Ingredients:
2 C whole milk
1/2 C vegetable oil
1/2 C sugar
1 tbsp active dry yeast
4 C flour
1/2 C flour
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 tbsp salt
Filling:
1 C melted butter
3/4 C sugar
1/2 C cinnamon (or more depending on preference)
Frosting:
1/2 bag powdered sugar
1/4 C milk
1 tsp vanilla
2 tbsp melted butter
pinch of salt
Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm. Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour. Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.
Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Drizzle melted butter over dough. Sprinkle with sugar and cinnamon. Roll the dough toward you. Pinch the seam to seal it.
Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Cover the rolls and let sit for 30 minutes. Bake at 400 for 15 to 18 minutes.
Combine all frosting ingredients in a bowl and mix thoroughly. Generously drizzle frosting over warm mrolls after they come out of the oven.
-The Pioneer Woman
Tuesday, December 30, 2008
Yummy Stir Fry
Peanut Oil
3 chicken breasts, cut into cubes (can also use beef, shrimp, or pork)
Splash of soy sauce
Drizzle of sesame oil
1 medium onion
2 cloves garlic
2 to 3 tablespoons fresh ginger, minced
1 red bell pepper, cut into chunks (can also use yellow or green bell peppers)
10 white mushrooms, sliced (can use any mushrooms you like)
1 small jar baby corn, cut into pieces
1/4 cup chicken broth
1/2 cup low sodium soy sauce
3 tablespoons sugar
1/4 cup chicken broth
2 rounded teaspoons arrowroot
Rice Vinegar
Sesame Oil
Fresh Cilantro
After cutting meat into chunks, drizzle with soy sauce and sesame oil. Set aside.
Prepare all vegetables and have them ready.
Mix 1/2 cup soy sauce with sugar. Stir together and set aside.
Mix 1/4 cup chicken broth with arrowroot. Stir together and set aside.
Measure an additional 1/4 cup chicken broth. Set aside.
To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 tablespoons peanut oil. Add meat to skillet and fry quickly, stirring around for 3 to 3 minutes. When brown and just cooked through, remove to a separate bowl.
Add additional 1 tablespoon peanut oil to same skillet.
Throw in onions and cook for 1 minute.
Add red bell pepper and cook for 30 seconds.
Add garlic and ginger. Stir.
Add mushrooms and stir. Cook for 45 seconds.
Add baby corn. Stir.
Pour in 1/4 cup chicken broth.
Pour in soy sauce/sugar mixture.
Drizzle in 1 teaspoon rice vinegar.
Drizzle in 1/2 teaspoon sesame oil.
Dump in cooked chicken. Stir together.
Pour in chicken broth/arrowroot mixture.
Stir together, then turn off heat. Sauce should be much thicker.
At the very end, seconds before serving, stir in 1/2 cup (or up to 1 cup) roughly chopped cilantro.
Serve over cooked rice.
Variations:
*Can use any of the following vegetables: broccoli, snow peas, zucchini, any color of bell pepper, any mushroom, water chestnuts, green onions
*Add 1/2 cashew halves to make it even more yummy
*Eat with chopsticks if you want to feel really cool
3 chicken breasts, cut into cubes (can also use beef, shrimp, or pork)
Splash of soy sauce
Drizzle of sesame oil
1 medium onion
2 cloves garlic
2 to 3 tablespoons fresh ginger, minced
1 red bell pepper, cut into chunks (can also use yellow or green bell peppers)
10 white mushrooms, sliced (can use any mushrooms you like)
1 small jar baby corn, cut into pieces
1/4 cup chicken broth
1/2 cup low sodium soy sauce
3 tablespoons sugar
1/4 cup chicken broth
2 rounded teaspoons arrowroot
Rice Vinegar
Sesame Oil
Fresh Cilantro
After cutting meat into chunks, drizzle with soy sauce and sesame oil. Set aside.
Prepare all vegetables and have them ready.
Mix 1/2 cup soy sauce with sugar. Stir together and set aside.
Mix 1/4 cup chicken broth with arrowroot. Stir together and set aside.
Measure an additional 1/4 cup chicken broth. Set aside.
To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 tablespoons peanut oil. Add meat to skillet and fry quickly, stirring around for 3 to 3 minutes. When brown and just cooked through, remove to a separate bowl.
Add additional 1 tablespoon peanut oil to same skillet.
Throw in onions and cook for 1 minute.
Add red bell pepper and cook for 30 seconds.
Add garlic and ginger. Stir.
Add mushrooms and stir. Cook for 45 seconds.
Add baby corn. Stir.
Pour in 1/4 cup chicken broth.
Pour in soy sauce/sugar mixture.
Drizzle in 1 teaspoon rice vinegar.
Drizzle in 1/2 teaspoon sesame oil.
Dump in cooked chicken. Stir together.
Pour in chicken broth/arrowroot mixture.
Stir together, then turn off heat. Sauce should be much thicker.
At the very end, seconds before serving, stir in 1/2 cup (or up to 1 cup) roughly chopped cilantro.
Serve over cooked rice.
Variations:
*Can use any of the following vegetables: broccoli, snow peas, zucchini, any color of bell pepper, any mushroom, water chestnuts, green onions
*Add 1/2 cashew halves to make it even more yummy
*Eat with chopsticks if you want to feel really cool
Taco Soup
INGREDIENTS
2 pounds ground beef
1 (1.25 ounce) package taco seasoning mix
1 1/2 cups water
1 (15 ounce) can kidney beans
1 (15.25 ounce) can whole kernel corn, drained
2 (10 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can chopped green chilies
1 (1 ounce) package ranch salad dressing mix
Sour Cream
Grated Cheese
DIRECTIONS
In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
Top with Sour Cream and Grated Cheese
2 pounds ground beef
1 (1.25 ounce) package taco seasoning mix
1 1/2 cups water
1 (15 ounce) can kidney beans
1 (15.25 ounce) can whole kernel corn, drained
2 (10 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can chopped green chilies
1 (1 ounce) package ranch salad dressing mix
Sour Cream
Grated Cheese
DIRECTIONS
In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
Top with Sour Cream and Grated Cheese
Salisbury Steak
Ingredients:
Ground Beef
Cream of mushroom soup
1/2 cup of milk
2 tablespoons of Worcestershire sauce
1/2 onion finely chopped
1 clove or garlic, crushed
1 tablespoon or olive oil
1 tablespoon ketchup
1 tablespoon of brown mustard
1 tablespoon of A-1 sauce
seasoned salt
adobo seasoning
sea salt
black pepper
Directions:
Rub Worcestershire sauce on burgers, along with seasoned salt and adobo spices. When skillet is hot, add your oil to the pan. Followed by chopped onions and garlic. Let that cook for 2 minutes. Add burgers to the pan and brown on both sides. Add cream of mushroom soup, milk, salt, pepper and all the condiments. Let it simmer for 15 minutes or so, to incorporate all the flavors.
Ground Beef
Cream of mushroom soup
1/2 cup of milk
2 tablespoons of Worcestershire sauce
1/2 onion finely chopped
1 clove or garlic, crushed
1 tablespoon or olive oil
1 tablespoon ketchup
1 tablespoon of brown mustard
1 tablespoon of A-1 sauce
seasoned salt
adobo seasoning
sea salt
black pepper
Directions:
Rub Worcestershire sauce on burgers, along with seasoned salt and adobo spices. When skillet is hot, add your oil to the pan. Followed by chopped onions and garlic. Let that cook for 2 minutes. Add burgers to the pan and brown on both sides. Add cream of mushroom soup, milk, salt, pepper and all the condiments. Let it simmer for 15 minutes or so, to incorporate all the flavors.
Cuban Black Bean Soup
3 (15 oz) cans Black Beans, undrained
2 (14 ½ oz) cans Beef Broth
1 (14 ½ oz) can Diced Tomatoes
1 (14 oz) can Chopped Green Chilies
5 oz. extra-lean fully cooked Ham, cut into 1 in. cubes
1 C Onion, chopped
3 cloves Garlic, minced
1/3 C Red Wine Vinegar
1 tsp. dried Oregano Leaves
1 tsp. Ground Cumin
1 tsp. Dried Thyme Leaves
1 tsp. Pepper
In a slow cooker combine all ingredients, stir well. Cover and cook on low for 8-10 hours or on high 4-5 hours.
Acidic foods, such as tomatoes and sugar, inhibit the bean softening process, so dried beans must be completely softened before combining with these types of foods.
2 (14 ½ oz) cans Beef Broth
1 (14 ½ oz) can Diced Tomatoes
1 (14 oz) can Chopped Green Chilies
5 oz. extra-lean fully cooked Ham, cut into 1 in. cubes
1 C Onion, chopped
3 cloves Garlic, minced
1/3 C Red Wine Vinegar
1 tsp. dried Oregano Leaves
1 tsp. Ground Cumin
1 tsp. Dried Thyme Leaves
1 tsp. Pepper
In a slow cooker combine all ingredients, stir well. Cover and cook on low for 8-10 hours or on high 4-5 hours.
Acidic foods, such as tomatoes and sugar, inhibit the bean softening process, so dried beans must be completely softened before combining with these types of foods.
Chicken Supreme
1 Whole Chicken
1 (10 ¾ oz) can Cream of Chicken Soup
1 pkg. Dry Onion Soup Mix
½ can Water
1 C Sour Cream
1 T. Flour
Mushrooms (opt.)
Rice or Potatoes, cooked
Put chicken in slow cooker. Combine soup, soup mix, and water. Pour over chicken. Cover and cook on high for 1 hour, then cook on low 8-10 hours. Remove chicken 30 minutes before serving. Skim fat from the remaining soup juices. Add sour cream, flour, and mushrooms to the slow cooker. Heat for 30 minutes. Serve over rice or potatoes.
1 (10 ¾ oz) can Cream of Chicken Soup
1 pkg. Dry Onion Soup Mix
½ can Water
1 C Sour Cream
1 T. Flour
Mushrooms (opt.)
Rice or Potatoes, cooked
Put chicken in slow cooker. Combine soup, soup mix, and water. Pour over chicken. Cover and cook on high for 1 hour, then cook on low 8-10 hours. Remove chicken 30 minutes before serving. Skim fat from the remaining soup juices. Add sour cream, flour, and mushrooms to the slow cooker. Heat for 30 minutes. Serve over rice or potatoes.
Chicken Parmesan in the Crockpot
4 boneless skinless Chicken Breasts
2 (10 ¾ oz) cans Cream of Chicken Soup
¾ C fresh Parmesan Cheese grated
¼ - ½ C water
Salt & Pepper to taste
Vermicelli noodles, cooked
In a slow cooker, combine all ingredients except noodles. Cover and cook on low 6-8 hours or on high 4 hours. Serve over noodles.
2 (10 ¾ oz) cans Cream of Chicken Soup
¾ C fresh Parmesan Cheese grated
¼ - ½ C water
Salt & Pepper to taste
Vermicelli noodles, cooked
In a slow cooker, combine all ingredients except noodles. Cover and cook on low 6-8 hours or on high 4 hours. Serve over noodles.
Wednesday, December 10, 2008
Cranberry Pistachio Cornmeal Biscotti
1-1/4 cups all purpose flour
1-1/4 cups yellow cornmeal
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
1 tablespoon finely grated lemon zest
1 cup dried cranberries
1 cup chopped pistachios
1. Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder and salt.
2. Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time until well combined. Reduce speed to low. Add flour mixture all at once, mix until just combined. Add lemon zest, cranberries, and pistachios, and mix until combined.
3. Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 ½ inches. Bake until firm, lightly browned and slightly cracked on top, 30 to 35 minutes. Let cool on a wire rack about 15 minutes.
4. Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into ½ inch thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies rotating sheet half way through until they begin to brown at edges, 15-to-18 minutes. Let cool on sheet on a wire rack. Cookies can be stored in an air tight container at room temperature up to two weeks.
1-1/4 cups yellow cornmeal
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
1 tablespoon finely grated lemon zest
1 cup dried cranberries
1 cup chopped pistachios
1. Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder and salt.
2. Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time until well combined. Reduce speed to low. Add flour mixture all at once, mix until just combined. Add lemon zest, cranberries, and pistachios, and mix until combined.
3. Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 ½ inches. Bake until firm, lightly browned and slightly cracked on top, 30 to 35 minutes. Let cool on a wire rack about 15 minutes.
4. Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into ½ inch thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies rotating sheet half way through until they begin to brown at edges, 15-to-18 minutes. Let cool on sheet on a wire rack. Cookies can be stored in an air tight container at room temperature up to two weeks.
Chocolate Crackle Cookies
8 ounces bittersweet chocolate, melted and cooled
1-1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1-1/2 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup granulated sugar
1 cup confectioners' sugar, plus more for rolling
1. Heat oven to 350 degrees.
2. Melt chocolate over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
3. With an electric mixer, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
4. Divide each piece into 16 1-inch balls. Roll in granulated sugar to coat, then in confectioners sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
5. Bake until surfaces crack, about 14 minutes, rotating sheets halfway through. Let cool on wire racks.
1-1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1-1/2 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup granulated sugar
1 cup confectioners' sugar, plus more for rolling
1. Heat oven to 350 degrees.
2. Melt chocolate over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
3. With an electric mixer, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
4. Divide each piece into 16 1-inch balls. Roll in granulated sugar to coat, then in confectioners sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
5. Bake until surfaces crack, about 14 minutes, rotating sheets halfway through. Let cool on wire racks.
Cream-Cheese Walnut Cookies
4 cups all-purpose flour
1-1/4 teaspoons coarse salt
2 cups (4 sticks) unsalted butter, softened
6 ounces cream cheese, (not whipped) room temperature
1-1/4 cups sugar
2 tablespoons plus 1/2 teaspoon pure vanilla extract
2-1/2 cups walnut halves (1-1/2 cups toasted and coarsely chopped), 1 cup finely chopped
1. Whisk together flour and salt in a large bowl; set aside.
2. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts.
3. Transfer dough to a work surface. Divide in half; shape each half into an 8-1/2 inch-long log about 2 inches in diameter. Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks.
4. Preheat oven to 350 with racks in upper and lower thirds. Unwrap 1 log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts.
1-1/4 teaspoons coarse salt
2 cups (4 sticks) unsalted butter, softened
6 ounces cream cheese, (not whipped) room temperature
1-1/4 cups sugar
2 tablespoons plus 1/2 teaspoon pure vanilla extract
2-1/2 cups walnut halves (1-1/2 cups toasted and coarsely chopped), 1 cup finely chopped
1. Whisk together flour and salt in a large bowl; set aside.
2. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts.
3. Transfer dough to a work surface. Divide in half; shape each half into an 8-1/2 inch-long log about 2 inches in diameter. Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks.
4. Preheat oven to 350 with racks in upper and lower thirds. Unwrap 1 log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
5. Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts.
Tuesday, December 9, 2008
Garlic Tea for the Sickies
Chop up 3 cloves of fresh garlic. Toss the garlic in a pot of water (I usually make 2 cups at a time). While it's boiling, put a coffee filter over your cup. After it boils for a few minutes, take out the garlic with a spoon. Pour the hot water in the coffee filter on your cup slowly. The filter is to make sure no pieces of garlic get in your drink.
I think Neika adds Tang powder here. But I never buy that, so I just use a regular tea bag and sweeten with honey.
Don't drink more than 1 1/2 cups at a time though. I did that once and got nauseous
I think Neika adds Tang powder here. But I never buy that, so I just use a regular tea bag and sweeten with honey.
Don't drink more than 1 1/2 cups at a time though. I did that once and got nauseous
Monday, December 8, 2008
Toffee
Preheat oven to 350
Get a shallow pan with sides, 9x13
Put down parchment over the pan, so that it overhangs on ALL sides. This is VERY IMPORTANT, ALL SIDES! Or if you use those disposable aluminum pans, skip the parchment.
Put down a tight layer of saltine crackers. Boil 2 sticks of butter and 1 cup. brown sugar for 3-4 minutes. (I have used both light and dark brown sugar, both work fine). Pour this mixture over crackers and spread evenly.
Pop in oven for about 5 minutes (until it is bubbly and you can see the mix has gotten under crackers too.
Pull out of over and sprinkle 12 oz of chocolate chips on top (I use semisweet, but milk or dark work too).
The heat from the mixture should melt the chocolate, if not pop it back in the oven for about 2-3 minutes.
Use a spatula or icing spreader to smooth out the chocolate over the top. Sprinkle on top about 3/4 bag of Heath Brickle N Bits (sold with the chocolate chips). After about 1 min. I use the back of a clean spatula to pat down the bits.
Refrigerate until it hardens through. Then break it apart like peanut brittle.
YUM!
Get a shallow pan with sides, 9x13
Put down parchment over the pan, so that it overhangs on ALL sides. This is VERY IMPORTANT, ALL SIDES! Or if you use those disposable aluminum pans, skip the parchment.
Put down a tight layer of saltine crackers. Boil 2 sticks of butter and 1 cup. brown sugar for 3-4 minutes. (I have used both light and dark brown sugar, both work fine). Pour this mixture over crackers and spread evenly.
Pop in oven for about 5 minutes (until it is bubbly and you can see the mix has gotten under crackers too.
Pull out of over and sprinkle 12 oz of chocolate chips on top (I use semisweet, but milk or dark work too).
The heat from the mixture should melt the chocolate, if not pop it back in the oven for about 2-3 minutes.
Use a spatula or icing spreader to smooth out the chocolate over the top. Sprinkle on top about 3/4 bag of Heath Brickle N Bits (sold with the chocolate chips). After about 1 min. I use the back of a clean spatula to pat down the bits.
Refrigerate until it hardens through. Then break it apart like peanut brittle.
YUM!
Friday, December 5, 2008
Chocolate Chip Cake
1 C Dates
1 tsp Baking Soda
1 C white Sugar
1 C Shortening
2 Eggs
1/2 tsp Salt
2 C Flour
1 TBS Cocoa
1 TBS Vanilla
1 C Chocolate Chips (divided)
1/2 C Chopped Nuts (if desired)
In a bowl add together Dates, Baking Soda, Sugar, and Shortening. Pour in 1 C and 3 TBS HOT water. Let stand.
In amother bowl add Eggs, Salt, Flour, Cocoa, and Vanilla.
Cream together Dates mixture then add to other mixture. Add 1/2 C Chocolate Chips. Pour into greased 9x13 pan. Sprinkle top with remaining Chocolate Chips (and chopped nuts if desired).
Bake at 350* for 40 minutes.
This is my dh's favorite Birthday cake.
1 tsp Baking Soda
1 C white Sugar
1 C Shortening
2 Eggs
1/2 tsp Salt
2 C Flour
1 TBS Cocoa
1 TBS Vanilla
1 C Chocolate Chips (divided)
1/2 C Chopped Nuts (if desired)
In a bowl add together Dates, Baking Soda, Sugar, and Shortening. Pour in 1 C and 3 TBS HOT water. Let stand.
In amother bowl add Eggs, Salt, Flour, Cocoa, and Vanilla.
Cream together Dates mixture then add to other mixture. Add 1/2 C Chocolate Chips. Pour into greased 9x13 pan. Sprinkle top with remaining Chocolate Chips (and chopped nuts if desired).
Bake at 350* for 40 minutes.
This is my dh's favorite Birthday cake.
Avocado Chicken Bake
2 chicken breasts
1 TBS cornstarch
1/2 tsp cumin
1/2 tsp garlic powder
egg beaters/water
corn meal
1 TBS oil
1/2 avocado (peeled and sliced)
3/4 Mexican shredded cheese blend
3 green onions
1/2 red bell pepper chopped
cherry tomatoes, halved
sour cream
Flatten chicken breasts to 1/2" thick.
Mix the corn starch, cumin and garlic powder togetherand dust chicken.
Dip in egg water mixture and dredge in corn meal.
Brown chicken in oil - 2 min on each side.
Top with avocado and cheese.
Bake at 350* about 15 minutes.
Top with veggies and a dollop of sour cream.
1 TBS cornstarch
1/2 tsp cumin
1/2 tsp garlic powder
egg beaters/water
corn meal
1 TBS oil
1/2 avocado (peeled and sliced)
3/4 Mexican shredded cheese blend
3 green onions
1/2 red bell pepper chopped
cherry tomatoes, halved
sour cream
Flatten chicken breasts to 1/2" thick.
Mix the corn starch, cumin and garlic powder togetherand dust chicken.
Dip in egg water mixture and dredge in corn meal.
Brown chicken in oil - 2 min on each side.
Top with avocado and cheese.
Bake at 350* about 15 minutes.
Top with veggies and a dollop of sour cream.
Sunday, November 23, 2008
Cranberry Sauce
INGREDIENTS
12 ounces cranberries
1 cup white sugar
1 cup orange juice
1/2 cup crushed pineapple
DIRECTIONS
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl, add pineapple. Cranberry sauce will thicken as it cools.
12 ounces cranberries
1 cup white sugar
1 cup orange juice
1/2 cup crushed pineapple
DIRECTIONS
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl, add pineapple. Cranberry sauce will thicken as it cools.
Tuesday, November 11, 2008
Butter Bean Burgers
* 1 (15 oz) can, butter beans, drained
* 1 small onion, chopped
* 1 tablespoon finely chopped jalapeno pepper
* 6 saltine crackers, crushed (I use Italian bread crumbs)
* 1 egg, beaten
* 1/2 cup shredded chedaar cheese
* 1/4 teaspoon garlic powder
* salt & pepper to taste
* 1/4 cup vegetable oil
Directions:
1. In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crackers, egg, cheese, garlic powder, and salt & pepper. Divide into 4 equal parts and shape into patties.
2. Heat oil in large skillett over medium-high heat; use more or less oil to reach 1/4 inch depth. Fry patties until golden brown on each side.
I serve on toasted buns with mayo, lettuce & tomato
* 1 small onion, chopped
* 1 tablespoon finely chopped jalapeno pepper
* 6 saltine crackers, crushed (I use Italian bread crumbs)
* 1 egg, beaten
* 1/2 cup shredded chedaar cheese
* 1/4 teaspoon garlic powder
* salt & pepper to taste
* 1/4 cup vegetable oil
Directions:
1. In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crackers, egg, cheese, garlic powder, and salt & pepper. Divide into 4 equal parts and shape into patties.
2. Heat oil in large skillett over medium-high heat; use more or less oil to reach 1/4 inch depth. Fry patties until golden brown on each side.
I serve on toasted buns with mayo, lettuce & tomato
Thursday, October 30, 2008
Pumpkin Roll
Cake:
3 eggs
1 C sugar
3/4 C pumpkin
3/4 C flour
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp ginger
1/2 tsp salt
1/2 tsp nutmeg
1 tsp lemon juice
Beat eggs for 5 minutes then add other ingredients.
Pour into pan - (for the pan use a 15x10x1 baking sheet. Grease the pan, then line with waxed paper and grease the waxed paper)
Bake @ 375* for 15 minutes.
Let cool for 5 minutes then flip onto a pillowcase that is sprinkled with powdered sugar.
Remove waxed paper and roll up the pillow case and set aside.
Filling:
2 pkgs or 6 oz cream cheese
1/2 C butter
1 C powdered sugar
1/2 tsp vanilla
Once the cake is cooled completely, unroll and spread filling. Remove the pillowcase and re-roll.
And there you go... a Pumpkin Roll. I like to sprinkle some powdered sugar on it to make it look pretty.
3 eggs
1 C sugar
3/4 C pumpkin
3/4 C flour
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp ginger
1/2 tsp salt
1/2 tsp nutmeg
1 tsp lemon juice
Beat eggs for 5 minutes then add other ingredients.
Pour into pan - (for the pan use a 15x10x1 baking sheet. Grease the pan, then line with waxed paper and grease the waxed paper)
Bake @ 375* for 15 minutes.
Let cool for 5 minutes then flip onto a pillowcase that is sprinkled with powdered sugar.
Remove waxed paper and roll up the pillow case and set aside.
Filling:
2 pkgs or 6 oz cream cheese
1/2 C butter
1 C powdered sugar
1/2 tsp vanilla
Once the cake is cooled completely, unroll and spread filling. Remove the pillowcase and re-roll.
And there you go... a Pumpkin Roll. I like to sprinkle some powdered sugar on it to make it look pretty.
Wednesday, October 29, 2008
Apple Butter
1 Gallon peeled & sliced apples
3 1/2 cups sugar-half brown/half white
1/4 TBS all spice
1 TBS cinnamon
Mix all ingredients together and put in crock pot. Cook 8 hourson low. Take mixer and beat till smooth. Put in jars while hot and screw lid on and seal.
Do not add any water.
3 1/2 cups sugar-half brown/half white
1/4 TBS all spice
1 TBS cinnamon
Mix all ingredients together and put in crock pot. Cook 8 hourson low. Take mixer and beat till smooth. Put in jars while hot and screw lid on and seal.
Do not add any water.
Fried Apples
Cook Time: 6 hours
Ingredients:
3 pounds of any kind of apples, peeled, cored, and sliced
1 teaspoon cinnamon
1stick of butter cut into chunks
1 cup granulated sugar
Preparation:Place apple slices in the slow cooker/Crock Pot; stir in remaining ingredients. Cover and cook on low for about 6 hours, or until apples are tender but not mushy. Stir about halfway through cooking.
Ingredients:
3 pounds of any kind of apples, peeled, cored, and sliced
1 teaspoon cinnamon
1stick of butter cut into chunks
1 cup granulated sugar
Preparation:Place apple slices in the slow cooker/Crock Pot; stir in remaining ingredients. Cover and cook on low for about 6 hours, or until apples are tender but not mushy. Stir about halfway through cooking.
Sunday, October 26, 2008
Black Bean Burritos
INGREDIENTS:
* 6 (10 inch) flour tortillas
* 1/4 cup and 2 tablespoons vegetable oil
* 3 small onion, chopped
* 1-1/2 red bell pepper, chopped
* 1 tablespoon minced garlic
* 3 (15 ounce) cans black beans, rinsed and drained
* 1 tablespoon minced jalapeño peppers
* 9 ounces cream cheese
* 1-1/2 teaspoons salt
* 1/4 cup and 2 tablespoons chopped fresh cilantro
DIRECTIONS:
1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapeños in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.This one is very yummy!
* 6 (10 inch) flour tortillas
* 1/4 cup and 2 tablespoons vegetable oil
* 3 small onion, chopped
* 1-1/2 red bell pepper, chopped
* 1 tablespoon minced garlic
* 3 (15 ounce) cans black beans, rinsed and drained
* 1 tablespoon minced jalapeño peppers
* 9 ounces cream cheese
* 1-1/2 teaspoons salt
* 1/4 cup and 2 tablespoons chopped fresh cilantro
DIRECTIONS:
1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapeños in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.This one is very yummy!
Creamy Tomato Basil Soup
INGREDIENTS:
* 4 tomatoes - peeled, seeded and diced
* 4 cups tomato juice
* 14 leaves fresh basil
* 1 cup heavy whipping cream
* 1/2 cup butter
* salt and pepper to taste
DIRECTIONS:
1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
* 4 tomatoes - peeled, seeded and diced
* 4 cups tomato juice
* 14 leaves fresh basil
* 1 cup heavy whipping cream
* 1/2 cup butter
* salt and pepper to taste
DIRECTIONS:
1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
Friday, October 24, 2008
Spinach and Feta Pasta
INGREDIENTS (Nutrition)
* 1 (8 ounce) package penne pasta
* 2 tablespoons olive oil
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 3 cups chopped tomatoes
* 1 cup sliced fresh mushrooms
* 2 cups spinach leaves, packed
* salt and pepper to taste
* 1 pinch red pepper flakes
* 8 ounces feta cheese, crumbled
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.
California Grilled Veggie Sandwich
INGREDIENTS
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
DIRECTIONS
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches
Make Ahead Manicotti
INGREDIENTS
* 1 pint ricotta cheese
* 2 eggs
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 cup shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
* 1 1/2 tablespoons white sugar
* 1/8 teaspoon salt
* 1/4 teaspoon ground black pepper
* 12 manicotti shells
* 1 (32 ounce) jar spaghetti sauce
DIRECTIONS
1. In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
2. Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
3. Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.
Easy DELICIOUS Cheese Pizza
1 cup of skim ricotta cheese
1/2 cup of Parmesan cheese
2 Tablespoons Fresh Basil ( I really recommend using fresh ) plus additional for garnish
2 Tablespoons minced garlic
1/2 teaspoon of salt
1/2 teaspoon of pepper
Pillsbury Refrigerated crust pizza
1 cup or more of sharp cheddar cheese
1 cup or more of mozzarella cheese
1 cup of diced tomato
Preheat oven to 450.
In a bowl, combine ricotta, Parmesan cheese, basil, garlic, salt and pepper.
Place crust on cookie sheet and top evenly with cheese mixture. Sprinkle with remaining cheese.
Bake until golden (about 10-12) minutes. Sprinkle with tomatoes and chopped basil.
1 cup of skim ricotta cheese
1/2 cup of Parmesan cheese
2 Tablespoons Fresh Basil ( I really recommend using fresh ) plus additional for garnish
2 Tablespoons minced garlic
1/2 teaspoon of salt
1/2 teaspoon of pepper
Pillsbury Refrigerated crust pizza
1 cup or more of sharp cheddar cheese
1 cup or more of mozzarella cheese
1 cup of diced tomato
Preheat oven to 450.
In a bowl, combine ricotta, Parmesan cheese, basil, garlic, salt and pepper.
Place crust on cookie sheet and top evenly with cheese mixture. Sprinkle with remaining cheese.
Bake until golden (about 10-12) minutes. Sprinkle with tomatoes and chopped basil.
7 Layer Mexican Dip
INGREDIENTS
1 (16 ounce) can refried beans
1 cup guacamole
1/4 cup mayonnaise
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
2 cups shredded Cheddar cheese
1 tomato, chopped
1/4 cup chopped green onions
1/4 cup black olives, drained
DIRECTIONS
In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans.
In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole.
Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.
Sweet and Sour Pork
3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Salt
Directions:
Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.
In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Chocolate Syrup
1 ½ C Water
3 C Sugar
1 ½ C Cocoa
1 TBS Vanilla Extract
¼ tsp Salt
2 TBS Light Corn Syrup
1 ½ C Cocoa
1 TBS Vanilla Extract
¼ tsp Salt
2 TBS Light Corn Syrup
In a small pot bring the water and sugar to a boil. Whisk in the Cocoa, Vanilla, Salt and Corn Syrup. Whisk until all solids are dissolved. Reduce heat until sauce is lightly thickened. Let sit until cooled then pour into container and refrigerate.
I put mine in a Hershey’s squeeze bottle. If you double the recipe it makes way to much for the large Hershey’s bottle.
Sunday, October 12, 2008
Mick's Best Chili Ever!!!
1 Lg can Bush’s Chili Beans
1 can Great Northern Beans
1 can Kidney Beans
¼ packet Taco Seasoning
½ bag of Lentils
¼ cup Chili Powder
1 sm can Tomato Sauce
1 cn Tomato Paste
1 cup water
Salt, pepper, Tabasco to taste
Cook Lentils according to package instructions then drain and rinse. Add everything else to pot and simmer for 40 minutes. It will be thick at first but will thin as it simmers.
Serve over Fritos Corn Chips with Lettuce, Tomato, Sour Cream, and grated Cheese.
1 can Great Northern Beans
1 can Kidney Beans
¼ packet Taco Seasoning
½ bag of Lentils
¼ cup Chili Powder
1 sm can Tomato Sauce
1 cn Tomato Paste
1 cup water
Salt, pepper, Tabasco to taste
Cook Lentils according to package instructions then drain and rinse. Add everything else to pot and simmer for 40 minutes. It will be thick at first but will thin as it simmers.
Serve over Fritos Corn Chips with Lettuce, Tomato, Sour Cream, and grated Cheese.
Saturday, October 11, 2008
Broccoli Salad
1 head Fresh Brocolli chopped
1/4 C Bacon Bits
1/2 C Shredded Cheddar Cheese
1/2 C Raisins
1/2 C Hulled Sunflower Seeds
1/4 C Red Onion, chopped
1 C Mayonaisse
1/4 C White Sugar
2 TB Apple Cider Vinegar
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, mix together the bacon, broccoli, cheese, raisins, onion and sunflower seeds.
In a small bowl, whisk together the mayonaisse, vinegar and sugar. Pour over broccoli mixture and toss well to coat.
Cover and refrigerate until chilled.
1/4 C Bacon Bits
1/2 C Shredded Cheddar Cheese
1/2 C Raisins
1/2 C Hulled Sunflower Seeds
1/4 C Red Onion, chopped
1 C Mayonaisse
1/4 C White Sugar
2 TB Apple Cider Vinegar
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, mix together the bacon, broccoli, cheese, raisins, onion and sunflower seeds.
In a small bowl, whisk together the mayonaisse, vinegar and sugar. Pour over broccoli mixture and toss well to coat.
Cover and refrigerate until chilled.
Monday, October 6, 2008
Wingin It Broccoli Cheese Soup
One 8 oz container of heavy whipping cream
One 14 oz can of vegetable broth
1 ½ cups milk
Garlic powder
Pinch of salt - A REAL PINCH
1 can of cream of chicken soup (or cream of celery)
½ container of ricotta cheese (free)
1 cup and one handful of shredded colby jack cheese
2-3 tbsp of Pace brand Mexican four cheese chip dip
Crinkle cut carrots - as much as you want
2 cups broccoli florets
Maybe a pinch of flour or two for thickening...
In a pot, heat and mix 1 ½ cups milk, 1 – 14 oz can of vegetable broth, 8 ounces half and half, garlic powder and pinch of salt. Whisk together. Then add in 1 can of cream of whatever soup. Whisk some more. Add in cheeses. Whisk and blend a bit more. Add in carrots and broccoli - as much as you’d like. Put in crock on low and fugeddaboutit.
I only put the cream of chicken soup in it to help thicken it up..I bet'cha you could use cream of celery!!!!!!!!!!
Recipe from Harleymomma
One 14 oz can of vegetable broth
1 ½ cups milk
Garlic powder
Pinch of salt - A REAL PINCH
1 can of cream of chicken soup (or cream of celery)
½ container of ricotta cheese (free)
1 cup and one handful of shredded colby jack cheese
2-3 tbsp of Pace brand Mexican four cheese chip dip
Crinkle cut carrots - as much as you want
2 cups broccoli florets
Maybe a pinch of flour or two for thickening...
In a pot, heat and mix 1 ½ cups milk, 1 – 14 oz can of vegetable broth, 8 ounces half and half, garlic powder and pinch of salt. Whisk together. Then add in 1 can of cream of whatever soup. Whisk some more. Add in cheeses. Whisk and blend a bit more. Add in carrots and broccoli - as much as you’d like. Put in crock on low and fugeddaboutit.
I only put the cream of chicken soup in it to help thicken it up..I bet'cha you could use cream of celery!!!!!!!!!!
Recipe from Harleymomma
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