Cream together 1/2 cup butter or margarine AND 1 cup sugar. Beat in 1/4 tsp. baking soda and 1/4 tsp. cream of tarter. Continue to beat in 1 egg and 1/2 tsp. vanilla. Stir in 1 1/2 cups all-purpose flour. Cover and refrigerate or freeze for one hour.
Make into small balls and roll in a mixture of 2 Tbsp. sugar and 1 tsp. cinnamon. Bake at 350 degrees for 10-11 minutes or until very lightly browned.
Wednesday, April 16, 2008
7-UP POUND CAKE
FABULOUS FOR STRAWBERRY SHORTCAKE OR JUST TO EAT ALONE
1 cup butter or margarine, softened
1/2 cup shortening
3 1/2 cups sugar (divided use)
1 tsp. vanilla
1 tsp. almond extract (I usually use more)
1 tsp. butter-flavored extract
5 eggs
3 cups all-purpose flour
1/2 tsp. salt
1 1/4 cup 7Up (divided use)
Preheat oven to 300 degrees. Combine butter, shortening, 3 cups sugar and extracts in a large bowl; beat until light and fluffy (at least five minutes). Add eggs, one at a time, beating well after each addition.
Combine flour and salt; add alternately with 1 cup 7Up, beating well after each addition. Spoon into a well-greased and floured 10-inch tube (bundt) pan. Bake 1 hour and 45 minutes or until done. Cool in pan on a wire rack for 10 minutes. Remove from pan.
In a small saucepan, combine remaining 1/4 cup 7Up and 1/2 cup sugar; bring to a boil. Boil 2 to 3 minutes or until sugar dissolves. Punch holes in top of cake with a toothpick; spoon glaze over the cake. Cool completely.
1 cup butter or margarine, softened
1/2 cup shortening
3 1/2 cups sugar (divided use)
1 tsp. vanilla
1 tsp. almond extract (I usually use more)
1 tsp. butter-flavored extract
5 eggs
3 cups all-purpose flour
1/2 tsp. salt
1 1/4 cup 7Up (divided use)
Preheat oven to 300 degrees. Combine butter, shortening, 3 cups sugar and extracts in a large bowl; beat until light and fluffy (at least five minutes). Add eggs, one at a time, beating well after each addition.
Combine flour and salt; add alternately with 1 cup 7Up, beating well after each addition. Spoon into a well-greased and floured 10-inch tube (bundt) pan. Bake 1 hour and 45 minutes or until done. Cool in pan on a wire rack for 10 minutes. Remove from pan.
In a small saucepan, combine remaining 1/4 cup 7Up and 1/2 cup sugar; bring to a boil. Boil 2 to 3 minutes or until sugar dissolves. Punch holes in top of cake with a toothpick; spoon glaze over the cake. Cool completely.
SOUR CREAM CHICKEN ENCHILADAS
FILLING: 2-3 cups grated cheddar cheese; 1 1/2 cup chicken cooked and diced OR 1 can chicken - shredded; 1/2 cup chopped green onions; corn tortillas or flour shells
SAUCE: 1 (10 3/4 oz) can cream of chicken soup; 1 cup sour cream; 1 (4 oz) can diced green chili's; 1/2 tsp. salt.
Combine ingredients for sauce and heat until mixture is smooth. Mix together cheese, chicken and green onions. Dip corn tortillas in hot oil to soften, if using corn shells. Place filling across each and add 3 Tbsp. sauce. Place in pan, seam side down. Pour remaining sauce and cheese over top. Bake at 350 degrees for 30 minutes.
SAUCE: 1 (10 3/4 oz) can cream of chicken soup; 1 cup sour cream; 1 (4 oz) can diced green chili's; 1/2 tsp. salt.
Combine ingredients for sauce and heat until mixture is smooth. Mix together cheese, chicken and green onions. Dip corn tortillas in hot oil to soften, if using corn shells. Place filling across each and add 3 Tbsp. sauce. Place in pan, seam side down. Pour remaining sauce and cheese over top. Bake at 350 degrees for 30 minutes.
CHICKEN/CHEESE ENCHILADAS
6 flour tortillas (7 inch)
1 1/2 cup chopped, cooked chicken
1 1/2 cup (6 oz) Colby & Monterey Jack cheese
1 1/4 cup chunky salsa
Heat oven to 350 degrees. In center of each tortilla, place 1/4 cup chicken, 2 Tbsp. cheese, and 1 Tbsp. salsa; roll up. Arrange in an 8 inch square baking dish, seam side down. Top with remaining cheese and salsa. Bake for 25 minutes or until heated through.
1 1/2 cup chopped, cooked chicken
1 1/2 cup (6 oz) Colby & Monterey Jack cheese
1 1/4 cup chunky salsa
Heat oven to 350 degrees. In center of each tortilla, place 1/4 cup chicken, 2 Tbsp. cheese, and 1 Tbsp. salsa; roll up. Arrange in an 8 inch square baking dish, seam side down. Top with remaining cheese and salsa. Bake for 25 minutes or until heated through.
MICROWAVE CARAMEL APPLES
4 or 5 medium-size apples
1 (14 oz) bag caramels
2 Tbsp. water
wooden sticks
Wash and dry apples; insert stick into stem end of each apple. Microwave caramels and water in a small, deep glass bowl on high for 2 1/2-3 1/2 minutes, stirring after each minute until sauce is smooth. (If caramel sauce is too thin, let stand about 2 minutes before dipping apples.) Dip apples into hot caramel sauce; turn until coated. Scrape excess sauce from bottom of apples. You can also roll each dipped apple in cinnamon sugar, nuts, or drizzle with chocolate. Place on greased, wax paper. Store in refrigerator. Let stand at room temperature 15 minutes before serving to allow caramel to soften.
1 (14 oz) bag caramels
2 Tbsp. water
wooden sticks
Wash and dry apples; insert stick into stem end of each apple. Microwave caramels and water in a small, deep glass bowl on high for 2 1/2-3 1/2 minutes, stirring after each minute until sauce is smooth. (If caramel sauce is too thin, let stand about 2 minutes before dipping apples.) Dip apples into hot caramel sauce; turn until coated. Scrape excess sauce from bottom of apples. You can also roll each dipped apple in cinnamon sugar, nuts, or drizzle with chocolate. Place on greased, wax paper. Store in refrigerator. Let stand at room temperature 15 minutes before serving to allow caramel to soften.
BAKED MOSTACCIOLI
1 lb. Penne or Mostaccioli pasta - cook about 10 minutes, drain and pour into 9x13 baking dish.
In a large skillet, brown 1 lb. hamburger or sausage OR half of each, with 1/4-1/2 cup diced onions. Drain off grease and add the following -
12-24 oz. spaghetti sauce of your choice - depending on how tomatoey you like it.
1 (14 ox) can stewed tomatoes
2 Tbsp. sugar (optional)
1 Tbsp. crushed basil leaves
1/2 tsp. garlic powder or 2 cloves fresh garlic, diced
1/4 tsp. ground red pepper (1/2 tsp. if you like spicy)
Pour mix over pasta and stir. Mix together 1 cup shredded 4-blend Italian cheese (or you can use just mozzarella) and 1 cup shredded cheddar cheese. Stir 1/2 of the cheese into the pasta. Top the mostaccioli with the other 1/2 cheese mixture. Cover and bake in 350 degree oven about 30-40 minutes.
12-24 oz. spaghetti sauce of your choice - depending on how tomatoey you like it.
1 (14 ox) can stewed tomatoes
2 Tbsp. sugar (optional)
1 Tbsp. crushed basil leaves
1/2 tsp. garlic powder or 2 cloves fresh garlic, diced
1/4 tsp. ground red pepper (1/2 tsp. if you like spicy)
Pour mix over pasta and stir. Mix together 1 cup shredded 4-blend Italian cheese (or you can use just mozzarella) and 1 cup shredded cheddar cheese. Stir 1/2 of the cheese into the pasta. Top the mostaccioli with the other 1/2 cheese mixture. Cover and bake in 350 degree oven about 30-40 minutes.
Monday, April 7, 2008
TACO SOUP
This is more like a chili than a soup, but it's easy and great on a cold night.
1 lb. ground beef
1 onion - chopped
1 package (or 3 Tbsp) Ranch dressing mix (I buy the bulk from Sam's)
1 package taco seasoning mix (also purchased in bulk from Sam's)
1 cup water
2 (14.5 oz) cans diced tomatoes with green chilies (this make it spicy so omit the chilies if desired)
2 (15 oz) cans pinto beans
1 (15 oz) can black beans
1 (15 oz) can cream style corn
Brown beef with onions in a medium-size soup pot. Drain excess grease. Add remaining ingredients and simmer for 20 minutes before serving. Top with sour cream, cheese or fresh cilantro and thin tortilla chips.
1 lb. ground beef
1 onion - chopped
1 package (or 3 Tbsp) Ranch dressing mix (I buy the bulk from Sam's)
1 package taco seasoning mix (also purchased in bulk from Sam's)
1 cup water
2 (14.5 oz) cans diced tomatoes with green chilies (this make it spicy so omit the chilies if desired)
2 (15 oz) cans pinto beans
1 (15 oz) can black beans
1 (15 oz) can cream style corn
Brown beef with onions in a medium-size soup pot. Drain excess grease. Add remaining ingredients and simmer for 20 minutes before serving. Top with sour cream, cheese or fresh cilantro and thin tortilla chips.
DEATH BY CHOCOLATE
One large brownie mix (either with or without nuts)
Three packages Jell-O Mousse mix (or chocolate pudding with just a little less milk)
Five SKOR candy bars
One large container of Cool Whip
Make the brownie mix according to instructions on the box. When done, cut into small sections or pieces. Make the Chocolate Mouse according to package directions. Break the SKOR candy bars into small pieces. Using a large trifle (or similar bowl), put a thin layer of Cook Whip in the bottom of the bowl and sprinkle pieces of the candy bar on top of it. Add a layer of brownie sections (about one-third) and some candy bar pieces. Cover with another layer of Cool Whip and candy bar pieces. Add a layer of the Chocolate Mousse and candy bar pieces. Continue to fill the bowl with layers of the ingredients, ending with a top layer of Cool Whip and candy bar pieces. Keep cool until served.
Three packages Jell-O Mousse mix (or chocolate pudding with just a little less milk)
Five SKOR candy bars
One large container of Cool Whip
Make the brownie mix according to instructions on the box. When done, cut into small sections or pieces. Make the Chocolate Mouse according to package directions. Break the SKOR candy bars into small pieces. Using a large trifle (or similar bowl), put a thin layer of Cook Whip in the bottom of the bowl and sprinkle pieces of the candy bar on top of it. Add a layer of brownie sections (about one-third) and some candy bar pieces. Cover with another layer of Cool Whip and candy bar pieces. Add a layer of the Chocolate Mousse and candy bar pieces. Continue to fill the bowl with layers of the ingredients, ending with a top layer of Cool Whip and candy bar pieces. Keep cool until served.
TEXAS CAVIAR
Fabulous for a reception or get together.
2 cans black beans - drained
1 package frozen corn (Trader Joe's roasted is great)
2-3 avocados - chopped
4-6 tomatoes - chopped
1 large red onion - chopped
1 bunch cilantro - finely chopped
3-4 colored peppers - chopped
Juice of 3 limes
1 Tbsp. cumin
Mix all of the above in a large bowl. Pour in 1/2 of a large bottle of Wishb0ne Italian dressing
and mix well. Serve with chips. This make a lot.
2 cans black beans - drained
1 package frozen corn (Trader Joe's roasted is great)
2-3 avocados - chopped
4-6 tomatoes - chopped
1 large red onion - chopped
1 bunch cilantro - finely chopped
3-4 colored peppers - chopped
Juice of 3 limes
1 Tbsp. cumin
Mix all of the above in a large bowl. Pour in 1/2 of a large bottle of Wishb0ne Italian dressing
and mix well. Serve with chips. This make a lot.
PLAYDOUGH
This is a great recipe for making your own play dough.
2 cups flour
1 cup salt
4 tsp. cream of tarter
2 Tbsp. cooking oil
2 cups water
food coloring
Mix dry ingredients, add oil and blend. Mix water and food coloring and add to the dry mixture. Cook on stove over low heat, stirring until dough pulls away from side of pan. Pour on a cookie sheet. Let cool, then knead. Store in an air tight container.
2 cups flour
1 cup salt
4 tsp. cream of tarter
2 Tbsp. cooking oil
2 cups water
food coloring
Mix dry ingredients, add oil and blend. Mix water and food coloring and add to the dry mixture. Cook on stove over low heat, stirring until dough pulls away from side of pan. Pour on a cookie sheet. Let cool, then knead. Store in an air tight container.
CREAM CORN
Great at Thanksgiving - can be made ahead and popped in the oven after the turkey is out.
2 Tbsp. chopped onion
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1 cup low fat sour cream
24 oz. frozen corn, thawed
1/2 lb. bacon, cooked and crumbled
1 Tbsp. chopped parsley
Melt butter and saute with onion. Blend in flour and salt. Add sour cream. Gradually heat to a boil. Add corn. Heat through. Fold in bacon and parsley. Can be served immediately, or placed in a casserole dish and baked for 10-15 minutes.
2 Tbsp. chopped onion
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1 cup low fat sour cream
24 oz. frozen corn, thawed
1/2 lb. bacon, cooked and crumbled
1 Tbsp. chopped parsley
Melt butter and saute with onion. Blend in flour and salt. Add sour cream. Gradually heat to a boil. Add corn. Heat through. Fold in bacon and parsley. Can be served immediately, or placed in a casserole dish and baked for 10-15 minutes.
ZUPPA TOSCANA
This soup is almost identical to that served at Olive Garden.
1 lb. sausage - cooked and drained
2 potatoes - cut in 1/4 inch slices
3/4 cup onion - chopped
6 slices bacon
1 1/2 tsp. garlic - minced
2 cups Kale - washed and dried (or you can use spinach or Swiss Chard) - shredded
2 Tbsp. chicken soup base
1 quart water
1/2 cup heavy whipping cream
Cook the onions and bacon until onions are almost clear. Add garlic and cook one minute. Add the soup base, water, potatoes and simmer 15 minutes. Add the bacon, sausage, kale and cream. Simmer four minutes and serve.
1 lb. sausage - cooked and drained
2 potatoes - cut in 1/4 inch slices
3/4 cup onion - chopped
6 slices bacon
1 1/2 tsp. garlic - minced
2 cups Kale - washed and dried (or you can use spinach or Swiss Chard) - shredded
2 Tbsp. chicken soup base
1 quart water
1/2 cup heavy whipping cream
Cook the onions and bacon until onions are almost clear. Add garlic and cook one minute. Add the soup base, water, potatoes and simmer 15 minutes. Add the bacon, sausage, kale and cream. Simmer four minutes and serve.
TURKEY & WILD RICE SOUP
3 (10 3/4 oz.) cans chicken broth
2 cups water
1/2 cup wild rice (long grain may be used)
1/2 cup finely chopped green onions
1/2 cup butter or margarine
3/4 cup flour
1/2 tsp salt
1/4 tsp poulry seasoning (optional)
1/8 tsp pepper
2 cups 1% or 2% milk
1 1/2 cups cubed, cooked turkey or chicken
8 slices bacon, crisply cooked and crumbled
1 Tbsp. chopped pimento (optional)
In a large saucepan, combine broth and water. Add wild rice and onion - simmer 35-40 minutes or until rice is tender. In a medium saucepan, melt butter and stir in the flour, salt, poultry seasoning and pepper. Cook over low heat, stirring until smooth and bubbly. Add milk, stir and cook until thickened. Slowly add the sauce mixture to the rice mixture, stirring constantly with a whisk. Add bacon and turkey (and pimento). Heat thoroughly. Garnish, if desired, with additional bacon or parsley.
Makes 8 (1 1/2 cup servings)
2 cups water
1/2 cup wild rice (long grain may be used)
1/2 cup finely chopped green onions
1/2 cup butter or margarine
3/4 cup flour
1/2 tsp salt
1/4 tsp poulry seasoning (optional)
1/8 tsp pepper
2 cups 1% or 2% milk
1 1/2 cups cubed, cooked turkey or chicken
8 slices bacon, crisply cooked and crumbled
1 Tbsp. chopped pimento (optional)
In a large saucepan, combine broth and water. Add wild rice and onion - simmer 35-40 minutes or until rice is tender. In a medium saucepan, melt butter and stir in the flour, salt, poultry seasoning and pepper. Cook over low heat, stirring until smooth and bubbly. Add milk, stir and cook until thickened. Slowly add the sauce mixture to the rice mixture, stirring constantly with a whisk. Add bacon and turkey (and pimento). Heat thoroughly. Garnish, if desired, with additional bacon or parsley.
Makes 8 (1 1/2 cup servings)
GRANNY'S SALSA CHICKEN
8 cups finely shredded iceberg lettuce
3 tablespoons chili powder
1 teaspoon ground cumin
1 pound boneless, skinless chicken breast, cut into 1 inch pieces
2 large egg whites
2 tablespoons extra-virgin olive oil
8 ounces chunky tomato salsa
1/2 cup fat-free sour cream
Cilantro springs (optional)
Divide the lettuce among 4 individual plates, cover and set aside. In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl, shaking off the excess coating. Dip the chicken into the egg whites, then coat again with the remaining dry mixture. (I split the chicken breasts length wise and leave them whole.)
Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil is hot, add the chicken and stir-gry gently until no longer pink in the center. Cut to test (5-7 minutes). Remove the chicken from the pan and keep warm. Pour the salsa into the pan; reduce the heat to medium and cook, stirring, until the salsa is heated through and slightly thickened.
Arrange the chicken over the lettuce; top with the salsa and sour cream. Garnish with cilantro sprigs, if using. (Serves4 )
Per serving: 266 calories, 32 g protein, 12 g carbohydrates, 10 g fat, 2 g saturated fat, 457 mg sodium, 66 mg cholesterol, 5 g fiber.
3 tablespoons chili powder
1 teaspoon ground cumin
1 pound boneless, skinless chicken breast, cut into 1 inch pieces
2 large egg whites
2 tablespoons extra-virgin olive oil
8 ounces chunky tomato salsa
1/2 cup fat-free sour cream
Cilantro springs (optional)
Divide the lettuce among 4 individual plates, cover and set aside. In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl, shaking off the excess coating. Dip the chicken into the egg whites, then coat again with the remaining dry mixture. (I split the chicken breasts length wise and leave them whole.)
Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil is hot, add the chicken and stir-gry gently until no longer pink in the center. Cut to test (5-7 minutes). Remove the chicken from the pan and keep warm. Pour the salsa into the pan; reduce the heat to medium and cook, stirring, until the salsa is heated through and slightly thickened.
Arrange the chicken over the lettuce; top with the salsa and sour cream. Garnish with cilantro sprigs, if using. (Serves4 )
Per serving: 266 calories, 32 g protein, 12 g carbohydrates, 10 g fat, 2 g saturated fat, 457 mg sodium, 66 mg cholesterol, 5 g fiber.
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