2 Tbs. butter
1 medium onion, chopped
1 sm. carrod, finely diced
2 Tbs. flour
1 28 oz. can crushed tomatoes
2 Cups chicken broth
1 Tbs. tomato paste
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 bay leaf
1 cup light cream
salt and petter
In a large saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened (3-5 minutes). Add flour and cook, stirring constantly, 1-2 minutes, without allowing to color. Add tomatoes with juice, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover and simmer, stirring frequently, 15 minutes. Remove and discard bay leaf. In a food processor or blender, puree soup unil smooth. Return to pand and stir in cream. Season with salt and pepper to taste. Simmer 3-5 minutes until heated through.
Sunday, December 21, 2008
Roasted Chicken with Wild Rice Soup
1 6oz. box long-grain and wild rice mix (such as Uncle Ben's)
1 Tbs. olive oil
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 8 oz. package mushrooms, halved
1/4 cup all-purpose flour
1/2 tsp. dried terragon
1/4 tsp. dried thyme
2 cups water
2 Tbs. dry sherry
1 15.75 oz. cans fat-free, less-sodium chicken broth
1 12 oz. can fat-free evaporated milk
3 cups shredded roasted chicken breast
Prepare rice according to package directions; set aside.
Heat oil in a large Dutch oven, over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and saute for 6 min. or until tender. Lightly spoon flour into a dry measuring cup, and level with a knife. Stir the flour, terragon and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes, or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.
YUMMY!
1 Tbs. olive oil
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 8 oz. package mushrooms, halved
1/4 cup all-purpose flour
1/2 tsp. dried terragon
1/4 tsp. dried thyme
2 cups water
2 Tbs. dry sherry
1 15.75 oz. cans fat-free, less-sodium chicken broth
1 12 oz. can fat-free evaporated milk
3 cups shredded roasted chicken breast
Prepare rice according to package directions; set aside.
Heat oil in a large Dutch oven, over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and saute for 6 min. or until tender. Lightly spoon flour into a dry measuring cup, and level with a knife. Stir the flour, terragon and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes, or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.
YUMMY!
Monday, November 17, 2008
Pumpkin Roll
2/3 cup pumpkin
1 cup sugar
3 eggs
3/4 cup flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp ginger
Mix all ingredients well. Spray jelly roll pan, place wax paper over pan covering bottom and sides. Spray top of wax paper. Pour mixture over wax paper. Bake at 350 degrees for 12-15 minutes. Cool for 5 minutes. Turn over onto a clean dish towel sprinkled with powder sugar. With towel and wax paper roll up. Set until completely cool. Unroll, spread cream cheese mixture. Roll up removing wax paper, sprinkle with powder sugar.
Cream Cheese Mixture (cream together with mixer)
1-8 oz. cream cheese, softened
4 T. butter, softened
1/2 tsp vanilla extract
1 cup powder sugar
Wednesday, November 12, 2008
Chicken Tortilla Soup
This soup is really yummy, we got it from a Mexican Restaurant here in town. I would suggest though to double it if you want any left overs. It made just enough for my family, so next time I will double it.
2 chicken breasts, cooked and shredded (I used meat from a rotisserie chicken)
1 garlic clove, minced
2 cans chicken broth
1 cup chopped onion
1 T. lemon juice
1 T. butter
1/4 tsp. cumin
1 1/2 cup frozen corn
1/2 tsp. chili powder
1 cup salsa
Monterrey Jack Cheese
Tortilla chips
In a large pot saute onion and garlic in butter until onion is soft and well cooked. Add chicken and mix well. Add the broth, corn, chili powder, lemon juice and salsa. Cook on low for 15 min.
Break up a tortilla chips and pour soup over chips, top with cheese and a little sour cream.
2 chicken breasts, cooked and shredded (I used meat from a rotisserie chicken)
1 garlic clove, minced
2 cans chicken broth
1 cup chopped onion
1 T. lemon juice
1 T. butter
1/4 tsp. cumin
1 1/2 cup frozen corn
1/2 tsp. chili powder
1 cup salsa
Monterrey Jack Cheese
Tortilla chips
In a large pot saute onion and garlic in butter until onion is soft and well cooked. Add chicken and mix well. Add the broth, corn, chili powder, lemon juice and salsa. Cook on low for 15 min.
Break up a tortilla chips and pour soup over chips, top with cheese and a little sour cream.
Wednesday, November 5, 2008
Russian Mushroom and Potato Soup
I must admit I found this recipe on Allrecipes.com and it had great reviews so I decided to try it. It seems that lately Brian and I can't find many meals that we both really like. But this one we both really liked. I was a bit worried about the dill being too overpowering in the recipe for Brian's taste (he doesn't prefer dill) but it wasn't at all overpowering and he went back for a second big bowl. And it was quite easy to make and since there is not meat, it was relatively inexpensive, even for Geneva. Give it a try. Here is the original link to the recipe on allrecipes.com. Check out the reviews for fun twists on the original recipe. They call it a soup but it is really more like a great chowder to me. Yes, I know chowders are a kind of soup but I'm trying to be as specific as possilbe here.
Russian Mushroom and Potato Soup (Chowder)
INGREDIENTS
5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)
DIRECTIONS
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
Friday, October 17, 2008
Tex Mex Bake
1 bag success white rice
1 can (10oz) diced tomatoes and green chilies
1 lb. ground beef (I use Turkey)
4 cups tortilla chips, crushed
1 can (15oz) seasoned pinto beans or chili beans
1 lb. Velveeta cheese
1/4 cup green onions, sliced
sour cream. optional
Prepare rice according to package directions, set aside. Preheat oven to 350. Spray 13x9 baking dish with cooking spray. In a medium bowl, combine cooked rice, diced tomatoes and green chilies and ground beef, set aside. Cover baking dish bottom with tortilla chips, layer half of the cheese, top with beans and rice mixture. Top with remaining cheese. Bake uncovered for 15 minutes or until cheese is melted. Garnish with green onion and top with sour cream if desired.
1 can (10oz) diced tomatoes and green chilies
1 lb. ground beef (I use Turkey)
4 cups tortilla chips, crushed
1 can (15oz) seasoned pinto beans or chili beans
1 lb. Velveeta cheese
1/4 cup green onions, sliced
sour cream. optional
Prepare rice according to package directions, set aside. Preheat oven to 350. Spray 13x9 baking dish with cooking spray. In a medium bowl, combine cooked rice, diced tomatoes and green chilies and ground beef, set aside. Cover baking dish bottom with tortilla chips, layer half of the cheese, top with beans and rice mixture. Top with remaining cheese. Bake uncovered for 15 minutes or until cheese is melted. Garnish with green onion and top with sour cream if desired.
Tuesday, October 14, 2008
Oreo & Fudge Ice Cream Cake
This is what Derrek wanted me to make this year for his birthday, so I did it. We absolutely loved this dessert and it was so easy to make. We did take a picture and I will attach that later.
1/2 cup fudge ice cream topping, warmed
1 tub (8oz,) whipped topping, thawed
1 pkg. (4 serving size) Jell-o chocolate flavor instant pudding and pie filling
8 Oreo cookies
12 vanilla ice cream sandwiches
Pour the fudge topping into a medium bowl, stir in 1 cup of the whipped topping with a wire whisk, until it's well blended. Add in the dry pudding mix; stir 2 min. or until well blended. The consistency of fudge topping can vary depending on the brand, if you fudge mixture is too think to spread easily, stir in 1/4 cup milk.
Chop the Oreo's roughly into chunks. They don't all have to be the same size. Stir into the pudding mixture. Arrange 4 of the ice cream sandwiches, side by side, on a 24x12 inch piece of foil; top with half of pudding mixture. Repeat layers. Top th pudding mixture with the remaining 4 ice cream sandwiches. The layers create a neat striped effect when sliced. Frost the top and sides with the remaining whipped topping. Bring up the foil sides. Double fold top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Store leftovers in freezer.
1/2 cup fudge ice cream topping, warmed
1 tub (8oz,) whipped topping, thawed
1 pkg. (4 serving size) Jell-o chocolate flavor instant pudding and pie filling
8 Oreo cookies
12 vanilla ice cream sandwiches
Pour the fudge topping into a medium bowl, stir in 1 cup of the whipped topping with a wire whisk, until it's well blended. Add in the dry pudding mix; stir 2 min. or until well blended. The consistency of fudge topping can vary depending on the brand, if you fudge mixture is too think to spread easily, stir in 1/4 cup milk.
Chop the Oreo's roughly into chunks. They don't all have to be the same size. Stir into the pudding mixture. Arrange 4 of the ice cream sandwiches, side by side, on a 24x12 inch piece of foil; top with half of pudding mixture. Repeat layers. Top th pudding mixture with the remaining 4 ice cream sandwiches. The layers create a neat striped effect when sliced. Frost the top and sides with the remaining whipped topping. Bring up the foil sides. Double fold top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Store leftovers in freezer.
Fried Rice
We love all food that is Asian at our house and so when my sister went to Taiwan this Summer I asked her for all the recipes she could get her hands on. This is one that she picked up. It is super good and it is even great as a leftover. It is also super flexible as you can add whatever veggies you have on hand. Even leftover ones. I hope you enjoy it as much as we do.
Ingredients:
3 cups cold cooked rice (I used brown because it’s better for you, but Jasmine turns out excellent.)
-shrimp (or ham or whatever meat) if you would like, but I don’t use any meat.
3 large eggs scrambled
3 green onions or more diced
3 tablespoons cooking oil
Any other vegetables you want—baby corn, peas, broccoli, shredded carrot, etc.
Sauce:
In a bowl mix these ingredients-
1 tablespoon soy sauce
½ tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon minced fresh ginger (I use a microplane or a fine grater for mine.)
½ teaspoon salt
It is also handy because it is supposed to use up leftover rice. I generally make it the day after something with rice and just make enough extra for this recipe. I also usually double or triple the recipe so that I can be sure and have lots of leftovers.
Fried Rice
Fried RiceIngredients:
3 cups cold cooked rice (I used brown because it’s better for you, but Jasmine turns out excellent.)
-shrimp (or ham or whatever meat) if you would like, but I don’t use any meat.
3 large eggs scrambled
3 green onions or more diced
3 tablespoons cooking oil
Any other vegetables you want—baby corn, peas, broccoli, shredded carrot, etc.
Sauce:
In a bowl mix these ingredients-
1 tablespoon soy sauce
½ tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon minced fresh ginger (I use a microplane or a fine grater for mine.)
½ teaspoon salt
Directions:
Prepare the rice first and chill it.
Heat wok or large skillet with cooking oil in it. Add the rice and break up any clumps you might have. Try to cover the rice with the oil. Add the sauce over the rice and then the green onions, eggs and any other vegetables you want. Enjoy!
Heat wok or large skillet with cooking oil in it. Add the rice and break up any clumps you might have. Try to cover the rice with the oil. Add the sauce over the rice and then the green onions, eggs and any other vegetables you want. Enjoy!
Tuesday, October 7, 2008
M&M cookies
1 cup brown sugar
1/2 cup white sugar
1 cup shortening
2 eggs
2 tsp vanilla
2 1/2 cup flour
1 tsp. salt
1 tsp. baking soda
2 cups M&M's
Cream first 5 ingredients until creamy and well blended. Add the flour, soda, salt and mix well. Then add 1 cup of the M&M's and drop by teaspoonfuls on a cookie sheet. Push more candies on top, bake at 350 for 9-11 minutes
1/2 cup white sugar
1 cup shortening
2 eggs
2 tsp vanilla
2 1/2 cup flour
1 tsp. salt
1 tsp. baking soda
2 cups M&M's
Cream first 5 ingredients until creamy and well blended. Add the flour, soda, salt and mix well. Then add 1 cup of the M&M's and drop by teaspoonfuls on a cookie sheet. Push more candies on top, bake at 350 for 9-11 minutes
Baked Ziti
1 lb. dry ziti pasta
1 onion, chopped
1 lb. lean ground beef
2 (26 oz.) spaghetti sauce
1 ½ cup sour cream
6 slices of provolone cheese
6 oz. mozzarella cheese, shredded
2 Tablespoons grated Parmesan
Bring a large pot of slightly salted water to a boil. Add ziti pasta, and cook until done, about 8 minutes. Drain
In a large skillet, brown onion and ground beef until done. Add spaghetti sauce, and simmer for 15 minutes.
Preheat oven to 350 degrees. Butter a 9x13 inch-baking dish; Layer as follows: ½ of the ziti, provolone cheese, sour cream, ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese (and a little more mozzarella if desired).
Bake for 30 minutes in the preheated oven, until cheeses are melted.
1 onion, chopped
1 lb. lean ground beef
2 (26 oz.) spaghetti sauce
1 ½ cup sour cream
6 slices of provolone cheese
6 oz. mozzarella cheese, shredded
2 Tablespoons grated Parmesan
Bring a large pot of slightly salted water to a boil. Add ziti pasta, and cook until done, about 8 minutes. Drain
In a large skillet, brown onion and ground beef until done. Add spaghetti sauce, and simmer for 15 minutes.
Preheat oven to 350 degrees. Butter a 9x13 inch-baking dish; Layer as follows: ½ of the ziti, provolone cheese, sour cream, ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese (and a little more mozzarella if desired).
Bake for 30 minutes in the preheated oven, until cheeses are melted.
Mexican Chicken Casserole
½ pound tortilla chips
1 sm. Can green chilies (drained)
1 can cream of mushroom
1 can cream of chicken
1 onion, chopped
2 cups cooked and cut chicken or turkey
2 cups grated cheese (Monterey Jack)
1 soup can milk
1 sm. Can sliced black olives (optional)
Spray casserole dish. Crush tortilla chips in bag. Blend chilies, soups, milk, chicken, onion and olives. Put a layer of chips in bottom of casserole dish. Add half of soup mixture to chips. Top with cheese. Add another layer of chips; add remaining soup mixture, then cheese. Top off with some extra tortilla chips and cheese. Be a little generous with the chips or it will be too soupy. Cook 350 for 25-30 minutes.
1 sm. Can green chilies (drained)
1 can cream of mushroom
1 can cream of chicken
1 onion, chopped
2 cups cooked and cut chicken or turkey
2 cups grated cheese (Monterey Jack)
1 soup can milk
1 sm. Can sliced black olives (optional)
Spray casserole dish. Crush tortilla chips in bag. Blend chilies, soups, milk, chicken, onion and olives. Put a layer of chips in bottom of casserole dish. Add half of soup mixture to chips. Top with cheese. Add another layer of chips; add remaining soup mixture, then cheese. Top off with some extra tortilla chips and cheese. Be a little generous with the chips or it will be too soupy. Cook 350 for 25-30 minutes.
Cottage cheese patties:
Mix together 1 cup of each of the following in a large bowl:
Diced onion
Cottage cheese
Bread Crumbs
Diced Celery
Grated Carrots
Chopped Nuts (any kind, I prefer walnuts)
Rolled oats (instant or regular)
All of the above items should be diced or chopped into a fairly small size so that the patties will stay together.
Beat well ½ tsp of salt into two eggs and add this to the above mixture. Let stand for 5 minutes.
Okay now this can get a little messy but you just press enough of the mixture together and flatten it on the counter about the size of a nice thick small patty. I like mine to be about 3 inches across and a ½” thick or so. It isn’t rocket science. Heat a generous amount of oil in a pan and with a spatula place the patties in the hot oil. The secret is to brown them really well on each side. Do not turn them until they are really brown or they will fall apart. Place them in a cake pan and cover with one can of Golden Mushroom soup diluted with about 1 cup of water to make a gravy. Bake at 350 for about 45 minutes until the gravy is bubbling. Enjoy.
Diced onion
Cottage cheese
Bread Crumbs
Diced Celery
Grated Carrots
Chopped Nuts (any kind, I prefer walnuts)
Rolled oats (instant or regular)
All of the above items should be diced or chopped into a fairly small size so that the patties will stay together.
Beat well ½ tsp of salt into two eggs and add this to the above mixture. Let stand for 5 minutes.
Okay now this can get a little messy but you just press enough of the mixture together and flatten it on the counter about the size of a nice thick small patty. I like mine to be about 3 inches across and a ½” thick or so. It isn’t rocket science. Heat a generous amount of oil in a pan and with a spatula place the patties in the hot oil. The secret is to brown them really well on each side. Do not turn them until they are really brown or they will fall apart. Place them in a cake pan and cover with one can of Golden Mushroom soup diluted with about 1 cup of water to make a gravy. Bake at 350 for about 45 minutes until the gravy is bubbling. Enjoy.
Chicken Burritos
In Crockpot
4-5 chicken breasts
Mix in bowl:
1 can refried beans
1 can corn, drained
1 can black beans, drained
1 cup salsa
1/2 package taco seasoning mix
Mix well and add to top of chicken in crockpot. Cook until done.Take out chicken and shred it. Return it to the crockpot to absorb the juices. Serve in warm tortilla topped with sour cream, cheese, tomatoes and lettuce. Serves approximately 10-12.
4-5 chicken breasts
Mix in bowl:
1 can refried beans
1 can corn, drained
1 can black beans, drained
1 cup salsa
1/2 package taco seasoning mix
Mix well and add to top of chicken in crockpot. Cook until done.Take out chicken and shred it. Return it to the crockpot to absorb the juices. Serve in warm tortilla topped with sour cream, cheese, tomatoes and lettuce. Serves approximately 10-12.
Enchilada Soup
1 large can rosarita enchilada sauce (yes this brand does taste the best)
1 can cream of chicken soup
1 can diced green chili¹s
1 can black beans drained and rinsed
1 small bag of frozen corn
1 can of chicken or you could boil and shred chicken to add.
Add all ingredients and then add water to get to a good soup consistence
and then cook in crockpot until ready to serve. Serve with crushed tortilla
chips.
1 can cream of chicken soup
1 can diced green chili¹s
1 can black beans drained and rinsed
1 small bag of frozen corn
1 can of chicken or you could boil and shred chicken to add.
Add all ingredients and then add water to get to a good soup consistence
and then cook in crockpot until ready to serve. Serve with crushed tortilla
chips.
Zuppa Sausage Soup
1 lb. of mild Italian sausage browned
6 cups. Chicken broth
3 potatoes sliced
2 cups chopped kale
1 Tbs. Italian Seasoning
1 1Ž2 cups heavy whipping cream
1Ž4 cup chopped onion
Salt and Pepper to taste
Boil Chicken broth, kale, and onion until soft. Add browned sausage,
potatoes, and Italian sausage and let simmer. When potatoes are soft add
whipping cream. Serve hot with dinner rolls
6 cups. Chicken broth
3 potatoes sliced
2 cups chopped kale
1 Tbs. Italian Seasoning
1 1Ž2 cups heavy whipping cream
1Ž4 cup chopped onion
Salt and Pepper to taste
Boil Chicken broth, kale, and onion until soft. Add browned sausage,
potatoes, and Italian sausage and let simmer. When potatoes are soft add
whipping cream. Serve hot with dinner rolls
Thursday, October 2, 2008
Chicken Lime Chili
Chicken Lime Chili
Boil 8 chicken breasts in 3 or 4 cans chicken broth. Cool & cube into bite size pieces.
Add to broth and chicken:
2 cloves garlic, chopped
1 onion, chopped
2 cans (small) mild green chilies
4 tsp. groung cumin
2 (12oz) cans shoepeg corn
4 cans Northwestern beans (white)
juice from 2 limes
Mix together well until warm throughout. Serve with sour cream, shredded cheese and tortilla chips. YUM!
Boil 8 chicken breasts in 3 or 4 cans chicken broth. Cool & cube into bite size pieces.
Add to broth and chicken:
2 cloves garlic, chopped
1 onion, chopped
2 cans (small) mild green chilies
4 tsp. groung cumin
2 (12oz) cans shoepeg corn
4 cans Northwestern beans (white)
juice from 2 limes
Mix together well until warm throughout. Serve with sour cream, shredded cheese and tortilla chips. YUM!
Monday, September 22, 2008
"Don't knock it till you try it" Spaghetti-O Casserole
Ingredients:
1/4 cup onions-chopped
3/4 pound ground beef
1 small can spaghetti-0 original
1/4 cup sour cream
1 small can chili with beans
shredded cheddar cheese
crushed tortilla chips (my kids like lots of chips, gives it that Mexican flavor)
Brown the ground beef with onions. Drain. Spread in the bottom of an 8x8 baking dish. Layer with the spaghetti-o, sour cream, chili and sprinkle with cheese.
Cook at 375 degrees for 25 minutes or until bubbly.
Sprinkle with crushed tortilla chips and bake another 5 minutes.
1/4 cup onions-chopped
3/4 pound ground beef
1 small can spaghetti-0 original
1/4 cup sour cream
1 small can chili with beans
shredded cheddar cheese
crushed tortilla chips (my kids like lots of chips, gives it that Mexican flavor)
Brown the ground beef with onions. Drain. Spread in the bottom of an 8x8 baking dish. Layer with the spaghetti-o, sour cream, chili and sprinkle with cheese.
Cook at 375 degrees for 25 minutes or until bubbly.
Sprinkle with crushed tortilla chips and bake another 5 minutes.
Texas Gold Bars
Crust:
1 box yellow cake mix (w/o pudding)
1 stick margarine or butter
1 egg
1 cup chopped pecans
Filling:
8 ounces cream cheese, softened
3 eggs
1 pound confectioners powder sugar
With steel blade, mix the crust ingredients in food processor to form a ball of dough. Spread and press onto an ungreased jelly roll pan. (deep cookie sheet)
Mix filling ingredients in a food processor. Pour on top of crust.
Bake at 325 degrees for 35-40 minutes, until golden and firm.
1 box yellow cake mix (w/o pudding)
1 stick margarine or butter
1 egg
1 cup chopped pecans
Filling:
8 ounces cream cheese, softened
3 eggs
1 pound confectioners powder sugar
With steel blade, mix the crust ingredients in food processor to form a ball of dough. Spread and press onto an ungreased jelly roll pan. (deep cookie sheet)
Mix filling ingredients in a food processor. Pour on top of crust.
Bake at 325 degrees for 35-40 minutes, until golden and firm.
Sunday, September 14, 2008
Baked Oatmeal - Amish style
Ingredients:
3 C. rolled oats
1 C. brown sugar
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. salt
1 C. milk
2 eggs
1/2 C. melted butter
2 tsp. vanilla
3/4 C. dried cranberries
Directions:
Preheat oven to 350 degrees. In a large bowl mix together oats, brown sugar, cinnamon, baking powder and salt. Beat in milk, eggs, melted butter and vanilla. Stir in cranberries. Spread into a 9x13 baking dish. Bake 40 min. Enjoy warm!
*I substitute applesauce for the butter and sometimes egg beaters for the eggs. It makes it lower in fat, but does not taste different. I also add chopped pecans, sliced almonds and shredded coconut. It is delicious. Try it with half n' half, yummy!
3 C. rolled oats
1 C. brown sugar
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. salt
1 C. milk
2 eggs
1/2 C. melted butter
2 tsp. vanilla
3/4 C. dried cranberries
Directions:
Preheat oven to 350 degrees. In a large bowl mix together oats, brown sugar, cinnamon, baking powder and salt. Beat in milk, eggs, melted butter and vanilla. Stir in cranberries. Spread into a 9x13 baking dish. Bake 40 min. Enjoy warm!
*I substitute applesauce for the butter and sometimes egg beaters for the eggs. It makes it lower in fat, but does not taste different. I also add chopped pecans, sliced almonds and shredded coconut. It is delicious. Try it with half n' half, yummy!
Chicken Enchiladas Suizas
Ingredients:
6 skinless, boneless chicken breast halves
1 Tbs. butter
1 C. chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 C. shredded cheddar cheese
1 (4oz) can diced green chiles
1 C. green salsa
1 C. chopped fresh cilantro
4 tsp. ground cumin
2 chipotle peppers in adobo sauce, chopped
salt and ground pepper to taste
12 (7 inch) flour tortillas
10 oz. shredded Monterey Jack cheese
1 C. whipping cream
1/2 C. chicken broth
Directions:
1. Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15-20 minutes; drain cut up into small pieces and set aside.
2. Preheat oven to 350 degrees. Lightly grease a 10x15 baking dish.
3. Melt the butter in a skillet over madium heat. Cook the onion, green bell pepper and red bell pepper in the melted butter until just soft, 5-8 minutes; transfer to a large bowl. Add the chicken, cheddar cheese, green chiles, salsa, cilantro, cumin and chipotle peppers to the bowl. Season with salt and pepper; mix well.
4. Place about 1/3 cup of the mixture along the edge of a tortilla; roll tightly into a tube. Place enchilada, seam side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle monterey jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiliadas. Cover the dish with aluminum foil.
5. Bake in preheated oven for 30 minutes. Remove foil and continue baking until cheese is melted completely (about 10 minutes).
6 skinless, boneless chicken breast halves
1 Tbs. butter
1 C. chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 C. shredded cheddar cheese
1 (4oz) can diced green chiles
1 C. green salsa
1 C. chopped fresh cilantro
4 tsp. ground cumin
2 chipotle peppers in adobo sauce, chopped
salt and ground pepper to taste
12 (7 inch) flour tortillas
10 oz. shredded Monterey Jack cheese
1 C. whipping cream
1/2 C. chicken broth
Directions:
1. Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15-20 minutes; drain cut up into small pieces and set aside.
2. Preheat oven to 350 degrees. Lightly grease a 10x15 baking dish.
3. Melt the butter in a skillet over madium heat. Cook the onion, green bell pepper and red bell pepper in the melted butter until just soft, 5-8 minutes; transfer to a large bowl. Add the chicken, cheddar cheese, green chiles, salsa, cilantro, cumin and chipotle peppers to the bowl. Season with salt and pepper; mix well.
4. Place about 1/3 cup of the mixture along the edge of a tortilla; roll tightly into a tube. Place enchilada, seam side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle monterey jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiliadas. Cover the dish with aluminum foil.
5. Bake in preheated oven for 30 minutes. Remove foil and continue baking until cheese is melted completely (about 10 minutes).
Wednesday, August 13, 2008
Brownies
Mix:
2 C. flour
2 C. sugar
Bring to rapid boil:
1 square margarine
4 T. Cocoa
1/2 C. Shortening
1 C. water
Pour boiled mixture over Sugar & Flour and Mix.
Add:
1/2 C. Buttermilk
1 tsp. Vanilla
1 tsp. Soda
2 eggs
Mix and pour into greased jelly roll pan. Bake at 350 degrees for 30 minutes.
FROSTING
Bring to rapid boil:
1 square Margarine
1/3 C. milk
2 T. Cocoa
Add: 1 box powdered sugar and 1 C. chopped nuts (walnuts are best). Stir until smooth and frost brownies.
2 C. flour
2 C. sugar
Bring to rapid boil:
1 square margarine
4 T. Cocoa
1/2 C. Shortening
1 C. water
Pour boiled mixture over Sugar & Flour and Mix.
Add:
1/2 C. Buttermilk
1 tsp. Vanilla
1 tsp. Soda
2 eggs
Mix and pour into greased jelly roll pan. Bake at 350 degrees for 30 minutes.
FROSTING
Bring to rapid boil:
1 square Margarine
1/3 C. milk
2 T. Cocoa
Add: 1 box powdered sugar and 1 C. chopped nuts (walnuts are best). Stir until smooth and frost brownies.
Tuesday, August 12, 2008
Rice Krispy Treat Cake (Regular and Gluten-Free)
I made this cake when I hosted my friend Tamara's baby shower. She has celiac and so I had to find a cake that could be made gluten-free. (In fact, the whole shower was gluten-free!) This is what I found. I tried it as the original recipe says and then I made it gluten-free for the shower. It was a great success. The recipe comes from Martha Stewart Kids and can be found here. I just love how you can see the pretty chocolate layer in there. This one I gave as a treat to the activity days girls (my church calling) and they loved it!
Rice Krispy Treat Cake (Regular)Ingredients for Rice Krispy Treats:
16 cups crisp rice cereal
12 cups mini marshmallows
10 tablespoon unsalted butter, melted
Directions for Rice Krispy Treats:
Melt 10 tablespoons unsalted butter over low heat in a large saucepan. Add 12 cups mini marshmallows; stir until melted, about 10 minutes.
Stir in 16 cups (a 13 1/2-ounce box) crisp rice cereal.
Ingredients for cake:
Vegetable-oil cooking spray
Rice Krispy Treats (recipe above)
Chocolate-Marshmallow Frosting (recipe below)
Directions for cake:
Coat two 8-by-2-inch round cake pans with cooking spray. Prepare crisp-rice mixture; before pouring into pan, reserve 2 tablespoons for patching cake, and set aside, covered. Divide remaining crisp-rice mixture among prepared cake pans. Press into pans with greased fingers to level. Let cool until set, at least 30 minutes.
Run a knife around edges of cakes to loosen; unmold onto parchment paper.
While frosting is still warm, pour onto center of 1 cake layer, and spread evenly to edges. Let stand 10 minutes. Place second cake layer on top; press down gently. Using reserved pieces of crisp-rice mixture, patch edges where frosting is visible.
Top with chocolate ganache ( I just got a recipe from allrecipes.com). Let cake stand until firm enough to slice, at least 30 minutes or up to 2 hours. After 2 hours, wrap cake in plastic wrap to prevent it from getting too hard to slice.
Chocolate-Marshmallow Frosting
Ingredients:
Makes enough to fill 1 crisp-rice cake
1 1/2 tablespoons unsalted butter
4 1/2 cups mini marshmallows (7 1/2 ounces)
3/4 cup semisweet chocolate chips
Directions:
Melt butter in a medium saucepan over medium-low heat. Add marshmallows; cook, stirring, until just beginning to melt. Add chocolate and stir until smooth.
Rice Krispy Treat Cake (Gluten-Free)Everything is the same for the rice krispy treats except you use Cocoa Pebbles as they are gluten-free.
Instead of chocolate ganache, I used white chocolate that I tinted pink with red food coloring. There is no such thing as white chocolate ganache.
And instead of the chocolate-marshmallow frosting I used white chocolate instead of regular in the recipe and tinted that pink as well. Other than that it is the same recipe
It really did turn out nice as the theme was pink and brown. It was a big hit at the shower and it would be a great cake to make with the kids. Be sure to check out the Martha Stewart version on her website for ideas about making it with your kids. 
Garlic Bread Pasta Bake
½ cup butter, divided
20 thin French bread slices
1 teaspoon salt
¼ cup grated parmesan
8oz. linguine, cooked & drained
½ cup sliced green onions
2 cloves garlic, minced
3 T. flour
½ tsp. pepper
2 ½ cups milk
2 eggs, beaten
2 cups mozzarella, divided
2 T. basil
Melt ¼ cup butter in small saucepan, add garlic; cook 3 minutes. Brush 9x13 dish with butter mixture. Line bottom and side of pan with bread. Brush bread with remaining butter mixture and place in preheated 400° oven for 10 minutes or until slightly browned. Melt remaining ¼ cup butter in sauce pan, stir in flour and seasonings. Gradually stir in milk; cook stirring constantly until thickened. Add parmesan. Stir some of the sauce into the eggs, and then stir back into the sauce. Set aside. Combine linguine, 1 ¼ cup mozzarella, onions and basil in large bowl. Pour sauce over linguine mixture; toss to coat. Pour into crust. Sprinkle with remaining ¾ cup mozzarella and bake at 350° for 25 minutes. Let stand 5 min & serve.
20 thin French bread slices
1 teaspoon salt
¼ cup grated parmesan
8oz. linguine, cooked & drained
½ cup sliced green onions
2 cloves garlic, minced
3 T. flour
½ tsp. pepper
2 ½ cups milk
2 eggs, beaten
2 cups mozzarella, divided
2 T. basil
Melt ¼ cup butter in small saucepan, add garlic; cook 3 minutes. Brush 9x13 dish with butter mixture. Line bottom and side of pan with bread. Brush bread with remaining butter mixture and place in preheated 400° oven for 10 minutes or until slightly browned. Melt remaining ¼ cup butter in sauce pan, stir in flour and seasonings. Gradually stir in milk; cook stirring constantly until thickened. Add parmesan. Stir some of the sauce into the eggs, and then stir back into the sauce. Set aside. Combine linguine, 1 ¼ cup mozzarella, onions and basil in large bowl. Pour sauce over linguine mixture; toss to coat. Pour into crust. Sprinkle with remaining ¾ cup mozzarella and bake at 350° for 25 minutes. Let stand 5 min & serve.
Easy Pasta Rosa
1 lb. Penne, cooked till al dente
1 T. olive oil
1 garlic clove
14 oz. chopped tomatoes
½ - 1 tsp. basil
¼ tsp. red pepper flakes
Add salt and pepper to taste
½ cup cream
1 cup mozzarella
1 cup cooked, chopped chicken, if desired)
In a saucepan heat 1 T. olive oil, sauté garlic for 30 seconds. Add tomatoes, basil, red pepper, and salt and pepper to pan. Add cream and mozzarella and cooked pasta, heat through.
1 T. olive oil
1 garlic clove
14 oz. chopped tomatoes
½ - 1 tsp. basil
¼ tsp. red pepper flakes
Add salt and pepper to taste
½ cup cream
1 cup mozzarella
1 cup cooked, chopped chicken, if desired)
In a saucepan heat 1 T. olive oil, sauté garlic for 30 seconds. Add tomatoes, basil, red pepper, and salt and pepper to pan. Add cream and mozzarella and cooked pasta, heat through.
Baked Chicken Lazagna Rolls
2 cups cottage cheese1 ¼ cup mozzarella cheese
¼ cup Parmesan cheese
1 egg
1 tsp. garlic powder
¼ cup fresh parsley (I use 1 T. dry parsley)
½ tsp. salt
½ tsp. pepper
2 cups cooked chicken breasts, shredded
8 cooked lasagna noodles
1 ½ cup tomato sauce
Preheat oven to 375°. Mix first eight ingredients, reserving ¼ cup of mozzarella for baking, set aside. Lay a large piece of plastic wrap on counter top. Lay noodles flat atop wrap, top each noodle with a layer of cottage cheese mixture and ¼ cup chicken. Starting at one end, roll one noodle at a time. Fill bottom of baking dish with ½ cup tomato sauce. Lay rolls seam-side down, cover with remaining tomato sauce, and sprinkle with rest of mozzarella cheese. Bake for 20 minutes. Let stand 5 minutes.
Italian Chicken (crockpot)
6 boneless, skinless chicken breasts
1 8 oz. bottle Italian style salad dressing
1 can of cream of chicken soup
1 cup of chicken broth
1 8 oz. cream cheese, softened
½ tsp. dried basil
½ tsp. dried thyme
salt & pepper to taste
In a slow cooker, combine chicken and Italian dressing. Cover and cook on low for 6-8 hours
Drain off all but ½ cup of juices and shred chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt and pepper. Pour over chicken in the slow cooker and continue cooking on low for 1 hour.
Serve over rice or noodles.
1 8 oz. bottle Italian style salad dressing
1 can of cream of chicken soup
1 cup of chicken broth
1 8 oz. cream cheese, softened
½ tsp. dried basil
½ tsp. dried thyme
salt & pepper to taste
In a slow cooker, combine chicken and Italian dressing. Cover and cook on low for 6-8 hours
Drain off all but ½ cup of juices and shred chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt and pepper. Pour over chicken in the slow cooker and continue cooking on low for 1 hour.
Serve over rice or noodles.
Sunday, August 10, 2008
Chocolate Chip Zucchini Bread by Grandma Green
This is an amazing recipe by my mom's mom, Marjorie Rose McFarland Green. She is an amazing cook and is very generous with her recipes for which I am very grateful. I promise this recipe will not disappoint.
Chocolate Chip Zucchini Bread by Grandma Green
Ingredients:
2 C. Zucchini, grated
3 large Eggs, well beaten
2 C. Sugar
1 C. Oil
3 C. Flour
1 t. Salt
1/2 t. Baking Powder
1 t. Baking Soda
2 t. Vanilla
2 t. Cinnamon
1 1/2 C Milk Chocolate Chips (optional)
1 C. Nuts (optional)
Directions:
1. Preheat oven to 325*. Spray loaf pans and line with parchment paper. Spray parchment paper as well.
2. Sift dry ingredients in a bowl. Beat eggs, sugar, oil and zucchini together. Add dry ingredients until just mixed. (DO NOT OVER MIX.) Dust nuts and chocoltae chips with flour and stir into mixture.
3. Bake regular loaves 1 hour, medium loaves 40 minutes, mini loaves 30 minutes UNTIL THEY SPRING BACK when pressed in the middle. (My oven takes a lot longer so just watch them the first time to see how long it takes.)
**To freeze for later, wrap in foil and then put into freezer bag to freeze. Thaw at room temperature or in the microwave.
This is the most recent picture I have of my Grandma Green taken on Christmas Day with her holding James. I just love him in stripes!
Monday, July 21, 2008
Broccoli and Chicken Casserole
Here is my favorite broccoli and rice casserole, I know most of you have this, but I had to share it with everyone else.
2 bunches of broccoli, cooked 1 (15oz.) can chicken broth
½ tsp salt 2 cups cooked chicken, cubed *optional
¼ cup butter +3 T. butter 1 sm. whipping cream
¼ cup Parmesan cheese 3 cups instant rice, cooked
¼ cup flour 4 chicken bouillon cubes
Shredded cheddar cheese ½ tsp pepper
Cook rice, using 3 cups water, 3 cups rice, 3 T. butter and 4 bouillon cubes. Set aside. Melt remaining butter, blend in flour; add chicken broth slowly keeping it thick. Add whipping cream slowly, salt and pepper and heat until warm through. Layer in a 9x13-baking dish rice, broccoli, Parmesan, and sauce. Top with grated cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.
2 bunches of broccoli, cooked 1 (15oz.) can chicken broth
½ tsp salt 2 cups cooked chicken, cubed *optional
¼ cup butter +3 T. butter 1 sm. whipping cream
¼ cup Parmesan cheese 3 cups instant rice, cooked
¼ cup flour 4 chicken bouillon cubes
Shredded cheddar cheese ½ tsp pepper
Cook rice, using 3 cups water, 3 cups rice, 3 T. butter and 4 bouillon cubes. Set aside. Melt remaining butter, blend in flour; add chicken broth slowly keeping it thick. Add whipping cream slowly, salt and pepper and heat until warm through. Layer in a 9x13-baking dish rice, broccoli, Parmesan, and sauce. Top with grated cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.
Thursday, July 17, 2008
Mini Chicken Pot Pies
So, I had these occasionally as a child and I made them the other day for dinner. I wanted to share the love. I think they are super yummy! I hope you like them too.
Mini Chicken Pot Pies
Ingredients:
1 lb. chicken breast cut in bite sized pieces
1 onion chopped
1 stick butter
1/2 C. flour
1 family size package frozen veggies (carrots, peas, corn, etc..)
4-6 C. milk (depending on desired thickness of sause)
salt & pepper to taste
2 packages Peppridge Farms Puff Pastry Shells
Directions:
Preheat oven and cook the puff pastry shells according to package directions. Meanwhile, saute chicken and onion until fully cooked. Set aside. Make a roux with the butter and flour. (Melt butter into a large (family sized) pan, add flour and whisk till completely incorporated. Continue to cook over low heat until it has a nice toasted smell.) Add milk in thirds and continue to cook over medium heat until thickened to desired texture. Add chicken mixture, frozen veggies and salt and pepper to taste. Cook until the veggies are done (about 5 min.). When the puff pastry is done remove from oven and gently remove top and set aside. Remove the innards of the pastry shells. Fill the puff pastry shells with filling and replace the tops. Enjoy!
Extra pastry shells can be filled with pudding, fruit, and whipped cream for an individual dessert!
Mini Chicken Pot Pies
Ingredients:
1 lb. chicken breast cut in bite sized pieces
1 onion chopped
1 stick butter
1/2 C. flour
1 family size package frozen veggies (carrots, peas, corn, etc..)
4-6 C. milk (depending on desired thickness of sause)
salt & pepper to taste
2 packages Peppridge Farms Puff Pastry Shells
Directions:
Preheat oven and cook the puff pastry shells according to package directions. Meanwhile, saute chicken and onion until fully cooked. Set aside. Make a roux with the butter and flour. (Melt butter into a large (family sized) pan, add flour and whisk till completely incorporated. Continue to cook over low heat until it has a nice toasted smell.) Add milk in thirds and continue to cook over medium heat until thickened to desired texture. Add chicken mixture, frozen veggies and salt and pepper to taste. Cook until the veggies are done (about 5 min.). When the puff pastry is done remove from oven and gently remove top and set aside. Remove the innards of the pastry shells. Fill the puff pastry shells with filling and replace the tops. Enjoy!
Extra pastry shells can be filled with pudding, fruit, and whipped cream for an individual dessert!
Peanut Butter Chocolate Chip Cookies
½ cup sugar
1/3 cup packed brown sugar
½ cup peanut butter
½ tsp. vanilla
1 egg
1 cup flour
½ cup rolled oats
1 tsp. baking soda
¼ tsp. salt
1 cup chocolate chips
Preheat oven to 350.
Combing all ingredients and mix well. Drop by tablespoon on to lightly greased cookie sheet. Bake 10-12 minutes.
1/3 cup packed brown sugar
½ cup peanut butter
½ tsp. vanilla
1 egg
1 cup flour
½ cup rolled oats
1 tsp. baking soda
¼ tsp. salt
1 cup chocolate chips
Preheat oven to 350.
Combing all ingredients and mix well. Drop by tablespoon on to lightly greased cookie sheet. Bake 10-12 minutes.
Mexican Chicken Casserole
½ pound tortilla chips
1 sm. Can green chilies (drained)
1 can cream of mushroom
1 can cream of chicken
1 onion, chopped
2 cups cooked and cut chicken or turkey
2 cups grated cheese (Monterey Jack)
1 soup can milk
1 sm. Can sliced black olives (optional)
Spray casserole dish. Crush tortilla chips in bag. Blend chilies, soups, milk, chicken, onion and olives. Put a layer of chips in bottom of casserole dish. Add half of soup mixture to chips. Top with cheese. Add another layer of chips; add remaining soup mixture, then cheese. Top off with some extra tortilla chips and cheese. Be a little generous with the chips or it will be too soupy. Cook 350 for 25-30 minutes.
1 sm. Can green chilies (drained)
1 can cream of mushroom
1 can cream of chicken
1 onion, chopped
2 cups cooked and cut chicken or turkey
2 cups grated cheese (Monterey Jack)
1 soup can milk
1 sm. Can sliced black olives (optional)
Spray casserole dish. Crush tortilla chips in bag. Blend chilies, soups, milk, chicken, onion and olives. Put a layer of chips in bottom of casserole dish. Add half of soup mixture to chips. Top with cheese. Add another layer of chips; add remaining soup mixture, then cheese. Top off with some extra tortilla chips and cheese. Be a little generous with the chips or it will be too soupy. Cook 350 for 25-30 minutes.
Sunday, July 13, 2008
AMISH FREINDSHIP BREAD
The Starter:
1 (.25 oz) package active dry yeast
1/4 cup warm water (110 degrees F/45 deg. C)
3 cups flour
3 cups white sugar
3 cups milk
In a small bowl dissolve yeast in water. Let stand 10 minutes. In a 2 qt. container (glass, plastic or cermaic) combine 1 cup flour, 1 cup sugar. Mix thoroughly or flour will lump. Slowly stir in 1 cup milk and yeast mixture. Cover loosely and let stand until bubbly. This is Day 1.
Days 2-5: Stir with a wooden spoon; cover loosely.
Day 6: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir with wooden spoon; cover loosely.
Days 7-9: Stir with a wooden spoon; cover loosely.
Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place each cup into three separate containers. Give 1 cup and a copy of recipe to 3 freinds. With remaining 1+ cup you can either start again (begin with day 2) or bake your bread. Recipe follows.
The Bread:
To the balance of the batter ( a little over 1 cup) add the following and mix well:
1 cup oil
1/2 cup milk
3 eggs
1 tsp. vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 (5.1 oz) box instant vanilla pudding
1 cup chopped nuts (optional)
Add dry ingredients to wet ingredients, stirring slowly. Mix and pour into two well greased and sugared bread pans. Bake at 325 for 1 hour. Enjoy!
1 (.25 oz) package active dry yeast
1/4 cup warm water (110 degrees F/45 deg. C)
3 cups flour
3 cups white sugar
3 cups milk
In a small bowl dissolve yeast in water. Let stand 10 minutes. In a 2 qt. container (glass, plastic or cermaic) combine 1 cup flour, 1 cup sugar. Mix thoroughly or flour will lump. Slowly stir in 1 cup milk and yeast mixture. Cover loosely and let stand until bubbly. This is Day 1.
Days 2-5: Stir with a wooden spoon; cover loosely.
Day 6: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir with wooden spoon; cover loosely.
Days 7-9: Stir with a wooden spoon; cover loosely.
Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place each cup into three separate containers. Give 1 cup and a copy of recipe to 3 freinds. With remaining 1+ cup you can either start again (begin with day 2) or bake your bread. Recipe follows.
The Bread:
To the balance of the batter ( a little over 1 cup) add the following and mix well:
1 cup oil
1/2 cup milk
3 eggs
1 tsp. vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 (5.1 oz) box instant vanilla pudding
1 cup chopped nuts (optional)
Add dry ingredients to wet ingredients, stirring slowly. Mix and pour into two well greased and sugared bread pans. Bake at 325 for 1 hour. Enjoy!
ORZO, GRAPE & PISTACHIO SALAD
1 lb. orzo pasta
2 cups red grapes
2 cups pistachios, shelled and toasted
1 cup basil, chopped
1/3 cup lemon juice
1/2 cup walnut oil
3 garlic cloves, chopped
Toast pistachios: Take 1 cup pistachios and put in a saucepan with the walnut oil. Warm the oil and nuts together, be careful not to boil. Saute garlic in a little olive oil. Prepare orzo from package directions. When orzo has been drained, mix in enough of the pistachio/walnut oil mixture to coat pasta. Add lemon juice to taste. Mix in sauteed garlic. Add grapes and half of the basil. Chill for several hours or overnight. Before serving, add rest of basil, salt and pepper to taste and the remaining pistachios. YUMMY!
2 cups red grapes
2 cups pistachios, shelled and toasted
1 cup basil, chopped
1/3 cup lemon juice
1/2 cup walnut oil
3 garlic cloves, chopped
Toast pistachios: Take 1 cup pistachios and put in a saucepan with the walnut oil. Warm the oil and nuts together, be careful not to boil. Saute garlic in a little olive oil. Prepare orzo from package directions. When orzo has been drained, mix in enough of the pistachio/walnut oil mixture to coat pasta. Add lemon juice to taste. Mix in sauteed garlic. Add grapes and half of the basil. Chill for several hours or overnight. Before serving, add rest of basil, salt and pepper to taste and the remaining pistachios. YUMMY!
Parmesan Chicken by Mary
4-6 chicken breasts, cut in half
1 cube of butter, melted
1 clove garlic, minced
1 tsp. garlic salt, with parsley
1 ½ cup crushed Ritz crackers (or bread crumbs)
2/3 cup grated Parmesan cheese (I use the fresh kind)
½ tsp. black pepper
Shredded mozzarella cheese
Preheat oven to 350 degrees. Spray cookie sheet with cooking spray. In one bowl combine the butter and garlic, in another bowl combine the crushed crackers, garlic salt, pepper and parmesan cheese. Dip chicken in butter and then in crackers and place on cookie sheet. Cook for 35-40 minutes, then add a little mozzarella to the top of each chicken and cook an additional 5 minutes. Eat as is or we love to cook up our favorite spaghetti sauce and noodles and eat it that way.
1 cube of butter, melted
1 clove garlic, minced
1 tsp. garlic salt, with parsley
1 ½ cup crushed Ritz crackers (or bread crumbs)
2/3 cup grated Parmesan cheese (I use the fresh kind)
½ tsp. black pepper
Shredded mozzarella cheese
Preheat oven to 350 degrees. Spray cookie sheet with cooking spray. In one bowl combine the butter and garlic, in another bowl combine the crushed crackers, garlic salt, pepper and parmesan cheese. Dip chicken in butter and then in crackers and place on cookie sheet. Cook for 35-40 minutes, then add a little mozzarella to the top of each chicken and cook an additional 5 minutes. Eat as is or we love to cook up our favorite spaghetti sauce and noodles and eat it that way.
Friday, July 11, 2008
Butter Cream Syrup
I got this recipe from my family reunion and made it for you all last year. Becky's picture reminded me that I never did pass it on to some of you, so here it is...
1 Cube Butter (1/2 cup)
1 Cup Sugar
1 Cup Heavy Whipping Cream
Melt the butter in a small sauce pan over medium low heat. Slowly stir in sugar, mix well. Add cream, stirring constantly until mixture blends together. Heat to desired temperature and serve over pancakes and your favorite berries.
Tuesday, July 8, 2008
French Toast by Becky
Well last night we had spaghetti for dinner and we couldn't possibly eat the whole loaf of french bread that I bought from a great little Korean bakery here. Yes the Korean bakery is the best place for french bread that I have found in Texas so far. Sad hu? So this is what I made for breadfast. No, I don't usually wake up and make breakfast. It just happened to occure to me to use up the bread.
This isn't the best picture but I only thought to take it after I had already made a mess of the plate and I didn't want to dirty another one. This recipe is great to use up leftover french bread (the real stuff from a real bakery not what you buy at the grocery store). It is best with real butter and real maple syrup. Hope you enjoy it.
French Toast
Ingredients:
4 Eggs
1/2 C. Heavy Cream
1 T. Sugar
1/2 t. Vanilla (real not imitation)
1/2 t. Cinnamon (optional)
Day old french bread cut to desired thickness.
Directions:
Turn skillet on med low heat to preheat. Meanwhile, mix all the ingredients except the bread until well blended. Dip each piece of bread into the mixture and turn to coat both sides. Immediately place in buttered pan and cook till golden brown then flip and repeat. Enjoy with whatever toppings you desire.
I like butter, powdered sugar and real maple syrup.
By the way, feel free to post pictures with your recipes. Even if they aren't the best. It makes it easier for me to see how it is supposed to look. And it adds interest. Don't you think?
This isn't the best picture but I only thought to take it after I had already made a mess of the plate and I didn't want to dirty another one. This recipe is great to use up leftover french bread (the real stuff from a real bakery not what you buy at the grocery store). It is best with real butter and real maple syrup. Hope you enjoy it.French Toast
Ingredients:
4 Eggs
1/2 C. Heavy Cream
1 T. Sugar
1/2 t. Vanilla (real not imitation)
1/2 t. Cinnamon (optional)
Day old french bread cut to desired thickness.
Directions:
Turn skillet on med low heat to preheat. Meanwhile, mix all the ingredients except the bread until well blended. Dip each piece of bread into the mixture and turn to coat both sides. Immediately place in buttered pan and cook till golden brown then flip and repeat. Enjoy with whatever toppings you desire.
I like butter, powdered sugar and real maple syrup.
By the way, feel free to post pictures with your recipes. Even if they aren't the best. It makes it easier for me to see how it is supposed to look. And it adds interest. Don't you think?
Monday, July 7, 2008
Peanut Butter Temptations By MaryJean
About 40 reese's peanut butter cups, miniatures
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
1/2 tsp. vanilla
1-1/2 cup flour
3/4 tsp. baking soda
1/2 tsp. salt
Heat oven to 375. Remove wrappers from candies. Line small muffin cups (1-3/4 inch diameter) with paper baking cups, if desired. Beat butter, sugars, peanut butter, egg and vanilla until fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Shape dough into 1 inch balls; place one in each paper-lined or ungreased muffin cup. Do not flatten. Bake 10-12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup in center of each cookie. Cool completely in muffin pan.
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
1/2 tsp. vanilla
1-1/2 cup flour
3/4 tsp. baking soda
1/2 tsp. salt
Heat oven to 375. Remove wrappers from candies. Line small muffin cups (1-3/4 inch diameter) with paper baking cups, if desired. Beat butter, sugars, peanut butter, egg and vanilla until fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Shape dough into 1 inch balls; place one in each paper-lined or ungreased muffin cup. Do not flatten. Bake 10-12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup in center of each cookie. Cool completely in muffin pan.
The Beginning
Well, here it is. The beginning of the Gillespie Family Recipe Blog. Just thought I would start off with an invitation to all to post as often as you want and to come and get great recipes from each other as often as needed. Don't forget to label your recipes so that we can find then easily. You can use more than one label for each recipe. If you don't know how to label then ask me and I will tell you. It is really easy. Can't wait to start cooking with y'all!
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