Blue Cheese Butter
Blue Cheese Butter
Tried & True - A very tasty topping for potatoes, steak, anything you like
6 TBSP butter softened
6 TBSP crumbled blue cheese
3 tsp chopped fresh chives
Combine in a small bowl and mash together with a fork until well blended. Keep refrigerated. Will last for several weeks if you don't eat it all right away.
We had this "Blue Cheese Butter" the other night at a friend's house with dinner. It was SO good, dh insisted that I ask for the recipe. It's not much of a recipe, but it's REALLY good. We had it on top of our BBQ'd steak and baked potatoes. She said she doubled or tripled the recipe.
Tried & True - A very tasty topping for potatoes, steak, anything you like
6 TBSP butter softened
6 TBSP crumbled blue cheese
3 tsp chopped fresh chives
Combine in a small bowl and mash together with a fork until well blended. Keep refrigerated. Will last for several weeks if you don't eat it all right away.
We had this "Blue Cheese Butter" the other night at a friend's house with dinner. It was SO good, dh insisted that I ask for the recipe. It's not much of a recipe, but it's REALLY good. We had it on top of our BBQ'd steak and baked potatoes. She said she doubled or tripled the recipe.
Italian Chicken - Crock Pot
Italian Chicken - Crock Pot
Tried & True - I make this at LEAST once a week, it doesn't get any easier than this
3-4 Chicken breasts (frozen is fine)
1 Bottle Italian Dressing
Place chicken in shallow dish and cover with bottle of dressing. Marinate overnight.
Next morning dump chicken and dressing in crockpot. Cook 4 hours on high or 7-8 hours on low.
NOTE: I don't bother to do the marinade the day before. I just dump the frozen chicken with 1/4 to 1/2 of a bottle of italian dressing into the crockpot in the morning and we have YUMMY chicken by dinner time. We use the chicken as is for a regular meal or we shred it for chicken tacos, chop it for Caesar salads, etc etc. The possiblities are endless.
Tried & True - I make this at LEAST once a week, it doesn't get any easier than this
3-4 Chicken breasts (frozen is fine)
1 Bottle Italian Dressing
Place chicken in shallow dish and cover with bottle of dressing. Marinate overnight.
Next morning dump chicken and dressing in crockpot. Cook 4 hours on high or 7-8 hours on low.
NOTE: I don't bother to do the marinade the day before. I just dump the frozen chicken with 1/4 to 1/2 of a bottle of italian dressing into the crockpot in the morning and we have YUMMY chicken by dinner time. We use the chicken as is for a regular meal or we shred it for chicken tacos, chop it for Caesar salads, etc etc. The possiblities are endless.
Beef Sandwiches with Au Jus - Crock Pot
Beef Sandwiches with Au Jus - Crock Pot
Tried & True - Very tasty - SUPER easy
4-5 lb Rump Roast
1 1oz pkg onion soup mix
1 12 oz can of beer (any kind of beer you like)
1 teaspoon dried oregano leaves
2 teaspoons sugar
2 10.5 oz cans condensed beef broth (I used 4 bullion cubes in 2+ cups of water)
2 cloves of garlic - minced (I used about a teaspoon garlic powder)
Place rump roast in slow cooker.
Combine all ingredients in a medium bowl and pour over the roast. Put the lid on the slow cooker and cook on low for 8-10 hours.
When done - shred the meat with a fork or slice. Serve on onion rolls. If desired, skim fat from juices. Serve sandwiches with individual portions of meat juices for dipping.
~~~~~~~~~~
My roast turned out a little dry, so after I sliced the meat I returned it all to the slow cooker with all of the juices. I let it set there for another 15 minutes or so. Perfect! The meat was juicy and tender and delicious!! I had mine on small sourdough rolls and dh had his on onion rolls. This would also be good just as a traditional roast. You could add quartered potatoes and baby carrots too. I believe this recipe would also be very good with a cup or so of red wine.
Tried & True - Very tasty - SUPER easy
4-5 lb Rump Roast
1 1oz pkg onion soup mix
1 12 oz can of beer (any kind of beer you like)
1 teaspoon dried oregano leaves
2 teaspoons sugar
2 10.5 oz cans condensed beef broth (I used 4 bullion cubes in 2+ cups of water)
2 cloves of garlic - minced (I used about a teaspoon garlic powder)
Place rump roast in slow cooker.
Combine all ingredients in a medium bowl and pour over the roast. Put the lid on the slow cooker and cook on low for 8-10 hours.
When done - shred the meat with a fork or slice. Serve on onion rolls. If desired, skim fat from juices. Serve sandwiches with individual portions of meat juices for dipping.
~~~~~~~~~~
My roast turned out a little dry, so after I sliced the meat I returned it all to the slow cooker with all of the juices. I let it set there for another 15 minutes or so. Perfect! The meat was juicy and tender and delicious!! I had mine on small sourdough rolls and dh had his on onion rolls. This would also be good just as a traditional roast. You could add quartered potatoes and baby carrots too. I believe this recipe would also be very good with a cup or so of red wine.
BBQ Potatoes
BBQ Potatoes
Tried & True - VERY good
4-6 large russet potatoes
1 medium onion (optional)
2-3 garlic cloves
butter
salt
cooking spray
tin foil or bbq foil bags
sour cream (optional)
Wash potatoes well. (Leave the peel on, or peel potoatoes - your choice. I leave the peel on - they get nice and crispy.) Cut each potato in half and then slice. You can slice the onion in large chunks or in small slices. Remove 2 pieces of tin foil about 24" long each. Lay them one on top of the other. (Or use a large foil bag). Spray the foil with cooking spray to keep the potatoes from sticking. Place potatoes and onions on a pile in the middle of the tin foil. With a garlic crusher, crush the garlic cloves over the potatoes and spread them around. Scatter several pats of butter over the potatoes. Lightly salt the entire concoction. If you don't use real garlic, you can use garlic powder instead. This is equally as tasty.
Bring the two short ends of tin foil together and fold them over each other several times sealing the tin foil together. Fold the sides together in the same way creating a large foil packet that will hold together on the BBQ. If need be, wrap the entire thing in another sheet of tin foil to make it more secure.
Start cooking the potatoes well before you start cooking the meat on the grill. Place the entire packet on the BBQ grill. (Can be cooked in the oven if necessary) Cooking times vary according to how crunchy you like the potatoes. I like them VERY well cooked. 25-30 minutes total cooking time - turning often to prevent the potatoes from burning.
Serve with sour cream! Makes an excellent side dish to any bbq'd meat. This is my absolute favorite way to make potatoes.
Tried & True - VERY good
4-6 large russet potatoes
1 medium onion (optional)
2-3 garlic cloves
butter
salt
cooking spray
tin foil or bbq foil bags
sour cream (optional)
Wash potatoes well. (Leave the peel on, or peel potoatoes - your choice. I leave the peel on - they get nice and crispy.) Cut each potato in half and then slice. You can slice the onion in large chunks or in small slices. Remove 2 pieces of tin foil about 24" long each. Lay them one on top of the other. (Or use a large foil bag). Spray the foil with cooking spray to keep the potatoes from sticking. Place potatoes and onions on a pile in the middle of the tin foil. With a garlic crusher, crush the garlic cloves over the potatoes and spread them around. Scatter several pats of butter over the potatoes. Lightly salt the entire concoction. If you don't use real garlic, you can use garlic powder instead. This is equally as tasty.
Bring the two short ends of tin foil together and fold them over each other several times sealing the tin foil together. Fold the sides together in the same way creating a large foil packet that will hold together on the BBQ. If need be, wrap the entire thing in another sheet of tin foil to make it more secure.
Start cooking the potatoes well before you start cooking the meat on the grill. Place the entire packet on the BBQ grill. (Can be cooked in the oven if necessary) Cooking times vary according to how crunchy you like the potatoes. I like them VERY well cooked. 25-30 minutes total cooking time - turning often to prevent the potatoes from burning.
Serve with sour cream! Makes an excellent side dish to any bbq'd meat. This is my absolute favorite way to make potatoes.
BBQ Corn on the Cob
BBQ Corn on the Cob
Tried & True - VERY good
Corn on the cob - fresh is best, but thawed frozen ears work too
olive oil
salt
pepper
tin foil
Shuck the ears of corn and remove all of the strands of corn silk that you can. Tear one sheet of tin foil per ear of corn. Each sheet should be 12-18 inches long. Place one ear on a sheet of tin foil and lightly coat with olive oil. Season the corn with salt and pepper. Tightly wrap the ear of corn in the tin foil. Repeat for remaining ears.
Place the corn on the grill. Cook for 30 minutes total, turning 3 times. Corn will burn if left on one side too long! Unwrap corn and eat! No butter needed! Corn is VERY tasty cooked this way. We like it so much that we've even been known to cook frozen kernal corn like this!
Tried & True - VERY good
Corn on the cob - fresh is best, but thawed frozen ears work too
olive oil
salt
pepper
tin foil
Shuck the ears of corn and remove all of the strands of corn silk that you can. Tear one sheet of tin foil per ear of corn. Each sheet should be 12-18 inches long. Place one ear on a sheet of tin foil and lightly coat with olive oil. Season the corn with salt and pepper. Tightly wrap the ear of corn in the tin foil. Repeat for remaining ears.
Place the corn on the grill. Cook for 30 minutes total, turning 3 times. Corn will burn if left on one side too long! Unwrap corn and eat! No butter needed! Corn is VERY tasty cooked this way. We like it so much that we've even been known to cook frozen kernal corn like this!
Best Ever Guacamole √
Best Ever Guacamole
Tried & True! I make this Guacamole all the time. It's SO yummy!
3 avocados
1 tablespoon lime juice
1 1/2 teaspoon garlic powder
1 teaspoon olive oil
1 teaspoon salt
Pit the avocados. Scoop out the avocado meat with a large spoon and place in mixing bowl. Add the lime juice, garlic powder, olive oil and salt. Mash avocados with a large fork. Chill for 30-60 minutes. Guacamole does not keep very well. Eat up!
Tips: You can use 1 1/2 teaspoons fresh minced/chopped garlic if you prefer. I like it better with garlic powder. The garlic powder I use is VERY powdery, the same consistancy as baby powder. You may add 1/2 cup pico de gallo or chopped tomatoes and onions if desired.
Ripe avocados: A ripe avocado is relatively firm, but will yield to gentle pressure when held in the palm of the hand and squeezed. Color cannot always be trusted to determine whether or not an avocado is ripe. Indeed, the squeeze test is the most accurate.
If you plan to use avocados immediately, buy ripe ones. But if you want to buy them a few days before you plan to use them, you can buy them when they are hard and do not yield to squeezing. Then just set them out in a cool place and wait for them to get ripe.
But what if you want them to get ripe faster? A good trick is to put the avocados in a brown paper bag. Putting an apple in the bag with the avocados speeds the process even more.
Tried & True! I make this Guacamole all the time. It's SO yummy!
3 avocados
1 tablespoon lime juice
1 1/2 teaspoon garlic powder
1 teaspoon olive oil
1 teaspoon salt
Pit the avocados. Scoop out the avocado meat with a large spoon and place in mixing bowl. Add the lime juice, garlic powder, olive oil and salt. Mash avocados with a large fork. Chill for 30-60 minutes. Guacamole does not keep very well. Eat up!
Tips: You can use 1 1/2 teaspoons fresh minced/chopped garlic if you prefer. I like it better with garlic powder. The garlic powder I use is VERY powdery, the same consistancy as baby powder. You may add 1/2 cup pico de gallo or chopped tomatoes and onions if desired.
Ripe avocados: A ripe avocado is relatively firm, but will yield to gentle pressure when held in the palm of the hand and squeezed. Color cannot always be trusted to determine whether or not an avocado is ripe. Indeed, the squeeze test is the most accurate.
If you plan to use avocados immediately, buy ripe ones. But if you want to buy them a few days before you plan to use them, you can buy them when they are hard and do not yield to squeezing. Then just set them out in a cool place and wait for them to get ripe.
But what if you want them to get ripe faster? A good trick is to put the avocados in a brown paper bag. Putting an apple in the bag with the avocados speeds the process even more.
Corn Dog Casserole
Corn Dog Casserole
2 cups thinly sliced celery
2 tablespoons butter or margarine
1 1/2 cups sliced green onions
1 1/2 pounds hot dogs
2 eggs
1 1/2 cups milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
17 ounces (2 pkgs) corn bread/muffin mix
8 ounces (2 cups) shredded sharp cheddar cheese
In a skillet, saute celery in butter for 5 minutes. Add onions;
saute for 5 minutes more. Place in a large bowl; set aside.
Cut hot dogs lengthwise into quarters, then cut into thirds. In the
same skillet, saute the hot dogs for 5 minutes or until lightly
browned; add to vegetables. Set aside 1 cup.
In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog
mixture. Stir in cornbread mixes. Add 1 1/2 cups of cheese. Spread
into a shallow 3-qt. baking dish. Top with reserved hot dog mixture
and remaining cheese. Bake, uncovered, at 400 degrees for 30
minutes or until golden brown. Yeild: 12 servings.
2 cups thinly sliced celery
2 tablespoons butter or margarine
1 1/2 cups sliced green onions
1 1/2 pounds hot dogs
2 eggs
1 1/2 cups milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
17 ounces (2 pkgs) corn bread/muffin mix
8 ounces (2 cups) shredded sharp cheddar cheese
In a skillet, saute celery in butter for 5 minutes. Add onions;
saute for 5 minutes more. Place in a large bowl; set aside.
Cut hot dogs lengthwise into quarters, then cut into thirds. In the
same skillet, saute the hot dogs for 5 minutes or until lightly
browned; add to vegetables. Set aside 1 cup.
In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog
mixture. Stir in cornbread mixes. Add 1 1/2 cups of cheese. Spread
into a shallow 3-qt. baking dish. Top with reserved hot dog mixture
and remaining cheese. Bake, uncovered, at 400 degrees for 30
minutes or until golden brown. Yeild: 12 servings.
Emeril's Basic Pizza Dough
Basic Pizza Dough
1 package active dry yeast
1 cup warm water (110 degrees F.)
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil
In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.
Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
1 package active dry yeast
1 cup warm water (110 degrees F.)
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil
In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.
Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
Apricot Pineapple Jam
Apricot Pineapple Jam
2 cups crushed pineapple
½ lemon, with peel, thinly sliced
4 cups sugar
Rinse apricots. Place in a bowl, cover with cold water and let soak overnight. Simmer apricots in water til they are tender. Mash apricots. Add pineapple, lemon and sugar to apricots. Simmer, stirring frequently until thick and clear (approx. 20 minutes).
Process jam in water bath canner for
10 minutes. Makes 5 & one ½ pint sized jars.
*Using Dole brand packaged apricots is not advised. Buying apricots in bulk at Winco, or the bagged apricots at Costco have been the best results in flavor and color.
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