from Nolena Tibbett
I know it says "salad," but is really a dessert
1pkg strawberry jello
1pound pretzels
1pkg cream cheese
1/4cup butter
1/4cup sugar and 1cup sugar
1 pkg of whipped cream
1 pkg frozen strawberries
In a bowl melt butter, add 2 cups crushed pretzels and 1/4 cup sugar. Pour mixture into a glass baking dish. Bake at 350 for 10 mins. Make jello using only boiling water, add pkg of diced strawberries. Pour on top of baked pretzel mixture. Cool completely. Mix cream cheese, sugar and whipped cream. Spread on top of jello mixture and refrigerate until ready to eat.
Thursday, November 19, 2009
Blueberry Polka Dots
from Kim Larsen
This is a yummy delicious recipe.
Cake:
2/3 cup sugar
1/2 cup butter
2 tsp. grated lemon peel
1 egg
1 1/2 cups flour
2 TBSp. poppy seeds
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup sour cream
Filling:
2 cups blueberries (fresh or frozen)
2 tsp. flour
1/4 tsp ground nutmeg
1/3 cup sugar
Glaze:
1/3 cup powdered sugar
1 to 2 tsp. milk
Preheat oven to 350 degrees.
Cake: Grease and flour a 9 or 10 inch springform pan or line a round 9 inch cake pan with wax paper. In large bowl, combine sugar and butter; beat until light and fluffy. Add lemon peel and egg; beat two more minutes at med. speed. In separate bowl, combine flour, poppy seeds, salt, and baking soda; mix well after each addition. Then spread the batter over the bottom and 1 inch up the side of the baking pan.
Filling: In large bowl, combine all filling ingredients; mix well and spoon over batter. Bake at 350 for 45 minutes or until crust is golden brown.
Glaze: In small bowl, blend powdered sugar and milk until creamy. Pour over warm cake.
Serves 8
This is a yummy delicious recipe.
Cake:
2/3 cup sugar
1/2 cup butter
2 tsp. grated lemon peel
1 egg
1 1/2 cups flour
2 TBSp. poppy seeds
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup sour cream
Filling:
2 cups blueberries (fresh or frozen)
2 tsp. flour
1/4 tsp ground nutmeg
1/3 cup sugar
Glaze:
1/3 cup powdered sugar
1 to 2 tsp. milk
Preheat oven to 350 degrees.
Cake: Grease and flour a 9 or 10 inch springform pan or line a round 9 inch cake pan with wax paper. In large bowl, combine sugar and butter; beat until light and fluffy. Add lemon peel and egg; beat two more minutes at med. speed. In separate bowl, combine flour, poppy seeds, salt, and baking soda; mix well after each addition. Then spread the batter over the bottom and 1 inch up the side of the baking pan.
Filling: In large bowl, combine all filling ingredients; mix well and spoon over batter. Bake at 350 for 45 minutes or until crust is golden brown.
Glaze: In small bowl, blend powdered sugar and milk until creamy. Pour over warm cake.
Serves 8
Tuesday, October 20, 2009
Crab And Shrimp Pasta Salad
from Rachel Hall
This recipe is extremely easy to make and is very versatile and can be amended to personal tastes. I like to add more flavors by adding dill weed, garlic, and salt. Have fun with this recipe and find your favorite combo. My mom sometimes makes this with ham or sausage instead of crab and shrimp.
1 pkg of your favorite pasta (wagon wheels, rotini, shells, etc)
carrots, grated
cucumber, peeled and chopped
tomato, chopped
broccoli, blanched **
peas, fresh or frozen
Crab, lump style
mini shrimp, cooked
1/2 C. real Mayo
Italian dressing to taste
1 Tb. salt
1. Bring a large pot of water to boil, add salt to water. Boil pasta until cooked, drain and rinse with cold water to cool, and stash in the fridge.
2. Put your veggies, crab and shrimp in a large bowl. Add mayo and Italian dressing and mix together.
** to blanch broccoli separate broccoli into small florets and place in a a pot, add hot water and bring to a boil. As soon as it starts boiling, turn off the heat and pour into a strainer, rise with cold water. Your broccoli should look cooked but when you bite into it, still crunchy.
This recipe is extremely easy to make and is very versatile and can be amended to personal tastes. I like to add more flavors by adding dill weed, garlic, and salt. Have fun with this recipe and find your favorite combo. My mom sometimes makes this with ham or sausage instead of crab and shrimp.
1 pkg of your favorite pasta (wagon wheels, rotini, shells, etc)
carrots, grated
cucumber, peeled and chopped
tomato, chopped
broccoli, blanched **
peas, fresh or frozen
Crab, lump style
mini shrimp, cooked
1/2 C. real Mayo
Italian dressing to taste
1 Tb. salt
1. Bring a large pot of water to boil, add salt to water. Boil pasta until cooked, drain and rinse with cold water to cool, and stash in the fridge.
2. Put your veggies, crab and shrimp in a large bowl. Add mayo and Italian dressing and mix together.
** to blanch broccoli separate broccoli into small florets and place in a a pot, add hot water and bring to a boil. As soon as it starts boiling, turn off the heat and pour into a strainer, rise with cold water. Your broccoli should look cooked but when you bite into it, still crunchy.
Soft And Chewy Chocolate Chip Cookies
from Rachel Hall
Casey says that this recipe is a keeper!
1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips (12 oz.)
1 cup chopped pecans (optional)
Preparation
1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth and fluffy, scraping down sides of bowl as needed.
2. add flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. You should be able to handle the dough with your hands with little sticking. Stir in chocolate chips and pecans, if using.
3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
4. Bake in a 375° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
Casey says that this recipe is a keeper!
1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips (12 oz.)
1 cup chopped pecans (optional)
Preparation
1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth and fluffy, scraping down sides of bowl as needed.
2. add flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. You should be able to handle the dough with your hands with little sticking. Stir in chocolate chips and pecans, if using.
3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
4. Bake in a 375° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
YUMMIEST CHOCOLATE CAKE EVER
from Da'nelle Robbins
This cake was served at our recent Etiquette Dinner. We made a made a powdered sugar glaze and drizzled over the top rather than just dusted.
1 pkg chocolate cake mix
1/3 c flour
1 pkg chocolate instant pudding
4 eggs
1 ½ c water
¾ c oil
1 pkg semisweet chocolate chips
powdered sugar
1. Mix in all ingredients, but chips and beat well for 5 minutes.
2. Stir in chocolate chips by hand.
3. Pour into a greased and floured bundt pan.
4. Bake at 350˚ for 50-55 min.
5. Let cool for 15 min and then turn onto a serving plate.
6. Sprinkle with powdered sugar before serving.
This cake was served at our recent Etiquette Dinner. We made a made a powdered sugar glaze and drizzled over the top rather than just dusted.
1 pkg chocolate cake mix
1/3 c flour
1 pkg chocolate instant pudding
4 eggs
1 ½ c water
¾ c oil
1 pkg semisweet chocolate chips
powdered sugar
1. Mix in all ingredients, but chips and beat well for 5 minutes.
2. Stir in chocolate chips by hand.
3. Pour into a greased and floured bundt pan.
4. Bake at 350˚ for 50-55 min.
5. Let cool for 15 min and then turn onto a serving plate.
6. Sprinkle with powdered sugar before serving.
Yummy Lemon Cake
from Da'nelle Robbins
This cake was served at our recent Etiquette Dinner. We made a made a powdered sugar glaze and drizzled over the top rather than just dusted.
1 pkg lemon cake mix
1 pkg lemon instant pudding
4 eggs
½ c oil
1 ½ c water
powdered sugar
1. Combine all ingredients and beat for 5 minutes.
2. Pour into a well greased and floured bundt pan.
3. Bake at 350˚ for 50 minutes or until toothpick inserted comes out clean.
4. Let cake cool for 10 minutes and turn onto a plate.
5. Sprinkle with powdered sugar before serving.
This cake was served at our recent Etiquette Dinner. We made a made a powdered sugar glaze and drizzled over the top rather than just dusted.
1 pkg lemon cake mix
1 pkg lemon instant pudding
4 eggs
½ c oil
1 ½ c water
powdered sugar
1. Combine all ingredients and beat for 5 minutes.
2. Pour into a well greased and floured bundt pan.
3. Bake at 350˚ for 50 minutes or until toothpick inserted comes out clean.
4. Let cake cool for 10 minutes and turn onto a plate.
5. Sprinkle with powdered sugar before serving.
Wednesday, September 9, 2009
Hot Cocoa Monkey Bread
from Amy Ayres
About 48 small unbaked dinner rolls
1 1/2 c. chocolate chips
1/2 c. hot cocoa mix
1/4 c. of your favorite nuts
2/3 c. toffee bits
1/2 c. melted butter
1/2 c. brown sugar
Spray large bundt pan with cooking spray.Wrap each roll around a 4-5 chocolate chips and completely enclose, coat each roll in hot cocoa mix and place in prepared bundt pan.
Between each layer of rolls, sprinkle with nuts and toffee bits, sprinkle any remaining cocoa over rolls.
Combine melted butter and brown sugar and pour over rolls. Allow rolls to rise almost to the top of pan (about 25 min.) Bake at 350 degrees for 30-35 min. Cool about 115 minutes and invert onto serving platter.
About 48 small unbaked dinner rolls
1 1/2 c. chocolate chips
1/2 c. hot cocoa mix
1/4 c. of your favorite nuts
2/3 c. toffee bits
1/2 c. melted butter
1/2 c. brown sugar
Spray large bundt pan with cooking spray.Wrap each roll around a 4-5 chocolate chips and completely enclose, coat each roll in hot cocoa mix and place in prepared bundt pan.
Between each layer of rolls, sprinkle with nuts and toffee bits, sprinkle any remaining cocoa over rolls.
Combine melted butter and brown sugar and pour over rolls. Allow rolls to rise almost to the top of pan (about 25 min.) Bake at 350 degrees for 30-35 min. Cool about 115 minutes and invert onto serving platter.
Sweet Chili
from Amy Ayres
1/2 c. ketchup
1/4 c. molasses
1 tsp mustard
1 large or two small cans baked beans
1 can tomato soup
1 can petite diced tomatoes
2 cans of beans (navy, kidney, black, or whatever you like)
1 lb. ground beef or turkey (either is good)
season with garlic salt, onion powder and pepper
Brown the meat and throw everything in the crock pot. On high it will cook in
less than an hour, on low in about two.
1/2 c. ketchup
1/4 c. molasses
1 tsp mustard
1 large or two small cans baked beans
1 can tomato soup
1 can petite diced tomatoes
2 cans of beans (navy, kidney, black, or whatever you like)
1 lb. ground beef or turkey (either is good)
season with garlic salt, onion powder and pepper
Brown the meat and throw everything in the crock pot. On high it will cook in
less than an hour, on low in about two.
Lemon Chicken Soup
from Amy Ayres
12 c. chicken broth
1/3 c. lemon juice
1/4 c. butter
1 pint heavy cream
8-12 oz. bowtie pasta
1 c. sliced carrots
1/2 c. sliced celery
1/4 c. diced onions
1 c. cooked chicken
1 1/2 c cold water
1/2 c. flour
In a small saucepan, combine 1 c. of the chicken broth with lemon juice and butter, heat then stir in heavy cream and set aside. In a large pot, combine the rest of the broth with vegetables and pasta, boil until carrots are soft and add chicken.
Blend together flour and cold water and add to soup. Also add cream mixture, season with herb mixture and serve.
12 c. chicken broth
1/3 c. lemon juice
1/4 c. butter
1 pint heavy cream
8-12 oz. bowtie pasta
1 c. sliced carrots
1/2 c. sliced celery
1/4 c. diced onions
1 c. cooked chicken
1 1/2 c cold water
1/2 c. flour
In a small saucepan, combine 1 c. of the chicken broth with lemon juice and butter, heat then stir in heavy cream and set aside. In a large pot, combine the rest of the broth with vegetables and pasta, boil until carrots are soft and add chicken.
Blend together flour and cold water and add to soup. Also add cream mixture, season with herb mixture and serve.
Home Made Syrup
from Amy Ayres
(Lion House recipe)
1/2 C. butter
1 C. sugar
1/2 C. buttermilk
1/2 tsp. baling soda
1 tsp. extract (whatever flavor you like)
Melt butter in a saucepan, add sugar, soda, buttermilk and extract. Let it foam up a bit then remove from heat and serve.
(Lion House recipe)
1/2 C. butter
1 C. sugar
1/2 C. buttermilk
1/2 tsp. baling soda
1 tsp. extract (whatever flavor you like)
Melt butter in a saucepan, add sugar, soda, buttermilk and extract. Let it foam up a bit then remove from heat and serve.
Apricot Jam with Pineapple & Maraschino Cherries
from Jean Webster
"This is one of my favorite jam recipes. Jam is easier to make than jelly. We use whole fruit for jam so there's no juicing or straining."
Boil on medium heat for 20 minutes:
6 cups apricots
7 cups sugar
1 tablespoon reconstituted lemon juice
Add & bring to rolling boil again:
1 cup crushed pineapple, undrained
Remove from heat and add:
1 small package apricot Jello (I used strawberry)
5 ounces chopped maraschino cherries
Stir and ladle into HOT jars. Seal with HOT lids. Turn upside down on towel. Let sit for 24 hours. ENJOY!
Thanks again, Jean, for teaching the class on making jam!
"This is one of my favorite jam recipes. Jam is easier to make than jelly. We use whole fruit for jam so there's no juicing or straining."
Boil on medium heat for 20 minutes:
6 cups apricots
7 cups sugar
1 tablespoon reconstituted lemon juice
Add & bring to rolling boil again:
1 cup crushed pineapple, undrained
Remove from heat and add:
1 small package apricot Jello (I used strawberry)
5 ounces chopped maraschino cherries
Stir and ladle into HOT jars. Seal with HOT lids. Turn upside down on towel. Let sit for 24 hours. ENJOY!
Thanks again, Jean, for teaching the class on making jam!
Thursday, July 30, 2009
Pork & Green Chile Burritos
from Da'nelle Robins
This is another really great way to get the pork for a Cafe Rio salad. Just stop at step 2 for meat only. But for a real treat, make the burritos too.
2 ½ lbs pork, any cut
1/3 lb monterey jack cheese, grated
2 (15 oz) cans mild green chili sauce
1/8 tsp salt
½ c brown sugar
1/8 tsp pepper
1 (15 oz) can black beans, drained
1/8 tsp garlic salt
1 bunch cilantro, chopped
flour tortillas
1. Cut pork into large cubes and place in crockpot with 1/3 c water. Season with salt, pepper and garlic salt. Cook on high temperature for 4 hours or low for 8 hours, until meat is well done.
2. Remove from crockpot and drain. Shred mean and place in bowl. Stir in ½ c green chili sauce and brown sugar.
3. Heat oven to 350˚. Spray a 9x13 baking dish with nonstick spay. Warm tortillas in microwave for a few seconds.
4. Pour ½ c green chili sauce into prepared pan. Place 1/3 c meat mixture on each tortilla. Sprinkle 1-2 T black beans and cilantro. Roll burrito and place seam-side down in dish. Repeat with each tortillas. Pour 1 ½-2 c green chili sauce over burritos and sprinkle with cheese.Cover with foil and bake 25-30 min. until heated through and cheese melts
This is another really great way to get the pork for a Cafe Rio salad. Just stop at step 2 for meat only. But for a real treat, make the burritos too.
2 ½ lbs pork, any cut
1/3 lb monterey jack cheese, grated
2 (15 oz) cans mild green chili sauce
1/8 tsp salt
½ c brown sugar
1/8 tsp pepper
1 (15 oz) can black beans, drained
1/8 tsp garlic salt
1 bunch cilantro, chopped
flour tortillas
1. Cut pork into large cubes and place in crockpot with 1/3 c water. Season with salt, pepper and garlic salt. Cook on high temperature for 4 hours or low for 8 hours, until meat is well done.
2. Remove from crockpot and drain. Shred mean and place in bowl. Stir in ½ c green chili sauce and brown sugar.
3. Heat oven to 350˚. Spray a 9x13 baking dish with nonstick spay. Warm tortillas in microwave for a few seconds.
4. Pour ½ c green chili sauce into prepared pan. Place 1/3 c meat mixture on each tortilla. Sprinkle 1-2 T black beans and cilantro. Roll burrito and place seam-side down in dish. Repeat with each tortillas. Pour 1 ½-2 c green chili sauce over burritos and sprinkle with cheese.Cover with foil and bake 25-30 min. until heated through and cheese melts
Cashew Chicken Pasta Salad
from Da'nelle Robins
1 pkg colored spiral pasta
2 c chopped celery
1 bunch green onions, chopped
1 can water chestnuts, chopped
3 chicken breasts boiled and chopped (or 2 cans canned chicken, drained)
1 c purple grapes, cut in half
1 can pineapple tidbits, drained
1 cup mayo
½ - 1 bottle Kraft coleslaw dressing
small can of cashews
Mix everything together, adding cashews right before serving.
1 pkg colored spiral pasta
2 c chopped celery
1 bunch green onions, chopped
1 can water chestnuts, chopped
3 chicken breasts boiled and chopped (or 2 cans canned chicken, drained)
1 c purple grapes, cut in half
1 can pineapple tidbits, drained
1 cup mayo
½ - 1 bottle Kraft coleslaw dressing
small can of cashews
Mix everything together, adding cashews right before serving.
Homemade Pizza
from Maggie Adcox
pita bread (I like the one from Costco)
tomato sauce,
shredded cheese
pepperoni
Prehead the oven to 400F and bake for 5 minutes. I learned from the package of pita bread to put the pita bread directly on the oven rack. You decide how much tomato sauce, shredded cheese, and pepperoni to put. You can add can pineapple and ham if you wish.
pita bread (I like the one from Costco)
tomato sauce,
shredded cheese
pepperoni
Prehead the oven to 400F and bake for 5 minutes. I learned from the package of pita bread to put the pita bread directly on the oven rack. You decide how much tomato sauce, shredded cheese, and pepperoni to put. You can add can pineapple and ham if you wish.
Sloppy Biscuit Cups
from Da'nelle Robins
1 lb. ground beef
1 ½ tsp chili powder
1 med. Onion, chopped
2 T Worcestershire or soy sauce
1 can 8 oz tomato sauce
1 tsp salt and pepper
½ c ketchup
1 can large refrigerated biscuits
2 T brown sugar, packed
½ c Colby Jack cheese
1. Cook beef in saucepan. Add onion and sauté until transparent. Drain to remove grease. Add remaining ingredients; simmer for 20 minutes.
2. Press biscuits into the bottom and up the sides of a greased muffin cups. Spoon 2-3 T of meat mixture into the center of each cup. Bake at 375˚ for 15-17 minutes until golden brown.
3. Sprinkle with cheese and bake 3 more minutes.
1 lb. ground beef
1 ½ tsp chili powder
1 med. Onion, chopped
2 T Worcestershire or soy sauce
1 can 8 oz tomato sauce
1 tsp salt and pepper
½ c ketchup
1 can large refrigerated biscuits
2 T brown sugar, packed
½ c Colby Jack cheese
1. Cook beef in saucepan. Add onion and sauté until transparent. Drain to remove grease. Add remaining ingredients; simmer for 20 minutes.
2. Press biscuits into the bottom and up the sides of a greased muffin cups. Spoon 2-3 T of meat mixture into the center of each cup. Bake at 375˚ for 15-17 minutes until golden brown.
3. Sprinkle with cheese and bake 3 more minutes.
Harvest Soup
from Da'nelle Robins
This is great on a cold autumn day.
It is also a good gift to give, as all the ingredients are in cans.
2 15oz cans white beans
1 30oz can pumpkin pie mix
1 14oz can coconut milk
1 14oz can vegetable broth
Mix all cans together in a pot and heat through. Season with salt.
This is great on a cold autumn day.
It is also a good gift to give, as all the ingredients are in cans.
2 15oz cans white beans
1 30oz can pumpkin pie mix
1 14oz can coconut milk
1 14oz can vegetable broth
Mix all cans together in a pot and heat through. Season with salt.
Parmesan Chicken Loaf
from Da'nelle Robins
2 large chicken breasts
1 egg, beaten
1 c Italian bread crumbs
½ c parmesan cheese
1 bottle spaghetti sauce
1 loaf French bread
2 c shredded cheese (mozz. or pizza blend)
1 can sliced olives
Mix crumbs and parmesan together.
Dip chicken in egg, then bread mixture and place in small greased baking dish..
Cover with spaghetti sauce and then foil, and bake at 400* for 45 min.
Once cooled, cut chicken into 1” pieces. Cut loaf in half and put on a cookie sheet face up.
Place chicken evenly over loaf halves. Use remaining sauce in baking dish and as much from jar as desired to cover chicken and surface of bread.
Top with olives and cheese. Bake at 350° for 10-15 minutes or until cheese is melted on top.
2 large chicken breasts
1 egg, beaten
1 c Italian bread crumbs
½ c parmesan cheese
1 bottle spaghetti sauce
1 loaf French bread
2 c shredded cheese (mozz. or pizza blend)
1 can sliced olives
Mix crumbs and parmesan together.
Dip chicken in egg, then bread mixture and place in small greased baking dish..
Cover with spaghetti sauce and then foil, and bake at 400* for 45 min.
Once cooled, cut chicken into 1” pieces. Cut loaf in half and put on a cookie sheet face up.
Place chicken evenly over loaf halves. Use remaining sauce in baking dish and as much from jar as desired to cover chicken and surface of bread.
Top with olives and cheese. Bake at 350° for 10-15 minutes or until cheese is melted on top.
BBQ Potato Wedges
from Kim Larsen
6-8 medium sized potatoes
1 TBS oil
2 TBS Shirley J BBQ seasoning
Wash and cut potatoes in wedges lengthwise. Place in a bowl and add oil and BBQ seasoning, stir until the potatoes are coated. Cover cookie sheet with aluminum foil and place potatoes with peeling side down. Bake at 350 for 55 minutes.
6-8 medium sized potatoes
1 TBS oil
2 TBS Shirley J BBQ seasoning
Wash and cut potatoes in wedges lengthwise. Place in a bowl and add oil and BBQ seasoning, stir until the potatoes are coated. Cover cookie sheet with aluminum foil and place potatoes with peeling side down. Bake at 350 for 55 minutes.
Thursday, July 9, 2009
My Sister's Won Ton Salad
from Sarah O'Gwin
2 chicken breasts, cooked with salt and pepper, diced
1 package of won tons- deep fried in vegetable oil (you can do this on the stove, they cook really fast, like in 30 seconds. Be sure not to use a plastic spoon to get them out of the hot oil. I learned this one from experience!)
1 can mandarin oranges
1 head romaine lettuce
2 hand fulls of spinach leaves
dressing
6 tablespoons rice vinegar
1/2 cup TOASTED (it has to be toasted, and comes in a smaller bottle, like soy sauce)sesame seed oil
3 tablespoons sugar
1 teaspoon salt
1 package chicken ramen noodle spice packet
You want to wait until the last minute to put the dressing on.
2 chicken breasts, cooked with salt and pepper, diced
1 package of won tons- deep fried in vegetable oil (you can do this on the stove, they cook really fast, like in 30 seconds. Be sure not to use a plastic spoon to get them out of the hot oil. I learned this one from experience!)
1 can mandarin oranges
1 head romaine lettuce
2 hand fulls of spinach leaves
dressing
6 tablespoons rice vinegar
1/2 cup TOASTED (it has to be toasted, and comes in a smaller bottle, like soy sauce)sesame seed oil
3 tablespoons sugar
1 teaspoon salt
1 package chicken ramen noodle spice packet
You want to wait until the last minute to put the dressing on.
Paradise Pumpkin Pie
from Sarah O'Gwin
Prep time : 30 min
Ready in :1 hr 35 min
Ingredients:1 refrigerated pie crust (9 inch)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dash salt
Preparation:
Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate.
Beat cream cheese, 1/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add 1 of the eggs; mix well. Pour into crust.
Mix remaining 1/2 cup sugar, 2 eggs, pumpkin, milk, spices and salt; carefully pour over cream cheese mixture.
Bake at 350°F for 1 hour and 5 minutes. Cool.
Prep time : 30 min
Ready in :1 hr 35 min
Ingredients:1 refrigerated pie crust (9 inch)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dash salt
Preparation:
Prepare pie crust as directed on package for unfilled 1-crust pie using 9-inch pie plate.
Beat cream cheese, 1/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add 1 of the eggs; mix well. Pour into crust.
Mix remaining 1/2 cup sugar, 2 eggs, pumpkin, milk, spices and salt; carefully pour over cream cheese mixture.
Bake at 350°F for 1 hour and 5 minutes. Cool.
Potato Salad
from Sarah O'Gwin
Serves: 12
6medium potatoes cooked, peeled and cubed
1/4 cup finely diced celery
1/3 cup sliced green onions
6 hard cooked eggs
1/3 cup Italian Salad Dressing
1 tablespoon rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon celery salt
2 cups mayonnaise [more if needed]
1 teaspoon beau monde
1/4 teaspoon dry basil
1/4 teaspoon dry marjoram
1/2 teaspoon black pepper
1 tablespoon dijon style mustard
1/2 teaspoon horseradish
1/2 teaspoon paprika
Place potatoes in a large saucepan or Dutch oven; cover with salted water. Bring to a boil; cook until tender, about 35 to 45 minutes. Drain and cool slightly.
While potatoes are still warm, peel and cube; place in a large bowl. Add the celery, onions and hard boiled eggs. In a small bowl combine the salad dressing, vinegar, sugar and salts; mix well. Add the salad dressing mixture to the warm potatoes and toss to coat. Cover and refrigerate at least 2 hours.
In another bowl, combine the mayonnaise, seasonings, pepper, mustard and horseradish. Pour over potato mixture; toss to coat. Arrange sliced hard boiled eggs and fresh parsley on top [optional] and sprinkle with paprika. Cover and refrigerate until serving, at least 2 to 5 hours so the dressing can blend with the potatoes.
Serves: 12
6medium potatoes cooked, peeled and cubed
1/4 cup finely diced celery
1/3 cup sliced green onions
6 hard cooked eggs
1/3 cup Italian Salad Dressing
1 tablespoon rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon celery salt
2 cups mayonnaise [more if needed]
1 teaspoon beau monde
1/4 teaspoon dry basil
1/4 teaspoon dry marjoram
1/2 teaspoon black pepper
1 tablespoon dijon style mustard
1/2 teaspoon horseradish
1/2 teaspoon paprika
Place potatoes in a large saucepan or Dutch oven; cover with salted water. Bring to a boil; cook until tender, about 35 to 45 minutes. Drain and cool slightly.
While potatoes are still warm, peel and cube; place in a large bowl. Add the celery, onions and hard boiled eggs. In a small bowl combine the salad dressing, vinegar, sugar and salts; mix well. Add the salad dressing mixture to the warm potatoes and toss to coat. Cover and refrigerate at least 2 hours.
In another bowl, combine the mayonnaise, seasonings, pepper, mustard and horseradish. Pour over potato mixture; toss to coat. Arrange sliced hard boiled eggs and fresh parsley on top [optional] and sprinkle with paprika. Cover and refrigerate until serving, at least 2 to 5 hours so the dressing can blend with the potatoes.
The Best Chocolate Chip Cookies in the World
from Sarah O'Gwin
1-1/2 C. Butter or Margarine (I like gold 'n soft)
1-1/4 C. Sugar
1-1/4 C. Packed Brown Sugar
1 T. Vanilla
1/4 tsp. Almond Extract
2 Eggs
3-3/4 C. Flour
2 tsp. Baking Soda
1/4 tsp. Salt
1 Package semi-sweet chocolate chips (I use the semisweet ghiradelli chips)
Beat butter and sugars. Add eggs, vanilla and almondand mix on high until light and fluffy. Stir in soda,salt and flour. Dough will be stiff. Add choc.chips. Drop by large spoonfuls on ungreased cookiesheet. Bake at 375 for 10-13 minutes or until light brown. This recipe makes a ton! (and they really are the best!!)
1-1/2 C. Butter or Margarine (I like gold 'n soft)
1-1/4 C. Sugar
1-1/4 C. Packed Brown Sugar
1 T. Vanilla
1/4 tsp. Almond Extract
2 Eggs
3-3/4 C. Flour
2 tsp. Baking Soda
1/4 tsp. Salt
1 Package semi-sweet chocolate chips (I use the semisweet ghiradelli chips)
Beat butter and sugars. Add eggs, vanilla and almondand mix on high until light and fluffy. Stir in soda,salt and flour. Dough will be stiff. Add choc.chips. Drop by large spoonfuls on ungreased cookiesheet. Bake at 375 for 10-13 minutes or until light brown. This recipe makes a ton! (and they really are the best!!)
Blender Pancakes
from Sarah O'Gwin
providentliving.org
1-1/4 C. Milk
1 C. Grain Kernels (I use soft wheat and oats)
1 Egg
2 T. Oil
1 T. Honey
1/4 tsp. Salt
1 T. Baking Powder
In blender, mix milk and grain on high for 3 minutes. Add egg, oil, honey, and salt. Blend for 20 seconds. Add baking powder. Pulse 3 times--just enough to mix. Mixture should foam up and get very light. Cook immediately on a hot greased griddle.
providentliving.org
1-1/4 C. Milk
1 C. Grain Kernels (I use soft wheat and oats)
1 Egg
2 T. Oil
1 T. Honey
1/4 tsp. Salt
1 T. Baking Powder
In blender, mix milk and grain on high for 3 minutes. Add egg, oil, honey, and salt. Blend for 20 seconds. Add baking powder. Pulse 3 times--just enough to mix. Mixture should foam up and get very light. Cook immediately on a hot greased griddle.
Whole Wheat Bread
from Sarah O'Gwin
Kitchen Kneads Recipe
I half the the recipe so it will fit in my mixer
6 C. Warm Water
3 T. Lecithin
2 T. Yeast
1/3 C. Honey
2 T. Dough Enhancer
2 T. Salt
1/4 C. Gluten Flour
14-16 C. Flour (whole wheat flour, fresh ground)
Measure all ingredients and 1/2 of the flour in your mixer and mix. Add remaining flour until the mixture cleans the side of the bowl and dough doesn't stick to your finger. Knead 5-8 minutes (I use the dough hook on my mixer to knead it). Makes 5 loaves (I make 2 large with the 1/2 recipe) let rise until double in size. Bake at 350 for 30-35 minutes. Stays soft for about a week.
Kitchen Kneads Recipe
I half the the recipe so it will fit in my mixer
6 C. Warm Water
3 T. Lecithin
2 T. Yeast
1/3 C. Honey
2 T. Dough Enhancer
2 T. Salt
1/4 C. Gluten Flour
14-16 C. Flour (whole wheat flour, fresh ground)
Measure all ingredients and 1/2 of the flour in your mixer and mix. Add remaining flour until the mixture cleans the side of the bowl and dough doesn't stick to your finger. Knead 5-8 minutes (I use the dough hook on my mixer to knead it). Makes 5 loaves (I make 2 large with the 1/2 recipe) let rise until double in size. Bake at 350 for 30-35 minutes. Stays soft for about a week.
Rolls
from Sarah O'Gwin
I usually make them into crescent rolls, but you can make any shape--or even bread sticks.
1-1/2 C. Hot Water
3 T. Butter
2 Eggs
4-1/2 C Flour
1/2 C. Sugar
1-1/2 tsp. Salt
5 tsp. yeast
Put them in your bread machine in this order and put on large dough cycle. I get mine out right before it kneads it down for the last time (5 mins before the dough's done, because it's easier to roll out). Roll it out and let them raise for about 45 minutes and bake at 375 degrees for 10-15 minutes (just until light brownon top). Makes 16 LARGE rolls or 24 regular rolls. (I use this recipe for cinnamon rolls too.)
I usually make them into crescent rolls, but you can make any shape--or even bread sticks.
1-1/2 C. Hot Water
3 T. Butter
2 Eggs
4-1/2 C Flour
1/2 C. Sugar
1-1/2 tsp. Salt
5 tsp. yeast
Put them in your bread machine in this order and put on large dough cycle. I get mine out right before it kneads it down for the last time (5 mins before the dough's done, because it's easier to roll out). Roll it out and let them raise for about 45 minutes and bake at 375 degrees for 10-15 minutes (just until light brownon top). Makes 16 LARGE rolls or 24 regular rolls. (I use this recipe for cinnamon rolls too.)
Cinnamon Rolls in the Breadmaker
from Sarah O'Gwin
INGREDIENTS:
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
DIRECTIONS:
1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.
INGREDIENTS:
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
DIRECTIONS:
1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.
Chicken Quesidillas
from Sarah O'Gwin
INGREDIENTS:
1 pound skinless, boneless chicken breast halves
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese
DIRECTIONS:
1. Preheat the broiler.
2. Cut the chicken into small cubes and prepare with the fajita seasoning mix. Broil 5 minutes, or until the chicken is no longer pink on the inside
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Mix in the seasoned chicken, green bell peppers, red bell peppers and onion. Slowly cook and stir 10 minutes, or until the vegetables are tender.
5. Layer 1/2 of each tortilla with Cheddar cheese, chicken mixture and desired amount of bacon bits. Top with Monterey Jack. Fold the tortillas.
6. Bake in the preheated oven 10 minutes, or until the cheese has melted.
INGREDIENTS:
1 pound skinless, boneless chicken breast halves
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese
DIRECTIONS:
1. Preheat the broiler.
2. Cut the chicken into small cubes and prepare with the fajita seasoning mix. Broil 5 minutes, or until the chicken is no longer pink on the inside
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat the oil in a large saucepan over medium heat. Mix in the seasoned chicken, green bell peppers, red bell peppers and onion. Slowly cook and stir 10 minutes, or until the vegetables are tender.
5. Layer 1/2 of each tortilla with Cheddar cheese, chicken mixture and desired amount of bacon bits. Top with Monterey Jack. Fold the tortillas.
6. Bake in the preheated oven 10 minutes, or until the cheese has melted.
Le Marriage, Alfredo Algerie
from Sarah O'Gwin
"This unique contemporary North African pasta dish combines Algerian, French, and Italian culinary sensibilities into one beautiful pasta featuring a white sauce with bite-sized chicken pieces. Serve over bow-tie, rotini, cheese ravioli, or tortellini pasta (I just used angel hair and it was good!)"
Original recipe yield: 4 servings.
Prep Time: 15 Minutes
Cook Time: 1 Hour 5 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 4
INGREDIENTS:
3 tablespoons olive oil
1 boneless, skinless chicken breast, cubed
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground white pepper
5 cloves garlic, pressed
1/8 cup water
1/2 cup butter
5 saffron threads
1 (8 ounce) package cream cheese
1 1/2 cups cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, or to taste
splash of milk
DIRECTIONS:
Warm olive oil in a large skillet over medium heat. Place the chicken pieces in hot oil; cook, turning, until browned on both sides. Stir in cayenne, white pepper, and garlic. Pour in water, and cook until the chicken is done and the water has evaporated, about 30 minutes.
Stir in butter and saffron threads; cook for 10 minutes. Add cream cheese, stirring until melted and smooth. Gradually whisk in cream, smoothing out any lumps. Stir in Parmesan, and cook until the sauce reaches the consistency you like. If it becomes too thick, stir in a small amount of milk.
Just a note: I did not use the Saffron threads as they are a really expensive spice ($14.00 for a tiny amount!) I just omitted it and it still turned out great! Also I would not use that much oil to brown your chicken as it just will add to the fat content!!! One more word of advice, you may want to double the recipe for the kids and not put in the cayenne pepper!
"This unique contemporary North African pasta dish combines Algerian, French, and Italian culinary sensibilities into one beautiful pasta featuring a white sauce with bite-sized chicken pieces. Serve over bow-tie, rotini, cheese ravioli, or tortellini pasta (I just used angel hair and it was good!)"
Original recipe yield: 4 servings.
Prep Time: 15 Minutes
Cook Time: 1 Hour 5 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 4
INGREDIENTS:
3 tablespoons olive oil
1 boneless, skinless chicken breast, cubed
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground white pepper
5 cloves garlic, pressed
1/8 cup water
1/2 cup butter
5 saffron threads
1 (8 ounce) package cream cheese
1 1/2 cups cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, or to taste
splash of milk
DIRECTIONS:
Warm olive oil in a large skillet over medium heat. Place the chicken pieces in hot oil; cook, turning, until browned on both sides. Stir in cayenne, white pepper, and garlic. Pour in water, and cook until the chicken is done and the water has evaporated, about 30 minutes.
Stir in butter and saffron threads; cook for 10 minutes. Add cream cheese, stirring until melted and smooth. Gradually whisk in cream, smoothing out any lumps. Stir in Parmesan, and cook until the sauce reaches the consistency you like. If it becomes too thick, stir in a small amount of milk.
Just a note: I did not use the Saffron threads as they are a really expensive spice ($14.00 for a tiny amount!) I just omitted it and it still turned out great! Also I would not use that much oil to brown your chicken as it just will add to the fat content!!! One more word of advice, you may want to double the recipe for the kids and not put in the cayenne pepper!
Creamy White Chicken Chili
from Sarah O'Gwin
This is a family favorite, we make it all of the time.
Serves: 7
Laura Gentry and Taste of Home [February/March 2001 - page 26]
3 chicken breasts [boneless/skinless] cut into 1/2-inch cubes
1 medium onions, chopped
1-1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 15-ounce cans great northern beans, rinsed and drained [see Note]
1 14 1/2-ounce can chicken broth [see Note]
2 4-ounce cans chopped green chilies
1 tablespoon jalapenos [optional]
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream [optional]
Tortilla chips [optional]
2 cups monterey jack cheese, shredded [optional]
Salsa [optional]
Guacamole [optional]
1: In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, jalapenos and seasonings. Bring to a boil. Reduce heat; simmer, uncovered. for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Good as a stew with cornbread.
2: Or you can line bowls with the tortilla chips. Fill with chili and top with the cheese, salsa, sour cream and guacamole.
NOTE: Instead of canned northern beans, you can use 1 pound dry beans. Wash and cover beans in water. Soak 24 hours. Drain and combine beans with 5-1/4 cups chicken broth, Add the garlic, onion, pepper, oregano, cumin. Simmer uncovered at least 5 hours or until beans are tender [or overnite on low in a crock-pot. Add the chicken, chiles, 1-3/4 cup more chicken broth, salt and the jalapenos. Cover and simmer for 1 hour. [If using the crock-pot eliminate the 1-3/4 cup chicken broth and simmer on low at least 3 hours.] Better if it sits in the frig at least 24 hours.
This is a family favorite, we make it all of the time.
Serves: 7
Laura Gentry and Taste of Home [February/March 2001 - page 26]
3 chicken breasts [boneless/skinless] cut into 1/2-inch cubes
1 medium onions, chopped
1-1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 15-ounce cans great northern beans, rinsed and drained [see Note]
1 14 1/2-ounce can chicken broth [see Note]
2 4-ounce cans chopped green chilies
1 tablespoon jalapenos [optional]
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream [optional]
Tortilla chips [optional]
2 cups monterey jack cheese, shredded [optional]
Salsa [optional]
Guacamole [optional]
1: In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, jalapenos and seasonings. Bring to a boil. Reduce heat; simmer, uncovered. for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Good as a stew with cornbread.
2: Or you can line bowls with the tortilla chips. Fill with chili and top with the cheese, salsa, sour cream and guacamole.
NOTE: Instead of canned northern beans, you can use 1 pound dry beans. Wash and cover beans in water. Soak 24 hours. Drain and combine beans with 5-1/4 cups chicken broth, Add the garlic, onion, pepper, oregano, cumin. Simmer uncovered at least 5 hours or until beans are tender [or overnite on low in a crock-pot. Add the chicken, chiles, 1-3/4 cup more chicken broth, salt and the jalapenos. Cover and simmer for 1 hour. [If using the crock-pot eliminate the 1-3/4 cup chicken broth and simmer on low at least 3 hours.] Better if it sits in the frig at least 24 hours.
Monday, July 6, 2009
Grilled Watermelon Salad with Ricotta
from Kim Larsen
INGREDIENTS:
1 seedless watermelon
1/2 pound ricotta salata
1/4 bunch basil cut into thins strips or torn
1 bottle balsamic vinegar
Olive oil
METHOD: Cut the watermelon into 1/2 inch thick slices. With a ring mold, cut a circle of watermelon about 3 inches in diameter. Repeat same step for the ricotta salata. Brush each side of the watermelon with olive oil and grill each side for about 1 minute. Meanwhile, in a saucepan reduce the bottle of balsamic to a nice syrup consistency, similar to honey.
ASSEMBLY: Take one watermelon round as the base, top with ricotta salta and repeat step. Drizzle reduced balsamic reduction and olive oil over the plate. Garnish with basil.
INGREDIENTS:1 seedless watermelon
1/2 pound ricotta salata
1/4 bunch basil cut into thins strips or torn
1 bottle balsamic vinegar
Olive oil
METHOD: Cut the watermelon into 1/2 inch thick slices. With a ring mold, cut a circle of watermelon about 3 inches in diameter. Repeat same step for the ricotta salata. Brush each side of the watermelon with olive oil and grill each side for about 1 minute. Meanwhile, in a saucepan reduce the bottle of balsamic to a nice syrup consistency, similar to honey.
ASSEMBLY: Take one watermelon round as the base, top with ricotta salta and repeat step. Drizzle reduced balsamic reduction and olive oil over the plate. Garnish with basil.
Monday, June 8, 2009
Crepes with Strawberry Cream Cheese Filling
from Christy Westover
Crepes
2 Eggs, Beaten
1 ½ Cups Vanilla Soy Milk (or plain soy milk if you want to make a savory crepe)
1 Cup Flour
1 TBLSP Oil
¼ TSP Salt
In bowl, combine all ingredients and beat until combined. Heat a lightly greased skillet; remove from heat. Spoon approx. 2 tablespoons of batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. (Or, cook on a crepemaker.) Remove crepe. Repeat with remaining batter, grease skillet between each crepe.
Filling
12 oz of Plain Cream Cheese, Softened
½ Cup sugar
3 TBLSP Vanilla Soy Milk
2 Cups (or as much as you like) Strawberries, Chopped
In bowl combine cream cheese and sugar. Beat with mixer (use non-stick beaters) on medium until smooth. Mix in the milk. Combine strawberries with mixture. You can use a little less sugar if you are using the vanilla soy milk. (Plain milk substitute).
Fill crepes with filling, roll, top with fresh strawberries and powdered sugar.
Crepes
2 Eggs, Beaten
1 ½ Cups Vanilla Soy Milk (or plain soy milk if you want to make a savory crepe)
1 Cup Flour
1 TBLSP Oil
¼ TSP Salt
In bowl, combine all ingredients and beat until combined. Heat a lightly greased skillet; remove from heat. Spoon approx. 2 tablespoons of batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. (Or, cook on a crepemaker.) Remove crepe. Repeat with remaining batter, grease skillet between each crepe.
Filling
12 oz of Plain Cream Cheese, Softened
½ Cup sugar
3 TBLSP Vanilla Soy Milk
2 Cups (or as much as you like) Strawberries, Chopped
In bowl combine cream cheese and sugar. Beat with mixer (use non-stick beaters) on medium until smooth. Mix in the milk. Combine strawberries with mixture. You can use a little less sugar if you are using the vanilla soy milk. (Plain milk substitute).
Fill crepes with filling, roll, top with fresh strawberries and powdered sugar.
Monday, June 1, 2009
Magic Cookie Bar
from Hayley Dye
1/2 cup melted butter
1 1/2 cup crushed graham crackers
1 can sweetened condensed milk
1 cup chocolate chips (I love white chocolate chips)
1 1/3 cups shredded coconut
Preheat oven to 350 degrees. Layer all ingredients in 9x13 inch pan. Begin with melted butter. Sprinkle on graham crackers and pour on sweetened condensed milk. Sprinkle on chocolate chips and coconut. Slightly press and cook for 20-25 minutes or until lightly brown.
1/2 cup melted butter
1 1/2 cup crushed graham crackers
1 can sweetened condensed milk
1 cup chocolate chips (I love white chocolate chips)
1 1/3 cups shredded coconut
Preheat oven to 350 degrees. Layer all ingredients in 9x13 inch pan. Begin with melted butter. Sprinkle on graham crackers and pour on sweetened condensed milk. Sprinkle on chocolate chips and coconut. Slightly press and cook for 20-25 minutes or until lightly brown.
Sunday, May 24, 2009
Sesame Pasta Salad
from Jessica Cannon
This tastes great right away, and even better if you let it marinate for a while.
Ingredients:
1 (16 ounce) package bow tie pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
2. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger, and pepper. Shake well.
3. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in cilantro and green onions.
This tastes great right away, and even better if you let it marinate for a while.
Ingredients:
1 (16 ounce) package bow tie pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
2. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger, and pepper. Shake well.
3. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in cilantro and green onions.
Caramel
from Katie Hansen
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.
2 cups heavy whipping cream
2 cups sugar
1 1/4 cups corn syrup
1/2 cup milk
dash of salt
1 tsp vanilla
Combine all ingredients except vanilla in a large stockpot. (It will boil up about 4 times the volume). Bring to a boil. This will need to come to about 235 degrees. Test a bunch of times as it gets closer and lower the temperature to medium. This part goes really quickly. After it is done, add vanilla and pour into a 9x13 pan and cool overnight. Don't try to rush the cooling because it will just stick. It really needs to set.
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.
2 cups heavy whipping cream
2 cups sugar
1 1/4 cups corn syrup
1/2 cup milk
dash of salt
1 tsp vanilla
Combine all ingredients except vanilla in a large stockpot. (It will boil up about 4 times the volume). Bring to a boil. This will need to come to about 235 degrees. Test a bunch of times as it gets closer and lower the temperature to medium. This part goes really quickly. After it is done, add vanilla and pour into a 9x13 pan and cool overnight. Don't try to rush the cooling because it will just stick. It really needs to set.
See's Fudge
from Katie Hansen
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.
Ingredients:
1 pkg Semi-sweet chocolate chips
2 large 7 oz chocolate bars, chopped
1 large 13 oz jar Marshmallow Creme
1 tsp vanilla
4 1/2 cups sugar
1 cube butter
1 (12 oz) can evaporated milk
dash of salt
Combine the first 4 ingredients in a large mixing bowl and set aside. Mix remaining ingredints and stir until they come to a boil. Continue stirring and let boil for 6 minutes. Pour over chocolate marshmallow mixture until everything is melted and incorporated. Pour into greased 9x13 pan. Cover immediately with plastic wrap, next to the surface so there are not air bubbles. This will keep the fudge from getting crusty on tip. (Okay, so that's just a pet peeve of mine. I like my fudge squishy and soft.)
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.
Ingredients:
1 pkg Semi-sweet chocolate chips
2 large 7 oz chocolate bars, chopped
1 large 13 oz jar Marshmallow Creme
1 tsp vanilla
4 1/2 cups sugar
1 cube butter
1 (12 oz) can evaporated milk
dash of salt
Combine the first 4 ingredients in a large mixing bowl and set aside. Mix remaining ingredints and stir until they come to a boil. Continue stirring and let boil for 6 minutes. Pour over chocolate marshmallow mixture until everything is melted and incorporated. Pour into greased 9x13 pan. Cover immediately with plastic wrap, next to the surface so there are not air bubbles. This will keep the fudge from getting crusty on tip. (Okay, so that's just a pet peeve of mine. I like my fudge squishy and soft.)
Peanut Brittle
from Katie Hansen
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.
Ingredients:
1 tbsp unsalted butter, plus more for pan
2 1/2 cups dry-roasted salted peanuts (12 ounces)
1 cup sugar
1 cup light corn syrup
1 tbsp baking soda
Directions:
1. Butter a large baking pan and set aside. Combine peanuts, sugar and corn syrup in a medium saucepan. Set over medium-high heat and bring to a boil, stirring constantly.
2. Insert a candy thermometer. Continue boiling, without stirring, until temperature registeres 295 degrees (about 6 minutes). When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat and stir in the butter and baking soda. The mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
3. As soon as candy is cool enough to handle, use your fingers to stretch the britle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, and then break into bite-sized pieces. Store in an airtight container up to 2 weeks.
I also add a tablespoon of butter at the end of the stage to make it lighter.
This was part of a candy making demonstration at the Super Saturday Enrichment on May 16, 2009.
Ingredients:
1 tbsp unsalted butter, plus more for pan
2 1/2 cups dry-roasted salted peanuts (12 ounces)
1 cup sugar
1 cup light corn syrup
1 tbsp baking soda
Directions:
1. Butter a large baking pan and set aside. Combine peanuts, sugar and corn syrup in a medium saucepan. Set over medium-high heat and bring to a boil, stirring constantly.
2. Insert a candy thermometer. Continue boiling, without stirring, until temperature registeres 295 degrees (about 6 minutes). When sugar begins to brown, stir nuts gently to ensure even cooking. Remove saucepan from heat and stir in the butter and baking soda. The mixture will begin to foam up, so mix quickly. Pour onto the prepared baking pan.
3. As soon as candy is cool enough to handle, use your fingers to stretch the britle as thinly as possible over the baking pan. Allow the brittle to cool completely, about 45 minutes, and then break into bite-sized pieces. Store in an airtight container up to 2 weeks.
I also add a tablespoon of butter at the end of the stage to make it lighter.
Thursday, May 14, 2009
Spinach Salad
from Kim Larsen
2 C. torn Spinach
3 Chicken Breast, cooked
2 C. purple grapes, halved
2 1/2 C. celery
3/4 C. red pepper
1 C. snow peas
7 oz. tricolor pasta
green onions
Combine above ingredients and add dressing.
Dressing
1/2 C. Olive Oil
1/4 C. sugar
2 tsp. salt
1/2 tsp. minced onion
1 tsp. lemon juice
2 C. torn Spinach
3 Chicken Breast, cooked
2 C. purple grapes, halved
2 1/2 C. celery
3/4 C. red pepper
1 C. snow peas
7 oz. tricolor pasta
green onions
Combine above ingredients and add dressing.
Dressing
1/2 C. Olive Oil
1/4 C. sugar
2 tsp. salt
1/2 tsp. minced onion
1 tsp. lemon juice
Hawaiian Salad
from Kim Larsen
1 can 8oz. pineapple tidbits
6 -8 C. torn salad greens
1 cup shredded cheddar cheese
1/2 C mayonnaise or salad dressing
1 TBS sugar
Drain pineapple, reserving 1 TBS of juice. In a large bowl, combine greens, pineapple and cheese. In a small bowl combine the mayonnaise, sugar and reserved pineapple juice; mix well. Pour over salad; toss to coat. Serve immediately.
1 can 8oz. pineapple tidbits
6 -8 C. torn salad greens
1 cup shredded cheddar cheese
1/2 C mayonnaise or salad dressing
1 TBS sugar
Drain pineapple, reserving 1 TBS of juice. In a large bowl, combine greens, pineapple and cheese. In a small bowl combine the mayonnaise, sugar and reserved pineapple juice; mix well. Pour over salad; toss to coat. Serve immediately.
Sunday, April 26, 2009
Cilantro Lime Ranch Dressing
This was served at the Visiting Teaching Appreciation Dinner.
Ingredients:
1 cup Mayo
2/3 cup Milk
1 1/3 pkg of Ranch Dressing Mix
3/4 bunch of cilantro (remove the bottom inch of the stems of the cilantro)
2 small jalapeno or 1 large jalapeno (remove top and seeds)
Juice from 1 1/2 limes
1 tsp ground cumin
Add all ingredients to the blender and mix on high until smooth. Allow to set for a few minutes before serving. If the dressing thickens too much add either a little more milk or lime juice.
Ingredients:
1 cup Mayo
2/3 cup Milk
1 1/3 pkg of Ranch Dressing Mix
3/4 bunch of cilantro (remove the bottom inch of the stems of the cilantro)
2 small jalapeno or 1 large jalapeno (remove top and seeds)
Juice from 1 1/2 limes
1 tsp ground cumin
Add all ingredients to the blender and mix on high until smooth. Allow to set for a few minutes before serving. If the dressing thickens too much add either a little more milk or lime juice.
Salsa Chicken
This was served at the Visiting Teaching Appreciation Dinner.
Ingredients:
5 Chicken Breasts
1 pkg Taco Seasoning
1 cup Salsa
Sour Cream
In the morning start the chicken, taco seasoning and salsa in the crock pot on low. If the chicken is frozen cook on high. Before serving, shred the chicken with a fork and mix with the salsa and other juice in the crockpot. Add desired amount of Sour Cream (abt 2 Tbsp) and mix well. Allow to cook for a few more minutes before serving. Serve with salad or tortillas.
Ingredients:
5 Chicken Breasts
1 pkg Taco Seasoning
1 cup Salsa
Sour Cream
In the morning start the chicken, taco seasoning and salsa in the crock pot on low. If the chicken is frozen cook on high. Before serving, shred the chicken with a fork and mix with the salsa and other juice in the crockpot. Add desired amount of Sour Cream (abt 2 Tbsp) and mix well. Allow to cook for a few more minutes before serving. Serve with salad or tortillas.
Triple Chocolate Bliss Cake
This was served at the Visiting Teaching Appreciation Dinner.
Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
3/4 cup oil
1/2 cup water
3 cups COOL WHIP Whipped Topping, thawed, divided
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate
1 1/2 cups raspberries
(Cooking direction recipe provided by Kraftfoods.com on Yahoo! Food)
Average (62 Ratings): 4 out of 5 stars
1.
2. Bake 50 min. to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
3. Reserve 2 Tbsp of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
Yield: 18 servings
Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
3/4 cup oil
1/2 cup water
3 cups COOL WHIP Whipped Topping, thawed, divided
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate
1 1/2 cups raspberries
(Cooking direction recipe provided by Kraftfoods.com on Yahoo! Food)
Average (62 Ratings): 4 out of 5 stars
1.
'S
Preheat oven to 350 degrees F. Lightly grease 12 cup fluted tube pan or 10 inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in a large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min, scraping bowl occasionally. Pour into prepared pan.2. Bake 50 min. to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
3. Reserve 2 Tbsp of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.
Yield: 18 servings
Pantry Secrets Homemade Bread Recipe
For more information visit www.PantrySecrets.net
10 1/2 cups white bread flour (do not use all-purpose flour)
1/2 cup sugar
1 tablespoon salt
3 rounded tablespoons saf-instant yeast
3 tablespoons liquid lecithin*
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with PAM. Shape loaves and cover with a dish towel. Let raise for 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes four loaves of bread.
*Squeeze or pour approx 3 tablespoons of lecithin directly into the bowl. Do not measure.
For whole wheat bread, use the same recipe but add one cup applesauce as part of the hot tap water. Mix for ten minutes.
10 1/2 cups white bread flour (do not use all-purpose flour)
1/2 cup sugar
1 tablespoon salt
3 rounded tablespoons saf-instant yeast
3 tablespoons liquid lecithin*
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with PAM. Shape loaves and cover with a dish towel. Let raise for 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes four loaves of bread.
*Squeeze or pour approx 3 tablespoons of lecithin directly into the bowl. Do not measure.
For whole wheat bread, use the same recipe but add one cup applesauce as part of the hot tap water. Mix for ten minutes.
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