Friday, December 19, 2008
Friday, December 12, 2008
3. Spoon batter in 1- or 2-inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch between each round.
(I would make them smaller)
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on racks. Remove cooled cookies from baking sheets.
Thursday, December 4, 2008
5 oz tofu
2 cups frozen strawberries
1 tbs cocnut milk
6 oz pineapple juice
1 teaspoon vanilla extract
Blend all in blender until smooth. Enjoy
Wednesday, December 3, 2008
1. In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add chicken; heat through. To serve, sprinkle with fresh herbs. Makes 6 servings.
Sunday, November 23, 2008
Monday, November 17, 2008
2 Tbsp. butter
2 medium onions, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 15-oz cans pumpkin
2 14-oz cans reduced-sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp salt
1/4 tsp ground black pepper
2. In 4-qt. Dutch oven melt butter over medium heat. Add onions, carrot, and celery. Cook, 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook and stir 1 minute. Add pumpkin, broth, and water. Increase heat to medium-high; bring to boiling. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
4. Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.
5. Orange-Cranberry Topper: In small bowl combine 1/2 cup dried cranberries, 1 tablespoon finely shredded orange peel, and 2 tablespoons snipped fresh Italian (flat-leaf) parsley. Serves 8.
Tuesday, November 11, 2008
Layer the ingredients in a baking dish the night before. then cover and refrigerate. In the morning, pop the casserole into the oven about an hour before serving.
Monday, November 3, 2008
Tim found this recipe and we tried it tonight. It was really delicious and not too difficult - a nice change from the usual meat and potatoes. Don't mind the wine in the picture...
- 1 (16 ounces) package(s) bow-tie or corkscrew pasta
- 2 lemons
- 2 tablespoon(s) butter or margarine
- 2 large shallots, thinly sliced
- 1 pound(s) skinless salmon fillet, cut into 1-inch pieces
- 1/4 teaspoon(s) ground black pepper
- 1 (10 ounces) package(s) frozen peas
- 1/2 (loosely packed) cup(s) fresh dill, chopped
- Fresh dill sprigs for garnish
- 1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
- 2. Meanwhile, from lemons, grate 2 teaspoons peel and squeeze 3 tablespoons juice; set aside.
- 3. In nonstick 12-inch skillet, melt margarine over medium heat. Add shallots and cook 2 minutes or until tender-crisp, stirring occasionally. Increase heat to medium-high. Add salmon, pepper, lemon peel, and 1 teaspoon salt, and cook 5 minutes or until salmon turns opaque throughout, gently stirring occasionally.
- 4. When pasta has cooked to desired doneness, remove 1/3 cup pasta cooking water; add to salmon mixture, stirring gently to combine. Place frozen peas in colander; drain pasta over peas. Return pasta and peas to saucepot. Add salmon mixture, chopped dill, and lemon juice; toss gently to combine. Garnish each serving with dill sprigs.
Meanwhile, cut off the top of pumpkin and thoroughly clean out seeds and pulp. Paint an
Preheat the oven to 350 F.
In a large skillet, saute onions in oil until tender. Add meat, cook until well browned.(about 5 minutes) Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms, and soup. Simmer for 10 minutes, stirring occasionally.
Add cooked rice and water chestnuts.
Spoon mixture into the cleaned out pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
Put in oven. Bake for 1 hour or until inside meat of the pumpkin is
When done put pumpkin on a serving plate. Remove pumpkin top and serve. For your vegetable you can scoop out the cooked pumpkin and serve.
2 Tbsp butter
1 medium chopped onion
2 tsp minced garlic
1 Tbsp fresh ginger, minced
1 tsp Indian chili powder (use less if you don't like spicy)
1/2 tsp turmeric
1/4 tsp ground cinnamon
1 can chopped tomatoes (including juice)
2 Tbsp tomato paste
1 Tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
1 whole rotisserie chicken, skin and bones removed and cut into bite-size pieces
1/3 c half-and-half
1/4 c sour cream
1 Tbsp chopped fresh cilantro
1. Saute onion and garlic in butter until onion is tender (about 5 minutes).
2. Add ginger, chili powder, turmeric and cinnamon. Cook and stir for one minute.
3. Stir in tomatoes, tomato paste, brown sugar, salt and pepper. Reduce heat, cover and simmer for 10 minutes stirring occasionally.
4. Add chicken, half-and-half and sour cream. Simmer uncovered for 5 minutes more.
5. Remove from heat. Stir in cilantro. Serve over basmati rice or Indian Fried Rice.
This rice is easy to make in a rice cooker and has a wonderful fragrance. I love to smell it cooking. It goes great with any Indian recipes that are served over rice. I always double this recipe because my family loves it so much.
3 c. basmati rice (you can use brown basmati rice, too)
1 small onion, chopped
2-3 Tbsp. vegetable oil
½ tsp. minced garlic
1 tsp. salt
¼ tsp. whole cumin seeds
4 whole cloves
4 whole cardamom pods
2 inch cinnamon stick, broken into a few pieces
5 c. water or the right amount for your rice cooker
1. Wash rice and leave to soak in fresh water for 20 minutes or longer. Drain.
2. In a heavy saucepan, on medium heat, saute the onion in the oil until translucent.
3. Add the garlic and stir well.
4. Add the salt, cumin, cloves, cardamom pods and cinnamon sticks. Fry well for 1 minute.
5. Add the rice and stir until the water evaporates (about 10 minutes)
6. If you're using a rice cooker, transfer the rice and spices to the rice cooker. Add the water and cook until absorbed. Water amounts may vary if you're cooking the rice on the stove top depending on the type of rice. Use the amount of water called for in the package directions.
7. Remove the whole spices before serving.
I found this recipe on AllRecipes.com a few years ago. My kids are iffy on it, but it's one of my favorites. It's pretty spicy, so if that's a problem, use less chili powder.
4 teaspoons coconut milk
1 teaspoon Indian chili powder (use less if you don't like spicy)
1 1/2 teaspoons ground coriander seed
1 pinch ground turmeric
salt to taste
2 teaspoons oil
1 onion, chopped
1 small cinnamon stick
1/2 teaspoon cumin seeds
1 teaspoon fresh ginger
2 cans chopped tomatoes with juice
1 pound bag of petite peas
1. In a small bowl, mix together coconut milk, chili powder, coriander, turmeric, and salt.
2. In a medium sauce pan, heat oil over medium heat. Add onion, cinnamon stick, and cumin seeds; saute until onions are soft.
3. Stir in ginger, tomatoes, peas, and coconut milk mixture. Reduce heat, and simmer until hot. I like this barely cooked so the peas still have a firm texture and sort of pop in your mouth.
4. Can be served over rice (basmati rice is best), and is really good served over Indian Fried Rice
Tips: You can use spices that are pre-ground, but the flavor and scent is better if you use whole seeds that you grind fresh yourself. I grind my spices with a coffee grinder which makes it really easy. Also, Indian chili powder is much more spicy than Mexican chili powder, so start with a small amount; you can always add more if you want more heat.
2 c. frozen corn
3 T oil (I used coconut oil)
1 tsp cumin seed
1 med onion, chopped
1 Serrano pepper, finely diced (use 1/2 if you don't like much spice)
1 tsp salt
1 pinch turmeric
¾ c. sour cream or plain yogurt
1/4 c. unsweetened shredded coconut (you can get this in a health food store)
1. Saute onion and cumin seed in oil until onion is clear.
2. Add serrano pepper, corn, sour cream (or yogurt), salt, turmeric, ½ - 1 cup water.
3. Cover and cook over medium until simmering. Remove lid and cook until sauce thickens.
4. Add coconut.
Next time, I'm going to try it with yogurt instead of sour cream so it will be healthier.
Saturday, November 1, 2008
Friday, October 24, 2008
Wednesday, October 22, 2008
1 3/4 cup of all-purpose flour
2 teaspoons of baking soda
1 teaspoon salt
1 cup (2 sticks) of unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
6 ounces good milk chocolate, coarsely chopped
Sift the flour, baking soda, and salt into a medium bowl and set aside
Beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.
Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper (or grease the pan like I did).
Drop the dough by rounded tablespoons (or use an ice cream scoop) onto the prepared baking sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.
Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, until the tops of the cookies just begin to brown.
Friday, October 10, 2008
1/3 cup margarine/butter
1/3 cup chopped onion
¼ teaspoon pepper
2/3 cup milk
1/3 cup flour
½ teaspoon salt
1 ¾ cup chicken broth (about 1 can)
2 cups cooked chicken
Pie crust (I just bought the pre-made kind in the store - so much easier!)
Any cooked vegetables (carrots, peas, potatoes)
1.) Cook chicken and any veggies that you are using (carrots, potatoes, etc.)
2.) Melt butter and sauté onions on medium heat.
3.) Mix flour, salt, and pepper and add to butter and onions. It makes a paste-looking substance. 4.) Remove from heat. Stir in broth and milk.
5.) Put on heat again and bring to a boil stirring constantly. Boil for 1 minutes. Sauce will start to thicken.
6.) Stir in chicken and vegetables.
7.) In a pie pan, place crust on bottom and pour chicken mixture in. Place a second crust over the top. Seal around the edges and cut several slits in the top. Cover edges of crust with foil. Cook at 425 degrees for 30 minutes, removing the tin foil after 15 minutes. Cook with a cookie sheet under pie pan in case pie boils over.
I like pot pies really huge and billowy, like you would find in a restaurant, so I used about 4 carrots, 5 potatoes, and about 1.75 pounds of chicken. It looked fantastic! This also doubles really well.
Friday, October 3, 2008
Cooked and crumbled bacon (optional)
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) evaporated milk
Shredded cheddar cheese (optional)
Sliced green onions (optional)
I always add some dill, too...
MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.
VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.
Wednesday, October 1, 2008
i tried this out last night and the chicken was great. very moist and yummy. i liked that it had a different taste to it. It's not good as leftovers though so don't make too much, oh and I had to cook it in the oven for about 13 minutes instead of 8.
2 Boneless, skinless chicken breasts
Blend: 2 egg whites
2 tsp cornstarch
Juice of 1⁄2 lemon
For the Crusting Mixture:
1 cup course bread crumbs
1 T. chopped fresh parsley
1 t. kosher salt
1⁄4 t. ground black pepper
Zest of one lemon, minced
Saute chicken in:
3 T olive oil
Preheat oven to 450˚. Prepare chicken breasts by slicing each piece in 1⁄2 lengthwise. Place chicken in ziplock bag with small amount of water, and lightly pound till uniform in thickness. Blend egg whites, cornstarch, and lemon juice with a fork in a shallow dish; set aside. Combine bread crumbs, parsley, salt, pepper, and zest in another wide, shallow dish. Dip both sides of the chicken breasts in the dipping mixture, and transfer to the crumb dish. Pat crumbs on both sides of chicken –its ok if some crumbs fall off. (Here, the recipe says to air dry on a rack for 20-30 minutes, but for the sake of time, I never do this. But feel free to do so if you wish). Saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes.
This makes a very moist and flavorful chicken.
Monday, September 29, 2008
Wednesday, September 3, 2008
Pretty much the best chocolate chip cookies ever. You can use this recipe to make Jenny's big cookie in the post below!
Friday, August 29, 2008
My mom used to buy these giant cookie pans and make really big cookie cakes for people. I stick to the 9 inch but I think it's a fun idea. I have had a few failed attempts with making these, but I'm getting better with practice so I thought i'd share some tips.
1. Make up your favorite cookie dough.
2. Take a 9 inch (well, whatever size really) circular pan or pie dish and spray generously with cooking spray. Wax paper might work; i haven't tried it.
3. Press cookie dough in the bottom of the pan. I try to make it kind of a thin layer so that it cooks faster and more evenly.
4. Bake at 350 for 13-15 minutes. Check on it and give it more time if needed.
5. Let cool for at least 15 minutes. Loosen up the sides of the cookie with a knife, then invert onto a plate, then invert again onto desired serving dish. As you can see in my picture, I lost one side of my cookie while transferring, so be careful. Sometimes I make them in those aluminum foil pans so that I don't have to transfer it at all.
6. Once cool, decorate with frosting. Usually I just buy the frosting ready-made, but today I halved this recipe:
Cake Decorators Frosting
1/2 c. butter
1/2 c. shortening
1 t. vanilla
1/8 t. salt
4 c. powdered sugar
3 T milk
Mix with beaters and add food coloring as desired.
Saturday, August 23, 2008
1- 16 oz Velveeta
2- 16 oz refried beans
1-3 oz can green chilies
1- 12-16 oz jar of salsa
1 can beef
Dump in crockpot. Heat th0roughly. If you like bean dips, you'll love this!
1 box lemon cake mix
3/4 cup oil
1 small package lemon Jell-O
3/4 cup hot water
1 tsp. lemon extract
Grease and flour bundt pan. Dissolve lemon Jell-O in hot water. Mix cake mix, lemon extract, eggs, oil, water and Jell-o. Bake 350 degress for 40-45 mins.
5 tsp lemon juice
1 1/2 C powered sugar
Mix together until smooth. (add more lemon juice if too thick).
Poke holes in top of warm cake. Immediately pour over glaze.
5 pounds potatoes, cooked and mashed
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 cup milk
2 teaspoons garlic salt
pepper to taste
Combine mashed potatoes, cream cheese, sour cream, milk, garlic salt and pepper. Mix well and place in a large, greased casserole dish. If making ahead, refrigerate. otherwise, cover and bake at 325 degrees F. for 45 minutes. (If refrigerated first, let stand 30 mins at room temperature and then bake as directed.) Makes 6-8 servings.
Thursday, August 21, 2008
Wednesday, August 13, 2008
3 boneless skinless chicken breasts
1 green pepper
1 red or orange pepper
you can add zucchini, tomatoes, etc.
marinate chicken for a few hours in your choice of marinades (i usually use Kikkoman's teriyaki marinade, but you can do look up different ones like honey barbecue). cut chicken into 1 inch cubes. *bake at 350 for 15-20 minutes until cooked through. cut everything else up into bite sized pieces and arrange on skewers (i like the metal ones but if you use wooden ones make sure to soak them for 30 minutes ahead of time).
arrange skewers on barbecue and grill on low or medium for 5-8 minutes, turning occasionally. they also work okay on a George Foreman grill if you don't have a barbecue.
serve with rice.
*i like to cook my chicken ahead of time so that they don't have to be on the grill for as long, but you don't have to. it just seems like when i cook them on the grill everything else gets too crispy.
Monday, August 11, 2008
1 box lemon cake mix
8 oz container Cool Whip
Roll balls in powdered sugar and place on greased cookie sheet.
Bake at 350 till golden brown, about 12 minutes-ish.
(I know the picture isn't the best. I make no claims at being a photgrapher. But trust me that they look excellent in person.)
Saturday, August 2, 2008
Growing up my mom used to make homemade pizza a lot on Friday nights. The dough isn't that hard so every once in awhile I bust out the Friday night pizza. Last night we had friends over and had everyone make little personal pan pizzas. I bought 7 inch cake pans at the dollar store and had all the toppings out for people to choose what they wanted on their pizzas. I think everyone liked it.
3/4 cup warm water
1/2 tsp. brown sugar
2 tsp. yeast
1 tbsp. oil
1 tsp. salt
Pour sugar and yeast into warm water. Let set for 8 to 10 minutes.
Add oil and salt to mixture. With a mixer add flour 1/2 a cup at a time until mixture starts to get too thick to mix with a mixer. With a spatula or your hand add another cup or two of flour until it forms into a ball. Take dough out, ad a little oil to your bowl, Set dough back in bowl, cover with a dish cloth and let rise for at least two hours. (If you are in a hurry, put bowl in warm oven for 30 minutes or you can make the dough in the morning and let stay in the refrigerator until dinner).
Bake at 475 for 15 minutes.
Tuesday, July 29, 2008
2 (10 3/4 oz.) cans cream of chicken soup
1 c. chicken broth or water
2 c. chicken, cooked & cubed
4 c. cooked long grain rice
1 (9 1/2 oz.) can chow mein noodles
3 med. tomatoes, sliced
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped green onions
1 (20 oz.) can pineapple chunks, drained
1 c. grated cheddar cheese
1/2 c. slivered almonds (i dont use)
1/2 c. coconut (i dont use)
1 (2 oz.) jar pimiento, drained & diced (opt.- i dont use)
Combine soup and chicken broth in saucepan. Add chicken and simmer 8 to 10 minutes until heated through. On serving plates layer all ingredients. First, stack rice, chow mein noodles, chicken and gravy. Add tomatoes, celery, green peppers and green onion. Top with pineapple chunks, grated cheese and more chicken and gravy if desired. Stack almonds, coconut and pimiento on top. Makes 8 servings.
I know there are different variations to this recipe, so please share in the comments if you have a different way of doing it. When I am really pressed for time and feeling super ghetto I replace the chicken broth mixture with canned chicken and teriyaki marinade. You can omit or add toppings depending on your taste and what you have lying around.
Monday, July 28, 2008
Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips
Use a meat baster to “squeeze” your pancake batter onto the hot griddle…perfect shaped pancakes every time.
To keep potatoes from budding, place an apple in the bag with the potatoes.
To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling
To get the most juice out of lemons, bring them to room temperature & roll them under your palm against the kitchen counter before squeezing
When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead…no white mess on the outside of the cake.
If you accidentally over-salt a dish while it’s still cooking, drop in a peeled potato…it absorbs the excess salt for an instant “fix me up”.
Wrap celery in aluminum foil when putting in the refrigerator…it will keep for weeks.
Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.
Place a slice of apple in hardened brown sugar to soften it back up. A piece of white bread in the sugar will help to keep it soft afterwards.
When boiling corn on the cob add a pinch of sugar to help bring out the corn’s natural sweetness.
To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh…if it rises to the surface…throw it away!
Ants, ants, ants everywhere…Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march…see for yourself.
To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan and bring to a boil on stovetop…skillet will be much easier to clean.
Spray tupperware with nonstick cooking spray before pouring in tomato-based sauces…no more stains.
Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.
PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remaining chicken, adding two at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.
Tuesday, July 8, 2008
This salad dressing is delicious, and makes a really great dish to bring to potlucks, or social gatherings. The salad looks really good because it's so colorful too.
6 Tbsp. oil
1/4 C. red wine vinegar
1/2 tsp. salt
3 Tbsp. sugar
1 Tbsp. mustard
1 Tbsp. finely diced red onion
2 Tbsp. poppy seeds
1. Mix all ingredients together well in a bowl.
2. Chill well. Pour over prepared salad just prior to serving.
For the salad I like to use: lettuce, diced red pepper, grapes, diced Gala apple, tomatoes, diced red onion, craisins, cucumber, and sometimes cubed mozzarella cheese if i have any. It's a pretty versatile salad though so a lot of different things taste good in it, mild flavored and/or sweet fruits and vegetables taste best though.
Wednesday, June 18, 2008
1 cup onion, chopped
2 cloves garlic, minced
1 tsp. basil, oregano, parsley
Saute above ingredients.
2 medium red onions, sliced into 1/2inch-thick rings
2 large red bell peppers, cut into quarters
1 tbls olive oil
Kosher salt and pepper
12 ounces (4 to 5 cups) rigatoni
1 bunch spinach, stems trimmed or one 5-ounce package
1 cup (about 31/2 ounces) grated cheese
3/4 cup basil leaves, thinly sliced
1. Bring a large pot of water to a boil. Heat a grill or girill pan to medium-high
2. In a large bowl, toss the onons, bell peppers, oil, 1/2 tsp salt, and 1/2 tsp pepper. Grill, turning occasionally, until tender 8-10 mins. Transfer to cutting board and cut into bite size pieces
3. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot.
4. Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup Parmesan to the pasta and toss to combine. Top with basil and the remaining Parmesan before serving.
hands on time:25 mins, serves 4 (according to the magazine!) p.s. I hate spinach, so I'll be leaving that out!
Tuesday, June 17, 2008
1 C sliced mushrooms
1 Tbsp margarine
1/2 C sour cream
1/2 C Sliced green onions
1 medium garlic clove minced
1 C sliced cooked carrots
1 C cooked broccoli florets
1 C condensed cheese or broccoli cheese soup undiluted (10 oz)
2 C cooked or leftover chicken cubed
6 Mission Fajita size flour tortillas
1. Lightly brush six 1 c custard cups or small oven proof bowls with softened margarine
2. Shells soften tortillas by warming briefly in skillet or microwave, then gently push tortilla into cup or bowl and place on baking sheet.
3. Filling saute mushrooms and garlic in 1 tablespoon margarine. Stir in soup and sour cream, blend well.
4.Add chicken, broccoli, carrots and green o nions. Spoon 1/2 cup filling into each tortilla shell, Bake at 375 degrees for 20-25 minutes until filling is hot. Carefully remove shells from cups and serve.
Sorry no picture... but they it was SOO good. I ate it before I could take a picture!
Monday, June 9, 2008
This is a really tasty version of banana bread. It's got chocolate chips and cinnamon sugar. It's one of my favorite things to bring to ward parties, or social gatherings.
· 1 C. butter
· 2 C. white sugar
· 2 eggs (beaten)
· 1 t. vanilla
· 4 ripe bananas
· 3 C. flour
· 2 t. baking powder
· 2 t. baking soda
· 1 C. sour cream
· 2 t. cinnamon
· 1/2 C. brown sugar
· 1 1/2 C chocolate chips
1. Cream together sugar and butter. Add beaten eggs. In a separate bowl add the vanilla to mashed bananas.
2. Mix dry ingredients (except the cinnamon, brown sugar and chocolate chips) together then add slowly to creamed mixture. Next fold in sour cream, and then banana mixture.
3. Pour half the mixture in a greased 9x13 casserole dish. Mix together the cinnamon and brown sugar. Sprinkle half of the mix over the batter, and sprinkle 3/4 C. of chocolate chips.
4. Pour the rest of the batter on top, and sprinkle the remaining cinnamon sugar mix and chocolate chips again.
5. Bake at 350*F for 45-50 minutes.
Thursday, May 8, 2008
Monday, April 28, 2008
1 lb. meat (I usually use ground turkey)
Mexican seasoning to taste
12 corn tortillas
1 29-oz. can enchilada sauce
2 cups shredded Mexican blend cheese
Cook meat in a skillet along with Mexican seasoning. Spray a 13x9x2 inch pan with non-stick cooking spray. Pour 1/2 cup of enchilada sauce in bottom of pan. Lay 4 tortillas on top of the sauce. Note, there will be some overlap of the tortillas and uncovered space in the pan...no problem. Layer 1/2 of the meat mixture over the tortillas, 1/3 of the cheese over the meat, and 1/3 of the remaining enchilada sauce over the meat/cheese. Repeat. Place final 4 tortillas on top of the second layer of meat, cheese and sauce, cover with remaining enchilada sauce and cheese. Bake at 375 degrees for 20-25 minutes.
Thursday, April 24, 2008
I will preface this with my usual reminder that presentation is not my strong point.
5 ounces semi sweet chocolate
1/4 cup unsalted butter
2 large eggs
2 large egg yolks
5 tablespoons sugar
1 teaspoon vanilla
Pinch of salt
1 tablespoon flour
1/2 cup whipped cream
Stir chocolate and butter over low heat til smooth. Remove from heat and cool
10 minutes stirring
Mix eggs, yolks, sugar, vanilla, salt in medium bowl about six minutes, thick
ribbon should fall when beaters are lifted.
Fold in flour, fold in chocolate mixture. Grease ramikins. Put in ramikins and
let stand at room temperature 30 minutes.
Preheat oven to 400. Bake about 15 minutes until tops are puffed and dry. Cool
cakes 5 minutes.
Monday, April 21, 2008
Tuesday, April 8, 2008
Monday, April 7, 2008
-4-5 C. uncooked noodles (I like to use gemelli, or cavatappi, but regular rotini works great too)
-1 1/2 C. shredded cheddar jack cheese (or whatever kind you like best)
2 C. alfredo sauce
2 C. spagetti sauce
2 chicken breasts, cooked and shredded or cubed (optional)
Cook the noodles according to package directions. In a 9x13 baking dish pour 1/2 of the cooked noodles and pour the spagetti sauce over top.
If you are using chicken, add the cooked chicken on top of the spagetti sauce now.
Pour the remaining noodles over top of the of the chicken, then spread the alfredo sauce over top of the noodles.
Step 5: Next cook on 350*F for about 10 or so minutes, just until the cheese melts.
Serve with garlic bread, and ceasar salad.
From We're Just That Good
This one has one of my favorite ingredients! Try to guess what it is.
This is the professional pic:
And my attempt (not as pretty but just as tasty!:)
Prep Time: 20 minutes
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz) cool whip whipped topping, thawed, divied
8 OREO chocolate sandwich cookies, finely chopped*
1 Tbsp. butter, melted
LINE 9x5 inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice, and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.
*I doubled the amount of OREOs and butter to make a thicker crust. next time i think i will quadruple it!
Tuesday, March 18, 2008
Okay I should warn you that I sort of made this recipe up, but it turned out pretty well. There's a dish at Macaroni grill with sundried tomatoes that I love so I tried to make my own watered-down Jenny version.
pre-cooked grilled chicken strips
1 cup frozen broccoli
1 cup sundried tomatoes
approx. 10 oz. penne or bowtie pasta
3 Tbsp butter
3 Tbsp flour
1 1/2 cups milk
Cook pasta according to package directions. Add frozen broccoli for the last 3 minutes of cook time.
For the sauce, melt the butter in a skillet then add flour and stir until well combined. Pour in milk and stir. Add chicken and sundried tomatoes and cook until heated through.
Combine once both are finished and stir.
Tuesday, March 11, 2008
12 Chicken Breast halves
Monday, February 11, 2008
1 Cup Heavy Whipping Cream
1 Pound Semi-sweet Chocolate- Chopped or Chips
1 Pound Melted Chocolate Bark
1/4 Pound Melted Vanilla Bark
In double boiler, heat whipping cream until just before boing point. Quickly add the pound of semi-sweet chocolate, stirring until it is completely smooth. Put into a small dish and cover. Place in refrigerator for at least 8 hours (yeah yeah i know...you have to be patient).
When chocolate is chilled, remove from fridge and scoop chocolate with a melon baller, rounding them with your hands (they don't have to be perfect), and place on parchment paper. Try not to handle them too much because they will start to melt very quickly. Dip each ball in melted chocolate, completely coating in chocolate. Let harden. Then drizzle melted vanilla bark over truffle. Ta Da!...melt in your mouth goodness.
Variation: I want to try this, I love the orange/chocolate combination. Add just a teaspoon or so of orange extract to the cream and semi-sweet chocolate mixture and then at the end garnish with orange zest. sounds so good! If you try it let me know how it turns out.
Friday, February 8, 2008
5 cups dry milk powder
3 cups powdered sugar, sifted
1 cup cocoa powder
1 ¾ cups non-dairy creamer
In a large mixing bowl, combine all ingredients and stir thoroughly until combined. Store mixture in an airtight container.
For an extra special touch, add a flavored non-dairy creamer such as French Vanilla, or add an additional ¼ cup of sifted powdered sugar and 1 teaspoon of cinnamon.
Place 3 heaping tablespoons of cocoa mixture into coffee cup or mug and add ¾ cup of boiling water. Stir to dissolve. Top with a dollop of whipped cream or marshmallows.
Friday, February 1, 2008
4 skinless, boneless chicken breast halves
1 jar (16 oz.) salsa
2 teaspoons garlic powder (I think I'm going to use the real thing though)
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 can (11 oz.) Mexican-style corn (I think I'll go for the frozen, as I like it better than canned corn)
1 can (15 oz.) pinto beans
Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6-8 hours on Low.
About 3-4 hours prior to serving, shred the chicken with 2 forks. Return the meat to the pot and continue cooking.
Stir the corn and the pinto beans into the slow cooker and simmer until ready to serve.
1 envelope unflavored gelatin
1/4 cup cold water
Sugar substitute, equivalent to 1/3 cup sugar
1/3 cup lemon juice
2 cartons (6 oz. each) fat-free lemon yogurt
1 tsp. grated lemon peel
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)
Lemon slices and mint, optional
In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar substitute and lemon juice. Add yogurt and lemon peel; mix well. Fold in whipped topping; spoon into crust.
Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired. Yield: 8 servings