1 8oz pkg cream cheese softened
4 TBSP butter
1/2 c diced celery
1 small onion diced
1/2 tsp salt
1/4 tsp pepper
2 c diced cooked chicken
1 pkg crescent rolls
Mix all ingredients together except the crescent rolls. Roll crescent rolls out a little and put 2-3 tbsp chicken mixture in the middle of roll. Fold up the edges and pinch shut. Roll in breadcrumbs. Bake at 375 for 20 min. Make gravy out of cream of chicken soup and half a can of milk. Serve with rice. You can leave off the breadcrumbs and it's fine.
SAME BASIC RECIPE - CALLED CHICKEN POCKETS (NIKKI'S)
2 cups diced or shredded chicken
6 oz cream cheese, softened
1/3 cup butter
1 (4 oz) can diced green chili's
1 TBSP green onion, chopped
1/8 tsp. chili powder
1/4 tsp. cumin
2 (8 oz) cans crescent rolls
3 TBSP butter, melter
1 cup dry bread crumbs or seasoned stuffing (crushed)
1/2 cup roasted sunflower seeds (optional)
Cream together: cream cheese, butter, chili's, onions and seasonings. Add chicken and set aside. Press seams together of each rectangle (two perforated triangles) of crescent rolls. Stuff each 'pocket' with 1/2 cup chicken mixture. Seal seams and dip in the melted butter, then roll each pocket in the stuffing and seeds. Bake for 20 minutes at 400 degrees.
Friday, February 29, 2008
CHICKEN NUGGETS
2 tbsp Shake N' Bake original chicken seasoned coating mix
1 tsp chili powder
1/2 tsp garlic powder
2 small boneless chicken breast halves (cut up into bite sized pieces)
Preheat over to 425. Combine coating mix, chili and garlic powder. Use to coat chicken. Place on baking sheet and bake 20 min until chicken is cooked.
1 tsp chili powder
1/2 tsp garlic powder
2 small boneless chicken breast halves (cut up into bite sized pieces)
Preheat over to 425. Combine coating mix, chili and garlic powder. Use to coat chicken. Place on baking sheet and bake 20 min until chicken is cooked.
BETSY'S FAMOUS SALSA
1 Jalapeno pepper--cut into a few pieces (scrape out seeds)
1 clove garlic (or 1/2 to 1 tsp chopped garlic)
Cilantro--I use about 1/3 to 1/2 bunch of cilantro--cut about 2" of the stems off the bottom
1-inch thick slice of Yellow Onion
1 1/2 to 2 tsp salt
Juice of 1/2 fresh lime or 1 TBSP of bottled juice
Run the chopper blade just until the ingredients are barely chopped and mixed together. Then add fresh tomatoes (cut into quarters) to make about 5-6 cups. Pulse chop just until chunky and blended. Serve with chips.
1 clove garlic (or 1/2 to 1 tsp chopped garlic)
Cilantro--I use about 1/3 to 1/2 bunch of cilantro--cut about 2" of the stems off the bottom
1-inch thick slice of Yellow Onion
1 1/2 to 2 tsp salt
Juice of 1/2 fresh lime or 1 TBSP of bottled juice
Run the chopper blade just until the ingredients are barely chopped and mixed together. Then add fresh tomatoes (cut into quarters) to make about 5-6 cups. Pulse chop just until chunky and blended. Serve with chips.
LIZ'S WHEAT BREAD
Makes 4 loaves (if using a Bosch) or 2 loaves (if using a Mixmaster)
Grind 6 cups wheat to make 9 cups of flour (you can use more or all whole wheat, if desired)
Using the dough hook with your Bosch, into the bowl add the following:
5 1/2 cups very hot tap water
1/2 cup oil
1/2 cup honey
wheat flour
1 1/2 Tbsp. salt
2 Tbsp. dough enhancer
3 Tbsp. yeast
Mix until combined, then add 4-5 cups white flour or bread flour to make a soft, but not sticky dough (amount of flour will vary depending on the humidity level). Knead on '2' for 8 minutes. Pour a small amount (2 Tbsp.) oil on counter; drop dough onto oil and divide into half and then half again - to make four loaves. With fingers, press out any air bubbles, then roll up (like a jelly roll) and place into greased loaf pans. Allow to rise until double, about 30 minutes. Bake 21-30 minutes at 350 degrees. Turn out on wire rack. Let cool on side. Put in bags when just cool.
RECIPE IF USING A MIXMASTER - Makes 2 loaves
Grind 3 cups wheat (I use white wheat) to make approximately 4 1/2 to 5 cups flour
2 3/4 cups very hot tap water
1/4 cup oil
1/4 cup honey
wheat flour
2 tsp salt
1 TBSP dough enhancer
1 1/2 TBSP yeast
Follow directions above.
Grind 6 cups wheat to make 9 cups of flour (you can use more or all whole wheat, if desired)
Using the dough hook with your Bosch, into the bowl add the following:
5 1/2 cups very hot tap water
1/2 cup oil
1/2 cup honey
wheat flour
1 1/2 Tbsp. salt
2 Tbsp. dough enhancer
3 Tbsp. yeast
Mix until combined, then add 4-5 cups white flour or bread flour to make a soft, but not sticky dough (amount of flour will vary depending on the humidity level). Knead on '2' for 8 minutes. Pour a small amount (2 Tbsp.) oil on counter; drop dough onto oil and divide into half and then half again - to make four loaves. With fingers, press out any air bubbles, then roll up (like a jelly roll) and place into greased loaf pans. Allow to rise until double, about 30 minutes. Bake 21-30 minutes at 350 degrees. Turn out on wire rack. Let cool on side. Put in bags when just cool.
RECIPE IF USING A MIXMASTER - Makes 2 loaves
Grind 3 cups wheat (I use white wheat) to make approximately 4 1/2 to 5 cups flour
2 3/4 cups very hot tap water
1/4 cup oil
1/4 cup honey
wheat flour
2 tsp salt
1 TBSP dough enhancer
1 1/2 TBSP yeast
Follow directions above.
Pork with Apples
This is a great main dish but for saving time you don't have to use the apples.
2 TBSP oil
4 pork chops, thinly sliced (you can also use a pork roast and just slice in really thin)
2 green onions, diced
1 1/2 cups apple juice
1/4 cup heavy or whipping cream (I use 2% milk most of the time)
2 medium red apples, cored and cut in slices
1 tsp salt
1 TBSP cornstarch
Pepper
In skillet over medium heat, in hot oil, cook apples until tender--about 5 minutes. Turn slices once. Remove to warm platter; keep warm. In oil, cook pork chops until browned--about 10 minutes, turning once. Add onions, salt, pepper and 1 1/4 cups apple juice; heat to boiling. Reduce to low; cover and simmer about 10 minutes or until meat is fork-tender. Remove pork from pan. In a small cup, blend remaining apple juice and cornstarch. Pour into skillet and cook until smooth and thickened; stirring constantly. Return pork to pan and add cream. Serve over rice.
2 TBSP oil
4 pork chops, thinly sliced (you can also use a pork roast and just slice in really thin)
2 green onions, diced
1 1/2 cups apple juice
1/4 cup heavy or whipping cream (I use 2% milk most of the time)
2 medium red apples, cored and cut in slices
1 tsp salt
1 TBSP cornstarch
Pepper
In skillet over medium heat, in hot oil, cook apples until tender--about 5 minutes. Turn slices once. Remove to warm platter; keep warm. In oil, cook pork chops until browned--about 10 minutes, turning once. Add onions, salt, pepper and 1 1/4 cups apple juice; heat to boiling. Reduce to low; cover and simmer about 10 minutes or until meat is fork-tender. Remove pork from pan. In a small cup, blend remaining apple juice and cornstarch. Pour into skillet and cook until smooth and thickened; stirring constantly. Return pork to pan and add cream. Serve over rice.
Sweet and Sour Sauce
1 cup sugar
1/2 cup vinegar
1/2 tsp salt
3-4 TBSP ketchup
1 cup water or chicken broth
Heat all ingredients in a small pan to boiling. Thicken with 3-4 TBSP cornstarch mixed with same amount of water. Keep sauce warm. Great with egg rolls or wontons.
1/2 cup vinegar
1/2 tsp salt
3-4 TBSP ketchup
1 cup water or chicken broth
Heat all ingredients in a small pan to boiling. Thicken with 3-4 TBSP cornstarch mixed with same amount of water. Keep sauce warm. Great with egg rolls or wontons.
MICROWAVE CARAMEL POPCORN
1 cup brown sugar, OR 3/4 cup brown and 1/4 cup white sugar
1/4 cup white or dark corn syrup
1/2 cup butter or margarine - 1 stick
1/2 tsp salt
In a heat resistant deep bowl, microwave the brown sugar, corn syrup, margarine and salt for
2 minutes. Stir. Microwave 1 1/2 minutes. Stir. Microwave 2 minutes.
Stir in 1 tsp vanilla and 1/2 tsp baking soda. CAUTION: Mixture is VERY HOT and will bubble up a little!!
Carefully pour over 20 cups of popped corn in a large brown grocery bag. Roll top down and put in microwave for 1 minute. Open bag, shake and roll down again. Microwave 1 more minute. Open, shake, roll down, microwave 1/2 minute and repeat. Spread popcorn on counter and let cool.
1/4 cup white or dark corn syrup
1/2 cup butter or margarine - 1 stick
1/2 tsp salt
In a heat resistant deep bowl, microwave the brown sugar, corn syrup, margarine and salt for
2 minutes. Stir. Microwave 1 1/2 minutes. Stir. Microwave 2 minutes.
Stir in 1 tsp vanilla and 1/2 tsp baking soda. CAUTION: Mixture is VERY HOT and will bubble up a little!!
Carefully pour over 20 cups of popped corn in a large brown grocery bag. Roll top down and put in microwave for 1 minute. Open bag, shake and roll down again. Microwave 1 more minute. Open, shake, roll down, microwave 1/2 minute and repeat. Spread popcorn on counter and let cool.
ELLYN'S LIMEADE SLUSH PUNCH
2 (12oz) cans limeade or lemonade
4 cups sugar
24 cups water
2-3 two litre bottle of Sprite or 7-up
Dissolve sugar in two cups boiling water. Remove from heat. Add limeade and remaining water. Stir till well mixed . Ladle into 1 quart zip bags, leaving plenty of room to expand. Freeze. Every few hours, squish punch in bags to break up. Allow to freeze solid. Remove from freezer about two hours before serving and allow to soften. Add Sprite or 7-Up to taste. You can also add cut up limes and cherries. 40-50 (6 oz) servings.
4 cups sugar
24 cups water
2-3 two litre bottle of Sprite or 7-up
Dissolve sugar in two cups boiling water. Remove from heat. Add limeade and remaining water. Stir till well mixed . Ladle into 1 quart zip bags, leaving plenty of room to expand. Freeze. Every few hours, squish punch in bags to break up. Allow to freeze solid. Remove from freezer about two hours before serving and allow to soften. Add Sprite or 7-Up to taste. You can also add cut up limes and cherries. 40-50 (6 oz) servings.
Christmas Jello Punch
2 boxes (3oz) jello any flabor
1 48 oz pineapple juice
2 cups sugar
48oz 7 up or Sprite
Prepare jello in the usual way. Mix in sugars and pineapple juice. Freeze in small containers. 1 hour before serving take out and thaw until slushy. Add 7-up.
1 48 oz pineapple juice
2 cups sugar
48oz 7 up or Sprite
Prepare jello in the usual way. Mix in sugars and pineapple juice. Freeze in small containers. 1 hour before serving take out and thaw until slushy. Add 7-up.
Frosty
1 cup milk
1/2 cup Nestle Quick
3 cups softened vanilla ice cream (1 hour in fridge)
Using a blender, mix all ingredients. Serve.
1/2 cup Nestle Quick
3 cups softened vanilla ice cream (1 hour in fridge)
Using a blender, mix all ingredients. Serve.
APPLE/BLUEBERRY SQUARES
1/2 cup butter
1 cup white sugar
2 cups flour
1/2 tsp salt
2 tsp cinnamon
1 cup chopped, pared apples OR 1 cup fresh blueberries
1 cup packed brown sugar
2 eggs
2 tsp baking powder
2 tsp vanilla
Melt butter in saucepan. Remove from heat. Stir in sugars and then eggs. Stir in flour, baking powder, salt, cinnamon, and vanilla until smooth. Stir in apples. Spread in greased 9x13 pan. Sprinkle top with cinnamon sugar. Bake in 350 degree oven for 30 minutes.
1 cup white sugar
2 cups flour
1/2 tsp salt
2 tsp cinnamon
1 cup chopped, pared apples OR 1 cup fresh blueberries
1 cup packed brown sugar
2 eggs
2 tsp baking powder
2 tsp vanilla
Melt butter in saucepan. Remove from heat. Stir in sugars and then eggs. Stir in flour, baking powder, salt, cinnamon, and vanilla until smooth. Stir in apples. Spread in greased 9x13 pan. Sprinkle top with cinnamon sugar. Bake in 350 degree oven for 30 minutes.
CHICKEN BROCCOLI CASSEROLE
3 cups chicken (1 whole) boiled, cooked and cut up OR 3-4 chicken breasts cooked and cut up
2 cans cream of chicken soup (you can also use cream of mushroom)
1/2 cup mayonnaise or (1/4 cup Mayo and 1/4 cup sour cream)
1 tsp. lemon juice
1/2 - 1 cup shredded cheddar cheese
2-3 boxes chopped broccoli--cook according to package directions and drain.
Place broccoli in bottom of 9x13 pan. Layer on chicken. Mix remaining ingredients and spoon over chicken. Bake at 350 degrees for 35-40 minutes.
2 cans cream of chicken soup (you can also use cream of mushroom)
1/2 cup mayonnaise or (1/4 cup Mayo and 1/4 cup sour cream)
1 tsp. lemon juice
1/2 - 1 cup shredded cheddar cheese
2-3 boxes chopped broccoli--cook according to package directions and drain.
Place broccoli in bottom of 9x13 pan. Layer on chicken. Mix remaining ingredients and spoon over chicken. Bake at 350 degrees for 35-40 minutes.
CHEDDAR CHOWDER
2 cups water
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onions
2 cups diced potatoes, small
Combine in a large pot. Boil 10-12 minutes until potatoes are tender. DO NOT DRAIN.
White/Cheese Sauce:
1/4 cup butter
1/4 cup flour
2 cups milk or Half & Half (the richer the milk, the thicker the chowder)
2 cups cheese, grated
1 cup ham (cubed)
In a saucepan melt butter. Add flour and stir until smooth and bubbly. Slowly add milk using a wisk to keep mixture smooth. Cook until thickened. Add grated cheese and stir until melted.
Add white/cheese sauce and cubed ham to veggies. Heat through.
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onions
2 cups diced potatoes, small
Combine in a large pot. Boil 10-12 minutes until potatoes are tender. DO NOT DRAIN.
White/Cheese Sauce:
1/4 cup butter
1/4 cup flour
2 cups milk or Half & Half (the richer the milk, the thicker the chowder)
2 cups cheese, grated
1 cup ham (cubed)
In a saucepan melt butter. Add flour and stir until smooth and bubbly. Slowly add milk using a wisk to keep mixture smooth. Cook until thickened. Add grated cheese and stir until melted.
Add white/cheese sauce and cubed ham to veggies. Heat through.
CARROT CAKE
THE BEST!!!
Cream together: 2 cups sugar, 4 eggs, and 1 1/2 cups oil.
Add: 3 cups grated carrots, 2 cups flour, 1 tsp salt, 2 tsp cinnamon and 2 tsp baking soda.
Bake in 3 round layer pans, greased OR a 9x13 greased pan for 25-30 minutes at 350 degrees. Let cool.
FROSTING:
Cream together: 1 (8oz) pkg cream cheese, softened
1/2 stick margarine, softened
1 lb powdered sugar
1 tsp vanilla
Spread on top of cake. Sprinkle with pecans.
Cream together: 2 cups sugar, 4 eggs, and 1 1/2 cups oil.
Add: 3 cups grated carrots, 2 cups flour, 1 tsp salt, 2 tsp cinnamon and 2 tsp baking soda.
Bake in 3 round layer pans, greased OR a 9x13 greased pan for 25-30 minutes at 350 degrees. Let cool.
FROSTING:
Cream together: 1 (8oz) pkg cream cheese, softened
1/2 stick margarine, softened
1 lb powdered sugar
1 tsp vanilla
Spread on top of cake. Sprinkle with pecans.
BEEF ROLL UPS
1 (8oz) pkg. cream cheese, softened
2 pkgs drief beef (Buddig or similar thin beef)
1 tsp Worcestershire sauce
salt, pepper, garlic, and chives to taste
Add Worcestershire, salt, pepper, garlic and chives to cream cheese. Mix well. Lay out beef on a work surface using 2 pieces, each one on top of the other. Divide cream cheese mixture between squares. Spread the filing out to the edges. Roll up, sealing two edges with filing. Wrap in wax paper and place in sealed container. To serve, cut into small bit-size pieces.
2 pkgs drief beef (Buddig or similar thin beef)
1 tsp Worcestershire sauce
salt, pepper, garlic, and chives to taste
Add Worcestershire, salt, pepper, garlic and chives to cream cheese. Mix well. Lay out beef on a work surface using 2 pieces, each one on top of the other. Divide cream cheese mixture between squares. Spread the filing out to the edges. Roll up, sealing two edges with filing. Wrap in wax paper and place in sealed container. To serve, cut into small bit-size pieces.
CHICKEN A LA KING
1 can (6oz) slice mushrooms, drained (reserve liquid)
1/2 cup diced green peppers (optional)
1/4 tsp pepper
1 3/4 cup chicken broth
1 (4 oz) jar pimento, chopped (optional)
1/2 cup flour
1 tsp salt
1/2 cup butter or margarine
2 cups light cream
2 cups cubed, cooked chicken
In a large skillet, cook and stir mushrooms and green peppers in butter for 5 minutes. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in cream, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimento; heat through. Serve over toast or in toast cups.
TOAST CUPS: Heat oven to 375 degrees. Trim crusts from thinly sliced fresh bread; spread with soft margarine. Press buttered side down into muffin cups. Bake 12 minutes until lightly toasted.
1/2 cup diced green peppers (optional)
1/4 tsp pepper
1 3/4 cup chicken broth
1 (4 oz) jar pimento, chopped (optional)
1/2 cup flour
1 tsp salt
1/2 cup butter or margarine
2 cups light cream
2 cups cubed, cooked chicken
In a large skillet, cook and stir mushrooms and green peppers in butter for 5 minutes. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in cream, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimento; heat through. Serve over toast or in toast cups.
TOAST CUPS: Heat oven to 375 degrees. Trim crusts from thinly sliced fresh bread; spread with soft margarine. Press buttered side down into muffin cups. Bake 12 minutes until lightly toasted.
CHRISTMAS BREAKFAST CASSEROLE
1 lb. bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 pkg hash browns
1 dozen eggs, scrambled and cooked
Mix all ingredients and put in 9x13 pan. Cover in foil and bake 25 min and 350.
2 cups shredded cheddar cheese
1 pkg hash browns
1 dozen eggs, scrambled and cooked
Mix all ingredients and put in 9x13 pan. Cover in foil and bake 25 min and 350.
Hershey Kiss cookies
1 egg
1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
2 TBSP milk
1 tsp vanilla
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 package Hershey Kisses
Beat egg, shortening, peanut butter, sugars, milk and vanilla until light and fluffy. Stir in flour, soda and salt.
Roll 1 TBSP dought into a ball and place on a greased cookie sheet. Bake in a 350 degree over for 8 minutes. Remove and place 1 kiss in the middle of each cookie. Return to oven for 2-5 minutes. Cool.
1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
2 TBSP milk
1 tsp vanilla
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 package Hershey Kisses
Beat egg, shortening, peanut butter, sugars, milk and vanilla until light and fluffy. Stir in flour, soda and salt.
Roll 1 TBSP dought into a ball and place on a greased cookie sheet. Bake in a 350 degree over for 8 minutes. Remove and place 1 kiss in the middle of each cookie. Return to oven for 2-5 minutes. Cool.
Baklava
1 box Filo pastry dough. Butter, cinnamon, sugar, pecans. Thaw Filo dough according to package directions
Working quickly, unfold Filo dough. cut in half to fit a 9x13 pan. Keep dough covered with a wet paper towel while working. Place two sheets in bottom of pan, brush with butter--continue for 4 more sheets. Top tenth layer with cinnamon sugar and pecans. Layer 10 more sheets butter after each 2. Top with cinnamon sugar and pecans--continue in sequence until all dough is used up. Top with cinnamon and pecans. With a sharp knife cut into small squares or diamonds. Bake at 350 for 30-40 minutes until light brown. After baking cut squares again. Pour 1 to 1/2 cup Karo syrup over top.
Working quickly, unfold Filo dough. cut in half to fit a 9x13 pan. Keep dough covered with a wet paper towel while working. Place two sheets in bottom of pan, brush with butter--continue for 4 more sheets. Top tenth layer with cinnamon sugar and pecans. Layer 10 more sheets butter after each 2. Top with cinnamon sugar and pecans--continue in sequence until all dough is used up. Top with cinnamon and pecans. With a sharp knife cut into small squares or diamonds. Bake at 350 for 30-40 minutes until light brown. After baking cut squares again. Pour 1 to 1/2 cup Karo syrup over top.
CRUSTLESS QUICHE
Butter a 9" pie plate and in it sprinkle:
4 oz grated cheese (1 cup)
6-7 sliced crumbled bacon or 1 cup chopped ham
Vegetables--mushrooms, broccoli, peppers
In a blender mix:
4 eggs
1/2 cup flour
2 TBSP butter
1/2 tsp salt
1 1/2 cup milk
Blend for one minute. Pour over cheese and bacon. Bake for 35 minutes at 350 degrees. Let stand for 3-4 minutes before serving.
4 oz grated cheese (1 cup)
6-7 sliced crumbled bacon or 1 cup chopped ham
Vegetables--mushrooms, broccoli, peppers
In a blender mix:
4 eggs
1/2 cup flour
2 TBSP butter
1/2 tsp salt
1 1/2 cup milk
Blend for one minute. Pour over cheese and bacon. Bake for 35 minutes at 350 degrees. Let stand for 3-4 minutes before serving.
PRETZEL SALAD
2 1/2 cups coarsely crushed pretzels
3/4 cup butter or margarine, melted
3 TBSP sugar
Mix and press in 9x13 pan. Bake 10 minutes at 350. Cool.
1 (8 oz) cream cheese, softened
1 cup sugar
1 (8 oz) pkg whip cream or Dream whip (whipped)
Mix cream cheese and sugar until smooth. Fold in whipped cream. Spread over pretzels in pan.
2 (3 oz) pkgs strawberry jello
2 cups boiling water
2 (10 oz) pkgs frozen strawberries
Dissolve jello in boiling water. Add FROZEN strawberries. Spoon over cream cheese mixture. Cool in fridge and serve.
3/4 cup butter or margarine, melted
3 TBSP sugar
Mix and press in 9x13 pan. Bake 10 minutes at 350. Cool.
1 (8 oz) cream cheese, softened
1 cup sugar
1 (8 oz) pkg whip cream or Dream whip (whipped)
Mix cream cheese and sugar until smooth. Fold in whipped cream. Spread over pretzels in pan.
2 (3 oz) pkgs strawberry jello
2 cups boiling water
2 (10 oz) pkgs frozen strawberries
Dissolve jello in boiling water. Add FROZEN strawberries. Spoon over cream cheese mixture. Cool in fridge and serve.
Foolproof Pie Crust
4 cups all-purpose flour
1 TBSP sugar
1 3/4 cup vegetable shortening
2 tsp salt
Mix with fork or pastry cutter until mixture resembles crumbs.
Beat 1 egg, then add 1 TBSP vinegar and 1/2 cup water. Pour into center of flour mixture, stirring with a fork until moistened. With hands mold into a ball. Chill at least 15 minutes. Roll into desired shape. Dough can be left in fridge for up to 3 days. Makes 2, 9" double-crust pies and one 9 inch shell.
1 TBSP sugar
1 3/4 cup vegetable shortening
2 tsp salt
Mix with fork or pastry cutter until mixture resembles crumbs.
Beat 1 egg, then add 1 TBSP vinegar and 1/2 cup water. Pour into center of flour mixture, stirring with a fork until moistened. With hands mold into a ball. Chill at least 15 minutes. Roll into desired shape. Dough can be left in fridge for up to 3 days. Makes 2, 9" double-crust pies and one 9 inch shell.
Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp baking powder
3/4 cup flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
1/2 tsp salt
1 tsp lemon juice
1 cup chopped pecans
Beat eggs on high for five minutes. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, stir together flour, baking powder and spices. Fold into pumpkin mixture. Spread onto a well greased cookie sheet. Sprinkle one cup chopped nuts on top. Bake at 350 degrees for 15 minutes. Remove from oven and let sit for 2-3 minutes. On counter, place a clean dish towel and sprinkle with powdered sugar. Drop cooled cake out on sugared cloth and roll up tightly. Let cool completely.
Filling: 1 cup powdered sugar, 1 8oz pkg cream cheeese, softened, 1/2 tsp vanilla, 4 TBSP butter, softened.
Beat until smooth. Unroll cake and frost. Roll back up and put in foil. Freeze or keep in fridge.
1 cup sugar
2/3 cup pumpkin
1 tsp baking powder
3/4 cup flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
1/2 tsp salt
1 tsp lemon juice
1 cup chopped pecans
Beat eggs on high for five minutes. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, stir together flour, baking powder and spices. Fold into pumpkin mixture. Spread onto a well greased cookie sheet. Sprinkle one cup chopped nuts on top. Bake at 350 degrees for 15 minutes. Remove from oven and let sit for 2-3 minutes. On counter, place a clean dish towel and sprinkle with powdered sugar. Drop cooled cake out on sugared cloth and roll up tightly. Let cool completely.
Filling: 1 cup powdered sugar, 1 8oz pkg cream cheeese, softened, 1/2 tsp vanilla, 4 TBSP butter, softened.
Beat until smooth. Unroll cake and frost. Roll back up and put in foil. Freeze or keep in fridge.
4 layer cake
1st layer: 1 cup flour
1/2 cup margarine
1/2 cup chopped pecans
Combine and mix. Place in a 9X13 pan. Bake 15 minutes at 350 degrees. Let cool
2nd layer: 1 8oz pkg cream cheese, softened
1 cup powdered sugar
1 cup cool whip
Beat until smooth and spread over 1st layer
3rd layer: 2 pkgs instant chocolate pudding (butterscotch can be used but is very rich)
3 cups milk
1 tsp vanilla
Beat until thick. Pour over 2nd layer
4th layer: Top with additional cool whip. Sprinkle with chopped pecans over top. Chill
1/2 cup margarine
1/2 cup chopped pecans
Combine and mix. Place in a 9X13 pan. Bake 15 minutes at 350 degrees. Let cool
2nd layer: 1 8oz pkg cream cheese, softened
1 cup powdered sugar
1 cup cool whip
Beat until smooth and spread over 1st layer
3rd layer: 2 pkgs instant chocolate pudding (butterscotch can be used but is very rich)
3 cups milk
1 tsp vanilla
Beat until thick. Pour over 2nd layer
4th layer: Top with additional cool whip. Sprinkle with chopped pecans over top. Chill
Caramel Brownies
1 pkg German chocolate cake mix
1/2 cup melted butter
1/3 cup evaporated milk
Mix cake mix, butter, and milk together. Spread 1/2 mixture in a 9X13 pan. Bake at 350 degrees for 6 minutes.
1 small pkg caramel candies (20)
1/2 cup evaporated milk
chocolate chips
Melt caramel and milk in microwave. Spread melted candies and milk over 1st layer. Cover with chcolate chips. With fingers, put remainder of German chocolate mixture on top and bake an additional 15 minutes.
1/2 cup melted butter
1/3 cup evaporated milk
Mix cake mix, butter, and milk together. Spread 1/2 mixture in a 9X13 pan. Bake at 350 degrees for 6 minutes.
1 small pkg caramel candies (20)
1/2 cup evaporated milk
chocolate chips
Melt caramel and milk in microwave. Spread melted candies and milk over 1st layer. Cover with chcolate chips. With fingers, put remainder of German chocolate mixture on top and bake an additional 15 minutes.
FRUIT PIZZA
1 cup margarine
1 1/2 cup flour
1/2 cup powdered sugar
1 tsp. vanilla
Mix together. Press into a pizza pan to form crust. Bake for 15-20 minutes at 350. Cool.
Cream together 1 (8oz) pg cream cheese, softened and 1/2 cup powdered sugar. Spread over cooled pizza crust.
Place fresh fruit (strawberries, kiwi, bananas, etc.) and canned fruit (peaches, pears) on top of cream cheese.
In a small saucepan, mix the juice from the canned fruit with a small amount of cornstarch and sugar. Cook over medium heat till thickened. Pour glaze over pizza and chill.
1 1/2 cup flour
1/2 cup powdered sugar
1 tsp. vanilla
Mix together. Press into a pizza pan to form crust. Bake for 15-20 minutes at 350. Cool.
Cream together 1 (8oz) pg cream cheese, softened and 1/2 cup powdered sugar. Spread over cooled pizza crust.
Place fresh fruit (strawberries, kiwi, bananas, etc.) and canned fruit (peaches, pears) on top of cream cheese.
In a small saucepan, mix the juice from the canned fruit with a small amount of cornstarch and sugar. Cook over medium heat till thickened. Pour glaze over pizza and chill.
TACOS
1 lb very lean ground beef
1/2 cup diced mild green chilis
1 TBSP garlic salt or fresh minced garlic
1/2 tsp coriander
1/2 cup minced onion
1 TBSP Worchestershire sauce
1/2 tsp cumin
2 TBSP tace seasoning
salt and pepper to taste
Fry ground beef with onions until crumbled very fine. Add remaning ingredients, stir in completely and turn heat to low for 3-5 minutes. While meat is simmering, place shells in over at 200 degrees. Serve with meat, shredded lettuce, diced tomatoes, and grated cheddar cheese. Garnish with salsa, guacamole, olive and sour cream.
1/2 cup diced mild green chilis
1 TBSP garlic salt or fresh minced garlic
1/2 tsp coriander
1/2 cup minced onion
1 TBSP Worchestershire sauce
1/2 tsp cumin
2 TBSP tace seasoning
salt and pepper to taste
Fry ground beef with onions until crumbled very fine. Add remaning ingredients, stir in completely and turn heat to low for 3-5 minutes. While meat is simmering, place shells in over at 200 degrees. Serve with meat, shredded lettuce, diced tomatoes, and grated cheddar cheese. Garnish with salsa, guacamole, olive and sour cream.
OATMEAL CAKE
Pour 1 1/4 cups boiling water over 1 cup quick oats. Add 1 stick margarine or butter. Cover and let stand for 20 minutes. Cool slightly. Then add 1 cup white sugar, 1 cup brown sugar and 2 eggs.
Combine in a separate bowl: 1 1/3 cups flour, 1 tsp. baking soda, 1 tsp. cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt.
Stir together oat/sugar mixture and flour mixture. Pour into a 9x13 greased pan.
In a small bowl mix together 1/2 cup brown sugar and 1/2 cup chopped pecans. Sprinkle on top of cake mixture.
Bake at 350 degrees for 30-35 minutes. Cool and top with Cool Whip.
You can also use a german chocolate frosting recipe, instead of the brown sugar/pecan topping.
Combine in a separate bowl: 1 1/3 cups flour, 1 tsp. baking soda, 1 tsp. cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt.
Stir together oat/sugar mixture and flour mixture. Pour into a 9x13 greased pan.
In a small bowl mix together 1/2 cup brown sugar and 1/2 cup chopped pecans. Sprinkle on top of cake mixture.
Bake at 350 degrees for 30-35 minutes. Cool and top with Cool Whip.
You can also use a german chocolate frosting recipe, instead of the brown sugar/pecan topping.
BAKED ZITI
1/2 lb Ziti
16oz Ricotta cheese
3 cups mozzarella cheese
3 cups spaghetti sauce
1/2 cup parmesan cheese
Cook and rain Ziti according to package directions. Put in a bowl and mix with ricotta cheese and 1 1/2 cups mozzarella. Grease a 9X13 pan. Spread 1 1/2 cups spaghetti sauce in bottom of the pan. Add ziti mixture. Cover with remaining sauce. Sprinkle with parmesan cheese and rest of mozzarella. Bake 20-30 minutes in a 350 degree oven.
16oz Ricotta cheese
3 cups mozzarella cheese
3 cups spaghetti sauce
1/2 cup parmesan cheese
Cook and rain Ziti according to package directions. Put in a bowl and mix with ricotta cheese and 1 1/2 cups mozzarella. Grease a 9X13 pan. Spread 1 1/2 cups spaghetti sauce in bottom of the pan. Add ziti mixture. Cover with remaining sauce. Sprinkle with parmesan cheese and rest of mozzarella. Bake 20-30 minutes in a 350 degree oven.
FRUIT DIPS
Here are several variations for a fruit dip.
1 (8 oz) cream cheese, softened
1 jar (7 1/2 oz) marshmallow cream
Mix together and serve with a variety of cut up fruit.
1 (8 oz) cream cheese, softened
2-3 Tbsp. powdered sugar
2-3 Tbsp. orange juice concentrate, thawed
Combine by hand or with a mixer until smooth and creamy.
1 (8 oz) cream cheese, softened
1 jar (7 1/2 oz) marshmallow cream
Mix together and serve with a variety of cut up fruit.
1 (8 oz) cream cheese, softened
2-3 Tbsp. powdered sugar
2-3 Tbsp. orange juice concentrate, thawed
Combine by hand or with a mixer until smooth and creamy.
Apple Dip
1 package cream cheese--softened
2 TBSP brown sugar
1/2 tsp cinnamon
Mix and use for apple slices
2 TBSP brown sugar
1/2 tsp cinnamon
Mix and use for apple slices
PUMPKIN COOKIES
1 cup firmly packed brown sugar
1/2 cup oil
1 tsp. baking soda
1 tsp. cinnamon
1 tsp vanilla
1 tsp baking powder
1/2 tsp nutmeg
1 cup canned pumpkin
2 cups all purpose flour
1/2 tsp salt
1 cup raisins (opt.)
In mixing bowl, beat together sugar, pumpkin, oil and vanilla. Stir together dry ingredients in another bowl. Add dry to pumpkin mixture and stir until smooth. Blend in raisins. Drop by spoonfuls on a greased baking sheet. Bake at 350 degrees for 12-15 minutes. Makes 3-4 dozen.
1/2 cup oil
1 tsp. baking soda
1 tsp. cinnamon
1 tsp vanilla
1 tsp baking powder
1/2 tsp nutmeg
1 cup canned pumpkin
2 cups all purpose flour
1/2 tsp salt
1 cup raisins (opt.)
In mixing bowl, beat together sugar, pumpkin, oil and vanilla. Stir together dry ingredients in another bowl. Add dry to pumpkin mixture and stir until smooth. Blend in raisins. Drop by spoonfuls on a greased baking sheet. Bake at 350 degrees for 12-15 minutes. Makes 3-4 dozen.
Guacamole
1 large, rip avocado--peeled and mashed
1 TBSP ranch dressing
1 TBSP prepared salsa
Optional: minced onion, diced tomatoes
Mix the above ingredients together and place in an air-tight container. To keep from turning dark, place avocado seed in prepared guacamole. Remove before serving and return to leftovers.
1 TBSP ranch dressing
1 TBSP prepared salsa
Optional: minced onion, diced tomatoes
Mix the above ingredients together and place in an air-tight container. To keep from turning dark, place avocado seed in prepared guacamole. Remove before serving and return to leftovers.
CHEESY CHICKEN AND RICE CASSEROLE
1 can (10 3/4 oz) cream of chicken soup
1 1/3 cups water
3/4 cup uncooked rice
1/2 tsp onion powder
2 cups fresh or frozen veggies
4 skinless, boneless chicken breast halves
1/2 c cheddar cheese
Stir soup, water, rice, onion powder, and beggies in 9X13 pan.
Top with chicken, cover
Bake at 375 for 45 minutes or until done. Top with cheese.
1 1/3 cups water
3/4 cup uncooked rice
1/2 tsp onion powder
2 cups fresh or frozen veggies
4 skinless, boneless chicken breast halves
1/2 c cheddar cheese
Stir soup, water, rice, onion powder, and beggies in 9X13 pan.
Top with chicken, cover
Bake at 375 for 45 minutes or until done. Top with cheese.
Peanut Butter Pie
3 oz. cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1 12oz container cool whip
1 prepared chocolate (or regular) graham cracker crust
Cream the cheese and peanut butter together with hand mixer. Slowly add powdered sugar and beat until smooth. Add cool whip; mix well; pour into prepared crust and chill or freeze.
You can use light cream cheese and light Cool Whip and the pie will still turn out well.
1/3 cup peanut butter
1 cup powdered sugar
1 12oz container cool whip
1 prepared chocolate (or regular) graham cracker crust
Cream the cheese and peanut butter together with hand mixer. Slowly add powdered sugar and beat until smooth. Add cool whip; mix well; pour into prepared crust and chill or freeze.
You can use light cream cheese and light Cool Whip and the pie will still turn out well.
Thursday, February 21, 2008
Chocolate for Nikki
Hey Nikki, not sure if this is too late or too sweet but Dana made mom's Death by Chocolate for me for Valentine's Day and it was delicious! Maybe it would work.
Death By Chocolate
1 brownie mix (make according to directions and chop into bite sized pieces)
1 large box chocolate pudding mix (make according to directions)
1 container cool whip (chocolate or vanilla)
2 scores bars (you can mix this up with any candy bar or do without)
Layer pudding, brownie, cool whip, pudding, brownie, cool whip until you run out and top with bits of scores bar. This recipe can be altered to include anything chocolate you like. Dana made his with a devils food cake and that was delicious too.
Death By Chocolate
1 brownie mix (make according to directions and chop into bite sized pieces)
1 large box chocolate pudding mix (make according to directions)
1 container cool whip (chocolate or vanilla)
2 scores bars (you can mix this up with any candy bar or do without)
Layer pudding, brownie, cool whip, pudding, brownie, cool whip until you run out and top with bits of scores bar. This recipe can be altered to include anything chocolate you like. Dana made his with a devils food cake and that was delicious too.
Wednesday, February 20, 2008
Chocolate recipes anyone?
Okay so I don't have recipe to post yet but I was wondering if any of you have any good and easy recipes that the main ingredient is chocolate of some sort. I need a good recipe for recipe club tomorrow!
Chicago Temple Cheddar Broccoli Soup
1 onion, 1 celery, 1 carrot- cut small and saute in a pan with 1 Tbsp butter
4 cups frozen broccoli (1 package)
4 cups chicken broth
2 cups shredded cheese (1 cup cheddar, 1 cup italian or any combination you like)
2 Tbsp grated Parmesan cheese
2 cups shredded or cut up chicken (already cooked)(optional- not the pre-cooked part)
Make a rue (1/2 cup butter, 1/2 cup flour, 1 tsp. pepper, 1 Tbsp. salt, 4 cups milk). Then combine all ingredients in a pot. Simmer. Eat!
Mom got this recipe straight from one of the temple worker cafeteria ladies (illegally I'm sure) but it's great! She made it for me when she was here helping with Isaac and she cut up 4 times as many onions, celery, and carrots as she needed since it's just as easy to do one carrot as four and then she divided them up into plastic baggies and froze them. It has been so nice to come home- make a rue, and then dump in a frozen bag of vegis, the broccoli, broth, cheese, and chicken- and I literally have an amazing soup to eat in less than 5 minutes. The vegi's thawed really well and as easily as the frozen broccoli did. You might also be interested to know that mom no longer cans chicken. I know- many gasps- especially after all that torturing us with de-boning cold, bloody chickens! She has done the math and decided that it's just as cheap (and much easier and more sanitary) to buy canned chicken breast from Sam's or Costco. So following her lead I have done the same and it's so easy to just dump that into the soup too and add a little protein to your diet.
4 cups frozen broccoli (1 package)
4 cups chicken broth
2 cups shredded cheese (1 cup cheddar, 1 cup italian or any combination you like)
2 Tbsp grated Parmesan cheese
2 cups shredded or cut up chicken (already cooked)(optional- not the pre-cooked part)
Make a rue (1/2 cup butter, 1/2 cup flour, 1 tsp. pepper, 1 Tbsp. salt, 4 cups milk). Then combine all ingredients in a pot. Simmer. Eat!
Mom got this recipe straight from one of the temple worker cafeteria ladies (illegally I'm sure) but it's great! She made it for me when she was here helping with Isaac and she cut up 4 times as many onions, celery, and carrots as she needed since it's just as easy to do one carrot as four and then she divided them up into plastic baggies and froze them. It has been so nice to come home- make a rue, and then dump in a frozen bag of vegis, the broccoli, broth, cheese, and chicken- and I literally have an amazing soup to eat in less than 5 minutes. The vegi's thawed really well and as easily as the frozen broccoli did. You might also be interested to know that mom no longer cans chicken. I know- many gasps- especially after all that torturing us with de-boning cold, bloody chickens! She has done the math and decided that it's just as cheap (and much easier and more sanitary) to buy canned chicken breast from Sam's or Costco. So following her lead I have done the same and it's so easy to just dump that into the soup too and add a little protein to your diet.
Monday, February 18, 2008
Crock Pot Fajitas
2 big chicken breasts
1/2 can salsa (any kind)
6 flour tortillas
Extras: sour cream, olives, etc.
Put chicken and salsa in crock pot. Cook on high for 3-4 hours. Remove lid and shred chicken. It should be really fine and tender. Place in warm torillas shells, serve and enjoy!
1/2 can salsa (any kind)
6 flour tortillas
Extras: sour cream, olives, etc.
Put chicken and salsa in crock pot. Cook on high for 3-4 hours. Remove lid and shred chicken. It should be really fine and tender. Place in warm torillas shells, serve and enjoy!
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