Monday, December 31, 2007
1 c. shortening
Pour all ingredients into a large bowl and mix thoroughly with your hands. Roll the dough into small balls. Bake at 350 for 7-9 minutes. Let cool slightly before you remove from cookie sheet.
Filling: (Makes about twice what you really need)
1 8 oz. pkg. cream cheese
1/2 c. margarine
1 lb. powdered sugar
1 tsp. vanilla
Tuesday, December 11, 2007
Friday, November 30, 2007
1.5 c. plain bread crumbs
3 frozen chicken breasts
1 can tomato sauce
1 tsp. garlic salt
1/2 tsp. freshly ground black pepper
1 tsp. Italian seasoning
1 c. cheddar/colby cheese mix (shredded)
1 c. grated parmesan cheese
Thaw frozen chicken until chicken is pink (not white with ice). Cut into 2 or 3 pieces. Wet each piece of chicken in water. Coat each chicken piece with bread crumbs while chicken is wet, so it sticks. Sprinkle garlic salt, pepper, and Italian Seasoning over chicken (in glass 8x8 pan). Cover with can of tomato sauce. Top with cheddar mix, then with parmesan until covered well. Bake at 375 for 35-45 minutes, or until juice runs clear and chicken center is no longer pink.
Monday, November 26, 2007
1 large vanilla pudding mix
8 oz. cool whip
2 Tbs. peanut butter
1/2 c. powdered sugar
Hershey's chocolate syrup
4 Reeses peanut butter cups
Mix peanut butter and powdered sugar until forms little balls. Put into bottom of pie crust. mix vanilla pudding as to pie directions. Pour into crust. Add cool whip. Chill for 2 hours, drizzle with syrup and broken Reeses cups.
I got this recipe from Ali. She made it for our recipe club one time, and I've made it several times since. I always buy 2 pie crusts, because I think it makes enough filling to make 2 pies. Yummy!
1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2 15 oz. cans tomato sauce
1 6 oz. can tomato paste
1 1/2 tsp. dried oregano
1 12 oz. carton cottage cheese
1/2 c. grated Parmesan cheese
12 oz. mozzarella cheese, shredded
12 oz. lasagna noodles, uncooked
Brown ground beef and onion. Add garlic, tomato sauce and paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodles, break to fit and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 6-8 hours.
We really liked this recipe. It was perfect for Sunday dinner. We had another family from the ward over for dinner last time I made it, and she's asked me 3 different times for the recipe, so I guess it was okay!
½ cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 tbsp oil
2 cans chicken broth
1 ¾ cups water
1 package Italian dressing mix
½ cup pasta of choice, uncooked
Pour oil a large saucepan and add onion, carrot, and celery; cook 3 to 5 minutes until slightly tender. Stir occasionally. Add chicken broth, water, and dressing mix. Stir until incorporated. Bring to a boil. Add turkey and pasta, cover. Reduce heat to medium-low and simmer for 10 to 12 minutes or until pasta is cooked. Serve.
2 cups cubed leftover turkey
3 ounce package cream cheese, softened
2 tbsp margarine, melted
2 tbsp milk
Salt and pepper to taste
1 tbsp chopped onion
1 8-ounce package of crescent rolls
Make filling by combining cream cheese and margarine. Add turkey, milk, onions, salt and pepper to the cream cheese mixture. Separate the crescent rolls into 4 rectangles, and press the dough perforations to seal. Place about 1/3 cup of turkey mixture onto center of each rectangle. Bring the corners together and press to seal. Brush rolls with melted butter, and bake at 350° F for about 20 minutes, or until golden brown.
2 cups cooked turkey, cubed
1 package taco seasoning mix
Water as needed
4 6-inch corn tortillas
¼ cup canned refried beans
½ cup Pepper Jack cheese, shredded
½ cup tomatoes, chopped
½ cup lettuce, shredded
2 tbsp onion, chopped
½ cup taco sauce
1 cup sour cream
1 cup guacamole
In a large skillet over medium heat, combine turkey and taco seasoning with measurement of water recommended on seasoning package. Bring mixture to a gentle boil; immediately reduce heat and simmer 5 minutes, stirring occasionally.
Arrange tortillas on a large cookie sheet. Bake at 375° F for 5 to 7 minutes, or until tortillas are crispy and lightly browned. Spread each tortilla with one tablespoon of beans. Top with ¼ turkey mixture and cheese. Return to oven for 2 to 3 minutes or until cheese is melted. To serve, top with tomatoes, lettuce, onions, and taco sauce.
Serve with sour cream and guacamole.
2 slices whole wheat bread
1 tbsp mayonnaise
2 ounces cooked turkey, sliced or shredded
½ cup stuffing
2 tbsp cranberry sauce
Spread mayonnaise on one of the slices of bread. Layer cranberry sauce, stuffing, and turkey on the other slice. Place the slice with mayonnaise on top and serve. Try it toasted too!
I love cranberry sauce, and love this sandwich. I don't usually have leftover stuffing, and I usually add lettuce to my sandwich when I make it.
Turkey-Stuffing Pot Pie
1 2/3 cups hot water
1 cup prepared stuffing
3 cups cooked turkey, chopped
1 1/4 cup frozen mixed vegetables, thawed
1 1/2 cups turkey gravy
Preheat oven to 375° F. Mix turkey and vegetables and place into a 2 quart casserole dish. Pour gravy over turkey mixture, stir to combine. Top with stuffing. Bake 30 minutes or until heated through.
Thanksgiving Turkey Calzones
1 8-ounce tube refrigerated crescent dinner rolls
4 2-ounce slices of cooked turkey
4 ounces Monterey jack cheese, grated
4 ounces canned mushroom slices, well drained
2 tsp fresh tarragon leaves
1 large egg, beaten
1/2 cup dry plain bread crumbs
1 cup turkey gravy, heated to boiling
Separate crescent roll dough into 4 rectangles. Firmly press perforations to seal. Press each to form 6×5-inch rectangles. Top each rectangle to within ½ inch of edge with 1 slice of turkey, 1 ounce of grated cheese, 2 tbsp sliced mushrooms, and ½ tsp tarragon.
Fold dough in half, forming a square, and pinch edges to firmly seal. Dip each calzone in beaten egg, then coat with bread crumbs. Spray baking sheet with nonstick cooking spray. Place calzones on a baking sheet. Bake in a preheated 375° F oven for 20 to 25 minutes or until crust is a deep golden brown. Top calzones with hot turkey gravy, if desired.
2 tbsp curry powder
4 tbsp butter
1 ½ cups chopped onion
2 tbsp flour
½ tsp ginger
2 cups chicken broth
1 can crushed pineapple, with juice
3 cups cooked turkey, shredded or diced
2 tbsp lemon juice
Cooked white or brown rice in a pan, melt butter and add curry powder. Stir for about 2 minutes. Add chopped onions and stir until onions soften. Add flour and ginger. Stir until combined. Add chicken broth and pineapple. Stir in turkey. Cover and simmer for 10 minutes, or until heated through. Stir in lemon juice. Serve over hot rice.
Sunday, November 25, 2007
1 pkg. (4-serving size) lime gelatin
1/4 c. boiling water
2 containers (6 oz.) key lime pie flavor yogurt
1 tub whipped topping, thawed
In a large, heat-resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate overnight or at least 2 hours. Garnish as desired. Refrigerate leftovers.
Thursday, November 22, 2007
1 c. boiling water
2 c. cold water
2 c. cranberry juice
1 12 oz. frozen pink lemonade concentrate, thawed
1 12 oz. frozen orange juice concentrate, thawed
1 liter Sprite
In a large bowl (or large pitcher), dissolve gelatin in boiling water. Stir in cold water, cranberry juice, and both concentrates. Pour into 2 1/2 qt. tupperware container and freeze overnight. Remove 2 hours before serving. Fill glasses 2/3 c. full, and fill remainder with Sprite.
Wednesday, November 21, 2007
- Cook the bacon until crisp.
- To make the mornay sauce, in a saucepan, melt butter and add flour to make a paste. Add milk and stir constantly over medium high heat until sauce thickens. Add cheese and stir until well blended.
- Place toast in a baking pan placing a slice of turkey on each piece of toast.
- Pour cheese sauce over turkey and place a tomato slice in the center of each sandwich.
- Then put a piece of bacon on either side of the tomato.
- Place under the broiler until the cheese starts to bubble and begin to turn slightly brown.
The Hot Brown is a hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. When Tara came out to visit, she stayed at the Brown Hotel, and it was really fun to hear all about the history of this hotel and the creation of the Kentucky Hot Brown.
I first had this at Lynn's Paradise Cafe, one of our favorite restaurants while we lived in KY. Here's a couple of pictures of us the last time we were there (we flew out in 2005 just for Thunder Over Louisville). Will was only 4 months old. What a cutie pie!
I usually make these open face sandwiches (they're called sandwiches, but there's no way you want to eat this without utensils) every year after Thanksgiving time with our leftover turkey. Yummy, cheesy goodness! And it always reminds us of the good old KY days.
A 10-ounce glass filled with crushed ice
4 fresh mint leaves
2 tablespoons mint simple syrup (recipe below)
Ginger Ale (in place of the KY bourbon of course)
1 small cocktail straw to stir drink
Place 2 tablespoons of mint simple syrup and a tall spring of mint into a 10-ounce glass. Press the mint leaves into the glass using the back of a spoon to release the flavor. Fill the glass with crushed ice, and add ginger ale.
Mint Simple Syrup
2 cups water
2 cups sugar
8 sprigs of fresh mint
Add sugar to boiling water. Continue to boil for about five minutes, or until sugar dissolves; do not stir.
Place 8 sprigs of mint in an airtight, plastic container, and pour the sugar-and-water mixture over the mint. Refrigerate.
When we were living in KY we bought a bunch of these souvenir mint julip glasses. I fondly remember the derby parties that we used to have with our ward. We made "mormon mint julips" and wore our derby hats and had a great time. I always thought I'd have a KY derby party every year after we graduated and moved back to Utah, but it hasn't happened yet. I have made these mint julips many times though!
I grow mint in my herb garden on the side of the house for this very purpose!
1 c. sugar
1 c. walnuts or pecans
1 c. chocolate chips
2 eggs lightly beaten
1 stick butter-melt and cool
1 teaspoon vanilla
Preheat oven to 325.
Combine sugar and flour. Add melted butter, eggs, and vanilla to flour mixture and mix until well blended and smooth. Stir in walnuts and chocolate chips. Spread into a deep dish unbaked pie shell. Bake at 325 for 45 minutes. Cool and serve warm with a dollop of whipped cream or a small scoop of ice cream.
This is the pie that I like to make for Thanksgiving dinner! Of course we have pumpkin pie too, but this one is my favorite--I have to have my chocolate!
- Bugles: shaped like cornucopia or Horn of Plenty...a symbol of our nation's abundance
- Pretzels: arms folded in thanks and prayer
- Candy Corn reminds us that during the first winter, the pilgrims were only allowed 5 kernels of corn a day because food was so scarce
- orange slices or dried fruit: remind us that Thanksgivin is the celebration of the harvest
- peanuts or seeds--the potential of the bounteous harvest for the next season
- m & m's: memories of those who came before us to lead us into a blessed future
- hershey's kiss: the love of family and friends that sweetens our lives
Monday, November 19, 2007
24 chocolate-striped shortbread cookies
12-ounce package of chocolate chips
tube of yellow decorators' frosting
1. Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.
2 oreo double stuff cookies
1 malted milk balls (like a whopper)
4-6 candy corn
Twist 1 oreo cookie apart... try to keep all the "cream" on one side of the cookie. Lay this cookie half (the one with the cream) chocolate side down, this will be the base.
Take the 2nd oreo & place the whole oreo on its side (so it sticks straight up into the air) on the "cream" base.
In front of the oreo on its side, place a malted-milk ball for the turkeys head.
place candy corn, points down, in between the oreo cookie that is standing on it's side. Use a white tip of a candy corn for a beak & dab oreo cookie "cream" dots, using a toothpick, on the malt ball for eyes. from here
24 frosted cupcakes
24 Nutter Butter cookies
2-3 tablespoons of white frosting or decorator's gel
Mini chocolate chips
Fruit leather, various flavors and colors
1. To make each turkey, press the lower portion of a Nutter Butter cookie into a frosted cupcake for the bird's head.
2. Use tiny dabs of frosting to stick on mini-chocolate chip eyes and a red fruit leather wattle.
3. For each turkey's tail, use a butter knife to cut out a dozen feather shapes (about 3 inches long and 1 inch wide) from fruit leather.
4. Lay 6 of the feather shapes on a flat surface and place a wooden toothpick lengthwise atop each so that one end of the toothpick extends about an inch below the feather. Layer another fruit leather feather layer atop each of the 6 shapes, sandwiching the toothpicks between them.
5. Press the 2 layers together to make them stick, then fringe the edges of the feather with a butter knife. Now your child can stick the colored feathers into the cupcake behind the cookie head.
Monday, November 12, 2007
1 Tbsp. MIRACLE WHIP Dressing
1 Tbsp. KRAFT Balsamic Vinaigrette Dressing
2 slices multigrain bread
12 slices OSCAR MAYER Shaved Oven Roasted Turkey Breast
1 fresh pear, thinly sliced
2 KRAFT DELI DELUXE Mild Cheddar Cheese Slices
MIX dressings. Spread half of the dressing mixture evenly onto bread; place, dressing-sides down, in skillet.
SPREAD bread with remaining dressing mixture; top evenly with turkey, pears and cheese. Cover skillet with lid.
COOK on medium-low heat 5 min. or until bottoms of sandwiches are golden brown and cheese is melted.
/2 of a plain bagel (4 inch), toasted
2 tsp. KRAFT or BULL'S-EYE Original Barbecue Sauce
6 slices OSCAR MAYER Shaved Smoked Ham
1 canned pineapple ring, drained, patted dry
1 KRAFT DELI DELUXE Mild Cheddar Cheese Slice
SPREAD bagel with barbecue sauce; place on microwaveable plate.
TOP with ham, pineapple and cheese.
MICROWAVE on HIGH 30 sec. or until cheese begins to melt.
1 cup heavy cream
1 3/4 c. sugar
5 Tbs. cold sweet butter, cut into pieces
1 tsp. vanilla extract
1/8 tsp. salt
- In a small saucepan, scald cream. Keep hot until needed.
- Combine sugar with 1/2 c. water in a 3 quart saucepan. Stir to moisten all of the sugar. Cover and bring to a simmer. Uncover and wash down and sugar crystals clinging to sides of pan with a pastry brush or paper towel dipped in water. Increase heat and simmer uncovered without stirring until syrup begins to color. Watch pan carefully, swirling it from time to time until syrup truns a medium amber color. (It is easiest to judge the color if you drip a few drops on a white plate.)
- The moment the caramel has reached the proper color, turn off heat and immediately add cream in a steady stream, stirring briskly with a wire whisk. Caramel and cream will bubble up and steam dramatically. Be careful, but keep stirring. Continue to whisk, reaching all over the bottom and corners of the pan, until caramel is completely dissolved and combined with cream.
- Stir in pieces of butter until melted and completely combined. Stir in vanilla and salt. Caramel sauce may be stored, covered, in the refrigerator for 3 months or more. Reheat gently to serve.
Evaporated Milk: 1 c. water, 2/3 c. powdered milk
Condensed milk: 1/2 c. hot water, 1 cup sugar, 1 c. powdered milk
Whipped Evaperated milk: 1 c. evaporated milk, 2 Tbs. lemon juice. Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as needed.
Buttermilk: 1 c. water, 1/3 c. powdered milk, 1 T. vinegar or lemon juice
Drinkable powdered milk: To improve the flavor of powdered milk, mix it half and half with whole or 2 % milk. Another suggestion would be to try adding a little sugar or vanilla to enhance the flavor. Let it chill for several hours before drinking.
Fry until crisp 1/2 lb. diced bacon. Remove from pan and drain. Pour off all but 3 Tbs. of the drippings and then:
saute: 1/2 c. chopped onion and 1/2 c. chopped celery
add: 3 cups water, 2 c. diced or shredded potatoes
Simmer until tender. Beat or blend 1 cup water, 3/4 c. non-instant milk powder (or 1 1/3 cups instant), 2 Tbs. flour, 1 tsp. salt, 1/8 tsp. pepper
Remove pan from heat and stir the thickenings and milk into the potatoes and water. Add one can of cream syle corn. Heat thoroughly. Stir in bacon.
Basic Pudding Recipe
To make 4 serving size, mix together
1/2 c. sugar
3 Tbs. flour
1 Tbs. cornstarch
1/4 tsp. salt
1/2 c. instant milk powder (1/3 c. non-instant)
Bring 1 3/4 c. water to a boil and beat in the mixed dry ingredients. Beat in 1 egg and cook 1 minute. Stir in 1 Tbs. butter and 1 tsp. vanilla. (I used both powdered egg and powdered butter and it turned out great).
Peanut Butter Balls (Easy and healthy treat for kids)
1/2 c. peanut butter
1/2 c. honey
1 c. powder milk
Press into small bite size balls
Chocolate Milk (1/2 gallon)
8 c. water
2 1/2 c. powdered milk
1/8 c. cocoa
1/4 to 1/2 c. sugar
pinch of salt (optional)
a few drops of vanilla (optional)
1-1/2 lb. sweet potatoes (about 3), cut into spears
1-1/2 lb. russet potatoes (about 3), cut into spears
1/2 cup KRAFT Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley
PREHEAT oven to 375°F. Toss potatoes with dressing.
PLACE on lightly greased baking sheet or 15x10x1-inch baking pan.
COOK 30 min. Turn potatoes. Cook an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.
1 whole wheat tortilla (6 inch)
1 KRAFT Singles
1/4 of an apple, thinly sliced
PLACE tortilla on microwaveable plate. Place Singles on half of tortilla. Top with apple slices. Fold tortilla in half to cover filling. Cover.
MICROWAVE on HIGH 30 sec. or until Singles melts.
1 cup creamy peanut butter
1/2 cup sugar
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1/2 cup finely chopped PLANTERS Unsalted COCKTAIL Peanuts
PREHEAT oven to 325°F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 min. Roll peanut butter mixture into 18 balls. Place, 2 inches apart, on ungreased baking sheet. Flatten each ball, in criss-cross pattern, with fork.
BAKE 18 to 20 min. or until lightly browned. Cool 5 min. Remove from baking sheet to wire rack; cool completely.
DIP each end of cookie into melted chocolate, shaking off excess. Dip into chopped peanuts. Place cookies on parchment or wax-paper covered baking sheet. Refrigerate until chocolate hardens.
1 egg, lightly beaten
2 cups cooked instant white rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT Mexican Style Shredded Four Cheese, divided
2 Tbsp. chopped fresh cilantro
PREHEAT oven to 375°F. Mix cream cheese spread and egg in large bowl until well blended. Stir in rice, corn, 3/4 cup of the shredded cheese and cilantro.
POUR mixture into greased 1-1/2-qt. baking dish. Sprinkle with remaining 1/4 cup shredded cheese.
BAKE 20 to 25 min. or until cheese on top is melted and lightly brown.
1/4 cup flour
1/2 tsp. pepper
4 small bone-in chicken breast halves (1-1/2 lb.), skin removed
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
2 cups baby carrots
1 onion, cut into wedges
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
2 cups instant brown rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
2 Tbsp. chopped fresh parsley
MIX flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-side down; cook 5 to 6 min. or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 min. or until carrots are tender and chicken is cooked through.
MEANWHILE, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
ADD Neufchatel cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3 to 5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.
Crystal brought this to me for dinner tonight, and it was delicious. It felt so warm and good on my sick stomach and throat. I didn't think to take a picture until it was almost gone, but it was really good, and I'll definitely make this another time. The kids liked it too, which is always a bonus.
8 slices bacon, crisply cooked, crumbled
1/3 c. grated parmesan cheese
1/4 c. finely chopped onion
2 Tbs. chopped fresh parsley
1 Tbs. milk
2 cans. refrigerated crescent dinner rolls
Preheat oven to 375. Mix cream cheese, bacon, parmesan cheese, onions, parsley, and milk until well blended; set aside.
Separate each can of dough into 4 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded Tbs. of the cream cheese mixture. Cut each rectangle into 12 triangles. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
Bake 12 to 15 min. or until golden brown. Serve warm
1 pkg. cream cheese, softened
2 pkg. (8 oz. each) semi-sweet baking chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crused in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium blowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 bowls, about 1 inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Makes 3 1/2 doz.
For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
1 serrano pepper roasted until tender
3 roma tomatoes
1 tsp. lemon juice
1/2-1/2 white onion
2-3 TBS. minced garlic
sea salt and pepper
1/4 c. frozen corn
Finely chop tomatillos, tomatoes (skin on), onion and serrano pepper (use only 1/2 and add more at end to taste). Add lemon juice, garlic, sea salt, and pepper. Last add chopped cilantro leaves and chopped frozen corn and add more salt to taste.
Saturday, November 10, 2007
Tuesday, November 6, 2007
3 Tbs. butter
5 Tbs. honey
1 Tbs. fresh grated ginger
In a large pot bring water to a boil. Add carrots to the boiling water and cook for about 10 minutes. Depending on the size of the carrots cooking time may vary. While carrots are cooking, fill a large bowl with cold water and plenty of ice. As soon as carrots are al dente, remove from the boiling water and immediately put them in the ice water. This process is called blanching and will assure bright colored carrots. in a large skillet combine the butter, honey, and ginger and melt together. Add the carrots to the mixture and toss lightly with salt. Toss the carrots over med. high heat until completely covered and the honey mixture begins to bubble. Serve immediately.
1 Tbs. garlic finely chopped
2 tsp. dijon mustard
2 T. butter
In a saucepan bring enough water to boil that will cover beans. Have ice water prepared in a large bowl off to the side. Add the beans to the boiling water and cook until tender--about 4 minutes. Immediately place beans in the ice bath. in the same pan bring the butter, garlic, and dijon to a bubble and toss in the beans. Stir fry the beans for just a few minutes until coated. Toss in the walnuts and the pomegranate seeds. Make sure to add salt and pepper to taste.
2 large granny apples, thinly sliced
1 c. gouda
1/4 tsp. nutmeg
1/2 c. chicken broth
1 c. apple cider
1 c. half and half
2 Tbs. flour
3 Tbs. butter
In a heavy skillet melt butter and add flour to it. When mixture bubbles add the half and half and stir until smooth. Whisk in broth, cider, salt, pepper, and nutmeg. Bring to a bubble over high heat stirring constantly. Mix together apples and potatoes and arrange half in a butter baking dish Sprinkle half of the grated cheese over them and arrange the rest of the apples and potatoes over the cheese. Pour the cider mixture over the apples and potatoes. Bake for 30 min. then remove from oven and sprinkle the rest of the cheese over the top and bake for an additional 20 min. Let stand for at least 15-20 min. until the cream sets.
2 cups warm water
1/3 c. sugar
1/3 c. butter
2 1/2 tsp. salt
2/3 c. dried milk
5 c. flour
*brush with butter
Combine yeast and water and let stand until yeast begins to bubble (about 5 minutes). Add two c. of flour and the remaining ingredients adn beat until smooth. Add 1 more cup of flour until it is well mixed in (Don't add it all at once, but rather, little by little.) Knead dough until it is smooth. Place dough into a greased bowl and let rise until 3 times it's original size. Pull dough out and let rest for a few minutes. Roll dough and shape (2 large balls and one small ball-per bunny) as needed using remaining flour as needed. Flatten one of the balls and snip ears into it. Attach another large ball to the small ball for the body and tail. Put all components of the bunny together in a greased baking sheet. Let rise for about an hour to an hour and a half. Bake at 400 degrees for about 20 min. until golden.
*It's fun to make big ones for a center piece, and put grass around it for Easter dinner.
Red or green pepper
Cheese sticks or slices
1. Heat the oven to 350° F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like).
Baked Spaghetti Pie
6 oz. Spaghetti
2 Tbls. Margarine
1/3 Cup Parmesan Cheese
2 Eggs, well beaten
1 lrg. Container of Cottage Cheese
1 lb. Ground Beef, browned
1 Bottle favorite Spaghetti Sauce
2 Cup. Mozzarella Cheese
Cook Spaghetti according to package. Combine hot drained spaghetti with margarine, parmesan cheese & eggs to form "crust" on bottom of 9x13 dish. Spread cottage cheese over crust. Put ground beef over cottage cheese & pour sauce over ground beef.
Bake uncovered @ 350 for 20 minutes. Sprinkle with Mozz. & bake for 5 more minutes.
Monday, November 5, 2007
Melanie Chidester's dressing
1/3 c. extra virgin oilive oil
1/4 c. raspberry vinegar
2 T. sugar
1 t. salt
1/2 tsp. pepper
Mix dressing ingredients in a small saucepan, and heat until sugar is dissolved. Let cool. Slice tomatoes, and layer with fresh mozarella on a platter. Pour dressing over, and sprinkle fresh basil on top.
1/4 c. olive oil
1 t. sea salt
1 t. dried oregano
Preheat grill so that it is nice and hot. Thread zucchini onto skewers. Mix the rest of the ingredients, and rub onto zucchini with a baster. Grill for about 1 minute on each side.
I also like to grill in salted disks and serve with a side of soy sauce.
3 quarts popped popcorn
1/4 c. butter, cubed
1 10 oz. package miniature marshmallows
1 3 oz. pkg. orange jello
12 green Dots candies
1-2 Tbs. marshmallow creme
green fruit by the foot fruit roll
Place popcorn in a large bowl. In a large microwave safte bowl, heat butter and marshmallows on high for 1-2 minutes or until melted; stir in gelatin powder until dissolved. Pour over popcorn and toss to coat. With lightly buttered hands, quickly shape mixture into 12 3-in. balls, flattening one side slightly. For each stem, insert a green Dots candy at the top of "pumpkin", attaching with marshmallow creme. Decorate jack-o-lantern faces as desired with fruit roll and licorice, attaching with marshmallow creme if necessary. (Taste of Home Oct. 06)
2 tbsp. cinammon
2 cups crushed Special K cereal
1 cup cornflakes or cornflake crumbs
1 1/2 c. toasted coconut flakes (broil for 4-5 minutes)
vanilla ice cream
Mix all ingredients except ice cream and caramel syrup in large mixing bowl. Scoop ice cream in balls and roll in mixture to coat. You may have to press with your hands to form a ball. Put back in freezer to harden. When I serve this, I put one ball on a desert plate, then drizzle with caramel and chocolate sauces, making a pretty design on the plate.
Cut 10 small red potatoes in quarters (could also use new or yellow potatoes). In large bowl combine 2 Tbs. olive oil and 1 Tbs. Mrs. Dash. Coat potatoes with oil mixture. Place in Pam coated pan and sprinkle with kosher salt. Bake for 45 min. to 1 hour on 400 stirring at the 1/2 hour mark.
1 8 oz. package of cream cheese
1 7 oz. jar of marshmallow cream.
Let cream cheese soften at room temperature then blend marshmallow cream in with hand mixer. Blend until smoth then add a couple of squirts of lime juice. Serve with fruit.
I kind of experimented and made this recipe up to copy a dish I loved from a restaurant. I served it with a simple side dish of pasta and steamed vegetables.
4 chicken breast tenderloins, pounded to 1/4 in. thick
2-3 T. butter
2 Tbs. minced shallots
1/2 c. heavy cream
3/4 c. chicken broth or stock, depending on which you like
Season chicken with salt and pepper, and saute in pan with butter until chicken is done, about 4 minutes on each side. Remove from skillet, set aside and keep warm. Add shallots to skillet and cook until they are transparent. Stir in 3/4 c. chicken broth. and bring to a boil. Cook until liquid reduces by half (this reduction intensifies flavor). Stir in cream, and stir over med. heat until cream begins to boil. Turn off heat, and stir in lemon peel, juice, and capers. Pour over chicken.
1 stick butter
2 cloves garlic, minced
1 cup pinenuts (could also use walnuts)
1 cup fresh sage leaves, coarsely chopped
1/2 tsp. kosher salt
1 c. chicken or vegetable broth
grated Parmesan cheese to taste
Cook ravioli in slightly salted water, drain. (Once they come to the top, they are pretty much done, about 3 min.)
In a large skillet, heat the butter over med. heat until golden brown. Add garlic and pinenuts. Saute for 1 minute. Stir in the sage leaves, salt, and broth. Cook over medium heat for 1 minute. Stir the ravioli in the sauce, and cook just long enough to heat through. Place on serving platter; sprinkle with cheese and serve at once.
Recipe came from Marguerite Henderson, Thanksgiving Point cooking class "When Company Comes"
1 large onion, thinly sliced into about 2 inch strips or smaller
1 clove minced garlic
1-2 T. olive oil
2 large carrots, peeled and shredded
1 quart canned tomatoes
1/4 tsp pepper
3 T. red wine vinegar
6 cups water and 6 bouillon cubes, or equivalent, beef stock
2 large potatoes, shredded, (peels on or off)
one very small head of cabbage, finely shredded
1 pound polska kielbasa, sliced
2 cans julienne cut beets
1-2 tsp salt to taste
Sour cream and fresh dill on top of each bowl for garnish.
In large kettle, saute onion and garlic, in oil. Add carrot, and cook 2 minutes. Add tomatoes, salt, pepper, vinegar, and broth. Simmer 30 minutes. Add cabbage, potatoes, and sausage. Simmer 15 minutes over low heat. Add beets and heat to just bubbling. This will produce a brilliant red soup. To turn it into a brown, more traditional looking soup, cook longer over low heat and use green cabbage instead of red. Served 10-12.
- Top sirloin beef roast (from costco), if frozen, add 1/2 c. warm water
- 1/2 package mushrooms
- 1/2-1 onion sliced
- 1/4-1/2 c. olive oil
- 2-3 beef bouillon cubes
- 2-3 cans beef broth for small roast, 3-5 for large roast
- 1 seasonoing packet of au jus gravy mix (I use Lawry's)
- Salt to taste: I prefer sea salt or Kosher salt
- 1/2-1 package wide egg noodles
Place roast in crock pot (frozen or thawed.) Add all ingredients except salt into crock pot (make sure crockpot is at least 1/2-3/4 full of liquids and roast--if not add more beef broth or water). Cook on high 4-6 hours or low 8-10 hours. Remove roast from crock pot. Shred and salt. Pour 1/2-1 cup of remaining juices over roast to keep moist. Take remaining juices and add water to a large pot and boil. Add 1 package wide egg noodles to broth and cook until done. Drain and serve (leaves little bits of meat on noodles with great flavor).
Monday: Dinner from the Richeys
Tuesday: Sweet Aromatic Chicken, white rice, Crystal's green salad that Brian can't stop talking about ever since she brought this to Isabel's baptism
Wednesday: Ham and Spuds
Thurday: Tacos (cook extra hamburger to make nachos as an Office snack)
Friday: Date night
Layer of chips (any color)
Cheese sauce (see below)
Ground beef with taco seasoning
Black beans (drained)
green onions and black olives
Melt 2 T. butter and 2 T. flour together, add 2 c. milk and allow to thicken. Then add 2 c. cheddar or jack jack cheese. (As a side note, this is the same cheese sauce I pour over elbow noodles to make homemade macaroni and cheese).
11/2 c. rice (uncooked long grain)
3 c. water
3/4 c. shredded cheddar cheese
1 packet onion soup mix
1 can cream of chicken
Place rice in the bottom of a sprayed 9x13 inch baking pan. Place cheese evenly over rice. Pour hot water over rice and cheese. Place chicken pieces over rice. Cream together cream of chicken soup and dry onion soup mix. Spread mixture over chicken. Cover and bake 1-2 hours at 350. You could also cook this in a crock pot.
Serve with rhodes rolls--put in muffin tin and let rise for 5 hours. This is a great meal for Sundays.
3 c. cooked potatoes, diced
2 c. diced ham
Over med. heat (do not boil)
1 1/2 c. evaporated milk
1/2 lb. American cheese
2 tsp. mustard
2 tsp. worcestershire sauce
1/2 tsp. salt
1/4 tsp. paprika
Pour over spuds and cook 15 minutes at 350.
1 pound fresh BABY spinach
1/2 head romaine lettuce, chopped
1 cup grated Swiss cheese
1 cup cottage cheese
1/2 pound fresh mushrooms, cleaned & sliced
1/2 red onion, sliced thinly
2 hard boiled eggs, chopped
1 recipe Poppy Seed Dressing, below
Toss all ingredients, except dressing, in a large bowl. When ready to serve, pour dressing over salad & toss to coat.
POPPY SEED DRESSING:
1/2 cup red wine vinegar
3/4 cup salad oil
2 tsp poppy seeds
4 tbs sugar
1 tbs minced red onion
1 tsp salt
1/2 tsp dry mustard
Add all ingredients to blender or food processor and spin 'til well blended. Chill before adding to salad.
3 apples, peeled and diced
1 c. all-purpose flour
1/2 c. toasted sesame seeds, divided
1 tsp. black pepper
1 tsp. Chinese five-spice powder
1.5 tsp. cayenne pepper
1 package chicken breast strips, cut into chunks
8 tbsp. teriyaki sauce
6 tbsp. honey
oil for frying
In a large ziplock bag, combine flour, 1/4 c. sesame seeds, black pepper, red pepper and Chinese spice. Place chicken in bag and shake to coat.
Heat oil in large skillet or wok over medium-high heat. Place chicken into skillet and brown on both sides, about 5 minutes per side.
Remove chicken from skillet and empty excess oil from pan. Reduce heat to low and return chicken to skillet. Mix in teriyaki sauce, honey and 1/4 c. sesame seeds, and stir until sauce thickens.
Serve over brown rice.
You could also add sugar snap peas, onions, bell peppers or any other veggies you like.
1 cup orzo, uncooked
1 tbls butter
1 - 14.5 oz can chicken broth
¼ c shredded Parmesan cheese
1 tbls dried parsley
* Melt butter in a pan over medium heat.
* Add orzo and stir for 2-3 minutes to lightly toasted.
* Add broth, bring to a boil for 1 min. Turn heat to low, cover, and cook 15 min til broth is almost absorbed and orzo is soft.
* Add cheese, parsley, and stir.
-I only used 2 chicken breasts because that is all I had thawed. But I kept all the sauce ingredients the same as the original recipe so I would have plenty of sauce for my rice.
- I ended up using a slurry (cornstarch and water) to help thicken the sauce because I preferred it to be a thicker consistency.
2 (8 oz) pkgs refrigerated crescent dinner rolls
8 oz cream cheese, softened
1/2 cup miracle whip
1 clove garlic, minced
6 slices bacon, crisply cooked, drained and crumbled divided
1 cup frozen peas, thawed, divided
3 plum tomatoes, sliced 2 cups thinly sliced lettuce
1/2 cup shredded cheddar cheese
1/2 cup coarsely chopped red onion
1) Preheat oven to 375° F.
2) Unroll one pkg dough across one end of a bar pan with longest sides of dough across width of pan.
3) Repeat with remaining package of dough to fill the pan.
4) Using rolling pin or your fingers seal seams and press up sides to form crust.
5) Bake 12-15 min until golden brown.
6)Remove from oven to cooling rack, cool completely.
7) Mix cream cheese, miracle whip and garlic until smooth.
8) Add half the bacon and half the peas and mix well.
9) Evenly spread cream cheese mixture over cooled crust.
10) Arrange sliced tomatoes over cream cheese mixture.
11) Sprinkle remaining bacon, remaining peas, lettuce, cheddar cheese and onion over tomatoes.
12) Cut into squares and serve.
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.
*Serve with Nilla wafers or graham crackers. I think it would be good with the cinnamon ones.
**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.
Sunday, November 4, 2007
1/2 to 1 lb. Ground Beef, cooked & drained
1 Can Black or Red Beans
1 Can diced Stewed Tomatoes
1 Can Cream of Mushroom Soup
1 package Chili Seasoning
Combine all ingredients & heat through. Serve with corn chips & cheese.
**Cecily said that when she made it the first time her husband thought she had gotten his moms recipe for Halloween Chili. Which her mother in law has to cook all day, & this takes all of 15 minutes from start to finish.She also said, " Don't ask me why the soup, but it works & people think you've slaved all day. It's also one of the few things that both my kids eat ALL of when I serve it. I make a double batch & there are usually left overs that are a little bit better the next day."
2 c. crushed Ritz Crackers
2 T. Parmesan Cheese
1 tsp. garlic salt
1 tsp. seasoned salt
8 boneless chicken breasts (I use 4 and slice them in half by width, since they are so big)
8 oz. (1 c.) plain yogurt
1/4 c. melted butter
Combine Ritz crackers, parmesan, garlic salt and seasoned salt. Set aside. Dip each chicken breast in yogurt, then coat with crumb mixture. Arrange pieces in a buttered 9x13 baking dish. Drizzle with 1/4 c. melted butter and bake at 350 for 45-55 minutes. Serves 8.
Saturday, November 3, 2007
1/2 onion, chopped
1 can cream of chicken
1 can evaporated milk
Grill and cube chicken breasts with chopped onion. Add cans of cream of chicken and evaporated milk. Stir together, and add a couple of handfuls of fresh parmesan. Serve over spaghetti.
2 cups brown sugar
14-ounce can sweetened condensed milk
1 cup light corn syrup
Melt butter in saucepan. Add the other ingredients and cook over medium heat until mixture is smooth and creamy and at a soft-ball stage (when a few drops placed in a cup of cold water forms a soft ball). Pour over 3 boxes of Bugles snack crackers, original flavor. Spread on baking sheet and allow to cool.
4-6 chicken breasts
3 oz. cream cheese
1 pkg. ranch dressing mix
1/3 c. milk
Directions: Put chicken in first, then pile the carrots and potatoes on the top. I pile them on till I reach the top of the pot. Pour milk and dressing mix over the top and chunk the cream cheese over everything. Cook on low 4-5 hours.
2 TBS flour
1 tsp. salt
½ tsp. pepper
1 TBS oil
1 lb. small red potatoes quartered
16-oz. pkg. frozen pearl onions
1 lb. baby carrots
12-oz. jar beef gravy
14.5-oz. can diced tomatoes
3 TBS flour
¼ cup cold water
Cut meat into 3/4 inch cubes. Coat beef with 2 TBS flour, salt, and pepper. Heat oil in large skillet over medium-high heat until hot. Add coated beef; cook and stir 4-6 minutes or until browned, stirring occasionally.
In crockpot layer potatoes, onions, and carrots. Add browned beef; sprinkle with remaining flour mixture. Drain diced tomatoes. Top with gravy and tomatoes.
Cover and cook on LOW setting for 8-10 hours. Before serving blend 3 TBS flour with 1/4 cup cold water. Stir into stew. Cook on HIGH, covered, 10 minutes or until thickened.Two medium onions, peeled and cut, can be used in place of frozen pearl onions. Russet potatoes and large carrots can also be used. Browning the meat develops the flavor, but this step can be omitted to save time. Simply coat the meat with flour mixture before layering it with the other ingredients as directed.
This recipe works great with pork or chicken as well. Just buy turkey gravy instead of beef.
3 tomatillos, peeled, rinsed, and quartered
1 pkg. Ranch (buttermilk) dressing
1 c. mayo
1 c. cilantro
2 cloves garlic (minced)
1 lime juice plus more for taste
1/2 tsp. cayenne pepper
Blend in blender.
Cook pork roast in a crock pot on low for 8 hours with a little water in it. Shred pork. Then add:
1 can enchilada sauce
2 cloves of minced garlic
1 small can diced green chiles
1 can coke (not diet)
1 cup brown sugar
salt to taste
Cook again in crock pot on low for 1 more hour.
small kraft zesty italian dressing
1 Tbsp. cumin
3 garlic (minced)
5 lbs. chicken
Marinade chicken overnight in any Italian vinagrette dressing. Grill. Or you can cook chicken in the crock pot.
corn tortillas cut into strips and fried in oil in a pan
1 can black beans, rinsed
2 Tbl finely mined onion
2 cloves minced garlic
1 tsp ground cumin
1 cup tomato juice
3 Tbl chopped Fresh Cilantro
1 tsp salt
Fry onion, garlic and cumin in a small amount of olive oil. Add beans, tomato juice, cilantro and salt and heat through.
Cilantro Lime Rice:
3 c water
3 c rice
3 chicken bouillon cubes
1 tsp salt
¼ cup lime juice
1/2 small onion
2 cloves garlic
1/2 bunch cilantro, remove large stems
1 small can green chiles
Place water, rice, bouillon, and salt in pot. Bring to boil. Place lime juice, onion, garlic, cilantro and green chilies in a blender and puree. Stir into rice. Simmer, covered, for about 25 minutes.
3 cups flour ( I use 11/2 cups wheat and 11/2 cups white)
1/2 Tbsp salt
3/4 tsp baking powder
1/4 cup oil
1 1/4 cup very hot water
Mix dry ingredients first, then add water and oil. Mix with a spoon as much as you can and knead rest. Divide dough into 10 balls. Set dough on flowered surface and cover with towel let stand 5 minutes then roll each ball as thin as you can with a rolling pin. Place on a greased or non-stick skillet or 350 degrees on an electric skillet. Flip 3 times- takes 2-3 minutes.
Friday, November 2, 2007
This is my favorite appetizer at Outback Steakhouse. This is a snack we enjoy during late night movies at home.
1 pound bag of frozen french fries
1 cup shredded colby jack cheese
6 strips of bacon, cooked
Oil for frying
Heat oil to 350 degrees in a large heavy skillet.
Fry the potatoes in small batches, until golden brown.
Drain the fries on paper towels. Keep them warm in a 250 degree F oven until all the fries are done. Place the cooked fries onto a plate. Salt the fries to taste, and sprinkle on cheese and cooked bacon.
Place back into a warm oven until the cheese begins to melt.
Serve with dipping sauce:
1/2 cups sour cream
1 Tbs horseradish
dash cayenne pepper
dash black pepper
Combine all ingredients and mix well.
1 tbsp salt
1 tsp Vinegar
Put eggs in a saucepan and cover with cold water. Add salt and vinegar. Bring the water to a boil. Reduce heat and simmer for 15 minutes. Put the pan under cold water until full of cold water. To remove the egg shell, tap the egg against a hard surface and roll it between your hands until the shell is shattered, then peel shell off. Fresh eggs are harder to peel than older eggs.
1 (18-ounce) package refrigerated cookie dough
1 (8-ounce) package cream cheese, room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)
Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other fruit you want), well drained
1/2 cup orange, peach, or apricot preserves
1 tablespoon water
Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).
In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.
Note: This does not keep well, so plan on using it up. You may also use your own sugar cookie recipe in place of the refrigerated dough. Makes 8 to 10 servings
1/2 c. margarine
1/2 c. shortening
4 Tbsp. cocoa
1 c. water
2 c. sugar
2 c. flour
1/2 c. buttermilk (can replace with regular milk, plus 2 T. vinegar)
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. vanilla
Combine margarine, shortening, cocoa, water and bring to a rolling boil in small saucepan or microwave). Sift together sugar and flour. Combine hot liquid mixture with dry. Mix well. Combine buttermilk, soda, and salt. Stir well. Add this to hot mixture. Beat the eggs slightly then add vanilla. Mix all together. Bake in Jelly Roll pan, about 30 minutes at 325.
Fudge Icing:Mix Together and bring to a boil:
1 stick margarine
4 Tbsp. milk
4 Tbsp. cocoa
Remove from heat, Add 1 box powdered sugar, Beat until creamy. Stir in 1 tsp. vanilla. Pour over hot cake. Even better with chopped walnuts or pecans sprinkled on top!
Recipe from Hotmama. Her directions: If you are going to cheat, make the frosting and buy a cake mix, rather than making the cake and using premade frosting - it's the frosting that makes it!You'll love this Texas cake, you need to do it in a big jelly roll pan or large cookie sheet with about a 1 inch high side. We like it because it has an excellent frosting to cake ratio, since it's only 1 inch thick!
1 box yellow cake mix
2 of those tiny Jiffy Mix Cornbread Mixes
and whatever stuff it calls for on the boxes
to make the cornbread and cake
(water, milk, eggs, oil)
Mix them all together in one big bowl.
Bake it at whatever temperature it says on the boxes (if they say different temps, I shoot for somewhere in between),
for whatever time it says is appropriate for your pan
(but I usually check it 5 minutes early with a toothpick)