1 1/2 lb salmon fillet
2 tsp dried dill
1/2 tsp salt
pepper
1/2 tsp garlic powder
1/4 C. brown sugar
3 TB chicken broth or water
3 TB vegetable oil
3 TB soy sauce
3 TB green onions, chopped
Mix everything together except for the salmon. Add the salmon and marinate for about 1 hour. Remove salmon from the marinade and broil on high for about 8-10 minutes, 3-4 inches from the top. As the salmon is cooking spoon the marinade on top a few times. It keeps the salmon moist and the green onions get a little crispy and yummy.
Submitted by: Kamdyn
Wednesday, December 23, 2009
Stuffed Green Onion Biscuits
1 5.2 oz. container Boursin or Rondele cheese, garlic and herb flavor
1/4 C green onions, sliced, plus more for garnish
1 12oz. Pkg. Refrigerated Biscuits (Pillsbury in can that pops open)
1 egg yolk
1 TB water
2 TB Parmesan cheese, grated
Preheat oven to 400 degrees.
Lightly grease a baking sheet. In a small bowl mix together the cheese and green onion, set aside. Unwrap biscuits and slice each one in half horizontally. Place half the biscuits on the baking sheet. Spread about cheese mixture over each biscuit on baking sheet. Top with remaining biscuit halves and press to seal. Mix the egg yolk with the water and lightly brush the top of each biscuit. Sprinkle with Parmesan cheese and garnish with more green onions. Bake for 8-10 minutes or until golden.
Submitted by: Kamdyn
1/4 C green onions, sliced, plus more for garnish
1 12oz. Pkg. Refrigerated Biscuits (Pillsbury in can that pops open)
1 egg yolk
1 TB water
2 TB Parmesan cheese, grated
Preheat oven to 400 degrees.
Lightly grease a baking sheet. In a small bowl mix together the cheese and green onion, set aside. Unwrap biscuits and slice each one in half horizontally. Place half the biscuits on the baking sheet. Spread about cheese mixture over each biscuit on baking sheet. Top with remaining biscuit halves and press to seal. Mix the egg yolk with the water and lightly brush the top of each biscuit. Sprinkle with Parmesan cheese and garnish with more green onions. Bake for 8-10 minutes or until golden.
Submitted by: Kamdyn
Wild Mushroom Bisque
1 1/2 lbs. white mushrooms, sliced
1 oz. dried wild mushroom (a mix or medley)
7 C. chicken broth
1/4 C. dry Sherry
2 TB butter
1 C. onion, chopped
2 TB garlic, chopped
Sprinkle of flour
1/3 C. white wine
1 tsp. ground allspice
mixture of fresh herbs (rosemary, sage, oregano, parsley)
3 TB chives, chopped
1 C. heavy whipping cream
Rinse the wild mushrooms well in a strainer under cold water to remove any dirt. Place mushrooms on a bowl. Bring 1 cup of the chicken broth and the sherry to a boil and pour over the mushrooms. Let them soak for about an hour. Drain the mushrooms, reserving the liquid, and set aside.
Melt the butter in a heavy soup pot over low heat. Add the onions and garlic until softened, stirring occasionally, for about 10 minutes. Add the fresh mushrooms, increase the heat to med-low and cook for about 15 minutes. Sprinkle with 1-2 TB flour and stir. Cook for a minute or two. Add the white wine. Add the 6 remaining cups of chicken broth, the reserved liquid from the wild mushrooms, allspice, salt and pepper. Bring to a boil, reduce heat and simmer, partially covered for 15 minutes. Add the reserved wild mushrooms and simmer 15 minutes longer. Puree half the soup in a blender and return it to the pot (can puree all the soup for a smooth consistency). Add the cream. Heat another 10 minutes. Adjust seasoning and garnish with chives and homemade croutons.
Submitted by: Kamdyn
1 oz. dried wild mushroom (a mix or medley)
7 C. chicken broth
1/4 C. dry Sherry
2 TB butter
1 C. onion, chopped
2 TB garlic, chopped
Sprinkle of flour
1/3 C. white wine
1 tsp. ground allspice
mixture of fresh herbs (rosemary, sage, oregano, parsley)
3 TB chives, chopped
1 C. heavy whipping cream
Rinse the wild mushrooms well in a strainer under cold water to remove any dirt. Place mushrooms on a bowl. Bring 1 cup of the chicken broth and the sherry to a boil and pour over the mushrooms. Let them soak for about an hour. Drain the mushrooms, reserving the liquid, and set aside.
Melt the butter in a heavy soup pot over low heat. Add the onions and garlic until softened, stirring occasionally, for about 10 minutes. Add the fresh mushrooms, increase the heat to med-low and cook for about 15 minutes. Sprinkle with 1-2 TB flour and stir. Cook for a minute or two. Add the white wine. Add the 6 remaining cups of chicken broth, the reserved liquid from the wild mushrooms, allspice, salt and pepper. Bring to a boil, reduce heat and simmer, partially covered for 15 minutes. Add the reserved wild mushrooms and simmer 15 minutes longer. Puree half the soup in a blender and return it to the pot (can puree all the soup for a smooth consistency). Add the cream. Heat another 10 minutes. Adjust seasoning and garnish with chives and homemade croutons.
Submitted by: Kamdyn
Butternut Squash with Blue Cheese and Pecans
4 lbs. butternut squash, seeded and cut in 1 inch cubes, skin on
3 TB olive oil
6 stalks fresh thyme, or 1/2 tsp dried thyme
1 cup pecans
3/4 cup blue cheese
pomegranate seeds (optional, but amazing!!)
Preheat the oven to 425 degrees.
Place the oil, squash and 4 stalks of the thyme on a baking sheet. Sprinkle with salt and pepper. Roast in the oven for about 30 to 45 minutes until the squash is tender. Transfer to a serving platter and top with pecans, cheese, pomegranate seeds and remaining thyme, chopped.
note: I know it may seem weird to leave the skin on, and feel free to remove it, but it is really good and adds some texture. If you don't want to chop the squash, you can usually buy chopped squash at Trader Joe's and I have seen it at some grocery stores as well. This recipe is very easy to adapt to 1 serving or more. None of the ingredients have to be measured exactly, just use however much you enjoy of each ingredient.
Submitted by: Kamdyn
3 TB olive oil
6 stalks fresh thyme, or 1/2 tsp dried thyme
1 cup pecans
3/4 cup blue cheese
pomegranate seeds (optional, but amazing!!)
Preheat the oven to 425 degrees.
Place the oil, squash and 4 stalks of the thyme on a baking sheet. Sprinkle with salt and pepper. Roast in the oven for about 30 to 45 minutes until the squash is tender. Transfer to a serving platter and top with pecans, cheese, pomegranate seeds and remaining thyme, chopped.
note: I know it may seem weird to leave the skin on, and feel free to remove it, but it is really good and adds some texture. If you don't want to chop the squash, you can usually buy chopped squash at Trader Joe's and I have seen it at some grocery stores as well. This recipe is very easy to adapt to 1 serving or more. None of the ingredients have to be measured exactly, just use however much you enjoy of each ingredient.
Submitted by: Kamdyn
Blueberry Salad
This is one of my favorite go-to salads. I have a basic version and then change a few things from time to time, depending on the season and what I'm craving.
Basic:
romaine lettuce
cucumber
blueberries
feta cheese
basil, shredded
pecans
poppy seed dressing, I use Brianna's, but homemade would be fab as well.
I make the same salad and add pomegranate seeds, candy the pecans in maple syrup and and swap the feta for blue cheese. Don't forget the fresh basil because it makes this salad outstanding!!
Basic:
romaine lettuce
cucumber
blueberries
feta cheese
basil, shredded
pecans
poppy seed dressing, I use Brianna's, but homemade would be fab as well.
I make the same salad and add pomegranate seeds, candy the pecans in maple syrup and and swap the feta for blue cheese. Don't forget the fresh basil because it makes this salad outstanding!!
Wednesday, November 18, 2009
Chicken Cabbage Salad
2 chicken breasts, cooked and cubed
2 TB sesame seeds
1/2 head cabbage, shredded
1/2 c. slivered almonds, toasted or untoasted
4 green onions, chopped
1 pkg. chicken flavored Top Ramen noodles
Mix all ingredients and pour dressing over the top and mix thoroughly. Serve immediately.
Dressing:
2 TB sugar
1 tsp. salt
3 TB vinegar
1/2 c. oil
1/2 tsp. pepper
1 seasoning packet from Ramen
Mix everything together.
Submitted by: Cindy
2 TB sesame seeds
1/2 head cabbage, shredded
1/2 c. slivered almonds, toasted or untoasted
4 green onions, chopped
1 pkg. chicken flavored Top Ramen noodles
Mix all ingredients and pour dressing over the top and mix thoroughly. Serve immediately.
Dressing:
2 TB sugar
1 tsp. salt
3 TB vinegar
1/2 c. oil
1/2 tsp. pepper
1 seasoning packet from Ramen
Mix everything together.
Submitted by: Cindy
Farmers Salad
lettuce
grapes, cut in half
apples, chopped
strawberries, cut in slices
blue cheese
candied pecans (heat in pan with maple syrup or sugar. Caramelize and let cool.)
chicken, cooked and chopped
Balsamic dressing.
Mix everything and toss with dressing.
Submitted by: Kamdyn
grapes, cut in half
apples, chopped
strawberries, cut in slices
blue cheese
candied pecans (heat in pan with maple syrup or sugar. Caramelize and let cool.)
chicken, cooked and chopped
Balsamic dressing.
Mix everything and toss with dressing.
Submitted by: Kamdyn
Easy Salad
1 bunch romaine lettuce, chopped
1 head iceberg lettuce, chopped
1 pint cherry tomatoes, cut in half
swiss cheese, grated
bacon, crispy
slivered almonds, toasted
Dressing:
1 Pkg. Good Seasonings Italian Dressing Mix
1 clove garlic, grated or pressed in garlic press
make dressing according to package directions using red wine vinegar and add garlic. Mix
Mix everything together and and toss with dressing.
Submitted by: Kamdyn
1 head iceberg lettuce, chopped
1 pint cherry tomatoes, cut in half
swiss cheese, grated
bacon, crispy
slivered almonds, toasted
Dressing:
1 Pkg. Good Seasonings Italian Dressing Mix
1 clove garlic, grated or pressed in garlic press
make dressing according to package directions using red wine vinegar and add garlic. Mix
Mix everything together and and toss with dressing.
Submitted by: Kamdyn
Chicken and Peppers
3 green bell peppers
4 chicken breasts
chicken or veggie bouillon cubes
butter
Saute peppers in a little oil until softened. Remove and brown chicken breasts (do not cook through at this point). Add peppers to chicken and add a bouillon cube with about a cup of water and a little butter. Let simmer until water is almost evaporated.
Submitted by: Kamdyn
4 chicken breasts
chicken or veggie bouillon cubes
butter
Saute peppers in a little oil until softened. Remove and brown chicken breasts (do not cook through at this point). Add peppers to chicken and add a bouillon cube with about a cup of water and a little butter. Let simmer until water is almost evaporated.
Submitted by: Kamdyn
Gazpacho Dip
16 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. cheddar cheese, shredded
1 clove garlic, minced or grated
2 TB. fresh cilantro, chopped
2 sm. tomatoes, chopped
1/2 lg. cucumber, chopped
1-2 green onions, chopped
Mix first 5 ingredients in a large bowl. Place mixture in a dish. Top with the last three ingredients.
Best if refrigerated for at least 3 hours before serving.
Submitted by: Kamdyn
1/2 c. sour cream
1/2 c. cheddar cheese, shredded
1 clove garlic, minced or grated
2 TB. fresh cilantro, chopped
2 sm. tomatoes, chopped
1/2 lg. cucumber, chopped
1-2 green onions, chopped
Mix first 5 ingredients in a large bowl. Place mixture in a dish. Top with the last three ingredients.
Best if refrigerated for at least 3 hours before serving.
Submitted by: Kamdyn
Gyoza
1 lb. ground pork
2 cloves garlic, grated
2-3 green onions, minced
1" piece fresh ginger, grated
1 cabbage, finely shredded
1/2 tsp. sesame oil
1 TB soy sauce
salt
round gyoza wrappers
Mix finely chopped cabbage with salt in a bowl. Let sit about 30 minutes. Squeeze out excess water with a kitchen towel. Put in a clean bowl and add remaining ingredients. Mix together. Place a teaspoon of mixture in center of wrapper. Put a little water around edges and seal sides together with pleats. At this point you can cook gyoza or freeze. They can be cooked the same way straight out of the freezer, still frozen.
Put in a heated skillet with oil to brown. Add 1/2 c. water, cover and reduce heat. Let water evaporate until cooked through.
Serve with a dipping sauce or make one by mixing soy sauce, rice wine vinegar, sesame oil, chili oil, sesame seeds and a little honey or sugar.
Submitted by: Kamdyn
2 cloves garlic, grated
2-3 green onions, minced
1" piece fresh ginger, grated
1 cabbage, finely shredded
1/2 tsp. sesame oil
1 TB soy sauce
salt
round gyoza wrappers
Mix finely chopped cabbage with salt in a bowl. Let sit about 30 minutes. Squeeze out excess water with a kitchen towel. Put in a clean bowl and add remaining ingredients. Mix together. Place a teaspoon of mixture in center of wrapper. Put a little water around edges and seal sides together with pleats. At this point you can cook gyoza or freeze. They can be cooked the same way straight out of the freezer, still frozen.
Put in a heated skillet with oil to brown. Add 1/2 c. water, cover and reduce heat. Let water evaporate until cooked through.
Serve with a dipping sauce or make one by mixing soy sauce, rice wine vinegar, sesame oil, chili oil, sesame seeds and a little honey or sugar.
Submitted by: Kamdyn
Pineapple Salsa
1 pineapple, chopped
1 cucumber, peeled, seeded and chopped
3 green onions, chopped
1 jalapeno, minced
1/2 bunch cilantro, chopped
1-2 limes, juiced
Mix everything together and enjoy with tortilla chips, Mexican Food or fish tacos. Also delish on grilled chicken or fish.
Submitted by: Kamdyn
1 cucumber, peeled, seeded and chopped
3 green onions, chopped
1 jalapeno, minced
1/2 bunch cilantro, chopped
1-2 limes, juiced
Mix everything together and enjoy with tortilla chips, Mexican Food or fish tacos. Also delish on grilled chicken or fish.
Submitted by: Kamdyn
Mango Salsa
2 mangoes diced
1 green onion, chopped
1 jalapeno, minced
1/2 c. cilantro, chopped
1 clove garlic, minced
Mix everything and enjoy with tortilla chips, fish tacos or Mexican food. Also great as a topping for grilled chicken or fish.
Submitted by: Kamdyn
1 green onion, chopped
1 jalapeno, minced
1/2 c. cilantro, chopped
1 clove garlic, minced
Mix everything and enjoy with tortilla chips, fish tacos or Mexican food. Also great as a topping for grilled chicken or fish.
Submitted by: Kamdyn
Beans and Rice
This is super simple and super delicious.
2 green peppers, diced
2 onions, diced
2 cans black beans with liquid
2 c. cooked rice
Saute onions and peppers in olive oil with salt and pepper until translucent. Add beans and rice and heat through.
Serve with warm tortillas. I like this best just plain, but you can also add beef or chicken and burrito toppings.
Submitted by: Kamdyn
2 green peppers, diced
2 onions, diced
2 cans black beans with liquid
2 c. cooked rice
Saute onions and peppers in olive oil with salt and pepper until translucent. Add beans and rice and heat through.
Serve with warm tortillas. I like this best just plain, but you can also add beef or chicken and burrito toppings.
Submitted by: Kamdyn
Sticky Sweet Spare Ribs
4 lbs. pork ribs (not baby back)
1 1/2 c. barbecue sauce (plain, cattleman's original is good)
1/4 c. pancake syrup (I have also used maple)
1/4 brown sugar
4 TB white vinegar
Mix the BBQ sauce with the syrup and brown sugar. Set aside.
Preheat oven to 400 degrees. Place ribs (do not cut up) on rack side in a large baking dish or casserole dish. Pour vinegar into dish with ribs and cover tightly with foil.
Bake about 90 minutes.
When ready, ribs just need to be sauced and 'colored' on the grill.
On a med-high grill, grill ribs on each side, then baste with sauce.
Enjoy.
Submitted by: Kamdyn
1 1/2 c. barbecue sauce (plain, cattleman's original is good)
1/4 c. pancake syrup (I have also used maple)
1/4 brown sugar
4 TB white vinegar
Mix the BBQ sauce with the syrup and brown sugar. Set aside.
Preheat oven to 400 degrees. Place ribs (do not cut up) on rack side in a large baking dish or casserole dish. Pour vinegar into dish with ribs and cover tightly with foil.
Bake about 90 minutes.
When ready, ribs just need to be sauced and 'colored' on the grill.
On a med-high grill, grill ribs on each side, then baste with sauce.
Enjoy.
Submitted by: Kamdyn
Fajitas
These are great made with steak or chicken.
1/2 c. oil
1 yellow onion, thinly sliced
2-6 cloves garlic, chopped
1 jalapeno, minced
1 TB fresh oregano
1 tsp. cumin
1 TB chile powder
1/2-1 bunch fresh cilantro, chopped
1 1/2 tsp. salt
1 skirt steak or flank steak, 2-3 lbs., trimmed of fat and silver skin (substitute 2-3 lbs. boneless, skinless chicken breasts if desired).
In a ziplock bag mix together the oil, onion, garlic, jalapeno, oregano, cumin, chile powder, cilantro and salt. Add the meat. Let marinade in the refrigerator for 2 hours or up to overnight. Let sit at room temperature for 30 minutes before grilling.
Remove steak from the marinade and pat dry. Directly over high heat grill the steak on each side until you have reached desired doneness. Let meat rest (sit) for 10-15 minutes and then thinly slice.
Serve with tortillas, grilled onions and red peppers, guacamole, salsa, cheese, sour cream, etc.
Submitted by: Kamdyn
1/2 c. oil
1 yellow onion, thinly sliced
2-6 cloves garlic, chopped
1 jalapeno, minced
1 TB fresh oregano
1 tsp. cumin
1 TB chile powder
1/2-1 bunch fresh cilantro, chopped
1 1/2 tsp. salt
1 skirt steak or flank steak, 2-3 lbs., trimmed of fat and silver skin (substitute 2-3 lbs. boneless, skinless chicken breasts if desired).
In a ziplock bag mix together the oil, onion, garlic, jalapeno, oregano, cumin, chile powder, cilantro and salt. Add the meat. Let marinade in the refrigerator for 2 hours or up to overnight. Let sit at room temperature for 30 minutes before grilling.
Remove steak from the marinade and pat dry. Directly over high heat grill the steak on each side until you have reached desired doneness. Let meat rest (sit) for 10-15 minutes and then thinly slice.
Serve with tortillas, grilled onions and red peppers, guacamole, salsa, cheese, sour cream, etc.
Submitted by: Kamdyn
Greek Turkey Burgers
1-1 1/2 lbs. ground turkey
1 c. feta cheese
1 tsp. oregano
1 tsp. italian seasoning
1 tsp. parsley
1 tsp. basil
1 tsp. onion powder
1 tsp. garlic powder
1 onion, chopped
3-6 cloves garlic, minced
2 TB. olive oil
1/2-1 c. sundried tomatoes, chopped (optional)
salt and pepper
Tziki Sauce:
2 medium cucumbers, peeled, seeded and diced
1 lemon, juiced
1 clove garlic, grated
1 TB. salt
1 TB. fresh dill
salt and pepper
3 c. plain greek yogurt (regular yogurt works as well)
Pita Bread, each cut in half
Tomatoes, sliced
red onion, thinly sliced
In a skillet heat oil and cook onion and garlic until softened. Let cool. Mix all remaining ingredients in a large bowl. Do not over mix. Form into patties. I make football/oval shaped patties to fit in the pitas. Cook patties in a pan, or on a griddle until fully cook through. Warm pitas and place patties inside. Top with tomatoes, onions and sauce.
Sauce:
Place cucumbers and salt in a strainer. Let sit for about 1/2 hour (this removes moisture from the cucumbers). Dry cucumbers off with a paper towel to remove more moisture. Place in a bowl and mix with remaining ingredients. Can also make in a food processor for a smoother sauce. I like to keep it kind of chunky.
Submitted by: Kamdyn
Oatmeal Cookies
Preheat oven to 350 degrees.
1 c. sugar
1 c. brown sugar
2 eggs
1 c. oil
1 tsp. vanilla
3 1/2 c. oatmeal
1 c. flour
1 tsp. soda
1/2 tsp. salt
Mix everything together and drop on cookie sheets. Bake at 350 degrees for 12- 15 minutes.
Submitted by: Cindy
1 c. sugar
1 c. brown sugar
2 eggs
1 c. oil
1 tsp. vanilla
3 1/2 c. oatmeal
1 c. flour
1 tsp. soda
1/2 tsp. salt
Mix everything together and drop on cookie sheets. Bake at 350 degrees for 12- 15 minutes.
Submitted by: Cindy
Buttermilk Pancakes
3 eggs, beaten
1 1/4 c. flour
1 tsp. salt
1 3/4 c. buttermilk
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. sugar
3 TB. melted butter
Mix together. Heat griddle and make pancakes
Submitted by: Cindy
1 1/4 c. flour
1 tsp. salt
1 3/4 c. buttermilk
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. sugar
3 TB. melted butter
Mix together. Heat griddle and make pancakes
Submitted by: Cindy
Chicken Broccoli
8 chicken breasts
3 c. water
1 tsp. salt
1/2 tsp. garlic salt
2 bay leaves
1 tsp. celery salt
2 pkgs. (10 oz. each)
1/3 c. parmesan cheese, grated
2 c. milk
2 pkgs (8 oz.each) cream cheese
2/3 c. parmesan cheese
Cook chicken in water with bay leaves and celery salt in pot and simmer 1 hour. Skin and bone chicken. Cook broccoli as directed. Drain. In a saucepan mix milk, cream cheese, salt, garlic salt, and 1/3 c. cheese. Stir and cook until thick. Put broccoli in bottom of a 9x9 dish. Add chicken breast and pour sauce on top. Sprinkle with 2/3 c. cheese. Bake at 350 degrees for 25 minutes.
Serves 6-8
Submitted by: Julie
3 c. water
1 tsp. salt
1/2 tsp. garlic salt
2 bay leaves
1 tsp. celery salt
2 pkgs. (10 oz. each)
1/3 c. parmesan cheese, grated
2 c. milk
2 pkgs (8 oz.each) cream cheese
2/3 c. parmesan cheese
Cook chicken in water with bay leaves and celery salt in pot and simmer 1 hour. Skin and bone chicken. Cook broccoli as directed. Drain. In a saucepan mix milk, cream cheese, salt, garlic salt, and 1/3 c. cheese. Stir and cook until thick. Put broccoli in bottom of a 9x9 dish. Add chicken breast and pour sauce on top. Sprinkle with 2/3 c. cheese. Bake at 350 degrees for 25 minutes.
Serves 6-8
Submitted by: Julie
Picnic Rice
2 c. rice
5 chicken bouillon cubes
1 stick butter
4 c. water
parsley flakes
In a large saucepan or dutch oven add all ingredients. Bring to a boil and cover. Reduce heat to low and simmer until rice is tender. Stir before serving.
Submitted by: Heidi
5 chicken bouillon cubes
1 stick butter
4 c. water
parsley flakes
In a large saucepan or dutch oven add all ingredients. Bring to a boil and cover. Reduce heat to low and simmer until rice is tender. Stir before serving.
Submitted by: Heidi
Zorina's Spanish Rice
Brown 1 c. rice in 2 TB. oil on med-high heat.
Then add:
3 1/2 c. water
2 cloves garlic, minced
salt and pepper
1/3 onion
2 TB chicken bouillon
1 can Mexican Style tomatoes
1 can green chilies, optional
Combine with rice and cover. Cook over medium heat until done. May need more water.
Submitted by: Heidi
Then add:
3 1/2 c. water
2 cloves garlic, minced
salt and pepper
1/3 onion
2 TB chicken bouillon
1 can Mexican Style tomatoes
1 can green chilies, optional
Combine with rice and cover. Cook over medium heat until done. May need more water.
Submitted by: Heidi
Pumpkin Cookies
1/2 c. butter, softened
1/2 c. honey
1 egg
1 tsp. vanilla
1/2 c. pumpkin
1 3/4 c. whole wheat flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
3/4 tsp. nutmeg
semi-sweet chocolate chips or raisins
Mix together by hand (not mixer) until smooth. Stir in semi-sweet chocolate chips or raisins.
Bake at 375 degrees for 10-15 minutes.
Submitted by: Heidi
1/2 c. honey
1 egg
1 tsp. vanilla
1/2 c. pumpkin
1 3/4 c. whole wheat flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
3/4 tsp. nutmeg
semi-sweet chocolate chips or raisins
Mix together by hand (not mixer) until smooth. Stir in semi-sweet chocolate chips or raisins.
Bake at 375 degrees for 10-15 minutes.
Submitted by: Heidi
Chicken Tortilla Soup
3 c. chicken, cooked and shredded
5-6 chicken bouillon cubes
1 tsp. garlic salt
1 tsp. cumin
1 lg. can green enchilada sauce
2 sm. cans tomato sauce
2 cans (16 oz.) Mexican style diced tomatoes
2 c. grated cheddar and mozzarella cheese
Garnishes:
tortilla chips
sour cream
cilantro
Cook and shred chicken
2 cups hot water in crock pot
add bouillon cubes and dissolve
add everything but cheese and toppings.
add more water until crock pot is filled.
simmer-the longer the better.
Add cheese, stir into soup.
Garnish with toppings when ready to serve.
Submitted by: Julie White
5-6 chicken bouillon cubes
1 tsp. garlic salt
1 tsp. cumin
1 lg. can green enchilada sauce
2 sm. cans tomato sauce
2 cans (16 oz.) Mexican style diced tomatoes
2 c. grated cheddar and mozzarella cheese
Garnishes:
tortilla chips
sour cream
cilantro
Cook and shred chicken
2 cups hot water in crock pot
add bouillon cubes and dissolve
add everything but cheese and toppings.
add more water until crock pot is filled.
simmer-the longer the better.
Add cheese, stir into soup.
Garnish with toppings when ready to serve.
Submitted by: Julie White
Cafe Rio Pork Salad
1 boneless pork roast
1 pkg. McCormic Mates Southwest Marinade mixed with
1 1/2 c. water
1/2 c. vinegar
2 TB. oil
1/4-3/4 c. brown sugar
Place in crock pot and cook 5-8 hours.
Shred pork when cooked through.
Dressing:
2 c. mayo
1 clove garlic
1/2 bunch cilantro, just leaves
2 TB. water
2 TB. white vinegar
1 jalapeno with seeds
1/4 tsp. pepper
1/2 tsp. salt
Blend in blender.
Cook rice and beans: Zatarain's, New Orleans Style Black Beans and Rice.
Cook uncooked flour tortillas (Costco) on griddle and melt cheese on tortillas.
Serve with lettuce, salsa, guacamole, sour cream, cilantro, onions, olives, tomatoes, limes, etc.
*Optional Salad Dressing (Jyness)
1 pkg. Ranch Dressing Mix (add milk kind)
1 c. buttermilk
1 c. mayo
1 bu. cilantro
limes
jalapeno
Submitted by: Heidi
Blend in blender.
1 pkg. McCormic Mates Southwest Marinade mixed with
1 1/2 c. water
1/2 c. vinegar
2 TB. oil
1/4-3/4 c. brown sugar
Place in crock pot and cook 5-8 hours.
Shred pork when cooked through.
Dressing:
2 c. mayo
1 clove garlic
1/2 bunch cilantro, just leaves
2 TB. water
2 TB. white vinegar
1 jalapeno with seeds
1/4 tsp. pepper
1/2 tsp. salt
Blend in blender.
Cook rice and beans: Zatarain's, New Orleans Style Black Beans and Rice.
Cook uncooked flour tortillas (Costco) on griddle and melt cheese on tortillas.
Serve with lettuce, salsa, guacamole, sour cream, cilantro, onions, olives, tomatoes, limes, etc.
*Optional Salad Dressing (Jyness)
1 pkg. Ranch Dressing Mix (add milk kind)
1 c. buttermilk
1 c. mayo
1 bu. cilantro
limes
jalapeno
Submitted by: Heidi
Blend in blender.
Italian Dressing
1/2 c. white vinegar
1/3 c. water
4 tsp. sugar
2 tsp. lemon juice
2 tsp. garlic salt
2 tsp. onion salt
2 tsp. pepper
2 tsp. parsley
1/2 tsp. each basil, oregano and thyme
1 c. olive oil
Mix in blender or shake.
Submitted by: Heidi
1/3 c. water
4 tsp. sugar
2 tsp. lemon juice
2 tsp. garlic salt
2 tsp. onion salt
2 tsp. pepper
2 tsp. parsley
1/2 tsp. each basil, oregano and thyme
1 c. olive oil
Mix in blender or shake.
Submitted by: Heidi
Ranch Dressing
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 tsp. onion powder
1/4 tsp. thyme
4 TB. parsley
1 qt. buttermilk
1 qt. Best Foods mayo
Blend everything together
Submitted by: Heidi
1 tsp. pepper
1 tsp. garlic powder
2 tsp. onion powder
1/4 tsp. thyme
4 TB. parsley
1 qt. buttermilk
1 qt. Best Foods mayo
Blend everything together
Submitted by: Heidi
White Chocolate Popcorn
2 bags popped Orville Redenbacher Old Fashioned Microwave Popcorn
1 12oz. bag White chocolate chips
2-3 c. desired candy
Place popcorn in a large bowl. Microwave white chocolate chips on 70% power until barely melted, stir after 40 seconds and continue to cook until barely melted.
Pour over popcorn and stir until well coated. Add candy and gently stir. Pour on cookie sheet and allow to dry.
Submitted by: Heidi
1 12oz. bag White chocolate chips
2-3 c. desired candy
Place popcorn in a large bowl. Microwave white chocolate chips on 70% power until barely melted, stir after 40 seconds and continue to cook until barely melted.
Pour over popcorn and stir until well coated. Add candy and gently stir. Pour on cookie sheet and allow to dry.
Submitted by: Heidi
Tips for Successful Bread Making
Make sure water is warm enough (120-130 degrees), but not too hot, that will kill the yeast. I run the tap water under my wrist, and make sure it feels nice and warm, but not burning.
Allow the bread to "sponge" or set for 10 minutes. This helps work the yeast and flour to make a lighter bread.
Make sure you add the right amount of flour, watch it close and as soon as it cleans the sides of the bowl, stop adding flour.
Raising the bread in the warm oven ensures it will rise. Sometimes weather affects bread making, so by raising it in the oven, you have a steady warm temperature which also contributes to the yeast and it rising well.
Submitted by: Heidi
Allow the bread to "sponge" or set for 10 minutes. This helps work the yeast and flour to make a lighter bread.
Make sure you add the right amount of flour, watch it close and as soon as it cleans the sides of the bowl, stop adding flour.
Raising the bread in the warm oven ensures it will rise. Sometimes weather affects bread making, so by raising it in the oven, you have a steady warm temperature which also contributes to the yeast and it rising well.
Submitted by: Heidi
Whole Wheat Bread
10-12 c. whole wheat flour (7 c. whole wheat)
2 TB. dry yeast
1/3 C. high gluten flour (optional)
4 C. warm water
1/3 c. oil (I use olive oil)
1/3 c. honey
1 TB. salt
Mill whole wheat in electric grain mill, using finest setting. Place 6 c. fresh ground flour in mixer with kneading arm. Add dry yeast, gluten flour. Pulse to mix. Add warm water, mix 1 minute. Turn off mixer, cover and let dough sponge for 10 minutes. (preheat oven to 150 degrees). Then add oil, honey and salt. Turn on mixer, and quickly add remaining flour, 1 c. at a time, until dough forms ball and cleans the sides of the bowl. The amount of flour may vary. Knead in machine 6-9 minutes.
Grease 4 loaf bread pans. While hands have oil on them divide dough into 4 balls and shape into loaves. Place in pans. Turn off oven and place pans in oven. Shut oven door and allow to rise until dough reaches top of pans or doubles in bulk, approx. 20-30 minutes. Leave bread in the oven and turn on oven to 350 degrees. Bake for 30-35 minutes. Immediately remove bread from pans and allow to cool on wire racks. Slice bread when cool and store in plastic bags in freezer, not fridge. Best served hot with butter and honey.
Submitted by: Heidi
2 TB. dry yeast
1/3 C. high gluten flour (optional)
4 C. warm water
1/3 c. oil (I use olive oil)
1/3 c. honey
1 TB. salt
Mill whole wheat in electric grain mill, using finest setting. Place 6 c. fresh ground flour in mixer with kneading arm. Add dry yeast, gluten flour. Pulse to mix. Add warm water, mix 1 minute. Turn off mixer, cover and let dough sponge for 10 minutes. (preheat oven to 150 degrees). Then add oil, honey and salt. Turn on mixer, and quickly add remaining flour, 1 c. at a time, until dough forms ball and cleans the sides of the bowl. The amount of flour may vary. Knead in machine 6-9 minutes.
Grease 4 loaf bread pans. While hands have oil on them divide dough into 4 balls and shape into loaves. Place in pans. Turn off oven and place pans in oven. Shut oven door and allow to rise until dough reaches top of pans or doubles in bulk, approx. 20-30 minutes. Leave bread in the oven and turn on oven to 350 degrees. Bake for 30-35 minutes. Immediately remove bread from pans and allow to cool on wire racks. Slice bread when cool and store in plastic bags in freezer, not fridge. Best served hot with butter and honey.
Submitted by: Heidi
Friday, November 13, 2009
Itailian Wedding Soup
*These meatball are great in this soup, or alone as an appetizer and great in pasta with sauce.
*The soup base minus the spinach and noodles replaced with egg noodles and add chicken makes great chicken noodle soup.
*Unless you have a huge crowd, there will be leftovers. I like to add the spinach individually to each bowl, so it doesn't get soggy sitting in the stock.
Meatballs:
3/4 lb. ground turkey
1/2 lb. chicken sausage, casing removed (I use Trader Joe's Sicilian Chicken Sausage)
2/3 c. white bread crumbs (2 slices with crusts cut off, chop and make crumbs in mini food processor)
2 garlic cloves, minced
3 TB. fresh Italian parsley, chopped
1/4 c. Pecorino Romano, grated
1/4 c. Parmesan, grated (Trader Joe's has a romano parmesan blend. I just use 1/2 c. of that)
3 TB. milk
1 extra lg. egg, lightly beaten
salt and pepper
Soup:
2 TB. olive oil
1 c. yellow onion, minced
3 carrots, peeled and diced
2 stalks celery, chopped into 1/4" pieces
10 c. chicken stock
1/2 c. dry white wine
1 c. small pasta such as orzo, stars, etc.
1/4 c. fresh dill, minced
1/4 c. fresh parsley, minced
12 oz. baby spinach, washed and trimmed
1-2 TB. chicken soup base
Preheat oven to 350 degrees.
For the meatballs, place all the meatball ingredients in a bowl and combine. Form meatballs about 1" and place on cookie sheet lined with parchment paper. Bake for 30 minutes, until thoroughly cooked and lightly browned. Set aside.
In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy bottomed soup pot. Add the onion, carrots and celery and saute until softened about 5-6 minutes, stirring occasionally. Add the wine and cook for a few minutes. Add the chicken stock and bring to a boil. Check seasoning and add soup base as necessary. Add the pasta and cook 6-8 minutes until pasta is tender. Add the fresh dill and parsley and meatballs and simmer for 1 minute. Check seasoning again. Stir in the fresh spinach and cook for 1 minute. Serve with extra parmesan cheese.
Submitted by: Kamdyn
*The soup base minus the spinach and noodles replaced with egg noodles and add chicken makes great chicken noodle soup.
*Unless you have a huge crowd, there will be leftovers. I like to add the spinach individually to each bowl, so it doesn't get soggy sitting in the stock.
Meatballs:
3/4 lb. ground turkey
1/2 lb. chicken sausage, casing removed (I use Trader Joe's Sicilian Chicken Sausage)
2/3 c. white bread crumbs (2 slices with crusts cut off, chop and make crumbs in mini food processor)
2 garlic cloves, minced
3 TB. fresh Italian parsley, chopped
1/4 c. Pecorino Romano, grated
1/4 c. Parmesan, grated (Trader Joe's has a romano parmesan blend. I just use 1/2 c. of that)
3 TB. milk
1 extra lg. egg, lightly beaten
salt and pepper
Soup:
2 TB. olive oil
1 c. yellow onion, minced
3 carrots, peeled and diced
2 stalks celery, chopped into 1/4" pieces
10 c. chicken stock
1/2 c. dry white wine
1 c. small pasta such as orzo, stars, etc.
1/4 c. fresh dill, minced
1/4 c. fresh parsley, minced
12 oz. baby spinach, washed and trimmed
1-2 TB. chicken soup base
Preheat oven to 350 degrees.
For the meatballs, place all the meatball ingredients in a bowl and combine. Form meatballs about 1" and place on cookie sheet lined with parchment paper. Bake for 30 minutes, until thoroughly cooked and lightly browned. Set aside.
In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy bottomed soup pot. Add the onion, carrots and celery and saute until softened about 5-6 minutes, stirring occasionally. Add the wine and cook for a few minutes. Add the chicken stock and bring to a boil. Check seasoning and add soup base as necessary. Add the pasta and cook 6-8 minutes until pasta is tender. Add the fresh dill and parsley and meatballs and simmer for 1 minute. Check seasoning again. Stir in the fresh spinach and cook for 1 minute. Serve with extra parmesan cheese.
Submitted by: Kamdyn
Salpicao- Brazillian Chicken Salad
A bit of work, but so delicious.
2 medium onions, chopped
2 TB. olive oil
3 whole chicken breasts
3+ cloves garlic, minced
salt
pepper
1+ TB sweet paprika
2 bunches fresh Italian parsley, 1 bunch whole, 1 bunch chopped
1 bunch green onions, 1/2 chopped, 1/2 cut in half
1 lb. green beans, ends trimmed and cut into 1/4" pieces
2 lbs. carrots, peeled and grated (food processor works great)
5 lbs. white potatoes
vegetable oil for frying
1/2 c. mayonnaise
In a large heavy pot, heat olive oil over medium heat. Add chicken breasts; brown on each side for about 10 minutes. Add onions and garlic and saute with chicken until softened and translucent. Stir in 1 tsp. salt and 1 tsp. pepper and paprika. Saute everything for a few more minutes. Add on top of chicken the green onions that are cut in half and 1 bunch of the Italian parsley. Add 3 cups water to chicken, bring to a boil. Reduce heat; cover and simmer for 30 minutes.
When chicken is cooked, transfer to a large owl to cool. Strain cooking liquid and pour it over the chicken. Working over the bowl, remove meat from bones; discard the bones and skin. Shred the meat and put it in the liquid to soak. Chill everything when done for about 30 minutes.
Bring a large pot of salted water to a boil. Blanch the beans first until they are tender, about 2 minutes. Remove beans from water using a slotted spoon and place them in a bowl of ice water to cool. Remove from the water and set aside. Return the water to a boil and add the carrots. Blanch for about 1 minute. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain carrots and set aside.
Wash and peel potatoes. Place in a large bowl with water to cover. Cover a stockpot with 2" of vegetable oil. Heat oil to 375 degrees. Grate 1 potato at a time over a towel, pat dry, and immediately place in hot oil. Fry until golden brown. Using a slotted spoon remove from oil and place on a paper towel to drain. Salt potatoes a little. Repeat steps with remaining potatoes, adding more oil if necessary.
Add the chicken mixture with the beans, carrots, green onions, chopped parsley and mayonnaise. Should be creamy, so add more mayo if necessary. Season with more salt and pepper if necessary. Top with the fried potatoes when serving. Keep potatoes tightly sealed in bag or Tupperware if there are leftovers.
Submitted by: Kamdyn
2 medium onions, chopped
2 TB. olive oil
3 whole chicken breasts
3+ cloves garlic, minced
salt
pepper
1+ TB sweet paprika
2 bunches fresh Italian parsley, 1 bunch whole, 1 bunch chopped
1 bunch green onions, 1/2 chopped, 1/2 cut in half
1 lb. green beans, ends trimmed and cut into 1/4" pieces
2 lbs. carrots, peeled and grated (food processor works great)
5 lbs. white potatoes
vegetable oil for frying
1/2 c. mayonnaise
In a large heavy pot, heat olive oil over medium heat. Add chicken breasts; brown on each side for about 10 minutes. Add onions and garlic and saute with chicken until softened and translucent. Stir in 1 tsp. salt and 1 tsp. pepper and paprika. Saute everything for a few more minutes. Add on top of chicken the green onions that are cut in half and 1 bunch of the Italian parsley. Add 3 cups water to chicken, bring to a boil. Reduce heat; cover and simmer for 30 minutes.
When chicken is cooked, transfer to a large owl to cool. Strain cooking liquid and pour it over the chicken. Working over the bowl, remove meat from bones; discard the bones and skin. Shred the meat and put it in the liquid to soak. Chill everything when done for about 30 minutes.
Bring a large pot of salted water to a boil. Blanch the beans first until they are tender, about 2 minutes. Remove beans from water using a slotted spoon and place them in a bowl of ice water to cool. Remove from the water and set aside. Return the water to a boil and add the carrots. Blanch for about 1 minute. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain carrots and set aside.
Wash and peel potatoes. Place in a large bowl with water to cover. Cover a stockpot with 2" of vegetable oil. Heat oil to 375 degrees. Grate 1 potato at a time over a towel, pat dry, and immediately place in hot oil. Fry until golden brown. Using a slotted spoon remove from oil and place on a paper towel to drain. Salt potatoes a little. Repeat steps with remaining potatoes, adding more oil if necessary.
Add the chicken mixture with the beans, carrots, green onions, chopped parsley and mayonnaise. Should be creamy, so add more mayo if necessary. Season with more salt and pepper if necessary. Top with the fried potatoes when serving. Keep potatoes tightly sealed in bag or Tupperware if there are leftovers.
Submitted by: Kamdyn
White Bean Dip with Pita Chips
This is so Fantastic!! Easy to double to serve for a party.
1 (15 oz) can cannellini beans, drained and rinsed
2 garlic cloves
2 TB. fresh lemon juice
1/3 c. olive oil, plus 4 TB.
1/4 c. (loosely packed) fresh Italian parsley leaves.
salt
pepper
6 pitas
1 tsp. dried oregano
Preheat oven to 400 degrees.
Place the beans, garlic, lemon juice, 1/3 c. olive oil and parsley in the food processor. Pulse until mixture is coarsely chopped. Season with salt and pepper to taste. Transfer to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange pitas on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out evenly. Sprinkle with oregano, salt and pepper. Bake for 8-12 minutes, or until toasted and golden in color.
Serve pitas warm or room temperature alongside the bean dip.
*can also but pita chips, but these are so easy to make and so delicious.
Submitted by: Kamdyn
1 (15 oz) can cannellini beans, drained and rinsed
2 garlic cloves
2 TB. fresh lemon juice
1/3 c. olive oil, plus 4 TB.
1/4 c. (loosely packed) fresh Italian parsley leaves.
salt
pepper
6 pitas
1 tsp. dried oregano
Preheat oven to 400 degrees.
Place the beans, garlic, lemon juice, 1/3 c. olive oil and parsley in the food processor. Pulse until mixture is coarsely chopped. Season with salt and pepper to taste. Transfer to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange pitas on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out evenly. Sprinkle with oregano, salt and pepper. Bake for 8-12 minutes, or until toasted and golden in color.
Serve pitas warm or room temperature alongside the bean dip.
*can also but pita chips, but these are so easy to make and so delicious.
Submitted by: Kamdyn
Spicy Herb Roasted Sweet Potatoes
4 medium sweet potatoes, peeled and diced into 1" chunks
3 TB. olive oil
1 TB. fresh thyme
3 garlic cloves, minced
1/2 tsp. red pepper flakes
Heat oven to 400 degrees.
In a zip lock bag toss the potatoes, oil, thyme, garlic and pepper flakes.
Transfer to a rimmed cookie sheet, and bake until tender, approximately 45 minutes.
Serve hot.
Submitted by: Kamdyn
3 TB. olive oil
1 TB. fresh thyme
3 garlic cloves, minced
1/2 tsp. red pepper flakes
Heat oven to 400 degrees.
In a zip lock bag toss the potatoes, oil, thyme, garlic and pepper flakes.
Transfer to a rimmed cookie sheet, and bake until tender, approximately 45 minutes.
Serve hot.
Submitted by: Kamdyn
Corn with Chimichurri Butter
2 TB. sherry vinegar (have also used red wine vinegar and was great)
1 TB. fresh lemon juice
3/4 c. fresh parsley, chopped
3 TB. fresh oregano leaves
2 garlic cloves, roughly chopped
pinch of red pepper flakes
2 sticks butter, room temperature
salt
6 ears corn, husked
cotija cheese, grated, optional
lime wedges, optional, for serving
Place vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and add the butter and combine.
If not using the butter right away you can transfer the butter to plastic wrap, make into a log, and refrigerate until you are ready to use it or you want the butter hard for the corn.
Boil or grill the corn until done. I always grill mine. It has a lot more flavor.
Serve as corn on the cob with hardened butter, or cut the corn off the cob and toss with some of the butter. You will have some left over. Freeze it and use it later.
Add cheese and lime if desired. I usually don't, but yummy if you do.
Submitted by: Kamdyn
1 TB. fresh lemon juice
3/4 c. fresh parsley, chopped
3 TB. fresh oregano leaves
2 garlic cloves, roughly chopped
pinch of red pepper flakes
2 sticks butter, room temperature
salt
6 ears corn, husked
cotija cheese, grated, optional
lime wedges, optional, for serving
Place vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and add the butter and combine.
If not using the butter right away you can transfer the butter to plastic wrap, make into a log, and refrigerate until you are ready to use it or you want the butter hard for the corn.
Boil or grill the corn until done. I always grill mine. It has a lot more flavor.
Serve as corn on the cob with hardened butter, or cut the corn off the cob and toss with some of the butter. You will have some left over. Freeze it and use it later.
Add cheese and lime if desired. I usually don't, but yummy if you do.
Submitted by: Kamdyn
Balsamic Chicken Pasta
So yummy, especially if you are a balsamic fan.
1 lb. pasta (I like rotini or penne, something short, not noodles)
4 chicken breasts, cut in 1" slices
1 carton cherry or grapes tomatoes
1/3-1/2 c. olive oil
1 c. balsamic vinegar
2 c. basil, chopped
2-3+garlic cloves, chopped
1 tsp. red pepper flakes
2 tsp. capers, optional
4 oz. parmesan cheese, grated
Cook pasta according to pkg. directions.
Toss the rest of the ingredients, except cheese in a shallow pan or jellyroll pan.
Broil 7-10 minutes or until chicken is done.
Toss with pasta, add cheese.
Submitted by: Kamdyn
1 lb. pasta (I like rotini or penne, something short, not noodles)
4 chicken breasts, cut in 1" slices
1 carton cherry or grapes tomatoes
1/3-1/2 c. olive oil
1 c. balsamic vinegar
2 c. basil, chopped
2-3+garlic cloves, chopped
1 tsp. red pepper flakes
2 tsp. capers, optional
4 oz. parmesan cheese, grated
Cook pasta according to pkg. directions.
Toss the rest of the ingredients, except cheese in a shallow pan or jellyroll pan.
Broil 7-10 minutes or until chicken is done.
Toss with pasta, add cheese.
Submitted by: Kamdyn
Parmesan Chicken
This is so good and great for company.
4 chicken breasts or about 12 tenders (I always use tenders)
1 1/2 c. crushed Ritz crackers
2 TB. grated Parmesan cheese
1 tsp. garlic salt
1/2 tsp. seasoning salt (I use Hooker's Herb Salt)
1 c. plain yogurt
1/4 melted butter
Mix crushed crackers, parmesan cheese and salts together.
Dip chicken in yogurt and then cracker mix.
Place in a glass dish, sprayed with Pam
Drizzle butter over chicken.
Bake, uncovered at 350 degrees for 40 minutes or until chicken is cooked through.
Delish!
Submitted by: Kamdyn
4 chicken breasts or about 12 tenders (I always use tenders)
1 1/2 c. crushed Ritz crackers
2 TB. grated Parmesan cheese
1 tsp. garlic salt
1/2 tsp. seasoning salt (I use Hooker's Herb Salt)
1 c. plain yogurt
1/4 melted butter
Mix crushed crackers, parmesan cheese and salts together.
Dip chicken in yogurt and then cracker mix.
Place in a glass dish, sprayed with Pam
Drizzle butter over chicken.
Bake, uncovered at 350 degrees for 40 minutes or until chicken is cooked through.
Delish!
Submitted by: Kamdyn
Porcupine Balls
1 lb. ground beef
1 c. minute rice
1 egg
2 tsp. grated onion
1-2 grated garlic cloves
2 tsp. salt
pepper
Mix together the above ingredients. Add 1/2 tomato sauce into meat mixture and mix. Make into golf ball size meatballs and place in a large skillet.
28 oz. can tomato sauce
1/2 c. water
1/2 tsp. sugar or honey
Mix the remaining tomato sauce with the water and sweetener.
Pour over the meatballs and turn stove on to high.
Bring to a boil, then cover and turn down to a simmer, basting balls occasionally. Cook for 15 minutes.
Submitted by: Kamdyn
1 c. minute rice
1 egg
2 tsp. grated onion
1-2 grated garlic cloves
2 tsp. salt
pepper
Mix together the above ingredients. Add 1/2 tomato sauce into meat mixture and mix. Make into golf ball size meatballs and place in a large skillet.
28 oz. can tomato sauce
1/2 c. water
1/2 tsp. sugar or honey
Mix the remaining tomato sauce with the water and sweetener.
Pour over the meatballs and turn stove on to high.
Bring to a boil, then cover and turn down to a simmer, basting balls occasionally. Cook for 15 minutes.
Submitted by: Kamdyn
Thursday, November 12, 2009
Pumpkin Bread
3 c. sugar
4 eggs
1 c. oil
2 c. pumpkin
Mix until fluffy.
3 1/3 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. all spice
2/3 c. water
1-2 c. chocolate chips
Mix everything together.
Pour into 2 greased loaf pans.
Bake at 350 degrees for 1 hour.
In smaller pans cook 40 minutes. Makes 7 small loaves
Submitted by: Heidi
4 eggs
1 c. oil
2 c. pumpkin
Mix until fluffy.
3 1/3 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. all spice
2/3 c. water
1-2 c. chocolate chips
Mix everything together.
Pour into 2 greased loaf pans.
Bake at 350 degrees for 1 hour.
In smaller pans cook 40 minutes. Makes 7 small loaves
Submitted by: Heidi
Carmel Brownies
1 lb. Kraft carmels
2/3 c. butter
1 german chocolate cake mix
1 sm. can evaporated milk
1 c. semi-sweet chocolate chips
1 c. pecans, chopped
In a double boiler (or microwave) melt caramels and 1/3 c. evap. milk.
Grease 9x13 pan
Combine:
Cake mix
1/3 c. evap. milk
2/3 c. melted butter
Spread 1/2 of cake mixture in pan and bake at 350 degrees for 6 minutes. Remove and spread chips and pecans on top. Pour melted caramel on top and pack remaining cake mixture on top. Bake 15-18 minutes.
Submitted by: Heidi
2/3 c. butter
1 german chocolate cake mix
1 sm. can evaporated milk
1 c. semi-sweet chocolate chips
1 c. pecans, chopped
In a double boiler (or microwave) melt caramels and 1/3 c. evap. milk.
Grease 9x13 pan
Combine:
Cake mix
1/3 c. evap. milk
2/3 c. melted butter
Spread 1/2 of cake mixture in pan and bake at 350 degrees for 6 minutes. Remove and spread chips and pecans on top. Pour melted caramel on top and pack remaining cake mixture on top. Bake 15-18 minutes.
Submitted by: Heidi
Granola
6 c. rolled oats
1/2 to 1 c. wheat germ
1 c. unsweetened coconut
1 c. ribbon coconut
1/4 c. sesame seeds
1 tsp. almond extract
2 TB. vanilla
1 c. nuts (or more)
1/2 c. sunflower seeds
1 c. oil
1 c. honey
1 c. raisins
Mix grains, nuts, seeds and coconut together thoroughly. Pour oil and honey over mixture and stir well. Spread on lightly oiled cookie sheet and bake at 300 degrees for 30 minutes until golden brown. Mix in raisins, vanilla and almond extract. Put back in oven and 5-10 minutes more. Pour granola into a large bowl and drizzle with 1/2 c. additional honey. Stir well and allow to cool.
Submitted by: Heidi
1/2 to 1 c. wheat germ
1 c. unsweetened coconut
1 c. ribbon coconut
1/4 c. sesame seeds
1 tsp. almond extract
2 TB. vanilla
1 c. nuts (or more)
1/2 c. sunflower seeds
1 c. oil
1 c. honey
1 c. raisins
Mix grains, nuts, seeds and coconut together thoroughly. Pour oil and honey over mixture and stir well. Spread on lightly oiled cookie sheet and bake at 300 degrees for 30 minutes until golden brown. Mix in raisins, vanilla and almond extract. Put back in oven and 5-10 minutes more. Pour granola into a large bowl and drizzle with 1/2 c. additional honey. Stir well and allow to cool.
Submitted by: Heidi
Sugar Cookie Bars
1 1/2 c. sugar
1 c. butter
8 oz. cream cheese
Cream together and then add:
1 egg
1 tsp. vanilla
1/2 tsp. lemon extract
Mix together and add:
3 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
Put in greased jelly roll pan. Bake at 375 degrees for 20 minutes. (don't overcook-lightly browned)
Let cool. Frost
Frosting:
1 cube butter
3 1/2 c. powdered sugar
4 TB. milk
1/2 tsp. lemon extract
Submitted by: Heidi
1 c. butter
8 oz. cream cheese
Cream together and then add:
1 egg
1 tsp. vanilla
1/2 tsp. lemon extract
Mix together and add:
3 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
Put in greased jelly roll pan. Bake at 375 degrees for 20 minutes. (don't overcook-lightly browned)
Let cool. Frost
Frosting:
1 cube butter
3 1/2 c. powdered sugar
4 TB. milk
1/2 tsp. lemon extract
Submitted by: Heidi
Chicken Divan
2 10oz. pkgs. frozen broccoli, cooked
2 c. chicken, cooked and cubed
6 TB. butter
6 TB. flour
3 c. chicken stock
1/2 c. heavy cream
1/2 TB. Worcestershire
1 c. Parmesan cheese
4 tsp. dry mustard
2 TB. onion, minced
2 TB. apple juice
salt and pepper
Place broccoli on bottom of pan. Place chicken on top. In saucepan melt butter, add flour, gradually add chicken stock. Then add rest of ingredients. Stir over low heat until cheese melts. Pour over meat. Can refrigerate or freeze.
Bake at 400 degrees for 25-30 minutes.
Submitted by: Heidi
2 c. chicken, cooked and cubed
6 TB. butter
6 TB. flour
3 c. chicken stock
1/2 c. heavy cream
1/2 TB. Worcestershire
1 c. Parmesan cheese
4 tsp. dry mustard
2 TB. onion, minced
2 TB. apple juice
salt and pepper
Place broccoli on bottom of pan. Place chicken on top. In saucepan melt butter, add flour, gradually add chicken stock. Then add rest of ingredients. Stir over low heat until cheese melts. Pour over meat. Can refrigerate or freeze.
Bake at 400 degrees for 25-30 minutes.
Submitted by: Heidi
German Pancakes
6 eggs
1 c. milk
1 c. flour
1 tsp. salt
Put all ingredients in blender, mix until smooth. Melt 2 TB butter and pour into 9x13 pan. Add batter. Bake at 400 degrees for 20 minutes.
Buttermilk Syrup:
1 1/2 c. sugar
3/4 c. buttermilk
1/2 c. butter
1 tsp. baking soda
2 TB. corn syrup
Combine in a saucepan and bring to a boil. Boil for 7 minutes. Remove from heat and add 2 tsp. vanilla.
Dust pancakes with powdered sugar. Serve with syrup.
Makes 8 servings
2 cups syrup
Submitted by: Heidi
1 c. milk
1 c. flour
1 tsp. salt
Put all ingredients in blender, mix until smooth. Melt 2 TB butter and pour into 9x13 pan. Add batter. Bake at 400 degrees for 20 minutes.
Buttermilk Syrup:
1 1/2 c. sugar
3/4 c. buttermilk
1/2 c. butter
1 tsp. baking soda
2 TB. corn syrup
Combine in a saucepan and bring to a boil. Boil for 7 minutes. Remove from heat and add 2 tsp. vanilla.
Dust pancakes with powdered sugar. Serve with syrup.
Makes 8 servings
2 cups syrup
Submitted by: Heidi
French Onion Soup
6-7 large yelow onions, sliced thin. Saute in 1/2 c. butter until translucent, bot brown
6 cans (10 1/2 oz.) beef broth
2 cans consumme
1 TB. soy sauce
1/2-1 TB worchestire
sprinkle of lemon powder (or juice)
sprinkle garlic powder
1/2 bottle sherry
salt to taste
Add water to top of pan. Simmer all day.
Slice baguette and top with swiss cheese. Broil until cheese melts. Top soup with bread.
Submitted by: Heidi
6 cans (10 1/2 oz.) beef broth
2 cans consumme
1 TB. soy sauce
1/2-1 TB worchestire
sprinkle of lemon powder (or juice)
sprinkle garlic powder
1/2 bottle sherry
salt to taste
Add water to top of pan. Simmer all day.
Slice baguette and top with swiss cheese. Broil until cheese melts. Top soup with bread.
Submitted by: Heidi
Chicken Tortellini Soup
3 chicken breasts, boiled
2 c. chicken broth/bouillon
2 cans cream of chicken soup
2 cans water
1/2 c. carrots, sliced
4-5 oz. broccoli
1/2 onion, diced
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 pkg. tortellini
Put everything in saucepan except broccoli and simmer for 20 minutes. Add broccoli and cook 10 more minutes.
Submitted by: Heidi
2 c. chicken broth/bouillon
2 cans cream of chicken soup
2 cans water
1/2 c. carrots, sliced
4-5 oz. broccoli
1/2 onion, diced
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 pkg. tortellini
Put everything in saucepan except broccoli and simmer for 20 minutes. Add broccoli and cook 10 more minutes.
Submitted by: Heidi
Pumpkin Bars
3/4 c. honey
4 lg. eggs
1 c. oil
Beat until light and fluffy
2 c. pumpkin
1 c. unbleached flour
3/4 c. whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
Mix all together and pour in a jelly roll pan.
Bake 25-30 minutes at 350 degrees. Let cool
Frosting:
8 oz. cream cheese
1/2 c. softened butter
1 tsp. vanilla
1 c. honey
Cream together and frost bars
Submitted by: Heidi
4 lg. eggs
1 c. oil
Beat until light and fluffy
2 c. pumpkin
1 c. unbleached flour
3/4 c. whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
Mix all together and pour in a jelly roll pan.
Bake 25-30 minutes at 350 degrees. Let cool
Frosting:
8 oz. cream cheese
1/2 c. softened butter
1 tsp. vanilla
1 c. honey
Cream together and frost bars
Submitted by: Heidi
Coconut Beef Curry with Noodles
salt and pepper
2 TB. vegetable oil
1 lb. beef sirloin, cut into thin 2" long strips (could also use chicken or shrimp)
1 red onion, halved and thinly sliced
2 red bell peppers, thinly sliced
green beans, ends trimmed off
carrots, cut into matchsticks
1 TB. thai red curry paste (can also use green curry paste),(asian aisle of grocery store)
1 can (14 oz.) coconut milk
1 c. packed fresh basil leaves, sliced
1 TB. fresh lemon or lime juice
Cooked, angel hair pasta, rice noodles or rice
*Optional-If you would like it spicy slice open 1 or 2 serrano or thai chilies and let simmer in broth.
Cook whatever you are going to serve the curry with. In a large skillet, heat 1 TB. oil over medium-high. Season beef with salt and pepper. Add to skillet, cook, without turning until browned on one side. 1-2 minutes. Transfer meat to a platter (it will cook more later).
Add more oil then add onion, bell peppers, carrots and green beans. Cook, stirring occasionally until vegetables are tender-crisp, 3-4 minutes. Add water and cook it out to steam the vegetable. Add curry paste; cook scraping bottom of skillet, 1 minute.
Return meat to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4-5 minutes. Remove from heat. Stir in basil and lemon or lime juice and season to taste with salt and pepper.
Serve over noodles or rice.
Submitted by: Kamdyn
2 TB. vegetable oil
1 lb. beef sirloin, cut into thin 2" long strips (could also use chicken or shrimp)
1 red onion, halved and thinly sliced
2 red bell peppers, thinly sliced
green beans, ends trimmed off
carrots, cut into matchsticks
1 TB. thai red curry paste (can also use green curry paste),(asian aisle of grocery store)
1 can (14 oz.) coconut milk
1 c. packed fresh basil leaves, sliced
1 TB. fresh lemon or lime juice
Cooked, angel hair pasta, rice noodles or rice
*Optional-If you would like it spicy slice open 1 or 2 serrano or thai chilies and let simmer in broth.
Cook whatever you are going to serve the curry with. In a large skillet, heat 1 TB. oil over medium-high. Season beef with salt and pepper. Add to skillet, cook, without turning until browned on one side. 1-2 minutes. Transfer meat to a platter (it will cook more later).
Add more oil then add onion, bell peppers, carrots and green beans. Cook, stirring occasionally until vegetables are tender-crisp, 3-4 minutes. Add water and cook it out to steam the vegetable. Add curry paste; cook scraping bottom of skillet, 1 minute.
Return meat to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4-5 minutes. Remove from heat. Stir in basil and lemon or lime juice and season to taste with salt and pepper.
Serve over noodles or rice.
Submitted by: Kamdyn
Orange Rice
1/4 butter
1/2 c. celery, chopped
1/4 c. green onion, chopped
1 c. rice
1 c. orange juice ( I squeeze a couple oranges)
1 c. water
1 orange, zested, and cut into pieces
1/4 c. almonds, toasted
1 tsp. salt
Melt butter and add celery and saute a few minutes. Add in rice and saute a few minutes. Can add the green onions now and saute or add at the end, uncooked. Add salt, water and orange juice. Bring to a boil, then cover and simmer until done. Usually about 20-30 minutes. Put in bowl and add almond, orange zest and pieces, and green onion if you chose not to cook them.
Submitted by: Kamdyn
1/2 c. celery, chopped
1/4 c. green onion, chopped
1 c. rice
1 c. orange juice ( I squeeze a couple oranges)
1 c. water
1 orange, zested, and cut into pieces
1/4 c. almonds, toasted
1 tsp. salt
Melt butter and add celery and saute a few minutes. Add in rice and saute a few minutes. Can add the green onions now and saute or add at the end, uncooked. Add salt, water and orange juice. Bring to a boil, then cover and simmer until done. Usually about 20-30 minutes. Put in bowl and add almond, orange zest and pieces, and green onion if you chose not to cook them.
Submitted by: Kamdyn
Wednesday, November 11, 2009
Chicken and Stuffing Recipe
4-6 chicken breasts, boneless, skinless
1 can cream of chicken soup
1/2 can of milk (use empty soup can to measure)
1 box Stove Top Chicken Stuffing
swiss cheese slices
1/3 c. melted butter
Mix soup and milk in bowl--spread a small amount on bottom of 9x13 pyrex pan.
Put chicken in pan, top with cheese (1 slice on each breast)
Pour soup mixture over top. Bake at 350 degrees for 25 minutes.
Sprinkle Stove Top over top and drizzle with butter.
Bake 25 more minutes or until done.
Submitted by: Kam and Jill
1 can cream of chicken soup
1/2 can of milk (use empty soup can to measure)
1 box Stove Top Chicken Stuffing
swiss cheese slices
1/3 c. melted butter
Mix soup and milk in bowl--spread a small amount on bottom of 9x13 pyrex pan.
Put chicken in pan, top with cheese (1 slice on each breast)
Pour soup mixture over top. Bake at 350 degrees for 25 minutes.
Sprinkle Stove Top over top and drizzle with butter.
Bake 25 more minutes or until done.
Submitted by: Kam and Jill
Vegetable Penne Pasta
2 cans diced tomatoes
2 zucchini, quartered lengthwise and cut into slices
2 TB oil
3 cloves garlic, minced
2 c. mushrooms, sliced
large pinch of crushed hot pepper flakes
4 oz. light cream cheese
1 onion, chopped
1 TB. basil
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1 tsp. raspberry vinegar
5 c. penne pasta
In skillet, heat oil over medium heat; cook garlic, mushrooms, onion, basil, oregano, salt, pepper, and pepper flakes, stirring often for about 4 minutes. Stir in chopped tomatoes and increase heat to medium high. Cook for about 5 minutes stirring occasionally. Add zucchini and vinegar. Reduce heat, stirring often until zucchini is tender. Stir in cream cheese until blended. Cook penne according to pkg. directions, drain. Add sauce to pasta and toss to coat.
Submitted by: Laura
2 zucchini, quartered lengthwise and cut into slices
2 TB oil
3 cloves garlic, minced
2 c. mushrooms, sliced
large pinch of crushed hot pepper flakes
4 oz. light cream cheese
1 onion, chopped
1 TB. basil
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1 tsp. raspberry vinegar
5 c. penne pasta
In skillet, heat oil over medium heat; cook garlic, mushrooms, onion, basil, oregano, salt, pepper, and pepper flakes, stirring often for about 4 minutes. Stir in chopped tomatoes and increase heat to medium high. Cook for about 5 minutes stirring occasionally. Add zucchini and vinegar. Reduce heat, stirring often until zucchini is tender. Stir in cream cheese until blended. Cook penne according to pkg. directions, drain. Add sauce to pasta and toss to coat.
Submitted by: Laura
Fettuccini Milano
1 lb. bulk Italian sausage (I like half mild and half hot)
3 c. sliced mushrooms
1 1/2 tsp. garlic, minced
1 green bell pepper, chopped
1 c. green onion, chopped
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. rosemary
1/2 tsp. pepper
salt to taste
1/2 c. olive oil
1/2 c. butter
1 pkg. fettuccine
freshly grated parmesan cheese
Cook fettuccine and set aside.
Brown sausage in a skillet. Once cooked, drain the grease from the pan and drain the sausage on paper towels. In the same skillet add the butter and olive oil. Once the butter has melted add the garlic and saute about 1 minute (don't let it brown). Then add mushrooms, peppers, green onions, parsley, and all other seasonings. Cook until vegetables are soft and remove from heat. Stir back in sausage. Toss together fettuccine and parmesan cheese, then toss with sauce and serve.
Submitted by: Laura
3 c. sliced mushrooms
1 1/2 tsp. garlic, minced
1 green bell pepper, chopped
1 c. green onion, chopped
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. rosemary
1/2 tsp. pepper
salt to taste
1/2 c. olive oil
1/2 c. butter
1 pkg. fettuccine
freshly grated parmesan cheese
Cook fettuccine and set aside.
Brown sausage in a skillet. Once cooked, drain the grease from the pan and drain the sausage on paper towels. In the same skillet add the butter and olive oil. Once the butter has melted add the garlic and saute about 1 minute (don't let it brown). Then add mushrooms, peppers, green onions, parsley, and all other seasonings. Cook until vegetables are soft and remove from heat. Stir back in sausage. Toss together fettuccine and parmesan cheese, then toss with sauce and serve.
Submitted by: Laura
Southwest Pumpkin Soup
2 TB. olive oil
1 medium onion, finely chopped
3 c. vegetable stock
1 14.5oz. can diced tomatoes
1 15oz. can black beans, drained
2 15oz. pumpkin puree
1 c. heavy cream
1 TB. curry powder
1 1/2 tsp. cumin
1/2 tsp. cayenne pepper
1 tsp. salt
black pepper to taste
garnish with chips, sour cream and chives.
Over medium heat, add oil and saute onions 5-10 minutes. Add broth, tomatoes, beans and pumpkin. Bring to a boil, reduce heat, add everything else and simmer.
Submitted by: Laura
1 medium onion, finely chopped
3 c. vegetable stock
1 14.5oz. can diced tomatoes
1 15oz. can black beans, drained
2 15oz. pumpkin puree
1 c. heavy cream
1 TB. curry powder
1 1/2 tsp. cumin
1/2 tsp. cayenne pepper
1 tsp. salt
black pepper to taste
garnish with chips, sour cream and chives.
Over medium heat, add oil and saute onions 5-10 minutes. Add broth, tomatoes, beans and pumpkin. Bring to a boil, reduce heat, add everything else and simmer.
Submitted by: Laura
Almond Joy Cake
1 chocolate cake mix with pudding
Mix cake as directed on box and pour into a greased 17x13 pan. Bake at 350 degrees until done. About 10 minutes.
Coconut Filling:
1 c. evaporated milk
1 c. sugar
24 lg. marshmallows
Heat until marshmallows are melted. Remove from heat and add 14 oz. shredded coconut. Pour over cake while still hot.
Chocolate Topping:
Bring to a boil:
1 1/2 c. sugar
1/2 c. evaporated milk
1 stick butter
Remove from heat and add:
1 1/2 c. chocolate chips. Stir until melted. Then add 1 c. chopped almonds or pecans. Spread over coconut.
Submitted by: Lisa
Mix cake as directed on box and pour into a greased 17x13 pan. Bake at 350 degrees until done. About 10 minutes.
Coconut Filling:
1 c. evaporated milk
1 c. sugar
24 lg. marshmallows
Heat until marshmallows are melted. Remove from heat and add 14 oz. shredded coconut. Pour over cake while still hot.
Chocolate Topping:
Bring to a boil:
1 1/2 c. sugar
1/2 c. evaporated milk
1 stick butter
Remove from heat and add:
1 1/2 c. chocolate chips. Stir until melted. Then add 1 c. chopped almonds or pecans. Spread over coconut.
Submitted by: Lisa
Company Carrots
2 1/2 lbs. carrots, peeled and cut into 4" segments
1/2 c. mayonnaise
1 TB. minced onion
1 TB. prepared horseradish
1/4 c. saltine crackers, crushed
2 TB. butter
1-2 TB. fresh parsley, minced
salt and pepper
Cook peeled carrot segments in salted water until tender, but don't overcook. Drain and save 1/4 c. of the cooking water. Cut the carrots lengthwise into narrow strips. Arrange them in rows in a buttered 9x9 baking dish.
Combine cooking liquid (1/4c.) with the mayo, onion, horseradish, salt and pepper. Sauce should be pretty thin (you should be able to pour it, if not add a little more water). Pour sauce over carrots, sprinkle cracker crumbs on top, dot with butter and sprinkle with parsley. Bake at 375 degrees for 20 minutes. Serves 8.
*even people who hate carrots love these!
Submitted by: Lisa
1/2 c. mayonnaise
1 TB. minced onion
1 TB. prepared horseradish
1/4 c. saltine crackers, crushed
2 TB. butter
1-2 TB. fresh parsley, minced
salt and pepper
Cook peeled carrot segments in salted water until tender, but don't overcook. Drain and save 1/4 c. of the cooking water. Cut the carrots lengthwise into narrow strips. Arrange them in rows in a buttered 9x9 baking dish.
Combine cooking liquid (1/4c.) with the mayo, onion, horseradish, salt and pepper. Sauce should be pretty thin (you should be able to pour it, if not add a little more water). Pour sauce over carrots, sprinkle cracker crumbs on top, dot with butter and sprinkle with parsley. Bake at 375 degrees for 20 minutes. Serves 8.
*even people who hate carrots love these!
Submitted by: Lisa
Lisa's Really Yummy Flan
3/4 c. sugar
3 eggs
3 egg yolks
2 tsp. vanilla
1 14oz. can sweetened condensed milk
1 3/4c. milk
3 oz. cream cheese, softened to room temp.
Place the sugar in a small skillet over medium-high heat and stir while it liquefies. Allow the sugar to boil and turn a light walnut brown, stirring occasionally. Watch carefully so that it does not burn!!
Pour the caramel into the bottom of a 9" glass pie pan (Pyrex), and working quickly spread it evenly with a rubber spatula over the bottom of the pan.
Preheat the oven to 350 degrees. Place eggs, egg yolks, vanilla, milks and cream cheese in a blender or food processor and process for about 5 minutes.
Pour the mixture into the Pyrex pan and then place that pan into a larger rectangular pan and put it in the center of the oven. Pour boiling water into the larger pan until it is 1/2 way up the sides of the pan. Bake for 1 hour 10 minutes., or until a knife inserted in the center comes out clean. Watch carefully and cover the flan loosely with foil if the top seems to be getting too brown (I usually have to do this).
Remove from the oven and allow to cool to room temperature, then cut around the edges and invert onto a deep-sided serving plate (the caramel syrup will run out over the top). Serve each slice with some of the caramel syrup.
I always make the flan a day ahead (can make up to 3 days ahead) and keep it covered with plastic wrap in the pan. Don't invert until you are serving it. It is much creamier if made the day ahead and chilled. Serves 6.
Submitted by: Lisa
3 eggs
3 egg yolks
2 tsp. vanilla
1 14oz. can sweetened condensed milk
1 3/4c. milk
3 oz. cream cheese, softened to room temp.
Place the sugar in a small skillet over medium-high heat and stir while it liquefies. Allow the sugar to boil and turn a light walnut brown, stirring occasionally. Watch carefully so that it does not burn!!
Pour the caramel into the bottom of a 9" glass pie pan (Pyrex), and working quickly spread it evenly with a rubber spatula over the bottom of the pan.
Preheat the oven to 350 degrees. Place eggs, egg yolks, vanilla, milks and cream cheese in a blender or food processor and process for about 5 minutes.
Pour the mixture into the Pyrex pan and then place that pan into a larger rectangular pan and put it in the center of the oven. Pour boiling water into the larger pan until it is 1/2 way up the sides of the pan. Bake for 1 hour 10 minutes., or until a knife inserted in the center comes out clean. Watch carefully and cover the flan loosely with foil if the top seems to be getting too brown (I usually have to do this).
Remove from the oven and allow to cool to room temperature, then cut around the edges and invert onto a deep-sided serving plate (the caramel syrup will run out over the top). Serve each slice with some of the caramel syrup.
I always make the flan a day ahead (can make up to 3 days ahead) and keep it covered with plastic wrap in the pan. Don't invert until you are serving it. It is much creamier if made the day ahead and chilled. Serves 6.
Submitted by: Lisa
Spicy Lemon Garlic Grilled Shrimp
Sauce:
2 TB. unsalted butter
4 TB. lemon juice
1/2-3/4tsp. red pepper flakes
3-4 med garlic cloves, minced
1/8 tsp. salt
1/3 c. parsley, minced
Combine butter, lemon juice, pepper flakes, garlic and salt in large fry pan. Cook until butter melts and garlic softens. Keep warm but don't brown garlic. Add parsley just before serving.
1 1/2 lbs. extra lg. shrimp, peeled and deveined, tails left on
2-3 TB. olive oil for brushing skewers
1/4 tsp. sugar
salt and pepper
Pat shrimp dry with paper towels. Thread shrimp on 3 14" skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season with salt and pepper. Sprinkle one side of each skewer evenly with sugar.
Grill shrimp, covered, until lightly charred, 4-5 minutes. Using tongs flip and grill until second side is pink and slightly translucent, 1-2 min. longer. Carefully remove shrimp skewers (they should be not quite cooked through). Slide the shrimp off skewer into the pan with the sauce. Cook, stirring until shrimp are opaque and fully cooked, about 30 seconds. Transfer to a serving platter and serve immediately.
Submitted by: Lisa
2 TB. unsalted butter
4 TB. lemon juice
1/2-3/4tsp. red pepper flakes
3-4 med garlic cloves, minced
1/8 tsp. salt
1/3 c. parsley, minced
Combine butter, lemon juice, pepper flakes, garlic and salt in large fry pan. Cook until butter melts and garlic softens. Keep warm but don't brown garlic. Add parsley just before serving.
1 1/2 lbs. extra lg. shrimp, peeled and deveined, tails left on
2-3 TB. olive oil for brushing skewers
1/4 tsp. sugar
salt and pepper
Pat shrimp dry with paper towels. Thread shrimp on 3 14" skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season with salt and pepper. Sprinkle one side of each skewer evenly with sugar.
Grill shrimp, covered, until lightly charred, 4-5 minutes. Using tongs flip and grill until second side is pink and slightly translucent, 1-2 min. longer. Carefully remove shrimp skewers (they should be not quite cooked through). Slide the shrimp off skewer into the pan with the sauce. Cook, stirring until shrimp are opaque and fully cooked, about 30 seconds. Transfer to a serving platter and serve immediately.
Submitted by: Lisa
Sticky Coconut Chicken
6-8 chicken thighs (not breasts), boneless, skinless, about 1 1/2lbs.
3/4 c. canned coconut milk (stir before measuring)
1 TB. fresh ginger, minced
1/2 to 1 tsp. hot chili flakes
1 tsp. pepper
Chili Glaze (recipe follows)
Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix: cover airtight and chill at least 1 hour or up to 1 day.
Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill over hot coals or high on a gas grill. Close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the thickest part (cut to test) 10-12 minutes, basting frequently with remaining marinade (use it all). I don't cook it on high the whole time.
Transfer thighs to a warm platter and pour the chili glaze evenly over the meat.
Chili Glaze:
In a 2-3 qt. pan combine 3/4 c. rice wine vinegar, 1/2 c sugar, 3 TB. soy sauce, and 1 tsp. hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2c, 8-10 minutes. Use hot. If making glaze ahead of time cover and chill: reheat before serving.
Makes 1/2 c. Serves 6-8.
Submitted by: Lisa
3/4 c. canned coconut milk (stir before measuring)
1 TB. fresh ginger, minced
1/2 to 1 tsp. hot chili flakes
1 tsp. pepper
Chili Glaze (recipe follows)
Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix: cover airtight and chill at least 1 hour or up to 1 day.
Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill over hot coals or high on a gas grill. Close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the thickest part (cut to test) 10-12 minutes, basting frequently with remaining marinade (use it all). I don't cook it on high the whole time.
Transfer thighs to a warm platter and pour the chili glaze evenly over the meat.
Chili Glaze:
In a 2-3 qt. pan combine 3/4 c. rice wine vinegar, 1/2 c sugar, 3 TB. soy sauce, and 1 tsp. hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2c, 8-10 minutes. Use hot. If making glaze ahead of time cover and chill: reheat before serving.
Makes 1/2 c. Serves 6-8.
Submitted by: Lisa
Swiss Chocolate Cheesecake
Crust:
1 1/2 c. vanilla wafer crumbs
4 TB. butter, melted
1/2 c. almonds, finely ground
Filling:
16 oz. milk chocolate, chopped
3 pkgs. cream cheese (11/2 lbs.)
1 c. sugar
4 large eggs
1/2 c. light cream or half and half
2 tsp. vanilla
1/4 tsp. salt
Chocolate Glaze:
2 oz. semi-sweet choc. chips
3 TB. unsalted butter
1/4 c. water
2 TB. unsweetened coco powder
2 TB. light corn syrup
1/3 c. sugar
1 tsp. vanilla
Preheat oven to 350 degrees
Crust: Combine cookie crumbs, butter and almonds, blend well. Press into the bottom and up the sides 1 1/2" of a 9" springform pan.
Filling:
Melt chocolate. Cool slightly. In a large bowl beat cream cheese, add sugar, salt, beat in eggs. Stir in melted chocolate, cream and vanilla. Blend well. Pour onto crust and bake 1 hour. Turn off the heat but leave cheesecake in the oven for 1 hour. Then cool on rack to room temperature.
Glaze:
In a small saucepan combine semi-sweet choc. chips, butter, water and cocoa. Stir over low heat until melted and smooth. Add the corn syrup and sugar, then stir until the sugar dissolves. Increase heat and bring to a boil, cook until thickened 12-15 minutes. Stir in vanilla. Cool to room temp. Pour over cheesecake. Chill until firm, 6-8 hours.
Submitted by: Lisa
1 1/2 c. vanilla wafer crumbs
4 TB. butter, melted
1/2 c. almonds, finely ground
Filling:
16 oz. milk chocolate, chopped
3 pkgs. cream cheese (11/2 lbs.)
1 c. sugar
4 large eggs
1/2 c. light cream or half and half
2 tsp. vanilla
1/4 tsp. salt
Chocolate Glaze:
2 oz. semi-sweet choc. chips
3 TB. unsalted butter
1/4 c. water
2 TB. unsweetened coco powder
2 TB. light corn syrup
1/3 c. sugar
1 tsp. vanilla
Preheat oven to 350 degrees
Crust: Combine cookie crumbs, butter and almonds, blend well. Press into the bottom and up the sides 1 1/2" of a 9" springform pan.
Filling:
Melt chocolate. Cool slightly. In a large bowl beat cream cheese, add sugar, salt, beat in eggs. Stir in melted chocolate, cream and vanilla. Blend well. Pour onto crust and bake 1 hour. Turn off the heat but leave cheesecake in the oven for 1 hour. Then cool on rack to room temperature.
Glaze:
In a small saucepan combine semi-sweet choc. chips, butter, water and cocoa. Stir over low heat until melted and smooth. Add the corn syrup and sugar, then stir until the sugar dissolves. Increase heat and bring to a boil, cook until thickened 12-15 minutes. Stir in vanilla. Cool to room temp. Pour over cheesecake. Chill until firm, 6-8 hours.
Submitted by: Lisa
Tortellini Soup
1/2 to 1lb. hot or sweet Italian sausage, casing removed and cut into chunks
1/2 c. chopped onion
Brown sausage and onion until well done-drain excess fat.
In a large soup pot combine:
2 14 oz. cans of chicken broth
4 c. water with 4 bouillon cubes
2 14oz. cans diced tomatoes (Italian style) with the juice
1-2 tsp. Italian seasoning
Bring to a boil. Simmer for 15 minutes. Then add:
2-3 sliced zucchini
1 pkg. sliced mushrooms
1 pkg. cheese tortellini (fresh or frozen)
Boil for 10-15 minutes allowing tortellini to cook through.
Serve hot, sprinkled with Parmesan cheese.
Submitted by: Lisa
1/2 c. chopped onion
Brown sausage and onion until well done-drain excess fat.
In a large soup pot combine:
2 14 oz. cans of chicken broth
4 c. water with 4 bouillon cubes
2 14oz. cans diced tomatoes (Italian style) with the juice
1-2 tsp. Italian seasoning
Bring to a boil. Simmer for 15 minutes. Then add:
2-3 sliced zucchini
1 pkg. sliced mushrooms
1 pkg. cheese tortellini (fresh or frozen)
Boil for 10-15 minutes allowing tortellini to cook through.
Serve hot, sprinkled with Parmesan cheese.
Submitted by: Lisa
Potato Croquette
1 lb. potatoes
1/4 lb. ground beef
1/2 onion
1 egg
1/2 tsp. salt
pepper to taste
vegetable oil for frying
flour
panko (japanese style breadcrumbs)
Peel and cut potatoes into medium chunks. Boil the potatoes unit soft. Drain and mash potatoes. Mince onion and saute in a frying pan. Add the ground beef and saute. Mix mashed potato, onion and beef in a bowl. Season with salt and pepper and mix well. Form into oval-shaped balls. Coat each piece with flour. Dip in the beaten egg. Coat with panko. Fry in 350 degree oil until golden brown.
Submitted by: Junko
1/4 lb. ground beef
1/2 onion
1 egg
1/2 tsp. salt
pepper to taste
vegetable oil for frying
flour
panko (japanese style breadcrumbs)
Peel and cut potatoes into medium chunks. Boil the potatoes unit soft. Drain and mash potatoes. Mince onion and saute in a frying pan. Add the ground beef and saute. Mix mashed potato, onion and beef in a bowl. Season with salt and pepper and mix well. Form into oval-shaped balls. Coat each piece with flour. Dip in the beaten egg. Coat with panko. Fry in 350 degree oil until golden brown.
Submitted by: Junko
Roti Jala (Malaysian style crepes)
Goes well with Malaysian curry!
3 c. flour
2 medium eggs, beaten
1 c. water
1 small can evaporated milk (or 1/2 of a big can)
2 TB. butter, melted
pinch of salt
1. Mix flour with evaporated milk, beaten eggs, pinch of salt and melted butter. Mix until smooth. Can use hand mixer.
2.Strain the batter. If the batter is thick add some water to make it a dropping consistency.
3. Heat griddle and grease with a little butter.
4. Put the batter into a roti jala mold and move it clockwise.
5. When the batter is cooked, take off griddle and fold into a triangle.
6. Keep making crepes until the batter is gone.
Submitted by: Junko
3 c. flour
2 medium eggs, beaten
1 c. water
1 small can evaporated milk (or 1/2 of a big can)
2 TB. butter, melted
pinch of salt
1. Mix flour with evaporated milk, beaten eggs, pinch of salt and melted butter. Mix until smooth. Can use hand mixer.
2.Strain the batter. If the batter is thick add some water to make it a dropping consistency.
3. Heat griddle and grease with a little butter.
4. Put the batter into a roti jala mold and move it clockwise.
5. When the batter is cooked, take off griddle and fold into a triangle.
6. Keep making crepes until the batter is gone.
Submitted by: Junko
Malaysian Curry
Junko's moms recipe
5 chicken breasts, cut into bite size pieces
potatoes
red onions
2 stalks lemon grass
1 TB. soy sauce
1 tsp. salt
2 TB. curry powder
1 c. coconut milk
4 c. water
1 c. oil for frying
5 pieces candlenuts
1" piece ginger
1. Marinate chicken with 1 TB. curry powder and 1/2 TB. soy sauce
2. Peel potatoes and cut 4 pieces from 1 potato and wash and dab with paper towels.
3. Peel red onions, chop candlenuts and ginger and put into blender with 1/2 c. water and blend finely.
4. Wash the lemon grass and cut into 2" pieces (to be simmered with the curry paste).
5. Heat up the wok and add oil and then fry chicken until golden brown. Take out and set aside.
6.Put potatoes in wok and fry until golden brown. Take out and set aside.
7. Take from the frying oil 3 TB. oil and cook the blended ingredients until it has a good aroma.
8. Add the curry powder, salt and 4 c. water. Let it boil for 5 minutes.
9. Add in the chicken and potatoes. Simmer under medium heat for 15 minutes.
10. Lastly add 1 c. coconut milk and let simmer another 15 minutes. Make sure the gravy doesn't dry out. If it gets too dry add water into the curry gravy.
*Goes well with Roti Jala
Submitted by: Junko
5 chicken breasts, cut into bite size pieces
potatoes
red onions
2 stalks lemon grass
1 TB. soy sauce
1 tsp. salt
2 TB. curry powder
1 c. coconut milk
4 c. water
1 c. oil for frying
5 pieces candlenuts
1" piece ginger
1. Marinate chicken with 1 TB. curry powder and 1/2 TB. soy sauce
2. Peel potatoes and cut 4 pieces from 1 potato and wash and dab with paper towels.
3. Peel red onions, chop candlenuts and ginger and put into blender with 1/2 c. water and blend finely.
4. Wash the lemon grass and cut into 2" pieces (to be simmered with the curry paste).
5. Heat up the wok and add oil and then fry chicken until golden brown. Take out and set aside.
6.Put potatoes in wok and fry until golden brown. Take out and set aside.
7. Take from the frying oil 3 TB. oil and cook the blended ingredients until it has a good aroma.
8. Add the curry powder, salt and 4 c. water. Let it boil for 5 minutes.
9. Add in the chicken and potatoes. Simmer under medium heat for 15 minutes.
10. Lastly add 1 c. coconut milk and let simmer another 15 minutes. Make sure the gravy doesn't dry out. If it gets too dry add water into the curry gravy.
*Goes well with Roti Jala
Submitted by: Junko
Japanese Curry
1 lb. chicken
2 carrots, peeled and cut into bite size pieces
2 potatoes, peeled and cut into bite size pieces
2 TB. butter
1 onion, thinly sliced
1 tsp. fresh ginger, grated
1 tsp. garlic, grated
2 TB. flour
1 TB. curry powder
2 1/2 c. bouillon
Oil the pan and add the chicken, onion and carrots. Stir fry until potatoes start to be transparent. In a separate skillet heat 1 TB. butter and saute onion slices on low heat until they are brown. Add garlic and ginger and saute well. Set aside. Heat 1 TB. butter in a medium pot. Add flour and saute on low heat. Add curry powder and mix well. Add bouillon little by little, stirring well. Add onion to sauce. Simmer the sauce until thickened. Add chicken. carrots and potatoes to the curry sauce. Serve over rice.
Submitted by: Junko
2 carrots, peeled and cut into bite size pieces
2 potatoes, peeled and cut into bite size pieces
2 TB. butter
1 onion, thinly sliced
1 tsp. fresh ginger, grated
1 tsp. garlic, grated
2 TB. flour
1 TB. curry powder
2 1/2 c. bouillon
Oil the pan and add the chicken, onion and carrots. Stir fry until potatoes start to be transparent. In a separate skillet heat 1 TB. butter and saute onion slices on low heat until they are brown. Add garlic and ginger and saute well. Set aside. Heat 1 TB. butter in a medium pot. Add flour and saute on low heat. Add curry powder and mix well. Add bouillon little by little, stirring well. Add onion to sauce. Simmer the sauce until thickened. Add chicken. carrots and potatoes to the curry sauce. Serve over rice.
Submitted by: Junko
Tamagoyaki (japanese style rolled omlet/egg roll)
Jacob's favorite
6 eggs
salt
Beat eggs in a bowl. Add salt. Oil the pan. Pour a scoop of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward the bottom side. Move the rolled egg to the top side. Oil the empty part of the pan and pour another scoop of egg mixture in the space under the rolled egg. Cook it until half done and roll the egg again so that the omelet becomes thicker. Cook the omelet until done. Cut into 1" pieces.
6 eggs
salt
Beat eggs in a bowl. Add salt. Oil the pan. Pour a scoop of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward the bottom side. Move the rolled egg to the top side. Oil the empty part of the pan and pour another scoop of egg mixture in the space under the rolled egg. Cook it until half done and roll the egg again so that the omelet becomes thicker. Cook the omelet until done. Cut into 1" pieces.
Mexican Chicken Corn Chowder
Favorites Cookbook
1 1/2 lbs. chicken, boneless, skinless, cut into bite size pieces.
1/2 c. onion, chopped
1-2 cloves garlic, minced
3 TB. butter
2 chicken bouillon cubes
1 c. hot water
1/2-1 tsp. ground cumin
2 c. half and half
2 c. monterey jack cheese, shredded
1 (14 3/4oz.) can cream style corn ( I did this and also added about a cup of frozen corn. good addition)
1 (4oz.) can diced green chilies, undrained
1/4 tsp. Tabasco sauce
1 medium tomato, chopped
fresh cilantro
In a large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan, along with cumin; bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro if desired.
Submitted by: Jane
1 1/2 lbs. chicken, boneless, skinless, cut into bite size pieces.
1/2 c. onion, chopped
1-2 cloves garlic, minced
3 TB. butter
2 chicken bouillon cubes
1 c. hot water
1/2-1 tsp. ground cumin
2 c. half and half
2 c. monterey jack cheese, shredded
1 (14 3/4oz.) can cream style corn ( I did this and also added about a cup of frozen corn. good addition)
1 (4oz.) can diced green chilies, undrained
1/4 tsp. Tabasco sauce
1 medium tomato, chopped
fresh cilantro
In a large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan, along with cumin; bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro if desired.
Submitted by: Jane
Baked Potato Soup
Favorites Cookbook
3 TB. butter
1 c. onion, finely chopped
2 TB. flour
1 (14 1/2oz) can chicken broth
4 medium baking potatoes, peeled and cubed
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. black pepper
1 tsp. dried basil
dash of Tabasco sauce
1/2 tsp. garlic salt
1 c. half and half
Garnishes:
grated cheddar cheese
sour cream
crumbled bacon
chopped green onions
Melt butter in a 2 qt. saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, peppers, basil, Tabasco and garlic salt. Bring to a boil, reduce heat to low, and simmer 20 minutes. Stir occasionally. Stir in half and half; heat through. Serve with garnishes.
Submitted by:Jane
3 TB. butter
1 c. onion, finely chopped
2 TB. flour
1 (14 1/2oz) can chicken broth
4 medium baking potatoes, peeled and cubed
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. black pepper
1 tsp. dried basil
dash of Tabasco sauce
1/2 tsp. garlic salt
1 c. half and half
Garnishes:
grated cheddar cheese
sour cream
crumbled bacon
chopped green onions
Melt butter in a 2 qt. saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, peppers, basil, Tabasco and garlic salt. Bring to a boil, reduce heat to low, and simmer 20 minutes. Stir occasionally. Stir in half and half; heat through. Serve with garnishes.
Submitted by:Jane
Carrot Cake
Jane's favorite carrot cake.
1 1/2 c. oil
2 c. sugar
3 eggs (jumbo)
2 tsp. vanilla
2 c. flour
t tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
7 oz. flaked coconut
2 c. shredded carrots
13 1/2 oz. crushed pineapple, drained well
1 c. chopped walnuts
Cream Cheese Frosting:
8 oz. softened cream cheese
1 TB. milk
1 tsp. vanilla
pinch of salt
5 c. powdered sugar
Combine oil, sugar, eggs and vanilla and mix well. Combine flour, cinnamon, soda, and salt in bowl. Add dry ingredients to first mixture. Stir in flaked coconut, carrots, crushed pineapple and nuts. Pour into well greased 9x13 pan and bake for 50-60 minutes at 350 degrees. Allow to cool in pan about 30 minutes (should be almost underdone). Then frost.
Submitted by: Jane
1 1/2 c. oil
2 c. sugar
3 eggs (jumbo)
2 tsp. vanilla
2 c. flour
t tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
7 oz. flaked coconut
2 c. shredded carrots
13 1/2 oz. crushed pineapple, drained well
1 c. chopped walnuts
Cream Cheese Frosting:
8 oz. softened cream cheese
1 TB. milk
1 tsp. vanilla
pinch of salt
5 c. powdered sugar
Combine oil, sugar, eggs and vanilla and mix well. Combine flour, cinnamon, soda, and salt in bowl. Add dry ingredients to first mixture. Stir in flaked coconut, carrots, crushed pineapple and nuts. Pour into well greased 9x13 pan and bake for 50-60 minutes at 350 degrees. Allow to cool in pan about 30 minutes (should be almost underdone). Then frost.
Submitted by: Jane
Oatmeal Cake (Whites)
Mary and Jane love this one!
1 1/2 c. boiling water
1 c. quick oatmeal
Combine these and let stand for 10 minutes.
Cream rogether:
1 c.2 brown sugar, well packed
1 c. sugar
1/2 c. butter
2 eggs
Stir otgether in a separate bowl:
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Mix oatmeal and dry ingredients with creamed mixture, pour into bowl alternating oatmeal and creamed mixture, mix between each addition. Pour into geased and floured 9x13 pan. Bake at 350 degrees for 30-35 minutes.
Frosting:
1/2 c. melted butter
1/2 c. brown sugar
1/4 c. evaporated milk or cream
1 c. chopped pecans
1 c. coconut
Melt butter, add brown sugar and evaporated milk until sugar is dissolved and smooth. Add vanilla, nuts and coconut. After cake is done baking frost the hot cake. Put back in the oven under broiler until nuts and coconut are slightly brown
Submitted by: Jane
1 1/2 c. boiling water
1 c. quick oatmeal
Combine these and let stand for 10 minutes.
Cream rogether:
1 c.2 brown sugar, well packed
1 c. sugar
1/2 c. butter
2 eggs
Stir otgether in a separate bowl:
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Mix oatmeal and dry ingredients with creamed mixture, pour into bowl alternating oatmeal and creamed mixture, mix between each addition. Pour into geased and floured 9x13 pan. Bake at 350 degrees for 30-35 minutes.
Frosting:
1/2 c. melted butter
1/2 c. brown sugar
1/4 c. evaporated milk or cream
1 c. chopped pecans
1 c. coconut
Melt butter, add brown sugar and evaporated milk until sugar is dissolved and smooth. Add vanilla, nuts and coconut. After cake is done baking frost the hot cake. Put back in the oven under broiler until nuts and coconut are slightly brown
Submitted by: Jane
Peanut Butter Rice Crispy Squares
1/2 c. sugar
1/2 c. light corn syrup
pinch of salt
1 c. peanut butter
2 c. rice crispy cereal
Frosting:
4 TB. butter
1/4 c. packed brown sugar
1 TB milk
1/2 tsp. vanilla
1 1/4 c. powdered sugar
Combine granulated sugar, corn syrup and salt. Cook and stir until sugar is dissolved. Blend in peanut butter. Stir in cereal. Pat evenly into a foil lined pan. In a small saucepan, melt butter and brown sugar; remove from heat. Add the milk and vanilla. Stir in powdered sugar, beat smooth. Remove cereal mixture from pan, peel off foil. Frost bars. Chill and cut into small bars.
Submitted by: Jane
1/2 c. light corn syrup
pinch of salt
1 c. peanut butter
2 c. rice crispy cereal
Frosting:
4 TB. butter
1/4 c. packed brown sugar
1 TB milk
1/2 tsp. vanilla
1 1/4 c. powdered sugar
Combine granulated sugar, corn syrup and salt. Cook and stir until sugar is dissolved. Blend in peanut butter. Stir in cereal. Pat evenly into a foil lined pan. In a small saucepan, melt butter and brown sugar; remove from heat. Add the milk and vanilla. Stir in powdered sugar, beat smooth. Remove cereal mixture from pan, peel off foil. Frost bars. Chill and cut into small bars.
Submitted by: Jane
Coconut Cake
1 white cake mix
Whipped cream (a medium cool whip will work, but it tastes better with real whipped cream)
1 can sweetened condensed milk
7 oz. can cream of coconut
coconut, toasted to garnish
Bake cake according to pkg. directions. Let cool until warm. Poke (with fork) holes into cake 1" apart. Mix sweetened condensed milk and cream of coconut together. Pour over cake. Refrigerate (can be overnight). Before serving, frost with whipped cream and toasted coconut.
To toast coconut, place in a large fry pan over medium heat and stir continuously until golden brown. Watch closely so it doesn't burn.
Submitted by: Jane
Whipped cream (a medium cool whip will work, but it tastes better with real whipped cream)
1 can sweetened condensed milk
7 oz. can cream of coconut
coconut, toasted to garnish
Bake cake according to pkg. directions. Let cool until warm. Poke (with fork) holes into cake 1" apart. Mix sweetened condensed milk and cream of coconut together. Pour over cake. Refrigerate (can be overnight). Before serving, frost with whipped cream and toasted coconut.
To toast coconut, place in a large fry pan over medium heat and stir continuously until golden brown. Watch closely so it doesn't burn.
Submitted by: Jane
Chocolate Chip Cake
1 pkg. chocolate chip cake mix
1 pkg. chocolate pudding (small)
1 c. sour cream
1/2 c. oil
1/2 c. warm water
4 eggs
sm. pkg. milk chocolate chips
Mix together and bake in a buttered bundt pan at 350 degrees for 45 minutes.
Submitted by: Jane
1 pkg. chocolate pudding (small)
1 c. sour cream
1/2 c. oil
1/2 c. warm water
4 eggs
sm. pkg. milk chocolate chips
Mix together and bake in a buttered bundt pan at 350 degrees for 45 minutes.
Submitted by: Jane
Pecan Yams
4 c. yams, cooked and mashed
1 c. sugar
1/2 c. melted butter
1 tsp. vanilla
2 eggs
Topping:
1 c. brown sugar
1/3 c. flour
1/3 c. melted butter
1 c. pecans, chopped
Combine the first 5 ingredients. Mix well and turn into a greased 9x13 pan. Combine brown sugar and flour, mix well. Stir 1/3 c. melted butter and nuts together. Crumble over the top. Bake at 30-45 minutes at 350 degrees or until set.
Submitted by: Jane
1 c. sugar
1/2 c. melted butter
1 tsp. vanilla
2 eggs
Topping:
1 c. brown sugar
1/3 c. flour
1/3 c. melted butter
1 c. pecans, chopped
Combine the first 5 ingredients. Mix well and turn into a greased 9x13 pan. Combine brown sugar and flour, mix well. Stir 1/3 c. melted butter and nuts together. Crumble over the top. Bake at 30-45 minutes at 350 degrees or until set.
Submitted by: Jane
Pork Tenderloin Marinade
1 c. chicken broth
1/4 c. soy sauce
1/4 c. honey
2 TB. sherry
1 TB. lemon juice
1 clove garlic, crushed
1 tsp. cinnamon
1/4 tsp. fresh grated ginger
3-4 lb. pork tenderloin
2 TB. cornstarch (may need a little more)
Combine ingredients except cornstarch. Place in a pan to marinate several hours. Remove pork (save juice) and cover pork with cornstarch. Bake in a shallow pan at 325 degrees for 45 min to 1 hour. Baste with juice often.
Submitted by: Jane
1/4 c. soy sauce
1/4 c. honey
2 TB. sherry
1 TB. lemon juice
1 clove garlic, crushed
1 tsp. cinnamon
1/4 tsp. fresh grated ginger
3-4 lb. pork tenderloin
2 TB. cornstarch (may need a little more)
Combine ingredients except cornstarch. Place in a pan to marinate several hours. Remove pork (save juice) and cover pork with cornstarch. Bake in a shallow pan at 325 degrees for 45 min to 1 hour. Baste with juice often.
Submitted by: Jane
Pork Chop Marinade
3/4 c. maple syrup
3/4 c. ketchup
2 TB. worchestire
2 TB. steak sauce (I use A-1)
2 TB. vinegar
3 TB. mustard
2 TB. salad oil
3 TB. melted butter
2 TB. lemon juice
1/4 tsp. ground cloves
salt and pepper to taste
Combine and bring to a boil. Simmer over low heat for 5-10 minutes. Let cool. Marinate pork chops overnight. Grill chops on a medium flame 20-25 minutes.
Submitted by: Jane
3/4 c. ketchup
2 TB. worchestire
2 TB. steak sauce (I use A-1)
2 TB. vinegar
3 TB. mustard
2 TB. salad oil
3 TB. melted butter
2 TB. lemon juice
1/4 tsp. ground cloves
salt and pepper to taste
Combine and bring to a boil. Simmer over low heat for 5-10 minutes. Let cool. Marinate pork chops overnight. Grill chops on a medium flame 20-25 minutes.
Submitted by: Jane
Easy Crock Pot Roast
roast
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. apple juice
1 pkg. dry onion soup mix
Put roast in crock pot. Mix other ingredients together and pour over roast. Cook in crock pot.
Submitted by: Jane
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. apple juice
1 pkg. dry onion soup mix
Put roast in crock pot. Mix other ingredients together and pour over roast. Cook in crock pot.
Submitted by: Jane
Stroganoff
2 lbs. hamburger or beef strips
2 cans cream of mushroom soup
1 lg. onion
1 pint sour cream
salt and pepper
garlic salt
mushrooms
Brown hamburger with onion, salt, pepper and garlic salt. Then add mushrooms that have been sauteed in butter. Then, soup and sour cream. Simmer on low. Serve over noodles or rice.
Submitted by: Jane
2 cans cream of mushroom soup
1 lg. onion
1 pint sour cream
salt and pepper
garlic salt
mushrooms
Brown hamburger with onion, salt, pepper and garlic salt. Then add mushrooms that have been sauteed in butter. Then, soup and sour cream. Simmer on low. Serve over noodles or rice.
Submitted by: Jane
Alfredo Sauce
1/4 c. butter
3/4 c. parmesan cheese
1/2 c. cream
2 Tb. chopped parsley
Melt butter, gradually stir in cheese, then cream until well blended. Continue heating sauce, stirring constantly just to a boil. Remove from heat and add parsley. Serve over pasta with chicken.
Submitted by:Jane
3/4 c. parmesan cheese
1/2 c. cream
2 Tb. chopped parsley
Melt butter, gradually stir in cheese, then cream until well blended. Continue heating sauce, stirring constantly just to a boil. Remove from heat and add parsley. Serve over pasta with chicken.
Submitted by:Jane
Poppyseed Chicken
3-5 chicken breasts, boneless, skinless
2 cans cream of chicken soup
1 pint sour cream
2 TB. soy sauce
1 tsp. garlic powder
3 TB. fresh minced onion or 2 TB. dried onion
Ritz crackers
2 TB. poppy seeds
2 TB. butter
Mix together first 6 ingredients and put in a 9x13 pan. Cover with crushed Ritz crackers, 2 TB. poppy seeds, and drizzle 2 TB. butter over the top. Cook for 45 minutes at 350 degrees.
Submitted by: Jane
2 cans cream of chicken soup
1 pint sour cream
2 TB. soy sauce
1 tsp. garlic powder
3 TB. fresh minced onion or 2 TB. dried onion
Ritz crackers
2 TB. poppy seeds
2 TB. butter
Mix together first 6 ingredients and put in a 9x13 pan. Cover with crushed Ritz crackers, 2 TB. poppy seeds, and drizzle 2 TB. butter over the top. Cook for 45 minutes at 350 degrees.
Submitted by: Jane
Dill Fish Bake
Equal parts sour cream and butter
onion powder
dill weed
lemon juice
This is good over halibut. Bake 30 minutes.
Submitted by: Jane
onion powder
dill weed
lemon juice
This is good over halibut. Bake 30 minutes.
Submitted by: Jane
Apricot Chicken
8-10 chicken breasts, boneless, skinless
1 (8oz.) bottle Russian dressing
1 c. apricot jam
1 pkg. dry onion soup mix
Mix the dressing, jam and onion soup mix. Pour over chicken. Bake, uncovered at 350 degrees for 1 hour.
1 (8oz.) bottle Russian dressing
1 c. apricot jam
1 pkg. dry onion soup mix
Mix the dressing, jam and onion soup mix. Pour over chicken. Bake, uncovered at 350 degrees for 1 hour.
Chicken and Wild Rice Casserole
4 chicken breasts cooked and cubed
1 c. mayonnaise
2 cans cream of chicken soup.
1 c. chopped celery
1 small onion, chopped
1 can water chestnuts
6 oz. pkg. Uncle Ben's Wild Rice, made according to package
Combine and top with bread crumbs. Bake at 325 degrees for 1 hour.
Submitted by: Jane
1 c. mayonnaise
2 cans cream of chicken soup.
1 c. chopped celery
1 small onion, chopped
1 can water chestnuts
6 oz. pkg. Uncle Ben's Wild Rice, made according to package
Combine and top with bread crumbs. Bake at 325 degrees for 1 hour.
Submitted by: Jane
Our Favorite Lasagna
1 lb. ground beef or sausage
2 1/2 C. mozzarella cheese, shredded and divided
1 container ricotta cheese
1/2 C. Parmesan cheese, grated, divided
1/4 C. parsley, chopped
1 egg, lightly beaten
26 oz. spaghetti sauce
1 C. water
12 lasagna noodles, uncooked
Brown meat in a skillet. Mix 1 1/4 c. ricotta, mozzarella cheese, 1/4 c. Parmesan cheese, parsley and egg until well blended. Set aside. Drain meat then add spaghetti sauce to skillet with meat. Pour water into empty jar, shake well, add to skillet. Spread 1 c. meat sauce into bottom of 9x13 pan, top with layer of 3 uncooked lasagna noodles. Spread 1/3 of the ricotta mixture and 1 c. of the meat sauce over layer of noodles. Repeat layers two more times. Top with remaining 3 noodles and remaining meat sauce. Sprinkle with remaining 1 1/4 c. mozzarella cheese and 1/4 c. Parmesan cheese. Cover lightly with greased foil. Bake 45 minutes at 350 degrees. Remove foil, bake 15 more minutes. Let stand 15 minutes before cutting to serve.
Submitted by: Jane
2 1/2 C. mozzarella cheese, shredded and divided
1 container ricotta cheese
1/2 C. Parmesan cheese, grated, divided
1/4 C. parsley, chopped
1 egg, lightly beaten
26 oz. spaghetti sauce
1 C. water
12 lasagna noodles, uncooked
Brown meat in a skillet. Mix 1 1/4 c. ricotta, mozzarella cheese, 1/4 c. Parmesan cheese, parsley and egg until well blended. Set aside. Drain meat then add spaghetti sauce to skillet with meat. Pour water into empty jar, shake well, add to skillet. Spread 1 c. meat sauce into bottom of 9x13 pan, top with layer of 3 uncooked lasagna noodles. Spread 1/3 of the ricotta mixture and 1 c. of the meat sauce over layer of noodles. Repeat layers two more times. Top with remaining 3 noodles and remaining meat sauce. Sprinkle with remaining 1 1/4 c. mozzarella cheese and 1/4 c. Parmesan cheese. Cover lightly with greased foil. Bake 45 minutes at 350 degrees. Remove foil, bake 15 more minutes. Let stand 15 minutes before cutting to serve.
Submitted by: Jane
Buffalo Style Wraps
2/3 C. hot sauce (Frank's Red Hot buffalo wing sauce)
4 Boneless, skinless chicken breasts
1 C. monterey jack cheese, shredded
1 C. shredded lettuce
Flour tortilla, warmed
1/4 C. blue cheese dressing
Combine 1/3 C. hot sauce and 1 TB. oil in a resealable plastic bag. Add chicken and toss to coat evenly. Marinate in fridge for 30 min. or overnight.
Broil or grill chicken 10-15 minutes, until no longer pink in the center. Slice chicken into long strips. In bowl toss chicken with remaining hot sauce and blue cheese dressing.
Arrange chicken, lettuce and cheese down center of tortil and fold and serve.
4 Boneless, skinless chicken breasts
1 C. monterey jack cheese, shredded
1 C. shredded lettuce
Flour tortilla, warmed
1/4 C. blue cheese dressing
Combine 1/3 C. hot sauce and 1 TB. oil in a resealable plastic bag. Add chicken and toss to coat evenly. Marinate in fridge for 30 min. or overnight.
Broil or grill chicken 10-15 minutes, until no longer pink in the center. Slice chicken into long strips. In bowl toss chicken with remaining hot sauce and blue cheese dressing.
Arrange chicken, lettuce and cheese down center of tortil and fold and serve.
Chicken Curry Big Bowl
1 lb. boneless, skinless chicken breasts, cut into 1" cubes
1 TB. cooking oil
8 cloves garlic, minced
4 tsp. fresh ginger, grated
1-2 tsp. curry powder
1/4 tsp. ground red pepper
1 tsp. cumin
1 cup water
1 14oz. can unsweetened coconut milk
1 cup carrots, shredded
2 cups small broccoli florets
1 med. red pepper, sliced thin
2 pkgs. chicken flavored ramen noodles
1 cup snow pea pods, halved
2 TB. soy sauce
4 tsp. lime juice
basil, slivered, optional
1/3 C. cilantro, chopped, optional
In a large pot or dutch oven cook chicken in oil over med-high heat for 3-4 minutes until no longer pink and lightly browned. Remove and set aside. Add another TB. oil if necessary, and add garlic, ginger, curry and cumin and stir for 30 seconds. Stir in water, coconut milk, carrots, broccoli, pepper and noodles (set aside seasoning packets). Bring to a boil, reduce heat. Simmer covered for 3 minutes. Stir in cooked chicken, pea pods, contents of seasoning packets, soy suace and lime juice. Cook another 2-3 minutes. Stir in basil and cilantro and serve in soup bowls. Makes 6 servings.
Submitted by: Lisa
1 TB. cooking oil
8 cloves garlic, minced
4 tsp. fresh ginger, grated
1-2 tsp. curry powder
1/4 tsp. ground red pepper
1 tsp. cumin
1 cup water
1 14oz. can unsweetened coconut milk
1 cup carrots, shredded
2 cups small broccoli florets
1 med. red pepper, sliced thin
2 pkgs. chicken flavored ramen noodles
1 cup snow pea pods, halved
2 TB. soy sauce
4 tsp. lime juice
basil, slivered, optional
1/3 C. cilantro, chopped, optional
In a large pot or dutch oven cook chicken in oil over med-high heat for 3-4 minutes until no longer pink and lightly browned. Remove and set aside. Add another TB. oil if necessary, and add garlic, ginger, curry and cumin and stir for 30 seconds. Stir in water, coconut milk, carrots, broccoli, pepper and noodles (set aside seasoning packets). Bring to a boil, reduce heat. Simmer covered for 3 minutes. Stir in cooked chicken, pea pods, contents of seasoning packets, soy suace and lime juice. Cook another 2-3 minutes. Stir in basil and cilantro and serve in soup bowls. Makes 6 servings.
Submitted by: Lisa
Bruschetta
So Yummy!
Baguette, sliced
tomatoes, chopped
onion, chopped
garlic, chopped
basil, chopped
salt and pepper
olive oil
Toast baguette slices under the broiler or in a 350 degree oven until lightly golden brown. Heat a pan on medium heat and heat some olive oil. Add in the onion and cook until translucent. Add the garlic and season with salt and pepper. Cook a few more minutes until garlic softens a little. Remove from the heat and combine in a bowl with tomatoes and basil. Check seasoning. May need to add a little more olive oil. Top bread with tomato mixture. Serve immediately or have tomato mixture on the side.
Snap Pea Bruschetta
This is an amazing recipe that I first had a version of at a favorite restaurant called Region. The restuarant no longer exists but the recipe and memories live on. The measurements are not exact, so make your own creation. You can't screw it up.
1 Baguette, sliced about 3/4"
Goat Cheese
Sugar Snap peas, sliced
Pine Nuts
olive oil
pepper
garlic clove, peeled with tiny bit cut off end
Toast bread slices under the broiler or in a 350 degree oven until lightly golden brown. When the bread comes out of the oven, lightly brush on olive oil and then rub with the garlic clove onto the bread. Spread goat cheese over the bread, as much as you like. Sprinkle with some pepper. Top with sliced sugar snap peas and pine nuts. Enjoy!!
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