Thursday, July 31, 2008
1 package (20-25 oz) Ravioli (I use the frozen kind), prepared according to package directions, drained
1 container (15 oz) ricotta cheese (cottage cheese works too)
1 package (10 oz) frozen, chopped spinach, thawed and squeezed dry
2 eggs, lightly beaten
1/2 cup milk
1 jar marinara sauce
1/4 cup grated Parmesan cheese
Preheat oven to 350. Grease 9x13-inch pan. Combine ricotta cheese, spinach, eggs and milk in a bowl. Layer the Ravioli, cheese mixture and sauce a few times, then top with Parmesan cheese. Cover with foil and bake for 40-45 minutes or until heated through. Let stand for 10 minutes before serving.
1 Graham Cracker Crust
5-6 fresh peaches peeled and sliced
1 small container Marshmallow Creme
1 small container Cool Whip
Mix cool whip and marshmallow creme together. place a thin single layer of the creme mixture in the bottom of the crust, then layer with a generous amount of peaches, then creme mixture, then peaches, then finish off with the remaining creme mixture. Garnish with peaches. Refrigerate for 30 - 60 minutes to allow pie to set up, then enjoy.
Wednesday, July 30, 2008
1/2 C. Melted Butter
1 C. White Sugar
1 C. Brown Sugar
2-4 Heaping Tablespoons of Cinnamon (to your taste)
1 Package Vanilla Instant Pudding (Optional)
1-2 C. Chopped nuts (Optional)
2 C. Powdered Sugar
1/4 C. milk
Place melted Butter in a bowl. In a separate bowl mix sugars, cinnamon nuts and pudding. Form small balls out of bread dough, dip balls into butter, then roll in cinnamon/sugar mix and place evenly in a bundt pan untill all bread dough is used. Allow 20-30 minutes for dough to rise, then cook at 350 for approximately 30 minutes. Once cool remove from pan and drizzle icing mixture over top if desired. Enjoy either plain or iced.
French Breakfast Puffs
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg (I used cinnamon as I'm not a nutmeg fan)
1 cup sugar
2/3 cup shortening (Crisco)
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.
Tuesday, July 29, 2008
Cook 1 Box of Manicotti noodles 1/2 way
Cook 1 pound Hamburger along with 1 medium onion in a skillet until browned and cooked thru.
In a bowl mix:
3 1/2 C. Small curd Cottage Cheese
1 1/2 C. mozzarella (Reserve some extra)
1/4 C. Fresh Parmesan
2 Tbsp. Fresh parsley
1/2 tsp. Salt
1/4 tsp. Pepper
Hamburger and Onion
Spoon 1/2 C. of the mixture into the manicotti shells, then place the shells into an 8x8 pan. Cover with a jar of Spaghetti sauce spread on top of shells and beneath the shells in the pan. Sprinkle with Mozzarella and parmesan cheese. Cook at 350 for 30 minutes.
* Makes 2 8x8 pans or 1 9x13 pan. I usually cook one 8x8 and freeze 1 8x8 pan for another night.
Monday, July 28, 2008
1/2 C. Margaine
1/4 C. Powder Sugar
1 C. Flour
Cream butter and sugar, then add flour, mix well. Spread in an 8X8 pan. Bake at 325 for 15-20 minutes. While crust is baking prepare the next layer.
1 C. Sugar
2 Tbsp. Flour
2 Tbsp Lemon Juice
Beat Eggs, then add sugar, flour and lemon juice. Mix well, then pour over hot crust as it comes out of the oven. Bake at 325 for an additional 15-20 minutes.
Remove from over and sprinkle with powdered sugar. Let cool to set.
(When recipe is doubles it will fill a 9x13 pan, when tripled it will fill a cookie sheet.)
Sunday, July 27, 2008
1/2 C. Butter
1/2 C. Oil
1 3/4 C. Sugar
1 tsp. Vanilla
1/2 C. Sour Milk or Buttermilk
2 1/2 C. Flour
1/4 C. Cocoa
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Cloves
2 C. Shredded Zucchini
1 1/2 C. Chocolate Chips
1/2 - 1 C. Chopped Walnuts (optional)
In a mixer, cream Butter, oil and sugar. Beat in the eggs, vanilla and sour milk. then add the Zucchini and dry ingredients along with 1/2 C. chocolate chips. Pour batter into a greased 9X13 pan. Sprinkle chopped walnuts and remaining 1 C. of chocolate chips on top of the cake. Bake at 325 for 40-45 minutes.
Makes 24 cupcakes
1 box yellow cake mix
1 3.4-ounce box instant vanilla-flavored pudding mix
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/2 cup milk
1/4 cup sour cream
Sinful Chocolate Ganache (recipe follows) (don't you love the name of the frosting??)
Prepare cake mix following cupcake directions. Let cupcakes cool completely.
In a large bowl, combine pudding mix, cream, powdered sugar, milk, and sour cream. Beat at medium speed with an electric mixer until stiff peaks form. Spoon pudding mixture into a squeeze bottle that has a long narrow tip (or a decorating bag with a small tip). Insert tip into top of cupcake and squeeze about 1 tablespoon pudding mixture into center of cupcake. (When adding filling, you'll see the cupcake expand. If you add too much filling, the top of the cupcake will start splitting open which is quite easy to disguise with Sinful Chocolate Ganache frosting.) Repeat procedure with remaining filling and cupcakes. Spread Sinful Chocolate Ganache evenly over each cupcake. Store covered in refrigerator.
Sinful Chocolate Ganache
Makes about 2 cups
6 1-ounce squares semisweet chocolate
3/4 cup heavy whipping cream
2 cups powdered sugar
In a medium bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes total). Gradually whisk in powdered sugar until smooth. Let mixture cool until it reaches a spreadable consistency (about 30 minutes).
Friday, July 25, 2008
Original Vanilla Yogurt
French Vanilla granola (OR any other variety will do)
Starting with the yogurt, layer ingredients one heaping tablespoon full at a time. Continue until you hit the top! Garnish with a mint leaf for extra points in the presentation department :)
1 c. sugar
1 c. vegetable oil
3 egg, well beaten
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1 1/2 tsp. baking powder
Combine all ingredients in a large bowl and mix well. Pour into 2 loaf pans and bake at 325 for 50 minutes.
An ovensafe nonstick 10-inch skillet is a must for this recipe. Because broilers vary so much in intensity, watch the frittata carefully as it cooks. This recipe makes two very generous portions;
6 large eggs
1 1/2 tablespoons half-and-half
Table salt and ground black pepper
4 ounces bacon (about 4 slices), cut crosswise into 1/4-inch pieces
1/2 pound Yukon Gold potatoes , peeled and cut into 1/2-inch cubes
1 1/2 ounces cheddar cheese , cut into 1/4-inch cubes (about 1/3 cup)
2 scallions , sliced thin on the bias
1. Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.
2. Fry bacon in 10-inch nonstick ovensafe skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1 tablespoon of bacon fat. Add potatoes to skillet and cook, stirring occasionally, until golden brown and tender, 10 to 15 minutes. Stir cheddar, scallions, and bacon into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 1 minute. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
3. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 1 1/2 to 2 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.
Wednesday, July 23, 2008
16 oz. of corn (canned, frozen, even fresh)
1 green pepper, chopped
1 red pepper, chopped
1 cucumber, peeled & chopped
1 small bottle of kraft zesty! italian dressing
Serve with chips or all by itself!
Tuesday, July 22, 2008
· 1 cube of butter
· 2 chicken breasts, cubed
· 1 envelope of “Good Seasons” Italian dry mix
Cook these ingredients in the crockpot for 3 hours. Then add:
· 8 oz. of cream cheese
· 1 can cream of chicken
· 1/2 can of water
Cook for 1 hour longer. Once everything is cooked, stir and let sit for 30-45 minutes so it can thicken. Serve over hot fettuccine noodles.
Saturday, July 19, 2008
Couscous and Parsley-Crusted Fish
1 cup couscous
1 1/4 cups chicken stock
1 TB butter
2 TB minced Italian parsley
juice of one lemon
sea salt & pepper
1 lb. firm white fish (I used orange roughy)
1/2 cup flour
2 eggs, lightly beaten
canola oil, for shallow frying
Place the couscous and stock in a large bowl, cover with plastic wrap and set aside for 5 minutes or until liquid has been absorbed. Then add butter and fluff with a fork. Add parsley, lemon zest and juice, salt and pepper and mix to combine.
Cut fish into pieces (I halved mine). Dust in flour, dip in egg and coat in couscous mixture. Heat 1/3 inch oil in a medium frying pan over medium heat and cook fish pieces for 3-4 minutes each side or until golden and crisp. Serve fish with a little mayonnaise and lemon juice mixed well; and also several lemon wedges on the side. (The more lemon the better!)
2 cups uncooked elbow macaroni
8 ounces shredded cheddar cheese (about 2 cups)
8 ounces shredded American cheese (about 2 cups)
1 cup milk
1/2 cup sour cream
1/4 cup unsalted butter, cut into pieces
3 Tblsp Butter
1 tsp bottled hot pepper sauce (I would add more next time)
1/2 tsp salt
1/4 tsp dry mustard
1/2 an onion diced very small (I used my food processor for this)
1/2 tsp garlic salt
1- Preheat oven to 350 degrees F (175 degrees C). Grease Desired pan (9x13 recommended)
2- Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, sour cream, salt, mustard and pepper; temper in the eggs, cook, stirring frequently, until mixture boils and thickens.
3- Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
4- To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
5- Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.
Friday, July 18, 2008
1 lb Chicken breasts -sliced/cubed
2 Green Peppers -cut into chunks
3 Green Onion - sliced
2 large Carrots - sliced
15 Snow Peas
2 Cans Sliced Water chestnuts
2-3 C. Cashews
1 Tbsp. Oil
1/2 tsp. Salt
2 Cloves minced Garlic
1 tsp. Minced Ginger
1 Tbsp. Cornstarch
2-3 Tbsp. Soy Sauce
1/4 C. Water
Place Garlic & Ginger in Wok with Hot oil, cook chicken in oil until meat is white, then add carrots and cook until soft. Add Peppers, peas and Onions and cook a minute more. Mix remaining ingredients in sauce well, and add to wok along with Water chestnuts and cashews. Cook until sauce thickens and then serve warm over rice.
Thursday, July 17, 2008
1 cup semi-sweet chocolate chips
¼ cup peanut butter
6 cups Corn Chex cereal
1 cup powdered sugar
In microwave safe bowl melt chocolate and peanut butter. Stir in chex cereal until coated completely. Place powdered sugar in gallon zip-lock bag. Add chocolate chex mixture to bag and close. Shake the bag until all cereal is coated with powdered sugar. Enjoy!
1/3 lb. Rice noodles- deep fried
2 chicken Breasts- cooked and shredded
1 head lettuce - broken
1 bunch green onions - cut
1 C. celery sliced
3 Tbsp. Sesame Seeds
3 Tbsp. Slivered Almonds
1 Can sliced Water chestnuts
12 Tbsp. Sugar
4 tsp. salt
1/2 tsp. Pepper
1/2 tsp. 5 spice powder
14 Tbsp. Rice Vinegar
2 tsp. Lemon Juice
1/2 C. Oil
Fry noodles and set aside. Cut vegetables and place in a large bowl. Mix dressing in a small bowl making sure sugar dissolves, then add to chicken. Combine Noodles, Veggies, chicken and Sauce. Serve Chilled.
Wednesday, July 16, 2008
1 can artichoke hearts (drained and chopped)
8 oz. cream cheese
2 T sour cream
2 T mayonnaise
1/3 cup grated parmesan
Lawrys garlic salt - to taste
cayenne pepper - to taste
Heat cream cheese in microwave for about a minute to soften. Add spinach, artichokes, sour cream, mayo, and parmesan. Mix all together and add garlic salt and cayenne to taste. You can either heat throughout in the microwave or place in an oven safe dish and cook in the oven at 400 degrees until the top is toasty.
Serve with slightly toasted bread slices or Tortilla chips.
This is an easy crowd pleaser.
2 Chicken Breasts - Sliced into strips
1 Onion - Sliced into strips
1 Green Pepper Sliced into Strips
1 Red Pepper Sliced into strips
10 Mushrooms Sliced
2 Roma Tomatoes Sliced into strips
Black Pepper to taste
Oregano to taste
Garlic Salt to taste
Brown Chicken in large skillet in 1 Tbsp. Oil with seasonings. Once Chicken is browned add onions & Mushrooms till cooked soft. Then add Peppers and cook until they just begin to go soft, then add tomatoes just before removing from heat. Serve with warm tortillas and Sour Cream.
Tuesday, July 15, 2008
The recipe is courtesy of Martha.
Serves 8 to 10
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 1 cup cold plus 2 tablespoons unsalted butter, cut into small pieces
- 1/2 cup plus 1 to 2 teaspoons ice water
1. Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube until dough just comes together (no longer than 30 seconds).
2. Turn out onto a work surface. Divide in half. Shape into disks. Wrap in plastic. Refrigerate at least 1 hour (up to 2 days). Pate Brisee Walnut Variation: Make recipe as directed, substituting 3/4 cup ground walnuts for 3/4 cup flour.
- 2 3/4 pounds assorted baking apples
- 6 ounces fresh or partially thawed frozen raspberries
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour, plus more for work surface
- Pinch of salt
- 2 tablespoons unsalted butter, cut into pieces
- 1 large egg yolk
- 1 tablespoon heavy cream
- Fine sanding sugar, for sprinkling
1. Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
2. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
3. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
4. Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).
4 Squares Unsweetened Chocolate
2 Cubes Butter
2 C. Sugar
2 Tsp. Vanilla
4 Eggs beaten
1/2 Tsp. Salt
1 1/2 C. Flour
7 oz Jar Marshmallow creme
2 C. Rice Crispies
1 C. Peanut Butter
2 C. Milk Chocolate Chips
Grease a 9x13 pan. In a microwave safe bowl, melt squares of chocolate, add 2 cubes of butter and stir to melt (microwave as needed). Add 2 C Sugar and 2 tsp. vanilla, mix well and cool. Add eggs and salt, then mix well, next add Flour, once mixed pour into 9x13 pan and bake at 350 for 20-25 minutes, then remove and allow to cool. Do Not OverBake!!
Once cooled spread Marshmallow cream on top of brownies.
Melt 1 C. Peanut butter and Chocolate chips in microwave and stir to blend. Then add Rice Crispies to mixture and coat well. Drop by spoonfulls ontop of brownies and marshmallow layer, then spread to coat evenly. Chill to set, store in fridge or cool place.
Monday, July 14, 2008
This is a classic I got out of the April '00 Cooking Light magazine. I hadn't made it for a couple of years. I had forgotten how good it is. I only used a pound of nice sized shrimp because I am cheap and it was plenty. I also used a few more olives. Seriously you can have this dinner on the table in about 10 minutes and it looks and tastes like you spent all day.
2 pounds medium shrimp, peeled and deveined
2 cups chopped plum tomato (about 3/4 pound)
1 1/2 cups sliced green onions
1/2 cup sliced ripe olive
2 teaspoons dried dill
1 garlic clove, minced
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
1 cup (4 ounces) crumbled feta cheese
Preparation: Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp; cook 5 minutes, stirring frequently. Stir in tomato and next 4 ingredients (tomato through garlic); cook 4 minutes or until thoroughly heated. Combine shrimp mixture, pasta, and cheese in a large bowl; toss well.
- 1 (9 inch) unbaked pie crust
- 1 cup milk
- 1 (14 ounce) can coconut milk
- 1 cup white sugar
- 1 cup water
- 1/2 cup cornstarch
- 7/8 cup semi-sweet chocolate chips
- 1 1/2 cups heavy cream
- 1/4 cup white sugar
- Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
- In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
- In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
- Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.
Sunday, July 13, 2008
This isn't a recipe. I wanted to share with you all something that has made my life a lot easier, when it comes to brownies. I learned this a few years ago, but I'm still shocked to see the number of people who struggle with cutting brownies. Want to know the secret to easy to cut brownies? PLASTIC KNIVES!!!! You can use a plastic knife at any time with the brownies and it makes perfect squares. No more brownie build-up on regular knives as you cut. Try it, I think you'll like it!
- 1 lb. of ground beef
- 1 small onion, grated
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
- 1/2 tsp. marjoram
- pinch cayenne
- 2 TBSP parsley
- 1 egg
Mix it all up in a large bowl. Roll the meat into balls 1 to 1 1/2 inches in diameter. They should be sticky and hold their shape pretty well. Brown the meatballs in a pan, then cover the pan, turn down the heat, and let them cook. From start to finish, they should take about 20-30 minutes to put together.
24 Large Marshmallows
1/2 C. Milk
Melt the above ingredients in a double broiler until smooth. Then cool Thoroughly!
1 C. Whipping Cream - Whipped
When Chocolate Mixture is fully cooled fold whipping cream into mixture.
Pour mixture into a graham cracker pie crust and top with grated Hershey's bar and almonds. Refrigerate 4-5 hours before serving.
Saturday, July 12, 2008
(these amounts will make 16)
2 pkg. crescent rolls
13 oz. container Nutella (it's a hazelnut spread; found near the peanut butter)
1-2 bananas (optional)
Spread out a crescent roll triangle, drop a spoonful of Nutella in the middle, add a slice of banana if that sounds good to you, and then wrap it up. Place these on a baking sheet (I'm a big fan of the Pampered Chef baking stones). Sprinkle powdered sugar on top and put them in the oven at 375 for about 15 minutes, or whenever they are golden.
1 Package Semi Sweet Chocolate Chips
1 Package Brownie Mix (plus ingredients to to make cake like brownies)
3/4 Cups Brown Sugar
1 Cup Chopped Walnuts (or Pecans)
5 Rolls Rolo's (40 pieces)
Vanilla Ice Cream (optional)
Preheat oven to 375. Chop 1 1/2 cups chocolate chips. Mix brownie mix as directed on box for cake like brownies (eggs, oil, water) and 1/4 cup of the brown sugar. Mix well then fold in the chopped chocolate chips. Pour into 9x13 pan. Chop nuts and mix with 1/2 cup brown sugar, sprinkle over brownies. Bake for 20-22 minutes or until tooth pick comes out clean.
While baking cut 16 rolos into quarters. Melt the remaining 1/2 chocolate chips in microwave. Melt for 1 minute, stir. Melt for 30 seconds, stir and repeat until smooth. Spoon melted chocolate into a ziploc bag.
When brownies are done cooking. press 24 rolos down into brownies in four rows of six. Sprinkle quartered caramels and additional nuts if desired on top. Cut corner of ziploc bag and drizzle chocolate over brownies. Cool. Serve with ice cream.
Friday, July 11, 2008
This is a chicken and sausage jambalaya. It's the kind of recipe that is experimented with until it tastes right - but you can get it right the first time you make it by adding ingredients! You will notice there is no precise measurement on any of the ingredients. I will include what I used in parenthesis, and you can experiment to try and get the right proportion of everything. Debbie did say that the key to making it taste right is to be generous with the garlic - I used the pre-cut stuff you can buy and keep in the fridge.
Chicken (you can use a whole chicken or chicken breasts - whatever you prefer to work with! I used two large chicken breasts that I cut into pieces before boiling rather than shredding)
Sausage - cut into small discs (I used about 4 polish sausages)
Vegetables to add - cut them into pieces of comparable size to the sausage pieces (bell peppers, onions, green onions - whatever your family enjoys!)
Canned tomatoes (I used one can of stewed tomatoes - I think they may have been seasoned as well. Next time I will use 2 cans)
Rice (I think I used 1 ½ cup - this depends on the amount of liquids you end up with)
Boil your chicken in seasoned water - you will be using the stock later, so you want to make sure it gets well seasoned. I used garlic, salt, and pepper. Be sure to reserve the stock. Shred the chicken.
Fry up the sausage in a separate pan. Add the vegetables and season (I used salt, pepper, and garlic). Add the chicken. Add the canned tomatoes - juice included! Cook that all together a couple minutes to get the flavors blending well. Put that entire mixture into the stock and add your rice (if you think you don't have enough liquids, you can add some chicken stock). Cook until rice is done (about 20 minutes). Enjoy!
2 c. butter - melted
3/4 c. cocoa
2 1/4 c. sugar
6 eggs - beaten
Combine above ingredients and mix well. Add the following to the mixture:
2 c. flour
1/8 tsp. salt
2 tsp. vanilla
Bake this brownie layer in a Texas sheet cake pan or two 9" x 13" pans for this amount. Bake at 350 for 15 minutes (add 8-10 minutes if you use two 9" x 13" pans. Cool completely.
4 c. powdered sugar
1/2 c. butter - melted
5 Tbsp. milk
6 drops food coloring
2 tsp. mint or peppermint extract
Spread frosting on chilled cake and then chill again. Melt a bag of semi-sweet chocolate chips and spread for top layer. Chill.
3 large russet or baker potatoes, peeled and sliced thin (1/8")
1 1/2 cups smoked Gouda cheese, grated
1 1/2 cups heavy whipping cream
salt and white pepper to taste (approximate 1/2 tsp. each)
Slice potatoes. Do not rinse! Mix sliced potatoes in a bowl with whpping cream, salt, pepper and cheese until everythng is incorporated.
Layer in a 9"x13" baking dish no more than 1" thick. Cover with foil and bake for one hour at 350 degrees.
Serve piping hot!
Thursday, July 10, 2008
1 bag pretzels
1 pkg. M&Ms
1 pkg. Hershey "Hugs"
Place pretzels on baking stone or sheet. Place a Hug on each pretzel and bake at 200 degrees for about 8 minutes (just watch for the Hugs to melt). Remove from oven and promptly place a couple of M&Ms on each pretzel, pressing into the melted chocolate. Allow to cool before serving. At room temperature, this takes SEVERAL hours. I would recommend making these the day before you plan on eating/delivering. Or you can put them in the refrigerator to speed up the process.
1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
1 TB vanilla
Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
Beat together the cream cheese, sugar, and vanilla until smooth in a mixer or a food processor. Place into a piping bag with a star tip( or put in a ziploc and cut off abit of the end). Pipe into each strawberry and arrange on a serving platter.
Wednesday, July 9, 2008
3 Oz. Cream Cheese
2 C. Chicken - cooked and shredded or cubed
1/4 tsp. Salt
1/8 tsp. Pepper
2 Tbsp. Milk
1 Tbsp. Green Onions
8 oz Can of Crescent Rolls or Roll Dough
2 Tbsp. Melted Butter
3/4 C. Bread Crumbs
1 Can Cream of Chicken Soup
1 C. Sour Cream
Combine filling ingredients in a bowl and mix well. Then place a sponful of mixture inside the uncooked roll dough, and then mold the dough around the mixture and seal the dough making a ball. Coat the outside of roll in butter, then roll in bread crumbs and place on a cookie sheet. Bake at 350 for 20-25 minutes or until golden brown.
Combine Cream of Chicken soup mix and sour cream on stove top until warm while rolls are cooking. Serve over warm chicken pillows.
Tuesday, July 8, 2008
1 can of refrigerated Biscuit dough (like pillsbury)
Cinnamon and Sugar
Take the biscuits and roll them around a roasting stick then coat with Cinnamon and Sugar, then cook over an open fire until cooked to perfection.
I've also read people cooking the biscuits first then filling then with sausage, or jam or other things when they are cooked, or rolling them in melted butter then cinnamon and sugar. We put hersheys chocolate bars in ours when they were done, and they were delicious!
1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese
4 (12-inch) flour tortillas
1. Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine.
2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve
To prevent the wraps from unrolling during cooking, be sure to start them seam-side down in step 3.
Monday, July 7, 2008
30 of your Favorite Cookies (Whether they be homemade or store bought)
1 container of your favorite Ice Cream
1 C. Chopped Nuts (optional)
Spoon generous amount of ice cream on half of the cookies, then top with the other cookies. Roll edges of sandwiches in chopped nuts if desired. Freeze 1-2 hours until firm. Keep frozen until ready to serve
1 pint (the regular size) whipping cream. Not cool whip! It must be the kind you whip yourself. It is about 1 cup.
1 small package chocolate (or vanilla) instant pudding.
Pour in a bowl and mix with mixer. It thickens up really fast so if it becomes too thick you can add a little milk. You have to store your cupcakes or cake in the fridge because of the cream.
Sunday, July 6, 2008
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of potato soup
1 cup milk
1 1/2 cups frozen veggies
1 can biscuits
Cook frozen veggies in micro-wave safe bowl for 6 minutes. In 9X9 inch baking dish add chicken and vegetables. In separate bowl, mix soup and milk together. Add chicken and mix together. Bake in oven 400 degrees for 20 minutes. Remove from oven and top with biscuits. (do not let biscuits touch) return to oven and bake 10 minutes or until biscuits are browned.
Saturday, July 5, 2008
20 Oreo cookies crushed
1 pkg caramels (14 oz.)
3 cups chopped pecans
3/4 cup semisweet chocolate chips
3 TBS butter
3 TBS heavy whipping cream
3 TBS light corn syrup
3/4 tsp vanilla
Melt 1/3 cup butter; stir in cookie crumbs. Press into an ungreased 9in. square baking dish. Bake at 325 degrees for 10-12 minutes. Cool on a wire rack. In a saucepan over low heat, melt caramels and remaining butter. Stir in pecans. Pour over crust. Cool.
For topping, in a saucepan, combine the chocolate chips, butter, cream and corn syrup. Cook and stir over low heat until smooth. Remove from the heat; stir in vanilla. Pour over caramel layer. Cool on wire rack. Refrigerate until chocolate hardens. Let candy stand at room temperature for 5-10 min. then cut into squares about 1 in.
Friday, July 4, 2008
1/2 cup softened butter
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 tsp vanilla
1 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt
48 (1 bag) mini reeses peanut butter cups
Combine butter, sugars, egg, peanut butter and vanilla. Beat until smooth. In another bowl combine flour, soda, and salt. Add to creamed mixture. Cover and chill 1/2 hour. Place a small scoop into each well of a mini muffin/tart pan. Bake at 375 for 5-6 minutes. Remove from oven and press one peanut butter cup into each cookie. Cool.
Thursday, July 3, 2008
1 14oz can stewed tomatoes
1 14 oz can green enchilada sauce
1 bunch cilantro, chopped
1 pkg 10 oz frozen corn
1 med. onion, chopped
1 can 4 oz diced green chiles
1 can 14.5 oz chicken broth
2 cups water
1 tsp chili powder
1 tsp cumin
1 tsp salt
1/4 tsp pepper
1 clove garlic
1 bay leaf (optional)
The best part dump it all in your crock pot and cook for 3-4 hours on high or 6-8 hours on low.
Top it off with cheese, chips, sour cream -- so yummy!!!!
5 Snickers Candy Bars
1 small Carton of Cool Whip
Cut up candy bar into bite size pieces. Cut apple into slices and then into bit size chunks. Then combine and mix with cook whip, then serve.
Wednesday, July 2, 2008
1 ½ cups flour
1/4 cup peanut butter
½ cup cocoa
½ tsp baking soda
1 tsp vanilla
½ cup sugar
½ cup brown sugar
½ cup butter
In a large bowl beat sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg mix. Stir in flour cocoa and baking soda until blended. Refrigerate until needed.
3/4 cup powdered sugar
3/4 cup peanut butter
Blend well and roll into 1" balls.
For each cookie, shape 1 Tbl of dough around 1 peanut butter ball. Place 2"apart on cookie sheet. Flatten with a glass dipped in sugar. Bake at 375 for 7-9 minutes.
English Muffin Pizzas
2 pkgs english muffins (12 total)
1/2 lb. ground beef - cooked & drained
1/2 lb. italian sausage - cooked & drained
(I cook the meats together)
Split muffins in half and put on cookie sheets. Put one slice of jack cheese on each muffin. Spread 1-2 spoonfuls of tomato sauce on cheese. Put 1 large spoonful of meat on top of tomato sauce. Sprinkle oregano, garlic salt, a pinch of anise seeds and some paremsan on top of each pizza. Bake at 450 for 10-15 minutes. Watch them to make sure they don't burn. (The original recipe says to cook at 500, but that is just way too hot!)
Tuesday, July 1, 2008
Apple & Bacon Grilled Cheese
Apple, sliced thin (I core mine and then slice it crosswise, so it looks like a donut)
Whole wheat Artisan-type bread or whatever kind of bread your family would like
Butter the bread on one side and place in a skillet
Add the cheese, bacon and apple on top of the bread
Cook until the cheese is melted and the bread is toasted
I cook mine open face and then put the two halves together to make a sandwich (less mess this way because the sandwich doesn't have to be flipped to toast the other side).