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.
Sunday, April 26, 2009
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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