1 lb. boneless skinless chicken breast, cut into 1' pieces
2 garlic cloves, finely chopped
2 t. ground ginger
1 c. chicken broth
3 T. soy sauce
2 t. sugar
2 c. broccoli florets
2 t. cornstarch
Spray 12" skillet. Heat over medium high heat. Add chicken, garlic and ginger. Fry 2-3 minutes or until browned. Add 3/4 c. broth, the soy sauce and sugar. Cover and cook over medium heat about 5 minutes, stirring twice. Add broccoli. Cover and cook 5 minutes, stirring occasionally, until chicken is no longer pink and broccoli are tender. Combine cornstarch with remaining 1/4 c. broth. Stir into chicken mixture. Stirring frequently, until sauce is thickened. Serve over cooked rice if desired.
Thursday, February 22, 2018
Peach Cake with Brown Sugar Icing
1 yellow cake mix
4-6 fresh peaches, or 16 oz. frozen peaches, unthawed, not canned, chopped
2, 3 oz. pkgs peach jello
4 eggs
1 c. oil
1 t. vanilla
Icing:
2 c. brown sugar
2/3 c. heavy cream
1 stick butter, room temperature
1 t. vanilla
Preheat oven to 350. Spray 9x13 dish. Beat together cake mix, dry jello, eggs, oil, and vanilla. just until incorporated, then fold in peaches. Pour batter into dish. Bake 40-45 minutes. Remove from oven and cool completely. While cake cools, combine brown sugar, cream, and butter in large saucepan over medium high heat. Bring mixture to a boil and cook for 2 minutes. Remove from heat and add vanilla. Once cooled, beat frosting 4-5 minutes, or until thickened, but still fluffy. Spread over cooled cake.
4-6 fresh peaches, or 16 oz. frozen peaches, unthawed, not canned, chopped
2, 3 oz. pkgs peach jello
4 eggs
1 c. oil
1 t. vanilla
Icing:
2 c. brown sugar
2/3 c. heavy cream
1 stick butter, room temperature
1 t. vanilla
Preheat oven to 350. Spray 9x13 dish. Beat together cake mix, dry jello, eggs, oil, and vanilla. just until incorporated, then fold in peaches. Pour batter into dish. Bake 40-45 minutes. Remove from oven and cool completely. While cake cools, combine brown sugar, cream, and butter in large saucepan over medium high heat. Bring mixture to a boil and cook for 2 minutes. Remove from heat and add vanilla. Once cooled, beat frosting 4-5 minutes, or until thickened, but still fluffy. Spread over cooled cake.
Pudding Mix Pumpkin Bread
1 box pumpkin cake mix (can use spice cake if not available)*
2 boxes instant butterscotch pudding mix or 1 box butterscotch & 1 box pumpkin spice
8 oz. sour cream
4 eggs
3/4 c. oil
1/2 c. chopped pecans
butterscotch chips
Combine all ingredients well. Batter will be thick. Spray bundt pan or small loaf pans. Sprinkle small amount of nuts and butterscotch chips in bottom of pan. Pour batter on top. Spread evenly. Bake at 350 for 50 minutes. Do not overbake. Check for doneness. Bake 5 more minutes if needed.
*might need to add pumpkin pie spice if using yellow cake mix.
2 boxes instant butterscotch pudding mix or 1 box butterscotch & 1 box pumpkin spice
8 oz. sour cream
4 eggs
3/4 c. oil
1/2 c. chopped pecans
butterscotch chips
Combine all ingredients well. Batter will be thick. Spray bundt pan or small loaf pans. Sprinkle small amount of nuts and butterscotch chips in bottom of pan. Pour batter on top. Spread evenly. Bake at 350 for 50 minutes. Do not overbake. Check for doneness. Bake 5 more minutes if needed.
*might need to add pumpkin pie spice if using yellow cake mix.
Buttery Coconut Bars
2 c. SR flour
1 c. packed brown sugar
1 c. butter, melted
Filling:
3 eggs
14 oz. can sweetened condensed milk
1/2 c. plain flour
1/4 c. packed brown sugar
3 t. vanilla
1/2 t. salt
4 c. coconut, divided
Preheat oven to 350. Line 9x13 pan with parchment paper. In a large bowl, mix flour, brown sugar and salt. Stir in melted butter. Press onto bottom of pan. Bake 12-15 minutes, until light brown.Cool 10 minute. Reduce oven temperature to 325. In a large bowl, whisk the first 6 filling ingredients until blended. Add 3 c. coconut. Pour over crust. Sprinkle with remaining coconut. Bake until golden brown 25-30 minutes. Cool. Use parchment paper to lift out of pan. Cut into bars. Makes 3 dz.
1 c. packed brown sugar
1 c. butter, melted
Filling:
3 eggs
14 oz. can sweetened condensed milk
1/2 c. plain flour
1/4 c. packed brown sugar
3 t. vanilla
1/2 t. salt
4 c. coconut, divided
Preheat oven to 350. Line 9x13 pan with parchment paper. In a large bowl, mix flour, brown sugar and salt. Stir in melted butter. Press onto bottom of pan. Bake 12-15 minutes, until light brown.Cool 10 minute. Reduce oven temperature to 325. In a large bowl, whisk the first 6 filling ingredients until blended. Add 3 c. coconut. Pour over crust. Sprinkle with remaining coconut. Bake until golden brown 25-30 minutes. Cool. Use parchment paper to lift out of pan. Cut into bars. Makes 3 dz.
Super Easy Cherry Almond Fudge
12 oz. bag white chocolate chips
1 lb container rich and creamy cherry frosting
1/2 c. red candied cherries, chopped*
1/2 c. slivered almonds
1 t. vanilla
Line 9" square pan with foil. Spray. In microwaveable bowl, heat chips on high 1 minute 30 seconds, stirring every 15 seconds, until melted. Stir frosting into melted chips. Fold in remaining ingredients. Pour and spread into pan. Refrigerate 20 minutes until set. Use foil to lift from pan. Remove foil and cut into 6x6 rows. Store tightly covered.
*using red and green cherries make this a very festive Christmas fudge.
Crockpot Turtle Monkey Bread
2/3 c. packed brown sugar
1/2 c. butter, softened
1/4 c. sugar
16.3 oz. can Grands Homestyle buttermilk biscuits, separated and cut into 1/4's
3/4 c. pecan halves
2 T. whipping cream
1/3 c. milk chocolate chips
Spray or line crockpot. Combine butter and brown sugar in microwaveable bowl, then heat on high 1-2 minutes, stirring every 30 seconds, until mixture is boiling and smooth. Place sugar in large ziploc bag. Place a few pieces of biscuit at a time into ziploc and shake to coat. Sprinkle 1/4 c. pecans in crockpot, and top with half the biscuit mixture. Pour 1/3 of the butter mixture over the biscuits in the crockpot. Repeat. Pour remaining butter mixture over biscuits and sprinkle with remaining pecans. Cover. Cook on high 1 1/2-2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy. Tops of biscuits will be moist and may look uncooked. Turn crockpot off. Remove cover carefully so that no condensation drips onto bread. Cover opening with paper towels.Return cover to crockpot. Let stand 10 minutes. Run a knife around the edge of the crockpot. Turn bread out onto large serving plate. In small saucepan, heat whipping cream over medium heat, just to boiling. Remove from heat and stir in chocolate chips until melted and smooth. Drizzle over warm monkey bread. Serve warm.
1/2 c. butter, softened
1/4 c. sugar
16.3 oz. can Grands Homestyle buttermilk biscuits, separated and cut into 1/4's
3/4 c. pecan halves
2 T. whipping cream
1/3 c. milk chocolate chips
Spray or line crockpot. Combine butter and brown sugar in microwaveable bowl, then heat on high 1-2 minutes, stirring every 30 seconds, until mixture is boiling and smooth. Place sugar in large ziploc bag. Place a few pieces of biscuit at a time into ziploc and shake to coat. Sprinkle 1/4 c. pecans in crockpot, and top with half the biscuit mixture. Pour 1/3 of the butter mixture over the biscuits in the crockpot. Repeat. Pour remaining butter mixture over biscuits and sprinkle with remaining pecans. Cover. Cook on high 1 1/2-2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy. Tops of biscuits will be moist and may look uncooked. Turn crockpot off. Remove cover carefully so that no condensation drips onto bread. Cover opening with paper towels.Return cover to crockpot. Let stand 10 minutes. Run a knife around the edge of the crockpot. Turn bread out onto large serving plate. In small saucepan, heat whipping cream over medium heat, just to boiling. Remove from heat and stir in chocolate chips until melted and smooth. Drizzle over warm monkey bread. Serve warm.
Wednesday, February 21, 2018
Easy Fudge
1 T. + 1/2 c. butter, divided
12 oz. chocolate chips*
2, 12 oz. bags semisweet chocolate chips*
7 oz. jar marshmallow cream
12 oz. evaporated milk
4 1/2 c. sugar
2 c. pecans, chopped, optional
Line a 13x9 pan, or 2 8x8 pans with foil, and butter the foil with 1 T. butter. Set aside. Combine milk chocolate chips, semi-sweet chips, and marshmallow cream. Set aside. Combine milk, sugar, and remaining butter in a saucepan over medium low heat. bring to a boil, stirring constantly. Boil and stir for 4 1/2 minutes. Pour over chocolate mixture. Stir until chocolate is melted and mixture is smooth and creamy. Stir in nuts. Pour into prepared pans. Cover and refrigerate until firm. Using foil to lift fudge out of pan, place on cutting board and cut into 1" squares. Store in airtight container in refrigerator. Makes 6 lbs.
*may use different flavor chips, if desired. I like using mint. If you can't find mint chocolate chips, chop up Andes mints instead.
12 oz. chocolate chips*
2, 12 oz. bags semisweet chocolate chips*
7 oz. jar marshmallow cream
12 oz. evaporated milk
4 1/2 c. sugar
2 c. pecans, chopped, optional
Line a 13x9 pan, or 2 8x8 pans with foil, and butter the foil with 1 T. butter. Set aside. Combine milk chocolate chips, semi-sweet chips, and marshmallow cream. Set aside. Combine milk, sugar, and remaining butter in a saucepan over medium low heat. bring to a boil, stirring constantly. Boil and stir for 4 1/2 minutes. Pour over chocolate mixture. Stir until chocolate is melted and mixture is smooth and creamy. Stir in nuts. Pour into prepared pans. Cover and refrigerate until firm. Using foil to lift fudge out of pan, place on cutting board and cut into 1" squares. Store in airtight container in refrigerator. Makes 6 lbs.
*may use different flavor chips, if desired. I like using mint. If you can't find mint chocolate chips, chop up Andes mints instead.
Minty Marshmallow Fudge
4 1/2 c. sugar
24 oz. semi-sweet chocolate chunks, Can use chips if you can't find them
12 oz. can evaporated milk
2 sticks butter
7 1/2 oz. jar marshmallow cream
1/4 t. salt
2 t. vanilla
2 c. mint chocolate chips, divided (reserve 1/4 c.)
Butter or line 9x13 pan, or 2 8x8 pans. Place butter, marshmallow cream, and salt in large bowl. Combine sugar and evaporated milk in saucepan. Cook over low heat and stir until dissolved. Increase heat to medium and cook, stirring frequently, until candy thermometer reaches 234 degrees. Remove pan from heat and pour hot mixture over items in mixing bowl. Beat on low setting until all ingredients combine thoroughly. Increase speed slightly and mix until fudge is thick and holds its shape. Stir in mint chips and vanilla. Pour into prepared pan. Cool completely before removing from pan. Cut into small squares. Makes 1 1/2 lbs.
24 oz. semi-sweet chocolate chunks, Can use chips if you can't find them
12 oz. can evaporated milk
2 sticks butter
7 1/2 oz. jar marshmallow cream
1/4 t. salt
2 t. vanilla
2 c. mint chocolate chips, divided (reserve 1/4 c.)
Butter or line 9x13 pan, or 2 8x8 pans. Place butter, marshmallow cream, and salt in large bowl. Combine sugar and evaporated milk in saucepan. Cook over low heat and stir until dissolved. Increase heat to medium and cook, stirring frequently, until candy thermometer reaches 234 degrees. Remove pan from heat and pour hot mixture over items in mixing bowl. Beat on low setting until all ingredients combine thoroughly. Increase speed slightly and mix until fudge is thick and holds its shape. Stir in mint chips and vanilla. Pour into prepared pan. Cool completely before removing from pan. Cut into small squares. Makes 1 1/2 lbs.
Peppermint Twist cookies
1/2 c. butter, softened
1/3 c. sugar
1 egg yolk
1/2 t. peppermint extract
1 1/4 c. SR flour
4-8 drops red food coloring
36 Hershey's kisses, unwrapped
Preheat oven to 350. Cream butter and sugar together. Add egg yolk and extracts, mixing well, Gradually add flour to creamed mixture. Divide dough in half, tint one portion wed. Divide into 4 sections. Cover and refrigerate 1 hour. Shape each portion into a 9" log, Place 1 white log and 1 red log next to each other. Twist gently to create one swirled roll. Roll gently until it becomes 1 big log. Repeat with remaining logs. Cut each log into 9 slices. Roll each into a ball. Place 1" apart on cookie sheet. Flatten slightly with a glass. Bake for 10-12 minutes, until lightly browned. Press kisses into the center of each cookie. Makes 3 dozen.
1/3 c. sugar
1 egg yolk
1/2 t. peppermint extract
1 1/4 c. SR flour
4-8 drops red food coloring
36 Hershey's kisses, unwrapped
Preheat oven to 350. Cream butter and sugar together. Add egg yolk and extracts, mixing well, Gradually add flour to creamed mixture. Divide dough in half, tint one portion wed. Divide into 4 sections. Cover and refrigerate 1 hour. Shape each portion into a 9" log, Place 1 white log and 1 red log next to each other. Twist gently to create one swirled roll. Roll gently until it becomes 1 big log. Repeat with remaining logs. Cut each log into 9 slices. Roll each into a ball. Place 1" apart on cookie sheet. Flatten slightly with a glass. Bake for 10-12 minutes, until lightly browned. Press kisses into the center of each cookie. Makes 3 dozen.
Raspberry Cream Cheese Shortcakes
3 c. + extra Cracker Barrel Biscuit & Dumpling mix (or Bisquick works too)
1/3 c.+ extra sugar
1 t. cinnamon
1-1 1/4 buttermilk*
4 T. butter, melted
8 oz. cream cheese, softened
raspberry preserves**
whipped topping
Preheat oven to 425. Whisk together biscuit mix, 1/3 c. sugar, and cinnamon. Make a well in the center and drizzle in buttermilk, stirring with a fork until soft dough forms, Scrape dough out of bowl onto a flat work surface dusted with biscuit mix. Knead a few times. Add extra mix as needed. Flatten dough out to 1/2" thick. Cut out shortcakes with 3-4" cutter and place on parchment paper lined baking sheet. Repeat with remaining dough. Brush tops with melted butter and sprinkle with sugar. Bake 15-20 minutes until shortcakes are golden brown and fluffy. Place on cooling rack. Blend together cream cheese and 2 T. raspberry preserves until well mixed. Whisk 2/3 c. preserves with a little water until smooth. Cut each shortcake in half, spread raspberry cream cheese over bottom layer, and drizzle with syrupy preserves. Add top of shortcake, top with whipped topping and more drizzle. Makes 8 servings.
*1 T. white vinegar + 1 c. white milk (reduced fat is ok too) = 1 c. buttermilk. Adjust as needed for more.
**different flavors of preserves can be used too
1/3 c.+ extra sugar
1 t. cinnamon
1-1 1/4 buttermilk*
4 T. butter, melted
8 oz. cream cheese, softened
raspberry preserves**
whipped topping
Preheat oven to 425. Whisk together biscuit mix, 1/3 c. sugar, and cinnamon. Make a well in the center and drizzle in buttermilk, stirring with a fork until soft dough forms, Scrape dough out of bowl onto a flat work surface dusted with biscuit mix. Knead a few times. Add extra mix as needed. Flatten dough out to 1/2" thick. Cut out shortcakes with 3-4" cutter and place on parchment paper lined baking sheet. Repeat with remaining dough. Brush tops with melted butter and sprinkle with sugar. Bake 15-20 minutes until shortcakes are golden brown and fluffy. Place on cooling rack. Blend together cream cheese and 2 T. raspberry preserves until well mixed. Whisk 2/3 c. preserves with a little water until smooth. Cut each shortcake in half, spread raspberry cream cheese over bottom layer, and drizzle with syrupy preserves. Add top of shortcake, top with whipped topping and more drizzle. Makes 8 servings.
*1 T. white vinegar + 1 c. white milk (reduced fat is ok too) = 1 c. buttermilk. Adjust as needed for more.
**different flavors of preserves can be used too
Candy Cane Cocoa
1/3 c. baking cocoa
3/4 c. sugar
1/3 c. boiling water
3 1/2 c. milk
3/4 t. vanilla
whipped cream or marshmallows
4 candy canes
Stir together cocoa & sugar in saucepan, Add boiling water. Bring this mixture to a boil while stirring 2 minutes. Stir in the milk Increase heat slightly. Remove from heat and add vanilla. Pour into 4 mugs. Stir with your favorite flavored cane, Top with whipped cream or marshmallows. Makes 4 servings.
*I remember my mother making cocoa like this :)
3/4 c. sugar
1/3 c. boiling water
3 1/2 c. milk
3/4 t. vanilla
whipped cream or marshmallows
4 candy canes
Stir together cocoa & sugar in saucepan, Add boiling water. Bring this mixture to a boil while stirring 2 minutes. Stir in the milk Increase heat slightly. Remove from heat and add vanilla. Pour into 4 mugs. Stir with your favorite flavored cane, Top with whipped cream or marshmallows. Makes 4 servings.
*I remember my mother making cocoa like this :)
Cranberry Mini Loaves
3 1/2 c. SR flour
1 c. sugar
4 T. butter, melted
2 c. milk
3 eggs
2 c. fresh or frozen cranberries
1 T. orange zest
Preheat oven to 400. Combine all ingredients except for cranberries, and orange zest. Beat just until blended. Fold in cranberries and zest. Spoon into mini loaf pans. Bake for 22-25 minutes. Remove to cool completely.
1 c. sugar
4 T. butter, melted
2 c. milk
3 eggs
2 c. fresh or frozen cranberries
1 T. orange zest
Preheat oven to 400. Combine all ingredients except for cranberries, and orange zest. Beat just until blended. Fold in cranberries and zest. Spoon into mini loaf pans. Bake for 22-25 minutes. Remove to cool completely.
Cracker Barrel's Strawberry Jellyroll Swirls
3 c. Cracker Barrel's biscuit and dumpling mix (or Bisquick)
1/4 c. sugar
zest of orange
1 egg
water
4 T. melted butter
1/2 c. chopped pecans
3/4 c. strawberry preserves, stirred until smooth, divided
Whisk together biscuit mix and sugar. Add zest. Make a well in the center of the mix and add 1 egg and a few drops of cold water. Stir egg and water using a fork into biscuit mix. Add more water a little at a time to form a stiff dough. Scrape dough out onto floured surface. gather into a ball and, kneading a few times to incorporate, sprinkling more flour over surface as needed. Dough should be stiff, but easy to handle.Roll dough into a rectangle 10x14". Brush surface of dough with melted butter. Sprinkle pecans over top. Roll the pecans into the dough. Spread preserves over top, spreading from edge to edge. Starting with one long side, gently roll dough into a log. Carefully cut the log into two smaller logs. Cover with plastic and chill in the freezer for 30 minutes. Preheat oven to 375. Line a cookie sheet with parchment paper. Slice chilled dough into 1/4" slices and place on cookie sheet. Bake 12-15 minutes or until puffy and brown. Glaze with remaining preserves while still hot. Serve warm.
1/4 c. sugar
zest of orange
1 egg
water
4 T. melted butter
1/2 c. chopped pecans
3/4 c. strawberry preserves, stirred until smooth, divided
Whisk together biscuit mix and sugar. Add zest. Make a well in the center of the mix and add 1 egg and a few drops of cold water. Stir egg and water using a fork into biscuit mix. Add more water a little at a time to form a stiff dough. Scrape dough out onto floured surface. gather into a ball and, kneading a few times to incorporate, sprinkling more flour over surface as needed. Dough should be stiff, but easy to handle.Roll dough into a rectangle 10x14". Brush surface of dough with melted butter. Sprinkle pecans over top. Roll the pecans into the dough. Spread preserves over top, spreading from edge to edge. Starting with one long side, gently roll dough into a log. Carefully cut the log into two smaller logs. Cover with plastic and chill in the freezer for 30 minutes. Preheat oven to 375. Line a cookie sheet with parchment paper. Slice chilled dough into 1/4" slices and place on cookie sheet. Bake 12-15 minutes or until puffy and brown. Glaze with remaining preserves while still hot. Serve warm.
Cinnamon Fruit rolls
1 can cinnamon rolls
8 oz. Paradise extra fancy mix (candied fruit, nuts, dates)
Remove cinnamon rolls from package. Unroll and sprinkle with mixed fruit. Reroll. Bake as directed. Garnish with additional fruit if desired.
8 oz. Paradise extra fancy mix (candied fruit, nuts, dates)
Remove cinnamon rolls from package. Unroll and sprinkle with mixed fruit. Reroll. Bake as directed. Garnish with additional fruit if desired.
Lofthouse Sugar Cookies
3 c. SR flour
1 c. sugar
1 stick butter, softened at room temperature
2 eggs
3/4 c. sour cream
1 t. vanilla
1/4 t. almond extract
frosting:
1 stick butter, softened room temperature
3 c. powdered sugar
1 t. vanilla
2-3 T. heavy cream
food coloring, sprinkles, etc..
Preheat oven to 425. Line 2 cookie sheets with parchment paper. Cream butter with sugar. Combine flour with creamed butter sugar mixture for 3-5 minutes until fluffy. Add eggs one at a time, beating well. Mix in sour cream and vanilla. Divide dough in half and transfer to 2 sheets of plastic wrap. Wrap tightly and refrigerate until firm. Rough dough onto baking sheets and cut into cookies, or scoop dough into 2" balls and flatten. Pull away excess dough. Bake 6-8 minutes until pale golden on the bottom. Do not overbake. Remove from oven to cool. Start frosting by creaming together butter and sugar, add powdered sugar and vanilla until smooth & creamy. Working with 1 T. at a time, gradually whisk in heavy cream until desired consistency is reached. Add food coloring and frost cooled cookies, adding sprinkles if desired. Let frosting set and enjoy!
*Walmart used to carry a sugar free version of these cookies. They were so light and fluffy. I may try to make these using splenda one day. So yummy!
1 c. sugar
1 stick butter, softened at room temperature
2 eggs
3/4 c. sour cream
1 t. vanilla
1/4 t. almond extract
frosting:
1 stick butter, softened room temperature
3 c. powdered sugar
1 t. vanilla
2-3 T. heavy cream
food coloring, sprinkles, etc..
Preheat oven to 425. Line 2 cookie sheets with parchment paper. Cream butter with sugar. Combine flour with creamed butter sugar mixture for 3-5 minutes until fluffy. Add eggs one at a time, beating well. Mix in sour cream and vanilla. Divide dough in half and transfer to 2 sheets of plastic wrap. Wrap tightly and refrigerate until firm. Rough dough onto baking sheets and cut into cookies, or scoop dough into 2" balls and flatten. Pull away excess dough. Bake 6-8 minutes until pale golden on the bottom. Do not overbake. Remove from oven to cool. Start frosting by creaming together butter and sugar, add powdered sugar and vanilla until smooth & creamy. Working with 1 T. at a time, gradually whisk in heavy cream until desired consistency is reached. Add food coloring and frost cooled cookies, adding sprinkles if desired. Let frosting set and enjoy!
*Walmart used to carry a sugar free version of these cookies. They were so light and fluffy. I may try to make these using splenda one day. So yummy!
Marbled Mint Brownies
1 pkg brownie mix
1 pkg mint chips
Spray bottom only of 8x13 pan. Prepare brownie mix as directed on box. Spread in pan. Bake as directed. Immediately place mint chocolate chips on hot brownies. Allow to stand 2-3 minutes until chips are melted. Using a knife, gently swirl together to cover entire brownie surface. Cool 2 hours until set. Cut into bars. Makes 24 brownies.
1 pkg mint chips
Spray bottom only of 8x13 pan. Prepare brownie mix as directed on box. Spread in pan. Bake as directed. Immediately place mint chocolate chips on hot brownies. Allow to stand 2-3 minutes until chips are melted. Using a knife, gently swirl together to cover entire brownie surface. Cool 2 hours until set. Cut into bars. Makes 24 brownies.
Chunky Mint Cookies
1/2 c. butter, softened
3/4 c. brown sugar
1/2 c. sugar
2 t. vanilla
2 eggs
1 pkg mint baking chips
2 2/3 c. SR flour
Mix butter, sugars, vanilla
and eggs until well blended. Stir in chips and flour. Chill for about one hour
in the refrigerator. Form 1 oz. balls and flatten with a fork. Raise the oven
rack one level above the middle. Bake on non-stick baking pans. Bake at 350
degrees for about 8-10 minutes. Cool on pans for 2 minutes before removing.
Makes 4 dozen cookies.
Chewy Chocolate Peanut Butter Cookies
2 c. SR flour
3/4 c. cocoa
2 1/2 sticks butter, softened
2 c. sugar
2 eggs
2 t. vanilla
10 oz. pkg peanut butter chips
Heat oven to 350. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla. Beat well. Gradually add flour. Stir in peanut butter chips. Drop by rounded teaspoonfuls onto cookie sheet. Bake 8-9 minutes. Do not overbake. Cookies will puff while baking and flatten when cooling.
3/4 c. cocoa
2 1/2 sticks butter, softened
2 c. sugar
2 eggs
2 t. vanilla
10 oz. pkg peanut butter chips
Heat oven to 350. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla. Beat well. Gradually add flour. Stir in peanut butter chips. Drop by rounded teaspoonfuls onto cookie sheet. Bake 8-9 minutes. Do not overbake. Cookies will puff while baking and flatten when cooling.
Pineapple Macadamia Bars
8 oz. candied pineapple
1 can eaglebrand milk
1 1/2 c. chocolate chips
1 c. coconut
1 1/2 c. macadamia nuts, coarsely chopped
18 oz. pkg refrigerated sugar cookie dough
Preheat oven to 350. Spray 15x10" baking pan. Press cookie dough in bottom of pan. Top with eaglebrand milk and spread evenly. Place candied pineapple, chocolate chips, coconut and nuts on top. Press firmly into cookie dough. Bake 18-25 minutes until lightly brown. Cool in pan. Cut into bars. Makes 48 bars.
1 can eaglebrand milk
1 1/2 c. chocolate chips
1 c. coconut
1 1/2 c. macadamia nuts, coarsely chopped
18 oz. pkg refrigerated sugar cookie dough
Preheat oven to 350. Spray 15x10" baking pan. Press cookie dough in bottom of pan. Top with eaglebrand milk and spread evenly. Place candied pineapple, chocolate chips, coconut and nuts on top. Press firmly into cookie dough. Bake 18-25 minutes until lightly brown. Cool in pan. Cut into bars. Makes 48 bars.
Candied Pineapple Upside Down Cake
1 pineapple cake mix & needed ingredients on box
1/2 c. butter, melted
1 c. brown sugar
16 oz. candied pineapple wedges
Preheat oven to 350. Pour melted butter into 2, 8" (sprayed) round cake pans. Sprinkle brown sugar on top. Arrange pineapple wedges on brown sugar. Prepare cake mix according to directions. Pour batter over fruit in pans. Bake for 35-45 minutes until toothpick inserted in center comes out clean. Cool 5 minutes in pans. Invert onto serving plates.
1/2 c. butter, melted
1 c. brown sugar
16 oz. candied pineapple wedges
Preheat oven to 350. Pour melted butter into 2, 8" (sprayed) round cake pans. Sprinkle brown sugar on top. Arrange pineapple wedges on brown sugar. Prepare cake mix according to directions. Pour batter over fruit in pans. Bake for 35-45 minutes until toothpick inserted in center comes out clean. Cool 5 minutes in pans. Invert onto serving plates.
Tuesday, February 20, 2018
Chicken and Mushroom Dinner
2 lbs. bone-in, skin on, chicken thighs*
1/4 c. flour
1 small onion, thinly sliced
1 lb small fresh mushrooms, sliced
2 cans chicken broth
1 c. dry or cooking wine
1 clove garlic, minced
salt & pepper
2-3 t. Italian seasoning
oil
Place large skillet with oil on medium high heat. Pat the chicken dry and season with salt and pepper. Coat each piece of chicken in flour, shaking off extra. Place chicken, skin side down, in skillet. When skin is brown and crispy, turn the chicken over. Once browned, remove the chicken and set aside. Add mushrooms, garlic, and onions, for about 3 minutes. Stir in the wine and scrape the bits from the bottom of the pan. Allow wine to simmer and reduce for 2-3 minutes. Add chicken back to skillet. Add chicken broth to cover chicken. Add Italian seasoning. Bring to a boil and reduce to a simmer. Simmer uncovered until chicken is cooked through and sauce is reduced, about 30 minutes.
*may also use skinless, boneless chicken breasts or tenderloins if the bone-in chicken is too difficult for someone to cut/manage.
1/4 c. flour
1 small onion, thinly sliced
1 lb small fresh mushrooms, sliced
2 cans chicken broth
1 c. dry or cooking wine
1 clove garlic, minced
salt & pepper
2-3 t. Italian seasoning
oil
Place large skillet with oil on medium high heat. Pat the chicken dry and season with salt and pepper. Coat each piece of chicken in flour, shaking off extra. Place chicken, skin side down, in skillet. When skin is brown and crispy, turn the chicken over. Once browned, remove the chicken and set aside. Add mushrooms, garlic, and onions, for about 3 minutes. Stir in the wine and scrape the bits from the bottom of the pan. Allow wine to simmer and reduce for 2-3 minutes. Add chicken back to skillet. Add chicken broth to cover chicken. Add Italian seasoning. Bring to a boil and reduce to a simmer. Simmer uncovered until chicken is cooked through and sauce is reduced, about 30 minutes.
*may also use skinless, boneless chicken breasts or tenderloins if the bone-in chicken is too difficult for someone to cut/manage.
Caramel Pecan Cookies
66 Hershey's caramel kisses, unwrapped
1 pkg brownie mix with syrup
1/4 c. cocoa
1 egg
3 T. water
1 T. oil
1 c. Fisher's pecan cookie pieces, optional
2 t. milk
Preheat oven to 350. Line cookie sheet with parchment paper. Beat brownie mix with syrup, cocoa, egg, water, and oil. Refrigerate dough 30 minutes. Shape into 1" balls. Roll balls in cookie pieces.Place on cookie sheet. Press thumb gently into dough. Bake 9-11 minutes or until set. Press thumb gently into cookie again. Cool slightly. Place 18 kisses and and milk in microwaveable bowl. Heat at 50% power for 30 seconds.Stir and place in microwave again for another 10 seconds until kisses are melted and smooth. Stir again. Pour 1/4 t. into each thumb indentation. Place remaining kisses into thumbprints, pressing gently to set, and allow to cool completely. Makes 48 cookies.
1 pkg brownie mix with syrup
1/4 c. cocoa
1 egg
3 T. water
1 T. oil
1 c. Fisher's pecan cookie pieces, optional
2 t. milk
Preheat oven to 350. Line cookie sheet with parchment paper. Beat brownie mix with syrup, cocoa, egg, water, and oil. Refrigerate dough 30 minutes. Shape into 1" balls. Roll balls in cookie pieces.Place on cookie sheet. Press thumb gently into dough. Bake 9-11 minutes or until set. Press thumb gently into cookie again. Cool slightly. Place 18 kisses and and milk in microwaveable bowl. Heat at 50% power for 30 seconds.Stir and place in microwave again for another 10 seconds until kisses are melted and smooth. Stir again. Pour 1/4 t. into each thumb indentation. Place remaining kisses into thumbprints, pressing gently to set, and allow to cool completely. Makes 48 cookies.
Cherry Cordial Cheesecake
1 stick butter, melted
1 1/4 c. sugar
1 t. vanilla
2 eggs
2/3 c. SR flour
1/2 c. cocoa
8 oz. pkg cream cheese, softened
1 c. powdered sugar
1/2 c. whipped topping
21 oz. can cherry pie filling
25 Hershey's cherry cordial kisses, unwrapped
Preheat oven to 350. Line a 9" cake pan with foil or use a sprayed spring form pan. (I still cover the bottom with foil so nothing leaks out.) Combine butter, sugar, and vanilla. Add eggs, beating well. Stir in flour and cocoa gradually, and beat well until blended. Pour into pan. Bake 25 minutes until set (will be fudgy). Remove from oven and cool completely. Beat cream cheese and powdered sugar together until well blended. Fold in whipped topping. Spread over brownie layer. Cover and refrigerate until serving time. Before serving add cherry pie filling in center. Place kisses around the edge. Cut into wedges to serve. Cover leftovers and store in refrigerator.
1 1/4 c. sugar
1 t. vanilla
2 eggs
2/3 c. SR flour
1/2 c. cocoa
8 oz. pkg cream cheese, softened
1 c. powdered sugar
1/2 c. whipped topping
21 oz. can cherry pie filling
25 Hershey's cherry cordial kisses, unwrapped
Preheat oven to 350. Line a 9" cake pan with foil or use a sprayed spring form pan. (I still cover the bottom with foil so nothing leaks out.) Combine butter, sugar, and vanilla. Add eggs, beating well. Stir in flour and cocoa gradually, and beat well until blended. Pour into pan. Bake 25 minutes until set (will be fudgy). Remove from oven and cool completely. Beat cream cheese and powdered sugar together until well blended. Fold in whipped topping. Spread over brownie layer. Cover and refrigerate until serving time. Before serving add cherry pie filling in center. Place kisses around the edge. Cut into wedges to serve. Cover leftovers and store in refrigerator.
Mint Capped Brownie Cups
48 unwrapped Hershey's mint kisses (plain if you can find them, the truffles don't set up well)
2/3 c. butter, softened
1 1/4 c. sugar
1 T. water
1 t. vanilla
2 eggs
1 1/2 c. SR flour
1/2 c. cocoa
powdered sugar
Preheat oven to 350. Line 48 mini muffin cups with baking cups. Beat butter, sugar, water, and vanilla. on medium speed until well blended. Add eggs, beat well. Stir in flour and cocoa gradually. Beat on low speed just until blended. Shape dough into 1" balls (you may need to refrigerate the dough a little to make them easier to handle). Place balls in each cup. Bake 11 minutes or until brownie surface is set. Do not overbake. Brownies should appear soft and moist. Place kiss in each brownie, pressing down until they start to crack. Return to oven for 2 minutes more. Remove from oven, sprinkle with powdered sugar, and cool for 5 minutes. Place cookies in a container and place in refrigerator to help them set up better. Makes 4 dozen brownies.
2/3 c. butter, softened
1 1/4 c. sugar
1 T. water
1 t. vanilla
2 eggs
1 1/2 c. SR flour
1/2 c. cocoa
powdered sugar
Preheat oven to 350. Line 48 mini muffin cups with baking cups. Beat butter, sugar, water, and vanilla. on medium speed until well blended. Add eggs, beat well. Stir in flour and cocoa gradually. Beat on low speed just until blended. Shape dough into 1" balls (you may need to refrigerate the dough a little to make them easier to handle). Place balls in each cup. Bake 11 minutes or until brownie surface is set. Do not overbake. Brownies should appear soft and moist. Place kiss in each brownie, pressing down until they start to crack. Return to oven for 2 minutes more. Remove from oven, sprinkle with powdered sugar, and cool for 5 minutes. Place cookies in a container and place in refrigerator to help them set up better. Makes 4 dozen brownies.
Buttermilk Slab Pie
2 rolled pie crusts*, unbaked (Pet Ritz makes them, but I've used the store brand too)
6 T, flour
4 c. sugar
2 c. buttermilk (or you can use 2 T. white vinegar in regular milk**)
2 sticks butter, softened
6 eggs
2 t. vanilla
1/2 t. salt
ground nutmeg, as needed, optional
Preheat oven to 350. Remove rolled crusts from pouches to soften. On a floured surface, stack pie crusts on top of each other and roll out into a large rectangle* (or use the Pillsbury sheets instead), about 12x17. Move crust into baking sheet (or jelly roll pan) and press into corners and sides. Fold extra crust even with top edge of pan and flute edges or flatten with fork. In a large bowl, beat together butter and sugar until light and fluffy. Add flour and eggs and combine. Add buttermilk, salt, vanilla, and mix until evenly combined. Pour onto crust and dust top evenly with nutmeg, Bake 35-40 minutes until top is browned and center is set. Pie will be slightly jiggly but will firm up as it cools. Cool completely at least an hour before slicing and serving. Enjoy!
**If you're going to substitute for the buttermilk, you will need 1 T. white vinegar for each cup of liquid. So in this case, place 2 T. vinegar in a measuring cup and add milk to make 2 c.
6 T, flour
4 c. sugar
2 c. buttermilk (or you can use 2 T. white vinegar in regular milk**)
2 sticks butter, softened
6 eggs
2 t. vanilla
1/2 t. salt
ground nutmeg, as needed, optional
Preheat oven to 350. Remove rolled crusts from pouches to soften. On a floured surface, stack pie crusts on top of each other and roll out into a large rectangle* (or use the Pillsbury sheets instead), about 12x17. Move crust into baking sheet (or jelly roll pan) and press into corners and sides. Fold extra crust even with top edge of pan and flute edges or flatten with fork. In a large bowl, beat together butter and sugar until light and fluffy. Add flour and eggs and combine. Add buttermilk, salt, vanilla, and mix until evenly combined. Pour onto crust and dust top evenly with nutmeg, Bake 35-40 minutes until top is browned and center is set. Pie will be slightly jiggly but will firm up as it cools. Cool completely at least an hour before slicing and serving. Enjoy!
**If you're going to substitute for the buttermilk, you will need 1 T. white vinegar for each cup of liquid. So in this case, place 2 T. vinegar in a measuring cup and add milk to make 2 c.
Monday, February 19, 2018
Kathy's Simple Shortbread Cookies (Kisses Cookies)
1 t. vanilla
1 c. butter, softened
1/2 c. sugar + extra
2 1/2 c. SR flour
1 egg
Variety of flavored Hershey's kisses, unwrapped (I used mint**, cherry, and caramel)
food coloring, if desired
Preheat oven to 350 degrees. Mix ingredients. Add food coloring if desired. Place some extra sugar in a bowl. Roll 1 T. of dough into a ball and roll in sugar to coat. Place on cookie sheet. Bake 10 minutes then remove from oven and place an unwrapped Hershey's kiss in the middle. Push kiss into dough just as it starts to crack. Bake 2 more minutes. This allows the kiss to melt a bit so it won't pop off when it cools. Remove from oven and cool 5 minutes, then remove from cookie sheet and allow to cool completely. Place the cookies in the refrigerator so that the kiss will set up hard again making it easier to stack in a container.
**the mint truffle kisses didn't set up as well as the others. You can tell in the picture they're still "wet". I added green food coloring to the shortbread for the mint cookies, red food coloring for the cherry ones, and left them plain for the caramel. They are always a hit!
1 c. butter, softened
1/2 c. sugar + extra
2 1/2 c. SR flour
1 egg
Variety of flavored Hershey's kisses, unwrapped (I used mint**, cherry, and caramel)
food coloring, if desired
Preheat oven to 350 degrees. Mix ingredients. Add food coloring if desired. Place some extra sugar in a bowl. Roll 1 T. of dough into a ball and roll in sugar to coat. Place on cookie sheet. Bake 10 minutes then remove from oven and place an unwrapped Hershey's kiss in the middle. Push kiss into dough just as it starts to crack. Bake 2 more minutes. This allows the kiss to melt a bit so it won't pop off when it cools. Remove from oven and cool 5 minutes, then remove from cookie sheet and allow to cool completely. Place the cookies in the refrigerator so that the kiss will set up hard again making it easier to stack in a container.
**the mint truffle kisses didn't set up as well as the others. You can tell in the picture they're still "wet". I added green food coloring to the shortbread for the mint cookies, red food coloring for the cherry ones, and left them plain for the caramel. They are always a hit!
You can also place preserves or ganache in the indentions after they've been baked for thumbprint cookies or ganache cookies. (See thumbprint recipe for additional instructions.)
Heidi's Cherry Eggnog Bread
2 1/2 c. SR flour
3/4 c. sugar
1 egg, beaten
2 t. rum extract
1 1/3 to 1 1/2 c. eggnog (until a good consistency)
1/3 c. oil
1/2 c. chopped pecans, optional
3/4-1 c. maraschino cherries, halved (I used a 16 oz. jar of red cherries and a small jar of green cherries, cut in quarters, because the green ones are harder to find.)
3/4 c. confectioners sugar (for glaze)
a little eggnog (for glaze)
Combine dry ingredients. Add egg, eggnog, and oil a little at a time and mix well. Add nuts, if using, and cherries. Mix well. Pour into sprayed bread pan or 3 small loaf pans. I filled 6 mini loaf pans 1/2-2/3 full. Bake at 350 degrees for 50-60 minutes if using large loaf pan. I baked for 35-40 minutes for the mini loaves. Makes 12 mini loaves (1.4"x4"x2.5") I didn't make a glaze for my bread, but if you want to make some, combine 3/4 c. confectioners sugar and a little eggnog. Drizzle over warm bread.
mini loaf pictured--->
3/4 c. sugar
1 egg, beaten
2 t. rum extract
1 1/3 to 1 1/2 c. eggnog (until a good consistency)
1/3 c. oil
1/2 c. chopped pecans, optional
3/4-1 c. maraschino cherries, halved (I used a 16 oz. jar of red cherries and a small jar of green cherries, cut in quarters, because the green ones are harder to find.)
3/4 c. confectioners sugar (for glaze)
a little eggnog (for glaze)
Combine dry ingredients. Add egg, eggnog, and oil a little at a time and mix well. Add nuts, if using, and cherries. Mix well. Pour into sprayed bread pan or 3 small loaf pans. I filled 6 mini loaf pans 1/2-2/3 full. Bake at 350 degrees for 50-60 minutes if using large loaf pan. I baked for 35-40 minutes for the mini loaves. Makes 12 mini loaves (1.4"x4"x2.5") I didn't make a glaze for my bread, but if you want to make some, combine 3/4 c. confectioners sugar and a little eggnog. Drizzle over warm bread.
mini loaf pictured--->
Shrimp Macaroni and Cheese
1 c. uncooked elbow macaroni
1 egg
1/4 c. half and half cream
2 T. butter, melted
1/2 c. grated Parmesan cheese
3/4 c. shredded mozzarella cheese, divided
1 garlic clove, minced
1/4 t. salt
1/8 t. pepper
1/4 lb. uncooked medium shrimp, peeled, deveined, and chopped
Cook macaroni according to package directions. In a small bowl, combine egg, cream, and butter. Set aside. Drain macaroni. Add the Parmesan cheese, 1/2 mozzarella cheese, garlic, salt, pepper, and egg mixture. Toss to coat. Stir in shrimp. Place in sprayed 1 qt. baking dosh. Sprinkle remaining mozzarella cheese on top. Bake at 350 degrees for 20-25 minutes until shrimp turn pink and cheese is melted.
1 egg
1/4 c. half and half cream
2 T. butter, melted
1/2 c. grated Parmesan cheese
3/4 c. shredded mozzarella cheese, divided
1 garlic clove, minced
1/4 t. salt
1/8 t. pepper
1/4 lb. uncooked medium shrimp, peeled, deveined, and chopped
Cook macaroni according to package directions. In a small bowl, combine egg, cream, and butter. Set aside. Drain macaroni. Add the Parmesan cheese, 1/2 mozzarella cheese, garlic, salt, pepper, and egg mixture. Toss to coat. Stir in shrimp. Place in sprayed 1 qt. baking dosh. Sprinkle remaining mozzarella cheese on top. Bake at 350 degrees for 20-25 minutes until shrimp turn pink and cheese is melted.
Garlic Shrimp
1 lb. shrimp
1 T. olive oil + an extra tsp.
1 head cauliflower, grated
4 cloves fresh garlic. minced
salt and pepper to taste
1 t. chili flakes, optional
3 c. fresh chopped kale, optional, may substitute broccoli
Heat 1 T. oil in large skillet over medium high heat, Once hot, add the shrimp and cook for 1-2 minutes on each side until cooked through. Season with salt and pepper and set aside on a plate. In the same skillet, add a drizzle of oil, garlic, and kale. Saute until softened. Add cauliflower rice, chili flakes, and season generously with salt and pepper. Stir fry about 5 minutes, then add shrimp back in pan and cook 1-2 minutes until reheated.
1 T. olive oil + an extra tsp.
1 head cauliflower, grated
4 cloves fresh garlic. minced
salt and pepper to taste
1 t. chili flakes, optional
3 c. fresh chopped kale, optional, may substitute broccoli
Heat 1 T. oil in large skillet over medium high heat, Once hot, add the shrimp and cook for 1-2 minutes on each side until cooked through. Season with salt and pepper and set aside on a plate. In the same skillet, add a drizzle of oil, garlic, and kale. Saute until softened. Add cauliflower rice, chili flakes, and season generously with salt and pepper. Stir fry about 5 minutes, then add shrimp back in pan and cook 1-2 minutes until reheated.
Kathy's Rainbow Toast
This is a special treat my BFF Kathy lets her grandchildren make when they come to visit.
bread
butter
variety of dry gelatin flavors/colors
Spread soft butter on bread. Sprinkle several little rows (in an arc shape) of dry gelatin on top of butter. Place bread in toaster oven to toast. The hot, melted butter brings out the colors of the gelatin, making it look like a rainbow.
bread
butter
variety of dry gelatin flavors/colors
Spread soft butter on bread. Sprinkle several little rows (in an arc shape) of dry gelatin on top of butter. Place bread in toaster oven to toast. The hot, melted butter brings out the colors of the gelatin, making it look like a rainbow.
Siobhan's Heaven on a Plate
2 graham cracker crusts*
8 oz. cream cheese, softened
1 c. powdered sugar
1 large instant chocolate pudding mix
1 large instant vanilla pudding mix
3 c. milk
whipped topping, thawed
Beat cream cheese & powdered sugar until smooth. Stir in 1 c. whipped topping. Spread into bottoms of both crusts. Beat milk and pudding mixes together until thick and smooth. Spread onto cream cheese layer. Top with remaining whipped topping.
Sherri's notes:
*may be made in 1 9x13 dish instead of 2 graham cracker crusts if desired.
Graham Cracker Crust:
2 c. graham cracker crumbs
1/3 c. butter, melted
1/4 c. sugar
Combine all ingredients and press into bottom of 9x13 dish.
8 oz. cream cheese, softened
1 c. powdered sugar
1 large instant chocolate pudding mix
1 large instant vanilla pudding mix
3 c. milk
whipped topping, thawed
Beat cream cheese & powdered sugar until smooth. Stir in 1 c. whipped topping. Spread into bottoms of both crusts. Beat milk and pudding mixes together until thick and smooth. Spread onto cream cheese layer. Top with remaining whipped topping.
Sherri's notes:
*may be made in 1 9x13 dish instead of 2 graham cracker crusts if desired.
Graham Cracker Crust:
2 c. graham cracker crumbs
1/3 c. butter, melted
1/4 c. sugar
Combine all ingredients and press into bottom of 9x13 dish.
Siobhan's Orange Floof Salad
1 large (4.6 oz) cook and serve vanilla pudding
1 large (6 oz.) orange jello
2 c. water
16 oz. frozen whipped topping, thawed
1/2 bag mini marshmallows
20 oz. can pineapple tidbits, drained
22 oz. mandarin oranges, drained
2-3 bananas, sliced (just before serving, so they won't turn brown)
Combine pudding, water, and jello in saucepan over medium heat. Stir until it boils and dissolves. Remove from heat and place in large mixing bowl. Refrigerate until thickened (about 4-5 hours). Beat until creamy. Fold in whipped topping, marshmallows, pineapple, and oranges. Chill 1 hour before serving. Add bananas just before serving.
1 large (6 oz.) orange jello
2 c. water
16 oz. frozen whipped topping, thawed
1/2 bag mini marshmallows
20 oz. can pineapple tidbits, drained
22 oz. mandarin oranges, drained
2-3 bananas, sliced (just before serving, so they won't turn brown)
Combine pudding, water, and jello in saucepan over medium heat. Stir until it boils and dissolves. Remove from heat and place in large mixing bowl. Refrigerate until thickened (about 4-5 hours). Beat until creamy. Fold in whipped topping, marshmallows, pineapple, and oranges. Chill 1 hour before serving. Add bananas just before serving.
Friday, February 16, 2018
Mom's Lemon Pie #2
4 T. lemon juice
4 T. water
25 marshmallows, cut up*
3 egg yolks, beaten
1/4 t. salt
3 egg whites, beaten
graham cracker crust
Combine lemon juice and water in sauce pan. Add cut up marshmallows. Cook over low heat until marshmallows are dissolved. Add egg yolks. Cook over low heat until thick. Cool. Add salt to egg whites. Fold into marshmallow mixture. Pour into graham cracker crust and chill.
*frozen marshmallows are easier to cut.
4 T. water
25 marshmallows, cut up*
3 egg yolks, beaten
1/4 t. salt
3 egg whites, beaten
graham cracker crust
Combine lemon juice and water in sauce pan. Add cut up marshmallows. Cook over low heat until marshmallows are dissolved. Add egg yolks. Cook over low heat until thick. Cool. Add salt to egg whites. Fold into marshmallow mixture. Pour into graham cracker crust and chill.
*frozen marshmallows are easier to cut.
Mom's Coconut Refrigerator Roll
1/4 c. heavy cream
1 t. vanilla
1/2 c. marshmallows, finely cut or sliced*
2 c. graham cracker crumbs
1 c. sweetened flake coconut
1/2 c. walnuts, chopped
3 T. maraschino cherries, chopped
1/2 c. sweetened flake coconut
1/3 c. walnuts, chopped
1/2 c. whipping cream, whipped
Combine first 7 ingredients in mixing bowl and work into a firm ball with hands.Shape into a roll 6" long. On a sheet of wax paper, mix 1/2 c. flake coconut and 1/3 c. chopped walnuts. Coat roll in coconut & walnut mixture. wrap in wax paper and refrigerate for 12 hours. To serve, slice roll and top with whipped cream. Refrigerate any leftovers.
*frozen marshmallows are easier to slice, 1/2 c. chopped dates may be substituted if desired.
1 t. vanilla
1/2 c. marshmallows, finely cut or sliced*
2 c. graham cracker crumbs
1 c. sweetened flake coconut
1/2 c. walnuts, chopped
3 T. maraschino cherries, chopped
1/2 c. sweetened flake coconut
1/3 c. walnuts, chopped
1/2 c. whipping cream, whipped
Combine first 7 ingredients in mixing bowl and work into a firm ball with hands.Shape into a roll 6" long. On a sheet of wax paper, mix 1/2 c. flake coconut and 1/3 c. chopped walnuts. Coat roll in coconut & walnut mixture. wrap in wax paper and refrigerate for 12 hours. To serve, slice roll and top with whipped cream. Refrigerate any leftovers.
*frozen marshmallows are easier to slice, 1/2 c. chopped dates may be substituted if desired.
Mom's Meatloaf #3
10 1/2 oz. can vegetable soup
2 lb. ground beef
1 c. dry bread crumbs, or oatmeal
2 T. parsley
1 T. worcestershire sauce
1 egg, beaten
1 t. salt
dash of pepper
Preheat oven to 350. Combine all ingredients mixing well. Place in dish and shape into loaf. Bake 1 1/4 hour or until done. *Meatloaf won't crack if rubbed with cold water before baking.
**This is the meatloaf recipe I remember mom making when I was growing up.
2 lb. ground beef
1 c. dry bread crumbs, or oatmeal
2 T. parsley
1 T. worcestershire sauce
1 egg, beaten
1 t. salt
dash of pepper
Preheat oven to 350. Combine all ingredients mixing well. Place in dish and shape into loaf. Bake 1 1/4 hour or until done. *Meatloaf won't crack if rubbed with cold water before baking.
**This is the meatloaf recipe I remember mom making when I was growing up.
Mom's Meatloaf #2
2 eggs
1/3 c. catsup
3/4 c. warm water
1 envelope dry onion soup mix
1 1/2 c. soft bread crumbs
2 lbs. ground beef
Preheat oven to 350. Break eggs into bowl. Beat slightly. Stir in catsup, water & soup mix. Add bread crumbs and meat. Mix well. Place in baking dish and bake for 1 hour. *Meatloaf won't crack if rubbed with cold water before baking.
1/3 c. catsup
3/4 c. warm water
1 envelope dry onion soup mix
1 1/2 c. soft bread crumbs
2 lbs. ground beef
Preheat oven to 350. Break eggs into bowl. Beat slightly. Stir in catsup, water & soup mix. Add bread crumbs and meat. Mix well. Place in baking dish and bake for 1 hour. *Meatloaf won't crack if rubbed with cold water before baking.
Mom's Swiss Steak
1 pkg. dry onion soup mix
1/2 stick margarine
round or chuck steak
Using a cookie sheet with aluminum foil, dot with 1/2 of margarine and half of soup mix. Place steak on top. Dot with remaining margarine and soup mix. Pull aluminum foil up & around steak, sealing tightly. Bake at 375 for 1 hour.
1/2 stick margarine
round or chuck steak
Using a cookie sheet with aluminum foil, dot with 1/2 of margarine and half of soup mix. Place steak on top. Dot with remaining margarine and soup mix. Pull aluminum foil up & around steak, sealing tightly. Bake at 375 for 1 hour.
Mom's Injun Puddin' Bread
2 pkg. active dry yeast
1/2 c. warm water
1 1/2 c. water
1 c. yellow cornmeal
1/2 c. oil
1/2 c. dark molasses
2 eggs
5 1/2 c. SR flour
cornmeal & salt
Dissolve yeast in warm water. Add remaining ingredients except cornmeal and salt & half the flour. Beat 1 minute on medium speed or 300 strokes by hand. Scrape sides and bottom of bowl frequently. Blend in remaining flour with spoon until smooth. Spread batter in sprayed tube pan (angel food or bundt cake pan). Pat into shape with floured hand. Let rise until double in size, about 1 hour. Heat oven to 375. Sprinkle loaf with a little cornmeal and salt. Bake 50-55 minutes. Serve warm as bread or with topping* & ice cream for dessert.
*Topping:
1 T. molasses
1 c. corn syrup
2 T. margarine
Heat until warm. Serve with warm bread and top with ice cream.
**This recipe is from the country of India, not the Native Americans of the USA. Many recipes call for using cardamom and saffron in them. This recipe is also known as Hasty Pudding and Shahi Tukra.
1/2 c. warm water
1 1/2 c. water
1 c. yellow cornmeal
1/2 c. oil
1/2 c. dark molasses
2 eggs
5 1/2 c. SR flour
cornmeal & salt
Dissolve yeast in warm water. Add remaining ingredients except cornmeal and salt & half the flour. Beat 1 minute on medium speed or 300 strokes by hand. Scrape sides and bottom of bowl frequently. Blend in remaining flour with spoon until smooth. Spread batter in sprayed tube pan (angel food or bundt cake pan). Pat into shape with floured hand. Let rise until double in size, about 1 hour. Heat oven to 375. Sprinkle loaf with a little cornmeal and salt. Bake 50-55 minutes. Serve warm as bread or with topping* & ice cream for dessert.
*Topping:
1 T. molasses
1 c. corn syrup
2 T. margarine
Heat until warm. Serve with warm bread and top with ice cream.
**This recipe is from the country of India, not the Native Americans of the USA. Many recipes call for using cardamom and saffron in them. This recipe is also known as Hasty Pudding and Shahi Tukra.
Mom's Shoofly Coffee Cake
3/4 c. soft butter
1 c. sugar
3 eggs
1 1/2 t. vanilla
1/2 c. light molasses
1 1/2 t. baking powder
2 t. soda
1/4 t. salt
3 c. flour
1 1/2 c. sour cream
Filling:
1/2 c. brown sugar, packed
1/2 c. chopped walnuts or pecans
1 1/2 t. cinnamon
Heat oven to 350. Grease a tube pan or 2 loaf pans. Combine butter, sugar, eggs, vanilla and molasses in large mixing bowl. Beat on medium speed 2 minutes (or 300 vigorous hand strokes). Stir together baking powder, soda, salt, and flour). Add to cream mixture, alternating with sour cream. For a tube pan, pour 1/3 batter into pan, sprinkle with 1/3 filling (6 T). Repeat. For loaf pans: pour 1/4 batter in and sprinkle with 1/3 filling. Repeat. Sprinkle each with filling. Bake 55-60 minutes. Cool 10 minutes before removing from pan.
1 c. sugar
3 eggs
1 1/2 t. vanilla
1/2 c. light molasses
1 1/2 t. baking powder
2 t. soda
1/4 t. salt
3 c. flour
1 1/2 c. sour cream
Filling:
1/2 c. brown sugar, packed
1/2 c. chopped walnuts or pecans
1 1/2 t. cinnamon
Heat oven to 350. Grease a tube pan or 2 loaf pans. Combine butter, sugar, eggs, vanilla and molasses in large mixing bowl. Beat on medium speed 2 minutes (or 300 vigorous hand strokes). Stir together baking powder, soda, salt, and flour). Add to cream mixture, alternating with sour cream. For a tube pan, pour 1/3 batter into pan, sprinkle with 1/3 filling (6 T). Repeat. For loaf pans: pour 1/4 batter in and sprinkle with 1/3 filling. Repeat. Sprinkle each with filling. Bake 55-60 minutes. Cool 10 minutes before removing from pan.
Mom's Sugaring-Off Apple Pandowdy
2/3 c. + 2 T. butter
2 c. flour
1 t. salt
1/4 c. water
1/2 c. brown sugar, packed
20 oz. can sliced apples, drained
3 T. soft margarine*
6 T. maple flavored syrup, divided
Topping:
1/4 c. maple flavored syrup
1/2 c. soft margarine*
1/2 c. shredded cheddar cheese
Preheat oven to 425. Cut butter into flour and salt. Sprinkle with water, a tablespoonful at a time, mixing with fork until flour is moistened. Gather into a ball. Divide in half. Roll half of pastry 1 1/2" larger than inverted 8-9" pie pan. Ease into pan. Mix brown sugar with apple slices. Pour into pan and dot with margarine & 3 T. syrup. Roll other half of pastry 2" larger than pie pan. Cut slits near the center. fit over filling. Seal and flute. Bake at 15 minutes. Remove from oven. make crisscross cuts about 1" apart through top crust and apples. Pour remaining syrup over top. Cover edge with 3" strip aluminum foil to prevent excessive browning. Bake 25 minutes. Gradually blend syrup & margarine. Fold in cheese. Serve over warm pie.
*the original recipe said Chiffon margarine (It's not nice to fool mother nature!)
**Sugaring-Off: the act or process of converting maple syrup into sugar.
2 c. flour
1 t. salt
1/4 c. water
1/2 c. brown sugar, packed
20 oz. can sliced apples, drained
3 T. soft margarine*
6 T. maple flavored syrup, divided
Topping:
1/4 c. maple flavored syrup
1/2 c. soft margarine*
1/2 c. shredded cheddar cheese
Preheat oven to 425. Cut butter into flour and salt. Sprinkle with water, a tablespoonful at a time, mixing with fork until flour is moistened. Gather into a ball. Divide in half. Roll half of pastry 1 1/2" larger than inverted 8-9" pie pan. Ease into pan. Mix brown sugar with apple slices. Pour into pan and dot with margarine & 3 T. syrup. Roll other half of pastry 2" larger than pie pan. Cut slits near the center. fit over filling. Seal and flute. Bake at 15 minutes. Remove from oven. make crisscross cuts about 1" apart through top crust and apples. Pour remaining syrup over top. Cover edge with 3" strip aluminum foil to prevent excessive browning. Bake 25 minutes. Gradually blend syrup & margarine. Fold in cheese. Serve over warm pie.
*the original recipe said Chiffon margarine (It's not nice to fool mother nature!)
**Sugaring-Off: the act or process of converting maple syrup into sugar.
Tater Tot Casserole
1 lb. ground chuck, browned, rinsed, and drained
1 can cream of mushroom soup
1 can cream of celery soup
grated cheese to taste
small onion, minced and sauteed
30 oz. bag tater tots
Combine soups. Layer 1/2 of soup mixture, 1/2 ground chuck, 1/2 cheese, in sprayed 9x13 dish. Repeat and top with tater tots. Bake at 325 for 25 minutes.
1 can cream of mushroom soup
1 can cream of celery soup
grated cheese to taste
small onion, minced and sauteed
30 oz. bag tater tots
Combine soups. Layer 1/2 of soup mixture, 1/2 ground chuck, 1/2 cheese, in sprayed 9x13 dish. Repeat and top with tater tots. Bake at 325 for 25 minutes.
Deanne's Jambalaya
1/3 c. chopped onion
3 T. butter
1 lb. kielbasa, sliced
8 oz. cooked chicken, chopped (optional)
1 c. celery, sliced or chopped (optional)
1 c. green pepper, chopped
1 t. ground red pepper
1 t. garlic powder
1 t. thyme
1/2 t. ground black pepper
28 oz. diced tomato
1 1/2 c. chicken broth*
1 1/2 c. uncooked rice*
Italian seasoning, to taste (optional)
In a large saucepan, melt butter. Add chicken, kielbasa, celery, green and red pepper, garlic, thyme, black pepper, and onion. Cook about 3 minutes. Stir in tomatoes, *chicken broth, and rice. Bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15-18 minutes, stirring occasionally.
3 T. butter
1 lb. kielbasa, sliced
8 oz. cooked chicken, chopped (optional)
1 c. celery, sliced or chopped (optional)
1 c. green pepper, chopped
1 t. ground red pepper
1 t. garlic powder
1 t. thyme
1/2 t. ground black pepper
28 oz. diced tomato
1 1/2 c. chicken broth*
1 1/2 c. uncooked rice*
Italian seasoning, to taste (optional)
In a large saucepan, melt butter. Add chicken, kielbasa, celery, green and red pepper, garlic, thyme, black pepper, and onion. Cook about 3 minutes. Stir in tomatoes, *chicken broth, and rice. Bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15-18 minutes, stirring occasionally.
*Option: Deanne likes to cook the rice in the chicken broth separately, and then add it to the rest of the jambalaya before serving. She says the rice is less likely to get too soft and mushy this way.
I have also made this with "little smokies" when I haven't had any kielbasa. Still just as yummy!
Thursday, February 15, 2018
Mom's Chicken Casserole with Almonds
2 c. cooked chicken, diced (may substitute turkey if preferred)
1 c. cooked celery, diced
1 c. cooked rice
1 can cream of chicken soup
1/4 c. Miracle Whip (or mayo)
2 T. chopped onion
Topping:
1/3 c. sliced almonds
1 c. crushed corn flakes
2 T. melted butter
Mix and put all casserole ingredients together and place in sprayed 9x13 dish. Top with almonds, then with cornflakes mixed with melted butter. Bake at 350 for 30 minutes.
1 c. cooked celery, diced
1 c. cooked rice
1 can cream of chicken soup
1/4 c. Miracle Whip (or mayo)
2 T. chopped onion
Topping:
1/3 c. sliced almonds
1 c. crushed corn flakes
2 T. melted butter
Mix and put all casserole ingredients together and place in sprayed 9x13 dish. Top with almonds, then with cornflakes mixed with melted butter. Bake at 350 for 30 minutes.
Mom's Ginger Chicken with Carrots and Fruit
2 boneless, skinless chicken breasts, cut into 1 1/2 inch strips (I've used chicken tenderloins cut into strips)
1 t. ginger, divided
3 T. low sodium soy sauce
1 1/2 c. sliced carrots, cooked tender
1/2 c. pineapple tidbits, drained
1/2 c. frozen red tart cherries, unsweetened
1 T. lemon juice
1 1/4 t. pepper
Place chicken strips in small bowl and sprinkle with 1/2 t.ginger. Stir in soy sauce and let sit for 10 minutes. Combine carrots, pineapple, cherries, lemon juice, 1/2 t. ginger and pepper. Add chicken strips and sauce, mixing well. Place in sprayed shallow 1 qt baking dish and cook on 400 degrees for 30 minutes. Serve on bed of rice.
1 t. ginger, divided
3 T. low sodium soy sauce
1 1/2 c. sliced carrots, cooked tender
1/2 c. pineapple tidbits, drained
1/2 c. frozen red tart cherries, unsweetened
1 T. lemon juice
1 1/4 t. pepper
Place chicken strips in small bowl and sprinkle with 1/2 t.ginger. Stir in soy sauce and let sit for 10 minutes. Combine carrots, pineapple, cherries, lemon juice, 1/2 t. ginger and pepper. Add chicken strips and sauce, mixing well. Place in sprayed shallow 1 qt baking dish and cook on 400 degrees for 30 minutes. Serve on bed of rice.
Mom's Chicken in Tomato Marsala Sauce
2 large skinless, boneless chicken breasts (Or I've used 8 breast tenderloins)
1/2 t. oregano
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. black pepper
4 oz. fresh mushrooms, sliced
8 oz can tomato sauce
1/4 c. marsala wine
Combine oregano, garlic powder, onion powder, and pepper. Sprinkle generously over chicken. Heat frying pan over medium heat for 1 minute. Spray with cooking spray (remove from burner for this). Add chicken and cook 6 minutes. Push chicken to the side and add tomato sauce and wine. Stir in mushrooms and mix well. Arrange chicken in sauce and simmer about 12 minutes. Serve with linguine
1/2 t. oregano
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. black pepper
4 oz. fresh mushrooms, sliced
8 oz can tomato sauce
1/4 c. marsala wine
Combine oregano, garlic powder, onion powder, and pepper. Sprinkle generously over chicken. Heat frying pan over medium heat for 1 minute. Spray with cooking spray (remove from burner for this). Add chicken and cook 6 minutes. Push chicken to the side and add tomato sauce and wine. Stir in mushrooms and mix well. Arrange chicken in sauce and simmer about 12 minutes. Serve with linguine
Mom's Grit Casserole
6 servings cooked grits
3 oz. velveeta cheese
1/8 t. garlic powder
1 beaten egg
1/2 stick margarine
1/4 c. milk
Mix all ingredients well and pour into a greased dish. Bake at 250 degrees for 30 minutes.
*This recipe originally called for 1/2 tube garlic cheese, chopped. Kraft no longer makes this item, so you can substitute 3 oz velveeta and garlic powder. 1 tube was 6 oz.
3 oz. velveeta cheese
1/8 t. garlic powder
1 beaten egg
1/2 stick margarine
1/4 c. milk
Mix all ingredients well and pour into a greased dish. Bake at 250 degrees for 30 minutes.
*This recipe originally called for 1/2 tube garlic cheese, chopped. Kraft no longer makes this item, so you can substitute 3 oz velveeta and garlic powder. 1 tube was 6 oz.
Mom's Meatloaf #1
2 slices bread
1/2 c. milk
salt
pepper
accent
1/2 c. parsley
1/2 c. onions
1 1/2 lbs ground beef
Soak bread in milk. Add seasonings. Mix parsley, onions and beef. Add bread mixture. Put in greased pan. Pour plenty of barbecue sauce over the top and bake 30 minutes.
1/2 c. milk
salt
pepper
accent
1/2 c. parsley
1/2 c. onions
1 1/2 lbs ground beef
Soak bread in milk. Add seasonings. Mix parsley, onions and beef. Add bread mixture. Put in greased pan. Pour plenty of barbecue sauce over the top and bake 30 minutes.
Mom's Treasure Chest Pye
3/4 c. margarine
2 c. SR flour
7-8 T. water
1 3/4 c. sugar
1/4 c. flour
20 oz. can sliced apples, drained
2 c. fresh or frozen cranberries, cut in half
1 1/2 T. margarine
confectioners sugar
orange honey sauce
Heat oven to 375. Cut 3/4 c. margarine into 2 c. flour with pastry blender. Sprinkle with water, 1 T. at a time, until flour is well moistened.Gather dough together, press into a ball, and turn out onto lightly floured
cloth covered board. Reserve 1/4 of the pastry for top. Roll out remaining dough to 14" circle. Fold circle into fourths, carefully transfer to 1 1/2 qt oven proof bowl, not a casserole dish. Unfold and ease pastry loosely into bowl, without stretching. Stir together sugar and 1/4 c. flour. Mix with apples and cranberries. Pour into pastry lined bowl. Dot with margarine. Roll out reserved pastry to fit top of pie. Place over filling. Seal edges. Prick top with fork. Bake 1 hour until golden. Cool 20 minutes. Invert onto rimmed serving dish and dust with confectioners sugar. Serve warm with honey glaze sauce. Makes 8 servings.
Orange Honey Sauce:
1/2 c. margarine
3 T. honey
1 t. orange juice concentrate
1/2 c. confectioners sugar
Mix first three ingredients. Gradually stir in sugar. Serve over warm cake.
2 c. SR flour
7-8 T. water
1 3/4 c. sugar
1/4 c. flour
20 oz. can sliced apples, drained
2 c. fresh or frozen cranberries, cut in half
1 1/2 T. margarine
confectioners sugar
orange honey sauce
Heat oven to 375. Cut 3/4 c. margarine into 2 c. flour with pastry blender. Sprinkle with water, 1 T. at a time, until flour is well moistened.Gather dough together, press into a ball, and turn out onto lightly floured
cloth covered board. Reserve 1/4 of the pastry for top. Roll out remaining dough to 14" circle. Fold circle into fourths, carefully transfer to 1 1/2 qt oven proof bowl, not a casserole dish. Unfold and ease pastry loosely into bowl, without stretching. Stir together sugar and 1/4 c. flour. Mix with apples and cranberries. Pour into pastry lined bowl. Dot with margarine. Roll out reserved pastry to fit top of pie. Place over filling. Seal edges. Prick top with fork. Bake 1 hour until golden. Cool 20 minutes. Invert onto rimmed serving dish and dust with confectioners sugar. Serve warm with honey glaze sauce. Makes 8 servings.
Orange Honey Sauce:
1/2 c. margarine
3 T. honey
1 t. orange juice concentrate
1/2 c. confectioners sugar
Mix first three ingredients. Gradually stir in sugar. Serve over warm cake.
Mom's Cranberry Tea
2 quarts water
2 c. sugar
2 sticks cinnamon
1 t. whole cloves
2 tea bags
Simmer all these together for 15 minutes. Then add :
1 small can orange juice
1 small can of lemonade
1 pt. cranberry juice
2 1/2 c. pineapple juice (mom's original recipe said a #2 can)
1-2 quarts of water
*if you wish a nice red color, add part of a pkg of presweetened red koolaid. They make cranberry Jello now that you could probably add as well.
2 c. sugar
2 sticks cinnamon
1 t. whole cloves
2 tea bags
Simmer all these together for 15 minutes. Then add :
1 small can orange juice
1 small can of lemonade
1 pt. cranberry juice
2 1/2 c. pineapple juice (mom's original recipe said a #2 can)
1-2 quarts of water
*if you wish a nice red color, add part of a pkg of presweetened red koolaid. They make cranberry Jello now that you could probably add as well.
Wednesday, February 14, 2018
Szechuan Chicken
1 lb. skinless, boneless chicken breasts, cubed
1 1/2 c. broccoli florets
1 small yellow onion, chopped
1 red bell pepper, chopped
1 green onion, finely chopped
3 cloves garlic, minced
1 t. rice wine or dry sherry
1 t. reduced sodium soy sauce
1/4 c. dry roasted peanuts
1 t. ginger
1 t. oil
1 1/2 t. cornstarch
Sauce:
3 T. chicken broth
1/4 t. cornstarch
2 t. balsamic vinegar
1 T. tomato paste
1 t. reduced sodium soy sauce
1/2 t. crushed red pepper
1/2 t. ground coriander
1/4 t. black pepper
1 t. brown sugar
1/2 t. sesame oil
To prepare szechuan sauce, whisk all ingredients together in a small bowl. To prepare chicken, combine chicken, rice wine, soy sauce, cornstarch, and garlic in a medium bowl. Mix thoroughly. Heat a large skillet over high heat. Add oil to pan, then add ginger and onion. Stirfry for about 30 seconds. Add chicken mixture. Cook until chicken begins to brown, about 2 minutes. Continue stirfrying until the chicken is lightly browned on all sides, another 1-2 minutes. Add broccoli, peanuts, & bell pepper,and stirfry for 1 minute.Stir the Szechuan sauce into the pan and stirfry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a serving plate and sprinkle with scallions. Serve immediately.
1 1/2 c. broccoli florets
1 small yellow onion, chopped
1 red bell pepper, chopped
1 green onion, finely chopped
3 cloves garlic, minced
1 t. rice wine or dry sherry
1 t. reduced sodium soy sauce
1/4 c. dry roasted peanuts
1 t. ginger
1 t. oil
1 1/2 t. cornstarch
Sauce:
3 T. chicken broth
1/4 t. cornstarch
2 t. balsamic vinegar
1 T. tomato paste
1 t. reduced sodium soy sauce
1/2 t. crushed red pepper
1/2 t. ground coriander
1/4 t. black pepper
1 t. brown sugar
1/2 t. sesame oil
To prepare szechuan sauce, whisk all ingredients together in a small bowl. To prepare chicken, combine chicken, rice wine, soy sauce, cornstarch, and garlic in a medium bowl. Mix thoroughly. Heat a large skillet over high heat. Add oil to pan, then add ginger and onion. Stirfry for about 30 seconds. Add chicken mixture. Cook until chicken begins to brown, about 2 minutes. Continue stirfrying until the chicken is lightly browned on all sides, another 1-2 minutes. Add broccoli, peanuts, & bell pepper,and stirfry for 1 minute.Stir the Szechuan sauce into the pan and stirfry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a serving plate and sprinkle with scallions. Serve immediately.
Donna's Crockpot Creamy Tortellini Soup
1 lb. spicy Italian sausage, browned, rinsed, & drained
1 onion, chopped
2-3 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 T. Italian seasoning, heaped
2 t. beef bouillon, or chicken
4 c. beef broth, low sodium, or chicken or veggie
1/4 c. cornstarch, mixed with & dissolved in 1/4 c. warm water
3, 12 oz. cans full fat evaporated milk
12 oz. container of 3 cheese tortellini (not frozen)
5 c. fresh baby spinach
1 c. milk, divided
Place sausage, onion, carrots, celery, garlic, seasoning, beef bouillon, and broth in a large lined crockpot. (Donna likes to use 1/4-1/2 c. of broth to deglaze her fry pan and pour all into the crockpot.) Stir, cover, and cook on high 4 hours, or low for 7 hours. Uncover, skim off any remaining fat. Stir in the cornstarch mixture and the evaporated milk. Add tortellini and mix well. Cover and cook on high 45 minutes until thickened and tortellini is soft & cooked. Add the spinach and press leaves down to completely submerge. Cover and cook 5-10 minutes more, until wilted. Pour the milk in 1/3 c. increments, as needed, to reach desired thickness. Taste for seasoning. Serve with crusty bread. Use extra milk to thin when reheating (gently) leftovers. Enjoy!
1 onion, chopped
2-3 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 T. Italian seasoning, heaped
2 t. beef bouillon, or chicken
4 c. beef broth, low sodium, or chicken or veggie
1/4 c. cornstarch, mixed with & dissolved in 1/4 c. warm water
3, 12 oz. cans full fat evaporated milk
12 oz. container of 3 cheese tortellini (not frozen)
5 c. fresh baby spinach
1 c. milk, divided
Place sausage, onion, carrots, celery, garlic, seasoning, beef bouillon, and broth in a large lined crockpot. (Donna likes to use 1/4-1/2 c. of broth to deglaze her fry pan and pour all into the crockpot.) Stir, cover, and cook on high 4 hours, or low for 7 hours. Uncover, skim off any remaining fat. Stir in the cornstarch mixture and the evaporated milk. Add tortellini and mix well. Cover and cook on high 45 minutes until thickened and tortellini is soft & cooked. Add the spinach and press leaves down to completely submerge. Cover and cook 5-10 minutes more, until wilted. Pour the milk in 1/3 c. increments, as needed, to reach desired thickness. Taste for seasoning. Serve with crusty bread. Use extra milk to thin when reheating (gently) leftovers. Enjoy!
Tuesday, February 13, 2018
Ten Minute Szechuan Chicken
4 boneless, skinless chicken breasts, or 8 chicken tenderloins
3 T. cornstarch
1 T, oil
4 garlic cloves, minced
3 t. soy sauce (low sodium)
1 1/2 broccoli florets
1 1/2 T. oil
1/4 c. water
1 t. white vinegar
3 green onions
1/8 t. cayenne pepper.(optional)
sesame seeds
Place the chicken and cornstarch in a bag and toss to coat. Heat oil in skillet on medium high. Fry the chicken pieces and garlic. Stir constantly.until lightly browned. Stir in the remaining ingredients. Cover, and cook until chicken is no longer pink inside. Cook uncovered 2 more minutes. I serve over rice or angel hair pasta.
3 T. cornstarch
1 T, oil
4 garlic cloves, minced
3 t. soy sauce (low sodium)
1 1/2 broccoli florets
1 1/2 T. oil
1/4 c. water
1 t. white vinegar
3 green onions
1/8 t. cayenne pepper.(optional)
sesame seeds
Place the chicken and cornstarch in a bag and toss to coat. Heat oil in skillet on medium high. Fry the chicken pieces and garlic. Stir constantly.until lightly browned. Stir in the remaining ingredients. Cover, and cook until chicken is no longer pink inside. Cook uncovered 2 more minutes. I serve over rice or angel hair pasta.
Kathy's Chicken Parmesan
4 boneless, skinless chicken breasts, or 8 chicken tenderloins
1 1/2 c. panko bread crumbs, can also use Italian seasoned panko
1 c. fresh grated parmesan cheese
1 c. mozzarella cheese, shredded
3 T. Italian seasoning
2 1/2 c. marinara sauce ( I used Del Monte green pepper and mushroom)
1 1/2 t. salt
pepper to taste
Spray a 8x8 dish. Spread sauce on bottom. Add layer of mozzarella and seasonings. Season both sides of chicken with salt and pepper to taste. Place chicken over mozzarella. Combine panko, parmesan, and Italian seasonings. Sprinkle over chicken. Do not layer it on thick. Bake at 375 for 45 minutes to one hour until chicken is done. Larger/thicker breasts will probably have to be cooked for longer than an hour. I cooked mine for an hour and 20 minutes and checked it with a meat thermometer before serving. Serve over spaghetti and with a side salad.
1 1/2 c. panko bread crumbs, can also use Italian seasoned panko
1 c. fresh grated parmesan cheese
1 c. mozzarella cheese, shredded
3 T. Italian seasoning
2 1/2 c. marinara sauce ( I used Del Monte green pepper and mushroom)
1 1/2 t. salt
pepper to taste
Spray a 8x8 dish. Spread sauce on bottom. Add layer of mozzarella and seasonings. Season both sides of chicken with salt and pepper to taste. Place chicken over mozzarella. Combine panko, parmesan, and Italian seasonings. Sprinkle over chicken. Do not layer it on thick. Bake at 375 for 45 minutes to one hour until chicken is done. Larger/thicker breasts will probably have to be cooked for longer than an hour. I cooked mine for an hour and 20 minutes and checked it with a meat thermometer before serving. Serve over spaghetti and with a side salad.
Sunday, February 11, 2018
Five Minute Key Lime Jello Pie
1/4 c. hot water
1 small pkg lime jello
2, 6 oz. containers key lime pie yogurt
8 oz. whipped topping, thawed
1 graham cracker crust
Whisk jello into hot water until dissolved. Add yogurt. Fold in whipped topping. Spread on crust. Refrigerate at least 4 hours until set. Garnish with sliced limes if desired.
1 small pkg lime jello
2, 6 oz. containers key lime pie yogurt
8 oz. whipped topping, thawed
1 graham cracker crust
Whisk jello into hot water until dissolved. Add yogurt. Fold in whipped topping. Spread on crust. Refrigerate at least 4 hours until set. Garnish with sliced limes if desired.
Pumpkin Mousse Pie
1/2 c. cold milk
1 T. pumpkin pie spice
1 c. canned pumpkin, not filling
1 small pkg vanilla or pumpkin spice instant pudding
8 oz. whipped topping, thawed
1 graham cracker crust
Whisk together milk and spice. Add pumpkin and stir well. Add dry pudding mix. Stir in half the whipped topping. Spread in crust. Top with remaining topping. Refrigerate at least 3 hours before serving.
1 T. pumpkin pie spice
1 c. canned pumpkin, not filling
1 small pkg vanilla or pumpkin spice instant pudding
8 oz. whipped topping, thawed
1 graham cracker crust
Whisk together milk and spice. Add pumpkin and stir well. Add dry pudding mix. Stir in half the whipped topping. Spread in crust. Top with remaining topping. Refrigerate at least 3 hours before serving.
Hawaiian Cheesecake Bars
2 c. SR flour
1 c. sugar
1 c. butter, melted
16 oz. cream cheese, softened
6 T. sugar
4 T. milk
2 eggs
2 t. vanilla or coconut extract
16-20 oz. can crushed pineapple, drained
2 c. flaked coconut
2 T. melted butter
Combine flour, 1 c. sugar, and 1 c. butter*. Pat mixture into bottom of sprayed 9x13 dish (will be crumbly). Bake at 350 degrees for 20 minutes. Cool slightly. Combine cream cheese, 6 T. sugar, milk, and eggs. Fold in flavoring, and pineapple. Spread over baked crust. Combine coconut and 2 T. butter. Sprinkle over pineapple layer filling. Bake at 350 for 15-20 minutes until set. Cool before cutting into squares. Store in refrigerator. These were delicious!
*Can also be made with a graham cracker crust if preferred. (1 1/2 c. graham cracker crumbs, 1/2 c. sugar, 1/2 c. butter, melted. Combine and press into bottom, and sides, if desired, of 9x13 sprayed dish. Bake at 350 degrees for 10 minutes, until toasted. Do not overbake or crust will be too hard.)
Cheesecake bars in picture are not made with a graham cracker crust.
1 c. sugar
1 c. butter, melted
16 oz. cream cheese, softened
6 T. sugar
4 T. milk
2 eggs
2 t. vanilla or coconut extract
16-20 oz. can crushed pineapple, drained
2 c. flaked coconut
2 T. melted butter
Combine flour, 1 c. sugar, and 1 c. butter*. Pat mixture into bottom of sprayed 9x13 dish (will be crumbly). Bake at 350 degrees for 20 minutes. Cool slightly. Combine cream cheese, 6 T. sugar, milk, and eggs. Fold in flavoring, and pineapple. Spread over baked crust. Combine coconut and 2 T. butter. Sprinkle over pineapple layer filling. Bake at 350 for 15-20 minutes until set. Cool before cutting into squares. Store in refrigerator. These were delicious!
*Can also be made with a graham cracker crust if preferred. (1 1/2 c. graham cracker crumbs, 1/2 c. sugar, 1/2 c. butter, melted. Combine and press into bottom, and sides, if desired, of 9x13 sprayed dish. Bake at 350 degrees for 10 minutes, until toasted. Do not overbake or crust will be too hard.)
Cheesecake bars in picture are not made with a graham cracker crust.
Friday, February 9, 2018
Coconut Custard Pie
9" pie crust, prebaked
4 eggs
1/2 c. sugar
1/2 t. vanilla
1/2 t. coconut extract
1/4 t. salt
13.5 oz. can coconut milk, divided
1 T. cornstarch
3/4 c. coconut
Preheat oven to 350 degrees. Add eggs, sugar, vanilla, and coconut extracts. Add salt. Beat well. Whisk 1/4 c. coconut milk and cornstarch in saucepan until dissolved. Stirring constantly, over medium heat, do not boil. Add remaining coconut milk. Cook until it begins to thicken. Remove from heat. Whisking constantly, slowly drizzle hot coconut milk into egg mixture. Pour into prebaked pie shell. Sprinkle with coconut. Bake 35-45 minutes or until custard is firmly set. Cool on wire rack. Serve warm or cold.
4 eggs
1/2 c. sugar
1/2 t. vanilla
1/2 t. coconut extract
1/4 t. salt
13.5 oz. can coconut milk, divided
1 T. cornstarch
3/4 c. coconut
Preheat oven to 350 degrees. Add eggs, sugar, vanilla, and coconut extracts. Add salt. Beat well. Whisk 1/4 c. coconut milk and cornstarch in saucepan until dissolved. Stirring constantly, over medium heat, do not boil. Add remaining coconut milk. Cook until it begins to thicken. Remove from heat. Whisking constantly, slowly drizzle hot coconut milk into egg mixture. Pour into prebaked pie shell. Sprinkle with coconut. Bake 35-45 minutes or until custard is firmly set. Cool on wire rack. Serve warm or cold.
Coconut Pancakes
2 c. SR flour
1/2 c. sugar
1/2 c. coconut
13.5 oz. can coconut milk
4 eggs
1/4 c. oil
1/2 t. coconut extract
Place flour and sugar in bowl. Add coconut. Beat coconut milk, eggs, oil, and extract together. Make a well in the flour mixture and add liquid ingredients. Mix just til combined. Pour slightly less than 1/2 c. batter into lightly greased skillet or griddle. Cook until small bubbles appear and flip. Cook until golden.
1/2 c. sugar
1/2 c. coconut
13.5 oz. can coconut milk
4 eggs
1/4 c. oil
1/2 t. coconut extract
Place flour and sugar in bowl. Add coconut. Beat coconut milk, eggs, oil, and extract together. Make a well in the flour mixture and add liquid ingredients. Mix just til combined. Pour slightly less than 1/2 c. batter into lightly greased skillet or griddle. Cook until small bubbles appear and flip. Cook until golden.
Coconut Fruit Smoothies
3/4 c. + 2 T. coconut milk
3/4 c. orange juice
1 c. ice cubes
1/2 c. fruit choice (bananas, berries, mango, peaches)
sugar or honey to taste
1/3 c. protein powder
Combine all ingredients in blender. Blend until smooth. Makes 2 large smoothies.
3/4 c. orange juice
1 c. ice cubes
1/2 c. fruit choice (bananas, berries, mango, peaches)
sugar or honey to taste
1/3 c. protein powder
Combine all ingredients in blender. Blend until smooth. Makes 2 large smoothies.
Mom's Apricot Buttercream Squares
1 pkg. dried apricots
3/4 c. sugar
6 T. melted butter
2 1/2 c. graham cracker crumbs
3 c. powdered sugar, sifted
2 eggs
16 oz. cool whip, thawed
1 c. chopped pecans
6 T. soft butter
Cook apricots in water until soft. Drain. Add sugar and stir vigorously to make puree. Cool thoroughly. Mix melted butter with cracker crumbs and pecans. Press on bottom of sprayed 9x13 pan. Cream soft butter and powdered sugar. Add eggs, one at a time, until smooth. Spread over crust layer. Put small spoonfuls of cooled apricots over buttercream layer and top with cool whip. Sprinkle with more cracker crumbs if desired. Cover and chill at least 8 hours. Cut into squares to serve.
3/4 c. sugar
6 T. melted butter
2 1/2 c. graham cracker crumbs
3 c. powdered sugar, sifted
2 eggs
16 oz. cool whip, thawed
1 c. chopped pecans
6 T. soft butter
Cook apricots in water until soft. Drain. Add sugar and stir vigorously to make puree. Cool thoroughly. Mix melted butter with cracker crumbs and pecans. Press on bottom of sprayed 9x13 pan. Cream soft butter and powdered sugar. Add eggs, one at a time, until smooth. Spread over crust layer. Put small spoonfuls of cooled apricots over buttercream layer and top with cool whip. Sprinkle with more cracker crumbs if desired. Cover and chill at least 8 hours. Cut into squares to serve.
Mom's Cocoa Drops
1 c. butter, softened
1 1/3 c. brown sugar
2 eggs
1 c. milk
2 1/2 t. vanilla
4 c. SR flour
3/4 c. cocoa
1 c. chopped pecans
Combine butter and brown sugar. Add eggs and beat well. Alternate milk and vanilla with dry ingredients. Add pecans. Drop by spoonfuls onto a sprayed cookie sheet. Bake at 350 degrees for 15 minutes.
1 1/3 c. brown sugar
2 eggs
1 c. milk
2 1/2 t. vanilla
4 c. SR flour
3/4 c. cocoa
1 c. chopped pecans
Combine butter and brown sugar. Add eggs and beat well. Alternate milk and vanilla with dry ingredients. Add pecans. Drop by spoonfuls onto a sprayed cookie sheet. Bake at 350 degrees for 15 minutes.
Mom's Apple Raisin Loaves
3 eggs
1 1/2 c. oil
2 c. chopped apples (leave the peeling on)
1 1/2 c. sugar
1 t. vanilla
3 1/3 c. SR flour
1 t. cinnamon
1 t. ground cloves
2/3 c. chopped pecans
2/3 c. raisins
Heat oven to 350 degrees. Spray 2 loaf pans. Beat eggs, oil, apples, sugar, & vanilla on low speed, scraping bowl occasionally, 1 minute. Add flour, cinnamon, and cloves. Beat on low, scraping, until moistened, about 15 seconds. Beat on medium 45 seconds. Stir in nuts and raisins. Spread in pans. Bake 55-60 minutes. Cool 10 minutes. Remove from pans. Cool completely before slicing.
*Variations:
Carrot loaves: substitute 2 c. shredded carrots for the apples. Add 2 T. grated orange peel with the vanilla.
Rhubarb loaves: substitute 2 c. chopped rhubarb for the apples. Add 2 T. grated lemon peel with the vanilla, omit raisins.
Squash loaves: substitute 2 c. shredded squash for the apples, omit raisins
Sweet potato loaves: substitute 2 c. shredded sweet potatoes for the apples. Add 1/2 c. shredded coconut with the vanilla. Add 1/4 c. water to the flour mixture. Omit raisins.
Zucchini loaves: substitute 2 c. chopped, unpeeled zucchini for the apples. Omit raisins, if desired.
1 1/2 c. oil
2 c. chopped apples (leave the peeling on)
1 1/2 c. sugar
1 t. vanilla
3 1/3 c. SR flour
1 t. cinnamon
1 t. ground cloves
2/3 c. chopped pecans
2/3 c. raisins
Heat oven to 350 degrees. Spray 2 loaf pans. Beat eggs, oil, apples, sugar, & vanilla on low speed, scraping bowl occasionally, 1 minute. Add flour, cinnamon, and cloves. Beat on low, scraping, until moistened, about 15 seconds. Beat on medium 45 seconds. Stir in nuts and raisins. Spread in pans. Bake 55-60 minutes. Cool 10 minutes. Remove from pans. Cool completely before slicing.
*Variations:
Carrot loaves: substitute 2 c. shredded carrots for the apples. Add 2 T. grated orange peel with the vanilla.
Rhubarb loaves: substitute 2 c. chopped rhubarb for the apples. Add 2 T. grated lemon peel with the vanilla, omit raisins.
Squash loaves: substitute 2 c. shredded squash for the apples, omit raisins
Sweet potato loaves: substitute 2 c. shredded sweet potatoes for the apples. Add 1/2 c. shredded coconut with the vanilla. Add 1/4 c. water to the flour mixture. Omit raisins.
Zucchini loaves: substitute 2 c. chopped, unpeeled zucchini for the apples. Omit raisins, if desired.
Mom's Strawberry Cake
1 box white cake mix
1 c. oil
1 small box strawberry jello
1 c. juice from frozen strawberries (add enough water to make 1 c.)
4 eggs
Frosting:
1 box confectioners sugar
1 stick butter, softened
1 box (16 oz.) frozen strawberries, thawed & drained (liquid used in cake)
Combine all cake ingredients and place in sprayed 9x13 pan. Bake at 350 degrees for 30 minutes or until done. Combine frosting ingredients and spread over cake.
1 c. oil
1 small box strawberry jello
1 c. juice from frozen strawberries (add enough water to make 1 c.)
4 eggs
Frosting:
1 box confectioners sugar
1 stick butter, softened
1 box (16 oz.) frozen strawberries, thawed & drained (liquid used in cake)
Combine all cake ingredients and place in sprayed 9x13 pan. Bake at 350 degrees for 30 minutes or until done. Combine frosting ingredients and spread over cake.
Persian Farro Salad
1 c. pearled farro (or barley, or quinoa)
1/4 c. slivered almonds, coarsely chopped
1 large carrot, shredded
1 lime
1/4 c. golden raisins
2 T. coconut flakes
1/2 t. kosher salt
1/2 t. curry powder
Prepare farro as directed. Place almonds & carrots in bowl. Squeeze lime juice over top. Drain farro if needed. Chill 5 minutes to cool. Stir farro and remaining ingredients into almond mixture until blended. Serve with grilled skewers if desired.
1/4 c. slivered almonds, coarsely chopped
1 large carrot, shredded
1 lime
1/4 c. golden raisins
2 T. coconut flakes
1/2 t. kosher salt
1/2 t. curry powder
Prepare farro as directed. Place almonds & carrots in bowl. Squeeze lime juice over top. Drain farro if needed. Chill 5 minutes to cool. Stir farro and remaining ingredients into almond mixture until blended. Serve with grilled skewers if desired.
Beef and Peach Skewers
1 large onion, cut in 1/2" slices
1 large peach, cut in 1/2" slices
6 oz. portabellas, sliced in half, then half again
1 lb. lean grilling steaks (tenderloin or sirloin), cut into 1" cubes
wooden skewers
1 T. brown sugar
1 t. kosher salt
1 t. curry powder
1 lime
1 T. sriracha, or ground chilies, optional
Preheat grill. Place beef, onions, mushrooms, and peaches into skewers (alternating between each). Combine brown sugar, salt, and curry. Coat skewers with seasoning, then coat with cooking spray. Grill 8-10 minutes, turning occasionally until meat is 145 degrees. Remove from grill. Squeeze lime juice over skewers, drizzle with sriracha, and serve. May be served over Farro salad, rice, or quinoa, if desired.
1 large peach, cut in 1/2" slices
6 oz. portabellas, sliced in half, then half again
1 lb. lean grilling steaks (tenderloin or sirloin), cut into 1" cubes
wooden skewers
1 T. brown sugar
1 t. kosher salt
1 t. curry powder
1 lime
1 T. sriracha, or ground chilies, optional
Preheat grill. Place beef, onions, mushrooms, and peaches into skewers (alternating between each). Combine brown sugar, salt, and curry. Coat skewers with seasoning, then coat with cooking spray. Grill 8-10 minutes, turning occasionally until meat is 145 degrees. Remove from grill. Squeeze lime juice over skewers, drizzle with sriracha, and serve. May be served over Farro salad, rice, or quinoa, if desired.
Thursday, February 8, 2018
Carrot Cake Jam
20 oz. can unsweetened crushed pineapple, undrained
1 1/2 c. shredded carrots
1 1/2 c. peeled & chopped ripe pears
3 T. lemon juice
1 t. cinnamon
1/4 t. ground cloves
1/4 t. ground nutmeg
1 3/4 oz. powdered fruit pectin
6 1/2 c. sugar
Bring a boiling water canner, 3/4 full of water, to a simmer. Wash jars and screw bands in hot soapy water, rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand on hot water until ready to use. Drain well before filling. In a 6-8 qt sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until pears are tender. Stir occasionally to prevent sticking. Remove from the heat and stir in pectin. Bring mixture to a full rolling boil, stirring constantly. Remove from heat and skim off any foam with a metal spoon. Ladle immediately into prepared jars, filling to within 1/4" of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1-2 inches. Add boiling water if needed.) Cover. Bring water to a gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 7, 1/2 pint jars.
* I don't can, but my best friend does, and she has made this jam several times. It is the best jam I have ever had. The first time she made it, she thought it was too runny, so you may have to adjust the time you boil it for.
1 1/2 c. shredded carrots
1 1/2 c. peeled & chopped ripe pears
3 T. lemon juice
1 t. cinnamon
1/4 t. ground cloves
1/4 t. ground nutmeg
1 3/4 oz. powdered fruit pectin
6 1/2 c. sugar
Bring a boiling water canner, 3/4 full of water, to a simmer. Wash jars and screw bands in hot soapy water, rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand on hot water until ready to use. Drain well before filling. In a 6-8 qt sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until pears are tender. Stir occasionally to prevent sticking. Remove from the heat and stir in pectin. Bring mixture to a full rolling boil, stirring constantly. Remove from heat and skim off any foam with a metal spoon. Ladle immediately into prepared jars, filling to within 1/4" of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1-2 inches. Add boiling water if needed.) Cover. Bring water to a gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 7, 1/2 pint jars.
* I don't can, but my best friend does, and she has made this jam several times. It is the best jam I have ever had. The first time she made it, she thought it was too runny, so you may have to adjust the time you boil it for.
Iced Cinnamon Rolls
2 eggs
3/4 c. warm water
1 pkg dry yeast
3 1/2 c. sifted flour
1 t. salt
2 T. sugar
1/2 c. butter
Filling:
1/4 c. butter, melted
1/3 c. dark brown sugar
1 T. cinnamon
1/4 c. raisins
1/4 c. chopped pecans
sugar
Icing:
3/4 c. powdered sugar
2-3 t. milk
Beat eggs in bowl. Add warm water and yeast, stirring to dissolve yeast. Refrigerate for 10 minutes. In large bowl, combine flour, salt and sugar. Using a pastry blender or fork, blend in butter until it resembles coarse crumbs. Make a well in the center and add yeast mixture. Gradually blend together. It will be loose and sticky. Place on floured surface and knead until smooth. About 2 minutes, Form into a ball and place in lightly greased bowl. Chill at least 2 hours or overnight. When ready to bake, roll dough into a flat oblong shape on a floured surface, about 1/4 " thick. In a bowl, mix together brown sugar, cinnamon, raisins, and pecans. Brush the dough with melted butter. Sprinkle with sugar mixture, leaving a 1" border. Roll dough into a jelly roll. With a serrated knife, cut the roll into 1" slices. Place on sprayed cookie sheet about 2" apart and allow to rise about 30 minutes. Generously sprinkle with sugar. Bake at 350 degrees for 22-24 minutes. Cool slightly on wire racks, placed over wax paper (to catch drips). Combine powdered sugar and milk together until smooth. Drizzle over rolls and serve. Makes 1 dz. rolls.
3/4 c. warm water
1 pkg dry yeast
3 1/2 c. sifted flour
1 t. salt
2 T. sugar
1/2 c. butter
Filling:
1/4 c. butter, melted
1/3 c. dark brown sugar
1 T. cinnamon
1/4 c. raisins
1/4 c. chopped pecans
sugar
Icing:
3/4 c. powdered sugar
2-3 t. milk
Beat eggs in bowl. Add warm water and yeast, stirring to dissolve yeast. Refrigerate for 10 minutes. In large bowl, combine flour, salt and sugar. Using a pastry blender or fork, blend in butter until it resembles coarse crumbs. Make a well in the center and add yeast mixture. Gradually blend together. It will be loose and sticky. Place on floured surface and knead until smooth. About 2 minutes, Form into a ball and place in lightly greased bowl. Chill at least 2 hours or overnight. When ready to bake, roll dough into a flat oblong shape on a floured surface, about 1/4 " thick. In a bowl, mix together brown sugar, cinnamon, raisins, and pecans. Brush the dough with melted butter. Sprinkle with sugar mixture, leaving a 1" border. Roll dough into a jelly roll. With a serrated knife, cut the roll into 1" slices. Place on sprayed cookie sheet about 2" apart and allow to rise about 30 minutes. Generously sprinkle with sugar. Bake at 350 degrees for 22-24 minutes. Cool slightly on wire racks, placed over wax paper (to catch drips). Combine powdered sugar and milk together until smooth. Drizzle over rolls and serve. Makes 1 dz. rolls.
Monkey Bread Coffee Cake
24 ct pkg Parkerhouse frozen rolls
1/4 c. sugar
1/2 c. chopped pecans
1/2 c. melted butter
1 c. brown sugar
1 small pkg dry cook and serve butterscotch pudding mix, not instant
2 t. cinnamon
Spray an angel food cake pan. Combine both sugars, pudding mix, and cinnamon. Sprinkle 1/4 c. of sugar mix in bottom of pan. Sprinkle pecans on top of this. Dip each dough piece in melted butter & roll in remaining sugar mixture. Let dough rise until double in size, but not over top of pan. Place pan on cookie sheet and bake at 350 degrees for 25-35 minutes until well browned. Remove from heat and invert onto a large platter to serve. Serve warm.
1/4 c. sugar
1/2 c. chopped pecans
1/2 c. melted butter
1 c. brown sugar
1 small pkg dry cook and serve butterscotch pudding mix, not instant
2 t. cinnamon
Spray an angel food cake pan. Combine both sugars, pudding mix, and cinnamon. Sprinkle 1/4 c. of sugar mix in bottom of pan. Sprinkle pecans on top of this. Dip each dough piece in melted butter & roll in remaining sugar mixture. Let dough rise until double in size, but not over top of pan. Place pan on cookie sheet and bake at 350 degrees for 25-35 minutes until well browned. Remove from heat and invert onto a large platter to serve. Serve warm.
Pull Apart Rolls
24 frozen rolls (like Parkerhouse)
melted butter
Spray muffin tin. Place 2 rolls in each tin. Brush with melted butter. Let dough rise until double its size. Bake at 375 degrees for 12-14 minutes or until golden brown. Remove from oven. Brush with more butter. Cool on wire rack.
melted butter
Spray muffin tin. Place 2 rolls in each tin. Brush with melted butter. Let dough rise until double its size. Bake at 375 degrees for 12-14 minutes or until golden brown. Remove from oven. Brush with more butter. Cool on wire rack.
Cloverleaf Rolls
18 thawed frozen rolls (like Parkerhouse)
flour
melted butter
Cut rolls in half. Using lightly floured hands, roll each piece into a ball. Place 3 balls in each sprayed muffin tin. Brush with melted butter. Let dough rise to double size. Bake at 375 degrees for 12-14 minutes, or until golden brown. Remove to a wire rack to cool.
flour
melted butter
Cut rolls in half. Using lightly floured hands, roll each piece into a ball. Place 3 balls in each sprayed muffin tin. Brush with melted butter. Let dough rise to double size. Bake at 375 degrees for 12-14 minutes, or until golden brown. Remove to a wire rack to cool.
Pepperoni Monkey Bread
1 pkg. Bridgeford Parkerhouse frozen rolls (24 ct)
28 sliced pepperoni, cut into smaller pieces (or you can get smaller pepperoni pieces at some stores)
1 c. fresh grated Parmesan cheese
2 t. oregano
1/2 t. garlic powder
1/2 c. butter, melted
marinara sauce, optional
Place dough on cookie sheet to thaw. Divide each thawed piece in half and set aside. Lightly grease a bundt or angel food cake pan. In a bowl, combine seasonings. Combine pepperoni pieces with cheese. Dip each dough piece in the melted butter and then coat in cheese mixture. Place dough in pan. Let the dough double in size. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from oven and invert onto a large plate. Serve with marinara sauce, if desired.
28 sliced pepperoni, cut into smaller pieces (or you can get smaller pepperoni pieces at some stores)
1 c. fresh grated Parmesan cheese
2 t. oregano
1/2 t. garlic powder
1/2 c. butter, melted
marinara sauce, optional
Place dough on cookie sheet to thaw. Divide each thawed piece in half and set aside. Lightly grease a bundt or angel food cake pan. In a bowl, combine seasonings. Combine pepperoni pieces with cheese. Dip each dough piece in the melted butter and then coat in cheese mixture. Place dough in pan. Let the dough double in size. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from oven and invert onto a large plate. Serve with marinara sauce, if desired.
Wednesday, February 7, 2018
Mom's Buttermilk Chocolate Cake
Cake:
2 c. flour
2 c. sugar
1 stick butter
4 T. cocoa
1/2c. cold water
1/2 c. oil
2 beaten eggs
1/2 c. buttermilk
1 t. soda
1 t. vanilla
Frosting:
1/2 c. chocolate chips
1 stick butter
4 T. cocoa
1 box powdered sugar
1 t. vanilla
6 T. milk
Preheat oven to 400 degrees. Bring butter, cocoa, cold water, and oil to a boil. Remove from heat and add flour and sugar. Stir in eggs, buttermilk, soda (omit if using self rising flour), and vanilla. Do not beat.Pour in sprayed pan and bake for 20 minutes. Prepare frosting while cake is cooking. Pour over hot cake.
2 c. flour
2 c. sugar
1 stick butter
4 T. cocoa
1/2c. cold water
1/2 c. oil
2 beaten eggs
1/2 c. buttermilk
1 t. soda
1 t. vanilla
Frosting:
1/2 c. chocolate chips
1 stick butter
4 T. cocoa
1 box powdered sugar
1 t. vanilla
6 T. milk
Preheat oven to 400 degrees. Bring butter, cocoa, cold water, and oil to a boil. Remove from heat and add flour and sugar. Stir in eggs, buttermilk, soda (omit if using self rising flour), and vanilla. Do not beat.Pour in sprayed pan and bake for 20 minutes. Prepare frosting while cake is cooking. Pour over hot cake.
Betty Nance's Chocolate Delight
1 stick butter, melted
1 c. flour
1 c. chopped pecans
8 oz. cream cheese, softened
chocolate squares, optional
1 1/2 c. powdered sugar
1 1/2 c. cool whip, thawed
1 pkg vanilla instant pudding
1 pkg. chocolate instant pudding
3 c. milk
Combine butter, flour, and chopped nuts. Place in 9x13 pan. Bake at 350 degrees for 20 minutes. Beat powdered sugar and cream cheese together. Fold in cool whip. Spread on top of cooled crust. Combine vanilla pudding, chocolate pudding, and milk. Spread on top of cool whip layer. Top with more cool whip and shaved chocolate if desired.
1 c. flour
1 c. chopped pecans
8 oz. cream cheese, softened
chocolate squares, optional
1 1/2 c. powdered sugar
1 1/2 c. cool whip, thawed
1 pkg vanilla instant pudding
1 pkg. chocolate instant pudding
3 c. milk
Combine butter, flour, and chopped nuts. Place in 9x13 pan. Bake at 350 degrees for 20 minutes. Beat powdered sugar and cream cheese together. Fold in cool whip. Spread on top of cooled crust. Combine vanilla pudding, chocolate pudding, and milk. Spread on top of cool whip layer. Top with more cool whip and shaved chocolate if desired.
Mom's Baked Apples
1 gallon Hermitage Brand apples* (these may not be available anymore), I'd use about 4 pounds
4 c. sugar
1 c. cornstarch
1 1/2 T. cinnamon
1 box red jello (cherry? recipe doesn't say what size either)
3/4 c. butter
Mix all ingredients well and pour over apples. (I assume you'd slice the apples, but the recipe doesn't say) Bake for 1 hour at 350 degrees.
*there are 20 pounds in a 5 gallon bucket
4 c. sugar
1 c. cornstarch
1 1/2 T. cinnamon
1 box red jello (cherry? recipe doesn't say what size either)
3/4 c. butter
Mix all ingredients well and pour over apples. (I assume you'd slice the apples, but the recipe doesn't say) Bake for 1 hour at 350 degrees.
*there are 20 pounds in a 5 gallon bucket
Mom's Chicken Divine
2, 10 oz. pkgs chopped broccoli
8 chicken breasts, cooked & shredded
2 cans cream of chicken soup
1 c. mayo
2 t. lemon juice
1/2 t. curry powder
1 c. shredded cheese, your choice
bread crumbs
Cook broccoli as directed. Do not overcook. Place in sprayed 9x13 dish. Place chicken on top. Combine soup, mayo, lemon juice and curry. Pour over chicken. Sprinkle with cheese. Bake at 350 degrees for 30 minutes..
8 chicken breasts, cooked & shredded
2 cans cream of chicken soup
1 c. mayo
2 t. lemon juice
1/2 t. curry powder
1 c. shredded cheese, your choice
bread crumbs
Cook broccoli as directed. Do not overcook. Place in sprayed 9x13 dish. Place chicken on top. Combine soup, mayo, lemon juice and curry. Pour over chicken. Sprinkle with cheese. Bake at 350 degrees for 30 minutes..
Cake Mix Coconut Pound Cake with Icing
1 pkg. Duncan Hines French vanilla cake mix
1 small coconut cream instant pudding mix, dry
1 c. coconut milk, shale well first
4 large eggs
1 c. water
1/3 c. oil
1 c. flaked coconut
1/2 c. creamy vanilla frosting
Preheat oven to 350 degrees. Spray a bundt or angel food cake pan. Combine cake mix, pudding mix, coconut milk, eggs, and oil in large bowl. Beat at medium speed for 2 minutes. Fold in coconut. Pour into pan. Bake 45-50 minutes. Cool in pan for 25 minutes. Invert onto serving plate. Cool completely. Heat frosting in microwave for 10 seconds. Stir until smooth and thin. Drizzle over cake. Sprinkle with additional coconut if desired.
1 small coconut cream instant pudding mix, dry
1 c. coconut milk, shale well first
4 large eggs
1 c. water
1/3 c. oil
1 c. flaked coconut
1/2 c. creamy vanilla frosting
Preheat oven to 350 degrees. Spray a bundt or angel food cake pan. Combine cake mix, pudding mix, coconut milk, eggs, and oil in large bowl. Beat at medium speed for 2 minutes. Fold in coconut. Pour into pan. Bake 45-50 minutes. Cool in pan for 25 minutes. Invert onto serving plate. Cool completely. Heat frosting in microwave for 10 seconds. Stir until smooth and thin. Drizzle over cake. Sprinkle with additional coconut if desired.
Fresh Apple Cake with Caramel Glaze
Cake:
4 eggs, beaten*
2 c. sugar
1 1/2 c. oil
2 1/2 c. SR flour
1 t. apple pie spice or cinnamon
2 t. vanilla
3 c. peeled and chopped apples
1 c. chopped pecans (I use Mrs. Fisher's cookie pieces), optional
Glaze:
1 1/2 sticks butter
1 c. brown sugar
1/4 c. milk
1 t. vanilla
Preheat oven to 325 degrees. Spray a bundt or angel food cake pan. In a large bowl, combine eggs, sugar, and oil until blended. Add flour gradually in batches, stirring well after each. Add apple pie spice and vanilla. Stir in apples and pecans. Batter will be thick, Pour batter into pan. Bake for 1 hour. Allow cake to cool completely, then invert onto a cake plate or stand. In a small pan, melt butter over low heat. Whisk in brown sugar and milk. Bring to a boil and them reduce to a simmer. Whisk constantly for about 5 minutes then remove from heat. Stir in vanilla. Allow the glaze to cool for 5 minutes, then pour over cake. Top with additional chopped pecans if desired. Slice and serve. *beating eggs before adding to batter will result in a less stiff batter.
4 eggs, beaten*
2 c. sugar
1 1/2 c. oil
2 1/2 c. SR flour
1 t. apple pie spice or cinnamon
2 t. vanilla
3 c. peeled and chopped apples
1 c. chopped pecans (I use Mrs. Fisher's cookie pieces), optional
Glaze:
1 1/2 sticks butter
1 c. brown sugar
1/4 c. milk
1 t. vanilla
Preheat oven to 325 degrees. Spray a bundt or angel food cake pan. In a large bowl, combine eggs, sugar, and oil until blended. Add flour gradually in batches, stirring well after each. Add apple pie spice and vanilla. Stir in apples and pecans. Batter will be thick, Pour batter into pan. Bake for 1 hour. Allow cake to cool completely, then invert onto a cake plate or stand. In a small pan, melt butter over low heat. Whisk in brown sugar and milk. Bring to a boil and them reduce to a simmer. Whisk constantly for about 5 minutes then remove from heat. Stir in vanilla. Allow the glaze to cool for 5 minutes, then pour over cake. Top with additional chopped pecans if desired. Slice and serve. *beating eggs before adding to batter will result in a less stiff batter.
Carolyn's Chocolate Pie with Meringue
Chocolate pie:
1 1/4 c. sugar
3 egg yolks
1 1/2 c. milk
3 T. cocoa
3 T. flour
1 t. vanilla
1 T. butter, softened
1 baked pie shell, not deep dish
Mix dry ingredients together. Add milk and eggs. Blend with mixer. Cook in microwave 12-14 minutes at 60-70% power until thick. Stir with a whisk every 3-4 minutes. Add butter & vanilla. Mix well. Pour in pie shell, on a cookie sheet. Add whipped meringue and bake at 350 degrees until meringue is lightly browned.
Meringue:
3 egg whites
1/8 t. cream of tartar
sugar
1/4 t. vanilla
Whip till stiff & place on pie before baking.
1 1/4 c. sugar
3 egg yolks
1 1/2 c. milk
3 T. cocoa
3 T. flour
1 t. vanilla
1 T. butter, softened
1 baked pie shell, not deep dish
Mix dry ingredients together. Add milk and eggs. Blend with mixer. Cook in microwave 12-14 minutes at 60-70% power until thick. Stir with a whisk every 3-4 minutes. Add butter & vanilla. Mix well. Pour in pie shell, on a cookie sheet. Add whipped meringue and bake at 350 degrees until meringue is lightly browned.
Meringue:
3 egg whites
1/8 t. cream of tartar
sugar
1/4 t. vanilla
Whip till stiff & place on pie before baking.
Carolyn's Pecan Pie
1/2 c. butter, melted
1 c. sugar
1 c. dark karo syrup
4 extra large eggs, or 6 large eggs, separated
unbaked pie shells
pecan halves
Combine sugar, syrup, & eggs to melted butter, making sure to beat well after each egg. Place pie shells on cookie sheet. Pour batter into pie crusts (prick bottom with fork before pouring in). Sprinkle pecans over pies. Place in 350 degree oven for about 45-50 minutes, until no longer jiggly. Makes 2 regular size pies, or one deep dish.
1 c. sugar
1 c. dark karo syrup
4 extra large eggs, or 6 large eggs, separated
unbaked pie shells
pecan halves
Combine sugar, syrup, & eggs to melted butter, making sure to beat well after each egg. Place pie shells on cookie sheet. Pour batter into pie crusts (prick bottom with fork before pouring in). Sprinkle pecans over pies. Place in 350 degree oven for about 45-50 minutes, until no longer jiggly. Makes 2 regular size pies, or one deep dish.
Monday, February 5, 2018
Pistachio Bread with Pudding
1 box yellow cake mix
2 boxes pistachio pudding (plain or sugar free)
8 oz. sour cream
4 eggs
3/4 c. oil
1/2 c. chopped pecans or almonds,* optional
Preheat oven to 350 degree. Combine all ingredients. Batter will be thick. Spray bundt or angel food cake pan, or small loaf or tree pans. Sprinkle small amount of nuts* in bottom of pan if desired. Pour batter into pans 1/2-2/3 full, being sure not to overfill. Bake 40-50 minutes until set. Do not overbake. Check with toothpick.
**I like to bake these in my little tree pans at Christmas. Only need 40 minutes to bake. First picture is before baking, 2nd one is after.
2 boxes pistachio pudding (plain or sugar free)
8 oz. sour cream
4 eggs
3/4 c. oil
1/2 c. chopped pecans or almonds,* optional
Preheat oven to 350 degree. Combine all ingredients. Batter will be thick. Spray bundt or angel food cake pan, or small loaf or tree pans. Sprinkle small amount of nuts* in bottom of pan if desired. Pour batter into pans 1/2-2/3 full, being sure not to overfill. Bake 40-50 minutes until set. Do not overbake. Check with toothpick.
**I like to bake these in my little tree pans at Christmas. Only need 40 minutes to bake. First picture is before baking, 2nd one is after.
Asparagus Mushroom Dish
1 lb. asparagus, cut into 1/2" pieces, removing tough root end
2 cloves garlic, chopped
1- 8oz. pkg mushrooms, cut into quarters
1 lb. chicken tenderloins, cut into bite size pieces
1/4 c. flour, divided
1 c. chicken broth
1/4 c. honey (slightly warmed)
1/4 c. soy sauce
1/2 t. crushed red pepper
1 t. ginger
1 T. oil
1/2 c. green onions, sliced
Sprinkle 2 T. flour over chicken in large bowl, and toss until coated. Whisk together remaining flour, honey, broth, soy sauce ginger, red pepper and garlic. Place oil in large saute pan and heat over medium high heat 2-3 minutes. Add chicken and cook 3-4 minutes until browned. Remove chicken from pan. Place asparagus, mushrooms, and green onion in pan. Cook and stir 3-4 minutes until mushrooms are tender. Reduce heat to low and stir in chicken and soy sauce. Simmer 2-3 minutes until sauce starts to thicken.
2 cloves garlic, chopped
1- 8oz. pkg mushrooms, cut into quarters
1 lb. chicken tenderloins, cut into bite size pieces
1/4 c. flour, divided
1 c. chicken broth
1/4 c. honey (slightly warmed)
1/4 c. soy sauce
1/2 t. crushed red pepper
1 t. ginger
1 T. oil
1/2 c. green onions, sliced
Sprinkle 2 T. flour over chicken in large bowl, and toss until coated. Whisk together remaining flour, honey, broth, soy sauce ginger, red pepper and garlic. Place oil in large saute pan and heat over medium high heat 2-3 minutes. Add chicken and cook 3-4 minutes until browned. Remove chicken from pan. Place asparagus, mushrooms, and green onion in pan. Cook and stir 3-4 minutes until mushrooms are tender. Reduce heat to low and stir in chicken and soy sauce. Simmer 2-3 minutes until sauce starts to thicken.
Cherry Crumb Pie
1 frozen deep dish pie crust
2- 21 oz. cans cherry pie filling
1 T. cornstarch
1/4 c. flour
2 T. brown sugar
2 T. butter
Heat oven to 425 degrees. Place frozen pie shell on cookie sheet. Stir pie filling and cornstarch together. Spoon into frozen crust. Stir flour, brown sugar, and butter together until crumbly. Sprinkle over filling.Bake 35-45 minutes until filling is bubbly.
2- 21 oz. cans cherry pie filling
1 T. cornstarch
1/4 c. flour
2 T. brown sugar
2 T. butter
Heat oven to 425 degrees. Place frozen pie shell on cookie sheet. Stir pie filling and cornstarch together. Spoon into frozen crust. Stir flour, brown sugar, and butter together until crumbly. Sprinkle over filling.Bake 35-45 minutes until filling is bubbly.
Another Crockpot Smokies
2- 16 oz. pkgs miniature smokies
1- 8 oz. jar grape jelly
1 lemon
1 can no beans chili
Place smokies in lined crockpot. Cover with jelly and chili. Squeeze lemon juice over top, making sure to remove any seeds that come out. Cook on low for 4 hours.
*may also just cook these in Kraft BBQ sauce (no high fructose corn syrup) the same way.
1- 8 oz. jar grape jelly
1 lemon
1 can no beans chili
Place smokies in lined crockpot. Cover with jelly and chili. Squeeze lemon juice over top, making sure to remove any seeds that come out. Cook on low for 4 hours.
*may also just cook these in Kraft BBQ sauce (no high fructose corn syrup) the same way.
Bacon and Gruyere Mac and Cheese
1 lb. penne pasta
2 c. real crumbled bacon (I get mine from Sam's)
1/2 c. butter, divided
1/2 c. flour
1 qt. whole milk
4 c. gruyere cheese, shredded
2 c. sharp white cheddar cheese, shredded
1 t. salt
1/2 t. pepper
1/2 t. nutmeg
2 c. asiago cheese, shredded
3/4 c. bread crumbs. optional
Preheat oven to 350 degrees. Cook pasta according to directions. Drain. Melt 6 T. butter in large saucepan. Whisk in flour. Cook 2 minutes. Slowly whisk in milk. Bring to a boil. stirring constantly. Remove from heat and stir in gruyere and cheddar cheeses, salt, pepper, nutmeg, and 3/4 of bacon. Mix until cheeses are well melted and combined. Pour into sprayed 9x13 dish. Melt remaining butter, combine with asiago cheese, bread crumbs, and remaining bacon. Mix well. Sprinkle over casserole. Bake 30 minutes until brown and bubbly.
2 c. real crumbled bacon (I get mine from Sam's)
1/2 c. butter, divided
1/2 c. flour
1 qt. whole milk
4 c. gruyere cheese, shredded
2 c. sharp white cheddar cheese, shredded
1 t. salt
1/2 t. pepper
1/2 t. nutmeg
2 c. asiago cheese, shredded
3/4 c. bread crumbs. optional
Preheat oven to 350 degrees. Cook pasta according to directions. Drain. Melt 6 T. butter in large saucepan. Whisk in flour. Cook 2 minutes. Slowly whisk in milk. Bring to a boil. stirring constantly. Remove from heat and stir in gruyere and cheddar cheeses, salt, pepper, nutmeg, and 3/4 of bacon. Mix until cheeses are well melted and combined. Pour into sprayed 9x13 dish. Melt remaining butter, combine with asiago cheese, bread crumbs, and remaining bacon. Mix well. Sprinkle over casserole. Bake 30 minutes until brown and bubbly.
Foil Baked Chicken and Broccoli Packets
1 head of broccoli, curt into florets
1-2 sweet potatoes, cut into slices
8 T. water
4 boneless skinless chicken breasts, or 12 tenderloins
1/2 t. thyme
1/4 t. ground rosemary
1/2 t. sage
salt
pepper
Preheat oven to 375 degrees. Lightly spray large pieces of foil with nonstick spray. Leaving space around the edges to roll later, place the broccoli on each piece. Drizzle 2 T. water over broccoli. Place chicken on top of broccoli. Place sweet potato slices on top of chicken. Sprinkle remaining ingredients on top of chicken. Fold in sides of foil to cover chicken and place on cookie sheet. Bake 15-20 minutes until chicken reaches internal temperature of 165 degrees. Before unfolding, carefully slit the foil to release steam. Unfold and enjoy!
*I have made these in the crockpot on low for 6 hours. They were very yummy and tender.
The first picture is before cooking, the second one is after.(not taken on the same day..I forgot!)
1-2 sweet potatoes, cut into slices
8 T. water
4 boneless skinless chicken breasts, or 12 tenderloins
1/2 t. thyme
1/4 t. ground rosemary
1/2 t. sage
salt
pepper
Preheat oven to 375 degrees. Lightly spray large pieces of foil with nonstick spray. Leaving space around the edges to roll later, place the broccoli on each piece. Drizzle 2 T. water over broccoli. Place chicken on top of broccoli. Place sweet potato slices on top of chicken. Sprinkle remaining ingredients on top of chicken. Fold in sides of foil to cover chicken and place on cookie sheet. Bake 15-20 minutes until chicken reaches internal temperature of 165 degrees. Before unfolding, carefully slit the foil to release steam. Unfold and enjoy!
*I have made these in the crockpot on low for 6 hours. They were very yummy and tender.
The first picture is before cooking, the second one is after.(not taken on the same day..I forgot!)
Crockpot Chicken Parmesan Tortellini
1 jar (25.5 oz) tomato basil pasta sauce
2 c.
chicken broth
1 teaspoon
salt
1 lb
boneless skinless chicken breasts, or
tenderloins
1 20 oz. package
refrigerated cheese-filled tortellini
1 c.
shredded mozzarella cheese
1 T. butter
½ c. Italian
style panko crispy bread crumbs
½ c. shredded
Parmesan cheese
Shredded fresh basil leaves, optional
Spray large slow cooker with cooking spray,
or use a liner. Mix pasta sauce, broth and salt in cooker. Add chicken. Cover;
cook on low 3 to 4 hours, until chicken is done. Remove chicken to cutting
board or bowl, and shred. Stir tortellini into crockpot. Cover. Cook on low for 15 minutes. Stir tortellini mixture; top with shredded chicken.
Top chicken with mozzarella cheese. Cover and cook 10 to 15 minutes or until
tortellini are tender and cheese is melted. In a 10-inch skillet, melt
butter over medium heat. Add bread crumbs; cook and stir 2 to 5 minutes or
until toasted. Sprinkle over mixture in slow cooker. Top with Parmesan cheese
and basil. Serve with bread and garden salad, if desired.
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