Recipe from: My Kitchen Cafe
*Note: May serve this with candied nuts as well.
*Serves 8-10
Salad:
10-12 cups mixed greens (I use the large rectuangular box from Sam's Club)
1 pound white button mushrooms, sliced
2 ripe, fresh pears, sliced thinly (you can also use fresh strawberries, raspberries, or apples)
1/4 cup thinly sliced Parmesan cheese (I grab my big block of Parmesan cheese and use my vegetable peeler to slice of thin peels of Parmesan)
1 large carrot (or about 5-6 baby carrots), thinly sliced
1/4 cup freshly grated Parmesan cheese
1/4 to 1/2 cup thinly sliced red onion
5-7 slices of bacon, cooked and coarsely chopped
3 cups of homemade croutons (see below for a how-to*)
Put mixed greens in a large salad bowl. Top with other ingredients and toss. Serve with red wine vinaigrette dressing below (or any other favorite salad dressing).
Red Wine Vinaigrette:
2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated (about 1/4 of a large red onion)
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil
Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1-2 weeks (although I've found it gets a little thick if it is too cold so I'll pop it in the microwave for 5-10 seconds to help thin it out before I use it if it has been in the refrigerator for several days).
Monday, May 24, 2010
Monday, May 17, 2010
BBQ Pork pulled Sandwiches
Recipe from: Melanie A.
INGREDIENTS
3 pounds boneless pork shoulder
Garlic powder
Onion powder
Kosher salt
Black pepper
Liquid smoke
1 (14 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
Sandwich rolls (about 12)
Thick-cut dill pickle slices
Memphis-Style Coleslaw (recipe is in side dishes)
DIRECTIONS
Rinse pork roast well in cold water and trim off excess fat. Pat dry. Sprinkle roast with seasonings and liquid smoke; place pork in your slow cooker. Add beef broth and cook on low for 8-10 hours, or until meat shreds easily.
When the roast is cooked, drain liquid and return to the slow cooker. Shred roast with two forks (it should fall apart easily). Pour bbq sauce over meat until it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.
When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.
INGREDIENTS
3 pounds boneless pork shoulder
Garlic powder
Onion powder
Kosher salt
Black pepper
Liquid smoke
1 (14 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
Sandwich rolls (about 12)
Thick-cut dill pickle slices
Memphis-Style Coleslaw (recipe is in side dishes)
DIRECTIONS
Rinse pork roast well in cold water and trim off excess fat. Pat dry. Sprinkle roast with seasonings and liquid smoke; place pork in your slow cooker. Add beef broth and cook on low for 8-10 hours, or until meat shreds easily.
When the roast is cooked, drain liquid and return to the slow cooker. Shred roast with two forks (it should fall apart easily). Pour bbq sauce over meat until it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.
When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.
Chicken Tortilla Soup
Recipe from: Melanie A.
INGREDIENTS
2 large boneless, skinless chicken breasts
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 cup chopped onion
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 cup frozen corn
1 tablespoon chopped cilantro
10 corn tortillas
Vegetable oil
Toppings:
Avocado
Juice from a lime
Sour cream
Monterey Jack cheese
Cilantro
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. After chicken has cooked through, remove from crockpot and shred. Place chicken back in slow cooker.
Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup and garnish with toppings.
INGREDIENTS
2 large boneless, skinless chicken breasts
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 cup chopped onion
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 cup frozen corn
1 tablespoon chopped cilantro
10 corn tortillas
Vegetable oil
Toppings:
Avocado
Juice from a lime
Sour cream
Monterey Jack cheese
Cilantro
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. After chicken has cooked through, remove from crockpot and shred. Place chicken back in slow cooker.
Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup and garnish with toppings.
Memphis Style Coleslaw
Recipe from: Melanie A.
INGREDIENTS
1 cup mayonnaise
2 Tbsp Dijon or whole-grain mustard
2 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 heaping tsp Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp grated onion
2 tsp celery seed (this is essential)
1 16-oz. bag shredded cabbage with carrots
1/2 minced green bell pepper
1 carrot, peeled and grated
DIRECTIONS
Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.
Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days (or when it's unjustifiably soggy).
**This is great on top of BBQ beef sandwiches!
INGREDIENTS
1 cup mayonnaise
2 Tbsp Dijon or whole-grain mustard
2 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 heaping tsp Kosher salt (or an even 1/2 tsp. of table salt)
1 Tbsp grated onion
2 tsp celery seed (this is essential)
1 16-oz. bag shredded cabbage with carrots
1/2 minced green bell pepper
1 carrot, peeled and grated
DIRECTIONS
Combine mayo, mustard, vinegar, sugar, salt, onion, and celery seed. In a large bowl, combine shredded cabbage, carrots, and green pepper.
Toss with dressing and refrigerate for at least 2-3 hours and up to about 3 days (or when it's unjustifiably soggy).
**This is great on top of BBQ beef sandwiches!
Sweet and Savory Coconut Rice
Recipe from: Our Best Bites
INGREDIENTS
2 cups white or Jasmine rice
1 can unsweetened coconut milk
2 cups water
1 tsp Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp white sugar
Handful of chopped green onions (plus chopped green onion tops for garnish)
Black pepper to taste
DIRECTIONS
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary. Serve with any Asian or tropical-inspired food.
INGREDIENTS
2 cups white or Jasmine rice
1 can unsweetened coconut milk
2 cups water
1 tsp Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp white sugar
Handful of chopped green onions (plus chopped green onion tops for garnish)
Black pepper to taste
DIRECTIONS
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary. Serve with any Asian or tropical-inspired food.
Best Barbeque Sauce
Recipe from Melanie A.
INGREDIENTS
1 cup ketchup
1 cup tomato sauce
1/2 cup and 2 tablespoons brown sugar
1/2 cup and 2 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons hickory-flavored liquid smoke
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
DIRECTIONS
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking. Yields 3 cups.
*This stuff is SO good. It has a nice sweet and tangy flavor that we love. It tastes particularly good on shredded BBQ chicken sandwiches!
INGREDIENTS
1 cup ketchup
1 cup tomato sauce
1/2 cup and 2 tablespoons brown sugar
1/2 cup and 2 tablespoons red wine vinegar
1/4 cup unsulfured molasses
2 teaspoons hickory-flavored liquid smoke
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
DIRECTIONS
In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking. Yields 3 cups.
*This stuff is SO good. It has a nice sweet and tangy flavor that we love. It tastes particularly good on shredded BBQ chicken sandwiches!
Spicy Honey Chicken Salad
Recipe from: Melanie A.
(I made this without the chili chipotle powder because I didnt have it and it still turned out great!)
Honey-Citrus Vinaigrette:
1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3 T fresh lime juice
1 T honey
1 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil
Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad
Spicy Honey Chicken:
2 t vegetable oil
Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
8 boneless skinless chicken thighs
Glaze:
1/2 C Honey
1T Cider Vinegar
Combine the rub spices in bowl and mix well. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken a few minutes on each side, until cooked through.While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. Drizzle the extra couple tablespoons of glaze on chicken once it is cooked.
SALAD:
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
This serves 4 large salads or 6 smaller sized ones.While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you're at a fancy restaurant.
(I made this without the chili chipotle powder because I didnt have it and it still turned out great!)
Honey-Citrus Vinaigrette:
1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3 T fresh lime juice
1 T honey
1 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil
Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad
Spicy Honey Chicken:
2 t vegetable oil
Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
8 boneless skinless chicken thighs
Glaze:
1/2 C Honey
1T Cider Vinegar
Combine the rub spices in bowl and mix well. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken a few minutes on each side, until cooked through.While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. Drizzle the extra couple tablespoons of glaze on chicken once it is cooked.
SALAD:
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
This serves 4 large salads or 6 smaller sized ones.While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you're at a fancy restaurant.
Monday, May 3, 2010
Roll Seasoning
Recipe from: Becca N.
Fake Parmesan Cheese
Garlic Salt
Butter
Italian Seasoning
Whether you have prebaked rolls, or a ball of dough, rub the roll with butter.Sprinkle with the garlic salt, parmesan cheese, and Italian Seasoning. Bake according to directions.
Fake Parmesan Cheese
Garlic Salt
Butter
Italian Seasoning
Whether you have prebaked rolls, or a ball of dough, rub the roll with butter.Sprinkle with the garlic salt, parmesan cheese, and Italian Seasoning. Bake according to directions.
Chewy Chocolate Chip Cookies
Recipe from: Our Best Bites
2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips
Heat oven to 325 degrees. Adjust oven racks to upper- and lower- middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Shape with a standard sized cookie scoop and place on a parchment-lined cookie sheet (or a silpat). Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.
2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips
Heat oven to 325 degrees. Adjust oven racks to upper- and lower- middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Shape with a standard sized cookie scoop and place on a parchment-lined cookie sheet (or a silpat). Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.
Sunday, April 4, 2010
Vanilla Crepes
Recipes from: All Recipes
* 1 1/2 cups milk
* 3 egg yolks
* 2 tablespoons vanilla extract
* 1 1/2 cups all-purpose flour
* 2 tablespoons sugar
* 1/2 teaspoon salt
* 5 tablespoons melted butter
Directions
1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
* 1 1/2 cups milk
* 3 egg yolks
* 2 tablespoons vanilla extract
* 1 1/2 cups all-purpose flour
* 2 tablespoons sugar
* 1/2 teaspoon salt
* 5 tablespoons melted butter
Directions
1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Wednesday, March 31, 2010
South West Salad
Ingredients:
lettuce
corn
black beans
red onion, optional
tomato
red/green peppers
fresh lime juice
cilantro
chili cheese fritos or southwest croutons
ranch/southwest dressing
lettuce
corn
black beans
red onion, optional
tomato
red/green peppers
fresh lime juice
cilantro
chili cheese fritos or southwest croutons
ranch/southwest dressing
Chicken Pot Pie
Recipe from: Melanie A.
INGREDIENTS
1 large boneless, skinless chicken breast
1/2 cup sliced carrots
1/2 cup frozen green peas
1 medium potato, peeled and cubed
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/4 teaspoon poultry seasoning
1 3/4 cups chicken broth
2/3 cup milk
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Preheat oven to 400 degrees F (220 degrees C.)
In a large pot combine chicken, carrots, peas, and potato. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. Shred chicken.
In a medium saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Pour sauce over chicken mixture to combine.
Pour filling into pastry lined deep dish pie pan. Cover with second crust, crimp the edges, and make several small slits to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
INGREDIENTS
1 large boneless, skinless chicken breast
1/2 cup sliced carrots
1/2 cup frozen green peas
1 medium potato, peeled and cubed
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/4 teaspoon poultry seasoning
1 3/4 cups chicken broth
2/3 cup milk
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
Preheat oven to 400 degrees F (220 degrees C.)
In a large pot combine chicken, carrots, peas, and potato. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. Shred chicken.
In a medium saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Pour sauce over chicken mixture to combine.
Pour filling into pastry lined deep dish pie pan. Cover with second crust, crimp the edges, and make several small slits to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Friday, March 26, 2010
Honey Mustard Chicken Sandwiches
Recipe From: All recipes
1/3 cup honey or dijon mustard
1/4 cup honey
2 TBS mayonnaise
1 tsp steak sauce
1)Preheat grill to medium.
2) Reserve some of the sauce for the sandwiches.
3) Baste or dip the chicken in the sauce.
4)Grill.
5) Cut the chicken into chunks and serve on hoagie bread with lettuce, tomato, onion, olives, pickles......
6) Add the rest of the sauce on your sandwiches with some ranch dressing.
1/3 cup honey or dijon mustard
1/4 cup honey
2 TBS mayonnaise
1 tsp steak sauce
1)Preheat grill to medium.
2) Reserve some of the sauce for the sandwiches.
3) Baste or dip the chicken in the sauce.
4)Grill.
5) Cut the chicken into chunks and serve on hoagie bread with lettuce, tomato, onion, olives, pickles......
6) Add the rest of the sauce on your sandwiches with some ranch dressing.
Monday, March 22, 2010
Potato Salad
Recipe from: All Recipes
* 6 eggs
* 10 red potatoes
* 1 cup mayonnaise
* 1/2 cup ranch dressing
* 1/3 cup dill pickle relish
* 2 tablespoons prepared yellow mustard
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon paprika
* 1/8 teaspoon celery seed
* 1 onion, chopped
* 1/4 cup pepperoncini (optional)
* 1/4 cup sliced black olives (optional)
Directions
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
* 6 eggs
* 10 red potatoes
* 1 cup mayonnaise
* 1/2 cup ranch dressing
* 1/3 cup dill pickle relish
* 2 tablespoons prepared yellow mustard
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon paprika
* 1/8 teaspoon celery seed
* 1 onion, chopped
* 1/4 cup pepperoncini (optional)
* 1/4 cup sliced black olives (optional)
Directions
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Wednesday, March 17, 2010
Red-Apple Walnut Salad
INGREDIENTS
4 red apples, coarsley chopped
1/4 cup orange juice
2 (16 ounce) bags mixed salad greens
1 (6 ounce) carton Gorgonzola cheese
3/4 cup Craisins
1 recipe Candied Walnuts (see below)
1 recipe Winter Salad Dressing (see below)
DIRECTIONS
One half hour before serving time, combine apples and orange juice to keep apples fresh. At serving time, draing off juices. Place salad greens, apples, Gorgonzola cheese, Craisins, and candied walnuts in a large bowl and toss lightly. Toss with desired amount of Winter Salad Dressing or pass dressing for individual servings. Makes 8 servings.
Candied Walnuts:
1/2 cup sugar
2 Tbsp water
1 cup walnuts
Line a baking sheet with well-greased foil or parchment paper. Place sugar and water in a small saucepan; stir to moisten sugar evenly. Bring to a simmer over medium heat and cook and stir until sugar melts and caramelizes to a rich amber-brown color; watch carefully to avoid scorching. Remove from heat. Add walnuts and stir with a fork to coat nuts. Place nuts on baking sheet, separating nuts with the fork into an even layer. Let cool until caramel hardens. Can be made several days ahead.
Winter Salad Dressing:
1/2 cup red wine vinegar
1/2 cup vegetable oil
1 tsp salt
1 tsp ground pepper
1 clove garlic, minced
1/2 cup honey
In a 1-quart jar, combine all ingredients; shake vigorously. Refrigerated at least 4 hours. Dressing can be made a week in advanced. Makes about 2 cups.
4 red apples, coarsley chopped
1/4 cup orange juice
2 (16 ounce) bags mixed salad greens
1 (6 ounce) carton Gorgonzola cheese
3/4 cup Craisins
1 recipe Candied Walnuts (see below)
1 recipe Winter Salad Dressing (see below)
DIRECTIONS
One half hour before serving time, combine apples and orange juice to keep apples fresh. At serving time, draing off juices. Place salad greens, apples, Gorgonzola cheese, Craisins, and candied walnuts in a large bowl and toss lightly. Toss with desired amount of Winter Salad Dressing or pass dressing for individual servings. Makes 8 servings.
Candied Walnuts:
1/2 cup sugar
2 Tbsp water
1 cup walnuts
Line a baking sheet with well-greased foil or parchment paper. Place sugar and water in a small saucepan; stir to moisten sugar evenly. Bring to a simmer over medium heat and cook and stir until sugar melts and caramelizes to a rich amber-brown color; watch carefully to avoid scorching. Remove from heat. Add walnuts and stir with a fork to coat nuts. Place nuts on baking sheet, separating nuts with the fork into an even layer. Let cool until caramel hardens. Can be made several days ahead.
Winter Salad Dressing:
1/2 cup red wine vinegar
1/2 cup vegetable oil
1 tsp salt
1 tsp ground pepper
1 clove garlic, minced
1/2 cup honey
In a 1-quart jar, combine all ingredients; shake vigorously. Refrigerated at least 4 hours. Dressing can be made a week in advanced. Makes about 2 cups.
Monday, March 8, 2010
Mississippi Mud Pie
Recipe from: Mom W
1 C. flour
½ C. butter
1 C. pecans
1 C. Powdered Sugar
1 Small instant chocolate pudding
Cool Whip 12 oz.
1 Small instant vanilla pudding
8 oz. cream cheese
2 2/3 C. milk
Melt butter, mix in flour to make dough. Spread thinly in bottom of 9 x 13 pan. Bake for 8 min. at 350 or until light brown (mine never gets brown). While crust is baking, chop pecans and toast in oven for 5-7 minutes. Mix together powdered sugar, 1 c. cool whip, and softened cream cheese. Stir in toasted pecans. Spread over cooled crust. Mix together milk and two pudding mixes. Pour over cream cheese mixture. Top with cool whip and chill overnight.
1 C. flour
½ C. butter
1 C. pecans
1 C. Powdered Sugar
1 Small instant chocolate pudding
Cool Whip 12 oz.
1 Small instant vanilla pudding
8 oz. cream cheese
2 2/3 C. milk
Melt butter, mix in flour to make dough. Spread thinly in bottom of 9 x 13 pan. Bake for 8 min. at 350 or until light brown (mine never gets brown). While crust is baking, chop pecans and toast in oven for 5-7 minutes. Mix together powdered sugar, 1 c. cool whip, and softened cream cheese. Stir in toasted pecans. Spread over cooled crust. Mix together milk and two pudding mixes. Pour over cream cheese mixture. Top with cool whip and chill overnight.
Saturday, March 6, 2010
Cinnabun Popcorn
Recipe from: Our Best Bites
12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda
3 squares almond bark (about 4 oz)
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!
12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda
3 squares almond bark (about 4 oz)
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a large bowl and set aside.
Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.
Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.
Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!
Fire Corn
recipe from: Mom
2 cans white shoe peg corn
1 pkg cream cheese
1 small can green chilies or jalepenos
Mix together on stove until warm.
2 cans white shoe peg corn
1 pkg cream cheese
1 small can green chilies or jalepenos
Mix together on stove until warm.
Quinoa Black Bean Salad
recipe from: Brooke G.
1 cup uncooked quinoa
1 can black beans (drained and rinsed)
1 cup roma tomatoes diced
1 large cucumber diced
1 orange bell pepper diced
1/4 cup purple onion diced
2 limes
1 cup frozen corn
1 large avocado diced (optional)
1/2 bunch cilantro (rinsed and chopped)
Rinse quinoa. Cook according to package directions.You can cook it like rice, 2 to 1 ratio. While quinoa is cooking dice tomatoes, cucumber, bell pepper, and onion.Combine tomatoes, cucumber, bell pepper, and onion in a bowl and squeeze the lime over the top, then put in fridge to keep cool. Once quinoa is cooked add frozen corn to it, and put in fridge to cool off. After quinoa is done cooling combine all ingredients together. Add salt to flavor, and garnish with cilantro and avocados.
1 cup uncooked quinoa
1 can black beans (drained and rinsed)
1 cup roma tomatoes diced
1 large cucumber diced
1 orange bell pepper diced
1/4 cup purple onion diced
2 limes
1 cup frozen corn
1 large avocado diced (optional)
1/2 bunch cilantro (rinsed and chopped)
Rinse quinoa. Cook according to package directions.You can cook it like rice, 2 to 1 ratio. While quinoa is cooking dice tomatoes, cucumber, bell pepper, and onion.Combine tomatoes, cucumber, bell pepper, and onion in a bowl and squeeze the lime over the top, then put in fridge to keep cool. Once quinoa is cooked add frozen corn to it, and put in fridge to cool off. After quinoa is done cooling combine all ingredients together. Add salt to flavor, and garnish with cilantro and avocados.
Potato sald
Recipe from: All recipes
6 eggs
10 red potatoes
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup dill pickle relish
2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 onion, chopped
1/4 cup pepperoncini (optional)
1/4 cup sliced black olives (optional)
Directions
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
6 eggs
10 red potatoes
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup dill pickle relish
2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 onion, chopped
1/4 cup pepperoncini (optional)
1/4 cup sliced black olives (optional)
Directions
1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.
2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.
3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.
Sour Cream Coffee Cake
Recipe from: Mom
1/2 cup butter
3/4 cup sugar
2 cup flour
1 tsp baking soda
1 tsp baking powder
1/8 tsp salt
1/2 pt. sour cream
1 tsp vanilla
2 eggs
Cinnamon Mix:
1/4 cup sugar
1 TBS cinnamon
Cream together butter and sugar. Add half of the sour cream,eggs, and vanilla. Mix well. Add dry ingredients and the remaining sour cream. mix well. use greased medal bread pan. Pour batter in 3 layers with cinnamon between layers.
Bake at 350 for 45 minutes.
1/2 cup butter
3/4 cup sugar
2 cup flour
1 tsp baking soda
1 tsp baking powder
1/8 tsp salt
1/2 pt. sour cream
1 tsp vanilla
2 eggs
Cinnamon Mix:
1/4 cup sugar
1 TBS cinnamon
Cream together butter and sugar. Add half of the sour cream,eggs, and vanilla. Mix well. Add dry ingredients and the remaining sour cream. mix well. use greased medal bread pan. Pour batter in 3 layers with cinnamon between layers.
Bake at 350 for 45 minutes.
Pancakes
Recipe from Mindy G.
1 1/4 cup buttermilk
1/4 cup oil
1 egg
1 1/4 cup flour
1/4 cup sugar
1 heaping tsp baking powder
1 tsp baking soda
pinch of salt
Combine buttermilk, oil, and egg. In a second bowl, combine flour, sugar, baking powder, baking soda, and salt. Combine dry mixture with wet mixture slowly until well blended. Cook on electric grill at about 315-325 until golden brown. Serve with real butter and warm syrup.
If you don’t have buttermilk, you can place 1 1/4 cup milk and 1 tsp vinegar in a cup and let sit for several minutes
1 1/4 cup buttermilk
1/4 cup oil
1 egg
1 1/4 cup flour
1/4 cup sugar
1 heaping tsp baking powder
1 tsp baking soda
pinch of salt
Combine buttermilk, oil, and egg. In a second bowl, combine flour, sugar, baking powder, baking soda, and salt. Combine dry mixture with wet mixture slowly until well blended. Cook on electric grill at about 315-325 until golden brown. Serve with real butter and warm syrup.
If you don’t have buttermilk, you can place 1 1/4 cup milk and 1 tsp vinegar in a cup and let sit for several minutes
Potato Soup
Recipe from: Dawn E.
6 cups water
6 chicken bouillon cubes
1/2 TBS parsley
I TBS chopped onion
1 carrot grated
6 medium potatoes, cut into small cubes
2 cups half and half
1 cube butter
1/4 cup flour
1 cup grated cheddar cheese
Boil water, bouillon, parsley, onion, carrot, and potatoes until potatoes are done. In separate pan melt the butter. Stir in the flour until smooth. Bring potato mixture to boiling, add butter mixture and stir constantly. Add half and half, then simmer for 5 minutes to thicken. Stir in cheese. Top with cheese when serving.
6 cups water
6 chicken bouillon cubes
1/2 TBS parsley
I TBS chopped onion
1 carrot grated
6 medium potatoes, cut into small cubes
2 cups half and half
1 cube butter
1/4 cup flour
1 cup grated cheddar cheese
Boil water, bouillon, parsley, onion, carrot, and potatoes until potatoes are done. In separate pan melt the butter. Stir in the flour until smooth. Bring potato mixture to boiling, add butter mixture and stir constantly. Add half and half, then simmer for 5 minutes to thicken. Stir in cheese. Top with cheese when serving.
Rice Crispy Peanut Butter Treats
3 cups crispy rice cereal
1 cup extra crunchy peanut butter
1 cup peanut butter chips
1 jar (7 oz) marshmallow crème
chocolate
Line cookie sheet with waxed paper. Using 2 wooden spoons, toss rice cereal, peanut butter, and peanut butter chips in large bowl to coat. Add marshmallow crème and toss until well combined. Using 1-ounce cookie scoop, form mixture into 1 1/2 inch balls. Place on prepared cookie sheet. Refrigerate for 1 hour or until firm. Dip in chocolate. Store in airtight container.
1 cup extra crunchy peanut butter
1 cup peanut butter chips
1 jar (7 oz) marshmallow crème
chocolate
Line cookie sheet with waxed paper. Using 2 wooden spoons, toss rice cereal, peanut butter, and peanut butter chips in large bowl to coat. Add marshmallow crème and toss until well combined. Using 1-ounce cookie scoop, form mixture into 1 1/2 inch balls. Place on prepared cookie sheet. Refrigerate for 1 hour or until firm. Dip in chocolate. Store in airtight container.
Cranberry Apple Pie
1 9inch pie shell
Struessel:
1/3 cup flour
1/2 cup walnuts chopped
3 TBS brown sugar
1/4 tsp cinnamon
1/4 cup butter
Filling:
1 large pkg cream cheese, softened
1/3 cup brown sugar
2 TBS corn starch
1/8 tsp salt
1 can whole cranberry sauce (16 oz)
2 cups peeled, chopped nuts
Beat cream cheese and spread on the bottom of pan. Mix together the brown sugar, cornstarch and the salt. Add the cranberry sauce and nuts. Add the mixture on top of the cream cheese. Bake at 375 for 45 minutes. Check after 20 minutes, maybe cover with aluminum foil.
Struessel:
1/3 cup flour
1/2 cup walnuts chopped
3 TBS brown sugar
1/4 tsp cinnamon
1/4 cup butter
Filling:
1 large pkg cream cheese, softened
1/3 cup brown sugar
2 TBS corn starch
1/8 tsp salt
1 can whole cranberry sauce (16 oz)
2 cups peeled, chopped nuts
Beat cream cheese and spread on the bottom of pan. Mix together the brown sugar, cornstarch and the salt. Add the cranberry sauce and nuts. Add the mixture on top of the cream cheese. Bake at 375 for 45 minutes. Check after 20 minutes, maybe cover with aluminum foil.
Brownie Caramel Pecan Bars
1/2 cup sugar
2 TBS butter
2 TBS water
2 cups chocolate chips
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp baking soda
1/4 tsp salt
Caramel topping
1 cup pecan pieces
----------------------------
25 caramels
2 TBS milk
1/4 cup butter
Heat oven to 350. Line 9-inch square baking pan with foil, extending foil over edges of pan. Grease and flour foil. In medium sauce pan, combine sugar, butter, and water; cook over low heat, stirring constantly, until mixture boils. Remove from heat. Immediately add 1 cup chocolate chips; stir until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt. Stir into chocolate mixture. Spread batter into prepared pan. Bake 15-20 minutes or until brownies begin to pull away from sides of pan. Meanwhile, prepare caramel topping. Remove brownies from oven. Immediately and carefully spread with prepared topping. Sprinkle remaining 1 cup chips and pecans over topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Lift out of pan. Cut into bars.
CARAMEL TOPPING: Remove wrappers from 25 caramels. In medium microwave-safe bowl, place ¼ cup butter, caramels, and 2 TBS milk. Microwave at high 1 minute; stir. Microwave an additional 1-2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.
2 TBS butter
2 TBS water
2 cups chocolate chips
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp baking soda
1/4 tsp salt
Caramel topping
1 cup pecan pieces
----------------------------
25 caramels
2 TBS milk
1/4 cup butter
Heat oven to 350. Line 9-inch square baking pan with foil, extending foil over edges of pan. Grease and flour foil. In medium sauce pan, combine sugar, butter, and water; cook over low heat, stirring constantly, until mixture boils. Remove from heat. Immediately add 1 cup chocolate chips; stir until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt. Stir into chocolate mixture. Spread batter into prepared pan. Bake 15-20 minutes or until brownies begin to pull away from sides of pan. Meanwhile, prepare caramel topping. Remove brownies from oven. Immediately and carefully spread with prepared topping. Sprinkle remaining 1 cup chips and pecans over topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Lift out of pan. Cut into bars.
CARAMEL TOPPING: Remove wrappers from 25 caramels. In medium microwave-safe bowl, place ¼ cup butter, caramels, and 2 TBS milk. Microwave at high 1 minute; stir. Microwave an additional 1-2 minutes, stirring every 30 seconds, or until caramels are melted and mixture is smooth when stirred. Use immediately.
Buffalo Chip Cookie
Recipe from: Nicole G.
1 cup shortening
1 cup butter
2 cup brown sugar
2 cup sugar
4 eggs
2 tsp vanilla
1 TBS allspice/ cinnamon
4 cup flour
2 cup oatmeal
2 cup cornflakes
2 tsp baking powder
2 tsp baking soda
Chocolate chips, nuts, butterscotch chips, and white morsels
Bake 350 for 10 minutes
1 cup shortening
1 cup butter
2 cup brown sugar
2 cup sugar
4 eggs
2 tsp vanilla
1 TBS allspice/ cinnamon
4 cup flour
2 cup oatmeal
2 cup cornflakes
2 tsp baking powder
2 tsp baking soda
Chocolate chips, nuts, butterscotch chips, and white morsels
Bake 350 for 10 minutes
Ginger Snaps
1 egg
3/4 c shortening
1 c sugar
1 T cinnamon
1/2 tsp ginger
2 T corn syrup
2 T molasses
2 tsp baking soda
2 c flour
Mix egg, sugar and shortening. Add ginger, corn syrup and molasses. Add baking soda and flour. Roll in sugar. Bake at 350 for 8-10 min.
3/4 c shortening
1 c sugar
1 T cinnamon
1/2 tsp ginger
2 T corn syrup
2 T molasses
2 tsp baking soda
2 c flour
Mix egg, sugar and shortening. Add ginger, corn syrup and molasses. Add baking soda and flour. Roll in sugar. Bake at 350 for 8-10 min.
Snickerdoodles
1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
2 TBS sugar
2 tsp cinnamon
Mix all the ingredients except the 2 TBS sugar and 2 tsp cinnamon. Mix the sugar and cinnamon together. Roll the dough into balls and then roll in the cinnamon sugar. Bake at 400 for 8 minutes.
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
2 TBS sugar
2 tsp cinnamon
Mix all the ingredients except the 2 TBS sugar and 2 tsp cinnamon. Mix the sugar and cinnamon together. Roll the dough into balls and then roll in the cinnamon sugar. Bake at 400 for 8 minutes.
Sugar Cookies
recipe from: Lynnette P.
1/2 cup butter
1 cup sugar
1 egg
1/2 tsp vanilla
2-2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
* if dough is dry slowly add milk until desired consistency.
*Bake at 375 for 6 minutes
1/2 cup butter
1 cup sugar
1 egg
1/2 tsp vanilla
2-2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
* if dough is dry slowly add milk until desired consistency.
*Bake at 375 for 6 minutes
Peanut Butter Cookies
Recipe from: Heather S.
2 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 large bag Reeses Pieces
Bake at 375 for 8 minutes.
2 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 large bag Reeses Pieces
Bake at 375 for 8 minutes.
Lemon Bars
Recipe From: Judy S.
1 cup butter, softened
2 cups flour
½ cup powder sugar
Dash of salt
4 eggs
2 cups sugar
½ tsp baking powder
½ cup flour
6 TBS lemon juice
Mix together the butter, 2 cups flour, powder sugar and salt. Press into a 9x13 pan and bake at 350 for 15 minutes. Mix the rest of the ingredients together and pour over crust. Bake 10-15 minutes more. When baked, sprinkle with powder sugar.
1 cup butter, softened
2 cups flour
½ cup powder sugar
Dash of salt
4 eggs
2 cups sugar
½ tsp baking powder
½ cup flour
6 TBS lemon juice
Mix together the butter, 2 cups flour, powder sugar and salt. Press into a 9x13 pan and bake at 350 for 15 minutes. Mix the rest of the ingredients together and pour over crust. Bake 10-15 minutes more. When baked, sprinkle with powder sugar.
Four Layer Dessert
1 cup butter
1 cup flour
1 ½ cups chopped nuts
8 oz cream cheese
2 6 oz cool whip
1 cup powder sugar
1 large box of instant pie filling
3 cups milk
Mix the butter, flour, and nuts together. Press into a 9x13 pan. Bake at 350 for 20 minutes. Mix the cream cheese 6 oz of cool whip and powder sugar together and pour over crust. Mix the pie filling and milk together until creamy and pour over the mixture. Add the last 6 oz of cool whip on the top.
1 cup flour
1 ½ cups chopped nuts
8 oz cream cheese
2 6 oz cool whip
1 cup powder sugar
1 large box of instant pie filling
3 cups milk
Mix the butter, flour, and nuts together. Press into a 9x13 pan. Bake at 350 for 20 minutes. Mix the cream cheese 6 oz of cool whip and powder sugar together and pour over crust. Mix the pie filling and milk together until creamy and pour over the mixture. Add the last 6 oz of cool whip on the top.
Rice Krispies Cookies
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
1 tsp. baking soda
1/2 tsp baking powder
1/2 tsp. salt
1 tsp vanilla
2 cups flour
2 cups dry oats
2 cups Rice Krispies
1 pkg chocolate chips
1/2 cup pecans, optional
Bake at 325 for 10 minutes.
1 cup brown sugar
1 cup butter
2 eggs
1 tsp. baking soda
1/2 tsp baking powder
1/2 tsp. salt
1 tsp vanilla
2 cups flour
2 cups dry oats
2 cups Rice Krispies
1 pkg chocolate chips
1/2 cup pecans, optional
Bake at 325 for 10 minutes.
Mrs. Fields Chocolate Chip Cookies
1 cup butter
1 cup brown sugar
1 cups sugar
2 eggs
1 tsp vanilla
1 ½ cup nuts (optional)
1 8 oz Hersheys Bar
2 cups flour
2 ½ cups flour; grinded
½ tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups chocolate chips
Finely grate the Hersheys bar and set is aside. Cream the butter and sugars; add eggs and vanilla. Grind the oatmeal until its really find and mix it with the flour and dry ingredients. Combine. Next, add the chips, Hersheys bar, and nuts. Bake at 375 for 7 minutes. The cookies will harden.
1 cup brown sugar
1 cups sugar
2 eggs
1 tsp vanilla
1 ½ cup nuts (optional)
1 8 oz Hersheys Bar
2 cups flour
2 ½ cups flour; grinded
½ tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups chocolate chips
Finely grate the Hersheys bar and set is aside. Cream the butter and sugars; add eggs and vanilla. Grind the oatmeal until its really find and mix it with the flour and dry ingredients. Combine. Next, add the chips, Hersheys bar, and nuts. Bake at 375 for 7 minutes. The cookies will harden.
Caramel Corn
Recipe From: Mom W.
1 cube butter
2 cups brown sugar
1 cup light Karo syrup
Bring ingredients to a boil. Boil for 2 minutes. Remove from stove and add 1 can Eagle Brand sweetened evaporated milk. Mix well and pour over popcorn. This will cover 3 bags of microwave pop corn that has been popped and cooled.
1 cube butter
2 cups brown sugar
1 cup light Karo syrup
Bring ingredients to a boil. Boil for 2 minutes. Remove from stove and add 1 can Eagle Brand sweetened evaporated milk. Mix well and pour over popcorn. This will cover 3 bags of microwave pop corn that has been popped and cooled.
Best Banana Cream Pie
Recipe from: Mom W.
2 envelopes Dream Whip whipped topping mix
2 3/4 cups cold milk
1 teaspoon vanilla
1 package (4-serving size) banana cream pudding
1 package (4 serving size) vanilla or cream cheese pudding
1 baked 9-inch deep dish pie shell, cooled
Prepare whipped topping mix with 1 cup of milk and the vanilla as directed on package, using large mixing bowl. Add remaining 1 3/4 cups milk and the pudding mix. Blend, then beat at high speed for 2 minutes, scraping bowl occasionally. Slice bananas into bottom of pie shell. Add some of pudding mix. Slice more bananas on top of pudding. Cover with more pudding mix. You will probably have leftover pudding. Chill at least 4 hours.
2 envelopes Dream Whip whipped topping mix
2 3/4 cups cold milk
1 teaspoon vanilla
1 package (4-serving size) banana cream pudding
1 package (4 serving size) vanilla or cream cheese pudding
1 baked 9-inch deep dish pie shell, cooled
Prepare whipped topping mix with 1 cup of milk and the vanilla as directed on package, using large mixing bowl. Add remaining 1 3/4 cups milk and the pudding mix. Blend, then beat at high speed for 2 minutes, scraping bowl occasionally. Slice bananas into bottom of pie shell. Add some of pudding mix. Slice more bananas on top of pudding. Cover with more pudding mix. You will probably have leftover pudding. Chill at least 4 hours.
Bread Machine Rolls
Recipe from Mom W.
2 Tbl. Yeast
1/2 Cup Warm Water
1/2 Tbl. Sugar
1 Cube Butter
1 Cup Milk
1/2 Cup Sugar
1 Heaping tsp. Salt
2 Eggs
5-6 Cups Flour (I usually use closer to 5)
Make Yeast Mixture. Microwave butter for 30 seconds, add milk and microwave for an additional 1 minute. Add sugar and salt. Put milk mixture into bread machine. Beat eggs and add to bread machine. Put in yeast mixture. Add flour. Set bread machine for dough setting. When dough is done, shape rolls and let rise.
Bake at 400 degree (or 395) for 10-12 minutes.
2 Tbl. Yeast
1/2 Cup Warm Water
1/2 Tbl. Sugar
1 Cube Butter
1 Cup Milk
1/2 Cup Sugar
1 Heaping tsp. Salt
2 Eggs
5-6 Cups Flour (I usually use closer to 5)
Make Yeast Mixture. Microwave butter for 30 seconds, add milk and microwave for an additional 1 minute. Add sugar and salt. Put milk mixture into bread machine. Beat eggs and add to bread machine. Put in yeast mixture. Add flour. Set bread machine for dough setting. When dough is done, shape rolls and let rise.
Bake at 400 degree (or 395) for 10-12 minutes.
Baked Potato Soup
Recipe from: mom
5 Medium potatoes
8 slices bacon
1 cup onion chopped
2/3 cup flour
6 cups chicken broth
2 cups 1/2 & 1/2
1/4 cup fresh parsley
1 1/2 tsp garlic
1/1/2 tsp dried basil
1 tsp salt
1 tsp pepper 1/2 tsp Tabasco
1 3/4 cups shredded cheese
Bake potatoes. Cube or slice
Fry bacon. Saute onion in grease. Add flour and chicken broth. Slowly add rest (minus the cheese) and simmer 10 mins. Add cheese to soup. Garnsish with green onion and cheese.
5 Medium potatoes
8 slices bacon
1 cup onion chopped
2/3 cup flour
6 cups chicken broth
2 cups 1/2 & 1/2
1/4 cup fresh parsley
1 1/2 tsp garlic
1/1/2 tsp dried basil
1 tsp salt
1 tsp pepper 1/2 tsp Tabasco
1 3/4 cups shredded cheese
Bake potatoes. Cube or slice
Fry bacon. Saute onion in grease. Add flour and chicken broth. Slowly add rest (minus the cheese) and simmer 10 mins. Add cheese to soup. Garnsish with green onion and cheese.
Cafe Rio Pork
Recipe from: Melanie A.
1 (3 lb) pork roast
1 (16-ounce) bottle salsa
2 c brown sugar
1 (12-20 ounce) can Coca Cola
Put roast in crock-pot, fill half way with water. Cook on high for 5 hours. Take pork out and shred with fork. Drain liquid and add pork back to crock pot. Mix coke, brown sugar, and salsa; pour over roast. Cook on high 3 more hours.
1 (3 lb) pork roast
1 (16-ounce) bottle salsa
2 c brown sugar
1 (12-20 ounce) can Coca Cola
Put roast in crock-pot, fill half way with water. Cook on high for 5 hours. Take pork out and shred with fork. Drain liquid and add pork back to crock pot. Mix coke, brown sugar, and salsa; pour over roast. Cook on high 3 more hours.
Pumpkin Cookie and Fruit Dessert Dip
Recipe from: Colette H.
1 (8oz) package cream cheese, softened
1 (7oz) jar marshmallow creme ( I used a 13oz jar )
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger (optional)
1. Mix all ingredients until well blended, cover. Refrigerate several hours or until chilled.
2. Serve with "granny smith" apples, cookies (Ginger Snaps, Nilla Wafers, Graham Crackers), and pretzels.
(Can also be used as a frosting for pound cake or spice cake)
1 (8oz) package cream cheese, softened
1 (7oz) jar marshmallow creme ( I used a 13oz jar )
1/2 cup canned pumpkin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger (optional)
1. Mix all ingredients until well blended, cover. Refrigerate several hours or until chilled.
2. Serve with "granny smith" apples, cookies (Ginger Snaps, Nilla Wafers, Graham Crackers), and pretzels.
(Can also be used as a frosting for pound cake or spice cake)
Dawns Fabulous Rolls!
Recipe from: Dawn E.
Roll recipe
2 cups of scalded milk
1/2 c sugar
1 1/2 tsp salt
6 T butter
1 1/2 T yeast in a 1/2 c very warm water
4 eggs
7 c flour
** add sugar, salt, and butter to scalded milk(take milk off once scalded), stir until butter melts add this mixture to 3 c flour and mix, add yeast and water mixture, mix but don't over mix, add 4 eggs to this mixture and mix with mixer for 5 minutes, hand stir rest of 4 c flour into mix
** cover and let rise until doubled in size
* then take out and roll onto floured counter, use round cookie cutter, or something round to cut circles, fold circle in half, let rise again until doubled in size
* bake 350 for 15 minutes on a buttered pan
Roll recipe
2 cups of scalded milk
1/2 c sugar
1 1/2 tsp salt
6 T butter
1 1/2 T yeast in a 1/2 c very warm water
4 eggs
7 c flour
** add sugar, salt, and butter to scalded milk(take milk off once scalded), stir until butter melts add this mixture to 3 c flour and mix, add yeast and water mixture, mix but don't over mix, add 4 eggs to this mixture and mix with mixer for 5 minutes, hand stir rest of 4 c flour into mix
** cover and let rise until doubled in size
* then take out and roll onto floured counter, use round cookie cutter, or something round to cut circles, fold circle in half, let rise again until doubled in size
* bake 350 for 15 minutes on a buttered pan
Butterscotch Gingerbread Cookies
Recipe From: Meghan B.
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter or margarine
1 1/2 cups packed brown sugar
1 large egg
1/3 cup light molasses
1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
Directions
PREHEAT oven to 350 degrees F.
COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
BEAT butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter or margarine
1 1/2 cups packed brown sugar
1 large egg
1/3 cup light molasses
1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
Directions
PREHEAT oven to 350 degrees F.
COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
BEAT butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Fresh Corn Tomaro Salad
recipe From: Mom W.
3 Tablespoons white wine vinegar
2 scant teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels) or 3 cans shoepeg corn
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves
Whisk the vinegar, salt and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving, tear the basil over the salad and stir. (I cut the basil with kitchen shears).
3 Tablespoons white wine vinegar
2 scant teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels) or 3 cans shoepeg corn
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves
Whisk the vinegar, salt and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving, tear the basil over the salad and stir. (I cut the basil with kitchen shears).
Tortilla Soup
Recipe From: Brittanie W.
Sauté for 5 Min:
* 1 small onion, chopped * 2 crushed garlic cloves
* 1 small can chopped green chiles * 2 Tbs. veg. oil
Then add:
* 1 can diced tomatoes
* 1 can beef broth
* 1 can chicken broth
* 1 and 1/2 C. water
* 1 and 1/2 C. tomato juice
* 1 tsp. cumin
* 1 tsp. chili powder
* 1 tsp. salt
* 2 tsp. Worcestershire sauce
* 4 boneless/skinless chicken breasts - cooked and cut into big chunks/or shredded.
* 1 pkg. frozen corn (last 5 minutes)
Bring to boil and simmer for 1 hour and 10 minutes. Add the corn 5 minutes before it's finished. Top with chopped green onions, cheddar cheese, sour cream, and broken tortilla chips.
Sauté for 5 Min:
* 1 small onion, chopped * 2 crushed garlic cloves
* 1 small can chopped green chiles * 2 Tbs. veg. oil
Then add:
* 1 can diced tomatoes
* 1 can beef broth
* 1 can chicken broth
* 1 and 1/2 C. water
* 1 and 1/2 C. tomato juice
* 1 tsp. cumin
* 1 tsp. chili powder
* 1 tsp. salt
* 2 tsp. Worcestershire sauce
* 4 boneless/skinless chicken breasts - cooked and cut into big chunks/or shredded.
* 1 pkg. frozen corn (last 5 minutes)
Bring to boil and simmer for 1 hour and 10 minutes. Add the corn 5 minutes before it's finished. Top with chopped green onions, cheddar cheese, sour cream, and broken tortilla chips.
Creamed Corn
Recipe From: Amanda W.
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Cams Favorite Chocolate Chip Cookie
Recipe From: Amanda W.
2 3/4 C. Flour
1 t. baking soda
1/2 t. salt
2 eggs
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 1/2t. vanilla
1 to 1 1/4 cup chocolate chips
blend butter, sugar, vanilla and add water. Add eggs and blend. Add soda, flour, and salt. Stir in chocolate chips. Bake at 375 for 9-11 minutes.
2 3/4 C. Flour
1 t. baking soda
1/2 t. salt
2 eggs
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 1/2t. vanilla
1 to 1 1/4 cup chocolate chips
blend butter, sugar, vanilla and add water. Add eggs and blend. Add soda, flour, and salt. Stir in chocolate chips. Bake at 375 for 9-11 minutes.
Frito Salad
Recipe from Becca N.
1 chopped red pepper
1 chopped green pepper
1 bunch chopped green onions
1 big handful :) chopped cilantro
1-2 chopped tomatoes
1 can drained/rinsed black beans
1 can drained/rinsed corn
10-16 oz Catalina dressing (I use light but you can use regular or fat free too)
1 bag Frito Chips, crunched
Mix together veggies and dressing. Add chips immediately before serving. If you don't think you will eat the whole salad, save half the veggie mix and half the chips, and combine later when you are ready for more yumminess.
1 chopped red pepper
1 chopped green pepper
1 bunch chopped green onions
1 big handful :) chopped cilantro
1-2 chopped tomatoes
1 can drained/rinsed black beans
1 can drained/rinsed corn
10-16 oz Catalina dressing (I use light but you can use regular or fat free too)
1 bag Frito Chips, crunched
Mix together veggies and dressing. Add chips immediately before serving. If you don't think you will eat the whole salad, save half the veggie mix and half the chips, and combine later when you are ready for more yumminess.
Olive Garden Salad
Iceberg lettuce
Red onion
Black olives
Sweet pepperchinis
Tomatoes
Croutons
Parmesan cheese
----------------------------
8 oz. Paul Newmans Vinegar and oil dressing
1 clove garlic, peeled and minced
½ tsp dried basil
½ tsp dried oregano
1 TBS sugar
Mix all the ingredients up in a blender and refrigerate 24 hours before serving
Red onion
Black olives
Sweet pepperchinis
Tomatoes
Croutons
Parmesan cheese
----------------------------
8 oz. Paul Newmans Vinegar and oil dressing
1 clove garlic, peeled and minced
½ tsp dried basil
½ tsp dried oregano
1 TBS sugar
Mix all the ingredients up in a blender and refrigerate 24 hours before serving
Oriental Chicken Salad
Oriental Dressing:
1 egg
3 TBS honey
1/2 cup milk
1 1/2 TBS white vinegar
1/2 cup flour
4 tsp mayonnaise
1 tsp salt
1 TBS Grey Poupon Dijon mustard
1/4tsp pepper
1/8 tsp sesame seed oil
lettuce
Salad:
2-4 cups vegetable oil for frying
1/2 cup cornflake crumbs
1 boneless, skinless chicken breast
lettuce
1/2 carrot, shredded
1 green onion sliced
1 TBS sliced almonds
1/3 cup chow mein noodles
Using a mixer, blend together all the ingredients for the dressing. Place in the fridge. Preheat the oil over medium heat. In a small shallow bowl beat the egg, add the milk, and mix well. In another bowl, combine the flour with the cornflake crumbs, salt and pepper. Cut the chicken breast into 4 or 5 long strips. Dip each strip of chicken first into the egg mixture then into the flour mixture coating each piece completely. Fry each chicken finger for 5 minutes or until the coating has darkened to brown. Prepare the salad. Sprinkle the green onion on top of the lettuce mixture. Sprinkle the almonds over the salad, then the chow mein noodles. Cut the chicken into bite size pieces. Place the chicken on the salad. Serve with the salad dressing on the side.
1 egg
3 TBS honey
1/2 cup milk
1 1/2 TBS white vinegar
1/2 cup flour
4 tsp mayonnaise
1 tsp salt
1 TBS Grey Poupon Dijon mustard
1/4tsp pepper
1/8 tsp sesame seed oil
lettuce
Salad:
2-4 cups vegetable oil for frying
1/2 cup cornflake crumbs
1 boneless, skinless chicken breast
lettuce
1/2 carrot, shredded
1 green onion sliced
1 TBS sliced almonds
1/3 cup chow mein noodles
Using a mixer, blend together all the ingredients for the dressing. Place in the fridge. Preheat the oil over medium heat. In a small shallow bowl beat the egg, add the milk, and mix well. In another bowl, combine the flour with the cornflake crumbs, salt and pepper. Cut the chicken breast into 4 or 5 long strips. Dip each strip of chicken first into the egg mixture then into the flour mixture coating each piece completely. Fry each chicken finger for 5 minutes or until the coating has darkened to brown. Prepare the salad. Sprinkle the green onion on top of the lettuce mixture. Sprinkle the almonds over the salad, then the chow mein noodles. Cut the chicken into bite size pieces. Place the chicken on the salad. Serve with the salad dressing on the side.
Friday, March 5, 2010
Creamy Lime- Cilantro dressing
recipe from Melanie A.
1 package Ranch Dressing Mix
1 cup mayo
1/2 cup milk
1 lime
1 clove garlic, chopped
1/2 cup chopped cilantro
1/4 cup green salsa
1/8 tsp hot sauce
Blend and chill.
1 package Ranch Dressing Mix
1 cup mayo
1/2 cup milk
1 lime
1 clove garlic, chopped
1/2 cup chopped cilantro
1/4 cup green salsa
1/8 tsp hot sauce
Blend and chill.
Black Beans
recipe from Becca N.
2 TBS olive oil
2 cloves garlic, minced
2 cans black beans, mostly drained
1 tsp Lawrys garlic salt
1/2 can chopped green chilies
2 tsp chicken bouillon
Cook garlic in olive oil until it browns. Add remaining ingredients. Let simmer on low hear for 30 minutes.
2 TBS olive oil
2 cloves garlic, minced
2 cans black beans, mostly drained
1 tsp Lawrys garlic salt
1/2 can chopped green chilies
2 tsp chicken bouillon
Cook garlic in olive oil until it browns. Add remaining ingredients. Let simmer on low hear for 30 minutes.
Cilantro-Lime Rice
recipe from Melanie A.
1 cup uncooked rice
1 tsp butter
2 cloves garlic, minced
1 tsp lime zest
a can (15 oz) chicken broth
1 1/4 cup water
2 TBS fresh squeezed lime juice
2 tsp sugar
3 TBS fresh chopped cilantro
In saucepan, combine rice, butter, garlic, lime peel, chicken broth, and water. Bring to a boil. Cover and cook 15-20 min. until rice is tender. remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice and mix as you fluff.
1 cup uncooked rice
1 tsp butter
2 cloves garlic, minced
1 tsp lime zest
a can (15 oz) chicken broth
1 1/4 cup water
2 TBS fresh squeezed lime juice
2 tsp sugar
3 TBS fresh chopped cilantro
In saucepan, combine rice, butter, garlic, lime peel, chicken broth, and water. Bring to a boil. Cover and cook 15-20 min. until rice is tender. remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice and mix as you fluff.
Chicken Pot Pie
Recipe from Judy S.
2 chicken breasts, cooked
4 Tbs butter
4 TBS flour
1/2 tsp salt and pepper
1/4 tsp thyme
1 cup bouillon (2 tsp bouillon with 1 cup water and 1 cup milk)
1/2 cup potatoes
1/2 cup peas
1/2 cup carrots
1/2 cup corn
1) brown butter, flour and seasonings in pan
2) add bouillon and stir until thick
3) place your pie dough in bottom of pie pan. Add veggies and chicken.
4) pour over sauce.
5) Bake at 375 for 30-40 minutes
2 chicken breasts, cooked
4 Tbs butter
4 TBS flour
1/2 tsp salt and pepper
1/4 tsp thyme
1 cup bouillon (2 tsp bouillon with 1 cup water and 1 cup milk)
1/2 cup potatoes
1/2 cup peas
1/2 cup carrots
1/2 cup corn
1) brown butter, flour and seasonings in pan
2) add bouillon and stir until thick
3) place your pie dough in bottom of pie pan. Add veggies and chicken.
4) pour over sauce.
5) Bake at 375 for 30-40 minutes
Crockpot Chicken
Recipe from Mom W.
6 chicken breasts
Adobo and pepper (or garlic salt)
3 cans cream of chicken soup
1 1/2- 2 cans water
Brown chicken with adobo and pepper. place in crockpot with cream of chicken and water.
6 chicken breasts
Adobo and pepper (or garlic salt)
3 cans cream of chicken soup
1 1/2- 2 cans water
Brown chicken with adobo and pepper. place in crockpot with cream of chicken and water.
Spicy Shredded Chicken Sandwiches
recipe from Amanda W.
7 chicken breasts
2 cans rotel diced tomatoes and green chilies
1 tsp pepper
1 tsp salt
1 tsp chili powder
1 tsp garlic salt
1 tsp cayenne pepper
1 dash Tabasco sauce
lime juice to taste
Throw everything in crockpot. Serve on sandwich or hamburger buns.
7 chicken breasts
2 cans rotel diced tomatoes and green chilies
1 tsp pepper
1 tsp salt
1 tsp chili powder
1 tsp garlic salt
1 tsp cayenne pepper
1 dash Tabasco sauce
lime juice to taste
Throw everything in crockpot. Serve on sandwich or hamburger buns.
White Chili Chicken
1/2 c chopped onion
1 tbsp olive oil
1 1/2 c cooked chicken
1/2 c chicken broth
2 (15 oz) cans cannelloni beans, undrained
1 tsp dried cilantro/ oregano
1/4 tsp ground celery seed
1/4 tsp celery salt
1 (12 oz) bottle green taco sauce (La Victoria)
1 1/2c shredded mozzarella cheese
In large 2 qt saucepan, cook and stir onions in olive oil until tender and translucent. Add chopped chicken, mixing thoroughly. Add chicken broth and stir in beans, seasonings and bottle of taco sauce. Simmer over medium heat for 10 minutes, gently stirring occasionally. Just before serving, stir in 1 c mozzarella cheese. Top each serving with remaining cheese and salsa.
1 tbsp olive oil
1 1/2 c cooked chicken
1/2 c chicken broth
2 (15 oz) cans cannelloni beans, undrained
1 tsp dried cilantro/ oregano
1/4 tsp ground celery seed
1/4 tsp celery salt
1 (12 oz) bottle green taco sauce (La Victoria)
1 1/2c shredded mozzarella cheese
In large 2 qt saucepan, cook and stir onions in olive oil until tender and translucent. Add chopped chicken, mixing thoroughly. Add chicken broth and stir in beans, seasonings and bottle of taco sauce. Simmer over medium heat for 10 minutes, gently stirring occasionally. Just before serving, stir in 1 c mozzarella cheese. Top each serving with remaining cheese and salsa.
Poppy Seed Chicken
recipe from Heather D.
Chicken
1 1/2 c. sour cream
1 c. reserved broth
1/4 c. melted margarine
2 cans cream of chicken soup
Boil 3-5 pieces of chicken. Cut chicken into bite-size pieces. Put in bottom of pan. Mix remaining ingredients and pour on top of chicken.
Topping:
1/2 c. melted margarine (or butter)
2 T. poppy seed
1 1/2 c.-2c. Chicken in a Biscuit crackers
Pour crumbs of crackers over top then put on poppy seed. Pour butter on top of everything. Bake at 350 for 20 minutes.
Chicken
1 1/2 c. sour cream
1 c. reserved broth
1/4 c. melted margarine
2 cans cream of chicken soup
Boil 3-5 pieces of chicken. Cut chicken into bite-size pieces. Put in bottom of pan. Mix remaining ingredients and pour on top of chicken.
Topping:
1/2 c. melted margarine (or butter)
2 T. poppy seed
1 1/2 c.-2c. Chicken in a Biscuit crackers
Pour crumbs of crackers over top then put on poppy seed. Pour butter on top of everything. Bake at 350 for 20 minutes.
Taco Soup
Recipe from Mellissa W.
3 cans pinto beans
2 cans Texas Ranch Style beans
1 can Rotel
1 package Ranch
1 package Taco Seasoning
1 bag corn
1 large can stewed tomatoes
2 large cans tomato sauce
hamburger meat
cheese
1) brown meat
2) add all ingredients
3) add 1 cup water
4) let simmer 25-30 minutes
5) add salt/pepper to taste
6) top with cheese, sour cream......
3 cans pinto beans
2 cans Texas Ranch Style beans
1 can Rotel
1 package Ranch
1 package Taco Seasoning
1 bag corn
1 large can stewed tomatoes
2 large cans tomato sauce
hamburger meat
cheese
1) brown meat
2) add all ingredients
3) add 1 cup water
4) let simmer 25-30 minutes
5) add salt/pepper to taste
6) top with cheese, sour cream......
Lasagna
recipe from Joanna L.
1 package of pasta
1 jar of spaghetti sauce
1 lb ground beef
15 oz of ricotta cheese
2 eggs
1/2 cup Parmesan cheese
3 cups shredded mozzarella cheese
Grease pan. Mix together the ricotta cheese with the eggs and Parmesan. Spread sauce on bottom of pan and layer it with noodles. Spread ricotta cheese on top. Spread a layer of spaghetti sauce. Add meat then put a layer of mozzarella cheese. Repeat layers.
Bake at 350 for 45-60 minutes or until the cheese is bubbly.
1 package of pasta
1 jar of spaghetti sauce
1 lb ground beef
15 oz of ricotta cheese
2 eggs
1/2 cup Parmesan cheese
3 cups shredded mozzarella cheese
Grease pan. Mix together the ricotta cheese with the eggs and Parmesan. Spread sauce on bottom of pan and layer it with noodles. Spread ricotta cheese on top. Spread a layer of spaghetti sauce. Add meat then put a layer of mozzarella cheese. Repeat layers.
Bake at 350 for 45-60 minutes or until the cheese is bubbly.
Rosemary Carrots
recipe from allrecipes.com
3 1/3 cup carrots
3/4 cup water
1 TBS and 1 1/2 tsp brown sugar
1 1/2 tsp chicken bouillon
3/4 tsp rosemary
1/8 tsp pepper
Cook carrots 8-9 minutes; Drain, reserving 2 TBS liquid. Save liquid and add seasonings.
3 1/3 cup carrots
3/4 cup water
1 TBS and 1 1/2 tsp brown sugar
1 1/2 tsp chicken bouillon
3/4 tsp rosemary
1/8 tsp pepper
Cook carrots 8-9 minutes; Drain, reserving 2 TBS liquid. Save liquid and add seasonings.
Rainbow Jello Salad
recipe from Mom W.
6 small package jello (different colors)
Boil 1 cup water. Add 1 package jello. Divide in half. To the 1st half add 3 TBS cold water. To the second half add 1/3 cup sour cream and set aside on counter. Place the 1st in a 13X9 pan until set. Then add the second. Repeat with each color.
6 small package jello (different colors)
Boil 1 cup water. Add 1 package jello. Divide in half. To the 1st half add 3 TBS cold water. To the second half add 1/3 cup sour cream and set aside on counter. Place the 1st in a 13X9 pan until set. Then add the second. Repeat with each color.
Mexican Salsa
Recipe from Mom W.
2 tomatoes ( 1 can peeled and chopped)
1/2 onion
2 clove garlic
1/4 green bellpepper
2 TBS cilantro
1 jalepeno
salt to taste ( garlic salt)
1/2 lime juice
2 tomatoes ( 1 can peeled and chopped)
1/2 onion
2 clove garlic
1/4 green bellpepper
2 TBS cilantro
1 jalepeno
salt to taste ( garlic salt)
1/2 lime juice
Cornbread Salad
recipe from Christine H.
1 (8.5oz) box of cornbread mix (Jiffy)
6 green onions
1 can corn, drained
1 can pinto beans, drained
3/4 cup mayo
3/4 cup sour cream
2 tomatoes, chopped
1/2 cup cheese
ground beef, cook and seasoned (optional)
Prepare corn bread according to package. Crumble bread on bottom of dish. Layer with onions, corn, and beans. In small bowl, mix mayo and sour cream. Spread over veggies. Sprinkle with cheese and tomatoes. Chill or serve hot.
1 (8.5oz) box of cornbread mix (Jiffy)
6 green onions
1 can corn, drained
1 can pinto beans, drained
3/4 cup mayo
3/4 cup sour cream
2 tomatoes, chopped
1/2 cup cheese
ground beef, cook and seasoned (optional)
Prepare corn bread according to package. Crumble bread on bottom of dish. Layer with onions, corn, and beans. In small bowl, mix mayo and sour cream. Spread over veggies. Sprinkle with cheese and tomatoes. Chill or serve hot.
Pumpkin Seeds
Recipe from Mom W.
2 cups unwashed seeds
1 tsp Worcestershire sauce
1 1/2 TBS melted butter
1 1/2 tsp Lawrys seasoned salt
Bake at 250 for 2 hours- stirring every 30 minutes.
2 cups unwashed seeds
1 tsp Worcestershire sauce
1 1/2 TBS melted butter
1 1/2 tsp Lawrys seasoned salt
Bake at 250 for 2 hours- stirring every 30 minutes.
Bean Dip
Recipe from Amanda W.
1 16oz can refried beans
1 8oz package cream cheese
1 cup sour cream
1/2 package chili seasoning
1/2 cup or more grated cheese
Mix all ingredients. Place in 9x9 pan and top with more cheese. Bake at 250 for 1 hour.
1 16oz can refried beans
1 8oz package cream cheese
1 cup sour cream
1/2 package chili seasoning
1/2 cup or more grated cheese
Mix all ingredients. Place in 9x9 pan and top with more cheese. Bake at 250 for 1 hour.
Cinnamon Rolls
Recipe from Heather S.
Dough:
2 1/2 cup warm water
1 TBS salt
3 TBS yeast
10 TBS sugar
3 eggs
8 TBS oil
Filling:
2/3 cup butter
2 cup brown sugar
5 TBS cinnamon
Frosting:
2 sticks butter
3 cups powder sugar
1/2 cup cream cheese (4 0z)
1 tsp vanilla
Combine water, 1 TBS sugar, and yeast together and let sit for 10-15 minutes. Mix together the remaining 9 TBS sugar, eggs, and oil. Add the yeast mixture. Add 8-9 cups flour. Knead 5-6 minutes.. Raise for 90 minutes or until double in size. Punch down and rise until double again.
Divide the dough in half and roll it out. Spread 1/3 cup melted butter over first half leaving a 1 inch rim. Mix the brown sugar and cinnamon together and spread over butter. Roll up and cut using floss. Place in a greased pan.
Do the same thing for the second half of the dough.
Bake at 400 for 10-12 minutes.
Dough:
2 1/2 cup warm water
1 TBS salt
3 TBS yeast
10 TBS sugar
3 eggs
8 TBS oil
Filling:
2/3 cup butter
2 cup brown sugar
5 TBS cinnamon
Frosting:
2 sticks butter
3 cups powder sugar
1/2 cup cream cheese (4 0z)
1 tsp vanilla
Combine water, 1 TBS sugar, and yeast together and let sit for 10-15 minutes. Mix together the remaining 9 TBS sugar, eggs, and oil. Add the yeast mixture. Add 8-9 cups flour. Knead 5-6 minutes.. Raise for 90 minutes or until double in size. Punch down and rise until double again.
Divide the dough in half and roll it out. Spread 1/3 cup melted butter over first half leaving a 1 inch rim. Mix the brown sugar and cinnamon together and spread over butter. Roll up and cut using floss. Place in a greased pan.
Do the same thing for the second half of the dough.
Bake at 400 for 10-12 minutes.
Streusel In-Between Pumpkin Cake
Streusel:
1/2 cup packed brown sugar
2 TBS flour
1 tsp cinnamon
1/4 tsp pumpkin pie spice
1 TBS butter, softened
Cake:
3 cup flour
2 tsp baking soda
1 TBS cinnamon
1 tsp salt
1 cup butter, softened
2 cup sugar
4 eggs
1 cup canned pumpkin
1 cup sour cream
1 tsp vanilla
Frosting:
1 stick butter
1 1/2 cup powder sugar
1/4 cup cream cheese (2 oz)
1/2 tsp vanilla
1. Preheat oven to 350. Grease 12-cup fluted tube cake pan and lightly flour.
2. Stir all streusel ingredients together until crumbly; set aside.
3. Mix dry ingredients together; set aside. In large bowl, beat butter and sugar until creamy. Add eggs, 2 at a time, beating well. Beat in pumpkin, sour cream, and vanilla. Gradually add in flour mixture.
4. Spread half the batter in pan. Sprinkle streusel over batter, making sure streusel does not tough side of pan. Top with remaining batter, making sure batter layer touches side of pan.
5. Bake 58-62 minutes or until toothpick comes out clean. Cool 30 minutes; remove to cooling rack. Cool 2 hours then drizzle with frosting.
1/2 cup packed brown sugar
2 TBS flour
1 tsp cinnamon
1/4 tsp pumpkin pie spice
1 TBS butter, softened
Cake:
3 cup flour
2 tsp baking soda
1 TBS cinnamon
1 tsp salt
1 cup butter, softened
2 cup sugar
4 eggs
1 cup canned pumpkin
1 cup sour cream
1 tsp vanilla
Frosting:
1 stick butter
1 1/2 cup powder sugar
1/4 cup cream cheese (2 oz)
1/2 tsp vanilla
1. Preheat oven to 350. Grease 12-cup fluted tube cake pan and lightly flour.
2. Stir all streusel ingredients together until crumbly; set aside.
3. Mix dry ingredients together; set aside. In large bowl, beat butter and sugar until creamy. Add eggs, 2 at a time, beating well. Beat in pumpkin, sour cream, and vanilla. Gradually add in flour mixture.
4. Spread half the batter in pan. Sprinkle streusel over batter, making sure streusel does not tough side of pan. Top with remaining batter, making sure batter layer touches side of pan.
5. Bake 58-62 minutes or until toothpick comes out clean. Cool 30 minutes; remove to cooling rack. Cool 2 hours then drizzle with frosting.
Chicken Salad Sandwiches
Recipes courtesty The Mormon Cookbook
INGREDIENTS:
4 c cooked and cubed chicken breasts
1 c chopped celery
2 t grated onion or finely chopped green onion
1 (20-ounce) can pineapple tidbits, drained
1/2 c seedless red or green grapes, cut in half
2/3 c mayonnaise
1 t salt
1/8 t pepper
20 small croissants
DIRECTIONS:
Combine chicken, celery, onion, pineapple, and grapes in a large bowl. In a separate bowl, mix together mayonnaise, salt, and pepper. Fold dressing into chicken mixture until well coated.
Makes 8 cups of filling. Fills 20 small croissants.
INGREDIENTS:
4 c cooked and cubed chicken breasts
1 c chopped celery
2 t grated onion or finely chopped green onion
1 (20-ounce) can pineapple tidbits, drained
1/2 c seedless red or green grapes, cut in half
2/3 c mayonnaise
1 t salt
1/8 t pepper
20 small croissants
DIRECTIONS:
Combine chicken, celery, onion, pineapple, and grapes in a large bowl. In a separate bowl, mix together mayonnaise, salt, and pepper. Fold dressing into chicken mixture until well coated.
Makes 8 cups of filling. Fills 20 small croissants.
Lemon Cream Pasta with Chicken
Recipe and image courtes My Kitchen Cafe
INGREDIENTS:
3 cups shredded or cubed Lemon Garlic Chicken
1 tsp garlic powder
1/2 tsp black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package rigatoni pasta
2 cups heavy cream
2 tsp grated lemon zest
1/2 cup parmesan cheese, shredded
DIRECTIONS:
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving. Makes 6 servings.
INGREDIENTS:
3 cups shredded or cubed Lemon Garlic Chicken
1 tsp garlic powder
1/2 tsp black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package rigatoni pasta
2 cups heavy cream
2 tsp grated lemon zest
1/2 cup parmesan cheese, shredded
DIRECTIONS:
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving. Makes 6 servings.
Lemon and Garlic Grilled Chicken
Recipe and image courtesy My Kitchen Cafe
INGREDIENTS:
Juice of 1 lemon, approximately 3 Tbsp
3 Tbsp olive oil
1 tsp minced garlic, about 2 medium cloves
1 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
DIRECTIONS:
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
Steak Marinade
Recipe from My Kitchen Cafe
INGREDIENTS
1 cup soy sauce
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/2 cup pineapple juice
3 garlic cloves, crushed or finely minced
DIRECTIONS
Combine all ingredients thoroughly and use as marinade. If marinading steaks, marinade the meat overnight (about 12-14 hours) before grilling.
INGREDIENTS
1 cup soy sauce
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/2 cup pineapple juice
3 garlic cloves, crushed or finely minced
DIRECTIONS
Combine all ingredients thoroughly and use as marinade. If marinading steaks, marinade the meat overnight (about 12-14 hours) before grilling.
Chilis Fajitas
Recipe from Chilis
Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon liquid smoke (this is NOT optional)
¼ teaspoon black pepper
1/8 teaspoon onion powder
Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice
dash of salt and pepper
Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side (I use my indoor grill pan usually). Remove from pan and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream...the options are endless.
Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon liquid smoke (this is NOT optional)
¼ teaspoon black pepper
1/8 teaspoon onion powder
Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice
dash of salt and pepper
Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side (I use my indoor grill pan usually). Remove from pan and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream...the options are endless.
Spinach Salad
Recipe courtesy Melanie A.
Seriously, this is the best spinach salad ever!
INGREDIENTS
1 pkg. Spinach
1 pkg. Just Lettuce
1/2 Red Onion, chopped
3/4 lb. Mushrooms, sliced
3/4 lb. Swiss Cheese, grated
1 c. Cottage Cheese, washed and drained
1/2 lb. Bacon (or 15 strips)
Dressing:
1/3 c. White Vinegar
1/2 c. Oil
1/3 c. Sugar
3/4 t. Onion, grated
1/3 t. mustard (or 1 squirt)
DIRECTIONS
Combine all ingredients. Add dressing just before serving.
Chicken Won Ton Salad
Recipe courtesy Karrissa W.
DRESSING:
3/4 tsp salt
1/2 tsp pepper
1/2 cup sugar
1/2 cup white vinegar
SALAD:
2 boneless, skinless chicken breasts
Green onions, chopped
1 1/2 heads of lettuce
DIRECTIONS:
Fry won tons in 1/2 cup oil. Cook and cube chicken. Mix all ingredients together in large bowl. Pour dressing over and toss.
Carrot Fruit Sorbet
Recipe courtesy Vita-Mix
INGREDIENTS:
1 c cherry apply concentrated fruit juice, thawed
1/2 c frozen strawberries
3 to 4 baby carrots
1 T honey
2 ounces (small handful) cabbage
1/2 c french vanilla creamer
DIRECTIONS:
Put all ingredients in blender and mix on high speed until smooth.
Yogurt Pie
Recipe from Melanie A.
INGREDIENTS:
1 (10 ounce) tub cool whip
2 (12 ounce) containers flavored yogurt
1 (8-9 inch) graham cracker pie shell
DIRECTIONS:
Gently mix cool whip and yogurt together and pile into crust. Refrigerate several hours before serving.
*I like to use strawberry flavored yogurt.
INGREDIENTS:
1 (10 ounce) tub cool whip
2 (12 ounce) containers flavored yogurt
1 (8-9 inch) graham cracker pie shell
DIRECTIONS:
Gently mix cool whip and yogurt together and pile into crust. Refrigerate several hours before serving.
*I like to use strawberry flavored yogurt.
Peppermint Bark Popcorn
Recipe from Ourbestbites.com
INGREDIENTS:
2 bags natural, lightly salted microwave popcorn, popped
1 (24-ounce) pkg Almond Bark
INGREDIENTS:
2 bags natural, lightly salted microwave popcorn, popped
1 (24-ounce) pkg Almond Bark
1 cup crushed candy canes (Bob's brand are the best)
1-2 t peppermint extract
3/4 c semi-sweet chocolate chips
1-2 t peppermint extract
3/4 c semi-sweet chocolate chips
*One bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups
DIRECTIONS:
1. Place popcorn in a large bowl. Dump crushed candy canes into the bowl with the popcorn.
DIRECTIONS:
1. Place popcorn in a large bowl. Dump crushed candy canes into the bowl with the popcorn.
2. Melt Almond Bark according to package instructions. Once melted, stir in peppermint extract.
3. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and let it set.
4. While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off. Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets that you can pop in the fridge.
5. When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth.
3. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and let it set.
4. While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth. Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off. Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets that you can pop in the fridge.
5. When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth.
Oreo Truffles
Recipe from My Kitchen Cafe
INGREDIENTS:
1 (18 ounce) package Oreo cookies, crushed into small pieces
1 (8 ounce) package cream cheese, softened
1 package white chocolate bark
Chocolate chips or chocolate bark for drizzling
DIRECTIONS:
Mix crushed Oreos and cream cheese until well-combined. The best way to do this is using your fingers - it will be messy! Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour).
Melt white almond bark according to package directions. Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into white coating and place onto waxed paper to harden. Once dry, melt chocolate bark (or if using chocolate chips, melt chocolate chips with a bit of shortening) and scoop melted chocolate into a ziploc baggie. Snip a very small corner off the bag and drizzle back and forth over the truffles. Let dry. Chill them and serve after chilled (they taste best cold)!
INGREDIENTS:
1 (18 ounce) package Oreo cookies, crushed into small pieces
1 (8 ounce) package cream cheese, softened
1 package white chocolate bark
Chocolate chips or chocolate bark for drizzling
DIRECTIONS:
Mix crushed Oreos and cream cheese until well-combined. The best way to do this is using your fingers - it will be messy! Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour).
Melt white almond bark according to package directions. Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into white coating and place onto waxed paper to harden. Once dry, melt chocolate bark (or if using chocolate chips, melt chocolate chips with a bit of shortening) and scoop melted chocolate into a ziploc baggie. Snip a very small corner off the bag and drizzle back and forth over the truffles. Let dry. Chill them and serve after chilled (they taste best cold)!
Streusel Topped Creamy Pumpkin Pie
INGREDIENTS
1 (6-ounce) graham cracker pie crust
1 cup canned pumpkin
1 cup cold milk
2 (3.4-ounce) pkgs cheesecake flavored instant pudding
1 tsp cinnamon
1/2 tsp ground nutmeg
1 (8 -ounce) tub frozen non-dairy whipped topping, thawed & divided
Caramel topping (optional)
Streusel Topping:
1/2 cup chopped walnuts
2 Tbsp brown sugar
1 Tbsp butter
DIRECTIONS
Stir the milk and pumpkin in a large bowl until smooth. Add pudding packages, cinnamon, and nutmeg; beat with a wire whisk until well blended. Gently fold in half of the whipped topping. Spoon mixture into pie crust and refrigerate for 4 hours until set.
For the topping, mix the walnuts, brown sugar, and butter in a microwave-safe bowl. Microwave on high for 1 to 2 minutes until bubbly, stirring once. Set aside and let cool.
Once the pie has set, top it with the remaining whipped topping. Next, sprinkle the streusel topping over the pie. If desired, drizzle top of pie with caramel.
1 (6-ounce) graham cracker pie crust
1 cup canned pumpkin
1 cup cold milk
2 (3.4-ounce) pkgs cheesecake flavored instant pudding
1 tsp cinnamon
1/2 tsp ground nutmeg
1 (8 -ounce) tub frozen non-dairy whipped topping, thawed & divided
Caramel topping (optional)
Streusel Topping:
1/2 cup chopped walnuts
2 Tbsp brown sugar
1 Tbsp butter
DIRECTIONS
Stir the milk and pumpkin in a large bowl until smooth. Add pudding packages, cinnamon, and nutmeg; beat with a wire whisk until well blended. Gently fold in half of the whipped topping. Spoon mixture into pie crust and refrigerate for 4 hours until set.
For the topping, mix the walnuts, brown sugar, and butter in a microwave-safe bowl. Microwave on high for 1 to 2 minutes until bubbly, stirring once. Set aside and let cool.
Once the pie has set, top it with the remaining whipped topping. Next, sprinkle the streusel topping over the pie. If desired, drizzle top of pie with caramel.
Pumpkin Roll
Recipe courtesy The Essential Mormon Cookbook
INGREDIENTS
3 eggs
1 c sugar
2/3 c canned pumpkin
1 t lemon juice
3/4 c flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
powdered sugar for dusting
Filling:
1 c powdered sugar
1 (8-ounce) pkg cream cheese
4 T butter
1/2 t vanilla
1/2 c chopped pecans (optional)
DIRECTIONS
Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices, and salt. Fold into pumpkin mixture.
Lina a 15x10.5x1 inch jelly roll pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. Bake at 375 degrees for about 15 minutes or until lightly browned. Turn out immediately onto a clean dishtowel sprinkled with powdered sugar, removing the waxed paper. Sprinkly more powdered sugar on top of cake. Start at one end, carefully rolling towel and cake together. Cool on countertop.
Combine the 1 cup powdered sugar, cream cheese, butter, and vanilla. Beat until smooth. Gently unroll cake onto cutting board, removing towel. Spread cream cheese filling over top. Sprinkle with pecans. Roll back up. Cover with waxed paper and chill in refrigerator. Best when made a day ahead. Will keep in refrigerator 6 to 10 days (well wrapped). Freezes well. Makes 12 servings.
INGREDIENTS
3 eggs
1 c sugar
2/3 c canned pumpkin
1 t lemon juice
3/4 c flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
powdered sugar for dusting
Filling:
1 c powdered sugar
1 (8-ounce) pkg cream cheese
4 T butter
1/2 t vanilla
1/2 c chopped pecans (optional)
DIRECTIONS
Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices, and salt. Fold into pumpkin mixture.
Lina a 15x10.5x1 inch jelly roll pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. Bake at 375 degrees for about 15 minutes or until lightly browned. Turn out immediately onto a clean dishtowel sprinkled with powdered sugar, removing the waxed paper. Sprinkly more powdered sugar on top of cake. Start at one end, carefully rolling towel and cake together. Cool on countertop.
Combine the 1 cup powdered sugar, cream cheese, butter, and vanilla. Beat until smooth. Gently unroll cake onto cutting board, removing towel. Spread cream cheese filling over top. Sprinkle with pecans. Roll back up. Cover with waxed paper and chill in refrigerator. Best when made a day ahead. Will keep in refrigerator 6 to 10 days (well wrapped). Freezes well. Makes 12 servings.
Monkey Bread
Recipe from The Pioneer Woman
INGREDIENTS
3 cans Buttermilk Biscuits (the non-flaky ones)
1 cup Sugar
2-3 teaspoons Cinnamon
2 sticks Butter
½ cups Brown Sugar
DIRECTIONS
Preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.
At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.
INGREDIENTS
3 cans Buttermilk Biscuits (the non-flaky ones)
1 cup Sugar
2-3 teaspoons Cinnamon
2 sticks Butter
½ cups Brown Sugar
DIRECTIONS
Preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.
At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.
Frozen Lemonade Pie
INGREDIENTS
2 (9 inch) prepared graham cracker crusts
1/2 gallon vanilla ice cream, softened
1 (6 ounce) can frozen lemonade concentrate
1 (8 ounce) container frozen whipped topping, thawed
Juice and zest from 1 lemon
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.
In a large bowl, mix the ice cream, lemonade and whipped topping until creamy. Spread mixture into pie crusts, then place in freezer overnight or for several hours. Makes 8 servings.
2 (9 inch) prepared graham cracker crusts
1/2 gallon vanilla ice cream, softened
1 (6 ounce) can frozen lemonade concentrate
1 (8 ounce) container frozen whipped topping, thawed
Juice and zest from 1 lemon
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.
In a large bowl, mix the ice cream, lemonade and whipped topping until creamy. Spread mixture into pie crusts, then place in freezer overnight or for several hours. Makes 8 servings.
Subscribe to:
Posts (Atom)