1 lb. ground beef
2 tsp cumin
1 3/4 C salsa
1 C chopped tomatoes
1 (4-oz) can chopped green chilies
1 C frozen corn (I use canned corn.)
3 flour tortillas
1 (8-oz) pkg 4-cheese mexican blend (I use mozzarella and cheddar mixed when I don't have the other on hand.)
Top With: sour cream and chopped tomato
Brown beef with cumin. Stir in salsa, corn, chilies, and tomato. Bring to a simmer and cook 10 min. Preheat oven to 350. Coat a 9-in. deep dish pie plate or a round 2 1/2 - 3 quart casserole dish with nonstick cooking spray.
Put tortilla in prepared pie plate. Spread with 1/2 of meat mixture, then sprinkle with 1/3 of cheese. Repeat layers using 1/2 remaining cheese. Top with remaining tortilla; cover with foil. Bake for 30 min. Uncover, sprinkle with remaining cheese and bake 10 min. Let cool 5-10 min. before cutting into wedges.
Serve with toppings.
Wednesday, March 31, 2010
Dishpan Cookies
1 C brown sugar
1 C sugar
1 C vegetable oil
2 eggs
1 t vanilla
2 C flour
1 t baking soda
1/2 t baking powder
1/2 t salt
2 C corn flakes
1/2 C chopped nuts
6 oz chocolate chips
3/4 C oatmeal
Cream together sugars, oil, eggs, and vanilla. Add flour, baking soda, baking powder, and salt. Now add remaining ingredients. Mix thoroughly.
Bake at 325 for 10 - 12 min.
1 C sugar
1 C vegetable oil
2 eggs
1 t vanilla
2 C flour
1 t baking soda
1/2 t baking powder
1/2 t salt
2 C corn flakes
1/2 C chopped nuts
6 oz chocolate chips
3/4 C oatmeal
Cream together sugars, oil, eggs, and vanilla. Add flour, baking soda, baking powder, and salt. Now add remaining ingredients. Mix thoroughly.
Bake at 325 for 10 - 12 min.
Banana Pudding
8 oz cream cheese
1 can sweetened condensed milk
2 small boxes vanilla pudding
3 - 4 medium bananas, sliced
1 box vanilla wafers
12 oz. Cool Whip
3 1/2 - 4 C milk
Mix cream cheese and sweetened milk until smooth. Add pudding and milk. Slowly fold in Cool Whip. In a glass bowl layer cookies, pudding, and bananas.
Recipe from: Rachel's classmate's grandmother
1 can sweetened condensed milk
2 small boxes vanilla pudding
3 - 4 medium bananas, sliced
1 box vanilla wafers
12 oz. Cool Whip
3 1/2 - 4 C milk
Mix cream cheese and sweetened milk until smooth. Add pudding and milk. Slowly fold in Cool Whip. In a glass bowl layer cookies, pudding, and bananas.
Recipe from: Rachel's classmate's grandmother
Easy Parmesan Garlic Chicken
1/2 C Parmesan Cheese
1 pkg dry Italian salad dressing mix
6 boneless skinless chicken breast halves
1/2 tsp garlic powder
Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water(I skip this step); coat with cheese mixture. Place in shallow baking dish. Bake at 400 for 20-25 min. or until chicken is cooked through.
1 pkg dry Italian salad dressing mix
6 boneless skinless chicken breast halves
1/2 tsp garlic powder
Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water(I skip this step); coat with cheese mixture. Place in shallow baking dish. Bake at 400 for 20-25 min. or until chicken is cooked through.
Family Foil Dinner
1/2 pkg onion soup mix
1 lb ground beef
season salt
1 egg
shredded cheddar cheese
2 - 4 potatoes, sliced into sticks about the size of fries
baby carrots (or sliced carrots)
1 onion, sliced into rings
garlic powder
onion powder
4 - 6 T butter
Preheat oven to 400. Layer a 9x 13 pan with foil. (Use several layers to keep it from leaking the juices out.)
In mixing bowl beat egg. Add ground beef, season salt, onion soup mix, and cheese (I use about 1 C cheese). Shape beef mixture into patties and place in 9x13 pan. On top of patties layer potatoes, carrots, and onion rings. Shake garlic powder, onion powder, salt, and pepper over the top. Cut butter into cubes and scatter around on the top.
Put foil over the top and fold the edges together so the food is in a foil pocket. Bake for 1 - 1 1/2 hours.
1 lb ground beef
season salt
1 egg
shredded cheddar cheese
2 - 4 potatoes, sliced into sticks about the size of fries
baby carrots (or sliced carrots)
1 onion, sliced into rings
garlic powder
onion powder
4 - 6 T butter
Preheat oven to 400. Layer a 9x 13 pan with foil. (Use several layers to keep it from leaking the juices out.)
In mixing bowl beat egg. Add ground beef, season salt, onion soup mix, and cheese (I use about 1 C cheese). Shape beef mixture into patties and place in 9x13 pan. On top of patties layer potatoes, carrots, and onion rings. Shake garlic powder, onion powder, salt, and pepper over the top. Cut butter into cubes and scatter around on the top.
Put foil over the top and fold the edges together so the food is in a foil pocket. Bake for 1 - 1 1/2 hours.
Pork Spare Ribs
2 (8-oz) cans tomato sauce
1/2 C onion, chopped
1 C water
1/2 C brown sugar
1/2 C lemon juice
2 T Worcestershire sauce
1 t mustard
1 t salt
1/4 t pepper
Cook in crock pot on low for 6 hours.
OR
Broil pork until brown, place in pan on stove with remaining ingredients until meat is cooked through.
1/2 C onion, chopped
1 C water
1/2 C brown sugar
1/2 C lemon juice
2 T Worcestershire sauce
1 t mustard
1 t salt
1/4 t pepper
Cook in crock pot on low for 6 hours.
OR
Broil pork until brown, place in pan on stove with remaining ingredients until meat is cooked through.
Crunchy Garlic Chicken
2 T butter or margarine, melted
1 1/2 tsp chopped fresh chives (or parsley)
1/4 tsp salt
1/4 tsp garlic powder
1 C crushed cornflakes
1 1/2 tsp chopped fresh parsley
1/4 tsp paprika
3 boneless skinless chicken breast halves (1 3/4 lbs)2
2 T butter or margarine, melted
1 T milk
Heat oven to 425. Grease 13x9x2 in. pan.
Mix 2 tablespoons butter, the milk, chives, salt and garlic powder. Mix cornflakes, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cornflakes mixture. Place in pan. Drizzle with 2 tablespoons butter.
Bake uncovered 20-25 minutes or until chicken is no longer pink when centers of thickest pieces are cut.
I put about half the amount of parsley called for. I don't like it as much with the full amount.
1 1/2 tsp chopped fresh chives (or parsley)
1/4 tsp salt
1/4 tsp garlic powder
1 C crushed cornflakes
1 1/2 tsp chopped fresh parsley
1/4 tsp paprika
3 boneless skinless chicken breast halves (1 3/4 lbs)2
2 T butter or margarine, melted
1 T milk
Heat oven to 425. Grease 13x9x2 in. pan.
Mix 2 tablespoons butter, the milk, chives, salt and garlic powder. Mix cornflakes, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cornflakes mixture. Place in pan. Drizzle with 2 tablespoons butter.
Bake uncovered 20-25 minutes or until chicken is no longer pink when centers of thickest pieces are cut.
I put about half the amount of parsley called for. I don't like it as much with the full amount.
Crockpot Stroganoff
1 - 1 1/2 lbs beef stew meat
1/2 onion, diced
1 clove garlic minced
1 tsp salt
4 tsp pepper
1 lb mushrooms chopped
1 can cream of mushroom soup
1/2 C water
1 C sour cream
Pasta
In crock pot stir together all ingredients except sour cream. Cook on low 6-8 hours. Add sour cream right before serving, cook on high and stir for 10 minutes.
Serve over pasta.
I got this from some friends of ours in California. It's super easy and very yummy!
1/2 onion, diced
1 clove garlic minced
1 tsp salt
4 tsp pepper
1 lb mushrooms chopped
1 can cream of mushroom soup
1/2 C water
1 C sour cream
Pasta
In crock pot stir together all ingredients except sour cream. Cook on low 6-8 hours. Add sour cream right before serving, cook on high and stir for 10 minutes.
Serve over pasta.
I got this from some friends of ours in California. It's super easy and very yummy!
Husband's Delight
1 lb ground beef
10 oz egg noodles (I've used spaghetti noodles and spiral noodles)
1 (14oz) can italian diced tomatoes (I use regular and just add some italian seasoning)
1 tsp salt
1 T sugar
8 oz sour cream
8 oz cream cheese, softened
about 1/4 onion, chopped
about 1/2 pound cheddar cheese
Preheat oven to 350.
Cook Pasta and drain.
Cook ground beef and onion (I also added about a tsp of chopped garlic) on medium heat. Drain. Add tomatoes with juice, salt, and sugar. Simmer for 15 minutes. Combine sour cream and cream cheese.
In a 9x13 pan layer noodles, meat mixture, and sour cream mixture. Top with sliced cheese ( I used shredded cheese instead). Cover and bake 20 min. Remove foil and cook an additional 5 minutes until cheese is melted.
(Caleb thinks it might be a little better if you mix everything together instead of layering it. That way the topping would be more evenly spread with the pasta, especially if you use shredded cheese. We'll probably try it that way the next time I make it.)
Recipe from: Melody
10 oz egg noodles (I've used spaghetti noodles and spiral noodles)
1 (14oz) can italian diced tomatoes (I use regular and just add some italian seasoning)
1 tsp salt
1 T sugar
8 oz sour cream
8 oz cream cheese, softened
about 1/4 onion, chopped
about 1/2 pound cheddar cheese
Preheat oven to 350.
Cook Pasta and drain.
Cook ground beef and onion (I also added about a tsp of chopped garlic) on medium heat. Drain. Add tomatoes with juice, salt, and sugar. Simmer for 15 minutes. Combine sour cream and cream cheese.
In a 9x13 pan layer noodles, meat mixture, and sour cream mixture. Top with sliced cheese ( I used shredded cheese instead). Cover and bake 20 min. Remove foil and cook an additional 5 minutes until cheese is melted.
(Caleb thinks it might be a little better if you mix everything together instead of layering it. That way the topping would be more evenly spread with the pasta, especially if you use shredded cheese. We'll probably try it that way the next time I make it.)
Recipe from: Melody
Chicken Supreme Casserole
This is one we all really like.
3 boneless skinless chicken breast halves, cooked and cubed
2 cans green beans drained
3 - 4 medium potatoes, cooked and cubed
1 box dry seasoned stuffing mix (chicken flavored)
desired amount of cheddar cheese (We probably use 1 1/2 to 2 Cups.)
1/2 C butter or margarine, melted
2 cans cream of mushroom soup
Pre-cook chicken and potatoes. In greased 9 x 13-in pan mix together the chicken and potatoes in bottom. Spread cheese on top, followed by the soup, then green beans. Spread stuffing mix over the beans and poured melted butter on top. Bake at 350° for 30 min.
Cooks note: I mix the stuffing according to package directions before putting it on top.
3 boneless skinless chicken breast halves, cooked and cubed
2 cans green beans drained
3 - 4 medium potatoes, cooked and cubed
1 box dry seasoned stuffing mix (chicken flavored)
desired amount of cheddar cheese (We probably use 1 1/2 to 2 Cups.)
1/2 C butter or margarine, melted
2 cans cream of mushroom soup
Pre-cook chicken and potatoes. In greased 9 x 13-in pan mix together the chicken and potatoes in bottom. Spread cheese on top, followed by the soup, then green beans. Spread stuffing mix over the beans and poured melted butter on top. Bake at 350° for 30 min.
Cooks note: I mix the stuffing according to package directions before putting it on top.
Hamburger Stroganoff
1 lb ground beef
1 medium onion, chopped (1/2 C)
1 clove garlic, finely chopped
1 can cream of mushroom soup
1 (4 oz) can mushroom pieces and stems, drained (I omit this while cooking and add some to the top of mine when dishing it up.)
1/2 tsp salt
1 C sour cream
Hot cooked noodles or rice
Cook beef, onion and garlic in 10-in skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
Stir soup, mushrooms and salt into beef. Simmer uncovered 10 minutes; reduce heat to low.
Stir in sour cream; heat until hot.
Serve over noodles or rice.
Recipe from: Betty Crocker
1 medium onion, chopped (1/2 C)
1 clove garlic, finely chopped
1 can cream of mushroom soup
1 (4 oz) can mushroom pieces and stems, drained (I omit this while cooking and add some to the top of mine when dishing it up.)
1/2 tsp salt
1 C sour cream
Hot cooked noodles or rice
Cook beef, onion and garlic in 10-in skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
Stir soup, mushrooms and salt into beef. Simmer uncovered 10 minutes; reduce heat to low.
Stir in sour cream; heat until hot.
Serve over noodles or rice.
Recipe from: Betty Crocker
Oreo Cookie Dessert
1 package Oreo's crushed - mix with 1/4 cup melted butter. Set aside 1/2 cup or so for topping.
Press crumbs into 9 x 13 pan - freeze until solid (usually 1 hour)
1 quart ice cream - slice and spread over Oreo crust. Freeze one hour.
1 Jar Mrs. Richardson's hot fudge topping - spread and freeze one hour.
Top with 12 oz container of cool whip. Sprinkle remaining Oreo's on top. Freeze over night.
YUMMY! As for the choice of ice cream, we really like it with peppermint ice cream but you can use mint chocolate chip, chocolate chip, vanilla, or whatever you would like.
Press crumbs into 9 x 13 pan - freeze until solid (usually 1 hour)
1 quart ice cream - slice and spread over Oreo crust. Freeze one hour.
1 Jar Mrs. Richardson's hot fudge topping - spread and freeze one hour.
Top with 12 oz container of cool whip. Sprinkle remaining Oreo's on top. Freeze over night.
YUMMY! As for the choice of ice cream, we really like it with peppermint ice cream but you can use mint chocolate chip, chocolate chip, vanilla, or whatever you would like.
Pumpkin Pie Cake
1 can pumpkin
1 can evaporated milk
4 eggs
1 1/2 cups sugar
1 tsp. ginger
2 tsp. cinnamon
1 1/2 tsp. nutmeg
Mix all ingredients together and put in an ungreased 9x13 pan. Then sprinkle 1 box yellow cake mix (dry) over the top. Melt 1 cup margarine and pour over the top of cake mix. Sprinkle 1 cup nuts over margarine, if you wish. Bake @ 350 for 1 hour. Serve with cool whip.
Recipe from: Aunt Gina who got it from our Aunt Ibby.
1 can evaporated milk
4 eggs
1 1/2 cups sugar
1 tsp. ginger
2 tsp. cinnamon
1 1/2 tsp. nutmeg
Mix all ingredients together and put in an ungreased 9x13 pan. Then sprinkle 1 box yellow cake mix (dry) over the top. Melt 1 cup margarine and pour over the top of cake mix. Sprinkle 1 cup nuts over margarine, if you wish. Bake @ 350 for 1 hour. Serve with cool whip.
Recipe from: Aunt Gina who got it from our Aunt Ibby.
Mostaccioli
1 lb. ground beef
1 medium onion (I don't use all of it)
1 can (jar) tomatoes
1 can tomato paste
1 can water
1/2 tsp. oregano
1/2 cup ketchup
1/2 tsp. pepper
1 tsp. garlic
1 Tbsp. sugar
1 tsp chili powder
salt
1 lb mostaccioli noodles
Brown the hamburger with the onion. Blend together and add to meat the next 8 ingredients. Add noodles and simmer on low for 1 hr.
This was always a favorite of the kids growing up. Be sure you check the simmering pan so all the liquid doesn't cook itself out.
(p.s. you can do it with less hamburger & I usually do)
1 medium onion (I don't use all of it)
1 can (jar) tomatoes
1 can tomato paste
1 can water
1/2 tsp. oregano
1/2 cup ketchup
1/2 tsp. pepper
1 tsp. garlic
1 Tbsp. sugar
1 tsp chili powder
salt
1 lb mostaccioli noodles
Brown the hamburger with the onion. Blend together and add to meat the next 8 ingredients. Add noodles and simmer on low for 1 hr.
This was always a favorite of the kids growing up. Be sure you check the simmering pan so all the liquid doesn't cook itself out.
(p.s. you can do it with less hamburger & I usually do)
Tangy Broccoli Salad
1 bunch (6 cups) cut broccoli (wash, rinse, drain)
6-10 cooked and crumbled bacon strips
1/2 cut-up red onion
1/4 cup craisins (or raisins)
1/2 cup salty sunflower seeds
1/2-1cup grated monterey jack cheese
Dressing:
1cup miracle whip
3 TB sugar
2 TB vinegar
Mix and pour over broccoli mixture. Mix thoroughly. Refrgerate at least 1-2 hours before serving.
6-10 cooked and crumbled bacon strips
1/2 cut-up red onion
1/4 cup craisins (or raisins)
1/2 cup salty sunflower seeds
1/2-1cup grated monterey jack cheese
Dressing:
1cup miracle whip
3 TB sugar
2 TB vinegar
Mix and pour over broccoli mixture. Mix thoroughly. Refrgerate at least 1-2 hours before serving.
Pumpkin Waffles
Healthy and good.
Mix together:
3 eggs
1/2 cup butter, melted
1 1/2 cup pumpkin
1/2 cup yogurt
3/4 cup milk
In a separate bowl mix:
1 cup flour
1 cup oatmeal
2 tbl. flax seeds(optional)
1tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tbl. baking powder
Mix together:
3 eggs
1/2 cup butter, melted
1 1/2 cup pumpkin
1/2 cup yogurt
3/4 cup milk
In a separate bowl mix:
1 cup flour
1 cup oatmeal
2 tbl. flax seeds(optional)
1tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 tbl. baking powder
Buttermilk Syrup
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup real butter (1 cube)
2 tbl light corn syrup
1 tsp baking SODA
1 tsp. vanilla
Mix together in small saucepan over medium heat. Stir until it boils and turns a light brown color (about 10 minutes). Remove from heat and add vanilla. May serve warm or cold. Excellent over waffles, pancakes, apple cake or ice cream.
This is sooooo good!
3/4 cup buttermilk
1/2 cup real butter (1 cube)
2 tbl light corn syrup
1 tsp baking SODA
1 tsp. vanilla
Mix together in small saucepan over medium heat. Stir until it boils and turns a light brown color (about 10 minutes). Remove from heat and add vanilla. May serve warm or cold. Excellent over waffles, pancakes, apple cake or ice cream.
This is sooooo good!
Chicken Chowder
1 pkg bacon
1 onion chopped
1 cup water
10-12 potatoes
3 lbs chicken tenders
2 cans corn (undrained)
2 cans evaporated milk
2 cans water
4 cans cream of potatoe soup
2% milk
2 tablespoons parsley
Salt and pepper
Cut bacon into 1-2 inch strips and fry in a stock pan until crisp. Meanwhile, put chicken tenders in pot and cover with water adding salt, pepper and garlic- cook until done.
Also, cook potaoes whle in pan of water (like with funeral potatoes but I peeled them first).
When bacon is crisp drain off most of the grease but cook chopped onions and 1 cup water in same stock pot with crisp bacon and drippings. Stir in 2 cans evaporated milk and rinse the cans with water for the 2 cans of water listed above. Add 4 cans cream of pototoe soup and rinse each can out with water, adding a little more water to the soup base.
Stir in chicken tenders cut into chunks with broth. Chop up the precooked potatoes and add to chowder. Add corn. Add 2% milk for chowder consistancy with parsley and salt and pepper.
Note: this makes lots! It filled the pot I use to cook corn on the cob in. Probably want to 1/2 the recipe for family use.
1 onion chopped
1 cup water
10-12 potatoes
3 lbs chicken tenders
2 cans corn (undrained)
2 cans evaporated milk
2 cans water
4 cans cream of potatoe soup
2% milk
2 tablespoons parsley
Salt and pepper
Cut bacon into 1-2 inch strips and fry in a stock pan until crisp. Meanwhile, put chicken tenders in pot and cover with water adding salt, pepper and garlic- cook until done.
Also, cook potaoes whle in pan of water (like with funeral potatoes but I peeled them first).
When bacon is crisp drain off most of the grease but cook chopped onions and 1 cup water in same stock pot with crisp bacon and drippings. Stir in 2 cans evaporated milk and rinse the cans with water for the 2 cans of water listed above. Add 4 cans cream of pototoe soup and rinse each can out with water, adding a little more water to the soup base.
Stir in chicken tenders cut into chunks with broth. Chop up the precooked potatoes and add to chowder. Add corn. Add 2% milk for chowder consistancy with parsley and salt and pepper.
Note: this makes lots! It filled the pot I use to cook corn on the cob in. Probably want to 1/2 the recipe for family use.
Tuscan Chicken and Beans
1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 (16-ounce)can cannellini beans, drained
2 tablespoons sun-dried tomato sprinkles
Stir fry chicken in hot nonstick skillet sprayed with cooking spray. Add salt, pepper, and rosemary.
Add broth, beans, and tomato sprinkles to skillet; bring to a boil. Reduce heat and simmer until chicken is done, about 8-10 min. 4 servings. (I like to add zucchini, imagine that?)
1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 (16-ounce)can cannellini beans, drained
2 tablespoons sun-dried tomato sprinkles
Stir fry chicken in hot nonstick skillet sprayed with cooking spray. Add salt, pepper, and rosemary.
Add broth, beans, and tomato sprinkles to skillet; bring to a boil. Reduce heat and simmer until chicken is done, about 8-10 min. 4 servings. (I like to add zucchini, imagine that?)
Whole Wheat Muffins
These are tasty and quick.
1 cup flour
1/2 tsp salt
4 tsp baking powder
1/2 cup brown sugar
1 cup whole wheat flour
1 cup milk (can substitute milk from food storage)
2 eggs beaten
1/3 cup vegetable oil
1/2 cup nuts (optional)
Sift flour salt and baking powder; add sugar mixed with wheat flour. Add combined milk, eggs and oil. Stir until moistened, add nuts. Bake in greased muffin pans for 15 min at 425. Makes 18 muffins.
1 cup flour
1/2 tsp salt
4 tsp baking powder
1/2 cup brown sugar
1 cup whole wheat flour
1 cup milk (can substitute milk from food storage)
2 eggs beaten
1/3 cup vegetable oil
1/2 cup nuts (optional)
Sift flour salt and baking powder; add sugar mixed with wheat flour. Add combined milk, eggs and oil. Stir until moistened, add nuts. Bake in greased muffin pans for 15 min at 425. Makes 18 muffins.
Brownies
1/3 c butter
1/2 c boiling water
3/4 c baking cocoa
1/2 tsp baking soda
2 c sugar
2 eggs
1/3 c melted butter
1 2/3 c flour
1 tsp vanilla extract
1/4 tsp salt
Melt 1/3 cup butter into boiling water. Stir into cocoa and soda mixture. Add remaining ingredients, stir well and add 1 cup chocolate chips. Spread in a greased 9x13 pan. Bake at 350, 20-30 minutes.
1/2 c boiling water
3/4 c baking cocoa
1/2 tsp baking soda
2 c sugar
2 eggs
1/3 c melted butter
1 2/3 c flour
1 tsp vanilla extract
1/4 tsp salt
Melt 1/3 cup butter into boiling water. Stir into cocoa and soda mixture. Add remaining ingredients, stir well and add 1 cup chocolate chips. Spread in a greased 9x13 pan. Bake at 350, 20-30 minutes.
Chocolate Twinkies
2 c flour
1 tsp baking soda
1/2 tsp salt
1/4 c butter
4 sq. chocolate
4 eggs
1/2 c nuts
2 c sugar
Melt chocolate and butter over hot water, blend into sugar. Add eggs one at a time, beat after each one. Add dry ingredients and nuts. Chill for 15 minutes, shape into balls, 1 tblsp each. Roll into powdered sugar, and put on greased cookie sheet. Bake at 300 for 18-20 minutes.
Recipe from: Joyce Hanks
1 tsp baking soda
1/2 tsp salt
1/4 c butter
4 sq. chocolate
4 eggs
1/2 c nuts
2 c sugar
Melt chocolate and butter over hot water, blend into sugar. Add eggs one at a time, beat after each one. Add dry ingredients and nuts. Chill for 15 minutes, shape into balls, 1 tblsp each. Roll into powdered sugar, and put on greased cookie sheet. Bake at 300 for 18-20 minutes.
Recipe from: Joyce Hanks
Corn Casserole
1 can cream-style corn
1 can whole kernel corn (drained)
1 (8 oz.)carton sour cream
1 box Jiffy cornbread mix
1 T sugar
1 egg (beaten)
1 stick butter
Mix all together in a large casserole dish. Bake @ 350 for 1 hr. or until golden. Onion, celery, green pepper and/or cheese may be added if desired.
Recipe from: Gina Moran
1 can whole kernel corn (drained)
1 (8 oz.)carton sour cream
1 box Jiffy cornbread mix
1 T sugar
1 egg (beaten)
1 stick butter
Mix all together in a large casserole dish. Bake @ 350 for 1 hr. or until golden. Onion, celery, green pepper and/or cheese may be added if desired.
Recipe from: Gina Moran
Swedish Meatballs
1 lb ground beef
1/2 c oats
1 egg
1/3 c onion
1 tsp salt
1 tsp worchestershire sauce
1/3 c milk
pepper
Mix and form into balls. Put whatever sauce you want on them. Cover and bake at 350 for 30-45 minutes. The meatballs actually remind me a little bit of mom's meatloaf recipe. Mason really likes these.
The original recipe for sauce was:
1 c brown sugar
1/2 c vinegar
2 tsp mustard
1/2 c BBQ sauce
It was ok, but we ended up liking Joyce's meatloaf sauce better which is ketchup, brown sugar, and mustard. Of course our FAVORITE thing to put on meatballs is a jar of "Homemade Chili Sauce" (found in most Utah grocery stores) and a small jar of grape jelly. Yum...
1/2 c oats
1 egg
1/3 c onion
1 tsp salt
1 tsp worchestershire sauce
1/3 c milk
pepper
Mix and form into balls. Put whatever sauce you want on them. Cover and bake at 350 for 30-45 minutes. The meatballs actually remind me a little bit of mom's meatloaf recipe. Mason really likes these.
The original recipe for sauce was:
1 c brown sugar
1/2 c vinegar
2 tsp mustard
1/2 c BBQ sauce
It was ok, but we ended up liking Joyce's meatloaf sauce better which is ketchup, brown sugar, and mustard. Of course our FAVORITE thing to put on meatballs is a jar of "Homemade Chili Sauce" (found in most Utah grocery stores) and a small jar of grape jelly. Yum...
Seasoned Red Potatoes
12-14 small red potatoes - scrubbed and cut into 1 inch cubes. (I used about 6-8 bigger red potatoes)
1/4 c olive oil
1/4 c melted butter
1 tsp salt
1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp pepper
Place potatoes in ungreased 9x13 glass baking dish. In a bowl, combine oil, butter, and seasonings. Drizzle over potatoes. Bake uncovered 350 for 50 minutes to an hour, or until tender. Stir every 15 minutes.
1/4 c olive oil
1/4 c melted butter
1 tsp salt
1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp pepper
Place potatoes in ungreased 9x13 glass baking dish. In a bowl, combine oil, butter, and seasonings. Drizzle over potatoes. Bake uncovered 350 for 50 minutes to an hour, or until tender. Stir every 15 minutes.
Rosemary Apricot Chicken
Marinate:
2 Tb rosemary leaves
4 cloves garlic (minces)
2 tsp. salt
1/4 c olive oil
1/2 tsp. pepper
Glaze:
1/2 c apricot jam
2 tsp. Dijon mustard
Rub marinate all over chicken and chill at least 1 hour. Grill the chicken and put the glaze on the chicken the last 10 minutes the chicken is on the grill. If you bake the chicken, add the glaze right away and bake at 350 for about 1 hour.
2 Tb rosemary leaves
4 cloves garlic (minces)
2 tsp. salt
1/4 c olive oil
1/2 tsp. pepper
Glaze:
1/2 c apricot jam
2 tsp. Dijon mustard
Rub marinate all over chicken and chill at least 1 hour. Grill the chicken and put the glaze on the chicken the last 10 minutes the chicken is on the grill. If you bake the chicken, add the glaze right away and bake at 350 for about 1 hour.
Bekki Dahl-Pope Rolls
Combine these ingredients:
1 cup scalded milk
1/4 cup oil
1/3 cup sugar
1 tsp salt
Dissolve 1 Tbsp yeast in 1/4 cup lukewarm water. Add to mixture above.
Add 1 beaten egg
Add 4 cups of flour, one cup at a time. Dough should be a little sticky and not tough. Let rise for at least 1 hour.
Roll our dough to be approximately 1/4 to 1/3 inch high. Cut out rolls using a cup or jar that is approximately 3 inches diameter. Spread small amount of butter on roll then fold in half and push edges together with one thumb. Place on baking sheet. Edges should be slightly touching. I usually put 3 rolls across a pan. Let rise for another 15 minutes or so. Bake at 350 for 15-20 minutes. I can't tell you how many rolls this makes. For our family gatherings I double the batch. Good luck!
1 cup scalded milk
1/4 cup oil
1/3 cup sugar
1 tsp salt
Dissolve 1 Tbsp yeast in 1/4 cup lukewarm water. Add to mixture above.
Add 1 beaten egg
Add 4 cups of flour, one cup at a time. Dough should be a little sticky and not tough. Let rise for at least 1 hour.
Roll our dough to be approximately 1/4 to 1/3 inch high. Cut out rolls using a cup or jar that is approximately 3 inches diameter. Spread small amount of butter on roll then fold in half and push edges together with one thumb. Place on baking sheet. Edges should be slightly touching. I usually put 3 rolls across a pan. Let rise for another 15 minutes or so. Bake at 350 for 15-20 minutes. I can't tell you how many rolls this makes. For our family gatherings I double the batch. Good luck!
Chocolate Eclair Bars
Crust:
1 1/2 sticks of butter
1 1/2 cups of water
1 1/2 cups of flour
6 eggs slightly beaten
Filling:
8 ounces cream cheese
8 ounces cool whip
3 cups milk
3 tablespoons milk
2 packages vanilla pudding
hot fudge topping
Combine butter and water in a pan. Bring to a boil. Remove from heat and add flour. Stir until it forms a ball. Add beaten eggs slowly. Stir until smooth. Spray large cookie sheet with oil. Spread dough out on cookie sheet. Bake at 400 degrees for 25 minutes. Cool completely.
Mix cream cheese with 3 tablespoons of milk until smooth. In another bowl, beat pudding and 3 cups of milk. Mix cream cheese in. Fold in cool whip. Spread over crust. Drizzle hot fudge topping over filling. Cut into squares or just dig in with your hands. Don't just dig in with your hands. Show some class.
I got this recipe from Brad who got it from Rachelle Moss. It's one of my favorite desserts.
1 1/2 sticks of butter
1 1/2 cups of water
1 1/2 cups of flour
6 eggs slightly beaten
Filling:
8 ounces cream cheese
8 ounces cool whip
3 cups milk
3 tablespoons milk
2 packages vanilla pudding
hot fudge topping
Combine butter and water in a pan. Bring to a boil. Remove from heat and add flour. Stir until it forms a ball. Add beaten eggs slowly. Stir until smooth. Spray large cookie sheet with oil. Spread dough out on cookie sheet. Bake at 400 degrees for 25 minutes. Cool completely.
Mix cream cheese with 3 tablespoons of milk until smooth. In another bowl, beat pudding and 3 cups of milk. Mix cream cheese in. Fold in cool whip. Spread over crust. Drizzle hot fudge topping over filling. Cut into squares or just dig in with your hands. Don't just dig in with your hands. Show some class.
I got this recipe from Brad who got it from Rachelle Moss. It's one of my favorite desserts.
Biscuits & Gravy
1/3 lb sausage
2 tbls butter or margarine
2 tbls flour
1 c milk
1 can of 10 biscuits from Wal-Mart (or make some from scratch, see if I care)
Preheat oven and start baking your biscuits. Brown sausage in a skillet. Remove sausage. In the same skillet melt butter and stir in flour until combined. Add milk and combine. Sauce will thicken as it cooks. It doesn't take too long. Add sausage back in when desired thickness is achieved. Salt and pepper to taste. Tear up biscuits however you see fit—some like them in halves, some in teensy bits. Pour gravy on top. Enjoy.
2 tbls butter or margarine
2 tbls flour
1 c milk
1 can of 10 biscuits from Wal-Mart (or make some from scratch, see if I care)
Preheat oven and start baking your biscuits. Brown sausage in a skillet. Remove sausage. In the same skillet melt butter and stir in flour until combined. Add milk and combine. Sauce will thicken as it cooks. It doesn't take too long. Add sausage back in when desired thickness is achieved. Salt and pepper to taste. Tear up biscuits however you see fit—some like them in halves, some in teensy bits. Pour gravy on top. Enjoy.
Spinach Alfredo Sausage Lasagna
12 oz. lasagna noodles, cooked according to pkg directions
1 lb. pork sausage
10 oz. pkg frozen chopped spinach, thawed, drained
17 oz. jar alfredo sauce
1/2 tsp. salt
1/4 tsp. pepper
1 egg
2 c. cheddar cheese, shredded
15 oz. ricotta cheese
1/2 c. parmesan cheese
1 c. mozzarella cheese, shredded
Brown and drain sausage. Add spinach, alfredo sauce, salt, and pepper. In separate bowl combine egg and all cheeses except mozzarella. Mix well. In ungreased 9X13 pan layer 1/3 sausage mix, 1/3 noodles, 1/3 cheese mix. Repeat 2 more times. Sprinkle top with mozzarella cheese. Cover with foil and bake at 350 degrees for 45 minutes. Let stand 15 minutes before serving.
1 lb. pork sausage
10 oz. pkg frozen chopped spinach, thawed, drained
17 oz. jar alfredo sauce
1/2 tsp. salt
1/4 tsp. pepper
1 egg
2 c. cheddar cheese, shredded
15 oz. ricotta cheese
1/2 c. parmesan cheese
1 c. mozzarella cheese, shredded
Brown and drain sausage. Add spinach, alfredo sauce, salt, and pepper. In separate bowl combine egg and all cheeses except mozzarella. Mix well. In ungreased 9X13 pan layer 1/3 sausage mix, 1/3 noodles, 1/3 cheese mix. Repeat 2 more times. Sprinkle top with mozzarella cheese. Cover with foil and bake at 350 degrees for 45 minutes. Let stand 15 minutes before serving.
Parmesan Ham Pasta
16 oz. bow tie pasta
2 c. cubed fully cooked ham
1 can 4 oz. mushroom pieces (I omit this ingredient)
1/2 c. butter
1/2 c. flour
1/2 tsp. salt
2 c. milk
1 pkg. 10 oz. frozen chopped spinach, thawed and squeezed dry
1 c. shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, saute ham and mushrooms in butter. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in spinach and cheese. Cook and stir until cheese is melted. Drain pasta; stir into the ham mixture.
2 c. cubed fully cooked ham
1 can 4 oz. mushroom pieces (I omit this ingredient)
1/2 c. butter
1/2 c. flour
1/2 tsp. salt
2 c. milk
1 pkg. 10 oz. frozen chopped spinach, thawed and squeezed dry
1 c. shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, saute ham and mushrooms in butter. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in spinach and cheese. Cook and stir until cheese is melted. Drain pasta; stir into the ham mixture.
Spinach Ravioli Bake
2 c. spaghetti sauce
1 pkg. (25 ounces) frozen Italian sausage ravioli or ravioli of your choice
2 c. (8 ounces) shredded mozzarella cheese
1 pkg. (10 ounces, but I used 16) frozen chopped spinach, thawed and squeezed dry
1/4 c. Parmesan cheese
Preheat oven to 350. Place 1 c. sauce in a greased shallow 2 quart baking dish. Top with half of the ravioli, mozzarella, spinach, and parmesan. Repeat layers.
(If I were to make this again I would probably put the sauce, ravioli, cheese, all the spinach, and then ravioli, sauce, and cheese. The spinach on the top got a little toasted doing it the way the recipe said.)
Bake uncovered for 40-45 minutes or until heated through and cheese is melted.
1 pkg. (25 ounces) frozen Italian sausage ravioli or ravioli of your choice
2 c. (8 ounces) shredded mozzarella cheese
1 pkg. (10 ounces, but I used 16) frozen chopped spinach, thawed and squeezed dry
1/4 c. Parmesan cheese
Preheat oven to 350. Place 1 c. sauce in a greased shallow 2 quart baking dish. Top with half of the ravioli, mozzarella, spinach, and parmesan. Repeat layers.
(If I were to make this again I would probably put the sauce, ravioli, cheese, all the spinach, and then ravioli, sauce, and cheese. The spinach on the top got a little toasted doing it the way the recipe said.)
Bake uncovered for 40-45 minutes or until heated through and cheese is melted.
Red Lobster-style Cheesy Garlic Biscuits
Nate and I like these biscuits quite a bit. They're a quick alternative to rolls, which are delicious but time consuming. And they're a little bit classier than regular ol' baking powder biscuits. We eat them with soup and stuff.
2 c. Jiffy or Bisquick mix
2/3 c. milk
1 c. shredded cheddar cheese
1/4 tsp. garlic powder
1/4 tsp. garlic salt
2 tbsp. butter or margarine
Preheat oven to 400. Mix Jiffy mix, milk, cheese, and garlic powder into a sticky dough. Drop by spoonfuls onto a lightly greased cookie sheet. Bake 8-10 minutes. Meanwhile, melt butter and mix with garlic salt. Coat biscuits with garlic butter as soon as you take them out of the oven while they're still on the pan.
2 c. Jiffy or Bisquick mix
2/3 c. milk
1 c. shredded cheddar cheese
1/4 tsp. garlic powder
1/4 tsp. garlic salt
2 tbsp. butter or margarine
Preheat oven to 400. Mix Jiffy mix, milk, cheese, and garlic powder into a sticky dough. Drop by spoonfuls onto a lightly greased cookie sheet. Bake 8-10 minutes. Meanwhile, melt butter and mix with garlic salt. Coat biscuits with garlic butter as soon as you take them out of the oven while they're still on the pan.
Zesty Italian Crock Pot Chicken
2 cans cream of chicken soup
2 pkgs. Zesty Italian dressing mix
2 c. water
2 tsp. parsley
6-8 chicken breasts cut into halves or smaller, if desired
2 pkgs. (8 oz.) room temperature cream cheese
Mix together soup, dressing mix, water, and parsley. Put in crock pot. Add chicken. Cook on low 6-8 hours. One hour before serving add cream cheese. After it has melted a little while you can use a whisk to blend it. Cook for the last hour with the lid off. Serve over noodles or rice.
When I've made this I ususally cut the recipe in half and it still feeds Nate and I 3-ish times each. So basically it makes a lot.
2 pkgs. Zesty Italian dressing mix
2 c. water
2 tsp. parsley
6-8 chicken breasts cut into halves or smaller, if desired
2 pkgs. (8 oz.) room temperature cream cheese
Mix together soup, dressing mix, water, and parsley. Put in crock pot. Add chicken. Cook on low 6-8 hours. One hour before serving add cream cheese. After it has melted a little while you can use a whisk to blend it. Cook for the last hour with the lid off. Serve over noodles or rice.
When I've made this I ususally cut the recipe in half and it still feeds Nate and I 3-ish times each. So basically it makes a lot.
Zucchini Mozzarella Medley
3 c. sliced zucchini
1 c. sliced onion (I just sprinkled on a little onion powder because I didn't want to cut up any onion.)
1 clove garlic, minced
1 tbs. olive oil
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. salt
1 tomato, cut into 12 wedges (I just threw in some halved cherry tomatoes because that's what I had from the garden.)
4 oz. mozzarella (I just threw on some cheese, kind of a lot of cheese, because I thought Nate would like it better that way.)
Sauté vegetables and seasonings in oil in large skillet until crisp/tender (about 5 minutes). Gently stir in tomatoes. Sprinkle with cheese. Remove from heat. Serve after cheese melts.
1 c. sliced onion (I just sprinkled on a little onion powder because I didn't want to cut up any onion.)
1 clove garlic, minced
1 tbs. olive oil
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. salt
1 tomato, cut into 12 wedges (I just threw in some halved cherry tomatoes because that's what I had from the garden.)
4 oz. mozzarella (I just threw on some cheese, kind of a lot of cheese, because I thought Nate would like it better that way.)
Sauté vegetables and seasonings in oil in large skillet until crisp/tender (about 5 minutes). Gently stir in tomatoes. Sprinkle with cheese. Remove from heat. Serve after cheese melts.
Coconut Syrup
7-8 tbs. butter
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract
Place butter, buttermilk and sugar in a pot. Turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up—just continue to stir and give it a few minutes for the fizz to reduce before serving.
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract
Place butter, buttermilk and sugar in a pot. Turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up—just continue to stir and give it a few minutes for the fizz to reduce before serving.
Oatmeal Pancakes
2 c. quick oats
1 c. flour (about, recipe called for 1/2 c. but I add more)
3 tbs. sugar
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 ½ c. buttermilk
2 large eggs (slightly beaten)
¼ c. butter, melted
1 tsp. vanilla
add cinnamon, optional (I did)
Combine dry ingredients. Add wet ingredients and let sit for 20-30 minutes, covered. (I don't wait that long when I add more flour.) Cook slowly on a griddle at 325°, or a little lower. The pancakes are easier to flip if they are not very big. Spray griddle before each batch. Let the pancake cook through on one side and then flip.
Great with Coconut Syrup.
Also great with more cinnamon and some chopped up apples.
Recipe from: Sisters Cafe
1 c. flour (about, recipe called for 1/2 c. but I add more)
3 tbs. sugar
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 ½ c. buttermilk
2 large eggs (slightly beaten)
¼ c. butter, melted
1 tsp. vanilla
add cinnamon, optional (I did)
Combine dry ingredients. Add wet ingredients and let sit for 20-30 minutes, covered. (I don't wait that long when I add more flour.) Cook slowly on a griddle at 325°, or a little lower. The pancakes are easier to flip if they are not very big. Spray griddle before each batch. Let the pancake cook through on one side and then flip.
Great with Coconut Syrup.
Also great with more cinnamon and some chopped up apples.
Recipe from: Sisters Cafe
Coconut Cake
This isn't really a recipe, I just throw it together.
1 box white cake mix
1 can coconut milk
1 can sweetened condensed milk
Cool Whip
Coconut flakes
Bake the white cake according to directions. Let cool, poke holes all over with a fork (A LOT). Dump coconut milk and sweetened condensed milk all over cake (I usually don't use all of it). When completely cooled, spread Cool Whip and top with coconut flakes. It's best if you let it cool in the fridge for a few hours, and if you don't like the texture of coconut, you can skip it. It's basically delicious. I would take this over "Better Than You-Know-What Cake" any day.
1 box white cake mix
1 can coconut milk
1 can sweetened condensed milk
Cool Whip
Coconut flakes
Bake the white cake according to directions. Let cool, poke holes all over with a fork (A LOT). Dump coconut milk and sweetened condensed milk all over cake (I usually don't use all of it). When completely cooled, spread Cool Whip and top with coconut flakes. It's best if you let it cool in the fridge for a few hours, and if you don't like the texture of coconut, you can skip it. It's basically delicious. I would take this over "Better Than You-Know-What Cake" any day.
Chicken Tostada Upside Down Bake
I wasn't sure about this recipe at first, but it turned out to be really good. It's not too heavy, but if fills you up.
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
1 can black olives, chopped
1 packet ranch dressing seasoning packet (optional, but really tasty)
1 1/2 Tablespoons ground cumin
Pinch of kosher salt and pepper
1/2 Cup fresh chopped cilantro
1 can Pillsbury Crescent Rolls, in the sheet form if possible
1 Tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s Garlic Salt with Parsley
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. Heat oil in dutch oven or other large pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes, until heated through, then stir in cilantro. Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray. Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll then and press perforations together with fingers then place over chicken). Bake for 20 minutes, until just starting to brown. Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through. Remove and let cool for 10 minutes before serving.
2. Serve with shredded lettuce and sour cream if desired
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
1 can black olives, chopped
1 packet ranch dressing seasoning packet (optional, but really tasty)
1 1/2 Tablespoons ground cumin
Pinch of kosher salt and pepper
1/2 Cup fresh chopped cilantro
1 can Pillsbury Crescent Rolls, in the sheet form if possible
1 Tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s Garlic Salt with Parsley
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. Heat oil in dutch oven or other large pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes, until heated through, then stir in cilantro. Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray. Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll then and press perforations together with fingers then place over chicken). Bake for 20 minutes, until just starting to brown. Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through. Remove and let cool for 10 minutes before serving.
2. Serve with shredded lettuce and sour cream if desired
Best Chocolate Chip Cookies, EVER
I know, I know, I have a million different chocolate chip recipes, but this is the only one I make now. These cookies are perfect!!
2/3 c. shortening
2/3 c. softened butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp vanilla
cream together then add:
3 c. flour
1 tsp baking soda
1 tsp salt
chocolate chips (desired amount)
Bake at 375 for 8-10 minutes.
2/3 c. shortening
2/3 c. softened butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp vanilla
cream together then add:
3 c. flour
1 tsp baking soda
1 tsp salt
chocolate chips (desired amount)
Bake at 375 for 8-10 minutes.
Sweet Heat Louisiana Chili
I love this chili, it's my new favorite. I don't use all of the cayenne and I don't use the sun-dried tomatoes at all and it still turns out delicious.
1 medium onion, diced
1 large green bell pepper, diced
3 stalks of celery, diced
3 cloves of garlic, smashed or diced
1 tablespoon olive oil
1 pound of ground meat (I used ground beef)
1 quart of meat stock (I used beef but Brad and Cass used 1/2 chicken stock and 1/2 beef stock)
2 large cans (28 oz. each) of whole stewed tomatoes
1 can of kidney red beans
1 can of black beans
2 cups sun-dried tomatoes
3 bay leaves
1 tsp dry mustard
1 tsp cayenne pepper
3 tsp creole or cajun seasoning blend
1/4 cup brown sugar
2 tbsp balsamic vinegar
salt to taste
Over medium heat, saute first four ingredients (onion, bell pepper, celery and garlic) in 1 tbsp
of oil. Once the onions begin to sweat, add your choice of ground meat. Brown to perfection.
When the meat is cooked, add the stock, bay leaves, dry mustard and cayenne. Simmer over
medium heat, stirring occasionally, until reduced by half. Rehydrate the sun-dried tomatoes and
dice. Puree the stewed tomatoes in a food processor or blender. Add to pot. Rinse the canned
beans in plenty of water, add to the pot along with brown sugar, balsamic vinegar, salt and the
cajun or creole seasoning. Mix well and simmer over low heat for two hours, stirring
occasionally. Take off heat and allow to stand covered for five minutes. Serve and enjoy.
My mommy's rolls
1 c. warm water
1 c. warm milk
1 Tbsp sugar
dissolve and let bubble 2 Tbsp yeast
Add:
1 1/2 tsp salt
1/2 c. sugar
1/2 c. oil
2 eggs (optional, I have never used them)
Up to 6 cups flour
Add above ingredients and 2 cups flour to start. Then add flour slowly. Let rise about 1 hour. Make into rolls and let rise another hour. Bake @ 350, 12-15 minutes.
1 c. warm milk
1 Tbsp sugar
dissolve and let bubble 2 Tbsp yeast
Add:
1 1/2 tsp salt
1/2 c. sugar
1/2 c. oil
2 eggs (optional, I have never used them)
Up to 6 cups flour
Add above ingredients and 2 cups flour to start. Then add flour slowly. Let rise about 1 hour. Make into rolls and let rise another hour. Bake @ 350, 12-15 minutes.
California Chicken Marinade
I love this recipe. Brad and I put rice and the chicken in a bowl and pretend we have a Teriyaki Stix out here.
-1 cup soy sauce
-1 cup brown sugar
-1/2 cup melted butter
-1 tsp dry mustard
-1/4 cup water
Cut chicken in strips and marinate all day. Grill. Serve with rice. I think it would be good with broccoli too but I haven't tried it yet. I usually don't use all of the soy sauce, I do 3/4 cup instead, the whole cup is too salty for my taste.
-1 cup soy sauce
-1 cup brown sugar
-1/2 cup melted butter
-1 tsp dry mustard
-1/4 cup water
Cut chicken in strips and marinate all day. Grill. Serve with rice. I think it would be good with broccoli too but I haven't tried it yet. I usually don't use all of the soy sauce, I do 3/4 cup instead, the whole cup is too salty for my taste.
Blackberry Lime Cheesecake
Not So Humble Lime Shortbread Crust
1 1/2 cups all purpose flour
1/2 cup powdered sugar
3 tablespoons cornstarch
1/4 teaspoon salt
9 tablespoons cold unsalted butter, cut into pieces
2 teaspoons lime zest
In a food processor, combine the starch, flour, sugar, salt and butter and pulse until the mixture resembles a coarse meal. Pulse in the zest, if using and then pour into a 10" springfrom pan.
Press the crumbs into an even layer at the bottom of the pan and half way up the sides to form the crust. Place in the freezer and then preheat your oven to 350°F with a rack in the lower third of the oven.
When the oven is hot pull the crust out of the freezer and bake for 15 minutes. Allow to cool on a wire rack.
Not So Humble Blackberry Lime Cheesecake
32 ounces cream cheese (at room temperature)
1 3/4 cups granulated sugar
1 1/2 teaspoons vanilla
1 tablespoon all purpose flour
1/2 cup sour cream (at room temperature
4 large eggs (at room temperature)
2 tablespoons lime juice
2 teaspoons lime zest
2 cups blackberries
simple syrup
splash lemon juice
boiling water
Preheat your oven to 350°F with a rack set in the lower third of your oven.
Start by making the blackberry sauce: In a food processor combine the blackberries with the splash of lemon juice and enough simple syrup to make a slightly thick slurry. Strain the mixture and collect the juices (this is optional, sometimes I use the whole fruit) and set aside, discarding the remaining solids.
To make the cheesecake, beat the cream cheese for roughly 4 minutes on medium speed until smooth in your stand mixer with the paddle attachment. Slowly pour the sugar into the cream cheese scraping down the sides of the bowl. Add the vanilla, lime zest and sour cream. Sift the flour into the mixture. Reduce your mixer's speed to low and add the eggs one at a time, mixing until each one is just incorporated taking care not to over beat the mixture.
Pour the mixture into the pan with the crust. Pour the blackberry mixture into a plastic sandwich bag and cut off enough of the corner to pipe a 1/4" - 1/2" ribbon of sauce. Pipe parallel lines of the mixture across the top of the cheesecake. Using a skewer or toothpick, drag it through the batter perpendicular to the lines in a zig zag to create the marbling effect. You can also just swirl the toothpick for a more abstract design.
Set the cheesecake on to two large sheets of aluminum foil and smooth them up the sides of the pan, making it water tight. Set the cake into a deep roasting pan and place in the oven. Carefully pour boiling water into the roasting pan. About an inch of water works fine, but don't pour above the lowest edge of your foil. (Note: If you're making mini cheesecakes, skip the water bath. Simply place a rack in the lowest part of your oven--below the cheesecakes--and set a pan of boiling water onto it. This will keep the humidity in your oven high and help keep the heat gentle.)
Bake for approximately 60-70 minutes until cake is set but center is still slightly wobbly. Turn off the heat and allow to cool in the oven with the door ajar for roughly 20 minutes. Carefully remove the roasting pan from the oven and set the cheesecake onto a wire rack to cool. Once the cake is room temperature chill for a minimum of 4 hours, ideally overnight.
Recipe From: Not So Humble Pie
1 1/2 cups all purpose flour
1/2 cup powdered sugar
3 tablespoons cornstarch
1/4 teaspoon salt
9 tablespoons cold unsalted butter, cut into pieces
2 teaspoons lime zest
In a food processor, combine the starch, flour, sugar, salt and butter and pulse until the mixture resembles a coarse meal. Pulse in the zest, if using and then pour into a 10" springfrom pan.
Press the crumbs into an even layer at the bottom of the pan and half way up the sides to form the crust. Place in the freezer and then preheat your oven to 350°F with a rack in the lower third of the oven.
When the oven is hot pull the crust out of the freezer and bake for 15 minutes. Allow to cool on a wire rack.
Not So Humble Blackberry Lime Cheesecake
32 ounces cream cheese (at room temperature)
1 3/4 cups granulated sugar
1 1/2 teaspoons vanilla
1 tablespoon all purpose flour
1/2 cup sour cream (at room temperature
4 large eggs (at room temperature)
2 tablespoons lime juice
2 teaspoons lime zest
2 cups blackberries
simple syrup
splash lemon juice
boiling water
Preheat your oven to 350°F with a rack set in the lower third of your oven.
Start by making the blackberry sauce: In a food processor combine the blackberries with the splash of lemon juice and enough simple syrup to make a slightly thick slurry. Strain the mixture and collect the juices (this is optional, sometimes I use the whole fruit) and set aside, discarding the remaining solids.
To make the cheesecake, beat the cream cheese for roughly 4 minutes on medium speed until smooth in your stand mixer with the paddle attachment. Slowly pour the sugar into the cream cheese scraping down the sides of the bowl. Add the vanilla, lime zest and sour cream. Sift the flour into the mixture. Reduce your mixer's speed to low and add the eggs one at a time, mixing until each one is just incorporated taking care not to over beat the mixture.
Pour the mixture into the pan with the crust. Pour the blackberry mixture into a plastic sandwich bag and cut off enough of the corner to pipe a 1/4" - 1/2" ribbon of sauce. Pipe parallel lines of the mixture across the top of the cheesecake. Using a skewer or toothpick, drag it through the batter perpendicular to the lines in a zig zag to create the marbling effect. You can also just swirl the toothpick for a more abstract design.
Set the cheesecake on to two large sheets of aluminum foil and smooth them up the sides of the pan, making it water tight. Set the cake into a deep roasting pan and place in the oven. Carefully pour boiling water into the roasting pan. About an inch of water works fine, but don't pour above the lowest edge of your foil. (Note: If you're making mini cheesecakes, skip the water bath. Simply place a rack in the lowest part of your oven--below the cheesecakes--and set a pan of boiling water onto it. This will keep the humidity in your oven high and help keep the heat gentle.)
Bake for approximately 60-70 minutes until cake is set but center is still slightly wobbly. Turn off the heat and allow to cool in the oven with the door ajar for roughly 20 minutes. Carefully remove the roasting pan from the oven and set the cheesecake onto a wire rack to cool. Once the cake is room temperature chill for a minimum of 4 hours, ideally overnight.
Recipe From: Not So Humble Pie
Lime and Coconut Crumble Bars
1/2 cup butter, room temperature
1 cup brown sugar
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup rolled oats, whole or quick cooking
1/2 cup shredded coconut, sweetened or unsweetened
1 14-oz can sweetened condensed milk
1/2 cup fresh lime juice
2 tsp lime zest
Preheat oven to 350F. Line a 9×9-inch baking pan with aluminum foil and grease lightly.
In a large bowl, cream together butter and brown sugar until fluffy. Add in flour, baking powder and salt and mix until everything comes together in a crumbly mixture and flour is evenly distributed. Mix in oats and coconut. Mixture will be somewhat dry and sandy.
In a medium bowl, whisk together sweetened condensed milk, lime juice and lime zest.
Put 2 cups of the oat mixture into the bottom of prepared baking dish and press firmly into an even layer. Pour lime mixture on top and spread evenly. Crumble all remaining oat mixture over the top of the lime mixture, covering it completely.
Bake for 30-35 minutes, until golden brown.
Cool completely on a wire rack before cutting into squares.
Makes 25 squares.
1 cup brown sugar
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup rolled oats, whole or quick cooking
1/2 cup shredded coconut, sweetened or unsweetened
1 14-oz can sweetened condensed milk
1/2 cup fresh lime juice
2 tsp lime zest
Preheat oven to 350F. Line a 9×9-inch baking pan with aluminum foil and grease lightly.
In a large bowl, cream together butter and brown sugar until fluffy. Add in flour, baking powder and salt and mix until everything comes together in a crumbly mixture and flour is evenly distributed. Mix in oats and coconut. Mixture will be somewhat dry and sandy.
In a medium bowl, whisk together sweetened condensed milk, lime juice and lime zest.
Put 2 cups of the oat mixture into the bottom of prepared baking dish and press firmly into an even layer. Pour lime mixture on top and spread evenly. Crumble all remaining oat mixture over the top of the lime mixture, covering it completely.
Bake for 30-35 minutes, until golden brown.
Cool completely on a wire rack before cutting into squares.
Makes 25 squares.
Recipe from: Baking Bites
Berry Oatmeal Crumble Bars
Filling
3 cups fresh or frozen berries (I used 2 c blueberries, 1 c strawberries)
1 tbsp lemon juice
1/2 cup sugar
2 tbsp cornstarch
Crumble and Crust
1 1/2 cups all purpose flour
1 1/2 cups rolled oats (quick-cooking or regular)
1 cup brown sugar
3/4 cup butter, softened and cut into 7-9 large chunks
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp vanilla extract
Filling: In a medium saucepan, stir together berries and lemon juice and cook medium heat until fruit is tender, about 8-15 minutes, depending on type of berries being used (strawberries take longer than other berries, usually).
In a small bowl, whisk together sugar and cornstarch, then stir into fruit mixture. Continue cooking until mixture comes to a boil. Boil for 1-2 minutes, until thick. Scrape berry filling into a medium bowl and set aside.
Crust: Preheat oven to 350 and lightly grease a 9×13″ baking pan.
In a food processor (or large mixing bowl), combine flour, oats, brown sugar, butter, baking soda , salt and vanilla extract. Pulse until mixture is thoroughly blended and resembles coarse crumbs. Set aside 1 1/2 cups of this mixture in a medium bowl. Pour remaining crumb mixture into the bottom of the prepared baking dish, spread evenly and pat down. Place filling in dollops over crust and carefully spread to cover entire surface. Squeeze reserved crumb mixture into large clumps with your fingers and sprinkle evenly over the top of the fruit filling.
Bake until golden brown, about 30 to 35 minutes. Cool completely on a wire rack before slicing.
Cut into 20 bars to serve.
3 cups fresh or frozen berries (I used 2 c blueberries, 1 c strawberries)
1 tbsp lemon juice
1/2 cup sugar
2 tbsp cornstarch
Crumble and Crust
1 1/2 cups all purpose flour
1 1/2 cups rolled oats (quick-cooking or regular)
1 cup brown sugar
3/4 cup butter, softened and cut into 7-9 large chunks
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp vanilla extract
Filling: In a medium saucepan, stir together berries and lemon juice and cook medium heat until fruit is tender, about 8-15 minutes, depending on type of berries being used (strawberries take longer than other berries, usually).
In a small bowl, whisk together sugar and cornstarch, then stir into fruit mixture. Continue cooking until mixture comes to a boil. Boil for 1-2 minutes, until thick. Scrape berry filling into a medium bowl and set aside.
Crust: Preheat oven to 350 and lightly grease a 9×13″ baking pan.
In a food processor (or large mixing bowl), combine flour, oats, brown sugar, butter, baking soda , salt and vanilla extract. Pulse until mixture is thoroughly blended and resembles coarse crumbs. Set aside 1 1/2 cups of this mixture in a medium bowl. Pour remaining crumb mixture into the bottom of the prepared baking dish, spread evenly and pat down. Place filling in dollops over crust and carefully spread to cover entire surface. Squeeze reserved crumb mixture into large clumps with your fingers and sprinkle evenly over the top of the fruit filling.
Bake until golden brown, about 30 to 35 minutes. Cool completely on a wire rack before slicing.
Cut into 20 bars to serve.
Recipe from: Baking Bites
Coconut Cream Pie
1/2 cup all-purpose flour
3/4 cup white sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups half & half/light cream
1 1/2 cups coconut milk (I used light; regular is fine)
1 1/4 cups sweetened flaked coconut
1 tsp vanilla extract
1 9- or 10-inch pie shell, baked and cooled
In a large saucepan, whisk together flour, sugar and salt. Whisk in eggs, half & half and coconut milk until very smooth. If mixture is not completely smooth, strain through a mesh sieve before turning on the heat.
Heat mixture over medium heat, whisking frequently, until custard comes to a boil and is thick. Whisking should prevent any lumps from forming in the custard. You should be able to see the impressions from a whisk or spoon briefly hold their shape in the custard when it is done (about 1 minute after custard comes to a boil). Remove from heat and stir in vanilla extract and coconut. Pour into prebaked and cooled pie shell and refrigerate until chilled - at least 4 hours, or overnight.
When filling is chilled, prepare sweetened whipped cream and spread on top of pie.
Makes 1 pie; Serves 8-10.
Sweetened Whipped Cream
1 1/4 cups chilled heavy whipping cream
2 tbsp confectioners’ sugar
1 tsp cornstarch
1/2 tsp vanilla extract
1/4 cup shredded coconut, lightly toasted
To toast coconut, place in a dry skillet and cook on medium-high heat for about 3-5 minutes, until light gold. Cool.
In a medium bowl, beat whipped cream, sugar, cornstarch and vanilla to stiff peaks. Spread onto chilled pie and sprinkle with shredded coconut.
Chill until ready to serve.
3/4 cup white sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups half & half/light cream
1 1/2 cups coconut milk (I used light; regular is fine)
1 1/4 cups sweetened flaked coconut
1 tsp vanilla extract
1 9- or 10-inch pie shell, baked and cooled
In a large saucepan, whisk together flour, sugar and salt. Whisk in eggs, half & half and coconut milk until very smooth. If mixture is not completely smooth, strain through a mesh sieve before turning on the heat.
Heat mixture over medium heat, whisking frequently, until custard comes to a boil and is thick. Whisking should prevent any lumps from forming in the custard. You should be able to see the impressions from a whisk or spoon briefly hold their shape in the custard when it is done (about 1 minute after custard comes to a boil). Remove from heat and stir in vanilla extract and coconut. Pour into prebaked and cooled pie shell and refrigerate until chilled - at least 4 hours, or overnight.
When filling is chilled, prepare sweetened whipped cream and spread on top of pie.
Makes 1 pie; Serves 8-10.
Sweetened Whipped Cream
1 1/4 cups chilled heavy whipping cream
2 tbsp confectioners’ sugar
1 tsp cornstarch
1/2 tsp vanilla extract
1/4 cup shredded coconut, lightly toasted
To toast coconut, place in a dry skillet and cook on medium-high heat for about 3-5 minutes, until light gold. Cool.
In a medium bowl, beat whipped cream, sugar, cornstarch and vanilla to stiff peaks. Spread onto chilled pie and sprinkle with shredded coconut.
Chill until ready to serve.
Recipe from: Baking Bites
Cafe Rio Pork
3 lbs pork roast (butt or shoulder)
3/4 cup coca cola
1 tablespoon garlic, minced
3/4 cup ketchup
1 cup brown sugar
2 limes, juice only
1 cup tomatillo dressing (recipe below; you can leave this out if you want the pork to be more sweet)
Place the pork in crock pot. Top with garlic and coca cola. Cover and cook on high for 4-5 hours or until you can shred it with a fork. When pork is tender, remove it from crock pot and shred. Drain crock pot before returning meat. Return meat to crock pot and mix in the remaining ingredients for the sauce. Cover and simmer on low until ready to serve.
Creamy Tomatillo Dressing
2 jalapeno peppers
3 cloves garlic
2 tomatillos
1 handful cilantro
2 limes, juice only
2 cups milk
2 cups mayonnaise
2 packages Hidden Valley ranch salad dressing mix
Blend all ingredients except mayonnaise in blender until smooth. Whisk in the mayonnaise and chill until ready to serve.
3/4 cup coca cola
1 tablespoon garlic, minced
3/4 cup ketchup
1 cup brown sugar
2 limes, juice only
1 cup tomatillo dressing (recipe below; you can leave this out if you want the pork to be more sweet)
Place the pork in crock pot. Top with garlic and coca cola. Cover and cook on high for 4-5 hours or until you can shred it with a fork. When pork is tender, remove it from crock pot and shred. Drain crock pot before returning meat. Return meat to crock pot and mix in the remaining ingredients for the sauce. Cover and simmer on low until ready to serve.
Creamy Tomatillo Dressing
2 jalapeno peppers
3 cloves garlic
2 tomatillos
1 handful cilantro
2 limes, juice only
2 cups milk
2 cups mayonnaise
2 packages Hidden Valley ranch salad dressing mix
Blend all ingredients except mayonnaise in blender until smooth. Whisk in the mayonnaise and chill until ready to serve.
Pretty Good Frosting
I usually make cream cheese frosting, but this is a great alternative. It tastes great and has a nice texture/consistency.
1 cup Milk
5 Tablespoons Flour
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
Bake your favorite chocolate cake and let it cool. It's great with chocolate.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.
1 cup Milk
5 Tablespoons Flour
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
Bake your favorite chocolate cake and let it cool. It's great with chocolate.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.
Recipe from: Tasty Kitchen
Sweet Fruit Salsa with Cinnamon Chips
1. Choose Your Fruit
I choose fruit based on it's color. I love having something in just about every color of the rainbow! So here's some options:
Red: Strawberries hold up really well, they're usually inexpensive, and everyone loves strawberries. But watermelon, raspberries or pomegranate seeds would be fun too.
Orange: Mangos, peaches, nectarines, or orange segments would work.
Yellow: Pineapple! Fresh is best, but in a pinch open up a can. I guess nectarines and peaches can also be yellow.
Green: LOVE the bright color and great texture of Kiwi in fruit salsa. There's always honeydew too.
Blue/Purple: I go with price on this one. Blueberries or blackberries, whichever is cheaper!
2. Choose Your Sweetener
Honey: I love the flavor of honey with fruit. I usually add a little no matter what.
Powdered Sugar: It dissolves fast and gives a light sweetness.
Brown Sugar: Takes longer to dissolve but adds an interesting flavor. Much deeper flavor than white sugar.
Granulated Sugar: What I use the most. It tastes good and makes a nice syrup with the fruit juices.
3. Choose Your Extras
You don't want to do all of these together- pick and choose!
Lime Juice: I always add lime juice. Just a few big squeezes. The fruit will give off a lot of juice so you don't want to add too much additional liquid, but a few squeezes of tangy lime juice adds a great flavor and makes it nice and tropical tasting.
Cinnamon: A few dashes of cinnamon goes great with the cinnamon chips.
Coconut: Shredded coconut is especially yummy when you have tropical fruits like pineapple and mango in your salsa. Sprinkle some on top or stir it in, but either way do it just before serving or it will get all soggy.
Toasted Coconut: If you're taking this to a party, then add some toasted coconut on top for great presentation. People will go wild over it!
Ginger: A little fresh ginger would be great. A little will go a long way. P.S. ginger + coconut = yum.
Cinnamon Chips
Flour Tortillas (I like the little 6" ones)
Melted Butter
Cinnamon Sugar
Preheat oven to 350.
Lightly brush one side of each tortilla with melted butter.
Then sprinkle on some cinnamon sugar. A little or a lot. Use a pizza cutter to cut those tortillas into wedges.
Place them on an ungreased baking sheet (sugar side up) and bake them in the oven for about 10-12 minutes. You'll see them crisp up. Watch for the edges to turn up.
Remove from oven and let cool.
I choose fruit based on it's color. I love having something in just about every color of the rainbow! So here's some options:
Red: Strawberries hold up really well, they're usually inexpensive, and everyone loves strawberries. But watermelon, raspberries or pomegranate seeds would be fun too.
Orange: Mangos, peaches, nectarines, or orange segments would work.
Yellow: Pineapple! Fresh is best, but in a pinch open up a can. I guess nectarines and peaches can also be yellow.
Green: LOVE the bright color and great texture of Kiwi in fruit salsa. There's always honeydew too.
Blue/Purple: I go with price on this one. Blueberries or blackberries, whichever is cheaper!
2. Choose Your Sweetener
Honey: I love the flavor of honey with fruit. I usually add a little no matter what.
Powdered Sugar: It dissolves fast and gives a light sweetness.
Brown Sugar: Takes longer to dissolve but adds an interesting flavor. Much deeper flavor than white sugar.
Granulated Sugar: What I use the most. It tastes good and makes a nice syrup with the fruit juices.
3. Choose Your Extras
You don't want to do all of these together- pick and choose!
Lime Juice: I always add lime juice. Just a few big squeezes. The fruit will give off a lot of juice so you don't want to add too much additional liquid, but a few squeezes of tangy lime juice adds a great flavor and makes it nice and tropical tasting.
Cinnamon: A few dashes of cinnamon goes great with the cinnamon chips.
Coconut: Shredded coconut is especially yummy when you have tropical fruits like pineapple and mango in your salsa. Sprinkle some on top or stir it in, but either way do it just before serving or it will get all soggy.
Toasted Coconut: If you're taking this to a party, then add some toasted coconut on top for great presentation. People will go wild over it!
Ginger: A little fresh ginger would be great. A little will go a long way. P.S. ginger + coconut = yum.
Cinnamon Chips
Flour Tortillas (I like the little 6" ones)
Melted Butter
Cinnamon Sugar
Preheat oven to 350.
Lightly brush one side of each tortilla with melted butter.
Then sprinkle on some cinnamon sugar. A little or a lot. Use a pizza cutter to cut those tortillas into wedges.
Place them on an ungreased baking sheet (sugar side up) and bake them in the oven for about 10-12 minutes. You'll see them crisp up. Watch for the edges to turn up.
Remove from oven and let cool.
Recipe from: Our Best Bites
Roasted Bell Pepper Soup
1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 1/2 teaspoons dried thyme
2 teaspoons paprika
1/8 teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
6 tablespoons sour cream
Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 1/2 teaspoons dried thyme
2 teaspoons paprika
1/8 teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
6 tablespoons sour cream
Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Recipe from: Allrecipes
Butternut Squash Soup
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Recipe from: Allrecipes
Broccoli Soup
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
2 potato, peeled and chopped
4 cups chicken broth
1/4 teaspoon ground nutmeg
salt and pepper to taste
Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper. Serve with some grated cheese (especially if you are serving Nate).
This recipe is really versatile. Tonight I made it with an extra potato, a chopped up zucchini, several handfuls of fresh spinach, and however much broccoli I dumped in. And I had a little evaporated milk, so I threw that in. And a little crushed red pepper. Once it was all blended up no one could tell that I had added other veggies. I also sprinkled a little season salt in each bowl as I served it. It was awesome. Go me.
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
2 potato, peeled and chopped
4 cups chicken broth
1/4 teaspoon ground nutmeg
salt and pepper to taste
Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper. Serve with some grated cheese (especially if you are serving Nate).
This recipe is really versatile. Tonight I made it with an extra potato, a chopped up zucchini, several handfuls of fresh spinach, and however much broccoli I dumped in. And I had a little evaporated milk, so I threw that in. And a little crushed red pepper. Once it was all blended up no one could tell that I had added other veggies. I also sprinkled a little season salt in each bowl as I served it. It was awesome. Go me.
Recipe from: Allrecipes, adapted by me
Tangy Poppy Seed Fruit Salad
1 (20 ounce) can pineapple chunks - drained with juice reserved
1 orange, peeled and segmented
1 kiwi—peeled, halved and sliced
1 cup seedless grapes
1 cup quartered strawberries
1/4 teaspoon grated lime zest
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon poppy seeds
In a large bowl, toss pineapple, orange, kiwi, grapes and strawberries. In a small cup or bowl, combine lime zest, lime juice, honey, poppy seeds and 1/4 cup reserved pineapple juice. Stir well and toss with fruit.
I put more kiwi and strawberries in, and I also cut up the orange a bit. It was awesome! Yum!
1 orange, peeled and segmented
1 kiwi—peeled, halved and sliced
1 cup seedless grapes
1 cup quartered strawberries
1/4 teaspoon grated lime zest
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon poppy seeds
In a large bowl, toss pineapple, orange, kiwi, grapes and strawberries. In a small cup or bowl, combine lime zest, lime juice, honey, poppy seeds and 1/4 cup reserved pineapple juice. Stir well and toss with fruit.
I put more kiwi and strawberries in, and I also cut up the orange a bit. It was awesome! Yum!
Recipe from: Allrecipes
Here's another version I came across...
1 (20 oz.) can pineapple chunks, drained well
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds (optional)
Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.
Here's another version I came across...
1 (20 oz.) can pineapple chunks, drained well
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds (optional)
Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.
Pomegranate Cheesecake
Crust:
1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1 1/4 cups all purpose flour
Filling:
4 8-oz. packages cream cheese, softened
1 1/4 cups granulated sugar
1/4 cup all purpose flour
3 eggs
1 tablespoon vanilla
1/2 cup sour cream (reduced fat worked great)
1 teaspoon finely shredded lemon peel
3/4 cup pomegranate seeds
Topping:
1 1/2 cups sour cream (again, reduced fat worked great)
1/4 cup sugar
1 teaspoon vanilla
Pomegranate Glaze:
1-16-ounce bottle pomegranate juice (usually found in the refrigerated section of juices)
1/4 cup brown sugar
1 1/2 tablespoons cornstarch
1/2 cup pomegranate seeds
For the crust: preheat oven to 350 degrees. In a mixing bowl beat butter on medium high speed for 30 seconds. Add brown sugar. Beat until combined. Add egg; beat well. Beat in flour until combined. Divide dough in half. Cover one portion and set it aside.
Remove the sides from a 10-inch springform pan and set aside. Spread first portion of dough on just the bottom of ungreased springform pan base, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto the sides of the sprinform pan to a height of 1-3/4 inches, using a thin metal spatula, like an offset spatula, to spread dough.
For the filling: reduce oven temperature to 325 degrees. In an extra-large mixing bowl beat cream cheese and sugar until fluffy. Beat in the flour on low speed until smooth. Add eggs and vanilla all at once, beating on low speed just until combined. Mix in sour cream and lemon peel. Then, using a wooden spoon or a spatula, gently fold in pomegranate seeds (if you use the electric mixer for this part, the seeds will burst and stain the filling with the juice - and it won't look as pretty).
Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven. (It doesn't matter if the cheesecake cracks on top since it will have a sour cream topping.)
For the topping: stir together sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake, spreading gently to the edges. Return to oven; bake for 10 minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.
For pomegranate glaze: in a medium saucepan bring pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (12 to 15 minutes). In a separate bowl, stir together brown sugar and cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.
When ready to serve, remove cheesecake and pomegranate glaze from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.
Recipe from: My Kitchen Cafe (www.mykitchencafe.blogspot.com)/originally adapted from Better Homes and Gardens
1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1 1/4 cups all purpose flour
Filling:
4 8-oz. packages cream cheese, softened
1 1/4 cups granulated sugar
1/4 cup all purpose flour
3 eggs
1 tablespoon vanilla
1/2 cup sour cream (reduced fat worked great)
1 teaspoon finely shredded lemon peel
3/4 cup pomegranate seeds
Topping:
1 1/2 cups sour cream (again, reduced fat worked great)
1/4 cup sugar
1 teaspoon vanilla
Pomegranate Glaze:
1-16-ounce bottle pomegranate juice (usually found in the refrigerated section of juices)
1/4 cup brown sugar
1 1/2 tablespoons cornstarch
1/2 cup pomegranate seeds
For the crust: preheat oven to 350 degrees. In a mixing bowl beat butter on medium high speed for 30 seconds. Add brown sugar. Beat until combined. Add egg; beat well. Beat in flour until combined. Divide dough in half. Cover one portion and set it aside.
Remove the sides from a 10-inch springform pan and set aside. Spread first portion of dough on just the bottom of ungreased springform pan base, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto the sides of the sprinform pan to a height of 1-3/4 inches, using a thin metal spatula, like an offset spatula, to spread dough.
For the filling: reduce oven temperature to 325 degrees. In an extra-large mixing bowl beat cream cheese and sugar until fluffy. Beat in the flour on low speed until smooth. Add eggs and vanilla all at once, beating on low speed just until combined. Mix in sour cream and lemon peel. Then, using a wooden spoon or a spatula, gently fold in pomegranate seeds (if you use the electric mixer for this part, the seeds will burst and stain the filling with the juice - and it won't look as pretty).
Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven. (It doesn't matter if the cheesecake cracks on top since it will have a sour cream topping.)
For the topping: stir together sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake, spreading gently to the edges. Return to oven; bake for 10 minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.
For pomegranate glaze: in a medium saucepan bring pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (12 to 15 minutes). In a separate bowl, stir together brown sugar and cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.
When ready to serve, remove cheesecake and pomegranate glaze from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.
Recipe from: My Kitchen Cafe (www.mykitchencafe.blogspot.com)/originally adapted from Better Homes and Gardens
Whole Wheat Chocolate Chip Cookies
*Makes about 3-4 dozen cookies
1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats
2 ½ cups semisweet chocolate chips
Cream butter and sugars. Beat in eggs and extract. Stir in dry ingredients and then chocolate
chips. Scoop rounded tablespoonfuls onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.
Recipe from: My Kitchen Cafe (www.mykitchencafe.blogspot.com)/originally from Lesli D.
1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats
2 ½ cups semisweet chocolate chips
Cream butter and sugars. Beat in eggs and extract. Stir in dry ingredients and then chocolate
chips. Scoop rounded tablespoonfuls onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.
Recipe from: My Kitchen Cafe (www.mykitchencafe.blogspot.com)/originally from Lesli D.
Blueberry Cream Cheese Bars
Filling
1 cup of chopped blueberries
¼ cup of orange juice
2 tbsp sugar
2 tsp cornstarch
8 oz cream cheese - softened
2 eggs
½ cup sugar
2 tbsp lemon juice
1 tsp greated lemon peel
Crumble Mixture
1 ¼ cups of floor
¾ cup rolled oats
¾ cup brown sugar
½ cup chopped nuts
½ cup butter or margarine
Preheat your oven to 350 degrees and lightly grease the bottom of a 13 by 9 pan.
In a small pot combine the blueberries, the orange juice, 2 tablespoons of sugar and the cornstarch; stir until all have dissolved and mixed well together. Cook over a medium heat stirring until think and bubbly, then set aside to cool a little.
In a large bowl add the flour, oats, brown sugar, and the nuts - mix this well together. Cut in the butter or margarine until the mixture resembles coarse crumbs. Keep as side one cup of the crumble mixture for the topping.
Use the remaining crumble mixture as the base for the recipe. Press this firmly into the bottom of your baking tray and cook for ten minutes.
In a bowl mix the cream cheese, the eggs, ½ cup sugar, lemon juice, and lemon peel - use a blender on a medium speed until all is blended together well - then pour mixture on top of the baked base.
Add the blueberry mixture on to the top of the previous mixture. Some people like it blended together a little - if you do blend with a knife a little - if you are cooking for me I don’t, I like the separate tastes in my food.
Sprinkle the 1 cup of crumble mixture over the top of the filling then bake in the oven for 20 -25 minutes taking out when the top has browned.
1 cup of chopped blueberries
¼ cup of orange juice
2 tbsp sugar
2 tsp cornstarch
8 oz cream cheese - softened
2 eggs
½ cup sugar
2 tbsp lemon juice
1 tsp greated lemon peel
Crumble Mixture
1 ¼ cups of floor
¾ cup rolled oats
¾ cup brown sugar
½ cup chopped nuts
½ cup butter or margarine
Preheat your oven to 350 degrees and lightly grease the bottom of a 13 by 9 pan.
In a small pot combine the blueberries, the orange juice, 2 tablespoons of sugar and the cornstarch; stir until all have dissolved and mixed well together. Cook over a medium heat stirring until think and bubbly, then set aside to cool a little.
In a large bowl add the flour, oats, brown sugar, and the nuts - mix this well together. Cut in the butter or margarine until the mixture resembles coarse crumbs. Keep as side one cup of the crumble mixture for the topping.
Use the remaining crumble mixture as the base for the recipe. Press this firmly into the bottom of your baking tray and cook for ten minutes.
In a bowl mix the cream cheese, the eggs, ½ cup sugar, lemon juice, and lemon peel - use a blender on a medium speed until all is blended together well - then pour mixture on top of the baked base.
Add the blueberry mixture on to the top of the previous mixture. Some people like it blended together a little - if you do blend with a knife a little - if you are cooking for me I don’t, I like the separate tastes in my food.
Sprinkle the 1 cup of crumble mixture over the top of the filling then bake in the oven for 20 -25 minutes taking out when the top has browned.
Recipe from: Blueberryrecipes
Blueberry Zucchini Bread
3 eggs, lightly beaten
1 cup vegetable oil (or half oil and half applesauce)
3 teaspoons vanilla extract
2 cups white sugar (or a mix of brown and white) (I usually use less sugar)
2 cups shredded zucchini
3 cups all-purpose flour (or a mix of whole wheat and white)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
1 cup vegetable oil (or half oil and half applesauce)
3 teaspoons vanilla extract
2 cups white sugar (or a mix of brown and white) (I usually use less sugar)
2 cups shredded zucchini
3 cups all-purpose flour (or a mix of whole wheat and white)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Recipe from: Allrecipes
Cream Cheese Blueberry Pie
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream, whipped
1 (9 inch) pastry shell, baked
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries
In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pastry shell.
In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream, whipped
1 (9 inch) pastry shell, baked
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries
In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Recipe from: Allrecipes
Monday, March 29, 2010
Alfredo Sauce
1 pint heavy cream
1 stick butter
2 tablespoons cream cheese
1/2 cup Parmesan cheese, grated
1 teaspoon garlic powder
Heat heavy cream, butter, and cream cheese together until melted and combined. Add Parmesan cheese and garlic powder. Simmer over low heat for 15-20 minutes or until thickened. Serve with noodles and breadsticks.
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