Our cute aunt Lynn made this delicious treat for Thanksgiving years ago and we have been enjoying the recipe a myriad of times since. Because it is Lynn's recipe, we loving call these "Lynn's Cookies." Now, you all don't have the pleasure of knowing our sweet aunt Lynn, so I made up a new more descriptive name for them. They really are one of my absolute favorite treats. Buttery shortbread taste and a mix of chocolate make for a treat you will be craving too!
(Sorry again for no picture...they always seem to get eaten before I remember to get a picture! I'll try to remember next time I make them, which will probably not be too long from now!)
1 C (2 sticks) butter, softened
2 C flour
1/2 c sugar
1/4 tsp salt
1/2 + 1 1/2 cups milk or semi-sweet chocolate chips (according taste preference- I use the 1/2 cup semi-sweet mixed with the canned milk, another 1/2 cup semi-sweet and 1 cup Guittard milk chocolate chips for the topping)
14 oz. can sweet and condensed milk
1 tsp vanilla
1 C chopped nuts (walnuts), optional
With a handmixer, beat butter until creamy. Add flour, sugar, salt and mix to crumbly (mix on low for just a few second and then can use knives to "cut" the mixture until you have pea size clumps). Gently measure 2 cups "pea size" mix and press into the bottom or a 9 x 13 glass pan, so it forms a crust. Bake at 350 for 10-12 minutes, or until light golden brown on edges. While baking, put 1/2 cup chocolate chips and canned milk in a saucepan and stir until melted and blended. Turn off heat and add vanilla. Spread over hot crust. Mix 1 1/2 c chocolate chips, remaining "pea mix," and walnuts with a fork. Sprinkle on top and bake at 350 for an additional 25-30 minutes. Cool before cutting. Enjoy! I like to cut mine into only about 1-1 1/2 inch bars because they are so rich! Besides, you don't feel as bad when you take two!
Thursday, December 16, 2010
Sunday, November 14, 2010
July and Pioneer Day Celebrations
I just realized that we never posted these recipes from the class we did way back in JULY!!! Better late than never right? I'm dreaming of July BBQ's right now as it is November and FREEZING cold and wet outside right now!
Chipped Beef Dip Appetizer
8 oz. softened cream cheese
1 cup sour cream
9 oz. sandwich chipped beef (pressed beef in deli meat section)
1/4 cup chopped green onion
Bread bowl or loaf of french bread (cut open and insides dug out). Mix ingredients and fill bread bowl. Put the top of the bread bowl back on and cover with foil. Bake at 300° for 1 1/2 hours. Serve with wheat thins, bread cubes, or any other crackers. This also is a favorite Christmas Eve appetizer as well!
Slow Cooker BBQ Pulled Pork
This is so tender and so versatile to serve so many different ways.
1 3-4 pound boneless pork roast
3 cups barbecue sauce (more if you want)
Cider vinegar
Tabasco (optional)
Season the pork with salt and pepper and place in slow cooker. Pour bbq sauce over the pork, cover, and cook on low 8 hours or more until the pork is fork-tender and falling apart. Transfer meat to a bowl and let cool. Turn off slow-cooker and let liquid in the cooker settle for 5 mins, then skim fat off the surface. Season the sauce with vinegar, Tabasco, and salt and pepper to taste. Shred meat, discarding excess fat and gristle. Toss the shredded meat with 1 cup of the the sauce, add more if needed to keep moist. Serve passing the remaining sauce separately. Serve on rolls or buns as sandwiches with grated cheese on top, or don't shred, but just break into peices and serve with your favorite potato side (fries, baked or cheesy potatoes, potato salad, etc.)
Corn Muffins
(You can use this recipe for regular or mini-muffins.)
2 cups all-purpose flour
1 cup yellow corn meal
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup sugar
8 Tablespoons (1 stick) butter, melted and cooled
¾ cup sour cream (can use light if you want)
½ cup milk
Adjust oven to middle position and heat oven to 400 degrees. Generously coat muffin tins with vegetable oil spray. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the eggs and sugar together, then whisk in melted butter, sour cream, and milk until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined, don't overmix. Fill regular muffin tins about 2/3-3/4 full, do not level or flatten the surface of the mounds. Bake until light golden brown and a toothpick inserted in the center of a muffin comes out with just a few crumbs attached, about 13-18 minutes. (For mini-muffins, use about 1 Tbs batter for each cup and bake about 8-9 minutes.) Let the muffins cool in the pan for 5 mins., then flip onto a wire rack and let cool for about 5 minutes and serve warm.
Beehive Honey Butter
1 cup butter, softened
1 cup honey
1 teaspoon vanilla
Combine softned butter, honey, and vanilla. Beat with an electric mixer on hight speed for about 3 minutes until thickened. Spoon into small jars or containers and refrigerate. Keeps in refrigerator up to 4 weeks. For a yummy variation, try Raspberry Honey Butter by using 1 cup softened butter, 4 oz. Honey, 4 oz. Raspberry jam, and ½ tsp vanilla. This is so yummy on whole wheat bread.
Raspberry Lemonade
2 cups raspberries (can use fresh or frozen)
½ -1 cup sugar (to taste and depends on how ripe fruit is)
12 oz. Can Minute Maid frozen lemonade concentrate
Optional garnishes: lemon or lime slices, or chopped fresh mint
In a blender, combine raspberries, sugar and 1 cup water. Blend until smooth. Let sit for about 10 minutes. Strain mixture through a sieve into a bowl (will get about 2 cups juice), discard seeds. In a large pitcher, pour lemonade concentrate and mix with approximately 6 ½ –7 ½ cups water (to taste). Add raspberry mixture to pitcher, stir and chill. Serve over a glass of ice. Add thinly sliced lemon or lime or chopped mint sprigs (I like to use lime). Try serving in Sugar Frosted Glasses.
Sugar Frosting a Glass: Wash and dry your glasses (you can use tempered glass or even plastic, but do not use crystal if you're going to put them in the freezer!) Pour some granulated sugar in a small bowl. Cut lemon or lime slices. Cut a slit in a slice and rub the slice around the top rim of each glass, then immediately dip the rim in the sugar to coat the juice. You can also slide the slice on the edge of the glass and put it in the freezer for about 10 minutes to chill the glass before serving.
Black Bottom Cupcakes
(This recipe can be used for regular or mini cupcakes)
Filling:
8 oz cream cheese
1 egg
1/3 c. sugar
1 (6-oz) pkg semisweet chocolate chips (mini chocolate chips work great)
Cake: (I use a devil’s food cake mix made according to package directions, but if you are ambitious here is a scratch recipe)
1 ½ c. sifted flour
1 c. sugar
1 tsp soda
¼ c. cocoa
½ tsp salt
1 c. water
1/3 c. oil
1 T. vinegar
1 tsp vanilla
Beat cream cheese, egg, sugar and salt in a bowl. Stir in chocolate chips. Set aside. Beat all cake ingredients until blended. Fill cupcakes liners 1/2 full. Top each with a spoonful of cream cheese mixture. Bake at 350 for 20-25 minutes for regular size cupcakes or 10-12 minutes for
mini cupcakes, then frost after the cupcakes cool. Makes approximately a dozen regular or a few dozen mini-cupcakes.
Frosting:
6 T. softened butter
2 2/3 cup powdered sugar
1/2 cup cocoa
1/3 cup milk
1 tsp. vanilla extract
In a medium bowl, beat the butter. Then add the sugar and cocoa; alternating with milk. Beat to desired consistency and add more milk if necessary. Stir in vanilla.
Chipped Beef Dip Appetizer
8 oz. softened cream cheese
1 cup sour cream
9 oz. sandwich chipped beef (pressed beef in deli meat section)
1/4 cup chopped green onion
Bread bowl or loaf of french bread (cut open and insides dug out). Mix ingredients and fill bread bowl. Put the top of the bread bowl back on and cover with foil. Bake at 300° for 1 1/2 hours. Serve with wheat thins, bread cubes, or any other crackers. This also is a favorite Christmas Eve appetizer as well!
Slow Cooker BBQ Pulled Pork
This is so tender and so versatile to serve so many different ways.
1 3-4 pound boneless pork roast
3 cups barbecue sauce (more if you want)
Cider vinegar
Tabasco (optional)
Season the pork with salt and pepper and place in slow cooker. Pour bbq sauce over the pork, cover, and cook on low 8 hours or more until the pork is fork-tender and falling apart. Transfer meat to a bowl and let cool. Turn off slow-cooker and let liquid in the cooker settle for 5 mins, then skim fat off the surface. Season the sauce with vinegar, Tabasco, and salt and pepper to taste. Shred meat, discarding excess fat and gristle. Toss the shredded meat with 1 cup of the the sauce, add more if needed to keep moist. Serve passing the remaining sauce separately. Serve on rolls or buns as sandwiches with grated cheese on top, or don't shred, but just break into peices and serve with your favorite potato side (fries, baked or cheesy potatoes, potato salad, etc.)
Corn Muffins
(You can use this recipe for regular or mini-muffins.)
2 cups all-purpose flour
1 cup yellow corn meal
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup sugar
8 Tablespoons (1 stick) butter, melted and cooled
¾ cup sour cream (can use light if you want)
½ cup milk
Adjust oven to middle position and heat oven to 400 degrees. Generously coat muffin tins with vegetable oil spray. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the eggs and sugar together, then whisk in melted butter, sour cream, and milk until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined, don't overmix. Fill regular muffin tins about 2/3-3/4 full, do not level or flatten the surface of the mounds. Bake until light golden brown and a toothpick inserted in the center of a muffin comes out with just a few crumbs attached, about 13-18 minutes. (For mini-muffins, use about 1 Tbs batter for each cup and bake about 8-9 minutes.) Let the muffins cool in the pan for 5 mins., then flip onto a wire rack and let cool for about 5 minutes and serve warm.
Beehive Honey Butter
1 cup butter, softened
1 cup honey
1 teaspoon vanilla
Combine softned butter, honey, and vanilla. Beat with an electric mixer on hight speed for about 3 minutes until thickened. Spoon into small jars or containers and refrigerate. Keeps in refrigerator up to 4 weeks. For a yummy variation, try Raspberry Honey Butter by using 1 cup softened butter, 4 oz. Honey, 4 oz. Raspberry jam, and ½ tsp vanilla. This is so yummy on whole wheat bread.
Raspberry Lemonade
2 cups raspberries (can use fresh or frozen)
½ -1 cup sugar (to taste and depends on how ripe fruit is)
12 oz. Can Minute Maid frozen lemonade concentrate
Optional garnishes: lemon or lime slices, or chopped fresh mint
In a blender, combine raspberries, sugar and 1 cup water. Blend until smooth. Let sit for about 10 minutes. Strain mixture through a sieve into a bowl (will get about 2 cups juice), discard seeds. In a large pitcher, pour lemonade concentrate and mix with approximately 6 ½ –7 ½ cups water (to taste). Add raspberry mixture to pitcher, stir and chill. Serve over a glass of ice. Add thinly sliced lemon or lime or chopped mint sprigs (I like to use lime). Try serving in Sugar Frosted Glasses.
Sugar Frosting a Glass: Wash and dry your glasses (you can use tempered glass or even plastic, but do not use crystal if you're going to put them in the freezer!) Pour some granulated sugar in a small bowl. Cut lemon or lime slices. Cut a slit in a slice and rub the slice around the top rim of each glass, then immediately dip the rim in the sugar to coat the juice. You can also slide the slice on the edge of the glass and put it in the freezer for about 10 minutes to chill the glass before serving.
Black Bottom Cupcakes
(This recipe can be used for regular or mini cupcakes)
Filling:
8 oz cream cheese
1 egg
1/3 c. sugar
1 (6-oz) pkg semisweet chocolate chips (mini chocolate chips work great)
Cake: (I use a devil’s food cake mix made according to package directions, but if you are ambitious here is a scratch recipe)
1 ½ c. sifted flour
1 c. sugar
1 tsp soda
¼ c. cocoa
½ tsp salt
1 c. water
1/3 c. oil
1 T. vinegar
1 tsp vanilla
Beat cream cheese, egg, sugar and salt in a bowl. Stir in chocolate chips. Set aside. Beat all cake ingredients until blended. Fill cupcakes liners 1/2 full. Top each with a spoonful of cream cheese mixture. Bake at 350 for 20-25 minutes for regular size cupcakes or 10-12 minutes for
mini cupcakes, then frost after the cupcakes cool. Makes approximately a dozen regular or a few dozen mini-cupcakes.
Frosting:
6 T. softened butter
2 2/3 cup powdered sugar
1/2 cup cocoa
1/3 cup milk
1 tsp. vanilla extract
In a medium bowl, beat the butter. Then add the sugar and cocoa; alternating with milk. Beat to desired consistency and add more milk if necessary. Stir in vanilla.
Ideas for Fun…
- Decorate bikes and wagons for a parade after dinner.
- Use fireworks as table decor and then light them off when it gets dark. Decorate a snack bucket for all the spectators.
- Remember inexpensive yard games such as a three legged race or an egg relay, complete with an awards ceremony!
- Talent shows or karaoke is a great way to get family members moving.
Pioneer Fun...
- Use pie tins as plates and bandanas as napkins, on the table a treat wrapped in a bandana (cut the bandana into 1/4th, for 4) and tie with jute for a cute party favor. Play pioneer games together. “Google” for a list of many fun games!
- Have an old fashioned taffy pull and share stories about your heritage while pulling. and/or make homemade butter by using ½ c. whipping cream, 1 Tb. sour cream, and a pinch of salt. Put in a small canning jar and take turns shaking for about 15 minutes. Pour off liquid and press with a spoon on a plate to remove remaining liquid.
Christmas Gifts from the Kitchen Class
Here are the recipes as well as a few hints we shared about giving "Gifts from the Kitchen" at Christmas. These are part of the list that are some of the most favorite and most asked for recipes we have, so we hope you will try them, and we KNOW you will ENJOY them! Happy Giving!
Cranberry Salsa
from The Gathering of Friends
1 12 oz. bag fresh whole cranberries
1- 2 c. water
1 c. sugar
1/4 fresh jalapeno, finely minced
2 4 oz. cans green chilies, chopped
2 green onions, minced
1/2 c. fresh cilantro, minced
2 small limes (or 1 large), juiced
2 tsp. Cumin
Combine fresh cranberries, just 1 c. water and 1 c. sugar in a pot over high heat and boil for 10 minutes. Use a fork to smash some of the berries in the pan and cool. Mince cilantro, jalapeno and green onions and stir into cooled cranberry sauce. Add chopped green chilies, lime juice and cumin and stir well. If desired stir in additional 1/2 c.-1 c. water to change consistency. Yields about 6 cups. Refrigerate for up to one week. Fill your favorite container and give this wonderful surprise burst of flavor as a gift.If you own a food processor: Make cranberry sauce on the stove as directed above. Cool. Put ¼ of a fresh jalapeno, 2 cans green chilies, 2 green onions, ½ c. cilantro into food processor and chop fine. Add lime juice and cumin. When cranberry sauce is cool, add to processor and just barely mix, so just barely slices cranberries. Add 1/2-1 cup water (I use ¾ c.) and mix with spatula. To serve as an appetizer: Soften 8 oz. of cream cheese on a pretty serving plate and pour 1 ½ cups of Cranberry Salsa (cooled or room temperature, not warm) over cream cheese and serve with your favorite crackers or chips (I like Wheat Thins). Can also use as a yummy spread on your favorite turkey sandwich or as a sauce with poultry or pork.
Kathryn's Famous Christmas Cheese Ball
from my generous and talented friend and neighbor Kathryn McAllister
1 8oz. Package cream cheese
½ square (¼ C.) margarine
½ square (¼ C.) butter (Land 0'Lakes or other nice brand)
1 1/3 oz. Blue Cheese (use 1/3 of Treasure Cave brand 4 oz. Block) or more to taste
Chopped walnuts
(Recipe makes 1 large or 2 smaller, 1 cup size cheese balls)Bring all ingredients to a cool room temperature. Mix with hand mixer thoroughly until smooth and creamy. Chop walnuts and put in a narrow bowl. With a spatula, drop mixture in nuts in one ball. Use a spoon to gather the nuts around the ball, can use hands to shape ball and place in container and cover in plastic wrap. Chill for at least a few hours before serving with favorite crackers. For a nice gift, use about 1 cup of mixture for the cheese ball (recipe will make 2 this size) and after rolling in nuts, place in a clear plastic Solo cup and cover in plastic wrap. Place in cellophane bag tied with ribbon for a yummy Christmas gift.
White Chocolate Mix
Makes a large bowl
5 c. corn or rice Chex cereal
5 c. cheerios cereal
1 10oz. bag mini twist pretzels
1 1b.bag plain M&M’s
1 12 oz. can/bag lightly salted peanuts
2 bags white chocolate chips
3 T. oil
Mix first 5 ingredients into a bowl. In a microwave safe bowl mix the white chocolate chips and oil and melt on high for 2 min. Stir to melt, and then microwave again for 10-30 seconds on high. Stir until all chips are melted. Pour melted chips into cereal mixture and stir to cover. Spread on cookie sheets covered with wax paper and allow chocolate to set up.
Easy Christmas Fudge
1 c. margarine
1 12 oz. can evaporated milk
4 1/2 c. sugar
1/2 bag mini marshmallows
1 pkg. semi sweet chocolate chips
1 pkg. milk chocolate chips
1 tsp. vanilla
1 c. nuts (optional)
Melt margarine in large pan. Add milk and sugar and bring to boil over medium heat. Boil lightly for 5 minutes. Turn off heat and add marshmallows. Stir until melted. Add chocolate chips, stirring after each until chocolate is melted. Add vanilla and nuts. Pour into a greased 9 x 13 pan and allow to set over night (at room temperature). Use a plastic knife to cut into squares. Left overs can be frozen!
Helpful Hints:
Cranberry Salsa
from The Gathering of Friends
1 12 oz. bag fresh whole cranberries
1- 2 c. water
1 c. sugar
1/4 fresh jalapeno, finely minced
2 4 oz. cans green chilies, chopped
2 green onions, minced
1/2 c. fresh cilantro, minced
2 small limes (or 1 large), juiced
2 tsp. Cumin
Combine fresh cranberries, just 1 c. water and 1 c. sugar in a pot over high heat and boil for 10 minutes. Use a fork to smash some of the berries in the pan and cool. Mince cilantro, jalapeno and green onions and stir into cooled cranberry sauce. Add chopped green chilies, lime juice and cumin and stir well. If desired stir in additional 1/2 c.-1 c. water to change consistency. Yields about 6 cups. Refrigerate for up to one week. Fill your favorite container and give this wonderful surprise burst of flavor as a gift.If you own a food processor: Make cranberry sauce on the stove as directed above. Cool. Put ¼ of a fresh jalapeno, 2 cans green chilies, 2 green onions, ½ c. cilantro into food processor and chop fine. Add lime juice and cumin. When cranberry sauce is cool, add to processor and just barely mix, so just barely slices cranberries. Add 1/2-1 cup water (I use ¾ c.) and mix with spatula. To serve as an appetizer: Soften 8 oz. of cream cheese on a pretty serving plate and pour 1 ½ cups of Cranberry Salsa (cooled or room temperature, not warm) over cream cheese and serve with your favorite crackers or chips (I like Wheat Thins). Can also use as a yummy spread on your favorite turkey sandwich or as a sauce with poultry or pork.
Kathryn's Famous Christmas Cheese Ball
from my generous and talented friend and neighbor Kathryn McAllister
1 8oz. Package cream cheese
½ square (¼ C.) margarine
½ square (¼ C.) butter (Land 0'Lakes or other nice brand)
1 1/3 oz. Blue Cheese (use 1/3 of Treasure Cave brand 4 oz. Block) or more to taste
Chopped walnuts
(Recipe makes 1 large or 2 smaller, 1 cup size cheese balls)Bring all ingredients to a cool room temperature. Mix with hand mixer thoroughly until smooth and creamy. Chop walnuts and put in a narrow bowl. With a spatula, drop mixture in nuts in one ball. Use a spoon to gather the nuts around the ball, can use hands to shape ball and place in container and cover in plastic wrap. Chill for at least a few hours before serving with favorite crackers. For a nice gift, use about 1 cup of mixture for the cheese ball (recipe will make 2 this size) and after rolling in nuts, place in a clear plastic Solo cup and cover in plastic wrap. Place in cellophane bag tied with ribbon for a yummy Christmas gift.
White Chocolate Mix
Makes a large bowl
5 c. corn or rice Chex cereal
5 c. cheerios cereal
1 10oz. bag mini twist pretzels
1 1b.bag plain M&M’s
1 12 oz. can/bag lightly salted peanuts
2 bags white chocolate chips
3 T. oil
Mix first 5 ingredients into a bowl. In a microwave safe bowl mix the white chocolate chips and oil and melt on high for 2 min. Stir to melt, and then microwave again for 10-30 seconds on high. Stir until all chips are melted. Pour melted chips into cereal mixture and stir to cover. Spread on cookie sheets covered with wax paper and allow chocolate to set up.
Easy Christmas Fudge
1 c. margarine
1 12 oz. can evaporated milk
4 1/2 c. sugar
1/2 bag mini marshmallows
1 pkg. semi sweet chocolate chips
1 pkg. milk chocolate chips
1 tsp. vanilla
1 c. nuts (optional)
Melt margarine in large pan. Add milk and sugar and bring to boil over medium heat. Boil lightly for 5 minutes. Turn off heat and add marshmallows. Stir until melted. Add chocolate chips, stirring after each until chocolate is melted. Add vanilla and nuts. Pour into a greased 9 x 13 pan and allow to set over night (at room temperature). Use a plastic knife to cut into squares. Left overs can be frozen!
Helpful Hints:
- Presentation is everything. If the outside of the package looks nice, the gift seems to taste better! There are many ways to package your gift, be creative!
- Remember it is the thought that counts. A warm loaf of bread says a lot more than a bag of stale marshmallows that includes some phrase about snowman poop! Even if it means making your list a little shorter to make something a little more thoughtful.
- It is nice to include a kitchen utensil with the homemade treat (such as cookies and a small spatula).
- Homemade treats (especially sweets) seem to be more appreciated at the beginning of the season. Many counters are full of fudge on the day before Christmas.
- Don't worry about being clever or doing something different every year. If people rave about something you make, go with it! It's easier to plan for if it's already decided!
Thursday, June 10, 2010
Pantry Solutions Recipes
For months Jill and I have been trying to find recipes that you can "shop" in your very own pantry for and not have to run to the store last minute to make. It's tricky because whenever you use the words "food storage" and "meal" together, it sounds like a recipe for something, o.k., let's just say it, Disgusting!! So here is list of (16 recipes) of the meals that we have found so far that are not only "pantry solutions," but also pretty SIMPLE, and yes you guessed it...they are SENSATIONAL too! Jill said it best when she said that these recipes pass the "food snob" test! We have used these in presentations and will be using them in future presentations, but wanted to share them here as well.
(I'm going to just make this one post, but will see about listing them separately too. I'm working on this computer "savvy" stuff slowly.)
Sisters Present...Simply Sensational
"Pantry Solutions" Recipes
Pantry Solutions: Meals that you can make from your own pantry!
(I'm going to just make this one post, but will see about listing them separately too. I'm working on this computer "savvy" stuff slowly.)
Sisters Present...Simply Sensational
"Pantry Solutions" Recipes
Pantry Solutions: Meals that you can make from your own pantry!
Honey Lime Enchiladas
You will love the "sweet" flavor and a little different twist on the average enchilada.
1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortilla
Frozen chicken can be roasted right out of the freezer by placing on a sprayed baking sheet, adding some salt and pepper, and baking at 375 degrees for 25-30 minutes or until juices run clear. Shred when cool. Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas.) Pour enough green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!
You will love the "sweet" flavor and a little different twist on the average enchilada.
1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortilla
Frozen chicken can be roasted right out of the freezer by placing on a sprayed baking sheet, adding some salt and pepper, and baking at 375 degrees for 25-30 minutes or until juices run clear. Shred when cool. Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas.) Pour enough green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!
Chicken Cream Cheese Soup
A true favorite for young and old alike and a great 1 pot meal!
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (or use reg. Carrots, about 2 cups sliced small)
4-5 potatoes, diced small
1 c milk
1/4 c flour
8 oz package cream cheese
Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred or cube.
Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
Mix flour with milk and slowly add to soup while mixing. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
A true favorite for young and old alike and a great 1 pot meal!
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (or use reg. Carrots, about 2 cups sliced small)
4-5 potatoes, diced small
1 c milk
1/4 c flour
8 oz package cream cheese
Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred or cube.
Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
Mix flour with milk and slowly add to soup while mixing. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
Crustless Quiche
You can be creative with ingredients and have a different meal every time!
½ -3/4 cup Bisquick
3 eggs
1 ½ cup milk
¼ cup melted butter
Pinch of Salt & a dash of pepper
1 ½ cups of grated cheese of your choice (cheddar, Colby jack, pepper jack,Swiss,Gouda, fontina, etc.)
Vegetables of choice- (diced zucchini, mushrooms, chopped spinach, broccoli, can of diced chiles, etc)
Meat of choice- (sliced precooked breakfast links, crumbled crispy bacon, diced ham)
Beat together bisquick, eggs, milk and melted butter. Add salt and pepper. Mix in grated or diced cheese (it is really good with a couple different kinds), vegetables, and meat of your choice. I usually add about ½ cup meat and another ½ -1 cup vegetables. It is really very versatile—you can add what (and how much) you like! Bake at 400 for 35-45 minutes. After 15 minutes I like to place sliced tomatoes on top and sprinkle on grated parmesan cheese. Continue baking until egg mixture is set and cheese is crispy and brown. Let it stand for 5 minutes before cutting.*Double this and baked it in a 9x13 for a family of 6. It works great!
This is called a breakfast Quiche--but it is actually not a quiche because it has no crust. Although, the baking mix does seems to create it's own crust while baking. It really is so good--and I love that you can throw in any vegtables or meat that your family loves and you have on hand. I usually slice up the precooked turkey breakfast sausage links from Costco with sliced zuchinni or chopped fresh spinach. It is fun to try different cheeses too. You can be as creative as you want.
You can be creative with ingredients and have a different meal every time!
½ -3/4 cup Bisquick
3 eggs
1 ½ cup milk
¼ cup melted butter
Pinch of Salt & a dash of pepper
1 ½ cups of grated cheese of your choice (cheddar, Colby jack, pepper jack,Swiss,Gouda, fontina, etc.)
Vegetables of choice- (diced zucchini, mushrooms, chopped spinach, broccoli, can of diced chiles, etc)
Meat of choice- (sliced precooked breakfast links, crumbled crispy bacon, diced ham)
Beat together bisquick, eggs, milk and melted butter. Add salt and pepper. Mix in grated or diced cheese (it is really good with a couple different kinds), vegetables, and meat of your choice. I usually add about ½ cup meat and another ½ -1 cup vegetables. It is really very versatile—you can add what (and how much) you like! Bake at 400 for 35-45 minutes. After 15 minutes I like to place sliced tomatoes on top and sprinkle on grated parmesan cheese. Continue baking until egg mixture is set and cheese is crispy and brown. Let it stand for 5 minutes before cutting.*Double this and baked it in a 9x13 for a family of 6. It works great!
This is called a breakfast Quiche--but it is actually not a quiche because it has no crust. Although, the baking mix does seems to create it's own crust while baking. It really is so good--and I love that you can throw in any vegtables or meat that your family loves and you have on hand. I usually slice up the precooked turkey breakfast sausage links from Costco with sliced zuchinni or chopped fresh spinach. It is fun to try different cheeses too. You can be as creative as you want.
White Chicken Chili
A refreshingly different twist on the chili recipe, a yummy creamy variation!
3 Tbs Olive Oil
1 pound boneless, skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
2 tsp chili powder
1 tsp cumin
1 tsp oregano
2 garlic cloves, minced
2 15 oz cans white kidney beans, drained and rinsed
1 C frozen corn kernels (optional)
1 7 oz can diced green chilies
1 14.5 oz chicken broth
1/2 tsp salt
pepper (can use 1/8-1/4 tsp cayenne pepper for an extra kick)
A refreshingly different twist on the chili recipe, a yummy creamy variation!
3 Tbs Olive Oil
1 pound boneless, skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
2 tsp chili powder
1 tsp cumin
1 tsp oregano
2 garlic cloves, minced
2 15 oz cans white kidney beans, drained and rinsed
1 C frozen corn kernels (optional)
1 7 oz can diced green chilies
1 14.5 oz chicken broth
1/2 tsp salt
pepper (can use 1/8-1/4 tsp cayenne pepper for an extra kick)
1 can evaporated milk
1/2 tsp lemon juice
Grated cheddar or Monterey Jack
In a large saucepan, saute chicken and onion in oil until chicken is no longer pink. Stir in the chili powder, cumin, oregano, and garlic and saute for another minute. Stir in the white beans, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and simmer, partially covered for about 20-30 minutes. Turn heat to low and stir in can of evaporated milk (you can add about 1/3 cup sour cream too if you have it on hand!) Continue to heat slowly only for a couple more minutes. Add more salt and pepper to taste. Serve hot, topped with cheese and tortillas chips. Serves about 6.
Grated cheddar or Monterey Jack
In a large saucepan, saute chicken and onion in oil until chicken is no longer pink. Stir in the chili powder, cumin, oregano, and garlic and saute for another minute. Stir in the white beans, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and simmer, partially covered for about 20-30 minutes. Turn heat to low and stir in can of evaporated milk (you can add about 1/3 cup sour cream too if you have it on hand!) Continue to heat slowly only for a couple more minutes. Add more salt and pepper to taste. Serve hot, topped with cheese and tortillas chips. Serves about 6.
Favorite Pumpkin Pancakes
These are incredibly yummy and worth having breakfast for dinner! Great for guests too!
2 cups flour (you can also use 1/2 white whole wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup) (You can also substitute for buttermilk: 1 ½ cup milk mixed with 1 ½ Tb lemon juice or white vinegar, let sit and thicken for 10 mins.)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar
In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup mix for each pancake. Brown on both sides and serve hot with apple cider syrup.
Apple Cider Syrup
Making this syrup is another extra step, but sooo worth the work and oh does your house smell divine!!!
3/4 cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or just apple juice works, I use mixed from concentrate even)
1 Tbs lemon juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.
O.k., so if you want to get really fancy and yummy, you can also add a wonderful topping. Take a tablespoon or two of butter and melt in a skillet, then added a couple of handfuls of pecans and sprinkle them with brown sugar. Let that caramelize over medium heat for 5 minutes and then add some freshly diced apple. Saute that for a few minutes (be careful not to burn) and then serve over your pumpkin pancakes with apple cider syrup and you will have one AMAZING breakfast (or in our case supper)!
These are incredibly yummy and worth having breakfast for dinner! Great for guests too!
2 cups flour (you can also use 1/2 white whole wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup) (You can also substitute for buttermilk: 1 ½ cup milk mixed with 1 ½ Tb lemon juice or white vinegar, let sit and thicken for 10 mins.)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar
In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup mix for each pancake. Brown on both sides and serve hot with apple cider syrup.
Apple Cider Syrup
Making this syrup is another extra step, but sooo worth the work and oh does your house smell divine!!!
3/4 cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or just apple juice works, I use mixed from concentrate even)
1 Tbs lemon juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.
O.k., so if you want to get really fancy and yummy, you can also add a wonderful topping. Take a tablespoon or two of butter and melt in a skillet, then added a couple of handfuls of pecans and sprinkle them with brown sugar. Let that caramelize over medium heat for 5 minutes and then add some freshly diced apple. Saute that for a few minutes (be careful not to burn) and then serve over your pumpkin pancakes with apple cider syrup and you will have one AMAZING breakfast (or in our case supper)!
Slow Cooker Southwest Chicken Stacks
A very simple, yet great meal. A perfect“plan ahead” meal.
2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1-1 ½ lbs. )
1 1/2 cups salsa (I like the Pace Picanti, medium spice in this recipe best)
Lightly grease the bottom and sides of the slow cooker with cooking spray. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.
Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc. (Or you can serve it in tortillas.)
A very simple, yet great meal. A perfect“plan ahead” meal.
2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1-1 ½ lbs. )
1 1/2 cups salsa (I like the Pace Picanti, medium spice in this recipe best)
Lightly grease the bottom and sides of the slow cooker with cooking spray. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.
Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc. (Or you can serve it in tortillas.)
Olive Garden Alfredo Pasta
I love this because it is a super fast, last minute meal, but still good enough to be one of my family's favorites!
½ cup (1 stick) butter
2 cloves garlic, minced (or 1 tsp pre-minced)
2 cups heavy cream (or evaporated milk is a lower fat, but still tastes fabulous version)
1/8 tsp ground black pepper
pinch salt
½ cup grated Parmesan cheese (surprisingly the creamiest sauce is made with pre-grated Parmesan cheese, like Kraft in the green can!)
12 oz. fettucine pasta (or pasta of your choice)
Melt butter in a medium saucepan over med/low heat. Add the garlic, cream (or evap milk), pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over, you just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick. Serve over cooked pasta. (Start the pasta the same time you start the alfredo and they will be done about the same time.) I add cooked and cubed chicken to the sauce after thickened, as well as cook broccoli flowers to serve on top of the pasta before you pour the sauce on. Oooh delish!
I love this because it is a super fast, last minute meal, but still good enough to be one of my family's favorites!
½ cup (1 stick) butter
2 cloves garlic, minced (or 1 tsp pre-minced)
2 cups heavy cream (or evaporated milk is a lower fat, but still tastes fabulous version)
1/8 tsp ground black pepper
pinch salt
½ cup grated Parmesan cheese (surprisingly the creamiest sauce is made with pre-grated Parmesan cheese, like Kraft in the green can!)
12 oz. fettucine pasta (or pasta of your choice)
Melt butter in a medium saucepan over med/low heat. Add the garlic, cream (or evap milk), pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over, you just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick. Serve over cooked pasta. (Start the pasta the same time you start the alfredo and they will be done about the same time.) I add cooked and cubed chicken to the sauce after thickened, as well as cook broccoli flowers to serve on top of the pasta before you pour the sauce on. Oooh delish!
Sweet and Sour Chicken
This recipe takes a little more attention and time, but oh so worth it!
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
[Optional: Add canned pineapple (drain well) and/or some fresh red bell pepper, chopped, to the sauce]
Bake for one hour at 325 degrees. Turn chicken with a spatula a couple of times while baking. If you like extra sauce, double the batch of sauce and reserve half of it to bring to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes. Serve over rice (passing extra sauce, optional).
This recipe takes a little more attention and time, but oh so worth it!
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
[Optional: Add canned pineapple (drain well) and/or some fresh red bell pepper, chopped, to the sauce]
Bake for one hour at 325 degrees. Turn chicken with a spatula a couple of times while baking. If you like extra sauce, double the batch of sauce and reserve half of it to bring to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes. Serve over rice (passing extra sauce, optional).
Fast Chicken Enchiladas
Try different meats and cheeses for a fun alternative.
3 cups shredded cooked chicken (1 ½ pounds)
12 ounces (3 cups) cheddar cheese, shredded (sharp is best tasting)
2 ½ cups red enchilada sauce (20 ounces)
1 or 2 cans chopped green chiles, drained (depending on how spicy you want them)
½ cup minced fresh cilantro (you can used dried in a pinch, but just a Tb or so)
Salt and pepper
12 (6 inch) soft corn tortillas (or you can use flour tortillas)
Preheat oven to 400 degrees. Combine chicken, 2 cups of cheese, ½ cup of the enchilada sauce, chiles, cilantro, and salt and pepper to taste. Microwave tortillas (on a plate, covered in plastic) for one minute to soften. Place 1/3 cup of chicken mixture down center of each tortilla. Roll tightly and lay seam-side down in a 9 X 13 pan coated with cooking spray (you will end up layering some on top in two layers in the pan). Lightly spray the enchiladas with oil spray and pour 1 cup of remaining sauce over echiladas to coat thoroughly. Sprinkle remaining cheese down the center, cover with foil and bake unitl heated through, about 20-25 mins. Remove foil and continue to bake until cheddar browns, about 5 minutes more. Serve, passing with the remaining 1 cup sauce, heated ( and lime wedges if you want to make it even more delicious!)
Try different meats and cheeses for a fun alternative.
3 cups shredded cooked chicken (1 ½ pounds)
12 ounces (3 cups) cheddar cheese, shredded (sharp is best tasting)
2 ½ cups red enchilada sauce (20 ounces)
1 or 2 cans chopped green chiles, drained (depending on how spicy you want them)
½ cup minced fresh cilantro (you can used dried in a pinch, but just a Tb or so)
Salt and pepper
12 (6 inch) soft corn tortillas (or you can use flour tortillas)
Preheat oven to 400 degrees. Combine chicken, 2 cups of cheese, ½ cup of the enchilada sauce, chiles, cilantro, and salt and pepper to taste. Microwave tortillas (on a plate, covered in plastic) for one minute to soften. Place 1/3 cup of chicken mixture down center of each tortilla. Roll tightly and lay seam-side down in a 9 X 13 pan coated with cooking spray (you will end up layering some on top in two layers in the pan). Lightly spray the enchiladas with oil spray and pour 1 cup of remaining sauce over echiladas to coat thoroughly. Sprinkle remaining cheese down the center, cover with foil and bake unitl heated through, about 20-25 mins. Remove foil and continue to bake until cheddar browns, about 5 minutes more. Serve, passing with the remaining 1 cup sauce, heated ( and lime wedges if you want to make it even more delicious!)
Chicken and Cheese Quesadillas
You will love this recipe, and cooking in the oven allows everyone to be served at one time!
3 cups shredded cooked chicken (1 ½ pounds)
12 ounces (3 cups) cheddar or Monterrey jack cheese, shredded
6-8 cooked or uncooked flour tortillas (uncooked tortillas should be toasted in a skillet before using)
Sauteed onions and peppers (optional)
Cilantro (optional)
Cooked bacon pieces (optional)
Frozen chicken can be roasted right out of the freezer by placing on a sprayed baking sheet, adding some salt and pepper, and baking at 375 degrees for 25-30 minutes or until juices run clear. Shred when cool. Spread 1/4 cup of chicken over each tortilla, leaving a 1/2 inch border. Sprinkle 1/4 cup of cheese over the chicken. Add any optional ingredients. Spray the plain half of the tortilla with vegetable spray and fold over the filling. Press the edges of the tortilla together gently to seal. Arrange on lined or greased baking sheets. Spray lightly with vegetable oil spray and bake at 475 degrees until the quesadillas are golden, 10-15 minutes. Let cool and cut into pieces. Serve with salsa, sour cream, guacamole, and hot sauce.
You will love this recipe, and cooking in the oven allows everyone to be served at one time!
3 cups shredded cooked chicken (1 ½ pounds)
12 ounces (3 cups) cheddar or Monterrey jack cheese, shredded
6-8 cooked or uncooked flour tortillas (uncooked tortillas should be toasted in a skillet before using)
Sauteed onions and peppers (optional)
Cilantro (optional)
Cooked bacon pieces (optional)
Frozen chicken can be roasted right out of the freezer by placing on a sprayed baking sheet, adding some salt and pepper, and baking at 375 degrees for 25-30 minutes or until juices run clear. Shred when cool. Spread 1/4 cup of chicken over each tortilla, leaving a 1/2 inch border. Sprinkle 1/4 cup of cheese over the chicken. Add any optional ingredients. Spray the plain half of the tortilla with vegetable spray and fold over the filling. Press the edges of the tortilla together gently to seal. Arrange on lined or greased baking sheets. Spray lightly with vegetable oil spray and bake at 475 degrees until the quesadillas are golden, 10-15 minutes. Let cool and cut into pieces. Serve with salsa, sour cream, guacamole, and hot sauce.
Tacos
Taco seasoning packets work just fine, but if you would like a change give this a try.
Give the "old taco" a new flare with some of these serving suggestions too.
Heat in a medium skillet over medium heat:
2 tablespoons canola oil
Add: 3/4 cup chopped onion
Cook, stirring often, until softened, 4 to 5 minutes. Increase the heat to medium-high and add: 1 pound ground beef
Cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 3 minutes. Stir in: 1 to 3 garlic cloves finely minced 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons ground coriander (this is optional – but I love the flavor of coriander!) Salt to taste (I used about 1/2 to 3/4 tsp salt)
Cook, stirring, for 30 seconds. Add: 1 8 oz. can tomato sauce 1 jalapeno, seeded and minced fine (optional, or a can of green chiles)
Cook, stirring occasionally, over low heat for 10 minutes.
Serve meat in taco shells (hard or soft) and your choice of toppings. For something new, try baking soft tortillas to make a taco bowl, or frying corn tortillas and serving on top.
Homemade Tortilla Bowls:
6 burrito-size flour tortillas
Olive oil or Canola oil
6 oven-safe cups or canning jars
Preheat the oven to 400 degrees. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them to make room for the tortillas that will be draped over them. Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub a teaspoon or so of oil on the front and back of the tortilla. I used my fingers so that I could make sure to coat the entire surface of the tortilla. It doesn’t need to be a heavy coating of oil, just enough to help the tortilla crisp up and not stick to the jar or cup. Drape each tortilla over a cup or jar. Bake the tortilla bowls for about 8-10 minutes, checking often so they don’t burn, until the tortillas are nicely browned and crisp. Remove the baking sheet from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.
Taco seasoning packets work just fine, but if you would like a change give this a try.
Give the "old taco" a new flare with some of these serving suggestions too.
Heat in a medium skillet over medium heat:
2 tablespoons canola oil
Add: 3/4 cup chopped onion
Cook, stirring often, until softened, 4 to 5 minutes. Increase the heat to medium-high and add: 1 pound ground beef
Cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 3 minutes. Stir in: 1 to 3 garlic cloves finely minced 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons ground coriander (this is optional – but I love the flavor of coriander!) Salt to taste (I used about 1/2 to 3/4 tsp salt)
Cook, stirring, for 30 seconds. Add: 1 8 oz. can tomato sauce 1 jalapeno, seeded and minced fine (optional, or a can of green chiles)
Cook, stirring occasionally, over low heat for 10 minutes.
Serve meat in taco shells (hard or soft) and your choice of toppings. For something new, try baking soft tortillas to make a taco bowl, or frying corn tortillas and serving on top.
Homemade Tortilla Bowls:
6 burrito-size flour tortillas
Olive oil or Canola oil
6 oven-safe cups or canning jars
Preheat the oven to 400 degrees. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them to make room for the tortillas that will be draped over them. Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub a teaspoon or so of oil on the front and back of the tortilla. I used my fingers so that I could make sure to coat the entire surface of the tortilla. It doesn’t need to be a heavy coating of oil, just enough to help the tortilla crisp up and not stick to the jar or cup. Drape each tortilla over a cup or jar. Bake the tortilla bowls for about 8-10 minutes, checking often so they don’t burn, until the tortillas are nicely browned and crisp. Remove the baking sheet from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.
Slow-Cooker Barbecued Pulled Pork
This is so tender and so versatile to serve so many different ways.
1 3-4 pound boneless pork roast
3 cups barbecue sauce (more if you want)
Cider vinegar
Tabasco (optional)
Season the pork with salt and pepper and place in slow cooker. Pour bbq sauce over the pork, cover, and cook on low 8 hours or more until the pork is fork-tender and falling apart. Transfer meat to a bowl and let cool. Turn off slow-cooker and let liquid in the cooker settle for 5 mins, then skim fat off the surface. Season the sauce with vinegar, Tabasco, and salt and pepper to taste. Shred meat, discarding excess fat and gristle. Toss the shredded meat with 1 cup of the the sauce, add more if needed to keep moist. Serve passing the remaining sauce separately. Serve on rolls as sandwiches with grated cheese on top, or don't shred, but just break into peices and serve with your favorite potato side (fries, baked or cheesy potatoes, etc.)
This is so tender and so versatile to serve so many different ways.
1 3-4 pound boneless pork roast
3 cups barbecue sauce (more if you want)
Cider vinegar
Tabasco (optional)
Season the pork with salt and pepper and place in slow cooker. Pour bbq sauce over the pork, cover, and cook on low 8 hours or more until the pork is fork-tender and falling apart. Transfer meat to a bowl and let cool. Turn off slow-cooker and let liquid in the cooker settle for 5 mins, then skim fat off the surface. Season the sauce with vinegar, Tabasco, and salt and pepper to taste. Shred meat, discarding excess fat and gristle. Toss the shredded meat with 1 cup of the the sauce, add more if needed to keep moist. Serve passing the remaining sauce separately. Serve on rolls as sandwiches with grated cheese on top, or don't shred, but just break into peices and serve with your favorite potato side (fries, baked or cheesy potatoes, etc.)
Crispy Chicken
Homemade chicken fingers are a favorite for everyone in the family! Plan ahead, these take a little more effort, but your family will love you for it!
Try these yummy variations, or just serve them with a favorite side and enjoy!
1 cup flour
2 large eggs
3 cups breadcrumbs
4 boneless, skinless chicken breasts (or more chicken tenders)
Salt and pepper
1/2-3/4 cup vegetable oil
For Lemon Vinaigrette Dressing:
1/4 cup lemon juice
1/2 cup good olive oil
1/2 tsp salt
1/4 tsp pepper
Preheat the oven to 200°. Pound chicken so that each piece is uniform and thin (about 1/2 inch thick), dry with paper towels, and salt and pepper each piece. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the bread crumbs in a third shallow dish. Working with one piece at a time, dredge the chicken through the flour, egg and then breadcrumbs. Lay on a plate while you prepare the skillet. Heat the oil in a 12 inch skillet over medium high heat until just smoking. Add two pieces at a time (four if using chicken tenders) and cook until light golden brown on both sides, 4 to 6 minutes. Drain on paper plate, and keep warm in the oven until all pieces are done. Lemon Vinaigrette Chicken: Toss salad greens with dressing and place on hot chicken. Top with Parmesan cheese. Chicken Parmesan: Add bottled marinara sauce and top with mozzarella cheese. Warm in the oven until cheese melts. Chicken Parmesan Lowfat version: Skip pounding, breading, and frying the chicken. Spray the bottom of a baking dish and place the chicken raw in a baking dish and sprinkle a layer of mozzarella and Parmesan cheese on chicken. Top with sauce and more grated cheese. Cover with foil and bake at 350 degrees until cooked through, 40 minutes or more . It is fabulous!
Homemade chicken fingers are a favorite for everyone in the family! Plan ahead, these take a little more effort, but your family will love you for it!
Try these yummy variations, or just serve them with a favorite side and enjoy!
1 cup flour
2 large eggs
3 cups breadcrumbs
4 boneless, skinless chicken breasts (or more chicken tenders)
Salt and pepper
1/2-3/4 cup vegetable oil
For Lemon Vinaigrette Dressing:
1/4 cup lemon juice
1/2 cup good olive oil
1/2 tsp salt
1/4 tsp pepper
Preheat the oven to 200°. Pound chicken so that each piece is uniform and thin (about 1/2 inch thick), dry with paper towels, and salt and pepper each piece. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the bread crumbs in a third shallow dish. Working with one piece at a time, dredge the chicken through the flour, egg and then breadcrumbs. Lay on a plate while you prepare the skillet. Heat the oil in a 12 inch skillet over medium high heat until just smoking. Add two pieces at a time (four if using chicken tenders) and cook until light golden brown on both sides, 4 to 6 minutes. Drain on paper plate, and keep warm in the oven until all pieces are done. Lemon Vinaigrette Chicken: Toss salad greens with dressing and place on hot chicken. Top with Parmesan cheese. Chicken Parmesan: Add bottled marinara sauce and top with mozzarella cheese. Warm in the oven until cheese melts. Chicken Parmesan Lowfat version: Skip pounding, breading, and frying the chicken. Spray the bottom of a baking dish and place the chicken raw in a baking dish and sprinkle a layer of mozzarella and Parmesan cheese on chicken. Top with sauce and more grated cheese. Cover with foil and bake at 350 degrees until cooked through, 40 minutes or more . It is fabulous!
Homemade Pizza
Pizza is always a favorite, and just wait until you try these!
This dough recipe makes enough for three 12 inch pizzas. Store bought dough works just great too.
Basic Pizza Dough:
4 ½ cups flour, plus extra for the counter
1 envelope (or 2 ¼ tsps) instant or rapid-rise yeast
1 ½ tsp salt
2 Tbs olive oil
1 ¾ cups water, warm
Pepperoni Pizza (makes 1 pizza):
3/4-1 cup sauce
1-2 cups mozzarella cheese
Pepperoni slices (regular or turkey)
Olive Oil
Chicken Ranch Pizza:
3/4-1 cup ranch dressing (you can add a small amount of minced garlic for some zip)
Cooked and sliced chicken
1-2 cups mozzarella cheese
Thinly sliced tomatoes
Thinly sliced red onions
Cooked bacon pieces
Olive oil
Barbeque Chicken Pizza:
3/4-1 cup barbeque sauce
1-2 cups mozzarella cheese
Cooked and cubed chicken
Sliced mushrooms
Sliced red onion
Pineapple tidbits
Olive oil
Crust: Whisk 4 cups flour, yeast and salt in a large bowl. Add oil and water and stir with spatula until dough comes together. Turn dough out onto a lightly floured counter and knead by hand until forms a smooth, round ball (about 10 min.), adding the remaining flour as needed to prevent dough from sticking to the counter. Transfer to a lightly oiled bowl, and let rise in a warm place until doubled in size, 1 to 1 ½ hours. Pizza: Heat oven to 500° and let baking stone or upside down cookie sheet heat for at least 30 minutes. Turn dough onto lightly floured counter and cut into three pieces. Shape each piece into a smooth round ball, cover with plastic wrap, and let rest for 20-30 minutes. Working with one ball at a time, stretch and shape the dough into one 12 inch round on a piece of parchment paper. Spread sauce over pizza, leaving a 1/2 inch border around the edges. Next, add the cheese and any desired toppings listed above. Lightly brush the edge of the dough with olive oil. Put pizza (parchment paper and all) in the oven. Bake until the crust edges are brown and the cheese is golden, 8 to 13 minutes. Transfer to a cutting board and remove parchment. Let the stone or pan reheat for 5 minutes before baking the next pizza.
Pizza is always a favorite, and just wait until you try these!
This dough recipe makes enough for three 12 inch pizzas. Store bought dough works just great too.
Basic Pizza Dough:
4 ½ cups flour, plus extra for the counter
1 envelope (or 2 ¼ tsps) instant or rapid-rise yeast
1 ½ tsp salt
2 Tbs olive oil
1 ¾ cups water, warm
Pepperoni Pizza (makes 1 pizza):
3/4-1 cup sauce
1-2 cups mozzarella cheese
Pepperoni slices (regular or turkey)
Olive Oil
Chicken Ranch Pizza:
3/4-1 cup ranch dressing (you can add a small amount of minced garlic for some zip)
Cooked and sliced chicken
1-2 cups mozzarella cheese
Thinly sliced tomatoes
Thinly sliced red onions
Cooked bacon pieces
Olive oil
Barbeque Chicken Pizza:
3/4-1 cup barbeque sauce
1-2 cups mozzarella cheese
Cooked and cubed chicken
Sliced mushrooms
Sliced red onion
Pineapple tidbits
Olive oil
Crust: Whisk 4 cups flour, yeast and salt in a large bowl. Add oil and water and stir with spatula until dough comes together. Turn dough out onto a lightly floured counter and knead by hand until forms a smooth, round ball (about 10 min.), adding the remaining flour as needed to prevent dough from sticking to the counter. Transfer to a lightly oiled bowl, and let rise in a warm place until doubled in size, 1 to 1 ½ hours. Pizza: Heat oven to 500° and let baking stone or upside down cookie sheet heat for at least 30 minutes. Turn dough onto lightly floured counter and cut into three pieces. Shape each piece into a smooth round ball, cover with plastic wrap, and let rest for 20-30 minutes. Working with one ball at a time, stretch and shape the dough into one 12 inch round on a piece of parchment paper. Spread sauce over pizza, leaving a 1/2 inch border around the edges. Next, add the cheese and any desired toppings listed above. Lightly brush the edge of the dough with olive oil. Put pizza (parchment paper and all) in the oven. Bake until the crust edges are brown and the cheese is golden, 8 to 13 minutes. Transfer to a cutting board and remove parchment. Let the stone or pan reheat for 5 minutes before baking the next pizza.
Cheesy Vegetable Soup
This recipe has been a tried and true cheesy family favorite for years!
8-10 medium potatoes, peeled and diced
1 small yellow onion, chopped small
1 ½ cups diced carrots, peeled and chopped
1 tsp salt
2 cups chopped broccoli
1 (16 ounce) bottle Cheese Whiz, or Velveeta
1 can cream of celery soup
Salt and pepper to taste
Put potatoes, onion and carrots in a large pan and cover with enough water to cover vegetables, add 1 tsp salt. Boil until vegetables are tender. Drain some of the water, reserving the water for possible use later. Turn down heat and stir in broccoli, cheese, cream of celery soup, and salt and pepper to taste. Let cook on low to med-low another 10 minutes, stirring occasionally until cheese is melted and combined, and adding reserved water if soup is too thick. Serve with favorite bread or breadstick for a delicious “feel good” dinner!
This recipe has been a tried and true cheesy family favorite for years!
8-10 medium potatoes, peeled and diced
1 small yellow onion, chopped small
1 ½ cups diced carrots, peeled and chopped
1 tsp salt
2 cups chopped broccoli
1 (16 ounce) bottle Cheese Whiz, or Velveeta
1 can cream of celery soup
Salt and pepper to taste
Put potatoes, onion and carrots in a large pan and cover with enough water to cover vegetables, add 1 tsp salt. Boil until vegetables are tender. Drain some of the water, reserving the water for possible use later. Turn down heat and stir in broccoli, cheese, cream of celery soup, and salt and pepper to taste. Let cook on low to med-low another 10 minutes, stirring occasionally until cheese is melted and combined, and adding reserved water if soup is too thick. Serve with favorite bread or breadstick for a delicious “feel good” dinner!
Baked Chicken Opulent
This recipe has been used for our extended family dinners countless times,
as well as being a great “take in”dinner for others who need one.
6 boneless, skinless chicken breasts (or tenders to fill a 9X13 pan)
¾ lb. Swiss cheese, sliced
2 cans cream of chicken soup
½ cup sour cream
2 cups Ritz cracker crumbs mixed with ½ cup butter and 1-2 Tbs poppy seeds
Put chicken in 9X13 pan. Cover with sliced Swiss cheese. Mix soups and sour cream and spread over chicken and cheese. Top with Ritz mixture. Cook uncovered at 275 degrees for 2 ½ hours. Serve over rice.
For more of a pantry friendly version, you can omit the Swiss cheese if you like as well as substitute ½ cup evaporated milk mixed with a little lemon juice for the sour cream (although you will lose some of the richness in flavor)
This recipe has been used for our extended family dinners countless times,
as well as being a great “take in”dinner for others who need one.
6 boneless, skinless chicken breasts (or tenders to fill a 9X13 pan)
¾ lb. Swiss cheese, sliced
2 cans cream of chicken soup
½ cup sour cream
2 cups Ritz cracker crumbs mixed with ½ cup butter and 1-2 Tbs poppy seeds
Put chicken in 9X13 pan. Cover with sliced Swiss cheese. Mix soups and sour cream and spread over chicken and cheese. Top with Ritz mixture. Cook uncovered at 275 degrees for 2 ½ hours. Serve over rice.
For more of a pantry friendly version, you can omit the Swiss cheese if you like as well as substitute ½ cup evaporated milk mixed with a little lemon juice for the sour cream (although you will lose some of the richness in flavor)
DESSERTS:
Chocolate Cake Mix Cookies
It doesn't get easier than this! Quick and Chocolate, yeah! Try all the fun variations!
1 Devil’s food cake mix
1/4 c. flour
1/2 c. oil
1/4 c. water
1 egg
Preheat oven to 350°. Mix together and use with variations. Bake for 10-12 minutes unless denoted differently. Oreos: make smaller balls and bake. Cool and frost with cream cheese frosting. Stick two cookies together. Caramel: cover a rolo with cookie dough and bake. Double chocolate: add white chocolate chips to dough. Mint Chocolate: make 1 inch balls and bake at 375° for 6-8 minutes. Place 1/2 an Andes mint on each cookie as they come out of the oven. Let melt for a few minutes and the back of a spoon to spread the mint. Coconut: Bake cookies and frost with cream cheese frosting with a little coconut extract added. Dip frosted cookie in coconut.
It doesn't get easier than this! Quick and Chocolate, yeah! Try all the fun variations!
1 Devil’s food cake mix
1/4 c. flour
1/2 c. oil
1/4 c. water
1 egg
Preheat oven to 350°. Mix together and use with variations. Bake for 10-12 minutes unless denoted differently. Oreos: make smaller balls and bake. Cool and frost with cream cheese frosting. Stick two cookies together. Caramel: cover a rolo with cookie dough and bake. Double chocolate: add white chocolate chips to dough. Mint Chocolate: make 1 inch balls and bake at 375° for 6-8 minutes. Place 1/2 an Andes mint on each cookie as they come out of the oven. Let melt for a few minutes and the back of a spoon to spread the mint. Coconut: Bake cookies and frost with cream cheese frosting with a little coconut extract added. Dip frosted cookie in coconut.
Coconut Cupcakes
These cupcakes look heavenly, but are sinfully delicious! Make them into mini-cupcakes, cupcakes, or makes for a beautiful presentation as a double layer cake.
1 pkg. white cake mix
1 ½ cups unsweetened coconut milk
4 large egg whites
Beat until well blended. Place muffin cups in pan.
Pour batter into cup and bake at 350°. Mini-cupcakes bake for about 10-12 minutes, regular size, a bit longer. Test doneness with a toothpick but Do Not over bake.
This recipe can also be used for 2 round 8 inch cake pans (baked for about 22 minutes), and frosted as a double layer cake.
Coconut frosting:
3 ½ cups powdered sugar
½ cup butter, softened
1 tsp. coconut extract
1 pkg. 8 oz cream cheese
Beat butter and cream cheese until creamy. Add sugar and extract. Frost and roll cupcakes in coconut flakes. For the double layer cake, frost between layers as well. Sprinkle coconut flakes on top as well as around the cake on the presentation plate.
These cupcakes look heavenly, but are sinfully delicious! Make them into mini-cupcakes, cupcakes, or makes for a beautiful presentation as a double layer cake.
1 pkg. white cake mix
1 ½ cups unsweetened coconut milk
4 large egg whites
Beat until well blended. Place muffin cups in pan.
Pour batter into cup and bake at 350°. Mini-cupcakes bake for about 10-12 minutes, regular size, a bit longer. Test doneness with a toothpick but Do Not over bake.
This recipe can also be used for 2 round 8 inch cake pans (baked for about 22 minutes), and frosted as a double layer cake.
Coconut frosting:
3 ½ cups powdered sugar
½ cup butter, softened
1 tsp. coconut extract
1 pkg. 8 oz cream cheese
Beat butter and cream cheese until creamy. Add sugar and extract. Frost and roll cupcakes in coconut flakes. For the double layer cake, frost between layers as well. Sprinkle coconut flakes on top as well as around the cake on the presentation plate.
Scotch Shortbread Cookies
The cutest older lady in our neighborhood growing up shared this recipe and how to make them. They are a real treat!
1 pound butter
1 cup powdered sugar
4 cups unsifted flour
1/3 cup cornstarch
Preheat oven to 325°. Cream butter in large bowl with electric mixer and gradually add sugar, creaming well together. Sift flour and cornstarch together, and add a little at a time, creaming after each addition. When the flour has been blended in, gather the mixture into a ball with floured hands and knead on lightly floured board for 5 minutes. Divide the dough in half and roll out to about 1/2-1/3 inch thick. Cut into 1-1/2 inch squares, prick the top with a fork and bake on ungreased cookie sheet for about 25-30 minutes or until very lightly browned. Remove cookies to a rack and allow to cool. Store in a tightly covered container. These cookies are delicious dipped in chocolate!
The cutest older lady in our neighborhood growing up shared this recipe and how to make them. They are a real treat!
1 pound butter
1 cup powdered sugar
4 cups unsifted flour
1/3 cup cornstarch
Preheat oven to 325°. Cream butter in large bowl with electric mixer and gradually add sugar, creaming well together. Sift flour and cornstarch together, and add a little at a time, creaming after each addition. When the flour has been blended in, gather the mixture into a ball with floured hands and knead on lightly floured board for 5 minutes. Divide the dough in half and roll out to about 1/2-1/3 inch thick. Cut into 1-1/2 inch squares, prick the top with a fork and bake on ungreased cookie sheet for about 25-30 minutes or until very lightly browned. Remove cookies to a rack and allow to cool. Store in a tightly covered container. These cookies are delicious dipped in chocolate!
Slightly Healthy Chocolate Chip Cookies
If you want to feel a little better about eating dessert, try these little morsels! They won't let you down! You can substitute Craisins and white chocolate chips in this recipe…yummy!
1 1/2 c. rolled oats
3/4 c. whole-grain wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp cinnamon
1/2 c. butter, softened
1/4 c. sugar
1/2 c. brown sugar
1 large egg
1 tsp. vanilla extract
1/2 c. chocolate chips
1 c. raisins (optional)
Preheat oven to 350°. In a bowl combine oats, flour, baking powder, salt, and cinnamon; set aside. Using an electric mixer cream butter and both sugars until incorporated. Add egg and vanilla and mix thoroughly. Add oat mixture and mix until just combined, fold in raisins. (Or just use 1 ½ cup chocolate chips and omit the raisins!) Drop by only teaspoons of batter or roll into about 1 inch balls (they will be little) about an inch apart on an ungreased cookie sheet. Bake for about 7 minutes. Cool for about 2 minutes and then move to a cooling rack. Enjoy!
If you want to feel a little better about eating dessert, try these little morsels! They won't let you down! You can substitute Craisins and white chocolate chips in this recipe…yummy!
1 1/2 c. rolled oats
3/4 c. whole-grain wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp cinnamon
1/2 c. butter, softened
1/4 c. sugar
1/2 c. brown sugar
1 large egg
1 tsp. vanilla extract
1/2 c. chocolate chips
1 c. raisins (optional)
Preheat oven to 350°. In a bowl combine oats, flour, baking powder, salt, and cinnamon; set aside. Using an electric mixer cream butter and both sugars until incorporated. Add egg and vanilla and mix thoroughly. Add oat mixture and mix until just combined, fold in raisins. (Or just use 1 ½ cup chocolate chips and omit the raisins!) Drop by only teaspoons of batter or roll into about 1 inch balls (they will be little) about an inch apart on an ungreased cookie sheet. Bake for about 7 minutes. Cool for about 2 minutes and then move to a cooling rack. Enjoy!
Thursday, March 18, 2010
Spring Lunch
Chicken Bearnaise Sandwich
(from our favorite gals at Sisters Cafe)
Croissants
Grilled Chicken or deli chicken or turkey
Provolone Cheese Slices
Avocado, peeled and sliced
Roasted peppers, peeled and sliced
Tomato slices
Knorr Bearnaise Sauce Packet
Roast peppers by lining a broiler pan with foil. Place whole peppers on the foil, about 5 inches away from the broiler element in the oven. Broil peppers, turning as needed until blackened on each side. Transfer to a bowl and cover with plastic wrap. Let stand 20 minutes. Peel away the skin and slice.
Make Knorr sauce as directed on packet. Slice croissant in half and place cheese on one side. Place on pan and broil to melt cheese and brown croissant (not more than a few minutes). Place chicken or turkey, pepper, avocado and tomato on sandwich and then spoon warm béarnaise sauce over. Serve immediately.
Fruit Soup
(adapted from Sisters Cafe)
3/4 cup sugar
1 cup water
1 cup peach juice (lite) from can
3 Tablespoons tapioca (Minute Brand quick cooking)
6 oz. orange juice concentrate
1 1/2 cup water
2 cans mandarin oranges or 3 small cans (drain most of juice)
1 large can peach slices (lite, and drain most the juice)
Just before serving add:
2 cups fresh strawberries, sliced
2 bananas, sliced
1 bag frozen raspberries, thawed (or equivalent amount of fresh, or other berries in season)
Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often and scraping the pan. (Some tapioca will be clear and other granules will have a white center still.) Take of heat and let sit for 30 minutes (this is when the tapioca will become clearer.) Add 6 oz. orange juice concentrate and 1 1/2 c. water, stir well with a fork. Chill overnight.
Add mandarin oranges and peaches. Just before serving add strawberries, bananas, and raspberries. I like to drain the canned juices into a container and save them in case I want to thin the "soup." Serving suggestion: Spoon about 2/3 cup into small clear plastic cups and serve with a spoon. Goes great with cinnamon rolls or other pastry for a brunch as well.
Pear Salad with Blueberry Vinaigrette
Blueberry Dressing
1/2 cup sugar
1/2 cup blueberry vinegar (if you can't find blueberry vinegar, use raspberry or other deeper colored vinegar)
1/2 cup canola oil
1/2 cup frozen blueberries
1/2 teaspoon dry mustard
1 teaspoon poppy seeds
Blend in a blender, then refrigerate.
Salad
1 lb. mixed baby greens
2 pears, cored and thinly sliced
2 cans mandarin oranges (drained)
1/2 red onion, thinly sliced
1 cup salted sunflower seeds
1 cup crumbled Blue cheese
1/2 cup fresh Parmesan cheese
Mix and serve immediately.
Mini Coconut Cupcakes
1 pkg. white cake mix
1 ½ cups unsweetened coconut milk
4 large egg whites
Beat until well blended.
Pour into mini muffin tin and bake at 350° for about 10-12 minutes. Do not over bake.
This recipe can be used for 2 round 8 inch cake pans (baked for about 22 minutes).
Coconut frosting:
3 ½ cups powdered sugar
½ cup butter, softened
1 tsp. coconut extract
1 pkg. 8 oz cream cheese
Beat butter and cream cheese until creamy. Add sugar and extract. Roll cupcakes in coconut flakes.
Chicken Bearnaise Sandwich
(from our favorite gals at Sisters Cafe)
Croissants
Grilled Chicken or deli chicken or turkey
Provolone Cheese Slices
Avocado, peeled and sliced
Roasted peppers, peeled and sliced
Tomato slices
Knorr Bearnaise Sauce Packet
Roast peppers by lining a broiler pan with foil. Place whole peppers on the foil, about 5 inches away from the broiler element in the oven. Broil peppers, turning as needed until blackened on each side. Transfer to a bowl and cover with plastic wrap. Let stand 20 minutes. Peel away the skin and slice.
Make Knorr sauce as directed on packet. Slice croissant in half and place cheese on one side. Place on pan and broil to melt cheese and brown croissant (not more than a few minutes). Place chicken or turkey, pepper, avocado and tomato on sandwich and then spoon warm béarnaise sauce over. Serve immediately.
Fruit Soup
(adapted from Sisters Cafe)
3/4 cup sugar
1 cup water
1 cup peach juice (lite) from can
3 Tablespoons tapioca (Minute Brand quick cooking)
6 oz. orange juice concentrate
1 1/2 cup water
2 cans mandarin oranges or 3 small cans (drain most of juice)
1 large can peach slices (lite, and drain most the juice)
Just before serving add:
2 cups fresh strawberries, sliced
2 bananas, sliced
1 bag frozen raspberries, thawed (or equivalent amount of fresh, or other berries in season)
Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often and scraping the pan. (Some tapioca will be clear and other granules will have a white center still.) Take of heat and let sit for 30 minutes (this is when the tapioca will become clearer.) Add 6 oz. orange juice concentrate and 1 1/2 c. water, stir well with a fork. Chill overnight.
Add mandarin oranges and peaches. Just before serving add strawberries, bananas, and raspberries. I like to drain the canned juices into a container and save them in case I want to thin the "soup." Serving suggestion: Spoon about 2/3 cup into small clear plastic cups and serve with a spoon. Goes great with cinnamon rolls or other pastry for a brunch as well.
Pear Salad with Blueberry Vinaigrette
Blueberry Dressing
1/2 cup sugar
1/2 cup blueberry vinegar (if you can't find blueberry vinegar, use raspberry or other deeper colored vinegar)
1/2 cup canola oil
1/2 cup frozen blueberries
1/2 teaspoon dry mustard
1 teaspoon poppy seeds
Blend in a blender, then refrigerate.
Salad
1 lb. mixed baby greens
2 pears, cored and thinly sliced
2 cans mandarin oranges (drained)
1/2 red onion, thinly sliced
1 cup salted sunflower seeds
1 cup crumbled Blue cheese
1/2 cup fresh Parmesan cheese
Mix and serve immediately.
Mini Coconut Cupcakes
1 pkg. white cake mix
1 ½ cups unsweetened coconut milk
4 large egg whites
Beat until well blended.
Pour into mini muffin tin and bake at 350° for about 10-12 minutes. Do not over bake.
This recipe can be used for 2 round 8 inch cake pans (baked for about 22 minutes).
Coconut frosting:
3 ½ cups powdered sugar
½ cup butter, softened
1 tsp. coconut extract
1 pkg. 8 oz cream cheese
Beat butter and cream cheese until creamy. Add sugar and extract. Roll cupcakes in coconut flakes.
Thursday, March 4, 2010
Chocolate Chip Cookie Cake(adapted from The Essential Chocolate Chip Cookie book)
I have the most delightful 7 year old. He and I understand each other. When ever we are given a difficult choice like cake or cookie, we always choose the later. This is a delicious recipe, one of may favorite treats by far. We usually dump a whole bunch of homemade hot fudge on top of it with a side of ice cream, but it could easily be smothered in frosting and devoured for dinner.
Chocolate Chip Cookie Cake
1 1/4 c. All purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, melted and cooled
1/2 c. packed light brown sugar
6 T. granulated sugar
1 large egg
1 t. vanilla
1-2 cups chocolate chips (I always use semi-sweet)
Sift flour, soda and salt...set aside.
Using electric mixer of medium speed beat butter and sugars for about 1 minute. Add egg and vanilla and mix for 1 minute. On low speed add flour, just mixing until incorporated. Stir in chocolate chips.
Use fingers to spread dough evenly over the bottom of prepared pan (10 inch spring form, buttered and lined with parchment). Bake at 350 until top turns golden, but center is still soft. Cool on rack.
Saturday, February 27, 2010
Olive Garden Alfredo Pasta
My friend Janet made this for a group of friends she had over. She said that she has been trying all different Alfredo recipes and likes this one best! (It's actually from the website Top Secret Recipes.) This sauce was absolutely delicious! She served it sort of "pasta bar" style with all kinds of delectable things to choose from, chicken pieces, broccoli, artichoke hearts and other yummy toppings. Then spoon over this fabulously CREAMY, FAST and EASY sauce! She shared the secret of this recipe that makes it her favorite and makes it so creamy...the GREEN CAN of Parmesan cheese! Hey, I can do the no grating thing, and no guilt because it does make the best sauce- no lumps!When I serve it, I usually put bite size chicken pieces in the sauce and serve it with cooked broccoli. Serving it on the plate order is noodles, broccoli, then sauce with chicken in it. It is my family's new favorite. My kids even now like it better than spaghetti sauce...but then again, they have good taste! Another thing I like about this recipe is that it's completely from my freezer and pantry! I use evaporated milk instead of cream, minced garlic in a jar (a fabulous new treasure I found at Costco!), you can use frozen broccoli (although fresh is my favorite, bagged fresh from Costco again), and the rest you can figure out! This is delicious served with these breadsticks.
1/2 cup (1 stick) butter
2 cloves garlic, minced (or 1 teaspoon minced in a jar-can also use granular but not as good)
2 cups heavy cream (or evaporated milk)
1/8 teaspoon ground black pepper
pinch salt
1/2 cup grated Parmesan cheese (the Kraft green can kind!)
12 ounces fettuccine pasta (or your choice of pasta)
Toppings of choice (optional)
Can also top with fresh grated Parmesan
Melt butter in a medium saucepan over medium low heat. Add garlic and let cook a minute. Add cream/evaporated milk, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil, you just want a simmer. Add the cheese, and continue to simmer sauce 8 minutes or until thick, stirring occasionally. You can start the broccoli and the noodles just before the sauce and they will be done about the same time. (If you don't have cooked chicken pieces, start 2 small or l large chicken breasts boiling first, when cooked, drain well, cut up and can add to the sauce when thick or serve separately.)
Monday, February 15, 2010
New and Improved Peanut Butter Blossoms
I will tell you this right now...I am a sucker for peanut butter and chocolate! Anytime I have a choice of dessert, it usually involves both of those yummy and fattening ingredients! But if you're going to have a treat, you might as well ENJOY IT!!! You will definately enjoy these! I like this recipe because it uses butter and the recipe on the back of the Hershey's kiss bags have you use shortening, which is too much solid fat for me. (O.k., I know I just said I don't mind fattening, but atleast it makes me FEEL like I'm trying to be a little healthier!)
I made these at Valentine's and used Hershey's "extra creamy" milk chocolate hearts and they were sooo delicious! I also found they were easier to eat than with kisses on them, so look for them at Valentine's Day time!1/2 cup butter
1/2 cup sugar (plus additional to roll dough in)
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 cup peanut butter
1 3/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
Hershey's kisses (or hearts!)
Soften butter or bring to room temperature and cream with sugars. Add egg, vanilla, and peanut butter (don't forget my sister's hint and put plastic wrap in the measuring cup first to make life much easier!) Add dry ingredients. Roll into just over 1 inch balls and roll in a bowl with the extra sugar until barely covered and place on ungreased cookie sheet. Bake 8 to 10 minutes at 375 degrees. (The edges of the cookies will be just beginning to crack, if the middle is cracking, you've baked them too long!) As soon as the cookies come out of the oven, gently press the kiss or heart on the center. Let them cool until the chocolate has cooled through the soft phase (it takes a while, although we always get impatient and stick them in the fridge to finish cooling after a while because they look too good!) Enjoy!
Note: The original recipe tells you to cook them 8 minutes, put kisses on, then to cook for a couple more minutes. You can try that too if you find that the kiss falls off the cookies too much!
Wednesday, February 3, 2010
Double Layer Chocolate Cake
Have a good laugh at my photography skills. Listen I barely have time to floss let alone learn how to take a decent picture. Moving on...
I use to cringe when mom assigned me the cake for the monthly birthday party, but now I like to experiment with cake recipes. I am essentially trying to one up myself each time I make one. Sad hobby I know but when you have kids following you into the bathroom you look forward to some alone time with a cake. This time the cake was for my sweet nephew. He is a soccer guy through and through so we used cheap soccer balls from the grocery store for cake decor and used the candles as the goals. Remember to use parchment paper on the bottom of your pans and spray the sides well to make cake removal a piece of...oh, you get what I'm saying! This cake recipe is courtesy of my friend Jamie.
2 1/4 cups all purpose flour (I always use unbleached cause I'm crazy like that)
1 2/3 cups sugar
3/4 cup softened butter
2/3 baking cocoa (Love the Dutch processed)
1 1/4 cups water
1 tsp. salt
1 1/4 tsp. baking soda
1 tsp. vanilla (use the real stuff please, in fact find Mexican vanilla is you're feeling loco)
1/4 tsp. baking powder
2 large eggs
Set oven to 350. Grease two 9 inch round pans and use parchment paper to line the bottoms (just trace the cake pan and cut out with scissors...just like kindergarten). In a large mixing bowl combine all wet ingredients. then mix in all dry ingredients. Mix for 30 seconds on medium, scraping the sides as needed. Beat all of the ingredients on high for 4 minutes. Divide evenly among pans and bake for 20-25 minutes. If a toothpick comes out clean your cake is done. Cool for 10 minutes and then remove from pans and cool completely on rack.
Delicious Chocolate Frosting:
(adapted from America's Test Kitchen)
8 oz. semi-sweet Chocolate ( actually used half milk, half semi)
1 tsp. vanilla extract
Pinch Salt
2 tbs. cocoa
2 1/2 sticks unsalted butter, softened
2 cups confectioners' sugar
Melt chocolate in microwave at 3o second increments, add vanilla and salt. Beat the butter in a mixer on medium-high until smooth, about 30-60 seconds. Reduce the speed to medium-low and add the sugar and cocoa. Beat until smooth, 2 to 5 minutes. Beat in the chocolate mixture. Increase mixer speed to medium-high and beat until the mixture is fluffy, 4 to 8 minutes.
Thursday, January 28, 2010
Favorite Breadsticks
My family LOVES these, but I think what makes this my favorite breadstick recipe is that they are something that I can make even if the"What's for dinner?" question doesn't come to mind until 5:00Pm! They only take about an hour and by 6:00PM I can have warm breadsticks to go with my favorite soup or pasta recipe or whatever! This recipe is a combination of two similar recipes from two very reliable sources, so I adopted it as my own! Thanks Kristen and Melanie! If you want to see a picture, click here!
HELPFUL HINT: So before I start the recipe, I have to share something I was taught that has been priceless when it comes to bread making! In all of the recipes that use yeast, it says to combine yeast with "warm water." What in the world does that mean? The word "warm" means different things to different people! To my mom's dishwater-ravaged hands "warm" water burns mine! So a very skilled bread-and-roll-master friend of mine (she's over 70...oh how we need to learn from the wiser generation) says that you need to turn on the tap and let the water run over the inside of your wrist (the same place where you would shake a baby's bottle of milk to test it.) If it feels too hot to give it to a baby to drink, you will kill the yeast. If it feels too cold to give to a baby, it won't effectively activate the yeast. (For you thermometer happy people...it's about 110 degrees.) So there you have it! The definition of "warm water!" Thanks Kathryn!
1 1/2 cups warm water
1 Tablespoon yeast
2 Tablespoons sugar
3 cups flour
1/2 teaspoon salt
Butter for pan (4-8 Tablespoons depending on how gooey you want to make them!)
Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the flour and salt. Knead for 3 minutes (adding a little more flour if needed.) Let dough rest for 10 minutes. Melt butter and pour on a cookie sheet. Roll dough on a floured surface, about the size of the cookie sheet. Cut rolled dough to desired width ( I sometimes cut mine in half length-wise as well to make make more and make them easier to work with.) Return dough to the original shape on the cookie sheet by rolling each piece in the butter on the pan and twisting the dough or laying it flat. Sprinkle with garlic salt, Parmesan cheese, and parsley (or whatever.) Let rise about 15-30 minutes. Bake at 375 for about 20 minutes or until golden. These come out puffy and soft, but if you want them thin and crunchy, use dough to roll out enough to fill 1 1/2 cookie sheets. Enjoy!
HELPFUL HINT: So before I start the recipe, I have to share something I was taught that has been priceless when it comes to bread making! In all of the recipes that use yeast, it says to combine yeast with "warm water." What in the world does that mean? The word "warm" means different things to different people! To my mom's dishwater-ravaged hands "warm" water burns mine! So a very skilled bread-and-roll-master friend of mine (she's over 70...oh how we need to learn from the wiser generation) says that you need to turn on the tap and let the water run over the inside of your wrist (the same place where you would shake a baby's bottle of milk to test it.) If it feels too hot to give it to a baby to drink, you will kill the yeast. If it feels too cold to give to a baby, it won't effectively activate the yeast. (For you thermometer happy people...it's about 110 degrees.) So there you have it! The definition of "warm water!" Thanks Kathryn!
1 1/2 cups warm water
1 Tablespoon yeast
2 Tablespoons sugar
3 cups flour
1/2 teaspoon salt
Butter for pan (4-8 Tablespoons depending on how gooey you want to make them!)
Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the flour and salt. Knead for 3 minutes (adding a little more flour if needed.) Let dough rest for 10 minutes. Melt butter and pour on a cookie sheet. Roll dough on a floured surface, about the size of the cookie sheet. Cut rolled dough to desired width ( I sometimes cut mine in half length-wise as well to make make more and make them easier to work with.) Return dough to the original shape on the cookie sheet by rolling each piece in the butter on the pan and twisting the dough or laying it flat. Sprinkle with garlic salt, Parmesan cheese, and parsley (or whatever.) Let rise about 15-30 minutes. Bake at 375 for about 20 minutes or until golden. These come out puffy and soft, but if you want them thin and crunchy, use dough to roll out enough to fill 1 1/2 cookie sheets. Enjoy!
Cheese Soup
Soup is by far my favorite comfort food! This soup is one I have made for many years and is always a favorite. My sister-in-law Allison shared this recipe with me and I am so grateful! Yummy, creamy, feel-good, home cookin'!
The soup in this picture has been served with my favorite and fast breadstick recipe! If you want to see the recipe, click here!
The soup in this picture has been served with my favorite and fast breadstick recipe! If you want to see the recipe, click here!
8-10 medium potatoes, peeled and diced
1/2 yellow onion, chopped
1 1/2 cups carrots, peeled and diced
1/2 tsp salt
Put these ingredients in a pot and cover with enough water to cover veggies well. Boil until veggies are tender. (Before the next step, I like to drain out some of the water and save it just in case I have been overzealous on the veggie cutting and end up with too much water. You can always add some of the water in again if it needs thinning.)
Ten minutes before serving add:
2 cups chopped broccoli (I use just the flowers)
16 oz. Cheese Whiz or Velveeta
1 can Cream of Celery Soup
Salt and pepper to taste
Just a note: I am actually a real cheese soup connoisseur and contrary to what you might believe, Cheese Whiz and Velveeta actually make a better soup. I have tried grated cheese and it just isn't as creamy, so don't be afraid to use it! This is a no fail, simple, fast recipe...and now it's even faster thanks to my new Food Processor I got for Christmas! Thanks so much Santa's helpers!!!
Thursday, January 14, 2010
Chocolate 101
Here are a few of the recipes from our latest class. The hot chocolate recipe should be sold for millions of dollars, but we both feel it is our duty to save souls from some of the stuff people dump in their water. How fun it is to teach a class about how to enjoy chocolate. It is like teaching people how to breath, it comes pretty naturally. Remember to use dutch processed cocoa where possible, and good quality chocolate.
Mom’s Hot Chocolate
2 2/3 cup dry milk
1 cup sugar
4 Tablespoons cocoa
Small pinch of salt
Combine in saucepan with:
7 ½ cups water
1 can evaporated milk
¼ teaspoon vanilla
Heat slowly on low stirring occasionally and serve. Makes 11 cups.
Note: This is delicious served with a little whipped cream and chocolate shavings or maybe a few Andes mints dropped inside. Sweet mercy!
Chocolate Bundt Cake
Taken from The Sister's Cafe
This cake is so dense and rich and such a simple cake to make, you will want to make this for every birthday or special gathering, or whenever! Be sure to use semi-sweet chocolate chips!
1 devils food cake mix (do not make according to package)
1 (4 serving) instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 1/2 cups semi sweet chocolate chips
Place all ingredients except chocolate chips in a large mixing bowl. Blend with electric mixer for 1 minute. Scrape down sides and continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared (generously grease, then flour or cocoa) bundt pan. Bake at 350 for 45-50 minutes, rotating half way through baking time. Cool for 20 minutes (you can make the Chocolate Glaze while cake is cooling) and then run a knife careful around edge of cake in pan and invert carefully onto a serving platter. Glaze cake while cake is warm, not hot. You can also just dust with powdered sugar.
Chocolate Glaze:
8 Tablespoons butter (not margarine)
4 Tablespoons cocoa powder
1/3 cup evaporated milk (or 2%)
4 cups sifted powdered sugar
Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to a boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake so that it forms pretty "drips" over the side of the cake. (This recipe makes a lot of frosting, so you won't use it all.) When the glaze and cake have cooled a bit, you can also add chocolate shavings for a triple chocolate, totally delightful experience!
Note: This can be made with peppermint candy cane pieces (put in baggie and break up) sprinkled on top before glaze cools and served with peppermint ice cream for a fabulous holiday treat. You could also try using a white frosting glaze with coconut extract added, and sprinkling coconut on top and around sides of cake platter. Ooooh! Coconut and chocolate together!
Perfect One Bowl Brownies
Adapted from The Sister's Cafe
We've tried A LOT of brownie recipes and this one has definitely passed the "Sister's Test!" So yummy and easy that we promise you will never go back to "the box!"
1/2 cup butter
1/2 cup canola or vegetable oil
2 cups sugar
1/2 cup(slightly heaping) cocoa (can of dutch processed mix is best)
4 eggs
3/4 teaspoon salt
1 teaspoon vanilla
1 3/4 cup flour
1 cup chocolate chips to sprinkle on top (We like to use a mix of semi-sweet and milk chocolate)
Preheat oven to 350 degrees. In a medium bowl melt butter in microwave, then stir in oil, sugar and cocoa. Using a wooden spoon (so you don't over mix), stir in the remainder of the ingredients except for the chocolate chips. Spread into a 9 x 13 pan (glass has worked well) sprayed with nonstick cooking spray. (You can also "bang" the pan on the counter to smooth out the batter more!) Sprinkle the chocolate chips over the top. Bake for 25-30 minutes. You know they are done when they start pulling away from the edge of the pan, but a clean toothpick means you've cooked them too long...be careful not to over bake!
Note: We think these are best when they are cooled so they are allowed to increase in density and chewiness...WOW! Serve them alone or these make delicious brownie sundaes with ice cream and chocolate syrup on top.
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