2 T butter or Margerine
1 large onion chopped-about 2 cups
1 jalapeno pepper seeded and chopped
2 minced garlic cloves
5 cups chicken broth
1 large baking potato peeled and chopped-about 2 cups
1 1/4 t salt
1/2 t chili powder
1/2 t ground cumin
1 15 oz can pumpkin or 2 cups of fresh pumpkin
1/4 cup fresh cilantro
2 cups milk
3 T fresh lime juice or 1 Tablespoon of bottled.
Melt butter in a dutch oven over medium heat. Add onion, jalapeno, and garlic. Saute 15 minutes. Add chicken broth and next 4 ingredients: cook stirring often, 30 minutes or until potato is tender. Remove from heat and let cool slightly.
Process potato mixture, pumplin and cilantro, in batches in a blener until smooth, stopping to scrape down sides.
Return to dutch oven: stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice
Enjoy!
Tuesday, September 21, 2010
Thursday, August 5, 2010
Pumpkin lovers
By popular demand...a few of my pumpkin recipes
Pumpkin Chili
1lb of ground beef
small onion, diced
bell pepper if desired
1 can of kidney beans, drained
1 can of black beans
1 30oz can of crushed tomatoes
1 15oz can of diced tomatoes
Heaping 1/2 cup of pumpkin puree (or more if you like)
1 tsp of cinnamon
1/4 tsp of ginger
1/4 tsp of nutmeg
2 Tsp of chili powder
1/2 tsp of cumin
2 Tbs white sugar
Brown ground beef, add onion about half way through. Meanwhile mix all remaining ingredients in large pot on med-low heat on stove. drain beef, add to sauce. Simmer for as long as you want. Add water to desired consistency. YUMMY!
Banana Pumpkin Muffins
2 mashed ripe bananas
1 cup of pumpkin puree
1/4 cup of applesauce
2 eggs
1 cup of all purpose flour
1 cup of whole wheat flour
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
2/3 cup of sugar
1/2 tsp of nutmeg
1/2 tsp of ginger
1 tsp of cinnamon
Preheat to 350. Spray mini muffin pans.
.
Mix bananas, pumpkin, applesauce, eggs in large mixing bowl. THen place flour, sugar in baking powder/soda, salt nutmeg, ginger and cinnamon in a medium bowl and stir witha whisk. Add flour mixture to banana/pumpkin mixture and beat until just moist.
Pour batter in muffuin tins and back for about 18 minutes or until toothpicks come out clean.
My friend lisa gave me this awesome recipe!!! so Good!!!!!!!!!!!!
Pumpkin Apple pie
Ingredients
1/3 cup firmly packed light brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon, divided
1/2 teaspoon salt, divided
1/3 cup water
2 tablespoons butter
2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
1 egg
1/3 cup granulated sugar
3/4 cup fresh or canned pumpkin purée
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup evaporated milk
1 (9-inch) unbaked pie shell (in pie pan)
Method
Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.
In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.
Pour apple mixture into pie shell then spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely then cut into slices.
Nutrition
Per Serving (131g-wt.): 220 calories (80 from fat), 9g total fat, 3g saturated fat, 3g protein, 33g total carbohydrate (2g dietary fiber, 23g sugar), 35mg cholesterol, 350mg sodium
Homemade pie crust
1/2 cup vegetable shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water (I ended up only using about 1/4 cup, added 1 Tbs at a time)
Directions
1.Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
2.Roll gently on a floured pastry cloth(I rolled in between two sheets of wax paper) to about an inch larger than pie plate. Fold carefully in half, lift to pammed(greased) pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.
Kinda healthy awesome pumpkin bars
I took a few different recipes, tweaked them a bit and came up with these awesome pumpkin bars!!! I didnt cut back on the icing but next time I will try reduced fat cream cheese and bummel and brown spread instead of butter. That would cut the calories and fat in half!! Using applesauce instead of oil saved 1900 calories!!!!
3 eggs (calls for 4 eggs but I tried with 3 and thought they were great!)
1 1/2 cup of white sugar
1 cup of applesauce
15 oz can of pumpkin
2 cups of sifted whole wheat flour
2 tsp of baking powder
1 1/2 tsp of cinnamon
1/4 tsp of nutmeg
1/8 tsp of cloves
1 tsp of salt
1 tsp baking soda
Icing:
8 oz cream cheese, softened
1/2 cup of butter or margarine, softened
2 cups of sifted confectioners sugar
1 tsp vanilla
Preheat oven to 350.
Using electric mixer, combine eggs, sugar, applesauce and pumpkin till light and fluffy. Stir together flour baking powder, cinnamon, salt and baking soda. Add dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 9x10 baking pan. Bake for 30-45 minutes(or until a toothpick comes out clean). Let cool completely before frosting. Cut into bars.
To make icing: Combine cream cheese and butter in medium bowl with an electric mixer until smooth. Add sugar and mix at low speed until combined. Stir in vanillaa and mix again. Chill while waiting for bars to cool. Spread on cooled pumpkin bars.
Pumpkin dip
This is a great fall dessert dip that is sure to please any pumpkin lover. This recipe makes quite a bit of dip, you can freeze half for later if you like. Serve with graham crackers.
2 8oz packages of softened cream cheese
1 16oz package of sifted powdered sugar
1 16oz can of pumpkin
2 tsp ground cinnamon
1/2tsp ground nutmeg
Beat cream cheese medium speed unti creamy. Gradually add powdered sugar, beat well. Stir in pumpkin, cinnamon and nutmeg. Serve immediately or cover and chill.
YUMMY!!!!
Low fat banana bread
2/3 cup white sugar
1/4 cup applesauce
2 eggs
1 cup mashed bananas
1/4 cup water
1 cup whole wheat flour
2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 tsp of cinnamon
I also added 1/2 cup of wheat germ and 3 tablespoons of rice protien powder. I made mini muffins and baked for 18 minutes on 350.
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
2.In a medium bowl, beat the white sugar and appleasauce. Beat in the eggs, water and bananas with the sugar mixture until it is well blended.
3.Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
4.Bake at 350 degrees F (175 degree C) for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.
Pumpkin Chili
1lb of ground beef
small onion, diced
bell pepper if desired
1 can of kidney beans, drained
1 can of black beans
1 30oz can of crushed tomatoes
1 15oz can of diced tomatoes
Heaping 1/2 cup of pumpkin puree (or more if you like)
1 tsp of cinnamon
1/4 tsp of ginger
1/4 tsp of nutmeg
2 Tsp of chili powder
1/2 tsp of cumin
2 Tbs white sugar
Brown ground beef, add onion about half way through. Meanwhile mix all remaining ingredients in large pot on med-low heat on stove. drain beef, add to sauce. Simmer for as long as you want. Add water to desired consistency. YUMMY!
Banana Pumpkin Muffins
2 mashed ripe bananas
1 cup of pumpkin puree
1/4 cup of applesauce
2 eggs
1 cup of all purpose flour
1 cup of whole wheat flour
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
2/3 cup of sugar
1/2 tsp of nutmeg
1/2 tsp of ginger
1 tsp of cinnamon
Preheat to 350. Spray mini muffin pans.
.
Mix bananas, pumpkin, applesauce, eggs in large mixing bowl. THen place flour, sugar in baking powder/soda, salt nutmeg, ginger and cinnamon in a medium bowl and stir witha whisk. Add flour mixture to banana/pumpkin mixture and beat until just moist.
Pour batter in muffuin tins and back for about 18 minutes or until toothpicks come out clean.
My friend lisa gave me this awesome recipe!!! so Good!!!!!!!!!!!!
Pumpkin Apple pie
Ingredients
1/3 cup firmly packed light brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon, divided
1/2 teaspoon salt, divided
1/3 cup water
2 tablespoons butter
2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
1 egg
1/3 cup granulated sugar
3/4 cup fresh or canned pumpkin purée
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup evaporated milk
1 (9-inch) unbaked pie shell (in pie pan)
Method
Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.
In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.
Pour apple mixture into pie shell then spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely then cut into slices.
Nutrition
Per Serving (131g-wt.): 220 calories (80 from fat), 9g total fat, 3g saturated fat, 3g protein, 33g total carbohydrate (2g dietary fiber, 23g sugar), 35mg cholesterol, 350mg sodium
Homemade pie crust
1/2 cup vegetable shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water (I ended up only using about 1/4 cup, added 1 Tbs at a time)
Directions
1.Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
2.Roll gently on a floured pastry cloth(I rolled in between two sheets of wax paper) to about an inch larger than pie plate. Fold carefully in half, lift to pammed(greased) pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.
Kinda healthy awesome pumpkin bars
I took a few different recipes, tweaked them a bit and came up with these awesome pumpkin bars!!! I didnt cut back on the icing but next time I will try reduced fat cream cheese and bummel and brown spread instead of butter. That would cut the calories and fat in half!! Using applesauce instead of oil saved 1900 calories!!!!
3 eggs (calls for 4 eggs but I tried with 3 and thought they were great!)
1 1/2 cup of white sugar
1 cup of applesauce
15 oz can of pumpkin
2 cups of sifted whole wheat flour
2 tsp of baking powder
1 1/2 tsp of cinnamon
1/4 tsp of nutmeg
1/8 tsp of cloves
1 tsp of salt
1 tsp baking soda
Icing:
8 oz cream cheese, softened
1/2 cup of butter or margarine, softened
2 cups of sifted confectioners sugar
1 tsp vanilla
Preheat oven to 350.
Using electric mixer, combine eggs, sugar, applesauce and pumpkin till light and fluffy. Stir together flour baking powder, cinnamon, salt and baking soda. Add dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 9x10 baking pan. Bake for 30-45 minutes(or until a toothpick comes out clean). Let cool completely before frosting. Cut into bars.
To make icing: Combine cream cheese and butter in medium bowl with an electric mixer until smooth. Add sugar and mix at low speed until combined. Stir in vanillaa and mix again. Chill while waiting for bars to cool. Spread on cooled pumpkin bars.
Pumpkin dip
This is a great fall dessert dip that is sure to please any pumpkin lover. This recipe makes quite a bit of dip, you can freeze half for later if you like. Serve with graham crackers.
2 8oz packages of softened cream cheese
1 16oz package of sifted powdered sugar
1 16oz can of pumpkin
2 tsp ground cinnamon
1/2tsp ground nutmeg
Beat cream cheese medium speed unti creamy. Gradually add powdered sugar, beat well. Stir in pumpkin, cinnamon and nutmeg. Serve immediately or cover and chill.
YUMMY!!!!
Low fat banana bread
2/3 cup white sugar
1/4 cup applesauce
2 eggs
1 cup mashed bananas
1/4 cup water
1 cup whole wheat flour
2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 tsp of cinnamon
I also added 1/2 cup of wheat germ and 3 tablespoons of rice protien powder. I made mini muffins and baked for 18 minutes on 350.
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
2.In a medium bowl, beat the white sugar and appleasauce. Beat in the eggs, water and bananas with the sugar mixture until it is well blended.
3.Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
4.Bake at 350 degrees F (175 degree C) for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it's side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.
Monday, June 21, 2010
Yummy appetizers
Jalapeno popper pizzas
Ingredients
1 (13 7/8 ounce) package pizza crusts (pillsbury refrigerated)
4 slices bacon, sliced
1/2 cup red pepper, finely chopped (aprox. 1 small pepper)
2 jalapeno peppers, chopped fine
4 ounces cream cheese, softened
1 cup cheddar cheese, shredded
1/2 cup corn chips, crushed
Directions
1. Preheat the oven to 425 degrees.
2. Open the crust. DO NOT UNROLL. Place the pizza dough on a lightly floured cutting board.
3. Gently roll the log shape into a thinner cylinder measuring aprox. 11 1/2 inches.
4. Using a sawing motion, cut the dough into 24 pieces.
5. Place on a baking pan; press the dough pieces slightly (helps prevent them from rising too much).
6. Bake 11-13 minutes until golden brown.
7. Fry the bacon & remove once cooked.
8.Using 1 tsp bacon drippings, saute the red pepper & jalapenos until tender.
9. Combine cream cheese, 1/2 cup cheddar cheese, sauteed peppers & bacon; mix well.
10. Divide evenly over the crusts.
11. Combine remaining cheese w/ corn chips.
12. Sprinkle on top.
13, Bake 4-6 minutes until cheese is melted.
Brie Wheel
1 brie wheel
1 package crescent dough
3 tbsp fruit preserves
...
Divide crescent dough into 2 squares. Place brie on top of one square. Spread preserves over brie & lay remaining dough on top. Trim excess dough; seal edges. Bake on parchment paper on baking sheet at 350 for 30 min.
You can also vary with different typ of preserves, adding nuts, sprinkling sugar...you name it , it will be tasty.
Ingredients
1 (13 7/8 ounce) package pizza crusts (pillsbury refrigerated)
4 slices bacon, sliced
1/2 cup red pepper, finely chopped (aprox. 1 small pepper)
2 jalapeno peppers, chopped fine
4 ounces cream cheese, softened
1 cup cheddar cheese, shredded
1/2 cup corn chips, crushed
Directions
1. Preheat the oven to 425 degrees.
2. Open the crust. DO NOT UNROLL. Place the pizza dough on a lightly floured cutting board.
3. Gently roll the log shape into a thinner cylinder measuring aprox. 11 1/2 inches.
4. Using a sawing motion, cut the dough into 24 pieces.
5. Place on a baking pan; press the dough pieces slightly (helps prevent them from rising too much).
6. Bake 11-13 minutes until golden brown.
7. Fry the bacon & remove once cooked.
8.Using 1 tsp bacon drippings, saute the red pepper & jalapenos until tender.
9. Combine cream cheese, 1/2 cup cheddar cheese, sauteed peppers & bacon; mix well.
10. Divide evenly over the crusts.
11. Combine remaining cheese w/ corn chips.
12. Sprinkle on top.
13, Bake 4-6 minutes until cheese is melted.
Brie Wheel
1 brie wheel
1 package crescent dough
3 tbsp fruit preserves
...
Divide crescent dough into 2 squares. Place brie on top of one square. Spread preserves over brie & lay remaining dough on top. Trim excess dough; seal edges. Bake on parchment paper on baking sheet at 350 for 30 min.
You can also vary with different typ of preserves, adding nuts, sprinkling sugar...you name it , it will be tasty.
Tuesday, June 15, 2010
Sheet cake and Meghan's party yummies
I got the first recipe from a friend at work. I had the recipe sitting on my counter all last night and today waiting to be made. I go to make it this evening....GONE!! I googled it and found it...where there is a sweet tooth, there is a way. The rest are from my friend Meghan who had a party last week. Everything was so delicious. She was nice enough to post the recipes:) Thanks Meghan!!!
I halved this recipe and put it in a casserole dish.
Savannah Sheet Cake by Paula Dean
1/2 cup butter
1/2 cup vegetable oil
1/4 cup cocoa
2 cups all-purpose flour
2 cups sugar
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1/2 cup sour cream
1 tsp. vanilla extract
chocolate pecan Icing
1/2 cup butter
1/4 cup cocoa
6 tbsp. milk
16-oz. box confectioners' sugar, sifted
1 tsp. vanilla extract
1 cup finely chopped pecans, toasted
Preheat the oven to 375 degrees. Grease and flour a 9- by 13-inch baking pan.
In a small saucepan, measure 1 cup water. Add the butter, oil and cocoa and bring the mixture to a boil. Remove from the heat.
Stir together the flour, sugar, salt and baking soda in a large bowl. Beat in the eggs, sour cream and cocoa mixture. Add the vanilla. Mix until very smooth, about 2 minutes.
Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until the center appears firm and the cake has begun to pull away from the sides of the pan. Let cool 12 to 15 in the pan before frosting.
To make the icing, boil the butter, cocoa and milk in a medium saucepan.
Remove from the heat. Stir in the sugar and beat with an electric mixer for 2 minutes. Stir in the vanilla and pecans. Pour warm icing over warm cake. Spread evenly.
Let cool about 2 hours before cutting.
YIELD: Makes 28 pieces.
Meghan's goodies!!
Baked Brie
1 brie wheel
1 package crescent dough
3 tbsp fruit preserves
...
Divide crescent dough into 2 squares. Place brie on top of one square. Spread preserves over brie & lay remaining dough on top. Trim excess dough; seal edges. Bake on parchment paper on baking sheet at 350 for 30 min.
Fruit Salsa
Meghan said she halved the sugar and it was still too much. She will try without next time.
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
Directions
1.In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Sea-salted Chocolate Almond Bark
these were ridiculous!!
1 bar (8 oz.) Nestle Chocolatier 53% Cacao dark chocolate Baking Bar, broken into pieces
1/2 cup smoked-flavored almonds, coarsely chopped, divided (but I use more)
1/8 teaspoon sea salt (preferably large crystal) (I also use more than this)
LINE 8-inch baking pan with parchment or wax paper.
Microwave the chocolate in uncovered, microwave-safe bowl on high for 1 minute, then stir. The chocolate may keep some of it's shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
Stir in 1/4 cup almonds.
Pour into the lined pan.
Sprinkle with remaining almonds.
Tap pan several times to spread the chocolate and settle the nuts.
Sprinkle with sea salt. They call for 1/8 tsp, but I give a good sprinkling of the salt, so there's some in every single bite.
Refrigerate for about 1 hour or until firm.
Break into pieces.
Store in air-tight container at room temperature
Chicken salad
1/2 cup mayonnaise
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
3 cups diced, cooked chicken breast meat
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 (8 ounce) can water chestnuts, drained and chopped
1 1/2 cups diced Swiss cheese
1 1/2 cups halved green grapes
Directions
1.In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
2.In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.
I halved this recipe and put it in a casserole dish.
Savannah Sheet Cake by Paula Dean
1/2 cup butter
1/2 cup vegetable oil
1/4 cup cocoa
2 cups all-purpose flour
2 cups sugar
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1/2 cup sour cream
1 tsp. vanilla extract
chocolate pecan Icing
1/2 cup butter
1/4 cup cocoa
6 tbsp. milk
16-oz. box confectioners' sugar, sifted
1 tsp. vanilla extract
1 cup finely chopped pecans, toasted
Preheat the oven to 375 degrees. Grease and flour a 9- by 13-inch baking pan.
In a small saucepan, measure 1 cup water. Add the butter, oil and cocoa and bring the mixture to a boil. Remove from the heat.
Stir together the flour, sugar, salt and baking soda in a large bowl. Beat in the eggs, sour cream and cocoa mixture. Add the vanilla. Mix until very smooth, about 2 minutes.
Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until the center appears firm and the cake has begun to pull away from the sides of the pan. Let cool 12 to 15 in the pan before frosting.
To make the icing, boil the butter, cocoa and milk in a medium saucepan.
Remove from the heat. Stir in the sugar and beat with an electric mixer for 2 minutes. Stir in the vanilla and pecans. Pour warm icing over warm cake. Spread evenly.
Let cool about 2 hours before cutting.
YIELD: Makes 28 pieces.
Meghan's goodies!!
Baked Brie
1 brie wheel
1 package crescent dough
3 tbsp fruit preserves
...
Divide crescent dough into 2 squares. Place brie on top of one square. Spread preserves over brie & lay remaining dough on top. Trim excess dough; seal edges. Bake on parchment paper on baking sheet at 350 for 30 min.
Fruit Salsa
Meghan said she halved the sugar and it was still too much. She will try without next time.
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
Directions
1.In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Sea-salted Chocolate Almond Bark
these were ridiculous!!
1 bar (8 oz.) Nestle Chocolatier 53% Cacao dark chocolate Baking Bar, broken into pieces
1/2 cup smoked-flavored almonds, coarsely chopped, divided (but I use more)
1/8 teaspoon sea salt (preferably large crystal) (I also use more than this)
LINE 8-inch baking pan with parchment or wax paper.
Microwave the chocolate in uncovered, microwave-safe bowl on high for 1 minute, then stir. The chocolate may keep some of it's shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
Stir in 1/4 cup almonds.
Pour into the lined pan.
Sprinkle with remaining almonds.
Tap pan several times to spread the chocolate and settle the nuts.
Sprinkle with sea salt. They call for 1/8 tsp, but I give a good sprinkling of the salt, so there's some in every single bite.
Refrigerate for about 1 hour or until firm.
Break into pieces.
Store in air-tight container at room temperature
Chicken salad
1/2 cup mayonnaise
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
3 cups diced, cooked chicken breast meat
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 (8 ounce) can water chestnuts, drained and chopped
1 1/2 cups diced Swiss cheese
1 1/2 cups halved green grapes
Directions
1.In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.
2.In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.
Tuesday, June 8, 2010
Chocolate peanut butter lovers
In the quest for the perfect chocolate and peanut butter brownie I came across several great recipes. I made the one below tonight and it was RIDICULOUS!!!! I was a little scared to make it because it seemed like there was a lot of room for error but they turned out great...a little too great. Hopefully they make it to book club tonight.
Chocolate peanut butter swirl brownies
I halved this recipe and baked in a 9x12 dish. I didnt have instant coffee so I just used regular coffee grounds but only used 1 tablespoon. I also microwaved the peanut butter so it was easier to pour over dish. And, didnt have unsalted butter so I used regular butter and omitted the extra salt called for in the recipe.
Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
Tiffany posted this one...
Cookie Base
1 pouch (1 lb 1.5oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Topping
1 cup hot fudge topping
1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup creamy peanut butter
1 container (8 oz) frozen whipped topping, thawed
2 bars (2.1 oz each) chocolate-covered crispy peanut-buttery candy, unwrapped, finely crushed
Print these coupons...
About Concordance™
1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2. Spread hot fudge topping over cooled cookie base. In large bowl, combine frosting and peanut butter until well mixed. Add whipped topping and candy; gently fold until well blended. Spoon mixture over hot fudge topping then carefully spread to evenly cover. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Julie posted this one...
Brownie Cupcakes with Fluffy Peanut Butter Frosting
Printable Recipe
-Brownie Cupcakes-
You will need:
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
1 1/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 300 degrees F.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into foil cupcake tins till 3/4ths full in a cupcake pan and bake for 17 minutes (my oven took 17 minutes, but ovens can run very differently so make sure and keep an eye on them). Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of a cupcake should come out clean. When they are done, remove to a rack to cool. Resist the temptation to stuff your face until they are mostly cool.
Source: Alton Brown
- Fluffy Peanut Butter Frosting-
You will need:
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners’ sugar
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy. Then pipe onto cooled cupcakes.
Lauren posted this one...
PB cheesecake brownie bites
Preheat oven to 350
1 pkg brownies
1 pkg cream cheese
1/3 c sugar
1 egg
1/4 c peanut butter
1/2 tsp vanilla
Prepare brownies according to pkg. Spoon into muffin cups (or spread in pan). Beat cr cheese, sugar, egg, p.butter and vanilla until blended. Spoon one Tbsp of mixture into center of batter in each cup (or mix into batter accordingly). Bake 30 min. or until the center is set.
Samantha sent this one...
Peanut butter brownies
Preheat oven to 350. In large bowl combine 1/2 cup peanut butter, 1/3 cup softened butter, 3/4 cup brown sugar, and 3/4 cup of granulated sugar; beat until creamy. Gradually beat in 2 eggs and 2 tsps of vanilla extract(i use regualr vanilla and works just fine). In small bowl combine 1 cup flour, 1 tsp baking powder, and 1/4 tsp salt; blend into peanut butter mixture. Spread into greased 9x13 pan. Sprinkle 1 cup chocolate chips over brownie batter and place in oven for 5 minutes then remove from oven and swirl with a knife. Return to oven and bake for 17 to 20 more minutes. Enjoy!
Thanks for everyone's input and suggestions!!!
Chocolate peanut butter swirl brownies
Pic taken before baking.
Chocolate peanut butter swirl brownies
I halved this recipe and baked in a 9x12 dish. I didnt have instant coffee so I just used regular coffee grounds but only used 1 tablespoon. I also microwaved the peanut butter so it was easier to pour over dish.
Ingredients
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.
Thursday, June 3, 2010
Spaghetti and Meatballs
The Bellante Yummies
Meatballs
1lb of ground beef
1lb of italian sausage
3/4 cup of grated parmesan
1 cup of bread crumbs
1 clove of garlic minced
3 eggs, beaten
1/4 cup of dried parsley
warm water
Mix all ingredients except water with your hands. Use the warm water to help form the balls. Bake on 350 for 45 minutes.
Sauce
1 large can of tomato puree
3 small cans of tomatoe paste
2 cloves of minced garlic
1 chopped onion
olive oil
2 TBS sugar
1tsp of basil
6 cups of water(rinse out tomato cans)
Dash of red pepper(optional)
salt and pepper to taste
In large sauce pan cover bottom of pan with thin coating of olive oil. Warm oil and saute onions till clear and then add garlic for another minute or two. Then add sauce, paste, sugar, basil, peppers and salt. Simmer on low for 2-4 hours. Then add baked meatballs and simmer for another hour or so.
Meatballs
1lb of ground beef
1lb of italian sausage
3/4 cup of grated parmesan
1 cup of bread crumbs
1 clove of garlic minced
3 eggs, beaten
1/4 cup of dried parsley
warm water
Mix all ingredients except water with your hands. Use the warm water to help form the balls. Bake on 350 for 45 minutes.
Sauce
1 large can of tomato puree
3 small cans of tomatoe paste
2 cloves of minced garlic
1 chopped onion
olive oil
2 TBS sugar
1tsp of basil
6 cups of water(rinse out tomato cans)
Dash of red pepper(optional)
salt and pepper to taste
In large sauce pan cover bottom of pan with thin coating of olive oil. Warm oil and saute onions till clear and then add garlic for another minute or two. Then add sauce, paste, sugar, basil, peppers and salt. Simmer on low for 2-4 hours. Then add baked meatballs and simmer for another hour or so.
Tuesday, May 25, 2010
Chicken Recipes
Instead of using my time wisely I am posting recipes. Please comment if you use a recipe and what you thought. I love to hear variations!
This a good way to liven up boring old chicken
Chicken Breasts with Balsamic Vinegar and Garlic
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
Corn starch
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
Directions
1.Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2.Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3.Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Add a little cornstarch if you want to thicken the sauce up and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Had this at friends house for a play date. What a great idea!! And it seemed very fancy indeed.
Nikki’s Chicken & Broccoli Braid
Great lunch dish or shower item. Fancy and Yummy!
• 2 Cups cooked chicken, chopped
• 1 cup broccoli, chopped
• ½ cup of red bell pepper, chopped
• 1 garlic clove, pressed
• 1 cup of sharp cheddar cheese, shredded
• ½ cup of mayonnaise
• 2 tsps pampered chef dill mix
• ¼ tsp salt
• 2 packages refrigerated crescent rolls
• 1 egg white, lightly beaten
• 2 Tbls slivered almonds
1. Preheat oven to 375.
2. Add prepared chicken, broccoli and pepper to large mixing bowl. Press garlic over vegetable mixture.
3. Add cheese, mayonnaise, dill mix and salt. Mix well.
4. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of cookie pan. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of pan, cut dough into strips of 1 ½ inches apart, 3 inches deep. (There will be 6 inches in the center for the filling.)
5. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.
6. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve.
Chicken Parmesan
• 2 eggs, beaten
• 1 cup grated Parmesan cheese
• 7 ounces seasoned bread crumbs
• 6 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 12 ounces pasta sauce (see my homemade recipe)
• 6 slices Monterey Jack cheese (mozzerella would work too)
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted. Serve over pasta of your choice.
Chicken Spaghetti Bake, Korba style
• 4 chicken breasts, boiled and cubed
• Pound of spaghetti
• 1/4 cup chopped pimento peppers ( I didn’t use these)
• green bell pepper, chopped
• small chopped onion
• 3 cloves of minced garlic
• Large head of broccoli, steamed and chopped
• Fresh mushrooms, sliced
• 1 can of cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup white wine (chicken broth may be substituted
• 2 cups shredded Cheddar cheese
• salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Put uncooked spaghetti in a large pot of salted boiling water. Boil for 8 to 10 minutes or until pasta is al dente. Drain.
3. Meanwhile, sauté bell pepper, onion, garlic and mushrooms. Also, steam broccoli in covered pan for about 5 minutes.
4. In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes. (All of your cheese is already added so you may only need to bake for 30 minutes).
Chicken Pot Pie
• 1 recipe pastry for a 9 inch double crust pie
• 4 boneless, skinless chicken breast halves
• 1/2 cup chopped onion
• 1 teaspoon poultry seasoning
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups frozen mixed vegetables, thawed
• 1 cup sliced fresh mushrooms
• salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
2. Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
3. In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
4. Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
5. Bake in preheated oven for 50 minutes, until pastry is golden brown.
This a good way to liven up boring old chicken
Chicken Breasts with Balsamic Vinegar and Garlic
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
Corn starch
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
Directions
1.Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2.Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3.Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Add a little cornstarch if you want to thicken the sauce up and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Had this at friends house for a play date. What a great idea!! And it seemed very fancy indeed.
Nikki’s Chicken & Broccoli Braid
Great lunch dish or shower item. Fancy and Yummy!
• 2 Cups cooked chicken, chopped
• 1 cup broccoli, chopped
• ½ cup of red bell pepper, chopped
• 1 garlic clove, pressed
• 1 cup of sharp cheddar cheese, shredded
• ½ cup of mayonnaise
• 2 tsps pampered chef dill mix
• ¼ tsp salt
• 2 packages refrigerated crescent rolls
• 1 egg white, lightly beaten
• 2 Tbls slivered almonds
1. Preheat oven to 375.
2. Add prepared chicken, broccoli and pepper to large mixing bowl. Press garlic over vegetable mixture.
3. Add cheese, mayonnaise, dill mix and salt. Mix well.
4. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of cookie pan. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of pan, cut dough into strips of 1 ½ inches apart, 3 inches deep. (There will be 6 inches in the center for the filling.)
5. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.
6. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve.
Chicken Parmesan
• 2 eggs, beaten
• 1 cup grated Parmesan cheese
• 7 ounces seasoned bread crumbs
• 6 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 12 ounces pasta sauce (see my homemade recipe)
• 6 slices Monterey Jack cheese (mozzerella would work too)
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted. Serve over pasta of your choice.
Chicken Spaghetti Bake, Korba style
• 4 chicken breasts, boiled and cubed
• Pound of spaghetti
• 1/4 cup chopped pimento peppers ( I didn’t use these)
• green bell pepper, chopped
• small chopped onion
• 3 cloves of minced garlic
• Large head of broccoli, steamed and chopped
• Fresh mushrooms, sliced
• 1 can of cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup white wine (chicken broth may be substituted
• 2 cups shredded Cheddar cheese
• salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Put uncooked spaghetti in a large pot of salted boiling water. Boil for 8 to 10 minutes or until pasta is al dente. Drain.
3. Meanwhile, sauté bell pepper, onion, garlic and mushrooms. Also, steam broccoli in covered pan for about 5 minutes.
4. In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes. (All of your cheese is already added so you may only need to bake for 30 minutes).
Chicken Pot Pie
• 1 recipe pastry for a 9 inch double crust pie
• 4 boneless, skinless chicken breast halves
• 1/2 cup chopped onion
• 1 teaspoon poultry seasoning
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups frozen mixed vegetables, thawed
• 1 cup sliced fresh mushrooms
• salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
2. Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
3. In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
4. Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
5. Bake in preheated oven for 50 minutes, until pastry is golden brown.
Monday, May 10, 2010
Pastas
Didnt have Grandma's recipe for spagheti and meatballs on this computer but I will post it soon. You can make it in bulk and use it for other recipes calling for "jar" sauce.
Angel Hair Pasta with Shrimp and Basil
• 1/4 cup olive oil, divided
• 1 (8 ounce) package angel hair pasta
• 1 teaspoon chopped garlic
• 1 pound large shrimp - peeled and deveined
• 2 (28 ounce) cans Italian-style diced tomatoes, drained
• 1/2 cup dry white wine
• 1/4 cup chopped parsley
• 3 tablespoons chopped fresh basil
• 3 tablespoons freshly grated Parmesan cheese
Directions
1. Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
2. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
3. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
Broccoli Chicken Fettuccini Alfredo
About half a box of whole wheat pasta shells
1 cup fresh chopped broccoli
Olive oil
2-4 chicken breasts (use full box of pasta if you use 4 chicken breasts, the ½ box and 2 breasts fed my family with leftovers)
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1/2 cup grated Parmesan cheese
Mushrooms
Garlic
Red Bell pepper
Directions
1. Boil the chicken breasts until centers are no longer pink.
2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Also start steaming broccoli in separate pot for about 6 minutes.
3. In skillet, warm up the olive oil, add sliced fresh mushrooms, red bell pepper(and any other veggie you would like) and garlic. Let simmer for a few minutes until mushrooms and garlic look ready for business.
4. When chicken done cut chicken breast meat into bite size pieces, trimming any fat off in the process. In the skillet add soup, milk and cheese and stir all together. Add pasta, broccoli and chicken and heat through. Serve hot.
Chicken Tetrazzini
I finally had to breakdown and buy cooking sherry and stop borrowing from my neighbor because I made this so often.
• 1 (8 ounce) package spaghetti, broken into pieces
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup chicken broth
• 1 cup heavy cream (may substitute with fat free half and half)
• 2 tablespoons sherry
• 1 lb fresh sliced mushrooms
• 2 cups chopped cooked chicken
• 1/2 cup grated Parmesan cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
Spaghetti Pie
• 1 pound spaghetti
• 1 pound lean ground beef
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• garlic powder to taste
• 1/2 cup chopped green bell pepper
• 1 (26 ounce) jar pasta sauce
• 3/4 cup sour cream
• 1/2 cup chopped green onions
• 1/2 (8 ounce) package cream cheese
• 1 1/2 cups shredded Cheddar cheese(or mozzerella)
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a skillet over medium heat, brown the ground beef. Drain and crumble. Put crumbled beef in skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
4. In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9x13 inch baking dish with cooking spray. Mix the cooked spaghetti and the cream cheese mixture, top with the meat mixture and sprinkle with Cheddar Cheese.
5. Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.
Angel Hair Pasta with Shrimp and Basil
• 1/4 cup olive oil, divided
• 1 (8 ounce) package angel hair pasta
• 1 teaspoon chopped garlic
• 1 pound large shrimp - peeled and deveined
• 2 (28 ounce) cans Italian-style diced tomatoes, drained
• 1/2 cup dry white wine
• 1/4 cup chopped parsley
• 3 tablespoons chopped fresh basil
• 3 tablespoons freshly grated Parmesan cheese
Directions
1. Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
2. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
3. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
Broccoli Chicken Fettuccini Alfredo
About half a box of whole wheat pasta shells
1 cup fresh chopped broccoli
Olive oil
2-4 chicken breasts (use full box of pasta if you use 4 chicken breasts, the ½ box and 2 breasts fed my family with leftovers)
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1/2 cup grated Parmesan cheese
Mushrooms
Garlic
Red Bell pepper
Directions
1. Boil the chicken breasts until centers are no longer pink.
2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Also start steaming broccoli in separate pot for about 6 minutes.
3. In skillet, warm up the olive oil, add sliced fresh mushrooms, red bell pepper(and any other veggie you would like) and garlic. Let simmer for a few minutes until mushrooms and garlic look ready for business.
4. When chicken done cut chicken breast meat into bite size pieces, trimming any fat off in the process. In the skillet add soup, milk and cheese and stir all together. Add pasta, broccoli and chicken and heat through. Serve hot.
Chicken Tetrazzini
I finally had to breakdown and buy cooking sherry and stop borrowing from my neighbor because I made this so often.
• 1 (8 ounce) package spaghetti, broken into pieces
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup chicken broth
• 1 cup heavy cream (may substitute with fat free half and half)
• 2 tablespoons sherry
• 1 lb fresh sliced mushrooms
• 2 cups chopped cooked chicken
• 1/2 cup grated Parmesan cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
Spaghetti Pie
• 1 pound spaghetti
• 1 pound lean ground beef
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• garlic powder to taste
• 1/2 cup chopped green bell pepper
• 1 (26 ounce) jar pasta sauce
• 3/4 cup sour cream
• 1/2 cup chopped green onions
• 1/2 (8 ounce) package cream cheese
• 1 1/2 cups shredded Cheddar cheese(or mozzerella)
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a skillet over medium heat, brown the ground beef. Drain and crumble. Put crumbled beef in skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
4. In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9x13 inch baking dish with cooking spray. Mix the cooked spaghetti and the cream cheese mixture, top with the meat mixture and sprinkle with Cheddar Cheese.
5. Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.
Thursday, May 6, 2010
Pork Recipes
Pork Chops with Apples, Onions and Sweet potatoes
• 4 pork chops
• salt and pepper to taste
• 2 onions, sliced into rings
• 2 sweet potatoes, sliced
• 2 apples - peeled, cored, and sliced into rings
• 3 tablespoons brown sugar
• 2 teaspoons freshly ground black pepper
• 1 teaspoon salt
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
3. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).
Baked Pork Chops
This happens to be my favorite pork chop recipe. The first time I made this, Ted said the house smelled like a restaurant.
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 2 egg, beaten
• 1/4 cup all-purpose flour
• 2 cups Italian-style seasoned bread crumbs
• 4 tablespoons olive oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/3 cup white wine
• 6 pork chops
• 1lb of sliced fresh mushrooms(optional) sauted
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
Bow ties with sausage, tomatoes and cream
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream( may be substituted with fat free half and half)
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley
Directions
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
Annie’s Penne with Sausage
1 tbsp extra-virgin olive oil
2 cups chopped onions (I only use about ½ cup)
Bob Evan Italian pork sausage, yes the big hunk of breakfast sausage
¾ tsp ground nutmeg
1 cup ½ and ½
1 lb of penne noodles
2 6oz bags of fresh baby spinach (I use a little less)
¾ cup grated asiago cheese
1. Heat oil in large skillet. Add onions and sauté until beginning to brown, about 7 min. Add pork sausage. Sauté until cooked through and beginning to brown, about 10 minutes. Stir in nutmeg, then cream; bring to simmer. Season with salt and pepper
2. Meanwhile, cook pasta in a large pot. Drain, reserving about 1 cup of cooking liquid.
3. Add pasta to sauce. Cook over medium heat, adding spinach in batches and tossing until wilted. Stir in ½ cup cheese and enough cooking liquid to moisten. Transfer to large bowl and sprinkle with remaining ¼ cup cheese.
• 4 pork chops
• salt and pepper to taste
• 2 onions, sliced into rings
• 2 sweet potatoes, sliced
• 2 apples - peeled, cored, and sliced into rings
• 3 tablespoons brown sugar
• 2 teaspoons freshly ground black pepper
• 1 teaspoon salt
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
3. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).
Baked Pork Chops
This happens to be my favorite pork chop recipe. The first time I made this, Ted said the house smelled like a restaurant.
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 2 egg, beaten
• 1/4 cup all-purpose flour
• 2 cups Italian-style seasoned bread crumbs
• 4 tablespoons olive oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/3 cup white wine
• 6 pork chops
• 1lb of sliced fresh mushrooms(optional) sauted
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
Bow ties with sausage, tomatoes and cream
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream( may be substituted with fat free half and half)
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley
Directions
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
Annie’s Penne with Sausage
1 tbsp extra-virgin olive oil
2 cups chopped onions (I only use about ½ cup)
Bob Evan Italian pork sausage, yes the big hunk of breakfast sausage
¾ tsp ground nutmeg
1 cup ½ and ½
1 lb of penne noodles
2 6oz bags of fresh baby spinach (I use a little less)
¾ cup grated asiago cheese
1. Heat oil in large skillet. Add onions and sauté until beginning to brown, about 7 min. Add pork sausage. Sauté until cooked through and beginning to brown, about 10 minutes. Stir in nutmeg, then cream; bring to simmer. Season with salt and pepper
2. Meanwhile, cook pasta in a large pot. Drain, reserving about 1 cup of cooking liquid.
3. Add pasta to sauce. Cook over medium heat, adding spinach in batches and tossing until wilted. Stir in ½ cup cheese and enough cooking liquid to moisten. Transfer to large bowl and sprinkle with remaining ¼ cup cheese.
Wednesday, May 5, 2010
My favorite desserts
So, I have gotten some interest with my first recipe post.I even gained 3 followers!!! I will try to post a few new recipes every day. Next up, desserts! Meanwhile, I am watching E's sexiest wet and wild jobs...lots of bikinis on girls who probably dont eat dessert. Hmmm... Anyway, here they are.
Brownie Pudding Cake
This resembles a chocolate molten lava type of cake
• 1 ¾ cups boiling water
• 1 cup of all purpose flour
• ¾ cup of unsweetened cocoa
• ½ cup sugar
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup milk
• 4 tbls melted butter
• 1 tsp vanilla
• ½ cup packed brown sugar
• Fresh whipping cream for topping (1 cup of heavy whipping cream, 1 cup sugar, ½ tsp vanilla whipped till fluffy)
1. Preheat oven to 350.
2. In large bowl combine flour, ½ cup cocoa, white sugar, baking powder and salt. In measuring cup, combine milk, melted butter, and vanilla.
3. With spoon, stir milk mixture into flour mixture until just blended. Pour into ungreased 8 inch square baking dish. (I used a corning ware round casserole dish).
4. In small bowl, thoroughly combine brown sugar and remaining ¼ cup of cocoa; sprinkle evenly over batter. Carefully pour remaining 1 ¾ cup of boiling water evenly over mixture in baking dish; do not stir.
5. Bake 30 minutes. Cool in pan on wire rack for 10 minutes. Serve hot with whipped cream or ice cream.
Chocolate chip cheese ball
This goes fast at social gatherings. Bring two boxes of the graham sticks
• 1 package (8 ounces) Cream Cheese, softened
• 1/2 cup butter, softened
• 1/4 teaspoon vanilla extract
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans
• Graham crackers
Directions
1. In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
2. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
3. Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Lisa’s White Peanut Clouds
Another exception to my chocolate rule…no chocolate but still a favorite!!
I brought these on the nashville road trip and there were none left for the ride home.
• 1 pkg white almond bard
• 1 cup peanut butter
• 2 cups dry roasted peanuts
• 2 cups rice krispies
• 3 cups of mini marshmallows
1. Melt almond bark. Add peanut butter, peanuts, rice krispies, and marshmallows.
2. Mix all together and drop by spoonfuls onto wax paper. Cool- then munch!
Bellante Family Peanut Butter Balls
These are a favorite at the Bellante family weddings.
2 cups of creamy peanut butter
1 stick of margarine (softened)
1lb of powdered sugar
3 bags of milk chocolate
Mix together peanut butter, margarine and powdered sugar. Roll into balls and Refrigerate for one hour. Then dip into melted chocolate. Lay out on wax paper on a cookie sheet. Refrigerate until dry.
Monica’s Peanut Butter Cup Cookies
These made an appearance in the boone hospital xmas cookbook!
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Molly’s Rich Chocolate Chip Toffee Bars
• 2-1/3 cups all-purpose flour
• 2/3 cup packed light brown sugar
• 3/4 cup (1-1/2 sticks) butter or margarine
• 1 egg, slightly beaten
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, divided
• 1 cup coarsely chopped nuts
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
Directions:
1.Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1-1/2 cups chocolate chips and nuts; set aside 1-1/2 cups mixture.
3. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits. Sprinkle remaining toffee bits over sweetened condensed milk. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top.
4. Bake 25 to 30 minutes or until golden brown. Top with reserved toffee bits. Cool completely in pan on wire rack. Cut into bars. About 48 bars.
Nikki’s Vanilla Texas sheet cake with Cream Cheese Frosting
I typically choose chocolate but this cake is the exception!
• 2 2/3 cups all purpose flour
• ½ cup margarine
• 1 cup water
• 1 ½ tsp baking soda
• 2/3 cup buttermilk
• 2 cups sugar
• ½ cup vegetable oil
• 2 eggs
• 1 ½ tsp vanilla
Frosting:
• ½ cup margarine
• 1 8 oz package of cream cheese, softened
• 1 ½ cup coconut
• 1 ½ tsp vanilla
• 1 1lb box of powdered sugar
• ½ cup of chopped pecans
1. Mix flour and sugar together in a bowl. Bring to a boil, margarine, oil and water; pour over flour and sugar mixture.
2. Beat well.
3. Then add eggs, baking soda, vanilla and buttermilk; mix well
4. Pour into greased and floured 15x10 jelly roll pan.
5. Bake in preheated oven at 350 degrees for 15-20 minutes or until cake tests done with a toothpick.
6. Remove from oven.
7. Cream together margarine, cream cheese, the additional vanilla, coconut, nuts and powdered sugar.
8. Mix well and spread over warm cake.
I have a lot more favorites but I dont want overwhelm you. More to come:)
Brownie Pudding Cake
This resembles a chocolate molten lava type of cake
• 1 ¾ cups boiling water
• 1 cup of all purpose flour
• ¾ cup of unsweetened cocoa
• ½ cup sugar
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup milk
• 4 tbls melted butter
• 1 tsp vanilla
• ½ cup packed brown sugar
• Fresh whipping cream for topping (1 cup of heavy whipping cream, 1 cup sugar, ½ tsp vanilla whipped till fluffy)
1. Preheat oven to 350.
2. In large bowl combine flour, ½ cup cocoa, white sugar, baking powder and salt. In measuring cup, combine milk, melted butter, and vanilla.
3. With spoon, stir milk mixture into flour mixture until just blended. Pour into ungreased 8 inch square baking dish. (I used a corning ware round casserole dish).
4. In small bowl, thoroughly combine brown sugar and remaining ¼ cup of cocoa; sprinkle evenly over batter. Carefully pour remaining 1 ¾ cup of boiling water evenly over mixture in baking dish; do not stir.
5. Bake 30 minutes. Cool in pan on wire rack for 10 minutes. Serve hot with whipped cream or ice cream.
Chocolate chip cheese ball
This goes fast at social gatherings. Bring two boxes of the graham sticks
• 1 package (8 ounces) Cream Cheese, softened
• 1/2 cup butter, softened
• 1/4 teaspoon vanilla extract
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans
• Graham crackers
Directions
1. In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
2. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
3. Just before serving, roll cheese ball in pecans. Serve with graham crackers.
Lisa’s White Peanut Clouds
Another exception to my chocolate rule…no chocolate but still a favorite!!
I brought these on the nashville road trip and there were none left for the ride home.
• 1 pkg white almond bard
• 1 cup peanut butter
• 2 cups dry roasted peanuts
• 2 cups rice krispies
• 3 cups of mini marshmallows
1. Melt almond bark. Add peanut butter, peanuts, rice krispies, and marshmallows.
2. Mix all together and drop by spoonfuls onto wax paper. Cool- then munch!
Bellante Family Peanut Butter Balls
These are a favorite at the Bellante family weddings.
2 cups of creamy peanut butter
1 stick of margarine (softened)
1lb of powdered sugar
3 bags of milk chocolate
Mix together peanut butter, margarine and powdered sugar. Roll into balls and Refrigerate for one hour. Then dip into melted chocolate. Lay out on wax paper on a cookie sheet. Refrigerate until dry.
Monica’s Peanut Butter Cup Cookies
These made an appearance in the boone hospital xmas cookbook!
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Molly’s Rich Chocolate Chip Toffee Bars
• 2-1/3 cups all-purpose flour
• 2/3 cup packed light brown sugar
• 3/4 cup (1-1/2 sticks) butter or margarine
• 1 egg, slightly beaten
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, divided
• 1 cup coarsely chopped nuts
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
Directions:
1.Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Combine flour and brown sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1-1/2 cups chocolate chips and nuts; set aside 1-1/2 cups mixture.
3. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour sweetened condensed milk evenly over hot crust; set aside 1/4 cup toffee bits. Sprinkle remaining toffee bits over sweetened condensed milk. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top.
4. Bake 25 to 30 minutes or until golden brown. Top with reserved toffee bits. Cool completely in pan on wire rack. Cut into bars. About 48 bars.
Nikki’s Vanilla Texas sheet cake with Cream Cheese Frosting
I typically choose chocolate but this cake is the exception!
• 2 2/3 cups all purpose flour
• ½ cup margarine
• 1 cup water
• 1 ½ tsp baking soda
• 2/3 cup buttermilk
• 2 cups sugar
• ½ cup vegetable oil
• 2 eggs
• 1 ½ tsp vanilla
Frosting:
• ½ cup margarine
• 1 8 oz package of cream cheese, softened
• 1 ½ cup coconut
• 1 ½ tsp vanilla
• 1 1lb box of powdered sugar
• ½ cup of chopped pecans
1. Mix flour and sugar together in a bowl. Bring to a boil, margarine, oil and water; pour over flour and sugar mixture.
2. Beat well.
3. Then add eggs, baking soda, vanilla and buttermilk; mix well
4. Pour into greased and floured 15x10 jelly roll pan.
5. Bake in preheated oven at 350 degrees for 15-20 minutes or until cake tests done with a toothpick.
6. Remove from oven.
7. Cream together margarine, cream cheese, the additional vanilla, coconut, nuts and powdered sugar.
8. Mix well and spread over warm cake.
I have a lot more favorites but I dont want overwhelm you. More to come:)
Recipes!!
After a few requests to start a blog of my recipes. Here I am. My original plan was to make a little book and hand them out as gifts. But, as usual I have over extended my time(only 24 hours in a day). So, this will be a great way to share my recipes without taking up too much time on my part.
Today I will post some of my favortie mexican recipes in celebration of cinco de mayo.
Monica’s new Guacamole
With a little help from some facebook friends, this is what I have come up with!
• 3 Avocados-peeled, pitted and mixed with electric blender
• 1 lime, juiced ( you can use 1/2 lime if you juice really good)
• 1 tsp salt
• ½ tsp black pepper
• 1/2 cup diced onion
• Small handful of chopped fresh cilantro
• 1-2 roma tomatoes, diced
• 1-2 cloves fresh pressed garlic
• 1/8- 1/4 tsp cayenne pepper
• 1/8-1/4 tsp cumin
• 1 fresh jalapeño, diced
1. In medium bowl, mix avocados to desired consistency.
2. Then add all other ingredients.
3. Yummy!
Mexcian Chicken Casserole
• 3 cans of cream of chicken soup
• 1 small can of green chilis
• 1 can of rotel
• 1 can of evaporated milk (start with a half can and see how soupy it is)
• 1 chopped onion
• 12 tortillas torn or cut
• 1 package of shredded cheddar cheese
• 1 package of shredded mozzarella
• 4 chicken breast(shredded) Original recipe calls for a whole chicken boned. You may need more than more 4 chicken breasts.
Mix all indredients except tortillas and cheese. Line 9x13 pan with 6 tortillas, put ½ soup mixture over them, ½ cheeses; then repeat, ending with cheese on top. Bake at 350 for 45 minutes uncovered.
Burrito Pie
• 2 pounds ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 (8 inch) flour tortillas
• 9 ounces shredded Colby cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Garvin’s Spicy Cilantro Salsa
• 1 Jalepeno or 2-3 dried red peppers
• 1/4 cup of chopped onion
• 1 clove of garlic
• 1tsp of worcheshire sauce
• 1Tbs of lemon juice
• 1tsp of salt(you may omit salt completely and then season to taste)
• 1tsp of pepper
• 1tsp of chili seasoning or 3/4 tsp of chili poweder and 1/4tsp of cumin
• 1 can of Rotel tomatoes
• small handful of Cilantro
•
•
Directions
1. Combine peppers and onions in the food processor first.
2. Then add cilantro and garlic. Blend this to desired chunkiness. Then add worcheshire, lemon juice, salt, pepper and chili seasonings. Add one can of original Rotel. Blend until all ingredients mixed and to desired consistency. Enjoy!
Today I will post some of my favortie mexican recipes in celebration of cinco de mayo.
Monica’s new Guacamole
With a little help from some facebook friends, this is what I have come up with!
• 3 Avocados-peeled, pitted and mixed with electric blender
• 1 lime, juiced ( you can use 1/2 lime if you juice really good)
• 1 tsp salt
• ½ tsp black pepper
• 1/2 cup diced onion
• Small handful of chopped fresh cilantro
• 1-2 roma tomatoes, diced
• 1-2 cloves fresh pressed garlic
• 1/8- 1/4 tsp cayenne pepper
• 1/8-1/4 tsp cumin
• 1 fresh jalapeño, diced
1. In medium bowl, mix avocados to desired consistency.
2. Then add all other ingredients.
3. Yummy!
Mexcian Chicken Casserole
• 3 cans of cream of chicken soup
• 1 small can of green chilis
• 1 can of rotel
• 1 can of evaporated milk (start with a half can and see how soupy it is)
• 1 chopped onion
• 12 tortillas torn or cut
• 1 package of shredded cheddar cheese
• 1 package of shredded mozzarella
• 4 chicken breast(shredded) Original recipe calls for a whole chicken boned. You may need more than more 4 chicken breasts.
Mix all indredients except tortillas and cheese. Line 9x13 pan with 6 tortillas, put ½ soup mixture over them, ½ cheeses; then repeat, ending with cheese on top. Bake at 350 for 45 minutes uncovered.
Burrito Pie
• 2 pounds ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 (8 inch) flour tortillas
• 9 ounces shredded Colby cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Garvin’s Spicy Cilantro Salsa
• 1 Jalepeno or 2-3 dried red peppers
• 1/4 cup of chopped onion
• 1 clove of garlic
• 1tsp of worcheshire sauce
• 1Tbs of lemon juice
• 1tsp of salt(you may omit salt completely and then season to taste)
• 1tsp of pepper
• 1tsp of chili seasoning or 3/4 tsp of chili poweder and 1/4tsp of cumin
• 1 can of Rotel tomatoes
• small handful of Cilantro
•
•
Directions
1. Combine peppers and onions in the food processor first.
2. Then add cilantro and garlic. Blend this to desired chunkiness. Then add worcheshire, lemon juice, salt, pepper and chili seasonings. Add one can of original Rotel. Blend until all ingredients mixed and to desired consistency. Enjoy!
Saturday, March 20, 2010
Saturday no sick day
Here I am again. I have one follower so far. My mom. Yeah. To be fair, the only person I even notified that I had a blog was her. So, I am kind of excited to start this thing and see if I can gain some followers. I plan to post recipes, projects, complaints and general happenings of my everyday life.
Like I said in my last post, I spent the whole day yesterday sick. Today, it was Ted's turn. The difference you may ask??? Today was saturday. So, he actually got a sick day. Am I jealous? Yes. Am I resentful? Yes. I found myself thinking about all the things I had to accomplish yesterday on top of it being my "sick day", while watching him literally sleep the ENTIRE day away. I know this is somewhat irrational, he IS sick. But, SO WAS I!!! Anywho. These types of thoughts go through my head and you have the privilege to take part in them or judge me...the choice is yours. I did find myself thinking...well hell, I did give birth to TWO babies...what's the greatest physical accomplishment he has had in the last 4 years? No wonder I am able to handle more. Okay, enough.
Today I was very productive. I did 4 loads of laundry...this includes washing, drying, folding and carrying to assigned rooms. Actually completing those 4 crucial parts of the task makes me feel good. Because, how easy would have been to let those clothes crumple up in the baskets until at least tomorrow? Instead, all I have to do tomorrow is put them in drawers and hang them up. It's the small things.
I also completed the first protype invitation for the kiddos birthday party. Every year I have homemade them. This will be the first year I will be able to make them with my brand new cricut, thanks mom. So, they will still be time consuming but they will be way more cooler and a little less time consuming not much but, the awesomeness makes up for the time lost.
So I posted my project on twopeasinabucket.com. If you are lazy like me and wont bother to go find it...I will copy and paste what I actually did if you want to copy my idea. Figuring out this new Once Upon a Princess cartridge was challenging. However, it is my favorite cartridge yet!!!
Okay, if I actually want to get some followers I will have to figure out how to copy and paste...this is ridiculous!! You will have to click this link to see the steps on how to make it...
Friday, March 19, 2010
First blog, TMI
Okay, I am pretty sure I dont have any extra time to start a new project...but what the heck. Here I am. I am coming off a 24 hour stomach bug and have spent most of the afternoon on the internet. Thankfully, Charlie took a 3 hour and 45 minute nap, emma played outside with the neighbors and then went to a basketball game. Now, both kids are in bed, ted is sick in bed(his turn) and I just finished my first meal in over 24 hours. I considered getting up and doing laundry and cleaning the mess that has accumulated over the last 24 hours but I know that I should be resting. So, blogging it is!
Charlie had tubes put in this morning. He was a total champ!!! They started 7:30 and called me back into recovery at 7:45!! They said he woke up he was wide eyed and ready for the day!! The only indication that anything even happened was his unsteady gait. He was a bit wobbly but still full of plenty of engery.
I am pretty bummed I am not running tomorrow due to my tight IT band. But, I probably wouldnt have ran anyway because of my stomach bug. I hope to start running again when we get to Arizona. I am currently going to an athletic trainer in Booneville that is performing ultrasound, massage, stretching and taping. She said my IT band is pretty tight. I havent been able to stretch today like I should...unless you cant squatting over the toilet...okay, TMI. But you get the point. Anywho. Well I will fumble around on this for a while and see if I cant figure out how to post pics or something. I look forward to getting some followers. I cant help but think this is a little narcisstic and a bit indulgent(to quote simon from American Idol). Does anyone even care enough to read all of this?? I know like to stalk other peoples pages so hopefully someone will want to do the same. Please leave a comment if you stop by. :)
Charlie had tubes put in this morning. He was a total champ!!! They started 7:30 and called me back into recovery at 7:45!! They said he woke up he was wide eyed and ready for the day!! The only indication that anything even happened was his unsteady gait. He was a bit wobbly but still full of plenty of engery.
I am pretty bummed I am not running tomorrow due to my tight IT band. But, I probably wouldnt have ran anyway because of my stomach bug. I hope to start running again when we get to Arizona. I am currently going to an athletic trainer in Booneville that is performing ultrasound, massage, stretching and taping. She said my IT band is pretty tight. I havent been able to stretch today like I should...unless you cant squatting over the toilet...okay, TMI. But you get the point. Anywho. Well I will fumble around on this for a while and see if I cant figure out how to post pics or something. I look forward to getting some followers. I cant help but think this is a little narcisstic and a bit indulgent(to quote simon from American Idol). Does anyone even care enough to read all of this?? I know like to stalk other peoples pages so hopefully someone will want to do the same. Please leave a comment if you stop by. :)
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