1 bunch broccoli (I used frozen that I cooked till tender)
2 cups cooked, chicken
2 cans cream of chicken soup
3/4 cup mayonnaise
1 tsp. lemon juice
about 1/2 cup of grated cheddar cheese
Put the chicken in the bottom of a crockpot or casserole dish, if you’re baking it in an oven. Layer the broccoli on top of the chicken. Stir together the soup, mayo and lemon juice. Spread this mixture over the broccoli. Top with the cheese. Bake in an oven at 350 degrees for 45 minutes or so. Or cook in a crockpot on low for 4-5 hours.
I think if you didn’t cook the broccoli, but left it frozen you could extend the cooking time in the crockpot if needed. After I put mine together the other day, I wondered if that would work. If someone tries it, please let me know.
Thursday, September 24, 2009
Hashbrown Casserole
1 bag frozen, shredded hash brown potatoes
8 oz sour cream
1 can cream of chicken soup
1/2 cup butter, melted
onion, chopped fine (about 1/2 a small onion)
1 - 16 oz package cubed ham (I used Farmland $2.50 @ Super Walmart)
1 cup shredded cheddar cheese (or a bit more if you like)
Stir all the ingredients together. Place into a lightly greased casserole dish (9 x 13 in). Bake at 350 degrees for 45 min - 1 hour. Let cool a bit and serve
8 oz sour cream
1 can cream of chicken soup
1/2 cup butter, melted
onion, chopped fine (about 1/2 a small onion)
1 - 16 oz package cubed ham (I used Farmland $2.50 @ Super Walmart)
1 cup shredded cheddar cheese (or a bit more if you like)
Stir all the ingredients together. Place into a lightly greased casserole dish (9 x 13 in). Bake at 350 degrees for 45 min - 1 hour. Let cool a bit and serve
Wednesday, September 23, 2009
Butterscotch Krimpets
Homemade Butterscotch Krimpets
For cake
4 large eggs, room temperature
1 cup sugar
1 cup light brown sugar
1 1/2 tsp vanilla extract
1 cup milk (low fat is fine)
2 tbsp butter, softened
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
Preheat oven to 350F. Lightly grease a 17×11x1-in. jelly-roll pan (15×10 is fine) and line the bottom with parchment paper. In a large bowl, using an electric mixer, beat together eggs and sugars until thick and pale, 3-5 minutes. Beat in vanilla.
While that is beating (or before, if you’re not using a stand mixer), heat milk and butter in a small saucepan or in the microwave until the butter has just melted and the milk is steaming, but not boiling. Remove from heat and set aside.
Gradually sift flour and baking powder into the beaten egg mixture and mix at low speed until just combined. With the mixer running, still at a low speed, slowly stream in the milk/butter mixture until batter is uniform.
Pour batter into prepared pan, spreading it out evenly, and bake for 20-25 minutes at 350F. Cake is done when a tester comes out clean and the top is golden and springs back when touched lightly.
Let cake cool in the pan for 5 minutes, then turn the cake out onto a wire rack to cool completely.
When cake is cooled, spread the butterscotch frosting onto it in a thin, even layer.
Store leftovers in an airtight container.
Makes about 30 krimpets.
Butterscotch Frosting
1/3 cup butterscotch chips
1/2 cup butter, room temperature
1 1/2 cups confectioners’ sugar
2 tbsp milk
1/4 tsp salt
Melt butterscotch chips and butter together in a medium sized, microwave safe bowl. Whisk to combine, and set aside for a few minutes to cool to room temperature.
Beat butterscotch mixture with confectioners sugar, 2 tbsp milk and 1/4 tsp salt. If frosting is too thin, add additional confectioners’ sugar to make it spreadable
For cake
4 large eggs, room temperature
1 cup sugar
1 cup light brown sugar
1 1/2 tsp vanilla extract
1 cup milk (low fat is fine)
2 tbsp butter, softened
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
Preheat oven to 350F. Lightly grease a 17×11x1-in. jelly-roll pan (15×10 is fine) and line the bottom with parchment paper. In a large bowl, using an electric mixer, beat together eggs and sugars until thick and pale, 3-5 minutes. Beat in vanilla.
While that is beating (or before, if you’re not using a stand mixer), heat milk and butter in a small saucepan or in the microwave until the butter has just melted and the milk is steaming, but not boiling. Remove from heat and set aside.
Gradually sift flour and baking powder into the beaten egg mixture and mix at low speed until just combined. With the mixer running, still at a low speed, slowly stream in the milk/butter mixture until batter is uniform.
Pour batter into prepared pan, spreading it out evenly, and bake for 20-25 minutes at 350F. Cake is done when a tester comes out clean and the top is golden and springs back when touched lightly.
Let cake cool in the pan for 5 minutes, then turn the cake out onto a wire rack to cool completely.
When cake is cooled, spread the butterscotch frosting onto it in a thin, even layer.
Store leftovers in an airtight container.
Makes about 30 krimpets.
Butterscotch Frosting
1/3 cup butterscotch chips
1/2 cup butter, room temperature
1 1/2 cups confectioners’ sugar
2 tbsp milk
1/4 tsp salt
Melt butterscotch chips and butter together in a medium sized, microwave safe bowl. Whisk to combine, and set aside for a few minutes to cool to room temperature.
Beat butterscotch mixture with confectioners sugar, 2 tbsp milk and 1/4 tsp salt. If frosting is too thin, add additional confectioners’ sugar to make it spreadable
Homemade Toaster Strudel
Homemade Toaster Strudel
1-lb Puff pastry
1/2 cup jam (any flavor)
2 tsp cornstarch
Preheat oven to 375F and line a baking sheet with parchment paper.
Roll out puff pastry on a very lightly floured surface until it is thin - maybe 1/3 of its original starting thickness. Use a pizza cutter or a very sharp knife to cut the pastry in half lengthwise, then divide those two pieces into fourths, creating 8 rectangles of dough. (Some puff pastry is packaged in smaller sheets, in this case cut each piece of dough into quarters or sixths.)
In a small bowl, whisk together jam and cornstarch. Spread 3 tsp of jam in half of each rectangle, making sure to leave about 1/4 inch gap around the edges, then fold it over to create a jam-filled pocket. Seal the pastry by cutting about 1/8-inch of excess pastry with a knife (the “real” toaster strudels have no crimped edges, but you can certainly just press the edges together with a fork if the look doesn’t bother you). Place pastries on prepared baking sheet.
Bake for 20 minutes, until golden brown. Cool completely on a wire rack before freezing. Freeze in a single layer on a baking sheet, then transfer to an airtight bag and store together until ready to heat and serve.
To reheat, place pastries on a baking sheet in a preheated 400F oven for 4 minutes, or until hot.
Top with simple glaze (recipe below) before serving.
Makes 8 pastries.
Vanilla Glaze
1/3 cup confectioners sugar
1 tbsp cream/half n’ half
1/4 tsp vanilla extract
Whisk all ingredients together until smooth and thick, but pourable. If necessary, add a few more drops of cream until desired consistency is reached. Drizzle over hot toaster pastries.
1-lb Puff pastry
1/2 cup jam (any flavor)
2 tsp cornstarch
Preheat oven to 375F and line a baking sheet with parchment paper.
Roll out puff pastry on a very lightly floured surface until it is thin - maybe 1/3 of its original starting thickness. Use a pizza cutter or a very sharp knife to cut the pastry in half lengthwise, then divide those two pieces into fourths, creating 8 rectangles of dough. (Some puff pastry is packaged in smaller sheets, in this case cut each piece of dough into quarters or sixths.)
In a small bowl, whisk together jam and cornstarch. Spread 3 tsp of jam in half of each rectangle, making sure to leave about 1/4 inch gap around the edges, then fold it over to create a jam-filled pocket. Seal the pastry by cutting about 1/8-inch of excess pastry with a knife (the “real” toaster strudels have no crimped edges, but you can certainly just press the edges together with a fork if the look doesn’t bother you). Place pastries on prepared baking sheet.
Bake for 20 minutes, until golden brown. Cool completely on a wire rack before freezing. Freeze in a single layer on a baking sheet, then transfer to an airtight bag and store together until ready to heat and serve.
To reheat, place pastries on a baking sheet in a preheated 400F oven for 4 minutes, or until hot.
Top with simple glaze (recipe below) before serving.
Makes 8 pastries.
Vanilla Glaze
1/3 cup confectioners sugar
1 tbsp cream/half n’ half
1/4 tsp vanilla extract
Whisk all ingredients together until smooth and thick, but pourable. If necessary, add a few more drops of cream until desired consistency is reached. Drizzle over hot toaster pastries.
Thursday, September 17, 2009
Fried Cheese Sticks
12 of your favorite string cheese (I used the cheddar and mozz ones)
italian style bread crumbs
2 eggs, mixed with a little water
veg oil for frying
Cut each of the cheese sticks in half. Coat in the egg mixture and then into the bread crumb mixture. Repeat. Place stick on wax paper lined cookie sheet. At this point place in the freezer for 2 -4 hours until you need them. This helps the bread crumb mixture stay on the cheese stick.
Once ready to cook, heat oil in pan and fry sticks until golden brown.
Serve with favorite marinara sauce (I whipped up my own using 1tbsp tomato paste, 1 roma tomato chopped, garlic powder, oregano, parsely, salt and pepper-cooked on stove top for about 10 minutes until thick). These were really ooey and gooey and so good
italian style bread crumbs
2 eggs, mixed with a little water
veg oil for frying
Cut each of the cheese sticks in half. Coat in the egg mixture and then into the bread crumb mixture. Repeat. Place stick on wax paper lined cookie sheet. At this point place in the freezer for 2 -4 hours until you need them. This helps the bread crumb mixture stay on the cheese stick.
Once ready to cook, heat oil in pan and fry sticks until golden brown.
Serve with favorite marinara sauce (I whipped up my own using 1tbsp tomato paste, 1 roma tomato chopped, garlic powder, oregano, parsely, salt and pepper-cooked on stove top for about 10 minutes until thick). These were really ooey and gooey and so good
Mini Quiche
makes 12 pieces
Ingredients
1 roll refrigerated pie crust
6 eggs
1/3 cup half and half
3 cloves minced garlic
salt and pepper to taste
Filling ingredients of your choice (meat, cheese, veggies, herbs)
Directions
1. Preheat the oven to 400 degrees. Spray the wells of 12 muffin cups with non-stick cooking spray and set aside.
2. Whisk together the eggs, half and half, garlic, salt and pepper and set aside.
3. Unroll the pie dough and cut out twelve 3" circles. You will have to smash all the scraps together and roll them out to get the last few circles cut out, but you will have enough dough. Place one dough circle into the bottom of each muffin cup.
4. Prepare filling ingredients and place ~2 tablespoons of filling per muffin cup.
5. Pour a scant 1/4 cup of the egg mixture over the filling ingredients in each muffin cup.
6. Bake in preheated oven for 20-25 minutes. Remove from muffin cups and let cool a few minutes before serving.
For Crustless:
Ingredients
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
3 large eggs, beaten
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups (8 oz.) shredded mild or sharp cheddar cheese
2 cups chopped, frozen broccoli, thawed and drained
1/2 cup chopped red bell pepper
Directions
PREHEAT oven to 350° F. Grease and lightly flour twelve 2 1/2-inch muffin cups.WHISK evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli and bell pepper. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients.BAKE for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.
*NOTE: Number of quiches that you get will depend on the size of your muffin cups. Bake time may need some adjusting.TIPS:• Quiches can be made ahead and frozen. To reheat, place on baking sheet and bake in preheated 325° F. oven for 25 to 30 minutes or, place 2 to 4 quiches on microwave-safe plate and microwave on MEDIUM-HIGH (70%) power for 2 1/2 to 5 minutes or until hot.
Ingredients
1 roll refrigerated pie crust
6 eggs
1/3 cup half and half
3 cloves minced garlic
salt and pepper to taste
Filling ingredients of your choice (meat, cheese, veggies, herbs)
Directions
1. Preheat the oven to 400 degrees. Spray the wells of 12 muffin cups with non-stick cooking spray and set aside.
2. Whisk together the eggs, half and half, garlic, salt and pepper and set aside.
3. Unroll the pie dough and cut out twelve 3" circles. You will have to smash all the scraps together and roll them out to get the last few circles cut out, but you will have enough dough. Place one dough circle into the bottom of each muffin cup.
4. Prepare filling ingredients and place ~2 tablespoons of filling per muffin cup.
5. Pour a scant 1/4 cup of the egg mixture over the filling ingredients in each muffin cup.
6. Bake in preheated oven for 20-25 minutes. Remove from muffin cups and let cool a few minutes before serving.
For Crustless:
Ingredients
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
3 large eggs, beaten
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups (8 oz.) shredded mild or sharp cheddar cheese
2 cups chopped, frozen broccoli, thawed and drained
1/2 cup chopped red bell pepper
Directions
PREHEAT oven to 350° F. Grease and lightly flour twelve 2 1/2-inch muffin cups.WHISK evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli and bell pepper. Spoon 1/4 to 1/3 cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients.BAKE for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.
*NOTE: Number of quiches that you get will depend on the size of your muffin cups. Bake time may need some adjusting.TIPS:• Quiches can be made ahead and frozen. To reheat, place on baking sheet and bake in preheated 325° F. oven for 25 to 30 minutes or, place 2 to 4 quiches on microwave-safe plate and microwave on MEDIUM-HIGH (70%) power for 2 1/2 to 5 minutes or until hot.
Wednesday, September 16, 2009
Jello playdough
1 cup flour
1/2 cup salt
2 Tbsp cream of tartar
2 Tbsp vegetable oil
1 cup warm water
1 3 oz package of Jell-O (any flavor)
Combine ingredients and cook over medium heat, stirring constantly with a wooden spoon, until it thickens and pulls away from the sides of pot and becomes dull. Mold and knead with the wooden spoon until cool enough to touch. Turn it out onto a table and continue kneading until cool enough for little hands to play with it. Store in a closed plastic bag.
Rookie's Notes: Keep the heat at medium. This stuff burns really easy. You can eat it if you really want, but it tastes terrible.
1/2 cup salt
2 Tbsp cream of tartar
2 Tbsp vegetable oil
1 cup warm water
1 3 oz package of Jell-O (any flavor)
Combine ingredients and cook over medium heat, stirring constantly with a wooden spoon, until it thickens and pulls away from the sides of pot and becomes dull. Mold and knead with the wooden spoon until cool enough to touch. Turn it out onto a table and continue kneading until cool enough for little hands to play with it. Store in a closed plastic bag.
Rookie's Notes: Keep the heat at medium. This stuff burns really easy. You can eat it if you really want, but it tastes terrible.
Mac & Cheese
1 lb elbow macaroni, cooked according to the package directions
1/2 cup sour cream
1 pint half and half
1 pint heavy cream
1 lb Velveeta cheese
2 1 lb. bags shredded cheddar cheese
Set oven to 350 degrees.
In a greased 9x13 pan, add the macaroni. With your hands, mix in the sour cream and 1 lb cheddar cheese. Set aside.
In a medium sauce pan over medium heat, add the half and half, heavy cream and Velveeta. Whisk constantly until Velveeta is melted and mixture is heated through. Pour over the pasta and spread evenly with a rubber scraper. Use enough sauce to barely cover the pasta. You will not use all the sauce.
Spread the cheddar cheese evenly over the top. Bake for 30 minutes, or until the cheese is melted.
*Stay close cause this can burn easy
1/2 cup sour cream
1 pint half and half
1 pint heavy cream
1 lb Velveeta cheese
2 1 lb. bags shredded cheddar cheese
Set oven to 350 degrees.
In a greased 9x13 pan, add the macaroni. With your hands, mix in the sour cream and 1 lb cheddar cheese. Set aside.
In a medium sauce pan over medium heat, add the half and half, heavy cream and Velveeta. Whisk constantly until Velveeta is melted and mixture is heated through. Pour over the pasta and spread evenly with a rubber scraper. Use enough sauce to barely cover the pasta. You will not use all the sauce.
Spread the cheddar cheese evenly over the top. Bake for 30 minutes, or until the cheese is melted.
*Stay close cause this can burn easy
Grilled Chocolate and Banana Sandwhich
2 slices multi-grain bread
Butter, softened to spreading consistency
Nutella chocolate hazelnut spread
1 banana, sliced lengthwise
Spread one side of each slice of bread with butter. Place bread buttered side down on work surface. Spread with chocolate spread and top with banana slices.
With bread slices together, cook sandwich in a skillet over medium heat, turning once, 3 minutes for first side and 1 minute for second side. Halve and serve.
Rookie's Notes: Maybe do one side peanut butter? Maybe sprinkle cinnamon on the bananas? Maybe add some mini marshmallows?
Butter, softened to spreading consistency
Nutella chocolate hazelnut spread
1 banana, sliced lengthwise
Spread one side of each slice of bread with butter. Place bread buttered side down on work surface. Spread with chocolate spread and top with banana slices.
With bread slices together, cook sandwich in a skillet over medium heat, turning once, 3 minutes for first side and 1 minute for second side. Halve and serve.
Rookie's Notes: Maybe do one side peanut butter? Maybe sprinkle cinnamon on the bananas? Maybe add some mini marshmallows?
Potato Cakes
6 russet potatoes, peeled and quartered lengthwise
2 Tbsp flour
1 egg, lightly beaten
1 tsp kosher salt
1/2 tsp ground pepper
Olive oil or vegetable oil for frying
With your food processor fitted with the shredding disc, shred the potatoes. Transfer to a towel, gather the sides up and twist, squeezing out as much moisture as possible.
Add the potatoes to a large mixing bowl. Add flour, egg, salt and pepper. Toss to combine.
Heat a large skillet over medium high heat. Add a tablespoon or two of the oil, just enough to coat the bottom of the pan. Once the oil runs quickly in the pan, add small handfuls of the potato mixture. Flatten with a spatula. Cook until golden on the edges, about 2 minutes. Flip and cook on the other side until golden. Remove pancakes from the pan and set aside. Add a tablespoon or two to the pan and add more potato mixture. Repeat until all pancakes are cooked.
Rookie's Notes: I used a pretty large skillet when doing this, but I only did 3 pancakes at a time. The more you put in there, the lower the temperature is going to get in the pan. You want a nice golden crust on each side and the pan has to be plenty hot for that. I guess what I am trying to say is don't overload your pan. Be patient. They cook quick.
As for the oil, make sure you put some in before each batch. You will not get a golden crust without it.
If your potato mixture starts to discolor a bit while it waits for it's turn in the pan, no worries. It won't effect the taste at all and the color goes away when it's cooked.
2 Tbsp flour
1 egg, lightly beaten
1 tsp kosher salt
1/2 tsp ground pepper
Olive oil or vegetable oil for frying
With your food processor fitted with the shredding disc, shred the potatoes. Transfer to a towel, gather the sides up and twist, squeezing out as much moisture as possible.
Add the potatoes to a large mixing bowl. Add flour, egg, salt and pepper. Toss to combine.
Heat a large skillet over medium high heat. Add a tablespoon or two of the oil, just enough to coat the bottom of the pan. Once the oil runs quickly in the pan, add small handfuls of the potato mixture. Flatten with a spatula. Cook until golden on the edges, about 2 minutes. Flip and cook on the other side until golden. Remove pancakes from the pan and set aside. Add a tablespoon or two to the pan and add more potato mixture. Repeat until all pancakes are cooked.
Rookie's Notes: I used a pretty large skillet when doing this, but I only did 3 pancakes at a time. The more you put in there, the lower the temperature is going to get in the pan. You want a nice golden crust on each side and the pan has to be plenty hot for that. I guess what I am trying to say is don't overload your pan. Be patient. They cook quick.
As for the oil, make sure you put some in before each batch. You will not get a golden crust without it.
If your potato mixture starts to discolor a bit while it waits for it's turn in the pan, no worries. It won't effect the taste at all and the color goes away when it's cooked.
Chocolate Streusel Coffee Cake
1 1/2 cup flour
3/4 cup sugar
1 tsp cinnamon
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup butter, cut into small pieces
2/3 cup buttermilk
1 egg
1 tsp pure vanilla extract
Chocolate Streusel Topping
1/4 cup flour
1/4 cup brown sugar
1 Tbsp unsweetened cocoa powder
3 Tbsp butter, cut into small pieces
1/4 cup semi sweet chocolate chips
Set oven to 350 degrees. Grease an 8 inch square pan and set aside.
In a large bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt. Whisk to combine. Add butter and cut into coarse crumbs with a pastry blender. Add buttermilk, egg and vanilla. Beat with a hand mixer on medium speed for 1 minute, or until well blended. Spread in pan.
In a small bowl, combine flour, brown sugar, cocoa powder and butter. Using a pastry blender, cut butter into coarse crumbs. Sprinkle over the top of the batter. Sprinkle chocolate chips on top.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Cool for 15 minutes. Serve warm.
3/4 cup sugar
1 tsp cinnamon
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup butter, cut into small pieces
2/3 cup buttermilk
1 egg
1 tsp pure vanilla extract
Chocolate Streusel Topping
1/4 cup flour
1/4 cup brown sugar
1 Tbsp unsweetened cocoa powder
3 Tbsp butter, cut into small pieces
1/4 cup semi sweet chocolate chips
Set oven to 350 degrees. Grease an 8 inch square pan and set aside.
In a large bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt. Whisk to combine. Add butter and cut into coarse crumbs with a pastry blender. Add buttermilk, egg and vanilla. Beat with a hand mixer on medium speed for 1 minute, or until well blended. Spread in pan.
In a small bowl, combine flour, brown sugar, cocoa powder and butter. Using a pastry blender, cut butter into coarse crumbs. Sprinkle over the top of the batter. Sprinkle chocolate chips on top.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Cool for 15 minutes. Serve warm.
Basic Muffin Recipe
1 1/2 cups flour
1/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1 cup sour cream
1 large egg
1 tsp vanilla
Preheat oven to 400 degrees F and line 12 muffin cups with paper liners. Into a bowl, sift together flour, sugar, baking powder, baking soda, and salt. Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. Stir butter mixture into flour mixture until just combined. Add in desired mix-ins.Divide the batter among muffin cups (this batter is thick and will not run easily like other muffin batters) and bake in middle of oven until golden and a tester comes out clean, about 20 minutes.
Mix-in ideas: berries, chocolate chips, diced bananas, crushed pineapple, coconut, walnuts, almonds, pecans, peaches, apples. WHATEVER is in the fridge or cupboard.
1/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1 cup sour cream
1 large egg
1 tsp vanilla
Preheat oven to 400 degrees F and line 12 muffin cups with paper liners. Into a bowl, sift together flour, sugar, baking powder, baking soda, and salt. Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. Stir butter mixture into flour mixture until just combined. Add in desired mix-ins.Divide the batter among muffin cups (this batter is thick and will not run easily like other muffin batters) and bake in middle of oven until golden and a tester comes out clean, about 20 minutes.
Mix-in ideas: berries, chocolate chips, diced bananas, crushed pineapple, coconut, walnuts, almonds, pecans, peaches, apples. WHATEVER is in the fridge or cupboard.
Buttermilk Pancakes
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp sugar
2 large eggs
1/2 cup buttermilk
1 cup milk
1 Tbsp water
3 Tbsp warm melted butter
Heat a griddle over medium high heat.In a large bowl, combine flour, salt, baking powder, baking soda and sugar. Whisk to combine and set aside.In a small bowl, whisk together the eggs, buttermilk, milk and water. Add to the dry ingredients using a rubber scraper. Mix until the batter is still lumpy. Add the melted butter and stir lightly until combined. Spray the griddle with non-stick spray. Pour batter onto the griddle 1/4 cup at a time. When the edges of the pancakes are dry, flip them. Cook on the other side until golden. Serve with butter and syrup and whatever other pancakes condiments you like
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp sugar
2 large eggs
1/2 cup buttermilk
1 cup milk
1 Tbsp water
3 Tbsp warm melted butter
Heat a griddle over medium high heat.In a large bowl, combine flour, salt, baking powder, baking soda and sugar. Whisk to combine and set aside.In a small bowl, whisk together the eggs, buttermilk, milk and water. Add to the dry ingredients using a rubber scraper. Mix until the batter is still lumpy. Add the melted butter and stir lightly until combined. Spray the griddle with non-stick spray. Pour batter onto the griddle 1/4 cup at a time. When the edges of the pancakes are dry, flip them. Cook on the other side until golden. Serve with butter and syrup and whatever other pancakes condiments you like
Peanut Butter Pancakes
1 1/4 cups flour
3 Tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup milk
1/3 cup peanut butter
1 egg
3 Tbsp melted butter
Heat a griddle or heavy skillet over medium heat.In a medium bowl, combine the flour, sugar, baking powder and salt. Whisk to combine. In a large bowl, combine the milk, peanut butter and egg. Whisk until smooth. Combine the flour mixture with the milk mixture and gently stir until just combined. Fold in the melted butter.Spray non-stick spray on the heated griddle. For each pancake, pour 1/2 cup batter onto griddle. Cook until golden brown, turn when the edges are slightly dry.Yields 8 pancakes.
3 Tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup milk
1/3 cup peanut butter
1 egg
3 Tbsp melted butter
Heat a griddle or heavy skillet over medium heat.In a medium bowl, combine the flour, sugar, baking powder and salt. Whisk to combine. In a large bowl, combine the milk, peanut butter and egg. Whisk until smooth. Combine the flour mixture with the milk mixture and gently stir until just combined. Fold in the melted butter.Spray non-stick spray on the heated griddle. For each pancake, pour 1/2 cup batter onto griddle. Cook until golden brown, turn when the edges are slightly dry.Yields 8 pancakes.
Baked Taquitos
1 large chicken breast or 12 oz. roast beef cooked and shredded
1/2 c. finely shredded cheese (Costco has a good Mexican blend)
1 t. Knorr Tomato w/chicken bouillon
1/2-1 t. chili powder (you decide the spiciness)
1/4 t. onion powder
1/8 t. onion powder or 1/2 small onion, diced, cooked
18 corn tortillas
Oil spray
Chicken version:
Cook chicken as desired. I put 1 chicken breast on a microsafe plate, cover with plastic and cook on 100% power for 3 minutes. I then rotate the dish and cook it up to 3 more minutes, until there is no pink. I then shred the chicken by pulling it apart with two forks.
OR
Beef version:
The beef that I used was canned from Costco. 12 oz. Roast Beef (brisket)Add to meat, bouillon, cheese and spices.Put 6 tortillas on microsafe plate and cover with plastic wrap. Microwave at 100% for 1 minute.
Lightly spray a baking sheet.Put 2 T. of meat filling (in a line) on one end of tortilla.Lift edge of tortilla up over the filling. Press down and pull back, making a tight 'log.'Roll all the way to the other edge and put seam side down on baking sheet.Continue with other tortilla shells, repeating the process.Lightly spray tops of tacquitos with oil spray.Bake in 375 degree oven for 15-20 minutes.
Serve with salsa, guacamole, and sour cream.
1/2 c. finely shredded cheese (Costco has a good Mexican blend)
1 t. Knorr Tomato w/chicken bouillon
1/2-1 t. chili powder (you decide the spiciness)
1/4 t. onion powder
1/8 t. onion powder or 1/2 small onion, diced, cooked
18 corn tortillas
Oil spray
Chicken version:
Cook chicken as desired. I put 1 chicken breast on a microsafe plate, cover with plastic and cook on 100% power for 3 minutes. I then rotate the dish and cook it up to 3 more minutes, until there is no pink. I then shred the chicken by pulling it apart with two forks.
OR
Beef version:
The beef that I used was canned from Costco. 12 oz. Roast Beef (brisket)Add to meat, bouillon, cheese and spices.Put 6 tortillas on microsafe plate and cover with plastic wrap. Microwave at 100% for 1 minute.
Lightly spray a baking sheet.Put 2 T. of meat filling (in a line) on one end of tortilla.Lift edge of tortilla up over the filling. Press down and pull back, making a tight 'log.'Roll all the way to the other edge and put seam side down on baking sheet.Continue with other tortilla shells, repeating the process.Lightly spray tops of tacquitos with oil spray.Bake in 375 degree oven for 15-20 minutes.
Serve with salsa, guacamole, and sour cream.
Marshmallow Muffins
Here is what you need:
2.5 oz butter
2 cups flour
6 tbsp cocoa powder
3 tsp baking powder
3/4 cup sugar
1/2 cup chocolate chips
1/2 cup marshmallows
1 egg, beaten
1 1/4 cup skim milkLine a cupcake tray with cupcakes liners and preheat the oven to 375 degrees. Melt the butter.In a bowl combine the flour, cocoa, baking powder, sugar, chocolate chips and marshmallows. In a large mixer whisk the egg, milk and melted butter. Slowly add the flour mixture until completely mixed. This will form a stiff batter. Divide the batter evenly into the 12 cupcake liners. Bake for 20 minutes. Remove from oven and cool on a cooling rack.
2.5 oz butter
2 cups flour
6 tbsp cocoa powder
3 tsp baking powder
3/4 cup sugar
1/2 cup chocolate chips
1/2 cup marshmallows
1 egg, beaten
1 1/4 cup skim milkLine a cupcake tray with cupcakes liners and preheat the oven to 375 degrees. Melt the butter.In a bowl combine the flour, cocoa, baking powder, sugar, chocolate chips and marshmallows. In a large mixer whisk the egg, milk and melted butter. Slowly add the flour mixture until completely mixed. This will form a stiff batter. Divide the batter evenly into the 12 cupcake liners. Bake for 20 minutes. Remove from oven and cool on a cooling rack.
Breakfast Burritos
6 Tortillas
Shredded Cheese
Shredded Hashbrowns
Sausage/Bacon
Scrambled Eggs
Cook the Eggs, Sausage/Bacon, and hashbrowns.
Place all in a tortilla top with Cheese, roll up and eat.
If you want to freeze them wrap in plastic wrap and place in freezer bag for later use.
Shredded Cheese
Shredded Hashbrowns
Sausage/Bacon
Scrambled Eggs
Cook the Eggs, Sausage/Bacon, and hashbrowns.
Place all in a tortilla top with Cheese, roll up and eat.
If you want to freeze them wrap in plastic wrap and place in freezer bag for later use.
Freezer Egg and Muffin Sandwiches
Freezer Egg and Muffin Sandwiches
12 English Muffins, toasted
1 Dozen Eggs, scrambled (I use a big electric skillet for this)
6 American Cheese Slices, halved
12 Deli Ham Slices (Can also do bacon or sausage patties if you want)
Scramble eggs; while eggs are cooking, split and toast muffins. (I cooked my eggs more like an omelet and then cut them into 12 squares) Once eggs are cooked, set up an assembly line of muffins, eggs, cheese, ham; assemble and allow time to cool, then wrap in plastic wrap. Freeze wrapped egg sandwiches in freezer bags or freezer boxes. I used a gallon size freezer bag to hold 4 sandwiches, these bad can be reused for each time I make them.
Makes 12.
To heat: wrap in a paper towel and microwave for 45-65 seconds. Be careful it will be nice and hot.
Blueberry Lemon Muffins
1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 tsp lemon zest
1 cup fresh or frozen blueberries
1 recipe Struesel Topping (see below)1 recipe Lemon glaze (see below)
In a large bowl, combine flour, sugar, brown sugar, baking powder, salt,and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter, and milk in center and stir just until blended. Carefully stir in lemon zest and blueberries. Fill 6 jumbo muffin cups or 12 regular muffin cups. Sprinkle with Struesel topping. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with Lemon glaze.
Struesel Topping
1/2 cup pecans, chopped
1/2 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1 tsp lemon zest
2 Tbl melted butter
In a bowl, combine above ingredients and sprinkle over muffins.
Lemon Glaze
1/2 cup powdered sugar
1 Tbl fresh lemon juice
In a bowl, mix powdered sugar and lemon juice together. Drizzle over muffins after baking.
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 tsp lemon zest
1 cup fresh or frozen blueberries
1 recipe Struesel Topping (see below)1 recipe Lemon glaze (see below)
In a large bowl, combine flour, sugar, brown sugar, baking powder, salt,and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter, and milk in center and stir just until blended. Carefully stir in lemon zest and blueberries. Fill 6 jumbo muffin cups or 12 regular muffin cups. Sprinkle with Struesel topping. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with Lemon glaze.
Struesel Topping
1/2 cup pecans, chopped
1/2 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1 tsp lemon zest
2 Tbl melted butter
In a bowl, combine above ingredients and sprinkle over muffins.
Lemon Glaze
1/2 cup powdered sugar
1 Tbl fresh lemon juice
In a bowl, mix powdered sugar and lemon juice together. Drizzle over muffins after baking.
Zuppa Tascana Soup
Zuppa Tascana Soup
1 lb Italian Sausage
2 large russet potatoes, sliced in half and than sliced into 1/4 inch thick slices
1 large onion, sliced
2 cloves garlic, chopped
2- 32 ounce cartons chicken broth
1 cup heavy whipping cream
2 bunches kale, chopped
freshly grated parmesan cheese
salt and pepper to taste
1 teaspoon crushed red pepper flakes, if desired
Brown sausage in large soup pot. Remove sausage and set aside. To the pot add chicken broth, potatoes, onion, and garlic and bring to a boil. Simmer until potatoes are tender, about 20 minutes. Add cream and sausage to the pot and warm through. Add kale right before serving. Top with freshly grated parmesan cheese.
1 lb Italian Sausage
2 large russet potatoes, sliced in half and than sliced into 1/4 inch thick slices
1 large onion, sliced
2 cloves garlic, chopped
2- 32 ounce cartons chicken broth
1 cup heavy whipping cream
2 bunches kale, chopped
freshly grated parmesan cheese
salt and pepper to taste
1 teaspoon crushed red pepper flakes, if desired
Brown sausage in large soup pot. Remove sausage and set aside. To the pot add chicken broth, potatoes, onion, and garlic and bring to a boil. Simmer until potatoes are tender, about 20 minutes. Add cream and sausage to the pot and warm through. Add kale right before serving. Top with freshly grated parmesan cheese.
Doughnut Muffins
Doughnut Muffins
For Muffins:
3 cups flour
3/4 cups sugar, plus 1/8 cup of sugar
1/2 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1/2 cup butter, softened
1 teaspoon vanilla
2 large eggs
3/4 cup milk
1/4 cup heavy cream
For Topping
1/4 cup butter, melted
1 cups sugar
1 tablespoon ground cinnamon
1. Preheat oven to 350 degrees. Line a standard muffin pan with muffin cups.
2. In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed in. In another bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Combine the vanilla, milk and heavy cream.
3. With a spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t over mix.
4. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, about 25-30 minutes.
5. To finish, melt the butter for the dipping mixture in a small bowl. Combine the cinnamon and sugar in another bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar
For Muffins:
3 cups flour
3/4 cups sugar, plus 1/8 cup of sugar
1/2 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1/2 cup butter, softened
1 teaspoon vanilla
2 large eggs
3/4 cup milk
1/4 cup heavy cream
For Topping
1/4 cup butter, melted
1 cups sugar
1 tablespoon ground cinnamon
1. Preheat oven to 350 degrees. Line a standard muffin pan with muffin cups.
2. In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed in. In another bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Combine the vanilla, milk and heavy cream.
3. With a spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t over mix.
4. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, about 25-30 minutes.
5. To finish, melt the butter for the dipping mixture in a small bowl. Combine the cinnamon and sugar in another bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar
Apple Banana Muffins
Apple Banana Muffins
3 cups flour
1 1/2 Tbsp baking powder
1/2 tsp salt
2 tsp cinnamon
dash nutmeg
1/2 cup melted butter
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup milk
1 cup mashed bananas
2-3 apples, grated or dicedCinnamon sugar mixture (optional)
Whisk together dry ingredients in large bowl. In smaller bowl, combine butter, sugars, eggs, vanilla, and milk. Add to dry ingredients with bananas and apples. Stir just to moisten. Spoon into greased muffin tins. Sprinkle tops with cinnamon sugar if desired. Bake at 350 for about 15 minutes.
-Makes 2 dozen
Notes:--Stephanie uses chopped apples and saute's them in butter and cinnamon. My family prefers grated apples, so I omitted that step. She also uses half milk/half cream, but I had no cream so I just used all milk. It worked fine.
3 cups flour
1 1/2 Tbsp baking powder
1/2 tsp salt
2 tsp cinnamon
dash nutmeg
1/2 cup melted butter
1/2 cup sugar
1/4 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup milk
1 cup mashed bananas
2-3 apples, grated or dicedCinnamon sugar mixture (optional)
Whisk together dry ingredients in large bowl. In smaller bowl, combine butter, sugars, eggs, vanilla, and milk. Add to dry ingredients with bananas and apples. Stir just to moisten. Spoon into greased muffin tins. Sprinkle tops with cinnamon sugar if desired. Bake at 350 for about 15 minutes.
-Makes 2 dozen
Notes:--Stephanie uses chopped apples and saute's them in butter and cinnamon. My family prefers grated apples, so I omitted that step. She also uses half milk/half cream, but I had no cream so I just used all milk. It worked fine.
Peanut Butter Chocolate Chip muffins
2 cups flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup peanut butter
2 Tbsp butter
2 eggs
1 cup buttermilk
1 tsp vanilla
1 cup chocolate chips
(can also add peanut butter chips)
Combine flour, sugar, baking powder, and salt. Cut peanut butter and butter into dry ingredients till crumbly. Whisk eggs, buttermilk, and vanilla and gently stir in with chocolate chips. Fill greased or paper lined muffin cups about 2/3 full. Bake at 350 for about 17 minutes.-Makes 12
*UPDATE*
Finally got around to making these...not really what I was expecting they seemed to be missing something. Maybe adding some brown sugar and banana to it might help with the taste. It just seemed pretty plain.
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup peanut butter
2 Tbsp butter
2 eggs
1 cup buttermilk
1 tsp vanilla
1 cup chocolate chips
(can also add peanut butter chips)
Combine flour, sugar, baking powder, and salt. Cut peanut butter and butter into dry ingredients till crumbly. Whisk eggs, buttermilk, and vanilla and gently stir in with chocolate chips. Fill greased or paper lined muffin cups about 2/3 full. Bake at 350 for about 17 minutes.-Makes 12
*UPDATE*
Finally got around to making these...not really what I was expecting they seemed to be missing something. Maybe adding some brown sugar and banana to it might help with the taste. It just seemed pretty plain.
Monday, September 14, 2009
Snickers & Reeses Cookies
½ cup sugar
½ cup brown sugar
½ cup soft butter
½ cup peanut butter
1 tsp vanilla
1 egg
1 ½ c. flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
30 mini sized Snickers candy bars (about one bag)
In large bowl, cream butter, sugars, and peanut butter. Add vanilla and egg. Combine dry ingredients and add to peanut butter mixture. Shape dough around each candy bar, making sure the candy is completely covered. Place on lightly greased cookie sheets. Bake at 350 for about 12 minutes, or till slightly golden. Cool a minute or so and remove from cookie sheets. Yummo!!Notes:-The original recipe called for creamy peanut butter, but I used crunchy because it was open. I liked the nuts in it, I think you could use either.-Make sure you cover the candy completely, or when it melts it will ooze out and make a mess on your cookie sheet.
White Chocolate Cinnamon Toast Crunchers
2 sticks softened butter
1 Cup packed brown sugar
3/4 Cup granulated sugar
2 large eggs
1 Tablespoon real vanilla extract
2 1/2 Cups all purpose flour
1 Cup Cinnamon Toast Crunch Cereal, slightly crushed up
1 teaspoon baking powder
1/2 teaspoon salt
1 bag white chocolate chips
1. Preheat oven to 450 degrees F. In a stand or electric mixer beat the butter and sugars until light and fluffy. Slowly beat in the eggs and vanilla until well combined. In a large bowl combine the flour, Cinnamon Toast Crunch Cereal, baking powder and salt. Slowly add to wet ingredients along with the white chips until just combined. With a medium cookie scoop, scoop dough and place onto a silpat or parchment lined baking sheet 1 1/2 inches apart. Bake for 9-12 minutes or until edges just start to turn golden brown.
2. Let cool for 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Enjoy with a tall glass of milk!
3 dozen cookies
This recipe I got from Picky-Palate shes has some AMAZING recipes, jusy click the title of this and it will take you to her blog! Enjoy
1 Cup packed brown sugar
3/4 Cup granulated sugar
2 large eggs
1 Tablespoon real vanilla extract
2 1/2 Cups all purpose flour
1 Cup Cinnamon Toast Crunch Cereal, slightly crushed up
1 teaspoon baking powder
1/2 teaspoon salt
1 bag white chocolate chips
1. Preheat oven to 450 degrees F. In a stand or electric mixer beat the butter and sugars until light and fluffy. Slowly beat in the eggs and vanilla until well combined. In a large bowl combine the flour, Cinnamon Toast Crunch Cereal, baking powder and salt. Slowly add to wet ingredients along with the white chips until just combined. With a medium cookie scoop, scoop dough and place onto a silpat or parchment lined baking sheet 1 1/2 inches apart. Bake for 9-12 minutes or until edges just start to turn golden brown.
2. Let cool for 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Enjoy with a tall glass of milk!
3 dozen cookies
This recipe I got from Picky-Palate shes has some AMAZING recipes, jusy click the title of this and it will take you to her blog! Enjoy
Sunday, September 13, 2009
Funfetti Cookies
INGREDIENTS
1
(18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix/ Or whatever flavor you want.
1/3
cup oil
2
eggs
1/2
(15.6-oz.) can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting/ Or whatever frosting you want
DIRECTIONS
1.
Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
2.
Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
3.
Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.
1
(18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix/ Or whatever flavor you want.
1/3
cup oil
2
eggs
1/2
(15.6-oz.) can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting/ Or whatever frosting you want
DIRECTIONS
1.
Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
2.
Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
3.
Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.
Saturday, September 12, 2009
Bacon Mac
Ingredients
3 1/4 teaspoon salt, divided
12 ounces preferred pasta
4 teaspoons all purpose flour
1 1/2 cups skim milk divided
2 cups shredded extra sharp cheddar, divided
1/4 cup sliced green onions
1 teaspoon hot sauce
1/4 teaspoon pepper
2 slices center cut cut bacon, cooked and crumbled
Cooking Spray
Directions
1. Preheat broiler
2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook al dente, drain.
3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk, bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes, or until it cools to 155. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart, broiler safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.
Serves 6: 1 serving is about 1 cup
3 1/4 teaspoon salt, divided
12 ounces preferred pasta
4 teaspoons all purpose flour
1 1/2 cups skim milk divided
2 cups shredded extra sharp cheddar, divided
1/4 cup sliced green onions
1 teaspoon hot sauce
1/4 teaspoon pepper
2 slices center cut cut bacon, cooked and crumbled
Cooking Spray
Directions
1. Preheat broiler
2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook al dente, drain.
3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk, bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes, or until it cools to 155. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart, broiler safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.
Serves 6: 1 serving is about 1 cup
Fun Shape Pancakes
condiment bottle 2-pack at the $1 Dollar store or Walmart add your pancake batter to bottle
Then, just quickly squeeze out a fun shape onto the hot skillet.AndVoila!Fun shape pancakes to start your morning off right.Surprise your kiddos with these and hey will think you're sooooooo cool!!
Then, just quickly squeeze out a fun shape onto the hot skillet.AndVoila!Fun shape pancakes to start your morning off right.Surprise your kiddos with these and hey will think you're sooooooo cool!!
Country Smothered Pork Chops
4 center-cut pork chops, 1-inch thick
Salt and pepper
Ground cayenne pepper (optional)
2 - tablespoons butter
1/4 - cup all-purpose flour, spread on a plate
2 medium green bell peppers, stemmed, cored, and membranes removed, cut into strips
2 - yellow onions, trimmed, cut lengthwise
3 - cloves garlic, minced
2 - cups chicken broth
2 to 3 dashes Worcestershire sauce
Trim the excess fat from the chops and season well with salt, pepper, and cayenne. Melt the butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate. Add the bell peppers and onions, to the skillet, and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.
Recipe courtesy of Pauladeen.com.
Salt and pepper
Ground cayenne pepper (optional)
2 - tablespoons butter
1/4 - cup all-purpose flour, spread on a plate
2 medium green bell peppers, stemmed, cored, and membranes removed, cut into strips
2 - yellow onions, trimmed, cut lengthwise
3 - cloves garlic, minced
2 - cups chicken broth
2 to 3 dashes Worcestershire sauce
Trim the excess fat from the chops and season well with salt, pepper, and cayenne. Melt the butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate. Add the bell peppers and onions, to the skillet, and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.
Recipe courtesy of Pauladeen.com.
Chicken Parmigiana
Ingredients:
1 1/2 pounds Chicken Breasts (approx 6)
2 each Eggs
1 teaspoons Salt
1/8 teaspoons Pepper
3/4 cups Dry Bread Crumbs, fine
1/2 cup Oil
32 ounces Tomato Sauce, oz
1/4 teaspoons Garlic Powder
2 Tablespoons Butter (or margarine)
1/2 cup Parmesan cheese
8 ounces Mozzarella cheese, sliced or shredded
Directions:
Place chicken breasts on cutting board, pound lightly until 1/4 inch thick. Combine lightly beaten eggs, salt, and pepper. Dip chicken into egg mixture, then bread crumbs. Heat oil in skillet until hot, quickly brown chicken on both sides, remove to shallow baking dishes. Stir in tomato sauce and garlic powder into skillet, heat to boiling. Simmer 10 minutes until thickened. Stir in butter. Pour over chicken, sprinkle with parmesan cheese, cover with mozzarella cheese, and cover with foil. Bake at 350 degrees for 30 minutes. Remove foil and bake 10 minutes longer.
I like to serve this meal over cooked spaghetti noodles.
Servings:
6-8
1 1/2 pounds Chicken Breasts (approx 6)
2 each Eggs
1 teaspoons Salt
1/8 teaspoons Pepper
3/4 cups Dry Bread Crumbs, fine
1/2 cup Oil
32 ounces Tomato Sauce, oz
1/4 teaspoons Garlic Powder
2 Tablespoons Butter (or margarine)
1/2 cup Parmesan cheese
8 ounces Mozzarella cheese, sliced or shredded
Directions:
Place chicken breasts on cutting board, pound lightly until 1/4 inch thick. Combine lightly beaten eggs, salt, and pepper. Dip chicken into egg mixture, then bread crumbs. Heat oil in skillet until hot, quickly brown chicken on both sides, remove to shallow baking dishes. Stir in tomato sauce and garlic powder into skillet, heat to boiling. Simmer 10 minutes until thickened. Stir in butter. Pour over chicken, sprinkle with parmesan cheese, cover with mozzarella cheese, and cover with foil. Bake at 350 degrees for 30 minutes. Remove foil and bake 10 minutes longer.
I like to serve this meal over cooked spaghetti noodles.
Servings:
6-8
Ham and Potato Pockets
Ingredients
3/4 lb cooked ham, diced
1 cup Swiss cheese, shredded
1/2 cup ranch dressing
2 cups frozen hash brown potatoes
1/2 cup onion, diced
2 Tablespoons margarine
1/8 teaspoon garlic powder
2 cans refrigerator crescent rolls
Directions:
Place 2 cups of frozen hash brown potatoes in microwaveable safe bowl and defrost for approximately 3 minutes.
In a small skillet, cook onions and hash brown potatoes in butter until warmed and slightly browned. Add garlic powder.
In a separate small bowl, mix together ham, Swiss cheese and ranch dressing.
On a cookie sheets spread out refrigerated crescent dough and pinch together triangle perforations to make 4 squares (if you using the non-perforated dough cut into 4 large squares).
Place 1/4 cup of potato mixture and 1/4 cup of ham mixture into the center of the crescent squares.
Fold over dough and seal with a fork.
Place in 350 degree oven for 15-18 minutes or until lightly browned.
Freezing Instructions
Let cool and then flash freeze (or place each in a small zipper sandwich bag) and place in a gallon size freezer bag. Freeze. To Serve: Place in microwave for 2-4 minutes OR in oven for 10-15 minutes until heated through.
3/4 lb cooked ham, diced
1 cup Swiss cheese, shredded
1/2 cup ranch dressing
2 cups frozen hash brown potatoes
1/2 cup onion, diced
2 Tablespoons margarine
1/8 teaspoon garlic powder
2 cans refrigerator crescent rolls
Directions:
Place 2 cups of frozen hash brown potatoes in microwaveable safe bowl and defrost for approximately 3 minutes.
In a small skillet, cook onions and hash brown potatoes in butter until warmed and slightly browned. Add garlic powder.
In a separate small bowl, mix together ham, Swiss cheese and ranch dressing.
On a cookie sheets spread out refrigerated crescent dough and pinch together triangle perforations to make 4 squares (if you using the non-perforated dough cut into 4 large squares).
Place 1/4 cup of potato mixture and 1/4 cup of ham mixture into the center of the crescent squares.
Fold over dough and seal with a fork.
Place in 350 degree oven for 15-18 minutes or until lightly browned.
Freezing Instructions
Let cool and then flash freeze (or place each in a small zipper sandwich bag) and place in a gallon size freezer bag. Freeze. To Serve: Place in microwave for 2-4 minutes OR in oven for 10-15 minutes until heated through.
Taco Salad Bowls
4 whole wheat flour tortillas (9 inch)
1 Tbsp. chili powder, divided
3/4 lb. (340 g) extra lean ground beef
1 cup match-like carrot sticks
1/2 cup plus 2 Tbsp. salsa, divided
2 Tbsp. MIRACLE WHIP CALORIE-WISE Dressing
4 cups torn salad greens
1 large tomato, chopped
1/2 cup KRAFT Tex Mex Shredded Cheese
1/4 cup chopped fresh cilantro
Make It
PREHEAT oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
MEANWHILE, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
MIX dressing and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.
1 Tbsp. chili powder, divided
3/4 lb. (340 g) extra lean ground beef
1 cup match-like carrot sticks
1/2 cup plus 2 Tbsp. salsa, divided
2 Tbsp. MIRACLE WHIP CALORIE-WISE Dressing
4 cups torn salad greens
1 large tomato, chopped
1/2 cup KRAFT Tex Mex Shredded Cheese
1/4 cup chopped fresh cilantro
Make It
PREHEAT oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
MEANWHILE, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
MIX dressing and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.
Chicken Caesar Wraps
3 cups shredded romaine lettuce
2 cups chopped cooked chicken
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup KRAFT 100% Parmesan Grated Cheese
1/4 cup croutons
1/4 cup KRAFT Creamy Caesar Dressing
4 large flour tortillas
Make It!
PLACE first 5 ingredients in large bowl. Add dressing; toss lightly.
SPOON onto tortillas; roll up tightly.
2 cups chopped cooked chicken
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup KRAFT 100% Parmesan Grated Cheese
1/4 cup croutons
1/4 cup KRAFT Creamy Caesar Dressing
4 large flour tortillas
Make It!
PLACE first 5 ingredients in large bowl. Add dressing; toss lightly.
SPOON onto tortillas; roll up tightly.
Ham & Cheese Pasta
3 cups uncooked bow tie pasta
3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 tbsp butter
1 tsp minced garlic
2 tbsp all-purpose flour
1/4 tsp onion powder
1/4 tsp pepper
1/8 to 1/4 tsp dried thyme
2 cups milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 pound sliced deli ham, chopped
Cook pasta according to package directions, adding asparagus during the last 3 minutes. Meanwhile, in a large saucepan, melt butter; add garlic. Stir in the flour, onion powder, pepper and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Stir in ham; heat through. Drain pasta and asparagus; toss with cheese mixture. Yield: 4 servings.
3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 tbsp butter
1 tsp minced garlic
2 tbsp all-purpose flour
1/4 tsp onion powder
1/4 tsp pepper
1/8 to 1/4 tsp dried thyme
2 cups milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 pound sliced deli ham, chopped
Cook pasta according to package directions, adding asparagus during the last 3 minutes. Meanwhile, in a large saucepan, melt butter; add garlic. Stir in the flour, onion powder, pepper and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Stir in ham; heat through. Drain pasta and asparagus; toss with cheese mixture. Yield: 4 servings.
Pizza Pancakes
Ingredients:
2 cups biscuit/baking mix
2 teaspoons Italian seasoning
2 eggs
1 cup milk
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup chopped plum tomatoes
1/4 cup chopped green pepper
1 can (8 ounces) pizza sauce, warmed
Directions: In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the seconds side is golden brown. Serve with pizza sauce. Yield: 14 pancakes.
2 cups biscuit/baking mix
2 teaspoons Italian seasoning
2 eggs
1 cup milk
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup chopped plum tomatoes
1/4 cup chopped green pepper
1 can (8 ounces) pizza sauce, warmed
Directions: In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the seconds side is golden brown. Serve with pizza sauce. Yield: 14 pancakes.
Asian Pork Tenderloin
Ingredients
1/3 cup lite soy sauce
1/4 cup sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 garlic cloves, crushed
1 tablespoon dry mustard
1 1/2 teaspoons pepper
1 1/2 to 2 pounds pork tenderloin
Preparation
Whisk together first 8 ingredients. Place pork in a shallow dish; add marinade, turning pork to coat. Cover and chill 8 hours. Remove pork from marinade, discarding marinade. Place in a foil-lined roasting pan.
Bake at 450° for 25 minutes or until a meat thermometer registers 160°. Let pork stand 5 minutes
1/3 cup lite soy sauce
1/4 cup sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 garlic cloves, crushed
1 tablespoon dry mustard
1 1/2 teaspoons pepper
1 1/2 to 2 pounds pork tenderloin
Preparation
Whisk together first 8 ingredients. Place pork in a shallow dish; add marinade, turning pork to coat. Cover and chill 8 hours. Remove pork from marinade, discarding marinade. Place in a foil-lined roasting pan.
Bake at 450° for 25 minutes or until a meat thermometer registers 160°. Let pork stand 5 minutes
Ultimate Grilled Cheese
1 package (3 ounces) cream cheese, softened
3/4 cup mayonnaise
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1/2 teaspoon garlic powder
1/8 teaspoon seasoned salt
10 slices Italian bread (1/2 inch thick)
2 tablespoons butter, softened
Directions: In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread. Butter the outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted. Yield: 5 servings.
3/4 cup mayonnaise
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1/2 teaspoon garlic powder
1/8 teaspoon seasoned salt
10 slices Italian bread (1/2 inch thick)
2 tablespoons butter, softened
Directions: In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread. Butter the outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted. Yield: 5 servings.
Twice Baked Potatoes
Ingredients:
12 large baking potatoes
1 cup butter, melted, divided
1 to 1-1/4 cups milk, warmed
8 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon seasoned salt
Directions: Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off top of each potato and discard; scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with 3/4 cup butter. Stir in the milk, bacon, cheese, parsley and seasoned salt. Spoon or pipe in to potato shells. Place on a baking sheet. Drizzle with remaining butter. Bake at 425° for 25 minutes or until heated through. Yield: 12 servings.
12 large baking potatoes
1 cup butter, melted, divided
1 to 1-1/4 cups milk, warmed
8 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon seasoned salt
Directions: Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off top of each potato and discard; scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with 3/4 cup butter. Stir in the milk, bacon, cheese, parsley and seasoned salt. Spoon or pipe in to potato shells. Place on a baking sheet. Drizzle with remaining butter. Bake at 425° for 25 minutes or until heated through. Yield: 12 servings.
No Rise Pizza Crust
Pizza Crust:
1 tbsp active dry yeast
1 cup warm water (105 to 115 degress F)
1 tsp sugar
1 tsp salt
2 tbsp vegetable oil
2 1/2 cups flour
Dissolve the yeast in the water. Add the rest of the ingredients in and mix. Dump onto a floured surface. Knead into a smooth dough (five minutes or so). Roll out and press down onto a greased pizza pan. Add some pizza sauce and your toppings. Bake at 450 degress F for around 12-15 minutes until the crust looks crispy and lightly browned. Dough can also be frozen as well.
1 tbsp active dry yeast
1 cup warm water (105 to 115 degress F)
1 tsp sugar
1 tsp salt
2 tbsp vegetable oil
2 1/2 cups flour
Dissolve the yeast in the water. Add the rest of the ingredients in and mix. Dump onto a floured surface. Knead into a smooth dough (five minutes or so). Roll out and press down onto a greased pizza pan. Add some pizza sauce and your toppings. Bake at 450 degress F for around 12-15 minutes until the crust looks crispy and lightly browned. Dough can also be frozen as well.
Bruschetta Chicken Bake
1 can (19 fl oz/540 mL) stewed tomatoes, undrained
1 pkg. (120 g) STOVE TOP Stuffing Mix for Chicken
2 cloves garlic, minced
1-1/2 lb. (680 g) boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Mozzarella Shredded Cheese
HEAT oven to 400°F.
MIX tomatoes, stuffing mix and garlic just until stuffing mix is moistened.
LAYER chicken, basil and cheese in 3-L casserole or 13x9-inch baking dish.
TOP with stuffing. Bake 30 min. or until chicken is done.
1 pkg. (120 g) STOVE TOP Stuffing Mix for Chicken
2 cloves garlic, minced
1-1/2 lb. (680 g) boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Mozzarella Shredded Cheese
HEAT oven to 400°F.
MIX tomatoes, stuffing mix and garlic just until stuffing mix is moistened.
LAYER chicken, basil and cheese in 3-L casserole or 13x9-inch baking dish.
TOP with stuffing. Bake 30 min. or until chicken is done.
Wake-up Casserole
8 frozen hash brown patties
4 cups shredded cheddar cheese
1 pd cubed fully cooked ham (2 cups)
7 eggs
1 cup milk
1/2 tsp salt
1/2 tsp ground mustard
Place hash brown patties in a single layer in a greased 13 x 9 in baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt and mustard. Pour over ham. Cover and bake at 350 for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the centre comes out clean. Yield: 8 servings.
4 cups shredded cheddar cheese
1 pd cubed fully cooked ham (2 cups)
7 eggs
1 cup milk
1/2 tsp salt
1/2 tsp ground mustard
Place hash brown patties in a single layer in a greased 13 x 9 in baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt and mustard. Pour over ham. Cover and bake at 350 for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the centre comes out clean. Yield: 8 servings.
Chicken Macaroni Bake
Ingredients:
0.25 cup Onions, chopped
2 Tablespoons butter or margarine
1/4 cup milk
10.5 ounces cream of chicken soup
1 1/2 cups chicken (or Turkey), cooked & cubed
4 ounces cheddar cheese, shredded
8 ounces pasta, any variety, cooked
1/8 cup buttered bread crumbs
Directions:
Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 3/4 cups cheese; heat until cheese melts. Blend sauce with cooked noodles; pour into buttered baking dish. Mix the remaining cheese and bread crumbs and place on top. Bake at 350 for 30 minutes or until hot.
Servings:
4-6
0.25 cup Onions, chopped
2 Tablespoons butter or margarine
1/4 cup milk
10.5 ounces cream of chicken soup
1 1/2 cups chicken (or Turkey), cooked & cubed
4 ounces cheddar cheese, shredded
8 ounces pasta, any variety, cooked
1/8 cup buttered bread crumbs
Directions:
Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 3/4 cups cheese; heat until cheese melts. Blend sauce with cooked noodles; pour into buttered baking dish. Mix the remaining cheese and bread crumbs and place on top. Bake at 350 for 30 minutes or until hot.
Servings:
4-6
Thursday, September 10, 2009
Mummy Dogs
2 1/2 slices American cheese, quartered (2.5 oz)
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired
DIRECTIONS
1.
Heat oven to 375°F.
2.
If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3.
With knife or kitchen scissors (pizza cutter is MUCH easier), cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4.
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5.
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired
DIRECTIONS
1.
Heat oven to 375°F.
2.
If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3.
With knife or kitchen scissors (pizza cutter is MUCH easier), cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4.
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5.
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
*can also use mini hot dogs, or slice the hotdog and put the cheese in the middle and then wrap in dough and bake. Either way would be great.
* easy way to cut the dough is to use a pizza cutter instead of a knife or scissors.
Tuesday, September 8, 2009
Reeses Peanut Butter Cup Cake
1 box Pillsbury Devils Food Cake Mix
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
_____________________
4 8oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar (most of it)
_____________________
1 Cup melted creamy peanut butter
1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)
1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.
3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices.
4 large eggs
1/2 Cup canola oil
1/2 Cup water
8 oz sour cream
1 small box instant chocolate pudding mix
1 bag mini or regular chocolate chips
_____________________
4 8oz packages softened cream cheese
2 sticks softened butter
16 oz bag powdered sugar (most of it)
_____________________
1 Cup melted creamy peanut butter
1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)
1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.
2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.
3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices.
Friday, September 4, 2009
Hashbrown Casserole
1 can of cream of chicken soup8 oz. of sour cream
2C. + 1/2 C. Cheddar cheese, grated
1/2C. melted butter
1 small onion, minced
1 tsp. salt
1/2 tsp. black pepper
2lb. bag frozen shredded hashbrowns--THAWED--Important!!
Spray a 13 x 9 dish with non-stick spray.
In a bowl, combine all ingredients except potatoes + 1/2 C. cheese to sprinkle on top.
Gently fold in potatoes into mixture and pour into prepared pan. Sprinkle with leftover cheese.
Bake at 350* for 5o - 60 minutes. If you want a crispier top, stick it under the broiler at the end of baking.
This will freeze well.
Thaw first to speed baking. If you baked it frozen, increase baking time.
2C. + 1/2 C. Cheddar cheese, grated
1/2C. melted butter
1 small onion, minced
1 tsp. salt
1/2 tsp. black pepper
2lb. bag frozen shredded hashbrowns--THAWED--Important!!
Spray a 13 x 9 dish with non-stick spray.
In a bowl, combine all ingredients except potatoes + 1/2 C. cheese to sprinkle on top.
Gently fold in potatoes into mixture and pour into prepared pan. Sprinkle with leftover cheese.
Bake at 350* for 5o - 60 minutes. If you want a crispier top, stick it under the broiler at the end of baking.
This will freeze well.
Thaw first to speed baking. If you baked it frozen, increase baking time.
Candy Corn Quesadillas
2- 10" white or wheat flour tortillas
1/2 C. shredded cheddar cheese
1/2 C. shredded mozzarella cheese
4 slices American cheese
1 large microwave-safe plate
pizza cutter
**ingredients for dipping sauce (optional)
Start by laying 1 tortilla onto the plate. Sprinkle 1/4 C. cheddar and 1/4 C. mozzarella all over the tortilla. Stick the tortilla into the microwave and cook for 20 seconds on high power. Immediately top this tortilla with a second tortilla. The cheese will act as "glue" to hold the two tortillas together. You are going to form 3 rings of cheese on the tortilla to create the candy corn colors. Starting in the middle of the tortilla, use the remaining mozzarella cheese to form a small circle. With the remaining cheddar cheese, create a ring around the outside of the mozzarella. Finally, tear the American cheese into strips and piece it together on the tortilla to form the outside ring. It doesn't matter if the American cheese fits perfectly onto the tortilla or not because it will be melt together when it is heated. Place the tortilla back into the microwave and heat at 30-second intervals until all of the cheese has melted. ** Be very careful when removing the plate, as it might be hot! Always use oven mitts when removing dishes from the microwave. Cool for 2 minutes before cutting. Using a pizza cutter, slice the tortilla into 8 wedges. Makes 8 "candy corn" pieces. Enjoy!
Breakfast Pizza
1 Boboli pizza crust
olive oil
5 eggs
3 tablespoons milk
3 cooked sausage patties cut into small pieces or 1/2 lb. bulk breakfast sausage, fried and drained well
1/2 cup grated cheddar cheese
1/2 cup mozzarella or provolone cheese
1 small can of sliced mushrooms, drained well
garlic powder
onion powder
black pepper (optional if sausage has lots of seasonings in it)
Preheat oven to 400 degrees. Beat the eggs and milk until mixed. Scramble and set aside until cool enough to handle. Place pizza crust on pizza pan and lightly brush all over the top with olive oil. First layerArrange the scrambled eggs on top of the crust. Second layerSprinkle the sausage pieces overtop of the eggs Third layerArrange the mushrooms on top of the sausage and eggs.
Fourth layerSeason with garlic powder, onion powder & black pepper. Fifth layerTop everything with the 2 cheeses. Bake for 10 minutes or until the cheeses have melted and the pizza crust is light brown Serve warm straight from the oven. Any leftovers can be reheated in the microwave.
olive oil
5 eggs
3 tablespoons milk
3 cooked sausage patties cut into small pieces or 1/2 lb. bulk breakfast sausage, fried and drained well
1/2 cup grated cheddar cheese
1/2 cup mozzarella or provolone cheese
1 small can of sliced mushrooms, drained well
garlic powder
onion powder
black pepper (optional if sausage has lots of seasonings in it)
Preheat oven to 400 degrees. Beat the eggs and milk until mixed. Scramble and set aside until cool enough to handle. Place pizza crust on pizza pan and lightly brush all over the top with olive oil. First layerArrange the scrambled eggs on top of the crust. Second layerSprinkle the sausage pieces overtop of the eggs Third layerArrange the mushrooms on top of the sausage and eggs.
Fourth layerSeason with garlic powder, onion powder & black pepper. Fifth layerTop everything with the 2 cheeses. Bake for 10 minutes or until the cheeses have melted and the pizza crust is light brown Serve warm straight from the oven. Any leftovers can be reheated in the microwave.
Pepperoni Roll ups
You need:
2 tubes of refrigerated French Bread
1 package of sliced pepperoni or turkey pepperoni
6 mozzarella cheese sticks, each cut in 1/2, making 12 sticks
Preheat oven according to package directions for the bread. Lightly grease a large baking sheeet and set aside.Remove bread from tubes but do not unroll. Cut each loaf into six equal pieces. Roll or flatten each piece of dough into a small rectangle. Working from one of the long ends of each rectangle, lay 6 pieces of pepperoni on top of the dough. Slice one cheese stick in 1/2, then lay end to end on top of the pepperoni. Fold dough up and over the cheese and pepperoni, pressing the ends together tightly to seal.Lay the pepperoni rolls, seam side down, onto the baking sheet. Bake for 20-25 minutes.
Reindeer Cookies
What You Need
1 roll of pre-made sugar cookie dough
small pretzel rings
M & Ms
1 bell shaped cookie cutter
flour
baking sheet
What You DoPreheat oven to 350 degrees F.
Open cookie dough and mix in about 1/4 cup of flour to make the dough a stiffer consistency. Lightly flour the table, then roll the dough out to 1/4 inch thickness.
Using the bell cookie cutter, cut out 12 bell cookies - this will vary depending on how thick you roll out the cookies. Lay the cookies, all the same way with bell facing you, onto the cookie sheet. Now, turn the cookie sheet around so that the bells are upside down. This is your reindeer face! Place a red M&M in his nose and one pretzel on each side of his head for the ears. (See photo)
Bake for 10 minutes or until very lightly browned around edges. Remove from oven and let cool on the baking sheet for 1-2 minutes. Remove to a cooling rack to finish cooling.
These make great Christmas party favors!
small pretzel rings
M & Ms
1 bell shaped cookie cutter
flour
baking sheet
What You DoPreheat oven to 350 degrees F.
Open cookie dough and mix in about 1/4 cup of flour to make the dough a stiffer consistency. Lightly flour the table, then roll the dough out to 1/4 inch thickness.
Using the bell cookie cutter, cut out 12 bell cookies - this will vary depending on how thick you roll out the cookies. Lay the cookies, all the same way with bell facing you, onto the cookie sheet. Now, turn the cookie sheet around so that the bells are upside down. This is your reindeer face! Place a red M&M in his nose and one pretzel on each side of his head for the ears. (See photo)
Bake for 10 minutes or until very lightly browned around edges. Remove from oven and let cool on the baking sheet for 1-2 minutes. Remove to a cooling rack to finish cooling.
These make great Christmas party favors!
Soft Oatmeal Raisin Cookies
½ c. sour milk ( ½ c milk with 1 & ½ tsp vinegar)
2 c. shortening
2 c. sugar
4 eggs
2 tsp. Vanilla
½ tsp. Salt
2 tsp. Baking soda
2 c. raisins
4 c. flour
5 c rolled oats
Cover raisins with boiling water and let sit to soften ; drain well.
Blend shortening and sugar ; add eggs, one at a time; add vanilla & salt, mix thoroughly. Add raisins to dry mix. Dissolve soda in milk. Add flour alternately with milk. Add rolled oats
Bake at 375 degrees 12-15 minutes or until light brown
2 c. shortening
2 c. sugar
4 eggs
2 tsp. Vanilla
½ tsp. Salt
2 tsp. Baking soda
2 c. raisins
4 c. flour
5 c rolled oats
Cover raisins with boiling water and let sit to soften ; drain well.
Blend shortening and sugar ; add eggs, one at a time; add vanilla & salt, mix thoroughly. Add raisins to dry mix. Dissolve soda in milk. Add flour alternately with milk. Add rolled oats
Bake at 375 degrees 12-15 minutes or until light brown
Soft Sour Cream Sugar Cookies
1/2c. shortening(part butter or margarine)
1c. sugar
1 egg
1 tsp. vanilla
2 2/3c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 sour cream
Heat oven to 425 degrees
Mix shortening, sugar, egg, & vanilla thoroughly.
Blend dry ingredients.
Add to sugar mixture alternately with sour cream.
Divide dough, roll out on a well-floured board. Cut with cookie cutters (metal cookie cutters w/ open tops are the easiest). You can make these as thick as you want...the thicker, the chewier.
Place cookies on greased baking sheets. Sprinkle with sugar unless you are going to ice them. Bake 7-8 min or until very lightly browned.
1c. sugar
1 egg
1 tsp. vanilla
2 2/3c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 sour cream
Heat oven to 425 degrees
Mix shortening, sugar, egg, & vanilla thoroughly.
Blend dry ingredients.
Add to sugar mixture alternately with sour cream.
Divide dough, roll out on a well-floured board. Cut with cookie cutters (metal cookie cutters w/ open tops are the easiest). You can make these as thick as you want...the thicker, the chewier.
Place cookies on greased baking sheets. Sprinkle with sugar unless you are going to ice them. Bake 7-8 min or until very lightly browned.
Pumpkin Cake Balls
1 box white cake mix
2 container vanilla frosting
1 package of orange candy melts
1 package of green candy melts
black paste food coloring
mini pretzel sticks
Gather ingredients for the cake according to box directions
Bake cake according to package. Remove cake from oven and immediately dump into a large bowl. Use a fork to break up the cake into crumbs. Add one entire container of frosting to the bowl and stir until completely mixed. Line a cookie sheet with wax paper. Scoop the cake mixture into the palm of your hand - about the size of a large walnut-- roll into balls and place on cookie sheet. Place cake balls into refrigerator for 1 hour to chill.
In a microwave safe bowl, melt 1/3 of the orange chocolate. Remove the cake balls from the refrigerator. Using a fork or a skewer add a ball to the melted orange chocolate and turn to completely coat. Lay on wax paper to dry. Continue melting the orange chocolate and dipping them until all of the cake balls have been coated in chocolate. If you are having difficulty with the consistency of the chocolate being too thick, thus making it hard to dip the cake balls, you can "frost" each cake ball with the chocolate using a butter knife or small cake spatula. Break some mini pretzel sticks in half. Create stems for the pumpkin balls by sticking one of the 1/2-pretzel pieces down into the top of each pumpkin.
Melt the green chocolate. Using a plastic baggie or an icing bag, decorate around the stem of the pumpkin with the green chocolate. Again, using the green chocolate, draw small leaves on waxed paper. Pop into freezer to harden quickly. Gently peel the leaves from the paper. Apply to pumpkins using more chocolate as "glue". To make jack o' lantern faces simply tint 1/4 C. of vanilla frosting with black food coloring. Again, using a plastic baggie for an icing bag, draw faces on your pumpkins. ** Note: You may choose to use black decorator gel instead of the frosting but please be aware that the gel might not dry completely, making it difficult to pack the pumpkins into storage containers. It would be best to eat immediately if choosing to use the gel.
2 container vanilla frosting
1 package of orange candy melts
1 package of green candy melts
black paste food coloring
mini pretzel sticks
Gather ingredients for the cake according to box directions
Bake cake according to package. Remove cake from oven and immediately dump into a large bowl. Use a fork to break up the cake into crumbs. Add one entire container of frosting to the bowl and stir until completely mixed. Line a cookie sheet with wax paper. Scoop the cake mixture into the palm of your hand - about the size of a large walnut-- roll into balls and place on cookie sheet. Place cake balls into refrigerator for 1 hour to chill.
In a microwave safe bowl, melt 1/3 of the orange chocolate. Remove the cake balls from the refrigerator. Using a fork or a skewer add a ball to the melted orange chocolate and turn to completely coat. Lay on wax paper to dry. Continue melting the orange chocolate and dipping them until all of the cake balls have been coated in chocolate. If you are having difficulty with the consistency of the chocolate being too thick, thus making it hard to dip the cake balls, you can "frost" each cake ball with the chocolate using a butter knife or small cake spatula. Break some mini pretzel sticks in half. Create stems for the pumpkin balls by sticking one of the 1/2-pretzel pieces down into the top of each pumpkin.
Melt the green chocolate. Using a plastic baggie or an icing bag, decorate around the stem of the pumpkin with the green chocolate. Again, using the green chocolate, draw small leaves on waxed paper. Pop into freezer to harden quickly. Gently peel the leaves from the paper. Apply to pumpkins using more chocolate as "glue". To make jack o' lantern faces simply tint 1/4 C. of vanilla frosting with black food coloring. Again, using a plastic baggie for an icing bag, draw faces on your pumpkins. ** Note: You may choose to use black decorator gel instead of the frosting but please be aware that the gel might not dry completely, making it difficult to pack the pumpkins into storage containers. It would be best to eat immediately if choosing to use the gel.
Halloween Peanut Butter balls
2 C. peanut butter
1/2 C. butter, softened
1 tsp. vanilla
3 C. powdered sugar, sifted
milk or dark chocolate almond bark
orange candy melts
Line a cookie sheet with waxed paper. In a large bowl, mix together peanut butter, butter, vanilla and powered sugar until smooth. If mixture seems to be too sticky to roll into balls, add 2 TBSP of powered sugar at a time to the mix until it is a soft dough consistency. Shape dough into walnut-sized balls and line up on the cookie sheet. Melt chocolate almond bark in the microwave. Using a skewer or a fork to hold each ball, dip it into the chocolate, turning it to completely cover with the chocolate. Gently tap the fork on the side of the bowl to allow the excess chocolate to drip back into the bowl. Lay the balls on the waxed paper to dry. Melt the orange chocolate in the microwave. Spoon the chocolate into a plastic baggie. Snip the corner off one end of the bag, then drizzle the chocolate across the tops of the chocolate peanut butter balls. Store the peanut butter balls in a sealed container in the refrigerator.
1/2 C. butter, softened
1 tsp. vanilla
3 C. powdered sugar, sifted
milk or dark chocolate almond bark
orange candy melts
Line a cookie sheet with waxed paper. In a large bowl, mix together peanut butter, butter, vanilla and powered sugar until smooth. If mixture seems to be too sticky to roll into balls, add 2 TBSP of powered sugar at a time to the mix until it is a soft dough consistency. Shape dough into walnut-sized balls and line up on the cookie sheet. Melt chocolate almond bark in the microwave. Using a skewer or a fork to hold each ball, dip it into the chocolate, turning it to completely cover with the chocolate. Gently tap the fork on the side of the bowl to allow the excess chocolate to drip back into the bowl. Lay the balls on the waxed paper to dry. Melt the orange chocolate in the microwave. Spoon the chocolate into a plastic baggie. Snip the corner off one end of the bag, then drizzle the chocolate across the tops of the chocolate peanut butter balls. Store the peanut butter balls in a sealed container in the refrigerator.
Over night Waffles
1/2 cup warm water
1 package dry yeast
2 cups milk, warmed
1/2 cup butter (1 cube), melted
1 tsp. salt
1 tsp. granulated sugar
2 cups flour
2 eggs
1/4 tsp. baking soda
Use a big mixing bowl (the batter will rise to double its original volume.) Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Warm the milk on the stove (I just add in the butter so it is melting as the milk warms) Be careful not to let the milk boil or get too hot. You don’t want it to kill the yeast when you add it into the yeast mixture.
Add the milk, butter, salt, sugar and flour to the yeast mixture and stir until smooth and blended (can use a hand beater to get rid of the lumps if needed, I usually don’t need to.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator. Depending on the size of your waffle iron this makes about 6-8 waffles.
1 package dry yeast
2 cups milk, warmed
1/2 cup butter (1 cube), melted
1 tsp. salt
1 tsp. granulated sugar
2 cups flour
2 eggs
1/4 tsp. baking soda
Use a big mixing bowl (the batter will rise to double its original volume.) Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Warm the milk on the stove (I just add in the butter so it is melting as the milk warms) Be careful not to let the milk boil or get too hot. You don’t want it to kill the yeast when you add it into the yeast mixture.
Add the milk, butter, salt, sugar and flour to the yeast mixture and stir until smooth and blended (can use a hand beater to get rid of the lumps if needed, I usually don’t need to.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator. Depending on the size of your waffle iron this makes about 6-8 waffles.
Monster Cookies
1/2 c butter
1 3/4 C peanut butter
1 1/3 C brown sugar
1 C sugar
1 Tbsp corn syrup
1/2 Tbsp vanilla
2 tsp baking soda
3 eggs
1/2 C chocolate chips
4 1/2 C rolled oats
4 oz. M & M’s
Mix all together and then bake at 350 degrees for 10-15 minutes Be careful not to over bake. As the cookies come out of oven, press M & M’s into cookies.
1 3/4 C peanut butter
1 1/3 C brown sugar
1 C sugar
1 Tbsp corn syrup
1/2 Tbsp vanilla
2 tsp baking soda
3 eggs
1/2 C chocolate chips
4 1/2 C rolled oats
4 oz. M & M’s
Mix all together and then bake at 350 degrees for 10-15 minutes Be careful not to over bake. As the cookies come out of oven, press M & M’s into cookies.
Easy Sugar cookies
2 3/4 C all-purpose flour
1 t baking soda
1/2 t baking powder
1 cup butter, SOFTENED
1 1/2 C white sugar
1 egg
1 t vanilla extract
1. Preheat to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.3. Bake 8-10 minutes, or until golden. Let stand on cookie sheet tow minutes before removing to cool on wire racks. (I think it made around 2-3 dozen)
1 t baking soda
1/2 t baking powder
1 cup butter, SOFTENED
1 1/2 C white sugar
1 egg
1 t vanilla extract
1. Preheat to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.3. Bake 8-10 minutes, or until golden. Let stand on cookie sheet tow minutes before removing to cool on wire racks. (I think it made around 2-3 dozen)
Tuesday, September 1, 2009
Peanut Butter & Chocolate Chunk Muffins
Peanut Butter and Chocolate Chunk Muffins
Adapted from Baking BitesMakes 12 standard muffins (Taken from 17 and Baking)
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup peanut butter (I used natural, smooth pb)
2 large eggs
1 cup milk
3/4 cup chocolate chunks *
Preheat the oven to 375 degrees and line 12 standard muffin tins.
Whisk together flour, baking powder, salt, and brown sugar in a large bowl. In another bowl, mix the butter, peanut butter, eggs, and milk until smooth. Pour the peanut butter mixture into the flour mixture and stir until just combined. Stir in the chocolate chunks.
Fill each muffin tin to the top to ensure a rounded dome top. Bake 20 minutes or until a tester comes out clean and the tops spring back when lightly tapped. (I just slightly underbaked mine because that’s how I like them.) Cool on a wire rack.
* To make chocolate chunks instead of using chocolate chips, use a serrated knife to chop up a bar of chocolate.
Nutella Potstickers
Nutella Potstickers
adapted from original recipe at La Fuji Mama
2 ripe bananas (sliced in 1/4-inch slice) - optional or your choice of fruit
24-30 wonton wrappers
1 jar nutellaegg wash
(1 egg + 1 Tbsp water beaten)
canola or peanut oil
Topping:
1 Tbsp granulated sugar
1 tsp cinnamon
Combine the cinnamon and sugar in a small bowl and set aside.Take a a wonton wrapper, lay it on a flat surface. Take 1/2 tsp of nutella and place a dollop on one side of the wrapper. Leave some room on the edge.Then take a slice of banana, place it on top of the nutella.Use the egg wash to wet one side of the wonton edge and fold over into a rectangle.Do this same process for the rest of the potstickers.In a large pan, Coat the pan with at least 1/4 to 1/2-inch of canola or peanut oil. Heat it on medium to high heat. You want it to be really hot.Cook the potstickers for roughly 10-20 secs each side until lightly browned.Place on some paper towel to drain off any excess oil, then sprinkle some of the cinnamon-sugar on top. Serve hot/warm.
adapted from original recipe at La Fuji Mama
2 ripe bananas (sliced in 1/4-inch slice) - optional or your choice of fruit
24-30 wonton wrappers
1 jar nutellaegg wash
(1 egg + 1 Tbsp water beaten)
canola or peanut oil
Topping:
1 Tbsp granulated sugar
1 tsp cinnamon
Combine the cinnamon and sugar in a small bowl and set aside.Take a a wonton wrapper, lay it on a flat surface. Take 1/2 tsp of nutella and place a dollop on one side of the wrapper. Leave some room on the edge.Then take a slice of banana, place it on top of the nutella.Use the egg wash to wet one side of the wonton edge and fold over into a rectangle.Do this same process for the rest of the potstickers.In a large pan, Coat the pan with at least 1/4 to 1/2-inch of canola or peanut oil. Heat it on medium to high heat. You want it to be really hot.Cook the potstickers for roughly 10-20 secs each side until lightly browned.Place on some paper towel to drain off any excess oil, then sprinkle some of the cinnamon-sugar on top. Serve hot/warm.
Crockpot Chicken Noodle Soup
1 12oz can chicken stock
2 c water1 large chicken breast
1 chayote - peeled and sliced
1 medium onion - sliced
3 carrots - chopped into chunks
1 tbsp fresh ginger
1 tbsp dry thyme
1 tbsp dry parsley
2-3 c uncooked elbow pasta
salt
pepper
note: to avoid the sticky reside while peeling the chayote, wear rubber gloves or use a plastic bag to cover your hand. Then wash off with cold water.Place all ingredients in the slow cooker and set it on low it will be ready in 5-6 hours.Just before serving, remove the chicken and cut to chunks or shred into pieces. Then replace back into the pot.
2 c water1 large chicken breast
1 chayote - peeled and sliced
1 medium onion - sliced
3 carrots - chopped into chunks
1 tbsp fresh ginger
1 tbsp dry thyme
1 tbsp dry parsley
2-3 c uncooked elbow pasta
salt
pepper
note: to avoid the sticky reside while peeling the chayote, wear rubber gloves or use a plastic bag to cover your hand. Then wash off with cold water.Place all ingredients in the slow cooker and set it on low it will be ready in 5-6 hours.Just before serving, remove the chicken and cut to chunks or shred into pieces. Then replace back into the pot.
Bisuits and Gravy
Sausage Gravy
1 12 ounce tube sausage
2 tbsp all purpose flour
2 C milk
freshly ground black pepper
favorite biscuits (you can find a really good recipe here)
In a large skillet brown sausage. Once browned, remove with a slotted spoon and keep drippings in the pan.Add flour and whisk for about 1 minute. While whisking add milk and bring gravy to a boil. Lower the heat and simmer gently for 2 minutes. Add thes ausage back to the pan along with the pepper.Split biscuits in half and divide them among the plates. Top each biscuit with gravy and serve immediately. Serve with Cheesy Scrambled eggs if you want.
1 12 ounce tube sausage
2 tbsp all purpose flour
2 C milk
freshly ground black pepper
favorite biscuits (you can find a really good recipe here)
In a large skillet brown sausage. Once browned, remove with a slotted spoon and keep drippings in the pan.Add flour and whisk for about 1 minute. While whisking add milk and bring gravy to a boil. Lower the heat and simmer gently for 2 minutes. Add thes ausage back to the pan along with the pepper.Split biscuits in half and divide them among the plates. Top each biscuit with gravy and serve immediately. Serve with Cheesy Scrambled eggs if you want.
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