Flour No-Stick Spray
•1 (18.25 oz.) box Devils Food Cake Mix
2 cups Vegetable Oil
•1 1/4 cups water
•4 large eggs
•1 (3.9 oz.) package instant chocolate pudding and pie filling mix
•2 cups (12 oz. pkg.) semi-sweet chocolate chips
FROSTING
•1/2 cup Vanilla Frosting
•1/2 cup Creamy Peanut Butter
•1/4 teaspoon almond extract
•1/2 cup milk
•Chocolate curls or shavings for garnish (optional)
Directions:
1.HEAT oven to 350°F. Spray a 12-cup fluted pan with flour no-stick cooking spray.
2.COMBINE cake mix, oil, water, eggs and pudding mix in a large bowl with an electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour batter into prepared pan.
3.BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto serving plate. Cool completely.
4.BEAT frosting, peanut butter, almond extract and milk in medium bowl with electric mixer until well combined. Spoon frosting over cooled cake. Garnish with chocolate shavings, if desired.
Italian Baked Chicken and Pastina
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Wide-Eye Coffee Shake
1 cup strong coffee, cooled to room temp
6 big scoops coffee ice cream
2-3 tablespoons chocolate covered espresso beans (optional)
1/2 cup half and half or milk
Directions
Place coffee in blender with ice cream and half and half or milk. Add in a handful of chocolate covered espresso beans, if you like. Blend until smooth and serve immediately.
6 big scoops coffee ice cream
2-3 tablespoons chocolate covered espresso beans (optional)
1/2 cup half and half or milk
Directions
Place coffee in blender with ice cream and half and half or milk. Add in a handful of chocolate covered espresso beans, if you like. Blend until smooth and serve immediately.
Coffee Sambuca Shake
1/2 cup cold regular or decaf coffee
2 to 3 tablespoons half-and-half or cream
2 shots sambuca liqueur
3 scoops coffee or vanilla ice cream
Whipped cream
Chocolate covered coffee beans, for garnish, optional
Directions
Combine coffee, half-and-half or cream, liqueur and ice cream in blender and process until smooth. Pour shake into a tall glass and garnish with whipped cream and a few chocolate covered beans.
2 to 3 tablespoons half-and-half or cream
2 shots sambuca liqueur
3 scoops coffee or vanilla ice cream
Whipped cream
Chocolate covered coffee beans, for garnish, optional
Directions
Combine coffee, half-and-half or cream, liqueur and ice cream in blender and process until smooth. Pour shake into a tall glass and garnish with whipped cream and a few chocolate covered beans.
Strawberry Margarita
2 cups crushed ice
1/2 cup strawberry puree (frozen can or fresh strawberries, pureed)
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves, then cooled)
Directions
Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.
1/2 cup strawberry puree (frozen can or fresh strawberries, pureed)
1 cup tequila
2 limes, juiced
Splash Triple Sec
Splash simple syrup (equal amounts sugar and water heated until sugar dissolves, then cooled)
Directions
Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.
Santa's Sleigh Cocktail
White sugar crystals, preferably coarse
2 cups store-bought eggnog, chilled
1/2 cup brandy
1/2 cup amaretto liqueur
1 teaspoon ground nutmeg
2 scoops vanilla ice cream
4 cinnamon sticks
Directions
Dampen the rims of 4 martini glasses and then line the rims with sugar crystals.
Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth. Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick.
2 cups store-bought eggnog, chilled
1/2 cup brandy
1/2 cup amaretto liqueur
1 teaspoon ground nutmeg
2 scoops vanilla ice cream
4 cinnamon sticks
Directions
Dampen the rims of 4 martini glasses and then line the rims with sugar crystals.
Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth. Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick.
Fruit Salad with Lemon-Lime Dressing
1 papaya, peeled, seeded and cut into 1-inch chunks
2 bananas, peeled and sliced 1/2-inch thick
1 mango, peeled, stoned and cut into 1-inch chunks
1 cup pineapple, cut into 1-inch chunks
1 pint strawberries, hulled and halved
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon dark rum
2 tablespoons sugar, or to taste
1 bunch mint, leaves only, coarsely chopped
Tiny sprigs of mint, for garnish
Directions
In a large glass serving bowl or picnic container, combine all the fruits and toss very gently to mix. Sprinkle the lemon and lime juices, rum (if using), sugar and mint over the top and again toss gently to mix. Garnish with tiny mint sprigs before serving.
2 bananas, peeled and sliced 1/2-inch thick
1 mango, peeled, stoned and cut into 1-inch chunks
1 cup pineapple, cut into 1-inch chunks
1 pint strawberries, hulled and halved
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon dark rum
2 tablespoons sugar, or to taste
1 bunch mint, leaves only, coarsely chopped
Tiny sprigs of mint, for garnish
Directions
In a large glass serving bowl or picnic container, combine all the fruits and toss very gently to mix. Sprinkle the lemon and lime juices, rum (if using), sugar and mint over the top and again toss gently to mix. Garnish with tiny mint sprigs before serving.
Fruit Salad with Poppy Seed Dressing
1 cup halved green seedless grapes
1 cup quartered strawberries
1/2 cup blueberries
2 tablespoons sugar
1/4 cup fresh lime juice
1 teaspoon poppy seeds
1/4 cup unsalted pistachios, toasted
Directions
Toss grapes, strawberries and blueberries with sugar in a medium bowl. Stir in lime juice, and poppy seeds. Let sit at room temperature for at least 1/2 an hour. Garnish with pistachios and serve.
1 cup quartered strawberries
1/2 cup blueberries
2 tablespoons sugar
1/4 cup fresh lime juice
1 teaspoon poppy seeds
1/4 cup unsalted pistachios, toasted
Directions
Toss grapes, strawberries and blueberries with sugar in a medium bowl. Stir in lime juice, and poppy seeds. Let sit at room temperature for at least 1/2 an hour. Garnish with pistachios and serve.
Fruit Salad with Honey Dressing
1/3 cup honey
1/4 cup orange juice
1/4 cup canola oil
1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon prepared mustard
1 apple, cored and diced
1 banana, sliced
1 avocado, peeled and sliced
1 (11-ounce) can mandarin oranges, drained
1/4 cup raisins
1/4 cup chopped walnuts or pecans
Directions
For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce.
1/4 cup orange juice
1/4 cup canola oil
1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon prepared mustard
1 apple, cored and diced
1 banana, sliced
1 avocado, peeled and sliced
1 (11-ounce) can mandarin oranges, drained
1/4 cup raisins
1/4 cup chopped walnuts or pecans
Directions
For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce.
Chocolate Covered Orange Balls
1 pound powdered sugar
1 (12 oz.) package vanilla wafers, crushed
1 cup chopped walnuts
1/4 pound butter
1 (6oz.) can frozen orange juice concentrate, thawed
1 1/2 pounds milk chocolate, melted
In a large bowl combine the powdered sugar, vanilla wafers, walnuts, butter, and orange juice. Mix well and shape into 1 inch round balls; allow to dry on waxed paper for 1 hour.
Place chocolate into top of double boiler and stir frequently over medium heat until melted. Dip balls into chocolate and place into small decorative paper cups.
These are awesome! something about the tang from the orange juice and the sweet chocolate just makes them addictive!
1 (12 oz.) package vanilla wafers, crushed
1 cup chopped walnuts
1/4 pound butter
1 (6oz.) can frozen orange juice concentrate, thawed
1 1/2 pounds milk chocolate, melted
In a large bowl combine the powdered sugar, vanilla wafers, walnuts, butter, and orange juice. Mix well and shape into 1 inch round balls; allow to dry on waxed paper for 1 hour.
Place chocolate into top of double boiler and stir frequently over medium heat until melted. Dip balls into chocolate and place into small decorative paper cups.
These are awesome! something about the tang from the orange juice and the sweet chocolate just makes them addictive!
Peanut Butter Balls
1 cup peanut butter
1 cup honey
2 cups powdered milk
1 cup confectioners' sugar
1 cup melted chocolate
1 1/2 cups crushed sweetened corn cereal (Frosted Flakes)
Directions :
Mix peanut butter, honey, and milk together to form very thick mixture. Roll out into small balls about the size of a walnut. Roll in confectioners' sugar. Dip in melted chocolate. Roll in crushed cereal. Place on waxed paper and refrigerate until set.
1 cup honey
2 cups powdered milk
1 cup confectioners' sugar
1 cup melted chocolate
1 1/2 cups crushed sweetened corn cereal (Frosted Flakes)
Directions :
Mix peanut butter, honey, and milk together to form very thick mixture. Roll out into small balls about the size of a walnut. Roll in confectioners' sugar. Dip in melted chocolate. Roll in crushed cereal. Place on waxed paper and refrigerate until set.
Nanna Bedwell's Pumpkin Pie
1- 29 oz. can of pumpkin
2 cups sugar
4 eggs, slightly beaten
1 teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
4 teaspoons cinnamon
2 cans (12 oz. each) of evaporated milk
2- 9 inch pie crusts
Preheat oven to 450 degrees F. Mix all ingredients in order given. Pour into pie crusts. Bake at 450 degrees for 15 minutes; reduce temperature to 350 degrees F. and bake for 45 minutes, or until knife inserted in center comes out clean. You may need to cover crust with foil if it gets to brown while baking.
2 cups sugar
4 eggs, slightly beaten
1 teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
4 teaspoons cinnamon
2 cans (12 oz. each) of evaporated milk
2- 9 inch pie crusts
Preheat oven to 450 degrees F. Mix all ingredients in order given. Pour into pie crusts. Bake at 450 degrees for 15 minutes; reduce temperature to 350 degrees F. and bake for 45 minutes, or until knife inserted in center comes out clean. You may need to cover crust with foil if it gets to brown while baking.
Nanna Bedwell's Sticky Buns
18 Rhodes yeast rolls, frozen
1 package butterscotch pudding (the cook kind, not instant)
1/2 cup butter, melted
2 Tablespoons cinnamon
1/2 cup brown sugar
1 cup pecans, chopped
Generously butter a Bundt pan. Place frozen rolls evenly into prepared pan. Pour dry pudding mix evenly on top of frozen rolls. Melt butter in small bowl, then add cinnamon, brown sugar, and chopped nuts. Pour on top of rolls. Cover tightly with greased Saran wrap and place on the counter overnight. In the morning, uncover pan and bake at 350 degrees F. for 30 minutes; remove from oven, cover with foil and bake another 10-15 minutes. Remove from oven and invert onto serving platter. Serve warm.
*This is a great recipe for when you have overnight guests, you just whip it together before you go to bed and then bake it when you get up!*
1 package butterscotch pudding (the cook kind, not instant)
1/2 cup butter, melted
2 Tablespoons cinnamon
1/2 cup brown sugar
1 cup pecans, chopped
Generously butter a Bundt pan. Place frozen rolls evenly into prepared pan. Pour dry pudding mix evenly on top of frozen rolls. Melt butter in small bowl, then add cinnamon, brown sugar, and chopped nuts. Pour on top of rolls. Cover tightly with greased Saran wrap and place on the counter overnight. In the morning, uncover pan and bake at 350 degrees F. for 30 minutes; remove from oven, cover with foil and bake another 10-15 minutes. Remove from oven and invert onto serving platter. Serve warm.
*This is a great recipe for when you have overnight guests, you just whip it together before you go to bed and then bake it when you get up!*
Apple Bundles
2 medium Granny Smith apples, peeled, cored, and sliced thin
1 package refrigerated bread sticks
1 medium orange
1 Tablespoon butter, melted
1/2 cup sugar
1/2 teaspoon cinnamon
Preheat oven to 375 degrees F. Unroll dough and seperate at perforations to form 12 strips. place 3-4 apple slices at the end of each bread strip and roll up. Arrange bundles in a 9X9 baking dish. Zest 1 teaspoon of orange rind and set aside. Juice orange to yield 1/3 cup juice. Pour into bottom of pan, but do not pour on top of bundles. Brush melted butter over bundles. Mix zest, sugar, and cinnamon in a small bowl; spoon over bundles. Bake for 25-30 minutes or until golden brown. makes 12 servings.
1 package refrigerated bread sticks
1 medium orange
1 Tablespoon butter, melted
1/2 cup sugar
1/2 teaspoon cinnamon
Preheat oven to 375 degrees F. Unroll dough and seperate at perforations to form 12 strips. place 3-4 apple slices at the end of each bread strip and roll up. Arrange bundles in a 9X9 baking dish. Zest 1 teaspoon of orange rind and set aside. Juice orange to yield 1/3 cup juice. Pour into bottom of pan, but do not pour on top of bundles. Brush melted butter over bundles. Mix zest, sugar, and cinnamon in a small bowl; spoon over bundles. Bake for 25-30 minutes or until golden brown. makes 12 servings.
Anne's Banana Bread
1 1/4 cup sugar
1/2 cup shortening
1/2 teaspoon salt
2 eggs, beaten
2 bananas, mashed
1/2 cup sour milk (1 Tbsp. vinegar plus enough milk to make 1/2 cup)
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 cup chopped nuts (walnuts or pecans)
Preheat oven to 325 degrees F. Grease and flour a large loaf pan, set aside.
In a large mixing bowl combine sugar, shortening, salt, and eggs. Use mixer on low speed to stir just until blended. Measure (in a 1 cup measuring cup) the vinegar and milk; then add the baking soda to milk mixture. Stir gently and add to other ingredients. Add vanilla and stir to Blend. Stir in flour one cup at a time, then add nuts. Pour into prepared loaf pan and bake for 1 hour.
*this recipe freezes really well, so you can make up several loaves at once! This is my favorite bread recipe, I like to make this into muffins and freeze them, then you just defrost them in the fridge a day before you need them, and you have instant breakfast!*
1/2 cup shortening
1/2 teaspoon salt
2 eggs, beaten
2 bananas, mashed
1/2 cup sour milk (1 Tbsp. vinegar plus enough milk to make 1/2 cup)
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 cup chopped nuts (walnuts or pecans)
Preheat oven to 325 degrees F. Grease and flour a large loaf pan, set aside.
In a large mixing bowl combine sugar, shortening, salt, and eggs. Use mixer on low speed to stir just until blended. Measure (in a 1 cup measuring cup) the vinegar and milk; then add the baking soda to milk mixture. Stir gently and add to other ingredients. Add vanilla and stir to Blend. Stir in flour one cup at a time, then add nuts. Pour into prepared loaf pan and bake for 1 hour.
*this recipe freezes really well, so you can make up several loaves at once! This is my favorite bread recipe, I like to make this into muffins and freeze them, then you just defrost them in the fridge a day before you need them, and you have instant breakfast!*
Furrs Millionaire Pie
2 cups sifted powdered sugar
1/2 cup butter or margarine
2 eggs
1/2 teaspoon salt
1/2 teaspoon vanilla
2- 9 inch pie crusts, baked
1 cup heavy whipping cream
1/2 cup powdered sugar
1 cup crushed pineapple, well drained
1/2 cup pecan, chopped
Cream together 2 cups powdered sugar and butter until light and fluffy. Add eggs, salt and vanilla to the butter mixture, beat until well mixed. Divide in half and Spread mixture evenly into baked pie crusts. Chill for at least 1 hour. Whip heavy cream until stiff. Blend in 1/2 cup powdered sugar. Fold in pineapple and pecans. Divide mixture in half and spread on top of the chilled butter mixture. Chill pies for another hour.
This pie is called "millionaire pie" because it is so rich! Thanks to my Sister J'net for this wonderful recipe. We used to get this pie for dessert when we would go to Furrs Cafeteria with our Grandparents for Sunday lunch after church.
1/2 cup butter or margarine
2 eggs
1/2 teaspoon salt
1/2 teaspoon vanilla
2- 9 inch pie crusts, baked
1 cup heavy whipping cream
1/2 cup powdered sugar
1 cup crushed pineapple, well drained
1/2 cup pecan, chopped
Cream together 2 cups powdered sugar and butter until light and fluffy. Add eggs, salt and vanilla to the butter mixture, beat until well mixed. Divide in half and Spread mixture evenly into baked pie crusts. Chill for at least 1 hour. Whip heavy cream until stiff. Blend in 1/2 cup powdered sugar. Fold in pineapple and pecans. Divide mixture in half and spread on top of the chilled butter mixture. Chill pies for another hour.
This pie is called "millionaire pie" because it is so rich! Thanks to my Sister J'net for this wonderful recipe. We used to get this pie for dessert when we would go to Furrs Cafeteria with our Grandparents for Sunday lunch after church.
Cranberry-Apple Crisp
My dear friend Leslie Herman made this at the very first Pampered Chef show I hosted in the fall of 1998. I have made it at least twice a year since...and boy has my collection of cookware grown since then! This takes me back to Iowa!
Filling:
6-7 medium Granny Smith apples, peeled, cored and sliced
1 can (16 oz.) whole berry cranberry sauce
3/4 cup sugar
2 Tablespoons all-purpose flour
Topping:
1/4 cup nuts, chopped
1 cup rolled oats (instant is fine)
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, melted
Vanilla ice cream or whipped cream (optional)
Preheat oven to 375 degrees F. Place sliced apples in a 9X13 pan. Combine cranberry sauce, sugar, and flour, mix well. Pour cranberry mixture over apples and toss to coat evenly. For topping, combine all topping ingredients and mix well. Sprinkle over apples. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped cream.
Filling:
6-7 medium Granny Smith apples, peeled, cored and sliced
1 can (16 oz.) whole berry cranberry sauce
3/4 cup sugar
2 Tablespoons all-purpose flour
Topping:
1/4 cup nuts, chopped
1 cup rolled oats (instant is fine)
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, melted
Vanilla ice cream or whipped cream (optional)
Preheat oven to 375 degrees F. Place sliced apples in a 9X13 pan. Combine cranberry sauce, sugar, and flour, mix well. Pour cranberry mixture over apples and toss to coat evenly. For topping, combine all topping ingredients and mix well. Sprinkle over apples. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped cream.
Chocolate Fondue
1 package semi-sweet chocolate morsels (I use Gheradelli)
1 can sweetened condensed milk
1/2 cup heavy whipping cream
1 teaspoon vanilla
combine all ingredients in fondue pot and heat on lowest setting stirring until smooth. Continue to stir occasionally while serving to make sure its not scorching. If you do not have an electric fondue pot you can bake this in the oven for 10 minutes at 350 degrees F.
Serve with strawberries, pretzels, marshmallows, Ritz bitz with peanut butter, pound cake cubes, bananas, pineapple, or anything else that tastes good with chocolate!
*Variation - replace the semi-sweet chocolate morsels with white chocolate*
1 can sweetened condensed milk
1/2 cup heavy whipping cream
1 teaspoon vanilla
combine all ingredients in fondue pot and heat on lowest setting stirring until smooth. Continue to stir occasionally while serving to make sure its not scorching. If you do not have an electric fondue pot you can bake this in the oven for 10 minutes at 350 degrees F.
Serve with strawberries, pretzels, marshmallows, Ritz bitz with peanut butter, pound cake cubes, bananas, pineapple, or anything else that tastes good with chocolate!
*Variation - replace the semi-sweet chocolate morsels with white chocolate*
Raspberry Marzipan Bars
These are a Christmas must have at my house...Caitlin would kill me if she came home and I did not have a batch of these waiting for her!
This recipe is from my dear friend (and old neighbor) Peggy Arola. Peggy and I both have 11 years olds that were born in May and then ended up pregnant again at the same time with our 5 year olds who are 5 weeks apart! We don't live right next door anymore but I still consider them my neighbors!
4 cups all purpose flour
1 1/2 cups butter, softened
1/4 teaspoon salt
2 teaspoons almond extract (use the good kind for this)
1 2/3 cup light brown sugar
3/4 cup powdered sugar
1 Tablespoon milk
1 - 8oz. jar of raspberry jam (use Smuckers seedless)
Preheat oven to 350 Degrees F. Grease and flour a 9X13 pan, set aside.
Combine 2 1/2 cups flour, 2/3 cup brown sugar, and 1 cup butter. Mix until crumbly. Press into prepared 9X13 pan.
Bake for 15-20 minutes or until slightly brown. Remove from oven and spread jam to within 1/2" of sides of pan.
Combine 1 1/2 cups flour, 1 cup brown sugar, 1/2 cup butter, 1/4 tsp. salt, and 1 teaspoon almond extract. Mix until crumbly. Sprinkle over jam. Bake 20-25 minutes and cool completely.
Combine powdered sugar, milk, and 1 teaspoon almond extract in small bowl until well blended. Drizzle over cooled bars. Cut into small squares.
This recipe is from my dear friend (and old neighbor) Peggy Arola. Peggy and I both have 11 years olds that were born in May and then ended up pregnant again at the same time with our 5 year olds who are 5 weeks apart! We don't live right next door anymore but I still consider them my neighbors!
4 cups all purpose flour
1 1/2 cups butter, softened
1/4 teaspoon salt
2 teaspoons almond extract (use the good kind for this)
1 2/3 cup light brown sugar
3/4 cup powdered sugar
1 Tablespoon milk
1 - 8oz. jar of raspberry jam (use Smuckers seedless)
Preheat oven to 350 Degrees F. Grease and flour a 9X13 pan, set aside.
Combine 2 1/2 cups flour, 2/3 cup brown sugar, and 1 cup butter. Mix until crumbly. Press into prepared 9X13 pan.
Bake for 15-20 minutes or until slightly brown. Remove from oven and spread jam to within 1/2" of sides of pan.
Combine 1 1/2 cups flour, 1 cup brown sugar, 1/2 cup butter, 1/4 tsp. salt, and 1 teaspoon almond extract. Mix until crumbly. Sprinkle over jam. Bake 20-25 minutes and cool completely.
Combine powdered sugar, milk, and 1 teaspoon almond extract in small bowl until well blended. Drizzle over cooled bars. Cut into small squares.
Roasted Chicken, Onion, & Rosemary Pizza
1 pouch Pizza dough mix or hot roll mix
2 cups cooked chicken, coarsely chopped (I use store bought rotisserie chicken for this)
1 medium red onion, sliced thin
1/4 cup fresh parsley, snipped
2 Tablespoons Olive oil
2 garlic cloves, pressed or minced
1 teaspoon dried Rosemary or 1 Tablespoon fresh Rosemary (I prefer fresh)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 package (2 cups) shredded mozzarella cheese, divided
Preheat oven to 425 degrees F. Prepare pizza crust or dough according to package direction and roll onto a greased medium stone or pizza pan. Combine all ingredients except 1 cup of cheese. Toss to blend well. Spread chicken mixture to within 1/2 inch of edge of crust. Sprinkle with remaining cheese. Bake 18-25 minutes or until golden brown. Let stand for 10 minutes before cutting.
Hop Skip and Go Naked Punch
Six 12-oz. cans of beer
1 pint of Canadian whiskey
One 12-oz. can of frozen lemonade concentrate
2 liters of lemon-lime soda
Preparation:
In a gallon container add beer, whiskey and frozen lemonade (and optional lemon-lime soda). Stir and serve over ice.
* I made this once for a 4th of July B-B-Que, is was gone pretty quick so I am guessing everyone liked it...no one went naked but one of the neighbors was doing cartwheels in the front yard ;)!
1 pint of Canadian whiskey
One 12-oz. can of frozen lemonade concentrate
2 liters of lemon-lime soda
Preparation:
In a gallon container add beer, whiskey and frozen lemonade (and optional lemon-lime soda). Stir and serve over ice.
* I made this once for a 4th of July B-B-Que, is was gone pretty quick so I am guessing everyone liked it...no one went naked but one of the neighbors was doing cartwheels in the front yard ;)!
Baked Cauliflower with Sliced Garlic, Lemon and Olive Oil
4 tablespoons olive oil
8 cloves garlic, peeled
1 head cauliflower, broken into pieces
Salt and freshly ground black pepper
2 lemons
Preheat oven to 400 degrees F.
In a large skillet, heat the oil and add the garlic and cauliflower. Sprinkle generously with salt and pepper. Squeeze juice of the lemons into the skillet and place lemon halves in skillet. Place into the oven for 25 minutes, or until lightly browned.
*Cauliflower is an over-looked vegetable most of the time. I really like this recipe, its the only way my family will eat it. I usually serve it with oven fried chicken and a salad.*
8 cloves garlic, peeled
1 head cauliflower, broken into pieces
Salt and freshly ground black pepper
2 lemons
Preheat oven to 400 degrees F.
In a large skillet, heat the oil and add the garlic and cauliflower. Sprinkle generously with salt and pepper. Squeeze juice of the lemons into the skillet and place lemon halves in skillet. Place into the oven for 25 minutes, or until lightly browned.
*Cauliflower is an over-looked vegetable most of the time. I really like this recipe, its the only way my family will eat it. I usually serve it with oven fried chicken and a salad.*
Baby Glazed Carrots
1 (1-pound) bag baby carrots
3 tablespoons unsalted butter
1/4 cup water
1/4 cup maple syrup
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
Place all the ingredients in a medium, heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes. Remove from the heat and serve.
*My boys go crazy for these. I always run out and they are asking for more!*
3 tablespoons unsalted butter
1/4 cup water
1/4 cup maple syrup
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
Place all the ingredients in a medium, heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes. Remove from the heat and serve.
*My boys go crazy for these. I always run out and they are asking for more!*
Sweet Potato-Bacon Biscuits
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter, cut into pieces
1 cup mashed cooked sweet potatoes, cooled
2 tablespoons packed light brown sugar
5 slices cooked bacon, drained and crumbled
3/4 to 1 cup buttermilk
Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.
In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid, if needed, 1 teaspoon at a time.
Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.
Remove from the oven and serve hot with butter.
Yield: 10 servings
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold unsalted butter, cut into pieces
1 cup mashed cooked sweet potatoes, cooled
2 tablespoons packed light brown sugar
5 slices cooked bacon, drained and crumbled
3/4 to 1 cup buttermilk
Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside.
In a bowl, stir together the flour, baking powder, baking soda, and salt. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
In a bowl, whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thoroughly with your fingers. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more liquid, if needed, 1 teaspoon at a time.
Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet. Bake until golden brown and risen, 15 to 18 minutes.
Remove from the oven and serve hot with butter.
Yield: 10 servings
Baked Sweet Potatos with Apples and Pecan Butter
1/3 cup Butter
1/3 cup chopped pecans
2 tablespoons orange juice
1 tablespoon stone-ground mustard
1 tablespoon honey
1 teaspoon freshly grated orange peel
1/4 teaspoon salt
1/8 teaspoon ground red pepper
3 medium (1 1/2 pounds) orange sweet potatoes, peeled, sliced 1/2-inch
3 small tart cooking apples, sliced horizontally 1/2-inch, seeds removed
Heat oven to 375°F. Melt butter in 13x9-inch baking dish in oven (4 to 6 minutes). Stir in all remaining ingredients except sweet potatoes and apples. Place sweet potatoes in butter mixture; toss to coat.
Cover; bake for 25 minutes. Add apples; spoon butter mixture over apples. Cover; continue baking for 15 to 20 minutes or until sweet potatoes and apples are tender
1/3 cup chopped pecans
2 tablespoons orange juice
1 tablespoon stone-ground mustard
1 tablespoon honey
1 teaspoon freshly grated orange peel
1/4 teaspoon salt
1/8 teaspoon ground red pepper
3 medium (1 1/2 pounds) orange sweet potatoes, peeled, sliced 1/2-inch
3 small tart cooking apples, sliced horizontally 1/2-inch, seeds removed
Heat oven to 375°F. Melt butter in 13x9-inch baking dish in oven (4 to 6 minutes). Stir in all remaining ingredients except sweet potatoes and apples. Place sweet potatoes in butter mixture; toss to coat.
Cover; bake for 25 minutes. Add apples; spoon butter mixture over apples. Cover; continue baking for 15 to 20 minutes or until sweet potatoes and apples are tender
Chicken Tetrazzini
1 (7-ounce) package uncooked dried spaghetti, broken in half
5 tablespoons Butter
1 (8-ounce) package (2 cups) sliced fresh mushrooms
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup all-purpose flour
2 cups milk
2 cups diced cooked chicken
2 teaspoons instant chicken bouillon granules
1/4 teaspoon pepper
1/2 cup Cheddar Cheese, shredded
1/2 cup grated Parmesan cheese
Heat oven to 350ºF. Cook spaghetti according to package directions; drain. Keep warm. Melt 1 tablespoon butter in 12-inch skillet until sizzling; add mushrooms, green pepper and onion. Cook over medium heat, stirring occasionally, until crisply tender (4 to 5 minutes). Set aside.
Melt remaining butter in 3-quart saucepan; stir in flour. Cook for 1 minute. Stir in milk with wire whisk until smooth. Continue cooking, stirring constantly, until mixture comes to a boil (6 to 8 minutes). Remove from heat. Stir in cooked spaghetti and vegetables, chicken, bouillon granules and pepper.
Spoon into greased 2-quart casserole or 13x9-inch baking dish. Sprinkle with Cheddar cheese and Parmesan cheese. Bake for 25 to 30 minutes or until heated through.
5 tablespoons Butter
1 (8-ounce) package (2 cups) sliced fresh mushrooms
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup all-purpose flour
2 cups milk
2 cups diced cooked chicken
2 teaspoons instant chicken bouillon granules
1/4 teaspoon pepper
1/2 cup Cheddar Cheese, shredded
1/2 cup grated Parmesan cheese
Heat oven to 350ºF. Cook spaghetti according to package directions; drain. Keep warm. Melt 1 tablespoon butter in 12-inch skillet until sizzling; add mushrooms, green pepper and onion. Cook over medium heat, stirring occasionally, until crisply tender (4 to 5 minutes). Set aside.
Melt remaining butter in 3-quart saucepan; stir in flour. Cook for 1 minute. Stir in milk with wire whisk until smooth. Continue cooking, stirring constantly, until mixture comes to a boil (6 to 8 minutes). Remove from heat. Stir in cooked spaghetti and vegetables, chicken, bouillon granules and pepper.
Spoon into greased 2-quart casserole or 13x9-inch baking dish. Sprinkle with Cheddar cheese and Parmesan cheese. Bake for 25 to 30 minutes or until heated through.
Apple Cinnamon Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup milk
1/3 cup Butter, melted
1 Egg, slightly beaten
1 cup finely chopped apple
Heat oven to 375°F. Combine, flour, sugar, baking powder and cinnamon in medium bowl. Add all remaining ingredients. Stir just until flour is moistened. Spoon batter into greased 12-cup muffin pan. Bake for 18 to 23 minutes or until lightly browned. Let stand 5 minutes; remove from pan.
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup milk
1/3 cup Butter, melted
1 Egg, slightly beaten
1 cup finely chopped apple
Heat oven to 375°F. Combine, flour, sugar, baking powder and cinnamon in medium bowl. Add all remaining ingredients. Stir just until flour is moistened. Spoon batter into greased 12-cup muffin pan. Bake for 18 to 23 minutes or until lightly browned. Let stand 5 minutes; remove from pan.
Poppy Seed Chicken
4 to 5 Chicken breasts, cooked and chopped
Olive Oil
2 cans Cream of Chicken soup
8 oz. sour cream
2 Tablespoons poppy seeds
2 cups seasoned Pepperidge Farms Stuffing mix (little cubes, not instant)
1 stick of butter or margarine
Broil the chicken with a little olive oil and salt and pepper until done, cool slightly and chop. spray a 9 x 13' pan with Pam and place the chopped chicken in it. Mix soup, sour cream and poppy seeds. Pour over the chicken and stir to blend. Sprinkle the stuffing mix over the top of chicken mixture. Cut up the butter into 'pats' and place evenly over the stuffing. Bake at 350 degrees for about 30-40 minutes or until bubbly
My Sister caters a business luncheon every Wednesday and when this is on the menu she always has double the amout of people RSVP! Hope your family enjoys this really easy and yummy recipe!
Olive Oil
2 cans Cream of Chicken soup
8 oz. sour cream
2 Tablespoons poppy seeds
2 cups seasoned Pepperidge Farms Stuffing mix (little cubes, not instant)
1 stick of butter or margarine
Broil the chicken with a little olive oil and salt and pepper until done, cool slightly and chop. spray a 9 x 13' pan with Pam and place the chopped chicken in it. Mix soup, sour cream and poppy seeds. Pour over the chicken and stir to blend. Sprinkle the stuffing mix over the top of chicken mixture. Cut up the butter into 'pats' and place evenly over the stuffing. Bake at 350 degrees for about 30-40 minutes or until bubbly
My Sister caters a business luncheon every Wednesday and when this is on the menu she always has double the amout of people RSVP! Hope your family enjoys this really easy and yummy recipe!
Watergate Salad
1 small container sour cream
1 cup miniature marshmallows
1 package (3.4oz.) Pistachio flavored instant pudding
1 can crushed pineapple, with the juice
1/2 cup pecans, chopped
1 1/2 cups whipped cream, thawed
combine first 5 ingredients in large bowl, stirring well. Add whipped cream and stir to blend. Refrigerate for at least 1 hour.
This takes me back to my childhood! Every good southern woman knows how to make this salad....now all you good Minnesotans know too!
1 cup miniature marshmallows
1 package (3.4oz.) Pistachio flavored instant pudding
1 can crushed pineapple, with the juice
1/2 cup pecans, chopped
1 1/2 cups whipped cream, thawed
combine first 5 ingredients in large bowl, stirring well. Add whipped cream and stir to blend. Refrigerate for at least 1 hour.
This takes me back to my childhood! Every good southern woman knows how to make this salad....now all you good Minnesotans know too!
Maple-Glazed Stuffed Pork Roast
2 Tablespoons butter
1 Granny Smith apple, peeled and chopped
1 1/2 cups hot water
1 package stuffing mix for chicken (I use Stovetop)
1 pork loin, butterflied (about 2 pounds)
2 Tablespoons maple syrup
2 Tablespoons spicy brown mustard
1 teaspoon fresh rosemary, chopped
Heat oven to 350 degrees.
Mealt butter in large skillet on meduim heat, add apples and cook until crisp-tender. Add water and stuffing mix; cover and let stand 5 minutes. Stir.
Spoon stuffing mix down center of pork loin to within 1/2 inch of edge. Roll up starting at short end. Place, seam side down in roasting pan sprayed with cooking spray.
Bake 1 hour. Mix syrup, mustard, and rosemary. Spread over meat and cook 20 more minutes. Let stand 15 minutes before slicing.
*This recipe is so easy, and looks like you spent hours preparing it! You can also add a handful of dried cranberries (craisins) to the stuffing and it adds a little color and sweetness. Great for company!*
1 Granny Smith apple, peeled and chopped
1 1/2 cups hot water
1 package stuffing mix for chicken (I use Stovetop)
1 pork loin, butterflied (about 2 pounds)
2 Tablespoons maple syrup
2 Tablespoons spicy brown mustard
1 teaspoon fresh rosemary, chopped
Heat oven to 350 degrees.
Mealt butter in large skillet on meduim heat, add apples and cook until crisp-tender. Add water and stuffing mix; cover and let stand 5 minutes. Stir.
Spoon stuffing mix down center of pork loin to within 1/2 inch of edge. Roll up starting at short end. Place, seam side down in roasting pan sprayed with cooking spray.
Bake 1 hour. Mix syrup, mustard, and rosemary. Spread over meat and cook 20 more minutes. Let stand 15 minutes before slicing.
*This recipe is so easy, and looks like you spent hours preparing it! You can also add a handful of dried cranberries (craisins) to the stuffing and it adds a little color and sweetness. Great for company!*
Pretzel Bark
1 cup chopped pretzels
1/3 cup chopped pecans, toasted
1 1/2 pkg. (12 squares) semi-sweet chocolate, melted
Stir pretzels and pecans into melted chocolate, spread onto wax paper covered baking sheet. Refrigerate for 1 hour or until firm. break into pieces. Store in air-tight container at room temp.
Variation: Use white chocolate, and a handful of crushed peppermint candies along with the pretzels and nuts.
**How easy is this and its a great combo of sweet and salty! I have made this for years and its wonderful! I make this instead of the standard chocolate covered pretzels**
1/3 cup chopped pecans, toasted
1 1/2 pkg. (12 squares) semi-sweet chocolate, melted
Stir pretzels and pecans into melted chocolate, spread onto wax paper covered baking sheet. Refrigerate for 1 hour or until firm. break into pieces. Store in air-tight container at room temp.
Variation: Use white chocolate, and a handful of crushed peppermint candies along with the pretzels and nuts.
**How easy is this and its a great combo of sweet and salty! I have made this for years and its wonderful! I make this instead of the standard chocolate covered pretzels**
Catalina Cranberry Chicken
4 pounds bone-in chicken (I use thighs)
1 can (16 oz.) whole berry cranberry sauce
1 bottle Kraft catalina dressing
1 envelope lipton onion soup mix
Heat oven to 350 degrees. Place chicken in a 13X9 baking dish. Mix all remaining ingredients and pour over chicken. Bake 1 hour until chicken is done (165degrees). Very Yummy!
This recipe is from my Kraft Food and Family magazine. If you do not get these you can go onto www.Kraftfoods.com and sign up, they will send you this great magazine for FREE every other month full of EASY recipes!
1 can (16 oz.) whole berry cranberry sauce
1 bottle Kraft catalina dressing
1 envelope lipton onion soup mix
Heat oven to 350 degrees. Place chicken in a 13X9 baking dish. Mix all remaining ingredients and pour over chicken. Bake 1 hour until chicken is done (165degrees). Very Yummy!
This recipe is from my Kraft Food and Family magazine. If you do not get these you can go onto www.Kraftfoods.com and sign up, they will send you this great magazine for FREE every other month full of EASY recipes!
Ants on an Apple
2 Braeburn Apples, cored and sliced into thin wedges (I leave the peel on, but you will want to peel the apples for little kids)
1 cup smooth peanut butter
1/4 cup honey
dash of cinnamon
craisins, or raisins
Mix peanut butter, honey, and cinnamon together in a small bowl. Spread onto apple slices and dot with raisins. *My boys go crazy for this after school treat, and I dont hear "I'm hungry" for at least an hour!*
1 cup smooth peanut butter
1/4 cup honey
dash of cinnamon
craisins, or raisins
Mix peanut butter, honey, and cinnamon together in a small bowl. Spread onto apple slices and dot with raisins. *My boys go crazy for this after school treat, and I dont hear "I'm hungry" for at least an hour!*
Pecan Tassies
Basic Tart Dough
1/2 cup butter, softened
1 package (3oz.) cream cheese, softened
1 cup all-purpose flour
Mix butter and cream cheese until well blended. Add four (I use my hands for this so you can really work the dough). Cover tightly with saran wrap and chill at least 1 hour.
Filling:
2 Tablespoons butter, melted
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups chopped pecans
Preheat oven to 350 degrees. Shape tart dough into 1 inch balls. Place balls of dough into mini-muffin pan (24 muffins). Dip tart shaper into flour and then press into center of dough to form tart shell. (be careful not to press to hard) If you don't have a tart shaper you can use your thumbs. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until golden brown. Remove from pan immediately using a butter knife to go gently around edges. Cool on wire racks.
** I always double or triple this recipe because my family will devour these! My neighbors always ask if I am going to make them as well. This recipe is definitely one of our Holiday traditions.**
1/2 cup butter, softened
1 package (3oz.) cream cheese, softened
1 cup all-purpose flour
Mix butter and cream cheese until well blended. Add four (I use my hands for this so you can really work the dough). Cover tightly with saran wrap and chill at least 1 hour.
Filling:
2 Tablespoons butter, melted
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups chopped pecans
Preheat oven to 350 degrees. Shape tart dough into 1 inch balls. Place balls of dough into mini-muffin pan (24 muffins). Dip tart shaper into flour and then press into center of dough to form tart shell. (be careful not to press to hard) If you don't have a tart shaper you can use your thumbs. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until golden brown. Remove from pan immediately using a butter knife to go gently around edges. Cool on wire racks.
** I always double or triple this recipe because my family will devour these! My neighbors always ask if I am going to make them as well. This recipe is definitely one of our Holiday traditions.**
Anne's Peanut Brittle
1/2 cup water
2 cups white sugar
1 cup light karo syrup
2 cups raw peanuts
2 Tablespoons REAL salted butter
2 teaspoons baking soda
1 teaspoon vanilla
Candy thermometer
Generously butter a large cookie sheet and set aside. Bring 1/2 cup water to a boil in large saucepan. Add white sugar and karo, stirring until sugar is dissolved. Bring back to a boil until it reaches 230 degrees and will spin a thread. Add peanuts. Reduce heat to low and cook until mixture turns golden brown. Mixture will be thick. Continue to cook and stir until it reaches hard crack stage and remove from heat. Add butter, baking soda, and vanilla. Stir quickly and then spread onto a large well buttered cookie sheet. Cool and break apart. Store in air-tight container at room temperature.
Variation: increase water to 1 cup and add 1 (15 oz.) package of coconut at time of butter and vanilla. You can also make this with cashews instead of peanuts.
2 cups white sugar
1 cup light karo syrup
2 cups raw peanuts
2 Tablespoons REAL salted butter
2 teaspoons baking soda
1 teaspoon vanilla
Candy thermometer
Generously butter a large cookie sheet and set aside. Bring 1/2 cup water to a boil in large saucepan. Add white sugar and karo, stirring until sugar is dissolved. Bring back to a boil until it reaches 230 degrees and will spin a thread. Add peanuts. Reduce heat to low and cook until mixture turns golden brown. Mixture will be thick. Continue to cook and stir until it reaches hard crack stage and remove from heat. Add butter, baking soda, and vanilla. Stir quickly and then spread onto a large well buttered cookie sheet. Cool and break apart. Store in air-tight container at room temperature.
Variation: increase water to 1 cup and add 1 (15 oz.) package of coconut at time of butter and vanilla. You can also make this with cashews instead of peanuts.
Peanut Butter Monster Cookies
3 eggs
1 cup brown sugar
1 cup sugar
1/2 cup butter
1 1/2 cup peanut butter
1 teaspoon corn syrup
1 teaspoon vanilla
2 teaspoons baking soda
4 1/2 cups oats
1 cup chocolate chips
1 cup M&M's
Mix all ingredients in large mixing bowl until well blended. Use an ice cream scoop to place them on a well greased cookie sheet. They are big and they do spread so give them plenty of room.
Bake at 350 degrees for 10-11 minutes.
This recipe was given to me by my neighbor Anne, who is a really good cook and friend! My boys LOVE these cookies. I make a batch to take with us every time we go camping in the summer!
1 cup brown sugar
1 cup sugar
1/2 cup butter
1 1/2 cup peanut butter
1 teaspoon corn syrup
1 teaspoon vanilla
2 teaspoons baking soda
4 1/2 cups oats
1 cup chocolate chips
1 cup M&M's
Mix all ingredients in large mixing bowl until well blended. Use an ice cream scoop to place them on a well greased cookie sheet. They are big and they do spread so give them plenty of room.
Bake at 350 degrees for 10-11 minutes.
This recipe was given to me by my neighbor Anne, who is a really good cook and friend! My boys LOVE these cookies. I make a batch to take with us every time we go camping in the summer!
Peanut Butter Cereal treats
3 1/2 cups rice crispies cereal
1/2 cup sugar
1 Tablespoon butter
1/2 cup smooth peanut butter
1/2 cup light karo syrup
Pour cereal into medium bowl. Generously grease a 13X9 pan. In a medium saucepan bring sugar, and karo to a rolling boil stirring constantly. Add Peanut butter and butter to the sugar mixture. Stir until well blended. Pour over cereal and mix until all cereal is coated. Spread into prepared pan. Cool completely and cut into squares.
1/2 cup sugar
1 Tablespoon butter
1/2 cup smooth peanut butter
1/2 cup light karo syrup
Pour cereal into medium bowl. Generously grease a 13X9 pan. In a medium saucepan bring sugar, and karo to a rolling boil stirring constantly. Add Peanut butter and butter to the sugar mixture. Stir until well blended. Pour over cereal and mix until all cereal is coated. Spread into prepared pan. Cool completely and cut into squares.
Anne's Pumpkin Bread
3 cups white sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 1/3 cups all purpose flour
2 teaspoons baking soda
Preheat oven to 350 degrees F. Grease 3 regular size loaf pans, set aside. Mix sugar, oil, eggs, water, and pumpkin in large bowl until smooth. Add salt, cinnamon, nutmeg, flour, and baking soda to wet ingredients and stir just until blended. Pour into prepared loaf pans and bake at 350 for 1 hour. Allow to cool for 15 minutes and then turn loaves out onto wire racks to cool.
You can also add nuts to this recipe if you like, they taste great. These loaves freeze really well I wrap them in saran wrap and then put them into freezer bags. I love this recipe because it makes 3 loaves so you always have one or two to share!
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 1/3 cups all purpose flour
2 teaspoons baking soda
Preheat oven to 350 degrees F. Grease 3 regular size loaf pans, set aside. Mix sugar, oil, eggs, water, and pumpkin in large bowl until smooth. Add salt, cinnamon, nutmeg, flour, and baking soda to wet ingredients and stir just until blended. Pour into prepared loaf pans and bake at 350 for 1 hour. Allow to cool for 15 minutes and then turn loaves out onto wire racks to cool.
You can also add nuts to this recipe if you like, they taste great. These loaves freeze really well I wrap them in saran wrap and then put them into freezer bags. I love this recipe because it makes 3 loaves so you always have one or two to share!
King Ranch Casserole
4 to 5 boneless/skinless chicken breasts, boiled and shredded (save the broth)
1 medium onion, chopped
1 large green pepper, chopped
1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup
1 can of Rotel original diced Chilies and Tomatoes
4 cups of shredded cheddar cheese
1 package of Yellow Corn tortillas (about 20)
Preheat over to 350 degrees F.
Soak tortillas in chicken broth to soften (about 5 minutes). Cut tortilla into pieces and place on bottom of greased 9 x 13' pan. Place shredded chicken on top of tortillas. Layer onion, peppers and cheese on top of chicken. Mix together soups and Rotel tomatoes, pour over the top of the chicken - cheese mixture. Cover with foil and bake for 45 minutes.
My family has been making this casserole for years! It is a South Texas Staple. The King Ranch is a huge ranch in South Texas not far from where I grew up in Corpus Christi. I don't know if this recipe originated from there, but it sure brings me back to Texas when I make it!
1 medium onion, chopped
1 large green pepper, chopped
1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup
1 can of Rotel original diced Chilies and Tomatoes
4 cups of shredded cheddar cheese
1 package of Yellow Corn tortillas (about 20)
Preheat over to 350 degrees F.
Soak tortillas in chicken broth to soften (about 5 minutes). Cut tortilla into pieces and place on bottom of greased 9 x 13' pan. Place shredded chicken on top of tortillas. Layer onion, peppers and cheese on top of chicken. Mix together soups and Rotel tomatoes, pour over the top of the chicken - cheese mixture. Cover with foil and bake for 45 minutes.
My family has been making this casserole for years! It is a South Texas Staple. The King Ranch is a huge ranch in South Texas not far from where I grew up in Corpus Christi. I don't know if this recipe originated from there, but it sure brings me back to Texas when I make it!
Pecan Snow Balls
1 1/4 cup powdered sugar, sifted and divided
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
1 cup pecans, chopped fine
Cream 1/4 cup powdered sugar and butter; add vanilla. Beat until well blended. Add flour and salt, mix well, then add chopped pecans. Cover bowl and chill for at least an 1 hour. Preheat oven to 375 degrees F. Roll dough into 1/2 inch balls and place on a greased baking sheet. Bake at 375 degrees F. for 15 minutes. Remove from pan and roll in powdered sugar while they are still warm. Place on wire racks to cool, then when they are completely cooled, roll in powdered sugar again.
You can put the cookies close together on the cookie sheet because they don't spread so you can cook allot of them at one time. You can also roll the dough into balls and then freeze them in Ziploc freezer bags so you can make them ahead of time. Just allow to defrost for about an hour on a greased cookie sheet and then bake.
I remember eating these cookies at my Sister's house when I was still in High School and that was more than 20 years ago! This is definitely a tried and true recipe. Thanks Big Sis for this one!
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
1 cup pecans, chopped fine
Cream 1/4 cup powdered sugar and butter; add vanilla. Beat until well blended. Add flour and salt, mix well, then add chopped pecans. Cover bowl and chill for at least an 1 hour. Preheat oven to 375 degrees F. Roll dough into 1/2 inch balls and place on a greased baking sheet. Bake at 375 degrees F. for 15 minutes. Remove from pan and roll in powdered sugar while they are still warm. Place on wire racks to cool, then when they are completely cooled, roll in powdered sugar again.
You can put the cookies close together on the cookie sheet because they don't spread so you can cook allot of them at one time. You can also roll the dough into balls and then freeze them in Ziploc freezer bags so you can make them ahead of time. Just allow to defrost for about an hour on a greased cookie sheet and then bake.
I remember eating these cookies at my Sister's house when I was still in High School and that was more than 20 years ago! This is definitely a tried and true recipe. Thanks Big Sis for this one!
Reeses Peanut Butter Cup Bars
1 stick butter, softened
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 (18oz) jar of smooth peanut butter
1 box of powdered sugar
12 oz. chocolate chips
Blend butter, sugar, vanilla, peanut butter and powdered sugar together until smooth. Spread evenly into a 9 x 13' pan. Melt Chocolate chips in the microwave on medium heat and spread on top of the peanut butter mixture. Refrigerate for at least 2 hours. Cut into small squares.
**These look really nice served in miniature paper baking cups. You want to cut small squares because this is really rich.**
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 (18oz) jar of smooth peanut butter
1 box of powdered sugar
12 oz. chocolate chips
Blend butter, sugar, vanilla, peanut butter and powdered sugar together until smooth. Spread evenly into a 9 x 13' pan. Melt Chocolate chips in the microwave on medium heat and spread on top of the peanut butter mixture. Refrigerate for at least 2 hours. Cut into small squares.
**These look really nice served in miniature paper baking cups. You want to cut small squares because this is really rich.**
Broccoli and Cheese Casserole
1 onion chopped
2 Tablespoons butter
19 oz. package of frozen chopped broccoli, thawed and drained
2 cups cooked rice, instant works fine
2/3 cup Velvetta cheese, cubed
dash of Worcestershire sauce
1 can of Cream of Mushroom soup
salt and pepper to taste
Preheat oven to 350 degrees F. Saute onion in butter until transparent, then add Broccoli. Mix rice, Cheese, Worcestershire sauce, soup and salt and pepper in with the broccoli and onion. Heat on lowest setting until cheese is completely melted. Pour into a greased 9 x 13 pan. Bake at 350 degrees approximately 25 minutes or until sides are bubbly.
*This is a recipe that my Mom makes every year for Thanksgiving. I have eaten this every year for as long as I can remember, and what is funny is she never makes it any other time! I make it a couple times a year at least. My boys are not huge broccoli fans, but I love it!
2 Tablespoons butter
19 oz. package of frozen chopped broccoli, thawed and drained
2 cups cooked rice, instant works fine
2/3 cup Velvetta cheese, cubed
dash of Worcestershire sauce
1 can of Cream of Mushroom soup
salt and pepper to taste
Preheat oven to 350 degrees F. Saute onion in butter until transparent, then add Broccoli. Mix rice, Cheese, Worcestershire sauce, soup and salt and pepper in with the broccoli and onion. Heat on lowest setting until cheese is completely melted. Pour into a greased 9 x 13 pan. Bake at 350 degrees approximately 25 minutes or until sides are bubbly.
*This is a recipe that my Mom makes every year for Thanksgiving. I have eaten this every year for as long as I can remember, and what is funny is she never makes it any other time! I make it a couple times a year at least. My boys are not huge broccoli fans, but I love it!
White Chicken Chili
1 medium onion, chopped
3 Tablespoons olive oil
4 oz. can of chopped green chilies
3 Tablespoons all purpose flour
2 teaspoons cumin
2- 15 oz. cans Northern beans
1- 14 oz. can chicken broth, low sodium
1 1/2 cups finely chopped chicken breast
Shredded Colby-jack cheese
sour cream
Preparation:
In a dutch oven saute onion in oil until transparent. Add chilies, flour and cumin. Cook and stir for 2 minutes until bubbly. Add beans, chicken and chicken broth, bring to boil. Reduce heat and simmer for 10 minutes or until thickened. Serve immediately. Garnish each bowl with cheese and sour cream.
3 Tablespoons olive oil
4 oz. can of chopped green chilies
3 Tablespoons all purpose flour
2 teaspoons cumin
2- 15 oz. cans Northern beans
1- 14 oz. can chicken broth, low sodium
1 1/2 cups finely chopped chicken breast
Shredded Colby-jack cheese
sour cream
Preparation:
In a dutch oven saute onion in oil until transparent. Add chilies, flour and cumin. Cook and stir for 2 minutes until bubbly. Add beans, chicken and chicken broth, bring to boil. Reduce heat and simmer for 10 minutes or until thickened. Serve immediately. Garnish each bowl with cheese and sour cream.
Chicken Tortilla Soup
1 Tablespoon vegetable oil
½ small onion, chopped
1 small can diced green chilies
1- 14 oz. can petite diced tomatoes
2 Tablespoons cilantro, chopped
½ Tablespoon ground black pepper
1 Tablespoon cumin
8 oz French onion dip, found next to the sour cream at the store
1 can cream of chicken soup
½ pound Velveeta cheese
2 cans chicken broth, low sodium
Saute chopped onion in dutch oven with a little oil until tender. Add the rest of the ingredients and simmer on medium heat, stirring often, for 15-20 minutes. Serve soup with crushed tortilla chips on top.
**I cut yellow corn tortillas into strips and fried them to go on top of my soup, but if you dont have the time you can buy them at the grocery store in with the salad toppings, or regular tortilla chips work well also! **
Chicken Stir-Fry with Green Beans
6 ounces boneless, skinless chicken breasts, very thinly sliced 1/8-inch thick
3 tablespoons soy sauce
3/4 teaspoon Asian spice blend
1/4 cup vegetable oil
1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths
1 tablespoon minced garlic
1/4 cup roughly chopped cashews
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 tablespoon lightly toasted white sesame seeds
1 1/2 teaspoons roasted garlic-red pepper sauce (recommended: Sriracha)
1/4 teaspoon red pepper flakes
Chopped green onions, for garnish
In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.
In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions.
Yield: 4 servings
One of my favorite meals! My husband is not a huge fan of Asian quisine, so when he goes out of town we eat a ton of it!
3 tablespoons soy sauce
3/4 teaspoon Asian spice blend
1/4 cup vegetable oil
1/2 pound green beans, stem ends trimmed, cut into 3-inch lengths
1 tablespoon minced garlic
1/4 cup roughly chopped cashews
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 tablespoon lightly toasted white sesame seeds
1 1/2 teaspoons roasted garlic-red pepper sauce (recommended: Sriracha)
1/4 teaspoon red pepper flakes
Chopped green onions, for garnish
In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.
In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions.
Yield: 4 servings
One of my favorite meals! My husband is not a huge fan of Asian quisine, so when he goes out of town we eat a ton of it!
Pork Egg Rolls
2 tablespoons vegetable oil
1 pound ground pork
1/2 cup minced yellow onions
1 tablespoon chopped garlic
1 pound bok choy, shredded
1/2 pound medium shrimp, peeled, deveined and chopped
Salt and pepper
1 tablespoon dark sesame oil
Soy sauce, to taste
1/4 cup sake
1 tablespoon sugar
1 pound fresh bean sprouts, washed and patted dry
1/4 cup green onions, green part only
20 (6-inch) egg roll wrappers
1 egg, beaten, for egg wash
Oil, for frying
Preheat the fryer. In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the bok choy and shrimp. Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil, soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely. To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done. Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Serve warm with Sweet and Sour Sauce.
Yield: 20 egg rolls
**This is a great recipe. I usually leave out the sake when I am making them for my boys, but they are really easy and they taste wonderful! You can also leave out the shrimp if you choose.**
1 pound ground pork
1/2 cup minced yellow onions
1 tablespoon chopped garlic
1 pound bok choy, shredded
1/2 pound medium shrimp, peeled, deveined and chopped
Salt and pepper
1 tablespoon dark sesame oil
Soy sauce, to taste
1/4 cup sake
1 tablespoon sugar
1 pound fresh bean sprouts, washed and patted dry
1/4 cup green onions, green part only
20 (6-inch) egg roll wrappers
1 egg, beaten, for egg wash
Oil, for frying
Preheat the fryer. In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the bok choy and shrimp. Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil, soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely. To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done. Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Serve warm with Sweet and Sour Sauce.
Yield: 20 egg rolls
**This is a great recipe. I usually leave out the sake when I am making them for my boys, but they are really easy and they taste wonderful! You can also leave out the shrimp if you choose.**
Rich Chocolate Pecan Pie
1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Confectioners' sugar, for garnish
Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a sprinkle of confectioners' sugar.
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Confectioners' sugar, for garnish
Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a sprinkle of confectioners' sugar.
Chai Yai Yai
1 tea bag chai tea
8 oz. hot water
3 oz. milk
1 oz. bourbon
1/4 oz. amaretto (an almond-flavored liqueur)
1/4 oz. Grand Marnier (an orange-flavored liqueur)
Lemon wedge
3 whole cloves
Preparation:
Brew tea in 8 ounces of hot water for three to four minutes. Remove tea bag. In a saucepan, combine the tea mixture and milk and simmer, stirring occasionally. Pour into a coffee mug. Add bourbon, amaretto and Grand Marnier. Stir briefly. Stud lemon wedge with the cloves and add to mixture."
8 oz. hot water
3 oz. milk
1 oz. bourbon
1/4 oz. amaretto (an almond-flavored liqueur)
1/4 oz. Grand Marnier (an orange-flavored liqueur)
Lemon wedge
3 whole cloves
Preparation:
Brew tea in 8 ounces of hot water for three to four minutes. Remove tea bag. In a saucepan, combine the tea mixture and milk and simmer, stirring occasionally. Pour into a coffee mug. Add bourbon, amaretto and Grand Marnier. Stir briefly. Stud lemon wedge with the cloves and add to mixture."
Hoppin' Hot Scotch
2 oz. butterscotch schnapps
8-10 oz. hot chocolate (water or milk)
Whipped cream (optional)
Chocolate shavings (optional)
1/2 oz. amaretto (optional, but gives off a warm, almond aroma)
Preparation:
In an Irish coffee mug, add schnapps followed by hot chocolate.
Garnish with a dollop of whipped cream.
Top off with a sprinkle of chocolate shavings."
*this drink can also be made with Kahlua instead of butterscotch schnapps*
8-10 oz. hot chocolate (water or milk)
Whipped cream (optional)
Chocolate shavings (optional)
1/2 oz. amaretto (optional, but gives off a warm, almond aroma)
Preparation:
In an Irish coffee mug, add schnapps followed by hot chocolate.
Garnish with a dollop of whipped cream.
Top off with a sprinkle of chocolate shavings."
*this drink can also be made with Kahlua instead of butterscotch schnapps*
Cocoa Raspberry Heaven
1 oz. plus 1 tsp. raspberry liqueur (Chambord's nice)
1 oz. white crème de cacao
8 oz. hot chocolate
Whipped cream
1 fresh raspberry (optional)
Preparation:
Pour raspberry liqueur and white crème de cacao in a cappuccino mug.
Add hot chocolate and stir.
Top with a dollop of whipped cream.
Drizzle teaspoon of Chambord on top of the whipped cream.
Top with a fresh raspberry.
1 oz. white crème de cacao
8 oz. hot chocolate
Whipped cream
1 fresh raspberry (optional)
Preparation:
Pour raspberry liqueur and white crème de cacao in a cappuccino mug.
Add hot chocolate and stir.
Top with a dollop of whipped cream.
Drizzle teaspoon of Chambord on top of the whipped cream.
Top with a fresh raspberry.
Hot Rasapple Rum Cider
1 cup apple cider
1-1/2 oz. rum
1 oz. raspberry syrup
1 tsp. raspberry-flavored liqueur
1 Tbs. grated orange zest
3 whole cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
Whipped cream
Ground cinnamon
Preparation:
Add cider raspberry syrup, orange zest, cloves, cinnamon and cardamom into a small saucepan. Heat but do not boil. When steam begins to rise, remove the cloves. Pour the mixture into a coffee mug. Add rum and stir.
Garnish with a dollop of whipped cream. Drizzle top of cream with rasberry liqueur and sprinkle with cinnamon.
1-1/2 oz. rum
1 oz. raspberry syrup
1 tsp. raspberry-flavored liqueur
1 Tbs. grated orange zest
3 whole cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
Whipped cream
Ground cinnamon
Preparation:
Add cider raspberry syrup, orange zest, cloves, cinnamon and cardamom into a small saucepan. Heat but do not boil. When steam begins to rise, remove the cloves. Pour the mixture into a coffee mug. Add rum and stir.
Garnish with a dollop of whipped cream. Drizzle top of cream with rasberry liqueur and sprinkle with cinnamon.
Au Gratin Potatoes
2 pounds potatoes, peeled and sliced thin
1 meduim onion, chopped
1/4 cup butter
1 teaspoon all purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cheddar cheese, shredded
paprika
Pre-heat oven to 375 degrees. Layer potatoes in a lightly greased baking dish. In a medium saucepan, cook butter and onion until onion is tender. Stir in salt and pepper. Add flour, and reduce heat to low. Cook and stir constantly until mixture is bubbly. Remove from heat. Stir in milk, and 2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir for one minute. Pour cheese sauce over potatoes in pan. Bake uncovered for 1 hour or until potatoes are tender. Sprinkle with remaining cheese and paprika to taste. Allow to sit for a few minutes before serving.
** I like to add some smoked ham to this and make it the main course. I use Cure 81 ham and usually get a 1/4 portion. These potatoes are an Easter tradition at our house!**
1 meduim onion, chopped
1/4 cup butter
1 teaspoon all purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cheddar cheese, shredded
paprika
Pre-heat oven to 375 degrees. Layer potatoes in a lightly greased baking dish. In a medium saucepan, cook butter and onion until onion is tender. Stir in salt and pepper. Add flour, and reduce heat to low. Cook and stir constantly until mixture is bubbly. Remove from heat. Stir in milk, and 2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir for one minute. Pour cheese sauce over potatoes in pan. Bake uncovered for 1 hour or until potatoes are tender. Sprinkle with remaining cheese and paprika to taste. Allow to sit for a few minutes before serving.
** I like to add some smoked ham to this and make it the main course. I use Cure 81 ham and usually get a 1/4 portion. These potatoes are an Easter tradition at our house!**
Granny Ree's Pound Cake
1/2 pound real butter
1 3/4 cup sugar
1 tsp. vanilla
5 eggs
3 cups all purpose flour
Mix butter, sugar, and vanilla together until smooth. Add eggs one at a time blending just until mixed. Add flour. Bake in a greased and floured bundt pan at 350 degrees for 25 minutes.
This cake truly does weigh a pound or two! Don't over bake it or it tends to be dry. I like to serve it with fresh strawberries and whipped cream.
My Granny Ree was a really good cook. She lived in Aransas Pass, Texas and when we would go visit her she always took us crabbing and then we would come home and have a crab boil. My favorite part was seeing all the different kinds of crabs we could catch in one day. I miss my Granny so much, she was a really good Grandmother, and she always had something yummy for us to eat!
1 3/4 cup sugar
1 tsp. vanilla
5 eggs
3 cups all purpose flour
Mix butter, sugar, and vanilla together until smooth. Add eggs one at a time blending just until mixed. Add flour. Bake in a greased and floured bundt pan at 350 degrees for 25 minutes.
This cake truly does weigh a pound or two! Don't over bake it or it tends to be dry. I like to serve it with fresh strawberries and whipped cream.
My Granny Ree was a really good cook. She lived in Aransas Pass, Texas and when we would go visit her she always took us crabbing and then we would come home and have a crab boil. My favorite part was seeing all the different kinds of crabs we could catch in one day. I miss my Granny so much, she was a really good Grandmother, and she always had something yummy for us to eat!
Homemade Soap Bubbles
1 cup water
2 teaspoons liquid dish soap
1/2 teaspoon glycerin (you can find this at a drug store)
Mix all ingredients and blow away! This mixture works great in those bubble machines that make a million bubbles in a few minutes and for the old fashioned kind you dip and blow!
I would recommend doubling or tripling this recipe, it goes a long way (if they don't spill it) and you can store it in in the fridge.
2 teaspoons liquid dish soap
1/2 teaspoon glycerin (you can find this at a drug store)
Mix all ingredients and blow away! This mixture works great in those bubble machines that make a million bubbles in a few minutes and for the old fashioned kind you dip and blow!
I would recommend doubling or tripling this recipe, it goes a long way (if they don't spill it) and you can store it in in the fridge.
Glurch
1 cup white school glue
3/4 cup liquid starch
Stir glue and starch together. Knead with hands until thouroughly mixed. If mixture is too stringy add more glue, if its too sticky add more starch. You can add food coloring to the glue before mixing, or you can color it with markers after its finished!
Most of the fun with this recipe is making it, so be sure to let your kids help!
This is a slimy, snot like substance that little boys love! At least mine do!
3/4 cup liquid starch
Stir glue and starch together. Knead with hands until thouroughly mixed. If mixture is too stringy add more glue, if its too sticky add more starch. You can add food coloring to the glue before mixing, or you can color it with markers after its finished!
Most of the fun with this recipe is making it, so be sure to let your kids help!
This is a slimy, snot like substance that little boys love! At least mine do!
Rainbow Stew
1 cup cornstarch
1/3 cup sugar
4 cups cold water
food coloring
Cook cornstarch, sugar, and water over medium heat until thick, stirring constantly. Seperate mixture into 3 diffrent bowls. Color one batch red, one blue, and one yellow. Scoop spoonfuls of diffrent colors into baggies. Make sure they are sealed tight! Encourage kids to squeeze the bags to make new colors!
This is a great rainy day activity for pre-schoolers. It teaches them about colors and about what colors are used to make new colors!
1/3 cup sugar
4 cups cold water
food coloring
Cook cornstarch, sugar, and water over medium heat until thick, stirring constantly. Seperate mixture into 3 diffrent bowls. Color one batch red, one blue, and one yellow. Scoop spoonfuls of diffrent colors into baggies. Make sure they are sealed tight! Encourage kids to squeeze the bags to make new colors!
This is a great rainy day activity for pre-schoolers. It teaches them about colors and about what colors are used to make new colors!
Kool-Aid Playdough
2 cups water
2 Tablespoons vegetable oil
2 1/2 cups flour
1/2 cup salt
1 Tablespoon Alum or cream of tarter
2 pkgs. unsweetened kool-aid, flavor of your choice
Bring water and oil to a boil, add remaining ingredients and mix by hand until well blended.
Store in baggies in the refrigerator!
This is the only playdough I will ever use because it stays moist for so long! I can keep this in the fridge for several months and my Jonathan LOVES to play with it! Be careful around little kids, it smells really yummy so they tend to eat it....but it tastes really gross so they dont eat much!
2 Tablespoons vegetable oil
2 1/2 cups flour
1/2 cup salt
1 Tablespoon Alum or cream of tarter
2 pkgs. unsweetened kool-aid, flavor of your choice
Bring water and oil to a boil, add remaining ingredients and mix by hand until well blended.
Store in baggies in the refrigerator!
This is the only playdough I will ever use because it stays moist for so long! I can keep this in the fridge for several months and my Jonathan LOVES to play with it! Be careful around little kids, it smells really yummy so they tend to eat it....but it tastes really gross so they dont eat much!
Tex-Mex Egg Rolls
1 bunch green onions, chopped
1/2 red bell pepper, finely chopped
1 Tbsp. olive oil
6 cups fresh spinach leaves
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen whole kernel corn, cooked and drained
1/2 cup chopped fresh cilantro
1 1/2 tsp. ground cumin
1 tsp. salt
1 cup shredded Monterey Jack Cheese w/peppers
14 egg roll wrapers
Peanut oil
Sauté green onions and bell peppers in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in spinach, and cook 1 minute or until spinach wilts. Add black beans and corn. cook, stirring occasionally until thoroughly heated. remove from heat; let stand 15 minutes, then drain very well! Stir in Cilantro, cumin, salt, and cheese.
Spoon 1/4 cup mixture in center of each egg roll wrapper. Fold top corner over filling; fold left and right corners over filling. Lightly brush remaining corner with water, tightly roll filled end toward remaining corner, and gently press to seal.
Pour peanut oil to depth of 1 1/2 inches in a medium saucepan; heat to 350'. Fry egg rolls in batches, until golden brown. drain on paper towels.
Yield: 14 egg rolls
** Now there are some things we need to talk about with this recipe. First, all of your ingredients need to be really dry. I would recommend that after you rinse your beans you dry them on paper towels and also that you cook your corn and drain it in a strainer until its really dry. You can also squeeze the juice from your peppers once they are chopped.
If you are ever going to make these ahead of time its really important that you dont have wet stuff in the wrapper or it will tear when you try to pick it up to fry it! I put parchment paper between my layers of egg rolls when I layer them in my dish before I cook them, when your guest arrive it only takes a minute to fry these up and they love them! I serve them with a variety of sauces for dipping.
1/2 red bell pepper, finely chopped
1 Tbsp. olive oil
6 cups fresh spinach leaves
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen whole kernel corn, cooked and drained
1/2 cup chopped fresh cilantro
1 1/2 tsp. ground cumin
1 tsp. salt
1 cup shredded Monterey Jack Cheese w/peppers
14 egg roll wrapers
Peanut oil
Sauté green onions and bell peppers in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in spinach, and cook 1 minute or until spinach wilts. Add black beans and corn. cook, stirring occasionally until thoroughly heated. remove from heat; let stand 15 minutes, then drain very well! Stir in Cilantro, cumin, salt, and cheese.
Spoon 1/4 cup mixture in center of each egg roll wrapper. Fold top corner over filling; fold left and right corners over filling. Lightly brush remaining corner with water, tightly roll filled end toward remaining corner, and gently press to seal.
Pour peanut oil to depth of 1 1/2 inches in a medium saucepan; heat to 350'. Fry egg rolls in batches, until golden brown. drain on paper towels.
Yield: 14 egg rolls
** Now there are some things we need to talk about with this recipe. First, all of your ingredients need to be really dry. I would recommend that after you rinse your beans you dry them on paper towels and also that you cook your corn and drain it in a strainer until its really dry. You can also squeeze the juice from your peppers once they are chopped.
If you are ever going to make these ahead of time its really important that you dont have wet stuff in the wrapper or it will tear when you try to pick it up to fry it! I put parchment paper between my layers of egg rolls when I layer them in my dish before I cook them, when your guest arrive it only takes a minute to fry these up and they love them! I serve them with a variety of sauces for dipping.
Black Bean and Corn Salsa
8 Roma Tomatoes Diced
2 Cans White Shoe Peg Corn, drained
2 Cans Black Beans, rinsed and drained
1/2 Red onion, chopped
1 small can sliced black olives
2 Tablespoons Fresh Cilantro, chopped
1 teaspoon Cumin
1 teaspoon Garlic Powder
Salt to taste
1 Lime
Mix all ingredients in a large bowl, squeeze juice from Lime on top and stir gently. Serve with tortilla chips.
2 Cans White Shoe Peg Corn, drained
2 Cans Black Beans, rinsed and drained
1/2 Red onion, chopped
1 small can sliced black olives
2 Tablespoons Fresh Cilantro, chopped
1 teaspoon Cumin
1 teaspoon Garlic Powder
Salt to taste
1 Lime
Mix all ingredients in a large bowl, squeeze juice from Lime on top and stir gently. Serve with tortilla chips.
Hot Mamma Sausage Balls
1 pkg. Jimmy Dean Hot sausage, thawed
2 1/2 cups Bisquick baking mix
1 small yellow onion, chopped
3 cups pepper jack cheese, grated
1 teaspoon cayenne pepper
mix all ingredients by hand until well blended in large bowl. Cover and chill for about 30 min. Roll into 1 inch balls and bake on lightly greased baking sheet at 400 for about 20 min or until light brown. Serve with horse radish and ranch dressing.
If you want to make these ahead of time, or if you are traveling with them, you can roll them up and then freeze them, they work great this way, just leave them out for about half an hour before baking.
This another case of I tried a Paula Deen recipe and thought it needed a little more kick so I revamped it and made it my own! The first time I made these my good friend Jim VerWoert took one bite and said "my mouth is having an orgasm!" That is when I knew we had a hit!
2 1/2 cups Bisquick baking mix
1 small yellow onion, chopped
3 cups pepper jack cheese, grated
1 teaspoon cayenne pepper
mix all ingredients by hand until well blended in large bowl. Cover and chill for about 30 min. Roll into 1 inch balls and bake on lightly greased baking sheet at 400 for about 20 min or until light brown. Serve with horse radish and ranch dressing.
If you want to make these ahead of time, or if you are traveling with them, you can roll them up and then freeze them, they work great this way, just leave them out for about half an hour before baking.
This another case of I tried a Paula Deen recipe and thought it needed a little more kick so I revamped it and made it my own! The first time I made these my good friend Jim VerWoert took one bite and said "my mouth is having an orgasm!" That is when I knew we had a hit!
Spinach Artichoke Dip
1- 10 oz. pkg. frozen chopped spinach, thawed and drained
1- 14 oz. can artichoke hearts, drained and chopped
2 cloves garlic, minced
1- 6.5 oz. container Allouette garlic and herb soft spreadable cheese
1 cup shredded parmesan cheese
1- 8 oz. container sour cream
1/2 cup real mayonnaise
Drain spinach well, pressing between layers of paper towels. Chop artichokes and garlic.
Stir together all ingredients and pour into lightly greased 11X7 baking dish.
Bake at 400 for 20 minutes or until bubbly and lightly brown on top
I like to serve this with hot baguette bread, but you can use crackers as well.
I LOVE this dip! I usually double the recipe if we have more than 8 people because it goes fast! I have a big Longaberger bowl that I bake it in with a wrought iron stand so it goes from oven to table. My family likes to eat this with Staceys Pita Chips that I get from Costco.
1- 14 oz. can artichoke hearts, drained and chopped
2 cloves garlic, minced
1- 6.5 oz. container Allouette garlic and herb soft spreadable cheese
1 cup shredded parmesan cheese
1- 8 oz. container sour cream
1/2 cup real mayonnaise
Drain spinach well, pressing between layers of paper towels. Chop artichokes and garlic.
Stir together all ingredients and pour into lightly greased 11X7 baking dish.
Bake at 400 for 20 minutes or until bubbly and lightly brown on top
I like to serve this with hot baguette bread, but you can use crackers as well.
I LOVE this dip! I usually double the recipe if we have more than 8 people because it goes fast! I have a big Longaberger bowl that I bake it in with a wrought iron stand so it goes from oven to table. My family likes to eat this with Staceys Pita Chips that I get from Costco.
Pasta Fagioli Soup
3 tsp. olive oil
2lb. ground beef (I use 1 lb. 90% lean hamburger and 1lb. spicy Italian sausage)
1 onion, chopped
3 carrots, slivered
2 stalks celery, chopped
48 oz. stewed tomatoes, diced
2 cups red kidney beans, drained and rinsed
2 cups white kidney beans, drained and rinsed
88 oz. beef stock
3 teaspoons Oregano
2 1/2 teaspoons Ground black pepper
5 teaspoons fresh parsley, chopped
1 1/2 teaspoons Tabasco
48 oz. Spaghetti sauce (I use Prego original)
8 oz. small shell macaroni
Cook Beef until brown, add onion, carrots, celery and tomatoes. Simmer 10 minutes, and drain.
Add all other ingredients and simmer for 45 minutes stirring occasionally. Serve with Salad and crusty French bread.
Makes 9 quarts of soup. You can 1/2 the recipe for just one family, or you can freeze the extra.
2lb. ground beef (I use 1 lb. 90% lean hamburger and 1lb. spicy Italian sausage)
1 onion, chopped
3 carrots, slivered
2 stalks celery, chopped
48 oz. stewed tomatoes, diced
2 cups red kidney beans, drained and rinsed
2 cups white kidney beans, drained and rinsed
88 oz. beef stock
3 teaspoons Oregano
2 1/2 teaspoons Ground black pepper
5 teaspoons fresh parsley, chopped
1 1/2 teaspoons Tabasco
48 oz. Spaghetti sauce (I use Prego original)
8 oz. small shell macaroni
Cook Beef until brown, add onion, carrots, celery and tomatoes. Simmer 10 minutes, and drain.
Add all other ingredients and simmer for 45 minutes stirring occasionally. Serve with Salad and crusty French bread.
Makes 9 quarts of soup. You can 1/2 the recipe for just one family, or you can freeze the extra.
Olive Garden Salad
1 bag Dole American blend salad mix
4-5 thin slices of red onion
4-6 whole black olives
2-4 banana peppers
1/2 cup croutons
1 small tomato, quartered
fresh grated parmesan
Mix all ingredients in a large bowl. Toss with Olive Garden Dressing and serve immediately.
4-5 thin slices of red onion
4-6 whole black olives
2-4 banana peppers
1/2 cup croutons
1 small tomato, quartered
fresh grated parmesan
Mix all ingredients in a large bowl. Toss with Olive Garden Dressing and serve immediately.
Olive Garden Salad Dressing
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon olive oil
2 Tablespoons corn syrup
2 Tablespoons Parmesan cheese, grated fine
2 Tablespoons Romano cheese, grated fine
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 Tablespoon lemon juice
Mix all ingredients in a blender and pour over salad.
1/3 cup white vinegar
1 teaspoon olive oil
2 Tablespoons corn syrup
2 Tablespoons Parmesan cheese, grated fine
2 Tablespoons Romano cheese, grated fine
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 Tablespoon lemon juice
Mix all ingredients in a blender and pour over salad.
Carrot Cake
2 cups sugar
4 eggs
2 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 cup vegetable oil
1 teaspoon vanilla
1 cup shredded carrots
1 (15 or 16 ounce) can crushed pineapple, drained
1 cup chopped pecans
Grease and flour 2 - 9 inch round pans. Preheat oven to 350 degrees.
In a large bowl beat eggs, add sugar and continue beating until smooth. Add flour, baking soda, cinnamon, oil, vanilla, and carrots. Beat on medium speed for 2 minutes. Fold in pineapple and pecans stirring just until blended. Pour into prepared pans and bake for 25-35 minutes. Cool for 10 minutes then remove from pans onto cooling racks. Allow to cool completely and then frost with cream cheese frosting.
*You can also bake this in a 13X9 pan, cooking time may need to be increased*
This recipe is from my Sister J'net. It is one of Caitlin's favorite cakes. I also like to make muffins out of this recipe, the boys gobble them up!
4 eggs
2 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 cup vegetable oil
1 teaspoon vanilla
1 cup shredded carrots
1 (15 or 16 ounce) can crushed pineapple, drained
1 cup chopped pecans
Grease and flour 2 - 9 inch round pans. Preheat oven to 350 degrees.
In a large bowl beat eggs, add sugar and continue beating until smooth. Add flour, baking soda, cinnamon, oil, vanilla, and carrots. Beat on medium speed for 2 minutes. Fold in pineapple and pecans stirring just until blended. Pour into prepared pans and bake for 25-35 minutes. Cool for 10 minutes then remove from pans onto cooling racks. Allow to cool completely and then frost with cream cheese frosting.
*You can also bake this in a 13X9 pan, cooking time may need to be increased*
This recipe is from my Sister J'net. It is one of Caitlin's favorite cakes. I also like to make muffins out of this recipe, the boys gobble them up!
Darn Good Chocolate Cake
1 pkg. (18.25oz) dark chocolate fudge cake mix
1 pkg. (3.9oz) chocolate instant pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups mini semisweet chocolate chips
Preheat oven to 350. Grease and flour a 12 cup bundt pan. Mix cake mix, pudding, eggs, sour cream, warm water, and oil in large bowl. Blend with mixer on low speed for 1 minute. Scrape down the sides of the bowl. Increase speed to medium and blend for another 3 minutes, scraping sides of bowl if needed.
The batter should look thick and well combined. fold in chocolate chips. Pour batter into pan making sure its evenly distributed.
Bake at 350 for 45 minutes. Let pan set on cooling rack for 20 minutes and then invert onto cake platter.
You can serve this cake warm with ice cream or I let it cool, then warm up a tub of chocolate fudge frosting (the ones you buy at the store) and drizzle it over the top. It looks really pretty this way. You can also dress it up with some chocolate dipped strawberries in the middle for a party."
1 pkg. (3.9oz) chocolate instant pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups mini semisweet chocolate chips
Preheat oven to 350. Grease and flour a 12 cup bundt pan. Mix cake mix, pudding, eggs, sour cream, warm water, and oil in large bowl. Blend with mixer on low speed for 1 minute. Scrape down the sides of the bowl. Increase speed to medium and blend for another 3 minutes, scraping sides of bowl if needed.
The batter should look thick and well combined. fold in chocolate chips. Pour batter into pan making sure its evenly distributed.
Bake at 350 for 45 minutes. Let pan set on cooling rack for 20 minutes and then invert onto cake platter.
You can serve this cake warm with ice cream or I let it cool, then warm up a tub of chocolate fudge frosting (the ones you buy at the store) and drizzle it over the top. It looks really pretty this way. You can also dress it up with some chocolate dipped strawberries in the middle for a party."
Sly's Morning Starter
1 cup vanilla frozen yogurt
3/4 cup orange juice
3/4 cup pineapple chunks
3/4 cup sliced fresh strawberries
3/4 cup fresh raspberries
1 large banana, sliced
blend until smooth, scraping down sides as needed.
3/4 cup orange juice
3/4 cup pineapple chunks
3/4 cup sliced fresh strawberries
3/4 cup fresh raspberries
1 large banana, sliced
blend until smooth, scraping down sides as needed.
Jonathan's Jungle Juice
1 1/2 Cups lemonade
2 scoops orange sherbet
1 cup frozen peach slices
all all to blender and blend until smooth. This is Jonathan's favorite smoothie so he got to name it!
2 scoops orange sherbet
1 cup frozen peach slices
all all to blender and blend until smooth. This is Jonathan's favorite smoothie so he got to name it!
Red Berry Blaster
1 1/2 cups Cran-Raspberry juice
1 cup frozen strawberries
1 cup frozen raspberries
1 banana
1/2 cup ice
add all to blender and blend until smooth. You can also substitute with Acia berry juice.
1 cup frozen strawberries
1 cup frozen raspberries
1 banana
1/2 cup ice
add all to blender and blend until smooth. You can also substitute with Acia berry juice.
Strawberry Banana Blitz
1 1/2 cups orange juice
1/4 cup honey
2 cups frozen strawberries
1 ripe banana
1/2 cup ice
add all ingredients to blender and blend until smooth.
1/4 cup honey
2 cups frozen strawberries
1 ripe banana
1/2 cup ice
add all ingredients to blender and blend until smooth.
Slimy Green Apple
1 1/2 cups apple juice
3 Tablespoons frozen limeade concentrate
2 large scoops lime sherbet
1/2 cup ice
add all ingredients to blender, blend on high until smooth.
My son Sylvester named this one!
3 Tablespoons frozen limeade concentrate
2 large scoops lime sherbet
1/2 cup ice
add all ingredients to blender, blend on high until smooth.
My son Sylvester named this one!
Cappellini Pomodoro
2 cloves garlic, minced
2 lbs. plum tomatoes, seeded and diced
1 oz. fresh basil leaves, minced
1/3 cup extra virgin olive oil
3 oz. parmesan cheese, grated
12 oz. angel hair pasta, cooked and drained
1/4 teaspoon black pepper
Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper; cook for about 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil, and 1/2 of the parmesan cheese. Serve immediately and pass remaining parmesan.
2 lbs. plum tomatoes, seeded and diced
1 oz. fresh basil leaves, minced
1/3 cup extra virgin olive oil
3 oz. parmesan cheese, grated
12 oz. angel hair pasta, cooked and drained
1/4 teaspoon black pepper
Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper; cook for about 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil, and 1/2 of the parmesan cheese. Serve immediately and pass remaining parmesan.
Pink Jell-O Salad
1 can crushed Pineapple, drained well (save 1 cup juice)
1 large package Wild Strawberry Jell-O
24 large marshmallows
1 cup cold water
1 cup of small curd cottage cheese
1/2 cup chopped pecans
1 container extra creamy Cool Whip
Fresh Strawberries for garnish
Combine juice and Jell-O in large saucepan, stirring to dissolve Jell-O. (you can add a little water to juice if needed to make 1 cup) Add marshmallows and cook over low heat until marshmallows are melted. Add cold water and transfer to serving dish (9X9). Place in refrigerator until partially set and completely cooled. Add remaining ingredients and mix well. Return to fridge for at least 3 hours. garnish with fresh strawberries."
My Mother made this every year for Thanksgiving and now I make it every year. My kids make sure that I always have it on the table. Its not that it is an exceptionally good recipe, its just a tradition. Now my daughter Caitlin will make it for her family this Thanksgiving! One year my husband happen to be in the kitchen (which is rare when football is on) while I was making this and noticed that I was putting cottage cheese into it....he said "oh gross, I have been eating that every year and I never knew that was in there!" he still eats it!
1 large package Wild Strawberry Jell-O
24 large marshmallows
1 cup cold water
1 cup of small curd cottage cheese
1/2 cup chopped pecans
1 container extra creamy Cool Whip
Fresh Strawberries for garnish
Combine juice and Jell-O in large saucepan, stirring to dissolve Jell-O. (you can add a little water to juice if needed to make 1 cup) Add marshmallows and cook over low heat until marshmallows are melted. Add cold water and transfer to serving dish (9X9). Place in refrigerator until partially set and completely cooled. Add remaining ingredients and mix well. Return to fridge for at least 3 hours. garnish with fresh strawberries."
My Mother made this every year for Thanksgiving and now I make it every year. My kids make sure that I always have it on the table. Its not that it is an exceptionally good recipe, its just a tradition. Now my daughter Caitlin will make it for her family this Thanksgiving! One year my husband happen to be in the kitchen (which is rare when football is on) while I was making this and noticed that I was putting cottage cheese into it....he said "oh gross, I have been eating that every year and I never knew that was in there!" he still eats it!
Mexican Chef Salad
4 tomatos ,chopped
1 large head of iceberg lettuce, chopped
1 bunch green onions, chopped
1 cup grated cheddar cheese
1 small bag of Frito's corn chips
1 small bottle of Catalina dressing, No Substitutes!
1 (15 oz) can of Ranch style beans, drained and rinsed
2 avocados, chopped
Toss all ingredients together in a large bowl. Serve Immediately.
If you want to take it to a party, mix everything except the Frito's, Catalina and avocados. Add them right before serving.
I add 1/2 pound of ground beef and use this for a summer meal, my kids love it!!!!"
1 large head of iceberg lettuce, chopped
1 bunch green onions, chopped
1 cup grated cheddar cheese
1 small bag of Frito's corn chips
1 small bottle of Catalina dressing, No Substitutes!
1 (15 oz) can of Ranch style beans, drained and rinsed
2 avocados, chopped
Toss all ingredients together in a large bowl. Serve Immediately.
If you want to take it to a party, mix everything except the Frito's, Catalina and avocados. Add them right before serving.
I add 1/2 pound of ground beef and use this for a summer meal, my kids love it!!!!"
Japanese Chicken Salad
3 to 4 chicken breast halves, cooked and sliced
1 1/2 heads lettuce (I like to use romaine)
3 green onions, chopped
1 can (14 oz.) Mandarin oranges, drained
1 can (3 oz.) Chow Mein noodles
1 - 4 oz. package of slivered almonds
1 can sliced water chestnuts, drained
Mix chicken, lettuce, green onions and Oranges. fold in noodles, almonds and water chestnuts. Toss with Dressing and Serve immediately
Dressing:
4 tablespoons sugar
1/2 teaspoon ground black pepper
1/2 cup canola oil
1 teaspoon salt
4 Tablespoons red wine vinegar
1 1/2 heads lettuce (I like to use romaine)
3 green onions, chopped
1 can (14 oz.) Mandarin oranges, drained
1 can (3 oz.) Chow Mein noodles
1 - 4 oz. package of slivered almonds
1 can sliced water chestnuts, drained
Mix chicken, lettuce, green onions and Oranges. fold in noodles, almonds and water chestnuts. Toss with Dressing and Serve immediately
Dressing:
4 tablespoons sugar
1/2 teaspoon ground black pepper
1/2 cup canola oil
1 teaspoon salt
4 Tablespoons red wine vinegar
Orange Whip Salad
My kids (including Curt) devour this when I make it and none of them will eat cottage cheese! I like to put it in margarita glasses with an extra dollop of whip cream on the top.....the kids think that is really special. This takes about 5 minutes to put together so it’s a great recipe to make before you leave for work or before you go to bed...and you’ve got a great dessert ready when you are!
1 (24oz) carton small curd cottage cheese
1 (8 oz) tub of Cool Whip
1 (14 0z) can Mandarin oranges (drained)
1 (16 oz) can crushed pineapple, drained
1 (6 oz) package Orange Jell-0
Mix 1/2 of the Jell-o with the cottage cheese, Add oranges and pineapple, fold in Cool whip and the rest of the jell-o. Refrigerate for several hours or overnight before serving.
**I use low fat cottage cheese and light cool whip, I also use sugar free Jell-O.**"
1 (24oz) carton small curd cottage cheese
1 (8 oz) tub of Cool Whip
1 (14 0z) can Mandarin oranges (drained)
1 (16 oz) can crushed pineapple, drained
1 (6 oz) package Orange Jell-0
Mix 1/2 of the Jell-o with the cottage cheese, Add oranges and pineapple, fold in Cool whip and the rest of the jell-o. Refrigerate for several hours or overnight before serving.
**I use low fat cottage cheese and light cool whip, I also use sugar free Jell-O.**"
Strawberry Salad w/Poppy Seed Dressing
Dressing:
1 cup real mayonnaise
2/3 cup sugar
1/2 cup milk
2 Tablespoons poppy seeds
1/4 cup cider vinegar
Salad:
1/2 Cup Walnuts, chopped
2 Cups Strawberries, sliced
1/4 large purple onion, chopped
2 heads Romaine lettuce, washed and torn
Mix all salad ingredients together, and toss with dressing. Serve immediately.
** You can 1/2 this recipe for a smaller group, and I do not put dressing on the whole batch unless I have company and I know it will all get eaten, otherwise your leftover salad will get soggy** This is one of my all time favorite salads, I make it almost weekly!
1 cup real mayonnaise
2/3 cup sugar
1/2 cup milk
2 Tablespoons poppy seeds
1/4 cup cider vinegar
Salad:
1/2 Cup Walnuts, chopped
2 Cups Strawberries, sliced
1/4 large purple onion, chopped
2 heads Romaine lettuce, washed and torn
Mix all salad ingredients together, and toss with dressing. Serve immediately.
** You can 1/2 this recipe for a smaller group, and I do not put dressing on the whole batch unless I have company and I know it will all get eaten, otherwise your leftover salad will get soggy** This is one of my all time favorite salads, I make it almost weekly!
Skillet Chicken and Potato Dinner
3 Tablespoons Butter
6 new red potatoes, quartered
1 medium onion, cut into 6 wedges
1 teaspoon finely chopped fresh garlic
6 (4-ounce) boneless skinless chicken breast halves
1 (14-ounce) package frozen whole green beans
Salt, if desired
Pepper, if desired
1/4 cup chopped fresh parsley, if desired
Melt butter in 10-inch skillet until sizzling; add potatoes, onion and garlic. Cook over medium-high heat, stirring occasionally, until potatoes are browned (12 to 14 minutes). Remove from skillet. Keep warm.
Place chicken in same skillet. Cook over medium-high heat, turning once, until lightly browned and no longer pink (10 to 12 minutes). Remove chicken from skillet. Keep warm.
Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, until beans are crisply tender (6 to 9 minutes). Return chicken to skillet. Continue cooking, stirring occasionally, until heated through (1 to 3 minutes). Season with salt and pepper, if desired. Sprinkle with parsley, if desired.
6 new red potatoes, quartered
1 medium onion, cut into 6 wedges
1 teaspoon finely chopped fresh garlic
6 (4-ounce) boneless skinless chicken breast halves
1 (14-ounce) package frozen whole green beans
Salt, if desired
Pepper, if desired
1/4 cup chopped fresh parsley, if desired
Melt butter in 10-inch skillet until sizzling; add potatoes, onion and garlic. Cook over medium-high heat, stirring occasionally, until potatoes are browned (12 to 14 minutes). Remove from skillet. Keep warm.
Place chicken in same skillet. Cook over medium-high heat, turning once, until lightly browned and no longer pink (10 to 12 minutes). Remove chicken from skillet. Keep warm.
Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, until beans are crisply tender (6 to 9 minutes). Return chicken to skillet. Continue cooking, stirring occasionally, until heated through (1 to 3 minutes). Season with salt and pepper, if desired. Sprinkle with parsley, if desired.
Mandarin Salad
Thank You to my neighbor Anne Plienis for this wonderful salad recipe! It has become one of my families favorites.
1/4 cup coarsely chopped pecans & 1 Tablespoon sugar
place nuts and sugar in hot skillet, cook and stir until sugar melts and coats nuts. Remove from heat and cool.
Salad:
1 bunch of Romaine lettuce, washed and torn
1 cup celery, chopped
2 green onions, chopped
1 can mandarin oranges, drained
Dressing:
1/2 teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons sugar
2 Tablespoons White Vinegar
1/4 cup Salad oil (I use canola)
Mix dressing ingredients in blender until well blended. Toss salad ingredients together with carmelized pecans. Pour Dressing over salad just before serving. This salad is best when it is made and served immediately.
**try adding fresh strawberries, or craisins for a nice variation**
1/4 cup coarsely chopped pecans & 1 Tablespoon sugar
place nuts and sugar in hot skillet, cook and stir until sugar melts and coats nuts. Remove from heat and cool.
Salad:
1 bunch of Romaine lettuce, washed and torn
1 cup celery, chopped
2 green onions, chopped
1 can mandarin oranges, drained
Dressing:
1/2 teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons sugar
2 Tablespoons White Vinegar
1/4 cup Salad oil (I use canola)
Mix dressing ingredients in blender until well blended. Toss salad ingredients together with carmelized pecans. Pour Dressing over salad just before serving. This salad is best when it is made and served immediately.
**try adding fresh strawberries, or craisins for a nice variation**
Pecan Pie Muffins
1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten
Preheat oven to 350 degrees. Grease and Flour 24 mini muffin cups.
Combine brown sugar, flour, and pecans in medium bowl. In a separate bowl beat the butter and eggs together until smooth; stir into dry ingredients just until moistened. Spoon batter into muffin cups filling them about 2/3 full. Bake at 350 degrees for 20 minutes.
Delightful little mouthfulls!
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs, beaten
Preheat oven to 350 degrees. Grease and Flour 24 mini muffin cups.
Combine brown sugar, flour, and pecans in medium bowl. In a separate bowl beat the butter and eggs together until smooth; stir into dry ingredients just until moistened. Spoon batter into muffin cups filling them about 2/3 full. Bake at 350 degrees for 20 minutes.
Delightful little mouthfulls!
Stuffed Jalapeno Peppers
10-15 large jalapeno peppers, cut in half and seeded
1 1/2 pkg. Cream cheese (12 oz.), softened
2 cups shredded Monterey Jack Cheese
1 pkg. bacon crumbles (the real kind)
1 cup chicken, chopped fine (I cook chicken breasts in a little oil then chop them fine, or you can use canned chicken)
1 small onion, chopped fine
chopped fresh cilantro
1/2 tsp. ground cumin
1/8 teaspoon chili powder
1 pkg. sliced bacon, uncooked
Cut jalapenos in half and scoop out seeds with a spoon. **I would recommend wearing disposable latex gloves while doing this.** Bring 6 cups of water to a boil. boil jalapeno peppers for about 1 minute and then drop into a large bowl of ice water. Drain and dry peppers.
Combine cream cheese and next 6 ingredients in large bowl. Mix well. Using a small spoon fill each pepper half with cream cheese mixture. Wrap with piece of uncooked bacon, secure with a toothpick and place on baking sheet. Bake at 375 until bacon is crispy. About 15-20 minutes. Serve immediately.
** tip: when buying your jalapenos, look for large ones with a rounded end. The pointier the end of the pepper the hotter it will be! If you can find really large rounded ones, you can skip the boiling step and just use them raw. If they are pointy I would recommend boiling them to reduce the heat. **"
I tried Paula Deen's recipe for these and it was pretty gross...so I came up with my own. I love to make these in the summer when we can get really huge fresh peppers! Those are hard to come by in Minnesota!
1 1/2 pkg. Cream cheese (12 oz.), softened
2 cups shredded Monterey Jack Cheese
1 pkg. bacon crumbles (the real kind)
1 cup chicken, chopped fine (I cook chicken breasts in a little oil then chop them fine, or you can use canned chicken)
1 small onion, chopped fine
chopped fresh cilantro
1/2 tsp. ground cumin
1/8 teaspoon chili powder
1 pkg. sliced bacon, uncooked
Cut jalapenos in half and scoop out seeds with a spoon. **I would recommend wearing disposable latex gloves while doing this.** Bring 6 cups of water to a boil. boil jalapeno peppers for about 1 minute and then drop into a large bowl of ice water. Drain and dry peppers.
Combine cream cheese and next 6 ingredients in large bowl. Mix well. Using a small spoon fill each pepper half with cream cheese mixture. Wrap with piece of uncooked bacon, secure with a toothpick and place on baking sheet. Bake at 375 until bacon is crispy. About 15-20 minutes. Serve immediately.
** tip: when buying your jalapenos, look for large ones with a rounded end. The pointier the end of the pepper the hotter it will be! If you can find really large rounded ones, you can skip the boiling step and just use them raw. If they are pointy I would recommend boiling them to reduce the heat. **"
I tried Paula Deen's recipe for these and it was pretty gross...so I came up with my own. I love to make these in the summer when we can get really huge fresh peppers! Those are hard to come by in Minnesota!
Mexican Crab cakes w/salsa Mayonnaise
3 Tbsp. butter
3/4 cup chopped onion
1/3 cup finely chopped celery
1 jalapeno pepper, seeded and minced
3 large eggs, beaten
1/4 cup sour cream
1 pound FRESH lump crabmeat, drained (if you use the 'fake' crab the cakes wont stick together)
1 1/2 cups Italian seasoned bread crumbs
1 cup shredded Monterey Jack cheese w/jalapeno peppers (pepper jack cheese)
1/2 cup roasted red pepper, diced
1/2 cup chopped fresh cilantro
2 Tbsp. vegetable oil
Salsa Mayonnaise
Melt butter in a large slillet over medium heat. Add onion, celery, and jalapeno; cook stirring constantly until tender. Transfer to a large bowl; cool. Add eggs, and sour cream to onion mixture. Gently stir in crab meat and next 4 ingredients. Cover and chill 1 hour. Shape Crab mixture into 36 patties.
Heat 1 tsp. oil in a large skillet over medium heat; add 6-8 patties to skillet. Cook 4 minutes on each side or until golden. Set aside, and keep warm. Repeat until all cakes are cooked. Serve with salsa mayonnaise.
Salsa Mayonnaise
1 cup real mayonnaise
1/2 cup sour cream
1/2 cup picante sauce
Combine all ingredients in a small bowl, and stir well. Cover and chill until ready to serve.
3/4 cup chopped onion
1/3 cup finely chopped celery
1 jalapeno pepper, seeded and minced
3 large eggs, beaten
1/4 cup sour cream
1 pound FRESH lump crabmeat, drained (if you use the 'fake' crab the cakes wont stick together)
1 1/2 cups Italian seasoned bread crumbs
1 cup shredded Monterey Jack cheese w/jalapeno peppers (pepper jack cheese)
1/2 cup roasted red pepper, diced
1/2 cup chopped fresh cilantro
2 Tbsp. vegetable oil
Salsa Mayonnaise
Melt butter in a large slillet over medium heat. Add onion, celery, and jalapeno; cook stirring constantly until tender. Transfer to a large bowl; cool. Add eggs, and sour cream to onion mixture. Gently stir in crab meat and next 4 ingredients. Cover and chill 1 hour. Shape Crab mixture into 36 patties.
Heat 1 tsp. oil in a large skillet over medium heat; add 6-8 patties to skillet. Cook 4 minutes on each side or until golden. Set aside, and keep warm. Repeat until all cakes are cooked. Serve with salsa mayonnaise.
Salsa Mayonnaise
1 cup real mayonnaise
1/2 cup sour cream
1/2 cup picante sauce
Combine all ingredients in a small bowl, and stir well. Cover and chill until ready to serve.
Southwest Spinach Dip
1 medium onion, chopped
2 Tbsp. vegetable oil
2 medium tomatoes, seeded and chopped
2 Tbsp. chopped jalapeno pepper (the canned kind work fine in this)
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 cup half and half
2 cups shredded Monterey Jack cheese
1 (8 oz.) pkg. cream cheese, cut into small cubes
2 (2 oz.) cans sliced black olives
1 Tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. black pepper
Cook onion in oil in a medium skillet until tender. Add tomato and jalapeno. cook 2 minutes. Transfer to large bowl and add remaining ingredients. Mix well. Transfer to a greased 2 quart baking dish. Cook uncovered at 400 for about 35 minutes or until golden brown and bubbly. Serve with warm tortilla chips.
This is a great variation on the run of the mill spinach-artichoke dip..I have made it several times and have gotten rave reviews!
2 Tbsp. vegetable oil
2 medium tomatoes, seeded and chopped
2 Tbsp. chopped jalapeno pepper (the canned kind work fine in this)
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 cup half and half
2 cups shredded Monterey Jack cheese
1 (8 oz.) pkg. cream cheese, cut into small cubes
2 (2 oz.) cans sliced black olives
1 Tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. black pepper
Cook onion in oil in a medium skillet until tender. Add tomato and jalapeno. cook 2 minutes. Transfer to large bowl and add remaining ingredients. Mix well. Transfer to a greased 2 quart baking dish. Cook uncovered at 400 for about 35 minutes or until golden brown and bubbly. Serve with warm tortilla chips.
This is a great variation on the run of the mill spinach-artichoke dip..I have made it several times and have gotten rave reviews!
Kahlua Coffee
6 cups brewed coffee
3/4 cup chocolate syrup
1/2 cup Kahlua liqueur
Whipped Cream
Cinnamon
Combine first 3 ingredients in a large carafe; stir well. Top each serving with whipped cream and a sprinkle of cinnamon. Makes about 7 cups. I usually serve this as an after dinner drink. I use Starbucks Half-caf coffee when having it in the evening.
3/4 cup chocolate syrup
1/2 cup Kahlua liqueur
Whipped Cream
Cinnamon
Combine first 3 ingredients in a large carafe; stir well. Top each serving with whipped cream and a sprinkle of cinnamon. Makes about 7 cups. I usually serve this as an after dinner drink. I use Starbucks Half-caf coffee when having it in the evening.
Frozen Margaritas
Limes wedges
Salt
1 (6 oz.) can frozen limeade concentrate, thawed
3/4 cup tequila
1/4 cup triple sec
ice cubes
Combine limeade, tequila, and triple sec in blender. Add ice to 3 1/2 cup level; blend until smooth. Pour into salt rimmed glasses and garnish with lime wedge. This is the best and easiest margarita recipe I have ever tried.
Salt
1 (6 oz.) can frozen limeade concentrate, thawed
3/4 cup tequila
1/4 cup triple sec
ice cubes
Combine limeade, tequila, and triple sec in blender. Add ice to 3 1/2 cup level; blend until smooth. Pour into salt rimmed glasses and garnish with lime wedge. This is the best and easiest margarita recipe I have ever tried.
Pina Coladas
1 can cream of coconut (8 oz.) this is NOT coconut milk!
1 can crushed pineapple (8 oz.), drained
1 cup bacardi rum
1/2 tsp. bananna extract
1 cup vanilla ice cream
Process all ingredients in a blender until smooth, serve immediately. You can also use Malibu rum if you have it.
1 can crushed pineapple (8 oz.), drained
1 cup bacardi rum
1/2 tsp. bananna extract
1 cup vanilla ice cream
Process all ingredients in a blender until smooth, serve immediately. You can also use Malibu rum if you have it.
White Sangria
2 lemons, thinly sliced
2 limes, thinly sliced
1 red apple, cored and thinly sliced with skin on
1 1/2 cups sugar
2 bottles Sauvignon Blanc
1 cup brandy
2 liters of Sparkling lemon-lime soda, chilled (I use 7Up)
1 cup green grapes, frozen
Combine first 6 ingredients in a large pitcher; stir well. Chill at least 2 hours. Just before Serving Stir in chilled lemon-lime soda and grapes.
This recipe is AWESOME! I got it from when we were in the Jr. League supper club. Curt and I will make a half batch during the summer and drink it after the kids go to bed while we sit on the deck and listen to the frogs in the pond and look at the stars. When I make this for company there is never any left..in fact we usually need more!
2 limes, thinly sliced
1 red apple, cored and thinly sliced with skin on
1 1/2 cups sugar
2 bottles Sauvignon Blanc
1 cup brandy
2 liters of Sparkling lemon-lime soda, chilled (I use 7Up)
1 cup green grapes, frozen
Combine first 6 ingredients in a large pitcher; stir well. Chill at least 2 hours. Just before Serving Stir in chilled lemon-lime soda and grapes.
This recipe is AWESOME! I got it from when we were in the Jr. League supper club. Curt and I will make a half batch during the summer and drink it after the kids go to bed while we sit on the deck and listen to the frogs in the pond and look at the stars. When I make this for company there is never any left..in fact we usually need more!
Gumbo Ya Ya
This recipe is from the Commanders Palace in New Orleans. My neighbor and former resident of New Orleans, Holly Sanchez made this for a neighborhood get together and I had to have the recipe! My family loves it! Thanks Holly and Bram!
4-5 large boneless/skinless chicken breasts (about 5 pounds)
Salt
Cayenne Pepper
Powdered Garlic
2 1/2 cups flour
1 cup vegetable oil
2 cups coarsely chopped onions
1 1/2 cups coarsely chopped celery
2 cups coarsely chopped green bell pepper
6 cups Chicken stock
1 1/2 teaspoons minced fresh garlic
1 pound andouille sausage, finely diced (you can substitute kielbasa if you cant find this kind)
4 cups fluffy cooked white rice
*Season chicken breasts with salt, cayenne pepper, and powered garlic. Let stand at room temp for 30 minutes.
*Measure flour into a large baggie. Add chicken pieces and shake until well coated. Remove chicken and reserve the flour.
*In a large skillet (preferably wrought iron) brown the chicken in very hot oil, remove, and set aside.
*Stir oil remaining in skillet with a wire whisk to loosen all the lovely brown particles from bottom and sides of pan. Allow chicken to cool slightly and then chop into large chunks.
*Whisk in 1 cup reserved flour and stir constantly until the mixture of oil and flour (the roux) becomes a dark brown. Remove from heat and add onions, celery, and green bell pepper, stirring constantly so they do not burn. Transfer roux mixture to a large, heavy saucepan.
*Add chicken stock and bring to a boil stirring occasionally. Lower heat to a quick simmer and add garlic, sausage, and chopped chicken. Continue cooking until chicken is tender. 1 3/4 to 2 hours.
*Adjust seasonings and serve in bowls over steamed rice.
4-5 large boneless/skinless chicken breasts (about 5 pounds)
Salt
Cayenne Pepper
Powdered Garlic
2 1/2 cups flour
1 cup vegetable oil
2 cups coarsely chopped onions
1 1/2 cups coarsely chopped celery
2 cups coarsely chopped green bell pepper
6 cups Chicken stock
1 1/2 teaspoons minced fresh garlic
1 pound andouille sausage, finely diced (you can substitute kielbasa if you cant find this kind)
4 cups fluffy cooked white rice
*Season chicken breasts with salt, cayenne pepper, and powered garlic. Let stand at room temp for 30 minutes.
*Measure flour into a large baggie. Add chicken pieces and shake until well coated. Remove chicken and reserve the flour.
*In a large skillet (preferably wrought iron) brown the chicken in very hot oil, remove, and set aside.
*Stir oil remaining in skillet with a wire whisk to loosen all the lovely brown particles from bottom and sides of pan. Allow chicken to cool slightly and then chop into large chunks.
*Whisk in 1 cup reserved flour and stir constantly until the mixture of oil and flour (the roux) becomes a dark brown. Remove from heat and add onions, celery, and green bell pepper, stirring constantly so they do not burn. Transfer roux mixture to a large, heavy saucepan.
*Add chicken stock and bring to a boil stirring occasionally. Lower heat to a quick simmer and add garlic, sausage, and chopped chicken. Continue cooking until chicken is tender. 1 3/4 to 2 hours.
*Adjust seasonings and serve in bowls over steamed rice.
Pumpkin Crunch Cake
1 (29 oz.) can pumpkin
1 can sweetened condensed milk
1 cup granulated sugar
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
3 eggs
1 package yellow cake mix
1 cup chopped pecans
1 cup butter or margarine, melted
Preheat oven to 350 degrees. Grease 13X9 pan and set aside. Mix together first 7 ingredients. Pour into prepared pan. Sprinkle dry cake mix over the top of pumpkin mixture (will be lumpy). Sprinkle nuts evenly over cake mix. Pour melted butter evenly over cake mix and nuts. Bake for 1 hour. Let stand 20 minutes. Serve warm with whipped cream or vanilla ice cream.
This recipe is from my Sister Jeanette and its wonderful!
1 can sweetened condensed milk
1 cup granulated sugar
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
3 eggs
1 package yellow cake mix
1 cup chopped pecans
1 cup butter or margarine, melted
Preheat oven to 350 degrees. Grease 13X9 pan and set aside. Mix together first 7 ingredients. Pour into prepared pan. Sprinkle dry cake mix over the top of pumpkin mixture (will be lumpy). Sprinkle nuts evenly over cake mix. Pour melted butter evenly over cake mix and nuts. Bake for 1 hour. Let stand 20 minutes. Serve warm with whipped cream or vanilla ice cream.
This recipe is from my Sister Jeanette and its wonderful!
Greek Isles Pasta Salad
3 cups farfalle pasta, cooked and drained
2 cups baby spinach leaves, washed and dried
1 cup Mediterranean style cheese crumbles
1 cup cherry tomatoes, halved
3/4 cup canned chickpeas, drained and rinsed
1/2 cup Greek vinaigrette dressing
cook pasta as directed on package, drain and place in large bowl. Add remaining ingredients; mix lightly. refrigerate until ready to serve.
*You can also add some sliced black olives. This is great when made ahead of time, but add spinach leaves and dressing right before serving.
2 cups baby spinach leaves, washed and dried
1 cup Mediterranean style cheese crumbles
1 cup cherry tomatoes, halved
3/4 cup canned chickpeas, drained and rinsed
1/2 cup Greek vinaigrette dressing
cook pasta as directed on package, drain and place in large bowl. Add remaining ingredients; mix lightly. refrigerate until ready to serve.
*You can also add some sliced black olives. This is great when made ahead of time, but add spinach leaves and dressing right before serving.
Greek Chicken Skewers
1/2 cup Greek Vinaigrette dressing
2 Tbsp. real mayo
2 large boneless/skinless chicken breasts, cut into 1 inch pieces
1 red onion, cut into wedges
1 lemon, halved
Combine dressing and mayo in large plastic bag, add chicken and marinate at least 4 hours in refrigerator.
Thread chicken and onion onto wooden skewers. Grill 8 to 10 minutes or until chicken is cooked through.
Squeeze lemon juice over kabobs and let sit for 5 minutes before serving.
This is a staple on my summer menu. We are always so busy with soccer and baseball and this is quick and tasty! I serve it with Greek Isle Pasta Salad that I can make ahead!
2 Tbsp. real mayo
2 large boneless/skinless chicken breasts, cut into 1 inch pieces
1 red onion, cut into wedges
1 lemon, halved
Combine dressing and mayo in large plastic bag, add chicken and marinate at least 4 hours in refrigerator.
Thread chicken and onion onto wooden skewers. Grill 8 to 10 minutes or until chicken is cooked through.
Squeeze lemon juice over kabobs and let sit for 5 minutes before serving.
This is a staple on my summer menu. We are always so busy with soccer and baseball and this is quick and tasty! I serve it with Greek Isle Pasta Salad that I can make ahead!
Shrimp Skewers w/Cilantro Drizzle
8 (10-in) bamboo skewers, soaked in water 15 minutes, drained
1 pound large shrimp (26/30 count), peeled, deveined, and tails removed
1 pineapple, peeled, halved, cored and cut into 1 inch cubes (about 24 pieces)
1 large Red bell pepper, cut into squares
6 Tablespoons extra-virgin olive oil
1 1/2 Tablespoons fresh lime juce
2 garlic cloves, minced
1 1/2 Tablespoons fresh cilantro, minced
1/2 teaspoon kosher or sea salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper
Directions:
Immerse skewers before lighting grill so they have plenty of time to soak. Prepare medium-hot fire in charcoal grill or preheat gas grill on medium high. To assemble skewers, pinch shrimp into horseshoe shape and thread it onto skewer, piercing it once near the tail and again near the head. Follow with square of red pepper and cube of pineapple, repeating until all skewers are filled. Lay skewers in a foil lined baking sheet and brush with olive oil. Set aside.
While grill is heating, prepare sauce: In small bowl, combine 6 Tablespoons olive oil, lime juice, garlic, cilantro, salt, sugar, and pepper. Whisk to mix throughly. Set aside until ready to serve. Whisk again before drizzling over skewers.
Oil grill grate. Fold 12 inch long piece of aluminum foil in half lengthwise and lay it on grill grate. Arrange skewers so exposed bamboo is protected from flame by foil and food is directly over medium-hot fire.
Use 2 pieces of foil if necessary. Grill on one side until shrimp and pineapple begin to caramelize, about 3 minutes. Turn and grill until shrimp turn pink on outside and are just opaque on the inside, about 3 minutes longer.
Arrange on serving platter, drizzle sauce over skewers. Serve immediately.
Thank You Sue Rooney for this great recipe!
1 pound large shrimp (26/30 count), peeled, deveined, and tails removed
1 pineapple, peeled, halved, cored and cut into 1 inch cubes (about 24 pieces)
1 large Red bell pepper, cut into squares
6 Tablespoons extra-virgin olive oil
1 1/2 Tablespoons fresh lime juce
2 garlic cloves, minced
1 1/2 Tablespoons fresh cilantro, minced
1/2 teaspoon kosher or sea salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper
Directions:
Immerse skewers before lighting grill so they have plenty of time to soak. Prepare medium-hot fire in charcoal grill or preheat gas grill on medium high. To assemble skewers, pinch shrimp into horseshoe shape and thread it onto skewer, piercing it once near the tail and again near the head. Follow with square of red pepper and cube of pineapple, repeating until all skewers are filled. Lay skewers in a foil lined baking sheet and brush with olive oil. Set aside.
While grill is heating, prepare sauce: In small bowl, combine 6 Tablespoons olive oil, lime juice, garlic, cilantro, salt, sugar, and pepper. Whisk to mix throughly. Set aside until ready to serve. Whisk again before drizzling over skewers.
Oil grill grate. Fold 12 inch long piece of aluminum foil in half lengthwise and lay it on grill grate. Arrange skewers so exposed bamboo is protected from flame by foil and food is directly over medium-hot fire.
Use 2 pieces of foil if necessary. Grill on one side until shrimp and pineapple begin to caramelize, about 3 minutes. Turn and grill until shrimp turn pink on outside and are just opaque on the inside, about 3 minutes longer.
Arrange on serving platter, drizzle sauce over skewers. Serve immediately.
Thank You Sue Rooney for this great recipe!
Spiced Tea Mix
1 cup sugar
1/3 cup Tang instant drink mix
2/3 cup non-sweetened instant tea mix
2 envelopes spiced cider mix
1/4 cup instant lemonade mix
1 teaspoon cinnamon
Mix all together and store in an air tight container. To make Drink mix, stir 3 teaspoons of drink mix into 8 oz. of hot water and stir.
This makes a wonderful treat after sledding or ice skating! I like to put it into pretty jars and tins and give it to my kids teachers, don't forget to include a tag with mixing instructions!
1/3 cup Tang instant drink mix
2/3 cup non-sweetened instant tea mix
2 envelopes spiced cider mix
1/4 cup instant lemonade mix
1 teaspoon cinnamon
Mix all together and store in an air tight container. To make Drink mix, stir 3 teaspoons of drink mix into 8 oz. of hot water and stir.
This makes a wonderful treat after sledding or ice skating! I like to put it into pretty jars and tins and give it to my kids teachers, don't forget to include a tag with mixing instructions!
Southwest Burgers
1 1/2 pounds 90% lean Ground Beef
1/4 cup real mayo, divided
1 pkg. taco seasoning
1/2 cup colby and monterey jack cheese crumbles
1/4 cup salsa (I used Pace mild), divided
6 whole wheat buns, split and grilled
lettuce and sliced tomatoes
Mix hamburger, 3 Tbsp. mayo, and the taco seasoning together. Shape meat into 12 THIN patties.
Combine cheese and 2 Tbsp. of the salsa. Spoon over 6 of the patties. Cover each patty with the remaining 6 patties; pinch edges together to seal.
Grill until juice runs clear, approximately 7 mintues on each side. Mix remaining mayo and salsa together. Top each burger with sauce and garnish with lettuce and tomato.
* You can use lean ground turkey for this recipe as well. For those low carb people, just eliminate the bun.
I add the mayo to the meat when I make turkey burgers..and leave it out when I use hamburger. The turkey needs the extra moisture!
1/4 cup real mayo, divided
1 pkg. taco seasoning
1/2 cup colby and monterey jack cheese crumbles
1/4 cup salsa (I used Pace mild), divided
6 whole wheat buns, split and grilled
lettuce and sliced tomatoes
Mix hamburger, 3 Tbsp. mayo, and the taco seasoning together. Shape meat into 12 THIN patties.
Combine cheese and 2 Tbsp. of the salsa. Spoon over 6 of the patties. Cover each patty with the remaining 6 patties; pinch edges together to seal.
Grill until juice runs clear, approximately 7 mintues on each side. Mix remaining mayo and salsa together. Top each burger with sauce and garnish with lettuce and tomato.
* You can use lean ground turkey for this recipe as well. For those low carb people, just eliminate the bun.
I add the mayo to the meat when I make turkey burgers..and leave it out when I use hamburger. The turkey needs the extra moisture!
Rio Grande Limeade
2 (12 oz.) cans frozen limeade concentrate, thawed
3 cups Tequilla
3 cups water
2 cups Triple Sec
1 cup fresh lime juice
Stir together all ingredients and chill for 8 hours. Serve over ice with lime wedges. Makes 3 quarts.
3 cups Tequilla
3 cups water
2 cups Triple Sec
1 cup fresh lime juice
Stir together all ingredients and chill for 8 hours. Serve over ice with lime wedges. Makes 3 quarts.
Chocolate Chimichangas with Raspberry Sauce
Chimichangas
6 Milk chocolate candy bars (I use Ghiradelli)
6 (10 inch) flour tortillas
Vegetable Oil
Raspberry sauce
Vanilla ice cream (Haggen Daz vanilla bean is wonderful with this)
Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides over; roll up and place seam side down on a baking sheet. Repeat with remaining candy bars and tortillas. Freeze for 20 minutes.
Pour oil to depth of 1 inch into a large skillet; heat to 375. Place 2 toritllas, seam side down, in hot oil, gently pressing with tongs a few seconds to seal. Fry remaining tortillas 2 to 3 minutes on each side or until golden brown. Drain on paper towels. Serve with Raspberry Sauce and Vanilla ice cream!
Raspberry Sauce
1 (10oz.) pkg. frozen raspberries, thawed
1/2 cup sugar
3 Tablespoons lemon juice
1 Tablespoon. orange liqeuer (optional)
1 teaspoon cornstarch
Combine first 3 ingredients and orange liqueur, if added, in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered 5 mintues or just until raspberry mixture starts to thicken. Remove from heat and let cool completely. Press raspberry mixture through a wire-mesh strainer into a small saucepan. Discard pulp and seeds. Whisk in 1 tsp. cornstarch. Bring to a boil and cook 1 to 2 minutes until thickened. Serve hot with chimichangas!
** I roll my chimichangas and while they are freezing I make the sauce and let it cool. When I am done straining the sauce, I heat the oil and boil the sauce, then you can fry the tortillas and everything is ready at the same time**
6 Milk chocolate candy bars (I use Ghiradelli)
6 (10 inch) flour tortillas
Vegetable Oil
Raspberry sauce
Vanilla ice cream (Haggen Daz vanilla bean is wonderful with this)
Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides over; roll up and place seam side down on a baking sheet. Repeat with remaining candy bars and tortillas. Freeze for 20 minutes.
Pour oil to depth of 1 inch into a large skillet; heat to 375. Place 2 toritllas, seam side down, in hot oil, gently pressing with tongs a few seconds to seal. Fry remaining tortillas 2 to 3 minutes on each side or until golden brown. Drain on paper towels. Serve with Raspberry Sauce and Vanilla ice cream!
Raspberry Sauce
1 (10oz.) pkg. frozen raspberries, thawed
1/2 cup sugar
3 Tablespoons lemon juice
1 Tablespoon. orange liqeuer (optional)
1 teaspoon cornstarch
Combine first 3 ingredients and orange liqueur, if added, in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered 5 mintues or just until raspberry mixture starts to thicken. Remove from heat and let cool completely. Press raspberry mixture through a wire-mesh strainer into a small saucepan. Discard pulp and seeds. Whisk in 1 tsp. cornstarch. Bring to a boil and cook 1 to 2 minutes until thickened. Serve hot with chimichangas!
** I roll my chimichangas and while they are freezing I make the sauce and let it cool. When I am done straining the sauce, I heat the oil and boil the sauce, then you can fry the tortillas and everything is ready at the same time**
Sausage and Cheese Turnovers
1 pound hot Italian Sausage (the kind from Festival works really well in this, and taste good)
1/2 teaspoon dried Italian Sausage
2 cans (4 oz.) mushroom stems and pieces, drained
2 cups shredded mozzarella cheese
2 cans refrigerated flaky biscuits (the cheap brand works great for this)
2 large eggs, beaten
2 Tablespoon grated parmesan cheese
Brown Sausage in a large skillet, stirring until crumbly and no longer pink. Drain and place in a bowl. Stir in Italian seasoning, mushrooms, and mozzarella; set aside.
Roll each biscuit into a 5 inch circle, spoon meat mixture evenly into the center of each circle. Moisten edges with beaten egg. Fold in half and press edges together with a fork to seal.
Brush Turnovers with beaten egg, sprinkle with parmesan and bake at 350 for 10 minutes or until golden brown.
**I usually fry the sausage into really small crumbles. When its done cooking I put it into a strainer and drain all the fat off to ensure that when I cook my turnovers there is not a lot of extra grease! You can also use prepared pizza crust for this recipe.**
1/2 teaspoon dried Italian Sausage
2 cans (4 oz.) mushroom stems and pieces, drained
2 cups shredded mozzarella cheese
2 cans refrigerated flaky biscuits (the cheap brand works great for this)
2 large eggs, beaten
2 Tablespoon grated parmesan cheese
Brown Sausage in a large skillet, stirring until crumbly and no longer pink. Drain and place in a bowl. Stir in Italian seasoning, mushrooms, and mozzarella; set aside.
Roll each biscuit into a 5 inch circle, spoon meat mixture evenly into the center of each circle. Moisten edges with beaten egg. Fold in half and press edges together with a fork to seal.
Brush Turnovers with beaten egg, sprinkle with parmesan and bake at 350 for 10 minutes or until golden brown.
**I usually fry the sausage into really small crumbles. When its done cooking I put it into a strainer and drain all the fat off to ensure that when I cook my turnovers there is not a lot of extra grease! You can also use prepared pizza crust for this recipe.**
Spicy Bloody Marys
1 container V8 spicy tomato juice
1/4 cup lemon juice
3 Tbsp. worcestershire sauce
1 Tbsp. Horseradish
1 tsp. celery salt
1/2 tsp. ground black pepper
1/4 tsp. tobasco hot sauce
2 cups Vodka
celery stalks
Combine all ingredients, stir well and chill for at least 1 hour. Before serving add Vodka and stir well. Serve over ice and garnish with a celery stalk.
1/4 cup lemon juice
3 Tbsp. worcestershire sauce
1 Tbsp. Horseradish
1 tsp. celery salt
1/2 tsp. ground black pepper
1/4 tsp. tobasco hot sauce
2 cups Vodka
celery stalks
Combine all ingredients, stir well and chill for at least 1 hour. Before serving add Vodka and stir well. Serve over ice and garnish with a celery stalk.
Strawberry Daiquiris
1 can frozen limeade concentrate
1 1/2 cups light rum
1 package frozen strawberries in syrup, thawed slightly
1 Tablespoon powdered sugar
ice cubes
Process limeade, strawberries, and rum in blender until smooth. Add powdered sugar and ice cubes to 4 cup level. process until smooth. Serve immediately.
1 1/2 cups light rum
1 package frozen strawberries in syrup, thawed slightly
1 Tablespoon powdered sugar
ice cubes
Process limeade, strawberries, and rum in blender until smooth. Add powdered sugar and ice cubes to 4 cup level. process until smooth. Serve immediately.
Apple Berry Sparkler
1 (6 oz.) can frozen apple juice concentrate, thawed and undiluted
1 (12 oz.) can frozen cranberry juice concentrate, thawed and undiluted
6 cups sparkling mineral water, chilled (7 up works really well in this too!)
lemon slices
Combine apple juice and cranberry juice; pour in chilled mineral water or 7 Up. Serve over ice. *You can dip the rim of your cups in corn syrup and then in red colored sugar** Garnish with lemon slices.
1 (12 oz.) can frozen cranberry juice concentrate, thawed and undiluted
6 cups sparkling mineral water, chilled (7 up works really well in this too!)
lemon slices
Combine apple juice and cranberry juice; pour in chilled mineral water or 7 Up. Serve over ice. *You can dip the rim of your cups in corn syrup and then in red colored sugar** Garnish with lemon slices.
Pizza Bread
2 cups Shredded Cheddar cheese
2 cups Shredded Mozzarella cheese (or you can use 4 cups of the pizza blend cheese)
1 jar Ragu pizza sauce
1 can chopped black olives
1 small onion, minced
1 can chopped green chilis
2 loaves baguette bread, sliced
Mix all ingredients together in a large bowl and refrigerate for at least 30 minutes. Spread mixture onto sliced baguette bread and broil until cheese is bubbly. Serve immediately."
2 cups Shredded Mozzarella cheese (or you can use 4 cups of the pizza blend cheese)
1 jar Ragu pizza sauce
1 can chopped black olives
1 small onion, minced
1 can chopped green chilis
2 loaves baguette bread, sliced
Mix all ingredients together in a large bowl and refrigerate for at least 30 minutes. Spread mixture onto sliced baguette bread and broil until cheese is bubbly. Serve immediately."
Fried Ravioli
6 Tablespoons milk
2 large eggs, lightly beaten
1 1/2 cups Italian seasoned bread crumbs
1 package frozen cheese or cheese and sausage filled ravioli, thawed
Vegetable oil
Grated Parmesan cheese
Spaghetti Sauce
Combine milk and egg in a small bowl. Place breadcrumbs in a shallow bowl. Dip Ravioli into egg mixture and then dredge in breadcrumbs coating evenly.
Pour oil into a dutch oven to a depth of 2 inches. heat to 350. Fry ravioli a few at a time, 1 minute on each side or until golden brown; drain on paper towels. Sprinkle with parmesan cheese and serve immediately with warm spaghetti sauce.
2 large eggs, lightly beaten
1 1/2 cups Italian seasoned bread crumbs
1 package frozen cheese or cheese and sausage filled ravioli, thawed
Vegetable oil
Grated Parmesan cheese
Spaghetti Sauce
Combine milk and egg in a small bowl. Place breadcrumbs in a shallow bowl. Dip Ravioli into egg mixture and then dredge in breadcrumbs coating evenly.
Pour oil into a dutch oven to a depth of 2 inches. heat to 350. Fry ravioli a few at a time, 1 minute on each side or until golden brown; drain on paper towels. Sprinkle with parmesan cheese and serve immediately with warm spaghetti sauce.
Marinted Cheese and Tomatoes
1/2 cup olive oil
1/2 cup white wine vinegar
3 Tablespoons chopped fresh parsley
3 Tablespoons minced green onions
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 garlic cloves, minced
2 fresh Mozzarella balls, chilled well and sliced into thin slices (you can use the Fresh small bite size balls..but you will need 2 containers and they need to be drained really well. Leave them whole)
6 Fresh Roma tomatoes
1 (8 oz.) package of cream cheese
Combine first 10 ingredients in a jar, cover tightly, and shake vigorously. Set marinade aside.
Cut mozzerella cheese balls into thin slices. Cut cream cheese in half lengthwise. Cut crosswise into 1/4 inch thick slices. Cut tomatoes into 1/4 inch thick slices. Layer cheese and tomatoes, alternately in a shallow dish. Cover and chill for 8 hours. Transfer cheese and tomatoes to a serving platter in the same pattern, and spoon marinade over them. refrigerate until ready to serve. Serve with a basket of fresh sliced baguette bread and crackers."
1/2 cup white wine vinegar
3 Tablespoons chopped fresh parsley
3 Tablespoons minced green onions
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 garlic cloves, minced
2 fresh Mozzarella balls, chilled well and sliced into thin slices (you can use the Fresh small bite size balls..but you will need 2 containers and they need to be drained really well. Leave them whole)
6 Fresh Roma tomatoes
1 (8 oz.) package of cream cheese
Combine first 10 ingredients in a jar, cover tightly, and shake vigorously. Set marinade aside.
Cut mozzerella cheese balls into thin slices. Cut cream cheese in half lengthwise. Cut crosswise into 1/4 inch thick slices. Cut tomatoes into 1/4 inch thick slices. Layer cheese and tomatoes, alternately in a shallow dish. Cover and chill for 8 hours. Transfer cheese and tomatoes to a serving platter in the same pattern, and spoon marinade over them. refrigerate until ready to serve. Serve with a basket of fresh sliced baguette bread and crackers."
Thai Lemon Beef
1 1/2 pounds top round steak (about 1 inch thick)
1/3 cup soy sauce (I use low sodium)
1/4 cup lemon juice
1/4 cup water
2 to 3 teaspoons dried crushed red pepper (I use 1 tsp. when I make it for the boys)
4 garlic cloves, minced
1 Tablespoon canola oil
4 green onions, cut into 1 inch pieces
2 carrots, thinly sliced
2 teaspoons cornstarch
4 cups hot cooked ramen noodles, (about 3 pkgs) or jasmine rice
Cut steak diagonally across the grain into 1/8 inch strips, and place in bowl. Combine soy sauce and next 4 ingredients. Reserve half of the marinade. Pour remaining marinade over steak. Marinate in the refrigerator at least 30 minutes. Drain steak, discard marinade.
Stir-fry half of steak in 1/2 Tbsp. hot oil in a large nonstick skillet or wok over medium-high heat until outisde of beef is no longer pink. Remove from skillet, and repeat procedure with remaining steak and oil. Remove from skillet and set aside.
Add green onions and carrot slices to skillet; stir-fry about 3 minutes until crisp-tender.
Whisk cornstarch into reserved marinade; stir into vegetables and cook until thickened. Add steak and stir-fry until heated through. Serve immediately over hot cooked noodles or rice.
* if you are using rice, you will not need 4 cups! 2 cups will be plenty for a family of 4. Also, my boys will not eat sliced carrots so I shred them with my grater, they seem to like them better like this...whatever works. I also add a few pea pods when I make this, they taste great. Just throw them in when you add the veggies.
1/3 cup soy sauce (I use low sodium)
1/4 cup lemon juice
1/4 cup water
2 to 3 teaspoons dried crushed red pepper (I use 1 tsp. when I make it for the boys)
4 garlic cloves, minced
1 Tablespoon canola oil
4 green onions, cut into 1 inch pieces
2 carrots, thinly sliced
2 teaspoons cornstarch
4 cups hot cooked ramen noodles, (about 3 pkgs) or jasmine rice
Cut steak diagonally across the grain into 1/8 inch strips, and place in bowl. Combine soy sauce and next 4 ingredients. Reserve half of the marinade. Pour remaining marinade over steak. Marinate in the refrigerator at least 30 minutes. Drain steak, discard marinade.
Stir-fry half of steak in 1/2 Tbsp. hot oil in a large nonstick skillet or wok over medium-high heat until outisde of beef is no longer pink. Remove from skillet, and repeat procedure with remaining steak and oil. Remove from skillet and set aside.
Add green onions and carrot slices to skillet; stir-fry about 3 minutes until crisp-tender.
Whisk cornstarch into reserved marinade; stir into vegetables and cook until thickened. Add steak and stir-fry until heated through. Serve immediately over hot cooked noodles or rice.
* if you are using rice, you will not need 4 cups! 2 cups will be plenty for a family of 4. Also, my boys will not eat sliced carrots so I shred them with my grater, they seem to like them better like this...whatever works. I also add a few pea pods when I make this, they taste great. Just throw them in when you add the veggies.
Chocolate Chip Toffee Bars
2 1/2 cups all purpose flour
2/3 cup packed light brown sugar
1 & 1/2 sticks butter or margarine (3/4 cup)
1 egg, slightly beaten
2 cups chocolate chips
1 cup coarsely chopped pecans
1 can sweetened condensed milk
1 - 10 oz. package English Toffee Bits
Preheat oven to 350 degrees. Grease 13X9X2-inch baking pan. Stir together flour and brown sugar. Cut in butter until mixture resembles course crumbs. Add egg; mix well. Stir in 1 1/2 cups chocolate chips and the nuts. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture into bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk over hot crust; top with 1 1/2 cups Toffee bits. Sprinkle reserved crumb mixture and the rest of the chocolate chips over top. Bake 25 to 30 minutes or until golden brown. Remove from oven and sprinkle with remaining toffee bits. Cool completely. Cut into bars.
I have been making these bars for about 20 years! They are always a huge hit with my family and everyone else!
2/3 cup packed light brown sugar
1 & 1/2 sticks butter or margarine (3/4 cup)
1 egg, slightly beaten
2 cups chocolate chips
1 cup coarsely chopped pecans
1 can sweetened condensed milk
1 - 10 oz. package English Toffee Bits
Preheat oven to 350 degrees. Grease 13X9X2-inch baking pan. Stir together flour and brown sugar. Cut in butter until mixture resembles course crumbs. Add egg; mix well. Stir in 1 1/2 cups chocolate chips and the nuts. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture into bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk over hot crust; top with 1 1/2 cups Toffee bits. Sprinkle reserved crumb mixture and the rest of the chocolate chips over top. Bake 25 to 30 minutes or until golden brown. Remove from oven and sprinkle with remaining toffee bits. Cool completely. Cut into bars.
I have been making these bars for about 20 years! They are always a huge hit with my family and everyone else!
Saturday Brisket
I love to grill all year long, but when its going to be 4 degrees for the high, like it is here sometimes, it makes me look for alternatives. Here is a great recipe for b-b-que brisket that you can bake in the oven and still have that great smoky flavor. The reason I call it Saturday Brisket is because I normally marinate it overnight on Friday and then we eat it for dinner on Saturday! Serve this with garlic mashed potatoes, balsamic glazed green beans, buttermilk biscuits and southern sweet tea!
1 4lb. Brisket (you can call your grocer and request this large cut of meat since it is not normally sold in MN.)
1 tsp. celery salt
1 tsp. garlic powder
1 tsp. onion salt
1/2 cup barbeque sauce (I use famous Dave's texas pit)
2 Tbsp. ketchup
2 Tbsp. Worcestershire sauce
1/2 tsp. liquid smoke
Trim fat from brisket to 1/8 inch thickness. Combine celery salt, garlic powder, and onion salt. Sprinkle brisket evenly with mixture, and rub thouroughly into meat.
Stir together barbeque sauce and next three ingredients until blended. Brush barbeque sauce mixture evenly onto brisket. Wrap brisket tightly in saran wrap; place in a roasting pan. Chill at least 8 hours.
Bake at 300 for 5 hours or until a meat thermometer inserted in thickest portion registers 190 degrees. Remove from oven let stand 10 minutes. Cut brisket across the grain into thin slices. It's very important that you slice ACROSS the grain, otherwise the meat will be tough.
1 4lb. Brisket (you can call your grocer and request this large cut of meat since it is not normally sold in MN.)
1 tsp. celery salt
1 tsp. garlic powder
1 tsp. onion salt
1/2 cup barbeque sauce (I use famous Dave's texas pit)
2 Tbsp. ketchup
2 Tbsp. Worcestershire sauce
1/2 tsp. liquid smoke
Trim fat from brisket to 1/8 inch thickness. Combine celery salt, garlic powder, and onion salt. Sprinkle brisket evenly with mixture, and rub thouroughly into meat.
Stir together barbeque sauce and next three ingredients until blended. Brush barbeque sauce mixture evenly onto brisket. Wrap brisket tightly in saran wrap; place in a roasting pan. Chill at least 8 hours.
Bake at 300 for 5 hours or until a meat thermometer inserted in thickest portion registers 190 degrees. Remove from oven let stand 10 minutes. Cut brisket across the grain into thin slices. It's very important that you slice ACROSS the grain, otherwise the meat will be tough.
Pasta Di Pollo
Pasta:
1/2 stick butter
1/2 cup red onion, diced
1/2 cup pancetta, cooked drained and chopped (smoked bacon can be substituted)
1 tablespoon fresh garlic, minced
3/4 cup green onion, chopped fine
2 large boneless skinless chicken breasts, grilled and sliced thin
2 pounds farfalle, cooked al dente and drained
8 oz. heavy whipping cream
1 tablespoon chopped parsley
Asiago Sauce:
4 cups heavy whipping cream
1/8 teaspoon dry chicken base
1 1/4 cups asiago cheese
1 tablespoon cornstarch
2 oz. water
Sauce Directions:
Heat cream to very hot and bubbly, but not boiling. Add Chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly. Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch and remove from heat. Transfer sauce to a container until needed.
Pasta Directions:
Saute red onion in butter for a few seconds then add pancetta and garlic. Cook until heated. Add chicken, green onion and pasta. Deglaze the pan with the cream. Add asiago cream sauce and cook until heated through. Transfer to large pasta bowl garnish with fresh parsley. Serve with crusty bread and extra virgin olive oil for dipping."
1/2 stick butter
1/2 cup red onion, diced
1/2 cup pancetta, cooked drained and chopped (smoked bacon can be substituted)
1 tablespoon fresh garlic, minced
3/4 cup green onion, chopped fine
2 large boneless skinless chicken breasts, grilled and sliced thin
2 pounds farfalle, cooked al dente and drained
8 oz. heavy whipping cream
1 tablespoon chopped parsley
Asiago Sauce:
4 cups heavy whipping cream
1/8 teaspoon dry chicken base
1 1/4 cups asiago cheese
1 tablespoon cornstarch
2 oz. water
Sauce Directions:
Heat cream to very hot and bubbly, but not boiling. Add Chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly. Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch and remove from heat. Transfer sauce to a container until needed.
Pasta Directions:
Saute red onion in butter for a few seconds then add pancetta and garlic. Cook until heated. Add chicken, green onion and pasta. Deglaze the pan with the cream. Add asiago cream sauce and cook until heated through. Transfer to large pasta bowl garnish with fresh parsley. Serve with crusty bread and extra virgin olive oil for dipping."
Chicken and Wild Rice Soup
3 Tablespoons butter
4 large boneless/skinless chicken breasts, cut into bite size pieces
3 ribs of celery, chopped fine
1 large carrot, chopped fine
1 medium onion, chopped fine
1 quart & 1 1/4 cup Chicken Broth, low sodium
1 can Family size Cream of Chicken soup
1 box Uncle Ben's Original wild rice
1 1/4 cup milk
salt and pepper to taste
Melt butter in dutch oven. Add chicken, celery, carrot, and onion. Cook until the chicken is white and onion is tender. Pour 1 quart of HOT chicken broth over the chicken mixture, Bring to a boil, cover and simmer on medium heat for about 20 minutes. Add cream of chicken soup, box of rice and the seasoning package, milk, and remaining broth. Bring to a boil then reduce heat to low, cover and let simmer for about 45 minutes stirring occasionally. Serve with crusty bread and salad.
4 large boneless/skinless chicken breasts, cut into bite size pieces
3 ribs of celery, chopped fine
1 large carrot, chopped fine
1 medium onion, chopped fine
1 quart & 1 1/4 cup Chicken Broth, low sodium
1 can Family size Cream of Chicken soup
1 box Uncle Ben's Original wild rice
1 1/4 cup milk
salt and pepper to taste
Melt butter in dutch oven. Add chicken, celery, carrot, and onion. Cook until the chicken is white and onion is tender. Pour 1 quart of HOT chicken broth over the chicken mixture, Bring to a boil, cover and simmer on medium heat for about 20 minutes. Add cream of chicken soup, box of rice and the seasoning package, milk, and remaining broth. Bring to a boil then reduce heat to low, cover and let simmer for about 45 minutes stirring occasionally. Serve with crusty bread and salad.
Italian Pot Roast
8 oz. sliced fresh mushrooms
1 large onion, sliced
1 - 2 to 3 pound beef roast (I used a 2 lb. eye of round)
black pepper
olive oil
1 pkg. dry onion soup mix (this was not in the recipe, I added it for extra flavor)
1 (14oz.) can beef broth
1 (8oz.) can tomato sauce
dried Italian seasoning (I used tastefully simple)
1 small can tomato paste
2 Tbsp. cornstarch
2 Tbsp. cool water
3 cups cooked egg noodles
Place mushrooms and onion in slow cooker. Sprinkle roast evenly with pepper and Italian seasoning. Brown on all sides in hot olive oil. Place roast in slow cooker. Sprinkle dry soup mix on top of roast. Pour beef broth and tomato sauce over roast. Cook covered on low for 8 hours or until meat shreds easily with a fork. (You can cook on high for 5 hours)
Remove roast from slow cooker, and cut into large chunks; keep warm.
Skim fat from juices in slow cooker; stir in Italian seasoning and tomato paste. Stir together cornstarch and water until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on HIGH 20 to 30 minutes or until thickened. (cook egg noodles while waiting) Add roast pieces back to slow cooker. Cover and cook until thoroughly heated. Serve over egg noodles.
** This was really good! I shredded the meat into small pieces to make it easier for the boys to eat, I also left out the mushrooms since they don’t like them. This recipe is from a cook book I bought at a garage sale this past summer that was published in 1962! It was not originally a slow cooker recipe but I made some changes to it.***"
1 large onion, sliced
1 - 2 to 3 pound beef roast (I used a 2 lb. eye of round)
black pepper
olive oil
1 pkg. dry onion soup mix (this was not in the recipe, I added it for extra flavor)
1 (14oz.) can beef broth
1 (8oz.) can tomato sauce
dried Italian seasoning (I used tastefully simple)
1 small can tomato paste
2 Tbsp. cornstarch
2 Tbsp. cool water
3 cups cooked egg noodles
Place mushrooms and onion in slow cooker. Sprinkle roast evenly with pepper and Italian seasoning. Brown on all sides in hot olive oil. Place roast in slow cooker. Sprinkle dry soup mix on top of roast. Pour beef broth and tomato sauce over roast. Cook covered on low for 8 hours or until meat shreds easily with a fork. (You can cook on high for 5 hours)
Remove roast from slow cooker, and cut into large chunks; keep warm.
Skim fat from juices in slow cooker; stir in Italian seasoning and tomato paste. Stir together cornstarch and water until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on HIGH 20 to 30 minutes or until thickened. (cook egg noodles while waiting) Add roast pieces back to slow cooker. Cover and cook until thoroughly heated. Serve over egg noodles.
** This was really good! I shredded the meat into small pieces to make it easier for the boys to eat, I also left out the mushrooms since they don’t like them. This recipe is from a cook book I bought at a garage sale this past summer that was published in 1962! It was not originally a slow cooker recipe but I made some changes to it.***"
Gena's Award Winning Chili
(placed 3rd at the Iowa State Fair Chili Cook-off 1997)
3 lbs. 90% lean ground Beef or chili grind beef
1 large yellow onion, chopped
1 large green bell pepper, chopped
2 large jalapenos, seeded and chopped (the pointier the end of the pepper is, the hotter it will taste)
1 cup beef broth
1/2 teaspoon brown sugar
2 large cans (29 oz.) Tomato sauce
1 (6 oz.) can chopped green chilies
2 (0.9 oz.) jars of Chili Powder
1/2 tsp. ground red chipotle pepper (optional)
1 can Rotel Hot diced tomatoes and green chilis
Cook beef, drain off fat and add onion, bell pepper, and jalapenos. Cook until the onion is tender Pour into large stock pot and add next 7 ingredients. Stir until well blended. Simmer for 1 hour on low heat. stirring occasionally. Serve with Beer Bread, cornbread, or crackers.
To make beer bread: 3 cups self-rising flour, 1 can beer, 1/2 cup sugar. Mix all together and pour into greased bread pan, melt 1/2 stick of butter and pour over top. Bake at 350 for 40 minutes. Melt another 1/2 stick of butter and pour over top of bread; bake 20 more minutes at 375 degrees.
Oh my gosh, the year that I made this for the Iowa State Fair chili cookoff was horrible! First I was pregnant with my son Sylvester and did not know it so I was drop dead tired and crabby! Then I had to haul all my stuff from my car through the fair grounds to where we were cooking..and not only that but I worked for a radio station at the time and they were doing a live broadcast during the cookoff so I had to be on air while I was trying to cook. Not to mention that it was August in Iowa so it was about 110 degrees!! I was so surprised that I placed..of course I still think its only because the radio station that I worked for happen to be sponsoring the cookoff....so you will have to try my chili and tell me what you think!
3 lbs. 90% lean ground Beef or chili grind beef
1 large yellow onion, chopped
1 large green bell pepper, chopped
2 large jalapenos, seeded and chopped (the pointier the end of the pepper is, the hotter it will taste)
1 cup beef broth
1/2 teaspoon brown sugar
2 large cans (29 oz.) Tomato sauce
1 (6 oz.) can chopped green chilies
2 (0.9 oz.) jars of Chili Powder
1/2 tsp. ground red chipotle pepper (optional)
1 can Rotel Hot diced tomatoes and green chilis
Cook beef, drain off fat and add onion, bell pepper, and jalapenos. Cook until the onion is tender Pour into large stock pot and add next 7 ingredients. Stir until well blended. Simmer for 1 hour on low heat. stirring occasionally. Serve with Beer Bread, cornbread, or crackers.
To make beer bread: 3 cups self-rising flour, 1 can beer, 1/2 cup sugar. Mix all together and pour into greased bread pan, melt 1/2 stick of butter and pour over top. Bake at 350 for 40 minutes. Melt another 1/2 stick of butter and pour over top of bread; bake 20 more minutes at 375 degrees.
Oh my gosh, the year that I made this for the Iowa State Fair chili cookoff was horrible! First I was pregnant with my son Sylvester and did not know it so I was drop dead tired and crabby! Then I had to haul all my stuff from my car through the fair grounds to where we were cooking..and not only that but I worked for a radio station at the time and they were doing a live broadcast during the cookoff so I had to be on air while I was trying to cook. Not to mention that it was August in Iowa so it was about 110 degrees!! I was so surprised that I placed..of course I still think its only because the radio station that I worked for happen to be sponsoring the cookoff....so you will have to try my chili and tell me what you think!
Pineapple Cheese Ball
1 eight ounce package cream cheese, softened
1/4 cup finely chopped green bell pepper
2 Tablespoons chopped purple onion
1 eight ounce can crushed pineapple, drained very well
1/2 teaspoon seasoned salt (or use regular salt and add a dash of Tabasco)
1 cup chopped walnuts
Mix together cream cheese, green pepper, onion, pineapple, and seasoned salt. Form a ball and roll in the chopped walnuts. Wrap in Plastic wrap and store in refirgerator for at least 4 hours. Serve with crackers
1/4 cup finely chopped green bell pepper
2 Tablespoons chopped purple onion
1 eight ounce can crushed pineapple, drained very well
1/2 teaspoon seasoned salt (or use regular salt and add a dash of Tabasco)
1 cup chopped walnuts
Mix together cream cheese, green pepper, onion, pineapple, and seasoned salt. Form a ball and roll in the chopped walnuts. Wrap in Plastic wrap and store in refirgerator for at least 4 hours. Serve with crackers
Chicken Enchiladas and Spanish Rice
4 large boneless/skinless chicken breasts, cup into bite size pieces
1 large onion, chopped
1 can chopped green chilis, drained
2-3 large cans enchilada sauce (I use Old El Paso)
1 cup Canola oil
15-20 flour tortillas ( I use the mission brand)
4 cups Cheddar Cheese or Queso Quesadilla cheese, (I use the white Mexican cheese)
2 cans black olives, sliced
First brown chicken in a skillet with a little canola oil, then add onion, and chopped green chilis and cook until the onion is tender. Place 1 cup canola oil into skillet and heat slowly on Med-low heat. Then pour 1 can of the enchilada sauce into a pie plate and dip flour tortillas (warm them slightly in the microwave) into the enchilada sauce. Fry tortillas in the canola oil for a few seconds until soft, you will need to be careful not to tear them when taking them out of the pan. I usually use tongs and fold the tortilla in half to take it out of the pan. Then spread it out on a plate to cool. It's alright to fry the tortillas and stack them before filling them. When the tortillas are fried then fill them with chicken mixture, cheese, and sliced black olives. Roll them up and place seam side down into a 13 X 9 pan. When the pan is full, pour 1 can of enchilada sauce over the top and sprinkle with more cheese. Bake at 350 degrees until they are hot and bubbly.
Spanish Rice
2 Cups long grain rice
1 Tablespoon chopped garlic
3 cups chicken broth
1 small can (1 cup) tomato sauce
1 teaspoon cumin
Brown rice in skillet on medium heat with about 2 tbsp. of canola oil. When rice is golden brown add garlic and cook a few more minutes. Then reduce heat to low, and add chicken broth, tomato sauce, and cumin. Stir until blended. Cover with a lid and simmer on low heat, stirring occasionally, until all liquid is absorbed and rice is tender. You need to cook it until its no longer sticky. You can also add onion and some rotel tomatoes (drained) if you like, just add them when you add the garlic."
1 large onion, chopped
1 can chopped green chilis, drained
2-3 large cans enchilada sauce (I use Old El Paso)
1 cup Canola oil
15-20 flour tortillas ( I use the mission brand)
4 cups Cheddar Cheese or Queso Quesadilla cheese, (I use the white Mexican cheese)
2 cans black olives, sliced
First brown chicken in a skillet with a little canola oil, then add onion, and chopped green chilis and cook until the onion is tender. Place 1 cup canola oil into skillet and heat slowly on Med-low heat. Then pour 1 can of the enchilada sauce into a pie plate and dip flour tortillas (warm them slightly in the microwave) into the enchilada sauce. Fry tortillas in the canola oil for a few seconds until soft, you will need to be careful not to tear them when taking them out of the pan. I usually use tongs and fold the tortilla in half to take it out of the pan. Then spread it out on a plate to cool. It's alright to fry the tortillas and stack them before filling them. When the tortillas are fried then fill them with chicken mixture, cheese, and sliced black olives. Roll them up and place seam side down into a 13 X 9 pan. When the pan is full, pour 1 can of enchilada sauce over the top and sprinkle with more cheese. Bake at 350 degrees until they are hot and bubbly.
Spanish Rice
2 Cups long grain rice
1 Tablespoon chopped garlic
3 cups chicken broth
1 small can (1 cup) tomato sauce
1 teaspoon cumin
Brown rice in skillet on medium heat with about 2 tbsp. of canola oil. When rice is golden brown add garlic and cook a few more minutes. Then reduce heat to low, and add chicken broth, tomato sauce, and cumin. Stir until blended. Cover with a lid and simmer on low heat, stirring occasionally, until all liquid is absorbed and rice is tender. You need to cook it until its no longer sticky. You can also add onion and some rotel tomatoes (drained) if you like, just add them when you add the garlic."
Olive Garlic Cheese Bread
3 small cloves of garlic, minced
1/2 cup Parmesan cheese, grated
4 green onions, chopped
1 (4 oz.) can of black olives, chopped
2 cups Real Mayonnaise
1/2 cup cheddar cheese, grated
2 loaves of french baguette bread, sliced thin
Mix all ingredients (except bread) in large airtight bowl. Store in refrigerator overnight or at least 8 hours. Just before serving spread onto french baguette slices. Bake 20 minutes at 350 degrees. Serve immediately.
1/2 cup Parmesan cheese, grated
4 green onions, chopped
1 (4 oz.) can of black olives, chopped
2 cups Real Mayonnaise
1/2 cup cheddar cheese, grated
2 loaves of french baguette bread, sliced thin
Mix all ingredients (except bread) in large airtight bowl. Store in refrigerator overnight or at least 8 hours. Just before serving spread onto french baguette slices. Bake 20 minutes at 350 degrees. Serve immediately.
Amazing Apple Crisp
Filling:
10 cups of Granny Smith apples peeled, cored, and sliced
1 cup white sugar
1 Tablespoon all-purpose flour
1 teaspoon cinnamon
1/4 cup room temperature water
Topping:
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
Preheat oven to 350 degrees. Place sliced apples in a large bowl. Add the white sugar, 1 Tablespoon flour, and cinnamon to the fruit.
Pour mixture into a 9 x 13 pan, then pour water evenly over apple mixture.
In a separate bowl, combine the oats, flour, brown sugar, baking powder, baking soda, and melted butter. Stir until blended and crumbly. Crumble evenly over the apple mixture. Bake uncovered for 45 minutes or until the top is browned and sides are bubbly.
10 cups of Granny Smith apples peeled, cored, and sliced
1 cup white sugar
1 Tablespoon all-purpose flour
1 teaspoon cinnamon
1/4 cup room temperature water
Topping:
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
Preheat oven to 350 degrees. Place sliced apples in a large bowl. Add the white sugar, 1 Tablespoon flour, and cinnamon to the fruit.
Pour mixture into a 9 x 13 pan, then pour water evenly over apple mixture.
In a separate bowl, combine the oats, flour, brown sugar, baking powder, baking soda, and melted butter. Stir until blended and crumbly. Crumble evenly over the apple mixture. Bake uncovered for 45 minutes or until the top is browned and sides are bubbly.
Turkey Soup with Green Chili Biscuits
1 medium onion, chopped
1 teaspoon vegetable oil
1 garlic clove, minced
3 cups chopped cooked turkey or chicken (grilled chicken or smoked turkey taste great in this)
1 (16 ounce) can chili beans
3 1/2 cups chicken broth
1 (11 ounce) can whole kernel corn with red and green bell peppers, drained
1 (10 ounce) can Rotel diced tomatoes and green chilies
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey or chicken and all remaining ingredients. Bring to a boil, stirring occasionally; reduce heat and simmer, uncovered for 15 minutes. Serve with a dollop of sour cream, cheese, and biscuits.
Green Chili Biscuits
2 cups Bisquick
1 cup shredded Mexican blend cheese
1 (4.5 ounce) can chopped green chilies, drained
2/3 cup milk
Stir together all ingredients until a soft dough forms. Turn onto a lightly floured surface and knead 3 or 4 times. pat or roll to 1/2 inch thickness; cut with a biscuit cutter (2 1/2 inch) and place on an un-greased baking sheet.
Bake at 450 for 10 to 12 minutes or until golden brown."
1 teaspoon vegetable oil
1 garlic clove, minced
3 cups chopped cooked turkey or chicken (grilled chicken or smoked turkey taste great in this)
1 (16 ounce) can chili beans
3 1/2 cups chicken broth
1 (11 ounce) can whole kernel corn with red and green bell peppers, drained
1 (10 ounce) can Rotel diced tomatoes and green chilies
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey or chicken and all remaining ingredients. Bring to a boil, stirring occasionally; reduce heat and simmer, uncovered for 15 minutes. Serve with a dollop of sour cream, cheese, and biscuits.
Green Chili Biscuits
2 cups Bisquick
1 cup shredded Mexican blend cheese
1 (4.5 ounce) can chopped green chilies, drained
2/3 cup milk
Stir together all ingredients until a soft dough forms. Turn onto a lightly floured surface and knead 3 or 4 times. pat or roll to 1/2 inch thickness; cut with a biscuit cutter (2 1/2 inch) and place on an un-greased baking sheet.
Bake at 450 for 10 to 12 minutes or until golden brown."
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