Peanut Butter Fingers
Part 1:
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
Part 2:
1 c. flour
1 1/2 c. rolled oats
1/2 tsp. baking soda
1/2 tsp. baking powder
Mix together part 1 and cream. Add in part 2. Bake at 350 degrees until set light brown for about 10 minutes. Then spread on 1/2 c. peanut butter while still warm. Frost with chocolate frosting when cooled.
Chocolate Frosting
4 3/4 c. powdered sugar
1/2 c. cocoa
1/2 c. butter
1/2 c. boiling water
1 tsp. vanilla
Mix together.
Thanks Lunch Ladies!!
Saturday, December 12, 2009
Tuesday, October 27, 2009
Swedish Meatballs
The meatballs can be fried and then frozen for up to 2 weeks. To continue with the recipe, thaw the meatballs in the refrigerator overnight and proceed from step 3, using a clean pan. Serve the meatballs with mashed potatoes, boiled red potatoes, or egg noodles.
Meatballs
1 large egg
¼ cup heavy cream
1 large slice high-quality white sandwich bread, crusts removed and bread torn into 1-inch pieces
8 ounces ground pork
1 small onion, grated on large holes of box grater (about ¼ cup)
1/8 tsp freshly grated nutmeg
1/8 tsp ground allspice
1/8 tsp ground black pepper
1 tsp packed brown sugar
1 ½ tsp table salt
8 ounces 85 percent lean ground beef
1 ¼ cups vegetable oil
Sauce
1 Tbsp unsalted butter
1 Tbsp unbleached all-purpose flour
1 ½ cups low-sodium chicken broth
1 Tbsp packed brown sugar
½ cup heavy cream
2 tsp juice from 1 lemon
Table salt and ground black pepper
For The Meatballs: Whisk egg and cream together in medium bowl. Stir in bread and set aside. Meanwhile, in stand mixer fitted with paddle attachment, beat pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Using fork, mash bread mixture until no large dry bread chunks remain; add mixture to mixer bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping bowl as necessary. Add beef and mix on medium-low speed until just incorporated, about 30 seconds, scraping bowl as necessary. Using moistened hands, form generous tablespoon of meat mixture into 1-inch round meatball; repeat with remaining mixture to form 25 – 30 meatballs.Heat oil in 10-inch pan over medium-high heat until edge of meatball dipped in oil sizzles (oil should register 350 degrees on instant-read thermometer), 3 –5 minutes. Add meatballs in single layer and fry, flipping once halfway through cooking, until lightly browned all over and cooked through, 7 to 10 minutes. (Adjust heat as needed to keep oil sizzling but not smoking.) Using slotted spoon, transfer browned meatballs to paper towel – lined plate.
For The Sauce: Pour off and discard oil in pan, leaving any fond (browned bits) behind. Return pan to medium-high heat and add butter. When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, about 30 seconds. Slowly whisk in broth, scraping pan bottom to loosen browned bits. Add brown sugar and bring to simmer. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.Add meatballs to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve.
Meatballs
1 large egg
¼ cup heavy cream
1 large slice high-quality white sandwich bread, crusts removed and bread torn into 1-inch pieces
8 ounces ground pork
1 small onion, grated on large holes of box grater (about ¼ cup)
1/8 tsp freshly grated nutmeg
1/8 tsp ground allspice
1/8 tsp ground black pepper
1 tsp packed brown sugar
1 ½ tsp table salt
8 ounces 85 percent lean ground beef
1 ¼ cups vegetable oil
Sauce
1 Tbsp unsalted butter
1 Tbsp unbleached all-purpose flour
1 ½ cups low-sodium chicken broth
1 Tbsp packed brown sugar
½ cup heavy cream
2 tsp juice from 1 lemon
Table salt and ground black pepper
For The Meatballs: Whisk egg and cream together in medium bowl. Stir in bread and set aside. Meanwhile, in stand mixer fitted with paddle attachment, beat pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Using fork, mash bread mixture until no large dry bread chunks remain; add mixture to mixer bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping bowl as necessary. Add beef and mix on medium-low speed until just incorporated, about 30 seconds, scraping bowl as necessary. Using moistened hands, form generous tablespoon of meat mixture into 1-inch round meatball; repeat with remaining mixture to form 25 – 30 meatballs.Heat oil in 10-inch pan over medium-high heat until edge of meatball dipped in oil sizzles (oil should register 350 degrees on instant-read thermometer), 3 –5 minutes. Add meatballs in single layer and fry, flipping once halfway through cooking, until lightly browned all over and cooked through, 7 to 10 minutes. (Adjust heat as needed to keep oil sizzling but not smoking.) Using slotted spoon, transfer browned meatballs to paper towel – lined plate.
For The Sauce: Pour off and discard oil in pan, leaving any fond (browned bits) behind. Return pan to medium-high heat and add butter. When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, about 30 seconds. Slowly whisk in broth, scraping pan bottom to loosen browned bits. Add brown sugar and bring to simmer. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.Add meatballs to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve.
Thursday, May 28, 2009
Chocolate Chip Treasure Cookies
1 1/2 C. graham cracker crumbs
1/2 C. flour
1 (14oz.) can Sweet Condensed Milk
1/2 C. butter ( 1 stick)
1 1/3 C. flaked coconut
12 oz. chocolate chips
1 C. chopped walnuts
2 tsp. baking powder
Heat oven to 375 degrees. Mix graham cracker crumbs, flour, baking powder. In large bowl, beat condensed milk, softened butter, and milk, until smooth. Add graham cracker mixture. Mix well. Stir in coconut, chocolate chips and walnuts. Bake 9 minutes.
1/2 C. flour
1 (14oz.) can Sweet Condensed Milk
1/2 C. butter ( 1 stick)
1 1/3 C. flaked coconut
12 oz. chocolate chips
1 C. chopped walnuts
2 tsp. baking powder
Heat oven to 375 degrees. Mix graham cracker crumbs, flour, baking powder. In large bowl, beat condensed milk, softened butter, and milk, until smooth. Add graham cracker mixture. Mix well. Stir in coconut, chocolate chips and walnuts. Bake 9 minutes.
Great Glazed Pork Tenderloin
3/4 cup maple syrup (Natural, imitation syrup is too sweet)
1/4 cup light or mild molasses
2 Tablespoons bourbon or brandy
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1/4 cup cornstarch
2 Tablespoons sugar
1 Tablespoon table salt
2 teaspoons ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 inch thick)
2 Tablespoons vegetable oil
1 Tablespoon whole grain mustard
Adjust oven rack to middle position and heat to over 375 degrees. Stir in 1/2 cup maple syrup, molasses, bourbon, cinnamon, cloves and cayenne together in 2 cup liquid measure; set aside. Whisk cornstarch, sugar, salt and black pepper in bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towel, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
Heat in 12 inch non-stick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well-browned on all sides, 8-12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/2 cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl, and set aside. Use remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted into thickest part of tenderloins registers 130 degrees, 12-20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloin registers 135-140 degrees, 2-4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze. Let rest, uncovered 10 minutes. While tenderloins rest, stir remaining 1/4 cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into 1/4 inch thick pieces. Serve, passing extra mustard glaze at table.
1/4 cup light or mild molasses
2 Tablespoons bourbon or brandy
1/8 teaspoon ground cinnamon
Pinch ground cloves
Pinch cayenne pepper
1/4 cup cornstarch
2 Tablespoons sugar
1 Tablespoon table salt
2 teaspoons ground black pepper
2 pork tenderloins (1 1/4 to 1 1/2 inch thick)
2 Tablespoons vegetable oil
1 Tablespoon whole grain mustard
Adjust oven rack to middle position and heat to over 375 degrees. Stir in 1/2 cup maple syrup, molasses, bourbon, cinnamon, cloves and cayenne together in 2 cup liquid measure; set aside. Whisk cornstarch, sugar, salt and black pepper in bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towel, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.
Heat in 12 inch non-stick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well-browned on all sides, 8-12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.
Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/2 cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl, and set aside. Use remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted into thickest part of tenderloins registers 130 degrees, 12-20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloin registers 135-140 degrees, 2-4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze. Let rest, uncovered 10 minutes. While tenderloins rest, stir remaining 1/4 cup maple syrup and mustard into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon mustard glaze. Transfer meat to cutting board and slice into 1/4 inch thick pieces. Serve, passing extra mustard glaze at table.
Easier Chicken and Dumplings
Stew:
5 cups chicken broth
2 pounds boneless, skinless chicken breasts
5 tablespoons unsalted butter
4 carrots peeled and sliced 1/4 inch thick
1 large onion chopped fine
1 teaspoon table salt
3 medium garlic cloves, minced (about 1 tablespoon)
6 Tablespoons flour
1/3 cup heavy cream
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon ground black pepper
8 ounces frozen peas
1/4 cup minced fresh parsley
Dumplings:
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon table salt
1 1/3 cups heavy cream
For the stew: Bring broth to simmer over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl. Return empty pot to medium-high heat, and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently for 1 minute. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to a boil. Cover, reduce heat to low, and stir until stew thickens, about 20 minutes.
For the Dumplings: Stir flour, baking powder and salt together in large bowl. Stir in cream until incorporated (dough will be very thick).
For the Rest: Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 Tablespoons parsley. Spoon heaping spoonfuls of dough into the stew. Reduce heat to low, cover, and cook until dumplings have doubled in size 15-18 minutes. Garnish with remaining tablespoon parsley. Serve.
5 cups chicken broth
2 pounds boneless, skinless chicken breasts
5 tablespoons unsalted butter
4 carrots peeled and sliced 1/4 inch thick
1 large onion chopped fine
1 teaspoon table salt
3 medium garlic cloves, minced (about 1 tablespoon)
6 Tablespoons flour
1/3 cup heavy cream
1/2 teaspoon dried thyme
2 bay leaves
1/2 teaspoon ground black pepper
8 ounces frozen peas
1/4 cup minced fresh parsley
Dumplings:
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon table salt
1 1/3 cups heavy cream
For the stew: Bring broth to simmer over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl. Return empty pot to medium-high heat, and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently for 1 minute. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to a boil. Cover, reduce heat to low, and stir until stew thickens, about 20 minutes.
For the Dumplings: Stir flour, baking powder and salt together in large bowl. Stir in cream until incorporated (dough will be very thick).
For the Rest: Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 Tablespoons parsley. Spoon heaping spoonfuls of dough into the stew. Reduce heat to low, cover, and cook until dumplings have doubled in size 15-18 minutes. Garnish with remaining tablespoon parsley. Serve.
Saturday, April 4, 2009
Rescuing Baked Ziti
1 pound whole mil or 1 percent cottage cheese
2 large eggs, lightly beaten
3 ounces grated Parmesan (about 1 ½ cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra-virgin olive oil
5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
1 (28 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoons dried oregano
½ cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
¾ teaspoon cornstarch
1 cup heavy cream
8 ounces low-moisture mozzarella cheese, cut into ¼ inch pieces (about 1 ½ cups)
Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large pot over high heat. Stir in 1 tablespoon salt and pasta; cook stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 – 7 minutes. Drain pasta and leave in colander. (Do not wash pot)
Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
Stir cornstarch into heavy cream in small bowl; transfer mixture to now empty pot set over medium heat. Bring to simmer and cook until thickened, 3 –4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer pasta mixture to 13 – 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining ½ cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.
2 large eggs, lightly beaten
3 ounces grated Parmesan (about 1 ½ cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra-virgin olive oil
5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
1 (28 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoons dried oregano
½ cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
¾ teaspoon cornstarch
1 cup heavy cream
8 ounces low-moisture mozzarella cheese, cut into ¼ inch pieces (about 1 ½ cups)
Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large pot over high heat. Stir in 1 tablespoon salt and pasta; cook stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 – 7 minutes. Drain pasta and leave in colander. (Do not wash pot)
Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
Stir cornstarch into heavy cream in small bowl; transfer mixture to now empty pot set over medium heat. Bring to simmer and cook until thickened, 3 –4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer pasta mixture to 13 – 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining ½ cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.
Wednesday, February 11, 2009
Yes - Another Cookie Recipe
Snicker Doodles - Ah, Yummy!
INGREDIENTS
1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.
Sunday, January 18, 2009
Applesauce Choc. Chip Cookies - Mom's Recipe
Preheat oven to 350 degrees
2 cups sugar
1/2 cup shortening
2 eggs
2 cups applesauce
2 tsp. vanilla
5 cups flour
1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. cloves
1 tsp. nutmeg
1 bag chocolate chips
Cream together sugar, shortening and eggs.
Add the applesauce and vanilla, mix well.
Add all dry ingredients and mix.
Add chocolate chips and stir.(I LOVE the dark chocolate chips with these cookies. My boys, all three, would rather have milk chocolate chips.)
Bake on cookie sheet for 12-15 minutes. I usually preheat my oven well but it seems that the last few batches of cookies don't need to bake for as long.
As you know, these cookies are super moist, so make sure that you bake them until the bottom of the cookie is brown. Otherwise the cookies will cool to be doughy. Yuck!
Wednesday, January 14, 2009
German Pancakes
6 Tbsp. Butter
6 eggs
1 c. flour
1 c. milk
dash of salt
Preheat oven to 425. While it's heating up, chunk up butter in 13x9 pan and melt in oven. Mix up eggs, milk, flour and salt. (The faster and harder you mix it, the poofier the pancakes will be). Pour into pan with butter. Bake for 18 min.
6 eggs
1 c. flour
1 c. milk
dash of salt
Preheat oven to 425. While it's heating up, chunk up butter in 13x9 pan and melt in oven. Mix up eggs, milk, flour and salt. (The faster and harder you mix it, the poofier the pancakes will be). Pour into pan with butter. Bake for 18 min.
Cinnabons
rolls: 1/4 oz pkg active dry yeast
1 c luke warm milk
1/2 sugar
1/2 sugar
1 tsp salt
2 eggs
1/3 c margarine, melted
4 c flour
filling: 1 c brown sugar
2 1/2 tsp cinnamon
1/3 c margarine
frosting: 8 Tbsp butter
1/1/2 c powdered sugar
2 oz cream cheese
1/2 tsp vanilla
1/8 tsp salt
Dissolve yeast in milk in large bowl. Add sugar, margarine, salt, eggs & flour.Knead into a ball, cover and let rise. Roll out dough into 1/4 inch rectangle. Sprinkle with filling and roll up. Cut. Bake at 400 degrees for 10 minutes or until lightly brown
Mark makes these, but he swears against margarine. All butter at our house, but this recipe ROCKS!!
Danish Butter Cookies
(Ammon's favorite)
1 c soft butter
1 tsp vanilla
1/2 c powdered sugar
1 knife point baking powder
Mix ingredients and roll into a log about 1 1/4 inches in diameter. Cover in plastic wrap and freeze. Slice log into 1/8 inch disks and bake at 350 until edges light brown.
1 c soft butter
1 tsp vanilla
1/2 c powdered sugar
1 knife point baking powder
Mix ingredients and roll into a log about 1 1/4 inches in diameter. Cover in plastic wrap and freeze. Slice log into 1/8 inch disks and bake at 350 until edges light brown.
Super Soft Sugar Cookies
1 c sugar
1 c butter, softened
3 oz cream cheese, softened
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
1 egg yolk
2 1/4 c flour
Combine sugar, butter, cream cheese, salt, extracts, & egg yolk. Stir in flour. Form into logs or balls and cover with plastic wrap - chill until more firm (gets really soft when you mix everything). Roll out and cut. Cook at 375 until edges lightly brown.
1 c butter, softened
3 oz cream cheese, softened
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
1 egg yolk
2 1/4 c flour
Combine sugar, butter, cream cheese, salt, extracts, & egg yolk. Stir in flour. Form into logs or balls and cover with plastic wrap - chill until more firm (gets really soft when you mix everything). Roll out and cut. Cook at 375 until edges lightly brown.
Caprese Pasta Salad
2 1/4 c dried penne pasta
1 lb tomatoes, diced
10 oz mozarella cheese, cut into small cubes
1/4 c olive oil
1 tbsp basalmic vinegar
grated lemon zest and juice of 1 lemon
15 shredded basil leaves
salt and pepper
Cook pasta per directions on package, cool
Mix olive oil, vinegar, lemon zest, lemon juice and basil.
Season with salt and pepper
Add tomatoes and cheese to oil mixture and let stand for 5 minutes.
Mix in with pasta when pasta is cool.
1 lb tomatoes, diced
10 oz mozarella cheese, cut into small cubes
1/4 c olive oil
1 tbsp basalmic vinegar
grated lemon zest and juice of 1 lemon
15 shredded basil leaves
salt and pepper
Cook pasta per directions on package, cool
Mix olive oil, vinegar, lemon zest, lemon juice and basil.
Season with salt and pepper
Add tomatoes and cheese to oil mixture and let stand for 5 minutes.
Mix in with pasta when pasta is cool.
Quick Quiche
3 eggs
1 1/2 c milk
1 c bacon, chopped
1/2 c grated cheese
3/4 c bisquick or other pancake mix
1/2 c onion, chopped
Mix all ingredients together. Season with salt and pepper. Add chopped parsley if you want more color. Pour into a pie plate or 9X9. Bake at 400 degrees for 40-45 minutes.
1 1/2 c milk
1 c bacon, chopped
1/2 c grated cheese
3/4 c bisquick or other pancake mix
1/2 c onion, chopped
Mix all ingredients together. Season with salt and pepper. Add chopped parsley if you want more color. Pour into a pie plate or 9X9. Bake at 400 degrees for 40-45 minutes.
Coconut Syrup
1 cup sugar
1 cup karo syrup
1 c 1/2 & 1/2
1 tsp coconut extract
Boil sugar and karo syrup. Let cook and mix in 1/2 & 1/2 and extract
1 cup karo syrup
1 c 1/2 & 1/2
1 tsp coconut extract
Boil sugar and karo syrup. Let cook and mix in 1/2 & 1/2 and extract
Shepherd's Pie
3 cups chopped potatoes
1 cup chopped carrots
1 lbs. ground beef
½ cup chopped small onion
1 can chopped green beans
2 Tbsp. cornstarch
2 ½ cups cold water
Salt and pepper
Grated Cheese
1. Cook potatoes until tender and mash with butter and milk. (Regular mashed potatoes.)
2. Cook carrots until tender.
3. Brown ground beef and onion. Rinse with water and then put them back into the pan.
4. Add cornstarch to water in a bowl and stir. (It has to be cold water or the cornstarch won’t mix in.)
5. Add the water, cornstarch mixture to the hamburger mixture. Simmer over low heat until the mixture thickens like a gravy. Add salt and pepper to taste.
6. Add the carrots and beans to the hamburger mixture and cook until beans are heated.
7. Pour the above mixture into a casserole dish.
8. Cover the hamburger mixture with the mashed potatoes and sprinkle with cheese.
9. Bake at 350 degrees until cheese is melted. I turn on the broiler the last couple minutes to make the cheese crusty on top.
This requires you to do a lot of steps at once, but it is worth it. This is the best vegetable dish for kids – my boys love it!
1 cup chopped carrots
1 lbs. ground beef
½ cup chopped small onion
1 can chopped green beans
2 Tbsp. cornstarch
2 ½ cups cold water
Salt and pepper
Grated Cheese
1. Cook potatoes until tender and mash with butter and milk. (Regular mashed potatoes.)
2. Cook carrots until tender.
3. Brown ground beef and onion. Rinse with water and then put them back into the pan.
4. Add cornstarch to water in a bowl and stir. (It has to be cold water or the cornstarch won’t mix in.)
5. Add the water, cornstarch mixture to the hamburger mixture. Simmer over low heat until the mixture thickens like a gravy. Add salt and pepper to taste.
6. Add the carrots and beans to the hamburger mixture and cook until beans are heated.
7. Pour the above mixture into a casserole dish.
8. Cover the hamburger mixture with the mashed potatoes and sprinkle with cheese.
9. Bake at 350 degrees until cheese is melted. I turn on the broiler the last couple minutes to make the cheese crusty on top.
This requires you to do a lot of steps at once, but it is worth it. This is the best vegetable dish for kids – my boys love it!
Tuesday, January 13, 2009
Pie Crust
Although this crust is not as good as moms, it is fast and easy to make. You can make as much or as little as you like, just use the half, half, half rule.
2 cups flour
1 cup shortening (I like the butter flavored shortening)
½ cup ice water
Cut the shortening into the flour until you have pea sized clumps. Add the ice water and stir. Roll the dough out onto a very well floured surface. The dough will be very sticky at first, just add as much flour as you need to keep it from sticking. I was sure that I was messing it up the first time, but it always seems to work out.
2 cups flour
1 cup shortening (I like the butter flavored shortening)
½ cup ice water
Cut the shortening into the flour until you have pea sized clumps. Add the ice water and stir. Roll the dough out onto a very well floured surface. The dough will be very sticky at first, just add as much flour as you need to keep it from sticking. I was sure that I was messing it up the first time, but it always seems to work out.
Chicken Pot Pie
1 pie crust: see below
2 chicken breasts chopped
½ small onion chopped
2 Tbsp. butter
2 cups chopped carrots
1 ½ cups chopped potatoes
1 cup frozen peas;
2 packages turkey gravy mix
1 egg beaten
1. Cook chicken and onion in butter until the chicken is cooked and onions are tender. Remove from pan and set aside.
2. Boil carrots, potatoes and peas until tender.
3. In chicken pan, mix up the 2 gravy mixes.
4. Combine the chicken mix with the vegetables and the gravy and pour into an uncooked pie shell made in a casserole dish.
5. Cover the pie with the top of the pie crust (I use a cookie cutter to cut a shape out of the top so that it can boil over if needed) and brush with the beaten egg.
6. Cover with foil and bake at 350 degrees for 15 minutes
7. Remove foil and bake until the crust is golden brown.
2 chicken breasts chopped
½ small onion chopped
2 Tbsp. butter
2 cups chopped carrots
1 ½ cups chopped potatoes
1 cup frozen peas;
2 packages turkey gravy mix
1 egg beaten
1. Cook chicken and onion in butter until the chicken is cooked and onions are tender. Remove from pan and set aside.
2. Boil carrots, potatoes and peas until tender.
3. In chicken pan, mix up the 2 gravy mixes.
4. Combine the chicken mix with the vegetables and the gravy and pour into an uncooked pie shell made in a casserole dish.
5. Cover the pie with the top of the pie crust (I use a cookie cutter to cut a shape out of the top so that it can boil over if needed) and brush with the beaten egg.
6. Cover with foil and bake at 350 degrees for 15 minutes
7. Remove foil and bake until the crust is golden brown.
Baby Spinach, Sausage and Black Bean Soup
1 roll Jimmy Dean Regular Sausage
(It doesn’t have to be Jimmy Dean)
½ small onion chopped
½ cup chopped carrots
½ cup chopped celery
1 clove garlic minced (I use garlic powder)
1/8 tsp. Fresh ground pepper
4 cans chicken broth
2 cups fresh baby spinach chopped
1 large can crushed tomatoes
2 can rinsed black beans
1 can white beans or chick peas
1. Cook sausage and onion together. Add
celery, carrots, garlic and pepper and cook until tender.
2. Add broth, spinach, tomatoes and beans. Bring to
a boil. Cover and reduce heat. Simmer about 10 minutes.
3. Taste and add more chicken broth if needed.
(It doesn’t have to be Jimmy Dean)
½ small onion chopped
½ cup chopped carrots
½ cup chopped celery
1 clove garlic minced (I use garlic powder)
1/8 tsp. Fresh ground pepper
4 cans chicken broth
2 cups fresh baby spinach chopped
1 large can crushed tomatoes
2 can rinsed black beans
1 can white beans or chick peas
1. Cook sausage and onion together. Add
celery, carrots, garlic and pepper and cook until tender.
2. Add broth, spinach, tomatoes and beans. Bring to
a boil. Cover and reduce heat. Simmer about 10 minutes.
3. Taste and add more chicken broth if needed.
Sunday, January 11, 2009
Lemon Chicken Piccata
6 chicken cutlets (I get the thin-sliced breasts)
2 Tbsp. vegetable oil
3/4 c chicken broth
1 tsp. minced garlic
2 Tbsp. fresh lemon juice
1 Tbsp. capers, drained
2 Tbsp. butter
Fresh lemon slices
Season chicken with salt and pepper. Dredge in flour. Saute for 2/3 minutes on each side until cooked through. Remove chicken from pan. Drain grease and deglaze pan with 1/4 cup broth. Add garlic and cook until most of the liquid is gone. Add remaining broth, lemon juice, and capers. Return chicken to pan and cook on each side for one minute. Remove chicken and add butter and fresh lemon. Once butter melts, pour sauce over chicken. 4 servings.
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