Thursday, May 21, 2009
Cheese-Filled Jumbo Shells
Makes 8-10 servings.
1 package (12 oz.) American Beauty Jumbo Shells
4 cups (2 lbs.) cottage cheese
2 cups (8 oz.) grated mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 tablespoon dried parsley leaves
¾ teaspoon dried oregano leaves
½ teaspoon salt
¼ teaspoon ground black pepper
3 cups (about 28 oz. jar) spaghetti sauce
Cook pasta according to package directions. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt, and pepper. In 13x9x2-inch baking dish**, spread ½ cup spaghetti sauce. Fill each cooked shell with about 2 tablespoons cheese mixture and place in baking dish (layer some on top, if necessary). Pour spaghetti sauce over all filled shells. Sprinkle with some additional Parmesan cheese, if desired. Cover with foil. Bake 35 minutes (or until hot and bubbly) at 350 degrees.
*MAKE-AHEAD DIRECTIONS:
Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated jumbo shells at 350 degrees for about 1 hour; frozen jumbo shells at 350 degrees for about 2 hours or until hot and bubbly.
**If you’re only feeding 2-4 people, you can split this recipe in two and put each half in an 8x8-inch baking dish; bake one and freeze one for later. Cut baking times down if using smaller dishes (cook until hot and bubbly in the center.)
1 package (12 oz.) American Beauty Jumbo Shells
4 cups (2 lbs.) cottage cheese
2 cups (8 oz.) grated mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 tablespoon dried parsley leaves
¾ teaspoon dried oregano leaves
½ teaspoon salt
¼ teaspoon ground black pepper
3 cups (about 28 oz. jar) spaghetti sauce
Cook pasta according to package directions. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt, and pepper. In 13x9x2-inch baking dish**, spread ½ cup spaghetti sauce. Fill each cooked shell with about 2 tablespoons cheese mixture and place in baking dish (layer some on top, if necessary). Pour spaghetti sauce over all filled shells. Sprinkle with some additional Parmesan cheese, if desired. Cover with foil. Bake 35 minutes (or until hot and bubbly) at 350 degrees.
*MAKE-AHEAD DIRECTIONS:
Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated jumbo shells at 350 degrees for about 1 hour; frozen jumbo shells at 350 degrees for about 2 hours or until hot and bubbly.
**If you’re only feeding 2-4 people, you can split this recipe in two and put each half in an 8x8-inch baking dish; bake one and freeze one for later. Cut baking times down if using smaller dishes (cook until hot and bubbly in the center.)
Black Bean Quesadillas
My family (and everyone else we've served this to) loves these! And they're really good for you! Smaller families should cut this recipe in half, as it serves 8.
2 cans (15 oz each) black beans, drained
4 tsp. chili powder
½ tsp. ground cumin
2 tsp. crushed fresh garlic
1 very large (or 2 small) red bell pepper, cut into thin strips
1 large onion, cut into thin wedges
8 homestyle flour tortillas
2 cups shredded mozzerella cheese (or reduced-fat monterey jack or cheddar)
Nonstick olive oil cooking spray
Toppings:
1 cup nonfat or light sour cream
1 cup diced tomato
½ cup thinly sliced green onions
one small can sliced olives
Place the beans, chili powder, and cumin in food processer and blend (or mash with a fork) until the mixture has the consistency of refried beans. Set aside.
Coat a large nonstick skillet with cooking spray and preheat over med-hi heat. Add the garlic, peppers, and onion and stir-fry for about 3 minutes, or until the vegetables are crisp-tender. Cover the skillet periodically if it begins to dry out. (The steam from the cooking vegetables will moisten the skillet.) Add a few tsp. of water only if necessary. Remove the skillet from the heat, and set aside.
Arrange the tortillas on a flat surface, and spread 1/8 of the bean mixture over one half of each tortilla, extending the filling all the way to the edge. Layer 1/8 of the pepper mixture over the beans on each tortilla. Sprinkle each with ¼ cup cheese. Fold the top half of each tortilla over the bottom half to enclose the filling.
Coat a large baking sheet with nonstick cooking spray. Arrange the quesadillas on the sheet, and spray the tops lightly with the cooking spray. Bake uncovered at 400 degrees for 4 minutes. Turn them over and bake for an additional 5 minutes, or until the cheese has melted and the quesadillas are heated through. Serve topped with sour cream, tomatoes, onions, and olives.
2 cans (15 oz each) black beans, drained
4 tsp. chili powder
½ tsp. ground cumin
2 tsp. crushed fresh garlic
1 very large (or 2 small) red bell pepper, cut into thin strips
1 large onion, cut into thin wedges
8 homestyle flour tortillas
2 cups shredded mozzerella cheese (or reduced-fat monterey jack or cheddar)
Nonstick olive oil cooking spray
Toppings:
1 cup nonfat or light sour cream
1 cup diced tomato
½ cup thinly sliced green onions
one small can sliced olives
Place the beans, chili powder, and cumin in food processer and blend (or mash with a fork) until the mixture has the consistency of refried beans. Set aside.
Coat a large nonstick skillet with cooking spray and preheat over med-hi heat. Add the garlic, peppers, and onion and stir-fry for about 3 minutes, or until the vegetables are crisp-tender. Cover the skillet periodically if it begins to dry out. (The steam from the cooking vegetables will moisten the skillet.) Add a few tsp. of water only if necessary. Remove the skillet from the heat, and set aside.
Arrange the tortillas on a flat surface, and spread 1/8 of the bean mixture over one half of each tortilla, extending the filling all the way to the edge. Layer 1/8 of the pepper mixture over the beans on each tortilla. Sprinkle each with ¼ cup cheese. Fold the top half of each tortilla over the bottom half to enclose the filling.
Coat a large baking sheet with nonstick cooking spray. Arrange the quesadillas on the sheet, and spray the tops lightly with the cooking spray. Bake uncovered at 400 degrees for 4 minutes. Turn them over and bake for an additional 5 minutes, or until the cheese has melted and the quesadillas are heated through. Serve topped with sour cream, tomatoes, onions, and olives.
White Chocolate Macadamia Nut Cookies
1 cup butter
2 cups sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 2/3 cups white chocolate chips
4 oz macadamia nuts, chopped
1. Preheat oven to 350 degrees.
2. In a large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla; beat until light and fluffy.
3. In a separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture.
4. Stir in vanilla chips and macadamia nuts. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake for 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten upon cooling.) Cool slightly, then remove from cookie sheet to wire rack to cool completely.
Makes 4 dozen
2 cups sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 2/3 cups white chocolate chips
4 oz macadamia nuts, chopped
1. Preheat oven to 350 degrees.
2. In a large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla; beat until light and fluffy.
3. In a separate bowl, stir together flour, baking soda and salt; gradually blend into butter mixture.
4. Stir in vanilla chips and macadamia nuts. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake for 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten upon cooling.) Cool slightly, then remove from cookie sheet to wire rack to cool completely.
Makes 4 dozen
Knock-You-Nakeds (AKA Turtle Brownies)
1 German chocolate cake mix
1/2 cup chopped nuts
1 cup evaporated milk, divided
1/2 cup butter, melted
60 caramel candies, unwrapped
1 cup chocolate chips
Combine dry cake mix, nuts, 1/2 cup of the evaporated milk, and butter; mix well. Press half of this mixture into the bottom of a greased 13" x 9" baking pan. Bake at 350 degrees for 10 minutes and remove from oven. Melt caramels with the other 1/2 cup of evaporated milk in a heavy saucepan or double boiler, over medium-high heat, stirring constantly. Spoon carefully onto baked mixture (it will be very soft, so avoid pouring caramel on, as it may go through to bottom of pan). Sprinkle chocolate chips over caramel layer. Drop (crumble) the rest of the dough evenly over the top. Bake for 15 more minutes. Cool completely before slicing.
Makes 20 servings.
1/2 cup chopped nuts
1 cup evaporated milk, divided
1/2 cup butter, melted
60 caramel candies, unwrapped
1 cup chocolate chips
Combine dry cake mix, nuts, 1/2 cup of the evaporated milk, and butter; mix well. Press half of this mixture into the bottom of a greased 13" x 9" baking pan. Bake at 350 degrees for 10 minutes and remove from oven. Melt caramels with the other 1/2 cup of evaporated milk in a heavy saucepan or double boiler, over medium-high heat, stirring constantly. Spoon carefully onto baked mixture (it will be very soft, so avoid pouring caramel on, as it may go through to bottom of pan). Sprinkle chocolate chips over caramel layer. Drop (crumble) the rest of the dough evenly over the top. Bake for 15 more minutes. Cool completely before slicing.
Makes 20 servings.
Carrot Pineapple Cake
It's been a while since I made this, but I remember it was really good.
2 cups sugar
1 1/2 cups vegetable oil
3 eggs
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups flour
2 cups carrots, shredded
1 (8 oz) can crushed pineapple, drained
2 tsp vanilla
1 cup chopped nuts
Cream sugar and oil. Add eggs; beat well. Add remaining ingredients and beat. Pour into a greased and floured 9" x 13" pan. Bake for 35-40 minutes at 350 degrees. Cool and frost.
Frosting:
3 cups sifted powdered sugar
1 tbsp milk
1 cube margarine (I'd probably cut this in half)
1 (8 oz) pkg cream cheese, softened
2 tsp vanilla
Beat all ingredients together until smooth.
2 cups sugar
1 1/2 cups vegetable oil
3 eggs
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups flour
2 cups carrots, shredded
1 (8 oz) can crushed pineapple, drained
2 tsp vanilla
1 cup chopped nuts
Cream sugar and oil. Add eggs; beat well. Add remaining ingredients and beat. Pour into a greased and floured 9" x 13" pan. Bake for 35-40 minutes at 350 degrees. Cool and frost.
Frosting:
3 cups sifted powdered sugar
1 tbsp milk
1 cube margarine (I'd probably cut this in half)
1 (8 oz) pkg cream cheese, softened
2 tsp vanilla
Beat all ingredients together until smooth.
Marla's Eclairs
These are kind of messy, so although they are a HUGE hit whenever Marla takes them anywhere, I think I'd just make them for my family. Marla is one of my neighbors (used to be my counselor), if you're wondering.
CREAM PUFFS:
Boil 1 cup water. Add 1 cube of margarine to water. Reduce heat.
Add 1 cup flour and 1/4 tsp salt to water/butter mixture. Mix to form a ball. Cool and add 4 eggs, one at a time. Beat until smooth.
Drop onto greased cookie sheet. Bake on highest oven rack at 450 degrees for 13 minutes, then 325 degrees for 15 minutes.
FILLING:
Mix 1 large vanilla pudding & pie filling mix, following instructions for pie filling. Stir in 8 oz of thawed frozen whipped topping. Place into an icing bag (use a tip with a large hole) and insert filling into cream puffs.
Top with your favorite chocolate frosting recipe (made a little thinner so it's more of a glaze than frosting).
CREAM PUFFS:
Boil 1 cup water. Add 1 cube of margarine to water. Reduce heat.
Add 1 cup flour and 1/4 tsp salt to water/butter mixture. Mix to form a ball. Cool and add 4 eggs, one at a time. Beat until smooth.
Drop onto greased cookie sheet. Bake on highest oven rack at 450 degrees for 13 minutes, then 325 degrees for 15 minutes.
FILLING:
Mix 1 large vanilla pudding & pie filling mix, following instructions for pie filling. Stir in 8 oz of thawed frozen whipped topping. Place into an icing bag (use a tip with a large hole) and insert filling into cream puffs.
Top with your favorite chocolate frosting recipe (made a little thinner so it's more of a glaze than frosting).
Fudgy Bonbons
1 (12 oz) pkg chocolate chips
1/4 cup butter
1 (14 oz) can sweetened condensed milk
2 cups flour
1/2 cup finely chopped nuts (optional)
1 tsp vanilla
60 Hugs candies, unwrapped
White chocolate chips (optional)
Heat oven to 350 degrees. In medium saucepan, combine chocolate chips & butter; cook and stir over low heat until chips are melted and smooth. Add sweetened condensed milk and mix well. In a bowl, combine flour, nuts, chocolate mixture, and vanilla; mix well. Shape 1 tbsp of dough around each Hugs candy, covering completely. Place on ungreased cookie sheet. Bake 6-8 minutes (do not overbake). Drizzle with melted white chocolate, if desired. Makes 5 dozen.
(These look cute with the white chocolate, but allow a long time for the chocolate to set up completely before covering with plastic or whatever. I usually melt the white chips in a ziploc bag in the microwave for 30 seconds at at time, then snip a tiny bit off one of the corners of the bag, and squeeze the chocolate over the cookies in a zigzag pattern.)
1/4 cup butter
1 (14 oz) can sweetened condensed milk
2 cups flour
1/2 cup finely chopped nuts (optional)
1 tsp vanilla
60 Hugs candies, unwrapped
White chocolate chips (optional)
Heat oven to 350 degrees. In medium saucepan, combine chocolate chips & butter; cook and stir over low heat until chips are melted and smooth. Add sweetened condensed milk and mix well. In a bowl, combine flour, nuts, chocolate mixture, and vanilla; mix well. Shape 1 tbsp of dough around each Hugs candy, covering completely. Place on ungreased cookie sheet. Bake 6-8 minutes (do not overbake). Drizzle with melted white chocolate, if desired. Makes 5 dozen.
(These look cute with the white chocolate, but allow a long time for the chocolate to set up completely before covering with plastic or whatever. I usually melt the white chips in a ziploc bag in the microwave for 30 seconds at at time, then snip a tiny bit off one of the corners of the bag, and squeeze the chocolate over the cookies in a zigzag pattern.)
Brownie Bottom Pudding Pie
This is SO easy and really yummy.
1 brownie mix (for 9"x13" pan)--you may need oil, eggs, etc. depending on the mix
1 (3 oz) pkg chocolate pudding & pie filling mix
Milk (about 1 3/4 cups)
8 oz carton of frozen whipped topping
Small chocolate bar (Symphony is good)
Mix and bake the brownie mix in 9" x 13" pan, as directed on box. Cool completely.
Prepare the chocolate pudding as directed on package, following directions for pie filling. Refrigerate until thickened. Spread over brownies.
Spread whipped topping over pudding layer (you may not need the whole carton, depending on how thick you like it).
Using a vegetable peeler, shave the chocolate bar onto the whipped topping to make chocolate curls. Refrigerate until ready to serve.
1 brownie mix (for 9"x13" pan)--you may need oil, eggs, etc. depending on the mix
1 (3 oz) pkg chocolate pudding & pie filling mix
Milk (about 1 3/4 cups)
8 oz carton of frozen whipped topping
Small chocolate bar (Symphony is good)
Mix and bake the brownie mix in 9" x 13" pan, as directed on box. Cool completely.
Prepare the chocolate pudding as directed on package, following directions for pie filling. Refrigerate until thickened. Spread over brownies.
Spread whipped topping over pudding layer (you may not need the whole carton, depending on how thick you like it).
Using a vegetable peeler, shave the chocolate bar onto the whipped topping to make chocolate curls. Refrigerate until ready to serve.
Wednesday, May 20, 2009
desserts anyone?
We have several functions coming up that require us to bring a dessert. I would love some fun new ideas. There are always the classics that I usually go to, but I would love some new ideas. Anyone run onto anything new and/or just wonderful?
Wednesday, May 6, 2009
GUILT-FREE ALFREDO
This one's a lower fat recipe, but still yummy!
1 can (14 1/2 oz) chicken broth (I used a buillon cube & water)
1/4 c. flour
1/4 t. garlic powder, or 2 cloves garlic, minced
1/4 t. pepper
1/3 cup plain yogurt
6 cups hot cooked fettuccine
6 T. grated parmesan cheese
chopped fresh parsley
In medium saucepan, gradually mix broth into flour, garlic powder and pepper until smooth. Over medium heat, cook until mixture boils and thickens, stirring constantly. Remove from heat. Stir in yogurt. Toss with fettuccine and 4 T cheese. Sprinkle with parsley and remaining cheese.
1 can (14 1/2 oz) chicken broth (I used a buillon cube & water)
1/4 c. flour
1/4 t. garlic powder, or 2 cloves garlic, minced
1/4 t. pepper
1/3 cup plain yogurt
6 cups hot cooked fettuccine
6 T. grated parmesan cheese
chopped fresh parsley
In medium saucepan, gradually mix broth into flour, garlic powder and pepper until smooth. Over medium heat, cook until mixture boils and thickens, stirring constantly. Remove from heat. Stir in yogurt. Toss with fettuccine and 4 T cheese. Sprinkle with parsley and remaining cheese.
Homemade Noodles
4 eggs, beaten
2 t salt
1/2 c milk
4 c flour
Combine egg, salt and milk; add enough flour to make a stiff dough. Roll out dough very thin on floured surface. Let stand 20 minutes. Use pizza cutter to cut dough in to noodles. Drop into boiling water. Cook until tender.
2 t salt
1/2 c milk
4 c flour
Combine egg, salt and milk; add enough flour to make a stiff dough. Roll out dough very thin on floured surface. Let stand 20 minutes. Use pizza cutter to cut dough in to noodles. Drop into boiling water. Cook until tender.
Confetti Chili
Danette's recipe...very good!
1/2 lb hamburger
1 c onion
1 c chopped red bell pepper
2 garlic cloves minced
3 t chili powder
1 t cumin (optional)
1/2 t salt
1/2 t dried oregano leaves
1/4 t crushed red pepper flakes
1 28 oz can of diced tomatoes
1 15 oz can black beans (or dark bean)
1 19 oz can cannelloni beans (or light bean)
1 c frozen corn
Brown hamburger, onions, bell pepper, and garlic. Drain. Stir in all ingredients, except the corn. Bring to a boil. Reduce heat and simmer 20 minutes. Add corn. Cover and simmer 8 more minutes.
1/2 lb hamburger
1 c onion
1 c chopped red bell pepper
2 garlic cloves minced
3 t chili powder
1 t cumin (optional)
1/2 t salt
1/2 t dried oregano leaves
1/4 t crushed red pepper flakes
1 28 oz can of diced tomatoes
1 15 oz can black beans (or dark bean)
1 19 oz can cannelloni beans (or light bean)
1 c frozen corn
Brown hamburger, onions, bell pepper, and garlic. Drain. Stir in all ingredients, except the corn. Bring to a boil. Reduce heat and simmer 20 minutes. Add corn. Cover and simmer 8 more minutes.
Clam Chowder
3 cans (6 1/2 oz) minced clams
2 c onion, chopped fine
2 c celery, finely diced
4 c potatoes, diced
3/4 c butter
3/4 c flour
1 qt half -n- half cream (I usually use whole milk)
1 1/2 t salt
dash of pepper
1/2 t sugar
Drain juice from clams and pour it over the vegetables in medium sauce pan. Add enough water to barely cover vegetables. Simmer, covered, over medium heat until the potatoes are tender. In the meantime, melt butter, add flour and blend. Cook a minute or two. Add cream and cook, stirring constantly until smooth and thick. Add undrained vegetables and clams. Heat through. Season with salt, pepper and sugar to taste.
2 c onion, chopped fine
2 c celery, finely diced
4 c potatoes, diced
3/4 c butter
3/4 c flour
1 qt half -n- half cream (I usually use whole milk)
1 1/2 t salt
dash of pepper
1/2 t sugar
Drain juice from clams and pour it over the vegetables in medium sauce pan. Add enough water to barely cover vegetables. Simmer, covered, over medium heat until the potatoes are tender. In the meantime, melt butter, add flour and blend. Cook a minute or two. Add cream and cook, stirring constantly until smooth and thick. Add undrained vegetables and clams. Heat through. Season with salt, pepper and sugar to taste.
Cheesy Potato Soup
This is a recipe I got from Danette...one of my favorite soups.
4 c potatoes
1 c celery
1 c carrots
1/2 c onions
3 c water
2 t salt
Boil veggies in water (with the salt) about 10 minutes.
1/2 c butter or margarine
1/2 c flour
1 qt milk
1 lb grated cheese (about 2 cups)
1 c chopped ham
In 2 quart sauce pan, melt butter on medium heat. Remove from heat and add flour and salt. Put back on heat and stir until smooth. Add milk. Bring to a boil. Boil for one minute. Add to undrained vegetables. Fold in cheese and ham. Stir until melted.
4 c potatoes
1 c celery
1 c carrots
1/2 c onions
3 c water
2 t salt
Boil veggies in water (with the salt) about 10 minutes.
1/2 c butter or margarine
1/2 c flour
1 qt milk
1 lb grated cheese (about 2 cups)
1 c chopped ham
In 2 quart sauce pan, melt butter on medium heat. Remove from heat and add flour and salt. Put back on heat and stir until smooth. Add milk. Bring to a boil. Boil for one minute. Add to undrained vegetables. Fold in cheese and ham. Stir until melted.
Cucumber Punch
I would drink this constantly if I could...so refreshing!
1 (2 liter) Diet Sprite
1 large can Limeade (concentrate)
Ice
Cucumber slices
Serve in a punch bowl and add cucumber slices just before serving.
1 (2 liter) Diet Sprite
1 large can Limeade (concentrate)
Ice
Cucumber slices
Serve in a punch bowl and add cucumber slices just before serving.
Sweet Cinnamon Biscuits
I have actually never tried this recipe before, but it looks good. For those of you who are leery of using recipes with yeast, this would be a good substitute.
2 c flour
1 T baking powder
1 t salt
1/4 t baking soda
1/4 c oil
3/4 c buttermilk
1/2 c butter, softened
3/4 c sugar
1 t cinnamon
Combiine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15X8 inch rectangle. Spread butter over the dough. Combine sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll dough up jelly roll fashion, starting from one long side. Pinch seam to seal. Cut the rolls into 1 1/2 inch slices. Arrange in a greased 9" round baking pan. Bake until lightly browned, about 15-20 minutes. Drizzle with a glaze icing.
Glaze:
1/2 c powdered sugar
1 T milk (plus extra if needs thinning)
1/4 t vanilla
2 c flour
1 T baking powder
1 t salt
1/4 t baking soda
1/4 c oil
3/4 c buttermilk
1/2 c butter, softened
3/4 c sugar
1 t cinnamon
Combiine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15X8 inch rectangle. Spread butter over the dough. Combine sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll dough up jelly roll fashion, starting from one long side. Pinch seam to seal. Cut the rolls into 1 1/2 inch slices. Arrange in a greased 9" round baking pan. Bake until lightly browned, about 15-20 minutes. Drizzle with a glaze icing.
Glaze:
1/2 c powdered sugar
1 T milk (plus extra if needs thinning)
1/4 t vanilla
Chocolate Pancakes
Dave had these at a scout activity at Lana Barney's house. Needless to say he made me call and get the recipe :). I made it for my kids, however, and they weren't impressed with the sauce... they usually are wary of trying anything new (they are no fun to cook for)! It's maple syrup or nothing! Not very nutritious...good for special occasions.
1 1/2 c flour
3 t baking powder
1/2 t salt
3-6 T sugar (adjust to your taste)
3-6 T cocoa (adjust to your taste)
1 c + warmed milk
2 eggs, beaten
4 T soft butter
Combine dry ingredients. Add milk, eggs and butter. Blend until just mixed.
Sauce for Chocolate Pancakes:
1/2 c soft butter
1 1/2 c powdered sugar
2 T hot water
1 t vanilla or orange flavoring (orange flavoring makes the sauce taste less sweet)
Blend until smooth
1 1/2 c flour
3 t baking powder
1/2 t salt
3-6 T sugar (adjust to your taste)
3-6 T cocoa (adjust to your taste)
1 c + warmed milk
2 eggs, beaten
4 T soft butter
Combine dry ingredients. Add milk, eggs and butter. Blend until just mixed.
Sauce for Chocolate Pancakes:
1/2 c soft butter
1 1/2 c powdered sugar
2 T hot water
1 t vanilla or orange flavoring (orange flavoring makes the sauce taste less sweet)
Blend until smooth
Pani Keke Samoa (Samoan Pancake)
Dave got this recipe from a co-worker. They are really good, but a bit on the unhealthy side due to the fact that they are fried...we usually save them for special occasions like Christmas morning.
Makes about 30 pancakes
2 ripe bananas
3 1/2 c flour
1 1/4 c sugar
2 t baking powder
1 t vanilla
1 1/2 c coconut milk (can substitute water or milk)
3 1/2 c oil for frying
Mash bananas. Mix dry ingredients in a separate bowl. Fold in the mashed bananas (don't use a mixer). Add the liquid a little at a time to make folding easier. Heat oil on medium heat. Make golf ball sized balls and place in the oil (coating a spoon with oil helps keep the batter from sticking). When the batter is brown turn the cake over. Remove from oil when entire ball is nicely browned. If the cake pops up to the top immediately the oil is hot enough, if it browns too fast the oil is too hot. Eat once the cake cools enough to handle with bare hands.
Makes about 30 pancakes
2 ripe bananas
3 1/2 c flour
1 1/4 c sugar
2 t baking powder
1 t vanilla
1 1/2 c coconut milk (can substitute water or milk)
3 1/2 c oil for frying
Mash bananas. Mix dry ingredients in a separate bowl. Fold in the mashed bananas (don't use a mixer). Add the liquid a little at a time to make folding easier. Heat oil on medium heat. Make golf ball sized balls and place in the oil (coating a spoon with oil helps keep the batter from sticking). When the batter is brown turn the cake over. Remove from oil when entire ball is nicely browned. If the cake pops up to the top immediately the oil is hot enough, if it browns too fast the oil is too hot. Eat once the cake cools enough to handle with bare hands.
Breadsticks
This is Mom's breadstick recipe which I LOVE as does everyone else in my family...there are rarely any leftovers! They are quick and easy to make--very little rise time which is always nice when you're short on time. This recipe makes one cookie sheet full.
1 1/2 c warm water
1 T yeast
2 1/4 T sugar
1 t salt
3-3 1/2 c flour (again, I have made these with half whole wheat and they were great!)
1/2 c melted butter
Put yeast in warm water and let stand for about 5 minutes. Add remaining ingredients and mix well. Pour the melted butter on a cookie sheet and spread around. Roll out dough in a rectangle. Using a pizza cutter, cut the dough into strips. Put strips on the cookie sheet and roll them in the butter. Let rise 10-15 minutes. Bake 375 degrees for 20-25 minutes.
Note: For me, it's quicker to brush the pan with butter, then brush the breadsticks with butter instead of rolling each breadstick to coat them.
1 1/2 c warm water
1 T yeast
2 1/4 T sugar
1 t salt
3-3 1/2 c flour (again, I have made these with half whole wheat and they were great!)
1/2 c melted butter
Put yeast in warm water and let stand for about 5 minutes. Add remaining ingredients and mix well. Pour the melted butter on a cookie sheet and spread around. Roll out dough in a rectangle. Using a pizza cutter, cut the dough into strips. Put strips on the cookie sheet and roll them in the butter. Let rise 10-15 minutes. Bake 375 degrees for 20-25 minutes.
Note: For me, it's quicker to brush the pan with butter, then brush the breadsticks with butter instead of rolling each breadstick to coat them.
Best Biscuits
OK...here's my "healthy" biscuit recipe:
1 c flour
1 c whole wheat flour
1/4 c shortening
1/4 c oil
1 T baking powder
1/4 t salt
2 t sugar
2/3 to 3/4 c milk
Mix dry ingredients together. Cut in shortening; add oil and milk. Stir just until dough clings together. Knead gently on a floured surface 10-20 strokes. Roll or flatten to 1" thickness. Cut. Bake at 425 degrees for 8-10 minutes or until golden.
1 c flour
1 c whole wheat flour
1/4 c shortening
1/4 c oil
1 T baking powder
1/4 t salt
2 t sugar
2/3 to 3/4 c milk
Mix dry ingredients together. Cut in shortening; add oil and milk. Stir just until dough clings together. Knead gently on a floured surface 10-20 strokes. Roll or flatten to 1" thickness. Cut. Bake at 425 degrees for 8-10 minutes or until golden.
Angel Biscuits
These biscuits take a bit of forethought, but they are really good! They taste like a mixture of biscuit & roll.
4 1/2 t yeast
1/4 c warm water
2 c warm buttermilk
5 c flour
1/3 c sugar
1 T baking powder
1 t baking soda
2 t salt
1 c shortening
melted butter or margarine
Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. Combine dry ingredients; cut in shortening until mixture resembles coarse meal. Stir in yeast/buttermilk mixture; mix well. Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll to a 1/2" thickness. Cut out biscuits and place on a lightly greased baking sheet. Cover and let rise in a warm place about 1 1/2 hours. Bake 450 for 8-10 minutes. Lightly brush tops with melted butter. Yield: about 2 1/2 dozen.
4 1/2 t yeast
1/4 c warm water
2 c warm buttermilk
5 c flour
1/3 c sugar
1 T baking powder
1 t baking soda
2 t salt
1 c shortening
melted butter or margarine
Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. Combine dry ingredients; cut in shortening until mixture resembles coarse meal. Stir in yeast/buttermilk mixture; mix well. Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll to a 1/2" thickness. Cut out biscuits and place on a lightly greased baking sheet. Cover and let rise in a warm place about 1 1/2 hours. Bake 450 for 8-10 minutes. Lightly brush tops with melted butter. Yield: about 2 1/2 dozen.
Tuesday, May 5, 2009
Best Brownies
My absolute favorite brownie recipe...so far :)!
1/2 c butter or margarine, melted
1 c sugar
1 t vanilla extract
2 eggs
1/2 c flour
1/3 c cocoa
1/4 t baking powder
1/4 t salt
1/2 c chopped nuts (optional)
Creamy Brownie Frosting
Stir together butter, sugar and vanilla. Add eggs, beat well. Combine dry ingredients and gradually blend into egg mixture. Stir in nuts, if desired. Spread batter evenly in prepared 9" square baking pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool and frost.
Creamy Brownie Frosting:
3 T butter or margarine, softened
3 T cocoa
1 T light corn syrup or honey
1/2 t vanilla
1 c powdered sugar
1-2 T milk
Beat butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and milk; beat to spreading consistency.
1/2 c butter or margarine, melted
1 c sugar
1 t vanilla extract
2 eggs
1/2 c flour
1/3 c cocoa
1/4 t baking powder
1/4 t salt
1/2 c chopped nuts (optional)
Creamy Brownie Frosting
Stir together butter, sugar and vanilla. Add eggs, beat well. Combine dry ingredients and gradually blend into egg mixture. Stir in nuts, if desired. Spread batter evenly in prepared 9" square baking pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool and frost.
Creamy Brownie Frosting:
3 T butter or margarine, softened
3 T cocoa
1 T light corn syrup or honey
1/2 t vanilla
1 c powdered sugar
1-2 T milk
Beat butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and milk; beat to spreading consistency.
Pretzel Salad
Here's a jello salad (I'm sure you've all had) that is more like a dessert than a salad.
First layer:
2 c crushed pretzels
1 cube butter, melted
3 T sugar
Mix together then bake in cake pan at 400 for 7 min. Cool very well.
Second Layer:
8 oz. cream cheese
1 c sugar
8 oz. cool whip
Cream sugar & cream cheese together. Fold in cool whip.
Third layer:
2 c hot water
6 oz pkg strawberry jello
lg. bag of frozen strawberries
small can crushed pineapple, drained
Combine water and Jello. Add the frozen strawberries and pineapple to jello. Chill for 45 minutes. Pour over the other two layers. Chill and serve.
First layer:
2 c crushed pretzels
1 cube butter, melted
3 T sugar
Mix together then bake in cake pan at 400 for 7 min. Cool very well.
Second Layer:
8 oz. cream cheese
1 c sugar
8 oz. cool whip
Cream sugar & cream cheese together. Fold in cool whip.
Third layer:
2 c hot water
6 oz pkg strawberry jello
lg. bag of frozen strawberries
small can crushed pineapple, drained
Combine water and Jello. Add the frozen strawberries and pineapple to jello. Chill for 45 minutes. Pour over the other two layers. Chill and serve.
Broccoli Salad
This is a salad that Dave's sister faithfully makes for family functions. I usually go for seconds!
1-2 lbs broccoli
1 pkg sunflower seeds
1 pkg Craisins
1 lb cooked bacon
Dressing:
1 c mayonnaise
1/2 c red wine vinegar
3/4 c sugar
Cut up broccoli into small bites. Add crumbled cooked bacon; add craisens and sunflower seeds. Add the dressing right before serving.
1-2 lbs broccoli
1 pkg sunflower seeds
1 pkg Craisins
1 lb cooked bacon
Dressing:
1 c mayonnaise
1/2 c red wine vinegar
3/4 c sugar
Cut up broccoli into small bites. Add crumbled cooked bacon; add craisens and sunflower seeds. Add the dressing right before serving.
Golden Veggie Salad
This one requires a lot of chopping veggies, but it's worth it. It is a recipe from a restaurant in Richfield that went out of business...I can't remember the name...maybe Desert Blossom? Anyway, it's really good. This makes a pretty large batch, so adjust as you need to.
1 head cauliflower
4 crowns broccoli
12 carrots
10 celery stalks
1 1/2 white onion
2 cans water chestnuts
Chop all ingredients into small pieces trying to keep them uniform in size and stir together.
Dressing:
1 c sugar
2 t dry mustard
2 t salt
1 t celery seed
1 1/2 c vegetable oil
2/3 c red wine vinegar
Pour dresssing on when ready to serve. Putting dressing on too soon before serving makes the veggies soggy.
Then add:
1 box Golden Raisins (more or less to taste)
3 c whole cashews
Stire well and serve!
1 head cauliflower
4 crowns broccoli
12 carrots
10 celery stalks
1 1/2 white onion
2 cans water chestnuts
Chop all ingredients into small pieces trying to keep them uniform in size and stir together.
Dressing:
1 c sugar
2 t dry mustard
2 t salt
1 t celery seed
1 1/2 c vegetable oil
2/3 c red wine vinegar
Pour dresssing on when ready to serve. Putting dressing on too soon before serving makes the veggies soggy.
Then add:
1 box Golden Raisins (more or less to taste)
3 c whole cashews
Stire well and serve!
Pasta Chicken Salad
Here's another salad I love!!
4 c diced chicken (cooked)
2 c chopped apples
2 c seedless grapes, sliced
1 c diced celery
2 T green onions
3/4 c slivered almonds
20 oz. pineapple tidbits, drained
1 lb. bowtie pasta (cooked)
1 c mayonnaise
8 oz. bottle of Kraft Cole Slaw Dressing
3/4 t salt
1/8 t pepper
dash of thyme
pinch of ginger
Mix it all together! So yummy!
4 c diced chicken (cooked)
2 c chopped apples
2 c seedless grapes, sliced
1 c diced celery
2 T green onions
3/4 c slivered almonds
20 oz. pineapple tidbits, drained
1 lb. bowtie pasta (cooked)
1 c mayonnaise
8 oz. bottle of Kraft Cole Slaw Dressing
3/4 t salt
1/8 t pepper
dash of thyme
pinch of ginger
Mix it all together! So yummy!
Spinach Salad
Here's the salad recipe that everyone loves!
2 bags baby spinach (I have used regular spinach as well)
1/2 block mozzarella cheese, shredded
1/2 bag craisins
sliced strawberries
3 cans mandarin oranges
1 c slivered almonds
1/4 c sugar
1/4 c butter
Poppyseed Dressing (recipe follows)
Saute the almonds in butter and sugar until browned and have a candy coating. Let cool. Combine the spinach, mozzarella, craisins, and mandarin oranges. Add the dressing and almonds just before serving.
Poppyseed Dressing
1/2 c mayonnaise or salad dressing
1/3 c sugar
2 T vinegar
1/4 c milk
1 T poppyseeds
Combine all ingredients and mix until well blended.
2 bags baby spinach (I have used regular spinach as well)
1/2 block mozzarella cheese, shredded
1/2 bag craisins
sliced strawberries
3 cans mandarin oranges
1 c slivered almonds
1/4 c sugar
1/4 c butter
Poppyseed Dressing (recipe follows)
Saute the almonds in butter and sugar until browned and have a candy coating. Let cool. Combine the spinach, mozzarella, craisins, and mandarin oranges. Add the dressing and almonds just before serving.
Poppyseed Dressing
1/2 c mayonnaise or salad dressing
1/3 c sugar
2 T vinegar
1/4 c milk
1 T poppyseeds
Combine all ingredients and mix until well blended.
Monday, May 4, 2009
Soy Chicken
A big hit with everyone in the family...very rare!
2 c sugar
1 t ginger
1 t garlic powder
2 c soy sauce
1/2 c water
chicken pieces (we use legs & thighs)
Put chicken in a large pan (I usually remove as much of the skin as will easily come off so it soaks up the flavor more). Pour soy sauce mixture over the chicken and cover with a lid or foil. Bake at 350 degrees for 1 hour or until very tender. (Sometimes we will bake it at 300 for two or more hours). Remove grease, strain liquid, thicken with cornstarch if desired, and serve it over rice. (We usually don't bother thickening it anymore, we just use one of those little containers that pours from the bottom as the grease stays on top. However, thickening the sauce will prevent it from spreading to other food on your plate :).)
2 c sugar
1 t ginger
1 t garlic powder
2 c soy sauce
1/2 c water
chicken pieces (we use legs & thighs)
Put chicken in a large pan (I usually remove as much of the skin as will easily come off so it soaks up the flavor more). Pour soy sauce mixture over the chicken and cover with a lid or foil. Bake at 350 degrees for 1 hour or until very tender. (Sometimes we will bake it at 300 for two or more hours). Remove grease, strain liquid, thicken with cornstarch if desired, and serve it over rice. (We usually don't bother thickening it anymore, we just use one of those little containers that pours from the bottom as the grease stays on top. However, thickening the sauce will prevent it from spreading to other food on your plate :).)
Pizza
I found this recipe in a magazine while waiting for a doctor appointment. We all love it. I made it last night for dinner and used half whole wheat flour (freshly ground...it seems to taste lots better) and it was yummy! None of the kids noticed that it wasn't made with all white flour.
1 c water
3/4 T yeast
2 t honey
1 T + 1 t olive oil
2 t salt
3 c flour
Dissolve yeast in water with the honey. Let sit for 5 minutes or until foamy. Add 1 T of oil and the salt, stir. Add flour. Knead for 10 minutes until smooth. Coat bowl with remaining olive oil. Place dough in blow. Turn to coat dough with oil. Cover with plastic. Let rise until double. Punch down. Let rise another 30 minutes.
Pizza Sauce
32 oz can crushed tomatoes
1 t dried oregano
1 t salt
1/2 t black pepper
1 t sugar
3 T olive oil
2 small garlic cloves, minced
simmer until slightly thick.
Assemble pizza with desired toppings. Bake at 400 to 425 for 15-20 min.
Note: I doubled batch of dough and it made two 14" pizzas plus 6 "personal pan" pizzas for the kids which were about 5" each. It's best not to have the dough too thick or it ends up being doughy.
1 c water
3/4 T yeast
2 t honey
1 T + 1 t olive oil
2 t salt
3 c flour
Dissolve yeast in water with the honey. Let sit for 5 minutes or until foamy. Add 1 T of oil and the salt, stir. Add flour. Knead for 10 minutes until smooth. Coat bowl with remaining olive oil. Place dough in blow. Turn to coat dough with oil. Cover with plastic. Let rise until double. Punch down. Let rise another 30 minutes.
Pizza Sauce
32 oz can crushed tomatoes
1 t dried oregano
1 t salt
1/2 t black pepper
1 t sugar
3 T olive oil
2 small garlic cloves, minced
simmer until slightly thick.
Assemble pizza with desired toppings. Bake at 400 to 425 for 15-20 min.
Note: I doubled batch of dough and it made two 14" pizzas plus 6 "personal pan" pizzas for the kids which were about 5" each. It's best not to have the dough too thick or it ends up being doughy.
Chicken Cordon Bleu
When we lived in West Valley, a girl in my ward brought me this after I had Jared (or maybe it was Keith?).
boneless skinless chicken breasts
ham slices
mozarella cheese, slices
cornflakes
2 cans cream of chicken soup
1/2 c sour cream
1/2 c milk
Put ham & mozarella cheese on half of the chicken breast. Fold other half over and secure with a toothpick. (You may need to "pound" your chicken to a consistent thickness). Crush the cornflakes and dip top half of chicken in them. If chicken is dry, dip in a beaten egg before dipping in cornflakes. Place chicken in baking pan. Mix cans of soup, sour cream, and milk (enough to make mixture slightly runny). Pour over chicken. Cook 350 for 1 hour. Serve chicken and sauce over rice.
boneless skinless chicken breasts
ham slices
mozarella cheese, slices
cornflakes
2 cans cream of chicken soup
1/2 c sour cream
1/2 c milk
Put ham & mozarella cheese on half of the chicken breast. Fold other half over and secure with a toothpick. (You may need to "pound" your chicken to a consistent thickness). Crush the cornflakes and dip top half of chicken in them. If chicken is dry, dip in a beaten egg before dipping in cornflakes. Place chicken in baking pan. Mix cans of soup, sour cream, and milk (enough to make mixture slightly runny). Pour over chicken. Cook 350 for 1 hour. Serve chicken and sauce over rice.
Sweet Chicken Tacos
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| Never mind the horrible picture. I just needed one so that I could pin this recipe. :) |
This is one of my absolute favorites! I got this off of 24 hour menu.
Sweet Chicken Tacos
3 tbsp. Butter
1 small onion, finely chopped
1 tsp. dried mustard
1 c. Ketchup
2 tbsp. Vinegar
1 tbsp. Worcestershire sauce
2 c. Brown Sugar (I only use 1 cup)
about 2 lbs chicken breasts, cooked and shredded
Melt butter on medium low heat. Add onions and saute. Mix all ingredients (except chicken) until sugar is melted. Then add chicken and let simmer until juices are absorbed in chicken. Serve with:Flour Tortilla's, Shredded Lettuce, Diced Tomatoes, Shredded cheddar cheese, Sour Cream and Guacamole
Chicken Fajitas
I LOVE chicken fajitas. Whenever we eat at a Mexican restaurant, I inevitably order chicken fajitas if it's on their menu. That's one of the things that irritated me about PepperBellys...no chicken fajitas! I got this recipe from a friend who made them for our "Bunko" group. If nothing else, I got several of my favorite recipes from my bunko experience! Here it is:
Marinate boneless skinless chicken breasts in equal amounts of teriyaki & soy sauces. Add sugar (regular or brown) to make slightly thick. You can also add 7-up if desired (I never do because I don't want to waste the rest and my kids don't need it! I might if I was making a big batch).
Cook chicken and cut in strips (cut it before or after you cook it, whichever you prefer). Cut a white onion and green pepper in long slices. (I usually don't have a white onion on hand...it tastes great with yellow. I think white is just a little sweeter...?) Stir fry in oil until tender. Add cooked chicken. Serve on tortillas with cheese, lettuce, tomato, guacamole, sour cream & salsa.
Marinate boneless skinless chicken breasts in equal amounts of teriyaki & soy sauces. Add sugar (regular or brown) to make slightly thick. You can also add 7-up if desired (I never do because I don't want to waste the rest and my kids don't need it! I might if I was making a big batch).
Cook chicken and cut in strips (cut it before or after you cook it, whichever you prefer). Cut a white onion and green pepper in long slices. (I usually don't have a white onion on hand...it tastes great with yellow. I think white is just a little sweeter...?) Stir fry in oil until tender. Add cooked chicken. Serve on tortillas with cheese, lettuce, tomato, guacamole, sour cream & salsa.
Strawberry Rhubarb Cream Cheese Pie
Cam bought a bunch of strawberries (with them being so on sale right now) and he made this KILLER pie. I just had to share. He is awesome. He did buy frozen pie crusts but it's so good who cares.
2 Tbsp cornstarch
1 C sugar
1/2 Cup strawberry puree
1/2 cup water
2 Tbsp lemon juice
1 tsp Vanilla
4 C fruit (he used about half strawberries half rhubarb)
3 oz cream cheese
1/4 cup powdered sugar
Mix cornstarch and sugar together then add the other ingredients (minus cream cheese and powdered sugar) and cook until thick. mix cream cheese and powdered sugar and put in the bottom of the cooked pie shell top with the cooked fruit and chill. then enjoy! :)
2 Tbsp cornstarch
1 C sugar
1/2 Cup strawberry puree
1/2 cup water
2 Tbsp lemon juice
1 tsp Vanilla
4 C fruit (he used about half strawberries half rhubarb)
3 oz cream cheese
1/4 cup powdered sugar
Mix cornstarch and sugar together then add the other ingredients (minus cream cheese and powdered sugar) and cook until thick. mix cream cheese and powdered sugar and put in the bottom of the cooked pie shell top with the cooked fruit and chill. then enjoy! :)
Taco Meat
Here's a good recipe for taco meat if you run out of taco seasoning packets.
Saute 1/2 small red onion (I never have red...always use yellow) in 2 T oil for 3 minutes or until onion is soft. Add 1 1/2 lbs ground beef and cook, stirring to break up meat until it's no longer pink (about 4 min). Pour off liquid. Add: 2 garlic cloves, crushed; 1 T chili powder; 1 t cumin; 1 t coriander, 1 t salt; 1 1/2 c tomato sauce. Cook over low heat for 10 minutes.
Saute 1/2 small red onion (I never have red...always use yellow) in 2 T oil for 3 minutes or until onion is soft. Add 1 1/2 lbs ground beef and cook, stirring to break up meat until it's no longer pink (about 4 min). Pour off liquid. Add: 2 garlic cloves, crushed; 1 T chili powder; 1 t cumin; 1 t coriander, 1 t salt; 1 1/2 c tomato sauce. Cook over low heat for 10 minutes.
Alfredo
This is the reason we are so chubby at our house :)
1 cube butter
1 6 0z pkg Shredded Parmesan cheese
1 pint heavy cream
4 Tbsp cream cheese
Noodles of choice (my kids lie bow tie, so that's what I use)
A little variation that I have been doing lately if I have it around, is to add some pesto to the sauce. I usually buy the little tubes or tubs that you find in the produce section at the grocery store. but have used homemade before and of course it's better. :)
1 cube butter
1 6 0z pkg Shredded Parmesan cheese
1 pint heavy cream
4 Tbsp cream cheese
Noodles of choice (my kids lie bow tie, so that's what I use)
A little variation that I have been doing lately if I have it around, is to add some pesto to the sauce. I usually buy the little tubes or tubs that you find in the produce section at the grocery store. but have used homemade before and of course it's better. :)
Mexican Chicken Casserole
This is one of my favorites...so yummy! I had it at a Relief Society social when I lived in West Valley and had to have the recipe!
2 chicken breasts, cooked & cubed
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1/4 to 1/2 teaspoon each of:
cumin, cayenne pepper (I usually stick with 1/4 on this) & chili powder
1 medium green bell pepper, chopped
1 medium onion, chopped
shredded cheese
corn tortilla chips
Layer chips in pan and break them up. Layer cubed chicken on top of the chips. Mix soups, onions, tomato, green pepper, and spices together. Pour over chips and chicken. Cover with foil and bake at 350 degrees for 45 minutes. Take out of oven and sprinkle shredded cheese on top. Return to oven until cheese melts. Serve with salsa if desired.
Note: the recipe calls for a whole bag of tortilla chips, but I don't use that much in the casserole. I just do what looks like a good layer and then serve it with more chips on the side.
2 chicken breasts, cooked & cubed
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1/4 to 1/2 teaspoon each of:
cumin, cayenne pepper (I usually stick with 1/4 on this) & chili powder
1 medium green bell pepper, chopped
1 medium onion, chopped
shredded cheese
corn tortilla chips
Layer chips in pan and break them up. Layer cubed chicken on top of the chips. Mix soups, onions, tomato, green pepper, and spices together. Pour over chips and chicken. Cover with foil and bake at 350 degrees for 45 minutes. Take out of oven and sprinkle shredded cheese on top. Return to oven until cheese melts. Serve with salsa if desired.
Note: the recipe calls for a whole bag of tortilla chips, but I don't use that much in the casserole. I just do what looks like a good layer and then serve it with more chips on the side.
Beef Stroganoff
I use this one a lot because my kids will actually eat it.
1 1/2 lbs top round steak sliced 1/4 on thick (I usually buy stew meat)
4 tbsp flour
2 tsp salt
1/2 tsp pepper
6 tbsp butter
1 1/2 cups chopped onion
1 clove garlic
2 Tbsp olive oil
1 (10 oz) can beef consomme
1 lb fresh mushrooms
1 Tbsp Worcestershire sauce
1/2 cup sour cream
Noodles or rice for 8
combine flour, salt and pepper and coat beef. In a large frying pan melt 4 tbsp of the butter add onion and garlic and cook until lightly browned. set aside in a bowl. in the same pan melt remaining 2 Tbsp butter and olive oil. place meat in pan and brown. add beef consomme and onion/garlic mixture. Cover and simmer over low heat for 30 minutes. Add mushroom and Worcestershire sauce and continue cooking until meat is tender. just before serving top with sour cream. serve over noodles or rice.
I will usually add an extra can of consomme. It just makes a little more without doubling everything.
1 1/2 lbs top round steak sliced 1/4 on thick (I usually buy stew meat)
4 tbsp flour
2 tsp salt
1/2 tsp pepper
6 tbsp butter
1 1/2 cups chopped onion
1 clove garlic
2 Tbsp olive oil
1 (10 oz) can beef consomme
1 lb fresh mushrooms
1 Tbsp Worcestershire sauce
1/2 cup sour cream
Noodles or rice for 8
combine flour, salt and pepper and coat beef. In a large frying pan melt 4 tbsp of the butter add onion and garlic and cook until lightly browned. set aside in a bowl. in the same pan melt remaining 2 Tbsp butter and olive oil. place meat in pan and brown. add beef consomme and onion/garlic mixture. Cover and simmer over low heat for 30 minutes. Add mushroom and Worcestershire sauce and continue cooking until meat is tender. just before serving top with sour cream. serve over noodles or rice.
I will usually add an extra can of consomme. It just makes a little more without doubling everything.
Gasless Beans
I got this tip, but haven't tried it yet. Here it is: "I love pinto beans now that I discovered the right way to do them! No gas! Soak overnight (8-12 hours); pour off soaked water and rinse beans. Place beans in pot with enough water to cover them and add 1 spoonful of Baking Soda (very important!) then bring to a boil. Pour off boiled water and rinse again. Place back in pot, cover with plenty of water and bring to a boil, then turn down and simmer for several hours. The baking soda, rinsing, and changing water does something to prevent gas."
I have tried putting baking soda in my beans while cooking them. Sometimes it worked but more often it didn't. Maybe the added step of pouring off the soda water and cooking in new water will make a difference. I am making chilli this week, so I'll let you know how it turns out.
I have tried putting baking soda in my beans while cooking them. Sometimes it worked but more often it didn't. Maybe the added step of pouring off the soda water and cooking in new water will make a difference. I am making chilli this week, so I'll let you know how it turns out.
King Ranch Chicken Casserole
1 can cream of mushroom soup
3/4 c Pace Picante Sauce (I use whatever salsa I have on hand
3/4 c sour cream
1 T chili powder
2 med. tomatoes, chopped (abt 2 cups)
3 c cubed cooked chicken
12 corn tortillas(6 inch) cut into 1-inch pieces (I just use tortilla chips)
1 c shredded cheddar cheese
green onion for garnish (optional)
Mix soup, picante sauce, sour cream, chili powder, tomatoes and chicken.
In 2 quart shallow baking dish arrange half tortilla pieces (or chips). Top with half of chicken mixture. Repeat layers. Sprinkle with cheese.
Bake at 350* F for 40 minutes or until hot. Serve with additional picante sauce and sour cream. Garnish with green onion
(from my Campbell's recipe book)
3/4 c Pace Picante Sauce (I use whatever salsa I have on hand
3/4 c sour cream
1 T chili powder
2 med. tomatoes, chopped (abt 2 cups)
3 c cubed cooked chicken
12 corn tortillas(6 inch) cut into 1-inch pieces (I just use tortilla chips)
1 c shredded cheddar cheese
green onion for garnish (optional)
Mix soup, picante sauce, sour cream, chili powder, tomatoes and chicken.
In 2 quart shallow baking dish arrange half tortilla pieces (or chips). Top with half of chicken mixture. Repeat layers. Sprinkle with cheese.
Bake at 350* F for 40 minutes or until hot. Serve with additional picante sauce and sour cream. Garnish with green onion
(from my Campbell's recipe book)
Hawaiian Haystacks
2 cups uncooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth (or 1 cup of water and 1 bullion cube)
Suggested toppings:
cheese, tomatoes, olives, pineapple, chow mien noodles, coconut, cashews or almonds. Really anything that sounds good to you. :)
Cook rice according to directions.
Combine soups with broth in a sauce pan over med heat stirring occasionally until heated through.
Top rice with sauce and your topping of choice and voile', you've got a Hawaiian haystack. :)
You can also add chicken to this. I am just to lazy to cook and cut up chicken. :)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth (or 1 cup of water and 1 bullion cube)
Suggested toppings:
cheese, tomatoes, olives, pineapple, chow mien noodles, coconut, cashews or almonds. Really anything that sounds good to you. :)
Cook rice according to directions.
Combine soups with broth in a sauce pan over med heat stirring occasionally until heated through.
Top rice with sauce and your topping of choice and voile', you've got a Hawaiian haystack. :)
You can also add chicken to this. I am just to lazy to cook and cut up chicken. :)
Black Bean Chili
I usually double this recipe and use the left overs for Navajo tacos.
1-1/2 tsp olive oil
1/2 onion, chopped
1 red bell pepper, seeded and chopped
1/2 jalapeno pepper, seeded and minced
5 fresh mushrooms, quartered (optional)
3 roma tomatoes, diced
1 can corn (drained) or 1 c. frozen (thawed)
1/2 tsp pepper
1/2 tsp ground cumin
1-1/2 tsp chili powder
1 (15 oz) cab black beans, drained and rinsed
3/4 cup chicken broth
1/2 tsp salt
Heat oil in large saucepan over med-hi heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn or 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in black beans, chicken broth and salt. Bring to a boil.
Ladle 1-1/2 cups of soup into food processor or blender; puree and stir the bean mixture back into soup. Serve hot by itself or over rice.
(I usually soak and boil dried beans in advance and store them in my freezer and use those instead of canned beans.)
1-1/2 tsp olive oil
1/2 onion, chopped
1 red bell pepper, seeded and chopped
1/2 jalapeno pepper, seeded and minced
5 fresh mushrooms, quartered (optional)
3 roma tomatoes, diced
1 can corn (drained) or 1 c. frozen (thawed)
1/2 tsp pepper
1/2 tsp ground cumin
1-1/2 tsp chili powder
1 (15 oz) cab black beans, drained and rinsed
3/4 cup chicken broth
1/2 tsp salt
Heat oil in large saucepan over med-hi heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn or 10 minutes or until the onions are translucent. Season with black pepper, cumin and chili powder. Stir in black beans, chicken broth and salt. Bring to a boil.
Ladle 1-1/2 cups of soup into food processor or blender; puree and stir the bean mixture back into soup. Serve hot by itself or over rice.
(I usually soak and boil dried beans in advance and store them in my freezer and use those instead of canned beans.)
Navajo Tacos
Fry bread:
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.
Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
Top with chili, lettuce, tomato, cheese, chopped onions etc.
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.
Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.
Top with chili, lettuce, tomato, cheese, chopped onions etc.
Sloppy Joes
1 lb ground beef
1/4 c. chopped onion
1/4 c. chopped green bell pepper
1/2 tsp. garlic powder
1 tsp prepared yellow mustard
3/4 c. ketchup
3 tsp. brown sugar
salt and pepper to taste
In skillet over medium heat, brown the ground beef, onion and green pepper; drain off liquids.
Stir in garlic powder, mustard, ketchup and brown sugar; mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper.
1/4 c. chopped onion
1/4 c. chopped green bell pepper
1/2 tsp. garlic powder
1 tsp prepared yellow mustard
3/4 c. ketchup
3 tsp. brown sugar
salt and pepper to taste
In skillet over medium heat, brown the ground beef, onion and green pepper; drain off liquids.
Stir in garlic powder, mustard, ketchup and brown sugar; mix thoroughly. Reduce heat and simmer for 30 minutes. Season with salt and pepper.
I want your favorite recipes!
Can you guys do me a favor and post several of your favorite "go to" dinners...some you make on a regular basis? I am going to try the ones that are posted. They look yummy, but I know you all have more! They don't have to be anything spectacular, just your tried and true favorites! I need more diversity in my menu planning. :) I will do the same. Thanks a bunch!
Heidi
Heidi
Saturday, May 2, 2009
Polynesian Skillet
2 boneless chicken breasts, cut into 1/4 inch strips
1 T oil
1 med. onion, sliced*
1 green pepper, chopped*
1 20 oz. can pineapple chunks, reserve juice
2 t. or cubes bouillon
1/4 c. vinegar
1/2 c. brown sugar (I only used 1/4 c.)
2 T. soy sauce
2 T. corn starch (or arrowroot powder)
(*You can use whatever veggies you have on hand. I added some grated carrots, chopped celery, a little cilantro, and crushed garlic.)
Saute chicken strips in the oil. Remove from pan. Saute veggies (I added just a little bit of water and covered them, stirring occasionally until tender.) Combine cornstarch and sugar, add soy sauce and vineger, stirring until smooth. Add pineapple juice and cooked chicken to veggies, then add cornstarch mixture. Stir until thickened. Add pineapple and heat through. Serve over brown rice.
I'm a huge fan of the Wed. newspaper food section. I adapted this recipe from one I got from there. The recipe called for both a smaller can of pineapple and a can of mandarin oranges. I figured I'd end up wasting the leftover pineapple, and you had to toss the mandarine juice, so this way there was no waste. :) I thought it was yummy this way.
1 T oil
1 med. onion, sliced*
1 green pepper, chopped*
1 20 oz. can pineapple chunks, reserve juice
2 t. or cubes bouillon
1/4 c. vinegar
1/2 c. brown sugar (I only used 1/4 c.)
2 T. soy sauce
2 T. corn starch (or arrowroot powder)
(*You can use whatever veggies you have on hand. I added some grated carrots, chopped celery, a little cilantro, and crushed garlic.)
Saute chicken strips in the oil. Remove from pan. Saute veggies (I added just a little bit of water and covered them, stirring occasionally until tender.) Combine cornstarch and sugar, add soy sauce and vineger, stirring until smooth. Add pineapple juice and cooked chicken to veggies, then add cornstarch mixture. Stir until thickened. Add pineapple and heat through. Serve over brown rice.
I'm a huge fan of the Wed. newspaper food section. I adapted this recipe from one I got from there. The recipe called for both a smaller can of pineapple and a can of mandarin oranges. I figured I'd end up wasting the leftover pineapple, and you had to toss the mandarine juice, so this way there was no waste. :) I thought it was yummy this way.
newsletter blooper
I should have checked out that newsletter site before talking it up. Katelyn found out it isn't free, and sure enough, it costs $4.50 a month. What a bummer!
Anyone have a good fondant recipe?
I am making a cake for Mikes graduation shindig and I'm going to attempt to work with fondant. But I want it to taste good. I saw (I think) Kate and Crystal talking on facebook about good fondant recipes. So, please share. Please, please, please. :) I am wanting to try it out before hand though to practice working with it. So I need one asap. Thanks much!
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