1 (3 lbs.) whole chicken cut into pieces (I used chicken breasts)
1/3 c. melted butter
1/2 c. honey
1/4 c. prepared mustard (plain or spicy)
1 tsp. salt
1 tsp. curry
Preheat oven to 350 degrees F. Place chicken pieces in a shallow baking dish, skin side up. Combine remaining ingredients and pour mixture over chicken. Bake 45-1 hour, basting every 15 minutes with pan dripping and sauce, until chicken is nicely browned and tender and the juices run clear.
Sunday, February 24, 2008
Angela's Granola
3 c. rolled oats
1 c. slivered almonds
1 c. cashews (I substitute w/ chopped walnuts)
3/4 c. shredded sweet coconut
1/4 c. wheat germ
3/8 c. dark brown sugar
3/8 c.maple syrup
1/4 c. vegetable oil
3/4 tsp. salt
1 2. raisins
Preheat oven to 250 degrees F. In a large bowl, combine the oats, nuts, coconut, and wheat germ. In a separate bowl, combine brown sugar, maple syrup, oil, and salt. Combine mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve even color. Remove from oven and transfer to large bowl. Add raisins and mix until evenly distributed.
1 c. slivered almonds
1 c. cashews (I substitute w/ chopped walnuts)
3/4 c. shredded sweet coconut
1/4 c. wheat germ
3/8 c. dark brown sugar
3/8 c.maple syrup
1/4 c. vegetable oil
3/4 tsp. salt
1 2. raisins
Preheat oven to 250 degrees F. In a large bowl, combine the oats, nuts, coconut, and wheat germ. In a separate bowl, combine brown sugar, maple syrup, oil, and salt. Combine mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve even color. Remove from oven and transfer to large bowl. Add raisins and mix until evenly distributed.
Wednesday, February 20, 2008
Beef and Orange Stir-Fry***
This is from Everyday Food
3 oranges
2 garlic cloves, minced
2 Tablespoons soy sauce
1 1/2 lbs. trimmed boneless sirloin or rib-eye steak, cut into 1/2 -inch thick strips
1 Tablespoon cornstarch
1 to 2 Tablespoons canola oil
6 scallions, green parts only, cut into 1-inch lengths
1. Into a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add the garlic and soy sauce.
2. With a sharp paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick, then half the slices; push out and discard any seeds. Set aside.
3. In a medium bowl, toss the meat with the cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown the beef on all sides, 3-5 minutes; transfer to a plate.
4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through. Serve hot, with white rice.
3 oranges
2 garlic cloves, minced
2 Tablespoons soy sauce
1 1/2 lbs. trimmed boneless sirloin or rib-eye steak, cut into 1/2 -inch thick strips
1 Tablespoon cornstarch
1 to 2 Tablespoons canola oil
6 scallions, green parts only, cut into 1-inch lengths
1. Into a small bowl, finely grate the zest and squeeze the juice from 1 orange. Add the garlic and soy sauce.
2. With a sharp paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick, then half the slices; push out and discard any seeds. Set aside.
3. In a medium bowl, toss the meat with the cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown the beef on all sides, 3-5 minutes; transfer to a plate.
4. Pour the juice mixture into the skillet, and boil until syrupy, about 1 minute. Return the beef to the skillet; add the orange slices and scallions. Toss until coated and heated through. Serve hot, with white rice.
Sautéed Chicken in Mustard-Cream Sauce**
This is from Everyday Food
4 boneless, skinless chicken breast halves
2 Tablespoons olive oil
salt and pepper
1/4 cup chicken broth
1/2 cup heavy cream
2 Tablespoons Dijon mustard
1 teaspoon dried tarragon
1. Sprinkle each chicken breast with 1/4 teaspoon each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; sauté until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour the chicken broth into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sautéed chicken.
4 boneless, skinless chicken breast halves
2 Tablespoons olive oil
salt and pepper
1/4 cup chicken broth
1/2 cup heavy cream
2 Tablespoons Dijon mustard
1 teaspoon dried tarragon
1. Sprinkle each chicken breast with 1/4 teaspoon each salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; sauté until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour the chicken broth into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sautéed chicken.
Tuesday, February 19, 2008
Mimi's Cafe Corn Chowder**
If you have ever been to Mimi's Cafe and had their corn chowder, you know how good this is. It tastes just like it.
4 Tbs. butter
6 Tbs. onion, chopped (1 small onion)
3/4 cup celery, large dice (2-3 stalks)
2 1/2 cups hot water
2 cups raw potato, peeled and cut into 1/2 inch cubes (3 medium potatoes)
1 quart half & half
3 cups frozen corn, thawed
2 Tbs. sugar
2 tsp. salt
1 pinch pepper
3 Tbs. flour
1. On medium heat, melt butter, simmer onion and celery for 5 minutes until soft, but not brown.
2. Add water, potato, corn, and seasonings. Cover and simmer for 30 minutes, or until potatoes are barely tender.
3. Whisk the flour into 1 cup of the half & half, and stir into the soup. Add the remaining 3 cups half & half. Simmer for about 15 minutes, until the soup has thickened to a creamy consistency.
4. Correct the seasoning with additional salt and pepper, if needed. Correct the consistency, if needed: to make soup thinner, add a little milk or to make soup thicker, simmer another 5-10 minutes.
4 Tbs. butter
6 Tbs. onion, chopped (1 small onion)
3/4 cup celery, large dice (2-3 stalks)
2 1/2 cups hot water
2 cups raw potato, peeled and cut into 1/2 inch cubes (3 medium potatoes)
1 quart half & half
3 cups frozen corn, thawed
2 Tbs. sugar
2 tsp. salt
1 pinch pepper
3 Tbs. flour
1. On medium heat, melt butter, simmer onion and celery for 5 minutes until soft, but not brown.
2. Add water, potato, corn, and seasonings. Cover and simmer for 30 minutes, or until potatoes are barely tender.
3. Whisk the flour into 1 cup of the half & half, and stir into the soup. Add the remaining 3 cups half & half. Simmer for about 15 minutes, until the soup has thickened to a creamy consistency.
4. Correct the seasoning with additional salt and pepper, if needed. Correct the consistency, if needed: to make soup thinner, add a little milk or to make soup thicker, simmer another 5-10 minutes.
Hot Fudge*
2 cups granulated sugar
4 Tablespoons flour
4 Tablespoons cocoa powder
4 Tablespoons butter
12 oz. can evaporated milk
Add ingredients to sauce pan. Boil. Remove from heat. Add 1 teaspoon vanilla.
4 Tablespoons flour
4 Tablespoons cocoa powder
4 Tablespoons butter
12 oz. can evaporated milk
Add ingredients to sauce pan. Boil. Remove from heat. Add 1 teaspoon vanilla.
Monday, February 11, 2008
Kierstin's Chicken Tortilla Soup*
This is a good food storage recipe because it is almost all cans.
In crockpot combine:
2 15 oz cans black beans (undrained)
2 15 oz cans Mexican stewed tomatoes
1 4 oz can chopped green chilies
1 c. salsa (mild, medium, hot, your preference)
1 14.5 oz can tomato sauce
Mix well. Then lay on top of soup 4 chicken breast halves. Cover and cook on low for about 8 hours. Before serving remove chicken breasts and shred. Stir back into soup. Top with tortilla chips, grated cheese, and sour cream. (Note: I find that I can even put 2 frozen chicken breasts on top and it will still cook fine. You can try it if you forgot to defrost and filet.)
In crockpot combine:
2 15 oz cans black beans (undrained)
2 15 oz cans Mexican stewed tomatoes
1 4 oz can chopped green chilies
1 c. salsa (mild, medium, hot, your preference)
1 14.5 oz can tomato sauce
Mix well. Then lay on top of soup 4 chicken breast halves. Cover and cook on low for about 8 hours. Before serving remove chicken breasts and shred. Stir back into soup. Top with tortilla chips, grated cheese, and sour cream. (Note: I find that I can even put 2 frozen chicken breasts on top and it will still cook fine. You can try it if you forgot to defrost and filet.)
Kierstin's Carrot Chowder**
(Lots of chopping and grating...I like to use my Bosch attachments)
1 lb. lean ground beef
1/2 tsp. salt
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
4 c. tomato juice
1 1/2 c. water
2 cans cream of celery soup (10.5 oz)
2 1/2 c. grated carrots
1 tsp. sugar
1/2 tsp. garlic salt or 3 cloves garlic minced
1/4 tsp. salt
1/2 tsp. pepper
1/8 tsp. ground marjoram
grated cheese
Brown beef in skillet; drain. Add 1/2 tsp. salt, celery, onion, pepper. Cover simmer on low heat until vegetables are tender, about 10 minutes. In large sauce pan, combine tomato juice, water, celery soups, carrots, sugar garlic, salt, pepper, marjoram. Add ground beef mixture, bring to boil. Simmer 30 minutes. Top individual bowls w/ grated cheese.
1 lb. lean ground beef
1/2 tsp. salt
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
4 c. tomato juice
1 1/2 c. water
2 cans cream of celery soup (10.5 oz)
2 1/2 c. grated carrots
1 tsp. sugar
1/2 tsp. garlic salt or 3 cloves garlic minced
1/4 tsp. salt
1/2 tsp. pepper
1/8 tsp. ground marjoram
grated cheese
Brown beef in skillet; drain. Add 1/2 tsp. salt, celery, onion, pepper. Cover simmer on low heat until vegetables are tender, about 10 minutes. In large sauce pan, combine tomato juice, water, celery soups, carrots, sugar garlic, salt, pepper, marjoram. Add ground beef mixture, bring to boil. Simmer 30 minutes. Top individual bowls w/ grated cheese.
Kierstin's Company Carrots**
2 1/2 lbs. carrots
1/2 c. mayonnaise
1 tbsp. onion minced
1 tbsp. prepared horseradish
salt and pepper to taste
1/4 c. saltine crackers, finely crushed
2 tbsp. butter
parsley chopped
paprika
Preheat oven to 375 degrees. Cook peeled whole carrots in salted water until tender, saving 1/4 c. cooking liquid. Drain, cut carrots lengthwise in narrow strips about French fry length and place in 13 by 9 inch dish. Combine cooking liquid, mayonnaise, horseradish, salt and pepper. Pour sauce over carrots. Sprinkle w/ cracker crumbs, dot w/ butter, and sprinkle w/ parsley and paprika. Bake for 20 minutes.
1/2 c. mayonnaise
1 tbsp. onion minced
1 tbsp. prepared horseradish
salt and pepper to taste
1/4 c. saltine crackers, finely crushed
2 tbsp. butter
parsley chopped
paprika
Preheat oven to 375 degrees. Cook peeled whole carrots in salted water until tender, saving 1/4 c. cooking liquid. Drain, cut carrots lengthwise in narrow strips about French fry length and place in 13 by 9 inch dish. Combine cooking liquid, mayonnaise, horseradish, salt and pepper. Pour sauce over carrots. Sprinkle w/ cracker crumbs, dot w/ butter, and sprinkle w/ parsley and paprika. Bake for 20 minutes.
Kierstin's Cracker Candy*
This is better than toffee!!
1-1.5 packages saltine crackers
1 c. butter
1/2 c. brown sugar
1/4 tsp. baking soda
12 oz. package chocolate chips (milk or semi-sweet)
ground nuts (optional)
Preheat over to 350. Line cookie sheet w/ aluminum foil; spray foil with cooking spray. Line bottom of cookie sheet with a single layer of saltine crackers. In medium sauce pan, bring butter and brown sugar to boil. Boil one minute (time it) stirring constantly. Remove from heat and mix in baking soda. Pour mixture over saltine crackers and spread evenly. Bake in oven for 8 minutes. Remove from oven and immediately sprinkle with chocolate chips. Let chips soften/melt and then spread evenly. If desired, sprinkle with ground nuts. Refrigerate until completely cool. Break into odd shaped pieces. (Store in air tight container in frig)
1-1.5 packages saltine crackers
1 c. butter
1/2 c. brown sugar
1/4 tsp. baking soda
12 oz. package chocolate chips (milk or semi-sweet)
ground nuts (optional)
Preheat over to 350. Line cookie sheet w/ aluminum foil; spray foil with cooking spray. Line bottom of cookie sheet with a single layer of saltine crackers. In medium sauce pan, bring butter and brown sugar to boil. Boil one minute (time it) stirring constantly. Remove from heat and mix in baking soda. Pour mixture over saltine crackers and spread evenly. Bake in oven for 8 minutes. Remove from oven and immediately sprinkle with chocolate chips. Let chips soften/melt and then spread evenly. If desired, sprinkle with ground nuts. Refrigerate until completely cool. Break into odd shaped pieces. (Store in air tight container in frig)
Kierstin's Cottage Cheese Pancakes*
Almost like a crepe. My kids gobble them up. Great way to use up cottage cheese and eggs when they're about to go bad.
2 c. creamed cottage cheese
1 c. flour
1/2 c. milk
1/4 c. wheat germ
8 eggs
Put all ingredients in blender. Mix until smooth. Cook on a very hot, lightly oiled griddle until lightly brown. (They'll cook a little slower than regular pancakes).
2 c. creamed cottage cheese
1 c. flour
1/2 c. milk
1/4 c. wheat germ
8 eggs
Put all ingredients in blender. Mix until smooth. Cook on a very hot, lightly oiled griddle until lightly brown. (They'll cook a little slower than regular pancakes).
Monday, February 4, 2008
Clone of a Cinnabon
1 cup warm milk
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp bread machine yeast
1 cup brown sugar
2 1/2 TBLS ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 tsp vanilla extract
1/8 tsp salt
Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees.
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp bread machine yeast
1 cup brown sugar
2 1/2 TBLS ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 tsp vanilla extract
1/8 tsp salt
Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees.
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Cream Cheese Chicken with Garlic Spinach
2 boneless, skinless chicken breasts
salt and pepper
2 TBLS cream cheese with chives and onions
1/2 TBLS plus 1 tsp olive oil
1 clove garlic, minced
1 bag baby spinach
Preheat oven to 375 degrees. Pound chicken 1/2-3/4 inch thick and season with salt and pepper. Spread 1 TBLS cream cheese along one side of each chicken breast. Roll chicken and secure it with toothpicks.
Heat 1/2 TBLS of oil in a large skillet over medium heat. Sear chicken until all sides are light golden brown, about 5 minutes total. Transfer to an ungreased baking dish. Roast until chicken is cooked through, 20-25 minutes. When chicken is done, set it aside.
Return the skillet to medium heat with 1 tsp oil Laute garlic 1 minute. Add spinach; toss just until wilted and bright green, about 1 minute. Serve chicken, sliced or whole, over spinach.
salt and pepper
2 TBLS cream cheese with chives and onions
1/2 TBLS plus 1 tsp olive oil
1 clove garlic, minced
1 bag baby spinach
Preheat oven to 375 degrees. Pound chicken 1/2-3/4 inch thick and season with salt and pepper. Spread 1 TBLS cream cheese along one side of each chicken breast. Roll chicken and secure it with toothpicks.
Heat 1/2 TBLS of oil in a large skillet over medium heat. Sear chicken until all sides are light golden brown, about 5 minutes total. Transfer to an ungreased baking dish. Roast until chicken is cooked through, 20-25 minutes. When chicken is done, set it aside.
Return the skillet to medium heat with 1 tsp oil Laute garlic 1 minute. Add spinach; toss just until wilted and bright green, about 1 minute. Serve chicken, sliced or whole, over spinach.
Sour Cream Chive Bread
2/3 cup milk (70-80 degrees)
1/4 cup water (same temp)
1/4 cup sour cream
2 TBLS butter or margarine
1-1/2 tsp salt
1-1/2 tsp sugar
3 cups flour
1/8 tsp soda
1/4 cups minced chives (optional)
2-1/4 tsp. active dry yeast
In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. Yield: 1 1-1/2 pound loaf.
1/4 cup water (same temp)
1/4 cup sour cream
2 TBLS butter or margarine
1-1/2 tsp salt
1-1/2 tsp sugar
3 cups flour
1/8 tsp soda
1/4 cups minced chives (optional)
2-1/4 tsp. active dry yeast
In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions. Yield: 1 1-1/2 pound loaf.
Friday, February 1, 2008
Janeil's Pizza Crust**
4 cups warm water
2 Tablespoons Yeast
2 Tablespoons Sugar
1 Tablespoon Salt (onion salt or garlic salt is really good)
½ cup oil
4+ cups flour
I also like to add some italian herbs
1. Heat oven to 375˚. Dissolve yeast in water
2. Add sugar, salt, and oil, then mix in enough flour to make a soft dough.
3. Knead dough until smooth
4. Roll dough out to fit desired pan (I like to roll mine out on a mixture of cornmeal and italian herbs, it makes the bottom really nice), top with toppings—use remaining dough for breadsticks
5. Bake for approx. 20 minutes or until bottom is brown.
2 Tablespoons Yeast
2 Tablespoons Sugar
1 Tablespoon Salt (onion salt or garlic salt is really good)
½ cup oil
4+ cups flour
I also like to add some italian herbs
1. Heat oven to 375˚. Dissolve yeast in water
2. Add sugar, salt, and oil, then mix in enough flour to make a soft dough.
3. Knead dough until smooth
4. Roll dough out to fit desired pan (I like to roll mine out on a mixture of cornmeal and italian herbs, it makes the bottom really nice), top with toppings—use remaining dough for breadsticks
5. Bake for approx. 20 minutes or until bottom is brown.
Stroganoff Sandwich**
This is one of our very favorite dinners. It is also very pretty.
1 unsliced loaf French bread
¼ c. chopped onion
1 lb. ground beef
1 T. milk
1 c. sour cream
1 T. Worcestershire sauce
1/8 tsp. garlic powder
2 tomatoes
1 green pepper
4 oz. cheese
Cut bread in half lengthwise. Wrap in foil. Heat 375˚ 10-15 min. Brown meat, onion and drain. Stir in sour cream, milk, garlic, Worcestershire. ¾ tsp. salt. Heat through.
Spread bread with butter. Spread half of mixture on each loaf half. Arrange tomato slices alternately with green pepper rings atop meat. Sprinkle with cheese. Place on baking sheet, Bake 375˚ for 5 min.
1 unsliced loaf French bread
¼ c. chopped onion
1 lb. ground beef
1 T. milk
1 c. sour cream
1 T. Worcestershire sauce
1/8 tsp. garlic powder
2 tomatoes
1 green pepper
4 oz. cheese
Cut bread in half lengthwise. Wrap in foil. Heat 375˚ 10-15 min. Brown meat, onion and drain. Stir in sour cream, milk, garlic, Worcestershire. ¾ tsp. salt. Heat through.
Spread bread with butter. Spread half of mixture on each loaf half. Arrange tomato slices alternately with green pepper rings atop meat. Sprinkle with cheese. Place on baking sheet, Bake 375˚ for 5 min.
Chicken Tortilla Soup**
In crock-pot:
3 cans chicken broth
1 jar southwestern salsa
1 lg. can enchilada sauce
1 can black beans
1 c. frozen super sweet corn
Dash of sugar
1. Simmer ingredients together in a crock-pot.
2. Roast 3-4 chicken breasts in Italian dressing. Add chunks of chicken to soup. Simmer
3. Sprinkle with chopped cilantro and serve over tortilla chips with lime wedges-grated cheese and sour cream.
3 cans chicken broth
1 jar southwestern salsa
1 lg. can enchilada sauce
1 can black beans
1 c. frozen super sweet corn
Dash of sugar
1. Simmer ingredients together in a crock-pot.
2. Roast 3-4 chicken breasts in Italian dressing. Add chunks of chicken to soup. Simmer
3. Sprinkle with chopped cilantro and serve over tortilla chips with lime wedges-grated cheese and sour cream.
Buttermilk Syrup**
Really, really good on pancakes!
1 cube butter
2 T. light corn syrup
1 c. buttermilk
1 c. sugar
½ tsp. soda
1 tsp. vanilla
Melt the butter in a large saucepan. Add the remaining ingredients. Bring to a boil on medium high heat. Stir often, cooking about 7 min. The syrup will foam in the early stages, and then turn a nice caramel color.
1 cube butter
2 T. light corn syrup
1 c. buttermilk
1 c. sugar
½ tsp. soda
1 tsp. vanilla
Melt the butter in a large saucepan. Add the remaining ingredients. Bring to a boil on medium high heat. Stir often, cooking about 7 min. The syrup will foam in the early stages, and then turn a nice caramel color.
Heavenly White Brownies**
1 white cake mix
½ c. butter, melted
1 egg
1 ½ c. chopped pecans or walnuts
1 ½ c. coconut
Filling:
8oz. cream cheese
½ tsp. vanilla
2 eggs
1 lb. powdered sugar
Preheat oven to 350˚. With a spoon, mix cake mix, butter and egg together. Press dough into lightly greased 9x13 pan. Sprinkle one cup nuts and cup coconut evenly over the top. In a separate bowl, gradually beat cream cheese, vanilla and eggs together with an electric mixer. Slowly beat in powdered sugar. Spread cream cheese mixture evenly over the top. Sprinkle top with remaining ½ c. nuts and ½ c. coconut. Bake 30-35 min. Cool completely before cutting into squares.
½ c. butter, melted
1 egg
1 ½ c. chopped pecans or walnuts
1 ½ c. coconut
Filling:
8oz. cream cheese
½ tsp. vanilla
2 eggs
1 lb. powdered sugar
Preheat oven to 350˚. With a spoon, mix cake mix, butter and egg together. Press dough into lightly greased 9x13 pan. Sprinkle one cup nuts and cup coconut evenly over the top. In a separate bowl, gradually beat cream cheese, vanilla and eggs together with an electric mixer. Slowly beat in powdered sugar. Spread cream cheese mixture evenly over the top. Sprinkle top with remaining ½ c. nuts and ½ c. coconut. Bake 30-35 min. Cool completely before cutting into squares.
Olive Garden Salad Dressing*
½ c. white vinegar
1/3 c. water
1/3 c. vegetable oil
¼ c. corn syrup
2 ½ T. grated Romano cheese
2 T. dry pectin
2 T. beaten egg
1 ¼ tsp. salt
1 tsp. lemon juice
½ tsp. minced garlic
¼ teaspoon dried parsley
Pinch of crushed red pepper flakes
Combine all ingredients in mixer (30 sec.) Chill one hour before serving.
1/3 c. water
1/3 c. vegetable oil
¼ c. corn syrup
2 ½ T. grated Romano cheese
2 T. dry pectin
2 T. beaten egg
1 ¼ tsp. salt
1 tsp. lemon juice
½ tsp. minced garlic
¼ teaspoon dried parsley
Pinch of crushed red pepper flakes
Combine all ingredients in mixer (30 sec.) Chill one hour before serving.
Black Bean Enchilada*
Another meatless dish that is REALLY good.
1 can black beans rinsed and drained
2 c. frozen super sweet corn
1 c. stewed tomatoes
1 c. salsa
12 corn or flour tortillas
2 c. cheese (pepper jack, Monterey jack, cheddar)
Combine first 4 ingredients. Place 4 tortillas in bottom of 9x13 pan. Top with bean mixture and cheese. Repeat 2 more layers. Top with foil. And bake in a 350˚ oven for 35-40 min. Uncover for the last 15 min. for crispy tortillas.
1 can black beans rinsed and drained
2 c. frozen super sweet corn
1 c. stewed tomatoes
1 c. salsa
12 corn or flour tortillas
2 c. cheese (pepper jack, Monterey jack, cheddar)
Combine first 4 ingredients. Place 4 tortillas in bottom of 9x13 pan. Top with bean mixture and cheese. Repeat 2 more layers. Top with foil. And bake in a 350˚ oven for 35-40 min. Uncover for the last 15 min. for crispy tortillas.
Canadian Cheese Soup***
½ c. chopped onions
¾ c. diced carrots-cooked
¼ c. butter
¾ c. diced celery- cooked
¼ c. flour
1 pkg. singles cheese slices
1 ½ T. cornstarch
¼ c. chopped parsley
½ tsp. paprika
½ tsp. salt
¼ tsp. pepper
1 qt. milk (heated)
1 qt chicken stock (heated)
Sauté onion in melted butter until transparent, but not brown. (5-10 min) Add flour, salt, pepper, paprika, cook on low heat about 10 min. Add milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked vegetables very fine or mash slightly. Add to milk mixture. Taste to correct seasoning. Just before serving stir in cheese and parsley. Amount of vegetables may be increased if thicker soup is desired.
¾ c. diced carrots-cooked
¼ c. butter
¾ c. diced celery- cooked
¼ c. flour
1 pkg. singles cheese slices
1 ½ T. cornstarch
¼ c. chopped parsley
½ tsp. paprika
½ tsp. salt
¼ tsp. pepper
1 qt. milk (heated)
1 qt chicken stock (heated)
Sauté onion in melted butter until transparent, but not brown. (5-10 min) Add flour, salt, pepper, paprika, cook on low heat about 10 min. Add milk and chicken stock and cook, stirring constantly, until thickened. Chop the cooked vegetables very fine or mash slightly. Add to milk mixture. Taste to correct seasoning. Just before serving stir in cheese and parsley. Amount of vegetables may be increased if thicker soup is desired.
Dick & Jerry’s Chicken Cordon Bleu***
The BEST chicken Cordon Bleu I've ever had
2 whole chicken breasts
4 slices of ham
4 slices Swiss cheese
Flour
2 eggs beaten
½ c. sour cream
¾ c. dried bread crumbs
¼ c. Parmesan cheese
1 can Cream of Chicken soup
½ envelope of garlic and cheese dressing mix
1 T. dried parsley
Flatten chicken breast with mallets and place ham and stick of cheese on each breast. Roll tucking in sides to avoid oozing. Secure with toothpick. Dust with flour and dip into beaten egg. Combine bread crumbs, Parmesan cheese, parsley and dressing mix. Cover chicken breasts with this mixture. Chill 1 hr. One hour before serving fry rolls in hot oil until lightly brown. Drain meat. Remove toothpick. Place on baking sheet. Bake 325˚ for 45 min. Mix together sauce by combining soup and sour cream together. Pour on top to serve.
2 whole chicken breasts
4 slices of ham
4 slices Swiss cheese
Flour
2 eggs beaten
½ c. sour cream
¾ c. dried bread crumbs
¼ c. Parmesan cheese
1 can Cream of Chicken soup
½ envelope of garlic and cheese dressing mix
1 T. dried parsley
Flatten chicken breast with mallets and place ham and stick of cheese on each breast. Roll tucking in sides to avoid oozing. Secure with toothpick. Dust with flour and dip into beaten egg. Combine bread crumbs, Parmesan cheese, parsley and dressing mix. Cover chicken breasts with this mixture. Chill 1 hr. One hour before serving fry rolls in hot oil until lightly brown. Drain meat. Remove toothpick. Place on baking sheet. Bake 325˚ for 45 min. Mix together sauce by combining soup and sour cream together. Pour on top to serve.
Oh No Burgers*
Kind of like sloppy joes
1 ½ -2 lbs lean ground beef
1 medium onion sautéed with beef
1 lb. grated cheese
1 can. Tomato soup
1 can chopped black olives
1 7oz. can mushrooms
Mix together. Add ketchup to taste. Broil open face. Cover with toasted top bun.
1 ½ -2 lbs lean ground beef
1 medium onion sautéed with beef
1 lb. grated cheese
1 can. Tomato soup
1 can chopped black olives
1 7oz. can mushrooms
Mix together. Add ketchup to taste. Broil open face. Cover with toasted top bun.
Chicken Enchiladas**
1 doz. Flour tortillas
2 cans cream of chicken soup
½ lb. Monterey Jack cheese
3 to 4 green onions
4 large chicken breast, cooked and diced
1 can diced chilies
½ lb. Cheddar Cheese
1 pt. sour cream
Combine soup, chilies, sour cream, and cheese. Remove 2 cups of mixture to add to chicken. Place small amount of mixture into each tortilla shell and roll. Place in greased in greased cake pan. Spoon remaining liquid over rolls. Top with cheese. Cover with foil and bake at 350˚ for 45 min. or until bubbly.
2 cans cream of chicken soup
½ lb. Monterey Jack cheese
3 to 4 green onions
4 large chicken breast, cooked and diced
1 can diced chilies
½ lb. Cheddar Cheese
1 pt. sour cream
Combine soup, chilies, sour cream, and cheese. Remove 2 cups of mixture to add to chicken. Place small amount of mixture into each tortilla shell and roll. Place in greased in greased cake pan. Spoon remaining liquid over rolls. Top with cheese. Cover with foil and bake at 350˚ for 45 min. or until bubbly.
Tang Orange Julius*
This drink tastes like Orange Dreamsickles
½ cup sugar
½ cup milk
2 trays ice
1/3 cup Tang
1 ½ cups water
Vanilla
Blend all ingredients together and enjoy! Use more or less ice for thicker or thinner drink.
½ cup sugar
½ cup milk
2 trays ice
1/3 cup Tang
1 ½ cups water
Vanilla
Blend all ingredients together and enjoy! Use more or less ice for thicker or thinner drink.
Cheesy Vegetable Lasagna***
Robert is a meat LOVER, and even he really likes this dish
9 lasagna noodles
2 teaspoons olive oil
2/3 head fresh broccoli, chopped
2/3 cup carrots, thinly sliced
1/3 large onions, chopped
2/3 cup green bell peppers, chopped
2/3 cup small zucchini, sliced
1 clove garlic, minced
2 tablespoons + 2 teaspoons flour
1 cup milk
¼ cup parmesan cheese, divided
1/8 teaspoon each, salt and pepper
3 oz frozen chipped spinach, thawed
3 oz cottage cheese
½ pound ricotta cheese
1 cup mozzarella cheese, divided
Preheat oven to 375˚. Grease a 9x13” pan. Cook lasagna noodles until al dente and drain. Heat oil in a large cast iron skillet over medium heat and add vegetables (except spinach). Saute for 7 minutes and set aside. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat and cook 5 minutes, or until thick ,stirring constantly. Stir in ½ cup parmesan cheese, salt, and pepper. Cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. In a small bowl combine cottage and ricotta cheeses; stir well. Layer lasagna in this order: spinach mixture, noodles, cheese mixture, veggies, and mozzarella cheese. Bake for about 35 minutes. Cool for about 10 minutes before serving.
9 lasagna noodles
2 teaspoons olive oil
2/3 head fresh broccoli, chopped
2/3 cup carrots, thinly sliced
1/3 large onions, chopped
2/3 cup green bell peppers, chopped
2/3 cup small zucchini, sliced
1 clove garlic, minced
2 tablespoons + 2 teaspoons flour
1 cup milk
¼ cup parmesan cheese, divided
1/8 teaspoon each, salt and pepper
3 oz frozen chipped spinach, thawed
3 oz cottage cheese
½ pound ricotta cheese
1 cup mozzarella cheese, divided
Preheat oven to 375˚. Grease a 9x13” pan. Cook lasagna noodles until al dente and drain. Heat oil in a large cast iron skillet over medium heat and add vegetables (except spinach). Saute for 7 minutes and set aside. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat and cook 5 minutes, or until thick ,stirring constantly. Stir in ½ cup parmesan cheese, salt, and pepper. Cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. In a small bowl combine cottage and ricotta cheeses; stir well. Layer lasagna in this order: spinach mixture, noodles, cheese mixture, veggies, and mozzarella cheese. Bake for about 35 minutes. Cool for about 10 minutes before serving.
Pumpkin Banana Bread**
This is another one of my favorites.
½ cup oil
¾ cup sugar
¾ cup brown sugar
4 eggs
1 ½ cups pumpkin
1 ½ cups ripe mashed bananas
1 ½ cup yogurt or sour cream
4 cups flour
½ teaspoon salt
2 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 ½ teaspoons nutmeg
1 cup chopped walnuts
Preheat oven to 350˚. Grease and flour two loaf pans. In a large mixing bowl combine oil, sugars, eggs, banana, pumpkin, and yogurt. Beat until smooth. Sift dry ingredients together. Stir into wet mixture until well blended. Pour batter into prepared pans and bake for 45 minutes or until golden brown and a cake tester comes out clean.
½ cup oil
¾ cup sugar
¾ cup brown sugar
4 eggs
1 ½ cups pumpkin
1 ½ cups ripe mashed bananas
1 ½ cup yogurt or sour cream
4 cups flour
½ teaspoon salt
2 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 ½ teaspoons nutmeg
1 cup chopped walnuts
Preheat oven to 350˚. Grease and flour two loaf pans. In a large mixing bowl combine oil, sugars, eggs, banana, pumpkin, and yogurt. Beat until smooth. Sift dry ingredients together. Stir into wet mixture until well blended. Pour batter into prepared pans and bake for 45 minutes or until golden brown and a cake tester comes out clean.
Banana Cake***
½ cup butter
1 teaspoon soda
1 ½ cup sugar
½ teaspoon salt
3 eggs
1 teaspoon vanilla
¾ cup buttermilk
3-4 mashed bananas
2 cups flour
Frosting
8 oz. cream cheese
4 Tablespoons butter
1 teaspoon vanilla
2-3 cups powdered sugar
Cream butter and sugar. Add eggs. Beat until foamy. Add buttermilk, then dry ingredients, vanilla, and bananas. Bake at 350˚ for 30 minutes in a greased and floured 9x13” pan.
Mix cream cheese, butter and vanilla; add enough powdered sugar to make spreadable.
1 teaspoon soda
1 ½ cup sugar
½ teaspoon salt
3 eggs
1 teaspoon vanilla
¾ cup buttermilk
3-4 mashed bananas
2 cups flour
Frosting
8 oz. cream cheese
4 Tablespoons butter
1 teaspoon vanilla
2-3 cups powdered sugar
Cream butter and sugar. Add eggs. Beat until foamy. Add buttermilk, then dry ingredients, vanilla, and bananas. Bake at 350˚ for 30 minutes in a greased and floured 9x13” pan.
Mix cream cheese, butter and vanilla; add enough powdered sugar to make spreadable.
Cream Cheese Frosting*
1 8 oz. package cream cheese
¼ cup butter or margarine
1 teaspoon vanilla
Salt
4 cups powdered sugar
Blend all ingredients except powdered sugar. Add powdered sugar one cup at a time, beating well each time, until desired consistency.
¼ cup butter or margarine
1 teaspoon vanilla
Salt
4 cups powdered sugar
Blend all ingredients except powdered sugar. Add powdered sugar one cup at a time, beating well each time, until desired consistency.
Janeil’s Spice Cake***
1 ½ cup sugar
4 eggs separated
¾ cup butter or margarine
3 cups flour
1 cup water
1 Tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon allspice
¼ teaspoon baking soda
¼ teaspoon cloves
¾ cup pecans
¼ teaspoon nutmeg
1. Heat sugar, butter, water, and spices in saucepan until butter melts. Allow to cool.
2. Beat egg yolks in large bowl. Add spices and mix well. Sift together and add dry ingredients. Beat egg whites until stiff. Fold into batter.3. Bake at 325˚ for 35-40 minutes.
4 eggs separated
¾ cup butter or margarine
3 cups flour
1 cup water
1 Tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon allspice
¼ teaspoon baking soda
¼ teaspoon cloves
¾ cup pecans
¼ teaspoon nutmeg
1. Heat sugar, butter, water, and spices in saucepan until butter melts. Allow to cool.
2. Beat egg yolks in large bowl. Add spices and mix well. Sift together and add dry ingredients. Beat egg whites until stiff. Fold into batter.3. Bake at 325˚ for 35-40 minutes.
Sister Bednar’s Poppy Seed Loaf*
Yes, like Elder David Bednar's Wife. This is a REALLY good recipe, one of my favorites.
3 cups flour
1 ½ teaspoon vanilla
1 ½ teaspoons salt
1 ½ teaspoon almond flavoring
1 ½ teaspoons baking powder
1 ½ teaspoon butter flavoring
2 ¼ cups sugar
1 1/8 cups oil
3 eggs
1 ½ cups milk
1 ½ teaspoon poppy seeds
Glaze
¼ cup orange juice
¾ cup sugar
½ teaspoon of each flavor above
1. Mix all bread ingredients together 1-2 minutes. Pour into two lightly greased and floured loaf pans. Bake for 1 hour at 350˚ or until toothpick comes out clean. Top of loaves will crack.2. Mix glaze ingredients together and pour over loaves after removing from pans. Poking holes in the loaves with a toothpick helps the glaze stay on.
3 cups flour
1 ½ teaspoon vanilla
1 ½ teaspoons salt
1 ½ teaspoon almond flavoring
1 ½ teaspoons baking powder
1 ½ teaspoon butter flavoring
2 ¼ cups sugar
1 1/8 cups oil
3 eggs
1 ½ cups milk
1 ½ teaspoon poppy seeds
Glaze
¼ cup orange juice
¾ cup sugar
½ teaspoon of each flavor above
1. Mix all bread ingredients together 1-2 minutes. Pour into two lightly greased and floured loaf pans. Bake for 1 hour at 350˚ or until toothpick comes out clean. Top of loaves will crack.2. Mix glaze ingredients together and pour over loaves after removing from pans. Poking holes in the loaves with a toothpick helps the glaze stay on.
Apple Spice Cake with Carmel Sauce***
Cake:
1 lb butter
4 cups sugar
4 eggs
4 teaspoons vanilla
8 cups shredded apples
2 teaspoons nutmeg
2 teaspoons cinnamon
4 cups flour
4 teaspoons baking soda
4 teaspoons salt
2 cups chopped nuts
Carmel Sauce:
2 cups sugar
2 cups heavy cream
2 teaspoons vanilla
2 cubes butter
2 cups brown sugar
1.Cream butter and sugar. Add eggs, vanilla and shredded apples. Add dry ingredients and mix well. Bake at 350˚ for 35-40 minutes.
2. To make carmel sauce, heat all ingredients and boil until sugar dissolves. Let cool slightly and then drizzle over cooled cake to serve.
1 lb butter
4 cups sugar
4 eggs
4 teaspoons vanilla
8 cups shredded apples
2 teaspoons nutmeg
2 teaspoons cinnamon
4 cups flour
4 teaspoons baking soda
4 teaspoons salt
2 cups chopped nuts
Carmel Sauce:
2 cups sugar
2 cups heavy cream
2 teaspoons vanilla
2 cubes butter
2 cups brown sugar
1.Cream butter and sugar. Add eggs, vanilla and shredded apples. Add dry ingredients and mix well. Bake at 350˚ for 35-40 minutes.
2. To make carmel sauce, heat all ingredients and boil until sugar dissolves. Let cool slightly and then drizzle over cooled cake to serve.
Southwest Chicken Wraps*
Cooked chicken cut in cubes or strips tortillas
8 oz. salsa
tomatoes
Dash of chili powder
lettuce
Garlic powder
chopped green onions
Cheese
guacamole
1 can black beans
sour cream
Combine chicken, salsa, chili powder, and garlic powder in a pan. Heat on medium heat about 3 minutes. Remove from heat. Add cheese and beans to pan. Heat tortillas, top with chicken mixture and toppings.
8 oz. salsa
tomatoes
Dash of chili powder
lettuce
Garlic powder
chopped green onions
Cheese
guacamole
1 can black beans
sour cream
Combine chicken, salsa, chili powder, and garlic powder in a pan. Heat on medium heat about 3 minutes. Remove from heat. Add cheese and beans to pan. Heat tortillas, top with chicken mixture and toppings.
Sausage Egg Casserole*
12-16 oz sausage
Small can green chilies
Garlic powder
6 eggs
1 ½ cups bisquick
1 ½ cups grated cheese
1 cup milk
Preheat oven to 350˚. Brown sausage and put in the bottom or a 9x13” baking dish. Sprinkle chilies evenly over the sausage. Add garlic powder to taste. Beat eggs with wisk. Add bisquick, milk, and cheese to eggs. Stir and pour over sausage. If desired, sprinkle with additional cheese. Bake for 30 minutes.
Small can green chilies
Garlic powder
6 eggs
1 ½ cups bisquick
1 ½ cups grated cheese
1 cup milk
Preheat oven to 350˚. Brown sausage and put in the bottom or a 9x13” baking dish. Sprinkle chilies evenly over the sausage. Add garlic powder to taste. Beat eggs with wisk. Add bisquick, milk, and cheese to eggs. Stir and pour over sausage. If desired, sprinkle with additional cheese. Bake for 30 minutes.
Baked Apple French Toast**
1 (16 oz) loaf of French bread
1 Tablespoon vanilla
8 eggs, lightly beaten
5 Granny Smith apples, peeled, cored, and sliced
3 cups milk
¾ cup sugar, divided
2 teaspoons cinnamon
2 Tablespoons butter
Preheat oven to 400˚. Spray 9x13” glass dish with vegetable oil spray. Slice bread into 1 ½” slices. Place bread tightly together in one layer in the dish. Mix eggs, milk, ¼ cup sugar, and vanilla. Pour half of the liquid over the bread. Place apple slices on top of the bread to cover. Pour remaining liquid over apples. Mix remaining sugar with cinnamon and sprinkle evenly over apples. Dot with butter. Bake for 35 minutes or cover and refrigerate overnight. Bake the next morning for 50 minutes. Once dish is baked, cool for 5-10 minutes before serving with favorite syrup. Makes 12 servings.
1 Tablespoon vanilla
8 eggs, lightly beaten
5 Granny Smith apples, peeled, cored, and sliced
3 cups milk
¾ cup sugar, divided
2 teaspoons cinnamon
2 Tablespoons butter
Preheat oven to 400˚. Spray 9x13” glass dish with vegetable oil spray. Slice bread into 1 ½” slices. Place bread tightly together in one layer in the dish. Mix eggs, milk, ¼ cup sugar, and vanilla. Pour half of the liquid over the bread. Place apple slices on top of the bread to cover. Pour remaining liquid over apples. Mix remaining sugar with cinnamon and sprinkle evenly over apples. Dot with butter. Bake for 35 minutes or cover and refrigerate overnight. Bake the next morning for 50 minutes. Once dish is baked, cool for 5-10 minutes before serving with favorite syrup. Makes 12 servings.
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