2 packages/cans Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumkin (Libby’s)
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.
2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.
Frosting
4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin (Libby’s)
1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls
Wednesday, October 28, 2009
Crunchy Pizza Snacks
CRUNCHY PIZZA SNACKS
flour tortillas (corn is ok if you like them better)
pizza sauce
cheese
mini pepperoni (or other toppings of choice)
Heat oven to 400. Top tortillas with sauce (leaving a 1/4 inch around the edge), cheese and toppings. Bake 5-10 minutes, or until hot and crunchy. They can be baked on a sheet pan or directly on the oven rack.
flour tortillas (corn is ok if you like them better)
pizza sauce
cheese
mini pepperoni (or other toppings of choice)
Heat oven to 400. Top tortillas with sauce (leaving a 1/4 inch around the edge), cheese and toppings. Bake 5-10 minutes, or until hot and crunchy. They can be baked on a sheet pan or directly on the oven rack.
Tuesday, October 27, 2009
Puffy Pumpkin Pancakes
mmmm pancakes and mmmm pumpkin, how can you go wrong? <3
Puffy Pumpkin Pancakes
Ingredients:
2 cups complete pancake mix
1 1/2 cups water
2/3 cup canned 100% Pure Pumpkin
Nonstick cooking spray
Lite pancake syrup, if desired
Preparation:
Combine pancake mix, water and pumpkin in medium bowl. Stir just until moistened. Batter may be lumpy.
Heat griddle or large skillet over medium heat; spray with nonstick spray. Pour 1/4 cup batter onto hot griddle; cook until batter bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve with syrup. Makes 6 servings, about 12 pancakes total
Puffy Pumpkin Pancakes
Ingredients:
2 cups complete pancake mix
1 1/2 cups water
2/3 cup canned 100% Pure Pumpkin
Nonstick cooking spray
Lite pancake syrup, if desired
Preparation:
Combine pancake mix, water and pumpkin in medium bowl. Stir just until moistened. Batter may be lumpy.
Heat griddle or large skillet over medium heat; spray with nonstick spray. Pour 1/4 cup batter onto hot griddle; cook until batter bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve with syrup. Makes 6 servings, about 12 pancakes total
Monday, October 26, 2009
Chicken legs in the crockpot
1 lrg pack on Chicken Drumsticks
Few cups of water
2 XL chicken bouillon cubes
1/2 bottle of honey
3 generous tablespoons of brown sugar
Mixed it all together and set it on LOW for 8 hours
pulling the meat out of the crockpot come supper time, it was LITERALLY falling off the bone
Cook potatoes on the stove and when it's smashing time add almost a cup of milk,
about 1/2 a cup of butter also sprinkled some Garlic Powder and mix with mixer for nice and fluffy potatoes
Gravy for potatoes, pour all the left over juice through a mesh strainer,
{to get out all the chunks} into a pot and brought that to a boil. Once it was boiling I poured in a mixture of 3/4 cup cold water and 2 heaping TBSPs corn starch. Once it comes back to a boil after adding that it thickens your gravy right up! It was this beautiful golden brown color and the taste? OH MAN! It was like a little piece of heaven right here on earth!
Few cups of water
2 XL chicken bouillon cubes
1/2 bottle of honey
3 generous tablespoons of brown sugar
Mixed it all together and set it on LOW for 8 hours
pulling the meat out of the crockpot come supper time, it was LITERALLY falling off the bone
Cook potatoes on the stove and when it's smashing time add almost a cup of milk,
about 1/2 a cup of butter also sprinkled some Garlic Powder and mix with mixer for nice and fluffy potatoes
Gravy for potatoes, pour all the left over juice through a mesh strainer,
{to get out all the chunks} into a pot and brought that to a boil. Once it was boiling I poured in a mixture of 3/4 cup cold water and 2 heaping TBSPs corn starch. Once it comes back to a boil after adding that it thickens your gravy right up! It was this beautiful golden brown color and the taste? OH MAN! It was like a little piece of heaven right here on earth!
The BEST sugar cookies
2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, roll and cut into desired shapes. Bake at 350 degrees for 9-11 minutes depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.
Fondant Frosting Directions:
1. Roll the fondant out into an even thinness. (I used one of those disposable cutting boards to roll the fondant, so it didn’t stick)
2. Use the same cookie cutter you cut the cookie into to cut out your shape.
3. Brush a light layer of corn syrup on top of the cookie
4. Press the cut fondant over your cookie. Press around the edges to seal. It’s as easy as that.
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, roll and cut into desired shapes. Bake at 350 degrees for 9-11 minutes depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.
Fondant Frosting Directions:
1. Roll the fondant out into an even thinness. (I used one of those disposable cutting boards to roll the fondant, so it didn’t stick)
2. Use the same cookie cutter you cut the cookie into to cut out your shape.
3. Brush a light layer of corn syrup on top of the cookie
4. Press the cut fondant over your cookie. Press around the edges to seal. It’s as easy as that.
Friday, October 23, 2009
English Pasties
Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
1/2 pound skirt steak, cut into bite-size pieces across the grain
1 small onion, finely chopped
1 clove garlic, finely chopped or grated
1 tablespoon flour
1/2 cup beef stock
2 tablespoons Worcestershire sauce
1 cup frozen peas
Salt and ground black pepper
2 pre-made pie crusts
1 egg, lightly beaten
Yields: Serves 4
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Preparation
Preheat oven to 400ºF.
Place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the steak and cook until brown, 5-6 minutes. Add the onion and garlic and cook until the onion is tender, 3-4 minutes. Sprinkle the flour over the skillet, cook about 1 minute, then add the beef stock, Worcestershire sauce and peas. Cook until thickened and the peas have heated through, about 2-3 minutes. Season with salt and pepper, and remove from heat to cool slightly.
While the mixture is cooling, unroll the pie crusts and cut them in half, so you have four half moons. Divide the mixture between the four crusts, placing a mound on one side of each half moon, leaving a small border around the edge. Brush the edges of each with egg wash and fold in half to enclose the filling. Press down to seal and crimp with a fork. Brush the tops of the dough with egg wash and transfer to a baking sheet. Bake until golden brown, about 10 minutes.
2 tablespoons EVOO – Extra Virgin Olive Oil
1/2 pound skirt steak, cut into bite-size pieces across the grain
1 small onion, finely chopped
1 clove garlic, finely chopped or grated
1 tablespoon flour
1/2 cup beef stock
2 tablespoons Worcestershire sauce
1 cup frozen peas
Salt and ground black pepper
2 pre-made pie crusts
1 egg, lightly beaten
Yields: Serves 4
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Preparation
Preheat oven to 400ºF.
Place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the steak and cook until brown, 5-6 minutes. Add the onion and garlic and cook until the onion is tender, 3-4 minutes. Sprinkle the flour over the skillet, cook about 1 minute, then add the beef stock, Worcestershire sauce and peas. Cook until thickened and the peas have heated through, about 2-3 minutes. Season with salt and pepper, and remove from heat to cool slightly.
While the mixture is cooling, unroll the pie crusts and cut them in half, so you have four half moons. Divide the mixture between the four crusts, placing a mound on one side of each half moon, leaving a small border around the edge. Brush the edges of each with egg wash and fold in half to enclose the filling. Press down to seal and crimp with a fork. Brush the tops of the dough with egg wash and transfer to a baking sheet. Bake until golden brown, about 10 minutes.
Monterrey Jack Past with Pork
Ingredients:
2 Cups Uncooked Pasta, of your choice
2 Cups Shredded Pork, cooked (I used a pork shoulder roast that I cooked in the slow cooker)
1 Cup Monterrey Jack Cheese, shredded
1 Cup Skim Milk
2 Tablespoons Butter
Half of a Medium Onion, diced
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
Directions:
In a large pot, add water and bring to a boil, then drop in your pasta and cook until al dante; drain and set aside in the pot. Melt 1 tablespoon of the butter in a fry pan and add onions. Saute for about 5 minutes, then add shredded pork and cook to heat through; remove from fry pan and cover to keep warm. In the same fry pan (don't clean it out, you want all those yum-yums bits!) add the other 1 tablespoon of butter, salt, pepper, onion powder, garlic powder, and milk. Bring to a slight boil then add monterrey jack cheese. Whisk until the cheese is melted through. Add the shredded pork mixture to the cheese mixture and mix thoroughly. Pour mixture into the large pot onto the noodles and mix together.
Broccoli Cheese Soup
Broccoli Cheese Soup
adapted very slightly from Liz K.
1 can chicken broth
1 small onion, diced
1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 c. milk (I used 1% with great results)
1 1/2 c. shredded cheddar cheese (the sharper the better for flavor - I used sharp cheddar and hopefully next time will have extra sharp cheddar on hand)
1/2 c. shredded swiss cheese
steamed chopped broccoli (the amount of broccoli really boils down to preference - I wanted a lot of broccoli in my soup, so I chopped and steamed approximately 2 1/2 to 3 cups of broccoli florets)
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.
Makes approximately 4 servings if you are serving more adults or serving the soup in regular bowls, I would consider doubling according to the number of people)
adapted very slightly from Liz K.
1 can chicken broth
1 small onion, diced
1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 c. milk (I used 1% with great results)
1 1/2 c. shredded cheddar cheese (the sharper the better for flavor - I used sharp cheddar and hopefully next time will have extra sharp cheddar on hand)
1/2 c. shredded swiss cheese
steamed chopped broccoli (the amount of broccoli really boils down to preference - I wanted a lot of broccoli in my soup, so I chopped and steamed approximately 2 1/2 to 3 cups of broccoli florets)
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.
Makes approximately 4 servings if you are serving more adults or serving the soup in regular bowls, I would consider doubling according to the number of people)
Thursday, October 22, 2009
Crockpot Chicken Soup
chicken tenders or boneless chicken breasts (the amount just depends on how chickeny you like it and how many people are in your family)
onion, chopped
potatoes, chopped
carrots, chopped
1 can corn or cream style corn
2 boxes chicken stock
thyme
ground red pepper, just a shake to give a little flavor
salt and pepper
Combine all the ingredients in the crockpot and cook on high all day.
onion, chopped
potatoes, chopped
carrots, chopped
1 can corn or cream style corn
2 boxes chicken stock
thyme
ground red pepper, just a shake to give a little flavor
salt and pepper
Combine all the ingredients in the crockpot and cook on high all day.
Chicken Tortilla Soup
32 oz chicken broth
2 cans diced tomatoes
1 can diced tomatoes with green chilis
6 oz tomato paste
2 cups frozen corn
2 cups cooked chicken
1 tsp. garlic powder
1/2 tsp. cumin
1/8 tsp. chili powder
10 corn tortillas
cheddar cheese
Mix all the ingredients in a large pot or slow cooker. Bring it to a boil, then turn it down to simmer while you fix the tortilla strips. Or cook on high in the slow cooker for 4-5 hours.
For the tortilla strips, cut a stack of 10 tortillas in half. Then slice them into 1/4″ slices. Fry in hot oil in a skillet and drain on paper towels. Serve the soup with the tortilla strips and shredded cheese.
2 cans diced tomatoes
1 can diced tomatoes with green chilis
6 oz tomato paste
2 cups frozen corn
2 cups cooked chicken
1 tsp. garlic powder
1/2 tsp. cumin
1/8 tsp. chili powder
10 corn tortillas
cheddar cheese
Mix all the ingredients in a large pot or slow cooker. Bring it to a boil, then turn it down to simmer while you fix the tortilla strips. Or cook on high in the slow cooker for 4-5 hours.
For the tortilla strips, cut a stack of 10 tortillas in half. Then slice them into 1/4″ slices. Fry in hot oil in a skillet and drain on paper towels. Serve the soup with the tortilla strips and shredded cheese.
Wednesday, October 21, 2009
Virus killing soup
It really should have a different name, because Virus Killing isn’t real appetizing. However, that is the point of the soup so we’ll go with it.
You’ll need:
one whole chicken
15-30 cloves garlic, minced or crushed (I used about 1 1/2 bulbs)
1 Tbs. salt
3-4 fresh thyme sprigs
fresh rosemary sprigs
cayenne pepper, about 1 tsp.
ground black pepper
Throw all of that in a big pot. See all that garlic? That’s going to kill those viruses. Don’t worry about the amount of garlic being too strong. It really isn’t when the soup is done and it smells fantastic while it cooks. Don’t worry about the cayenne pepper either. It provides warmth that will clear your sinuses, but it’s not spicy at all.
Pour a couple boxes or cans of chicken broth over the top, then top it off with water so that the chicken is completely covered. You can also use only water if you like. Cook it on the stove top until the chicken starts to fall apart. Then remove the chicken and strain the broth a bit, getting out the long stems from the spices and all the chicken bones. Set the chicken aside to cool a bit.
Now you’ll want to add some veggies. I used some carrots, onion, a stalk of celery and a fennel bulb. You can also add leeks and red pepper, but I didn’t have any of those. Chop the veggies and saute them in oil until tender. If you have it add 1/2 cup of good white wine and some salt and pepper. Add the veggies into the pot of broth and simmer for a while. I added about 6 cups of water to the broth at this point. It had really cooked down and was very rich.
Take the chicken off the bones and chop it up. Add it back into the soup. Add in a can or two of diced tomatoes. You can also add frozen green beans, peas, zucchini, flat leaf parsley.
Peanut Butter and Jelly Muffins
1-3/4 cups flour
2/3 cup brown sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
2/3 cup peanut butter
1/4 cup vegetable oil
1 egg
1-1/2 tsp. vanilla
jam or jelly, any flavor
Mix the flour, brown sugar, baking powder and salt together in a bowl. In a mixer bowl, beat together the milk, peanut butter, vegetable oil, egg and vanilla. Stir the wet ingredients into the dry ingredients with a spoon. (I needed to add another splash of milk at this point, because the batter was too dry and stiff.)
Grease a muffin tin. Put a tablespoon or two of the batter into each cup. Add a teaspoon of jam to the top. Put more batter over the jam to cover it. Bake at 350 degrees for 20-25 minutes. Cool in the pan for 5 minutes before removing
Homemade Spaghetti sauce
3 tablespoons olive oil
2 cups onion, chopped and divided
1 red pepper, coarsely chopped
2 pounds hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar
Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.
NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.
*Freezable Meal: The finished spaghetti sauce freezes very well. I store mine in a freezer-safe container. To serve, I thaw in the refrigerator (usually about one day) and reheat over medium-low heat in a saucepan on the stove.
2 cups onion, chopped and divided
1 red pepper, coarsely chopped
2 pounds hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar
Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.
NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.
*Freezable Meal: The finished spaghetti sauce freezes very well. I store mine in a freezer-safe container. To serve, I thaw in the refrigerator (usually about one day) and reheat over medium-low heat in a saucepan on the stove.
Cheese Burger Pasta
Ingredients
1-1/2 cups uncooked penne pasta
3/4 lb lean ground turkey
2 TB finely chopped onion
1 can (14 1/2 oz) diced tomatoes
2-3 TB dill pickle relish
2 TB prepared mustard
2 TB ketchup
1 tsp steak seasoning
1/4 tsp seasoned salt
3/4 cup shredded sharp cheddar cheese
chopped green onions, optional
Directions
1. Cook pasta according to directions on the box. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Drain pasta, add to meat mixture.
2. Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
3. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.
1-1/2 cups uncooked penne pasta
3/4 lb lean ground turkey
2 TB finely chopped onion
1 can (14 1/2 oz) diced tomatoes
2-3 TB dill pickle relish
2 TB prepared mustard
2 TB ketchup
1 tsp steak seasoning
1/4 tsp seasoned salt
3/4 cup shredded sharp cheddar cheese
chopped green onions, optional
Directions
1. Cook pasta according to directions on the box. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Drain pasta, add to meat mixture.
2. Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
3. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.
Tuesday, October 20, 2009
Fluffy Pumpkin Pancakes
Ingredients
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup 1% low-fat milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg
Directions
1Whisk flour, sugar, baking powder, spices and salt in a bowl.
2In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3Fold mixture into dry ingredients.
4Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
5Cook pancakes about 3 minutes per side. Serve with butter and syrup.
6Makes about six 6-inch pancakes.
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup 1% low-fat milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg
Directions
1Whisk flour, sugar, baking powder, spices and salt in a bowl.
2In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3Fold mixture into dry ingredients.
4Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
5Cook pancakes about 3 minutes per side. Serve with butter and syrup.
6Makes about six 6-inch pancakes.
Eggnog French Toast sticks
SERVES 4 -6
Ingredients
8 slices French bread, cut into 1 inch thick slices
1 cup refrigerated eggnog
1/2 teaspoon nutmeg
1/4 cup butter, divided
sifted powdered sugar
Directions
1Cut bread into 1 inch wide strips.
2Combine eggnog and nutmeg in a shallow bowl.
3Preheat griddle to to 350º; melt 2 tbsps butter.
4Dip bread sticks into eggnog mixture. Cook a few at a time for 2 to 4 minutes on each side or until they are golden. Add additional butter as needed to keep pan greased.
5Sprinkle cooked french toast sticks with powdered sugar and serve with syrup.
Ingredients
8 slices French bread, cut into 1 inch thick slices
1 cup refrigerated eggnog
1/2 teaspoon nutmeg
1/4 cup butter, divided
sifted powdered sugar
Directions
1Cut bread into 1 inch wide strips.
2Combine eggnog and nutmeg in a shallow bowl.
3Preheat griddle to to 350º; melt 2 tbsps butter.
4Dip bread sticks into eggnog mixture. Cook a few at a time for 2 to 4 minutes on each side or until they are golden. Add additional butter as needed to keep pan greased.
5Sprinkle cooked french toast sticks with powdered sugar and serve with syrup.
Egg Nog Pancakes
Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups eggnog
1 teaspoon vanilla
2 teaspoons sesame oil
4 tablespoons vegetable oil
8 ounces maple syrup
Directions
1In a bowl, combine flour, baking powder, baking soda, salt, egg, eggnog, vanilla, and sesame oil.
2Beat until smooth.
3Using oil as needed to grease, pour batter by 1/4 cup and cook on a 375°F griddle.
4Flip to brown slightly on other side.
5Serve with maple syrup.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups eggnog
1 teaspoon vanilla
2 teaspoons sesame oil
4 tablespoons vegetable oil
8 ounces maple syrup
Directions
1In a bowl, combine flour, baking powder, baking soda, salt, egg, eggnog, vanilla, and sesame oil.
2Beat until smooth.
3Using oil as needed to grease, pour batter by 1/4 cup and cook on a 375°F griddle.
4Flip to brown slightly on other side.
5Serve with maple syrup.
Stuffed French Toast
Ingredients
1 lb loaf French bread, unsliced, cubed
8 ounces cream cheese, cubed
8 eggs
2 1/2 cups milk or light cream or half-and-half cream
6 teaspoons butter, melted
1/4 cup maple syrup
APPLE CIDER SYRUP (use 1 cup)
1/2 cup sugar
4 teaspoons cornstarch
1/2 teaspoon cinnamon
1 cup apple cider or apple juice
1 tablespoon lemon juice
2 tablespoons butter (I like Cabot's)
Directions
1Grease a 13 x 9 pan.
2Cut bread into cubes (you should end up with about 12 cups).
3Place half bread cubes in pan.
4Top with cream cheese cubes.
5Top with remaining bread cubes.
6Beat together eggs, milk, melted butter, and maple syrup.
7Pour egg mixture evenly over bread cubes and cream cheese.
8Slightly press down with spatula to moisten.
9Cover with plastic wrap and refrigerate for 4 to 24 hours.
10When ready to bake, remove plastic wrap and bake in oven at 325 degrees Fahrenheit for 35 to 45 minutes or until center appears set and edges are lightly golden.
11Top with Apple Cider Syrup. Recipe is posted.
12Let stand about 10 minutes before serving.
1 lb loaf French bread, unsliced, cubed
8 ounces cream cheese, cubed
8 eggs
2 1/2 cups milk or light cream or half-and-half cream
6 teaspoons butter, melted
1/4 cup maple syrup
APPLE CIDER SYRUP (use 1 cup)
1/2 cup sugar
4 teaspoons cornstarch
1/2 teaspoon cinnamon
1 cup apple cider or apple juice
1 tablespoon lemon juice
2 tablespoons butter (I like Cabot's)
Directions
1Grease a 13 x 9 pan.
2Cut bread into cubes (you should end up with about 12 cups).
3Place half bread cubes in pan.
4Top with cream cheese cubes.
5Top with remaining bread cubes.
6Beat together eggs, milk, melted butter, and maple syrup.
7Pour egg mixture evenly over bread cubes and cream cheese.
8Slightly press down with spatula to moisten.
9Cover with plastic wrap and refrigerate for 4 to 24 hours.
10When ready to bake, remove plastic wrap and bake in oven at 325 degrees Fahrenheit for 35 to 45 minutes or until center appears set and edges are lightly golden.
11Top with Apple Cider Syrup. Recipe is posted.
12Let stand about 10 minutes before serving.
Monday, October 19, 2009
Classic Chocolate Cake
2 cup(s) flour
1/2 cup(s) cocoa
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 teaspoon(s) salt
3/4 cup(s) butter, softened
2/3 cup(s) granulated sugar
1/2 cup(s) dark brown sugar
3 eggs
1/4 cup(s) sour cream
2 teaspoon(s) vanilla extract
1 1/4 cup(s) milk
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Directions
1.Heat oven to 350 degrees F. Butter and flour three 6-cup muffin pans (for filled cakes), two 8-inch-round cake pans (for layer cake; pictured), or 2 mini Bundt pans (for Mini Pumpkin Cakes). Set aside. Combine the flour, cocoa, baking powder, baking soda, and salt, and set aside.
2.Beat the butter and sugars together in a bowl using an electric mixer on medium-high speed. Beat in the eggs. Reduce speed to medium-low. Stir the sour cream, vanilla, and milk together and add it in thirds, alternating with the flour mixture. Beat until batter is smooth, about 3 more minutes.
3.Divide the batter equally between the prepared pans and bake until a wooden skewer inserted into the center tests clean. For layer cake, it should take about 25 minutes; filled cakes, 20 minutes; and Mini Pumpkin Cakes, 25 minutes. Cool on a wire rack.
4.Trim cooled cake layers, if necessary, to make level and frost and decorate as desired.
Tips & Techniques
Mix ingredients at room temperature. To quickly take the chill off eggs, run them under warm water.
1/2 cup(s) cocoa
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 teaspoon(s) salt
3/4 cup(s) butter, softened
2/3 cup(s) granulated sugar
1/2 cup(s) dark brown sugar
3 eggs
1/4 cup(s) sour cream
2 teaspoon(s) vanilla extract
1 1/4 cup(s) milk
--------------------------------------------------------------------------------
Directions
1.Heat oven to 350 degrees F. Butter and flour three 6-cup muffin pans (for filled cakes), two 8-inch-round cake pans (for layer cake; pictured), or 2 mini Bundt pans (for Mini Pumpkin Cakes). Set aside. Combine the flour, cocoa, baking powder, baking soda, and salt, and set aside.
2.Beat the butter and sugars together in a bowl using an electric mixer on medium-high speed. Beat in the eggs. Reduce speed to medium-low. Stir the sour cream, vanilla, and milk together and add it in thirds, alternating with the flour mixture. Beat until batter is smooth, about 3 more minutes.
3.Divide the batter equally between the prepared pans and bake until a wooden skewer inserted into the center tests clean. For layer cake, it should take about 25 minutes; filled cakes, 20 minutes; and Mini Pumpkin Cakes, 25 minutes. Cool on a wire rack.
4.Trim cooled cake layers, if necessary, to make level and frost and decorate as desired.
Tips & Techniques
Mix ingredients at room temperature. To quickly take the chill off eggs, run them under warm water.
Vanilla Cream Filling
1 cup(s) milk
2 1/2 tablespoon(s) flour
1 cup(s) butter
1 cup(s) confectioners' sugar
1 teaspoon(s) vanilla extract
--------------------------------------------------------------------------------
Directions
1.Whisk the milk and flour together in a medium saucepan. Cook over medium heat, whisking constantly, until thickened, about 5 minutes. Transfer to a bowl and cool to room temperature.
2.Beat the butter and sugar together in a bowl until fluffy. Beat in the vanilla and the milk mixture until smooth. Stir in the food coloring until blended and desired color.
3.Fit a pastry bag with a long, narrow tip and fill halfway with cream filling. Insert the tip into the trimmed cake bottoms and fill each. (Note: Cake will feel heavier in the hand after it is filled.) Use the remaining filling to decorate the tops of each glazed cake.
2 1/2 tablespoon(s) flour
1 cup(s) butter
1 cup(s) confectioners' sugar
1 teaspoon(s) vanilla extract
--------------------------------------------------------------------------------
Directions
1.Whisk the milk and flour together in a medium saucepan. Cook over medium heat, whisking constantly, until thickened, about 5 minutes. Transfer to a bowl and cool to room temperature.
2.Beat the butter and sugar together in a bowl until fluffy. Beat in the vanilla and the milk mixture until smooth. Stir in the food coloring until blended and desired color.
3.Fit a pastry bag with a long, narrow tip and fill halfway with cream filling. Insert the tip into the trimmed cake bottoms and fill each. (Note: Cake will feel heavier in the hand after it is filled.) Use the remaining filling to decorate the tops of each glazed cake.
smokey ham and corn chowder
4 ear(s) of corn, kernels cut off and cobs reserved
1 tablespoon(s) vegetable oil
1 onion, cut into 1/4-inch dice
1/2 pound(s) ham, rind removed and reserved, ham cut into 1/4-inch dice
2 cup(s) heavy cream
1 pound(s) baking potatoes, peeled and cut into 1/2-inch dice
--------------------------------------------------------------------------------
Directions
1.Using the back of a knife and working over a medium bowl, scrape the corn cobs to release any pulp and juices; reserve the cobs.
2.In a medium soup pot, heat the oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add 3 cups of water, the ham rind and the corncobs, pulp and juices and bring to a simmer. Cook over moderately low heat for 5 minutes; discard the cobs and ham rind. Add the cream and potatoes, bring to a simmer and cook until the potatoes are almost tender, about 5 minutes. Add the corn kernels and ham and simmer until the corn and potatoes are tender, about 5 minutes longer. Season with salt and pepper, ladle into bowls and serve.
1 tablespoon(s) vegetable oil
1 onion, cut into 1/4-inch dice
1/2 pound(s) ham, rind removed and reserved, ham cut into 1/4-inch dice
2 cup(s) heavy cream
1 pound(s) baking potatoes, peeled and cut into 1/2-inch dice
--------------------------------------------------------------------------------
Directions
1.Using the back of a knife and working over a medium bowl, scrape the corn cobs to release any pulp and juices; reserve the cobs.
2.In a medium soup pot, heat the oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add 3 cups of water, the ham rind and the corncobs, pulp and juices and bring to a simmer. Cook over moderately low heat for 5 minutes; discard the cobs and ham rind. Add the cream and potatoes, bring to a simmer and cook until the potatoes are almost tender, about 5 minutes. Add the corn kernels and ham and simmer until the corn and potatoes are tender, about 5 minutes longer. Season with salt and pepper, ladle into bowls and serve.
Friday, October 16, 2009
Sweet and sour chicken
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Pasta With Ground Sausage Bolognese Sauce
Ingredients
•1 lb ground sausage .
•1/2 c chicken broth .
•2 tbsps butter .
•2 garlic cloves, minced .
•2 tbsps heavy cream .
•1 (14 1/2 oz) can sliced tomatoes .
•2 tbsps flat leaf parsley, sliced .
•1 lb pasta of choice .
•1/2 large yellow onion, sliced .
•salt & pepper .
•2 tbsps italian seasoning .
•1/2 (12 1/2 oz) jar tomato sauce, any flavoring .
•1/2 c parmesan cheese, grated
Heavy cream can be substituted with a mixture of 1/4 cup of butter and 3/4 cup of milk, but not if it is to be made into whipping cream
Directions
•Step #1 In a large skillet over med-heat/flame, melt butter.
•Step #2 Add onion & saute for 3 mins.
•Step #3 Add garlic & cook for another 2 mins until onions are soften.
•Step #4 Add ground sausage.
•Step #5 Separate the sausage & cook this until browned, approximately 7 mins.
•Step #6 Add canned tomatoes, mariana sauce, chicken broth.
•Step #7 Bring to a boil & reduce heat to simmer on low for approximately 20 mins.
•Step #8 While sauce is simmering, cook pasta according to package instructions until al dente.
•Step #9 Drain pasta.
•Step #10 Add heavy cream, italian seasoning, parsley & salt & pepper to taste.
•Step #11 Cook for another 2 mins to mix.
•Step #12 Toss pasta into sauce.
•Step #13 Serve in bowls & top this with parmesan cheese.
•Enjoy the Fusilli Pasta With Ground Sausage Bolognese Sauce recipe
•1 lb ground sausage .
•1/2 c chicken broth .
•2 tbsps butter .
•2 garlic cloves, minced .
•2 tbsps heavy cream .
•1 (14 1/2 oz) can sliced tomatoes .
•2 tbsps flat leaf parsley, sliced .
•1 lb pasta of choice .
•1/2 large yellow onion, sliced .
•salt & pepper .
•2 tbsps italian seasoning .
•1/2 (12 1/2 oz) jar tomato sauce, any flavoring .
•1/2 c parmesan cheese, grated
Heavy cream can be substituted with a mixture of 1/4 cup of butter and 3/4 cup of milk, but not if it is to be made into whipping cream
Directions
•Step #1 In a large skillet over med-heat/flame, melt butter.
•Step #2 Add onion & saute for 3 mins.
•Step #3 Add garlic & cook for another 2 mins until onions are soften.
•Step #4 Add ground sausage.
•Step #5 Separate the sausage & cook this until browned, approximately 7 mins.
•Step #6 Add canned tomatoes, mariana sauce, chicken broth.
•Step #7 Bring to a boil & reduce heat to simmer on low for approximately 20 mins.
•Step #8 While sauce is simmering, cook pasta according to package instructions until al dente.
•Step #9 Drain pasta.
•Step #10 Add heavy cream, italian seasoning, parsley & salt & pepper to taste.
•Step #11 Cook for another 2 mins to mix.
•Step #12 Toss pasta into sauce.
•Step #13 Serve in bowls & top this with parmesan cheese.
•Enjoy the Fusilli Pasta With Ground Sausage Bolognese Sauce recipe
Chicken Enchilada Pasta
Serves 6-8
*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
Meatball subs
Meatballs:
1 cup unseasoned bread crumbs
3/4 cup parmesan cheese
1/2 cup whole milk
1/2 cup low-sodium beef broth
1/2 cup fresh parsley
3 eggs beaten separate then added
2 T dried oregano
1 T minced garlic
1 T salt
1 T ground black pepper
2 t dried basil
1 t red pepper flakes
2 pounds ground beef
Mix all ingredients first, then add meat and mix well. Form golf ball-sized meatballs. Pour a little beef broth over each one. Don't be stingy with the beef broth! Bake 450 for 20 -25 minutes. With the whole recipe, I can usually get about 25-30 meatballs.
Sauce:
2 can crushed tomatoes
Sprinkle basil, oregano, red pepper, garlic (whatever you prefer)
Add cooked meatballs, let sauce warm up.
Buns: Put a slice of mozzarella on a hoagie bun and bake it at 400 for 5-6 minutes until the cheese and bun are nicely toasted.
Trade Secrets: This recipe makes a lot. I halve the recipe (don't ask about the 1/2 egg, it is messy) for our family and still have meatballs to freeze. I freeze the extras before I bake them and then pull them from the freezer and put them directly in the oven for about 25-30 minutes.
1 cup unseasoned bread crumbs
3/4 cup parmesan cheese
1/2 cup whole milk
1/2 cup low-sodium beef broth
1/2 cup fresh parsley
3 eggs beaten separate then added
2 T dried oregano
1 T minced garlic
1 T salt
1 T ground black pepper
2 t dried basil
1 t red pepper flakes
2 pounds ground beef
Mix all ingredients first, then add meat and mix well. Form golf ball-sized meatballs. Pour a little beef broth over each one. Don't be stingy with the beef broth! Bake 450 for 20 -25 minutes. With the whole recipe, I can usually get about 25-30 meatballs.
Sauce:
2 can crushed tomatoes
Sprinkle basil, oregano, red pepper, garlic (whatever you prefer)
Add cooked meatballs, let sauce warm up.
Buns: Put a slice of mozzarella on a hoagie bun and bake it at 400 for 5-6 minutes until the cheese and bun are nicely toasted.
Trade Secrets: This recipe makes a lot. I halve the recipe (don't ask about the 1/2 egg, it is messy) for our family and still have meatballs to freeze. I freeze the extras before I bake them and then pull them from the freezer and put them directly in the oven for about 25-30 minutes.
Chicken Corn Chowder
*Plan Ahead: This recipe calls for cooked chicken.
2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I'll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.
2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (I had a difficult time getting my cream cheese to completely whisk into the milk so my soup had some minor small lumps but next time, I'll soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.
Tuesday, October 13, 2009
Chocolate Skeleton Cookies
1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
2 3/4 cup flour
1/2 cup cocoa
1 tsp baking soda
1 1/2 cups powdered sugar
2 TBSP milk (or a little more to get the right consistency)
Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture (this is VERY stiff, but sticky). Cover and refrigerate for 1-2 hours or until easy to handle. On lightly floured surface, roll dough to 1/8 inch thickness. Cut with a floured 3 inch gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375 7-8 minutes or until set. Cool 1 minute before removing to cool completely. For icing, combine powdered sugar and milk until smooth. Cut a small hole in the corner of a resealable plastic bag; fill with icing. Pipe skeleton bones on cookies.
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
2 3/4 cup flour
1/2 cup cocoa
1 tsp baking soda
1 1/2 cups powdered sugar
2 TBSP milk (or a little more to get the right consistency)
Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture (this is VERY stiff, but sticky). Cover and refrigerate for 1-2 hours or until easy to handle. On lightly floured surface, roll dough to 1/8 inch thickness. Cut with a floured 3 inch gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375 7-8 minutes or until set. Cool 1 minute before removing to cool completely. For icing, combine powdered sugar and milk until smooth. Cut a small hole in the corner of a resealable plastic bag; fill with icing. Pipe skeleton bones on cookies.
Monday, October 12, 2009
Monday, October 5, 2009
The Ultimate Filled Peanut Butter Cookie
1 bag of miniature Reese's peanut butter cups --FROZEN
1-1/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter flavored Crisco (no substitutions)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
In a large mixing bowl, cream together the Crisco, peanut butter, sugars, egg, and vanilla until it is smooth and creamy. Next add the dry ingredients and beat until smooth. Roll dough into 1-inch balls and place them in an UNgreased mini muffin pan
Bake at 375° for 10 minutes.
Immediately press a FROZEN miniature Reese's PB cup into the center of each cookie--pressing down until the top of the candy is at the same level as the top of the cookie.
Allow to cool in the pan for at least 2 minutes before removing them. To remove, insert just the tip of a thin knife between the cookie and the pan. Allow to cool completely and the chocolate to reset before serving. Makes about 30-36 cookies (mini-muffin size).
1-1/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter flavored Crisco (no substitutions)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
In a large mixing bowl, cream together the Crisco, peanut butter, sugars, egg, and vanilla until it is smooth and creamy. Next add the dry ingredients and beat until smooth. Roll dough into 1-inch balls and place them in an UNgreased mini muffin pan
Bake at 375° for 10 minutes.
Immediately press a FROZEN miniature Reese's PB cup into the center of each cookie--pressing down until the top of the candy is at the same level as the top of the cookie.
Allow to cool in the pan for at least 2 minutes before removing them. To remove, insert just the tip of a thin knife between the cookie and the pan. Allow to cool completely and the chocolate to reset before serving. Makes about 30-36 cookies (mini-muffin size).
Friday, October 2, 2009
French Breakfast Puffs
French Breakfast Puffs
1/3 cup butter, soft
1/2 cup sugar
1 egg
1 tsp vanilla
1/2 cup milk
1 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/4 tsp nutmeg
*Melted butter for topping
**Cinnamon sugar mixture
Cream butter and sugar till fluffy. Add egg, vanilla, and milk. Stir in dry ingredients just till moistened. Fill greased muffin cups about 2/3 full. Bake at 350 for about 18 minutes. While still warm, roll in melted butter, then in cinnamon sugar mixture.
Makes 10-12 muffins
Notes:
-*If you are rolling the entire muffin in butter, you will need about 1/3 cup. If you are only rolling the tops, you'll need about 1 1/2- 2 Tbsp.
**I mix up 1/2 cup of sugar with 1-2 tsp of cinnamon and keep it in a shaker with my spices. When you finish your jar of cinnamon, don't throw it away! It is perfect for this.
1/3 cup butter, soft
1/2 cup sugar
1 egg
1 tsp vanilla
1/2 cup milk
1 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/4 tsp nutmeg
*Melted butter for topping
**Cinnamon sugar mixture
Cream butter and sugar till fluffy. Add egg, vanilla, and milk. Stir in dry ingredients just till moistened. Fill greased muffin cups about 2/3 full. Bake at 350 for about 18 minutes. While still warm, roll in melted butter, then in cinnamon sugar mixture.
Makes 10-12 muffins
Notes:
-*If you are rolling the entire muffin in butter, you will need about 1/3 cup. If you are only rolling the tops, you'll need about 1 1/2- 2 Tbsp.
**I mix up 1/2 cup of sugar with 1-2 tsp of cinnamon and keep it in a shaker with my spices. When you finish your jar of cinnamon, don't throw it away! It is perfect for this.
Thursday, October 1, 2009
Thanksgiving Turkeys
•1 package Oreos
•1 package Mini Reese's Peanut Butter Cups
•1 package Whoppers
•1 package Candy Corn
•FROSTING
Preparation Instructions
(I don’t know the exact number of each item you need. I just ate my extras. Never a problem, right? Right.)
FEATHERS:
The easiest way to start these turkeys is to do the feathers first. Put frosting on the back of an Oreo and put 5 or so candy corns, point down, in the frosting, so that the wide end is sticking off the edge. I left them laying down so the frosting could dry and harden.
BASE:
Next put a blob of frosting near one edge of another Oreo, and stand one of the feathered Oreos in the frosting. You don’t want to leave the Oreo laying down on its feathers, because the feathers will cause the turkey to lean when standing if you do so. Instead prop them up against a book or wall so they can dry without being too top heavy and falling over.
BODY:
While the bases are drying, cut off the bottom edge (fat end) of a bunch of candy corns, and then “glue” one to each Whopper with the point out. (For the beak.) Then put each whopper head on one round side of the Reese’s cups.
PUTTING IT ALL TOGETHER:
Once all of these are stable, add the Reese’s/Whopper bodies to the Oreos, standing them in front of the feathered Oreo.
**Once I got typing this I realized how hard these are to explain without showing pictures of the process. So if you’re a visual person like me, just look at the picture! They’re really not that hard to figure out!**
•1 package Mini Reese's Peanut Butter Cups
•1 package Whoppers
•1 package Candy Corn
•FROSTING
Preparation Instructions
(I don’t know the exact number of each item you need. I just ate my extras. Never a problem, right? Right.)
FEATHERS:
The easiest way to start these turkeys is to do the feathers first. Put frosting on the back of an Oreo and put 5 or so candy corns, point down, in the frosting, so that the wide end is sticking off the edge. I left them laying down so the frosting could dry and harden.
BASE:
Next put a blob of frosting near one edge of another Oreo, and stand one of the feathered Oreos in the frosting. You don’t want to leave the Oreo laying down on its feathers, because the feathers will cause the turkey to lean when standing if you do so. Instead prop them up against a book or wall so they can dry without being too top heavy and falling over.
BODY:
While the bases are drying, cut off the bottom edge (fat end) of a bunch of candy corns, and then “glue” one to each Whopper with the point out. (For the beak.) Then put each whopper head on one round side of the Reese’s cups.
PUTTING IT ALL TOGETHER:
Once all of these are stable, add the Reese’s/Whopper bodies to the Oreos, standing them in front of the feathered Oreo.
**Once I got typing this I realized how hard these are to explain without showing pictures of the process. So if you’re a visual person like me, just look at the picture! They’re really not that hard to figure out!**
Pumpkin Creme Pies
•For Creme Pies
•3 cups All-purpose Flour
•1 cup Brown Sugar
•1 cup Sugar
•1 can Pumpkin (15 Oz.)
•1 cup Vegetable Oil
•2 whole Eggs
•1 teaspoon Baking Soda
•1 teaspoon Baking Powder
•1 teaspoon Vanilla Extract
•1 Tablespoon Cinnamon
•1 teaspoon Ground Ginger
•½ teaspoons Salt
•½ teaspoons Ground Nutmeg
•¼ teaspoons Ground Cloves
•Cream Cheese Filling
•1 package Cream Cheese Softened (8 Oz.)
•1 stick Unsalted Butter, Room Temperature
•1 package Powdered Sugar (16 Oz.)
•3 drops Vanilla Extract
•2 dash(es) Cinnamon
Preparation Instructions
Preheat oven to 350 degrees.
Pumpkin Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Cut 3 inch squares of parchment paper, about 24. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. (Note that the squares allow the baker to move the square while keeping the bag in the same spot. Just squeeze for easy circle making!) Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.
Cream Cheese Filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days.
•3 cups All-purpose Flour
•1 cup Brown Sugar
•1 cup Sugar
•1 can Pumpkin (15 Oz.)
•1 cup Vegetable Oil
•2 whole Eggs
•1 teaspoon Baking Soda
•1 teaspoon Baking Powder
•1 teaspoon Vanilla Extract
•1 Tablespoon Cinnamon
•1 teaspoon Ground Ginger
•½ teaspoons Salt
•½ teaspoons Ground Nutmeg
•¼ teaspoons Ground Cloves
•Cream Cheese Filling
•1 package Cream Cheese Softened (8 Oz.)
•1 stick Unsalted Butter, Room Temperature
•1 package Powdered Sugar (16 Oz.)
•3 drops Vanilla Extract
•2 dash(es) Cinnamon
Preparation Instructions
Preheat oven to 350 degrees.
Pumpkin Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, mix together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Cut 3 inch squares of parchment paper, about 24. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. (Note that the squares allow the baker to move the square while keeping the bag in the same spot. Just squeeze for easy circle making!) Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.
Cream Cheese Filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days.
Beef Soft Tacos
Ingredients
2 16-oz. jars mild or medium tomato-based salsa
2 tablespoons cider vinegar
5 teaspoons chili powder
1 1/2 pounds beef chuck pot roast, fat trimmed
12 6-inch corn tortillas
3/4 cup sour cream
3 cups shredded lettuce
1 avocado
Preparation
Spoon 1 cup salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.
Preheat oven to 300°F. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.
2 16-oz. jars mild or medium tomato-based salsa
2 tablespoons cider vinegar
5 teaspoons chili powder
1 1/2 pounds beef chuck pot roast, fat trimmed
12 6-inch corn tortillas
3/4 cup sour cream
3 cups shredded lettuce
1 avocado
Preparation
Spoon 1 cup salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.
Preheat oven to 300°F. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.
Crock pot roast
Easy Crock Pot Roast Beef
3# beef roast (I like Sirloin tip)
Pepper to taste
1 envelope dry onion soup mix
1 can cream of mushroom soup
1/2 cup water
Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a crock pot. Dump the onion soup mix on top, then add the mushroom soup. Add the water to the pan you browned the meat in and use a whisk to get up all the drippings. Pour over the top of everything in the crock pot. Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.
3# beef roast (I like Sirloin tip)
Pepper to taste
1 envelope dry onion soup mix
1 can cream of mushroom soup
1/2 cup water
Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a crock pot. Dump the onion soup mix on top, then add the mushroom soup. Add the water to the pan you browned the meat in and use a whisk to get up all the drippings. Pour over the top of everything in the crock pot. Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.
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