Saturday, December 26, 2009

McDonald's Cinnamon Melts

This recipe is similar to the one I normally make. I used all milk instead of water. I bake them in a 9 x 13 pan insead of muffin tins.

Dough
2 1/4 teaspoons active dry yeast
1/2 cup warm water (105 to 110 f)
1/2 cup granulated sugar
1/2 cup whole milk
1/3 cup margarine, melted
2 eggs
1 teaspoon salt
5 1/2 cups all-purpose flour
Filling
1 cup packed dark brown sugar
2 tablespoons ground cinnamon
2/3 cup margarine, melted
Icing
1/4 cup margarine, softened
1/4 cup cream cheese
1 1/2 cups powdered sugar
1 tablespoon whole milk
1/4 teaspoon vanilla extract

Directions
Dissolve yeast in warm water in a small bowl or measuring cup and let it sit for 5 minutes.
Use an electric mixer (I just did this by hand) to combine sugar with milk and melted margarine in a large bowl.
Mix in eggs and salt.
Mix in 1 cup of flour. When flour is combined, mix in 1 more cup of flour. Mix in the yeast solution, and then stir in the remaining flour with a wooden spoon. Use your hands to form the dough into a ball, and then put the dough back into the bowl, cover it and store it in a warm place for about 1 1/2 hours.
Mix the filling ingredients together in a medium bowl, and set aside until needed.
Roll the dough out on a floured surface until about 1/2-inch thick. Use a pizza cutter to slice dough into approximately 1/2-inch wide strips, and then slice those strips into 3/4-inch to 1-inch long chunks of dough.
Use softened margarine to grease the cups of a large (Texas-size) muffin tin.
Drop 6 chunks of dough into the bottom of each cup. Spoon 1 to 1 1/2 teaspoon of cinnamon filling over the dough. Drop 7 more pieces of dough onto the filling in each cup, and then spoon 2 teaspoons of filling over the top of the dough. Cover the muffin tin with a cloth or plastic wrap and let the dough sit in a warm spot for 30 minutes so that it rises a little more.
Preheat oven to 350ºF.
Bake cinnamon melts for 17 to 20 minutes or until dough turns light brown. (I did mine about 25 minutes and they were still gooey on the bottom).
As the cinnamon melts cool, make the icing by mixing margarine and cream cheese together with an electric mixer on high speed. Add the powdered sugar and mix slowly until all of the powdered sugar is incorporated. Add the milk and vanilla, then mix again on high speed until smooth and fluffy.
Spoon about 1 tbsp of icing over the top of each cinnamon melt. Serve right away, or cover melts with plastic and freeze. To serve a frozen melt, remove one from the pan and microwave it on high for 35 to 45 seconds or until warm.

Starbuck's Lemon Loaf

Loaf
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup granulated sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil

Lemon Icing
1 cup plus 1 tablespoon powdered sugar
2 tablespoons whole milk
1/2 teaspoon lemon extract

1. Preheat oven to 350 degrees F.

2. Combine flour, baking soda, baking powder, and salt in a large bowl.

3. Use an electric mixer to blend together eggs, sugar, butter, vanilla, lemon extract, and lemon juice in a medium bowl.

4. Pour wet ingredient into dry ingredients and blend until smooth. Add oil and mix well.

5. Pour ingredients into a well-greased 9x5-inch loaf pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean.

6. Make the lemon icing by combining ingredients in a small bowl with electric mixer on low speed. When the lemon loaf is cool, remove it from the pan and frost the top with the lemon icing. When the icing has set up, slice the loaf into eight 1-inch-thick slices.

Friday, December 18, 2009

Sweet and Sour Cabbage

1 head red cabbage
1/2 lb. bacon
1/2 c. sugar
1/2 c. vinegar
salt and pepper

Cook bacon until crisp. Remove from pan and add cabbage to bacon drippings. Cook cabbage until wilted. ( I added a lid). Add sugar and vinegar. Season with salt and pepper. Crumble bacon and add to cabbage.

Monday, December 14, 2009

Strawberry Cake

Cake:

a box white cake mix 4 eggs
3 T flour 1/2 c. cold water
1 3 oz pkg strawberry gelatin 1/2 c. small package frozen strawberries
1/2 c. vegetable oil

Combine cake mix, flour, and gelatin. Add oil and beat in the eggs. Combine water and strawberries. (reserve 4 T. juice from strawberries for the icing.) Add the water and strawberry mix to flour mixture and mix well. Grease and flour 2 (8 inch) round cake pans.(DIVIDE half the batter between the 2). Bake according to the directions on the cake mix box. This can also be made in a 9 x 13 inch pan.

ICING:
4 T reserved strawberry juice
4 T. melted butter
2 cups powdered sugar ( I added more to make it a thicker frosting)

Combine juice and melted butter. Mix into sugar until it is of spreading consistency. This is more like a glaze when ready

Sunday, December 13, 2009

Sausage Cheese Balls

Good for breakfast or as an appetizer.

1 pkg sausage
1 10 0z. sharp cheddar cheese grated
2 c. bisquick

Mix all ingrediets together. Roll into 1 inch balls. Place on a greased cookie sheet. Bake at 400 for 10-12 minutes.

Chicken Scampi

Chicken Scampi With Linguine


2 lbs boneless skinless chicken breasts
1 egg beaten
3/4 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil
1 lb linguine
1/2 cup butter
4 garlic cloves, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1/4 cup chopped fresh parsley

lemon wedges


Cut the chicken into bite size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, ½ tsp salt, and ¼ tsp pepper. Spread the coated chicken pieces on a rack or a platter. This can be done several hours ahead and refrigerated.
Heat ½ cup oil in large skillet. Add 1/3 chicken pieces; sauté until golden brown. Remove chicken with a slotted spoon, and repeat with remaining chicken. Discard oil from skillet, and wipe clean.
Cook the pasta; add garlic salt to water for extra flavor while boiling. While the pasta is cooking, melt the ½ cup butter in the skillet. Add the garlic and cook 1 minute. Add the cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken pieces with the sauce. Do not allow chicken to cook further.
Drain the pasta, and toss the remaining 2 Tbsp butter; then spoon onto platter. Spoon chicken and sauce over pasta. Sprinkle with parsley and serve with lemon wedges. I like to use more lemon juice than the recipe calls for, but I love lemon!

Spaghetti Sauce

I browned italian sausage , omitted the green pepper, and used 1 large can of spaghetti sauce instead of the whole and crushed tomatoes. I added all of the other ingredients and let it cook away. I cooked the meatballs right into the sauce. ( I of course added my own stuff to the meatballs) Enjoy.

1 egg
1/4 cup milk
1 cup soft bread crumbs
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon minced fresh parsley
1 pound ground beef

Sauce:

1 pound Italian sausage links, cut into 2-inch pieces
1 large onion, chopped1 medium green pepper, chopped
1 can (28-oz) whole tomatoes, drained and squished
1 can (28-oz) crushed tomatoes2 cans (8-oz) tomato sauce
1 can beef broth
1 can (6-oz) tomato paste
2 garlic cloves, minced
2 teaspoons each: dried basil, oregano and parsley flakes
2 teaspoons sugar
Salt and pepper to taste

Hot cooked spaghetti
Grated parmesan cheese

In a bowl, combine the first 6 ingredients. Add beef and mix well. Shape into 32 meatballs. In a pan, cook sausage, onion and green pepper until vegetables are tender; drain. Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings. Add meatballs (raw); stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with parsley and parmesan cheese.Drop the meatballs into the sauce raw and letting them cook in the simmering sauce... there's no comparison... dropping them in raw and letting them cook in the sauce is WAY better than pre-browning them.

Oreo Bark/

1 pkg Oreo cookies
White chocolate

Crush oreo cookies. Melt white chocolate. Combine the two ingredients. Spread out into a sprayed jelly roll pan. (Layer with foil or waxed paper for easier removal). Let harden. Break into bite sized pieces.

***This can also be done with crushed candy canes and melted white chocolate.

Oreo Truffles

1 pkg oreo cookies
1 8 oz. cream cheese
white chocolate

Crush oreo cookies. Soften cream cheese. Combine the oreos and the cream cheese. Make into small walnut size balls. Chill. (freezer works best-about 1 hour). Melt white chocolate. Quickly dip chilled oreo ball into white choc. Let harden. Keep refrigerated...

Pretzel Rolo Treat

An easy treat that combines the flavors of salty and sweet.

small pretzel rings
rolo candies
m&ms
pecan

Lay pretzels on a baking sheet. Add a rolo to each pretzel. Bake at 350 for 4-5 minutes. Immediately top with an M& M or a pecan half.

Saturday, November 28, 2009

Gingerbread

After sampling gingerbread at William Sonoma I decided I could make it at home so the search began for a recipe.....Some say to top with a cream cheese frosting....Will have to decide if I want to add that to the top.

Ingredients:
1 1/2 cups sugar, plus more for sprinkling on top
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
1 1/2 teaspoons salt
3 Tablespoons molasses
6 Tablespoons butter, melted
2 eggs, beaten
1 1/2 cups sour milk or cream
3 cups flour
1 1/2 teaspoons baking soda

Serves / Yields
one 9x9 or 9x13 pan

Preparation Instructions
Preheat oven to 350 degrees.

Stir together the dry ingredients. Add the molasses and melted butter. Add the eggs and milk or cream (if using cream, omit the butter). Sift together the flour and baking soda, and add to the mixture. Beat for 2 minutes. Turn mixture into a 9x9 (9x13) pan. Sprinkle with sugar. Bake 40 minutes.

Friday, November 20, 2009

CHOCOLATE PEPPERMINT COOKIES

CHOCOLATE PEPPERMINT COOKIES


Found this recipe and will bake them later today. The batter tastes delish!

1 1/4 c butter, softened
2 c sugar
2 eggs
2 tsp vanilla
10 oz bag Andes Peppermint Crunch baking chips, divided
3/4 c Hershey’s Cocoa
1 tsp baking soda
1/2 tsp salt
2 c flour

Cream butter and sugar. Add eggs and vanilla and blend well. Combine cocoa, baking soda, salt and flour; then blend into creamed mixture. Add peppermint baking chips, reserving 1/3 c. Drop by teaspoonfuls onto greased cookie sheet. Top with a few reserved baking chips.

Bake at 350 degrees for 8-9 minutes. Do not overbake. Cookies will soft. They will puff during baking, flatten upon cooling. Cool on cookie sheet until set, about 1 minute; remove to wire rack to cool completely. Makes 4-5 dozen.

Saturday, November 14, 2009

P.F. Changs Mongolian Beef


I found this recipe on recipezaar.com and made some of my own changes. I doubled the sauce and marinated the corn starch dredged meat for a few hour. I deided to stir fry it instead of cooking it in a cup of oil.
* added red pepper flakes and a T. of honey. At the end of cooking the meat and sauce I added a dash of seasame oil.



Ingredients:

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions

Directions
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
Slice the flank steak against the grain into 1/4" thick bite-size slices.
Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
Heat the oil over medium heat until it's nice and hot, but not smoking.
Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

Saturday, November 7, 2009

S'More Muffins

Adapted a few different recipes. Another nummy muffin that can be frozen for a quick out the door breakfast! I made one regular muffin pan and one mini-muffin pan with this recipe.

Ingredients:

1 cup all-purpose flour
1 cup graham cracker crumbs
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, at room temperature
3/4 cup sour cream
3/4 cup milk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
2/3 cup semi-sweet chocolate chips
3/4 cup mini marshmallows

Directions:

In a bowl, whisk the flour and next 5 ingredients togehter until well blended; set aside. In a big bowl, whisk the egg until lightly beaten; then whisk in the sour cream until smooth. Whisk in the milk, melted butter, and vanilla. Using a wooden spoon, stir in the chocolate chips and marshmallows; then stir in flour mixture until the chips and marshmallows are evenly distributed in the batter (don't over mix). Fill muffin cups that have been sprayed with nonstick cooking spray 3/4 full.
Bake in a 400 degree oven for 15-17 minutes or until muffins have firm, rounded, lightly browned tops; a pick should come out with a few crumbs attached.
Place pan on a wire rack to cool 10 minutes. Turn out muffins; cool on wire rack 5 minutes. Cool muffins completely before storing in an air-tight container or freezing them in freezer bags

Chocolate Butterfinger Bars

Found this recipe on the blog, Picky Palate. I have these in the oven right now since I have been in the mood to bake. Enjoy!

1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt

2 Full size Butterfinger Bars, crushed

1 1/2 Cups semi sweet chocolate chips

1. Preheat oven to 350 degrees and use a cookie sheet with a silpat liner.

2. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

3. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in crushed butterfinger and chocolate chips. Using a medium cookie scoop, drop by rounded spoonfuls onto the prepared cookie sheet.

4. Bake for 9-11 minutes, should still be soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

3 dozen cookies

Peanut Butter Texas Sheetcake

I oombined two different recipes: One for the cake & the other for the frosting.

PEANUT BUTTER TEXAS SHEET CAKE

2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup water
3/4 cup butter or margarine
1/2 cup chunky peanut butter (may use creamy if you prefer)
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 tsp. vanilla extract

In a large mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, bring water and butter to a boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; add to peanut butter mixture. Mix well.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° F. 16-20 minutes or until a toothpick inserted near the center comes out clean

ICING:

1 stick butter
1/3 c. milk
1/2 c. peanut butter
1 tsp. vanilla
1 box confectioners' sugar

Place all ingredients except the confectioners' sugar in pan and bring to boil on medium heat. Remove from stove and add sugar. Stir until well blended. Cool and spread on cooled cake

Monday, October 19, 2009

Homemade Rice a Roni

I was looking for a side dish to go along with the last chicken recipe I posted. I added garlic, salt and pepper, and some parsley.

Ingredients

1/2 cup raw spaghetti, broken into 1 inch pieces
3/4 cup raw white rice
14 1/2 ounces broth (any flavor)
2 tablespoons butter or margarine

Directions
1 In medium skillet saute' broken spaghetti pieces in butter, stirring constantly, until the spaghetti begins to brown.

2 Add rice, stirring until the rice is well coated with the butter and the spaghetti browns a little more Carefully pour in broth.

3 Simmer until liquid is absorbed.

Simply Great Chicken

I found this on a blog last week and thought it looked like an easy recipe. It is cooking in the oven right now! Looks and smells deliscious!

About 3 1/2 pounds boneless, skinless chicken
1 ( .7 ounce) packet of dried Italian dressing mix (such as Good Seasonings)
1/2 cup brown sugar, packed

Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.

Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.

Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.

cook for 50-60 minutes or until chicken is done. Turn the chicken over a couple of times and spoon the resultant saucy melted brown sugar mix over the baking chicken allowing, with the final turn leaving the topside facing up for the last bit of baking.

Saturday, October 17, 2009

English Muffin Bread

I enjoy english muffins as well as english toasting bread that I can get at the grocery store bakery. I felt like baking bread today and it was rather easy to do with my kitchen aid mixer.

* I only used about 5 1/2 c. flour.

INGREDIENTS
2 cups milk
1/2 cup water
2 tablespoons cornmeal
6 cups bread flour
2 packages active dry yeast
1 tablespoon white sugar
2 teaspoons salt
1/4 teaspoon baking soda

DIRECTIONS
1.Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.

2.In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

3.Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

Monday, October 12, 2009

HOT CHOCOLATE MIX

My mom used to make this up in the winter time. I loved it as a kid and have made it several times.....Much creamier than store bought Swiss Miss Hot Chocolate...

8 quarts powdered milk
1 pound Nestle's Quick
1 pound confectioner's sugar
8 ounces coffee creamer, powdered

Mix together and store in covered container. Use 1/4 cup and add hot water for each mug.

Sunday, October 11, 2009

Baked Potato Soup

I have not wanted to cook the last few weeks. I realized I needed to have something for my lunch the next few days and it has turned cold in WI. I decided to make potato soup.......I don't really follow a recipe but this one is the closest.

Ingredients

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon black pepper
12 slices bacon, cooked and crumbled
1 1/4 cups cheddar cheese, shredded and divided
8 ounces sour cream

Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut into half length wise and scoop out pulp; set aside. You can throw away the skins or use them for something else.
Melt butter in heavy sauce pan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly.Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, half the bacon and 1 cup cheese.
Cook until thoroughly heated. Stir in sour cream. Add extra milk if needed for desired consistency. Serve with remaining green onions, bacon and cheese.


**I baked my potatoes in the microwave.
***I have fried the bacon and used that fat to make the rue with the flour....

Sunday, October 4, 2009

Cinnamon Coffee Cake

I made this and took to church today. The little bite I had tasted good....Found this recipe on christyskitchencreations.blogspot.com

1 cup butter, softened
2 - 3/4 cups sugar, divided
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (16 ounces) sour cream
2 tablespoons ground cinnamon


1. In a large mixing bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beating just enough after each addition to keep butter smooth.

2. Spoon a third of the batter into a greased 10-inch tube pan. Combine the cinnamon and remaining sugar; sprinkle a third over batter. Repeat layers twice. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Source: The Taste of Home Baking Book

Saturday, October 3, 2009

Mini Meatball Soup

It is cold in WI and I felt the need to make soup.I adapted Rachel Ray's soup recipe...leaving out what I don't like.

2 tablespoons extra-virgin olive oil,
2 carrots, peeled and chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef,
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano
1/2 cup plain bread crumbs
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta



In a deep pot over medium heat add oil, chopped carrots and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.

*****I made half into meatballs and baked them in the oven for later use.

Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. Adjust your seasonings.

Monday, September 28, 2009

Beef Stew

It is chilly here today. Fall has arrived so I am making a big pot of beef stew. It smells delicious.

2 lb. round steak, cut into cubes
3 T. oil
3 T. flour
2 c. cut carrots
2 c. potatoes, cut into cubes
1 pkg. onion soup mix
4 cups water
2. T beef bouillon
Salt and pepper to taste


Cut round steak into cubes. Sprinkle with flour. Brown meat in oil. Add carrot,potatoes, onion soup, water, and bouillon. Bring to a boil. Simmer for 2 hours or until tender.

Fig’s Cheese Muffins

This recipe was found on thePioneerwoman.com website. I made beef stew to welcome in fall and these will be a perfect side dish. Enjoy.


1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)
Whisk together dry ingredients, then stir in cheese.
In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
Bake in greased muffin tins at 375 degrees for 20-25 minutes.
Makes 12.

Sunday, September 27, 2009

CILANTRO-LIME RICE

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro


In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice..

** I find it easiest to make rice by cooking the rice with all of the ingredients with the lid off until the liquid is almost gone. Put a lid on and wait for 20 minutes.......

*********This was great with teh Chipotle Barbacoa recipe!

Saturday, September 26, 2009

Chipotle's Barbacoa

I cooked this overnight in the crockpot for about 8-10 hours on low. I just added the ingredients and let it cook until it fell apart. It was easy to shred. It has a great taste. I will attempt to make the cilantro-lime recipe and make my own burritos. Enjoy!

Barbacoa
1/3 cup apple cider vinegar
3 tablespoons lime juice
3 chipotle peppers, canned (I used about 4 chipotle peppers in adobe sauce)
4 garlic cloves
4 teaspoons cumin
2 teaspoons dried Mexican oregano
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon clove
4 lbs chuck roast
3/4 cup chicken broth
3 bay leaves

Saturday, September 19, 2009

Peanut Butter and Milk Chocolate Chip Brownie Bars

Who doesn't love chocolate and peanut butter? I found this recipe on christyskitchencreations.blogspot.com and thought they looked scrumptious. I made them last night to take to a picnic today. I resisted and haven't tasted them yet.

6 tablespoons butter or margarine, melted
1 1/4 cups sugar
2 teaspoons vanilla extract, divided
3 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (14 ounces) sweetened condensed milk
1/2 cup Reese's Peanut Butter
1 cup Hershey's Milk Chocolate Chips, divided
1 cup Reese's Peanut Butter Chips, divided
3/4 teaspoon shortening (do not use butter, margarine, spread or oil)

1. Heat oven to 350 degrees. Grease 13x9x2-inch pan.

2. Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt; add to egg mixture, stirring until well blended. Spread evenly in prepared pan. Bake 20 minutes.

3. Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla. Pour evenly over baked layer. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.

4. Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. (I didn't wait that long!) Store loosely covered at room temperature.

Thursday, September 17, 2009

Peanut Butter M&M cookies

2 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup butter
½ cup vegetable shortening
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs (beaten)
1 teaspoon vanilla extract
1 cup M&M’s (I used a whole bag)

Step 1: Pre-heat the oven to 350 degrees. Sift together flour, baking soda, and baking powder in a bowl. Beat butter, shortening, and peanut butter until smooth. Add white sugar and brown sugar and beat until smooth.
Step 2: Add the eggs on at a time and then add vanilla extract until blended. Use your hands or a spoon and add the flour mixture to complete cookie dough.
Step 3: One at time scoop dough with a teaspoon (can use a tablespoon for larger cookies) and drop dough in 1” balls onto a cookie sheet. Place 2 inches apart. With a fork dipped in flour flatten cookies. Then flatten in the opposite direction (so they cross).
Step 4: Bake in the oven for 9-10 minutes for chewy cookies or 11-12 for crispy

Monday, September 14, 2009

Stuffed Shells


I am actually cooking tonight. With the start of the new school year, I have not had the desire or energy to cook a meal. These shells are quite easy to make. I have frozen the "extra meat filling" to use at a later date if you have more meat than shells. Serving it along with garlic bread and Majel's carrots. (See previous posts for garlic butter and Majel's carrots).



1 lb ground chuck
1/2 t. garlic ( I used 2 cloves)
italian seasoning
1/2 c. italian bread crumbs
1 egg
2 (15 oz) jars Spaghetti sauce
1/2 c. parmesan cheese grated
onion
salt and pepper
1 8 oz shredded mozzarella cheese
1/4 c. chopped parsley
18 giant pasta shells


Brown meat, onion, garlic, salt and pepper, and italian seasonig. Drain and cool. Stir in cheeses, bread crumbs, parsley, and egg. Cook shells and drain. Spoon spaghetti sauce into bottom of a pan. Stuff shells with meat mixture and place in pan. Pour the rest of the sauce over shells. Sprinkle with Parmesan cheese. Bake at 400 for 20-25 minutes.

Friday, September 11, 2009

Apple Enchiladas

-21 oz. can apple pie filling

6--8 in. flour tortillas

1 tsp. ground cinnamon

1/2 cup butter

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup water

Preheat oven to 350º.

Spoon ¼ cup pie filling evenly down the middle of each tortilla. Sprinkle with cinnamon and roll up. Place tortillas, seam side down, in greased/buttered 2 qt. baking pan.

In a saucepan over medium heat, combine butter, sugar, brown sugar, and water. Bring to a boil, stirring constantly. Reduce heat and simmer for 3 minutes. Pour sauce over enchiladas and let stand for 30 minutes.

Bake at 350º for 20-30 minutes or until golden brown. Serve enchiladas warm with vanilla ice cream

Saturday, September 5, 2009

Amish Whoopie Pies

I made these tonight. Somewhere I saw that they can be frozen so I am freezing them on a tray until frozen and will keep in a ziploc bag......Tasted good!


For Cakes:
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla etract
1/2 cup (1 stick/4 oz./113g) unsalted butter, softened
1 cup packed brown sugar
1 large egg

For Filling:
1/2 cup (1 stick/4 oz./113g) unsalted butter, softened
1 1/4 cups confectioners' sugar
2 cups marshmallow cream, such as Marshmallow Fluff
1 teaspoon vanilla extract

Make Cakes:
Preheat oven to 350°F/180°C. Lightly butter two large baking sheets.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto prepared baking sheets. Bake in upper and lower thirds of preheated oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make Filling:
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble Pies:
Spread a rounded tablespoon of filling on flat sides of half of cakes and top with remaining cakes.

Twice Baked Potatoes

4 baking potatoes
2 T. butter
3 oz. cream cheese
3 T. sour cream
cheddar cheese
bacon
salt and pepper
parsley or chives


Bake potatoes. Cool slightly. Cut off the tops and scoop out the potato pulp. Add butter, cr. cheese, and sour cream and mix into the potatoes. Add cheese, salt and pepper, bacon, and parsley. Stir. Take the potato mixture and spoon back into the potato shell. These can be reheated in the microwave or oven. I prefer the oven at 350 for 30 minutes or until heated through.

Cream Cheese Pound Cake

I found this recipe on the Tasty Kitchen site. It is in the oven. I plan on serving it on Labor Day with strawberries.

Ingredients
•3-½ cups All Purpose Flour, Sifted
•1 teaspoon Baking Powder
•1 cup Butter, Room Temperature
•8 ounces Cream Cheese, Room Temperature
•3 cups Sugar
•1 teaspoon Vanilla
•1 cup Milk, Room Temperature
•6 whole Eggs Room Temperature

Preheat oven to 325 degrees.

Sift flour and baking powder in a medium bowl and set aside.
Using a mixer, cream butter, cream cheese and sugar for about 6 minutes.
Add eggs one at a time, mixing well after each addition.
Add vanilla and milk until combined.
Add flour mixture until completely combined.
Pour into two greased and floured 9 X 5 loaf pans.

Bake for about 60 minutes or until done.

Tuesday, September 1, 2009

Crash-hot potatoes

This comes from "The Pioneer Woman". Very good on any type of potatoe.
16 small, round potatoes
salt
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
freshly ground black pepper
1 tablespoon thyme or rosemary sprigs – I used a bit more

Heat oven to 230 or 250ºC/445 or 480ºF - yes, hot. Don't peel the potatoes. Just bung them into a pot of salted water, bring to the boil, and simmer for around 15 minutes until they'll take a skewer without too much resistance. They should be just about cooked, without being soft.

Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato flat, until it is twice its original diameter.

Brush the tops with olive oil, and scatter with sea salt, pepper and thyme.

Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.

Serves 4

Monday, August 31, 2009

Pizza Sauce

Pizza Sauce:

 

1 8 oz cans tomato sauce

2 Tbsp. vegetable oil (olive oil works well)

2 teasp Italian seasoning

1/4 teasp garlic powder (OR 2 cloves fresh)

1/4 teasp black pepper (fresh ground)

3 Tbsp. parmesan cheese

1 teasp sugar

Saturday, August 29, 2009

Apple Pie Bread

Ingredients:

3 Cups Flour
1 tsp. Soda
1 tsp. Salt
1 tsp. Cinnamon
1 Cup Vegetable Oil
2 Cups Sugar
3 Eggs
1 tsp. Vanilla
1 Can (21 oz) Apple,

2 Loaf Pans, 8" x 3" x 2"

Directions:

Sift together Flour, Soda, Salt, & Cinnamon
Cream together Vegetable Oil, Sugar, Eggs, & Vanilla ingredients
Gradually add-in sifted ingredients

Stir in Pie Filling
Pour batter into greased & floured Loaf Pans

**I sprinkled loaves with a struessel topping.
2 T. butter
2 T. flour
2 T. sugar
1 t. cinnamon
Bake 350 degrees for 50 to 60 Minutes

Tuesday, August 25, 2009

Green Bean Dairy Supreme

1/4 c. butter
2 T. flour
1 t. salt
1/4 t. pepper
1/2 c. milk
1/2 c. sour cream
1 T. chopped onion
2 cans French style green beans or frozen, cooked according to directions***
2 c. cheddar cheese
1/2 c. corn flake crumbs
2 T. butter

Melt 1/4 c. butter in pan. Add flour, salt and pepper. Add milk. Bring to a boil and cook gently for one minute. Remove from heat. Add in sour cream and onion. Mix well. Gently fold in beans. Place in a shallow casserole. Sprinkle with grated cheese. Mix the 2 T. butter with the corn flake crumbs. Sprinkle over top of the bean mixture. Bake at 30 minutes @ 350*.

Majel's Carrots

2 c. sliced carrots
1/2 t. nutmeg
1/2 t. salt
1 T. sugar
3 T. butter
1/4 c. water


Cook until tender.

HASH BROWN POTATO CASSEROLE

1 (2 lb.) bag frozen hash brown potatoes
2 (8 oz.) cartons sour cream
minced onions
1 (10 3/4 oz.) can cream of chicken soup
2 c. shredded cheese, cheddar, sharp or other
2 c. corn flake crumbs
1/4 c. butter, melted

Thaw potatoes, combine soup, sour cream, onion and cheese; mix in potatoes. Spray 3 quart casserole with Pam, put in mixture. Mix melted butter and crumbs and sprinkle on top. Have oven preheated to 350 degrees and bake 1 hour.

**** Toppings for casserole can be cubed rye bread, dry bread crumbs, or crushed cereal..My cousins use rice krispies.

Corn Souffle

1 box Jiffy corn muffin mix
1 can cream corn
1 can regular corn, drained
2 eggs
1/2 c. sour cream
1 stick butter

Melt butter, add slightly beaten eggs and sour cream. Add corn; stir. Add mix; stir again. Bake in 350 degree oven uncovered for 45 -60 minutes.

Monday, August 24, 2009

Snickerdoodle Blondies

Ingredients

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon


Directions

1Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.

2In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

3Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands -- I just spray a spatula with cooking spray). Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

4Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Caramel Corn

2 c. brown ugar
1 c. buter
1/2 c. corn syrup
1 t. salt
1 t. baking soda
4 qts popped popcorn


Pop popcorn. Melt buter and sugar. Add corn syrup and salt. Bring to a boil. Boil two minutes. Add baing soda. Pour over popcorn. Stir. Bake at 250 for one hour stirring every 15 minutes.

Saturday, August 22, 2009

Potato Gratins


I saw this recipe on the Next Food Network Star. I decided to make & bake it in one pan and add a few of my own touches.


Ingredients:

Vegetable spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
minced onion
Salt and freshly ground black pepper
3/4 cup heavy cream



Directions

Preheat oven to 375 degrees F.
Spray cooking pan ith vegetable spray. Layer potato slices, cheese, and onions. I had two layersof potato slices. Season with salt and pepper and top gratin with heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time.

Roasted Green Beans


1 lb. fresh grean beans
3 cloves garlic minced
1 t. salt and pepper
2 T. olive oil

Wash green beans and take off the ends. Place in an 11x 17 pan. Toss the beans in oil, minced garlic, and salt/pepper. Bake at 375 for 30-40 minutes or until tender. Stir halfway through baking process. Very good when sprinkled with parmesan cheese before plating.

Round Steak Fingers



Inredients

1 lb. round steak, sliced into strips
flour
1 egg
2 T. milk
1-2 cups seasoned bread crumbs
2 T. oil

Directions

Lightly flour round steak strips. Dip in egg/milk mixture. Coat with seasoned bread crumbs. Cook slowly in an oiled skillet until browned evenly on both sides.

Sunday, August 16, 2009

Chocolate chip cheeseball

Ingredients
8 ounces cream cheese
1/2 cup butter
1/4 teaspoon vanilla
2 tablespoons brown sugar
3/4 cup confectioners' sugar
3/4 cup mini chocolate chip


Beat softened cream cheese, butter, and vanilla until creamy.
Slowly add sugars until blended.
Stir in chocolate chips.
Place mixture onto a piece of plastic wrap and form into a ball.
Refrigerate for 1 hour.

Serve with chocolate graham crackers

Saturday, August 15, 2009

Swiss Veggie Medley

INGREDIENTS
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Swiss cheese
1 cup sour cream
1 (6 ounce) can French-fried onions
ground pepper to taste







DIRECTIONs:
Preheat oven to 350 degrees F . Set aside 1/4 cup of cheese, and 1/4 cup of onions.
In a medium-size mixing bowl, combine thawed vegetables, soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish. Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

Friday, August 14, 2009

Poor Man's Filet

2 lb. ground church
2 eggs
4 slices bread, crumbled
2 t. salt
1 T. minced onion
2 t. celery flakes
1/2 chili powder
1 bottle BBQ sauce
12 slices uncooked bacon

Combine ground chuck, bread, eggs, milk, salt, onion, celery flakes, chili powder, and 2 T BBQ sauce. Form into 12 thick patties. Wrap a bacon slice around the sides of each patty and secure with a toothpick. Bake on a rack at 350 for 50-60 minutes. Baste frequently with remaining BBQ sauce the last 30 minutes.

Thursday, August 13, 2009

Fettucine Alfredo

1 pound fettuccine
1 stick butter
1 cup heavy cream
2 cups grated Parmesan cheese
dash of salt
freshly ground black pepper to taste
garlic cloves if desired


Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary.

Wednesday, August 12, 2009

Creamed corn

1 pkg frozen corn
4 oz cream cheese
2 T. butter
salt and pepper

Cook corn according to package. Melt cream cheese, milk, and butter until smooth. Add salt and pepper to your taste.

CHICKEN BREASTS PARMESAN

1 (8 oz.) can tomato sauce
1 tsp. Italian seasoning
1/4 tsp. garlic salt
1/3 c. corn flake crumbs
1/4 c. grated Parmesan cheese
1 tsp. dried parsley flakes
2 lg. boneless chicken breasts (1 1/2 to 2 lbs.), split and skin removed
1 egg beaten
1/2 c. shredded Mozzarella cheese (about 2 oz. grated Parmesan cheese)

Mix tomato sauce, Italian seasoning and garlic salt in 2-cup measure. Cover with wax paper. Microwave at high 2 minutes. Stir. Reduce power to medium; microwave 5 minutes, stirring once. Set sauce aside.
Mix corn flake crumbs, 1/4 cup Parmesan cheese and the parsley flakes. Dip chicken breasts in beaten egg, then in crumb mixture. Place in rectangular baking dish, 12x8 inches, or 10-inch square casserole.

Bake 350 for 45 min. Add tomato sauce and cheese. Bake another 15 minutes or until hot.

Garlic Butter

1 stick butter
3 cloves garlic, minced
1 t. basil, oregano, parsley
salt and pepper to taste

Mix all together. Roll into a log. This can be frozen. It is great for bread, sweet corn, steaks, and just about anything.

Monday, August 3, 2009

Butterfinger Dessert

1 angel food cake
2 cups confectioners' sugar
1/2 cup butter
2 teaspoons vanilla extract
1 quart whipped cream

Break up angel food cake into pieces. With a mixer, mix confectioners' sugar, butter and vanilla extract. Fold in whipped cream. Put into a pan half of angel food cake and half of cream mixture over cake. Crush 5 or 6 Butterfinger candy bars. Sprinkle over cream mixture. Put rest of cake on. Add remaining cream mixture. Sprinkle remaining candy bar on top.

Sunday, August 2, 2009

Malted Milk Brownies

Ingredients
1 (20 ounce) package fudge brownie mix
1 1/3 cups malted milk balls, chopped and divided
1 cup semi-sweet chocolate chips
2 tablespoons butter
2 tablespoons milk
1/4 teaspoon vanilla

Directions:

Prepare brownie batter according to package direction. Stir in 1 cup malted milk balls. Spread into a greased 13 x 9 x 2 inch baking pan.
2Bake at 350 degrees for 30 minutes. Cool completely on a wire rack.
3In a small saucepan, melt chocolate chips and butter over low heat. Remove from heat. Stir in milk and vanilla. Spread over brownies. Sprinkle with the remaining malted milk balls. Refrigerate for 10-15 minutes or until set.

Saturday, August 1, 2009

Butterscotch Toffee Cake

Ingredients:
1 (18.25oz) Betty Crocker yellow cake mix
1-1/4 cups water
1/3 cup oil
3 eggs
1 box (3.4oz) jell-O Butterscotch instant pudding
1/2 cup Nestle Butterscotch morsels

Heat oven 325 degrees Grease and flour 13x9 inch baking panIn a large mixing bowl beat together cake mix, water, oil, eggs and pudding about 2 minutes. Pour into prepared pan and then sprinkle with butterscotch chips. Bake about 40 to 45 minutes until center tests done. Cool completely.


Topping
1 (3.4oz) box jell-O butterscotch instant pudding
2 cups milk
1 (8oz) Cool Whip, thawed
1 cup Heath toffee chips

Whisk together butterscotch pudding and milk about 2 minutes. Allow to thicken about 5 minutes and then fold together with the cool whip. Spread over cooled cake and then sprinkle with chocolate toffee chips, Refrigerate.

Friday, July 31, 2009

Strawberry Pretzel Salad

INGREDIENTS
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries


Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Thursday, July 30, 2009

Red Velvet Cookies

These are fun and very, very easy for a quick treat for Red Velvet Cake lovers.

Ingredients:
1 Box Duncan Hines Red Velvet Cake Mix
2 eggs
1/3 cup oil

Cream Cheese Frosting
1 8 ounce package cream cheese -- softened
1/4 cup stick margarine or butter -- softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth. *** I added about 2 teaspoons of water to the batter. Directions:Mix all ingredients together. This will make a cookie dough. Roll into balls and place on a lightly greased cookie sheet. Flattendown slightly (depending on the thickness you desire). Bake at 375° until the tops crackle (about 8-10 minutes) or until desireddoneness. Cool and then frost

** I would half the recipe for the frosting. I used the basic cream cheese and didn't add chocolate.

Wednesday, July 29, 2009

Corn and cabbage

Ingredients:

4-5 slices bacon--cooked crisp
liquid from 1 can of corn
1 tsp. salt
1 tsp. sugar
3 c. shredded cabbage or 1 large head
1 can corn

Directions:

Fry bacon until crisp. Remove the bacon from pan. Add corn liquid, sugar and salt to bacon drippings. Bring to boil; add cabbage and cook until tender--7-10 minutes. Add corn and heat. Garnish with crisp bacon. Make 6 generous servings

Tuesday, July 28, 2009

Peanut Butter Pie

INGREDIENTS
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts ( I like to use chocolate crusts)


Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm

I add chocolate syrup over top of the pie and spread to make a design. Garnish with resee's peanut butter cups when serving...

Scotcheroos

INGREDIENTS
1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips


Butter a 11 x 15 pan

In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.


I have found adding a little extra corn syrup will make them more chewy.

Sunday, July 26, 2009

Apple Dumplings

Ingredients:

1 package Crescent Rolls (8 roll package)
1 Granny Smith apple - peeled, cored, and cut in 8 pieces


Directions:

Wrap each apple slice in Crescent roll and place in baking dish. Sprinkle with cinnamon.

Mix together

:1 cup sugar1/2 stick butter2/3 cup Sprite Bring to a boil and pour over rolled apples. Bake for 30 minutes at 350 degrees.

Saturday, July 25, 2009

Chicken Reuben

This is a favorite of mine....

4 Whole chicken breast, split, skinned and boned
1/4 tsp salt
1/8 tsp pepper
1 can (16 oz) sauerkraut, well drained
4 slices Swiss cheese
1 1/4 cups French Dressing
Parsley


Preheat oven to 325 degrees. Place chicken in a single layer in a greased baking pan. Sprinkle with salt and pepper. Press excess liquid from sauerkraut; spoon over chicken. Arrange cheese slices over sauerkraut. Pour dressing evenly over the top. Cover pan with aluminum foil. Bake about 1 1/2 hours or until chicken is tender.

It really doesn't matter what order stuff goes on. I usually put the dressing on over the sauerkraut....

Friday, July 24, 2009

Quick and Easy Bars

A very nummy recipe that can be made with saltine crackers or graham crackers. Watch out because they are addicting. You can't eat just one!

1 cup butter
1 cup packed brown sugar
1 (10 ounce) package saltine crackers
1 (12 ounce) package semisweet chocolate chips




Preheat oven to 400 degrees F
In a small saucepan over medium-high heat melt butter with brown sugar; bring to a boil and remove from heat. Arrange crackers (salt side up) on a jelly roll pan lined with foil. Pour butter mixture over crackers.
Bake in preheated oven for 5 minutes.
Remove from oven and sprinkle chocolate chips over crackers. Bake for another 5 minutes.

Thursday, July 23, 2009

Soft Pretzels




























Ingredients:



1 cup warm water (about 98 degrees F)

1 package active dry yeast

2 3/4 cups all-purpose flour, sifted

2 tablespoons butter, softened

1/2 teaspoon salt 1 tablespoon sugar

4 cups water

5 teaspoons baking soda

4 tablespoons butter, melted

Kosher salt



Directions:



In a large mixing bowl, combine warm water and yeast. When the yeast dissolves, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes. Stir in the remaining flour. Turn dough out onto a floured surface and knead until the dough is no longer sticky. Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes. Punch down the dough and divide into 12 pieces. Roll each piece of dough into 18-inch long ropes. On a greased cookie sheet, shape each rope into a pretzel shape. Let rise again until almost doubled, about 30 minutes. Preheat oven to 500 degrees F. In a large non-aluminum Dutch oven over high heat, bring 4 cups of water and baking soda to a boil. Using a large spoon, gently lower pretzels into water a few at a time and boil for about 1 minute, or until they float. Return the pretzels to the cookie sheet and brush with melted butter then sprinkle with kosher salt. Bake until browned, about 12 minutes.

Wednesday, July 22, 2009

Jumbo Molasses Cookies

Ingredients:
3 c butter flavored shortening
4 c sugar
1 c molasses
4 eggs
8 c flour
2 T plus 2 t baking soda
2 t cinnamon1 t salt
1 t ground cloves
1 t ground ginger
additional sugar

Directions:In a large bowl, cream shortening and sugar. Add molasses and eggs; mix well. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350 for 18-20 minutes or until edges are set. Remove to wire racks to cool.

These can be made into smaller cookies and baked for about 10-12 minutes...

Tuesday, July 21, 2009

Kung Pao Chicken


I found this recipe on the Tasty Kitchen website. I would cut back on the chili flakes. My first attempt of making this was rather spicy.




3 whole Boneless, Skinless Chicken Breasts
2 tablespoons Soy Sauce
1 teaspoon Dried Red Chili Flakes
1 teaspoon Corn Starch
¼ cups Chicken Broth
2 tablespoons Soy Sauce
½ teaspoons Sambal Oelek
1 tablespoon Balsamic Vinegar
1 tablespoon Sugar
1 teaspoon Hoisin Sauce
1 teaspoon Corn Starch, Dissolved In 2 Tsp Cold Water

Marinate: In a bowl, combine 2 tbs soy sauce, chili flakes and corn starch. Add chicken that has been chopped into bite size pieces. Stir to coat and let stand for 10 minutes.
Prepare Sauce: In a separate bowl, combine chicken stock through hoisin sauce. Set aside.Heat 2 tbs oil in a non stick skillet. Add chicken and marinade. Stir fry until no longer pink. Add prepared sauce and simmer 5 - 10 minutes. Add the dissolved corn starch to thicken.

I did not have the Sambal Oelek which can be found in the Asian section so I omitted it. I think it is like a chili powder.......

Overnight French Toast

This recipe is so easy and delicious(if you like sweets for breakfast.) It tastes like a giant cinnamon roll.

Ingredients:
2 cups brown sugar1 cup
(2 sticks)butter
2 tsp. cinnamon
18 slices Italian or French bread
3 cups milk
6 eggs, beaten
1/3 cup white sugar
2 tsp. vanilla

Directions:

Mix the brown sugar, butter, and cinnamon in pan. Lay some of the bread slices in bottom of a well greased 9 x 13 pan. Drizzle part of the butter mixture over the bread, add more bread, repeating to make 3 layers, ending with the drizzle mixture. Mix the remaining ingredients, and pour over the bread. Cover with foil, and refrigerate overnight. Bake at 350 for 1 hour covered, then for 15 minutes uncovered. I found that I had to bake a little longer (maiybe 15 minutes more) but remember, it's supposed to be moist and not dry looking. It's so sweet you don't even need to use butter or syrup. It tastes deliclious re-heated or cold, too if there's any left for later!!! It smells so good baking you'll want to get up early in the morning just to taste it!

Monday, July 20, 2009

Microwave Scalloped Potatoes

Ingredients:

3 T. Butter
2 T. flour
1 teaspoon salt
1/4 t. pepper
2 cups milk
3 1/2 to 4 cups sliced potatoes
2 T. minced onion

Directions:

Place butter in 1 pt measuring cup. Microwave till melted. Blend in flour and seasonings. Gradulally stir in milk. Microwave 8-10 minutes, stirring every 4 minutes. Layer half of potatoes, onion, and sauce in greased 2 qt. casserole. Repeat layers. cover. Microwave 17-19 minutes. Remove from oven and let stand 5 minutes before serving. If desired, sprinkle top with paprika and or 1/2 cup shredded cheese after cooking. Cheese melts as casserole stands.

Sunday, July 19, 2009

Sour Cream Sugar Cookies

This is the recipe that we made every Christmas season. I enjoy making them throughout the year using whatever cookie cutter shape is in seasonl.

Ingredients

2 c. sugar
1/2 t. salt
4 +c. flour
2 t. cr. of tartar
1 c. butter
2 t. baking soda
3 eggs
3/4 c. sour cream
1 t. vanilla or 3 t. lemon flavoring ( We also use the lemon flavoring).

Directions:
Cut in butter to sugar and flour. Add the rest of the ingredients. Refrigerated at least one hour. Roll out at least 1/4 in. I usually have to add more flour as I roll out the dough. Bake at 350 for 12 minutes.
Frost...

Saturday, July 18, 2009

Texas Sheet Cake


A delicious Texas sheet cake with chocolate frosting.
Ingredients:

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
.
Chocolate Frosting:

1/4 cup butter
3 tablespoons unsweetened cocoa
3 tablespoons buttermilk
2 1/4 cups sifted confectioners' sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans, optional
Preparation:CakeGrease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.
Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Makes 24 servings.
Frosting:In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

Friday, July 17, 2009

Strawberry Margarita Squares

Crust:
2 cups mini-twist pretzels (1 cup crushed)
1/2 cup margarine, melted
1/4 cup sugar

Filling:
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup thawed, frozen margarita mix concentrate (non-alcoholic)
16 oz. Cool Whip, divided
1 pkg. (3 oz.) strawberry jello
1/2 cup boiling water
1 pkg. (10 oz.) frozen, sliced strawberries in syrup

Preheat oven to 350. Combine crust ingredients and press into bottom of a 9x13 pan. Bake 10 minutes. Cool completely.Beat cream cheese, and margarita mix. Fold in 2 cups of Cool Whip. Spread mixture over crust. Refrigerate while preparing strawberry layer.Combine gelatin with boiling water. Stir until completely dissolved. Add frozen strawberries, and stir until dissolved and mixture starts to thicken. Whisk in 3 cups Cool Whip. Spread over the cream cheese layer. Refrigerate 3 hours to set.

Amish Peanut Butter

I fell in "love" with this peanut butter spread the first time I went to the Blue Gate Restaurant in Shipshewanna, IN. I went home trying to recreate the recipe. This one comes pretty close....It is addicting.

INGREDIENTS

1 cup light corn syrup
1/2 cup peanut butter, smooth
1/4 cup marshmallow creme




DIRECTIONS

In a bowl, mix corn syrup, peanut butter and marshmallow creme until thoroughly combined. Store in an air-tight container.

Wednesday, July 15, 2009

Oreo Custard Dessert

Custard:

1 c. milk

48 marshmallows

4 egg yolks.



Stir constantly until melted. Cool

Beat 4 egg whites till stiff. ….. Stir in 16 oz. cool whip. Sliver one large Hershey bar or 4 small ones. Fold into egg white/cool whip mixture.

When the custard mixture is cooled, combine the two together. Pour onto Oreo crust. One bag oreos crushed and mixed with ¾ stick melted butter….. Save some crumbs for the top…………

Enchilada Meatballs

2 cups of crumbled cornbread
1-10-oz can of enchilada sauce, divided
1/2 tsp salt
1-1/2 pounds of ground chuck
1-10-oz can of tomato sauce
1 cup of mexican cheese blend divided

Oven set at 350. Combine the cornbread and 1/2 of the enchilada sauce,1/2 of the tomato sauce and 1/2 of the cheese and the salt.Crumble in the beef mixture and blend well. Shape into 1" balls and place on a jellyroll pan. Bake for 18-22 minutes. You can also use a cookie sheet with sides.Warm the remaining enchilada sauce and tomato sauce in a saucepan. Remove the meatballs from the oven, place in a serving dish and add the heated sauces and sprinkle with the rest of the cheese.

Tuesday, July 14, 2009


I made these today with some leftover sweet corn. Nummy. Sprinkle with powdered sugar, honey, or maple syrup makes them even more delish!!! I also added some parsley and chives into my batter....



Ingredients:


2 large ears fresh sweet corn (or 1 packed cup of thawed, drained, frozen corn)
2 large eggs
1/4 cup whole milk
1/4 cup all-purpose flour
3 tablespoons yellow cornmeal
1 1/2 teaspoon sugar
1/2 teaspoon salt, or to taste
2 1/2 teaspoons baking powder
oil for frying


Preparation:

Over a large bowl, using a sharp knife, carefully shave the corn kernels off the cob. With the back of the knife, scrap the milky juice from the cob into the bowl. Whisk the eggs and milk into the corn until thoroughly combined. In another bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Pour into the bowl of the corn mixture, and stir with a spatula to form a thick batter. Pour oil about 3/4-inch deep into a heavy-duty skillet. Over med-high heat bring oil to 375°F. When oil is hot, drop rounded tablespoons of batter carefully into the oil. Don’t crowd, the fritters should not touch each other. Best done in two batches. Cook about 3 minutes on each side, until the corn fritters are golden brown. Drain on paper towels or wire rack. Salt if desired, and serve corn fritters immediately.

Best Ever Oven-Baked Barbecue Ribs


These ribs are tasty. Make sure you line the pan with foil so you don't have a huge mess to clean up....... The picture has ribs that are cooked with this recipe as well as a dry rub recipe that can be found on my sister Beth's blog.





Ingredients:
1 family pack ribs
1 18 ouce bottle hickory smoke BBQ sauce
1 14 ouce jar spaghetti sauce
1- 1 1/2 cups brown sugar

Directions:
Line a deep roasting pan with foil. Place ribs in foil. Pour remaning ingredients over ribs (no need to mix). Bake, uncovered, at 250 for 6 hours, or at 225 for 8-10 hours.

Monday, July 13, 2009

Asian Chicken Bites


Great as an appetizer or served as a main dish with a side of fried rice or veggies.

Ingredients:

4 boneless skinless chicken breasts, pounded thin and cut into chunks
salt and pepper to taste
1/2 cup buttermilk
3/4 cup flour, self rising
oil for frying

Sauce:
1/2 cup teriyaki sauce
1/3 cup of barbecue sauce
2 tblsps. brown sugar, dark or light
1/4 cup of honey1/4 cup of soy sauce
4 scallions, white and green parts, sliced thin
2 cloves garlic, minced
2 tablespoons of finely chopped fresh gingerroot

Roasted Cauliflower

Ingredients:

2 tablespoons minced garlic (Fresh!)
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste

Directions:
1 Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2 Place the olive oil and garlic in a large resealable bag.* Add cauliflower, and shake to mix. Pour into the prepared casserole dish.
3 Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown

Heath Bar Cake

:Great for the chocolate lover! It is very simple to make.

Ingredients:

1 box German Cake mix; mix according to package
1 can Eagle Brand sweetened condensed milk
1 jar of caramel or butterscotch ice cream topping
1 8 oz. cool whip
1 pkg. Skor or Heath bits

Directions:

Bake cake according to package. *9 X 13 panPoke holes in the cake. Pour eagle brand milk over the cooled cake. ( I gave it about 5 minutes to work its way into the cake). Pour caramel topping. Top with cool whip and heath bits. This can be made with a regular chocolate cake mix......

Pork Tenderloin

Ingredients:

1/2 c soy sauce
1/4 c olive oil
4 tsp brown sugar
2 tsp ground ginger
1 tsp pepper
2 garlic cloves minced
2 pork tenderloins 3/4 to 1 lb each


Marinate for at least 4 hoursGrill over indirect medium heat 8-9 minutes per sideOr to 160 degrees on a meat thermometer. I have done this in the oven as well.

Sunday, July 12, 2009

TACO BEEF NUGGETS WITH TEJANO DIPPING SAUCE

This recipe came from the Food Network.

Ingredients:

1 pound ground beef round

2 tablespoons taco seasoning mix

1 can (4 ounces) chopped mild green chilies, drained

16 cubes Co-Jack cheese (1/2-inch)

1 egg white1 tablespoon water

2 cups crushed nacho cheese-flavored tortilla chips

Sauce:

6 tablespoons prepared thick taco sauce

3 tablespoons honey

Directions:

1. Heat oven to 400°F. Combine ground beef, taco seasoning and green chilies in large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 portions; shape each portion around a cheese cube, completely covering cheese.

2. Beat egg white with water in shallow dish until blended. Place chips in second shallow dish. Dip each meatball into egg white mixture, then into chips to coat completely. Press each meatball with palm into a flattened nugget shape, generously coating both sides of nugget with chips.

3. Spray large baking pan with nonstick cooking spray. Place nuggets in baking pan; spray tops of nuggets generously with nonstick cooking spray. Bake in 400°F oven 15 to 20 minutes to medium (160°F) doneness, until not pink and juices show no pink color.

4. Meanwhile combine sauce ingredients in small microwave-safe dish. Microwave on HIGH 30 seconds or until warm. Serve nuggets with sauce.

Spanish rice


After eating at On the Border one time, I tried to make my own version of their rice.....Add what you like to make it your own.


Ingredients:

1 cup uncooked rice -- your choice

2 cups cold water

2 cloves garlic, minced or crushed

olive oil

hot pepper sliced lengthwise (I use jalapeno)

tomato sauce (i'd say a little less that 1/4 cup) - I used enchilada sauce this past time.

1 teaspoon cumin

1 tablespoon chicken bouillon

salt, to taste



Directions:

Put a little olive oil (tbsp or so) into a medium-sized pot and heat to a medium temp. add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. you do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn BROWN....it's not burning unless it's turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned. Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low and let cook for 20-30 minutes. (cooking time and temp varies with your stove....check after 20 min to make sure you don't burn!) The essential part of this recipe is DO NOT PEEK while the rice is cooking When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be "split open" because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.



I add about 1/2 c of corn the last few minutes.

Saturday, July 11, 2009

Chicken Enchiladas

Description:

This is Jamie's recipe. I have used it with both chicken and sirloin tip meat. IT is good along with spanish rice which I will post on another day.

Ingredients:

3-4 cooked chicken breasts cubed or shredded
1 jar of taco sauce or salsa
1 pint half and half
1 chicken bouillion cube
2 cups shredded cheese
8-10 flour tortillas

Directions:

Mix taco sauce and chicken together.In separate pan, dissolve chicken boullion in half and half.Dip each tortilla in half and half mixture and then spoon in chicken. Roll tortilla and place in glass 9 X 13 baking dish. Pour remaining half and half mixture over tortillas.Top with cheese.

Friday, July 10, 2009

Chocolate Mints

One of my favorite cookies!

Ingredients:

3/4 c butter
1 1/2 c brown sugar
2 T. water
2 c semisweet chocolate pieces
2 eggs
2 1/2 c. flour
1 1/4 t. baking soda
1/2 t. salt
1 lb Andes mints(chocolate wafers with green mint)



Directions:

In a large saucepan over low heat, cook butter, sugar and water until butter is melted. Add choc chips and stir until partially melted. Remove from heat and continue to stir until completely melted. Pour into large mixer bowl and let stand about 10 minutes to cool.With a mixer at high speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients. Beat until just blended. Chill dough about 1 hour. Preheat oven to 350. Roll 1 tsp dough into balls, place about 2 inches apart on cookie sheet. Bake 10 minutes---no longer since cookies will crisp as they cool. Remove from oven and immediately place 1 mint on each hot cookie. Allow mint to soften, then swirl mint over cookie. Remove from sheets and cool completely. Makes 80 cookies

Lemonade Cookies

Ingredients:

2 sticks butter, softened
3/4 Cups sugar
1 and 1/4 Cups powdered sweetened lemonade mix, divided
1 egg
1 tsp vanilla extract
1/2 tsp lemon extract or 1 tsp finely grated lemon rind
2 and 3/4 Cups all-purpose flour
1 tsp baking soda

Directions:

Heat the oven to 350 degrees F. In a large bowl, cream the butter, sugar, and 3/4 Cup of the lemonade mix until fluffy. Beat in the egg, vanilla extract, and lemon extract or grated lemon rind.In a separate bowl, stir together the flour and baking soda. Add the dry ingredients to the batter, beating until thoroughly combined.Place the remaining 1/2 Cup of lemonade mix in a shallow dish. Form the dough into 1-inch balls and roll them in the lemonade mix, then place them 2 inches apart on a well-greased cookie sheet. Bake the cookies until the edges just begin to brown, about 10 to 12 minutes. Cool for 2 minutes on the baking sheet before removing to a rack.Makes about 5 dozen cookies.Notes:From the August 2002 issue of Family Fun Magazine

Sweet Chicken Bacon Wraps

1 1/4 lbs boneless, skinless chicken breasts (about 4 breasts)
1 lb sliced bacon
3/4 cup packed brown sugar
2 Tbls. chili powder

Preheat over to 350 degreesCut chicken into 1" cubesCut each bacon slice into thirdsWrap each chicken cube with bacon and secure with a toothpick.Mix together brown sugar and chili powder.Dredge wrapped chicken in mixture.Coat a rack and broiler pan with cooking spray.Place chicken on rack & bake for 30-35 minutes, or until bacon is crisp.

Thursday, July 9, 2009

Peanut Butter Pizza

Ingredients:

1/2 cup shortening
1/2 cup peanut butter
1/2 cup packed brown sugar
1/2 cup sugar
2 eggs -- lightly beaten
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
miniature marshmallows
semisweet chocolate chips

Directions:

In a mixing bowl, cream shortening, peanut butter and sugars. Beat in eggs and vanilla. Stir in flour and mix well. Pat into a greased 15-by-10 1/2 inch baking sheet. Bake at 375 degrees for 12 minutes or till lightly browned. Remove from oven and sprinkle generously with chocolate chips and marshmallows (in that order), till it looks well covered to you. Return to the oven and cook until marshmallows are lightly browned, or desired darkness

Wednesday, July 8, 2009

Aunt Dorothy's Brisket

The meat is very tender and you can cut it with a fork.

Ingredients:
4-5 lbs beef brisket
onion
chicken bouillion
garlic cloves

Directions:

Slit the beef in various places and insert garlic cloves on both sides. Sprinkle with chicken bouillion granules. Slice one onion and put in cooking bag. Lay the prepared brisket on top of the onion. Marinate in refigerator over night. Add one cup of water before cooking. Cook for 2-3 hours at 350. Cool. Slice against the grain. Reheat slowly for 1-2 hours.

Braised sirloin tips

Description:
This came from Don's sister and is easy and wonderful! Use whatever type of juice you have on hand in place of the cranberry.

Ingredients:

2 T shortening
2 # beef sirloin tips, cut into 1" cubes
1 can beef broth(or 1 cup boullion)
1/3 c cranberry cocktail
2 T soy sauce
1 clove garlic, minced
1/4 t onion salt
2 T cornstarch
1/4 c water

Directions:

Melt shortening. Brown meat on all sides. Stir in bouillion, juice,soy, garlic and onion slat. Heat to boiling. Reduce heat;cover and simmer 1 hr until meat is tender. Blend cornstarch and water; stir into meat. Cook, stirring constantly until thickened(won't be too thick) Boil and stir 1 minute. Serve over rice.

*****Crockpot works great all day on low(I don't brown the meat when I put it in the crockpot) '
I have used round steak as well

Friday, July 3, 2009

LITTLE SMOKIE APPETIZERS

1 pkg. Little Smokies
1 lb. bacon
2 c. brown sugar

Cut bacon strips into 3 pieces. Wrap each piece around 1 smokie; secure with toothpick. Fill 9x13 inch baking dish and sprinkle brown sugar to cover on top. Bake at 300* for 45 minutes or until bacon is done. Brown sugar will melt and form a syrup. Serve hot.These are so good and so easy.

Hot Broccoli Dip

Ingredients:

1 pkg. 8 oz. cream cheese
1 c sour cream
1 envelope (1 oz.) ranch salad dressing mix1 pkg.
1 (10 oz.) frozen,chopped broccoli, thawed,well drained
2 c shredded cheddar cheese, divided

Directions:

Mix cream cheese, sour cream, salad dressing mix, with electric mixer. Stir in broccoli and 1 1/2 c of the cheddar cheese.Spoon into a 9 " pie plateBake at 350 for 20 minutes. Top with 1/2 c cheddar cheese. Bake additional 5 minutes. Garnish with blanched broccoli flowerets and red pepper strips. Serve with bread, crackers, or assorted cut up vegetables

Lemon Pound Cake Muffins

These nummy muffins came from a Taste of Home Magazine. They are scrumptious!


1/2 cup butter, soft
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup low-fat sour cream

Glaze
2 cups confectioners' sugar
3 tablespoons lemon juice

In a large mixing bowl, cream butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream. Fill greased or paper-lined muffin cups 3/4s full. Bake at 400 for 18-20 minutes. Cool for 5 minutes and move to a wire rack to cool. Combine glaze ingredients; drizzle over muffins. Serve warm.
I have also done mini-muffins and bake for about 10-12 minutes.

Thursday, July 2, 2009

Creamy Parmesan Fondue

This is one of our favorites. We have it every Christmas Eve when we have fondue as well as other times throughout the year.

1-1/2 c. milk
2 (8-oz.) pkg. cream cheese [not low-fat or fat free]
Heat slowly in saucepan.
Add: 1/2 tsp. salt
1/2 tsp. garlic salt
Slowly add: 2-1/2 oz. container of Parmesan cheese (about 3/4 c.)

Blend milk, and cream cheese with electric mixer until smooth. Heat slowly in saucepan. Add salt and garlic salt. Slowly add Parmesan cheese. Stir until smooth, transfer to fondue pot. Serve with bread chunks. We use french bread cubes sometimes lightly toasted.

Wednesday, July 1, 2009

Creamy Bacon Bites

1 package, 8 oz., cream cheese
4 bacon slices, cooked, drained,and crumbled
2 Tbsp. chopped onion or garlic
1/8 tsp. black pepper
1 package, 8 oz., refrigerated crescent rolls

Preheat oven to 350. Combine cheese, bacon, onion and pepper. Separate crescent roll dough into 2 rectangles, press seams and perforations together with fingers to seal. Spread cream cheese mixture onto rectangles, roll up, starting with longest sides. Press seams together to seal, cut each roll into 16 slices, place cut side down on grease baking sheet. Bake 12-15 minutes, or until golden brown