1 1/2 cups milk
2 eggs1 cup flour
1/4 tsp. salt
1 T. vegetable oil
Mix all ingredients with a whisk until batter is smooth. Using a small, nonstick frying pan, heat and add a small puddle of batter in the middle of the pan. Swish the pan around until the batter covers the entire bottom of the pan. Place on the heat and cook until the edges become dry and the crepe looses its shine. Carefully remove from the pan.
*We serve these for breakfast by filling them with whipping cream, drizzling maple syrup on top and sprinkling with powdered sugar.
Monday, August 31, 2009
Homemade Donuts
Ingredients Needed:
Cooking oil (vegetable or peanut oil)
2-3 Cans of buttermilk biscuits (from refrigerated section)
1 cup powdered sugar
2 tablespoons milk
1 tsp. vanilla extract
sugar & cinnamon
sprinkles or chopped nuts
Directions:
1. Heat oil in a large pot or fryer until it reaches 350 degrees.
2. Mix together the powdered sugar, milk and vanilla in a bowl until it forms a glaze. Set aside.
3. Pour sprinkles and/or chopped nuts into separate bowls. Set aside.
4. Mix sugar and cinnamon in a bowl (2 parts sugar to 1 part cinnamon). Set aside.
5. Open cans of biscuits and place the biscuits on a tray or pan that has been sprayed with cooking spray.
5. Cut a hole in the center of each biscuit with the lid from a bottle of pop. Set aside the “holes”.
6. Place cut biscuits in hot oil and fry on each side until golden brown, turning with tongs. Fry up the doughnut holes also. Drain on paper towels.
7. While hot, roll doughnuts in cinnamon sugar or dunk in vanilla glaze and then into the sprinkles or nuts.
Best when served warm with a tall glass ofmilk or hot chocolate!
Cooking oil (vegetable or peanut oil)
2-3 Cans of buttermilk biscuits (from refrigerated section)
1 cup powdered sugar
2 tablespoons milk
1 tsp. vanilla extract
sugar & cinnamon
sprinkles or chopped nuts
Directions:
1. Heat oil in a large pot or fryer until it reaches 350 degrees.
2. Mix together the powdered sugar, milk and vanilla in a bowl until it forms a glaze. Set aside.
3. Pour sprinkles and/or chopped nuts into separate bowls. Set aside.
4. Mix sugar and cinnamon in a bowl (2 parts sugar to 1 part cinnamon). Set aside.
5. Open cans of biscuits and place the biscuits on a tray or pan that has been sprayed with cooking spray.
5. Cut a hole in the center of each biscuit with the lid from a bottle of pop. Set aside the “holes”.
6. Place cut biscuits in hot oil and fry on each side until golden brown, turning with tongs. Fry up the doughnut holes also. Drain on paper towels.
7. While hot, roll doughnuts in cinnamon sugar or dunk in vanilla glaze and then into the sprinkles or nuts.
Best when served warm with a tall glass ofmilk or hot chocolate!
Ranch Cheese Ball
The simple taste is great for kids. It will last 1-2 weeks in your fridge.
2 (8 oz.) pkgs. cream cheese, softened
1 pkg. Hidden Valley Ranch dressing (dry mix)
1 cup grated cheddar cheesesliced
Mix cream cheese, ranch mix and grated cheese. Form into a ball. Wrap and refrigerate until ready to serve. Serve with crackers.
2 (8 oz.) pkgs. cream cheese, softened
1 pkg. Hidden Valley Ranch dressing (dry mix)
1 cup grated cheddar cheesesliced
Mix cream cheese, ranch mix and grated cheese. Form into a ball. Wrap and refrigerate until ready to serve. Serve with crackers.
Cheesy Crockpot Chicken
6 boneless, skinless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
Bake on low in crock pot for 6-8 hours. Can also put this in a 13x9 pan and bake in oven at 350 degrees for about 2 hours
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
Bake on low in crock pot for 6-8 hours. Can also put this in a 13x9 pan and bake in oven at 350 degrees for about 2 hours
Homemade Eclairs
You can fill them with pudding for a great eclair, but you can also fill them with chicken salad.
Cream Puffs:
In a small saucepan, bring to a boil:
1 cube butter
1 cup water
1/8 tsp. salt
Once boiling, add: 1 cup flour
Stir until the mixture forms a big smooth ball. Remove from heat and cool 10 minutes.
One at a time, whip in 4 eggs until mixture is smooth and creamy.
Place by teaspoonful onto a cookie sheet and bake at 400 degrees for about 30 minutes until well browned. Cool.
Filling:
1 small package vanilla or chocolate pudding
2 cups cool whip or real whipping cream (whipped and sweetened)
Make pudding according to package directions. Fold in cool whip. Fill cream puffs
Chocolate Fudge Topping:
1/4 c. butter
3-4 T. milk
2-3 T. cocoa powder
2 cups powdered sugar
Melt butter, milk and cocoa powder in saucepan. When it begins to boil, remove from heat and beat in powdered sugar with a whisk. If it is too thin, add more powdered sugar, too thick, add more milk. Drizzle over cream puffs.
Cream Puffs:
In a small saucepan, bring to a boil:
1 cube butter
1 cup water
1/8 tsp. salt
Once boiling, add: 1 cup flour
Stir until the mixture forms a big smooth ball. Remove from heat and cool 10 minutes.
One at a time, whip in 4 eggs until mixture is smooth and creamy.
Place by teaspoonful onto a cookie sheet and bake at 400 degrees for about 30 minutes until well browned. Cool.
Filling:
1 small package vanilla or chocolate pudding
2 cups cool whip or real whipping cream (whipped and sweetened)
Make pudding according to package directions. Fold in cool whip. Fill cream puffs
Chocolate Fudge Topping:
1/4 c. butter
3-4 T. milk
2-3 T. cocoa powder
2 cups powdered sugar
Melt butter, milk and cocoa powder in saucepan. When it begins to boil, remove from heat and beat in powdered sugar with a whisk. If it is too thin, add more powdered sugar, too thick, add more milk. Drizzle over cream puffs.
Cinni Minis
1 tube crescent rolls
3-4 T. butter, melted
1/3 cup brown sugar
1 tsp. cinnamon
1/2 cup powdered sugar
1-2 capfuls of milk
Open crescent rolls, but don't separate them. Flour your work surface and lay out the rolls in one big rectangle, pinching the seams to seal. Roll dough with a rolling pin until smooth. Brush with butter. Mix the brown sugar and cinnamon. Spread all over the top. Roll up and cut into small rolls. Place on greased cookie sheet and bake at 350 for about 5-8 mnutes or until lightly golden brown. Mix powdered sugar and milk and stir until glaze is formed. Start with 1 capful of milk, then add another if glaze is too thick. Drizzle glaze on rolls.
3-4 T. butter, melted
1/3 cup brown sugar
1 tsp. cinnamon
1/2 cup powdered sugar
1-2 capfuls of milk
Open crescent rolls, but don't separate them. Flour your work surface and lay out the rolls in one big rectangle, pinching the seams to seal. Roll dough with a rolling pin until smooth. Brush with butter. Mix the brown sugar and cinnamon. Spread all over the top. Roll up and cut into small rolls. Place on greased cookie sheet and bake at 350 for about 5-8 mnutes or until lightly golden brown. Mix powdered sugar and milk and stir until glaze is formed. Start with 1 capful of milk, then add another if glaze is too thick. Drizzle glaze on rolls.
Sugar Cookies
The cookies come out puffy and soft and stay that way for 2-3 days. I also love that you don't have to refrigerate the dough for hours. Just mix, roll out and start cutting shapes. Perfect for impatient kids.
2 squares margarine (softened)
1 cup (8 oz.) vanilla yogurt
2 eggs
2 tsp. vanilla
2 c. sugar
6 1/2 cups flour
2 tsp. soda
1/2 tsp. salt
Combine the margarine, yogurt, eggs, vanilla and sugar. Beat for 2 minutes with an electric mixer. In a separate bowl, combine the dry ingredients, then add to the creamed mixture. Mix well. Gather dough and divide into two balls. Roll out, cut into shapes and bake @ 350 degrees for about 10 minutes.
***TIPS***Thickness:When rolling out the dough, don't roll it too thin or the cookies will turn out crunchy and hard. I would say that it should be about as thick as a book of checks (that's the best comparison I can think of). Opt on the side of thickness rather than thinness :0)
Cooking Time:Check on the cookies often and take them out as soon as they look puffy, loose their shine and get just a tiny, tiny, bit browned. If you let them get too brown, they will be crunchy. If the middle of each cookie looks shiny when you take them out, they will be too doughy.
Rolling Out:I roll out my dough on a piece of plastic wrap and then just sprinkle a little bit of flour on top to keep my rolling pin from sticking. When you cut the cookies, they come right off the plastic wrap. Plus, it keeps your counter from getting messy and your cookies stay tender because they don't get too much flour rolled in.
2 squares margarine (softened)
1 cup (8 oz.) vanilla yogurt
2 eggs
2 tsp. vanilla
2 c. sugar
6 1/2 cups flour
2 tsp. soda
1/2 tsp. salt
Combine the margarine, yogurt, eggs, vanilla and sugar. Beat for 2 minutes with an electric mixer. In a separate bowl, combine the dry ingredients, then add to the creamed mixture. Mix well. Gather dough and divide into two balls. Roll out, cut into shapes and bake @ 350 degrees for about 10 minutes.
***TIPS***Thickness:When rolling out the dough, don't roll it too thin or the cookies will turn out crunchy and hard. I would say that it should be about as thick as a book of checks (that's the best comparison I can think of). Opt on the side of thickness rather than thinness :0)
Cooking Time:Check on the cookies often and take them out as soon as they look puffy, loose their shine and get just a tiny, tiny, bit browned. If you let them get too brown, they will be crunchy. If the middle of each cookie looks shiny when you take them out, they will be too doughy.
Rolling Out:I roll out my dough on a piece of plastic wrap and then just sprinkle a little bit of flour on top to keep my rolling pin from sticking. When you cut the cookies, they come right off the plastic wrap. Plus, it keeps your counter from getting messy and your cookies stay tender because they don't get too much flour rolled in.
Easy Oven Omlet
Heat oven to 325 degrees.
Place 1/4 c. butter in a 13x9 pan and place in preheated oven just until butter melts and coats bottom of pan.
Mix together the following ingredients and pour into the hot pan:
18 eggs
1 c. sour cream
1 tsp. salt
Stir in any of the following ingredients that your family likes:
chopped ham
crumbled bacon
crumbled sausage
cheese
chopped mushrooms
chopped onion
chopped green pepper
Bake until set, but not dry (approximately 45 minutes).
***TIP***When I make this for my family, I cut the recipe in half and cook it in an 8x8 pan instead.
Place 1/4 c. butter in a 13x9 pan and place in preheated oven just until butter melts and coats bottom of pan.
Mix together the following ingredients and pour into the hot pan:
18 eggs
1 c. sour cream
1 tsp. salt
Stir in any of the following ingredients that your family likes:
chopped ham
crumbled bacon
crumbled sausage
cheese
chopped mushrooms
chopped onion
chopped green pepper
Bake until set, but not dry (approximately 45 minutes).
***TIP***When I make this for my family, I cut the recipe in half and cook it in an 8x8 pan instead.
Santa Pancakes
Pancake batter
strawberry or raspberry jam (or fresh strawberries/raspberries)
can of whipping cream
mini chocolate chips
Bake pancakes in teardrop shapes. To decorate, cover the top of the teardrop with jam to resemble a hat. Using whipped cream, make a mustache and beard. Decorate both the beard and the hat, ending with a dollop of whipped cream on the top of the hat. Add chocolate chip eyes. Serve warm!
Delicious Scratch Buttermilk Pancakes
1 c. flour
1 T. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1 beaten egg
1 c. buttermilk
2 T. oil
Mix all dry ingredients. Add buttermilk, egg and oil. Stir until just mixed (over-mixing will cause toughness). Batter will be lumpy. If batter is too thick, add more buttermilk to thin.
Homemade French Fries
Cut potatoes into strips and soak in cold ice water for about 15 minutes. Remove from the cold water and dry on paper towels. Heat grease to about 350 - 375 degrees in either a pot or a deep fryer. Fry potatoes until golden brown.
Grilled Chicken Salad Wraps
These are fast, easy and full of flavor!
1/3 cup mayonnaise
2 T. sour cream (can use fat free)
3 T. chopped cilantro
3 green onions, chopped fine
2 tsp. hot sauce (I use Tabasco)
2 1/2 cups cooked, chopped chicken (I use rotisserie chicken)
2 cups grated cheddar cheese
6 flour tortillas
Pam cooking spray
Mix together all of the ingredients except the cheese and tortillas. Spread chicken mixture down the center of each tortilla and sprinkle the cheese on either side of that. Roll up. Spray the top and bottom of each wrap with cooking spray and sprinkle with salt and pepper. Place wraps, seam side down into a frying pan and cook on medium heat until warm, brown and crispy Remove from pan and slice in half to serve.
1/3 cup mayonnaise
2 T. sour cream (can use fat free)
3 T. chopped cilantro
3 green onions, chopped fine
2 tsp. hot sauce (I use Tabasco)
2 1/2 cups cooked, chopped chicken (I use rotisserie chicken)
2 cups grated cheddar cheese
6 flour tortillas
Pam cooking spray
Mix together all of the ingredients except the cheese and tortillas. Spread chicken mixture down the center of each tortilla and sprinkle the cheese on either side of that. Roll up. Spray the top and bottom of each wrap with cooking spray and sprinkle with salt and pepper. Place wraps, seam side down into a frying pan and cook on medium heat until warm, brown and crispy Remove from pan and slice in half to serve.
Meatloaf Pillows
12 oz. tube refrigerated biscuits
1 1/2 lb. ground beef
1 c. catsup
1 c. catsup, divided
1/2 c. onion, chopped
1 egg, beaten
1/4 c. quick-cooking oats, uncooked or Bread crumbs
1 c. shredded cheddar cheese
Divide and press biscuit dough across the bottom and up the sides of 10 greased muffin cups, set aside. Combine ground beef, 1/2 c. catsup, onion, eggs and oats. Mix well and form into 10 meatballs; place one meatball in each biscuit lined muffin cup. Spread remaining catsup on the top of each meatball. Sprinkle with cheese. Bake at 350 degrees for 30 minutes.
1 1/2 lb. ground beef
1 c. catsup
1 c. catsup, divided
1/2 c. onion, chopped
1 egg, beaten
1/4 c. quick-cooking oats, uncooked or Bread crumbs
1 c. shredded cheddar cheese
Divide and press biscuit dough across the bottom and up the sides of 10 greased muffin cups, set aside. Combine ground beef, 1/2 c. catsup, onion, eggs and oats. Mix well and form into 10 meatballs; place one meatball in each biscuit lined muffin cup. Spread remaining catsup on the top of each meatball. Sprinkle with cheese. Bake at 350 degrees for 30 minutes.
Easy Beef Noodle Bake
1 lb. ground beef
1 small onion
1 can diced tomatoes with green chili's
1 can cream of mushroom soup
1 small package of your favorite pasta (cooked according to package directions)
Cheddar Cheese
Brown ground beef with onion in a skillet. Salt and pepper to taste. Drain grease. Add tomatoes and mushroom soup, stir well. Stir in cooked pasta. Pour into casserole dish and top with cheddar cheese. Bake at 350 for about 20-30 minutes or until cheese is melted and bubbly.
*GREAT IDEA: While you're at it, double the ground beef, onion and tomatoes. Use half the mixture to make the casserole that night. Put the rest in a ziplock freezer bag and save for another night. All you would need to do is cook the pasta and then add the mushroom soup to the meat mixture, stir it, top with cheese and bake. Easy!
1 small onion
1 can diced tomatoes with green chili's
1 can cream of mushroom soup
1 small package of your favorite pasta (cooked according to package directions)
Cheddar Cheese
Brown ground beef with onion in a skillet. Salt and pepper to taste. Drain grease. Add tomatoes and mushroom soup, stir well. Stir in cooked pasta. Pour into casserole dish and top with cheddar cheese. Bake at 350 for about 20-30 minutes or until cheese is melted and bubbly.
*GREAT IDEA: While you're at it, double the ground beef, onion and tomatoes. Use half the mixture to make the casserole that night. Put the rest in a ziplock freezer bag and save for another night. All you would need to do is cook the pasta and then add the mushroom soup to the meat mixture, stir it, top with cheese and bake. Easy!
Stuffed French Toast
thick, hearty French bread
eggs
milk
a little salt
flavored/sweetened cream cheese (I used strawberry)
powdered sugar
syrup
Break eggs in a bowl, pour in a little milk and whisk with wire whisk. Flavor with a dash of salt. Trim crusts off of bread so they are square. Take one slice of bread and spread flavored cream cheese in the middle. Top with another piece of bread. Dip the "sandwich" in the egg mixture and place on hot griddle. Bake on all sides until puffy and nicely browned. Sprinkle with powdered sugar and drizzle with syrup. Could also top with berries and whipped cream
eggs
milk
a little salt
flavored/sweetened cream cheese (I used strawberry)
powdered sugar
syrup
Break eggs in a bowl, pour in a little milk and whisk with wire whisk. Flavor with a dash of salt. Trim crusts off of bread so they are square. Take one slice of bread and spread flavored cream cheese in the middle. Top with another piece of bread. Dip the "sandwich" in the egg mixture and place on hot griddle. Bake on all sides until puffy and nicely browned. Sprinkle with powdered sugar and drizzle with syrup. Could also top with berries and whipped cream
Upside down baked potatos
4-5 T. butter (I use real)
1/4 c. Parmesan cheese (I used the powdery kind in the green container from Kraft and liked it better than the real, grated Parmesan cheese)
4 medium sized Idaho baking potato's
Place the butter in a 13x9 pan and place in an oven that has been heated to 400 degrees. Watch the butter and when it starts to melt and bubble, remove it from the oven. Swish the butter around, cover the butter with the Parmesan cheese. Wash potatoes and cut them in half. Place them, cut side down, on top of the butter/Parmesan mixture. Return to oven and bake for about 30 minutes. Remove from oven and allow to sit for a few minutes before serving.
1/4 c. Parmesan cheese (I used the powdery kind in the green container from Kraft and liked it better than the real, grated Parmesan cheese)
4 medium sized Idaho baking potato's
Place the butter in a 13x9 pan and place in an oven that has been heated to 400 degrees. Watch the butter and when it starts to melt and bubble, remove it from the oven. Swish the butter around, cover the butter with the Parmesan cheese. Wash potatoes and cut them in half. Place them, cut side down, on top of the butter/Parmesan mixture. Return to oven and bake for about 30 minutes. Remove from oven and allow to sit for a few minutes before serving.
Kalua Pig in the oven
7-8 pounds pork shoulder butt roast (don't substitute a leaner cut of pork or it will be dry)
1 bottle liquid smoke
2-3 tablespoons sea salt (or hula salt if you can find it)
1 cup water
Preheat oven to 375 degrees.
Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don't own a heavy-duty roasting pan). Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.
Bake for 5-7 hours (don't uncover while baking - let the steam and heat work it's magic!).
Shred with two forks and serve with rice.
1 bottle liquid smoke
2-3 tablespoons sea salt (or hula salt if you can find it)
1 cup water
Preheat oven to 375 degrees.
Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don't own a heavy-duty roasting pan). Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.
Bake for 5-7 hours (don't uncover while baking - let the steam and heat work it's magic!).
Shred with two forks and serve with rice.
Kalua Pig in the crockpot
Ingredients:
1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
2 garlic cloves, gently smashed
1/4 cup water
Directions:
1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker with water and garlic.
2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. (or Cook 3 hrs on high and 7 hrs on low if want done same day)
3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
2 garlic cloves, gently smashed
1/4 cup water
Directions:
1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker with water and garlic.
2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. (or Cook 3 hrs on high and 7 hrs on low if want done same day)
3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Garlic Cheese Bread
Black Angus Garlic Cheese
1 loaf French bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions — chopped
2 cloves garlic — pureed
Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread.
Bake at 350degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.
1 loaf French bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions — chopped
2 cloves garlic — pureed
Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread.
Bake at 350degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.
Cheese Bread
Quick Cheese Bread
3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)
3 C (15 ounces) all-purpose flour
1 Tbsp baking powder
1/4 tsp cayenne pepper
1 tsp salt
1/8 tsp black pepper
4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes
1 1/4 C whole milk (2% milk may be substituted but don’t use skim milk)
3 Tbsp butter, melted
1 large egg lightly beaten
3/4 C sour cream
Adjust an oven rack to the middle position in the oven and preheat oven to 350 degrees. Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan.
In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in cheddar cheese cubes, breaking up clumps, until cheese is coated with flour. In a medium bowl, whisk together milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.
Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.
3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)
3 C (15 ounces) all-purpose flour
1 Tbsp baking powder
1/4 tsp cayenne pepper
1 tsp salt
1/8 tsp black pepper
4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes
1 1/4 C whole milk (2% milk may be substituted but don’t use skim milk)
3 Tbsp butter, melted
1 large egg lightly beaten
3/4 C sour cream
Adjust an oven rack to the middle position in the oven and preheat oven to 350 degrees. Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan.
In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in cheddar cheese cubes, breaking up clumps, until cheese is coated with flour. In a medium bowl, whisk together milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.
Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.
Pan Pizza
Pizza Hut Pan Pizza
Dough:
1 1/3 C Warm water (105F)
1/4 C Non-fat dry milk
1/2 tsp Salt
4 C Flour
1 Tbsp Sugar
1 pk Dry yeast
2 Tbsp Vegetable oil (for dough)
9 Oz Vegetable oil (3 oz. per pan) – (I just use enough to coat the pan)
Butter flavored Pam ( I didn’t use this)
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans ( or can use 1 – 9 inch pie plate and 1 – 9 x 13 dish) , put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Prepeat oven to 450 degrees. Spoon 1/3 cup sauce on each pizza and spread to within 1 inch of edge. Distribute 1 1/2 oz. of shredded mozzarella cheese on each pizza. Place toppings of your choice in this order – pepperoni or ham, vegetables, meats (cooked ground sausage or beef) Top with 3 oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown – about 15 minutes. I then brush outer edge of crust with garlic butter.
Dough:
1 1/3 C Warm water (105F)
1/4 C Non-fat dry milk
1/2 tsp Salt
4 C Flour
1 Tbsp Sugar
1 pk Dry yeast
2 Tbsp Vegetable oil (for dough)
9 Oz Vegetable oil (3 oz. per pan) – (I just use enough to coat the pan)
Butter flavored Pam ( I didn’t use this)
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans ( or can use 1 – 9 inch pie plate and 1 – 9 x 13 dish) , put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Prepeat oven to 450 degrees. Spoon 1/3 cup sauce on each pizza and spread to within 1 inch of edge. Distribute 1 1/2 oz. of shredded mozzarella cheese on each pizza. Place toppings of your choice in this order – pepperoni or ham, vegetables, meats (cooked ground sausage or beef) Top with 3 oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown – about 15 minutes. I then brush outer edge of crust with garlic butter.
Flatbread with fresh herbs
Flatbread with Fresh Herbs
Pizza dough or crescent dinner rolls (8 oz. refrigerated can) or your own pizza dough or roll dough
1/2 C fresh basil leaves
2 tsp. chopped fresh rosemary leaves
1 egg, beaten
1/2 C freshly grated Parmesan cheese
1/2 C grated Mozzarella cheese
Heat oven to 375 degrees. Roll dough into 2 long rectangles. Place one rectangle on ungreased cookie sheet. Place basil leaves on dough. Then sprinkle rosemary on top of basil. Place second rectangle over the herbs. Flatten a little with rollling pin or bottle. Brush egg over top. Sprinkle on the cheeses (you can also add other cheese you like). Bake until golden brown, about 8 to 10 minutes.
Pizza dough or crescent dinner rolls (8 oz. refrigerated can) or your own pizza dough or roll dough
1/2 C fresh basil leaves
2 tsp. chopped fresh rosemary leaves
1 egg, beaten
1/2 C freshly grated Parmesan cheese
1/2 C grated Mozzarella cheese
Heat oven to 375 degrees. Roll dough into 2 long rectangles. Place one rectangle on ungreased cookie sheet. Place basil leaves on dough. Then sprinkle rosemary on top of basil. Place second rectangle over the herbs. Flatten a little with rollling pin or bottle. Brush egg over top. Sprinkle on the cheeses (you can also add other cheese you like). Bake until golden brown, about 8 to 10 minutes.
Blueberry Muffins with Streusel Topping
Company’s Coming Muffins & More
1 3/4 C All purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 C butter
1/2 C sugar
1 egg
3/4 C Milk
1 tsp vanilla
1 cup blueberries, fresh or frozen
1 Tbsp all purpose flour
In a large bowl put flour, baking powder and salt. Stir together thoroughly. Make a well in center.
In another bowl cream butter and sugar. Beat in egg until quite smooth. Mix in milk and vanilla. Pour into well. Stir just to moisten. Batter will be lumpy.
Stir blueberries with flour lightly. Fold into batter. Fill greased muffin cups 3/4 full. Add streusel topping (see below) if desired.
Bake in 400 degreen oven for 20-25 minutes until nicely browned. Makes 16 muffins (mine only made 12)
After you remove them from the oven losen around the edges. The streusel topping hardens as it cools and it can make it difficult to remove from the pan. I just run a toothpick around the edge, pushing the streusel topping off of the pan and onto the muffin.
Streusel Topping:
1/2 C packed brown sugar
1/4 C all purpose flour
1/4 C butter
In small bowl rub sugar, flour and butter until crumbly. Sprinkle muffin with topping prior to baking.
1 3/4 C All purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 C butter
1/2 C sugar
1 egg
3/4 C Milk
1 tsp vanilla
1 cup blueberries, fresh or frozen
1 Tbsp all purpose flour
In a large bowl put flour, baking powder and salt. Stir together thoroughly. Make a well in center.
In another bowl cream butter and sugar. Beat in egg until quite smooth. Mix in milk and vanilla. Pour into well. Stir just to moisten. Batter will be lumpy.
Stir blueberries with flour lightly. Fold into batter. Fill greased muffin cups 3/4 full. Add streusel topping (see below) if desired.
Bake in 400 degreen oven for 20-25 minutes until nicely browned. Makes 16 muffins (mine only made 12)
After you remove them from the oven losen around the edges. The streusel topping hardens as it cools and it can make it difficult to remove from the pan. I just run a toothpick around the edge, pushing the streusel topping off of the pan and onto the muffin.
Streusel Topping:
1/2 C packed brown sugar
1/4 C all purpose flour
1/4 C butter
In small bowl rub sugar, flour and butter until crumbly. Sprinkle muffin with topping prior to baking.
Oreo Truffles
1 16 oz. package of regular Oreos (not Double Stuff)
1 8oz package of cream cheese
chocolate melts (I used Wilton)
White chocolate melts (optional)
Step 1: Crush Oreos by using the blade attachment in your food processor.
Step 2: Whip cream cheese using beaters until it is nice and creamy.
Step 3: Add crushed Oreos to cream cheese.
Step 4: Mix with beaters until thoroughly blended together.
Step 5: Form mixture in to 1"balls (or smaller) and place on a cookie sheet. Place the cookie sheet in the freezer for 15-20 minutes or even longer to let harden.
Step 6: Melt your chocolate and stir until smooth. Take Oreo balls from freezer. Use a toothpick to pick up a ball and dip in chocolate. Use a spoon to help coat the ball. Place on wax paper and use spoon to cover toothpick hole with chocolate. Let chocolate harden.
Step 7: (Optional) Place white chocolate melts in a plastic snack size ziplock bag. Melt chocolate for 20 seconds and squeeze bag. Microwave another 20 seconds and squeeze until chocolate is melted. Cut a tiny hole in the bottom corner of the bag and drizzle the chocolate over the whole batch of truffles. Let harden and store in refrigerator.
1 8oz package of cream cheese
chocolate melts (I used Wilton)
White chocolate melts (optional)
Step 1: Crush Oreos by using the blade attachment in your food processor.
Step 2: Whip cream cheese using beaters until it is nice and creamy.
Step 3: Add crushed Oreos to cream cheese.
Step 4: Mix with beaters until thoroughly blended together.
Step 5: Form mixture in to 1"balls (or smaller) and place on a cookie sheet. Place the cookie sheet in the freezer for 15-20 minutes or even longer to let harden.
Step 6: Melt your chocolate and stir until smooth. Take Oreo balls from freezer. Use a toothpick to pick up a ball and dip in chocolate. Use a spoon to help coat the ball. Place on wax paper and use spoon to cover toothpick hole with chocolate. Let chocolate harden.
Step 7: (Optional) Place white chocolate melts in a plastic snack size ziplock bag. Melt chocolate for 20 seconds and squeeze bag. Microwave another 20 seconds and squeeze until chocolate is melted. Cut a tiny hole in the bottom corner of the bag and drizzle the chocolate over the whole batch of truffles. Let harden and store in refrigerator.
Caramel Frosting
Frosting:
50 caramels
1/2 cup milk
1 cup unsalted butter, softened
5 cups confectioners' sugar, sifted
1/2 tsp vanilla extract
Frosting: In medium saucepan, melt caramels over medium heat, stirring occasionally, 15 minutes. Whisk in milk until smooth. Remove from heat: let cool to room temperature, 1 hour.
3. In a large bowl, beat butter, sugar and vanilla until blended. On medium-high, beat 3 minutes. Beat in caramel mixture and beat 2 minutes more, until light and fluffy.
4. Spoon frosting in a gallon size resealable plastic bag. Cut tip off and frost tops of cupcakes.
50 caramels
1/2 cup milk
1 cup unsalted butter, softened
5 cups confectioners' sugar, sifted
1/2 tsp vanilla extract
Frosting: In medium saucepan, melt caramels over medium heat, stirring occasionally, 15 minutes. Whisk in milk until smooth. Remove from heat: let cool to room temperature, 1 hour.
3. In a large bowl, beat butter, sugar and vanilla until blended. On medium-high, beat 3 minutes. Beat in caramel mixture and beat 2 minutes more, until light and fluffy.
4. Spoon frosting in a gallon size resealable plastic bag. Cut tip off and frost tops of cupcakes.
Wednesday, August 26, 2009
Choc Chip Stuffed cupcakes
Chocolate Chip Cookie Stuffed Cupcakes
1 box butter/yellow cake mix
1 small box instant chocolate pudding mix
4 eggs
1/2 Cup water
1/2 Cup vegetable oil
1/2 Cup sour cream
Favorite Chocolate Chip Cookie Dough (Click for one of my favorites and Stay tuned for the recipe I used)
8 oz softened cream cheese
1 stick softened butter
3 Cups powdered sugar
1. Preheat oven to 350 degrees F. Place cake mix, pudding mix, eggs, water, oil and sour cream into a stand or electric mixer. Beat on medium speed for close to 2 minutes or until well combined. Scoop into 24 paper lined cupcake cups just over 1/2 full. Next, press 1 Tablespoon prepared cookie dough into the center of each cupcake batter. Bake for 18-24 minutes or until toothpick comes out mostly clean from center. Let cool completely.
2. Place cream cheese and butter into mixer, beat until well combined. Slowly add in powdered sugar until good frosting consistency then spread with cream cheese frosting or chcolate ganache.
1 box butter/yellow cake mix
1 small box instant chocolate pudding mix
4 eggs
1/2 Cup water
1/2 Cup vegetable oil
1/2 Cup sour cream
Favorite Chocolate Chip Cookie Dough (Click for one of my favorites and Stay tuned for the recipe I used)
8 oz softened cream cheese
1 stick softened butter
3 Cups powdered sugar
1. Preheat oven to 350 degrees F. Place cake mix, pudding mix, eggs, water, oil and sour cream into a stand or electric mixer. Beat on medium speed for close to 2 minutes or until well combined. Scoop into 24 paper lined cupcake cups just over 1/2 full. Next, press 1 Tablespoon prepared cookie dough into the center of each cupcake batter. Bake for 18-24 minutes or until toothpick comes out mostly clean from center. Let cool completely.
2. Place cream cheese and butter into mixer, beat until well combined. Slowly add in powdered sugar until good frosting consistency then spread with cream cheese frosting or chcolate ganache.
Garlic Ranch Chicken Pot Pie
4 large chicken breasts, cooked and shredded (either bake, crockpot or pressure cook chicken for easy shredding)
1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping
1/2 teaspoon salt
1/4 fresh cracked black pepper
2 10 oz cans cream of chicken soup
10 oz can cheddar cheese soup
1 Cup chicken broth
1 Cup milk
2 15 oz cans Mixed Veggis, drained
3/4 Cup crumbled bacon pieces, already cooked
1 Cup shredded cheddar cheese
1 6 count can Pillsbury Homestyle Biscuits
1/2 teaspoon Lawry’s Garlic Salt
1/2 teaspoon reserved dry Ranch Dressing Mix
1/2 Cup shredded cheddar cheese
Cholula Hot Sauce to top, if desired
1. Preheat oven to 350 degrees F. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings.
2. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggis then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top.
3. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with Cholula hot sauce if you like it spicy! Enjoy.
8 servings
1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping
1/2 teaspoon salt
1/4 fresh cracked black pepper
2 10 oz cans cream of chicken soup
10 oz can cheddar cheese soup
1 Cup chicken broth
1 Cup milk
2 15 oz cans Mixed Veggis, drained
3/4 Cup crumbled bacon pieces, already cooked
1 Cup shredded cheddar cheese
1 6 count can Pillsbury Homestyle Biscuits
1/2 teaspoon Lawry’s Garlic Salt
1/2 teaspoon reserved dry Ranch Dressing Mix
1/2 Cup shredded cheddar cheese
Cholula Hot Sauce to top, if desired
1. Preheat oven to 350 degrees F. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings.
2. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggis then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top.
3. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with Cholula hot sauce if you like it spicy! Enjoy.
8 servings
Thursday, August 13, 2009
Snickerdoodle Muffins
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 cup vanilla yogurt
1/2 cup buttermilk
1 Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk .
4 Now add the dry ingredients. Mix until all is moist. Do not over beat.
5 I used a mini muffin muffin pan and had enough batter to make 2 batches. Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 10-13 minutes(20 for regular size muffins). Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
6 While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar. Enjoy!
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 cup vanilla yogurt
1/2 cup buttermilk
1 Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk .
4 Now add the dry ingredients. Mix until all is moist. Do not over beat.
5 I used a mini muffin muffin pan and had enough batter to make 2 batches. Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 10-13 minutes(20 for regular size muffins). Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
6 While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar. Enjoy!
Blueberry Sour Cream Pancakes
2 c. all-purpose flour
¼ c. sugar
4 tsp baking powder
½ tsp salt
2 eggs
1 ½ c. milk
1 c. (8-oz) sour cream (I always bake with light sour cream)
1/3 c. butter, melted
1 c. fresh or frozen blueberries (I use frozen)
Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream, and butter; mix well. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter by ¼ cupfuls onto a greased hot griddle; flip when golden on bottom. Cook until the second side is golden brown.
¼ c. sugar
4 tsp baking powder
½ tsp salt
2 eggs
1 ½ c. milk
1 c. (8-oz) sour cream (I always bake with light sour cream)
1/3 c. butter, melted
1 c. fresh or frozen blueberries (I use frozen)
Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream, and butter; mix well. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter by ¼ cupfuls onto a greased hot griddle; flip when golden on bottom. Cook until the second side is golden brown.
Mac & Cheese Gratin
8 Tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/2 inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp cheddar cheese (note: Tillamook or Cabot is best)
1 1/4 cups grated Pecorino Romano cheese
1 pound large elbow macaroni
3 hothouse tomatoes, sliced
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 Tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk (note: this step is important). Melt remaining 6 Tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick (note: cook over medium-low heat. I think the sauce will be more smooth if you don't rush the thickening process.)
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 cup Pecorino Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/4 cup Pecorino Romano, and breadcrumbs over top.
Lay sliced tomatoes on a cookie sheet. Drizzle with olive oil, coarse salt, freshly ground pepper and thyme leaves. Broil for about 10 minutes until softened. Let cool for a few minutes and then arrange on top of the gratin (over the breadcrumbs).
Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
6 slices good white bread, crusts removed, torn into 1/2 inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp cheddar cheese (note: Tillamook or Cabot is best)
1 1/4 cups grated Pecorino Romano cheese
1 pound large elbow macaroni
3 hothouse tomatoes, sliced
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 Tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk (note: this step is important). Melt remaining 6 Tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick (note: cook over medium-low heat. I think the sauce will be more smooth if you don't rush the thickening process.)
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 cup Pecorino Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/4 cup Pecorino Romano, and breadcrumbs over top.
Lay sliced tomatoes on a cookie sheet. Drizzle with olive oil, coarse salt, freshly ground pepper and thyme leaves. Broil for about 10 minutes until softened. Let cool for a few minutes and then arrange on top of the gratin (over the breadcrumbs).
Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Chicken and Spinach stuffed shells
44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)
Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)
Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.
Crispy Chicken Wraps
**To prevent the wraps from unrolling during cooking, be sure to start them seam-side down in step 3.
1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese (the sharper the better, in my book)
4 (12-inch) flour tortillas
1. Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine.
2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
3. Heat a large non-stick skillet (or use a panini maker like me) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese (the sharper the better, in my book)
4 (12-inch) flour tortillas
1. Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine.
2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
3. Heat a large non-stick skillet (or use a panini maker like me) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
Chicken Cordon Bleu Bake
2 Packages reduced sodium Stuffing mix
1 can (10 3/4 oz) cream of chicken soup
1 cup milk
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1 inch stips
1 cup swiss cheese shredded
2 cups cheddar cheese shredded
2 cups cooked chicken ( I used shredded--but I think cubed would be better)
Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cups of cheddar cheese, soup mixture ans stuffing. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer
1 can (10 3/4 oz) cream of chicken soup
1 cup milk
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1 inch stips
1 cup swiss cheese shredded
2 cups cheddar cheese shredded
2 cups cooked chicken ( I used shredded--but I think cubed would be better)
Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cups of cheddar cheese, soup mixture ans stuffing. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer
Saturday, August 8, 2009
Beef & Broccoli
Beef Broccoli
Ingredients:
1 lb steak, cut into thin slices
1/2 cup water, divided
1/2 cup soy sauce
4 tablespoons brown sugar
3 tablespoons vinegar
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon cornstarch
3 tablespoons oil
1 bunch broccoli, cut up
1 large onion, chopped
Directions:
Marinate steak in mixture of 1/2 of Water, Soya Sauce, Sugar, Vinegar, Garlic, Ginger and Cornstarch.
(At least 10 Minutes).
Drain well, reserving marinade.
Heat oil in wok or skillet.
Add steak and brown.
Add broccoli and onion.
Cook at medium-high heat, stirring for 1 minutes.
Add remaining Water (1/4 cup), cover and steam for 3-4 minutes until Broccoli is tender-crisp.
Add marinade and cook until sauce is hot and thick.
Ingredients:
1 lb steak, cut into thin slices
1/2 cup water, divided
1/2 cup soy sauce
4 tablespoons brown sugar
3 tablespoons vinegar
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon cornstarch
3 tablespoons oil
1 bunch broccoli, cut up
1 large onion, chopped
Directions:
Marinate steak in mixture of 1/2 of Water, Soya Sauce, Sugar, Vinegar, Garlic, Ginger and Cornstarch.
(At least 10 Minutes).
Drain well, reserving marinade.
Heat oil in wok or skillet.
Add steak and brown.
Add broccoli and onion.
Cook at medium-high heat, stirring for 1 minutes.
Add remaining Water (1/4 cup), cover and steam for 3-4 minutes until Broccoli is tender-crisp.
Add marinade and cook until sauce is hot and thick.
Yogurt Pops
1 - 4 serving size package strawberry flavored gelatin (jell-o)
1 - cup water
1/2 - 3/4 - cup sugar
3 - cups plain yogurt
popsicle molds, small cups & popsicle sticks
In a medium sized pot heat bring water to a boil. Stir in the flavored gelatin. Stir until dissovled then add sugar. Keep stirring until all the gelatin and sugar is dissolved. This may take about 3-5 minutes. Add yogurt a cup at a time and using a wire whilk mix until smooth adding the additional 2 cups of plain yogurt. Pour into popsicle mold or cups and freeze for a minimum of 6 hours or overnight.
I did both molds and cups. I put all the little cups in a 9x13 inch glass plan so it was easier to place in the freezer. You can add foil over the whole dish then poke holes to add the sticks into the cups. Or I just placed the sticks in each cup and placed them in the freezer, then went back after about 30 minutes and made sure the sticks where not tilted over. Then freeze 6 hours or overnight.
1 - cup water
1/2 - 3/4 - cup sugar
3 - cups plain yogurt
popsicle molds, small cups & popsicle sticks
In a medium sized pot heat bring water to a boil. Stir in the flavored gelatin. Stir until dissovled then add sugar. Keep stirring until all the gelatin and sugar is dissolved. This may take about 3-5 minutes. Add yogurt a cup at a time and using a wire whilk mix until smooth adding the additional 2 cups of plain yogurt. Pour into popsicle mold or cups and freeze for a minimum of 6 hours or overnight.
I did both molds and cups. I put all the little cups in a 9x13 inch glass plan so it was easier to place in the freezer. You can add foil over the whole dish then poke holes to add the sticks into the cups. Or I just placed the sticks in each cup and placed them in the freezer, then went back after about 30 minutes and made sure the sticks where not tilted over. Then freeze 6 hours or overnight.
Friday, August 7, 2009
BEST Choc Chip Cookies
1 1/2 c packed light brown sugar
1 1/3 c sugar
1 1/2 tsp salt
1 1/2 tsp baking soda
1 c butter
1 c shortening
5 eggs
6 1/2 c flour
24 oz chocolate chips
Cream together the sugars, salt, soda, butter, and shortening. Add eggs, one at a time, beating well. Add flour, mixing after each cup. Add chocolate. Drop the dough using a small cookie scoop into paper lined cookie sheets. Bake at 360 degrees for 8-10 minutes. Cool on cooling rack. Makes about 7 dozen!
To do the lollipops:
Scoop dough in same tablespoon scoop, put a lolly pop stick in the dough, push the dough down a bit and round the edges. Then let your kids sprinkle them! Just make sure to push the sprinkles down in the dough enough that it will stick. Then bake as usual! They are really fun to dip in milk :)
To HALF the recipe:
3/4 cup brown sugar
2/3 cup sugar
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
3 eggs
3 1/4 cups flour
12oz of choc chips
1 1/3 c sugar
1 1/2 tsp salt
1 1/2 tsp baking soda
1 c butter
1 c shortening
5 eggs
6 1/2 c flour
24 oz chocolate chips
Cream together the sugars, salt, soda, butter, and shortening. Add eggs, one at a time, beating well. Add flour, mixing after each cup. Add chocolate. Drop the dough using a small cookie scoop into paper lined cookie sheets. Bake at 360 degrees for 8-10 minutes. Cool on cooling rack. Makes about 7 dozen!
To do the lollipops:
Scoop dough in same tablespoon scoop, put a lolly pop stick in the dough, push the dough down a bit and round the edges. Then let your kids sprinkle them! Just make sure to push the sprinkles down in the dough enough that it will stick. Then bake as usual! They are really fun to dip in milk :)
To HALF the recipe:
3/4 cup brown sugar
2/3 cup sugar
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
3 eggs
3 1/4 cups flour
12oz of choc chips
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