Prep Time: 20 min
Total Time: 55 min
Makes: 5 servings, 2 enchiladas each
2 cups chopped cooked chicken
1 cup Sour Cream
1-1/2 cups Shredded Colby & Monterey Jack Cheese, divided
1 cup Thick 'N Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 Flour Tortillas
1 cup shredded lettuce
1 medium tomato, chopped (about 1/2 cup)
Procedure
PREHEAT oven to 350°F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover. BAKE 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
Friday, November 21, 2008
EASY VEGETABLE POT PIE
EASY VEGETABLE POT PIE
1 [10.75 ounce]can condensed cream of potato soup
1 [15 ounce] can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 [9-inch] frozen prepared pie crusts, thawed
1 egg, lightly beaten
Preheat oven to 375 degrees F.
In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
Spoon filling into bottom pie crust,cover with top crust, crimp edges to seal. Slit top crust, brush with beaten egg if desired.
Bake 40 minutes. Remove from oven, cool 10 minutes and serve.
Serving Information
Serves: 6
1 [10.75 ounce]can condensed cream of potato soup
1 [15 ounce] can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 [9-inch] frozen prepared pie crusts, thawed
1 egg, lightly beaten
Preheat oven to 375 degrees F.
In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
Spoon filling into bottom pie crust,cover with top crust, crimp edges to seal. Slit top crust, brush with beaten egg if desired.
Bake 40 minutes. Remove from oven, cool 10 minutes and serve.
Serving Information
Serves: 6
Thursday, November 20, 2008
Drink/Punch (alcoholic) Slut Slush
Slut slush
Goes down smooth, packs a suprising punch!
It's tradition for my family to have this (all year round) particularly at the holidays
...but makes a nice cool sipping drink for summer too.
in large freezable bowl
pour 1 cup boiling water
add 2 teabags and seep for while- you want it to be strong
( I usually add more teabags..like 4-6)
add 1 cup sugar and stir until dissolved
then add 6 oz frozen lemonade and
6oz frozen Orange Juice - mix well
pour in 3-1/2 cups coldwater
add 1 cup whiskey-
Procedure
stir mixture up,cover and put in freezer
stir every 2 hours
to serve :
add 2 tbps slush in glass fill with 7up or sprite
soda must be cold
becareful!!! it sneaks up on you and hits hard
This recipe can be doubled !! It keeps well in the freezer and is ready to go at any time!
Goes down smooth, packs a suprising punch!
It's tradition for my family to have this (all year round) particularly at the holidays
...but makes a nice cool sipping drink for summer too.
in large freezable bowl
pour 1 cup boiling water
add 2 teabags and seep for while- you want it to be strong
( I usually add more teabags..like 4-6)
add 1 cup sugar and stir until dissolved
then add 6 oz frozen lemonade and
6oz frozen Orange Juice - mix well
pour in 3-1/2 cups cold
add 1 cup whiskey-
Procedure
stir mixture up,cover and put in freezer
stir every 2 hours
to serve :
add 2 tbps slush in glass fill with 7up or sprite
soda must be cold
becareful!!! it sneaks up on you and hits hard
This recipe can be doubled !! It keeps well in the freezer and is ready to go at any time!
Drink/Punch (alcoholic) Sangria Slush
Another party hit- but I don't know what it's called.lol
A bottle of Sangria,
ICE
a blender
A pitcher is good too....to put it in as you make it
Procedure
Equal parts ice and Sangria- blend into a slushy.
keep pitcher in freezer and serve as needed
serving suggestion;
throw a wedge of fruit on the glass
Serving Information
Serves: 15
A bottle of Sangria,
ICE
a blender
A pitcher is good too....to put it in as you make it
Procedure
Equal parts ice and Sangria- blend into a slushy.
keep pitcher in freezer and serve as needed
serving suggestion;
throw a wedge of fruit on the glass
Serving Information
Serves: 15
Drink/Punch (Alcholic) Malibu Punch
a great/easy punch- was at a 'girls only' party few weeks ago. this drink was hit!!
I don't know what it's called,
1 bottle of Mango Malibu
1 (2litre) bottle Sprite
1 Bottle Cranberry juice
Procedure
mix together in punch bowl with ice
(best to do half of each bottle, and then refill with other half as needed unless it ALL fits in your punch bowl ?!?)
oh I garnished with some fresh fruit slices- oranges, lemon and lime slices...and star fruit looks nice.
I don't know what it's called,
1 bottle of Mango Malibu
1 (2litre) bottle Sprite
1 Bottle Cranberry juice
Procedure
mix together in punch bowl with ice
(best to do half of each bottle, and then refill with other half as needed unless it ALL fits in your punch bowl ?!?)
oh I garnished with some fresh fruit slices- oranges, lemon and lime slices...and star fruit looks nice.
Drink (alcoholic) Roll me over [Bennigan's]
Roll Me Over And Do Me Again by Chris at Bennigans/Charlotte.
(Cocktail)
1/4 part Light Rum
1/4 part Dark Rum
1/4 part Midori
1/4 part MalibuSplash Creme de Bananes
Procedure
Fill with equal parts OJ And Pineapple, add touch of Grenadine for color and shake.
Serving Information
Serves: 1
(Cocktail)
1/4 part Light Rum
1/4 part Dark Rum
1/4 part Midori
1/4 part MalibuSplash Creme de Bananes
Procedure
Fill with equal parts OJ And Pineapple, add touch of Grenadine for color and shake.
Serving Information
Serves: 1
Drink (alcoholic) Raspberry Slush
MR. P'S OLALLIEBERRY RASPBERRY SLUSH
1/4 c. tequila2 tbsp.triple sec
1/4 c. Margarita mix
2 c. olallieberries* or blackberries
1 1/2 c. crushed ice
1 c. raspberry sorbet or ice
Procedure
Combine tequila, triple sec, margarita mix and berries in blender container. Process until smooth. Add crushed ice and blend. Add raspberry sorbet and blend until slushy. Turn into chilled glasses. Makes about 4 servings.
*Physically the Olallieberry looks like a classic blackberry. Genetically, however, the Olallieberry is approximately two-thirds blackberry and one-third European Red Raspberry. Eaten fresh, Olallieberries are excellent, however most are made into preserves and wine.
1/4 c. tequila2 tbsp.triple sec
1/4 c. Margarita mix
2 c. olallieberries* or blackberries
1 1/2 c. crushed ice
1 c. raspberry sorbet or ice
Procedure
Combine tequila, triple sec, margarita mix and berries in blender container. Process until smooth. Add crushed ice and blend. Add raspberry sorbet and blend until slushy. Turn into chilled glasses. Makes about 4 servings.
*Physically the Olallieberry looks like a classic blackberry. Genetically, however, the Olallieberry is approximately two-thirds blackberry and one-third European Red Raspberry. Eaten fresh, Olallieberries are excellent, however most are made into preserves and wine.
Drink (alcoholic) - The Green Hornet
The Green Hornet
1 part blue curacao
1 part captain morgans spiced rum
pineapple juice
Procedure
In a shaker add ice, pineapple juice, blue curacao, and rum. Shake like crazy. Pour into a cocktail glass.
I like to garnish with a slice of pineapple. You could also blend all of the ingredients in a blender for a nice summer slushy.
Drink with CAUTION!!! When this drink is made right you can't taste the alcohol. The blue curacao and pineapple juice makes it green and the rum will sting ya.
Enjoy!
1 part blue curacao
1 part captain morgans spiced rum
pineapple juice
Procedure
In a shaker add ice, pineapple juice, blue curacao, and rum. Shake like crazy. Pour into a cocktail glass.
I like to garnish with a slice of pineapple. You could also blend all of the ingredients in a blender for a nice summer slushy.
Drink with CAUTION!!! When this drink is made right you can't taste the alcohol. The blue curacao and pineapple juice makes it green and the rum will sting ya.
Enjoy!
Drink (alcoholic) - Tequila Mockingbird
Ingredients
Tequila Mockingbird
2 oz. Tequila
3/4 oz. Grenadine
4 oz. Orange juice
1 oz. Blackberry brandy
Procedure
Mix together, stir in some ice..
Not only is the name clever, but it is really quite tasty!
Tequila Mockingbird
2 oz. Tequila
3/4 oz. Grenadine
4 oz. Orange juice
1 oz. Blackberry brandy
Procedure
Mix together, stir in some ice..
Not only is the name clever, but it is really quite tasty!
Drink (alcoholic) - Southern Slam
Southern Slam (Long Drink )
1 shot Southern Comfort
2 parts OJ
1 part cranberry juice
Procedure
(should be similar in color to a Tequila Sunrise - also, Tropicana Orange-Cranberry can be used as a substitute for the OJ and cranberry juice.)
Watch out, though ... these are great in the summer and VERY refreshing ... but they'll SLAM right into you after a while!
1 shot Southern Comfort
2 parts OJ
1 part cranberry juice
Procedure
(should be similar in color to a Tequila Sunrise - also, Tropicana Orange-Cranberry can be used as a substitute for the OJ and cranberry juice.)
Watch out, though ... these are great in the summer and VERY refreshing ... but they'll SLAM right into you after a while!
Another source with specific amounts https://www.abc.virginia.gov/products/recipes/all-recipes/southern-slam
#southernalcohol. #recipecollecting
Homemade Stuffing".....(incognito!)
Homemade Stuffing".....(incognito!)
Try this easy stuffing the next time you serve chicken or chops. You will be amazed at the flavor of this recipe.
Easy Stuffing
1 box of chicken flavored dry stuffing mix (I use Stouffer's Stove Top)
2 medium zucchini, sliced and then quartered
1 med. vidalia onion, chopped
1 small carton of button or crimini mushrooms, either sliced or quartered
1 stick of butter + 2 TBS set aside , room temperature
1 can of cream of chicken soup
8 oz. sour cream
1 sm. can of French's French Fried Onions
Preheat oven to 350º F.
Lightly grease an 8" x 8" Pyrex baking dish (I had to use a 9" x 13" metal baking pan -if it's all you've got, cut the baking time down to 20/25 minutes) and set aside. In a large skillet, over medium-high heat, melt the 2 TBS. of butter and then add the quartered zucchini and onions. Saute for about 5-7 minutes until the onions are beginning to brown. Add the mushrooms and saute another 5-10 minutes.In a large bowl, combine the cream of chicken soup and sour cream, then add the dry stuffing mix and the butter, mix well. Once vegetables are lightly browned, dump them in with the stuffing mixture and stir well.Transfer to the prepared baking dish and sprinkle the french fried onions over top. Cover with foil and bake 25 minutes, remove foil and bake an additional 5 minutes or until the french fried onions are goldeny brown.
Try this easy stuffing the next time you serve chicken or chops. You will be amazed at the flavor of this recipe.
Easy Stuffing
1 box of chicken flavored dry stuffing mix (I use Stouffer's Stove Top)
2 medium zucchini, sliced and then quartered
1 med. vidalia onion, chopped
1 small carton of button or crimini mushrooms, either sliced or quartered
1 stick of butter + 2 TBS set aside , room temperature
1 can of cream of chicken soup
8 oz. sour cream
1 sm. can of French's French Fried Onions
Preheat oven to 350º F.
Lightly grease an 8" x 8" Pyrex baking dish (I had to use a 9" x 13" metal baking pan -if it's all you've got, cut the baking time down to 20/25 minutes) and set aside. In a large skillet, over medium-high heat, melt the 2 TBS. of butter and then add the quartered zucchini and onions. Saute for about 5-7 minutes until the onions are beginning to brown. Add the mushrooms and saute another 5-10 minutes.In a large bowl, combine the cream of chicken soup and sour cream, then add the dry stuffing mix and the butter, mix well. Once vegetables are lightly browned, dump them in with the stuffing mixture and stir well.Transfer to the prepared baking dish and sprinkle the french fried onions over top. Cover with foil and bake 25 minutes, remove foil and bake an additional 5 minutes or until the french fried onions are goldeny brown.
Lithuanian Turkey Stuffing Recipe
Lithuanian Turkey Stuffing Recipe
(*** Given to me by a friend)
Serves: 8
Ingredients:
1 1/2 pound ground sirloin
1 1/2 pound ground pork
5 stalks celery chopped
1 large onion chopped
1 large green pepper chopped
1 carrot shredded
1 loaf of corn bread (stale) OR 1 large bag pre-packaged corn bread stuffing mix (Pepperidge)
1/3 box of Bells Seasoning (sage-based spice mixture)
1 cup brown sugar
teaspoon each of salt and black pepper
water or chicken broth
This has been a family favorite for at least 80 years. The recipe comes from my grandmother who was Lithuanian and a superb cook! In a large pot, crumble the meat and begin to brown, stirring it all up and making a kind of mush out of it. Add in all of the chopped vegetables, the salt and the pepper. Add just enough water or chicken broth to cover all of the ingredients and simmer for approximately 45 minutes, or until all of the vegetables are soft. Add the BELLS SEASONING and stir it into the mixture to get all of the seasoning blended throughout. Also add the brown sugar and mix thoroughly. Add the corn bread and stir until it is all blended together. It will become very stiff. If it ends up too dry add more water or chicken stock, or too loose, add more corn bread or regular bread. I usually do this the day before I cook my turkey, put the pot of stuffing in the frig, or if you are up north, in the garage.
This allows all the flavors to blend and become WONDERFUL !!! Stuff your turkey or chicken as you usually do. The result is magnificent.
LEFTOVER TIP: Over the years my children have started a new tradition with this stuffing. When the stuffing is very cold in the pot, form some into patties as you would with breakfast sausage, and fry them with eggs over-easy or sunny-side up for breakfast. ITS GREAT !!
(*** Given to me by a friend)
Serves: 8
Ingredients:
1 1/2 pound ground sirloin
1 1/2 pound ground pork
5 stalks celery chopped
1 large onion chopped
1 large green pepper chopped
1 carrot shredded
1 loaf of corn bread (stale) OR 1 large bag pre-packaged corn bread stuffing mix (Pepperidge)
1/3 box of Bells Seasoning (sage-based spice mixture)
1 cup brown sugar
teaspoon each of salt and black pepper
water or chicken broth
This has been a family favorite for at least 80 years. The recipe comes from my grandmother who was Lithuanian and a superb cook! In a large pot, crumble the meat and begin to brown, stirring it all up and making a kind of mush out of it. Add in all of the chopped vegetables, the salt and the pepper. Add just enough water or chicken broth to cover all of the ingredients and simmer for approximately 45 minutes, or until all of the vegetables are soft. Add the BELLS SEASONING and stir it into the mixture to get all of the seasoning blended throughout. Also add the brown sugar and mix thoroughly. Add the corn bread and stir until it is all blended together. It will become very stiff. If it ends up too dry add more water or chicken stock, or too loose, add more corn bread or regular bread. I usually do this the day before I cook my turkey, put the pot of stuffing in the frig, or if you are up north, in the garage.
This allows all the flavors to blend and become WONDERFUL !!! Stuff your turkey or chicken as you usually do. The result is magnificent.
LEFTOVER TIP: Over the years my children have started a new tradition with this stuffing. When the stuffing is very cold in the pot, form some into patties as you would with breakfast sausage, and fry them with eggs over-easy or sunny-side up for breakfast. ITS GREAT !!
Basic homemade stuffing
Stuffing
Make your own stuffing mix for easy cooking during the holidays.
INGREDIENTS:
30 slices firm bread
3 Tbsp. instant minced onion
2 tsp. garlic salt
1/2 tsp. seasoned pepper
1/3 cup cooking oil
3 Tbsp. dried parsley flakes
3/4 tsp. ground sage
PREPARATION:
Preheat oven to 300 degrees. Cut bread slices into 1/2" cubes and place in two 13x9" baking pans. Toast bread cubes at 300 degrees for 45 minutes, or until toasted, stirring occasionally. Remove from oven and cool slightly.
In large bowl, mix together onion, garlic salt, seasoned pepper, oil, parsley flakes, and sage. Lightly toss bread cubes with seasonings to coat cubes. Place in a large airtight container and label "Herbed Stuffing Mix". Store in a cool, dry place and use within 3 to 4 months. Use in any recipe calling for stuffing mix.
Makes about 12 cups
Make your own stuffing mix for easy cooking during the holidays.
INGREDIENTS:
30 slices firm bread
3 Tbsp. instant minced onion
2 tsp. garlic salt
1/2 tsp. seasoned pepper
1/3 cup cooking oil
3 Tbsp. dried parsley flakes
3/4 tsp. ground sage
PREPARATION:
Preheat oven to 300 degrees. Cut bread slices into 1/2" cubes and place in two 13x9" baking pans. Toast bread cubes at 300 degrees for 45 minutes, or until toasted, stirring occasionally. Remove from oven and cool slightly.
In large bowl, mix together onion, garlic salt, seasoned pepper, oil, parsley flakes, and sage. Lightly toss bread cubes with seasonings to coat cubes. Place in a large airtight container and label "Herbed Stuffing Mix". Store in a cool, dry place and use within 3 to 4 months. Use in any recipe calling for stuffing mix.
Makes about 12 cups
scott's soccer pracitce bars
Ingredients
1/2 c butter
1/2 c brown sugar
1/2 c sugar (regular sugar)
1 egg
1/3 c peanut butter
1/2 teaspoon baking soda
1/2 tsp salt
1 c flour
1 c old fashioned oatmeal
1 c semi-sweet chocolate chips
ICING
1/2 c powdered sugar
2 tablespoons peanut butter
2 Tbsp milk
Procedure
Preheat oven to 350 degrees F
Cream butter and sugars. Add egg and then peanut butter- mix well. Stir in badking soda, salt , flour, oatmeal. Press this mixture in a 9" x 13" baking pan. Sprinkle chocolate chips over top. Bake 20-25 minutes or until golden brown. Remove from oven and drizzle with the icing.
mix icing ingredients together while bars are baking.- blend until smooth and able to be drizzled .
cool completely - then cut into squares to serv.
makes 24 squares
1/2 c butter
1/2 c brown sugar
1/2 c sugar (regular sugar)
1 egg
1/3 c peanut butter
1/2 teaspoon baking soda
1/2 tsp salt
1 c flour
1 c old fashioned oatmeal
1 c semi-sweet chocolate chips
ICING
1/2 c powdered sugar
2 tablespoons peanut butter
2 Tbsp milk
Procedure
Preheat oven to 350 degrees F
Cream butter and sugars. Add egg and then peanut butter- mix well. Stir in badking soda, salt , flour, oatmeal. Press this mixture in a 9" x 13" baking pan. Sprinkle chocolate chips over top. Bake 20-25 minutes or until golden brown. Remove from oven and drizzle with the icing.
mix icing ingredients together while bars are baking.- blend until smooth and able to be drizzled .
cool completely - then cut into squares to serv.
makes 24 squares
Pumpkin Dip
Pumpkin Dip
1 can of pumpkin
8oz cool whip
3 oz of cream cheese
1/2 cup sugar
2 tsp. pumpkin pie spice
\Procedure
Mash everything together, chill and serve with gingersnaps
1 can of pumpkin
8oz cool whip
3 oz of cream cheese
1/2 cup sugar
2 tsp. pumpkin pie spice
\Procedure
Mash everything together, chill and serve with gingersnaps
Layerd pretzel& strawberry dessert
Shopping List:
3 c pretzels- crushed
2/3 c melted butter
1c+3Tbsp sugar
1 8oz tub of cool whip
1 8oz cream cheese
1 6oz package of strawberry Jello
2c hot water
2 packages of frozen strawberries
FIRST layer :
3cups crushed pretzels
2/3 c melted butter
3Tbsp sugar
SECOND layer:
1 8oz cool whip
1 8oz cream cheese
1 c sugar
THIRD layer:
1 6oz strawberry jello
2c hot water
2 packages frozen strawberries
Procedure
Mix together FIRST layer ingredients , spread in 9" x 13" pan and bake 8 minutes at 375 degrees F.
COOL COMPLETELY
Mix together SECOND layer ingredients until creamy and spread over cooled pretzel layer.
CHILL
for the THIRD layer, mix as per jello directions after adding strawberries, when partially set, pour and spread over above mixture. Let set.
Cut into squares to serve .
3 c pretzels- crushed
2/3 c melted butter
1c+3Tbsp sugar
1 8oz tub of cool whip
1 8oz cream cheese
1 6oz package of strawberry Jello
2c hot water
2 packages of frozen strawberries
FIRST layer :
3cups crushed pretzels
2/3 c melted butter
3Tbsp sugar
SECOND layer:
1 8oz cool whip
1 8oz cream cheese
1 c sugar
THIRD layer:
1 6oz strawberry jello
2c hot water
2 packages frozen strawberries
Procedure
Mix together FIRST layer ingredients , spread in 9" x 13" pan and bake 8 minutes at 375 degrees F.
COOL COMPLETELY
Mix together SECOND layer ingredients until creamy and spread over cooled pretzel layer.
CHILL
for the THIRD layer, mix as per jello directions after adding strawberries, when partially set, pour and spread over above mixture. Let set.
Cut into squares to serve .
Easy Chocolate Cream Filled Torte
You can whip up this impressive torte up in less than 20 minutes thanks to it's ready-made base--a frozen pound cake.
Easy Chocolate Cream Filled Torte
1 (10.3/4-ounce) frozen pound cake, thawed
1/2 cup powdered sugar
1/4 cup HERSHEY'S Cocoa
1 cup cold whipping cream
1 teaspoon vanilla extract
Chocolate Glaze (recipe follows)
Sliced almonds (optional)
Cut cake horizontally to make 4 layers.
Stir together sugar and cocoa in small bowl.
Add whipping cream and vanilla; beat until stiff.
Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used.
Prepare Chocolate Glaze; spoon over top of cake, allowing to drizzle down sides.
Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover torte.
Makes 8 to 10 servings.
Chocolate Glaze:
2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/4 to 1/2 teaspoon almond extract
Melt butter in small saucepan over low heat.
Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.
Remove from heat.
Gradually add powdered sugar and almond extract, beating with whisk until smooth.
Makes about 1/2 cup glaze.
Easy Chocolate Cream Filled Torte
1 (10.3/4-ounce) frozen pound cake, thawed
1/2 cup powdered sugar
1/4 cup HERSHEY'S Cocoa
1 cup cold whipping cream
1 teaspoon vanilla extract
Chocolate Glaze (recipe follows)
Sliced almonds (optional)
Cut cake horizontally to make 4 layers.
Stir together sugar and cocoa in small bowl.
Add whipping cream and vanilla; beat until stiff.
Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used.
Prepare Chocolate Glaze; spoon over top of cake, allowing to drizzle down sides.
Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover torte.
Makes 8 to 10 servings.
Chocolate Glaze:
2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/4 to 1/2 teaspoon almond extract
Melt butter in small saucepan over low heat.
Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.
Remove from heat.
Gradually add powdered sugar and almond extract, beating with whisk until smooth.
Makes about 1/2 cup glaze.
Easy Blueberry Parfait
Ingredients
2 cups fresh or frozen blueberries
2~8 oz cartons non fat lemon yogurt
10 gingersnaps, crumbled
Procedure
In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps. Serves 4
Per serving: 147 calories, 3.7g. protien, 15g carbohydrates, 2g fiber, 2.9g fat, (0g saturated) 160 mg sodium
2 cups fresh or frozen blueberries
2~8 oz cartons non fat lemon yogurt
10 gingersnaps, crumbled
Procedure
In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps. Serves 4
Per serving: 147 calories, 3.7g. protien, 15g carbohydrates, 2g fiber, 2.9g fat, (0g saturated) 160 mg sodium
Easy Apple Dumplings
Easy apple Dumplings
Source: http://www.mrbreakfast.com/superdisplay.asp?recipeid=940
makes 16 servings
2 Packages of crescent rolls (8 in each)
2 Granny Smith Apples -- peeled & cored into 8 slices
2 sticks of real butter -- melted
2 cups of sugar
1 can of Sprite
Place one apple slice in each triangle - wrap and place in sprayed pan.
Combine melted butter with sugar and pour over wrapped apples in pan.
Then pour Sprite over all ingredients Sprinkle with cinnamon. Bake at
300 degrees for 45 minutes. Then, turn off oven and leave dumplings for another 15 minutes. Remove & enjoy!
Source: http://www.mrbreakfast.com/superdisplay.asp?recipeid=940
makes 16 servings
2 Packages of crescent rolls (8 in each)
2 Granny Smith Apples -- peeled & cored into 8 slices
2 sticks of real butter -- melted
2 cups of sugar
1 can of Sprite
Place one apple slice in each triangle - wrap and place in sprayed pan.
Combine melted butter with sugar and pour over wrapped apples in pan.
Then pour Sprite over all ingredients Sprinkle with cinnamon. Bake at
300 degrees for 45 minutes. Then, turn off oven and leave dumplings for another 15 minutes. Remove & enjoy!
Crockpot Rice Pudding
Crockpot Rice Pudding
1-1/2 cup cooked rice
16 oz half and half or light cream
3/4 cup raisins
3 eggs
1/2 tsp nutmeg
2/3 cup sugar
2 tsp vanilla
Grease stoneware of crock-pot with butter.
Beat half and half, eggs, sugar & vanilla with electric mixer.
Stir in rice and raisins.
Pour in crock-pot.
Sprinkle nutmeg on top.
Cover, cook on high for 30 minutes. Stir well.
Cook on low, 2-3 hours.
Makes about 8 cups
1-1/2 cup cooked rice
16 oz half and half or light cream
3/4 cup raisins
3 eggs
1/2 tsp nutmeg
2/3 cup sugar
2 tsp vanilla
Grease stoneware of crock-pot with butter.
Beat half and half, eggs, sugar & vanilla with electric mixer.
Stir in rice and raisins.
Pour in crock-pot.
Sprinkle nutmeg on top.
Cover, cook on high for 30 minutes. Stir well.
Cook on low, 2-3 hours.
Makes about 8 cups
Chocolate Quickie Stickies
Chocolate Quickie Stickies
8 tablespoons butter or margarine, divided use
3/4 cup packed light brown sugar
4 tablespoons HERSHEY'S Cocoa, divided use
5 teaspoons water
1 teaspoon vanilla extract
1/2 cup coarsely chopped nuts (optional)
2 (8-ounce each) cans refrigerated quick crescent dinner rolls
2 tablespoons granulated sugar
Heat oven to 350°F.
Melt 6 tablespoons butter in small saucepan over low heat; add brown sugar, 3 tablespoons cocoa and water. Cook over medium heat, stirring constantly, just until mixture comes to boil.
Remove from heat; stir in vanilla. Spoon about 1 teaspoonful chocolate mixture into each of 48 small muffin cups (1 3/4-inches in diameter).
Sprinkle 1/2 teaspoon nuts, if desired, into each cup; set aside.
Unroll dough; separate into 8 rectangles; firmly press perforations to seal.
Melt remaining 2 tablespoons butter; brush over rectangles.
Stir together granulated sugar and remaining 1 tablespoon cocoa; sprinkle over all rectangles. Starting at longer side, roll up each rectangle; pinch seams to seal. Cut each roll into 6 equal pieces. Press gently into prepared pans, cut-side down.
Bake 11 to 13 minutes or until light brown. Remove from oven; cool 30 seconds. Invert onto cookie sheet. Let stand 1 minute; remove pans. Serve warm or cool completely.
Makes 4 dozen small rolls.
Note: Rolls can be baked in two 8-inch round baking pans. Heat oven to 350°F. Cook chocolate mixture as directed; place half in each pan. Prepare rolls as directed; place 24 pieces, cut-side down, in each pan. Bake 20 to 22 minutes. Cool and remove from pans, as directed above.
8 tablespoons butter or margarine, divided use
3/4 cup packed light brown sugar
4 tablespoons HERSHEY'S Cocoa, divided use
5 teaspoons water
1 teaspoon vanilla extract
1/2 cup coarsely chopped nuts (optional)
2 (8-ounce each) cans refrigerated quick crescent dinner rolls
2 tablespoons granulated sugar
Heat oven to 350°F.
Melt 6 tablespoons butter in small saucepan over low heat; add brown sugar, 3 tablespoons cocoa and water. Cook over medium heat, stirring constantly, just until mixture comes to boil.
Remove from heat; stir in vanilla. Spoon about 1 teaspoonful chocolate mixture into each of 48 small muffin cups (1 3/4-inches in diameter).
Sprinkle 1/2 teaspoon nuts, if desired, into each cup; set aside.
Unroll dough; separate into 8 rectangles; firmly press perforations to seal.
Melt remaining 2 tablespoons butter; brush over rectangles.
Stir together granulated sugar and remaining 1 tablespoon cocoa; sprinkle over all rectangles. Starting at longer side, roll up each rectangle; pinch seams to seal. Cut each roll into 6 equal pieces. Press gently into prepared pans, cut-side down.
Bake 11 to 13 minutes or until light brown. Remove from oven; cool 30 seconds. Invert onto cookie sheet. Let stand 1 minute; remove pans. Serve warm or cool completely.
Makes 4 dozen small rolls.
Note: Rolls can be baked in two 8-inch round baking pans. Heat oven to 350°F. Cook chocolate mixture as directed; place half in each pan. Prepare rolls as directed; place 24 pieces, cut-side down, in each pan. Bake 20 to 22 minutes. Cool and remove from pans, as directed above.
Chocolate Dessert Lasagna
Chocolate Dessert Lasagna
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 9 servings (compliments Ham on the Street- food network!)
1 (8-ounce) package no-boil lasagna noodles
2 pounds ricotta cheese
1 cup powdered sugar
1/2 cup unsweetened cocoa
2 large eggs
1 1/2 cups mini chocolate chips
1 orange, zested
1/2 cup roasted pistachios
4 ounces white chocolate, coarsely grated
Procedure
Preheat the oven to 350 degrees F. Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.
Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 9 servings (compliments Ham on the Street- food network!)
1 (8-ounce) package no-boil lasagna noodles
2 pounds ricotta cheese
1 cup powdered sugar
1/2 cup unsweetened cocoa
2 large eggs
1 1/2 cups mini chocolate chips
1 orange, zested
1/2 cup roasted pistachios
4 ounces white chocolate, coarsely grated
Procedure
Preheat the oven to 350 degrees F. Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.
Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.
Choco.Eclair "cake"- EZ
I served this the one night with friends- they LOVED it!
Light and creamy and so good!It's really simple to do in just 15 minutes... made it the night before so it'd be chilled by the next day!
Serves 12-15...unless you have big eaters
(4 of use killed half of it!)
2 (3.4 oz.) Packages of French Vanilla instant pudding
3 cups milk for the pudding
8 oz. whipped topping
1 (12oz) package of graham crackers
chocolate topping
3 tablespoons milk
6 tablespoons butter
2 ( 1oz.) squares of semi-sweet Chocolate
1 3/4 cups confectioner's sugar
Procedure
1. Combine pudding mix with 3 cups milk and follow mixing instructions on package.Add whipped toppin. Beat with electric mixer set at medium speed until blended.
2. Arrange a layer of graham crackers in the bottom of a 13x9inch dish.Spread half the pudding mix. Add a second layer of graham crackers. Spread remaining pudding mix. Top with another layer of graham crackers
( personal note: I tried to do this without broken ones...keep the whole pieces for the top as it's easier to spread the chocolate. Bottom and middle- it really doesn't matter if they're broken!)
3. CHOCOLATE TOPPING =Place confectioner's sugar in medium bowl- set aside. In small saucepan, combine the butter and chocolate. Cook over low heat, stirring frequesntly, until the chocolate melts. Stir in the 3 tablespoons of milk.
4.Add chocolate mixture to the bowl of coneftioner's sugar. Beat with an electric mixer set at medium speed until icing is a spreadable consistency. Spread over prepared layers/top layer of graham crackers. Chill, covered, for 8 hours.
cut into squares and serve.....(the cutting into squares is easier said then done..lol)
PS. icing short cut. use prepared chocolate frosting -spoon it into a bowl and add milk 1 teaspoon at at time until the mixture is a thin spreadable consistency
Light and creamy and so good!It's really simple to do in just 15 minutes... made it the night before so it'd be chilled by the next day!
Serves 12-15...unless you have big eaters
(4 of use killed half of it!)
2 (3.4 oz.) Packages of French Vanilla instant pudding
3 cups milk for the pudding
8 oz. whipped topping
1 (12oz) package of graham crackers
chocolate topping
3 tablespoons milk
6 tablespoons butter
2 ( 1oz.) squares of semi-sweet Chocolate
1 3/4 cups confectioner's sugar
Procedure
1. Combine pudding mix with 3 cups milk and follow mixing instructions on package.Add whipped toppin. Beat with electric mixer set at medium speed until blended.
2. Arrange a layer of graham crackers in the bottom of a 13x9inch dish.Spread half the pudding mix. Add a second layer of graham crackers. Spread remaining pudding mix. Top with another layer of graham crackers
( personal note: I tried to do this without broken ones...keep the whole pieces for the top as it's easier to spread the chocolate. Bottom and middle- it really doesn't matter if they're broken!)
3. CHOCOLATE TOPPING =Place confectioner's sugar in medium bowl- set aside. In small saucepan, combine the butter and chocolate. Cook over low heat, stirring frequesntly, until the chocolate melts. Stir in the 3 tablespoons of milk.
4.Add chocolate mixture to the bowl of coneftioner's sugar. Beat with an electric mixer set at medium speed until icing is a spreadable consistency. Spread over prepared layers/top layer of graham crackers. Chill, covered, for 8 hours.
cut into squares and serve.....(the cutting into squares is easier said then done..lol)
PS. icing short cut. use prepared chocolate frosting -spoon it into a bowl and add milk 1 teaspoon at at time until the mixture is a thin spreadable consistency
Cappuccino Kiss Muffins
Cappuccino Kiss Muffins
Ingredients:
2 1/2 cups flour
2/3 cups sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoons salt
1/2 teaspoons baking soda
1 egg
1 1/3 cups buttermilk
3 tablespoons vegetable oil
4 1/2 teaspoons instant coffee
2 teaspoons vanilla extract
12 chocolate kiss candies
Topping:
2 tablespoons sugar
1/2 teaspoons cinnamon
Instructions:
In a large bowl, combine flour, sugar, baking powder, cinnamon, salt & baking soda. In another bowl beat egg, buttermilk, oil, coffee and vanilla until coffee disolves. Stir into dry ingredients until just moistened. Spoon 2 tablespoons batter into greased muffin cups. Place a chocolate kiss in the center of each, top with remaining batter. Combine sugar and cinnamon, sprinkle over batter. Bake at 425°F for 16-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing form pan to wire rack. Serve warm.
Ingredients:
2 1/2 cups flour
2/3 cups sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoons salt
1/2 teaspoons baking soda
1 egg
1 1/3 cups buttermilk
3 tablespoons vegetable oil
4 1/2 teaspoons instant coffee
2 teaspoons vanilla extract
12 chocolate kiss candies
Topping:
2 tablespoons sugar
1/2 teaspoons cinnamon
Instructions:
In a large bowl, combine flour, sugar, baking powder, cinnamon, salt & baking soda. In another bowl beat egg, buttermilk, oil, coffee and vanilla until coffee disolves. Stir into dry ingredients until just moistened. Spoon 2 tablespoons batter into greased muffin cups. Place a chocolate kiss in the center of each, top with remaining batter. Combine sugar and cinnamon, sprinkle over batter. Bake at 425°F for 16-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing form pan to wire rack. Serve warm.
White Christmas treats
White ChristmasFrom Jaryn (Australia)
3 cups rice bubbles (Rice Krispies)
1 cup mixed fruit
1cup dessicated coconut *
1 cup dry powdered milk
3/4 cup of sifted icing sugar ( powedered sugar)
225 grams (1 cup) copha **
drop of vanilla essence (Vanilla extract)
* Dried coconut shreds, similar to US coconut shreds. In the US, coconut is usually sold sweetened, this is not so common in other countries
**Copha is vegetable shortening made of solidified coconut oil. The product is used in cookies and other desserts. While infrequently used in the US it is quite popular in Australia.
Procedure
1.Put 3 cups of rice bubbles(krispies), 1 cup of mixed fruit,vanilla essence,dessicated coconut, dry powdered milk and 3/4 sifted icing sugar in a bowl.2. Melt 225 grams copha in saucepan. Add copha to dry ingredients in bowland mix well.3. Press mixture firmly into a biscuit tray. Set in a refrigerator. Cut into squares.
3 cups rice bubbles (Rice Krispies)
1 cup mixed fruit
1cup dessicated coconut *
1 cup dry powdered milk
3/4 cup of sifted icing sugar ( powedered sugar)
225 grams (1 cup) copha **
drop of vanilla essence (Vanilla extract)
* Dried coconut shreds, similar to US coconut shreds. In the US, coconut is usually sold sweetened, this is not so common in other countries
**Copha is vegetable shortening made of solidified coconut oil. The product is used in cookies and other desserts. While infrequently used in the US it is quite popular in Australia.
Procedure
1.Put 3 cups of rice bubbles(krispies), 1 cup of mixed fruit,vanilla essence,dessicated coconut, dry powdered milk and 3/4 sifted icing sugar in a bowl.2. Melt 225 grams copha in saucepan. Add copha to dry ingredients in bowland mix well.3. Press mixture firmly into a biscuit tray. Set in a refrigerator. Cut into squares.
Slow-Cooked Chili
Slow-Cooked Chili
1/2 lb bulk Italian sausage
1 lb ground beef
1/2 cup chopped onion
1 28 oz can whole tomatoes, undrained, cut up
1 15 oz can tomato sauce
1 teaspoon sugar
1 to 2 teaspoons chili powder
1 to 1 1/2 teaspoons cumin
1 teaspoon dried oregano leaves
1 15 oz can spicy chili beans, undrained (Green Giant or Joan of Arc brand)
1 15 oz can garbanzo beans, drained, rinsed (Green Giant or Joan of Arc brand)
Procedure
In large skillet, brown sausage, ground beef and onion; drain.
In 3 1/2 to 4 quart crock pot, combine browned meat and remaining ingredients. Cover; cook on low setting for 7 to 8 hours. Garnish as desired.
(suggested ganishes you can try: shredded cheddar cheese or monteray jack, sour cream dolap, sprigs of cilantro...)
Makes 6 1-1/2 cup servings
1/2 lb bulk Italian sausage
1 lb ground beef
1/2 cup chopped onion
1 28 oz can whole tomatoes, undrained, cut up
1 15 oz can tomato sauce
1 teaspoon sugar
1 to 2 teaspoons chili powder
1 to 1 1/2 teaspoons cumin
1 teaspoon dried oregano leaves
1 15 oz can spicy chili beans, undrained (Green Giant or Joan of Arc brand)
1 15 oz can garbanzo beans, drained, rinsed (Green Giant or Joan of Arc brand)
Procedure
In large skillet, brown sausage, ground beef and onion; drain.
In 3 1/2 to 4 quart crock pot, combine browned meat and remaining ingredients. Cover; cook on low setting for 7 to 8 hours. Garnish as desired.
(suggested ganishes you can try: shredded cheddar cheese or monteray jack, sour cream dolap, sprigs of cilantro...)
Makes 6 1-1/2 cup servings
Sloppy Joes
Crock Pot Sloppy Joes
3 pounds lean ground beef or turkey
1 large onion; chopped
1 cup chopped green pepper
1 cup chopped celery
4 cloves garlic; chopped fine or put through a garlic press
2 little cans tomato paste
1 cup dark brown sugar; packed
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons regular or seasoned salt
1 teaspoon pepper
1 teaspoon dry mustard
1/2 cup water
Procedure
Brown beef & onions in a large skillet. Combine with other ingredients in crock pot; stir well. Cook on low for at least 8 hours or on high for 4 hours. Spoon on buns or over noodles.
3 pounds lean ground beef or turkey
1 large onion; chopped
1 cup chopped green pepper
1 cup chopped celery
4 cloves garlic; chopped fine or put through a garlic press
2 little cans tomato paste
1 cup dark brown sugar; packed
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons regular or seasoned salt
1 teaspoon pepper
1 teaspoon dry mustard
1/2 cup water
Procedure
Brown beef & onions in a large skillet. Combine with other ingredients in crock pot; stir well. Cook on low for at least 8 hours or on high for 4 hours. Spoon on buns or over noodles.
Simple & Savory Spaghetti Sauce
Simple & Savory Spaghetti Sauce in a crock pot
1 lb. ground hamburger, browned & drained or meatballs, cooked ( you can get bags of pre-made meatballs/frozen meatballs in the store ;)
1 green pepper, chopped
1 onion, chopped
1 lg. can mushrooms, drained
2 lg. cans tomato puree
1 can cream of mushroom soup
1 lg. can tomato paste
garlic, Italian seasoning, & oregano to taste
Procedure
In large crock pot, cook tomato puree, tomato paste, soup, pepper, onion, and seasonings on high for about 4-6 hours. Add browned meat ( or cooked meatballs) and continue cooking on high for another 2 hours. Turn heat to low and cook uncovered for another few hours. The longer it cooks uncoverd, the thicker the sauce and the better the flavor. Serve with pasta. Makes approximately 15 servings.
1 lb. ground hamburger, browned & drained or meatballs, cooked ( you can get bags of pre-made meatballs/frozen meatballs in the store ;)
1 green pepper, chopped
1 onion, chopped
1 lg. can mushrooms, drained
2 lg. cans tomato puree
1 can cream of mushroom soup
1 lg. can tomato paste
garlic, Italian seasoning, & oregano to taste
Procedure
In large crock pot, cook tomato puree, tomato paste, soup, pepper, onion, and seasonings on high for about 4-6 hours. Add browned meat ( or cooked meatballs) and continue cooking on high for another 2 hours. Turn heat to low and cook uncovered for another few hours. The longer it cooks uncoverd, the thicker the sauce and the better the flavor. Serve with pasta. Makes approximately 15 servings.
Pot luck potatoe casserole
I served this with chicken dinner - everyone loved it!!
Easy- throw it in a crockpot and your done!
( * denotes my version/shortcut of this ingredient )
1/4 cup butter plus separately,
3 tablespoons butter
1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted!)
8 ounces sour cream
1/4 cup chopped onion
* I used the already chopped, frozen onions I find at the store in the frozen veggies section :D
1 teaspoon salt
2 pound potatoes, cubed * I used 2lb bag ore-ida frozen hashbrowns-southern style, already cubed for you -there are no seasoning in them either.
2 cups shredded cheddar cheese
1-1/2 to 2 cups bread stuffing mix
(*Stove top stuffing worked good- the whole box is around 2cups - a tad more- but works great-even with the seasonings. I used chicken flavor)
Procedure
1. Place 1/4 cup butter in medium bowl (you'll be adding more to it so make sure it's big enough)
TIP melt in microwave by: placing plastic wrap loosely over and heat HIGH about 50-60 seconds- until completely melted .
Add undiluted soupd, sour cream, onion and salt to butter and mix well.
2. Peel potates; cut into 1/2inch cubes- * or skip this if you use my frozen idea!
3. combine potate cubes and cheddar cheese in slow cooker ( mix it around good) Pour soup mixture into slow cooker ; mix well. Sprinkle stuffing mix over potato mixture.
4 Place remaing butter ( 3 tablespoons) in small micro-wave safe bowl - cover loosely with plastic wrap- heat HIGH 40-45 second- until melted.Drizzle butter over bread stuffing mix.
5 cover slow cooker and cook :
High 5-6 hours
LOW 8-10 hours OR
until casserole is hot and bubbly and potatoes are tender.
Store leftovers covers in refrigerator.
Serves 8-10
HINT: becareful how long you leave it in the crockpot after it's hot and bubbly, .. ..best to serve immediately ot store in a big bowl until ready to serve :just heat it a few seconds in the microwave to warm it up ;)
UPDATE:I have since adapted this to a casserole form . It was easier to throw together, bake and take. Everything is the same except it needed moisture so I mix a can of milk in with the soup mix before stirring it in the potatoes. It becomes nice and creamy when baked. Oh and do not add the stuffing until after it’s baked. Make stuffing as directed on box. Cook casserole 350 degrees, after 1 hour take out and stir. This is based on using my frozen substitutes mentioned above. It may still take as long with fresh potatoes...or longer 🤷🏻♀️. After its bubbly and creamy, take out. Top with stuffing and cover. Serve immediately.
Pork Roast with Mixed Vegetables
Pork Roast with Mixed Vegetables :
2 medium sweet potatoes, cubed
2 medium red potatoes, cubed
2 medium russet potatoes, cubed
2 stalks celery, diced
6 medium carrots, sliced
4 cloves garlic, minced
1 can, 14-1/2 ounce vegetable broth
1-1/2 cups garlic flavored wine or any white wine
2 envelopes dry onion and mushroom flavor soup mix
3 pound pork shoulder roast
Salt and pepper, to taste
1/2 cup flour, optional
Place half of the potatoes, celery and carrots in the bottom of a 5 quart crock pot. Sprinkle with half of the minced garlic. In a bowl combine the vegetable broth and the wine. Pour half of the mixture over the vegetables. Salt and pepper to taste.
Place the roast in the crock pot. Using one soup mix envelope, rub it into the roast. Turn the roast over, pushing it down into the vegetables, and rub the second envelope all over the roast. Place the remaining of the potatoes, celery and carrots on top and around the roast. Sprinkle with the remaining of the garlic. Pour the remaining broth mixture over the top. Salt and pepper to taste. Cover and cook on Low for 9 to10 hours.
If desired, using a slotted spoon, remove the roast and vegetables to a warm serving platter and keep warm. Using about 1/2-cup of the juices from the crock pot, mix with the flour. Pour the remaining of the juices into a sauce pan. Bring the juices to a boil and whisk in the flour. Cook, stirring constantly, until the gravy is thickened. Slice the roast and pour the gravy over the roast and vegetables. Serve extra gravy on the side.
Makes 4 to 6 servings.
2 medium sweet potatoes, cubed
2 medium red potatoes, cubed
2 medium russet potatoes, cubed
2 stalks celery, diced
6 medium carrots, sliced
4 cloves garlic, minced
1 can, 14-1/2 ounce vegetable broth
1-1/2 cups garlic flavored wine or any white wine
2 envelopes dry onion and mushroom flavor soup mix
3 pound pork shoulder roast
Salt and pepper, to taste
1/2 cup flour, optional
Place half of the potatoes, celery and carrots in the bottom of a 5 quart crock pot. Sprinkle with half of the minced garlic. In a bowl combine the vegetable broth and the wine. Pour half of the mixture over the vegetables. Salt and pepper to taste.
Place the roast in the crock pot. Using one soup mix envelope, rub it into the roast. Turn the roast over, pushing it down into the vegetables, and rub the second envelope all over the roast. Place the remaining of the potatoes, celery and carrots on top and around the roast. Sprinkle with the remaining of the garlic. Pour the remaining broth mixture over the top. Salt and pepper to taste. Cover and cook on Low for 9 to10 hours.
If desired, using a slotted spoon, remove the roast and vegetables to a warm serving platter and keep warm. Using about 1/2-cup of the juices from the crock pot, mix with the flour. Pour the remaining of the juices into a sauce pan. Bring the juices to a boil and whisk in the flour. Cook, stirring constantly, until the gravy is thickened. Slice the roast and pour the gravy over the roast and vegetables. Serve extra gravy on the side.
Makes 4 to 6 servings.
Crockpot/Meatloaf
Crockpot Meatloaf
Ingredients
2 pounds lean ground beef
2 fork-beaten eggs
3 Tablespoons of ketchup, Chili sauce OR salsa
3 Tablespoons Onion soup mix
3 Tablespoons beef/steak seasoning (I like to use LaGrille Steak Spice or Victorian Epicure's Beef & Steak Seasoning)
3 more Tablespoons of ketchup, Chili sauce OR salsa for topping
Procedure:
Mix all ingredients, except topping, together and mush into the bottom of the crock pot. Spread an the additional 2 or 3 Tablespoons of ketchup (or Chili sauce or salsa) over the top. Cook for 6-8 hours on low or 3-4 hours on high.
Ingredients
2 pounds lean ground beef
2 fork-beaten eggs
3 Tablespoons of ketchup, Chili sauce OR salsa
3 Tablespoons Onion soup mix
3 Tablespoons beef/steak seasoning (I like to use LaGrille Steak Spice or Victorian Epicure's Beef & Steak Seasoning)
3 more Tablespoons of ketchup, Chili sauce OR salsa for topping
Procedure:
Mix all ingredients, except topping, together and mush into the bottom of the crock pot. Spread an the additional 2 or 3 Tablespoons of ketchup (or Chili sauce or salsa) over the top. Cook for 6-8 hours on low or 3-4 hours on high.
Lemonade Chicken
Crock Pot Lemonade Chicken
6 chicken thighs without skin (or pieces cut up)
1/2 cup flour
1 teaspoon salt
1 teaspoon Balsamic vinegar
3 Tablespoons ketchup
3 Tablespoons brown sugar
6 ounces frozen concentrate lemonade
2 Tablespoons cornstarch
1/4 cup water
Procedure
Dredge the chicken in flour mixed with salt. Shake off excess and brown in hot skillet. Remove chicken and put in the crock pot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and ketchup and pour over the chicken. Cook on high for 3-4 hours (or low 6-8 hours *). When ready to serve, remove chicken to warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken. This is EXCELLENT and quick and easy.
6 chicken thighs without skin (or pieces cut up)
1/2 cup flour
1 teaspoon salt
1 teaspoon Balsamic vinegar
3 Tablespoons ketchup
3 Tablespoons brown sugar
6 ounces frozen concentrate lemonade
2 Tablespoons cornstarch
1/4 cup water
Procedure
Dredge the chicken in flour mixed with salt. Shake off excess and brown in hot skillet. Remove chicken and put in the crock pot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and ketchup and pour over the chicken. Cook on high for 3-4 hours (or low 6-8 hours *). When ready to serve, remove chicken to warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken. This is EXCELLENT and quick and easy.
Crockpot Lasagna
Crock Pot Lasagna
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese
Procedure
Brown ground beef in skillet. Drain. Stir in Italian seasoning. Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozerella cheese. Repeat all layers.
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese
Procedure
Brown ground beef in skillet. Drain. Stir in Italian seasoning. Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozerella cheese. Repeat all layers.
Easy Swiss Chicken
Easy Swiss Chicken in the Crock Pot
4 chicken breasts halves
1 package stuffing mix- including the seasoning packet
1 can cream of mushroom soup
1/4 pound Swiss cheese, sliced (about 8 slices?)
1/2 cup chicken broth or a little bit of water.
1/2 cup grated Parmesan cheese
Procedure
Place chicken breasts in bottom of buttered crock pot.Cover with Swiss cheese (or provolone, or fresh spinach and then cheese.)
In a bowl, combine the soup, stuffing mix, and broth(or water). Spoon mixture over chicken in crock pot. Sprinkle with parmesan cheese. Cook on high for 4 hours. Chicken will be well done, but moist and delicious
my notes: cook as time specified or chick may become dry.. it's very tender and juicy with in th 4hours.
I used shredded swiss - that comes in the 2 cup bags - put half / 1 cup of it on the chicken- it works just as well.
4 chicken breasts halves
1 package stuffing mix- including the seasoning packet
1 can cream of mushroom soup
1/4 pound Swiss cheese, sliced (about 8 slices?)
1/2 cup chicken broth or a little bit of water.
1/2 cup grated Parmesan cheese
Procedure
Place chicken breasts in bottom of buttered crock pot.Cover with Swiss cheese (or provolone, or fresh spinach and then cheese.)
In a bowl, combine the soup, stuffing mix, and broth(or water). Spoon mixture over chicken in crock pot. Sprinkle with parmesan cheese. Cook on high for 4 hours. Chicken will be well done, but moist and delicious
my notes: cook as time specified or chick may become dry.. it's very tender and juicy with in th 4hours.
I used shredded swiss - that comes in the 2 cup bags - put half / 1 cup of it on the chicken- it works just as well.
Cream Cheese Chicken
Cream Cheese Chicken
2 cans Cream of Chicken soup
1 pkg. cream cheese, softened
1 pkg. dry Italian dressing mix (Good Seasons)
4-6 boneless chicken breasts ( or any pieces of chicken)
Procedure
Mix ingredients together and put in crock pot with chicken. Cook on high 5-6 hours. Serve with mashed potatoes or rice.
2 cans Cream of Chicken soup
1 pkg. cream cheese, softened
1 pkg. dry Italian dressing mix (Good Seasons)
4-6 boneless chicken breasts ( or any pieces of chicken)
Procedure
Mix ingredients together and put in crock pot with chicken. Cook on high 5-6 hours. Serve with mashed potatoes or rice.
Cowboy Beans
Cowboy Beans
1 pound of hamburger meat
2 24 oz. cans of pork-n-beans
1 onion (chopped)
1 bell pepper (chopped)
16 oz. of any bbq sauce
12 oz. honey
Procedure
brown hamburger meat in pan. add bell pepper and onion. cook med heat until transparent. drain beans add to pan. add honey and bbq sauce and mix well. cook on med-low heat for about 20 min. stirring occasionally.
1 pound of hamburger meat
2 24 oz. cans of pork-n-beans
1 onion (chopped)
1 bell pepper (chopped)
16 oz. of any bbq sauce
12 oz. honey
Procedure
brown hamburger meat in pan. add bell pepper and onion. cook med heat until transparent. drain beans add to pan. add honey and bbq sauce and mix well. cook on med-low heat for about 20 min. stirring occasionally.
Chicken/Turkey Tetrazzini
Chicken or Turkey Tetrazzini
1 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/2 tsp pepper
2 cups milk
1 tsp Worcestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked turkey, bite-size pieces
1/2 lb spaghetti, cooked al dente and drained
1/4 cup Parmesan
Procedure
Melt butter and add flour, salt, and pepper. Slowly add milk, constantly stirring. Add Worcestershire sauce and simmer, stir until thickened. Add cheddar cheese and mix well.
Stir in turkey and spaghetti. Pour into a greased 2-quart shallow casserole or baking dish (8 x 8-inch). Sprinkle the top with Parmesan cheese.* Bake, uncovered, 350 degrees for 20 minutes or until bubbly.
* This casserole also freezes well. To prepare, increase cooking time to 1 hour or until bubbly.
MY NOTES: Made it with Chicken.... it was VERY tasty- loved it- BUT-
It wasn't bubbly- I'm thinking maybe I didn't judge half a box of spaghetti correctly? It came out too dry- not enough sauce. Next time I will double the sauce- even with half a box of Spaghetti.
My additions: I thought it may be too bland for our taste and since we love garlic- had to throw some garlic powder in! :D - I used about a teaspoon of it- give or take - to your own taste. Also put in about 1/2 teaspoon sage, and instead of pepper , I used lemon pepper for a bit of zing- then a dash of regular pepper.
1 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/2 tsp pepper
2 cups milk
1 tsp Worcestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked turkey, bite-size pieces
1/2 lb spaghetti, cooked al dente and drained
1/4 cup Parmesan
Procedure
Melt butter and add flour, salt, and pepper. Slowly add milk, constantly stirring. Add Worcestershire sauce and simmer, stir until thickened. Add cheddar cheese and mix well.
Stir in turkey and spaghetti. Pour into a greased 2-quart shallow casserole or baking dish (8 x 8-inch). Sprinkle the top with Parmesan cheese.* Bake, uncovered, 350 degrees for 20 minutes or until bubbly.
* This casserole also freezes well. To prepare, increase cooking time to 1 hour or until bubbly.
MY NOTES: Made it with Chicken.... it was VERY tasty- loved it- BUT-
It wasn't bubbly- I'm thinking maybe I didn't judge half a box of spaghetti correctly? It came out too dry- not enough sauce. Next time I will double the sauce- even with half a box of Spaghetti.
My additions: I thought it may be too bland for our taste and since we love garlic- had to throw some garlic powder in! :D - I used about a teaspoon of it- give or take - to your own taste. Also put in about 1/2 teaspoon sage, and instead of pepper , I used lemon pepper for a bit of zing- then a dash of regular pepper.
Crockpot/Chicken & Noodles
Chicken & Noodles
2 or 3 cups cooked chicken, bite size pieces
1 bag noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1/4 cup cheddar cheese
Procedure
Prepare noodles according to package. Mix soups, milk, and cheese and bring to a boil. Reduce to heat and cook 5 - 10 minutes. Combine sauce, noodles, and chicken in casserole dish. Serve.
2 or 3 cups cooked chicken, bite size pieces
1 bag noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1/4 cup cheddar cheese
Procedure
Prepare noodles according to package. Mix soups, milk, and cheese and bring to a boil. Reduce to heat and cook 5 - 10 minutes. Combine sauce, noodles, and chicken in casserole dish. Serve.
Cheesy crockpot Chicken
Cheesy Crock Pot Chicken
4-6 chicken breast (boneless, skinless)
2 cans of condensed cream of chicken soup
1 can cheddar cheese soup
1/4 tsp salt, pepper, & garlic powder each
Procedure
Throw all in crock pot on Low 6-8 hours. Serve on bed of rice or noodles.
4-6 chicken breast (boneless, skinless)
2 cans of condensed cream of chicken soup
1 can cheddar cheese soup
1/4 tsp salt, pepper, & garlic powder each
Procedure
Throw all in crock pot on Low 6-8 hours. Serve on bed of rice or noodles.
Crockpot/Beef Stew
Beef Stew
3 - 5 lb. beef stew meat
1/4 cup flour and 1/2 cup oil to coat meat
5 carrots, peeled and chopped
6 potatoes, peeled and chopped
1 large onion, chopped
1 can green beans
1 can corn
1/4 cup cooking wine ( or beef boullion/broth)
1/4 cup catsup
2 T. Worcestershire Sauce
1 T. soy sauce
garlic salt, to taste
bay leaf
pepper, to taste
1 cup water
Procedure
Brush meat with oil, roll in flour, brown on all sides in a skillet, throw into the crock pot. Add the rest of the ingredients in order, cook on low for 10 - 12 hours or until tender or on high for 5 - 6 hours or until tender. If you prefer a thicker sauce during the last 15 minutes of cooking, add 2 T. flour to 1/2 cup of water, stir or shake until smooth and slowly add it.
3 - 5 lb. beef stew meat
1/4 cup flour and 1/2 cup oil to coat meat
5 carrots, peeled and chopped
6 potatoes, peeled and chopped
1 large onion, chopped
1 can green beans
1 can corn
1/4 cup cooking wine ( or beef boullion/broth)
1/4 cup catsup
2 T. Worcestershire Sauce
1 T. soy sauce
garlic salt, to taste
bay leaf
pepper, to taste
1 cup water
Procedure
Brush meat with oil, roll in flour, brown on all sides in a skillet, throw into the crock pot. Add the rest of the ingredients in order, cook on low for 10 - 12 hours or until tender or on high for 5 - 6 hours or until tender. If you prefer a thicker sauce during the last 15 minutes of cooking, add 2 T. flour to 1/2 cup of water, stir or shake until smooth and slowly add it.
snowy Day beef Stew
Snow Day Beef Stew
INGREDIENTS:
1/2 cup chopped onion
2 medium carrots, sliced on diagonal, about 1/4-inch thick
3 to 4 medium potatoes, peeled and cut into bite-size pieces
8 ounces sliced mushrooms
2 to 2 1/2 pounds lean boneless
beef round, trimmed and cut into 1-inch cubes, or lean stew beef
1/4 cup all-purpose flour
1 1/2 teaspoons dried leaf thyme, crumbled
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 to 1 1/2 cups frozen peas, thawed
salt
Procedure
PREPARATION:
In a 3 1/2- to 6-quart crockpot, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to crockpot; sprinkle with thyme. Add tomatoes and wine. Cover and cook on LOW for 8 to 10 hours, or until beef is very tender.
Stir in peas.
Increase temperature to HIGH; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt.
Makes 6 to 8 servings.
INGREDIENTS:
1/2 cup chopped onion
2 medium carrots, sliced on diagonal, about 1/4-inch thick
3 to 4 medium potatoes, peeled and cut into bite-size pieces
8 ounces sliced mushrooms
2 to 2 1/2 pounds lean boneless
beef round, trimmed and cut into 1-inch cubes, or lean stew beef
1/4 cup all-purpose flour
1 1/2 teaspoons dried leaf thyme, crumbled
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 to 1 1/2 cups frozen peas, thawed
salt
Procedure
PREPARATION:
In a 3 1/2- to 6-quart crockpot, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to crockpot; sprinkle with thyme. Add tomatoes and wine. Cover and cook on LOW for 8 to 10 hours, or until beef is very tender.
Stir in peas.
Increase temperature to HIGH; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt.
Makes 6 to 8 servings.
10Hour Beef Stroganoff
Crockpot/10Hour Beef Stroganoff
Ingredients
2 lbs stew meat cubed
1 envelope Lipton onion soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 can water
1/2 c sour cream at end
Procedure
Mix all ingredients except the sour cream.Cook on high for 10 hours.For the last hour put in sour cream and stir well. Serve over egg noodles or potatoes.
Ingredients
2 lbs stew meat cubed
1 envelope Lipton onion soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 can water
1/2 c sour cream at end
Procedure
Mix all ingredients except the sour cream.Cook on high for 10 hours.For the last hour put in sour cream and stir well. Serve over egg noodles or potatoes.
Copycat Cracker Jack
Copycat Cracker Jack
Everyone remembers these delicious snacks from your childhood. The best part being the surprise inside! Now you can easily recreate this yummy snack at home. I’ve provided instructions on how to recreate the snack–the secret surprise you hide inside is up to you!
4 quarts popped popcorn
1 cup peanuts
4 tablespoons butter
1 cup brown sugar
1/2 cup light corn syrup
2 tablespoons molasses
1/4 teaspoon salt
Directions
1. Preheat the oven to 250° F.
2. Combine the popcorn and peanuts on a cookie sheet and place in the oven.
3. Combine all of the remaining ingredients in a saucepan.
4. Stirring over medium heat, bring the mixture to a boil.
5. Using a cooking thermometer, bring the mixture to the hard-crack stage (290°F, or the point at which the syrup, when dripped into cold water, forms a hard but pliable ball). This will take about 20 to 25 minutes (or until you notice the mixture turning a slightly darker brown).
6.Remove the popcorn and peanuts from the oven and, working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 10 minutes.
7. Mix well every five minutes, so that all of the popcorn is coated.
8. Cool and serve or store in a covered container.
Everyone remembers these delicious snacks from your childhood. The best part being the surprise inside! Now you can easily recreate this yummy snack at home. I’ve provided instructions on how to recreate the snack–the secret surprise you hide inside is up to you!
4 quarts popped popcorn
1 cup peanuts
4 tablespoons butter
1 cup brown sugar
1/2 cup light corn syrup
2 tablespoons molasses
1/4 teaspoon salt
Directions
1. Preheat the oven to 250° F.
2. Combine the popcorn and peanuts on a cookie sheet and place in the oven.
3. Combine all of the remaining ingredients in a saucepan.
4. Stirring over medium heat, bring the mixture to a boil.
5. Using a cooking thermometer, bring the mixture to the hard-crack stage (290°F, or the point at which the syrup, when dripped into cold water, forms a hard but pliable ball). This will take about 20 to 25 minutes (or until you notice the mixture turning a slightly darker brown).
6.Remove the popcorn and peanuts from the oven and, working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 10 minutes.
7. Mix well every five minutes, so that all of the popcorn is coated.
8. Cool and serve or store in a covered container.
Yvonnes' Date Balls
Yvonnes' Date Balls
Ingredients:
3/4 cup white sugar
1/2 cup butter
1 beaten egg
1 cup chopped dates
Place all of the above in a heavy saucepan.
Cook for 5 minutes,until thick, stirring often.
Cool a bit.
Add 1 teaspoon vanilla
2 cups Rice Krispies
Mix well.
Cool ......more!
Form into "1-inch" balls, with buttered hands.
Roll in Graham Cracker crumbs.
Store in refrigerator, in cookie tin.
The number you get, depends on the size you roll these.
I have found about 1 inch balls works good!
Ingredients:
3/4 cup white sugar
1/2 cup butter
1 beaten egg
1 cup chopped dates
Place all of the above in a heavy saucepan.
Cook for 5 minutes,until thick, stirring often.
Cool a bit.
Add 1 teaspoon vanilla
2 cups Rice Krispies
Mix well.
Cool ......more!
Form into "1-inch" balls, with buttered hands.
Roll in Graham Cracker crumbs.
Store in refrigerator, in cookie tin.
The number you get, depends on the size you roll these.
I have found about 1 inch balls works good!
Peanutty Chips & Oats Cookies
Peanutty Chips & Oats Cookies
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 cup peanut butter
3 large eggs
1 1/2 cups whole wheat flour
2 teaspoons baking soda
3 1/2 cups uncooked old-fashioned or quick-cooking oats
1 cup semi-sweet chocolate chips
1 cup butterscotch flavored chips
1 cup coarsely chopped salted peanuts
Heat oven to 350°F.
Combine sugar, brown sugar, butter and peanut butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs; continue beating until well mixed (1 to 2 minutes). Add flour and baking soda. Reduce speed to low; beat until well mixed (1 to 2 minutes). Stir in oats, chocolate chips, butterscotch chips and peanuts by hand.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until light golden brown. Let stand 1 minute; remove from cookie sheets. Cool completely.
Makes 6 dozen cookies.
aprox 72 cookies
Nutrition Facts (1 cookie):Calories: 130 Fat: 7 g Cholesterol: 15 mg Sodium: 95 mg Carbohydrates: 14 g Dietary Fiber: 0 g Protein: 3 g
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 cup peanut butter
3 large eggs
1 1/2 cups whole wheat flour
2 teaspoons baking soda
3 1/2 cups uncooked old-fashioned or quick-cooking oats
1 cup semi-sweet chocolate chips
1 cup butterscotch flavored chips
1 cup coarsely chopped salted peanuts
Heat oven to 350°F.
Combine sugar, brown sugar, butter and peanut butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs; continue beating until well mixed (1 to 2 minutes). Add flour and baking soda. Reduce speed to low; beat until well mixed (1 to 2 minutes). Stir in oats, chocolate chips, butterscotch chips and peanuts by hand.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until light golden brown. Let stand 1 minute; remove from cookie sheets. Cool completely.
Makes 6 dozen cookies.
aprox 72 cookies
Nutrition Facts (1 cookie):Calories: 130 Fat: 7 g Cholesterol: 15 mg Sodium: 95 mg Carbohydrates: 14 g Dietary Fiber: 0 g Protein: 3 g
Lemon Teacakes
Lemon Teacakes
Cookies Ingredients:
2/3 cup granulated sugar
1 cup Butter, softened
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons grated lemon peel
1 to 2 drops yellow food coloring, if desired
Glaze Ingredients:
1 1/2 cups powdered sugar
3 to 4 tablespoons milk
1 small drop yellow food coloring, if desired
Garnish Ingredients:
Candied violets or tiny frosting flowers
Heat oven to 350°F. In large mixer bowl combine all cookie ingredients except flour, lemon peel and food coloring. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). By hand, stir in flour until well mixed.
In small bowl place 3/4 cup dough. By hand, stir in lemon peel and food coloring. Shape lemon flavored dough into 36 (1/2-inch) balls.
Divide remaining dough into 36 pieces. Place 1 lemon dough ball in center of each piece of plain dough. Shape into 1-inch balls, making sure lemon dough is covered. Place 2 inches apart on baking sheets.
Bake for 15 to 18 minutes or until edges are lightly browned. Cool completely.
In medium bowl stir together all glaze ingredients. Dip top of each cookie into glaze. Place on wire cooling rack over waxed paper to let excess glaze drip off. Garnish with candied violets before glaze sets.
Makes 3 dozen cookies
Cookies Ingredients:
2/3 cup granulated sugar
1 cup Butter, softened
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons grated lemon peel
1 to 2 drops yellow food coloring, if desired
Glaze Ingredients:
1 1/2 cups powdered sugar
3 to 4 tablespoons milk
1 small drop yellow food coloring, if desired
Garnish Ingredients:
Candied violets or tiny frosting flowers
Heat oven to 350°F. In large mixer bowl combine all cookie ingredients except flour, lemon peel and food coloring. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). By hand, stir in flour until well mixed.
In small bowl place 3/4 cup dough. By hand, stir in lemon peel and food coloring. Shape lemon flavored dough into 36 (1/2-inch) balls.
Divide remaining dough into 36 pieces. Place 1 lemon dough ball in center of each piece of plain dough. Shape into 1-inch balls, making sure lemon dough is covered. Place 2 inches apart on baking sheets.
Bake for 15 to 18 minutes or until edges are lightly browned. Cool completely.
In medium bowl stir together all glaze ingredients. Dip top of each cookie into glaze. Place on wire cooling rack over waxed paper to let excess glaze drip off. Garnish with candied violets before glaze sets.
Makes 3 dozen cookies
Diabetic/Sugar Free Oatmeal Cookies
Sugar Free Oatmeal Cookies
Ingredients
1 cup uncooked oats
1/3 cup Splenda sweetener*
1 cup raisins or other small pieces of dried fruit
6 ounces pureed plums
1/4 cup egg substitute
1 tablespoon honey
1 teaspoon cinnamon
1 teaspoon vanilla extract
Procedure
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Drop by large serving spoonfuls onto a baking sheet sprayed with nonstick cooking spray. Bake for 12-15 minutes or until browned. Cookies are "cake-like" and don't spread much so they can be placed close together.
Makes approx. 2 dozenServing Size: 2 cookies
*Splenda is a calorie free, sugar free and carbohydrate free sweetener. Splenda is made from water and sucralose which is much sweeter than traditional sugar so less is needed. For more information and recipes visit the Splenda Web site.
Ingredients
1 cup uncooked oats
1/3 cup Splenda sweetener*
1 cup raisins or other small pieces of dried fruit
6 ounces pureed plums
1/4 cup egg substitute
1 tablespoon honey
1 teaspoon cinnamon
1 teaspoon vanilla extract
Procedure
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Drop by large serving spoonfuls onto a baking sheet sprayed with nonstick cooking spray. Bake for 12-15 minutes or until browned. Cookies are "cake-like" and don't spread much so they can be placed close together.
Makes approx. 2 dozenServing Size: 2 cookies
*Splenda is a calorie free, sugar free and carbohydrate free sweetener. Splenda is made from water and sucralose which is much sweeter than traditional sugar so less is needed. For more information and recipes visit the Splenda Web site.
homemade Salsa
Salsa
Ingredients:
1 bunch cilantro
4 med. Jalapeno peppers
2 lg. carrots
2 to 3 stalks celery
1 lg. red onion
1 bunch green onions
2 bunches radishes
4 to 6 med. tomatoes
2 (1 lb. 13 oz.) cans whole tomatoes
1 tsp. salt
2 tbsp. sugar
2 tbsp. tamale spice
2 tbsp. med. chili powder
1 jigger red wine vinegar
1 jigger white wine vinegar
1 jigger tequila
1 tbsp. Mexican oregano
( I skipped the tequila and the tamale spice, and the jalapenos, and did the optional regular green peppers -
cause I am a wimp when it comes to spicy. )
Procedure
Using a steel blade in a food processor, chop the vegetables and place in a large bowl. Add the spices, vinegar and tequila while processing one of the following batches: cilantro and Jalapeno peppers, process fine; carrots, celery, red onion, process medium-fine; green onions and radishes, process medium-fine; fresh tomatoes, process medium; canned tomatoes, drained, juice reserved-process medium-fine. If necessary add additional juice from the tomatoes to thin.
(Optional: Add one large bell pepper (red, green or yellow, chopped medium fine.)
Ingredients:
1 bunch cilantro
4 med. Jalapeno peppers
2 lg. carrots
2 to 3 stalks celery
1 lg. red onion
1 bunch green onions
2 bunches radishes
4 to 6 med. tomatoes
2 (1 lb. 13 oz.) cans whole tomatoes
1 tsp. salt
2 tbsp. sugar
2 tbsp. tamale spice
2 tbsp. med. chili powder
1 jigger red wine vinegar
1 jigger white wine vinegar
1 jigger tequila
1 tbsp. Mexican oregano
( I skipped the tequila and the tamale spice, and the jalapenos, and did the optional regular green peppers -
cause I am a wimp when it comes to spicy. )
Procedure
Using a steel blade in a food processor, chop the vegetables and place in a large bowl. Add the spices, vinegar and tequila while processing one of the following batches: cilantro and Jalapeno peppers, process fine; carrots, celery, red onion, process medium-fine; green onions and radishes, process medium-fine; fresh tomatoes, process medium; canned tomatoes, drained, juice reserved-process medium-fine. If necessary add additional juice from the tomatoes to thin.
(Optional: Add one large bell pepper (red, green or yellow, chopped medium fine.)
Jack Daniels grill glaze
Just like the kind you get at TGIFridays
2 teaspoons of roasted garlic from a jar
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
Procedure
Combine water , pineapple juice, teriyaki, soy sauce, and brown sugar in medium saucepan over medium/high heat. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering.
Add remaining ingredients to the pan and stir.
let mixture simmer for 40-50 minutes or until sauce has reduced about 1/2 and is thick and syrupy. Make sure it doesn't boil over.Make 1 cup of glaze.
GRILLING TIP : It is always best to add sauce at end of cooking, just before removing meat to prevent it from burning.
If there is alot of sugar in the sauce so it will burn quickly.
Serve suace on the side as well.
2 teaspoons of roasted garlic from a jar
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
Procedure
Combine water , pineapple juice, teriyaki, soy sauce, and brown sugar in medium saucepan over medium/high heat. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering.
Add remaining ingredients to the pan and stir.
let mixture simmer for 40-50 minutes or until sauce has reduced about 1/2 and is thick and syrupy. Make sure it doesn't boil over.Make 1 cup of glaze.
GRILLING TIP : It is always best to add sauce at end of cooking, just before removing meat to prevent it from burning.
If there is alot of sugar in the sauce so it will burn quickly.
Serve suace on the side as well.
Honey spice butter
Ingredients
1/4 cup or half stick of Butter
2 teaspoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Procedure
Soften butter , combine all ingredients
Makes a great spread for pancakes, waffles,toast, muffins, even dinner rolls!
1/4 cup or half stick of Butter
2 teaspoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Procedure
Soften butter , combine all ingredients
Makes a great spread for pancakes, waffles,toast, muffins, even dinner rolls!
Coffee Stew
Coffee Stew
Imperial and Metric supplied
2Lb ( 1 kg) Lean stewing beef/cut into cubes
1 tsp (5ml) dried basil
3 cups (750ml) water
2 cups (500ml) prepared brewed coffee
1 Large onion, chopped
2 stalks celery sliced
6 carrots, sliced
8 potatoes peeled and cubed
2 cups (500ml) peas
1-1/2 cup (375ml) kernel corn
2 cups (500ml) tomato juice
2 tsp (10ml) corn starch
2 tbsp (30ml) parsley flakes
In a medium saucepan, combine 1 cup (250 ml) water, stewing meat and 1/2 of the onion. Cover and cook over medium heat for 40 minutes.
Meanwhile, in a large soup pan, pour 2 cups (500 ml) water, remaining onion, celery, carrots, potatoes, peas and corn. Pour in 1 cup (250 ml) coffee and 1 cup (250 ml) tomato juice. Add basil and parsley flakes. Cook over medium heat, stirring often. When meat is cooked through and tender, pour meat and contents into soup pan.
Dissolve cornstarch in remaining tomato juice. Pour into soup pan. Add remaining coffee. Add water if necessary. Continue cooking over medium heat until vegetables are tender about 20 to 30 minutes.
Serves 6
Imperial and Metric supplied
2Lb ( 1 kg) Lean stewing beef/cut into cubes
1 tsp (5ml) dried basil
3 cups (750ml) water
2 cups (500ml) prepared brewed coffee
1 Large onion, chopped
2 stalks celery sliced
6 carrots, sliced
8 potatoes peeled and cubed
2 cups (500ml) peas
1-1/2 cup (375ml) kernel corn
2 cups (500ml) tomato juice
2 tsp (10ml) corn starch
2 tbsp (30ml) parsley flakes
In a medium saucepan, combine 1 cup (250 ml) water, stewing meat and 1/2 of the onion. Cover and cook over medium heat for 40 minutes.
Meanwhile, in a large soup pan, pour 2 cups (500 ml) water, remaining onion, celery, carrots, potatoes, peas and corn. Pour in 1 cup (250 ml) coffee and 1 cup (250 ml) tomato juice. Add basil and parsley flakes. Cook over medium heat, stirring often. When meat is cooked through and tender, pour meat and contents into soup pan.
Dissolve cornstarch in remaining tomato juice. Pour into soup pan. Add remaining coffee. Add water if necessary. Continue cooking over medium heat until vegetables are tender about 20 to 30 minutes.
Serves 6
Chocolate Truffle Eggs
Chocolate Truffle Eggs
Prep Time: 40 minutes plus chilling time
Servings: 40 eggs
These delicate gift eggs are pure chocolate heaven through and through !
What You'll Need
1/2 cup (125 mL) butter, softened
1 tsp (5 mL) salt
1 can (300 mL) Regular Eagle Brand®
1 tsp (5 mL) vanilla extract
3 squares (28 g each) unsweetened chocolate, melted and cooled
2.2 lbs (1 kg) icing sugar
1.5 lb (680 g) semi-sweet chocolate, melted
Decorative icing, candy sprinkles, icing sugar [optional]
What's Next
1.
Cream butter and salt until fluffy. Gradually beat in Eagle Brand and vanilla. Beat in melted unsweetened chocolate. Slowly beat in icing sugar until well blended.
2.
Knead with hands until mixture is smooth and pliable.
3.
Form mixture into 1 ½” (4 cm) eggs. Place onto wax paper-lined tray. Cover and chill until 4 hours, or until firm.
4.
Resting each egg on a 2 pronged fork, dip into melted semi-sweet chocolate, letting excess coating drip off. Place back on wax paper lined tray; let stand until firm.
5.
Decorate with sprinkles or let chocolate stand until firm and decorate with icing or icing sugar. Store covered at room temperature or in the refrigerator.
Notes: Flavoured eggs: Substitute 1 tsp (5 mL) orange, cherry, almond or mint extract for vanilla.
Prep Time: 40 minutes plus chilling time
Servings: 40 eggs
These delicate gift eggs are pure chocolate heaven through and through !
What You'll Need
1/2 cup (125 mL) butter, softened
1 tsp (5 mL) salt
1 can (300 mL) Regular Eagle Brand®
1 tsp (5 mL) vanilla extract
3 squares (28 g each) unsweetened chocolate, melted and cooled
2.2 lbs (1 kg) icing sugar
1.5 lb (680 g) semi-sweet chocolate, melted
Decorative icing, candy sprinkles, icing sugar [optional]
What's Next
1.
Cream butter and salt until fluffy. Gradually beat in Eagle Brand and vanilla. Beat in melted unsweetened chocolate. Slowly beat in icing sugar until well blended.
2.
Knead with hands until mixture is smooth and pliable.
3.
Form mixture into 1 ½” (4 cm) eggs. Place onto wax paper-lined tray. Cover and chill until 4 hours, or until firm.
4.
Resting each egg on a 2 pronged fork, dip into melted semi-sweet chocolate, letting excess coating drip off. Place back on wax paper lined tray; let stand until firm.
5.
Decorate with sprinkles or let chocolate stand until firm and decorate with icing or icing sugar. Store covered at room temperature or in the refrigerator.
Notes: Flavoured eggs: Substitute 1 tsp (5 mL) orange, cherry, almond or mint extract for vanilla.
Chili/Chile Con Carne
Chili/Chile Con Carne
Ingredients
2 tablespoons vegetable oil
2 pounds ground beef
2 cups chopped onions
4 cloves garlic, finely chopped
3- 1/2 cups kidney, pinto or black beans, (two 15-ounce.cans) drained
3 -1/2 cups crushed tomatoes, (a 29-ounce.can)
1- 3/4 cups Salsa - Thick & Chunky (a 16-ounce jar)
1/2 cup dry white wine (opt.)
1/2 cup Diced Green Chiles, (a 4-ounce can)
3 tablespoons chili powder
1 to 2 tablespoons Diced Jalapeños
1 tablespoon ground cumin
1 tablespoon dried oregano, crushed
2 teaspoons salt
HEAT vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic; cook for 4 to 5 minutes or until no longer pink; drain.
STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.
Makes 12 servings
Ingredients
2 tablespoons vegetable oil
2 pounds ground beef
2 cups chopped onions
4 cloves garlic, finely chopped
3- 1/2 cups kidney, pinto or black beans, (two 15-ounce.cans) drained
3 -1/2 cups crushed tomatoes, (a 29-ounce.can)
1- 3/4 cups Salsa - Thick & Chunky (a 16-ounce jar)
1/2 cup dry white wine (opt.)
1/2 cup Diced Green Chiles, (a 4-ounce can)
3 tablespoons chili powder
1 to 2 tablespoons Diced Jalapeños
1 tablespoon ground cumin
1 tablespoon dried oregano, crushed
2 teaspoons salt
HEAT vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic; cook for 4 to 5 minutes or until no longer pink; drain.
STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.
Makes 12 servings
Chicken/Quick & Easy/Rice Dish
Chicken/Quick & Easy/Rice Dish
Prep Time: 5 minutes
Total Time: 30 minutes
Makes: 4 servings
Ingredients:
8 boneless skinless chicken thighs
1/4 cup Kraft Zesty Italian Dressing
1 cup chicken broth
2 cups green beans, trimmed, halved
1 cup Minute White Rice, uncooked
1/4 cup Planters Sliced Almonds
Procedure
TOSS chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min. on each side or until browned.
STIR in broth; bring to boil. Cover. Simmer 10 min. Add beans; cook 5 min. or until chicken is cooked through.
REMOVE chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 min. Serve chicken over rice mixture.
Nutrition (per serving): Calories 400, Total Fat 19 g, Saturated fat 4 g, Cholesterol 100 mg, Sodium 560 mg, Carbohydrate 24 g, Dietary fibre 3 g, Sugars 2 g, Protein 32 g, DV Vitamin A 10 %, DV Vitamin C 8 %,DV Calcium 6 %, DV Iron 20 %
Prep Time: 5 minutes
Total Time: 30 minutes
Makes: 4 servings
Ingredients:
8 boneless skinless chicken thighs
1/4 cup Kraft Zesty Italian Dressing
1 cup chicken broth
2 cups green beans, trimmed, halved
1 cup Minute White Rice, uncooked
1/4 cup Planters Sliced Almonds
Procedure
TOSS chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min. on each side or until browned.
STIR in broth; bring to boil. Cover. Simmer 10 min. Add beans; cook 5 min. or until chicken is cooked through.
REMOVE chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 min. Serve chicken over rice mixture.
Nutrition (per serving): Calories 400, Total Fat 19 g, Saturated fat 4 g, Cholesterol 100 mg, Sodium 560 mg, Carbohydrate 24 g, Dietary fibre 3 g, Sugars 2 g, Protein 32 g, DV Vitamin A 10 %, DV Vitamin C 8 %,DV Calcium 6 %, DV Iron 20 %
Chicken/Quick & Easy/Hobo Dinners
Hobo Dinner
Ingredients:
Several chicken legs (or you can use other cuts, boneless, beef or pretty much any kind of meat or go meatless, if you are vegetarian)
Raw veggies, like carrots, broccoli, onion, potatos, green beans, cob corn (break in half)
Seasoned salt
Pepper
Garlic powder
Large squares of Aluminum foil
Procedure:
Preheat oven to 375 degress
Cut veggies into large, bite size pieces.
Have the squares of foil ready (I put one on top of the other)
On the first foil square, add one of two chicken legs, corn cob half, and some of the veggies (All the veggies you have chosen to use)
Sprinkle with seasoned salt, pepper and garlic, to taste.
Fold the foil over to make a pouch and seal it closed. Repeat until you made several pouches.
Do this until you have used all of your ingredients. If you run out of meat, just make veggie pouches for those who want extra veggies.
Place pouches on a cookie sheet or any type of baking pan that works. One layer only.
Bake at 375 degrees for approx 60-90 minutes (until meat and veggies are done and tender.
I always forget to time it, so I just just cook them after an hour.
When they are done, you can eat it right out of the foil pouch or pour it onto a plate.
Amount of servings depends n how many pouches you make.
This is a super meal that is easy, relatively cheap and nutritious.
Note* I prefer to use heavy duty foil because it holds up better when trying to close the pouches before baking. Thin foil tends to tear, but can still be used if that's all you have. Just be gentler and don't fill it too much.
Ingredients:
Several chicken legs (or you can use other cuts, boneless, beef or pretty much any kind of meat or go meatless, if you are vegetarian)
Raw veggies, like carrots, broccoli, onion, potatos, green beans, cob corn (break in half)
Seasoned salt
Pepper
Garlic powder
Large squares of Aluminum foil
Procedure:
Preheat oven to 375 degress
Cut veggies into large, bite size pieces.
Have the squares of foil ready (I put one on top of the other)
On the first foil square, add one of two chicken legs, corn cob half, and some of the veggies (All the veggies you have chosen to use)
Sprinkle with seasoned salt, pepper and garlic, to taste.
Fold the foil over to make a pouch and seal it closed. Repeat until you made several pouches.
Do this until you have used all of your ingredients. If you run out of meat, just make veggie pouches for those who want extra veggies.
Place pouches on a cookie sheet or any type of baking pan that works. One layer only.
Bake at 375 degrees for approx 60-90 minutes (until meat and veggies are done and tender.
I always forget to time it, so I just just cook them after an hour.
When they are done, you can eat it right out of the foil pouch or pour it onto a plate.
Amount of servings depends n how many pouches you make.
This is a super meal that is easy, relatively cheap and nutritious.
Note* I prefer to use heavy duty foil because it holds up better when trying to close the pouches before baking. Thin foil tends to tear, but can still be used if that's all you have. Just be gentler and don't fill it too much.
Subscribe to:
Posts (Atom)
