Wednesday, December 8, 2010
1/2 cup butter
1 cup sugar
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
4 TBS cocoa
3/4 cup Flour
Cream butter, sugar, vanilla, and cocoa
Add eggs and beat lightly
Mix dry together
Add to creamed mixture
Pour into greased muffin tins
Bake 20-25 minutes
While they are baking they'll puff up really big. Once the heat is gone, they'll fall and become a brownie "cup" or a "muffin shell". Fill that with Chocolate Pudding. Then top with a squirt of whipped cream to make it beautiful.
I'm still trying to master this myself. Mine wouldn't come out of the tin. We just scooped the shell out and ate it all mushed and ruined in a separate bowl. Or we ate it out of the tin. It's mighty tastey and a crowd pleaser if you can make it properly and have it look decent. Plus it's super easy!!!
Tuesday, December 7, 2010
1 c sour cream
1 sm pkg instant Choc. pudding
1 pkg (8 oz) cream cheese
2 Tbsp sugar
1 sm pkg instant vanilla pudding
1/4 c powdered sugar
1 c cold milk
2 c whipping cream
Prepare cake mix according to box directions. Add choc pudding and sour cream to cake mix as well.
Pour into prepared bundt pan.
Beat cream cheese, egg and sugar until well blended. Spoon into cake mix going around the pan. Bake at 350 for 35-40 min or till it passes the toothpick test. Cool for 10 minutes then carefully remove from pan and cool completely on a wire rack.
Beat cream and sugar together until stiff. In a separate bowl mix milk and pudding together with a whisk for 2 minutes. Fold pudding mixture into cream. Frost cake with pudding mixture.
It also tastes pretty yummy to cover frosting with toasted coconut.
Monday, December 6, 2010
1 cup water
1 cup flour
1/4 tsp salt
Preheat 450 degree!!
Boil butter and water.
Add in flour and salt. Turn off heat.
Stir until ball forms and dough comes away from sides of pan.
Put dough into your mixer. Mix dough for a few minutes to cool it down.
Once the steam has lessened start adding ONE egg at a time. Leave the mixer going so the egg has time to incorporate and they don't scramble.
Put the sticky, wet dough in a large ziplock bag.
Cut a hole and pipe onto parchment paper or greased sheet.
Bake for 15 min at 450. Keep oven closed.
Turn down the oven to 325 degrees and bake for 20 min more.
After the final 35 minutes open the oven and tap a shell lightly to check that it is light and sounds hollow.
Place on Cooling Rack.
Fill with a vanilla and whipped cream pudding mousse.
Top with Chocolate ganache.
tips: I drew the size of eclair I wanted on my parchment and then flipped it over and followed the pattern so they were all the same size. You can do whatever size you want. Remember they do puff so don't put them too too close together.
To fill; just cut the tops off and fill that way. Or pipe the filling in from both ends to make sure you fill the entire thing. I think cutting the tops off is easier.
Thursday, December 2, 2010
Prep Time:35 min
Start to Finish:35 min
makes:6 servings (1 1/3 cups each)
1 lb chicken, ground or chopped
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
3 cups reduced-sodium chicken broth (from 32-oz carton)
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/8 to 1/4 teaspoon ground red pepper (cayenne)
2 medium zucchini, chopped (about 3 cups)
2 cans (15 oz each) cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1/2 cup shredded reduced-fat Monterey Jack cheese
1. In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.
2. Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
3. Remove from heat; stir in cheese until melted.
High Altitude (3500-6500 ft): In step 1, cook chicken 6 to 8 minutes. In step 2, cover and simmer 12 minutes.
Most people added some sour cream and carrots.
Tuesday, November 2, 2010
1 ¼ c. all-purpose flour
2 TBSP sugar
2 tsp baking powder
½ tsp each cinnamon, ground ginger and salt
1/8 tsp nutmeg
Pinch of ground cloves
In a separate bowl, stir together:
1 c. milk
6 TBSP canned pumpkin puree
2 TBSP melted butter
Fold wet mixture into dry ingredients.
Melt some butter in a skillet over medium heat; pour ¼ cup batter for each pancake. Cook pancakes about 3 min per side; serve with butter and syrup, makes 8-10.
(first published: Oct 2006, Martha Stewart)
1 tsp baking powder
¼ tsp baking soda
1 cup buttermilk
(mix in to make very thick pancakes! Let batter “sit” for a few minutes after mixing, before cooking.)
1 c. whipping cream
1 c. sugar
½ c. butter (1 cube)
2 tsp. vanilla
Combine all ingredients. Cook on low heat until butter is melted and sugar dissolved. DO NOT BOIL!!
Friday, October 29, 2010
3/4 c. butter
3/4 c. Crisco
2 c sugar
1/2 c. molasses
4 c. all purpose flout
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
3/4 tsp. salt
- additional sugar
In mixing bowl cream butter, Crisco and sugar together. Add eggs, one at a time, mixing well after each addition. Add molasses; mix. Combine flour, soda and baking powder, spices and salt. add to creamed mixture and mix. Shape into small balls; roll in sugar. Place 2 inches a par on ungreased baking sheet. Bake at 375º for 6-7 min. Cool 2 minutes before removing to wire rack. Serve with pumpkin dip.
1/4 Dark brown sugar, packed
2 Tbsp sugar
1/4 c water
1/2 tsp allspice
1/4 tsp. ginger
1/4 tsp. cloves
Combine the sugars, water, and spices in 1 qt. glass measure. Mix well and microwave on high for 2-3 minutes, stir. Add pumpkin and mix well. Microwave on high 3-5 minute, cool in refrigerator. (This part is called Pumpkin butter and can be kept in fridge for several weeks.)
To complete the Dip
Add 1-8 oz. packager cream cheese
1/4 c. sugar
1/2 tsp. vanilla
Mix well and fold in 1 - 8 oz. Cool Whip.
Tuesday, October 26, 2010
1 T minced white onion
1 T red wine vinegar
2 t white vinegar
1 t dark brown sugar
1 t balsamic vinegar
1 t buttermilk powder
1/4 t lemon juice
1/8 t poppy seeds
pinch cracked pepper
pinch garlic powder
Combine all ingredients in a saucepan. Cook, uncovered, over medium heat for about 2 minutes, until mixture boils.
Whisk well and remove from the heat. Cover and let cool. Refrigerate for 30 min serving.
2 cups shredded cooked chicken
1 (10 ounce) can red enchilada sauce
2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 1/4 cups shredded Mexican cheese blend
In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
Separate or cut dough into 8 long rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
Bake at 375 degrees F 15 to 20 minutes.
Saturday, October 23, 2010
1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
1/2 cup honey
2 quarts all purpose flour
2 TBS melted butter
2 whole eggs
2 tsp salt
Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Makes 5 to 6 dozen.
Like Texas Roadhouse Cinnamon Butter
1/2 cup Butter
1/2 cup Powdered Sugar
1/2 cup Honey
1 tsp Cinnamon
Blend all ingredients at room temp.
Sunday, October 17, 2010
3/4 cup water
1/2 cup sugar
3/4 cup Ketchup
4 TBS Soy Sauce
2 TBS Worcestershire Sauce
2 TBS Vinegar
and of course my staple, a few drops of Cholula Sauce!
Put chicken breasts in crock pot. Mix up all the other ingredients. Pour over Chicken. Cook on High for 5 hours Low for 8-10.
Eat with Rice.
I cooked mine on Low for 5 hours. I only used two chicken breasts but kept the sauce the same. We like a lot of sauce for our rice. You'll want to thicken it a little before serving. Ours was very runny.
I shredded up the chicken to make it go farther.
Monday, October 11, 2010
1 instant chocolate pudding mix
1 1/2 c water
eggs and oil same as box
Beat full 2 min. bake 350 15-17 min
Peanut butter frosting
1/2 c. butter
1 c. creamy peanut butter
3 TB milk
4 c powdered sugar
Decorate with brown sprinkles.
1 pkg. instant lemon pudding
1 1/2 c water
oil - same as cake mix
Mix 2 full min. Bake same as box
2 or 3 TB raspberry jam
1 tsp. imitation raspberry flavoring
1/4 c milk
4 ox. cream cheese
4 c powdered sugar
3/4 c. limeaid concentrate
3/4 c. water
1/3 c oil
5 drops green food coloring
Mix full 2 minutes.
Bake 350º for 15-18 min.
1 tesp lime zest
juice of one lime
4 oz cream cheese
1/4 c. butter
3-4 c. powdered sugar
Tuesday, September 28, 2010
I went to the store and bought myself another pie pan, 8 mini pie pans, and a (silicone) pie crust measuring mat! Hurray!!!
This recipe is something I created. I don't really know what I did.
2 Boiled Chicken breasts
1 handful peas
1 handful corn
1/2 stick butter
1/8 cup flour
1 bullion cube mixed in with 1/4 cup hot water
1 cup heavy cream
pinch garlic pwd
pinch white pepper
2 shakes chalua sauce-- the secret ingredient to all delicious foods. Learned that from the chef at my work.
1 shake worcestershire sauce-- same as above.
Mince the carrot, celery, and onion. ((Probably a handful of all three minced all together. )) Boil the Chicken and dice it in small pieces. Melt the butter and saute the minced veggies until tender. Add the flour and cook for 1 min. Whisk in the Cream and stir until thickened. Add the chicken stock. Mix in Chicken, Peas, and corn. Season with Garlic, Salt, W. Pepper, Sage, Chalua, and Worcestershire. Cook until all is up to temperature. Add into your pie crusts. Bake 400 for 20 min for the mini pies or a full pie 30-40. You just need to cook the crust the filling is already cooked. IT IS SO DELICIOUS!!
Friday, September 17, 2010
1 med. green bell pepper, chopped
1 small zucchini, chopped
1/2 c. salsa
1 -15 oz. can chill with beans
1 bag tortilla chips
1 1/2 c. grated Monterey Jack cheese
1 2/25 oz can sliced black olives
In 12- skillet, heat oil and saute bell pepper and zucchini for 2 min.
Stir in salsa and chili, cook until hot. Remove mixture from skillet
and wipe skillet clean.
Arrange some tortilla chips in single layer in the bottom of the pan. Spoon
mixture over chips then sprinkle with cheese. Either cover with lid or put
in oven and cook until cheese is melted. Top with sour cream and olives.
Serve with additional salsa.
Sunday, September 5, 2010
All of you that say you can't cook with out a recipe and can't do this. Well, let me tell you. YOU CAN! This recipe will not change flavor, texture, look, appeal, etc just because you don't know what to do. Folks it's just a fried Pickle. I promise you'll love it.
Juice from Spears
Old Bay spice
Dill Weed Spice
Start out with a 1/2 cup of Pancake Batter
Then add 1/4 cup of Flour
Pinch of Old Bay spice or Less. You don't want your batter turning red. -Don't have any old bay? Leave it out. You'll never be able to tell. Or Just make your own. Emeril Lagasse has a great old bay recipe. Found on Food Network.
Pinch of Baking Powder
Sprinkle of Dill. You can add as much dill as you like.
Start with 1/2 of your pickle juice and mix it in to the dry ingredients.
TO MAKE A FRIED PICKLE:
Take a pickle. Cover it in Flour. Then cover it in Batter. Fry in Hot Oil. Remove from oil when slightly brown. Dip in Ranch or 1000 Island Dressing. Chomp. Chew. Swallow. Repeat
You want a thin batter. Slowly keep adding the pickle juice until it's just a touch thinner than a regular batter for something like pancakes. In between Pancakes and Crepes. It REALLY doesn't matter. If you run out of Juice just add some water. I make this at work in a HUGE BATCH Some days it's really thin, some days it's thick. Some days I add a ton of dill some days I just add a touch. You just have the play with it until it's the way that you like it.
Monday, August 30, 2010
3/4 cup sugar
3/4 cup butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1 egg -beaten-
1-1/2 tsp. almond extract
1 pkg cream cheese
1/2 cup sugar
1/2 cup raspberry jam
1/2 cup slivered almonds
In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside.
To remaining crumbs, add baking powder, baking soda, and salt. Add the sour cream, egg, and almond extract, white chocolate chips; mix well.
Spread in the bottom and 2 in'. up the side of a greased 9-in' springform pan.
For the filling , in a small bowl, beat cream cheese, sugar, and egg until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.
Bake at 350 degree for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan.
*Change the flavor by changing jams!
*The crust is really dry in order to change that we've updated the recipe by adding white chocolate chips to the crust. VERY DELICIOUS!
Saturday, August 14, 2010
Fresh Lime juice if wanted
Dice up your watermelon into small cubes. Mince your jalapeno (how ever many you want depending on your heat level) Mince your cilantro and Onion and toss all together.
The recipe doesn't call for Fresh Lime Juice and it actually doesn't need it since it isn't a citrus salsa but I'm a fresh lime juice addict and put it in everything. I just put a tiny bit so you couldn't even tell, I love that fresh liveliness it gives to it.
I used a chunk of watermelon you buy at the store next to all the cut up packaged fruit salad mixes. I didn't need a whole lot for just a few of us. It was the same price as an entire watermelon which sucks, but better that then have an entire watermelon go bad. I used one Jalapeno; half an onion and a couple tears of cilantro and just put them into my food processor buzzed it a few times until it was all very small. I don't like biting down on a big piece of onion or a jalapeno. Plus in this case the watermelon is the star and it shouldn't be hidden.
Eat this over anything meat, veggies whatever. I made Raspberry Chipotle chicken with this on top. TO DIE FOR!!
Travis and Dillion ate it with Hint of Lime Chips after dinner was done.
Wednesday, August 4, 2010
24 chicken wings
1/4 cup heavy cream or milk
2 Tbs cayenne pepper
salt & pepper
2 cups flour
1 cup cornstarch
In a large pot, heat oil to 375 degree.
In a large bowl, whisk together, eggs, & cream.
In a different large bowl, add cayenne, salt & pepper, flour, and cornstarch.
Dip chicken wings in egg mixture and then flour mixture. Coat well and then Repeat egg and flour.
Fry for until chicken reaches 165 degree. Takes 13 minutes.
Coat in your favorite sauce.
Chef notes: I left out the cayenne. Thought it a little too much for my mild pallet. I placed paper towels down on a cookie sheet that had a wire rack above it. I let the wings drip dry a bit before I coated them in sauce.
Erock: thought you could work your awesome chicken wing magic and try this out and tell me your changes to make this even more awesome!!
3 Tbs corn syrup
1/3 cup Franks Red Hot Pepper Sauce (has to be Franks)
1 Tbs apple cider vinegar
1/2 cup hot water
Boil all ingredients.
chef tips: when I made this, I boiled it way to long and it turned to a rock. Just boil until the sugar is dissolved and also; it seemed a little too sweet so you might want to start small and work your way to bigger.
UPDATE: UPDATE: UPDATE:
1/2 cup Brown Sugar
2 teaspoon corn syrup
1 heaping Tablespoon Franks Hot Sauce
1/2-1 teaspoon apple cider
2 Tablespoons Hot Water -- I just added a small splash.
Add all ingredients in to a sauce pan. Stir. When it boils. It's done.
This is only enough for just a few people. I'll continue to work on the regular recipe and update again when done.
Thursday, July 29, 2010
with Chocolate Mascarpone Mousse & Ganache Bittercream
8 oz. unsweetened chocolate (8 squares)
¾ c. olive oil
2 c. sugar
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder and add an additional 1/2 cup of flour). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone
In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar
In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.
Tuesday, July 27, 2010
1/2 cup warm water
1-1/2 cups warm milk
1/4 cup shortening
1/4 cup sugar
1 Tbs salt
7-1/2- 8 cups flour
1 egg; splash milk
In large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, eggs, and 4 cups flour. Beat until smooth.
Stir in enough remaining flour to form soft dough.
Knead for 6-8 min.
Place in greased bowl and let rise 1 hour or until doubled.
Punch down and divide in half.
Divide each half into thirds.
Place on greased pan.
Shape each piece into ropes, and braid together.
Tuck ends under.
Repeat with other half.
Let rise 45 min or until doubled.
Brush with Egg wash and sprinkle with seeds.
Bake 350 degree 30-35 minutes. or until golden brown. Cool.
Tuesday, July 20, 2010
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until meat temp is 160 degree
This is the original recipe. Here are my added parts:
Saute' until very soft it's important to do this so your loaf isn't crunchy.
1/2 a carrot- minced
1 celery stalk- minced
1/2 onion- minced
a sprinkle of garlic powder
you want them very small so you're not chomping on a big piece of crunchy veggie in your meatloaf.
The saltines suck up all the moisture and keep your loaf very moist and yummy. You just have to make sure that you crush the crackers very fine. Mine were done by hand and there were some big chunks in there and when I would bite on a big piece it was mushy and yuck in my mouth.
I put all the brown sugar ketchup sauce on top to add some more juices around on the meat. It's very good with that sauce.
½ cup soy sauce
¼ cup water
1/3 cup salad oil (Italian dressing)
2 Tbs. Dried Minced Onion
2 Tbs. sesame seed
1 Tbs. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
¾ tsp. garlic powder
Mix all together and add your chicken or steak.
For best flavor, marinade over night.
Bruschetta alla Julie and Julia – Recipe
4 slices of french bread
16 oz. assorted heirloom type tomatoes; Cherry tomatoes work best. Chop and seed them.
Extra virgin olive oil
1 clove garlic, peeled and halved
Chopped fresh basil
1. Toss tomatoes with 1 T. olive oil and about 1 tsp. sea salt.
2. Fry bread in 2-3 T. butter or olive oil in skillet, browning on each side.
3. Rub cut half of garlic over 1 side of fried bread.
4. Spoon tomatoes (with oil and accumulated juices) over bread. Top with chopped basil and more sea salt to taste.
5. Eat with plenty of napkins on hand.
1 Devil’s Food box cake mix
2 chocolate instant pudding packages, the smaller packages: 3.9 oz (1 for the cake, 1 for the topping)
1/2 cup vegetable oil (I used canola oil)
3/4 cup water
1 cup sour cream (I used Daisy brand light)
Cool Whip, 8 oz container
2 cups cold chocolate milk (use vitamin D)
Mix the cake mix, 1 pudding package, eggs, oil, water, and sour cream in a medium bowl with a hand mixer. Mix at high speed for 2 minutes until it is smooth and combined. Pour batter into a 9x13 inch baking pan. I like to use one of these, so I can cover and refrigerate the finished product with ease. Smooth batter evenly. Bake at 350 degrees for 40-45 minutes. When toothpick comes out clean, the cake is done. Cool completely on a wire rack.
Preparation for topping: With the wire whip attachment of your hand mixer, mix 1 pudding package, 2 cups cold chocolate milk. Whip for 2 minutes. Now whip in Cool-Whip. Whip until Cool-Whip is all combined and there are no traces of it.
When cake is cooled, pour your moussey pudding over the cake. Smooth evenly with a rubber scraper. You could serve the cake right now, but I like to refrigerate mine for at least a 1/2 hour before serving. Any leftovers must be refrigerated. Enjoy!
Sunday, July 11, 2010
Wednesday, July 7, 2010
Friday, July 2, 2010
Monday, June 28, 2010
Freshly Squeezed Lemonade
5-6 cups cold water
1 1/2 -3 cups sugar, to taste
Once you have juiced all the fruit, add the water and sugar to taste. It really depends on how sweet/tart the citrus are and how much juice you get out of them. Also it depends on how sweet you like your lemonade! Serve ice cold and enjoy!
Monday, May 24, 2010
1 tsp. salt
2 cups flour
1 1/2cup milk
2 cups sugar
4 cups sliced peaches
1 Tbs. baking powder
1 tsp. cinnamon
Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat.
In a separate bowl combine flour, sugar, baking powder, and salt; stir to mix. Add milk and beat until batter is smooth. Pour batter over melted butter -- do not stir. Carefully add peaches over top of the batter -- do not stir. Sprinkle cinnamon over top.
Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 45 to 60 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.
Serve topped with whipped cream or with vanilla ice cream.
Friday, May 21, 2010
1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested ( I didn't have a lemon, so i just questimated lemon juice)
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice
Preheat oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end or feel free to add as much as you like.
Friday, April 30, 2010
1 can or 1 1/2 cups frozen corn
1 can cream of chicken soup
1 - 4 oz. can diced green chilies
2 tbsp. snipped cilantro
1 pkg. taco seasoning
1 can of beans (whatever is your favorite)
Mix together in crockpot
Add 3-4 cups chicken broth
Cook on low for 6 hours or high 3-4 hours
Or if you are in a hurry you can cook on the stove and let simmer for a couple hours.
In last 30 minutes add:
6 - 8 oz. velveeta cheese (you can use the cheaper brand)
3/4 cup sour cream
Do not boil after adding sour cream!
Serve with tortilla chips.
Thursday, April 22, 2010
"One lime flavors a sweet cheese ball to make a very refreshing snack for a spring or summer get-together. Serve with mini graham crackers. "
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/2 tsp. Zest of a lime
Juice of one lime
1/4 cup graham cracker crumbs or chopped nuts
1.In a medium bowl, mix the cream cheese, butter, confectioners' sugar, lime zest and juice using an electric mixer. Refrigerate for 3 hours.
2.When the mixture is completely chilled, shape into a ball and roll in graham cracker crumbs. Serve on a platter with your favorite crackers.
This makes a great dip. We had it with homemade waffle cones broken up. It would be good as a fruit dip as well.
I love the sistercafe blog. I try a lot of recipes off of there. This one the most recent. I know it seems kinda random, but it was actually REALLY yummy. We were pleasantly surprised. I know it's more of a summer dish, but with us getting snow this week, we are dreaming of warm weather.
Summer Tortellini Salad
1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini (You can also use dry tortellini. Barilla has a yummy four cheese and Costco has really good tortellini as well)
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don't have fresh...fresh is always best of course, but dried works fine too)
1/2 cup home-made or you're very, very favorite ranch dressing (I tend to skimp a bit on this measurement but 1/2 a cup isn't too much, just trying to be healthy:)
Parmesan Cheese - to taste
*Option - I have added left over Rotissere chicken to this and really liked it
Cook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside. Meanwhile, slice zucchini. chop carrot(s). Cook the vegetables. Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour salad dressing over salad. Grate parmesan cheese over salad. cover; refrigerate at least 2 hours before serving. Yield: 6 servings
I think this recipe works great as a main dish, especially if you added chicken, or a side salad.
Thursday, April 1, 2010
1 can minestrone soup
1 can tomato soup
1 can water
1 - 1 1/2 lb stew meat
3-4 carrots, peeled and thickly sliced
1 large onion, chopped
3-4 potatoes, peeled and cut into large chunks
Combine all ingredients in a crockpot. Cook on low 8-10 hours or high 4-5 hours. Salt and pepper to taste.