Friday, October 29, 2010

Molasses cookies with Pumpkin Dip

3/4 c. butter
3/4 c. Crisco
2 c sugar
2 eggs
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.

Pumpkin Dip
1/4 Dark brown sugar, packed
2 Tbsp sugar
1/4 c water
1/2 tsp allspice
1/2 cinnamon
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

Recipe Book

Received a recipe book for a wedding gift. "America's Most Wanted Recipes" It has all sorts of recipes in there from everyone's favorite restaurants. If you have something you want, send a request and I'll check the book. There are a ton I've never heard of but also some good ones. Such as Applebee's; Arby's; Cheesecake Factory; KFC; Red Lobster etc.

Subway Sweet Onion

1/2 cup Light corn syrup
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
1/8 salt
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.

Pillsbury Chicken Enchiladas


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

Texas Roadhouse Rolls and Butter

I found this on some copy cat recipes sites. I haven't tested them yet. I will get on that this week. Hopefully they are close or I'll be pretty disappointed. Most of the recipes online are really weird and I can't imagine the restaurant doing it any way but this. I'll keep you updated.

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

Sweet n' Sour Crock Pot Chicken

4 Chicken Breast
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

Chocolate cupcakes w/ Peanut butter frosting

Chocolate cake mix
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.

Raspberry frosted lemon cupcakes

Lemon cake mix
1 pkg. instant lemon pudding
1 1/2 c water
3 eggs
oil - same as cake mix
Mix 2 full min. Bake same as box

Raspberry frosting
2 or 3 TB raspberry jam
1 tsp. imitation raspberry flavoring
1/4 c milk
4 ox. cream cheese
4 c powdered sugar

Lime Cupcakes

1 golden vanilla cake mix (Betty Crocker is best)
3/4 c. limeaid concentrate
3/4 c. water
1/3 c oil
3 eggs
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