4 tb Soy sauce, divided
2 tb Vegetable oil, divided
2 tb Sesame oil, divided
1 mad Carrot, julienned
1 tb Cornstarch
1/4 lb Fresh snow peas, trimmed And julienned
2 Boneless, skinless chicken Breast halves, cut into Thin strips
1/2 c Chopped green onions and Tops
8 oz Uncooked vermicelli
1 tb Minced fresh ginger root
1 tb Sugar
3/4 ts Crushed red pepper
2 tb Distilled white vinegar
Blend 1 tbsp each soy sauce and sesame oil with cornstarch; stir in chicken.
Let stand 10 minutes. Break vermicelli in half and cook according to package
directions, omitting salt; drain and keep warm in large mixing bowl.
Dissolve sugar in remaining soy sauce, sesame oil and vinegar; set aside.
Heat 1 tbsp vegetable oil in hot wok or large skillet over high heat. Add
chicken and stir fry 3 minutes, remove. Heat remaining vegetable oil in same
pan. Add carrot and snow peas; stir fry 1 minutes. Add remaining 3
ingredients and stir fry 1 minutes longer. Remove from heat; stir in chicken
and vinegar mixture. Pour over vermicelli and toss together to combine.
Serve immediately.
Serves: 4
Wednesday, June 29, 2011
Peanut Butter Cake
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1 tablespoon shortening (do not use butter, margarine, spread or oil)
1 package (about 18 oz.) regular white or yellow cake mix (not pudding-in-mix type)
PEANUT BUTTER WHIPPED CREAM FROSTING(recipe follows)
HERSHEY'S Syrup
Chocolate curls (optional)
Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.
Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. 10 to 12 servings.
PEANUT BUTTER WHIPPED CREAM FROSTING
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2/3 cup milk
3 cups miniature marshmallows
2 cups (1 pt.) cold whipping cream
1/2 teaspoon vanilla extract
Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.
Variation: Cake may be baked in greased and flour 13x9x2-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with 1/2 recipe PEANUT BUTTER WHIPPED CREAM FROSTING.
1 tablespoon shortening (do not use butter, margarine, spread or oil)
1 package (about 18 oz.) regular white or yellow cake mix (not pudding-in-mix type)
PEANUT BUTTER WHIPPED CREAM FROSTING(recipe follows)
HERSHEY'S Syrup
Chocolate curls (optional)
Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.
Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. 10 to 12 servings.
PEANUT BUTTER WHIPPED CREAM FROSTING
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2/3 cup milk
3 cups miniature marshmallows
2 cups (1 pt.) cold whipping cream
1/2 teaspoon vanilla extract
Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.
Variation: Cake may be baked in greased and flour 13x9x2-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with 1/2 recipe PEANUT BUTTER WHIPPED CREAM FROSTING.
CP Hot Fudge Sundae Cake
Prep: 15 min - Cook: 2 hr 30 min - Cool: 40 min
1 cup Gold Medal® all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix
flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt
in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in
nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water
until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or
until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to
cool slightly before serving. Spoon warm cake into dessert dishes. Spoon
sauce over top.
Makes 6 servings
1 cup Gold Medal® all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix
flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt
in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in
nuts. Spread batter evenly in slow cooker.
2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water
until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or
until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to
cool slightly before serving. Spoon warm cake into dessert dishes. Spoon
sauce over top.
Makes 6 servings
Blackberry Cobbler
1 cup granulated sugar, divided
6 tablespoons butter, softened
1 large egg yolk
1/2 teaspoon vanilla extract
3/4 cup whole almonds, toasted
6 ounces all-purpose flour (about 1 1/3 cups)
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons ice water
10 cup fresh blackberries (about 5 [12-ounce] packages)
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
Cooking spray
2 tablespoons turbinado sugar
Preparation
1. Place 1/3 cup granulated sugar and butter in a large bowl; beat with a mixer until combined (about 1 minute). Add egg yolk, beating well. Stir in vanilla.
2. Place almonds in a food processor; pulse 10 times or until finely ground. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine nuts, flour, baking powder, and salt, stirring well with a whisk. Gradually add nut mixture to butter mixture, beating at low speed just until a soft dough forms, adding 3 tablespoons ice water, as necessary. Turn dough out onto a lightly floured surface; knead lightly 6 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour or until firm.
3. Preheat oven to 375°.
4. Combine the remaining 2/3 cup granulated sugar, blackberries, cornstarch, and lemon juice; toss gently. Arrange berry mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Unwrap dough. Roll each dough portion into a 13 x 9-inch rectangle on a lightly floured surface. Cut one rectangle, crosswise, into (1-inch-wide) strips. Cut remaining rectangle, lengthwise, into (1-inch-wide) strips. Arrange strips in a lattice pattern over fruit mixture; sprinkle dough with turbinado sugar. Bake at 375° for 50 minutes or until golden. Let stand 10 minutes.
6 tablespoons butter, softened
1 large egg yolk
1/2 teaspoon vanilla extract
3/4 cup whole almonds, toasted
6 ounces all-purpose flour (about 1 1/3 cups)
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons ice water
10 cup fresh blackberries (about 5 [12-ounce] packages)
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
Cooking spray
2 tablespoons turbinado sugar
Preparation
1. Place 1/3 cup granulated sugar and butter in a large bowl; beat with a mixer until combined (about 1 minute). Add egg yolk, beating well. Stir in vanilla.
2. Place almonds in a food processor; pulse 10 times or until finely ground. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine nuts, flour, baking powder, and salt, stirring well with a whisk. Gradually add nut mixture to butter mixture, beating at low speed just until a soft dough forms, adding 3 tablespoons ice water, as necessary. Turn dough out onto a lightly floured surface; knead lightly 6 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour or until firm.
3. Preheat oven to 375°.
4. Combine the remaining 2/3 cup granulated sugar, blackberries, cornstarch, and lemon juice; toss gently. Arrange berry mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Unwrap dough. Roll each dough portion into a 13 x 9-inch rectangle on a lightly floured surface. Cut one rectangle, crosswise, into (1-inch-wide) strips. Cut remaining rectangle, lengthwise, into (1-inch-wide) strips. Arrange strips in a lattice pattern over fruit mixture; sprinkle dough with turbinado sugar. Bake at 375° for 50 minutes or until golden. Let stand 10 minutes.
Mild Fresh Salsa
3 fresh tomatoes, peeled, seeded and finely chopped
1/2 cup minced fresh cilantro
2 to 3 garlic cloves, minced
1 can (4 ounces) chopped green chilies
1/2 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large bowl, combine all ingredients. Chill before serving. Yield: 3 cups.
1/2 cup minced fresh cilantro
2 to 3 garlic cloves, minced
1 can (4 ounces) chopped green chilies
1/2 cup sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a large bowl, combine all ingredients. Chill before serving. Yield: 3 cups.
Black Bean Salsa
1 can (15 ounces) black beans, divided
2 tablespoons lime juice
2 to 4 tablespoons chopped fresh cilantro
1 medium onion, chopped
1 garlic clove, minced
3 plum tomatoes, seeded and chopped
Salt to taste
Tortilla chips
Directions
Drain beans, reserving 1 tablespoon liquid. In a bowl, combine lime juice, half the beans and the reserved bean liquid. Mash until smooth. Stir in remaining beans, cilantro, onion, garlic, tomatoes and salt. Serve with tortilla chips. Yield: 4-6 servings.
2 tablespoons lime juice
2 to 4 tablespoons chopped fresh cilantro
1 medium onion, chopped
1 garlic clove, minced
3 plum tomatoes, seeded and chopped
Salt to taste
Tortilla chips
Directions
Drain beans, reserving 1 tablespoon liquid. In a bowl, combine lime juice, half the beans and the reserved bean liquid. Mash until smooth. Stir in remaining beans, cilantro, onion, garlic, tomatoes and salt. Serve with tortilla chips. Yield: 4-6 servings.
Microwave Salsa
3 medium tomatoes, chopped
1 green onion, sliced
1 to 2 garlic cloves, minced
3 tablespoons finely chopped green pepper
1 tablespoon lemon juice
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
Tortilla chips
Directions
In a microwave-safe bowl, combine the tomatoes, onion and garlic. Add green pepper, lemon juice and seasonings; mix well. Microwave on high for 30-45 seconds or until heated through. Serve immediately with tortilla chips. Salsa can be stored in the refrigerator for up to 3 days. Yield: 4 cups.
1 green onion, sliced
1 to 2 garlic cloves, minced
3 tablespoons finely chopped green pepper
1 tablespoon lemon juice
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
Tortilla chips
Directions
In a microwave-safe bowl, combine the tomatoes, onion and garlic. Add green pepper, lemon juice and seasonings; mix well. Microwave on high for 30-45 seconds or until heated through. Serve immediately with tortilla chips. Salsa can be stored in the refrigerator for up to 3 days. Yield: 4 cups.
Easy Salsa Recipe
4 medium tomatoes, chopped
1 medium onion, chopped
1/4 cup chunky salsa
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup canned chopped green chilies, optional
Directions
In a large bowl, combine the tomatoes, onion, salsa, salt and pepper. Add the chilies if desired. Cover and refrigerate for several hours. Yield: 4-1/2 to 5 cups.
1 medium onion, chopped
1/4 cup chunky salsa
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup canned chopped green chilies, optional
Directions
In a large bowl, combine the tomatoes, onion, salsa, salt and pepper. Add the chilies if desired. Cover and refrigerate for several hours. Yield: 4-1/2 to 5 cups.
Mexican Salsa
3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt
Tortilla chips
Directions
Heat a small ungreased cast iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Yield: 3-1/2 cups.
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt
Tortilla chips
Directions
Heat a small ungreased cast iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Yield: 3-1/2 cups.
Butter Pecan Picnic Bars
2 1/2 c. flour
1 tsp. soda
1 tsp. allspice
1/2 tsp. salt
1/2 c. butter or margarine
1 c. sugar
1/4 c. molasses
2 eggs
1 c. applesauce
1/2 c. chopped pecans or walnuts
1/2 c. butterscotch chips
confectioners sugar (optional)
Sift together the flour, soda, allspice and salt. Cream the butter and sugar
until light and fluffy. Beat in molasses until well blended. Add eggs and
beat well. Add flour mixture and applesauce alternately to creamed mixture,
beating until just blended after each addition. Stir in nuts and
butterscotch chips. Pour in greased and lightly floured 13 x 9-inch pan.
Bake at 350° for 25 to 30 minutes or until firm to touch; cool on rack.
Sprinkle with confectioners sugar, if desired.
1 tsp. soda
1 tsp. allspice
1/2 tsp. salt
1/2 c. butter or margarine
1 c. sugar
1/4 c. molasses
2 eggs
1 c. applesauce
1/2 c. chopped pecans or walnuts
1/2 c. butterscotch chips
confectioners sugar (optional)
Sift together the flour, soda, allspice and salt. Cream the butter and sugar
until light and fluffy. Beat in molasses until well blended. Add eggs and
beat well. Add flour mixture and applesauce alternately to creamed mixture,
beating until just blended after each addition. Stir in nuts and
butterscotch chips. Pour in greased and lightly floured 13 x 9-inch pan.
Bake at 350° for 25 to 30 minutes or until firm to touch; cool on rack.
Sprinkle with confectioners sugar, if desired.
Butterscotch Picnic Bars
2/3 c. butter
2 1/4 c. packed brown sugar
3 eggs
2 2/3 c. sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
1 (6 oz.) pkg. (1 c.) butterscotch flavored morsels
1 c. chopped nuts
Melt butter in saucepan. Stir in brown sugar, remove from heat and cool 10
minutes. Add eggs, beat until smooth. Sift together flour, baking powder and
salt. Stir into butter mixture. Add butterscotch morsels and nuts. Mix well.
Spread evenly in greased 15 x 10 x 1-inch pan. Bake in 350° oven about 25
minutes. Cool. Makes 50 bars.
2 1/4 c. packed brown sugar
3 eggs
2 2/3 c. sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
1 (6 oz.) pkg. (1 c.) butterscotch flavored morsels
1 c. chopped nuts
Melt butter in saucepan. Stir in brown sugar, remove from heat and cool 10
minutes. Add eggs, beat until smooth. Sift together flour, baking powder and
salt. Stir into butter mixture. Add butterscotch morsels and nuts. Mix well.
Spread evenly in greased 15 x 10 x 1-inch pan. Bake in 350° oven about 25
minutes. Cool. Makes 50 bars.
CP Pineapple Baked Beans
2 cans pinto beans
1 can pineapple chunks -- (8 ounce) drained
1 onion -- diced
2 cloves garlic -- minced
1/2 cup barbecue sauce
2 tablespoons maple syrup
1 tablespoon soy sauce
salt and pepper to taste
Mix together all ingredients in a crock pot or slow cooker. Cover and cook on low for 6 to 8 hours.
Serves 4
1 can pineapple chunks -- (8 ounce) drained
1 onion -- diced
2 cloves garlic -- minced
1/2 cup barbecue sauce
2 tablespoons maple syrup
1 tablespoon soy sauce
salt and pepper to taste
Mix together all ingredients in a crock pot or slow cooker. Cover and cook on low for 6 to 8 hours.
Serves 4
Garlic Brown Sugar Chicken
1 broiler/ fryer chicken, cut up (3-1/2 - 4 lbs) or about 6 boneless skinless
breasts
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda (diet is fine)
2-3 tablespoons minced garlic
2 to 3 tablespoons soy sauce
1 teaspoon pepper
Place chicken in a large ziploc bag. Combine remaining ingredients, pour into
bag and seal. Shake several times to coat the chicken. Refrigerate 2-4 hours.
Transfer chicken and marinade to a large skillet, bring to a boil. Reduce heat
and simmer 45 minutes or until juices run clear.
makes 4 servings
breasts
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda (diet is fine)
2-3 tablespoons minced garlic
2 to 3 tablespoons soy sauce
1 teaspoon pepper
Place chicken in a large ziploc bag. Combine remaining ingredients, pour into
bag and seal. Shake several times to coat the chicken. Refrigerate 2-4 hours.
Transfer chicken and marinade to a large skillet, bring to a boil. Reduce heat
and simmer 45 minutes or until juices run clear.
makes 4 servings
Pork Chops With Rice
6 to 8 pork chops
1 package dry onion soup mix
1 cup uncooked rice
3 cups water
In a 13 x 9 x 2-inch baking dish, combine the soup mix, rice and water.
Place
pork chops on top of the mixture. Spoon a little mixture on top of each
chop.
Cover tightly and bake in a 350° F. oven for 40 minutes; remove cover and
cook for another 20 minutes.
1 package dry onion soup mix
1 cup uncooked rice
3 cups water
In a 13 x 9 x 2-inch baking dish, combine the soup mix, rice and water.
Place
pork chops on top of the mixture. Spoon a little mixture on top of each
chop.
Cover tightly and bake in a 350° F. oven for 40 minutes; remove cover and
cook for another 20 minutes.
Chocolate Billionaires
1 14 oz. package Caramels
3 T Water
1 1/2 C chopped Pecans
1 C coarsely crushed crisp rice cereal
1 Tbsp. shortening
2 cups semi sweet or milk chocolate chips
In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm. Melt Chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set. Store in airtight container.
Makes about 4 dozen candies.
3 T Water
1 1/2 C chopped Pecans
1 C coarsely crushed crisp rice cereal
1 Tbsp. shortening
2 cups semi sweet or milk chocolate chips
In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm. Melt Chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set. Store in airtight container.
Makes about 4 dozen candies.
Monday, June 20, 2011
Dutch Oven Peach Cobbler
10 servings
2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit
juice, your choice
1 pint fresh blueberries, optional
1/2 cup baking mix (recommended: Bisquick)
1/3 cup sugar
Ground cinnamon
Topping:
2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground
cinnamon; store in an empty spice shaker jar; shake well before each
use)
Preheat oven to 350 degrees F.
Spray a Dutch oven with vegetable oil cooking spray
Drain 1 can of the peaches. Combine both cans of peaches, including
the juice from the undrained can, the blueberries, if using, the
baking mix, sugar, and a sprinkling of cinnamon. Place this mixture
into the Dutch oven.
To make the topping: Combine the biscuit mix, sugar, butter, and milk
in a resealable plastic bag. Drop bits of dough, using your fingers,
on top of the peaches. Sprinkle with cinnamon sugar.
Place the Dutch oven into the preheated oven and bake for 45 minutes,
until the top is golden brown and crusty.
2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit
juice, your choice
1 pint fresh blueberries, optional
1/2 cup baking mix (recommended: Bisquick)
1/3 cup sugar
Ground cinnamon
Topping:
2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground
cinnamon; store in an empty spice shaker jar; shake well before each
use)
Preheat oven to 350 degrees F.
Spray a Dutch oven with vegetable oil cooking spray
Drain 1 can of the peaches. Combine both cans of peaches, including
the juice from the undrained can, the blueberries, if using, the
baking mix, sugar, and a sprinkling of cinnamon. Place this mixture
into the Dutch oven.
To make the topping: Combine the biscuit mix, sugar, butter, and milk
in a resealable plastic bag. Drop bits of dough, using your fingers,
on top of the peaches. Sprinkle with cinnamon sugar.
Place the Dutch oven into the preheated oven and bake for 45 minutes,
until the top is golden brown and crusty.
Creamy Macaroni & Cheese
12 servings
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until
tender, about 7 minutes. Drain. In a medium saucepan, mix butter and
cheese. Stir until the cheese melts. In a slow cooker, combine
cheese/butter mixture and add the eggs, sour cream, soup, salt, milk,
mustard and pepper and stir well. Then add drained macaroni and stir
again. Set the slow cooker on low setting and cook for 3 hours,
stirring occasionally.
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a 2 quart saucepan in plenty of water until
tender, about 7 minutes. Drain. In a medium saucepan, mix butter and
cheese. Stir until the cheese melts. In a slow cooker, combine
cheese/butter mixture and add the eggs, sour cream, soup, salt, milk,
mustard and pepper and stir well. Then add drained macaroni and stir
again. Set the slow cooker on low setting and cook for 3 hours,
stirring occasionally.
Olive Garden Breadsticks
loaf unfrozen bread -- thaw in
bowl at room temp
Pam
garlic powder
dry oregano leaf -- rub to a
between fingers
When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets.
Let rise in warm place until doubled - about 1-1/2 hours.
Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano.
Bake at 375F about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.
bowl at room temp
Pam
garlic powder
dry oregano leaf -- rub to a
between fingers
When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets.
Let rise in warm place until doubled - about 1-1/2 hours.
Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano.
Bake at 375F about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.
Olive Garden Apple Praline Cheesecake
crust
1 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter
apple mix
1/4 cup butter
1/2 cup light brown sugar
2 pounds red delicious apples; peeled -- cored, dice 1/2"
-- pcs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
praline topping
1 1/2 cups dark brown sugar
1/2 cup butter -- softened
1 cup pecan pieces
apple cheesecake
16 ounces cream cheese -- softened
1/2 cup granulated sugar
3 large eggs
1 cup heavy whipping cream
CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" Springform pan. Set aside.
APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve.
TOPPING-In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve.
CHEESECAKE-In a large bowl with an electric mixer cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350F for 1 hour and 20 minutes. Allow to cool to room temperature before removing the sides of the pan. Refrigerate until ready to serve.
Garnish with whipped cream.
1 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter
apple mix
1/4 cup butter
1/2 cup light brown sugar
2 pounds red delicious apples; peeled -- cored, dice 1/2"
-- pcs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
praline topping
1 1/2 cups dark brown sugar
1/2 cup butter -- softened
1 cup pecan pieces
apple cheesecake
16 ounces cream cheese -- softened
1/2 cup granulated sugar
3 large eggs
1 cup heavy whipping cream
CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" Springform pan. Set aside.
APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve.
TOPPING-In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve.
CHEESECAKE-In a large bowl with an electric mixer cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350F for 1 hour and 20 minutes. Allow to cool to room temperature before removing the sides of the pan. Refrigerate until ready to serve.
Garnish with whipped cream.
Friday, June 17, 2011
Blackberry Sweet Tea
Makes about 7 cups
3 cups fresh or frozen blackberries, thawed
1 1/4 cups sugar
1 tablespoon chopped fresh mint
Pinch of baking soda
4 cups boiling water
2 family-size tea bags
2 1/2 cups cold water
Garnish: fresh blackberries
* 1. Combine blackberries and sugar in a large container, and crush with a wooden spoon; stir in mint and baking soda.
* 2. Pour 4 cups boiling water over tea bags; cover and steep 5 minutes. Discard tea bags.
* 3. Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill 1 hour. Garnish, if desired.
3 cups fresh or frozen blackberries, thawed
1 1/4 cups sugar
1 tablespoon chopped fresh mint
Pinch of baking soda
4 cups boiling water
2 family-size tea bags
2 1/2 cups cold water
Garnish: fresh blackberries
* 1. Combine blackberries and sugar in a large container, and crush with a wooden spoon; stir in mint and baking soda.
* 2. Pour 4 cups boiling water over tea bags; cover and steep 5 minutes. Discard tea bags.
* 3. Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill 1 hour. Garnish, if desired.
Island Fruit Punch
4 cups (serving size: 1 cup)
2 1/4 cups orange juice
1 cup pineapple juice
1/2 cup light rum
1/4 cup fresh lime juice
2 tablespoons grenadine syrup
Combine first 4 ingredients in a pitcher; stir well, and chill. Fill 4 glasses with orange juice mixture. Slowly pour 1 1/2 teaspoons grenadine syrup down inside of each glass (do not stir before serving).
2 1/4 cups orange juice
1 cup pineapple juice
1/2 cup light rum
1/4 cup fresh lime juice
2 tablespoons grenadine syrup
Combine first 4 ingredients in a pitcher; stir well, and chill. Fill 4 glasses with orange juice mixture. Slowly pour 1 1/2 teaspoons grenadine syrup down inside of each glass (do not stir before serving).
Blueberry Crisp
4 cups fresh blueberries
1 tablespoon flour
1/3 cup granulated sugar
Juice of 1 lemon
Topping:
1/2 cup butter softened
1/2 cup granulated sugar
3/4 cup flour
1/4 teaspoon salt
Preheat oven to 350 then place blueberries in oiled square baking
dish then add flour, sugar and lemon juice and mix well.
To make topping in food processor combine all ingredients and using
off-on pulses process until crumbly.
Sprinkle topping over blueberry mixture and bake until berries are
bubbly and top is lightly browned about 35 minutes.
Cool on a wire rack 15 minutes then spoon into dishes and top with
ice cream.
1 tablespoon flour
1/3 cup granulated sugar
Juice of 1 lemon
Topping:
1/2 cup butter softened
1/2 cup granulated sugar
3/4 cup flour
1/4 teaspoon salt
Preheat oven to 350 then place blueberries in oiled square baking
dish then add flour, sugar and lemon juice and mix well.
To make topping in food processor combine all ingredients and using
off-on pulses process until crumbly.
Sprinkle topping over blueberry mixture and bake until berries are
bubbly and top is lightly browned about 35 minutes.
Cool on a wire rack 15 minutes then spoon into dishes and top with
ice cream.
Chocolate Fudge Brownie Extravaganza
1 package fudge brownie mix
2 1/2 cups semisweet chocolate chips divided
1 cup toasted pecans pieces
1 cup toffee bits
4 eggs, or 1 cup egg substitute (recommended: Egg Beaters)
2 cans condensed milk
1 1/2 cups sugar
1 quart heavy whipping cream
1 quart half-and-half
1/2 teaspoon salt
4 tablespoons vanilla extract
3 tablespoons cocoa
4 ounces unsweetened baking chocolate
Prepare brownie mix according to package directions. Before baking, stir
in 1 cup chocolate chips. When brownies are done, remove from oven and
spread pecans, toffee and remaining 1 1/2 cups chocolate chips on top.
As chocolate melts, gently mix the topping together. Let brownies cool.
Mix eggs, condensed milk, sugar, cream, half-and-half, salt and vanilla
together. Refrigerate mix for several hours or overnight. In a small
saucepan, mix 2 cups of the milk mix with the cocoa and heat through. In
the top of a double boiler, melt the unsweetened chocolate. Very slowly
stir in the heated cocoa and milk mixture until well mixed. Add to
remaining milk mixture and refrigerate. Chop brownies into small pieces
(1/4-inch) and put in the freezer. Put milk mixture in ice cream freezer
and begin freezing. After 10 minutes add frozen brownie pieces and
finish freezing
2 1/2 cups semisweet chocolate chips divided
1 cup toasted pecans pieces
1 cup toffee bits
4 eggs, or 1 cup egg substitute (recommended: Egg Beaters)
2 cans condensed milk
1 1/2 cups sugar
1 quart heavy whipping cream
1 quart half-and-half
1/2 teaspoon salt
4 tablespoons vanilla extract
3 tablespoons cocoa
4 ounces unsweetened baking chocolate
Prepare brownie mix according to package directions. Before baking, stir
in 1 cup chocolate chips. When brownies are done, remove from oven and
spread pecans, toffee and remaining 1 1/2 cups chocolate chips on top.
As chocolate melts, gently mix the topping together. Let brownies cool.
Mix eggs, condensed milk, sugar, cream, half-and-half, salt and vanilla
together. Refrigerate mix for several hours or overnight. In a small
saucepan, mix 2 cups of the milk mix with the cocoa and heat through. In
the top of a double boiler, melt the unsweetened chocolate. Very slowly
stir in the heated cocoa and milk mixture until well mixed. Add to
remaining milk mixture and refrigerate. Chop brownies into small pieces
(1/4-inch) and put in the freezer. Put milk mixture in ice cream freezer
and begin freezing. After 10 minutes add frozen brownie pieces and
finish freezing
Raspberry Truffles
8 oz chocolate sandwich cookies
3 oz unsweetened chocolate
1/3 cup softened butter
1 1/4 cups powdered suger
3 large egg yolks
1 tsp Chambord liqueur
Crumb cookies in blender, set aside. Melt chocolate over double boiler. Combine butter and powdered sugar, blend well. Beat egg yolks into butter-sugar mixture one at a time. Stir in chocolate and Chambord liqueur. Chill mixture, shape into 1/2-inch balls, roll in cookie crumbs.
Store in airtight container in cool, dry place or refrigerate.
3 oz unsweetened chocolate
1/3 cup softened butter
1 1/4 cups powdered suger
3 large egg yolks
1 tsp Chambord liqueur
Crumb cookies in blender, set aside. Melt chocolate over double boiler. Combine butter and powdered sugar, blend well. Beat egg yolks into butter-sugar mixture one at a time. Stir in chocolate and Chambord liqueur. Chill mixture, shape into 1/2-inch balls, roll in cookie crumbs.
Store in airtight container in cool, dry place or refrigerate.
Thursday, June 16, 2011
Mounds Bars
FIRST LAYER:
2 cups crushed graham cracker crumbs
1/2 cup melted butter or margarine
1/4 cup sugar
SECOND LAYER:
14 oz. can sweetened condensed milk
1 tsp. vanilla
7 oz. pkg. flaked coconut
FROSTING:
1-1/2 cups chocolate chips (or 1 cup chocolate chips, 1/2 cup
butterscotch chips, if desired)
1 tsp. peanut butter
Mix first layer ingredients and put into 9x13 pan. Bake 10 minutes
at 300s. Mix second layer ingredients and place on top of first layer. Bake at 325 for 10-15 minutes. Frost with chocolate chips and peanut butter, melted together or with chocolate and butterscotch chips melted together (omitting peanut butter).
2 cups crushed graham cracker crumbs
1/2 cup melted butter or margarine
1/4 cup sugar
SECOND LAYER:
14 oz. can sweetened condensed milk
1 tsp. vanilla
7 oz. pkg. flaked coconut
FROSTING:
1-1/2 cups chocolate chips (or 1 cup chocolate chips, 1/2 cup
butterscotch chips, if desired)
1 tsp. peanut butter
Mix first layer ingredients and put into 9x13 pan. Bake 10 minutes
at 300s. Mix second layer ingredients and place on top of first layer. Bake at 325 for 10-15 minutes. Frost with chocolate chips and peanut butter, melted together or with chocolate and butterscotch chips melted together (omitting peanut butter).
Turkey Focaccia Club
CRANBERRY PECAN MAYONNAISE:
1/2 cup mayonnaise
1/2 cup whole-berry cranberry sauce
2 tablespoons Dijon mustard
2 tablespoons chopped pecans, toasted
1 tablespoon honey
SANDWICH:
1 loaf (8 ounces) focaccia bread
3 lettuce leaves
1/2 pound thinly sliced cooked turkey
1/4 pound sliced Gouda cheese
8 slices tomato
6 bacon strips, cooked
Directions
In a small bowl, combine the mayonnaise, cranberry sauce, mustard, pecans and honey.
Cut bread in half horizontally; spread with cranberry pecan mayonnaise. Layer with lettuce, turkey, cheese, tomato and bacon; replace bread top. Cut into wedges. Yield: 4 servings.
1/2 cup mayonnaise
1/2 cup whole-berry cranberry sauce
2 tablespoons Dijon mustard
2 tablespoons chopped pecans, toasted
1 tablespoon honey
SANDWICH:
1 loaf (8 ounces) focaccia bread
3 lettuce leaves
1/2 pound thinly sliced cooked turkey
1/4 pound sliced Gouda cheese
8 slices tomato
6 bacon strips, cooked
Directions
In a small bowl, combine the mayonnaise, cranberry sauce, mustard, pecans and honey.
Cut bread in half horizontally; spread with cranberry pecan mayonnaise. Layer with lettuce, turkey, cheese, tomato and bacon; replace bread top. Cut into wedges. Yield: 4 servings.
Cherry Crumb Bars
18 oz. pkg. white or yellow cake mix
1-1/4 cups rolled quick oats, divided
1/2 cup margarine or butter, softened, divided
1 egg
21 oz. can cherry pie filling
1/4 cup brown sugar
1/2 cup chopped pecans
Heat oven to 350. Grease and flour a 13x9 pan. Combine cake mix, 6
Tbs. butter and 1 cup rolled oats. Reserve 1 cup crumbs for topping. To remaining crumbs, add egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover. In large bowl add remaining 1/4 cup oats, 2 Tbs. butter, nuts and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.
1-1/4 cups rolled quick oats, divided
1/2 cup margarine or butter, softened, divided
1 egg
21 oz. can cherry pie filling
1/4 cup brown sugar
1/2 cup chopped pecans
Heat oven to 350. Grease and flour a 13x9 pan. Combine cake mix, 6
Tbs. butter and 1 cup rolled oats. Reserve 1 cup crumbs for topping. To remaining crumbs, add egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover. In large bowl add remaining 1/4 cup oats, 2 Tbs. butter, nuts and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.
Pumpkin Dump Cake
4 eggs, beaten
1-1/2 cups sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
2 cups cooked pumpkin
12 oz can of Milnot (a type of canned milk)
18 oz. yellow cake mix
1/2 cup chopped pecans
2 sticks melted margarine
Mix first 8 ingredients together. Pour into a 13x9 inch pan. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over the cake mix, then pour melted margarine evenly over the cake mix. Bake at 350 for 1 hour (or more). Watch time as ovens vary somewhat. Serve with Cool Whip on top.
1-1/2 cups sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
2 cups cooked pumpkin
12 oz can of Milnot (a type of canned milk)
18 oz. yellow cake mix
1/2 cup chopped pecans
2 sticks melted margarine
Mix first 8 ingredients together. Pour into a 13x9 inch pan. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over the cake mix, then pour melted margarine evenly over the cake mix. Bake at 350 for 1 hour (or more). Watch time as ovens vary somewhat. Serve with Cool Whip on top.
Chocolate Eclair Cake
16 oz. pkg. graham crackers
2 (3.5 oz) pkgs. French Vanilla instant pudding mix
3 cups milk
16 oz. Cool whip
8 oz. chocolate syrup
In a 9x13 pan, put in one layer of graham crackers. In a large bowl,
mix the 2 pkgs. pudding mix and the milk and beat together with a
fork until thick. Add half the cool whip. Spread half of the
pudding mixture on top of the crackers. Add another layer of
crackers, then layer the remaining pudding mixture on top. Pour a
thin coat of chocolate syrup on top. Add another layer of crackers
on top of the syrup. Refrigerate overnight. Layer the remaining
cool whip on top before serving.
2 (3.5 oz) pkgs. French Vanilla instant pudding mix
3 cups milk
16 oz. Cool whip
8 oz. chocolate syrup
In a 9x13 pan, put in one layer of graham crackers. In a large bowl,
mix the 2 pkgs. pudding mix and the milk and beat together with a
fork until thick. Add half the cool whip. Spread half of the
pudding mixture on top of the crackers. Add another layer of
crackers, then layer the remaining pudding mixture on top. Pour a
thin coat of chocolate syrup on top. Add another layer of crackers
on top of the syrup. Refrigerate overnight. Layer the remaining
cool whip on top before serving.
Orange Sticky Chicken
1 large roasting chicken
3 cloves garlic
1 large orange
Spice Mix for one chicken
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon onion powder
2 teaspoons paprika
1 1/3 tablespoons salt
Place rinsed and prepared chickens in zip-top bags then rub all over,
including cavity, with the garlic. Mix the spices, then sprinkle spice mix
over the chicken. Massage the bag to coat coat chicken evenly. Refrigerate
overnight.
Next day (12-24 hours later), remove chicken from refrigerator and fill
cavity with a whole orange cut into chunks. Put in large roaster with deep
sides and roast chicken 5 hours at 250 degrees F. After juices have formed
(about 1 1/2 hours), begin basting every 30 minutes or so (or use a cooking
bag).
To Freeze: This can be frozen with just the spice rub on before cooking, but
I prefer to make several of these and cook them completely and freeze fully
cooked. Simply bag and freeze. Warm in the microwave before serving.
3 cloves garlic
1 large orange
Spice Mix for one chicken
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon onion powder
2 teaspoons paprika
1 1/3 tablespoons salt
Place rinsed and prepared chickens in zip-top bags then rub all over,
including cavity, with the garlic. Mix the spices, then sprinkle spice mix
over the chicken. Massage the bag to coat coat chicken evenly. Refrigerate
overnight.
Next day (12-24 hours later), remove chicken from refrigerator and fill
cavity with a whole orange cut into chunks. Put in large roaster with deep
sides and roast chicken 5 hours at 250 degrees F. After juices have formed
(about 1 1/2 hours), begin basting every 30 minutes or so (or use a cooking
bag).
To Freeze: This can be frozen with just the spice rub on before cooking, but
I prefer to make several of these and cook them completely and freeze fully
cooked. Simply bag and freeze. Warm in the microwave before serving.
Chinese Fried Rice
1 recipe plain or any leftover rice, cooked
2 medium carrots, cut in half lengthwise, in 1/8-inch slices
3 medium onions, chopped coarsely
1 green pepper, chopped coarsely
2 cloves garlic, smashed and chopped fine
3 eggs
5 tablespoons oil
2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoons soy sauce, poured in center of pan and allowed to burn
1 cup of pork or shrimp, chopped fine
Serves 4-6.
2 medium carrots, cut in half lengthwise, in 1/8-inch slices
3 medium onions, chopped coarsely
1 green pepper, chopped coarsely
2 cloves garlic, smashed and chopped fine
3 eggs
5 tablespoons oil
2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoons soy sauce, poured in center of pan and allowed to burn
1 cup of pork or shrimp, chopped fine
Serves 4-6.
Mexican Hot Rice
3 cups Uncle Ben's rice, prepared as directed below.*
1 small can Old El Paso green chilies, chopped
1 small can shredded Jalapeño peppers
2 cups shredded mozzarella cheese
1 pint whipping cream
In a three quart Pyrex dish, layer the following in this order:
Cooked rice, chile, peppers and cheese. Repeat using all ingredients, ending
with cheese. Pour whipping cream over all. Bake at 350* until lightly
browned and cheese is melted. This is soooo wonderful!! Great with
enchiladas, too!!
*Rice: Heat two tablespoons Crisco oil in a 3-qt. saucepan. Saute 1/2 med.
onion, chopped and 1 green onion left whole until lightly browned. Add 1
large clove garlic, 1 tabsp. chicken soup base and two cups Uncle Ben's rice
(raw) . Stir fry for about 3 min. Slowly add 4 cups water and bring to a
boil. Reduce heat to low and simmer without stirring or covering until all
liquid is absorbed!! Rice should be tender...add a little water as
necessary!! Remove garlic clove and green onion. Fluff with a fork!! This
rice is great plain!!
1 small can Old El Paso green chilies, chopped
1 small can shredded Jalapeño peppers
2 cups shredded mozzarella cheese
1 pint whipping cream
In a three quart Pyrex dish, layer the following in this order:
Cooked rice, chile, peppers and cheese. Repeat using all ingredients, ending
with cheese. Pour whipping cream over all. Bake at 350* until lightly
browned and cheese is melted. This is soooo wonderful!! Great with
enchiladas, too!!
*Rice: Heat two tablespoons Crisco oil in a 3-qt. saucepan. Saute 1/2 med.
onion, chopped and 1 green onion left whole until lightly browned. Add 1
large clove garlic, 1 tabsp. chicken soup base and two cups Uncle Ben's rice
(raw) . Stir fry for about 3 min. Slowly add 4 cups water and bring to a
boil. Reduce heat to low and simmer without stirring or covering until all
liquid is absorbed!! Rice should be tender...add a little water as
necessary!! Remove garlic clove and green onion. Fluff with a fork!! This
rice is great plain!!
Lipton Fried Rice
2 tbsp. cooking oil
1 c. uncooked rice
1 env. Lipton onion soup mix
2 1/2 c. water
1 tbsp. soy sauce
2 eggs, beaten
In a large skillet, heat oil and saute rice until golden. Add soup mix,
water and soy sauce. Cover and simmer for 20-25 minutes or until water is
absorbed.
Make a hollow in center of rice and quickly stir eggs into it until set,
then mix with rice.
1 c. uncooked rice
1 env. Lipton onion soup mix
2 1/2 c. water
1 tbsp. soy sauce
2 eggs, beaten
In a large skillet, heat oil and saute rice until golden. Add soup mix,
water and soy sauce. Cover and simmer for 20-25 minutes or until water is
absorbed.
Make a hollow in center of rice and quickly stir eggs into it until set,
then mix with rice.
Raspberry Truffles
8 oz chocolate sandwich cookies
3 oz unsweetened chocolate
1/3 cup softened butter
1 1/4 cups powdered suger
3 large egg yolks
1 tsp Chambord liqueur
Crumb cookies in blender, set aside. Melt chocolate over double boiler. Combine butter and powdered sugar, blend well. Beat egg yolks into butter-sugar mixture one at a time. Stir in chocolate and Chambord liqueur. Chill mixture, shape into 1/2-inch balls, roll in cookie crumbs.
Store in airtight container in cool, dry place or refrigerate.
3 oz unsweetened chocolate
1/3 cup softened butter
1 1/4 cups powdered suger
3 large egg yolks
1 tsp Chambord liqueur
Crumb cookies in blender, set aside. Melt chocolate over double boiler. Combine butter and powdered sugar, blend well. Beat egg yolks into butter-sugar mixture one at a time. Stir in chocolate and Chambord liqueur. Chill mixture, shape into 1/2-inch balls, roll in cookie crumbs.
Store in airtight container in cool, dry place or refrigerate.
Frozen Grapes
1 large bunch of seedless grapes (preferably red, though green grapes
work well, too)
Preparation:
Wash grapes and pat dry with a paper towel.
Line a baking sheet with paper towels.
Place grapes on paper towels, trying to leave some space between them.
Freeze until firm.
Eat frozen.
Don't let the grapes thaw -- they may become mushy.
work well, too)
Preparation:
Wash grapes and pat dry with a paper towel.
Line a baking sheet with paper towels.
Place grapes on paper towels, trying to leave some space between them.
Freeze until firm.
Eat frozen.
Don't let the grapes thaw -- they may become mushy.
Instant Pudding Mix
3 cups non-fat dry milk
4 cups sugar (if making butterscotch instant pudding mix, use packed brown sugar; otherwise use white)
1 teaspoon salt
3 cups cornstarch
flavouring (high-quality unsweetened cocoa, vanilla extract, lemon extract, etc.)
Directions:
1. Combine all dry ingredients. If you're making chocolate pudding, add 2.5 cups of the unsweetened cocoa powder. For flavors that you'll use liquid flavoring extracts, don't add the flavoring now! If, though, you wanted to make a vanilla cinnamon instant pudding mix, you would add the cinnamon now, to taste (we use two tablespoons).
2. Store in an air-tight container until you're ready to use.
3. To prepare, add 1/2 a cup mix to two cups milk, mix in a saucepan over low heat. Heat & stir constantly while boiling.
4. Once cool, add the liquid flavoring extracts like 1/2 teaspoon vanilla extract or 1/2 teaspoon lemon extract. (You could even add coconut extract or other flavors! Yum.
5. Refrigerate until ready to serve. Homemade instant pudding mix is especially delicious with whipped cream on top!
4 cups sugar (if making butterscotch instant pudding mix, use packed brown sugar; otherwise use white)
1 teaspoon salt
3 cups cornstarch
flavouring (high-quality unsweetened cocoa, vanilla extract, lemon extract, etc.)
Directions:
1. Combine all dry ingredients. If you're making chocolate pudding, add 2.5 cups of the unsweetened cocoa powder. For flavors that you'll use liquid flavoring extracts, don't add the flavoring now! If, though, you wanted to make a vanilla cinnamon instant pudding mix, you would add the cinnamon now, to taste (we use two tablespoons).
2. Store in an air-tight container until you're ready to use.
3. To prepare, add 1/2 a cup mix to two cups milk, mix in a saucepan over low heat. Heat & stir constantly while boiling.
4. Once cool, add the liquid flavoring extracts like 1/2 teaspoon vanilla extract or 1/2 teaspoon lemon extract. (You could even add coconut extract or other flavors! Yum.
5. Refrigerate until ready to serve. Homemade instant pudding mix is especially delicious with whipped cream on top!
Hardee's Cinnamon Raisin Biscuits
3/4 c. shortening
3 tbsp. sugar
2 c. buttermilk
1 1/2 tsp. cinnamon
4 c. self-rising flour
1 tbsp. baking powder
1/2 c. raisins
Mix dry ingredients and shortening. Add buttermilk and raisins. Mix and
roll out about 1 inch thick. Cut. Bake 500 degrees until brown. Ice
with powdered sugar glaze. Makes 10 or 12 biscuits
3 tbsp. sugar
2 c. buttermilk
1 1/2 tsp. cinnamon
4 c. self-rising flour
1 tbsp. baking powder
1/2 c. raisins
Mix dry ingredients and shortening. Add buttermilk and raisins. Mix and
roll out about 1 inch thick. Cut. Bake 500 degrees until brown. Ice
with powdered sugar glaze. Makes 10 or 12 biscuits
Subscribe to:
Comments (Atom)