Wednesday, December 31, 2008
December 26th, 2008 by Heidi
2 1/2 t yeast
1 1/4 c hot water
1/2 c white sugar
1/2 c oil
1 t salt
4 c flour
Stir together, if you want to let it rise overnight then leave it sticky and cover with damp towel and let rise in fridge. If you want it today then add a bit more flour until it’s still very soft but not super sticky. Oil bowl, cover with damp towel and let rise to double. Punch down (do this after the overnight in fridge, if you are going that route) and divide into balls. I put them on a greased cookie sheet because I wanted them flat - could also do in muffin tins or greased 9×13 pan if you want them to rise higher. Let rise, bake at 350 degrees until golden.
SUPER soft, yummy, easy rolls. The dough is very sticky but smooths out after rising. Kit likes them so asked I save this recipe, we found it on-line when I was searching for a quick roll for dinner yesterday.
I’m sure you could use wheat flour instead of white and butter instead of oil, if you so chose.
Thanks again Heidi from Thaden Pierce!
4 T sugar
2 T cocoa
3 T milk
3 T oil
3 T chocolate chips (optional - or maybe some chopped nuts?)
A small splash of vanilla extract (or maybe almond? or mint?)
1 large mug.
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (This can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world ? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
You could mix up the three dry ingredients (and I would add a pinch of salt) and have it in a little container to just dump in a mug and throw in the liquid stuff. You know, if you needed your cake even faster.
I got this recipe off the Thaden Pierce blog. Sounds yummy!
Monday, December 29, 2008
1 can (11 1/2 ounces) frozen cranberry juice cocktail concentrate, thawed
2 cans (12 ounces each) lemon-lime soda pop
5 cups water
1 cup tequila
1/4 cup lime juice
1. In 3-quart plastic container, beat all ingredients with wire whisk or spoon until well blended.
2. Cover and freeze at least 24 hours until slushy. Serve in margarita or cocktail glasses.
2 cups chilled dry white wine, nonalcoholic wine or apple juice
1 cup chilled cranberry-apple juice
1 cup chilled sparkling water
Apple slices, if desired
Fresh mint sprig, if desired
1. Mix wine, juice and sparkling water.
2. Serve over ice. Garnish with apple and mint if desired.
Sunday, December 28, 2008
Monday, December 22, 2008
1/2 cup margarine, softened
1/8 teaspoon salt
1/2 cup milk
1/4 cup unsweetened cocoa powder
1 teas vanilla extract
1/2 cup peanut butter
3 cups rolled oats
Combine sugar, margarine, salt, milk, and cocoa powder in a large
saucepan; mix well. bring to a boil over medium heat stirring
continually. boil, stirring continually for 1 minute. Remove
saucepan from heat. Add vanilla and peanut butter; mix until smooth.
Add rolled oats; mix well. Drop cookie dough by spponfuls onto a
surface lined with waxed paper. Let stand until cool.
Thursday, December 18, 2008
1 1/2 cups Raw shelled peanuts (with skins on)
1 cup sugar
1/2 cup light corn syrup
1/8 tsp salt
1 tsp butter
1 tsp vanilla
1 tbs baking soda
Combine peanuts, sugar, corn syrup and salt in a 2.5 quart microwave safe container. Microwave 4 minutes on high power. Stir. Microwave 4 more minutes. Stir in the butter and vanilla. Microwave for 2 more minutes.
Add baking soda and quickly stir until light and foamy. Immediately pour onto a lightly greased baking sheet and spread. Break apart and ejoy when cooled.
"So Dawnie’s work party this year was held at Ruth’s Chris. So it was good. And Fancy. One of their “signature” sides is a sweet potato casserole. You might remember that my late Grandpa Purcell was the national authority on sweet potatoes and yams. I have never once in my life eaten a forkful of yams and thought,” mmmm…..I would like some more of that!” That is, until Monday night. Ruth’s Chris has the best sweet potatoes ever. Of course I had to do some research yesterday, and I was able to find a recipe last night. I put it to the test, and it did not disappoint! Here it is, and you should put in on the Utah Mom’s blog!!"
So this is for Kev!
3 C Mashed Sweet Potato (5-6 medium sweet potatoes, baked and mashed)
1 C granulated sugar
½ tsp salt
1 tsp vanilla
2 eggs, well beaten
½C butter, cut into small chunks
1 C brown sugar
1/3 C Flour
1 C Chopped Pecans
¼ C Melted Butter
To Bake the potatoes:
Wash each potato and rub the entire skin with table salt. Pierce with a fork and place on a cookie sheet. Bake @ 400 degrees for 60-75 min
Peel and mash the potatoes (I threw them into my Kitchen Aid mixer) add the sugar, salt, vanilla, eggs and butter chunks. Mix very well, until the mixture is combined and a little fluffy.
Pour mixture into a butter casserole dish.
Combine Brown sugar, flour, pecans and butter to form a crumble. Top potato mixture with crumble. Bake @ 350 degrees for 30 minutes.
Tuesday, December 16, 2008
PREP: 50 MIN. BAKE: 7 MIN. PER BATCH
OVEN: 350° F
½ cup chunky peanut butter
½ cup shortening
1 cuup packed brown sugar
1 tsp. vanilla
1 tsp. baking soda
1/8 tsp. salt
1¼ cups all-purpose flour
1 recipe Peanut Cream Filling
Preheat oven to 350° F. In bowl beat peanut butter and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour.
Form dough into balls, using a level teaspoon each. (This seems small but I used ½ tablespoon and I think they were a little big.) Place 1½ inches apart on ungreased or parchment-lined baking sheets. Flatten by making crisscross marks with tines of fork dipped in sugar.
Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheet 1 minute. Transfer to wire rack; cool.
Spread one teaspoon Peanut Cream Filling on flat side of half of cookies. Top with remaining cookies. Store in airtight container at room temperature up to 3 days. Freeze unfilled cookies up to 1 month.
MAKES 4 DOZEN SANDWICH COOKIES.
Insulated cookie sheets slow down baking, preventing burning. Darker sheets produce darker cookies, lighter ones, lighter results.
PEANUT CREAM FILLING In medium bowl whisk together ¾ cup chunky peanut butter, ¾ cup marshmallow crème, 3 tablespoons milk, ¾ teaspoon ground cinnamon, and ¼ teaspoon ground cumin. Gradually whisk in 3 tablespoons powdered sugar.
EACH COOKIE98 cal, 6 g fat ( g sat. fat), 4 mg chol, 69 mg sodium, 11 g carbo, 1 g fiber, 2 g pro. Daily Values: 1% calcium, 2% iron.
Thursday, November 27, 2008
1 cup peanut butter chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
Betty Crocker® white or red decorator icing (in 4.25-ounce tube), if desired
Candies, if desired
Monday, November 24, 2008
6 Mushrooms Sliced
1 Bunch of Green Onions
3 Boiled Eggs, Sliced
Bacos to Taste
(may need to double)
2 TBS Sugar
2 TBS Apple Cider Vinegar
1/3 cup Mayo
Cut stems off of spinach, add mushrooms and green onions. When ready to serve, mix dressing and stir into salad. Add eggs, sprinkle bacos. Serve immediately.
2 sticks butter
½ cup sugar
Bring to boil, boil 1 minute. Take off stove and stir in 1 cup chopped pecans. Break apart one PACKAGE of graham crackers (breaking each cracker into the four pieces) on a large cookie sheet covered with parchment paper, single layer. Spoon mixture over crackers. Bake at 350 degrees for 15 minutes.
1/3 cup milk chocolate chips
1/3 cup white chocolate chips
1/3 cup semi-sweet chocolate chips
Microwave 1 minute at 50% power, stir and repeat until chocolate is melted. Spoon over graham crackers. (You can use any combination of the chocolate you prefer). Let sit until cooled.
The next time you are asked to bring an appetizer/dessert, make these.They are soo good..
- 1/2 a (17 1/4-ounce) package frozen puff pastry (1 sheet)
- 1/2 cup almond paste
- 1 egg yolk, white reserved
- 1/4 cup packed brown sugar
- 2 teaspoons milk
- 1 egg white
- Sugar, for sprinkling
- Chocolate Dipping Sauce, recipe follows
Let pastry stand at room temperature for 20 minutes or until easy to roll. Unfold pastry on a lightly floured surface. Roll into a 14-inch square. Cut square in half with a fluted pastry wheel.
Preheat the oven to 400 degrees F.
For filling: crumble almond paste in a small mixing bowl. Add egg yolk, brown sugar, and milk. Beat with an electric mixer on medium speed until well mixed. Spread filling over 1 pastry half *. Place remaining pastry half on top of filling. Using the fluted pastry wheel, cut dough crosswise into fourteen 1-inch-wide strips. Then cut each strip in half crosswise to make 28 pieces. Twist each piece twice. Place twists about 2 inches apart on cookie sheets lined with foil or parchment paper. Brush twists with slightly beaten egg white. Sprinkle with sugar (coarse sugar if available).
Bake for 12 to 15 minutes or until golden. Transfer to wire racks to cool. Serve with Chocolate Dipping Sauce.
*Almond filling will be very stiff. To make spreading easier, drop a dollop of filling uniformly over pastry. Spray a piece of waxed paper with non-stick cooking spray. Press almond paste evenly over entire dough. Spray waxed paper as often as necessary to prevent filling from sticking.Chocolate Dipping Sauce:
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
6 (1.5-ounce) milk chocolate bars
2 cups whipping cream
1 egg yolk, beaten
1/2 teaspoon vanilla
In a saucepan stir together sugar, cornstarch and salt. Crumble candy bars in 1 at a time. Gradually stir in cream. Cook and stir over medium heat until chocolate is melted. Temper egg yolk with 1/2 cup of hot sauce. Add back to pot and cook and stir until mixture comes to a boil. Remove from heat. Stir in vanilla and pour into a serving bowl. Any remaining sauce can be poured into custard cups, refrigerated and served as pudding. This is a Paula Deen Recipe!
Yield: enough sauce for 28 cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Ease of Preparation: Easy
Sunday, November 16, 2008
seasoned bread crumbs
juice of 1-2 lemons (fresh lemons) Depends on how much lemon flavor you want.
3/4 cup water
3/4 cup dry sherry *
2-3 chicken bullion cubes
Flatten chicken with a meat tenderizer so it is all the same thickness. It will cook better and more evenly if you don't skip this step! I usually cut each breast in half, if not smaller (quarters). Moisten with water and then coat in bread crumbs. I usually use a shallow bowl.
Brown chicken on both sides in skillet in a bit of veg. oil. Add lemon juice, sherry, water, and bullion cubes. Simmer covered for about 30 min. If needed cook for another 10 min or so without the lid to thicken the sauce.
Serve over or with white rice. The sauce is great mixed up with rice!
*I ALWAYS use dry sherry from the liquor store. It is pretty cheap, $3-4 for a bottle (if I remember correctly). I have used cooking sherry from the grocery store and it just isn't the same. Even the kids noticed the difference.
We love the sauce at my house so I always double the ingredients for the sauce. We had this for dinner earlier this week and I used 2 pans so the chicken wasn't stacked on itself. It seemed to cook faster and the sauce reduced faster this way!
Monday, November 10, 2008
1 1/4 cups cold milk
1 package (5.1 oz) instant vanilla pudding
1 (8 oz) frozen whipped topping thawed, divided
Preheat oven to 350 degrees, Mix brownies as the box says. Let brownies
cool, cut bananas place them on the brownies, mix the pudding and add 4 oz's of the whipped topping . Spread over the bananas, cut more bananas and strawberries and put them on top and drizzle chocolate over the top.
Sunday, November 9, 2008
1 stick of butter (1/2 cup)
1 teaspoon vanilla (if you want to use white vanilla you can to keep the frosting pure white)
2 tablespoons milk or water
1 pound confectioners sugar *4 cups
1 tablespoon wilton meringue powder (this just allows it to harden better, its not necessary)
Cream shortening, butter, vanilla and water. Add dry ingredients and mix on medium speed until they are mixed thoroughly. Blend an additional minute until creamy.
To make chocolate buttercream frosting, and 3/4 cup cocoa and additional 1-2 tablespoons water.
1 cup milk
1/4 cup stick margarine *melted
1 1/4 cup cornmeal (any type)
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Heat oven to 400, grease a square 8x8 pan. or cast iron if you have one and want a crispy crust.
Beat milk, margarine, and egg in a bowl. Stir in remaining ingredients, until just moistened. Batter will be lumpy. Pour into pan. Bake 20 to 25 min until golden brown and toothpick in center comes out clean.
Thursday, November 6, 2008
(from the back of the root beer concentrate box.)
Homemade Root Beer
1 1/2 Cups Water
3/4 Cup Sugar
1 1/2 Tsp. Root Beer Concentrate
1 Bottle (1Liter) Cold
Soda Water, Seltzer OR Club Soda
Bring Water to a boil in medium saucepan
Stir in sugar until dissolved.
Add Concentrate; stir until well mixed.
Refrigerate until ready to serve. Slowly pour
soda into root beer mixture until well blended.
Makes 6 cups.
We added dry ice just for fun.
Sunday, November 2, 2008
1 pkg refrigerated cheese filled tortellini (or use frozen package)
1 small avocado, diced
1 TBS lemon juice (keeps avocado from browning)
1 cup cherry tomatoes, halved
1/4 cup sliced green onions
1/2 medium cucumber, sliced
1/3 cup ranch salad dressing (I think the package that you can make tastes the best)
garnish with sunflower seeds if desired.
Cook tortellini as direceted on package. Drain, rinse with cold water to cool. In large bowl, combine all ingredients including well drained tortellini. Toss gently to mix. Serve.
cooked diced chicken
3 TBS honey
1 and 1/2 TBS White vinegar
4 tsp mayo
1 TBS grey poupon dijon mustard
1/8 tsp sesame oil, optional
Mix dressing and pour over salad ingredients. Simple and delicious! I just posted several salad recipes, if you are looking for more, just scroll down.
1 bag of spinach leaves (or use the combinations your family likes)
1 avocado diced
3 green onions chopped
1 large chilled orange, peeled and diced
honey roasted peanuts
1/4 cup vegetable oil
4 TBS sugar
1/2 tsp salt
3/4 tsp pepper
6 TBS vinegar
Combine salad ingredients, saving the peanuts to sprinkle on top of prepared salad. Combine dressing ingredients: pour over salad when ready to serve. Enjoy.
Just remember it needs time to sit in fridge before serving.
16oz Coleslaw Mix
2-3 pkgs BEEF top ramen seasoning
1 cup toasted sliced almonds
1 cup sunflower seeds
1 bunch diced green onions
1/2 cup sugar
3/4 cup vegetable oil
1/3 cup vinegar
Crush TWO ramen noodle packages in bottom of large bowl. Top with coleslaw and remaining salad stuff. Whisk 2-3 ramen seasoning packets, sugar, oil and vinegar. Pour over salad. Cover and chill about 8 hours at least. (THIS RECIPE IS FROM the PIONEER WOMAN COOKS WEBSITE)
Saturday, November 1, 2008
1/3 cup olive oil
3 tablespoons fresh lemon juice
2 cloves garlic finely chopped
1 large red pepper diced
1 cucumber peeled and chopped
4 scallions thinly sliced
¼ cup chopped fresh mint-optional
Preheat oven to 350 degrees. Transfer pitas to baking sheet: bake until crisp, about 12 minutes. In a large bowl, whisk olive oil, lemon and garlic; season with salt and pepper. Stir in the cucumbers, tomatoes, red pepper, scallions, parsley flakes, mint and cooled pitas. Add lettuce and toss. Serve. (This is for a small salad, double if you want a large serving salad). We are going to call this our christmas green salad, very pretty red and green mixture!
Friday, October 31, 2008
Kneaders October Bread DipsGuest Chef Tami Vincent
SAVORY DIPINGREDIENTS FOR ITALIAN DIPPING SAUCE
1 cup olive oil
¾ cup white wine vinegar
¼ cup water
1 package “Good Seasons” Italian Recipe Caesar Dressing Mix
½ teaspoon onion powder
¼ teaspoon pepper
1 Tablespoon brown sugar
½ teaspoon minced garlic
1 teaspoon salt
Preparation:Blend the above listed ingredients together in a medium bowl until incorporated.
¼ teaspoon dry basil
¼ teaspoon thyme
1 can "S&W" ready cut tomatoes (Italian Recipe)
Blend remaining ingredients together in a blender - pulse 3 or 4 times. Add blended ingredients to the bowl and incorporate. Store in air tight container for up to 12 days. Serve with Kneaders Ciabatta, Peasano or Focaccia breads.
SWEET DIPINGREDIENTS FOR SWEET TOFFEE DIP
8 oz cream cheese (room temperature)
½ cup granulated sugar
¾ cup brown sugar
1 teaspoon vanilla
1 ½ toffee candy bars ( finely chopped)
Preparation:Mix all ingredients except for toffee bar together until incorperated. Refrigerate for at least 1 hour before serving. Add chopped toffee bars right before serving. Serve cold with Kneaders pumpkin bread, sliced apples or ginger snaps.
Saturday, October 25, 2008
"A great way to get your kids to eat greens! You will be amazed by this yummy fruity smoothie. Experiment with different amounts or types of fruit and make your own."
PREP TIME 10 Min
READY IN 10 Min
1 banana, cut in chunks
1 cup grapes
1 (6 ounce) tub vanilla yogurt
1/2 apple, cored and chopped
1 1/2 cups fresh spinach leaves
DIRECTIONS-Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.
"This is a low calorie smoothie that tastes great! It helps keep you full, so it's great for dieters and it's lactose free!"
PREP TIME 5 Min
READY IN 5 Min
Original recipe yield 2 1/2 cups
1 zucchini, cubed
5 ice cubes
1 cup orange juice
2 tablespoons granular sucrolose sweetener (eg. Splenda™)
3/4 teaspoon vanilla extract
DIRECTIONS-Place the zucchini, ice cubes, orange juice, sweetener, and vanilla extract into a blender. Cover, and blend until smooth, about 1 minute.
Friday, October 24, 2008
I have made them a few times, and we have loved them. We use soy yogurt and dairy free margarine, and they worked fine. I have also substituted applesauce for the yellow squash. and both ways worked. Also, instead of lemon extract, I add the juice of the lemon that I zested. I'm sure the lemon flavor would be more pronounced if you use the extract. We have used frozen blueberries and that worked.
1/2 cup packed brown sugar
4 tbl tub or stick margarine, chilled
1 c lemon yogurt
1 c blueberries
1/2 c yellow squash puree
2 tea pure lemon extract
1 tea grated lemon zest
2 c flour
1/4 c flaxseed
1 tea baking powder
1 tea baking soda
1/2 tea salt
1. Preheat the oven to 350. Spray the muffin tin with cooking spray or use paper baking cups.
2. In a large bowl, mix the sugar and margarine. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
3. Add the flour, flaxseed, baking powder, baking soda and salt. Stir until just combined, don't overmix, batter will be lumpy.
4. Divide among the muffin cups. Bake 13-16 min. toothpick will come out clean. Turn on to a rack to cool.
1/2 c sugar
1/3 c flour
1/4 c butter 1 1/2 tea cinnamon
Mix until combined. It should be dry like wet sand, not a glob of sugar and flour. You can add less butter or more sugar or flour to get the right texture. Sprinkle over the muffins before baking. I promise you will do this on all your muffins.
Wednesday, October 22, 2008
1 pkg Fettuccine - cooked
1 1/2 lbs bonesless skinless chicken breats cut into strips (I did bite size pieces -easier with kids)
1 T oil (I used cooking spray)
8 oz fresh sliced mushrooms
1 c chopped onion
2 T flour
2 cans of Italian style diced tomatoes
2 cans of diced green chilis
Monterey Jack cheese to sprinkle on top
In a skillet, saute chicken in oil (or cooking spray) until no longer pink. Add mushrooms and onions. Saute 2-3 minutes until onion is tender. Sprinkle with flour. Cook and stir for 1 minute. Stir in tomatoes and chilies. Bring to a boil and the cover and reduce heat for 5-10 minutes or until thickened. Serve over fettuccine and sprinkle with Monterey Jack cheese.
1 large chicken, cut into serving pieces (1 to 1.5 lb. of chicken)- I used boneless skinless breasts and cut them into bitt sized pieces.
1 cup packed brown sugar
2/3 cup cider vinegar
1/4 cup 7 up soda
2-3 Tbs. minced garlic
2 Tbs. soy sauce
1 tsp. pepper
Place chicken in crock pot . Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours.
Serve over rice or noodles. Can thicken the juice after cooking with a little cornstarch.
I used the noodles but it was hard for us to eat so the next time we did rice and it was wonderful!
BEWARE-this is addictive! So simple and yet so delicious!
• 4 quarts popped popcorn
• 3 tablespoons butter or stick margarine
• 1/4 cup sugar
• 1 tablespoon water
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
Place popcorn in a large roasting pan coated with nonstick cooking spray. In a saucepan, melt butter over low heat. Add the sugar, water, cinnamon and salt; cook and stir over low heat until sugar is dissolved. Pour over popcorn; toss to coat. Bake, uncovered, at 300 degrees for 10-15 minutes. Serve immediately.
Tuesday, October 21, 2008
1 and ¼ cup flour
¼ cup graham cracker crumbs
½ cup sugar
½ cup butter, softened
¼ tsp salt
½ cup chopped peanuts-optional
¾ cup caramel ice cream topping
½ cup salted peanuts-optional
½ cup mini marshmallows
½ cup milk chocolate chips
Preheat oven to 350 degrees. Grease and flour 9 inch baking pan. Combine flour, crumbs, sugar, butter and salt in small mixer bowl. Beat at low speed for 1-2 minutes. Stir in nuts if using. Reserve ¾ cup crumb mixture. Press remaining mixture onto bottom of pan. Bake 10-12 minutes or until lightly browned.
Spread caramel topping over HOT crust. Sprinkle with nuts, marshmallows and chocolate chips. Crumble the reserved crumb mixture over chocolate chips. Continue baking 10-12 minutes or until marshmallows just start to brown. Cool about 30 minutes, then cover and refrigerate 1-2 hours or until firm.
Wednesday, October 15, 2008
1 medium pumpkin
1 chopped onion
1 to 2 lb. ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (4 oz.) can mushrooms (optional)
1 can cream of chicken soup
1 1/2 to 2 C. cooked rice
1 (8 oz.) can sliced water chestnuts
Clean out pumpkin and decorate outside with a black marker, if desired. Brown hamburger and onion. Mix in remaining ingredients.
Put pumpkin on cookie sheet. Fill pumpkin with mixture. Place in oven and bake pumpkin with lid on for 1 hour at 350F or until pumpkin is tender. Ladle on to plates out of the pumpkin.
This one is quick and easy!
Chef Angie Larsen
1 Small Package Angel Hair Pasta
1 Pound Ground Beef
1 Stick of Butter
4 Cloves Garlic (or 2 teaspoons minced garlic)
¼ Cup Parsley Flakes1 Can Black Olives Sliced
1 or 2 Tomatoes Diced
1 cup Fresh Parmesan Cheese Grated
Salt and Pepper
Brown ground beef and season to taste with salt and pepper.
Boil angel hair pasta as instructed on package and drain when cooked.
Put pasta in large bowl. Pour butter and garlic sauce over pasta and add parsley flakes, mix together. Dish up pasta and top with scoop of beef, scoop of tomatoes, scoop of olives and Parmesan cheese to liking.
We had this last week and it was a hit.
I had to double it for my family of 5.
We also made garlic bread from hambuger buns.
Prepared by Angel Shannon, Cooking with Angel
Ingredients: 1 lb. ground beef
2-3 medium russet potatoes, peeled and cubed
½ cup chopped celery
¼ cup chopped onion
1 T. instant beef bouillon granules
¼ t. pepper
½ t. salt
1½ cups water
2½ cups milk
3 T. flour
1 cup shredded sharp Cheddar
Preparations:In large stock pot, brown beef; drain. Stir in potatoes, celery, onion, bouillon, pepper, salt and water. Cover and cook over medium heat for about 20 minutes. In medium bowl, whisk flour into ½ cup of milk; add to pot along with remaining milk. Cook and stir until thick and bubbly. Add cheese; heat and stir until cheese melts
Sunday, October 12, 2008
Here is the recipe...
1 pkg dark chocolate cake mix (I used devils food)
Sml pkg chocolate instant pudding
1 c. sour cream
½ c. warm water
½ c. oil
1 ½ c. chocolate chips
Mix all ingredients except chocolate chips in a large bowl and beat for 4 minutes. Fold in chocolate chips. Bake in greased and floured bundt cake pan for 50 minutes at 350 degrees
1 c. chocolate chips
1 cube butter
1 TBL SP corn syrup
Cut up butter and add to chocolate chips in small pan. Add corn syrup and melt over low heat until smooth. Lade over cake while still warm.
So good. I used milk chocolate chips instead of semi sweet, which made it extra rich but oh so yummy! Thanks Jess for the recipe!
Friday, October 10, 2008
2 cups crushed pretzels (mashed as much as you can)
3 TBS sugar
3/4 cup melted butter
Mix and press into a 9X13 pan.
Bake for 5 minutes at 400 degrees
8 oz cream cheese
1 cup sugar
20oz can crushed pineapple-DRAINED
Mix together and then fold in an 8oz COOL WHIP. Spread over cooled crust.
6oz box raspberry jello (or a danish dessert box-follow pudding directions)
2 cups boiling water (DO NOT ADD THE COLD WATER)
1 cup frozen raspberries or strawberries
Partially set mixture in the refrigerator then spread over creamed mixture. Chill. Then serve.
1/3 cup buttermilk (I just used regular milk)
Chicken cut into desired size (I did small chunks, easier for kids to eat)
2 cups Panko Bread Crumbs
1/4 tsp paprika
1 tsp italian seasoning
1/2 cup canola oil
1 tsp garlic powder
Whisk egg and buttermilk. Soak chicken in mixture. Heat oil in large skillet. While chicken is soaking, add the panko bread crumbs, paprika, garlic, and seasonings into a shallow bowl. Lift chicken and drain excess, then cover in seasoning mixture. Fry chicken in oil until golden brown. Next time I do this, I was going to use whole chicken breasts and bake it. Even my two year old wanted seconds. This would be great for fried zucchini, tomatoes, etc.
Thursday, October 9, 2008
Cocoa Rice Krispies and Regular Rice Krispies mixed together.
Orange food coloring (or just mix a little red and yellow)
Make rice krispies according to box: adding the orange food coloring with the marshmallows. Add M&M's after mixing or sprinkle on top. Fun to make with kids!
1 stick butter, room temp
1 tsp vanilla extract
1 (18oz) box moist chocolate cake mix
Powdered Sugar, for dusting
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in vanilla, beat in cake mix. COVER AND REFRIGERATE 2 HOURS. Roll chilled batter into TBS sized balls then roll into powdered sugar. Place on ungreased cookie sheet, 2 inches apart. Bake at 350 degrees for 12 minutes only! Cookies will remain soft and gooey. Cool completely and sprinkle with more sugar if desired. This is my new favorite chocolate cookie, it is soo soft, even the next day!
Tuesday, October 7, 2008
2 cups frozen broccoli, cauliflower/vegetable combination
1 cup milk
4 oz. cream cheese, cut up
¼ tsp black pepper
¾ cup shredded Gouda, Havarti, or Swiss cheese (3 oz.)
¼ cup grated Parmesan Cheese
Cooked diced chicken (or great meatless)
In a large saucepan cook pasta according to package, adding the frozen vegetables for the last five minutes of cooking. Drain.
In the same saucepan combine milk, cream cheese, and pepper. Cook and stir over low heat until cheese is melted.
Return pasta mixture to saucepan. Toss to coat with cream cheese mixture. Gently stir in the shredded cheese and the ¼ cup parmesan cheese and chicken. If desired, sprinkle individual servings with additional parmesan cheese. Serve Hot.
Thursday, October 2, 2008
Yep, I'm a Food and Family magazine addict. If you haven't subscribed, it's a free publication from Kraft foods. It comes seasonally and is chock full of recipes for that time of the year. So once again, brought to you by Kraft Kitchens (www.kraftfoods.com)...
1 can (14-1/2 oz.) diced tomatoes, undrained 1 pkg.
(6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
HEAT oven to 400°F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish. (I wasn't sure if layer meant make it like lasagna or make it like a big layer of baked chicken so I chose the lasagna method and layered half the chix, 1/2 tsp basil, 1/2 cup cheese and 1/2 of the stuffing mixture and finished it off with a sprinkle of additional cheesy goodness on top)
BAKE 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 to 3 min.
This got a thumbs up from Antonio and I, and Kaden ate one bite and said it was too tomato-ey. He is not a fan of much tomato based so I made him a plain piece of chicken when I cooked this dish.
Monday, September 29, 2008
Sunday, September 28, 2008
I got my new edition of the Food and Family magazine in the mail the other day and this is the second recipe I've tried from it. Yummy- I did a bunch of the prep work in the morning (aka cooking the chicken and veggies, measuring out the sour cream, bisquick, etc) so when dinner time came I just put it all together. With Anden as my helper sometimes making something long and involved just doesn't work.
My sis came over for dinner and so we all voted thumbs up on this one. Enjoy!
1 can (10-3/4 oz.) condensed cream of chicken soup (I used the reduced fat and it was still yummy)
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided (I used light and it was fine)
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 cup KRAFT Shredded Mild Cheddar Cheese
3 Tbsp. milk
1 cup all-purpose baking mix
HEAT oven to 375ºF. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
STIR milk and remaining sour cream into baking mix. Drop by heaping tablespoonfuls into 6 mounds on top of chicken mixture.
BAKE 35 min. or until biscuit topping is golden brown and chicken mixture is hot and bubbly.
Thanks Kraftfoods.com for this winner.
Wednesday, September 24, 2008
1 16 oz size can of Pork and Beans
Small can of chopped green chilis
28oz can stewed or diced tomatoes
8oz can of tomato sauce
1 package of taco seasoning
1lb ground beef
1 can of corn
1 small onion chopped
Brown the ground beef and drain. Mix everything else together and simmer for 1/2 hour until warmed :) Top with sour cream, shredded cheese, and fritos or tortilla chips.
Just a side note, I just put everything into the pot - including the water from the corn. It gives it just the right amount of juice. My mom drains hers so either way works!
3 pounds pork
16 oz bottle salsa blended smooth
1 can coke
2 cups brown sugar
Cook the roast in crockpot 5 hours. Shred and add other ingredients. Cook 2 more hours.
This makes tons, so have a party or freeze half of it.
2 cloves garlic
2 tbl olive oil
2 cans black beans
16 oz tomato juice
1 tsp cumin
Crush the garlic, cook in the oil. Add the beans and the juice, then the cumin. Simmer and serve with cilantro.
3/4 cup packed brown sugar
1/2 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired
1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
Monday, September 22, 2008
1Tbsp. Butter or Margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can reduced sodium chicken broth
1-1/4 cups milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
8 slices bacon, crisply cooked, crumbled and divided
3/4 cheddar cheese
2 Tbsp. green onion sliced, divided
1/4 cup sour cream
Melt Butter in heavy saucepan or dutch oven. Add onions and celery; cook and stir 5 minutes or until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon (I put them in the blender with the juices to make a puree). Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
Reserve 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly.
Serve topped with reserved bacon, cheese, green onions and sour cream. Enjoy!
I found this recipe on a site called www.casserolesnotincluded.blogspot.com
It sounds yummy!
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