3-4 Chicken breasts chopped
3 T. Rice vinegar
1 ½ T. Soy Sauce
1 ½ t. Sesame oil
1 T. Lime juice
1/4 t. garlic
2 t. Brown sugar
1/3 C. Chopped water chestnuts
1/4 C. Green onions
Cooking oil
Carrots, Cucumbers, Sprouts, Chow mein noodles, Lettuce
In large bowl combine vinegar, soy sauce, sesame, lime juice, garlic. Divide in half add sugar to one half of marinade aside for later. Place chicken, water chestnuts, and green onions in unsweetened marinade. Stir to coat well. Put 1 T. Oil in deep frying pan and heat to medium. Add chicken mixture and cook until almost done. Add sweet marinade and turn to high briefly to thicken the sauce. Serve in Lettuce topped with carrots, cucumbers, sprouts, and chow mein noodles.
Saturday, September 26, 2009
Feijoada (Brazilian Black Beans)
2 T. olive oil
2 C. chopped onions
2 T. chopped garlic
2 bay leaves
Salt
Freshly ground black pepper
Ham bone
1 C. diced ham pieces
½ lb. black beans (soaked over night apx. 8 hours)
6-7 C. water
Hot Sauce
In a large saucepan, over medium heat, add oil. When oil is hot add onions and garlic. Crush bay leaves and add to pan with salt and pepper. Saute about 5 min. Add ham bone, ham, beans, and water. Simmer until the beans are tender about 3 ½ hours. Serve over white rice. I have also made this in the crock pot after I cooked the onions and garlic. It is one of my favorite things to use a left over ham bone.
2 C. chopped onions
2 T. chopped garlic
2 bay leaves
Salt
Freshly ground black pepper
Ham bone
1 C. diced ham pieces
½ lb. black beans (soaked over night apx. 8 hours)
6-7 C. water
Hot Sauce
In a large saucepan, over medium heat, add oil. When oil is hot add onions and garlic. Crush bay leaves and add to pan with salt and pepper. Saute about 5 min. Add ham bone, ham, beans, and water. Simmer until the beans are tender about 3 ½ hours. Serve over white rice. I have also made this in the crock pot after I cooked the onions and garlic. It is one of my favorite things to use a left over ham bone.
Zuppa Tuscano
1/2 or 1 lb. Italian sweet or hot sausage (I use 1/2 lb.)
2 potatoes cut into half lengthwise and sliced 1/4" slices
½ Cup onions, diced
6 Slices of bacon
1 ½ tsp minced garlic
3 cups of sliced kale
2 Tbs chicken base
1 qt. water
½ Cup heavy cream
Fry sausage in a medium pan on medium heat until done. Remove from pan and drain. Cook onions, garlic and bacon in the same pan. Remove bacon and crumble. In a large pot add chicken base, water and potatoes. Simmer until potatoes are tender. Add bacon, sausage, kale and cream. Simmer for about 4 min.
2 potatoes cut into half lengthwise and sliced 1/4" slices
½ Cup onions, diced
6 Slices of bacon
1 ½ tsp minced garlic
3 cups of sliced kale
2 Tbs chicken base
1 qt. water
½ Cup heavy cream
Fry sausage in a medium pan on medium heat until done. Remove from pan and drain. Cook onions, garlic and bacon in the same pan. Remove bacon and crumble. In a large pot add chicken base, water and potatoes. Simmer until potatoes are tender. Add bacon, sausage, kale and cream. Simmer for about 4 min.
Minestrone
3 whole chicken breasts, cooked and diced
6 C. chicken broth
1 lb pork sausage, cooked and drained
2 carrots diced
3 ribs celery diced
2 zucchini diced (optional)
1 onion diced
4 cans crushed tomatoes, partly drained
1 can kidney beans drained and rinsed
3 cloves garlic minced
2 tsp. salt
pepper
3 TB parsley
1 tsp basil
2 bay leaves
8 oz. pasta of your choice, cooked and drained
1/2 c. chopped spinach
Cook chicken in broth. Cook veggies in broth until tender, but still a little crisp. Add remaining ingredients and simmer. The longer you simmer this soup the more liquid the noodles absorb. Do not over cook!
Monday, September 21, 2009
Taco Soup
2 Cups dry pinto beans
1 C dry black beans
1 C wheat
1/2 lb. ground beef
3 cans tomato soup
8 oz. frozen corn
1 pkg. taco seasoning
Put beans and wheat in a large pot. Add 12 cups of water. Let it soak for 8 hours or overnight. Drain water.
Add 16 cups of fresh water. Bring to a boil. Cover pot. Reduce heat and simmer for 90 minutes. Drain water.
Cook ground beef and drain grease.
Add all ingredients ( cooked beans & wheat, tomato soup, frozen corn, and taco seasoning) to a large crock pot. ADd 1 1/2 soup cans full of water.
Cook on low 6 hours.
Tangy Pork Chops
6 lean pork chops
1/2 tsp. salt (optional)
1/8 tsp. pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper sliced
1 can (14 1/2 oz) stewed tomatoes
1/2 C ketchup
2 Tb cider vinegar
2 Tb brown sugar
2 Tb Worcestershire sauce
1 Tb lemon juice
1 beef bouillon cube
2 Tb cornstarch
2 Tb water
Place chops in a slow cooker; sprinkle with salt if desired and pepper. Add the onions, celery, green pepper and tomatoes. Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low for 5-6 hours. Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve over rice if desired.
Crock-Pot Pork Chops
6 lean pork chops
1/2 C flour
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
1 can chicken and rice soup
2 Tb oil
Dredge pork chops in a mixture of flour, salt, dry mustard and garlic powder in a ziplock baggie.
Brown both sides of pork chop in oil in a large skillet. Place browned pork chops in crock pot. Add can of soup. ( I use 2 cans because we like the rice) Cover and cook on low 6-8 hours ( hight 31/2 hours). Serve over rice.
Just Like Cafe Rio Shredded Pork
This is another Cafe Rio knock-off. I don't think it is as sweet as others I've tried. Leftovers freeze really well.
4 lbs. bone-in picnic pork roast
2 T. brown sugar
2 tsp. paprika
1-2 tsp. crushed red pepper
2 tsp. kosher salt
2 tsp. cumin
2 cloves minced garlic
1 sliced onion
1 cup chicken stock
1 can (12 ounces) Coke
Combine brown sugar, red pepper, salt, cumin and paprika. Rub over the roast covering it completely. Put in a crock pot. Add onion, garlic, chicken stock and Coke. Cook on low for about 8 hours. I usually do it in the oven at 250 degrees.
Shred roast. Strain drippings. Combine and simmer on cooktop for about 30 minutes until some of the liquid is reduced.
We like this meat in tacos, burritos and quesadillas.
4 lbs. bone-in picnic pork roast
2 T. brown sugar
2 tsp. paprika
1-2 tsp. crushed red pepper
2 tsp. kosher salt
2 tsp. cumin
2 cloves minced garlic
1 sliced onion
1 cup chicken stock
1 can (12 ounces) Coke
Combine brown sugar, red pepper, salt, cumin and paprika. Rub over the roast covering it completely. Put in a crock pot. Add onion, garlic, chicken stock and Coke. Cook on low for about 8 hours. I usually do it in the oven at 250 degrees.
Shred roast. Strain drippings. Combine and simmer on cooktop for about 30 minutes until some of the liquid is reduced.
We like this meat in tacos, burritos and quesadillas.
Dan Trimble's Magic Frijoles
I cut out this recipe from our Arizona newspaper a few years ago. We like to eat the beans whole like soup and also mash up others for refried beans. They are a favorite. Warning: They are rather spicy!
5 cups dried pinto beans
3 smoked ham hocks
1 chopped onion
5 pickled gueritos (small white chile peppers)
1/2 T. black pepper
1/2 T. garlic powder
Water
2 tsp. salt
Sort beans to remove rocks and dirt clods. (This is a very important step!) Rinse well. Soak beans overnight in water to cover. Drain, discarding water.
Combine beans, ham hocks, onion, peppers, pepper and garlic powder in a large soup pot. Add water to cover. Bring to a boil over medium-high heat. Continue to boil for 30 minutes, then lower heat, cover and simmer for 3 hours, until beans are tender. Add the salt now. Remove peppers.
For refried beans, mash beans with potato masher and allow to simmer until liquid is reduced and the beans are the desired consistency.
These freeze really well. I often double the recipe and freeze the beans while still whole in individual bags. I then heat the beans and mash for refried beans. They are really yummy.
5 cups dried pinto beans
3 smoked ham hocks
1 chopped onion
5 pickled gueritos (small white chile peppers)
1/2 T. black pepper
1/2 T. garlic powder
Water
2 tsp. salt
Sort beans to remove rocks and dirt clods. (This is a very important step!) Rinse well. Soak beans overnight in water to cover. Drain, discarding water.
Combine beans, ham hocks, onion, peppers, pepper and garlic powder in a large soup pot. Add water to cover. Bring to a boil over medium-high heat. Continue to boil for 30 minutes, then lower heat, cover and simmer for 3 hours, until beans are tender. Add the salt now. Remove peppers.
For refried beans, mash beans with potato masher and allow to simmer until liquid is reduced and the beans are the desired consistency.
These freeze really well. I often double the recipe and freeze the beans while still whole in individual bags. I then heat the beans and mash for refried beans. They are really yummy.
Tuesday, September 15, 2009
Bean N' Beef Quesadillas
1 1/2 C chunky salsa
1/4 C minced fresh cilantro
juice from one lime
1 can black beans, rinsed and drained
1/2 C frozen corn, thawed
2 C julienned cooked roast beef
2 C shredded Monterey Jack cheese
8 flour tortillas (10 inches)
1 to 2 T vegetable oil
In a small bowl, combine the salsa, cilantro and lime juice. In another bowl, combine the beans, corn and 1/2 cup salsa mixutre. Set remaining salsa mixture aside.
Place beef, cheese and bean mixture on half of each tortilla; fold over. In a large skillet over medium heat, cook quesadillas in 1 T oil for 1-2 minutes on each side or until cheese is melted, using additional oil as neded. Cut into wedges. Serve with reserved salsa mixture. 4-6 servings.
1/4 C minced fresh cilantro
juice from one lime
1 can black beans, rinsed and drained
1/2 C frozen corn, thawed
2 C julienned cooked roast beef
2 C shredded Monterey Jack cheese
8 flour tortillas (10 inches)
1 to 2 T vegetable oil
In a small bowl, combine the salsa, cilantro and lime juice. In another bowl, combine the beans, corn and 1/2 cup salsa mixutre. Set remaining salsa mixture aside.
Place beef, cheese and bean mixture on half of each tortilla; fold over. In a large skillet over medium heat, cook quesadillas in 1 T oil for 1-2 minutes on each side or until cheese is melted, using additional oil as neded. Cut into wedges. Serve with reserved salsa mixture. 4-6 servings.
Sunday, September 6, 2009
Sticky Coconut Chicken
from My Kitchen Cafe
6-8 boneless, skinless chicken thighs (I used breasts)
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I left mine overnight). Grill on barbecue.
Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes
While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.
Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!
6-8 boneless, skinless chicken thighs (I used breasts)
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes
Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I left mine overnight). Grill on barbecue.
Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes
While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.
Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!
Glazed Poppyseed Bundt Cake
from The Sisters' Cafe
1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs
Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don't overbake).
When the cake is about 10 minutes from being done start the glaze.
Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)
Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.
1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs
Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don't overbake).
When the cake is about 10 minutes from being done start the glaze.
Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)
Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.
Saturday, September 5, 2009
Lemon Streusel Muffins
1 1/2 C flour
1 C sugar
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1/2 C plain yogurt
1/2 C butter, melted
1 T grated lemon peel
2 tsp fresh lemon juice
For the streusel:
3 T flour
3 T sugar
1 T cold butter
For the glaze:
1/4 C powdered sugar
1 T fresh lemon juice
In a large bowl, combine the flour, sugar, baking powder and salt. Set aside. In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice. Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes. Grease muffin cups and fill the cups 3/4 full. In a small bowl, combine flour, sugar and butter. Using your hands, or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.
Bake muffins at 350 degrees for 15-20 miutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.
Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.
I found this on The Sisters' Cafe
1 C sugar
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1/2 C plain yogurt
1/2 C butter, melted
1 T grated lemon peel
2 tsp fresh lemon juice
For the streusel:
3 T flour
3 T sugar
1 T cold butter
For the glaze:
1/4 C powdered sugar
1 T fresh lemon juice
In a large bowl, combine the flour, sugar, baking powder and salt. Set aside. In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice. Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes. Grease muffin cups and fill the cups 3/4 full. In a small bowl, combine flour, sugar and butter. Using your hands, or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.
Bake muffins at 350 degrees for 15-20 miutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.
Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.
I found this on The Sisters' Cafe
Sweet and Sour Chicken
Chicken:
4 boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
3/4 cup sugar
4 T ketchup
1/2 cup vinegar
1 T soy sauce
1 tsp garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
I found this on My Kitchen Cafe
4 boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
3/4 cup sugar
4 T ketchup
1/2 cup vinegar
1 T soy sauce
1 tsp garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
I found this on My Kitchen Cafe
Thursday, August 20, 2009
English Muffin Bread
This has become a favorite. It is fast and easy. If you like English muffins, you will love this bread. It is yummy toasted with butter and jam or peanut butter. It is a great food storage recipe.
5 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (110° to 115°)
1/2 cup warm water (120° to 130°)
1 T. oil
Cornmeal
Directions:
In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk, water and oil; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead.
Grease two 8-in. x 4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans immediately to cool on wire racks. Yield: 2 loaves.
5 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (110° to 115°)
1/2 cup warm water (120° to 130°)
1 T. oil
Cornmeal
Directions:
In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk, water and oil; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead.
Grease two 8-in. x 4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans immediately to cool on wire racks. Yield: 2 loaves.
Bean Taco Soup
This is a great food storage recipe that is really fast. It freezes well too. Lauren loves to take it to school for lunch.
1 pound chopped chicken, roast beef or ground beef
1 onion, chopped
1 (16 oz.) can kidney beans, with liquid
1 (16 oz.) can white beans, with liquid
1 (16 oz.) can pinto beans, with liquid
1 (16 oz.) can corn, with liquid
2 (16 oz.) cans stewed tomatoes (I use the ones with Mexican seasoning), with liquid
1 package taco mix
1 package Ranch dressing mix
Saute ground beef and onion. Drain. (I use a pint of home-canned chicken and saute the onion in a little oil.) Add remaining ingredients. Bring to boil and simmer for 15-20 mionutes. Top with sour cream, tortilla chips and grated cheese.
1 pound chopped chicken, roast beef or ground beef
1 onion, chopped
1 (16 oz.) can kidney beans, with liquid
1 (16 oz.) can white beans, with liquid
1 (16 oz.) can pinto beans, with liquid
1 (16 oz.) can corn, with liquid
2 (16 oz.) cans stewed tomatoes (I use the ones with Mexican seasoning), with liquid
1 package taco mix
1 package Ranch dressing mix
Saute ground beef and onion. Drain. (I use a pint of home-canned chicken and saute the onion in a little oil.) Add remaining ingredients. Bring to boil and simmer for 15-20 mionutes. Top with sour cream, tortilla chips and grated cheese.
Thursday, August 6, 2009
Pico de Gallo**
NOTE: I don't really follow a set recipe for pico de gallo. It is one of those things that I believe you can't really mess up. You can adjust the heat or flavor to your liking. I usually base my recipe with what I have on hand. Here is a general recipe of quantities, but like I said you can really use more or less of everything and it will still be delicious with garden fresh tomatoes. I put it on top of everything, great garnish.
Ingredients
6 medium Tomatoes diced
1 medium Onion finely diced (Red, Yellow, or use a bunch of green onions, or any combination of the three)
1/4 cup fresh Cilantro chopped (I usually put a lot)
2 to 4 Fresh serrano or jalapeño seeded and minced (I leave these out for the kids or add a little bit of El Tapatio Mexican Hot Sauce)
garlic powder to taste
Salt to taste
Juice from one lime (sometimes I just don't have one and use a little bit of lemon juice concentrate or nothing).
Directions
Put all ingredients in a bowl and chill to allow flavors to blend.
Ingredients
6 medium Tomatoes diced
1 medium Onion finely diced (Red, Yellow, or use a bunch of green onions, or any combination of the three)
1/4 cup fresh Cilantro chopped (I usually put a lot)
2 to 4 Fresh serrano or jalapeño seeded and minced (I leave these out for the kids or add a little bit of El Tapatio Mexican Hot Sauce)
garlic powder to taste
Salt to taste
Juice from one lime (sometimes I just don't have one and use a little bit of lemon juice concentrate or nothing).
Directions
Put all ingredients in a bowl and chill to allow flavors to blend.
Red Potato Medley
2 tablespoons butter
3 cups cubed red potatoes (about 2-1/2 pounds)
1-1/2 cups diagonally sliced carrots (I use whole baby carrots)
3/4 cup chopped onion
1/4 cup minced fresh parsley
1-2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet over medium heat, melt butter. Add potatoes and carrots; toss to coat. Add remaining ingredients and mix well. Reduce heat to medium-low. Cover and cook for 15-20 minutes or until vegetables are tender, stirring every 5 minutes. Yield: 6 servings.
One of our favorites. I have made this using sweet potatoes in place of some or all of the red potatoes.
3 cups cubed red potatoes (about 2-1/2 pounds)
1-1/2 cups diagonally sliced carrots (I use whole baby carrots)
3/4 cup chopped onion
1/4 cup minced fresh parsley
1-2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet over medium heat, melt butter. Add potatoes and carrots; toss to coat. Add remaining ingredients and mix well. Reduce heat to medium-low. Cover and cook for 15-20 minutes or until vegetables are tender, stirring every 5 minutes. Yield: 6 servings.
One of our favorites. I have made this using sweet potatoes in place of some or all of the red potatoes.
Tuesday, August 4, 2009
Crisp Graham Cookies
1/2 C butter-flavored shortening
1/2 C packed brown sugar
1 egg
1 1/2 tsp vanilla extract
1 C (14 oz) sweetened condensed milk
3 T creamy peanut butter
1 1/2 C flour
1 C graham cracker crumbs
1 tsp baking soda
1 tsp salt
2 C plain M&M's
1/2 C chopped pecans
In a mixling bowl, cream shortening and brown sugar; beat in egg. Add vanilla and milk. Blend in peanut butter. Combine dry ingredients; add to the creamed mixture. Stir in the M&M's and nuts. Drop by teaspoonfuls 1" apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool on wire racks. Yield: 7 dozen (2 inch cookies).
We had these cookies at the Jensen's during the family reunion 2009.
1/2 C packed brown sugar
1 egg
1 1/2 tsp vanilla extract
1 C (14 oz) sweetened condensed milk
3 T creamy peanut butter
1 1/2 C flour
1 C graham cracker crumbs
1 tsp baking soda
1 tsp salt
2 C plain M&M's
1/2 C chopped pecans
In a mixling bowl, cream shortening and brown sugar; beat in egg. Add vanilla and milk. Blend in peanut butter. Combine dry ingredients; add to the creamed mixture. Stir in the M&M's and nuts. Drop by teaspoonfuls 1" apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool on wire racks. Yield: 7 dozen (2 inch cookies).
We had these cookies at the Jensen's during the family reunion 2009.
Fresh Raspberry Breakfast Cake
2 C fresh raspberries
6 T brown sugar
2 C flour
2/3 C white sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C sour cream
1/4 C butter,melted
2 tsp vanilla extract
2 eggs
2 C toasted, chopped pecans
Glaze:
2 tsp milk
1/2 tsp vanilla extract
1/2 C confectioners'sugar
1. Preheat oven to 350 degrees. Spray a 10 inch bundt cake pan with cooking spray.
2. Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour, sugar, baking powder, baking soda and salt; set aside.
3. In a third bowl, cream together sour cream, butter and 2 tsp vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
4. Sprinkle 1/2 C of berries and 1 C pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.
5. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 tsp milk, 1/2 tsp vanilla, and 1/2 C confectioners' sugar. Let cake cool for 10 minutes then remove cake from pan and let cool an additional 20 minutes before frosting.
6 T brown sugar
2 C flour
2/3 C white sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C sour cream
1/4 C butter,melted
2 tsp vanilla extract
2 eggs
2 C toasted, chopped pecans
Glaze:
2 tsp milk
1/2 tsp vanilla extract
1/2 C confectioners'sugar
1. Preheat oven to 350 degrees. Spray a 10 inch bundt cake pan with cooking spray.
2. Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour, sugar, baking powder, baking soda and salt; set aside.
3. In a third bowl, cream together sour cream, butter and 2 tsp vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
4. Sprinkle 1/2 C of berries and 1 C pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.
5. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 tsp milk, 1/2 tsp vanilla, and 1/2 C confectioners' sugar. Let cake cool for 10 minutes then remove cake from pan and let cool an additional 20 minutes before frosting.
Sunday, August 2, 2009
Campbell's Beef & Macaroni Skillet *
From: Campbell's Kitchen
Prep: 5 minutes
Cook: 20 minutes
Serves: 4
Ingredients:
1 pound ground beef
2 stalk celery, diced
1/2 teaspoon dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1 cup Pace® Picante Sauce
1 can (about 8 ounces) whole kernel corn, drained (I used 1 c. of frozen corn)
2 cup cooked elbow pasta
Shredded Cheddar cheese
Directions:
Cook the beef, celery and oregano in a 10-inch skillet until the beef is well browned, stirring to separate meat. Pour off any fat.
Stir the soup, Picante sauce, corn and pasta into the skillet. Cook and stir until hot and bubbling. Top with cheese and heat until the cheese is melted.
***This was a very easy dish I found on the back of the soup label when I was trying to think of a quick dinner. Everyone loved it.***
Apple Dip
15 Mother's brand coconut macaroon cookies crushed into crumbs
3/4 C brown sugar
1 pint of sour cream
Combine the above ingredients in a bowl and serve with apples or other fruit.
I made this for the family reunion.
Parslied Potatoes
2 lbs small red potatoes
1 tsp seasoned salt
2 cloves garlic minced
pepper to taste
1/2 C fresh grated Parmesan cheese
1 Tb olive oil
1 Tb parsley
Cut unpeeled potatoes in small chunks. Mix potatoes with other ingredients in a large bowl to coat well. These can be cooked in heavy duty tinfoil on a medium heat grill until tender. Or bake on a cookie sheet at 450 30 minutes until tender.
Lemon-Basil Potatoes
16 baby new potatoes, halved
4 cups chicken broth
1/2 C fresh lemon juice
2 Tb olive oil
1 tsp salt
1/4 tsp pepper
1/4 C chopped fresh basil or 1 tsp dried basil
Place the potatoes, chicken broth, lemon juice, olive oil, salt and pepper in medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil, and add the olive oil. Toss.
I wasn't sure about the lemon with the potatoes, but they are really yummy.
Baked New Potatoes
New potatoes or small red potatoes cut into bite size pieces.
One green bell pepper, and or red or yellow pepper cut into bite sized pieces.
One yellow onion thinly sliced.
Toss all together in an oven proof container with salt, pepper and drizzle with olive oil.
Bake at 350 for about 1 hour, turning occasionally. Raise temperature near end of cooking time to brown.
Apple Dumplings
1 can refrigerator crescent rolls
3/4 stick of margarine (do not use butter)
3/4 C sugar
1/2 tsp cinnamon
3/4 -1 can of Sprite
2 apples peeled and quartered
Roll up apple pieces into the crescent roll dough starting at the big end of the roll. Place each one in a 9x9 baking dish. Melt margarine, sugar and cinnamon together and pour over rolls. Pour sprite over the whole thing and bake at 350 for 45 minutes.
These are so easy and are delicious! They taste like apple pie and are great with whipping cream or ice cream.
Fresh Corn Salad
2 C blanched fresh corn cut from the cob
3/4 C chopped tomato
1/2 C Chopped cucumber
2 T chopped green bell pepper
3 T white wine vinegar
1 1/2 Tsp olive oil
1 tsp dijon mustard
1/4 Tsp salt
1/8 tsp pepper
1 clove garlic, minced
Combine first 4 ingredients in a bowl: toss.
Combine vinegar and next 5 ingredients in a jar. Cover, shake vigorously. Pour over corn mixture and toss well.
I have brought this to a family gathering at the Dodson's.
Tuesday, July 14, 2009
Thin Mint Cookies
Chocolate Cookie Wafers
1 18.25 oz. package chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray
Coating
3 1/2 oz. bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
Directions
Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
Preheat oven to 350 degrees.
On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
To cut, use a lid from a spice container with a
1 1/2-inch diameter (Schilling brand is good).
Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of
non-stick spray.
Bake for 10 minutes. Remove the wafers from the over and cool completely.
Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl. Heat on 50% power for 2 minutes, stir gently, then heat for an additional minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm.
Makes 108 cookies.
1 18.25 oz. package chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray
Coating
3 1/2 oz. bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
Directions
Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
Preheat oven to 350 degrees.
On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
To cut, use a lid from a spice container with a
1 1/2-inch diameter (Schilling brand is good).
Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of
non-stick spray.
Bake for 10 minutes. Remove the wafers from the over and cool completely.
Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl. Heat on 50% power for 2 minutes, stir gently, then heat for an additional minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm.
Makes 108 cookies.
Monday, July 6, 2009
Caramel Peanut Bars
1-1/2 cups quick-cooking oats
1-1/2 cups all-purpose flour
1-1/4 cups packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1 package (14 ounces) caramels
1/2 cup heavy whipping cream
1-1/2 cups (9 ounces) semisweet chocolate chips
3/4 cup chopped peanuts
In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned.
In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars. Yield: 3 dozen.
1-1/2 cups all-purpose flour
1-1/4 cups packed brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1 package (14 ounces) caramels
1/2 cup heavy whipping cream
1-1/2 cups (9 ounces) semisweet chocolate chips
3/4 cup chopped peanuts
In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned.
In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars. Yield: 3 dozen.
Monday, June 8, 2009
Scotcheroos
1 Cup Sugar
1 1/2 Cups Light Corn Syrup
1 1/2 Cups Creamy Peanut Butter
9 Cups Rice Krispy Cereal
2 Cups Milk Chocolate Chips
1 1/2 Cups Butterscotch Chips
In a microwave-safe dish, combine sugar, syrup, and peanut butter. Microwave until mixture is smooth and sugar is dissolved (approximately 3 minutes, stirring occasionally.) Add rice cereal and mix until well-coated. Spray a cookie sheet with non-stick spray and press the coated cereal into the sheet until flat and even. Set aside.
In a microwave-safe dish, combine chocolate and butterscotch chips. Microwave until chips are melted, stirring occasionally.
Poor chocolate onto the cereal and spread evenly. Place cookie sheet into the refrigerator until chocolate has hardened (close to 10 minutes.)
Cut with a sharp knife and serve.
(I make these at work almost every day. Everyone says I make the best Scotcheroos! People come and ask for them all the time. The managers won't buy them unless I'm the baker that made them! Definitely a great dessert hit!)
1 1/2 Cups Light Corn Syrup
1 1/2 Cups Creamy Peanut Butter
9 Cups Rice Krispy Cereal
2 Cups Milk Chocolate Chips
1 1/2 Cups Butterscotch Chips
In a microwave-safe dish, combine sugar, syrup, and peanut butter. Microwave until mixture is smooth and sugar is dissolved (approximately 3 minutes, stirring occasionally.) Add rice cereal and mix until well-coated. Spray a cookie sheet with non-stick spray and press the coated cereal into the sheet until flat and even. Set aside.
In a microwave-safe dish, combine chocolate and butterscotch chips. Microwave until chips are melted, stirring occasionally.
Poor chocolate onto the cereal and spread evenly. Place cookie sheet into the refrigerator until chocolate has hardened (close to 10 minutes.)
Cut with a sharp knife and serve.
(I make these at work almost every day. Everyone says I make the best Scotcheroos! People come and ask for them all the time. The managers won't buy them unless I'm the baker that made them! Definitely a great dessert hit!)
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