6 tablespoons butter
6 tablespoons flour
2 cups turkey or chicken broth
1 cup milk or heavy cream
salt, to taste
2 gloves garlic, pressed
1/2 teaspoon black pepper
4 cups cubed turkey or chicken
1 lb frozen peas, carrots and onion mixture
2 pillsbury pie crust or 9" home-made crust
Preheat oven to 425 degrees.
In medium sauce pan, melt utter over medium-low heat with pressed garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Slowing stir in the broth and then add milk. Season with salt and pepper. Cook, uncovered, over low heat until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes.
Thaw frozen vegetable mix for about 15 minutes. Lightly butter or spray with non-stick spray. Pour in gravy mixture and cover with crust. Pinch the edges and poke the top with a fork to make holes.
Bake for 40 minutes or until crust is golden brown.
Enjoy!!
Sunday, August 28, 2011
Coconut Cream Pie
2/3 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
3 cups milk
3 eggs, seperate whites from yoke (keep yokes)
1 tablespoon butter
1 1/2 teaspoon vanilla extract
3/4 cup coconut
1 pie shell
In a sauce pan, mix sugar, cornstarch, salt. Gradually stir in milk and heat over medium heat, stir the whole time until mixture thickens and boils. Let boil for one minute. Remove from heat and pour half of milk mixture into a bowl with the 3 yokes. Mix will and pour back into sauce pan, mix will and bring back to a boil for one minute. Remove from heat. Stir in butter and vanilla. Then stir in 3/4 cup coconut. Pour into pie shell.
Mirange:
Take the 3 egg whites and beat on high speed until fluffy. When fluffy add 6 tablespoons of sugar and beat until stiff. Spread on top of pie mixture and sprinkle coconut on top. Bake at 375 degrees for 12-15 minutes.
Enjoy!!
3 tablespoons cornstarch
1/2 teaspoon salt
3 cups milk
3 eggs, seperate whites from yoke (keep yokes)
1 tablespoon butter
1 1/2 teaspoon vanilla extract
3/4 cup coconut
1 pie shell
In a sauce pan, mix sugar, cornstarch, salt. Gradually stir in milk and heat over medium heat, stir the whole time until mixture thickens and boils. Let boil for one minute. Remove from heat and pour half of milk mixture into a bowl with the 3 yokes. Mix will and pour back into sauce pan, mix will and bring back to a boil for one minute. Remove from heat. Stir in butter and vanilla. Then stir in 3/4 cup coconut. Pour into pie shell.
Mirange:
Take the 3 egg whites and beat on high speed until fluffy. When fluffy add 6 tablespoons of sugar and beat until stiff. Spread on top of pie mixture and sprinkle coconut on top. Bake at 375 degrees for 12-15 minutes.
Enjoy!!
Famous Ginger Snaps
2 cups sugar
2 cups shortening
1/2 cup molasses
2 eggs
pinch of salt
1 teaspoon cloves
2 teaspoons cinnamon
2 teaspoons ginger
4 teaspoons baking soda
4 cups flour
Cream sugar and shortening. Mix in molasses and eggs, mix well. Combine dry ingredients and blend into above mixture. Roll dough into balls. Roll into sugar and bake 335 degrees for 10 minutes.
2 cups shortening
1/2 cup molasses
2 eggs
pinch of salt
1 teaspoon cloves
2 teaspoons cinnamon
2 teaspoons ginger
4 teaspoons baking soda
4 cups flour
Cream sugar and shortening. Mix in molasses and eggs, mix well. Combine dry ingredients and blend into above mixture. Roll dough into balls. Roll into sugar and bake 335 degrees for 10 minutes.
Peanut Buttery Chocolate Cake
Cake:
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup vegetable oil
2 cups sugar
2 eggs
1 cup milk
1 cup applesauce
1 teaspoon vanilla extract
Frosting:
1 pkg cream cheese, softened
1/4 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Mini chocolate chips
Preheat oven to 350 degrees. Grease a 13x9 glass pan. Mix together flour, cocoa, baking soda, baking powder and salt into a bowl. In a mixing bowl, mix oil and sugar at a medium speed until well mixed. Add eggs and mix well. Starting with flour mixture and milk, mix into oil mixture until you end with flour mixture. Add vanilla and applesauce until all is well mixed. Pour into pan and bake 35-40 minutes.
When cake is cooled, make frosting and frost the cake. Sprinkle mini chocolate chips on top.
Enjoy!!
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup vegetable oil
2 cups sugar
2 eggs
1 cup milk
1 cup applesauce
1 teaspoon vanilla extract
Frosting:
1 pkg cream cheese, softened
1/4 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Mini chocolate chips
Preheat oven to 350 degrees. Grease a 13x9 glass pan. Mix together flour, cocoa, baking soda, baking powder and salt into a bowl. In a mixing bowl, mix oil and sugar at a medium speed until well mixed. Add eggs and mix well. Starting with flour mixture and milk, mix into oil mixture until you end with flour mixture. Add vanilla and applesauce until all is well mixed. Pour into pan and bake 35-40 minutes.
When cake is cooled, make frosting and frost the cake. Sprinkle mini chocolate chips on top.
Enjoy!!
Tuesday, August 23, 2011
Mediterranean Pizza
Pizza Dough:
Preheat oven to 450 degrees
2 teaspoons Yeast
1 Tablespoon Sugar
2 Tablespoons Vegetable Oil
1 cup warm Water
1 teaspoon Salt
2 1/2 cups Whole Wheat Flour
Dissolve yeast and sugar in warm water. Stir in remaining ingredients and beat vigorously 20 strokes. Let rise 5 minutes.
Pizza:
Cornmeal (to sprinkle on pizza pan)
4 cups Fresh Spinach
Olive Oil
Tomato(es)
Fresh Marjoram, Oregano and Basil (chopped)
Red Onion
Feta Cheese
Mozzarella Cheese
Olives
Black pepper
Sprinkle Cornmeal on to pizza pan and put dough on top. Drizzle some Olive Oil on top of dough. Thinly slice Tomato and place on dough. Spinach needs to be washed and put into a microwavable dish to cook for about 1 minute. Let cool and chop it up and put on top of tomatoes. Chopped up Marjoram, Oregano and Basil and sprinkle over pizza along with olives and onions. Put black pepper on and sprinkle a little of Feta and Mozzarella cheese. Drizzle a little bit of olive oil and place in oven to cook until crust is golden brown.
Enjoy!!
Preheat oven to 450 degrees
2 teaspoons Yeast
1 Tablespoon Sugar
2 Tablespoons Vegetable Oil
1 cup warm Water
1 teaspoon Salt
2 1/2 cups Whole Wheat Flour
Dissolve yeast and sugar in warm water. Stir in remaining ingredients and beat vigorously 20 strokes. Let rise 5 minutes.
Pizza:
Cornmeal (to sprinkle on pizza pan)
4 cups Fresh Spinach
Olive Oil
Tomato(es)
Fresh Marjoram, Oregano and Basil (chopped)
Red Onion
Feta Cheese
Mozzarella Cheese
Olives
Black pepper
Sprinkle Cornmeal on to pizza pan and put dough on top. Drizzle some Olive Oil on top of dough. Thinly slice Tomato and place on dough. Spinach needs to be washed and put into a microwavable dish to cook for about 1 minute. Let cool and chop it up and put on top of tomatoes. Chopped up Marjoram, Oregano and Basil and sprinkle over pizza along with olives and onions. Put black pepper on and sprinkle a little of Feta and Mozzarella cheese. Drizzle a little bit of olive oil and place in oven to cook until crust is golden brown.
Enjoy!!
Tuesday, August 16, 2011
Black Bean Chili
1 can of Black beans, drained and rinsed
1 Tablespoon Olive Oil
1/4 cup Onion, chopped
1 Green or Red Pepper, chopped
1 to 2 cloves of fresh Garlic, minced
1/2 Tablespoon Ground Cumin
1/2 Tablespoon Chili Powder
1/2 Tablespoon Dried Oregano
1/2 teaspoon Cinnamon
2 pinches of Ground Pepper
Pinch of Salt
1 can of Ro-tel with green chile's
1/2 teaspoon grated Orange Zest
1/2 teaspoon Orange Juice
1 1/2 cups of water
1/4 cup Dried Bulgur
Put Olive Oil in soup pan and add onion and green pepper. Cook until tender then add garlic. Cook for about 30 seconds and then add everything but the Bulgur. Cook for about 20 minutes (I bring it to a slow boil and then turn to medium heat) and had Bulgur. Cook for about 15 minutes.
I served it to the kids with Frito's and cheese.
It makes 4 cups of soup, so if you need more double or triple recipe.
Enjoy!
1 Tablespoon Olive Oil
1/4 cup Onion, chopped
1 Green or Red Pepper, chopped
1 to 2 cloves of fresh Garlic, minced
1/2 Tablespoon Ground Cumin
1/2 Tablespoon Chili Powder
1/2 Tablespoon Dried Oregano
1/2 teaspoon Cinnamon
2 pinches of Ground Pepper
Pinch of Salt
1 can of Ro-tel with green chile's
1/2 teaspoon grated Orange Zest
1/2 teaspoon Orange Juice
1 1/2 cups of water
1/4 cup Dried Bulgur
Put Olive Oil in soup pan and add onion and green pepper. Cook until tender then add garlic. Cook for about 30 seconds and then add everything but the Bulgur. Cook for about 20 minutes (I bring it to a slow boil and then turn to medium heat) and had Bulgur. Cook for about 15 minutes.
I served it to the kids with Frito's and cheese.
It makes 4 cups of soup, so if you need more double or triple recipe.
Enjoy!
Tuesday, June 14, 2011
Brown Rice Waffles
Mix in a large mixing bowl:
4 cups brown rice flour (I just grind it up in my wheat grinder, but I'm sure you can use a blender. You can also use white wheat flour too, but the rice flour makes it much lighter.)
1 1/4 tablespoons baking powder
3/4 teaspoon salt Carefully separate the egg whites from the egg yolks of 8 eggs. Put the yolks in the center of the flour mixture (or just throw it in; whatever you have time for). Put the egg whites in a mixing bowl and beat until soft peaks form, and set aside.
Add 2 3/4 cups of milk or water (milk makes a toastier color) Stir just until mixed.
You don't want to stir too much or they'll be tough.
Then gently stir the beaten egg whites into the batter so that all the air stays in them (this makes the waffles light and delicious).
Bake on a warm waffle iron until crisp. (You can replace the liquid with sour milk/buttermilk if you want to. I do with my pancakes. If you do, just replace the baking powder with 2 tablespoons of baking soda.)"
4 cups brown rice flour (I just grind it up in my wheat grinder, but I'm sure you can use a blender. You can also use white wheat flour too, but the rice flour makes it much lighter.)
1 1/4 tablespoons baking powder
3/4 teaspoon salt Carefully separate the egg whites from the egg yolks of 8 eggs. Put the yolks in the center of the flour mixture (or just throw it in; whatever you have time for). Put the egg whites in a mixing bowl and beat until soft peaks form, and set aside.
Add 2 3/4 cups of milk or water (milk makes a toastier color) Stir just until mixed.
You don't want to stir too much or they'll be tough.
Then gently stir the beaten egg whites into the batter so that all the air stays in them (this makes the waffles light and delicious).
Bake on a warm waffle iron until crisp. (You can replace the liquid with sour milk/buttermilk if you want to. I do with my pancakes. If you do, just replace the baking powder with 2 tablespoons of baking soda.)"
Chocolate Sheet Cake
1/2 cup butter, softened
1/2 cup shortening
4 T. cocoa
1 cup water
2 cups flour
2 cups sugar
1/2 cup buttermilk (or use milk and add 1 T. vinegar and let sit for a few minutes)
1 t. b. soda
1 t. cinnamon
1 t. vanilla
2 eggs beaten
Dash salt
Mix together butter, shortening, cocoa and water, bring to boil. Pour over flour and sugar, Mix well. Add buttermilk, soda, cinnamon, vanilla, eggs and salt and mix well. Bake 20 minutes at 400 in greased and floured jelly roll pan (I use one of those large cookie sheets) Five minutes before cake is done prepare frosting.)
Frosting
1/2 cup butter or marg
4 T. cocoa
1 tsp. vanilla
6 T. milk
4 cups powdered sugar
1 cup nuts
Melt butter, add cocoa, vanilla and milk and bring to boil. Remove from heat and add powdered sugar and nuts. Mix well. Frost cake while hot. Enjoy!"
1/2 cup shortening
4 T. cocoa
1 cup water
2 cups flour
2 cups sugar
1/2 cup buttermilk (or use milk and add 1 T. vinegar and let sit for a few minutes)
1 t. b. soda
1 t. cinnamon
1 t. vanilla
2 eggs beaten
Dash salt
Mix together butter, shortening, cocoa and water, bring to boil. Pour over flour and sugar, Mix well. Add buttermilk, soda, cinnamon, vanilla, eggs and salt and mix well. Bake 20 minutes at 400 in greased and floured jelly roll pan (I use one of those large cookie sheets) Five minutes before cake is done prepare frosting.)
Frosting
1/2 cup butter or marg
4 T. cocoa
1 tsp. vanilla
6 T. milk
4 cups powdered sugar
1 cup nuts
Melt butter, add cocoa, vanilla and milk and bring to boil. Remove from heat and add powdered sugar and nuts. Mix well. Frost cake while hot. Enjoy!"
Wednesday, May 4, 2011
Chocolate Chip Cookie Dessert
2 (8oz) pkgs. Cream Cheese
1/2 cup Sugar
2 rolls of Chocolate Chip Cookie Dough
1 egg
2 teaspoons Vanilla
Press one roll of cookie dough on to a 9x13 pan. Beat cream cheese, sugar, egg and vanilla together and spread over cookie dough. Cover cream cheese mixture with the remaining roll of cookie dough.
Cook at 350 degrees for 30 minutes.
ENJOY!!
1/2 cup Sugar
2 rolls of Chocolate Chip Cookie Dough
1 egg
2 teaspoons Vanilla
Press one roll of cookie dough on to a 9x13 pan. Beat cream cheese, sugar, egg and vanilla together and spread over cookie dough. Cover cream cheese mixture with the remaining roll of cookie dough.
Cook at 350 degrees for 30 minutes.
ENJOY!!
No Peek Beef Stew
5-6 Carrots, peeled and sliced
4-6 Potatoes, peeled and sliced
1 large Onion, peeled and sliced
2 pounds Stew Meat
1 pkg. Dry Onion Soup Mix
1 can Diced Tomatoes
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 can Tomato Soup
Put all in Crock Pot and cook on high for 5 hours, stir and serve.
ENJOY!!
4-6 Potatoes, peeled and sliced
1 large Onion, peeled and sliced
2 pounds Stew Meat
1 pkg. Dry Onion Soup Mix
1 can Diced Tomatoes
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 can Tomato Soup
Put all in Crock Pot and cook on high for 5 hours, stir and serve.
ENJOY!!
Chicken Enchilada Pasta
2 cans Chicken
2 Tablespoons Olive Oil
2 teaspoons minced Garlic
1 med. Onion, chopped
1 Red Pepper, diced
1 (4 oz) can Diced Green Chilies
1/2 teaspoon Salt
2 teaspoons Chili Powder
1 teaspoon Cumin
2 (10 oz) cans Mild Green Chili Enchilada Sauce
2/3 cup Mild Red Enchilada Sauce
1 large can Sliced Black Olives
1 cup Sour Cream
1 1/2 cups Shredded Sharp Cheese
1 (16 oz) package Penne Pasta
1 bunch of Green Onions, for topping
Fresh Tomatoes, for topping
Avocados, for topping
Heat oil in a large Skillet and add Onion. Cook until Onion is translucent. Add the garlic and red pepper and cook for another 2 minutes. Add chicken, green chilies, spices, sauces and olives. Let the sauce simmer while the pasta is cooking, about 8-10 minutes. Then add sour cream and cheese to the sauce until the cheese is melted. Do not boil. Pour sauce over cooked and drained hot pasta. Garnish with extra sour cream, cheese, tomatoes and green onion, if desired.
I found that it is too much sauce for my family and after all the sauce is cooked and before I put it on the pasta, I set half aside and freeze for another night.
ENJOY!!
2 Tablespoons Olive Oil
2 teaspoons minced Garlic
1 med. Onion, chopped
1 Red Pepper, diced
1 (4 oz) can Diced Green Chilies
1/2 teaspoon Salt
2 teaspoons Chili Powder
1 teaspoon Cumin
2 (10 oz) cans Mild Green Chili Enchilada Sauce
2/3 cup Mild Red Enchilada Sauce
1 large can Sliced Black Olives
1 cup Sour Cream
1 1/2 cups Shredded Sharp Cheese
1 (16 oz) package Penne Pasta
1 bunch of Green Onions, for topping
Fresh Tomatoes, for topping
Avocados, for topping
Heat oil in a large Skillet and add Onion. Cook until Onion is translucent. Add the garlic and red pepper and cook for another 2 minutes. Add chicken, green chilies, spices, sauces and olives. Let the sauce simmer while the pasta is cooking, about 8-10 minutes. Then add sour cream and cheese to the sauce until the cheese is melted. Do not boil. Pour sauce over cooked and drained hot pasta. Garnish with extra sour cream, cheese, tomatoes and green onion, if desired.
I found that it is too much sauce for my family and after all the sauce is cooked and before I put it on the pasta, I set half aside and freeze for another night.
ENJOY!!
Smoked Sausage Gumbo
2 Celery ribs, chopped
1 med. Onion, chopped
1 medium Carrot, chopped
1 med. Green Pepper, chopped
2 Tablespoons Olive Oil
1/4 cup Flour
1 cup Chicken Broth
1 lb Smoked kielbasa or Polish Sausage cut into 1/2 inch pieces
1 can (14 oz) diced Tomatoes
2 teaspoons Oregano
2 teaspoons Thyme
1/8 teaspoon Cayenne
Hot cooked Rice
Saute top 4 ingredients in Olive Oil until soft. Stir in Flour, blend well. Slowly add broth and boil. Boil and Stir for 2 minutes. Put into Slow Cooker and add remaining ingredients from Sausage to Cayenne and cook on low for 4-5 hours. Serve with Rice.
ENJOY!!
1 med. Onion, chopped
1 medium Carrot, chopped
1 med. Green Pepper, chopped
2 Tablespoons Olive Oil
1/4 cup Flour
1 cup Chicken Broth
1 lb Smoked kielbasa or Polish Sausage cut into 1/2 inch pieces
1 can (14 oz) diced Tomatoes
2 teaspoons Oregano
2 teaspoons Thyme
1/8 teaspoon Cayenne
Hot cooked Rice
Saute top 4 ingredients in Olive Oil until soft. Stir in Flour, blend well. Slowly add broth and boil. Boil and Stir for 2 minutes. Put into Slow Cooker and add remaining ingredients from Sausage to Cayenne and cook on low for 4-5 hours. Serve with Rice.
ENJOY!!
Summer Pasta
Tri-Color Spiral Pasta (I usually do a lot)
1 can Carribean Recipe Black Beans
1 can Green Peas
1 small can of Diced Olives
1 can Chick Peas
Grapes Tomatoes cut in half
1-2 Tablespoons Ranch Dressing
Cook Pasta as suggested. Drain and run under cold water. Drain pasta and add other ingredients. Mix well and eat now or let chill in Refrigerator. Yummy!
You can add what you want or take out what you don't like to eat. I have done:
Kidney Beans
1-2 cans Tuna Fish or grilled Chicken cut into chunks
Chick Peas
Italian Dressing
Fresh Parmesan Cheese
Just to name a few things.
ENJOY!
1 can Carribean Recipe Black Beans
1 can Green Peas
1 small can of Diced Olives
1 can Chick Peas
Grapes Tomatoes cut in half
1-2 Tablespoons Ranch Dressing
Cook Pasta as suggested. Drain and run under cold water. Drain pasta and add other ingredients. Mix well and eat now or let chill in Refrigerator. Yummy!
You can add what you want or take out what you don't like to eat. I have done:
Kidney Beans
1-2 cans Tuna Fish or grilled Chicken cut into chunks
Chick Peas
Italian Dressing
Fresh Parmesan Cheese
Just to name a few things.
ENJOY!
Friday, April 29, 2011
Oatmeal Pancake Mix
4 cups Quick Oats
2 cups Flour
2 cups Wheat Flour
1/2 cup Brown Sugar
1 cup Nonfat Dry Milk
3 Tablespoons Baking Powder
2 teaspoons Cinnamon
2 1/2 teaspoons Cream of Tartar
You can mix this all together and store in air tight container.
When ready to make Pancakes mix together:
2 cups of above mix
2 eggs
1 cup of Water
1/3 cup Oil
I leave out the eggs and add Applesauce and only enough water to make the right consistency
Enjoy!
2 cups Flour
2 cups Wheat Flour
1/2 cup Brown Sugar
1 cup Nonfat Dry Milk
3 Tablespoons Baking Powder
2 teaspoons Cinnamon
2 1/2 teaspoons Cream of Tartar
You can mix this all together and store in air tight container.
When ready to make Pancakes mix together:
2 cups of above mix
2 eggs
1 cup of Water
1/3 cup Oil
I leave out the eggs and add Applesauce and only enough water to make the right consistency
Enjoy!
Whipped Strawberry Salad
1/2 large Strawberry Yogurt (or 2 small yogurts)
1 large Strawberry Jello
1 12oz cool whip
Fresh Strawberries
Mix yogurt and pkg of jello together until jello is dissolved. Add cool whip and then strawberries.
Enjoy!
1 large Strawberry Jello
1 12oz cool whip
Fresh Strawberries
Mix yogurt and pkg of jello together until jello is dissolved. Add cool whip and then strawberries.
Enjoy!
Muddy Buddies
4 1/2 cups Chex Cereal
1/2 cup Semi-Sweet Chocolate Chips
1/4 cup Peanut Butter
2 Tablespoons Butter
1/2 teaspoon Vanilla
3/4 cup Powdered Sugar
Place Chex in a bowl and set aside. Measure out Chocolate Chips, Peanut Butter and Butter in a microwaveable bowl. Melt in microwave, be sure to stir every 30 seconds until smooth. Stir in Vanilla and pour over Chex Cereal. Once Chex is coated, place in a Zip Lock bag and pour Powdered Sugar over top. Close bag and shake.
Enjoy!
1/2 cup Semi-Sweet Chocolate Chips
1/4 cup Peanut Butter
2 Tablespoons Butter
1/2 teaspoon Vanilla
3/4 cup Powdered Sugar
Place Chex in a bowl and set aside. Measure out Chocolate Chips, Peanut Butter and Butter in a microwaveable bowl. Melt in microwave, be sure to stir every 30 seconds until smooth. Stir in Vanilla and pour over Chex Cereal. Once Chex is coated, place in a Zip Lock bag and pour Powdered Sugar over top. Close bag and shake.
Enjoy!
Carnitas
3 lbs Beef Chuck
1 7oz can chopped Green Chilies
2 teaspoons Chili Powder
1/2 teaspoon Ground Oregano
1/2 teaspoon Ground Cumin
1 large Garlic Clove, finely minced
Salt to taste
Place Beef in a large piece of heavy duty foil. In a bowl mix remaining ingredients and spread over top of beef. Enclose completely in the foil and place in oven pan.
Bake at 350 degrees for 3 1/2 - 4 hours. Once cooked shred and serve with Tortilla, Lettuce, Onions, Tomatoes, Salsa, Sour Cream and Guacamole.
Enjoy!
1 7oz can chopped Green Chilies
2 teaspoons Chili Powder
1/2 teaspoon Ground Oregano
1/2 teaspoon Ground Cumin
1 large Garlic Clove, finely minced
Salt to taste
Place Beef in a large piece of heavy duty foil. In a bowl mix remaining ingredients and spread over top of beef. Enclose completely in the foil and place in oven pan.
Bake at 350 degrees for 3 1/2 - 4 hours. Once cooked shred and serve with Tortilla, Lettuce, Onions, Tomatoes, Salsa, Sour Cream and Guacamole.
Enjoy!
Autumn Sausage Casserole
1 pd Bulk Pork Sausage
1 medium Apple, chopped
1 medium Onion, chopped
1/2 cup Celery, chopped
3 cups cooked Long Grain Rice
1/2 cup Raisins
1/3 cup Fresh Parsley, minced
1 Tablespoon Brown Sugar
1/2 teaspoon Salt
1/4 teaspoon All Spice
1/4 teaspoon Cinnamon
1/8 teaspoon Pepper
Cook Sausage, Apple, Onion, and Celery together. Once cooked mix in remaining ingredients and put in oven pan and bake at 350 degrees for 25-30.
Enjoy!
1 medium Apple, chopped
1 medium Onion, chopped
1/2 cup Celery, chopped
3 cups cooked Long Grain Rice
1/2 cup Raisins
1/3 cup Fresh Parsley, minced
1 Tablespoon Brown Sugar
1/2 teaspoon Salt
1/4 teaspoon All Spice
1/4 teaspoon Cinnamon
1/8 teaspoon Pepper
Cook Sausage, Apple, Onion, and Celery together. Once cooked mix in remaining ingredients and put in oven pan and bake at 350 degrees for 25-30.
Enjoy!
Thursday, April 14, 2011
Caramel Sauce
1 cube Butter
2 1/2 cups Brown Sugar
1 cup Light Corn Syrup
1 can Sweetened Condensed Milk
1 teaspoon Vanilla
Melt butter, add brown sugar and corn syrup. Bring to boil for 2 minutes. Add condensed milk. Boil for 1 minute. Remove from heat and add vanilla and stir.
Yummy on apples and popcorn.
Enjoy!
2 1/2 cups Brown Sugar
1 cup Light Corn Syrup
1 can Sweetened Condensed Milk
1 teaspoon Vanilla
Melt butter, add brown sugar and corn syrup. Bring to boil for 2 minutes. Add condensed milk. Boil for 1 minute. Remove from heat and add vanilla and stir.
Yummy on apples and popcorn.
Enjoy!
Nutty Caramel Apple Dip
8 oz Cream Cheese
1/2 cup Apple Butter
1/4 cup packed Brown Sugar
1/2 teaspoon Vanilla
1/2 cup Chopped Salted Peanuts (or leave out, it taste great either way)
3 large Apples
Mix together top 5 ingredients, slice up Apples and enjoy!
1/2 cup Apple Butter
1/4 cup packed Brown Sugar
1/2 teaspoon Vanilla
1/2 cup Chopped Salted Peanuts (or leave out, it taste great either way)
3 large Apples
Mix together top 5 ingredients, slice up Apples and enjoy!
Pumpkin Pie Dip
8 oz Cream Cheese
2 cups Powder Sugar
1 cup Canned Pumpkin
1/2 Cup Sour Cream
1 teaspoon Cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon Ginger
Ginger Snaps
Mix the top 7 ingredients together until creamy and smooth. Dip Ginger Snaps in to dip and enjoy!
2 cups Powder Sugar
1 cup Canned Pumpkin
1/2 Cup Sour Cream
1 teaspoon Cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon Ginger
Ginger Snaps
Mix the top 7 ingredients together until creamy and smooth. Dip Ginger Snaps in to dip and enjoy!
Monday, April 4, 2011
Authentic Itailian Red Sauce
I got this recipe years ago from a friend who served her mission in Italy.
3-4 Tablespoons Extra Virgin Olive Oil
4-8 Fresh Garlic Cloves
1 (29 oz) can of Tomatoes
1/4 cup Tomato Paste
1/4 cup Fresh Basil or more if you like
1 teaspoon Better Than Bouillon, beef flavor or 1 beef bouillon cube
Mild Cayenne Pepper to taste
The secret is making it perfectly is to use the correct ingredients and, more importantly, you have to make it with love. Don't ever cook this when you are angry, it doesn't turn out. Blender up the tomatoes from the can so they are a fairly smooth consistency. Mince garlic with mincer and put in sauce pan with olive oil. Don't be shy with the garlic. I use about 8 medium cloves. You'll think it's too much, but it's not. It really gives the sauce that kick. Turn on heat just until the garlic starts to really sizzle. Do not overcook the garlic. Do not let it turn color. It will loose its flavor and turn bitter. Add tomatoes to garlic and oil. Bring to a simmer. Add tomato paste, bouillon, fresh basil and cayenne pepper. Bring to a simmer. Let cook a minute or two.
Enjoy!
3-4 Tablespoons Extra Virgin Olive Oil
4-8 Fresh Garlic Cloves
1 (29 oz) can of Tomatoes
1/4 cup Tomato Paste
1/4 cup Fresh Basil or more if you like
1 teaspoon Better Than Bouillon, beef flavor or 1 beef bouillon cube
Mild Cayenne Pepper to taste
The secret is making it perfectly is to use the correct ingredients and, more importantly, you have to make it with love. Don't ever cook this when you are angry, it doesn't turn out. Blender up the tomatoes from the can so they are a fairly smooth consistency. Mince garlic with mincer and put in sauce pan with olive oil. Don't be shy with the garlic. I use about 8 medium cloves. You'll think it's too much, but it's not. It really gives the sauce that kick. Turn on heat just until the garlic starts to really sizzle. Do not overcook the garlic. Do not let it turn color. It will loose its flavor and turn bitter. Add tomatoes to garlic and oil. Bring to a simmer. Add tomato paste, bouillon, fresh basil and cayenne pepper. Bring to a simmer. Let cook a minute or two.
Enjoy!
Friday, March 25, 2011
Laurene's Fresh Salsa
1 can Black Beans
1 can Black Eyed Peas
1 bag Super Sweet White Corn
Cilantro (fresh)
4-6 Tomatoes, Chopped
2 Avocados, Chopped
1-2 Sweet White Onions, Chopped
1 8oz bottles Kraft Zesty Italian Dressing
Mix all together and eat with Chips.
Enjoy!
1 can Black Eyed Peas
1 bag Super Sweet White Corn
Cilantro (fresh)
4-6 Tomatoes, Chopped
2 Avocados, Chopped
1-2 Sweet White Onions, Chopped
1 8oz bottles Kraft Zesty Italian Dressing
Mix all together and eat with Chips.
Enjoy!
Cornbread
This is the best cornbread I have ever made or tasted.
1 1/4 cups Flour
3/4 cup Cornmeal
1 1/2 tsp Salt
2 tsp Baking powder
3/4 cup Sugar
2 Eggs
1/2 cup Oil
1 1/2 cup Evaporated milk
Combine dry ingredients, stir in liquids and blend well.
Bake at 350 degrees for 3-40 minutes.
Enjoy!
1 1/4 cups Flour
3/4 cup Cornmeal
1 1/2 tsp Salt
2 tsp Baking powder
3/4 cup Sugar
2 Eggs
1/2 cup Oil
1 1/2 cup Evaporated milk
Combine dry ingredients, stir in liquids and blend well.
Bake at 350 degrees for 3-40 minutes.
Enjoy!
Peanut Butter Cookies
This recipe is so simple and yummy.
1 cup Peanut Butter
1 cup Sugar, plus a little more for rolling
1 egg
Heat oven to 375 degrees. Stir together the ingredients.
Roll dough into 1 inch balls. Put some sugar on a plate and roll balls in it to coat. Place on cookie sheets. Press each cookie with a fork making a crisscross pattern. Bake for 10 minutes or until cookies just start to brown on edges.
Remove and Enjoy!
1 cup Peanut Butter
1 cup Sugar, plus a little more for rolling
1 egg
Heat oven to 375 degrees. Stir together the ingredients.
Roll dough into 1 inch balls. Put some sugar on a plate and roll balls in it to coat. Place on cookie sheets. Press each cookie with a fork making a crisscross pattern. Bake for 10 minutes or until cookies just start to brown on edges.
Remove and Enjoy!
Low Fat Creamy Italian Potato Soup
5 lbs potatoes (peeled and sliced into bite size chunks)
1 49 1/2 oz can of Chicken Broth (Fat free/ No MSG)
Water (49 1/2 oz - Use broth container to measure)
1 TBSP ground or chopped Garlic
2 tsp. Italian Seasoning (I use fresh herbs instead)
Salt and Pepper to taste
3 to 4 Italian Sausage Links (You can use Turkey Links)
1 can 2% Evaporated Milk
In a large pot add:
Potatoes, broth, water, garlic and Italian seasoning, salt and pepper.
Add Italian Sausage links by cutting the end of the casing and squeezing out in small amounts into soup.
Cook over medium to medium-low heat. May need to add a little bit of water to reach the consistency you would like to have.
Stir occasionally. Cook until potatoes are tender. Once potatoes are tender remove from heat and add evaporated milk.
Enjoy!
1 49 1/2 oz can of Chicken Broth (Fat free/ No MSG)
Water (49 1/2 oz - Use broth container to measure)
1 TBSP ground or chopped Garlic
2 tsp. Italian Seasoning (I use fresh herbs instead)
Salt and Pepper to taste
3 to 4 Italian Sausage Links (You can use Turkey Links)
1 can 2% Evaporated Milk
In a large pot add:
Potatoes, broth, water, garlic and Italian seasoning, salt and pepper.
Add Italian Sausage links by cutting the end of the casing and squeezing out in small amounts into soup.
Cook over medium to medium-low heat. May need to add a little bit of water to reach the consistency you would like to have.
Stir occasionally. Cook until potatoes are tender. Once potatoes are tender remove from heat and add evaporated milk.
Enjoy!
Monday, March 7, 2011
Chocolate Razor Cake
Crust
1 box Oreo Crumbs
1/2 stick Butter
Melt butter and mix with crumbs. Press into bottom of 9x13 pan and refrigerate until firm.
Topping
1 stick Butter
1 16 oz can Hershey's syrup
1 can Eagle Brand Milk
1 teaspoon Vanilla
Melt butter, syrup and milk together and boil for 5 minutes. Remove from heat and add vanilla. Let completely cool.
After crust is set, pour 1 gallon melt vanilla ice cream over top. Re-freeze. When completely frozen, pour fudge topping over ice cream. Top with 1 cup chopped pecans. Keep frozen.
Enjoy!
1 box Oreo Crumbs
1/2 stick Butter
Melt butter and mix with crumbs. Press into bottom of 9x13 pan and refrigerate until firm.
Topping
1 stick Butter
1 16 oz can Hershey's syrup
1 can Eagle Brand Milk
1 teaspoon Vanilla
Melt butter, syrup and milk together and boil for 5 minutes. Remove from heat and add vanilla. Let completely cool.
After crust is set, pour 1 gallon melt vanilla ice cream over top. Re-freeze. When completely frozen, pour fudge topping over ice cream. Top with 1 cup chopped pecans. Keep frozen.
Enjoy!
Andes Mint Cake
Cake
1 cup flour
1 cup Sugar
4 Eggs
1 16 oz can Hershey's Syrup
Mix all ingredients together. Pour into a greased 9x13 pan and bake at 350 for 25-30 minutes.
Filling
1 box Powdered Sugar
1 Tablespoon water
10 drops Green Food Color
1/2 cup Softened Butter
3/4 teaspoon Mint extract
Mix all ingredients together. Add small amounts of water if necessary. Spread over cooled cake and refrigerate until completely cooled.
Icing
3/4 cup Butter
2 cups Semi-Sweet Chocolate Chips
Melt over low heat until both are melted. Let cool. Pour over mint layer. Refrigerate.
Enjoy!
1 cup flour
1 cup Sugar
4 Eggs
1 16 oz can Hershey's Syrup
Mix all ingredients together. Pour into a greased 9x13 pan and bake at 350 for 25-30 minutes.
Filling
1 box Powdered Sugar
1 Tablespoon water
10 drops Green Food Color
1/2 cup Softened Butter
3/4 teaspoon Mint extract
Mix all ingredients together. Add small amounts of water if necessary. Spread over cooled cake and refrigerate until completely cooled.
Icing
3/4 cup Butter
2 cups Semi-Sweet Chocolate Chips
Melt over low heat until both are melted. Let cool. Pour over mint layer. Refrigerate.
Enjoy!
Banana Bread
3 Banana's
1 cup Sugar
2 Eggs
1/2 cup Oil
2 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
Mix well and cook at 350 degree for 1 hour.
Enjoy!
1 cup Sugar
2 Eggs
1/2 cup Oil
2 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
Mix well and cook at 350 degree for 1 hour.
Enjoy!
Crustless Quiche
8 Eggs
3/4 Cottage Cheese
1 1/2 cups Mozzarella Cheese
2 cups Leaf Spinach
1 coarsely chopped Tomato
1 can chopped Green Chilies
1 cup chopped Zucchini (optional)
Preheat oven to 375 degrees. Pans should be WELL buttered. Bake for 20-25 minutes for mini muffin pans or 45-55 for an 8 inch pie pan.
Enjoy!
3/4 Cottage Cheese
1 1/2 cups Mozzarella Cheese
2 cups Leaf Spinach
1 coarsely chopped Tomato
1 can chopped Green Chilies
1 cup chopped Zucchini (optional)
Preheat oven to 375 degrees. Pans should be WELL buttered. Bake for 20-25 minutes for mini muffin pans or 45-55 for an 8 inch pie pan.
Enjoy!
Green Slime Sublime
1 can Frozen 100% Pineapple Concentrate
1 can of Water
1 Banana
1 container Tofu
2-4 hand-fulls of Fresh Baby Spinach (not frozen)
Blend in blender until smooth.
Enjoy!
1 can of Water
1 Banana
1 container Tofu
2-4 hand-fulls of Fresh Baby Spinach (not frozen)
Blend in blender until smooth.
Enjoy!
Thursday, March 3, 2011
Salad
1 head of Romain lettuce
1 bunch of fresh Spinach
4 Oranges ( 2 of one kind and 2 of another kind)
1 bunch of Green Onions
Gold California Raisins
Regular Raisins
Almond or Pecans candied (cook in pan with butter and sugar. I used cinnamon sugar)
Cut up and mix all together and use Poppy Seed dressing. I had some left over bacon and added it to mine and ate it without dressing. The oranges gave it a nice taste.
1 bunch of fresh Spinach
4 Oranges ( 2 of one kind and 2 of another kind)
1 bunch of Green Onions
Gold California Raisins
Regular Raisins
Almond or Pecans candied (cook in pan with butter and sugar. I used cinnamon sugar)
Cut up and mix all together and use Poppy Seed dressing. I had some left over bacon and added it to mine and ate it without dressing. The oranges gave it a nice taste.
Tuesday, February 8, 2011
Preztels
4 cups flour
1 Tbsp sugar
1 pkg quick rise yeast
1 1/2 tsp salt
1 1/2 cups warm water
1 egg-beaten
Coarse salt
Mix 2 cups of flour, sugar, yeast, and salt together. Add water and beat until just moist. Add remaining flour. Knead until smooth and elastic, cover and rest it for 10 minutes.
Divide into 16 pieces, roll into rope and cover for 10 minutes.
Twist into preztels, brush tops with egg and sprinkle with salt
Bake at 350 degrees for 15 minutes. Remove and let cool to touch on wire rack.
Enjoy!
1 Tbsp sugar
1 pkg quick rise yeast
1 1/2 tsp salt
1 1/2 cups warm water
1 egg-beaten
Coarse salt
Mix 2 cups of flour, sugar, yeast, and salt together. Add water and beat until just moist. Add remaining flour. Knead until smooth and elastic, cover and rest it for 10 minutes.
Divide into 16 pieces, roll into rope and cover for 10 minutes.
Twist into preztels, brush tops with egg and sprinkle with salt
Bake at 350 degrees for 15 minutes. Remove and let cool to touch on wire rack.
Enjoy!
Zucchini Bread
Grease and flour bread pans (makes 2 regular size pans or 4 mini pans)
2 cups shredded zucchini (peeled)
3 eggs
1 cup oil
2 cups brown sugar
1 tsp vanilla
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 cup chocolate chips
Mix all together and bake at 350 degrees for 35-40 minutes.
Enjoy!
2 cups shredded zucchini (peeled)
3 eggs
1 cup oil
2 cups brown sugar
1 tsp vanilla
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 cup chocolate chips
Mix all together and bake at 350 degrees for 35-40 minutes.
Enjoy!
Thursday, January 27, 2011
Chicken Tortilla Soup
1 1/2 pounds Chicken, cooked and shredded
1 can (14oz) stewed Tomatoes
1 can (14oz) Green Enchilada Sauce
1 bunch of cilantro, chopped
1 pkg frozen Corn (10oz bag)
1 medium Onion, chopped
1 can (14oz) diced green chilies
1 can (14.5) Chicken Broth
2 cups water
1 tsp Chili powder
1 tsp salt
1 clove Garlic
1 tsp Cumin
1/4 tsp pepper
1 bay leaf
Put all ingredients in crock pot and cook on high for 3-4 hours.
Top with Tortilla chips, Cheese, Avocado and Sour Cream.
Enjoy!
1 can (14oz) stewed Tomatoes
1 can (14oz) Green Enchilada Sauce
1 bunch of cilantro, chopped
1 pkg frozen Corn (10oz bag)
1 medium Onion, chopped
1 can (14oz) diced green chilies
1 can (14.5) Chicken Broth
2 cups water
1 tsp Chili powder
1 tsp salt
1 clove Garlic
1 tsp Cumin
1/4 tsp pepper
1 bay leaf
Put all ingredients in crock pot and cook on high for 3-4 hours.
Top with Tortilla chips, Cheese, Avocado and Sour Cream.
Enjoy!
Cafe` Rio Tomatillo Salad Dressing
2 cups Mayonnaise
2 cups Sour Cream
10 sprigs of Cilantro
3 Tomatillos
3 Green Onions
2 cloves Garlic
1 Jalapeno pepper, seeded
1 lime, juiced
1 teaspoon Salt
Place all ingredients in blender and blend until smooth. Dressing will last 2 weeks in refrigerator.
2 cups Sour Cream
10 sprigs of Cilantro
3 Tomatillos
3 Green Onions
2 cloves Garlic
1 Jalapeno pepper, seeded
1 lime, juiced
1 teaspoon Salt
Place all ingredients in blender and blend until smooth. Dressing will last 2 weeks in refrigerator.
Homemade Bread
Kitchen Aide or Bosch
7 cups flour (wheat or white) - plus 5 more cups
2 Tablespoons of yeast (sprinkle over the flour)
1/2 cup of vegetable oil
1/2 cup honey
2 Tablespoons salt (I use sea salt and do not eliminate salt)
5-6 cups of water
Put 7 cups of flour and 2 Tablespoons of yeast in your Kitchen Aide or Bosch. Turn on and add water, mix for about 30 seconds, just to make sure flour and yeast are mixed well with the water. Turn off and cover with towel for 20 minutes.
In a measuring cup put oil and honey together. Once the 20 minutes are up, turn machine back on and add the honey/oil mixture, salt and remainder of flour. Mix for 8 minutes. Once you start the timer for the 8 minutes turn your oven on to its lowest setting (mine is 170 degrees).
After the 8 minutes turn machine off and put into a metal or glass bowl that you have sprayed with Pam and cover with towel(s). Place in oven and turn oven off. Leave bowl in oven for 20 minutes. After 20 minutes take out and put in 4 bread pans that have been sprayed with Pam and cover them with towel(s) and put back in oven for 15 minutes. Once the 15 minutes are up, take loaves out and leave covered, turn oven on to 350 degrees. When oven is ready take towel(s) off and put pans bake in oven and cook for 24 minutes. Take out and Enjoy!
7 cups flour (wheat or white) - plus 5 more cups
2 Tablespoons of yeast (sprinkle over the flour)
1/2 cup of vegetable oil
1/2 cup honey
2 Tablespoons salt (I use sea salt and do not eliminate salt)
5-6 cups of water
Put 7 cups of flour and 2 Tablespoons of yeast in your Kitchen Aide or Bosch. Turn on and add water, mix for about 30 seconds, just to make sure flour and yeast are mixed well with the water. Turn off and cover with towel for 20 minutes.
In a measuring cup put oil and honey together. Once the 20 minutes are up, turn machine back on and add the honey/oil mixture, salt and remainder of flour. Mix for 8 minutes. Once you start the timer for the 8 minutes turn your oven on to its lowest setting (mine is 170 degrees).
After the 8 minutes turn machine off and put into a metal or glass bowl that you have sprayed with Pam and cover with towel(s). Place in oven and turn oven off. Leave bowl in oven for 20 minutes. After 20 minutes take out and put in 4 bread pans that have been sprayed with Pam and cover them with towel(s) and put back in oven for 15 minutes. Once the 15 minutes are up, take loaves out and leave covered, turn oven on to 350 degrees. When oven is ready take towel(s) off and put pans bake in oven and cook for 24 minutes. Take out and Enjoy!
Tuesday, January 18, 2011
Spinach Dish
Penne Pasta (or any kind of pasta works)
Fresh Spinach
Tomatoes
Red Onions
Mushrooms
Chicken Breast
Cut Chicken breast into bit size and cook in a little olive oil and your favorite seasoning. In the meantime, cook the pasta and drain. Add to the Chicken the veggies until tender and then add the Spinach until it is wilted. Put over pasta and sprinkle a little Parmesan or Mozzarella or Pepper Jack cheese over the top.
Enjoy!
Fresh Spinach
Tomatoes
Red Onions
Mushrooms
Chicken Breast
Cut Chicken breast into bit size and cook in a little olive oil and your favorite seasoning. In the meantime, cook the pasta and drain. Add to the Chicken the veggies until tender and then add the Spinach until it is wilted. Put over pasta and sprinkle a little Parmesan or Mozzarella or Pepper Jack cheese over the top.
Enjoy!
Brown Rice Dish
Brown Rice
Mexican Squash
Mexican Zucchini
Cherry Tomatoes
Green Pepper
Yellow Pepper
Red Pepper
Avocado
Chop up all the vegetables. Cook the rice as directed on package. Once rice is finished cooking, mix vegetables in and eat. I also add fresh jalapenos and cilantro at times for a change and a squeeze of fresh lime or lemon.
Enjoy!
Mexican Squash
Mexican Zucchini
Cherry Tomatoes
Green Pepper
Yellow Pepper
Red Pepper
Avocado
Chop up all the vegetables. Cook the rice as directed on package. Once rice is finished cooking, mix vegetables in and eat. I also add fresh jalapenos and cilantro at times for a change and a squeeze of fresh lime or lemon.
Enjoy!
Friday, January 7, 2011
Bacon Chicken Bites
Boneless-skinless Chicken Breast
1 pkg Center-Cut Bacon
Turn oven on to Broil
Cut chicken breast in chunks.
Cut bacon strips in half
Wrap a strip of bacon around a chunk of chicken and place on greased (sprayed with pam) cookie sheet so that the ends of bacon are on the bottom (touching the pan). Repeat until all the bacon is gone, it makes a lot.
Season with whatever seasoning you like to use. I use Emril Essence Original and Dried Italian Herbs. Broil for about 5-7 minutes and take pan out and flip over chicken. Cook for another 5-7 minutes to see if bacon is crisp like you like it. Take out and let cool.
I usually serve it with mashed potatoes and a fresh green salad.
Enjoy!
1 pkg Center-Cut Bacon
Turn oven on to Broil
Cut chicken breast in chunks.
Cut bacon strips in half
Wrap a strip of bacon around a chunk of chicken and place on greased (sprayed with pam) cookie sheet so that the ends of bacon are on the bottom (touching the pan). Repeat until all the bacon is gone, it makes a lot.
Season with whatever seasoning you like to use. I use Emril Essence Original and Dried Italian Herbs. Broil for about 5-7 minutes and take pan out and flip over chicken. Cook for another 5-7 minutes to see if bacon is crisp like you like it. Take out and let cool.
I usually serve it with mashed potatoes and a fresh green salad.
Enjoy!
Pampered Chef Caramel-Banana Dessert
These are so yummy and the kids love to help make them.
2 Firm Bananas
3 Rolls of Rolo's
2 pkg Refridgerated Crescent Rolls
1 TBSP Sugar
1/3 cup Caramel Sauce
Preheat oven to 400 degrees
Slice banana's, open rolo's and crescent rolls and rolls out crescents.
Put a slice of banana and one rolo on on crescent roll and roll up the crescent.
Sprinkle with sugar and bake for 10-12 minutes.
Let cool and drizzle top with caramel sauce.
Enjoy!
2 Firm Bananas
3 Rolls of Rolo's
2 pkg Refridgerated Crescent Rolls
1 TBSP Sugar
1/3 cup Caramel Sauce
Preheat oven to 400 degrees
Slice banana's, open rolo's and crescent rolls and rolls out crescents.
Put a slice of banana and one rolo on on crescent roll and roll up the crescent.
Sprinkle with sugar and bake for 10-12 minutes.
Let cool and drizzle top with caramel sauce.
Enjoy!
Thursday, January 6, 2011
Found Recipe
I found this recipe and have used it several times. It is yummy and easy to make, but not sure what it is called.
Top:
3 medium Tomatoes
2 TBSP Fresh chopped Basil
1 TBSP Olive Oil
8 oz Mozzarella Cheese
Ground Pepper
Crust:
1 tsp plus 1 TBSP Olive Oil
1 pkg. Refrigerated Pizza Crust
1 Garlic clove pressed
1 oz Parmesan Cheese grated
Preheat oven to 425 degrees
Cut tomatoes and sprinkle with salt
Roll out dough and brush with olive oil
Mix oil and garlic together and brush on to dough
Sprinkle Parmesan cheese over dough
Bake for 11-12 minutes
Once dough is finished cooking:
Mix chopped up basil with olive oil (don't use until after you bake tomatoes and mozz. cheese)
Arrange tomatoes on and cover with sliced mozzarella cheese
Bake for 4-5 minutes
Brush with basil oil and sprinkle with ground pepper
Enjoy!
Top:
3 medium Tomatoes
2 TBSP Fresh chopped Basil
1 TBSP Olive Oil
8 oz Mozzarella Cheese
Ground Pepper
Crust:
1 tsp plus 1 TBSP Olive Oil
1 pkg. Refrigerated Pizza Crust
1 Garlic clove pressed
1 oz Parmesan Cheese grated
Preheat oven to 425 degrees
Cut tomatoes and sprinkle with salt
Roll out dough and brush with olive oil
Mix oil and garlic together and brush on to dough
Sprinkle Parmesan cheese over dough
Bake for 11-12 minutes
Once dough is finished cooking:
Mix chopped up basil with olive oil (don't use until after you bake tomatoes and mozz. cheese)
Arrange tomatoes on and cover with sliced mozzarella cheese
Bake for 4-5 minutes
Brush with basil oil and sprinkle with ground pepper
Enjoy!
Monday, January 3, 2011
Cheater's Toffee
Saltine crackers
1 1/4 C brown sugar
1 1/4 C butter
12 oz. package milk chocolate chips (or whatever ya like)
chopped pecans
Pre-heat the oven to 400 degrees. Line a cookie sheet that has sides(about 13x18")with tin foil, over the edges, and spray lightly with cooking spray. Cover the cookie sheet with Saltines, close together. In a heavy saucepan, melt the butter and add the brown sugar. Bring to a boil and let cook without stirring for 3 minutes. Pour mixture over the crackers and spread to cover. Bake for 5 minutes. Remove from the oven and immediately sprinkle the chocolate chips over the toffee/crackers. Let sit for several minutes while the toffee hardens and the chocolate melts. Spread the chocolate evenly over the toffee and sprinkle with chopped pecans. Cool slightly and put in the refrigerator to chill. When it has hardened, break into pieces and store in an airtight, sneak proof, impenetrable, container in the freezer.
1 1/4 C brown sugar
1 1/4 C butter
12 oz. package milk chocolate chips (or whatever ya like)
chopped pecans
Pre-heat the oven to 400 degrees. Line a cookie sheet that has sides(about 13x18")with tin foil, over the edges, and spray lightly with cooking spray. Cover the cookie sheet with Saltines, close together. In a heavy saucepan, melt the butter and add the brown sugar. Bring to a boil and let cook without stirring for 3 minutes. Pour mixture over the crackers and spread to cover. Bake for 5 minutes. Remove from the oven and immediately sprinkle the chocolate chips over the toffee/crackers. Let sit for several minutes while the toffee hardens and the chocolate melts. Spread the chocolate evenly over the toffee and sprinkle with chopped pecans. Cool slightly and put in the refrigerator to chill. When it has hardened, break into pieces and store in an airtight, sneak proof, impenetrable, container in the freezer.
Banana Muffins
4 (1 1/2 to 2 pounds) ripe bananas,
**plus 1 for garnish (more if making mini muffins)
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 tablespoon pure vanilla extract
*optional to add walnuts or pecans
Directions:
1. Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
2. Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
3. Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
Makes 12 Muffins or 36 Mini muffins
**plus 1 for garnish (more if making mini muffins)
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 tablespoon pure vanilla extract
*optional to add walnuts or pecans
Directions:
1. Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
2. Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
3. Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
Makes 12 Muffins or 36 Mini muffins
Dutch Oven Potatoes
26-30 Barbeque Briquettes
8-10 lbs. Peeled and Sliced Potatoes
2-3 lbs. Finely Chopped Yellow Onions (I usually only use 2 good sized onions)
1-1/2 lbs. Bacon (Oscar Meyer Center Cut)
2 lbs. Shredded Cheddar Cheese
Salt
Pepper
Use about 12 barbeque briquettes on the bottom. Space them out evenly beneath the oven. Then use about 14 briquettes on the lid, also evenly spaced. You may have to replace some of the briquettes as they burn down throughout the process.
Cut up the bacon into 1-2 inch sections and place in the oven. Cook the bacon until it will be crispy when it cools. This can be a time consuming part of the process.
Pull the bacon out and set it aside to use later.
Alternate layers of onions and potatoes into the oven. Salt and pepper the potatoes on each layer. You will have to use more salt and pepper than you think. Be fairly generous with both. Start with a layer of onions (they don’t burn to the bottom of the oven as easily as potatoes do). Each layer of potatoes should be about an inch thick.
Place the lid on the oven and cook for around 45 minutes. Don’t keep checking the potatoes. This will let heat out of the oven and increase the cooking time. After 45 minutes test the potatoes in the middle of the oven and see that they are soft and not crunchy.
Stir the bacon back into the potatoes and place the cheese on top. Return the lid to the oven and melt the cheese for about 10 minutes.
Serve.
Any leftovers are great reheated in the microwave.
Peach Cobbler
2 sticks of butter (1 c.)
½ bag brown sugar (1 lb.)
½ box Bisquick (60 oz. box)
3 large cans of peaches
cinnamon (too your liking)
- In a separate bowl, drain peaches and set aside.
- Mix Bisquick into peach juice.
- In a 12 in. dutch oven, melt butter and sugar. Let bubble until it looks carmelized.
- Add peaches. (DO NOT STIR)
- Spoon Bisquick over peaches followed by a sprinkle of cinnamon.
- Sprinkle cinnamon on top and cover.
Dutch oven: cook with 5 briquettes on top until the Bisquick in browned on top and is done all the way through.
Applesauce Oatmeal Muffins
1 cup old fashion rolled oats (not instant)
1 cup non-fat milk
1 cup whole wheat flour
½ cup brown sugar
1/2 cup unsweetened applesauce
2 egg whites
1 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
½ tsp. sugar
Raisins or nuts (optional)
Soak the oats in milk for about one hour
Preheat oven to 400 degrees
Spray muffin pan with cooking spray
Combine the oat mixture with the applesauce and egg whites, mix until combined
In a separate bowl measure and whisk the dry ingredients together
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan
Combine cinnamon and sugar and top each muffin with some of the mixture
Bake for 20-25 minutes or until done
Remove from pan and cool
These can be frozen and reheated in the microwave for a quick breakfast.
Serves 12
Tri-tip Marinade
1/2 cup water
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon black pepper
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
Combine all ingredients the day before using to marinate your tri tip. Store in the refrigerator.
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon black pepper
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
Combine all ingredients the day before using to marinate your tri tip. Store in the refrigerator.
Bubble Pizza
Bisquick or biscuits in a pop can
Spaghetti sauce
Pizza toppings
Cheese
9 x 13 pan
Mix Bisquick according to directions for biscuits. Spray pan with Pam and blop biscuits into pan pour sauce over and add pizza toppings cover with cheese and bake according to biscuit directions.
Cakesters
1 pkg chocolate cake mix
1 tsp mint extract
½ cup vegetable oil
2 eggs
Powder sugar
Mix everything but powder sugar together. Roll into balls and roll into powder sugar. Place on cookie sheet, bake at 375 for 7-8 minutes. Take out and cool for 1 minute on cookie sheet than cool on racks. Once cooled put frosting on the bottom of one cookie and make a sandwich out of it. Place in dish and put in freezer to chill or place in Zip lock bag and freeze until ready to eat.
Swedish Meatballs
2 slices of white bread (I have used wheat)
¼ cup milk ( I use soy milk)
3 Tablespoons butter
½ cup onion, chopped
1 tsp kosher salt (I use sea salt)
1 lb hamburger
1 lb pork sausage
2 large egg yolks
½ tsp pepper
¼ tsp all spice
¼ tsp nutmeg
¼ cup flour
3 cups beef broth
¼ cup heavy cream
Tear bread in pieces in mixer with milk
In sauté pan sweat onion with 1 tblsp butter
Pour onions into mixer than add hamburger, pork, egg yolks, salt pepper, allspice and nutmeg. Mix well.
Roll into 1 oz meatballs
Heat remaining butter in large pan and add meatballs. Cook on all sides until cooked through. Remove to a dish and place in oven
Decrease heat and add flour, whisk for about 1 minute and slowly add broth then cream until gravy reaches desired consistency.
I make a few changes to this recipe. I use soy, rice or almond milk and I also use it in the pan when making gravy instead of the heavy cream. I also take some of the meat mixture and cook it in the pan for the gravy. I broil the meatballs instead of cooking them in butter in a frying pan and it takes about 10 minutes per cookie sheet
Baked Chimi's
1 can refried beans
1 pkg taco seasoning
Monterey Jack cheese
Tortillas
1 can diced green chili’s
Meat (steak cut thin or chicken you can shred or canned chicken)
Mix beans and chili’s together. Cut cheese into ¼ inch think sticks. Cook meat with seasoning (I like to add onions and I only use 1/3 pkg of taco seasoning). Take tortilla and put bean mix than a stick of cheese, add meat and wrap up than individually wrap each chimi in tin foil.
If you bake once made, bake at 425 for 25-30 minutes than take off tin foil place on cookie sheet and turn oven to broil. Broil chimi’s until crispy and remove. On a plate lay a bed of lettuce, chimi and cover with tomatoes, salsa, guacamole, sour cream and cheese.
If you wrap them in tin foil and freeze. Take out frozen and cook for 1 hour than broil them until crispy.
Chicken Nuggets
Chicken Tenders
Bisquick
Seasoning
Eggs
Cheese (shredded)
Melted butter
Mix cheese, seasoning and bisquick together in a Gallon zip lock bag. Beat eggs and than dip chicken into egg and than into mix. Close bag and shake.
Put tin foil on a cookie sheet and spray with pam. Lay chicken on to pan, drizzle chicken with butter. Place in oven at 425 for 15 minutes, turn chicken over and drizzle butter on chicken. Cook for 15 minutes and than remove and eat
Pound Cake
2 sticks butter (soft)
3 cups sugar
1 cup sour cream
3 cups flour
½ tsp baking soda
6 eggs
1 tsp vanilla
Cream sugar and butter and add the remaining ingredients and mix well. Put in pan and cook at 350 for 1 hour and 20 minutes
This is a Paula Deen recipe and it is so YUMMY, that I seriously can not make it very often. I have used fresh peaches on the top with a little cool whip, YUM!!
Zucchini Casserole
¼ c. chopped onion
6 cups sliced zucchini (you can use yellow or green)
1 can cream of chicken soup
1 cup sour cream
1 cup shredded cheese
1 pkg. herb stuffing mix crushed
2/3 to 1 cube butter melted
2 cups chicken, cooked and cubed, optional
Cook onion and zucchini in boiling water for 5-10 minutes. Drain. Combine soup, sour cream, shredded cheese. Add drained stuffing mix and melted butter. Spread half stuffing mix on bottom of casserole and then add zucchini mixture and top with stuffing mix. Bake 350 for 30 minutes
Vegetable Pizza
2 pkg. crescent rolls
2 8 oz pkg. cream cheese, softened
1 cup mayo
¾ pkg. dry ranch mix
Veggies
Shredded cheese
Spray cookie sheet with pam. Lay rolls flat in pan and press to attach seams. Bake 375 for 13 minutes. (You only want it lightly browned.) Mix cream cheese and may. Stir in dry ranch mix. Mix until combined well. Spread evenly over rolls. Layer chopped veggies on top. (your choice of veggies such as broccoli, cauliflower, radishes, tomatoes, mushrooms, peppers, green onion, cucumber or olives.) Top with shredded Monterey
Lime Cupcakes
Lime Cupcakes:
1 box Betty Crocker SuperMoist Lemon cake mix
1 box (4-serving size) Lime-flavored gelatin
3/4 cup water
1/3 cup Key Lime juice
1/3 cup vegetable oil
3 eggs
2-3 drops green food color
Glaze:
1 cup powder sugar
2-2 1/2 tablespoons key Lime juice
Frosting:
1 package (8oz) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
powder sugar (to desired consistency)
grated lime peel, if desired
Heat oven to 350. Place paper baking cup in each mini muffin cup. In large bowl, beat cake mix, lime gelatin with electric mixer on low speed for 30 seconds. Add remaining cupcake ingredients. Beat with mixer on low speed for 30 seconds, beat on medium speed for 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each on about 2/3 full.
Bake 10 minutes or until tooth[pick inserted in center comes out clean. Carefully remove from pan to cooling rack. With toothpick, pierce tops of cupcakes in several places.
In small bowl, mix glaze together (make thin enough to drizzle), drizzle over tops of cupcakes. Cool completely, about 30 minutes. Then frost with frosting and garnish with grated lime peel. Store in fridge.
You can make ahead of time with glaze on the cupcakes and freeze until ready to use and frost.
1 box Betty Crocker SuperMoist Lemon cake mix
1 box (4-serving size) Lime-flavored gelatin
3/4 cup water
1/3 cup Key Lime juice
1/3 cup vegetable oil
3 eggs
2-3 drops green food color
Glaze:
1 cup powder sugar
2-2 1/2 tablespoons key Lime juice
Frosting:
1 package (8oz) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
powder sugar (to desired consistency)
grated lime peel, if desired
Heat oven to 350. Place paper baking cup in each mini muffin cup. In large bowl, beat cake mix, lime gelatin with electric mixer on low speed for 30 seconds. Add remaining cupcake ingredients. Beat with mixer on low speed for 30 seconds, beat on medium speed for 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each on about 2/3 full.
Bake 10 minutes or until tooth[pick inserted in center comes out clean. Carefully remove from pan to cooling rack. With toothpick, pierce tops of cupcakes in several places.
In small bowl, mix glaze together (make thin enough to drizzle), drizzle over tops of cupcakes. Cool completely, about 30 minutes. Then frost with frosting and garnish with grated lime peel. Store in fridge.
You can make ahead of time with glaze on the cupcakes and freeze until ready to use and frost.
Strawberry Salsa
Strawberries
Green Apples
Kiwi
Raspberries
Cut fruit into tiny pieces, soak apples once cut into tiny pieces in lemon juice so they do not turn brown. Once all the fruit is cut up, combine and add 1/4 cup Strawberry Jam and 2 Tablespoons of brown sugar. Mix well.
Tortilla's
Butter tortillas and sprinkle cinnamon/sugar over the top. Bake until crispy and use them to dip into Salsa.
Green Apples
Kiwi
Raspberries
Cut fruit into tiny pieces, soak apples once cut into tiny pieces in lemon juice so they do not turn brown. Once all the fruit is cut up, combine and add 1/4 cup Strawberry Jam and 2 Tablespoons of brown sugar. Mix well.
Tortilla's
Butter tortillas and sprinkle cinnamon/sugar over the top. Bake until crispy and use them to dip into Salsa.
Sweet and Sour Sauce
15 clean pint jars
15 lids and rings
8 cups peeled and chopped tomatoes (canned tomatoes work also)
4 cups Chopped onion
2 cans pineapple tidbits
2 cans mandarin oranges
4 cups chopped green peppers
7 cups sugar
8 Tablespoons soy sauce
3 cups vinegar
Combine ingredients and put into jars, put lids and rings on jars and hot bath bottles for 35 minutes.
15 lids and rings
8 cups peeled and chopped tomatoes (canned tomatoes work also)
4 cups Chopped onion
2 cans pineapple tidbits
2 cans mandarin oranges
4 cups chopped green peppers
7 cups sugar
8 Tablespoons soy sauce
3 cups vinegar
Combine ingredients and put into jars, put lids and rings on jars and hot bath bottles for 35 minutes.
Microwave Carmel Popcorn
Microwave a bag of popcorn
1 cube of butter
1 cup of brown sugar
1/2 cup of karol syrup
Combine butter, sugar and syrup in a microwaveable container and microwave for 2 minutes and stir, then microwave for 2 more minutes. Pour over popcorn and cook for 3 minutes, while stirring every minute.
1 cube of butter
1 cup of brown sugar
1/2 cup of karol syrup
Combine butter, sugar and syrup in a microwaveable container and microwave for 2 minutes and stir, then microwave for 2 more minutes. Pour over popcorn and cook for 3 minutes, while stirring every minute.
Chicken Bundles
2-3 chicken breast, cooked and shredded
8 ozs cream cheese, softened
1 bunch of green onions, chopped
Salt and pepper to taste
2 cans pillsbury crescent rolls
Heat oven as directed on roll can
Combine chicken, cream cheese, onions, salt and pepper
Unroll crescent rolls and seperate
Put a tablespoon or just a little larger portion onto center of triangle, roll dough over chicken mixture
Place on ungreased cookie sheet
Bake bundles for 20-25 minutes or until golden brown and filling is hot
You can also use ham or turkey
These can be made and refrigerated ahead of time until ready to bake
8 ozs cream cheese, softened
1 bunch of green onions, chopped
Salt and pepper to taste
2 cans pillsbury crescent rolls
Heat oven as directed on roll can
Combine chicken, cream cheese, onions, salt and pepper
Unroll crescent rolls and seperate
Put a tablespoon or just a little larger portion onto center of triangle, roll dough over chicken mixture
Place on ungreased cookie sheet
Bake bundles for 20-25 minutes or until golden brown and filling is hot
You can also use ham or turkey
These can be made and refrigerated ahead of time until ready to bake
The Start
So here is the start of the recipe blog I keep talking about. Just for an FYI, the recipes that I post will be ones that I have made up, been given or found and I believe to be super yummy. I hope you enjoy them as much as my family and I.
Happy Cooking!!
Happy Cooking!!
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