2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.
Tuesday, November 24, 2009
"Oven Fried" Chicken Chimichangas
Ingredients
2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2. Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3. Fold opposite sides over filling.
4. Roll up from bottom and place seam-side down on a baking sheet.
5. Brush with melted margarine.
6. Bake at 400°F for 25 minutes or until golden.
7. Garnish with additional cheese and green onion and serve salsa on the side.
2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving
1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2. Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3. Fold opposite sides over filling.
4. Roll up from bottom and place seam-side down on a baking sheet.
5. Brush with melted margarine.
6. Bake at 400°F for 25 minutes or until golden.
7. Garnish with additional cheese and green onion and serve salsa on the side.
Pumpkin Chocolate Chip Bread
1/2 lb butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon ground cloves
1 1/2 cups pumpkin puree
12 ounces mini chocolate chips (1 Bag)
1 cup walnuts, chopped (optional)
Directions
1. Pre-heat oven to 350 degrees Fahrenheit.
2. Cream butter, sugar, vanilla, and eggs.
3. Combine Flour, baking soda, salt, and spices in a separate bowl until all dry ingredients are blended.
4. Slowly combine with egg mixture.
5. Add pumpkin and mix well.
6. Add chocolate chips, mix.
7. Divide mix between two well-greased and floured loaf pans.
8. Bake for one hour or until knife comes out clean.
9. Cool in pan for 15 minutes.
10. Sprinkle with powdered sugar or serve with fresh whipped cream. Makes two loaves.
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon ground cloves
1 1/2 cups pumpkin puree
12 ounces mini chocolate chips (1 Bag)
1 cup walnuts, chopped (optional)
Directions
1. Pre-heat oven to 350 degrees Fahrenheit.
2. Cream butter, sugar, vanilla, and eggs.
3. Combine Flour, baking soda, salt, and spices in a separate bowl until all dry ingredients are blended.
4. Slowly combine with egg mixture.
5. Add pumpkin and mix well.
6. Add chocolate chips, mix.
7. Divide mix between two well-greased and floured loaf pans.
8. Bake for one hour or until knife comes out clean.
9. Cool in pan for 15 minutes.
10. Sprinkle with powdered sugar or serve with fresh whipped cream. Makes two loaves.
Lemon Poppy Seed Bread
Ingredients
1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box instant lemon pudding (dry)
1 cup water
4 eggs
3/4 cup vegetable oil or applesauce
2 tablespoons poppy seeds
Directions
1. Beat all the ingredients EXCEPT the poppy seeds until well blended.
2. Add the poppy seeds and mix well.
3. Bake at 350 degrees in 2 well greased loaf pans for 40 minutes or until a toothpick inserted in the middle comes out clean.
4. Cool on a wire rack.
5. Remove from pan, slice, serve, and enjoy.
1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box instant lemon pudding (dry)
1 cup water
4 eggs
3/4 cup vegetable oil or applesauce
2 tablespoons poppy seeds
Directions
1. Beat all the ingredients EXCEPT the poppy seeds until well blended.
2. Add the poppy seeds and mix well.
3. Bake at 350 degrees in 2 well greased loaf pans for 40 minutes or until a toothpick inserted in the middle comes out clean.
4. Cool on a wire rack.
5. Remove from pan, slice, serve, and enjoy.
Instant Oatmeal Packet Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 (1 ounce) packets reduced sugar instant apple and cinnamon oatmeal (or Maple and Brown Sugar, whatever tickles your fancy)
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup egg white
3 tablespoons natural applesauce
1 1/4 cups skim milk
Directions
1. Preheat oven to bake at 350º.
2. Lightly grease muffin cups.
3. In a medium bowl, combine all dry ingredients.
4. Blend well, then add sugar.
5. In a small bowl, combine all wet ingredients.
6. Add bowl of wet ingredients to flour mixture in medium bowl.
7. Mix with electric mixer, just until everything is blended. Do not over-mix.
8. Fill muffin cups about 3/4 full. Do not over-fill.
9. Bake for about 15-18 minutes, but check for doneness. Tops should be golden brown.
10. Allow muffins to cool.
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 (1 ounce) packets reduced sugar instant apple and cinnamon oatmeal (or Maple and Brown Sugar, whatever tickles your fancy)
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup egg white
3 tablespoons natural applesauce
1 1/4 cups skim milk
Directions
1. Preheat oven to bake at 350º.
2. Lightly grease muffin cups.
3. In a medium bowl, combine all dry ingredients.
4. Blend well, then add sugar.
5. In a small bowl, combine all wet ingredients.
6. Add bowl of wet ingredients to flour mixture in medium bowl.
7. Mix with electric mixer, just until everything is blended. Do not over-mix.
8. Fill muffin cups about 3/4 full. Do not over-fill.
9. Bake for about 15-18 minutes, but check for doneness. Tops should be golden brown.
10. Allow muffins to cool.
Holiday Squash
Ingredients
3/4 cup flour
3/4 cup packed brown sugar
1 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup butter, cut into pieces but kept chilled
1 butternut squash
1 cup pecans, chopped (but not too small)
1 cup pure maple syrup
Directions
1. Peel squash with vegetable peeler (this is the only hard part - I promise!). Cut squash in half lengthwise and remove seeds; cut into 1/2 inch half moon and crescent slices.
2. Mix flour, brown sugar and allspice in medium bowl. Cut in the butter to make crumbs - do not overmix.
3. Layer 1/2 of the sliced squash in a baking pan, mixing up the various sizes evenly. Original recipe specified an 11x7 inch pan, but I have used 9x13 inch, 8x8 inch or 3 quart square dishes, depending on the size of the squash.
4. Top squash with 1/2 crumb mixture.
5. Add remaining squash and sprinkle with remaining crumb mixture.
6. Top with pecans and drizzle with maple syrup.
7. Cover with foil and bake 1 hour.
8. Remove foil; bake until squash is tender, about 10 minutes.
3/4 cup flour
3/4 cup packed brown sugar
1 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup butter, cut into pieces but kept chilled
1 butternut squash
1 cup pecans, chopped (but not too small)
1 cup pure maple syrup
Directions
1. Peel squash with vegetable peeler (this is the only hard part - I promise!). Cut squash in half lengthwise and remove seeds; cut into 1/2 inch half moon and crescent slices.
2. Mix flour, brown sugar and allspice in medium bowl. Cut in the butter to make crumbs - do not overmix.
3. Layer 1/2 of the sliced squash in a baking pan, mixing up the various sizes evenly. Original recipe specified an 11x7 inch pan, but I have used 9x13 inch, 8x8 inch or 3 quart square dishes, depending on the size of the squash.
4. Top squash with 1/2 crumb mixture.
5. Add remaining squash and sprinkle with remaining crumb mixture.
6. Top with pecans and drizzle with maple syrup.
7. Cover with foil and bake 1 hour.
8. Remove foil; bake until squash is tender, about 10 minutes.
Holiday Wreaths
1/2 cup margarine
40 regular marshmallows
1 teaspoon green food coloring
6 cups corn flakes
red cinnamon candies (red hots will work)
Directions
1. Melt margarine. Add marshmallows and cook stirring until marshmallows melt and mixture is syrupy.
2. Remove from heat. Stir in coloring. Add Cereal. Stir until well coated. While still warm, make into wreaths.
3. Put cinnamon candy on top of wreaths.
40 regular marshmallows
1 teaspoon green food coloring
6 cups corn flakes
red cinnamon candies (red hots will work)
Directions
1. Melt margarine. Add marshmallows and cook stirring until marshmallows melt and mixture is syrupy.
2. Remove from heat. Stir in coloring. Add Cereal. Stir until well coated. While still warm, make into wreaths.
3. Put cinnamon candy on top of wreaths.
Jewel Fudge
Ingredients
12 ounces white chocolate, chopped
1 (300 ml) can sweetened condensed milk (use only the regular not low fat)
1 teaspoon vanilla
1 cup icing sugar, sifted (powdered sugar)
1/2 cup pistachios, toasted and chopped
1/3 cup chopped dried cranberries
Directions
1. First line a 8 x 8-inch (2 L) baking pan with parchment paper.
2. Next melt chocolate with sweetened condensed milk in a double boiler (never directly on the element).
3. Remove from heat and stir in vanilla. Stir in icing sugar and beat 1 minute.
4. Mix the pistachios and cranberries in a bowl (this way they distribute evenly in the fudge).
5. Stir pistachios and cranberries into the fudge. Spread evenly onto baking pan.
6. Cover and chill for 3 hours or until set; cut into 1-inch squares.
12 ounces white chocolate, chopped
1 (300 ml) can sweetened condensed milk (use only the regular not low fat)
1 teaspoon vanilla
1 cup icing sugar, sifted (powdered sugar)
1/2 cup pistachios, toasted and chopped
1/3 cup chopped dried cranberries
Directions
1. First line a 8 x 8-inch (2 L) baking pan with parchment paper.
2. Next melt chocolate with sweetened condensed milk in a double boiler (never directly on the element).
3. Remove from heat and stir in vanilla. Stir in icing sugar and beat 1 minute.
4. Mix the pistachios and cranberries in a bowl (this way they distribute evenly in the fudge).
5. Stir pistachios and cranberries into the fudge. Spread evenly onto baking pan.
6. Cover and chill for 3 hours or until set; cut into 1-inch squares.
Easy Almond Roca
1 lb butter
2 cups sugar
1/4 teaspoon vanilla
12 ounces chocolate chips
1-2 cup slivered almond or sliced almonds
Directions
1. Line a large cookie sheet (or two smaller) with aluminum foil, or lay aluminum foil over a large area on the counter or table.
2. Cook butter, sugar and vanilla in a saucepan to hard crack stage (285-290F), while stirring constantly.
3. Once heated, pour onto the aluminum foil lined surface. Spread out to about 1/4-inch thickness.
4. Sprinkle with chocolate chips, let sit until beginning to melt, then spread chocolate out. Sprinkle the top with almonds.
5. Let cool for 2 hours, then break into pieces.
2 cups sugar
1/4 teaspoon vanilla
12 ounces chocolate chips
1-2 cup slivered almond or sliced almonds
Directions
1. Line a large cookie sheet (or two smaller) with aluminum foil, or lay aluminum foil over a large area on the counter or table.
2. Cook butter, sugar and vanilla in a saucepan to hard crack stage (285-290F), while stirring constantly.
3. Once heated, pour onto the aluminum foil lined surface. Spread out to about 1/4-inch thickness.
4. Sprinkle with chocolate chips, let sit until beginning to melt, then spread chocolate out. Sprinkle the top with almonds.
5. Let cool for 2 hours, then break into pieces.
Lemon Chicken
4 cooked boneless skinless chicken, breasts***
4 1/2 tablespoons sugar
4 1/2 tablespoons lemon juice
3/4 teaspoon salt
1 1/2 teaspoons sesame oil
2 teaspoons cornstarch
4 drops lemon extract
Directions
1. Mix all ingredients except chicken in a medium saucepan.
2. Cook high heat until thick, stirring constantly.
3. Pour lemon sauce over cooked chicken breasts. Serve hot.
4. Season Chiken with light Salt and Pepper about 30 Minutes before cooking.
*** Chicken Cooking Instructions:.
1. In a large non-stick skillet, saute chicken in oil until browned on both sides.
2. Cover and cook over medium-low heat for 10-15 minutes or until chicken juices run clear.
4 1/2 tablespoons sugar
4 1/2 tablespoons lemon juice
3/4 teaspoon salt
1 1/2 teaspoons sesame oil
2 teaspoons cornstarch
4 drops lemon extract
Directions
1. Mix all ingredients except chicken in a medium saucepan.
2. Cook high heat until thick, stirring constantly.
3. Pour lemon sauce over cooked chicken breasts. Serve hot.
4. Season Chiken with light Salt and Pepper about 30 Minutes before cooking.
*** Chicken Cooking Instructions:.
1. In a large non-stick skillet, saute chicken in oil until browned on both sides.
2. Cover and cook over medium-low heat for 10-15 minutes or until chicken juices run clear.
Caramelized Butternut Squash
2 medium butternut squash (4 to 5 pounds total)
6-8 tablespoons unsalted butter, melted and cooled
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2-1 teaspoon fresh ground black pepper
Directions
1. Preheat the oven to 400°F.
2. Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds.
3. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
4. Add the melted butter, brown sugar, salt and pepper.
5. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
6. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
Adjust seasonings and cook time if needed. Serve hot. This is also good with a bit of cinnamon!
6-8 tablespoons unsalted butter, melted and cooled
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2-1 teaspoon fresh ground black pepper
Directions
1. Preheat the oven to 400°F.
2. Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds.
3. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
4. Add the melted butter, brown sugar, salt and pepper.
5. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
6. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
Adjust seasonings and cook time if needed. Serve hot. This is also good with a bit of cinnamon!
Oreo balls
1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark
Directions
1. Using a blender or hand held mixer, mix Oreos and cream cheese together.
2. Roll into walnut size balls. Chill for an hour.
3. Melt approximately 3/4 package of white almond bark.
4. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 min.
5. While waiting, melt about 1/4 package of chocolate almond bark.
6. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark. (I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.)
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark
Directions
1. Using a blender or hand held mixer, mix Oreos and cream cheese together.
2. Roll into walnut size balls. Chill for an hour.
3. Melt approximately 3/4 package of white almond bark.
4. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. Allow to harden on wax paper. Takes about 15 min.
5. While waiting, melt about 1/4 package of chocolate almond bark.
6. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark. (I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.)
Paula Deen's Deep Fried Cranberry Fritters
1 (13 ounce) cranberry sauce, sliced into 1/2-inch thick rounds (jelly style)
2 cups all-purpose flour, divided
2 tablespoons sugar
1 pinch salt
1 teaspoon baking powder
1 cup water
oil, for frying
Directions
1. Lay the cranberry sauce rounds out in a single layer on a parchment paper-lined sheet pan and freeze for 4 hours or until solid.
2. In a shallow bowl, place one cup of the flour. In another shallow bowl combine the remaining cup of flour with the sugar, salt, and baking powder. Pour in the water and stir together until smooth. Let the batter rest for 15 minutes.
3. Heat the oil in a deep-fryer or large Dutch oven to 375 degrees F.
4. Dredge the frozen cranberry sauce rounds in the flour. Then dip rounds in the batter and gently place in the oil. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain.
5. Serve and enjoy immediately.
2 cups all-purpose flour, divided
2 tablespoons sugar
1 pinch salt
1 teaspoon baking powder
1 cup water
oil, for frying
Directions
1. Lay the cranberry sauce rounds out in a single layer on a parchment paper-lined sheet pan and freeze for 4 hours or until solid.
2. In a shallow bowl, place one cup of the flour. In another shallow bowl combine the remaining cup of flour with the sugar, salt, and baking powder. Pour in the water and stir together until smooth. Let the batter rest for 15 minutes.
3. Heat the oil in a deep-fryer or large Dutch oven to 375 degrees F.
4. Dredge the frozen cranberry sauce rounds in the flour. Then dip rounds in the batter and gently place in the oil. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain.
5. Serve and enjoy immediately.
London Fog
1 cup milk (or just over depending on the size of cup you choose)
one bag earl grey tea
1 pinch cinnamon
1 pinch nutmeg
1. bring the milk to a boil on the stove, careful not to burn it. (If you're short on time or looking for a quicker more convenient alternative to the stove, you can always use the microwave, but be careful not to blow it up. try 1 minute intervals and stir in between each to avoid heat pockets.).
2. remove the milk from the stove and pour into glass or mug whichever you prefer and add the tea bag. let steep for 3-6 minutes depending how strong you like it. (I recommend somewhere in the middle!).
3. stir in the nutmeg (optional, but it adds some extra yummy flavor!) and sprinkle the cinnamon on top.
one bag earl grey tea
1 pinch cinnamon
1 pinch nutmeg
1. bring the milk to a boil on the stove, careful not to burn it. (If you're short on time or looking for a quicker more convenient alternative to the stove, you can always use the microwave, but be careful not to blow it up. try 1 minute intervals and stir in between each to avoid heat pockets.).
2. remove the milk from the stove and pour into glass or mug whichever you prefer and add the tea bag. let steep for 3-6 minutes depending how strong you like it. (I recommend somewhere in the middle!).
3. stir in the nutmeg (optional, but it adds some extra yummy flavor!) and sprinkle the cinnamon on top.
Glazed Ham (in a crock pot!)
Ingredients:
4-6 lbs ham
15 cloves
10 maraschino cherries, cherryies cut in half
1/4 cup cherry juice
1/4-1/2 cup cola
1 teaspoon prepared mustard
6 slices pineapple, chunked
1/4 cup apple juice
1/4-1/2 teaspoon jalepeno ground pepper
2 tablespoons brown sugar
Directions:
1. Wash the ham well under cold water to remove all excess salt.
2. In a crock pot, put cut side of ham face down. Insert all the cloves into the ham.
3. Cut the cherries and pineapple in half and insert a tooth pick to keep the cherries and pineapple in place on the ham. Turn on warm for 4 hours. This will release the water in the ham. After 4 hours drain the water and discard.
4. In a medium bowl add cherry juice, cola, mustard, apple juice, brown sugar and Jalepeno ground pepper. Mix well and put into frig to chill. Pour the sauce over the ham, spread around with a spoon or brush. Then turn temp to low for 4 hours.
NOTE: My crock pot is very hot, some of you might need to turn it up to high to maintain the temperature Baste every 30-45 minutes. Serve hot.
4-6 lbs ham
15 cloves
10 maraschino cherries, cherryies cut in half
1/4 cup cherry juice
1/4-1/2 cup cola
1 teaspoon prepared mustard
6 slices pineapple, chunked
1/4 cup apple juice
1/4-1/2 teaspoon jalepeno ground pepper
2 tablespoons brown sugar
Directions:
1. Wash the ham well under cold water to remove all excess salt.
2. In a crock pot, put cut side of ham face down. Insert all the cloves into the ham.
3. Cut the cherries and pineapple in half and insert a tooth pick to keep the cherries and pineapple in place on the ham. Turn on warm for 4 hours. This will release the water in the ham. After 4 hours drain the water and discard.
4. In a medium bowl add cherry juice, cola, mustard, apple juice, brown sugar and Jalepeno ground pepper. Mix well and put into frig to chill. Pour the sauce over the ham, spread around with a spoon or brush. Then turn temp to low for 4 hours.
NOTE: My crock pot is very hot, some of you might need to turn it up to high to maintain the temperature Baste every 30-45 minutes. Serve hot.
Wednesday, November 11, 2009
Peanut Butter Pie
1 Cup creamy peanut butter, plus 2 tablespoons, divided
1 8 oz package cream cheese, softened
1/2 Cup sugar
1 (12 oz) container (4 1/2 cups) frozen whipped topping, thawed and divided
1 premade graham cracker, or oreo crust
1 jar hot fudge ice cream topping
1. Beat together 1 cup peanut butter, cream cheese, and sugar in large bowl with an electric mixer on medium until well blended. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie crust, smoothing the top.
2. Reserve 2 - 3 tablespoons of hot fudge topping in the corner of a resealable food storage bag, set aside. Microwave remaining topping for about one minute, stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread the remaining whipped topping over the hot fudge layer, being careful not to blend the layers.
3. Cut a small corner from the bag with the hot fudge in it. Squeeze drizzles over the pie. Slightly warm the remaining peanut butter, doing the same with it.
1 8 oz package cream cheese, softened
1/2 Cup sugar
1 (12 oz) container (4 1/2 cups) frozen whipped topping, thawed and divided
1 premade graham cracker, or oreo crust
1 jar hot fudge ice cream topping
1. Beat together 1 cup peanut butter, cream cheese, and sugar in large bowl with an electric mixer on medium until well blended. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie crust, smoothing the top.
2. Reserve 2 - 3 tablespoons of hot fudge topping in the corner of a resealable food storage bag, set aside. Microwave remaining topping for about one minute, stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread the remaining whipped topping over the hot fudge layer, being careful not to blend the layers.
3. Cut a small corner from the bag with the hot fudge in it. Squeeze drizzles over the pie. Slightly warm the remaining peanut butter, doing the same with it.
Friday, November 6, 2009
Skordalia
1 lb potato
2 tablespoons chopped garlic
1 teaspoon salt
1/2 cup olive oil
2 teaspoons lemon juice
Directions:
1. Take one pound of potatoes, diced and boiled until soft.
2. Pour out the water and leave them in the pan a couple of minutes to dry out.
3. Meanwhile you've taken two tablespoons of chopped garlic and prepared that with a teaspoon of salt and a half a cup of olive oil.
4. You take the hot potatoes and dump them in the olive oil, salt, and garlic mixture, blend them up until it's smooth.
5. Add a couple of teaspoons of lemon juice and then taste it, you might need a little more salt, a little more lemon juice.
6. Great with pita bread or any crusty bread.
**You want to get where it just kind of hangs on the bread.
2 tablespoons chopped garlic
1 teaspoon salt
1/2 cup olive oil
2 teaspoons lemon juice
Directions:
1. Take one pound of potatoes, diced and boiled until soft.
2. Pour out the water and leave them in the pan a couple of minutes to dry out.
3. Meanwhile you've taken two tablespoons of chopped garlic and prepared that with a teaspoon of salt and a half a cup of olive oil.
4. You take the hot potatoes and dump them in the olive oil, salt, and garlic mixture, blend them up until it's smooth.
5. Add a couple of teaspoons of lemon juice and then taste it, you might need a little more salt, a little more lemon juice.
6. Great with pita bread or any crusty bread.
**You want to get where it just kind of hangs on the bread.
Greek Potatoes
5 large russet potatoes, chopped in somewhat large chunks
1/3 cup lemon juice
1 head garlic, chopped fine (or you may use garlic powder instead)
1 tablespoon oregano (dry is fine)
olive oil (a good amount)
salt
1. Mix all ingredients in a large storage bag, or bowl. Spray baking dish with nonstick spray.
2. Place all ingredients in deep baking dish with cover.
3. Bake at 375 degrees, basting with oil frequently, until potatoes are crispy on the outside, soft on the inside.
1/3 cup lemon juice
1 head garlic, chopped fine (or you may use garlic powder instead)
1 tablespoon oregano (dry is fine)
olive oil (a good amount)
salt
1. Mix all ingredients in a large storage bag, or bowl. Spray baking dish with nonstick spray.
2. Place all ingredients in deep baking dish with cover.
3. Bake at 375 degrees, basting with oil frequently, until potatoes are crispy on the outside, soft on the inside.
Italian Sausage Stuffed Portobello Mushrooms With Parmesan Herb Sauce
This is the recipe from Olive Garden. It is EASY and YUMMY!
STUFFING:
4 large portobello mushrooms, stems & gills removed
1 lb Italian sausage
1 tsp fresh Italian parsley, chopped
1 tsp fresh basil, chopped
1 clove garlic, chopped
1 cup garlic croutons, finely ground
1/4 cup milk
1/4 cup Parmesan cheese
2 eggs
SAUCE:
2 cups heavy cream
2 Tbsp fresh basil, chopped (2 tsp dry)
1/4 cup Parmesan cheese, grated (I often add a bit more)
Salt to taste
Pepper to taste
Preheat oven to 350ºF.
MUSHROOMS:
CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
REMOVE from oven until ready to stuff, in step 4 below.
STUFFING:
BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
SAUCE:
HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
SPOON 2 ounces of sauce over top of each mushroom.
Garnish with a sprig of fresh Italian parsley or fresh basil and serve.
STUFFING:
4 large portobello mushrooms, stems & gills removed
1 lb Italian sausage
1 tsp fresh Italian parsley, chopped
1 tsp fresh basil, chopped
1 clove garlic, chopped
1 cup garlic croutons, finely ground
1/4 cup milk
1/4 cup Parmesan cheese
2 eggs
SAUCE:
2 cups heavy cream
2 Tbsp fresh basil, chopped (2 tsp dry)
1/4 cup Parmesan cheese, grated (I often add a bit more)
Salt to taste
Pepper to taste
Preheat oven to 350ºF.
MUSHROOMS:
CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
REMOVE from oven until ready to stuff, in step 4 below.
STUFFING:
BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
SAUCE:
HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
SPOON 2 ounces of sauce over top of each mushroom.
Garnish with a sprig of fresh Italian parsley or fresh basil and serve.
Pumpkin Pie Dip
1 (8 oz) package cream cheese (softened)
2 cups powdered sugar
1 (15 oz) can pumpkin pie filling
1 teaspoon cinnamon
1/2 - 1 teaspoon ground ginger
apple slices
ginger snaps
1. Beat cream cheese and sugar at medium speed until well blended.
2. Add pumpkin pie filling, cinnamon, and ginger. Mix well.
3. Cover and chill about 8 hours.
4. Serve with apple slices and ginger snaps.
2 cups powdered sugar
1 (15 oz) can pumpkin pie filling
1 teaspoon cinnamon
1/2 - 1 teaspoon ground ginger
apple slices
ginger snaps
1. Beat cream cheese and sugar at medium speed until well blended.
2. Add pumpkin pie filling, cinnamon, and ginger. Mix well.
3. Cover and chill about 8 hours.
4. Serve with apple slices and ginger snaps.
Wednesday, November 4, 2009
Sweet Potato Casserole
3 cups mashed sweet potatoes
1 cup sugar
2 eggs, beaten
1 tsp vanilla
1/2 cup melted butter
1/3 cup milk
Topping:
1 cup light brown sugar
1/3 cup flour
1`cup chopped pecans
1/3 cup butter
1. Preheat oven to 350.
2. Mix casserole ingredients together.
3. Pour topping evenly over top.
4. Bake 25-35 minutes.
1 cup sugar
2 eggs, beaten
1 tsp vanilla
1/2 cup melted butter
1/3 cup milk
Topping:
1 cup light brown sugar
1/3 cup flour
1`cup chopped pecans
1/3 cup butter
1. Preheat oven to 350.
2. Mix casserole ingredients together.
3. Pour topping evenly over top.
4. Bake 25-35 minutes.
Red Velvet Cake (courtesy of Roach!)
Cake
1/2 cup + 1 tbsp. shortening
1 1/2 cup sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 – 4 tsp. cocoa powder
1 small bottle red food coloring (I think it is 1 oz.)
1 tsp. salt
1 cup milk + 1 tsp. vinegar + 1 tsp. baking soda
• Stir all together and let sit for 5 minutes
Cream shortening, sugar and eggs. Beat until fluffy. Add the rest of the ingredients and beat gently until mixed. Grease and flour 2 round baking pans. Split batter evenly between pans. Bake 350 for 30 minutes or until done. Cool, remove from pan and split the rounds in half so you have 4 layers.
Frosting
1 cup milk
3 tbsp. flour
• Mix together until not lumpy and cook over heat until very thick - stirring constantly. Cool completely! Very important!!!
1 cup butter
1 cup granulated sugar
1 tsp. vanilla
• Cream butter, sugar and vanilla until very, very fluffy – about 10 minutes in a good stand up mixer. Add the flour/milk mixture and continue beating until all sugar is dissolved – about 15 minutes.
Frost the inside layers of the cake only for the true southern version…
1/2 cup + 1 tbsp. shortening
1 1/2 cup sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1 – 4 tsp. cocoa powder
1 small bottle red food coloring (I think it is 1 oz.)
1 tsp. salt
1 cup milk + 1 tsp. vinegar + 1 tsp. baking soda
• Stir all together and let sit for 5 minutes
Cream shortening, sugar and eggs. Beat until fluffy. Add the rest of the ingredients and beat gently until mixed. Grease and flour 2 round baking pans. Split batter evenly between pans. Bake 350 for 30 minutes or until done. Cool, remove from pan and split the rounds in half so you have 4 layers.
Frosting
1 cup milk
3 tbsp. flour
• Mix together until not lumpy and cook over heat until very thick - stirring constantly. Cool completely! Very important!!!
1 cup butter
1 cup granulated sugar
1 tsp. vanilla
• Cream butter, sugar and vanilla until very, very fluffy – about 10 minutes in a good stand up mixer. Add the flour/milk mixture and continue beating until all sugar is dissolved – about 15 minutes.
Frost the inside layers of the cake only for the true southern version…
Wassail
8 cups apple cider or apple juice
1`pint cranberry juice
3/4 cup sugar
1 tablespoon aromatic bitters
2 cinnamon sticks
1 tablespoon whole allspice
1 tablespoon whole cloves
1 orange, sliced
1 cup rum (optional)
Put all ingredients in a crockpot. Heat on high for 1 hour, then on low for 4-8 hours. Serve warm.
1`pint cranberry juice
3/4 cup sugar
1 tablespoon aromatic bitters
2 cinnamon sticks
1 tablespoon whole allspice
1 tablespoon whole cloves
1 orange, sliced
1 cup rum (optional)
Put all ingredients in a crockpot. Heat on high for 1 hour, then on low for 4-8 hours. Serve warm.
Mojito
4-6 fresh mint leaves (depending on your taste)
1 tablespoon sugar (depending on your taste)
2-3 lime slices (depending on your taste)
2 oz light rum (try different flavors, raspberry is my favorite!)
Sprite
ice
Put mint leaves, sugar, and lime slices in a glass and muddle together. Pour in rum. Add ice. Top off with sprite. Enjoy!
**Everything can be adjusted according to your taste. This is just a basic recipe!
1 tablespoon sugar (depending on your taste)
2-3 lime slices (depending on your taste)
2 oz light rum (try different flavors, raspberry is my favorite!)
Sprite
ice
Put mint leaves, sugar, and lime slices in a glass and muddle together. Pour in rum. Add ice. Top off with sprite. Enjoy!
**Everything can be adjusted according to your taste. This is just a basic recipe!
Coconut Shrimp
Shrimp:
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup bread crumbs
1 pound medium or large shrimp, peeled and deveined
oil for frying
Dipping Sauce:
1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
Add all sauce ingredients to pot on low heat. Heat for 10 minutes, making sure you stir often.
Heat oil in pan or in a deep fryer to 325 degrees.
In a large bowl, mix the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter sit for 15 minutes.
In a wide, shallow bowl, mix the coconut and bread crumbs together.
Dip shrimp in the batter and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches for 1-2 minutes, or until brown. Transfer cooked shrimp to a baking sheet lined with paper towels to help drain some of the oil off. Serve with dipping sauce.
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup bread crumbs
1 pound medium or large shrimp, peeled and deveined
oil for frying
Dipping Sauce:
1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
Add all sauce ingredients to pot on low heat. Heat for 10 minutes, making sure you stir often.
Heat oil in pan or in a deep fryer to 325 degrees.
In a large bowl, mix the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter sit for 15 minutes.
In a wide, shallow bowl, mix the coconut and bread crumbs together.
Dip shrimp in the batter and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches for 1-2 minutes, or until brown. Transfer cooked shrimp to a baking sheet lined with paper towels to help drain some of the oil off. Serve with dipping sauce.
Pound Cake (Cynthia)
I had an awesome teacher named Cynthia. This is one of the treats her mother would make her as a kid.
2 sticks butter, softened
1 1/2 cups sugar
1 tablespoon vanilla
5 eggs
2 cups flour
1. Preheat oven to 275 degrees.
2. Cream together butter and sugar until fluffy.
3. Add vanilla.
4. Add eggs one at a time.
6. Add flour a little bit at a time.
6. Pour into greased bunt pan.
7. Bake 1 1/2 - 2 hours.
2 sticks butter, softened
1 1/2 cups sugar
1 tablespoon vanilla
5 eggs
2 cups flour
1. Preheat oven to 275 degrees.
2. Cream together butter and sugar until fluffy.
3. Add vanilla.
4. Add eggs one at a time.
6. Add flour a little bit at a time.
6. Pour into greased bunt pan.
7. Bake 1 1/2 - 2 hours.
Gooey Butter Cake (Paula Deen)
For the cake:
One box yellow cake mix
1 Egg
1/2 Cup butter, melted (1 stick)
Filling:
1 (8oz) package cream cheese, softened
2 Eggs
1 tsp pure vanilla extract
1 (16 oz) box confectioners sugar
1/2 Cup butter, melted (1 stick)
1. Preheat oven to 350 and grease a 13x9x2 inch baking pan.
2. Combine cake mix, egg, and melted butter and mix well. Pat into the bottom of the prepared pan and set aside.
3. Using an electric mixer, beat the cream cheese until smooth; add eggs and vanilla. Dump in confectioners sugar and beat well. Reduce speed and slowly pour in the butter. Mix well.
4. Pour filling onto the cake mixture and spread evenly. Bake for 40-50 minutes. Don't be afraid to make a judgement call on the baking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point.
5. Remove from oven and cook completely. Cut into squares and serve. This is very rich, and a little goes a long way!
**Different Gooey Butter Cake flavors**
Pumpkin:
Follow the original recipe, adding a 15 oz can of pumpkin pie filling and an extra egg to the cream cheese mixture. Bake as usual. Top with a dallop of whip cream. This is better than pumpkin pie!
Pineapple:
Add a 20 oz can of drained, crushed pineapple and an extra egg to the cream cheese mixture. Bake as directed above.
Lemon:
Use a lemon cake mix in place of the yellow cake mix. Add the juice (approx 1/4 cup) and zest from 2 lemons to the cream cheese filling. Bake as directed above.
Carrot Cake:
Use a spice cake mix in place of the yellow cake mix. Add 1 cup chopped nuts and 1 1/2 cups finely grated carrots to the cream cheese mixture. Proceed as directed above.
Peanut Butter:
Use a chocolate cake mix in place of the yellow cake mix. Add 1 cup creamy peanut butter and an extra egg to the cream cheese mixture. You may sprinkle chopped peanuts on the top if you would like. Proceed as directed above.
Chocolate Chip:
Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.
Banana:
Use yellow cake mix. Beat 2 ripe bananas and an extra egg into the cream cheese mixture. Proceed as directed above.
Nutty:
Add 1 cup chopped nuts to the CAKE mixture. Proceed as directed above.
Chippy:
Stir 1 cup of any flavor "chips" you would like (example: chocolate chips, peanut butter chips, butterscotch morsals, heath toffee chips, white chocolate chips) into the filling. Proceed as directed above.
One box yellow cake mix
1 Egg
1/2 Cup butter, melted (1 stick)
Filling:
1 (8oz) package cream cheese, softened
2 Eggs
1 tsp pure vanilla extract
1 (16 oz) box confectioners sugar
1/2 Cup butter, melted (1 stick)
1. Preheat oven to 350 and grease a 13x9x2 inch baking pan.
2. Combine cake mix, egg, and melted butter and mix well. Pat into the bottom of the prepared pan and set aside.
3. Using an electric mixer, beat the cream cheese until smooth; add eggs and vanilla. Dump in confectioners sugar and beat well. Reduce speed and slowly pour in the butter. Mix well.
4. Pour filling onto the cake mixture and spread evenly. Bake for 40-50 minutes. Don't be afraid to make a judgement call on the baking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point.
5. Remove from oven and cook completely. Cut into squares and serve. This is very rich, and a little goes a long way!
**Different Gooey Butter Cake flavors**
Pumpkin:
Follow the original recipe, adding a 15 oz can of pumpkin pie filling and an extra egg to the cream cheese mixture. Bake as usual. Top with a dallop of whip cream. This is better than pumpkin pie!
Pineapple:
Add a 20 oz can of drained, crushed pineapple and an extra egg to the cream cheese mixture. Bake as directed above.
Lemon:
Use a lemon cake mix in place of the yellow cake mix. Add the juice (approx 1/4 cup) and zest from 2 lemons to the cream cheese filling. Bake as directed above.
Carrot Cake:
Use a spice cake mix in place of the yellow cake mix. Add 1 cup chopped nuts and 1 1/2 cups finely grated carrots to the cream cheese mixture. Proceed as directed above.
Peanut Butter:
Use a chocolate cake mix in place of the yellow cake mix. Add 1 cup creamy peanut butter and an extra egg to the cream cheese mixture. You may sprinkle chopped peanuts on the top if you would like. Proceed as directed above.
Chocolate Chip:
Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.
Banana:
Use yellow cake mix. Beat 2 ripe bananas and an extra egg into the cream cheese mixture. Proceed as directed above.
Nutty:
Add 1 cup chopped nuts to the CAKE mixture. Proceed as directed above.
Chippy:
Stir 1 cup of any flavor "chips" you would like (example: chocolate chips, peanut butter chips, butterscotch morsals, heath toffee chips, white chocolate chips) into the filling. Proceed as directed above.
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