Ingredients:
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt
Directions:
Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.
Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.
Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together. I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet. I cut the recipe in half and I got exactly 12 big rolls and baked them for 16-17 minutes. In order to get the 5-6 dozen rolls like the recipe states, you would have to make really small rolls.
Got this off Facebook--sounds good!
Tuesday, April 23, 2013
Thursday, April 18, 2013
Stuffed Mushrooms
1 lb. Sausage
1 T worchester sauce
1/4 cup diced green onions
8 oz. cream cheese
Brown sausage. Stir together cream cheese, green onions
and worchester sauce. Add sausage. Take stems out of large
mushrooms and clean inside. Add filling. Bake for 15-20 minutes
or until they start to brown in 375 degree oven. Best if baked on
on rack above the pan, so they don’t sit in liquid when baking.
Mom
1 T worchester sauce
1/4 cup diced green onions
8 oz. cream cheese
Brown sausage. Stir together cream cheese, green onions
and worchester sauce. Add sausage. Take stems out of large
mushrooms and clean inside. Add filling. Bake for 15-20 minutes
or until they start to brown in 375 degree oven. Best if baked on
on rack above the pan, so they don’t sit in liquid when baking.
Mom
Crispy Cheddar Chicken
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Mom
We like this with cream of mushroom soup instead. I will chop up half an onion and sautee it with sliced mushrooms in butter, add a can of the cream of mushroom soup and a scoop of soup cream to put on top. This is a very easy, fast meal to prepare.
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Mom
We like this with cream of mushroom soup instead. I will chop up half an onion and sautee it with sliced mushrooms in butter, add a can of the cream of mushroom soup and a scoop of soup cream to put on top. This is a very easy, fast meal to prepare.
Light Wheat Rolls
4 tsp. active dry yeast
1-3/4 cups warm water (110̊ F.)
½ cup white sugar
1 tsp. salt
1/4 cup butter, melted
1 beaten egg
2-1/2 cups whole wheat flour
2-1/2 all purpose flour
1. Dissolve yeast in warm water and let stand until creamy, about 10 minutes.
2. Mix sugar, salt, melted butter, egg and whole wheat flour into yeast mixture. Stir in all purpose flour, ½ cup at a time until dough pulls away from the sides of the bowl.
3. Turn dough onto well-floured surface and knead until smooth, about 8 minutes.
Lightly oil large bowl. Place dough in the bowl and turn to coat. Cover with damp cloth and let rise in a warm place in double in volume, about 1 hr. Punch down dough, cover and let rise until double in volume, about 30 minutes.
4. Grease 2 dozen muffin cups, punch dough down and divide 2 equal portions. Roll each portion into 6" x 14" rectangle. Cut rectangle into 12, 7" x 1" strips. Roll strips into spirals and place in muffin cups. Brush tops with melted butter and let rise uncovered until double in size.
5. Preheat oven to 475̊ and bake for 10-12 minutes until golden brown. Remove from oven and brush again with melted butter.
Mom
1-3/4 cups warm water (110̊ F.)
½ cup white sugar
1 tsp. salt
1/4 cup butter, melted
1 beaten egg
2-1/2 cups whole wheat flour
2-1/2 all purpose flour
1. Dissolve yeast in warm water and let stand until creamy, about 10 minutes.
2. Mix sugar, salt, melted butter, egg and whole wheat flour into yeast mixture. Stir in all purpose flour, ½ cup at a time until dough pulls away from the sides of the bowl.
3. Turn dough onto well-floured surface and knead until smooth, about 8 minutes.
Lightly oil large bowl. Place dough in the bowl and turn to coat. Cover with damp cloth and let rise in a warm place in double in volume, about 1 hr. Punch down dough, cover and let rise until double in volume, about 30 minutes.
4. Grease 2 dozen muffin cups, punch dough down and divide 2 equal portions. Roll each portion into 6" x 14" rectangle. Cut rectangle into 12, 7" x 1" strips. Roll strips into spirals and place in muffin cups. Brush tops with melted butter and let rise uncovered until double in size.
5. Preheat oven to 475̊ and bake for 10-12 minutes until golden brown. Remove from oven and brush again with melted butter.
Mom
Chicken Enchiladas
2 cans Cream of Chicken or Mushroom soup or 1 can of each
1 pint sour cream
1 medium onion chopped
½ can olives
1 4 oz. Can diced green chiles
4-6 boneless, skinless chicken breasts, cooked and cubed
8-10 flour tortillas, cut into bite-sized pieces
3/4 lb. grated cheese
Heat oven to 350∘. Mix soups, sour cream, onion, olives, and green chiles in large bowl. Add cooked chicken and stir. Place half of tortilla pieces in bottom of a greased 9x13 pan. Spread half of chicken mixture over tortillas. Sprinkle half of cheese over mixture. Repeat layers. Bake, uncovered 45-60 minutes. Serves 8-10.
Mom
1 pint sour cream
1 medium onion chopped
½ can olives
1 4 oz. Can diced green chiles
4-6 boneless, skinless chicken breasts, cooked and cubed
8-10 flour tortillas, cut into bite-sized pieces
3/4 lb. grated cheese
Heat oven to 350∘. Mix soups, sour cream, onion, olives, and green chiles in large bowl. Add cooked chicken and stir. Place half of tortilla pieces in bottom of a greased 9x13 pan. Spread half of chicken mixture over tortillas. Sprinkle half of cheese over mixture. Repeat layers. Bake, uncovered 45-60 minutes. Serves 8-10.
Mom
Sloppy Joes
1 lb. ground beef
½ tsp. minced garlic
1 Tbsp. dried onion flakes
½ cup ketchup
1 Tbsp. Mustard
1 can Chicken Gumbo soup
1 8 oz. Can tomato sauce
salt and pepper to taste
Hamburger buns or sandwich rolls
In a medium skillet, brown ground beef with garlic and onion flakes. Add catsup, mustard, soup, and tomato sauce. Stir to blend. If sauce is too thick, add water. Simmer, covered, for 30 minutes. Season with salt and pepper to taste. Serve on buns or rolls. Serves 4-6.
Mom
Licorice Caramels
2 sticks butter
1 can sweetened condensed milk
1-1/2 c white corn syrup
1/4 tsp. Salt
3/4 tsp. Anise oil
2 cups sugar
3/4 tsp. Black food coloring (or food paste)
Wipe sides of 9x13 pan with butter. Heat butter, milk, sugar, salt and syrup. Stir over medium heat. When it comes to a boil, turn heat down keeping at a soft boil. Boil for 10-13 minutes testing a small amount in a cup of cold water. When it forms a soft ball, take off heat and add flavoring and coloring. Cool. Cut and wrap.
Mom
This is Linn Belnap's recipe--one of my favorite!
1 can sweetened condensed milk
1-1/2 c white corn syrup
1/4 tsp. Salt
3/4 tsp. Anise oil
2 cups sugar
3/4 tsp. Black food coloring (or food paste)
Wipe sides of 9x13 pan with butter. Heat butter, milk, sugar, salt and syrup. Stir over medium heat. When it comes to a boil, turn heat down keeping at a soft boil. Boil for 10-13 minutes testing a small amount in a cup of cold water. When it forms a soft ball, take off heat and add flavoring and coloring. Cool. Cut and wrap.
Mom
This is Linn Belnap's recipe--one of my favorite!
Chinese Chicken Salad
4 chicken breasts - cooked, shredded or chopped
½ pkg. Wonton skins (square) - cut into ½" strips
(fry in hot oil and drain on paper towels)
1 head lettuce - shredded
4 green onions - minced
2 Tbl. sesame seeds
2 Tbl. sliced almonds
Dressing:
Combine
2 ½ Tbl. vinegar
¼ cup water
¼ cup catsup
7 Tbl. sugar
1 tsp. soy sauce
Add mixture of
1 Tbl. corn starch
2 Tbl. water
This is Joan Keller's recipe from her mother, Doris Bruno. Yummy!
½ pkg. Wonton skins (square) - cut into ½" strips
(fry in hot oil and drain on paper towels)
1 head lettuce - shredded
4 green onions - minced
2 Tbl. sesame seeds
2 Tbl. sliced almonds
Dressing:
Combine
2 ½ Tbl. vinegar
¼ cup water
¼ cup catsup
7 Tbl. sugar
1 tsp. soy sauce
Add mixture of
1 Tbl. corn starch
2 Tbl. water
This is Joan Keller's recipe from her mother, Doris Bruno. Yummy!
Caesar Chicken Pasta Salad
3 cups (about 12 ounces) shredded cooked chicken breast
(I grilled it and used less than 3 cups)
3 cups cooked penne (about 6 oz. uncooked)
2 cups thinly sliced romaine lettuce
1 ½ cups halved cherry tomatoes
½ cup thinly sliced fresh basil
½ cup chopped green onions
1/3 cup fat-free Caesar dressing
¼ cup chopped fresh parsley
1 (4-oz.) package crumbled feta cheese
1 garlic clove, minced
Combine all ingredients in a large bowl; toss well.
4 servings (2 cups each)
Mom
(I grilled it and used less than 3 cups)
3 cups cooked penne (about 6 oz. uncooked)
2 cups thinly sliced romaine lettuce
1 ½ cups halved cherry tomatoes
½ cup thinly sliced fresh basil
½ cup chopped green onions
1/3 cup fat-free Caesar dressing
¼ cup chopped fresh parsley
1 (4-oz.) package crumbled feta cheese
1 garlic clove, minced
Combine all ingredients in a large bowl; toss well.
4 servings (2 cups each)
Mom
Poppyseed Chicken
In a lightly greased 9x13 pan, layer:
Layer 1:
4-6 chicken breasts, cooked and shredded
Layer 2 (mix together & spread on top of chicken):
1 can cream of chicken soup (1 ½ cans for 5 or 6 breasts)
1 ½ c. sour cream (not fat free)
Layer 3 (mix together & spread on top):
2 individual pkgs. Ritz crackers, crushed
¾ stick butter, melted
Add 2 Tbsp. poppy seeds
Bake at 350B for 30-40 minutes. Serve over rice.
1 tsp. accent
¼ tsp. pepper
Mix in blender.
When ready to serve, mix salad ingredients with dry ingredients. Then toss with dressing.
Mom
Layer 1:
4-6 chicken breasts, cooked and shredded
Layer 2 (mix together & spread on top of chicken):
1 can cream of chicken soup (1 ½ cans for 5 or 6 breasts)
1 ½ c. sour cream (not fat free)
Layer 3 (mix together & spread on top):
2 individual pkgs. Ritz crackers, crushed
¾ stick butter, melted
Add 2 Tbsp. poppy seeds
Bake at 350B for 30-40 minutes. Serve over rice.
1 tsp. accent
¼ tsp. pepper
Mix in blender.
When ready to serve, mix salad ingredients with dry ingredients. Then toss with dressing.
Mom
Chinese Coleslaw
Mix together:
1 bag coleslaw mix or 1 head cabbage, chopped
4 cups chicken or turkey (cooked and cubed)
3-4 chopped green onions
Mix together:
1 pkg. ramen noodles, broken finely (throw away flavor packet)
½ cup sliced almonds
½ cup toasted sesame seeds
Dressing:
½ cup oil
3 Tbl. vinegar
2 Tbl. sugar
1 tsp. salt
Mom
1 bag coleslaw mix or 1 head cabbage, chopped
4 cups chicken or turkey (cooked and cubed)
3-4 chopped green onions
Mix together:
1 pkg. ramen noodles, broken finely (throw away flavor packet)
½ cup sliced almonds
½ cup toasted sesame seeds
Dressing:
½ cup oil
3 Tbl. vinegar
2 Tbl. sugar
1 tsp. salt
Mom
Fajita Marinade
Great for beef, pork or chicken
1 large can pineapple juice
½ cup brown sugar
3 T grated onion
3 tsp. Worchester sauce
3 tsp. Thyme leaves
1-1/2 tsp. Dry mustard
½ tsp. Pepper
3 cloves crushed garlic
Mix together and pour over sliced meat. Makes enough that you can freeze ½ of the marinade for future. Marinade meat for at least 2-3 hours.
Mom
1 large can pineapple juice
½ cup brown sugar
3 T grated onion
3 tsp. Worchester sauce
3 tsp. Thyme leaves
1-1/2 tsp. Dry mustard
½ tsp. Pepper
3 cloves crushed garlic
Mix together and pour over sliced meat. Makes enough that you can freeze ½ of the marinade for future. Marinade meat for at least 2-3 hours.
Mom
Minestrone Soup
2 whole chicken breasts, cooked and shredded.
4 cups water
1 lb. Italian sausage, cooked and drained
2 carrots, peeled and sliced
2 zucchini peeled & sliced
1 diced onion
2 28 oz. Cans diced tomatoes
1 cup kidney beans, rinsed and drained
1 T garlic powder
1 tsp. Salt
Dash pepper
2 T dried parsley flakes
½ tsp. Basil leaves
1 bay leaf
8 oz. pasta of your choice
Mix everything together except the sausage and chicken. Cook until vegetables are tender. Add meats and simmer until flavors mix.
Mom
4 cups water
1 lb. Italian sausage, cooked and drained
2 carrots, peeled and sliced
2 zucchini peeled & sliced
1 diced onion
2 28 oz. Cans diced tomatoes
1 cup kidney beans, rinsed and drained
1 T garlic powder
1 tsp. Salt
Dash pepper
2 T dried parsley flakes
½ tsp. Basil leaves
1 bay leaf
8 oz. pasta of your choice
Mix everything together except the sausage and chicken. Cook until vegetables are tender. Add meats and simmer until flavors mix.
Mom
Sugar Coookies
Cream 1 C butter, 1-3/4 cups sugar, and 2 eggs together. Add:
1-1/2 tsp. Baking soda
1 C sour cream
½ tsp. Almond extract
1 tsp. Vanilla
½ tsp. Salt
1 tsp. Baking powder
5 C flour (the less the better)
Bake at 375 for 8 minutes (just until they plump).
Frosting for cookies:
8 oz. Cream cheese
1/2-2/3 cups softened butter
1 tsp. Vanilla
2 cups powdered sugar
Mom
1-1/2 tsp. Baking soda
1 C sour cream
½ tsp. Almond extract
1 tsp. Vanilla
½ tsp. Salt
1 tsp. Baking powder
5 C flour (the less the better)
Bake at 375 for 8 minutes (just until they plump).
Frosting for cookies:
8 oz. Cream cheese
1/2-2/3 cups softened butter
1 tsp. Vanilla
2 cups powdered sugar
Mom
Taco Soup
1 can kidney beans, drained
1 can chili beans, drained
2 lg. cans diced tomatoes
2 cans diced green chiles
1 can corn, drained (or can use frozen)
2 cans tomato sauce
1 packet of taco seasoning
1 small bottle of mild salsa
1 T. Sugar
Salt and pepper to taste
1-1/2 lb. hamburger
1 onion
Mix everything together. Brown hamburger and chopped onions, drain and add to other mixture. Serve with sour cream and grated cheese over tortilla chips.
Mom
1 can chili beans, drained
2 lg. cans diced tomatoes
2 cans diced green chiles
1 can corn, drained (or can use frozen)
2 cans tomato sauce
1 packet of taco seasoning
1 small bottle of mild salsa
1 T. Sugar
Salt and pepper to taste
1-1/2 lb. hamburger
1 onion
Mix everything together. Brown hamburger and chopped onions, drain and add to other mixture. Serve with sour cream and grated cheese over tortilla chips.
Mom
Molten Lava Cake
½ lb. baking chocolate, finely chopped
½ lb. butter
6 whole eggs (I use an egg substitute, like Egg Beaters)
1-1/2 cups sugar
½ cup flour
Makes 15 small cakes
Preheat oven to 400. Butter the bottom and sides of small custard bowls or small foil pans. In the top of a double boiler, melt chocolate and butter. Whisk until thoroughly melted and combined. Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined. Use about 1/3 cup for each cake. Place pans on baking sheet and bake for 10-12 minutes or until tops are firm and beginning to crack and the edges are set. The middle shouldn’t be fully cooked. Remove from oven, turn out onto plate and serve with your favorite ice cream.
Mom
½ lb. butter
6 whole eggs (I use an egg substitute, like Egg Beaters)
1-1/2 cups sugar
½ cup flour
Makes 15 small cakes
Preheat oven to 400. Butter the bottom and sides of small custard bowls or small foil pans. In the top of a double boiler, melt chocolate and butter. Whisk until thoroughly melted and combined. Meanwhile, in a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate mixture into the egg mixture until combined. Use about 1/3 cup for each cake. Place pans on baking sheet and bake for 10-12 minutes or until tops are firm and beginning to crack and the edges are set. The middle shouldn’t be fully cooked. Remove from oven, turn out onto plate and serve with your favorite ice cream.
Mom
Fudge Revel Bars
1 cup margarine
2-1/2 cups flour
2 Cups brown sugar
2 eggs
1 tsp. Vanilila
1 tsp. Baking soda
3 cups oats
Mix together in order listed and press 2/3 of the mixture into the bottom of a greased cookie sheet with sides. Then melt 1 pkg. semi-sweet chocolate chips, 1 can of sweetened condensed milk, 2 T butter and 1 tsp vanilla on stovetop. You can add some walnuts if you would like. Spread chocolate mixture on top of dough, completely covering it. Use the remaining dough that you have set aside to drop over the top in little pieces. Bake at 350 for 25 minutes.
Mom
2-1/2 cups flour
2 Cups brown sugar
2 eggs
1 tsp. Vanilila
1 tsp. Baking soda
3 cups oats
Mix together in order listed and press 2/3 of the mixture into the bottom of a greased cookie sheet with sides. Then melt 1 pkg. semi-sweet chocolate chips, 1 can of sweetened condensed milk, 2 T butter and 1 tsp vanilla on stovetop. You can add some walnuts if you would like. Spread chocolate mixture on top of dough, completely covering it. Use the remaining dough that you have set aside to drop over the top in little pieces. Bake at 350 for 25 minutes.
Mom
Sweet and Sour Chicken
Use boneless chicken strips. Sprinkle with Accent and garlic powder.
Dip chicken in corn starch
Dip in beaten egg
Fry until light brown and place in baking dish. You can add 1 can of chunk pineapple, green pepper chunks, carrots, etc. Cover with sauce and bake in oven for 1 hr. at 350. Serve over rice.
Sauce: (1 usually double the sauce recipe for a 9x13 pan of chicken)
3/4 cup sugar
4 T ketchup
½ cup vinegar
1 T soy sauce
1 tsp Accent
Serve with rice!
Mom
Dip chicken in corn starch
Dip in beaten egg
Fry until light brown and place in baking dish. You can add 1 can of chunk pineapple, green pepper chunks, carrots, etc. Cover with sauce and bake in oven for 1 hr. at 350. Serve over rice.
Sauce: (1 usually double the sauce recipe for a 9x13 pan of chicken)
3/4 cup sugar
4 T ketchup
½ cup vinegar
1 T soy sauce
1 tsp Accent
Serve with rice!
Mom
Baked Beans
1 large can pork & beans
1 can kidney beans
1 can white lima beans
1 lb. Browned hamburger
½ lb. Cooked bacon
1 chopped onion
½ c ketchup
1 tsp. wine vinegar
3/4 cup brown sugar
1 tsp prepared mustard
salt and pepper to taste
Bake at 350 degrees for 1 hr.
Don't be scared of the lima beans. You can also use white northern beans instead.
Mom
1 can kidney beans
1 can white lima beans
1 lb. Browned hamburger
½ lb. Cooked bacon
1 chopped onion
½ c ketchup
1 tsp. wine vinegar
3/4 cup brown sugar
1 tsp prepared mustard
salt and pepper to taste
Bake at 350 degrees for 1 hr.
Don't be scared of the lima beans. You can also use white northern beans instead.
Mom
Pumpkin Cookies
Yield: 4 dozen
1-1/2 cups canned pumpkin
1 egg
½ cup butter
2 cups unsifted flour
1 cup sugar
1 tsp. Soda
½ tsp. Salt
1 tsp. Baking powder
1 tsp. Vanilla
1 tsp. Cinnamon
1 cup chopped walnuts
1 cup chocolate chips
Mix all ingredients in order given. Drop by spoonfuls onto greased cookie sheet. Bake in 375 degree oven 12-14 minutes.
Mom
1-1/2 cups canned pumpkin
1 egg
½ cup butter
2 cups unsifted flour
1 cup sugar
1 tsp. Soda
½ tsp. Salt
1 tsp. Baking powder
1 tsp. Vanilla
1 tsp. Cinnamon
1 cup chopped walnuts
1 cup chocolate chips
Mix all ingredients in order given. Drop by spoonfuls onto greased cookie sheet. Bake in 375 degree oven 12-14 minutes.
Mom
Almost Candy Bars
½ cup butter or margarine
1 package devil’s food cake mix
1 6 oz. Package butterscotch chips
1 6 oz. Package chocolate chips
1 cup chopped nuts
1 cup coconut
1 can sweetened condensed milk.
In large bow, cut butter into cake mix with pastry blender or fork until crumbly. Sprinkle evenly over the bottom of an ungreased 9x13 baking dish or 10x15 cookie sheet. Press lightly. Sprinkle with butterscotch chips, chocolate chips, nuts, and coconut. Spread sweetened condensed milk evenly over top of mixture. Bake 30 minutes at 350∘ or until light golden brown. Cool completely.
Mom
1 package devil’s food cake mix
1 6 oz. Package butterscotch chips
1 6 oz. Package chocolate chips
1 cup chopped nuts
1 cup coconut
1 can sweetened condensed milk.
In large bow, cut butter into cake mix with pastry blender or fork until crumbly. Sprinkle evenly over the bottom of an ungreased 9x13 baking dish or 10x15 cookie sheet. Press lightly. Sprinkle with butterscotch chips, chocolate chips, nuts, and coconut. Spread sweetened condensed milk evenly over top of mixture. Bake 30 minutes at 350∘ or until light golden brown. Cool completely.
Mom
Ranch Chicken
2/3 cup crushed Cornflakes
2/3 cup grated Parmesan cheese
1 (0.6 ounce) envelope ranch dressing mix
6-8 boneless, skinless chicken breasts
2/3 cup butter or margarine, melted
Heat oven to 350∘. Mix cornflakes, Parmesan cheese, and salad dressing mix in a shallow bowl. Dip chicken in butter, then roll in ranch dressing mixture. Place chicken in a 9x13 pan. Bake, uncovered, 45 minutes. Serves 6-8.
Mom
You can also use crushed Ritz crackers instead of cornflakes.
2/3 cup grated Parmesan cheese
1 (0.6 ounce) envelope ranch dressing mix
6-8 boneless, skinless chicken breasts
2/3 cup butter or margarine, melted
Heat oven to 350∘. Mix cornflakes, Parmesan cheese, and salad dressing mix in a shallow bowl. Dip chicken in butter, then roll in ranch dressing mixture. Place chicken in a 9x13 pan. Bake, uncovered, 45 minutes. Serves 6-8.
Mom
You can also use crushed Ritz crackers instead of cornflakes.
Haystacks
4-6 chicken breasts
1 large onion, Sliced
2 cans Cream of Chicken soup
½ cup sour cream
1/4-1/2 tsp. garlic powder
Salt and pepper to taste
6 cups cooked rice.
Any or all of the following;
Almonds, celery, thinly sliced, Cheddar cheese, Chinese noodles, coconut, green onions, chopped, green pepper, chopped, mushrooms, sliced olives, peas, pineapple chunks or tidbits, drained, soy sauce, diced tomatoes.
Boil chicken in water with onion. Remove onion and dice chicken. Save broth. In large saucepan, mix soups, thinned with water or chicken broth. Add sour cream. Heat thoroughly and then add chicken and garlic powder. Put rice on plates, then chicken mixture, and pile high with other toppings, as desired
1 large onion, Sliced
2 cans Cream of Chicken soup
½ cup sour cream
1/4-1/2 tsp. garlic powder
Salt and pepper to taste
6 cups cooked rice.
Any or all of the following;
Almonds, celery, thinly sliced, Cheddar cheese, Chinese noodles, coconut, green onions, chopped, green pepper, chopped, mushrooms, sliced olives, peas, pineapple chunks or tidbits, drained, soy sauce, diced tomatoes.
Boil chicken in water with onion. Remove onion and dice chicken. Save broth. In large saucepan, mix soups, thinned with water or chicken broth. Add sour cream. Heat thoroughly and then add chicken and garlic powder. Put rice on plates, then chicken mixture, and pile high with other toppings, as desired
Easy Meat Marinade
This marinade is good for chicken breasts, turkey, pork and beef. For best results, you should allow the meat to remain in marinade for at least 2 hrs. before cooking. You can use it for meat that is to be Barbequed or stir-fried.
1 can 7-up or Sprite
3/4 cup cooking oil
3/4 cup soy sauce (or you can use 1/3 cup Teriyaki sauce and 1/3 cup soy sauce)
Raspberry Vinaigrette Dressing
1/4 cup sugar
½ tsp. Salt
1/4 tsp. white pepper
1 clove garlic, minced
1/4 cup raspberry vinegar
2 Tbsp. olive oil.
Mom
½ tsp. Salt
1/4 tsp. white pepper
1 clove garlic, minced
1/4 cup raspberry vinegar
2 Tbsp. olive oil.
Mom
Poppy Seed Dressing
This dressing is particularly good on spinach salads containing spinach, boiled eggs, mushrooms, diced bacon, Craisins, and any form of nuts. You can also put cottage cheese in your salad or any fresh fruits.
1 cup oil
1/3 cup sugar
1/3 cup red wine vinegar
½ tsp. Salt
1/3 medium purple onion, finely choppsed
1 Tbsp. dry mustard
2 Tbsp. poppy seeds
Blend oil, sugar, vinegar, salt, onion, and mustard. Add poppy seeds.
1 cup oil
1/3 cup sugar
1/3 cup red wine vinegar
½ tsp. Salt
1/3 medium purple onion, finely choppsed
1 Tbsp. dry mustard
2 Tbsp. poppy seeds
Blend oil, sugar, vinegar, salt, onion, and mustard. Add poppy seeds.
Chocolate Chip Cookies
Mix:
2 cups butter
2 cups brown sugar
2 cups sugar
Add:
4 eggs
2 tsp. Baking soda
2 tsp. Baking powder
2 tsp. Vanilla
1 tsp. Salt
Add:
3 c. oat flour
4 cups flour
2 pkgs. Chocolate chips
Bake at 325∘ F for 15-20 minutes until light brown. Makes 6 dozen.
Mom
2 cups butter
2 cups brown sugar
2 cups sugar
Add:
4 eggs
2 tsp. Baking soda
2 tsp. Baking powder
2 tsp. Vanilla
1 tsp. Salt
Add:
3 c. oat flour
4 cups flour
2 pkgs. Chocolate chips
Bake at 325∘ F for 15-20 minutes until light brown. Makes 6 dozen.
Mom
Crepes
2 eggs
1 cup & 2 Tbsp. Milk
1 dash salt
1 tsp. Sugar
1 cup flour
2 Tbsp. melted butter or oil
1 tsp. vanilla
In a mixing bowl, combine eggs and salt. Gradually add flour with milk and vanilla. Beat with electric mixer until smooth. Beat in melted butter and sugar. Using a frying pan, let the water bounce, then pour oil in pan, then 1/4 cup batter. Wait for no bubbles, then cook.
Mom
1 cup & 2 Tbsp. Milk
1 dash salt
1 tsp. Sugar
1 cup flour
2 Tbsp. melted butter or oil
1 tsp. vanilla
In a mixing bowl, combine eggs and salt. Gradually add flour with milk and vanilla. Beat with electric mixer until smooth. Beat in melted butter and sugar. Using a frying pan, let the water bounce, then pour oil in pan, then 1/4 cup batter. Wait for no bubbles, then cook.
Mom
Homemade Ice Cream Recipes
FRESH STRAWBERRY (RASPBERRY OR PEACH)
(1) Stir and dissolve well, in 1 cup of boiling water, two 3 ounce packages of strawberry (raspberry or peach) jello and let set slightly in freezer section of refrigerator.
(2) Blend in blender, until very smooth, 4 cups of fresh strawberries (raspberries or peaches), 3/8 cup of fresh squeezed lemon juice, and 1½ cups lowfat cottage cheese.
(3) Place 3 3/8 cups of sugar and 2 quarts of half and half in freezer container and stir well.
(4) Add jello to blender materials and blend well.
(5) Pour blender materials into freezer container, add 1% milk to container "top" line, and stir all ingredients until very smooth.
(6) Insert dasher and seal container, turn on the freezer, add 1½ cups of cold water to bottom of freezer, and layer crushed ice and rock salt to top of freezer, making sure that no salt is added above the container "top" line.
(7) Turn off when done, remove and clean off the dasher and either (a) repack the ice and salt and let the ice cream set up in the ice cream freezer for 1-2 hours; (b) place container in freezer section of refrigerator (seal top with cork) for 1-2 hours; or (c) remove ice cream from container and place in smaller tupperware-type containers in freezer section of refrigerator, for 1 to 2 hours. NOTE: Usually you can serve some of the ice cream, especially from the bottom of the container, immediately after the initial freezing is completed.
B. FRESH LEMON-LIME
(1) Blend in blender until very smooth: one cup fresh squeezed lemon juice; 3/4 cup fresh squeezed lime juice; 2 1/4 tsp. lemon extract; 1½ cups of lowfat cottage cheese.
(2) Pour above into freezer container, and add and stir well: 2 quarts of half and half; 5 cups sugar; and 1% milk to container "top" line.
(3) Follow steps (6) and (7) above.
C. HAWAIIAN PUNCH
(1) Blend in blender until smooth: 18 oz. of frozen Hawaiian Punch concentrate; 9 oz. of frozen orange juice concentrate; 4½ oz. of frozen lemonade concentrate; 3 cups of sugar; and 1½ pints of whipping cream.
(2) Pour into freezer container and add 1% milk to "top" line of container.
(3) Follow steps (6) and (7) in A. above.
These recipes came from Doug Morrison. I've tried the lemon-lime and wasn't too crazy about it because of the cottage cheese, but the others were really good.
(1) Stir and dissolve well, in 1 cup of boiling water, two 3 ounce packages of strawberry (raspberry or peach) jello and let set slightly in freezer section of refrigerator.
(2) Blend in blender, until very smooth, 4 cups of fresh strawberries (raspberries or peaches), 3/8 cup of fresh squeezed lemon juice, and 1½ cups lowfat cottage cheese.
(3) Place 3 3/8 cups of sugar and 2 quarts of half and half in freezer container and stir well.
(4) Add jello to blender materials and blend well.
(5) Pour blender materials into freezer container, add 1% milk to container "top" line, and stir all ingredients until very smooth.
(6) Insert dasher and seal container, turn on the freezer, add 1½ cups of cold water to bottom of freezer, and layer crushed ice and rock salt to top of freezer, making sure that no salt is added above the container "top" line.
(7) Turn off when done, remove and clean off the dasher and either (a) repack the ice and salt and let the ice cream set up in the ice cream freezer for 1-2 hours; (b) place container in freezer section of refrigerator (seal top with cork) for 1-2 hours; or (c) remove ice cream from container and place in smaller tupperware-type containers in freezer section of refrigerator, for 1 to 2 hours. NOTE: Usually you can serve some of the ice cream, especially from the bottom of the container, immediately after the initial freezing is completed.
B. FRESH LEMON-LIME
(1) Blend in blender until very smooth: one cup fresh squeezed lemon juice; 3/4 cup fresh squeezed lime juice; 2 1/4 tsp. lemon extract; 1½ cups of lowfat cottage cheese.
(2) Pour above into freezer container, and add and stir well: 2 quarts of half and half; 5 cups sugar; and 1% milk to container "top" line.
(3) Follow steps (6) and (7) above.
C. HAWAIIAN PUNCH
(1) Blend in blender until smooth: 18 oz. of frozen Hawaiian Punch concentrate; 9 oz. of frozen orange juice concentrate; 4½ oz. of frozen lemonade concentrate; 3 cups of sugar; and 1½ pints of whipping cream.
(2) Pour into freezer container and add 1% milk to "top" line of container.
(3) Follow steps (6) and (7) in A. above.
These recipes came from Doug Morrison. I've tried the lemon-lime and wasn't too crazy about it because of the cottage cheese, but the others were really good.
Pumpkin Torte
* 10-12 Servings
* Prep: 30 min. Bake: 25 min. + cooling
Ingredients
* 1 package (18-1/4 ounces) yellow cake mix
* 1 can (15 ounces) solid-pack pumpkin, divided
* 1/2 cup milk
* 4 eggs
* 1/3 cup canola oil
* 1-1/2 teaspoons pumpkin pie spice, divided
* 1 package (8 ounces) cream cheese, softened
* 1 cup confectioners' sugar
* 1 carton (16 ounces) frozen whipped topping, thawed
* 1/4 cup caramel ice cream topping
* 1/3 cup chopped pecans, toasted
Directions
* In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
* Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.
* Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator.
* . Yield: 10-12 servings.
Mom
Peanut Butter Sheet Cake
Ingredients
2 cups Sugar
1 teaspoon Baking Soda
2 cups Flour
1 teaspoon Salt
2 sticks Butter
1 cup Water
1 cup Peanut Butter
½ cups Milk
1 teaspoon Vanilla
2 whole Eggs
1 stick Butter
½ cups Peanut Butter
6 teaspoons Milk
1 pound Powdered Sugar
Preparation Instructions
In a large bowl, mix together sugar, baking soda, flour and salt. Set aside.
Combine butter, water and peanut butter in saucepan and bring to boil. Pour over flour mixture.
Add milk, vanilla and eggs. Mix.
Pour in large cookie sheet or jelly roll pan. Bake at 400F degrees for 20 minutes.
Frosting:
Bring butter, peanut butter and milk to boil in saucepan. Add one pound of powdered sugar. Pour warmed frosting over cooled cake.
Mom
2 cups Sugar
1 teaspoon Baking Soda
2 cups Flour
1 teaspoon Salt
2 sticks Butter
1 cup Water
1 cup Peanut Butter
½ cups Milk
1 teaspoon Vanilla
2 whole Eggs
1 stick Butter
½ cups Peanut Butter
6 teaspoons Milk
1 pound Powdered Sugar
Preparation Instructions
In a large bowl, mix together sugar, baking soda, flour and salt. Set aside.
Combine butter, water and peanut butter in saucepan and bring to boil. Pour over flour mixture.
Add milk, vanilla and eggs. Mix.
Pour in large cookie sheet or jelly roll pan. Bake at 400F degrees for 20 minutes.
Frosting:
Bring butter, peanut butter and milk to boil in saucepan. Add one pound of powdered sugar. Pour warmed frosting over cooled cake.
Mom
Dutch Oven Upside-Down Strawberry Shortcake
12" dutch oven
1 cup mini marshmallows
1 (16 oz.) pkg. frozen sweetened strawberries, sliced
1 (3 oz.) pkg. strawberry gelatin
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp. vanilla extract
2 1/4 cups flour
3 tsp. baking powder
1 cup milk
Sprinkle the marshmallows into the bottom of a greased 12" dutch oven. In
a bowl, combine the strawberries and gelatin powder; set aside. In
another mixing bowl, cream the shortening and sugar. Add the eggs, one at
a time, beating well after each addition. Beat in vanilla. Combine
flour, baking powder and salt; add to creamed mixture alternately with
milk. Pour the batter over the marshmallows. Spoon the strawberry
mixture evenly over the batter. Bake at 350° for 45-50 minutes or until a
toothpick comes out clean. Use 1 1/2 rings on top and 1 ring on the
bottom. Cool.
Mom
1 cup mini marshmallows
1 (16 oz.) pkg. frozen sweetened strawberries, sliced
1 (3 oz.) pkg. strawberry gelatin
1/2 cup shortening
1 1/2 cups sugar
3 eggs
1 tsp. vanilla extract
2 1/4 cups flour
3 tsp. baking powder
1 cup milk
Sprinkle the marshmallows into the bottom of a greased 12" dutch oven. In
a bowl, combine the strawberries and gelatin powder; set aside. In
another mixing bowl, cream the shortening and sugar. Add the eggs, one at
a time, beating well after each addition. Beat in vanilla. Combine
flour, baking powder and salt; add to creamed mixture alternately with
milk. Pour the batter over the marshmallows. Spoon the strawberry
mixture evenly over the batter. Bake at 350° for 45-50 minutes or until a
toothpick comes out clean. Use 1 1/2 rings on top and 1 ring on the
bottom. Cool.
Mom
Dutch Oven Pineapple Upside Down Cake
1 cake mix (mix as directed using eggs, oil, water, flour, etc. as called for in the recipe)
1 can pineapple rings
marachino cherries
1 cube margarine
1/2 cup brown sugar
Melt 1 cube margarine in dutch oven and stir in 1/2 cup brown sugar. Drain pineapple rings and cherries and place on bottom of oven as desired. Mix cake mix according to directions and pour into oven on top of pineapple rings and cherries. Place lid on dutch oven and let cook approximately 20-25 minutes. When done, remove from coals and let stand for another 15 minutes. Turn out onto foil-covered cardboard to serve.
Mom
1 can pineapple rings
marachino cherries
1 cube margarine
1/2 cup brown sugar
Melt 1 cube margarine in dutch oven and stir in 1/2 cup brown sugar. Drain pineapple rings and cherries and place on bottom of oven as desired. Mix cake mix according to directions and pour into oven on top of pineapple rings and cherries. Place lid on dutch oven and let cook approximately 20-25 minutes. When done, remove from coals and let stand for another 15 minutes. Turn out onto foil-covered cardboard to serve.
Mom
Dutch Oven Chicken and Vegetables
1 lb. bacon
Chicken breasts (1/4 lb. per person)
1 potato per person
1 carrot per person
1/4 onion per person
1 green pepper (if desired)
1 lb. grated cheddar cheese
Seasoned salt
Pepper
Fry bacon in dutch oven until crisp. Remove and place on paper towel to drain. Coat chicken with seasoned flour and place in dutch oven to brown in bacon grease. Brown on both sides. Add chunked potatoes, carrots, onions and green peppers. Salt and pepper well. Place lid on dutch oven and cook for approximately 50 minutes to 1 hour. When carrots are tender, break up cooked bacon into small pieces and sprinkle on top. Sprinkle a generous portion of grated cheese on top and replace lid on dutch oven. Let cook for about 5-10 minutes, or until cheese has melted down through vegetables.
Mom
Chicken breasts (1/4 lb. per person)
1 potato per person
1 carrot per person
1/4 onion per person
1 green pepper (if desired)
1 lb. grated cheddar cheese
Seasoned salt
Pepper
Fry bacon in dutch oven until crisp. Remove and place on paper towel to drain. Coat chicken with seasoned flour and place in dutch oven to brown in bacon grease. Brown on both sides. Add chunked potatoes, carrots, onions and green peppers. Salt and pepper well. Place lid on dutch oven and cook for approximately 50 minutes to 1 hour. When carrots are tender, break up cooked bacon into small pieces and sprinkle on top. Sprinkle a generous portion of grated cheese on top and replace lid on dutch oven. Let cook for about 5-10 minutes, or until cheese has melted down through vegetables.
Mom
Chicken Cilantro Soup
1. Meat from one chicken (I use a rotisserie chicken from Sams/costco)
2 onions
2 TBS minced garlic (fresh)
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. salt
pepper to taste
7 chicken boullion cubes
6 c. water
5 bay leaves
2 handfuls chopped, fresh cilantro
6 small cans mild, chopped green chilies--pureed
2 cans black beans--drained
2 cans diced tomatoes--not drained
fresh juice of one lime
Add generous amount of olive oil to a stockpot. Carmelize the onions and garlic in olive oil. Add all powdered spices to carmelized onions and sautee for another minute or two. Dissolve the bullion cubes in the water and add to onion/spice mixture. Add bay leaves and chicken (I shred it with a fork into pieces) and bring to a boil. Let simmer. Puree the diced chilies in a blender and add to mixture. Add drained cans of beans and undrained cans of tomatoes. Let simmer another ten minutes or so to allow flavors to seep together. Coarsely chop cilantro and add to the soup along with the lime juice. Remove bay leaves before serving. I like to serve with a garnish of sour cream, grated cheese and cilantro on top. Enjoy!
This is Alicia's yummy recipe.
BYU Cherry Chews
1.5 lbs. granulated sugar
1/2 tsp salt
12 oz. egg whites
1/2 tsp. vanilla
14 oz. cake flour
8 oz. shortening
4 oz. butter or margarine
1-1/4 cups chopped walnuts
6 oz. red glazed cherries (can substitute drained marachino cherries patted dry)
Directions: Melt the shortening and margarine; set aside for later. Beat sugar, salt, egg whites, and vanilla until light and fluffy. Add the shortening and margarine and mix until smooth. Add the flour and mix until just incorporated. Add the cherries and nuts to the mix, mixing just until combined. Pour into greased half sheet pan. Bake at 350 for 25 minutes.
Mom
1/2 tsp salt
12 oz. egg whites
1/2 tsp. vanilla
14 oz. cake flour
8 oz. shortening
4 oz. butter or margarine
1-1/4 cups chopped walnuts
6 oz. red glazed cherries (can substitute drained marachino cherries patted dry)
Directions: Melt the shortening and margarine; set aside for later. Beat sugar, salt, egg whites, and vanilla until light and fluffy. Add the shortening and margarine and mix until smooth. Add the flour and mix until just incorporated. Add the cherries and nuts to the mix, mixing just until combined. Pour into greased half sheet pan. Bake at 350 for 25 minutes.
Mom
BYU Brownies
1 cup butter or margarine
1/2 cup cocoa
4 eggs
2 cups sugar
2 cups cake flour
1/2 Tablespoon baking powder
1/2 tsp. salt
1/4 tsp. vanilla
1 cup chopped walnuts (optional)
Directions: Melt butter. Add cocoa and mix well. Add remaining ingredients and mix well. Pour batter into greased 9x13 pan and bake at 350 for 25 minutes. Let cool then ice with int icing. Place into freezer for 5-10 minutes to stiffen the icing. Remove from freezer and carefully smooth on a layer of chocolate icing.
Mint Icing:
12 oz. powdered sugar
2-1/2 oz. Crisco
Dash salt
2oz. cold water
1/2 tsp. mint extract
1-2 drops green food color
Directions: combine all ingredients except shortening. Mix until smooth. Add shortening and mix 10 more minutes until smooth and fluffy.
Chocolate Icing:
12 oz. powdered sugar
1.5 oz. hot water
1.5 oz. butter
1.5 oz. melted chocolate chips
1 T. corn syrup
1/4 tsp. vanilla
Directions: Mix the hot water, margarine and powdered sugar until smooth and margarine is fully melted. Add the fudge base, corn syrup and vanilla. Mix until smooth
Mom
Crescent/Cream Cheese Rolls
Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
Method:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.
Kitchen Notes:
You can also make this danish using low fat cream cheese and Splenda. Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. You can halve the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it will be very good. If you use the half filling method, bake for closer to 30-35 minutes.
Mom
Chocolate Eclair Cake
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 400. Lightly grease a 9 x13 glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown. You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
Mom
Saturday, April 13, 2013
Pecan Balls
Ingredients:
2 c. grated pecans
4 tbsp SUGAR
1 cup butter, room temp
2tsp vanilla
2 C. flour
1/4 tsp salt
Mix and roll in very small balls. Bake at 300 degrees 25-30 min. While hot, roll in powdered sugar.
These babies are addicting! --Kim
2 c. grated pecans
4 tbsp SUGAR
1 cup butter, room temp
2tsp vanilla
2 C. flour
1/4 tsp salt
Mix and roll in very small balls. Bake at 300 degrees 25-30 min. While hot, roll in powdered sugar.
These babies are addicting! --Kim
Yummy Balsalmic Pork Chops
Yummy Balsalmic Pork Chops
Ingredients:
4 bone-in pork chops, each 1 inch thick
Kosher salt and freshly ground pepper, to taste
1 Tbs. olive oil
4 bacon slices, diced
1 red onion, sliced 1/4 inch thick
1 garlic clove, minced
2 Tbs. firmly packed dark brown sugar
1/2 cup balsamic vinegar
1 tsp. minced fresh thyme
1 cup low-sodium chicken broth
2 tsp. chicken demi-glace
Fresh rosemary leaves for garnish
Directions:
Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.
In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat in the pan.
Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.
Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately. Serves 4.
Got this recipe from Lish and it is super yummy! Thought I would post it for her--You must try! It is amazing with garlic potatoes and asparagus. -- Kim
Ingredients:
4 bone-in pork chops, each 1 inch thick
Kosher salt and freshly ground pepper, to taste
1 Tbs. olive oil
4 bacon slices, diced
1 red onion, sliced 1/4 inch thick
1 garlic clove, minced
2 Tbs. firmly packed dark brown sugar
1/2 cup balsamic vinegar
1 tsp. minced fresh thyme
1 cup low-sodium chicken broth
2 tsp. chicken demi-glace
Fresh rosemary leaves for garnish
Directions:
Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.
In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat in the pan.
Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer.
Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately. Serves 4.
Got this recipe from Lish and it is super yummy! Thought I would post it for her--You must try! It is amazing with garlic potatoes and asparagus. -- Kim
Buttermilk Syrup
Ingredients:
Serve warm over pancakes and waffles.
Love this syrup, can't do the store bought stuff anymore! Kim
- 1 and 1/2 cups sugar
- 3/4 cup buttermilk
- 1/2 cup butter (or margarine)
- 2 Tablespoons corn syrup
- 1 teaspoons vanilla extract
- 1 teaspoon baking soda
Serve warm over pancakes and waffles.
Love this syrup, can't do the store bought stuff anymore! Kim
Chicken Saag Recipe
Ingredients:
3 pounds chicken pieces, skinned
5 cloves garlic, minced (about 3-4 Tbs)
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped (about 4 Cups)
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods (1/3 tsp)
2 cloves (1/4 tsp)
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt
5 cloves garlic, minced (about 3-4 Tbs)
2 large onions, minced
2 large tomatoes, crushed
1-inch piece ginger, minced
4 tbsp milk
4 bunches spinach, washed and chopped (about 4 Cups)
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods (1/3 tsp)
2 cloves (1/4 tsp)
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt
Directions:
- Fry the chicken lightly in 4 tablespoon of oil for 3-4
minutes until lightly browned and set aside.
- Put the spinach into a deep pan; add 1/4 cup water.
Bring to boil and remove from heat. When cool, grind in blender and set
aside.
- Heat the remaining oil and add ginger, garlic and
onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander
powder, turmeric, cloves, and cardamom.
- Sprinkle with one tablespoon water. Cook for 10 minutes
over low heat. Add chicken and milk. Simmer until the chicken is tender.
- Add spinach and garam masala. Cook until spinach starts
sticking to pan. Remove from heat. Add butter to chicken saag and cover
until ready to serve.
-GBob
Thursday, April 11, 2013
Super Easy Awesome Guacamole
Ingredients3 Haas avocados, halved, seeded, and peeled (preferably get the avocados from the Sizzler salad bar)
1 lime, juiced
1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. cayenne (I may add a little more later depending on taste)
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 Tbs. chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat, Drain, and reserve lime juice. After all the avocados have been coated, use a potato masher to add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Orzo with Artichokes and Pine Nuts
Ingredients1.5 cups orzo (10oz)
3 Tbs pine nuts
1 (14oz.) can whole artichoke hearts (not marinated)
1/4 cup extra-virgin olive oil
2 Tbs red-vine vinegar
3/4 tsp salt
1/2 tsp black pepper
1/2 cup finely chopped fresh flat-leaf parsley
1 tsp finely grated fresh lemon zest
Preparation
Cook orzo in a 4-5 quart pot of boiling salted water until al dente. Drain in a colander.
While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.
Enjoy
-Greg
Tuesday, April 9, 2013
Cafe Rio Pork Barbacoa
As we mourn the loss of our beloved childhood playground, the Center Street Reams, I thought it appropriate to post a recipe that would be pay tribute to the life and the culture of that great establishment. (I also just happened to be making this today so it worked out great) So, in respectful reflection, here is one of my favorite "Mexican Food" recipes to help ease the mourning process. Viva la Reams!!!!
Cafe Rio Pork Barbacoa
5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper
Sit back, make yourself a delicious burrito, and remember the good old days at Reams......hot dogs, ice cream and soda in the hot, dirty parking lot, weird meat, Dad's trinket aisles...and the SMELL ;) ENJOY! Hugs, Alicia
Photo Courtesy of Keller Express Photgraphy
Pear-Gorgonzola Farfalle
Ya, so the name of the dish sounds complicated, but it is actually so easy--and super delicious. Keep in mind, however, that you have to be at least a "liker" of blue cheese to enjoy this dish--or, in other words, take after Dad. ;)
Pear-Gorgonzola Farfalle
8 oz. farfalle pasta cooked al dente
3 medium pears, ripe but slightly firm
2 tablespoons butter
1/2 c. chicken broth
1/2 tsp. kosher salt
1/8 tsp. black pepper
6 tablespoons cream
1 tsp. cornstarch
1/3 c. dried cranberries
1/2 c. crumbled Gorgonzola blue cheese
3 tablespoons chopped fresh parsley, or 1 tsp. dried parsley
1/4 c. shredded Parmesan cheese
1/4 c. chopped pecans, toasted
1. Cook your pasta.
2. Peel and core the pears and cut into 1/4 inch slices. Cut slices in half horizontally.
3. Melt butter in a large skillet. Add pears and saute on medium heat for 1-2 minutes until slightly tender. Use a slotted spoon to remove pears from pan and set aside. Leave any remaining butter and pear juice in the pan.
4. Add chicken broth, salt and pepper to the pan and bring to a simmer. Whisk cream and cornstarch together and add to the pan. Return to a simmer and cook 1-2 minutes--or longer if needed until slightly thickened. Add cranberries and simmer about 30 seconds. Remove from heat and immediately add Gorgonzola, parsley, Parmesan and pasta. Toss to coat. Add pecans just before serving and top with additional cheeses and pecans if desired.
Enjoy! Alicia
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