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.
Tuesday, May 25, 2010
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!
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