Chicken breasts
Sliced swiss cheese
ham slices
egg
breadcrumbs
Sauce:
2 cans cream of chicken soup
1/2 cup sour cream
1/2 cup water
Mix the sauce ingredients and pour a little on the bottom of a greased 9x13 dish. Set aside
Dip chicken in egg and then in the bread crumbs and place in a baking dish.
Layer with the ham and swiss cheese. Pour remaining sauce overt the top and bake for 1 hour.
Sunday, September 14, 2008
Crock Pot Pork Chops and Stuffing
1 package herb stuffing mix
2 stalks celery, chopped
1 medium tart cooking apple, peeled and chopped
1 medium onion, chopped
1 cup craisins
1 cup chicken broth
6 pork chops (about 1/2 inch thick)
Spray inside of a 4-5 quart slow cooker with cooking spray. Mix all ingredients except pork. Place half of the stuffing mixture in slow cooker; top with pork. Spoon remaining stuffing over pork. Cover and cook on low heat setting 6-8 hours or until pork is tender.
2 stalks celery, chopped
1 medium tart cooking apple, peeled and chopped
1 medium onion, chopped
1 cup craisins
1 cup chicken broth
6 pork chops (about 1/2 inch thick)
Spray inside of a 4-5 quart slow cooker with cooking spray. Mix all ingredients except pork. Place half of the stuffing mixture in slow cooker; top with pork. Spoon remaining stuffing over pork. Cover and cook on low heat setting 6-8 hours or until pork is tender.
Wednesday, September 10, 2008
Stomboli
(Ange Nelson)
1 TBS Yeast (instant)
1 ½ cups warm Water
2 TBS Sugar
½ tsp. Salt
Let yeast rise, then add
3 cups Flour
Knead 3 minutes, let rest 10 minutes.
Roll out dough in large rectangle. Melt some butter in bottom of Jelly roll pan and place dough on pan. Spread pizza sauce lengthwise in the MIDDLE of the dough. Layer desired toppings (ie; pepperoni, sausage, pineapple, Canadian bacon, etc.) in MIDDLE of dough. Make equal cuts through dough on either side of toppings. Fold over top of dough, then continue braiding dough over the top of the toppings, folding the bottom side over as well. Spray top with cooking spray, and sprinkle with parmesan cheese and garlic salt. Bake at 375 for 20 minutes or until golden brown on top.
1 TBS Yeast (instant)
1 ½ cups warm Water
2 TBS Sugar
½ tsp. Salt
Let yeast rise, then add
3 cups Flour
Knead 3 minutes, let rest 10 minutes.
Roll out dough in large rectangle. Melt some butter in bottom of Jelly roll pan and place dough on pan. Spread pizza sauce lengthwise in the MIDDLE of the dough. Layer desired toppings (ie; pepperoni, sausage, pineapple, Canadian bacon, etc.) in MIDDLE of dough. Make equal cuts through dough on either side of toppings. Fold over top of dough, then continue braiding dough over the top of the toppings, folding the bottom side over as well. Spray top with cooking spray, and sprinkle with parmesan cheese and garlic salt. Bake at 375 for 20 minutes or until golden brown on top.
Wednesday, August 13, 2008
3-step Caramel Pecan Cheesecake
2 pkgs(8 oz) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
20 caramels
2 tbsp milk
1/2 cup chopped pecans
1 graham cracker crumb crust (9inch)
Mix cream cheese, sugar, and vanilla with electric mixer until well blended. Melt caramels with milk on low heat, stirring freguently until smooth. Stir in pecans.
Pour caramel mixture into crust. Top with cream cheese batter.
Bake at 350 degrees for 40 minutes or until center is almost set. Cool, Regrigerate 3 hours or overnight.
1/2 cup sugar
1/2 tsp vanilla
2 eggs
20 caramels
2 tbsp milk
1/2 cup chopped pecans
1 graham cracker crumb crust (9inch)
Mix cream cheese, sugar, and vanilla with electric mixer until well blended. Melt caramels with milk on low heat, stirring freguently until smooth. Stir in pecans.
Pour caramel mixture into crust. Top with cream cheese batter.
Bake at 350 degrees for 40 minutes or until center is almost set. Cool, Regrigerate 3 hours or overnight.
Lemon Cake
1 Lemon cake mix
4 eggs
1 Lemon pie filling
Mix cake mix and eggs. Fold in lemon pie filling. Place in a jelly roll pan and bake at 350 degrees for 18-20 minutes.
Frosting:
1 stick butter
3 oz cream cheese
1 1/2 tsp vanilla
2 cups powdered sugar
Mix and frost cake.
4 eggs
1 Lemon pie filling
Mix cake mix and eggs. Fold in lemon pie filling. Place in a jelly roll pan and bake at 350 degrees for 18-20 minutes.
Frosting:
1 stick butter
3 oz cream cheese
1 1/2 tsp vanilla
2 cups powdered sugar
Mix and frost cake.
Chocolate Crumb Crust
1 1/2 cups vanilla wafer crumbs(about 45 wafers)
1/2 cup confectioners sugar
1/3 cup cocoa powder
1/3 cup butter, melted
In medium bowl combine ingredients. Press firmly into bottom of 9-inch spring form pan
1/2 cup confectioners sugar
1/3 cup cocoa powder
1/3 cup butter, melted
In medium bowl combine ingredients. Press firmly into bottom of 9-inch spring form pan
Fudge Truffle Cheesecake
3 (8 oz) packages cream cheese, softened
1(14 oz) can condensed milk
2 cups semi-sweet chocolate chips, melted
4 eggs
2 tsp vanilla
Preheat oven to 300 degrees. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared chocolate crumb crust in 9-inch spring form pan. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish as desired.
1(14 oz) can condensed milk
2 cups semi-sweet chocolate chips, melted
4 eggs
2 tsp vanilla
Preheat oven to 300 degrees. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared chocolate crumb crust in 9-inch spring form pan. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish as desired.
Monday, August 11, 2008
Spiced Apple- Butter Pork Roast
One 2-pound boneless center-cut lean pork loin roast
one 1-pound, 13-ounce jar apple butter
1/4 cup apple juice
2 tbsp cider vinegar
2 tbsp lemon juice
2tbs prepared horseradish
1 tsp dijon mustard
1/4 tsp salt
1/4 tsp coarsely ground pepper
Place roast in a zip-top plastic bag. Combine ingredients in bowl; mix well. Reserve 2 cups apple-butter mixture; cover and chill. Pour remaining mixture over roast; seal bag and marinate 8 hours.
Preheat oven to 350 degrees.
Line shallow pan with foil. Place roast in pan and drizzle with marinade. Bake at 350 degrees for 55 minutes or until meat reaches 150 degrees. Let stand 10 minutes.
Place reserved apple-butter mixture in a small sauce pan. Heat over low and serve with roast.
one 1-pound, 13-ounce jar apple butter
1/4 cup apple juice
2 tbsp cider vinegar
2 tbsp lemon juice
2tbs prepared horseradish
1 tsp dijon mustard
1/4 tsp salt
1/4 tsp coarsely ground pepper
Place roast in a zip-top plastic bag. Combine ingredients in bowl; mix well. Reserve 2 cups apple-butter mixture; cover and chill. Pour remaining mixture over roast; seal bag and marinate 8 hours.
Preheat oven to 350 degrees.
Line shallow pan with foil. Place roast in pan and drizzle with marinade. Bake at 350 degrees for 55 minutes or until meat reaches 150 degrees. Let stand 10 minutes.
Place reserved apple-butter mixture in a small sauce pan. Heat over low and serve with roast.
Pumpkin Vermont Spice Cake
Cake:
3 cups all-purpose flour
3 1/2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp baking soda
3/4 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
3 large eggs
1 1/2 cups pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 tsp vanilla extract
Maple Frosting:
11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar
2 to 3 tsp maple flavoring
chopped nuts and nut halves
Preheat oven to 325 degrees. Grease and flour tho 9-inch round cake pans.
Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in a small bowl. Beat sugar and butter in a large mixer bowl until creamy. Add eggs, beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into cake pans.
Bake for 35 to 40 minutes until wooden pick inserted in center comes out clean. Cool in pan on wire racks for 15 minutes; remove to wire racks to cool completely.
Beat cream cheese, butter and powdered sugar in a large mixer bowl until fluffy. Add maple flavoring; mix well.
Cut each cake in half horizontally, with a long serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired. Serves 12.
3 cups all-purpose flour
3 1/2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp baking soda
3/4 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
3 large eggs
1 1/2 cups pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 tsp vanilla extract
Maple Frosting:
11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar
2 to 3 tsp maple flavoring
chopped nuts and nut halves
Preheat oven to 325 degrees. Grease and flour tho 9-inch round cake pans.
Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in a small bowl. Beat sugar and butter in a large mixer bowl until creamy. Add eggs, beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into cake pans.
Bake for 35 to 40 minutes until wooden pick inserted in center comes out clean. Cool in pan on wire racks for 15 minutes; remove to wire racks to cool completely.
Beat cream cheese, butter and powdered sugar in a large mixer bowl until fluffy. Add maple flavoring; mix well.
Cut each cake in half horizontally, with a long serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired. Serves 12.
Rosemary Chicken Marinade
1/4 cup fresh lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1 1/2 tsp chopped fresh rosemary
1/2 tsp salt
4 large boneless skinless chicken breasts
In a small bowl, whisk together the lemon juice, olive oil, garlic, thyme, bay leaf, rosemary and salt.
Place chicken breasts in a large zip-loc bag, then pour in the marinad. Seal and refrigerate for 24 hours, gently shaking the bag occasionally.
When ready to cook, preheat the broiler to high.
Remove the chicken breasts from the bag, reserving the marinade. Place the chicken on a broiler pan or baking sheet lined with foil. Broil the chicken for 8 minutes. Flip the breasts, baste and grill for another 7 minutes.
1/4 cup olive oil
2 cloves garlic, minced
1 1/2 tsp chopped fresh rosemary
1/2 tsp salt
4 large boneless skinless chicken breasts
In a small bowl, whisk together the lemon juice, olive oil, garlic, thyme, bay leaf, rosemary and salt.
Place chicken breasts in a large zip-loc bag, then pour in the marinad. Seal and refrigerate for 24 hours, gently shaking the bag occasionally.
When ready to cook, preheat the broiler to high.
Remove the chicken breasts from the bag, reserving the marinade. Place the chicken on a broiler pan or baking sheet lined with foil. Broil the chicken for 8 minutes. Flip the breasts, baste and grill for another 7 minutes.
Mediterranean Chicken Jardine
4 broiler-fryer chicken breast halves,
1/2 cup flour
1 tbsp lemon pepper
4 tbsp olive oil, divided
1/3 cup chicken broth
3 zucchini, cut in 1/4 inch slices
3 tbsp fresh lemon juice
1 small white onion chopped
1 can (28 ounce) cup-up tomatoes, drained
1 can (4 ounces) sliced mushrooms, drained
2 bay leaves
1 tsp oregano leaves
1/2 tsp basil
1/4 tsp freshly ground pepper
2 cloves garlic, pressed
4 slices mozzarella cheese
1/3 cup grated parmesan cheese
orzo, cooked in chicken broth
In shallow bowl, mix flour and lemon pepper. Add chicken, one piece at a time, dredging to coat. In large frypan, place 2 tablespoons of the oil and heat to medium tem. Add chicken and saute, turning, about 10 minutes, or until brown; remove to platter.
To fry pan, add chicken broth and zucchini; cook, stirring, about three minutes or until crisp tender. Remove zucchini from fry pan, drain.
In bottom of glass baking dish, arrange zucchini in single layer; sprinkle with lemon juice and top with chicken.
In same fry pan, place remaining 2 tbsp olive oil. Add onion and saute until translucent. Add tomatoes, mushroom, bay leaves, oregano, basil, pepper and garlic. Cover and simmer about 20 minutes. Ladle sauce over chicken. Place 1 slice mozzarella cheese on each piece of chicken.
Sprinkle with Parmesan cheese. Bake at 350 degrees for 25 minutes or until fork can be inserted in chicken with ease. Serve with orzo.
1/2 cup flour
1 tbsp lemon pepper
4 tbsp olive oil, divided
1/3 cup chicken broth
3 zucchini, cut in 1/4 inch slices
3 tbsp fresh lemon juice
1 small white onion chopped
1 can (28 ounce) cup-up tomatoes, drained
1 can (4 ounces) sliced mushrooms, drained
2 bay leaves
1 tsp oregano leaves
1/2 tsp basil
1/4 tsp freshly ground pepper
2 cloves garlic, pressed
4 slices mozzarella cheese
1/3 cup grated parmesan cheese
orzo, cooked in chicken broth
In shallow bowl, mix flour and lemon pepper. Add chicken, one piece at a time, dredging to coat. In large frypan, place 2 tablespoons of the oil and heat to medium tem. Add chicken and saute, turning, about 10 minutes, or until brown; remove to platter.
To fry pan, add chicken broth and zucchini; cook, stirring, about three minutes or until crisp tender. Remove zucchini from fry pan, drain.
In bottom of glass baking dish, arrange zucchini in single layer; sprinkle with lemon juice and top with chicken.
In same fry pan, place remaining 2 tbsp olive oil. Add onion and saute until translucent. Add tomatoes, mushroom, bay leaves, oregano, basil, pepper and garlic. Cover and simmer about 20 minutes. Ladle sauce over chicken. Place 1 slice mozzarella cheese on each piece of chicken.
Sprinkle with Parmesan cheese. Bake at 350 degrees for 25 minutes or until fork can be inserted in chicken with ease. Serve with orzo.
Crock Pot Lemon Chicken
6 boneless skinless chicken breasts, cut up
1/2 cup flour
1 tsp salt
1 tsp balsamic vinegar
3 tbsp catsup
3 tablespoons brown sugar
6 ounces lemonade, frozen concentrate
2 tbsp cornstarch
1/4 cup water
Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crock pot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and catsup and pour over the chicken. Cook on high for 2-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch and water solution, and serve along with the chicken.
1/2 cup flour
1 tsp salt
1 tsp balsamic vinegar
3 tbsp catsup
3 tablespoons brown sugar
6 ounces lemonade, frozen concentrate
2 tbsp cornstarch
1/4 cup water
Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crock pot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and catsup and pour over the chicken. Cook on high for 2-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch and water solution, and serve along with the chicken.
Sunday, August 10, 2008
Basil Pesto
4 to 6 cloves garlic (depending on how much you like garlic)
4 cups packed fresh basil leaves
1 cup olive oil
1/2 tsp salt
1/2 cup pine nuts
You may also add some grated parmesan cheese to this. Blend to a paste in a blender or processor. Chill until ready to serve. Serve over pasta.
4 cups packed fresh basil leaves
1 cup olive oil
1/2 tsp salt
1/2 cup pine nuts
You may also add some grated parmesan cheese to this. Blend to a paste in a blender or processor. Chill until ready to serve. Serve over pasta.
Enchilada Sauce
1/2 cup onion, chopped finely
1 tbsp oil
1 garlic clove, pressed
3 cups tomato sauce (2- 12 oz cans)
2 bullion cubes
2 tbsp chili powder
1 tsp salt
1 tsp cumin
1/2 tsp oregano
1/8 tsp pepper
1 cup water
4 tbsp cornstarch
Saute onion in oil. Add garlic, cook 2 minutes. Add tomato sauce, bullion, and spices. Mix water with cornstarch, add to sauce, stir until boiling. Reduce heat and simmer 10 minutes.
1 tbsp oil
1 garlic clove, pressed
3 cups tomato sauce (2- 12 oz cans)
2 bullion cubes
2 tbsp chili powder
1 tsp salt
1 tsp cumin
1/2 tsp oregano
1/8 tsp pepper
1 cup water
4 tbsp cornstarch
Saute onion in oil. Add garlic, cook 2 minutes. Add tomato sauce, bullion, and spices. Mix water with cornstarch, add to sauce, stir until boiling. Reduce heat and simmer 10 minutes.
Tiki Lime Chicken
1 cup water
1/3 cup teriyaki sauce
2 tbsp lime juice
2 tsp garlic powder
1 tsp mesquite liquid smoke
1/2 tsp salt
1/4 tsp ginger
1/2 tsp vinegar
4 chicken breasts
Mix together and chill for 2-3 hours. Grill or broil till done.
1/3 cup teriyaki sauce
2 tbsp lime juice
2 tsp garlic powder
1 tsp mesquite liquid smoke
1/2 tsp salt
1/4 tsp ginger
1/2 tsp vinegar
4 chicken breasts
Mix together and chill for 2-3 hours. Grill or broil till done.
Rosemary Chicken
1 large whole chicken
salt and pepper
1 red onion
1/2 cup fresh rosemary, chopped or 2tsp dried
1 clove garlic, pressed
1 lemon
6 red potatoes
2 tbsp melted butter
Heat oven to 375 degrees. Wash and rinse chicken well. Put chicken in greased roasting pan. Salt and pepper inside of chicken. Stuff chicken with 1/2 of the onion, Rosemary, and garlic. Peel back the skin on the chicken, rub with the lemon, then place the lemon rind inside chicken. Sprinkle with 2 tbsp melted butter, remaining rosemary onion and garlic. Salt and pepper well. Bake covered for 1 1/4 hours.
salt and pepper
1 red onion
1/2 cup fresh rosemary, chopped or 2tsp dried
1 clove garlic, pressed
1 lemon
6 red potatoes
2 tbsp melted butter
Heat oven to 375 degrees. Wash and rinse chicken well. Put chicken in greased roasting pan. Salt and pepper inside of chicken. Stuff chicken with 1/2 of the onion, Rosemary, and garlic. Peel back the skin on the chicken, rub with the lemon, then place the lemon rind inside chicken. Sprinkle with 2 tbsp melted butter, remaining rosemary onion and garlic. Salt and pepper well. Bake covered for 1 1/4 hours.
Santa Fe Chicken and White Bean Soup
2 tbsp vegatable oil
1 med onion, chopped
4 oz chopped green chilies
3 tbsp lime juice
1/2 tsp cayenne pepper
2 1/2 cups chicken broth
2- 15 oz cans great northern beans
1 tsp garlic powder
1 tsp ground coriander
1/2 tsp salt
2 tsp ground cumin
1 tsp ground oregano
2 tbsp corn starch
1 1/2 cups chicken, cooked and chopped
Put oil in a stock pot and saute onions until tender. Stir in remaining ingredients. Bring to a boil, reduce heat to low and simmer 15-20 minutes. Top with grated jack cheese and serve with tortilla chips.
1 med onion, chopped
4 oz chopped green chilies
3 tbsp lime juice
1/2 tsp cayenne pepper
2 1/2 cups chicken broth
2- 15 oz cans great northern beans
1 tsp garlic powder
1 tsp ground coriander
1/2 tsp salt
2 tsp ground cumin
1 tsp ground oregano
2 tbsp corn starch
1 1/2 cups chicken, cooked and chopped
Put oil in a stock pot and saute onions until tender. Stir in remaining ingredients. Bring to a boil, reduce heat to low and simmer 15-20 minutes. Top with grated jack cheese and serve with tortilla chips.
Cinnabon Cinnamon Rolls
Rolls:
1 1/4 ounce package active dry yeast
1 cup warm milk (105-110 degrees)
1/2 cup granulated sugar
1/3 cup margarine, melted
1 tsp salt
2 eggs
4 cups flour
Filling:
1 cup packed brown sugar
2 1/2 tbsp cinnamon
1/3 cup margarine, softened
Icing:
8 tbsp (1 stick) margarine, softened
1 1/2 cups powdered sugar
1/4 cup (2 oz) cream cheese
1/2 tsp vanilla extract
1/8 tsp salt
For the rolls, dissolve yeast in warm milk in a large bowl.
Mix together sugar, margarine, salt, and eggs. Add flour, and mix well. Knead the dough with your hands. Put in a bowl, cover, and let rise about 1 hour, or until the dough has doubled in size.
Roll dough on a lightly floured surface. Roll the sough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
Preheat oven to 400 degrees.
For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
Working carefully from the top (a 21inch side), roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan.
Let the rolls rise again until double in size (about 30 minutes).
Bake for 10 minutes, or until light brown on top.
While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing.
1 1/4 ounce package active dry yeast
1 cup warm milk (105-110 degrees)
1/2 cup granulated sugar
1/3 cup margarine, melted
1 tsp salt
2 eggs
4 cups flour
Filling:
1 cup packed brown sugar
2 1/2 tbsp cinnamon
1/3 cup margarine, softened
Icing:
8 tbsp (1 stick) margarine, softened
1 1/2 cups powdered sugar
1/4 cup (2 oz) cream cheese
1/2 tsp vanilla extract
1/8 tsp salt
For the rolls, dissolve yeast in warm milk in a large bowl.
Mix together sugar, margarine, salt, and eggs. Add flour, and mix well. Knead the dough with your hands. Put in a bowl, cover, and let rise about 1 hour, or until the dough has doubled in size.
Roll dough on a lightly floured surface. Roll the sough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
Preheat oven to 400 degrees.
For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
Working carefully from the top (a 21inch side), roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan.
Let the rolls rise again until double in size (about 30 minutes).
Bake for 10 minutes, or until light brown on top.
While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing.
Double Layer Pumpkin Pie
4 oz cream cheese
1 tbsp milk
1 tbsp sugar
1 1/2 cups cook whip
1 graham cracker crust
1 cup cold milk
1 can pumpkin
2 small boxes instant vanilla pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp. ground cloves
Mix cream cheese, 1 tbsp milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Pour and spread on bottom of crest.
Pour 1 cup milk in bowl. Add pumpkin, pudding, and spices. Beat well with wire whisk untill well mixed. Spread over cream cheese layer.
Refrigerate for four hours or until set. Garnish with whipped topping.
1 tbsp milk
1 tbsp sugar
1 1/2 cups cook whip
1 graham cracker crust
1 cup cold milk
1 can pumpkin
2 small boxes instant vanilla pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp. ground cloves
Mix cream cheese, 1 tbsp milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Pour and spread on bottom of crest.
Pour 1 cup milk in bowl. Add pumpkin, pudding, and spices. Beat well with wire whisk untill well mixed. Spread over cream cheese layer.
Refrigerate for four hours or until set. Garnish with whipped topping.
Caramel Pecan Cheesecake
8 oz pkg cream cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 craft caramels
2 tbsp milk
1/2 cup chopped pecans
Heat oven to 350 degrees. Mix together cream cheese, sugar, vanilla, and eggs; set aside.
Melt the caramels and milk in a saucepan over low heat stirring frequently until smooth. Stir in pecans, pour over the bottom of a 9 inch unbaked pie shell. Pour batter over caramels.
Bake for 40 minutes or until center is almost set. Cool and then refrigerate at least 3 hours.
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 craft caramels
2 tbsp milk
1/2 cup chopped pecans
Heat oven to 350 degrees. Mix together cream cheese, sugar, vanilla, and eggs; set aside.
Melt the caramels and milk in a saucepan over low heat stirring frequently until smooth. Stir in pecans, pour over the bottom of a 9 inch unbaked pie shell. Pour batter over caramels.
Bake for 40 minutes or until center is almost set. Cool and then refrigerate at least 3 hours.
Pumpkin Cheesecake
2- 8 oz pkgs cream cheese
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp cinnamon
dash of cloves
dash of nutmeg
1 graham cracker crust
Mix cream cheese and sugar, beat well. Add vanilla and eggs. Mix well. Add pumpkin and spices till thoroughly blended. Pour into crust. Bake at 350 degrees for 40 minutes or until center is almost set. Edges should be slightly puffed. Center area about the size of a silver dollar should still appear soft and moist. Center will firm up after cooling. Refrigerate at least 3 hours or overnight.
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp cinnamon
dash of cloves
dash of nutmeg
1 graham cracker crust
Mix cream cheese and sugar, beat well. Add vanilla and eggs. Mix well. Add pumpkin and spices till thoroughly blended. Pour into crust. Bake at 350 degrees for 40 minutes or until center is almost set. Edges should be slightly puffed. Center area about the size of a silver dollar should still appear soft and moist. Center will firm up after cooling. Refrigerate at least 3 hours or overnight.
Saturday, August 9, 2008
Pumpkin Cake Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup nuts, chopped
Filling:
6 oz cream cheese
1/4 cup margarine
1 cup powdered sugar
1/2 tsp vanilla
Heat oven to 350 degrees. Beat eggs til lemon color. Gradually add sugar. Stir in pumpkin and lemon juice. Add flour, baking powder, cinnamon, ginger, nutmeg, and salt. Spray a 10by 15" jelly roll pan. Line with wax paper, grease paper. Pour batter into pan; sprinkle with chopped nuts. bake for 15 minutes. Sprinkle powdered sugar on paper towel. Turn cake onto towel, remove wax paper. Roll up cake and towel lengthwise. cool. Refrigerate or freeze.
Filling: Whip cream cheese and margarine. beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. roll up again. Cut in half. Wrap in plastic and refrigerate until ready to serve.
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup nuts, chopped
Filling:
6 oz cream cheese
1/4 cup margarine
1 cup powdered sugar
1/2 tsp vanilla
Heat oven to 350 degrees. Beat eggs til lemon color. Gradually add sugar. Stir in pumpkin and lemon juice. Add flour, baking powder, cinnamon, ginger, nutmeg, and salt. Spray a 10by 15" jelly roll pan. Line with wax paper, grease paper. Pour batter into pan; sprinkle with chopped nuts. bake for 15 minutes. Sprinkle powdered sugar on paper towel. Turn cake onto towel, remove wax paper. Roll up cake and towel lengthwise. cool. Refrigerate or freeze.
Filling: Whip cream cheese and margarine. beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. roll up again. Cut in half. Wrap in plastic and refrigerate until ready to serve.
Hot Fudge Cake
1 cup flour
3/4 cup sugar
6 tbsp baking cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp vegetable oil
1tsp vanilla
1 cup packed brown sugar
1 3/4 cup hot water
whipped cream or ice cream
In a bowl combine flour, sugar, 2 tablespoons of the cocoa, baking powder and salt. Stir in the milk, oil, and vanilla until smooth. Spread in an ungreased 9-inch square pan. combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at 350 degrees for 35 -40 minutes. Serve warm.
3/4 cup sugar
6 tbsp baking cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp vegetable oil
1tsp vanilla
1 cup packed brown sugar
1 3/4 cup hot water
whipped cream or ice cream
In a bowl combine flour, sugar, 2 tablespoons of the cocoa, baking powder and salt. Stir in the milk, oil, and vanilla until smooth. Spread in an ungreased 9-inch square pan. combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at 350 degrees for 35 -40 minutes. Serve warm.
Decadent Brownie Tort
1/2 cup butter
1/2 cup light corn syrup
1 cup semi-sweet chocolate chips
1/2 cup sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup, chopped nuts
Glaze:
1/2 cup semi-sweet chocolate chips
2 tbsp butter
1 tbsp light corn syrup
1 tsp. vanilla
Heat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a saucepan , heat butter and corn syrup till butter is melted. Stir in chocolate chips, stir till melted. Remove from heat. Add sugar , eggs and vanilla. Stir till well blended. Add flour and nuts. Pour into pan. bake for 30 minutes, until center springs back when touched. Cool in pan for 10 minutes. Turn onto rack.
Combine chocolate chips< class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Remove from heat, add vanilla.
Frost top and sides of torte. Chill until set. Garnish with sliced strawberries and whip cream. Cut into wedges.
1/2 cup light corn syrup
1 cup semi-sweet chocolate chips
1/2 cup sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup, chopped nuts
Glaze:
1/2 cup semi-sweet chocolate chips
2 tbsp butter
1 tbsp light corn syrup
1 tsp. vanilla
Heat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a saucepan , heat butter and corn syrup till butter is melted. Stir in chocolate chips, stir till melted. Remove from heat. Add sugar , eggs and vanilla. Stir till well blended. Add flour and nuts. Pour into pan. bake for 30 minutes, until center springs back when touched. Cool in pan for 10 minutes. Turn onto rack.
Combine chocolate chips< class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Remove from heat, add vanilla.
Frost top and sides of torte. Chill until set. Garnish with sliced strawberries and whip cream. Cut into wedges.
Breakfast Caserole
1 lb. bacon, sausage or ham
1/2 onion
1 dozen eggs
1 cup milk
2 cups cheese
1 package hash browns
Brown meat and onion. Mix egg with milk and pour over hash browns, then put meat on top. Bake at 350 degrees until done, about one hour.
1/2 onion
1 dozen eggs
1 cup milk
2 cups cheese
1 package hash browns
Brown meat and onion. Mix egg with milk and pour over hash browns, then put meat on top. Bake at 350 degrees until done, about one hour.
16 Bean Soup
Soak beans overnight.
In crock pot:
1 large onion, chopped
2 celery stalks, chopped
3 carrots, chopped
2 cups 16 bean mix
4 bullion cubes
6-8 cups water
1 bottle tomatoes
cook on high for six hours
Add:
2-3 cups ham, cubed
This is a great way to use leftover ham bone. Just drop the whole bone from your spiral ham in with the soup an let it cook all day.
In crock pot:
1 large onion, chopped
2 celery stalks, chopped
3 carrots, chopped
2 cups 16 bean mix
4 bullion cubes
6-8 cups water
1 bottle tomatoes
cook on high for six hours
Add:
2-3 cups ham, cubed
This is a great way to use leftover ham bone. Just drop the whole bone from your spiral ham in with the soup an let it cook all day.
Tuesday, July 22, 2008
Skillet Chicken & Vegetables Parmesan
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
2 cloves garlic, minced
4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 Tbsp. KRAFT Grated Parmesan Cheese
MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with
3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).
ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.
SPRINKLE with the cheese.
2 cloves garlic, minced
4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 Tbsp. KRAFT Grated Parmesan Cheese
MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with
3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).
ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.
SPRINKLE with the cheese.
Creamy Black Bean Salsa Chicken
2-4 boneless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, drained
1 package Taco Seasoning
½ cup sour cream
1 cup grated cheddar cheese
Spanish Rice
Put all ingredients in slow cooker, except the sour cream and cheese. Cook until chicken is done 3-4 hours on high. After, top with sour cream and cheese. Serve with warm tortillas and Spanish rice or as a soup with tortilla chips.
1 cup chicken broth
1 cup salsa
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, drained
1 package Taco Seasoning
½ cup sour cream
1 cup grated cheddar cheese
Spanish Rice
Put all ingredients in slow cooker, except the sour cream and cheese. Cook until chicken is done 3-4 hours on high. After, top with sour cream and cheese. Serve with warm tortillas and Spanish rice or as a soup with tortilla chips.
Thursday, July 17, 2008
Couscous
Deceptively Delicious
1/2 cup reduced-fat low-sodium chicken broth
1 cup whole wheat couscous
1/2 cup yellow squash puree
1/4 cup carrot puree
2 Tbsp margarine spread (olive oil)
1 Tbsp grated Parmesan
1 clove garlic, minced (2-3)
1/2 tsp. salt
1/4 tsp pepper
Bring the broth to a boil in a medium saucepan.
Turn off the heat, stir in the couscous, squash puree, carrot puree, olive oil, Parmesan, garlic, salt, and pepper. Cover and let stand for 6 to 7 minutes, until all the liquid is absorbed and the couscous is soft.
1/2 cup reduced-fat low-sodium chicken broth
1 cup whole wheat couscous
1/2 cup yellow squash puree
1/4 cup carrot puree
2 Tbsp margarine spread (olive oil)
1 Tbsp grated Parmesan
1 clove garlic, minced (2-3)
1/2 tsp. salt
1/4 tsp pepper
Bring the broth to a boil in a medium saucepan.
Turn off the heat, stir in the couscous, squash puree, carrot puree, olive oil, Parmesan, garlic, salt, and pepper. Cover and let stand for 6 to 7 minutes, until all the liquid is absorbed and the couscous is soft.
Wednesday, July 2, 2008
Frosty Lemon-Strawberry Dessert
Beth Johnston
1 quart fresh strawberries, hulled
1/2 gallon vanilla ice cream, softened
1 can (12 oz) Frozen lemonade concentrate, thawed
2 tsp grated lemon peel
Place strawberries in food processor; cover and process until pureed. Transfer to a large mixing bowl; add the ice cream, lemonade concentrate and lemon peel. beat until blended.
Pour into an ungreased 9x13 dish. Cover and freeze overnight. Let sit for 15 minutes before serving.
1 quart fresh strawberries, hulled
1/2 gallon vanilla ice cream, softened
1 can (12 oz) Frozen lemonade concentrate, thawed
2 tsp grated lemon peel
Place strawberries in food processor; cover and process until pureed. Transfer to a large mixing bowl; add the ice cream, lemonade concentrate and lemon peel. beat until blended.
Pour into an ungreased 9x13 dish. Cover and freeze overnight. Let sit for 15 minutes before serving.
Pineapple Smoothie (Jamba Juice)
Lisa Nelson
1 cup pinapple juice
2 cups ice
1/2 to whole banana
3-4 scoops pineapple sherbet(maybe about 2 cups)
3 Tbsp plain yogurt
Blend and enjoy!
1 cup pinapple juice
2 cups ice
1/2 to whole banana
3-4 scoops pineapple sherbet(maybe about 2 cups)
3 Tbsp plain yogurt
Blend and enjoy!
Lemon Poke Cake
Nina Brostrom
1 box yellow cake mix
2 cups boiling water
1(6 oz) pkg lemon jello
Frosting:
1 cup milk
1pkg (4 serving size) instant lemon pudding
1/4 cup powdered sugar
1 (8oz) tub cool whip
1/2 cup sour cream
Directions:
Bake cake according to package directions, cool completely. Poke hole in the cake with a fork.
Make Jello with water and pour equally over the cake.
Refrigerate at least 3 hours.
Mix frosting ingredients all together in mixer. Frost cake and chill before serving.
1 box yellow cake mix
2 cups boiling water
1(6 oz) pkg lemon jello
Frosting:
1 cup milk
1pkg (4 serving size) instant lemon pudding
1/4 cup powdered sugar
1 (8oz) tub cool whip
1/2 cup sour cream
Directions:
Bake cake according to package directions, cool completely. Poke hole in the cake with a fork.
Make Jello with water and pour equally over the cake.
Refrigerate at least 3 hours.
Mix frosting ingredients all together in mixer. Frost cake and chill before serving.
Black Bottom Cupcakes
1 cup sugar
1/4 cup cocoa
1 cup water
1 Tbsp vinegar
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup oil
1 tsp vanilla
1 egg
Beat until smooth.
Filling:
Cream until smooth.
8 oz cream cheese
1/3 cup sugar
1 egg
1/4 tsp salt
Add: 6 oz chocolate chips
Fill lined muffin tin with batter. Add a dollup of filling to each cupcake. Bake at 350 degrees for 25-30 minutes.
1/4 cup cocoa
1 cup water
1 Tbsp vinegar
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup oil
1 tsp vanilla
1 egg
Beat until smooth.
Filling:
Cream until smooth.
8 oz cream cheese
1/3 cup sugar
1 egg
1/4 tsp salt
Add: 6 oz chocolate chips
Fill lined muffin tin with batter. Add a dollup of filling to each cupcake. Bake at 350 degrees for 25-30 minutes.
Monday, June 23, 2008
Caramel Filled Bars
1 box German Chocolate cake mix
3/4 cup Butter, melted
14 ounces Caramel candies, unwrapped
2/3 cup Evaporated milk, divided
1 cup Chocolate chips
1 cup Pecans, chopped
Melt caramels and 1/3 cup of the evaporated milk over hot water or in microwave, stirring every thirty seconds. Keep warm.
Combine the cake mix, butter and remaining evaporated milk and beat well. Spread 1/2 the batter in a greased 9x13 inch pan. Bake for 6 minutes at 350F degrees. Cool about 2 minutes.
Spread caramel mixture over baked layer and sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonsful over top. Sprinkle with remaining 1/2 cup nuts. Return to oven and bake for 18 minutes at 350F degrees. Cool in pan and cut into 1 1/2 inch squares.
3/4 cup Butter, melted
14 ounces Caramel candies, unwrapped
2/3 cup Evaporated milk, divided
1 cup Chocolate chips
1 cup Pecans, chopped
Melt caramels and 1/3 cup of the evaporated milk over hot water or in microwave, stirring every thirty seconds. Keep warm.
Combine the cake mix, butter and remaining evaporated milk and beat well. Spread 1/2 the batter in a greased 9x13 inch pan. Bake for 6 minutes at 350F degrees. Cool about 2 minutes.
Spread caramel mixture over baked layer and sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonsful over top. Sprinkle with remaining 1/2 cup nuts. Return to oven and bake for 18 minutes at 350F degrees. Cool in pan and cut into 1 1/2 inch squares.
Hot Roll Mix
Troba Mangum
5 lbs (20 cups) all-purpose flour
1 1/4 cups sugar
4 tsp salt
1 cup instant non-fat milk
Combine all ingredients in large bowl. Stir together to distribute evenly. Put ina large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months. Makes about 22 cups hot roll mix.
Pan Rolls:
1 Tbsp. Active dry yeast.
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup vegetable oil or melted margarine
5-6 cups HOT ROLL MIX
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Blend well. Add additional Hot Roll Mix to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk about 1 hour.
Grease a 9x13 baking pan or two 9 inch round pans. Punch down dough. Let rest 10 minutes. Divide into 24-30 balls. Place in prepared pans. Cover and let rise until about doubled in bulk. Preheat oven to 375. Bake 20-25 minutes until browned. Brush tops with butter or margarine. Makes 24 to 30 rolls.
5 lbs (20 cups) all-purpose flour
1 1/4 cups sugar
4 tsp salt
1 cup instant non-fat milk
Combine all ingredients in large bowl. Stir together to distribute evenly. Put ina large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months. Makes about 22 cups hot roll mix.
Pan Rolls:
1 Tbsp. Active dry yeast.
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup vegetable oil or melted margarine
5-6 cups HOT ROLL MIX
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Blend well. Add additional Hot Roll Mix to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk about 1 hour.
Grease a 9x13 baking pan or two 9 inch round pans. Punch down dough. Let rest 10 minutes. Divide into 24-30 balls. Place in prepared pans. Cover and let rise until about doubled in bulk. Preheat oven to 375. Bake 20-25 minutes until browned. Brush tops with butter or margarine. Makes 24 to 30 rolls.
Whole Wheat Applesauce Cookies
Ali Crockett
Cream together:
1 cup brown sugar
1 1/2 cups applesauce
1 egg
1 tsp baking soda
Add:
2 cups whole wheat flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
Mix everything together and add semi-sweet chocolate chips. Bake at 375 for 8-10 min.
Cream together:
1 cup brown sugar
1 1/2 cups applesauce
1 egg
1 tsp baking soda
Add:
2 cups whole wheat flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
Mix everything together and add semi-sweet chocolate chips. Bake at 375 for 8-10 min.
Southwestern Soup
Ali Crockett
1 can red kidney beans, rinsed and drain
1 can black beans, don't drain
3 cups water
1 can mexican style stewed tomatoes
2 medium carrots sliced
1 large onion, chopped
1/2 small can chopped green chilies
2 Tbsp (or 4 cubes) chicken bouillon
1/2 tsp. chili powder
2 garlic cloves minced
Put everything in crock-pot. Cook on low for 10 hrs. Or on high 4-5 hours. Serve topped with shredded cheese and crushed tortilla chips.
1 can red kidney beans, rinsed and drain
1 can black beans, don't drain
3 cups water
1 can mexican style stewed tomatoes
2 medium carrots sliced
1 large onion, chopped
1/2 small can chopped green chilies
2 Tbsp (or 4 cubes) chicken bouillon
1/2 tsp. chili powder
2 garlic cloves minced
Put everything in crock-pot. Cook on low for 10 hrs. Or on high 4-5 hours. Serve topped with shredded cheese and crushed tortilla chips.
Honey Ginger Chicken
1/4 cup soy sauce
1/4 cup honey
1 tsp grated ginger
1/2 tsp garlic
1 Tbsp whith vinegar
Dip chicken in egg and flour then panfry in small amount of oil.
Add all ingredients to pan when chicken is cooked.
1/4 cup honey
1 tsp grated ginger
1/2 tsp garlic
1 Tbsp whith vinegar
Dip chicken in egg and flour then panfry in small amount of oil.
Add all ingredients to pan when chicken is cooked.
Chicken Lasagna
1/2 cup butter
1/2 tsp salt
1/4 tsp basil
2 1/2 cups chicken broth
1/2 cup flour
3 cups cooked diced chicken
2 cups cottage cheese
2 cups mozerella cheese
1/2 cup parmesan cheese
1 egg slightly beaten
1 package (10 oz) frozen spinach
1 package(8 oz) cooked lasagna noodles
Melt butter with salt and basil. Gradually add flour and then broth. Mix in chicken
Combine cheeses, egg and spinach. Add 1-2 Tbsp flour to absorb moisture.
Make layers starting with cooked noodles then chicken mixture and then cheese mixture.
Bake @ 375 degrees for 45 minutes.
1/2 tsp salt
1/4 tsp basil
2 1/2 cups chicken broth
1/2 cup flour
3 cups cooked diced chicken
2 cups cottage cheese
2 cups mozerella cheese
1/2 cup parmesan cheese
1 egg slightly beaten
1 package (10 oz) frozen spinach
1 package(8 oz) cooked lasagna noodles
Melt butter with salt and basil. Gradually add flour and then broth. Mix in chicken
Combine cheeses, egg and spinach. Add 1-2 Tbsp flour to absorb moisture.
Make layers starting with cooked noodles then chicken mixture and then cheese mixture.
Bake @ 375 degrees for 45 minutes.
Saturday, June 21, 2008
Speedy Pizza Crust
Rebecca Orton
3/4 cup warm water combined with 1 tbsp yeast
1 tsp sugar
3/4 tsp salt
1 T oil or shortening (optional. I confess, I usually leave this out and the crust is still good)
1 1/2 - 2 cups flour (1:1 ratio of whole wheat and all purpose flour works well, or use all white)
Combine together to make a smooth dough, then set aside for as long as it takes you to prepare your toppings. It's just as good if it sits for 5 minutes as when it sits for an hour. When you're ready to make the pizza, stretch and pat out the dough, top and then bake at 450 for 12-15 minutes. Or, stretch and pat out the dough, then spread it on a HOT grill for 2 1/2- 3 minutes, close the lid. Flip the bread and top the cooked side, then close the grill, turn off the heat and let sit until the cheese is melted.
Calzones:fill with sauce, toppings(mushrooms, olives, pepperoni, italian sausage, onions etc) and cheese. Bake until crust is golden brown.
3/4 cup warm water combined with 1 tbsp yeast
1 tsp sugar
3/4 tsp salt
1 T oil or shortening (optional. I confess, I usually leave this out and the crust is still good)
1 1/2 - 2 cups flour (1:1 ratio of whole wheat and all purpose flour works well, or use all white)
Combine together to make a smooth dough, then set aside for as long as it takes you to prepare your toppings. It's just as good if it sits for 5 minutes as when it sits for an hour. When you're ready to make the pizza, stretch and pat out the dough, top and then bake at 450 for 12-15 minutes. Or, stretch and pat out the dough, then spread it on a HOT grill for 2 1/2- 3 minutes, close the lid. Flip the bread and top the cooked side, then close the grill, turn off the heat and let sit until the cheese is melted.
Calzones:fill with sauce, toppings(mushrooms, olives, pepperoni, italian sausage, onions etc) and cheese. Bake until crust is golden brown.
Monday, June 9, 2008
Master Pancake Mix
10 c. whole wheat flour
2 cups unbleached white flour
1/2 cup baking powder rounded (10 Tablspoons)
4 tsp. salt
3/4 cup sugar
4 cups dry milk
Store in an airtight container in a cool place.
Master Mix Pancakes
1 cup mix
1 Tbsp oil
1 egg slightly beaten
1/2 to 3/4 cups water
cinnamon to taste
Mix until combined-adding water to desired consistency.
2 cups unbleached white flour
1/2 cup baking powder rounded (10 Tablspoons)
4 tsp. salt
3/4 cup sugar
4 cups dry milk
Store in an airtight container in a cool place.
Master Mix Pancakes
1 cup mix
1 Tbsp oil
1 egg slightly beaten
1/2 to 3/4 cups water
cinnamon to taste
Mix until combined-adding water to desired consistency.
Veggie Burgers
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
DIRECTIONS
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
DIRECTIONS
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Tuesday, May 27, 2008
Focaccia Bread
1 pkg (2 1/4 tsp) dry yeast
1 cup mashed potatoes
1 1/2 cup warm water
4 cup bread flour
1 t salt
6 Tbs. olive oil
1 tsp dried rosemary
1 tsp dried oregano
parmesan cheese for topping
Disolve yeast in 1/2 cup warm water and let sit 10 minutes. In large bowl combine rest of ingredients. Mix well and turn onto work surface. Knead in an additional 1 cup of flour(or until no longer sticky). Place in oiled bowl covered for 1 hour. Punch down and place on stone or pan dimple top with finger and add topping. Cook at 425 for 20 minutes until golden brown.
1 cup mashed potatoes
1 1/2 cup warm water
4 cup bread flour
1 t salt
6 Tbs. olive oil
1 tsp dried rosemary
1 tsp dried oregano
parmesan cheese for topping
Disolve yeast in 1/2 cup warm water and let sit 10 minutes. In large bowl combine rest of ingredients. Mix well and turn onto work surface. Knead in an additional 1 cup of flour(or until no longer sticky). Place in oiled bowl covered for 1 hour. Punch down and place on stone or pan dimple top with finger and add topping. Cook at 425 for 20 minutes until golden brown.
Polynesian Chicken
8 Tbsp Brown sugar
4 Tbs corn starch
1 tsp. salt
4 Tbs. butter
2 cans pinapple tidbits
2 Tbs vinegar
2 Tbs soy sauce
1 chopped green pepper
2-4 chicken breast cooked and chopped
Stir sugar, cornstarch and salt into melted butter. Mix pinapple juice wigh water to make 2 1/2 cups liquid: add to the sugar mixture. Cook on medium heat until thick and clear; add vinegar, soy sauce and green pepper. Add chicken, continuing to cook on lowered heat. Serve over rice.
4 Tbs corn starch
1 tsp. salt
4 Tbs. butter
2 cans pinapple tidbits
2 Tbs vinegar
2 Tbs soy sauce
1 chopped green pepper
2-4 chicken breast cooked and chopped
Stir sugar, cornstarch and salt into melted butter. Mix pinapple juice wigh water to make 2 1/2 cups liquid: add to the sugar mixture. Cook on medium heat until thick and clear; add vinegar, soy sauce and green pepper. Add chicken, continuing to cook on lowered heat. Serve over rice.
Chicken Enchiladas
3-4 chicken breasts cooked and shredded
1 cup rice cooked
1/2 can green enchilada sauce
1/2 can red enchilada sauce
shredded cheese
Stir ingredients together. Fill about 10 tortillas and place in pan. Mix remaining sauces together and pour over top and add cheese. Bake at 35o degrees for 25 min.
1 cup rice cooked
1/2 can green enchilada sauce
1/2 can red enchilada sauce
shredded cheese
Stir ingredients together. Fill about 10 tortillas and place in pan. Mix remaining sauces together and pour over top and add cheese. Bake at 35o degrees for 25 min.
Tuesday, May 20, 2008
Play Dough Cookies
3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks
DIRECTIONS
In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet.
Carefully insert lollipop sticks into bottoms of cookies.
Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks
DIRECTIONS
In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet.
Carefully insert lollipop sticks into bottoms of cookies.
Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container
Sunday, May 18, 2008
Chicken Florentine
3 Tbsp. italian dressing, divided
4 cups lightly packed baby spinach leaves
4 small boneless skinless chicken breast halves
8 slices smoked ham
1 cup shredded swiss cheese
Heat 1 Tbs. of the dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
Add remaining 2 Tbsp dressing and the chicken to skillet; turn chicken over to evenly coat both sides with dressing. Cook 5 to 6 min. on each side or until chicken is cooked through.
Top evenly with ham and cheese; cover. Reduce heat to low cook 1 to 2 min. until cheese is melted. Or, place under a broiler to brown. Spoon spinach mixture evenly onto 4 plates; top each with a chicken breast.
Makes 4 servings,.
4 cups lightly packed baby spinach leaves
4 small boneless skinless chicken breast halves
8 slices smoked ham
1 cup shredded swiss cheese
Heat 1 Tbs. of the dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
Add remaining 2 Tbsp dressing and the chicken to skillet; turn chicken over to evenly coat both sides with dressing. Cook 5 to 6 min. on each side or until chicken is cooked through.
Top evenly with ham and cheese; cover. Reduce heat to low cook 1 to 2 min. until cheese is melted. Or, place under a broiler to brown. Spoon spinach mixture evenly onto 4 plates; top each with a chicken breast.
Makes 4 servings,.
Italian Chicken and Tomato Pasta Toss
3 cups uncooked pasta
1 Tbsp. olive oil
1 lb. chicken cut into 1 1/2 inch squares
2 cups cherry or grape tomatoes halved
1/4 cup balsamic vinaigrette dressing
3 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup Parmesan cheese
cook pasta as directed on package.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally. Add tomatoes, dressing and garlic. Cook and stir 3 min. or until heated through.
Drain pasta. Toss with the chicken mixture and basil; sprinkle with cheese.
Makes 4 servings, 1 3/4 cups each.
1 Tbsp. olive oil
1 lb. chicken cut into 1 1/2 inch squares
2 cups cherry or grape tomatoes halved
1/4 cup balsamic vinaigrette dressing
3 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup Parmesan cheese
cook pasta as directed on package.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally. Add tomatoes, dressing and garlic. Cook and stir 3 min. or until heated through.
Drain pasta. Toss with the chicken mixture and basil; sprinkle with cheese.
Makes 4 servings, 1 3/4 cups each.
Wednesday, May 14, 2008
Chicken Florentine Panini
(pillsbury bake-off)
1(13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1(9-oz.) pkg. Green Giant® Frozen Spinach
1/4 cup light mayonnaise
1 garlic clove, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic)
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
1 garlic clove, minced
4 (4-inch) slices provolone cheese
DIRECTIONS
1. Heat oven to 375°F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375°F. for 10 minutes. Cool 15 minutes or until completely cooled.
2. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels.
3. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate.
4. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
5. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic.
6. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.
7. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.
8. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.
1(13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1(9-oz.) pkg. Green Giant® Frozen Spinach
1/4 cup light mayonnaise
1 garlic clove, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic)
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
1 garlic clove, minced
4 (4-inch) slices provolone cheese
DIRECTIONS
1. Heat oven to 375°F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375°F. for 10 minutes. Cool 15 minutes or until completely cooled.
2. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels.
3. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate.
4. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
5. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic.
6. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.
7. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.
8. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.
Monday, May 12, 2008
Scotcharoos
1 c. sugar
1 c. peanut butter
6 oz. chocolate morsels
1 c. white syrup
6 c. Rice Krispies
6 oz. butterscotch morsels
Combine sugar and syrup in saucepan. Bring to boil while stirring. Remove from heat and add peanut butter. Stir well. Add to Rice Krispies in large bowl. Mix well. Spread mix evenly in a buttered 4 x 9 inch pan. Melt morsels together on low heat, stirring constantly, or in microwave, stirring every 30 seconds. Spread evenly on top of Scotcharoo's. When cool, cut into 2 x 2 inch squares.
1 c. peanut butter
6 oz. chocolate morsels
1 c. white syrup
6 c. Rice Krispies
6 oz. butterscotch morsels
Combine sugar and syrup in saucepan. Bring to boil while stirring. Remove from heat and add peanut butter. Stir well. Add to Rice Krispies in large bowl. Mix well. Spread mix evenly in a buttered 4 x 9 inch pan. Melt morsels together on low heat, stirring constantly, or in microwave, stirring every 30 seconds. Spread evenly on top of Scotcharoo's. When cool, cut into 2 x 2 inch squares.
German Cocolate Upside Down Cake
1 cup flaked sweetened coconut
1 cup chopped pecans
1 package (18.25 ounces) German chocolate cake mix
eggs, water, and oil as directed on package
8 ounces cream cheese, room temperature
1/2 cup butter or margarine, room temperature
1 pound confectioners' sugar, about 3 3/4 cups, unsifted
Grease and flour a 9x13x2-inch baking pan. Heat oven to 350°.
Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions.
Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.
Cool the cake in the pan on a rack. To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.
1 cup chopped pecans
1 package (18.25 ounces) German chocolate cake mix
eggs, water, and oil as directed on package
8 ounces cream cheese, room temperature
1/2 cup butter or margarine, room temperature
1 pound confectioners' sugar, about 3 3/4 cups, unsifted
Grease and flour a 9x13x2-inch baking pan. Heat oven to 350°.
Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions.
Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.
Cool the cake in the pan on a rack. To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.
Saturday, May 10, 2008
Fried Icecream
1 tsp. cinnamon
1/2 c butter
2/3 c brown sugar
1/4 c evaporated milk or cream
heat until melted.
3 to 4 c. rice crispies
1 c coconut, toasted
Combine and add butter mixture a until mixed well.
Press half into a 9x13 pan. Spread softened icecream on top then top with rest of cereal. Serve with carmel and chocolate sauce.
1/2 c butter
2/3 c brown sugar
1/4 c evaporated milk or cream
heat until melted.
3 to 4 c. rice crispies
1 c coconut, toasted
Combine and add butter mixture a until mixed well.
Press half into a 9x13 pan. Spread softened icecream on top then top with rest of cereal. Serve with carmel and chocolate sauce.
Thursday, May 8, 2008
Pumpkin Pancakes
1 1/4 cup flour
2 Tablespoon sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1/8 teaspoon nutmeg
pinch of ground cloves
1 egg
6 Tablespoons pumpkin puree
2 Tablespoons melted butter
1 cup milk
Whisk flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and ground cloves.Mix egg, pumpkin puree, melted butter, and milk and fold into dry ingredients. Heat a greased skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook about 3 minutes per side. Serve hot with maple syrup. Makes 12 pancakes.
2 Tablespoon sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1/8 teaspoon nutmeg
pinch of ground cloves
1 egg
6 Tablespoons pumpkin puree
2 Tablespoons melted butter
1 cup milk
Whisk flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and ground cloves.Mix egg, pumpkin puree, melted butter, and milk and fold into dry ingredients. Heat a greased skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook about 3 minutes per side. Serve hot with maple syrup. Makes 12 pancakes.
Couscous Salad
(Lisa Hymas)
1 ¼ cup chicken or vegetable broth
1 cup uncooked whole wheat couscous
1 Tablespoon butter
½ cup olive oil
3 Tablespoons lemon juice (one fresh lemon)
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon prepared Dijon mustard
1 garlic clove, minced
black pepper to taste
1 cup cooked chicken, diced (optional)
½ cup celery, chopped
1 large green apple, cored & diced
In saucepan, bring chicken broth to a boil; add couscous and butter. Bring to a boil again and cover. Remove from heat; let stand 5 minutes, then fluff with fork and let cool.
In small bowl, combine olive oil, lemon juice, salt, coriander, mustard, garlic and pepper—mix well.
In large bowl, combine cooled couscous, chicken, onions, apple and celery. Add olive oil mixture bit by bit to moisten, and toss to coat. May not use all of the olive oil mixture, don't let it get too wet. Serve warm or cold.
1 ¼ cup chicken or vegetable broth
1 cup uncooked whole wheat couscous
1 Tablespoon butter
½ cup olive oil
3 Tablespoons lemon juice (one fresh lemon)
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon prepared Dijon mustard
1 garlic clove, minced
black pepper to taste
1 cup cooked chicken, diced (optional)
½ cup celery, chopped
1 large green apple, cored & diced
In saucepan, bring chicken broth to a boil; add couscous and butter. Bring to a boil again and cover. Remove from heat; let stand 5 minutes, then fluff with fork and let cool.
In small bowl, combine olive oil, lemon juice, salt, coriander, mustard, garlic and pepper—mix well.
In large bowl, combine cooled couscous, chicken, onions, apple and celery. Add olive oil mixture bit by bit to moisten, and toss to coat. May not use all of the olive oil mixture, don't let it get too wet. Serve warm or cold.
Cajun Chicken Pasta
(Reba O.)
8 ounces Rotini pasta
2 Tablespoons butter
2-3 chicken breasts cut into small strips
1 1/2 teaspoons Cajun seasoning
1/2 red pepper cut into small pieces
1 can evaporated milk or 1 1/2 cups soy milk
1/2 teaspoon basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese (optional)
1-2 T flour
Thoroughly coat chicken with Cajun seasoning. Melt butter in large skillet over medium heat and saute chicken 5-7 minutes on each side or until no longer pink. Pull chicken out and shred into smaller pieces. Add pepper to the chicken and cook 2-3 more minutes. Add flour to pan and Reduce heat to medium low. Add milk and spices and heat. Cook pasta according to package directions. Add drained pasta to chicken and sauce. Sprinkle with cheese and serve.
8 ounces Rotini pasta
2 Tablespoons butter
2-3 chicken breasts cut into small strips
1 1/2 teaspoons Cajun seasoning
1/2 red pepper cut into small pieces
1 can evaporated milk or 1 1/2 cups soy milk
1/2 teaspoon basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese (optional)
1-2 T flour
Thoroughly coat chicken with Cajun seasoning. Melt butter in large skillet over medium heat and saute chicken 5-7 minutes on each side or until no longer pink. Pull chicken out and shred into smaller pieces. Add pepper to the chicken and cook 2-3 more minutes. Add flour to pan and Reduce heat to medium low. Add milk and spices and heat. Cook pasta according to package directions. Add drained pasta to chicken and sauce. Sprinkle with cheese and serve.
Chicken Azteca
1 (15 ounce) can black beans, drained
2 cups frozen corn
2 garlic clove, minced
1/4 to 1/8 teaspoon cumin
1 cup chunky salsa, divided
2-4 skinless, boneless chicken breasts
1 (8 ounce) package cream cheese, cubed
1/4 to 1/2 cup taco seasoning
cooked rice
shredded cheddar cheese
Combine beans, corn, garlic, cumin, taco seasoning and half of the salsa in crock-pot. Arrange chicken breasts over top. Pour remaining salsa over top. Cover and cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces and return to cooker. Stir in cream cheese and cook on high until cream cheese melts. Spoon chicken and sauce over cooked rice. Top with shredded cheddar cheese to serve.
2 cups frozen corn
2 garlic clove, minced
1/4 to 1/8 teaspoon cumin
1 cup chunky salsa, divided
2-4 skinless, boneless chicken breasts
1 (8 ounce) package cream cheese, cubed
1/4 to 1/2 cup taco seasoning
cooked rice
shredded cheddar cheese
Combine beans, corn, garlic, cumin, taco seasoning and half of the salsa in crock-pot. Arrange chicken breasts over top. Pour remaining salsa over top. Cover and cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces and return to cooker. Stir in cream cheese and cook on high until cream cheese melts. Spoon chicken and sauce over cooked rice. Top with shredded cheddar cheese to serve.
Chocolate Cake
(Family Circle Magazine)
4 ounces bittersweet chocolate
1 teaspoon vegetable oil
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
2 Tablespoons white vinegar
1 1/3 cups milkChocolate curls to garnish (optional)
1. Cake: Coat two 9 x 2-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; spray paper.
2. Break up chocolate into a small microwave-safe bowl; add oil. Microwave on HIGH power for 1 minute; stir until smooth. If needed, heat an additional 15 seconds. Cool slightly.
3. In medium-size bowl, mix flour, cocoa, baking soda and salt. In large bowl, with mixer on medium speed, beat butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, beating after each. Beat in chocolate mixture and vanilla.
4. Place vinegar in a 2-cup capacity measuring cup. Add milk and stir until blended. On low speed, beat flour mixture into butter mixture, alternating with milk, beginning and ending with flour; beat 1 minute. Spread into pans.
5. Bake at 350 degree F for 35 minutes or until toothpick inserted in centers tests clean. Cool cakes in pans on wire racks 15 minutes. Turn cakes out onto racks; cool layers completely (about 2 hours).
4 ounces bittersweet chocolate
1 teaspoon vegetable oil
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
2 Tablespoons white vinegar
1 1/3 cups milkChocolate curls to garnish (optional)
1. Cake: Coat two 9 x 2-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; spray paper.
2. Break up chocolate into a small microwave-safe bowl; add oil. Microwave on HIGH power for 1 minute; stir until smooth. If needed, heat an additional 15 seconds. Cool slightly.
3. In medium-size bowl, mix flour, cocoa, baking soda and salt. In large bowl, with mixer on medium speed, beat butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, beating after each. Beat in chocolate mixture and vanilla.
4. Place vinegar in a 2-cup capacity measuring cup. Add milk and stir until blended. On low speed, beat flour mixture into butter mixture, alternating with milk, beginning and ending with flour; beat 1 minute. Spread into pans.
5. Bake at 350 degree F for 35 minutes or until toothpick inserted in centers tests clean. Cool cakes in pans on wire racks 15 minutes. Turn cakes out onto racks; cool layers completely (about 2 hours).
Chicken Milanese with Arugula Salad
1 1/4 cups plain dried breadcrumbs
1/4 cup plus 2 tablespoons olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula
1 small red onion, thinly sliced
Directions
Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.
1/4 cup plus 2 tablespoons olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula
1 small red onion, thinly sliced
Directions
Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.
Southern Pulled-Pork Sandwiches
1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)
Directions
Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)
Directions
Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.
Roasted Salmon with Lemon Relish
1/4 cup pine nuts
1/4 cup raisins
Slivered zest and juice of 1 lemon
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
1/4 cup chopped fresh parsley
3 tablespoons olive oil
5 ounces baby spinach (about 5 cups), loosely packed
Directions
Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top.
1/4 cup raisins
Slivered zest and juice of 1 lemon
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
1/4 cup chopped fresh parsley
3 tablespoons olive oil
5 ounces baby spinach (about 5 cups), loosely packed
Directions
Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top.
Beef Stir-Fry with Snap Peas
Coarse salt and ground pepper
1 cup long-grain white rice
1 pound sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 to 6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoons fresh lime juice (from about 1 lime)
Directions
In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes.
Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.
1 cup long-grain white rice
1 pound sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 to 6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoons fresh lime juice (from about 1 lime)
Directions
In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes.
Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.
Cucumber and Sweet-Onion Salad
3 English cucumbers, halved lengthwise and thinly sliced on the diagonal
1 medium sweet onion, such as Vidalia, halved and thinly sliced
1/2 cup fresh dill, coarsely chopped
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
Directions
In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice, and vinegar; season with salt and pepper.
1 medium sweet onion, such as Vidalia, halved and thinly sliced
1/2 cup fresh dill, coarsely chopped
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
Directions
In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice, and vinegar; season with salt and pepper.
Spinach and Brie Chicken with Tomato Orzo
Serves 4
Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice
Directions
Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.
Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice
Directions
Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.
Wednesday, May 7, 2008
Oregon Peach Pie/Fruit Pizza
Crust:
1/2 c. butter
1 c. sugar
1 1/2 tsp. vanilla
1/2 c. sour cream
1 egg
3 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Cream butter, sugar and vanilla together. Add sour cream and egg. Gradually add the flour, soda, baking powder, and salt. Mix well. After it is mixed, roll dough into a ball, and refrigerate for half and hour. Spray jelly roll pan with cooking spray, then press dough on the bottom. Bake 350 for 10 min- just until starting to turn golden brown on top. Cool.
Topping:
1/2 c. sliced almonds(optional)
2 tsp. butter
8 oz. cream cheese
1 c. powdered sugar
2 c. whipping cream, whipped
3 peaches sliced(for peach pie) OR other fruit (kiwi, strawberry, banana, blueberry, pineapple, raspberry etc.)
Combine cream cheese, powdered sugar, and vanilla in mixing bowl. Beat at medium until well blended. Gently fold in whipped cream. Spoon over nuts and crust. Refrigerate 1 hour.
Glaze(for peach pie)-if doing pizza skip:
2-3 peaches sliced
1 Tbsp. Lemon juice
1/2 c. sugar
1Tbs cornstarch
Combine peaches and lemon juice in blender. Blend until well mixed. Add sugar and cornstarch. Blend to mix. Pour into saucepan. Cook and stir on medium heat until mixture thicken and boils. Boil one minute. Remove from heat. Cool. Remove half cup glaze and pour remaining glaze on cream cheese mixture. Arrange peach slices on top of pie. Spoon remaing half cup of glaze over peaches. Refrigerate until firm.
1/2 c. butter
1 c. sugar
1 1/2 tsp. vanilla
1/2 c. sour cream
1 egg
3 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Cream butter, sugar and vanilla together. Add sour cream and egg. Gradually add the flour, soda, baking powder, and salt. Mix well. After it is mixed, roll dough into a ball, and refrigerate for half and hour. Spray jelly roll pan with cooking spray, then press dough on the bottom. Bake 350 for 10 min- just until starting to turn golden brown on top. Cool.
Topping:
1/2 c. sliced almonds(optional)
2 tsp. butter
8 oz. cream cheese
1 c. powdered sugar
2 c. whipping cream, whipped
3 peaches sliced(for peach pie) OR other fruit (kiwi, strawberry, banana, blueberry, pineapple, raspberry etc.)
Combine cream cheese, powdered sugar, and vanilla in mixing bowl. Beat at medium until well blended. Gently fold in whipped cream. Spoon over nuts and crust. Refrigerate 1 hour.
Glaze(for peach pie)-if doing pizza skip:
2-3 peaches sliced
1 Tbsp. Lemon juice
1/2 c. sugar
1Tbs cornstarch
Combine peaches and lemon juice in blender. Blend until well mixed. Add sugar and cornstarch. Blend to mix. Pour into saucepan. Cook and stir on medium heat until mixture thicken and boils. Boil one minute. Remove from heat. Cool. Remove half cup glaze and pour remaining glaze on cream cheese mixture. Arrange peach slices on top of pie. Spoon remaing half cup of glaze over peaches. Refrigerate until firm.
Slow Cooker Italian Dip Sandwiches
3 c. water
1tsp salt
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. onion salt
1 tsp dried parsley
1 tsp. garlic powder
1 bay leaf
1 (.7 oz.) package dry italian-style salad dressing mix
1 (5 lb.) rump roast
Combine water with all spices in a saucepan. Stir well and bring to a boil.
Place roast in slow cooker, and pour saucepan mixture over the meat.
Cover, and cook on low for 10 to 12 hours or on high for 4 to 5 hours. When done, remove bay leaf and shred meat with a fork.
1tsp salt
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. onion salt
1 tsp dried parsley
1 tsp. garlic powder
1 bay leaf
1 (.7 oz.) package dry italian-style salad dressing mix
1 (5 lb.) rump roast
Combine water with all spices in a saucepan. Stir well and bring to a boil.
Place roast in slow cooker, and pour saucepan mixture over the meat.
Cover, and cook on low for 10 to 12 hours or on high for 4 to 5 hours. When done, remove bay leaf and shred meat with a fork.
Hot Fudge Sauce
2 T butter
3/4 c. sugar
1/4 c. cocoa
1/2 c. milk
Mix together and microwave 1 minute stir and repeat until thick.
3/4 c. sugar
1/4 c. cocoa
1/2 c. milk
Mix together and microwave 1 minute stir and repeat until thick.
Creme Brulee French Toast
1 stick butter
1 c. packed brown sugar
2 T corn syrup
an 8-9 inch round loaf country style bread or french bread
5 large eggs
1 1/2 c half and half
1 t vanilla
1/4 t salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over medium heat stirring, until smooth and pour into a 9x13 pan. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half and half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees. Bake uncovered until puffed and edges are pale golden, 30-40 minutes. If not serving immediately, turn each slice of bread over to prevent sticking to pan.
1 c. packed brown sugar
2 T corn syrup
an 8-9 inch round loaf country style bread or french bread
5 large eggs
1 1/2 c half and half
1 t vanilla
1/4 t salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over medium heat stirring, until smooth and pour into a 9x13 pan. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half and half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees. Bake uncovered until puffed and edges are pale golden, 30-40 minutes. If not serving immediately, turn each slice of bread over to prevent sticking to pan.
Chicken Pot Pie
2 c. chicken breasts-cooked and cut up
2 carrots diced and cooked
1/2 c. frozen corn
1/2 c frozen peas
1/2 c shredded cheese
1 can cream of chicken soup
1/4-1/2 c. milk
Mix together and place in uncut pie crust. Cook 45 min at 350 degrees.
2 carrots diced and cooked
1/2 c. frozen corn
1/2 c frozen peas
1/2 c shredded cheese
1 can cream of chicken soup
1/4-1/2 c. milk
Mix together and place in uncut pie crust. Cook 45 min at 350 degrees.
Bread Pudding
1 loaf french bread
5 eggs
2 c half and half
1 c whole milk
1 c sugar
1 t vanilla
1/2 c melted butter
1/4 c pine nuts
1/4 c raisins
cinnamon
Sauce:
1/2 c. butter
1/2 c. cream
1 c. sugar
1T vanilla
Butter a 9x13 inch pan. Break bread evenly into pan. Beat eggs until blended add half and half, vanilla, and sugar, mix well. Mix in cooled melted butter and pour over bread in pan. Let soak half an hour. Stir in pine nuts raisins and sprinkle cinnamon on top. Cover with foil place in another pan slightly bigger with enough water to cover half way. Bake at 350 for 40 min. remove foil and bake 10 more minutes.
Sauce: Melt butter add cream and boil. Add sugar and boil. Remove from heat stir in van.
5 eggs
2 c half and half
1 c whole milk
1 c sugar
1 t vanilla
1/2 c melted butter
1/4 c pine nuts
1/4 c raisins
cinnamon
Sauce:
1/2 c. butter
1/2 c. cream
1 c. sugar
1T vanilla
Butter a 9x13 inch pan. Break bread evenly into pan. Beat eggs until blended add half and half, vanilla, and sugar, mix well. Mix in cooled melted butter and pour over bread in pan. Let soak half an hour. Stir in pine nuts raisins and sprinkle cinnamon on top. Cover with foil place in another pan slightly bigger with enough water to cover half way. Bake at 350 for 40 min. remove foil and bake 10 more minutes.
Sauce: Melt butter add cream and boil. Add sugar and boil. Remove from heat stir in van.
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