6 pieces of salmon fillet (6-8 oz each) with skin on
1 T olive oil
Coarse salt and black pepper
Glaze:
4 t toasted yellow mustard seeds (I didn't actually use these)
3/4 cup mayo (I didn't have enough, so I used half mayo, half plain yogurt)1/3 cup grainy mustard (I used the spicy brown mustard)
1 T chopped fresh dill (I didn't have fresh, so I used about 3/4 T of dried)
1 t brown sugar (optional) (I did use this)
Coarse salt and black pepper
1. Run fingers over meat side of salmon pieces, feeling for bones. Pull out any you find. Rinse salmon under cold running water and blot dry with paper towels. Brush skin side with olive oil and season both sides with salt and pepper.
2. Prepare the glaze: In a nonreactive mixing bowl whisk together 2 t of the mustard seeds and the mayo, mustard, dill and sugar. Add salt and pepper to taste.
3. Set up grill for direct grilling and preheat to medium. When ready to cook, brush and oil the grill grate. Place salmon pieces skin side down on the hot grate. Spoon glaze evenly over tops of fish pieces and sprinkle with remaining mustard seeds. Cover the grill and grill until cooked through, about 12-15 minutes. The skin will get dark and crisp. If it starts to burn, slide folded rectangles of aluminum foil beneath each piece of fish to protect the skin. To test for doneness, insert a metal skewer through the side, it should come out very hot to the touch. The top of the fish should be lightly browned.
Friday, June 29, 2007
Thursday, June 28, 2007
Tin Foil Dinners
Assorted chopped vegetables (large slices and pieces, mind you); some of our favorites are: potatoes, bell peppers, mushrooms, squash, corn)
Assorted Meat, if desired
Assorted seasonings, including salt, pepper, onion and garlic powder, thyme, marjoram, steak seasoning, etc.
Tin Foil
Do you really need directions? Lightly spray your tin foil with cooking spray. Fill with veggies and meat and season generously. Fold tin foil over and tightly seal edges. Place on grill and cook until done, 10-20 minutes, depending on contents.
This is a great family meal.. the boys love putting together their own packets and picking their own vegetables. And there's no clean-up which is probably why it's one of my favorites!
Assorted Meat, if desired
Assorted seasonings, including salt, pepper, onion and garlic powder, thyme, marjoram, steak seasoning, etc.
Tin Foil
Do you really need directions? Lightly spray your tin foil with cooking spray. Fill with veggies and meat and season generously. Fold tin foil over and tightly seal edges. Place on grill and cook until done, 10-20 minutes, depending on contents.
This is a great family meal.. the boys love putting together their own packets and picking their own vegetables. And there's no clean-up which is probably why it's one of my favorites!
Toad in the Road
OK, so this is a staple in our house. All the boys (including the big one) love this for lunch or even breakfast. Their favorite part, of course, is cutting the whole out of the middle of their bread. It's also a lengthy process to pick just the perfect shape. Personally, I'm happy just using a cup to cut out my whole. Either way, I love these because I always have everything on hand and they taste good, too!
Slices of bread
Cookie cutters
Eggs
Salt, Pepper
1-2 Tbsp. butter, for frying
Meat and Cheese slices, if desired
1. Cut your desired shape out of the center of your bread... if you don't have cookie cutters, use a cup.
2. Heat some butter or oil in frying pan. Place your slice of bread in the heated pan pan and crack the egg directly into the whole. Sprinkle a little salt and pepper over the egg if desired
3. Continue to fry your bread for 2-3 minutes, or until the egg is done, being sure to turn the bread once half way through.
4. If desired, layer meat and cheese on top on your hot, fried bread for a toad in the road sandwich!
Slices of bread
Cookie cutters
Eggs
Salt, Pepper
1-2 Tbsp. butter, for frying
Meat and Cheese slices, if desired
1. Cut your desired shape out of the center of your bread... if you don't have cookie cutters, use a cup.
2. Heat some butter or oil in frying pan. Place your slice of bread in the heated pan pan and crack the egg directly into the whole. Sprinkle a little salt and pepper over the egg if desired
3. Continue to fry your bread for 2-3 minutes, or until the egg is done, being sure to turn the bread once half way through.
4. If desired, layer meat and cheese on top on your hot, fried bread for a toad in the road sandwich!
Mom's Mashed Potatoes... the Best Ever!
Potatoes, peeled, and cut into chunks (use however many you need, depending on how many people you're feeding. I typically use about 8 medium to small potatoes to serve 4 adults)
Cream Cheese (1/2-1 pkg, depending on how many potatoes you're doing)
Chicken or Vegetable broth
Salt, Powdered Broth, garlic powder, onion powder, and pepper to taste
Boil your potatoes in stock, salt, and powdered broth... NOT water!
When very tender, dump into mixing bowl with cream cheese and additional seasonings, according to taste. Whip up into smooth, creamy goodness... these are so good, they don't even need gravy!
Cream Cheese (1/2-1 pkg, depending on how many potatoes you're doing)
Chicken or Vegetable broth
Salt, Powdered Broth, garlic powder, onion powder, and pepper to taste
Boil your potatoes in stock, salt, and powdered broth... NOT water!
When very tender, dump into mixing bowl with cream cheese and additional seasonings, according to taste. Whip up into smooth, creamy goodness... these are so good, they don't even need gravy!
Kristen's Fried Zucchini
1 zucchini, washed and cut into 1/4" slices
1 egg
1 Tbsp. cold water or milk
1/4 C. whole wheat flour
2 Tbsp. parmesan cheese
1/2 C. Italian breadcrumbs
Salt and pepper to taste
(i've pretty much copied this from Kristen's blog verbatim, because she described the cooking directions so lovingly.)
Heat up some oil in a large frying pan.
Mix the egg with the water or milk in a small bowl, big enough to dip your zucchinni slices in.
In another bowl, mix the flour, cheese and breadcrumbs
Dip each slice of zucchini into the egg mixture, then coat both sides with breadcrumbs and place in frying pan, which is on medium LOW. (This is one dish one CANNOT cook on high.) Sprinkle with salt & pepper if you like.
Keep a watch on things, and after a few minutes turn over one slice if it is a nice golden brown. Then turn the rest, each and every one! You can put a lid on the pan if you want to speed things up, but it also increases the moisture in the pan and the zucchini gets a lot softer that way.Depending on the size of your zucchini, you may need to add more breadcrumbs or flour to your bowl as you go along.This is one of those dishes that takes a while to cook as you lovingly watch over your little zucchini slices, but as you take them out of the pan, let them cool for a minute on a pretty plate, and slowly eat every single one of them as you stand there by the stove --- you know it was worth it.
1 egg
1 Tbsp. cold water or milk
1/4 C. whole wheat flour
2 Tbsp. parmesan cheese
1/2 C. Italian breadcrumbs
Salt and pepper to taste
(i've pretty much copied this from Kristen's blog verbatim, because she described the cooking directions so lovingly.)
Heat up some oil in a large frying pan.
Mix the egg with the water or milk in a small bowl, big enough to dip your zucchinni slices in.
In another bowl, mix the flour, cheese and breadcrumbs
Dip each slice of zucchini into the egg mixture, then coat both sides with breadcrumbs and place in frying pan, which is on medium LOW. (This is one dish one CANNOT cook on high.) Sprinkle with salt & pepper if you like.
Keep a watch on things, and after a few minutes turn over one slice if it is a nice golden brown. Then turn the rest, each and every one! You can put a lid on the pan if you want to speed things up, but it also increases the moisture in the pan and the zucchini gets a lot softer that way.Depending on the size of your zucchini, you may need to add more breadcrumbs or flour to your bowl as you go along.This is one of those dishes that takes a while to cook as you lovingly watch over your little zucchini slices, but as you take them out of the pan, let them cool for a minute on a pretty plate, and slowly eat every single one of them as you stand there by the stove --- you know it was worth it.
Salsa Chicken
3 chicken breasts
1/2 onion
1 red bell pepper
Oil, for sautéing
Salsa
Cheese, sour cream, cilantro
Sauté chicken breasts, in oil, with onion and bell pepper, until done. Pour salsa over chicken, according to taste, 1 to 11/2 cups. Sprinkle with cheese and serve over rice. Add cilantro and sour cream to make it extra yummy.
1/2 onion
1 red bell pepper
Oil, for sautéing
Salsa
Cheese, sour cream, cilantro
Sauté chicken breasts, in oil, with onion and bell pepper, until done. Pour salsa over chicken, according to taste, 1 to 11/2 cups. Sprinkle with cheese and serve over rice. Add cilantro and sour cream to make it extra yummy.
Cheddar Chowder
4 c. water
4 c. diced potatoes
1 c. diced carrots
1 c. diced celery
1/2 c. chopped onion
2 tsp. salt
1/2 tsp. pepper
1/2 c. butter
1/2 c. flour
4 c. milk (not skim)
4 c. grated cheddar cheese
2 c. cooked, diced ham
Combine water, vegetables, salt and pepper, and bring to boil. Cook until vegetables are tender. Do not drain water. In a separate medium saucepan, melt butter and add flour, forming a smooth paste. Slowly add milk. Then add cheese and stir until melted. Add milk and cheese mixture to vegetable mixture and stir until well combined. Add ham and stir until heated through, but do not bring to a boil.
4 c. diced potatoes
1 c. diced carrots
1 c. diced celery
1/2 c. chopped onion
2 tsp. salt
1/2 tsp. pepper
1/2 c. butter
1/2 c. flour
4 c. milk (not skim)
4 c. grated cheddar cheese
2 c. cooked, diced ham
Combine water, vegetables, salt and pepper, and bring to boil. Cook until vegetables are tender. Do not drain water. In a separate medium saucepan, melt butter and add flour, forming a smooth paste. Slowly add milk. Then add cheese and stir until melted. Add milk and cheese mixture to vegetable mixture and stir until well combined. Add ham and stir until heated through, but do not bring to a boil.
Mexican Lasagna
1.5 pds. Ground beef
1 sm. Onion, chopped
1 can olives, chopped
1 pkg. taco seasoning mix
2 sm. Cans tomato sauce
1/2 pt. sour cream
1/2 pt. cottage cheese
1 bag tortilla chips, crushed
1 16 oz. pkg. Jack Cheese
Combine sour cream and cottage cheese and set aside. Brown Ground beef in medium saucepan and then add onion, olives, taco seasoning, and tomato sauce.
Crush tortilla chips in bottom of a 2 quart baking dish. Top chips with half of meat mixture, half of sour cream mixture, and half of cheese. Then layer meat, sour cream mixture, and remaining cheese again. Bake at 375 until hot and bubbly and enjoy
1 sm. Onion, chopped
1 can olives, chopped
1 pkg. taco seasoning mix
2 sm. Cans tomato sauce
1/2 pt. sour cream
1/2 pt. cottage cheese
1 bag tortilla chips, crushed
1 16 oz. pkg. Jack Cheese
Combine sour cream and cottage cheese and set aside. Brown Ground beef in medium saucepan and then add onion, olives, taco seasoning, and tomato sauce.
Crush tortilla chips in bottom of a 2 quart baking dish. Top chips with half of meat mixture, half of sour cream mixture, and half of cheese. Then layer meat, sour cream mixture, and remaining cheese again. Bake at 375 until hot and bubbly and enjoy
Sweet and Tangy Chicken
4 Chicken Breasts
Equal Parts: Peach jam and salsa
1 pkg. onion soup mix
Mix jam, salsa, and soup mix together and pour over chicken in oven safe dish. Bake at 350 until done.
Equal Parts: Peach jam and salsa
1 pkg. onion soup mix
Mix jam, salsa, and soup mix together and pour over chicken in oven safe dish. Bake at 350 until done.
Easy Vegetarian Corn Chowder
1 T olive oil
2 c diced white onions
11/2 c diced celery
1/2 c diced carrot
3/4 c diced bell pepper (red, green, or yellow)
4 c peeled, cubed potatoes
1/4 t sage
8 c water (or enough to cover veggies by 1/2 inch)
2 T miso or powdered broth
3 c corn
3 T minced green onion
Saute onion, celery, carrot, and pepper in oil until they begin to soften. Add potatoes and sage; Mix well and saute an additional 3 minutes.
Add water, bring to a boil and simmer over medium heat 10-15 minutes, until potatoes are tender.
Remove 1/2 c of broth and dissolve miso in it. Add to soup and mix well.
Remove 1/3 of sour with lots of veggies in it and set aside. Blend remaining soup until smooth in blender or food processor. Stir in reserved soup, corn, and green onion.
Bring to a boil, stirring frequently, and simmer 10 minutes on low heat.
2 c diced white onions
11/2 c diced celery
1/2 c diced carrot
3/4 c diced bell pepper (red, green, or yellow)
4 c peeled, cubed potatoes
1/4 t sage
8 c water (or enough to cover veggies by 1/2 inch)
2 T miso or powdered broth
3 c corn
3 T minced green onion
Saute onion, celery, carrot, and pepper in oil until they begin to soften. Add potatoes and sage; Mix well and saute an additional 3 minutes.
Add water, bring to a boil and simmer over medium heat 10-15 minutes, until potatoes are tender.
Remove 1/2 c of broth and dissolve miso in it. Add to soup and mix well.
Remove 1/3 of sour with lots of veggies in it and set aside. Blend remaining soup until smooth in blender or food processor. Stir in reserved soup, corn, and green onion.
Bring to a boil, stirring frequently, and simmer 10 minutes on low heat.
Hungarian Goulash
2 pds. round steak, cut into cubes
1 c chopped onions
1 minced clove garlic
1/4 c flour
3 t paprika
1 t salt
1/4 t pepper
1/4 t thyme
2 bay leaves
1 can tomatoes
(I also add sliced peppers and mushrooms)
1 c sour cream
Brown meat with onion and garlic. Add flour and seasonings, mixing well. Slowly add tomatoes and simmer until mixture is tender 1-2 hours.
Remove from heat and stir in sour cream. Serve over hot egg noodles.
1 c chopped onions
1 minced clove garlic
1/4 c flour
3 t paprika
1 t salt
1/4 t pepper
1/4 t thyme
2 bay leaves
1 can tomatoes
(I also add sliced peppers and mushrooms)
1 c sour cream
Brown meat with onion and garlic. Add flour and seasonings, mixing well. Slowly add tomatoes and simmer until mixture is tender 1-2 hours.
Remove from heat and stir in sour cream. Serve over hot egg noodles.
Savory Succotash
An easy vegetarian dish from growing up. This makes a filling main dish that I like to serve with zucchini bread or blueberry muffins.
1/2 t oil
1/2 t safflower oil
3/4 c diced onion
1/2 c diced celery
3 T flour
4 large carrots, diced
2 boxes lima beans (I substitute cauliflower... we don't like lima beans)
3 c frozen corn kernels
3 c chicken broth, heated to boiling
2 t thyme
1 t sage
31/2 c peas
1/4 t garlic powder
salt and pepper to taste
Heat oil in pot with onion and celery; saute over med. heat, stirring frequently. Stir in flour, carrots and mix well to combine. Add lima beans, corn, boiling stock, thyme, and sage. Mix well.
Bring mixture to boil over high heat, cover and simmer for 20 minutes, stirring occasionally.
Stir in peas, garlic powder, salt and pepper. Return to boil; cover and simmer once again until corn is tender. Adjust seasonings to taste.
1/2 t oil
1/2 t safflower oil
3/4 c diced onion
1/2 c diced celery
3 T flour
4 large carrots, diced
2 boxes lima beans (I substitute cauliflower... we don't like lima beans)
3 c frozen corn kernels
3 c chicken broth, heated to boiling
2 t thyme
1 t sage
31/2 c peas
1/4 t garlic powder
salt and pepper to taste
Heat oil in pot with onion and celery; saute over med. heat, stirring frequently. Stir in flour, carrots and mix well to combine. Add lima beans, corn, boiling stock, thyme, and sage. Mix well.
Bring mixture to boil over high heat, cover and simmer for 20 minutes, stirring occasionally.
Stir in peas, garlic powder, salt and pepper. Return to boil; cover and simmer once again until corn is tender. Adjust seasonings to taste.
Curried Potatoes in Tomato Gravy
Another vegetarian favorite from growing up:
1/4 c oil
1 t cumin seed (optional)
1 bay leaf
3 t coriander
1/4 t paprika
1/2 t turmeric
salt, to taste
6 medium tomatoes, peeled and pureed or finely chopped OR 1 17 oz. can plum tomatoes, without the juice
1 bunch cilantro, finely chopped
9-10 medium potatoes, peeled, and diced
4 c water or stock
2 t lime juice
Heat oil in large heavy duty pot; add cumin seed, bay leaf, coriander, cumin, paprika, turmeric, and salt. Add tomatoes and cilantro; cook until liquid evaporates.
Add potatoes and saute 5 minutes. Add water and bring to boil, mixing well. Cover and simmer for 20 minutes or until potatoes are tender.
Lift cover and cook another 5-10 minutes over low heat, stirring occasionally to mash a few of the potatoes and thicken the gravy. Stir in lime juice and adjust the seasonings. (Serves 8... so you may want to 1/2 the recipe)
1/4 c oil
1 t cumin seed (optional)
1 bay leaf
3 t coriander
1/4 t paprika
1/2 t turmeric
salt, to taste
6 medium tomatoes, peeled and pureed or finely chopped OR 1 17 oz. can plum tomatoes, without the juice
1 bunch cilantro, finely chopped
9-10 medium potatoes, peeled, and diced
4 c water or stock
2 t lime juice
Heat oil in large heavy duty pot; add cumin seed, bay leaf, coriander, cumin, paprika, turmeric, and salt. Add tomatoes and cilantro; cook until liquid evaporates.
Add potatoes and saute 5 minutes. Add water and bring to boil, mixing well. Cover and simmer for 20 minutes or until potatoes are tender.
Lift cover and cook another 5-10 minutes over low heat, stirring occasionally to mash a few of the potatoes and thicken the gravy. Stir in lime juice and adjust the seasonings. (Serves 8... so you may want to 1/2 the recipe)
Squashed Potato Boats
This is a great way to get my kids to eat squash... I always mess with the seasoning and add different things to make it taste a little different... try onion powder, garlic powder, etc. And feel free to eat as regular mashed potatoes and leave out the potato skins... we loved this stuff growing up
2 large, baked and cooled baking potatoes
1/2 pd. winter squash (butternut works well)
2-3 T olive oil
ground cumin to taste
salt and pepper to taste
paprika
While potatoes are cooling, cut skin from squash and cube squash. Place in vegetable steamer and stem until very very tender.
Preheat your broiler
Cut potatoes in half lengthwise and gently scrape pulp from skin, taking care not to rip skin. Combine squash, potato pulp, all but 2 t oil and seasonings and mash with potato masher until nice smooth consistency.
Fill potato skins with potato-squash mixture. Brush with reserved oil and dust with paprika (and a little cheese!). Broil 5-10 minutes, or until lightly browned.
2 large, baked and cooled baking potatoes
1/2 pd. winter squash (butternut works well)
2-3 T olive oil
ground cumin to taste
salt and pepper to taste
paprika
While potatoes are cooling, cut skin from squash and cube squash. Place in vegetable steamer and stem until very very tender.
Preheat your broiler
Cut potatoes in half lengthwise and gently scrape pulp from skin, taking care not to rip skin. Combine squash, potato pulp, all but 2 t oil and seasonings and mash with potato masher until nice smooth consistency.
Fill potato skins with potato-squash mixture. Brush with reserved oil and dust with paprika (and a little cheese!). Broil 5-10 minutes, or until lightly browned.
Dad's Green Jell-o Cheesecake
1 large pkg lime jell-o
1 c hot/boiling water
1 chilled can evaporated milk
8 oz pkg. cream cheese
1 c. sugar
1 t vanilla
graham cracker crumbs, melted butter--enough to make graham cracker crust for 9x13 pan
2 cans sliced peaches, well drained
Dissolve jell-o in hot water and cool just until it starts to set
Whip evaporated milk
Fold jell-o into whipped milk
Cream cream cheese with sugar and vanilla; add to milk mixture
Top graham cracker crust with well drained peach slices; Pour cream cheese mixture over peaches and chill at least 4 hours.
Pour into graham cracker crust
1 c hot/boiling water
1 chilled can evaporated milk
8 oz pkg. cream cheese
1 c. sugar
1 t vanilla
graham cracker crumbs, melted butter--enough to make graham cracker crust for 9x13 pan
2 cans sliced peaches, well drained
Dissolve jell-o in hot water and cool just until it starts to set
Whip evaporated milk
Fold jell-o into whipped milk
Cream cream cheese with sugar and vanilla; add to milk mixture
Top graham cracker crust with well drained peach slices; Pour cream cheese mixture over peaches and chill at least 4 hours.
Pour into graham cracker crust
Oma's Apricot Cake
This is one my favorite cake recipes from my Oma. It is so perfectly moist and tender. I love the subtle apricot. And it always turns out for me. I have never had it end up crumbly or tough, which is more than I can say for the rest of my temperamental German cake recipes. The outside tends to get a bit dark in my oven, but the inside stays nice and moist. Be sure and check it with a toothpick for doneness.
400 grams (1 can apricots, chopped), juices reserveda couple teaspoons of apricot jam/jelly
1/2 lb. butter, softened
200 grams sugar
1 t vanilla
1/2-1 t lemon aroma
5 eggs (feel free to substitute egg replacers for some of these... it's a lot of eggs!)
250 grams flour
2 t baking powder
200 grams sugar
1 t vanilla
1/2-1 t lemon aroma
5 eggs (feel free to substitute egg replacers for some of these... it's a lot of eggs!)
250 grams flour
2 t baking powder
1. Combine flour and baking powder in a separate, medium bowl.
2. Combine butter and sugar in mixing bowl.
3. Beat in eggs, vanilla, and lemon aroma.
4. Add flour mixture to butter mixture and blend on medium speed, until well incorporated.
5. Pour 1/2 of the dough into a well greased springform pan.
6. Fold the chopped apricots into the remaining batter. Pour it over the batter in the springform pan.
7. Bake at 350 for 50-60 minutes. (My oven cooks slow and I usually need the full 60 minutes. But check it after 45 minutes.)
8. Combine the reserved apricot juice and enough apricot jelly to thicken it up just a little. Spoon it over the hot cake as soon as it comes out of the oven.
German Apple Cake
200 g butter, softened
200 g sugar
4 eggs
375 g flour
2 t baking powder
1 t lemon aroma
1 pinch salt
11/2 c-2c rehydrated raisins
4 peeled, diced apples
Bake at 325-350 for 50-60 minutes.
200 g sugar
4 eggs
375 g flour
2 t baking powder
1 t lemon aroma
1 pinch salt
11/2 c-2c rehydrated raisins
4 peeled, diced apples
Bake at 325-350 for 50-60 minutes.
Marmor Kuchen (German Marble Cake)
250 g butter, softened
250 g sugar
4 eggs
500 g flour
2 t baking powder
1 c milk, (mixed with several tablespoons sour cream) or use buttermilk
1 t vanilla
Mix together (do not overbeat!) and pour all but 5 T into greased bundt pan.
Add to leftover 5 T:
11/2 T cocoa
3 T sugar
2 T flour
1/2 c milk
Pour over batter in bundt pan, and slice in with knife to create marbling
bake at 350 for 50 - 60 minutes. Do not overbake!
250 g sugar
4 eggs
500 g flour
2 t baking powder
1 c milk, (mixed with several tablespoons sour cream) or use buttermilk
1 t vanilla
Mix together (do not overbeat!) and pour all but 5 T into greased bundt pan.
Add to leftover 5 T:
11/2 T cocoa
3 T sugar
2 T flour
1/2 c milk
Pour over batter in bundt pan, and slice in with knife to create marbling
bake at 350 for 50 - 60 minutes. Do not overbake!
Rosinen Kuchen (German Raisin Cake)
250 g Butter, softened
230 g Sugar
4 eggs
11/2 c. - 2c raisins (rehydrated by boiling in a little bit of water)
2-3 t. baking powder
1/2 c. water/milk
500 g flour
nuts and choc. chips (optional... but I like them)
Bake 55 min. at 350
1 c. flour=150 g
230 g Sugar
4 eggs
11/2 c. - 2c raisins (rehydrated by boiling in a little bit of water)
2-3 t. baking powder
1/2 c. water/milk
500 g flour
nuts and choc. chips (optional... but I like them)
Bake 55 min. at 350
1 c. flour=150 g
Sweet and Sour Sauce
1/2 c brown sugar
1 T cornstarch
1 can crushed pineapple in juice, drained, with juices reserved
1/3 c white vinegar
1 T soy sauce
1/4 c chopped green pepper
Mix brown sugar and cornstarch in saucepan. Add enough water to reserved pineapple juice to measure 1/2 c. Stir into sugar mixture. Stir in vinegar and soy sauce. Heat to boiling, stirring constantly and boil 1 minute. Stir in pineapple and bell pepper. This is great with beef fondue, chicken, or rice
1 T cornstarch
1 can crushed pineapple in juice, drained, with juices reserved
1/3 c white vinegar
1 T soy sauce
1/4 c chopped green pepper
Mix brown sugar and cornstarch in saucepan. Add enough water to reserved pineapple juice to measure 1/2 c. Stir into sugar mixture. Stir in vinegar and soy sauce. Heat to boiling, stirring constantly and boil 1 minute. Stir in pineapple and bell pepper. This is great with beef fondue, chicken, or rice
Lemon Herb Tilapia Fillets
My boys love this fish recipe. It is, in face, their very favorite meal ever. I think it's the lemon herb seasoning they love so much. I prefer the flavor of the lemon herb to the lemon pepper, bit either will work. I find it at Wal-Mart. This is a super fast, super easy, and reasonably healthy meal.
Serves 4
4 Tilapia fillets
2-4 T soy sauce (or Bragg's amino acids... a good substitute with less salt, and lots of good minerals for you... start with just 2 T and adjust according to your taste)
lemon herb seasoning (or lemon pepper)
2-4 Tbsp. butter
1. In a large saucepan (one that will fit all 4 fillets at once) melt about 2 Tbsp. butter. Add the soy sauce to the saucepan and let the butter and soy sauce just cook and thicken for about 30 seconds to a minute.
2. Sprinkle both sides of the fish fillets very liberally with lemon herb seasoning. Place them in one layer in the saucepan.
3. Saute in butter and soy sauce in skillet until done, turning once.
4. Serve hot, pouring the extra liquid and scrapings from the pan over your fish.
As an alternative, I like to put my fillets in tin foil packets and cook them on the grill... they're even more tender that way.
Serves 4
4 Tilapia fillets
2-4 T soy sauce (or Bragg's amino acids... a good substitute with less salt, and lots of good minerals for you... start with just 2 T and adjust according to your taste)
lemon herb seasoning (or lemon pepper)
2-4 Tbsp. butter
1. In a large saucepan (one that will fit all 4 fillets at once) melt about 2 Tbsp. butter. Add the soy sauce to the saucepan and let the butter and soy sauce just cook and thicken for about 30 seconds to a minute.
2. Sprinkle both sides of the fish fillets very liberally with lemon herb seasoning. Place them in one layer in the saucepan.
3. Saute in butter and soy sauce in skillet until done, turning once.
4. Serve hot, pouring the extra liquid and scrapings from the pan over your fish.
As an alternative, I like to put my fillets in tin foil packets and cook them on the grill... they're even more tender that way.
Smothered Chicken
I serve mine with rice
4 boneless, skinless chicken breasts
1 t oregano
1/2 t salt
1/2 t garlic powder
1/2 t pepper
1/4 t red pepper
1 T butter (or olive oil)
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1 c sliced mushrooms
1/2 c shredded mozzarella
1/2 c shredded cheddar
Spray skillet with cooking spray; heat over med. heat. Sprinkle chicken with seasonings. Cook in skillet until done. Remove from skillet and keep warm.
Heat oil in skillet. Cook pepper, and onion about 5 minutes, until crisp-tender. Stir in mushrooms and continue cooking until veggies are all done. Return chicken to skillet, spooning veggies over it. Sprinkle cheese over mixture and remove from heat. Cover and let stand until cheeses are melted. Mmmm... cheesy goodness!
4 boneless, skinless chicken breasts
1 t oregano
1/2 t salt
1/2 t garlic powder
1/2 t pepper
1/4 t red pepper
1 T butter (or olive oil)
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1 c sliced mushrooms
1/2 c shredded mozzarella
1/2 c shredded cheddar
Spray skillet with cooking spray; heat over med. heat. Sprinkle chicken with seasonings. Cook in skillet until done. Remove from skillet and keep warm.
Heat oil in skillet. Cook pepper, and onion about 5 minutes, until crisp-tender. Stir in mushrooms and continue cooking until veggies are all done. Return chicken to skillet, spooning veggies over it. Sprinkle cheese over mixture and remove from heat. Cover and let stand until cheeses are melted. Mmmm... cheesy goodness!
Elephant ears
This is one of our favorite breakfasts. The kids love to watch this bake up in the oven... the more eggs you use, the puffier it gets.
1/4 c butter
4-6 large eggs
1 c flour
1 c milk
1/4 t salt
Lemon juice, maple syrup, powdered sugar, for toppings
1. Preheat oven to 400°F. Place the butter in a 9x13 and put the pan in your preheating oven, to allow the butter to melt. Once it's completely melted, swirl the butter around to coat the entire pan.
2. Beat eggs slightly; beat in flour, milk, and salt just until mixed... do not overbeat.
3. Pour into pan. Bake 20-30 minutes, until puffy and deep golden brown.
4. Serve at once sprinkled with lemon juice and powdered sugar, or maple syrup or whatever you like on your pancakes.
1/4 c butter
4-6 large eggs
1 c flour
1 c milk
1/4 t salt
Lemon juice, maple syrup, powdered sugar, for toppings
1. Preheat oven to 400°F. Place the butter in a 9x13 and put the pan in your preheating oven, to allow the butter to melt. Once it's completely melted, swirl the butter around to coat the entire pan.
2. Beat eggs slightly; beat in flour, milk, and salt just until mixed... do not overbeat.
3. Pour into pan. Bake 20-30 minutes, until puffy and deep golden brown.
4. Serve at once sprinkled with lemon juice and powdered sugar, or maple syrup or whatever you like on your pancakes.
VARIATION: Make as instructed above, except sprinkle 2 T brown sugar and 1/4 t cinnamon evenly over melted butter in pie plate. Arrange 1 c thinly sliced peeled baking apple over sugar and pour batter over apple. Bake 30-35 minutes; immediately after baking loosen edges and turn upside on serving plate.
Tuna Melts
Bread
Can of tuna
Mayo
slice of cheese
Salt, Pepper to taste
Optional (that make your tuna salad better: hard boiled egg, diced, diced apples, diced onions, diced pickles)
Make your tuna salad, heap onto bread, layer with slice of cheese and pop into broiler for 2-3 minutes. Mmmm....
Can of tuna
Mayo
slice of cheese
Salt, Pepper to taste
Optional (that make your tuna salad better: hard boiled egg, diced, diced apples, diced onions, diced pickles)
Make your tuna salad, heap onto bread, layer with slice of cheese and pop into broiler for 2-3 minutes. Mmmm....
Wednesday, June 27, 2007
Chicken Skillet
1/4 cup miracle whip (I used regular mayo)
1-1/2 cups instant white rice, uncooked
1-1/2 cups chicken broth
1 Tbsp. chili powder (I add taco seasoning)
4 small boneless skinless chicken breast halves (1 lb.)
1 tomato, chopped (if you don't like tomatoes, like me, use red peppers)
1/2 cup Shredded Cheddar Cheese
green chilies (optional)
MIX dressing, rice, broth and chili powder in large skillet. Top with chicken.
BRING to boil; cover. Reduce heat to low; simmer 25 min.
TOP with remaining ingredients. Cook an additional 10 min. or until chicken done
1-1/2 cups instant white rice, uncooked
1-1/2 cups chicken broth
1 Tbsp. chili powder (I add taco seasoning)
4 small boneless skinless chicken breast halves (1 lb.)
1 tomato, chopped (if you don't like tomatoes, like me, use red peppers)
1/2 cup Shredded Cheddar Cheese
green chilies (optional)
MIX dressing, rice, broth and chili powder in large skillet. Top with chicken.
BRING to boil; cover. Reduce heat to low; simmer 25 min.
TOP with remaining ingredients. Cook an additional 10 min. or until chicken done
Ham and Cheddar Loaf
1 lb. frozen bread or pizza dough, thawed (I always use the Rhodes Bread dough but I think a refrigerated pizza dough would work well, too)
1 pkg. (9 oz.) Shaved Lunch meat (Ham, Turkey, go crazy!)
1 cup Shredded Cheddar Cheese
1/4 cup miracle whip (I've used mayo and ranch here but you could use anything... how about salsa or honey mustard?)
1 egg, beaten
1 Tbsp. Parmesan Cheese
mustard (optional)
PREHEAT oven to 350°F. Place dough on lightly floured surface; flatten slightly with hands, then roll into 12x8-inch rectangle with a rolling pin. (If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 min. before rolling out.)
TOP dough evenly with lunch meat, overlapping slices slightly and leaving a 1/2-inch border around all sides.
MIX Cheddar cheese and dressing (this is where I add a little mustard); spread evenly over lunch meat.
MOISTEN edges of dough with water. Starting at one of the long sides of dough, fold one third of the dough over filling, then repeat with other long side of dough. Firmly pinch ends of dough together to seal. Place, seam side down, on lightly greased baking sheet.
CUT three diagonal slits on top of dough with kitchen shears. Brush evenly with beaten egg; sprinkle with Parmesan cheese.
BAKE 35 to 40 min. or until golden brown. Cool 10 min. before cutting into six slices to serve.
1 pkg. (9 oz.) Shaved Lunch meat (Ham, Turkey, go crazy!)
1 cup Shredded Cheddar Cheese
1/4 cup miracle whip (I've used mayo and ranch here but you could use anything... how about salsa or honey mustard?)
1 egg, beaten
1 Tbsp. Parmesan Cheese
mustard (optional)
PREHEAT oven to 350°F. Place dough on lightly floured surface; flatten slightly with hands, then roll into 12x8-inch rectangle with a rolling pin. (If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 min. before rolling out.)
TOP dough evenly with lunch meat, overlapping slices slightly and leaving a 1/2-inch border around all sides.
MIX Cheddar cheese and dressing (this is where I add a little mustard); spread evenly over lunch meat.
MOISTEN edges of dough with water. Starting at one of the long sides of dough, fold one third of the dough over filling, then repeat with other long side of dough. Firmly pinch ends of dough together to seal. Place, seam side down, on lightly greased baking sheet.
CUT three diagonal slits on top of dough with kitchen shears. Brush evenly with beaten egg; sprinkle with Parmesan cheese.
BAKE 35 to 40 min. or until golden brown. Cool 10 min. before cutting into six slices to serve.
Raspberry Brownie Trifle
This is my favorite dessert to bring to gatherings... it makes the most beautiful presentation and is delicious.
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries (I always use more)
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
PLACE half of the brownie cubes in 2-qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping and raspberries. Repeat all layers.
REFRIGERATE at least 1 hour before serving. Store leftover dessert in refrigerator
3 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries (I always use more)
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
PLACE half of the brownie cubes in 2-qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping and raspberries. Repeat all layers.
REFRIGERATE at least 1 hour before serving. Store leftover dessert in refrigerator
Stove Top Chicken Enchiladas
This is one of my family's favorites, and it's super easy and quick to put together! I always serve it with rice to make it stretch a little... it's perfect for a small family.
1 tablespoon butter or vegetable oil
1/3 cup finely chopped onion (1 small)
1 can (10 oz) red enchilada sauce
1 to 3 teaspoons ground cumin
1 can (12.5 oz) chunk chicken breast in water, drained
4 flour tortillas for burritos, 8 inch (from 11.5-oz package)
1 cup shredded pepper Jack cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
1/3 cup sliced jalapeño chiles (from jar)
1 can (7 oz) chopped green chiles
Sour cream
In small to medium saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered 5 minutes.
Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper Jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with Cheddar cheese; top with jalapeño chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.
Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream and if desired, several additional jalapeño chile slices.
1 tablespoon butter or vegetable oil
1/3 cup finely chopped onion (1 small)
1 can (10 oz) red enchilada sauce
1 to 3 teaspoons ground cumin
1 can (12.5 oz) chunk chicken breast in water, drained
4 flour tortillas for burritos, 8 inch (from 11.5-oz package)
1 cup shredded pepper Jack cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
1/3 cup sliced jalapeño chiles (from jar)
1 can (7 oz) chopped green chiles
Sour cream
In small to medium saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered 5 minutes.
Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper Jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with Cheddar cheese; top with jalapeño chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.
Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream and if desired, several additional jalapeño chile slices.
Fudge Chewies
1/4 cup butter or margarine, softened
2 (3-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk (not evaporated)
1 egg
1 1/2 cups Flour
1 (15.8-oz.) pkg. Pillsbury® Fudge Supreme Double Chocolate Premium Brownie Mix ( I don't really think it matters what brownie mix you use!)
1 cup coarsely chopped pecans
1 (3.5-oz.) can (1 1/3 cups loosely packed) coconut
1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
Heat oven to 375°F. Grease cookie sheets. In large bowl, combine butter and cream cheese; beat until smooth. Add sweetened condensed milk and egg; blend well.
Lightly spoon flour into measuring cup; level off. Add flour and brownie mix; mix well. (Reserve enclosed chocolate-flavored syrup packet for topping.) Stir in pecans, coconut and chocolate chips. Drop dough by heaping tablespoonfuls 1 inch apart onto greased cookie sheets.
Bake at 375°F. for 9 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely.
Cut very small hole in corner of reserved chocolate-flavored syrup packet; lightly drizzle over cooled cookies. Store in tightly covered container.
2 (3-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk (not evaporated)
1 egg
1 1/2 cups Flour
1 (15.8-oz.) pkg. Pillsbury® Fudge Supreme Double Chocolate Premium Brownie Mix ( I don't really think it matters what brownie mix you use!)
1 cup coarsely chopped pecans
1 (3.5-oz.) can (1 1/3 cups loosely packed) coconut
1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
Heat oven to 375°F. Grease cookie sheets. In large bowl, combine butter and cream cheese; beat until smooth. Add sweetened condensed milk and egg; blend well.
Lightly spoon flour into measuring cup; level off. Add flour and brownie mix; mix well. (Reserve enclosed chocolate-flavored syrup packet for topping.) Stir in pecans, coconut and chocolate chips. Drop dough by heaping tablespoonfuls 1 inch apart onto greased cookie sheets.
Bake at 375°F. for 9 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely.
Cut very small hole in corner of reserved chocolate-flavored syrup packet; lightly drizzle over cooled cookies. Store in tightly covered container.
Peanut Butter Brownie Cookies
These are so amazingly rich, one cookie is like an entire dessert... but they're divine! The delicious peanut butter filling is hidden underneath a layer of chocolate frosting. And the cookies themselves are super soft and chewy. I love these cookies.1 box Fudge Brownie Mix (18.3 or 18.5 oz. size... the 9x13 package size)
1/4 cup butter or margarine, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 (16-oz.) can chocolate fudge ready-to-spread frosting
1. Heat oven to 350°F.
2. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
3. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
4. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. This makes a very stiff dough. Roll a teaspoonful of peanut butter mixture into 24 small balls.
5. Lightly press 1 ball into center of each ball of dough. This mixture does not spread much during baking, so to get the look I like, I flatten each ball slightly before I place it onto the cookie. That way I don't quite as big a "mound" on top of my cookie. I think it looks better.
6. Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
7. Remove from cookie sheets. Once they're completely cooked, spread a thin layer of frosting over peanut butter portion of each cooled cookie.
Chicken Cordon Bleu
4 lag. Chicken breasts (again, look for the thinly cut breasts... makes for a lot less work!)
1 T. Dijon mustard (optional... my kids prefer it without)
1/2 tsp. thyme
4 slices cooked ham
2 slices Swiss
1/4 c. seasoned bread crumbs
1 T. grated Parmesan
4 tsp. melted margarine (1 beaten egg mixed with some milk also works well
Preheat oven to 400 degrees
Pound chicken to 1/4 inch thickness between two pieces wax paper. Spread mustard evenly down center and sprinkle with thyme. Top with ham slice and half a slice cheese. Roll up jelly roll style, tucking in sides of chicken to secure. Secure with toothpicks.
Combine bread crumbs and Parmesan. Brush each chicken roll with melted butter and roll in crumb mixture. Bake at 400 for 10 minutes then reduce oven temp. to 350 degrees and bake 20-25 minutes, until chicken is tender
1 T. Dijon mustard (optional... my kids prefer it without)
1/2 tsp. thyme
4 slices cooked ham
2 slices Swiss
1/4 c. seasoned bread crumbs
1 T. grated Parmesan
4 tsp. melted margarine (1 beaten egg mixed with some milk also works well
Preheat oven to 400 degrees
Pound chicken to 1/4 inch thickness between two pieces wax paper. Spread mustard evenly down center and sprinkle with thyme. Top with ham slice and half a slice cheese. Roll up jelly roll style, tucking in sides of chicken to secure. Secure with toothpicks.
Combine bread crumbs and Parmesan. Brush each chicken roll with melted butter and roll in crumb mixture. Bake at 400 for 10 minutes then reduce oven temp. to 350 degrees and bake 20-25 minutes, until chicken is tender
Horseradish Cream Sauce
1 c. sour cream
3 T. horseradish
2 tsp lemon juice
2 scallions, finely chopped
1/4 tsp Worcestershire sauce
Salt and pepper to taste
This is a great accompaniment to steak or beef fondue... especially if you're married to a horseradish fanatic... like I am!
3 T. horseradish
2 tsp lemon juice
2 scallions, finely chopped
1/4 tsp Worcestershire sauce
Salt and pepper to taste
This is a great accompaniment to steak or beef fondue... especially if you're married to a horseradish fanatic... like I am!
Cheesecake Fondue
1/2 c. half and half
8 oz. cream cheese
1/4 c sugar
1 tsp lemon peel
2 tsp lemon juice
1 tsp vanilla
Dash nutmeg
Heat half and half to simmering. Add cream cheese in cubes. Stir until blended. Add sugar, lemons, and vanilla. Sprinkle with nutmeg.
8 oz. cream cheese
1/4 c sugar
1 tsp lemon peel
2 tsp lemon juice
1 tsp vanilla
Dash nutmeg
Heat half and half to simmering. Add cream cheese in cubes. Stir until blended. Add sugar, lemons, and vanilla. Sprinkle with nutmeg.
Chocolate Fondue
9 oz. pkg. Toblerone
1/2 c heavy cream
1/4 tsp cloves
1/4 tsp cinnamon
Melt slowly in saucepan over low heat.
1/2 c heavy cream
1/4 tsp cloves
1/4 tsp cinnamon
Melt slowly in saucepan over low heat.
Easy Chicken Wings (from Kathlene)
3 lb. frozen chicken wings
Caribbean Jerk Seasoning
Partially thaw chicken wings. Trim excess fat and skin. Sprinkle generously with seasoning mix. Arrange on cookie sheet, pour 1 cube melted butter over wings.
Bake at 325 for 45 minutes, and turn over. Bake an additional 45 minutes.
Caribbean Jerk Seasoning
Partially thaw chicken wings. Trim excess fat and skin. Sprinkle generously with seasoning mix. Arrange on cookie sheet, pour 1 cube melted butter over wings.
Bake at 325 for 45 minutes, and turn over. Bake an additional 45 minutes.
Orange Fondue
3 T. cornstarch
3 T. honey
1/4 tsp salt
2 c. orange juice
2 whole cloves
1 t. butter
11/2 tsp lime juice
1 Tbsp. grated orange peel
Mix together cornstarch, sugar, and salt. Stir in OJ, and cloves and stir until mixture thickens--boil 1 minute. Add butter, lime juice, and rind. Makes 2 cups.
3 T. honey
1/4 tsp salt
2 c. orange juice
2 whole cloves
1 t. butter
11/2 tsp lime juice
1 Tbsp. grated orange peel
Mix together cornstarch, sugar, and salt. Stir in OJ, and cloves and stir until mixture thickens--boil 1 minute. Add butter, lime juice, and rind. Makes 2 cups.
Mustard Sauce
2 shallots, finely chopped
1/4 c beef broth
1/4 c whipping cream
1 T Dijon mustard
Saute shallots in skillet until soft and golden, about 4 minutes.. Stir in beef broth and simmer until reduced by about half. Stir in cream and mustard. Bring to a simmer and season if necessary. Great served over steaks or with beef fondue
1/4 c beef broth
1/4 c whipping cream
1 T Dijon mustard
Saute shallots in skillet until soft and golden, about 4 minutes.. Stir in beef broth and simmer until reduced by about half. Stir in cream and mustard. Bring to a simmer and season if necessary. Great served over steaks or with beef fondue
Pizza Dip
2 c shredded cheddar
2 c. shredded mozzarella
1 c mayo (no reduced fat)
1 c ham or pepperoni
1/2 c green pepper
Combine and bake at 350 for 30 minutes
2 c. shredded mozzarella
1 c mayo (no reduced fat)
1 c ham or pepperoni
1/2 c green pepper
Combine and bake at 350 for 30 minutes
Basic Cheese Fondue
8 oz. sharp cheddar, cubed
4 oz. swiss, cubed (I use all kinds of variations... monterey jack, colby jack, etc.)
2 fresh garlic cloves, minced
1 c white wine (I typically use milk or chicken broth)
2 T. flour
Place cubed cheese in bowl and add flour, coating cheese with flour. Lightly grease fondue pot and add garlic. Cook garlic until browned and then add wine. When wine begins to bowl, slowly add cheese, a little at a time, mixing well to avoid burning.
4 oz. swiss, cubed (I use all kinds of variations... monterey jack, colby jack, etc.)
2 fresh garlic cloves, minced
1 c white wine (I typically use milk or chicken broth)
2 T. flour
Place cubed cheese in bowl and add flour, coating cheese with flour. Lightly grease fondue pot and add garlic. Cook garlic until browned and then add wine. When wine begins to bowl, slowly add cheese, a little at a time, mixing well to avoid burning.
Cheese-Sour Cream Fondue
6 slices bacon
1/4 c. chopped onion
2 tsp. flour
1 lb. cheese (4 c. shredded)
2 c. sour cream
1 tsp. Worcestershire sauce
Fry bacon; drain, reserving 1 T of drippings. Crumble bacon and set aside. Cook onions in reserved drippings until tender, not brown. Stir in flour. Add remaining ingredients. Cook over low heat until cheese is melted. Top with bacon.
1/4 c. chopped onion
2 tsp. flour
1 lb. cheese (4 c. shredded)
2 c. sour cream
1 tsp. Worcestershire sauce
Fry bacon; drain, reserving 1 T of drippings. Crumble bacon and set aside. Cook onions in reserved drippings until tender, not brown. Stir in flour. Add remaining ingredients. Cook over low heat until cheese is melted. Top with bacon.
Cheddar Cheese Fondue
2 c half and half
1 T Worcestershire sauce
2 tsp dry mustard
1 garlic clove, halved
1 1/2 lbs. shredded cheese
3 T flour
Salt
Heat half and half, Worcestershire sauce, mustard and garlic in fondue pot until hot, but not boiling. Discard garlic. Coat cheese with flour. Gradually add cheese to hot mixture, stirring constantly until smooth and bubbling. Add salt to taste
1 T Worcestershire sauce
2 tsp dry mustard
1 garlic clove, halved
1 1/2 lbs. shredded cheese
3 T flour
Salt
Heat half and half, Worcestershire sauce, mustard and garlic in fondue pot until hot, but not boiling. Discard garlic. Coat cheese with flour. Gradually add cheese to hot mixture, stirring constantly until smooth and bubbling. Add salt to taste
Black Bean Dip
This is so quick and easy to prepare and it's good to eat and good for you, too!
1 can black beans, drained
1/2 c fresh salsa (found in the refrigerated section of your grocery store, usually by cream cheese, or make your own)
2 T. chopped cilantro
2 T. lime juice
1/4 tsp. cumin
Salt and pepper to taste
Blend all together in food processor; serve with tortilla chips.
1 can black beans, drained
1/2 c fresh salsa (found in the refrigerated section of your grocery store, usually by cream cheese, or make your own)
2 T. chopped cilantro
2 T. lime juice
1/4 tsp. cumin
Salt and pepper to taste
Blend all together in food processor; serve with tortilla chips.
Kathlene's Rolls
Stir until dissolved:
2 c. hot water
1 c sugar
1 c butter (melted)
4 tsp salt
Cool slightly and add 5 beaten eggs
Combine 4 T. yeast and 1 c. warm water. Add to mixture.
Add 10 cups flour and mix. Let rise until double in size. Roll out 1/2 inch thick and cut into 3 inch circles. Place a small pat of butter in center of roll and fold in half. Pinch edges together and place on cookie sheet.
Bake at 375 degrees for 15 minutes.
2 c. hot water
1 c sugar
1 c butter (melted)
4 tsp salt
Cool slightly and add 5 beaten eggs
Combine 4 T. yeast and 1 c. warm water. Add to mixture.
Add 10 cups flour and mix. Let rise until double in size. Roll out 1/2 inch thick and cut into 3 inch circles. Place a small pat of butter in center of roll and fold in half. Pinch edges together and place on cookie sheet.
Bake at 375 degrees for 15 minutes.
Sara's Jell-O
1 lg. orange jell-o
1 lg. lemon, cook and serve pudding
Mandarin oranges
1 sm. Instant lemon pudding
1 container cool whip
Prepare lemon cook and serve according to package directions. Prepare orange jell-o according to package directions and combine the two in 9x13 pan. Allow to set up overnight. Prepare instant lemon pudding with 1 cup milk only and combine with cool whip. Spread over orange jello mixture and top with mandarin oranges (sometimes I add extra mandarin oranges to the Orange jell-o portion, because I love lots of extra ones!) Mmmmm.... Sara, this is my favorite!
1 lg. lemon, cook and serve pudding
Mandarin oranges
1 sm. Instant lemon pudding
1 container cool whip
Prepare lemon cook and serve according to package directions. Prepare orange jell-o according to package directions and combine the two in 9x13 pan. Allow to set up overnight. Prepare instant lemon pudding with 1 cup milk only and combine with cool whip. Spread over orange jello mixture and top with mandarin oranges (sometimes I add extra mandarin oranges to the Orange jell-o portion, because I love lots of extra ones!) Mmmmm.... Sara, this is my favorite!
Avocado Dip
I haven't actually tried this one yet, but it sounds so yummy, I had to include it.
3 avocados, pitted and peeled
2 tablespoons lemon juice
1/4 teaspoon salt
1 package (8-oz.) cream cheese, softened
1 (16-oz.) container sour cream
1 packet ORTEGA Taco Seasoning Mix - Regular
2 cups shredded cheddar cheese
3 cups chopped tomatoes
5 green onions, sliced
1/2 cup sliced black olives
Mash avocados and blend in lemon juice and salt, mixing well. Spread evenly in a bowl or on a serving plate to the edges.
Beat cream cheese with an electric mixer until smooth and creamy. Stir in sour cream and taco seasoning mix, blending well. Spread over the avocado layer. Sprinkle with cheddar cheese, tomatoes, green onions and black olives. Keep refrigerated until serving time. Serve with tortilla chips.
3 avocados, pitted and peeled
2 tablespoons lemon juice
1/4 teaspoon salt
1 package (8-oz.) cream cheese, softened
1 (16-oz.) container sour cream
1 packet ORTEGA Taco Seasoning Mix - Regular
2 cups shredded cheddar cheese
3 cups chopped tomatoes
5 green onions, sliced
1/2 cup sliced black olives
Mash avocados and blend in lemon juice and salt, mixing well. Spread evenly in a bowl or on a serving plate to the edges.
Beat cream cheese with an electric mixer until smooth and creamy. Stir in sour cream and taco seasoning mix, blending well. Spread over the avocado layer. Sprinkle with cheddar cheese, tomatoes, green onions and black olives. Keep refrigerated until serving time. Serve with tortilla chips.
S'mores Fondue
Yay... fondue stuff!
1/2 cup milk
1 2/3 cups (11-oz pkg) milk choc. and peanut butter morsels (the combined pkg)
1 jar (7 oz.) marshmallow creme
HEAT milk in medium, heavy-duty saucepan over medium-high heat just until hot (do not boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshmallow creme until smooth. Remove from heat.POUR chocolate mixture into fondue pot or serving bowl.
Serve with dessert fondue staples... apples, marshmallows, pound cake, angel food cake, grapes, brownies, strawberries, bananas, etc.
1/2 cup milk
1 2/3 cups (11-oz pkg) milk choc. and peanut butter morsels (the combined pkg)
1 jar (7 oz.) marshmallow creme
HEAT milk in medium, heavy-duty saucepan over medium-high heat just until hot (do not boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshmallow creme until smooth. Remove from heat.POUR chocolate mixture into fondue pot or serving bowl.
Serve with dessert fondue staples... apples, marshmallows, pound cake, angel food cake, grapes, brownies, strawberries, bananas, etc.
Pumpkin Bread
In case you haven't noticed, I love pumpkin baked goods... except for pumpkin pie... This is a favorite to take VT'ing.
4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 can (15 oz.) Pumpkin
2 cups packed brown sugar
1 cup apple juice
4 large eggs
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped nuts, divided
chocolate chips
Vanilla glaze from Pumpkin cookies (optional)
PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pans.
SIFT flour, pumpkin pie spice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture and 3/4 cup nuts just until moistened. Spoon into prepared loaf pans. Sprinkle remaining nuts over top of loaves.
BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 can (15 oz.) Pumpkin
2 cups packed brown sugar
1 cup apple juice
4 large eggs
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped nuts, divided
chocolate chips
Vanilla glaze from Pumpkin cookies (optional)
PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pans.
SIFT flour, pumpkin pie spice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture and 3/4 cup nuts just until moistened. Spoon into prepared loaf pans. Sprinkle remaining nuts over top of loaves.
BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Key Lime Pie
This is probably my second favorite pie... I like it just a little bit frozen.
1 prepared 9-inch (6 oz.) graham cracker crust
1 8 oz. pkg. cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup (about 3 medium limes) fresh lime juice
1 teaspoon grated lime peel
1-2 2 cups frozen whipped topping, thawed
2 drops green food coloring (optional)
8 thin lime slices (optional)
BEAT cream cheese, sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel. Gently fold in whipped topping. Refrigerate for 2 hours or until set. Garnish with lime slices.
1 prepared 9-inch (6 oz.) graham cracker crust
1 8 oz. pkg. cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup (about 3 medium limes) fresh lime juice
1 teaspoon grated lime peel
1-2 2 cups frozen whipped topping, thawed
2 drops green food coloring (optional)
8 thin lime slices (optional)
BEAT cream cheese, sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel. Gently fold in whipped topping. Refrigerate for 2 hours or until set. Garnish with lime slices.
Baked Dijon Chicken
1/4 cup Evaporated milk3 to 4 tablespoons Dijon mustard
1/4 cup plain, dry bread crumbs (Panko bread crumbs make it extra crispy and tasty)
1/4 cup parmesan cheese
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
PREHEAT oven to 475° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
COMBINE evaporated milk and mustard in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.
BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
I think this would be really yummy with fish fillets, too.
I think this would be really yummy with fish fillets, too.
Bacon Wrapped Chicken
So if you're not at all concerned about calories and your husband really likes bacon (yes, I'm talking about Jared), this is really yummy... but not very healthy!
4 (4-6-oz.) fresh boneless, skinless chicken breasts (if possible, buy thin cut chicken--Wal-Mart has it sometimes... it'll save you some time!)
6 ounces cream cheese, softened
2 tablespoons butter, softened
3 tablespoons finely chopped green onions
1 tablespoon diced pimientos (little canned red peppers... usually found by the canned artichokes)
1 clove garlic, crushed
8 strips of bacon
Preheat oven to 400°F.Place chicken between two sheets of plastic wrap and pound to an even 1/2-inch thickness; set aside.In a small bowl, mix together cream cheese and butter until thoroughly combined. Stir in green onion, pimientos and garlic. Place chicken breasts skin side down and spread evenly with cream cheese mixture. Starting with the tapered ends, firmly roll up chicken and wrap with two strips of bacon each. Secure with toothpicks if necessary.Place chicken, seam side down, in an 8-inch square baking pan. Bake for 30 minutes, or until chicken is thoroughly cooked. Remove toothpicks (if necessary) and cover loosely with foil to hold warm.Preheat broiler. Place chicken under broiler for 5 minutes, or until bacon is crisp. Serve immediately. Broil about 5 minutes, or until the bacon is crisp and golden.
4 (4-6-oz.) fresh boneless, skinless chicken breasts (if possible, buy thin cut chicken--Wal-Mart has it sometimes... it'll save you some time!)
6 ounces cream cheese, softened
2 tablespoons butter, softened
3 tablespoons finely chopped green onions
1 tablespoon diced pimientos (little canned red peppers... usually found by the canned artichokes)
1 clove garlic, crushed
8 strips of bacon
Preheat oven to 400°F.Place chicken between two sheets of plastic wrap and pound to an even 1/2-inch thickness; set aside.In a small bowl, mix together cream cheese and butter until thoroughly combined. Stir in green onion, pimientos and garlic. Place chicken breasts skin side down and spread evenly with cream cheese mixture. Starting with the tapered ends, firmly roll up chicken and wrap with two strips of bacon each. Secure with toothpicks if necessary.Place chicken, seam side down, in an 8-inch square baking pan. Bake for 30 minutes, or until chicken is thoroughly cooked. Remove toothpicks (if necessary) and cover loosely with foil to hold warm.Preheat broiler. Place chicken under broiler for 5 minutes, or until bacon is crisp. Serve immediately. Broil about 5 minutes, or until the bacon is crisp and golden.
Chicken Mole
Don't be scared by the chocolate... this is so good and nice when you something just a little different.
2 tablespoons vegetable oil
4 pounds chicken parts
1 small onion, chopped
1 clove garlic, finely chopped
1 jar (24 ounces) chunky salsa
1 cup chicken broth
3 tablespoons chili powder
2 to 3 tablespoons creamy peanut butter
2 tablespoons Cocoa Powder
8 cups cooked long-grain white rice (optional)
1/2 cup chopped fresh parsley (optional)
HEAT oil in large skillet over medium-high heat. Add chicken; cook, turning frequently, for 4 to 6 minutes or until browned on all sides. Remove from skillet. Add onion and garlic to skillet; cook, stirring constantly, for 2 to 3 minutes or until onion is tender.STIR in salsa, broth, chili powder, peanut butter and cocoa. Bring to a boil. Reduce heat to medium-low. Add chicken; cook for 20 to 25 minutes or until chicken is no longer pink near bones.
COMBINE rice and parsley in medium bowl; serve with Chicken Mole
2 tablespoons vegetable oil
4 pounds chicken parts
1 small onion, chopped
1 clove garlic, finely chopped
1 jar (24 ounces) chunky salsa
1 cup chicken broth
3 tablespoons chili powder
2 to 3 tablespoons creamy peanut butter
2 tablespoons Cocoa Powder
8 cups cooked long-grain white rice (optional)
1/2 cup chopped fresh parsley (optional)
HEAT oil in large skillet over medium-high heat. Add chicken; cook, turning frequently, for 4 to 6 minutes or until browned on all sides. Remove from skillet. Add onion and garlic to skillet; cook, stirring constantly, for 2 to 3 minutes or until onion is tender.STIR in salsa, broth, chili powder, peanut butter and cocoa. Bring to a boil. Reduce heat to medium-low. Add chicken; cook for 20 to 25 minutes or until chicken is no longer pink near bones.
COMBINE rice and parsley in medium bowl; serve with Chicken Mole
Baked Potato Soup
2 large or 3 medium baking potatoes, baked or microwaved
Cooked and crumbled bacon (optional)
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) evaporated milk
Shredded cheddar cheese (optional)
Sliced green onions (optional)
I always add some dill, too...
MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour.
Gradually stir in broth and evaporated milk.
Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup.
Heat through. Season with salt and ground black pepper. A word of caution: The longer this soup sits on your stovetop, the thicker it gets and the saltier it gets. Watch your salt and if it gets too thick, just add a little milk to thin it out. Top each serving with bacon, cheese and green onions, if desired.
Cooked and crumbled bacon (optional)
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) evaporated milk
Shredded cheddar cheese (optional)
Sliced green onions (optional)
I always add some dill, too...
MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour.
Gradually stir in broth and evaporated milk.
Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup.
Heat through. Season with salt and ground black pepper. A word of caution: The longer this soup sits on your stovetop, the thicker it gets and the saltier it gets. Watch your salt and if it gets too thick, just add a little milk to thin it out. Top each serving with bacon, cheese and green onions, if desired.
Iced Pumpkin Cookies
2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 can (15 ounces) pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) Semi-Sweet Chocolate chips
1 cup chopped walnuts
Vanilla Glaze (recipe follows)
PREHEAT oven to 375° F. Grease baking sheets.
COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.
FOR VANILLA GLAZE: COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 can (15 ounces) pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) Semi-Sweet Chocolate chips
1 cup chopped walnuts
Vanilla Glaze (recipe follows)
PREHEAT oven to 375° F. Grease baking sheets.
COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.
FOR VANILLA GLAZE: COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.
Chocolate Peanut Butter Truffles
These were my first attempt at truffles years ago and probably still one of my favorites. They are super messy to put together, which makes it time consuming, but they're worth it. They're absolutely divine. I usually store mine in the freezer rather than the fridge.
1 pkg (8 squares) semi-sweet baking chocolate
1/2 c peanut butter
1 tub cool whip
suggested coatings: powdered sugar, finely chopped peanuts, coconut shavings, finely crushed Nabisco cookies, sprinkles
1. Microwave chocolate for 2 min. or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
2. Stir in peanut butter until well blended. Cool to room temperature and gently fold in whipped topping. Refrigerate 1 hour.
3. Scoop truffle mixture with melon baller then shape into 1 in. balls. Roll in suggested coatings.
Keep stored in refrigerator.
1 pkg (8 squares) semi-sweet baking chocolate
1/2 c peanut butter
1 tub cool whip
suggested coatings: powdered sugar, finely chopped peanuts, coconut shavings, finely crushed Nabisco cookies, sprinkles
1. Microwave chocolate for 2 min. or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
2. Stir in peanut butter until well blended. Cool to room temperature and gently fold in whipped topping. Refrigerate 1 hour.
3. Scoop truffle mixture with melon baller then shape into 1 in. balls. Roll in suggested coatings.
Keep stored in refrigerator.
Strawberry Brownies
1 pkg. brownie mix
2 pkg. strawberries, hulled and chopped
4 oz. cream cheese
4 T. lemon juice
1 1/2 c. Cool Whip
1/2 c. powdered sugar
Bake Brownies according to package directions. Let cool for half hour. Mix cream cheese, lemon juice, powdered sugar and cool whip until creamy (add more lemon juice to taste). Spread over baked brownies. Top with chopped strawberries (lots of strawberries!!).
2 pkg. strawberries, hulled and chopped
4 oz. cream cheese
4 T. lemon juice
1 1/2 c. Cool Whip
1/2 c. powdered sugar
Bake Brownies according to package directions. Let cool for half hour. Mix cream cheese, lemon juice, powdered sugar and cool whip until creamy (add more lemon juice to taste). Spread over baked brownies. Top with chopped strawberries (lots of strawberries!!).
Cheesecake Cupcakes
These are from the first cookbook I ever bought, when I was about 13. Surprisingly, they were a hit, and I've been making them ever since. I love the combination of cream cheese and chocolate and these always make a beautiful presentation.
Makes 12-16 cupcakes
Filling:
6 oz. cream cheese, softened (I usually use the full 8 oz. package... a little extra cream cheese never hurt anybody...)
1/4 c sugar
1 egg
1/8 tsp. salt
1 c. semi-sweet choc. chips, divided
Cake:
6 oz. cream cheese, softened (I usually use the full 8 oz. package... a little extra cream cheese never hurt anybody...)
1/4 c sugar
1 egg
1/8 tsp. salt
1 c. semi-sweet choc. chips, divided
Cake:
1/2 c. choc. chips, reserved filling
1 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. sugar
1/3 c. oil
1 egg
1 t. vanilla
1 cup water
Powdered sugar, for dusting
Filling:
1 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. sugar
1/3 c. oil
1 egg
1 t. vanilla
1 cup water
Powdered sugar, for dusting
Filling:
1. Combine cream cheese, sugar, egg, and salt in medium bowl; beat until creamy.
2. Stir in 1/2 cup choc. chips. Set aside.
Cake:
1. Preheat oven to 350.
2. Melt remaining 1/2 cup of choc. chips over warm water, or in 30 second invervals in the microwave. Stir until smooth and remove from heat.
3. Combine flour, soda and salt in small bowl; set aside.
4. Combine sugar, oil, egg, and vanilla in large bowl. Beat well and stir in melted morsels.
5. Gradually beat in flour mixture alternately with water.
6. Spoon 1/2 of batter into paper lined cupcake pans. (I can usually get about 14-16 cupcakes) Spoon about 1 T. filling over cake batter and then spoon remaining batter over filling.
Bake at 350 for 23-25 minutes. Cool completely and dust with powdered sugar.
Mom's Clam Chowder
This is my very favorite clam chowder, the one mom made all the time. I like that it's not overly fishy and you can play with how "soupy" or chunky you want it. As it's written, it's thick enough for a bread bowl, but not overly chunky. If you want it "soupier,", just add a bit more half and half. If you want it thicker, increase the amount of vegetables. I made it last week for dinner group and was reminded of how much I love it and how easy it is to throw together. The boys also love this soup and request it often.Note: I experimented a little last time I made this and used bottled clam juice in place of the water for my vegetables. I couldn't tell a huge difference, although it's been a while since I made this. I'm not sure if it's worth the extra money (that clam juice is expensive!). You may consider just adding another can of clams to get a bit more clam juice in the soup.
2-3 6 1/2 oz. cans minced clams (drained, rinsed, with clam juice reserved)
2 8 oz. bottles clam juice (optional)
1 c. finely chopped onions
1 c. finely chopped celery
2 c. finely chopped potatoes
3/4 c. butter
3/4 c. flour
1 qt. half & half
1 1/2 Tbsp. red wine vinegar
1 c. finely chopped onions
1 c. finely chopped celery
2 c. finely chopped potatoes
3/4 c. butter
3/4 c. flour
1 qt. half & half
1 1/2 Tbsp. red wine vinegar
1 1/2 tsp. salt
1/2 tsp. sugar
pepper, to taste
1. In a large pot, place your chopped vegetables, reserved clam juice, bottled clam juice and clams. Add enough water to barely cover your vegetables. Bring to a boil, simmering until veggies are tender.
1/2 tsp. sugar
pepper, to taste
1. In a large pot, place your chopped vegetables, reserved clam juice, bottled clam juice and clams. Add enough water to barely cover your vegetables. Bring to a boil, simmering until veggies are tender.
2. While vegetables are cooking, prepare your white sauce. Melt butter in medium saucepan. Add flour, making a roux with a whire whisk. Constantly stirring, slowly whisk in the half and half and sugar. Cook and stir constantly, until smooth and thick.
3. Once your roux is slightly thickened and your vegetables are tender, slowly whisk the cream mixture into your vegetables.
4. Add red wine vinegar and salt and pepper to taste. Keep warm for up to hour, but don't allow it to boil.
Orange Fruit Dip
1 8 oz. pkg. cream cheese, softened
1 cup plain yogurt
4 Tbsp. OJ concentrate
3 Tbsp. powdered sugar
Comine all ingredients; beat until smooth. Chill at least 2 hours before serving
1 cup plain yogurt
4 Tbsp. OJ concentrate
3 Tbsp. powdered sugar
Comine all ingredients; beat until smooth. Chill at least 2 hours before serving
Sis. Larsen's Zucchini Bread
3 eggs
1 c. oil
2 1/2 c. sugar
3 t. vanilla
1 t. salt
1 t. soda
1/4 t. baking powder
1 t. cinnamon
2 c. grated zucchini
3 c. flour
1 c. chopped nuts
chocolate chips
1. Combine oil, eggs, vanilla, and beat thoroughly.
2. Add sifted dry ingredients and blend well.
3. Stir in zucchini, nuts, and choc. chips.
4. Bake in 2 large loaf pans or 10 c. bundt pan, greased and floured. Bake at 325 for 60-70 minutes
Cool and drizzle with lemon icing:
1 t. melted butter
1 t. milk
1 t. lemon juice
1 c. powdered sugar
1 c. oil
2 1/2 c. sugar
3 t. vanilla
1 t. salt
1 t. soda
1/4 t. baking powder
1 t. cinnamon
2 c. grated zucchini
3 c. flour
1 c. chopped nuts
chocolate chips
1. Combine oil, eggs, vanilla, and beat thoroughly.
2. Add sifted dry ingredients and blend well.
3. Stir in zucchini, nuts, and choc. chips.
4. Bake in 2 large loaf pans or 10 c. bundt pan, greased and floured. Bake at 325 for 60-70 minutes
Cool and drizzle with lemon icing:
1 t. melted butter
1 t. milk
1 t. lemon juice
1 c. powdered sugar
Kaiserschmaren
This is an Austrian family favorite from growing up. I've made it a couple times for my boys, and they always give me a raised eyebrow. Something about combing their beloved pancakes with apples and raisins. But I love this stuff.
4 eggs, divided... beat egg whites until stiff
2 c. flour
1 t baking powder
1 t vanilla
1 c. milk
pinch of salt
dried apricots or raisins (optional) (rehydrated is better)
3-4 apples, peeled, cored, and diced
1. Mix beaten egg yolks, flour, milk and salt together (play with ingredients to get a pancake batter consistency).
2. Fold in egg whites, apples, and dried fruit.
3. Fry up pancake style in frying pan. Cut up into pieces and sprinkle with sugar.
I usually put a finished pancake into a large bowl, sprinkle it liberally with sugar, and cut it up. Then I put the next finished pancake on top of that, and repeat the process. Eventually I have a bowl full of pancake pieces and just serve this as if it were a salad.
4 eggs, divided... beat egg whites until stiff
2 c. flour
1 t baking powder
1 t vanilla
1 c. milk
pinch of salt
dried apricots or raisins (optional) (rehydrated is better)
3-4 apples, peeled, cored, and diced
1. Mix beaten egg yolks, flour, milk and salt together (play with ingredients to get a pancake batter consistency).
2. Fold in egg whites, apples, and dried fruit.
3. Fry up pancake style in frying pan. Cut up into pieces and sprinkle with sugar.
I usually put a finished pancake into a large bowl, sprinkle it liberally with sugar, and cut it up. Then I put the next finished pancake on top of that, and repeat the process. Eventually I have a bowl full of pancake pieces and just serve this as if it were a salad.
Slush
6 oz. OJ concentrate
6 oz. lemonade concentrate
1 cup sugar
2 cups water
1/2 cup fresh lemon juice
4-6 bananas, mashed
Follow OJ and lemonade concentrate directions, then add sugar, water, lemon juice and mashed bananas. It helps to whirl your bananas with some liquid in the blender. Freeze and serve with ginger ale, 7-Up, or the like. Warning... this makes a lot! Make sure you have a big bowl!
6 oz. lemonade concentrate
1 cup sugar
2 cups water
1/2 cup fresh lemon juice
4-6 bananas, mashed
Follow OJ and lemonade concentrate directions, then add sugar, water, lemon juice and mashed bananas. It helps to whirl your bananas with some liquid in the blender. Freeze and serve with ginger ale, 7-Up, or the like. Warning... this makes a lot! Make sure you have a big bowl!
Orange Julius
1 6 oz. can OJ concentrate
1 cup milk (you can substitute soy milk here, if you want non-dairy)
3/4 cup water
1/3 cup sugar (use honey for a healthier alternative)
1/2 tsp. vanilla
12-24 ice cubes (I always use more than this)
1 cup milk (you can substitute soy milk here, if you want non-dairy)
3/4 cup water
1/3 cup sugar (use honey for a healthier alternative)
1/2 tsp. vanilla
12-24 ice cubes (I always use more than this)
Add the OJ, milk, water, sugar, and vanilla to the blender and blend well. Add ice cubes and blend until you get your desired consistency. I usually add enough ice cubes to reach the top of my blender and it's just perfect.
Everyone's Favorite Chocolate Pudding Pie
This pie is something of a tradition in my family. I think we've had it at Thankgiving for the last 15 years. It's always the first to get finished and I haven't been able to figure out why we don't make it at other times of the year. Somehow, it's become THE Thanksgiving pie. It's super easy to put together and I'm pretty sure it would taste just as good at other times of the year.
4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 small tub whipped topping, thawed
1 Chocolate or oreo pie crust
1 1/2 cups cold milk
2 small pkgs. Jell-o chocolate instant pudding and pie filling
1. Mix cream cheese, Tbsp. milk and sugar until smooth. Fold in 1 1/2 cups of whipped topping and spread on bottom of crust.
2. Pour 1 1/2 cups milk into bowl and add pudding mixes. Beat 1 minute--mixture will be very thick. Stir in just 2 cups of whipped topping and spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping.
1 Tbsp. milk
1 Tbsp. sugar
1 small tub whipped topping, thawed
1 Chocolate or oreo pie crust
1 1/2 cups cold milk
2 small pkgs. Jell-o chocolate instant pudding and pie filling
1. Mix cream cheese, Tbsp. milk and sugar until smooth. Fold in 1 1/2 cups of whipped topping and spread on bottom of crust.
2. Pour 1 1/2 cups milk into bowl and add pudding mixes. Beat 1 minute--mixture will be very thick. Stir in just 2 cups of whipped topping and spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping.
Favorite Grilled Pork
This is one of my favorite things to grill in the summer. It comes together super easily and quickly and always tastes fantastic. It's also always a huge hit with my little boys, which makes it a sure-fire winner in my book. I make it so often, that I've made a huge batch of the seasoning mixture and keep it in my pantry all the time.
4 boneless pork loin chops, 3/4 inch thick (about 4 oz each)
4 tablespoons ranch dressing
1/2 tsp salt
1/2 tsp chili powder ( I usually add a little extra chili powder)
1/4 tsp thyme
1/4 tsp garlic powder
1. Put chops in a shallow bowl and coat both sides in ranch dressing. Cover and let marinate in fridge for at least 15 minutes. (I've been known to let them marinate all day long)
2. Meanwhile, mix remaining sesonings in small bowl. Generously sprinkle sesoning mixtures over both sides of your pork and grill about 8-10 minutes, or until fully cooked.
4 boneless pork loin chops, 3/4 inch thick (about 4 oz each)
4 tablespoons ranch dressing
1/2 tsp salt
1/2 tsp chili powder ( I usually add a little extra chili powder)
1/4 tsp thyme
1/4 tsp garlic powder
1. Put chops in a shallow bowl and coat both sides in ranch dressing. Cover and let marinate in fridge for at least 15 minutes. (I've been known to let them marinate all day long)
2. Meanwhile, mix remaining sesonings in small bowl. Generously sprinkle sesoning mixtures over both sides of your pork and grill about 8-10 minutes, or until fully cooked.
Favorite Potato Fries
Red Potatoes
Olive Oil
Rosemary
Thyme
Sage
Steak Seasoning (Salt, Pepper, Garlic Salt, Onion Powder, etc.)
1. Preheat your oven to as hot as it goes... 450 or 500.
Olive Oil
Rosemary
Thyme
Sage
Steak Seasoning (Salt, Pepper, Garlic Salt, Onion Powder, etc.)
1. Preheat your oven to as hot as it goes... 450 or 500.
2. Cut potatoes into wedges; Spread them out on a cookie sheet. Drizzle with olive oil and then coat in seasonings. I just eye the amounts, but usually about a fifty cent piece size in the palm of my hand is the right amount for a cookie sheet sized portion of potatoes.
3. Pop them in the oven for about thirty minutes. I usually turn them just once. So yummy and much better than greasy fried french fries.
