Slow Cooker Vegetarian Chili Recipe
Recipezaar#51140
SERVES 8
1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
1 (16 ounce) can vegetarian baked beans
1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 (4 ounce) can diced chilies
1-2 jalapeno, chopped (depending on how much heat you want)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)
In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
Cook for about 6 hours on low.
Serve with tortillas, cornbread, rice, or French bread.
Enjoy!
This freezes well!
Leftovers are good on top of nachos!
Monday, December 14, 2009
Oreo Truffles
Oreo Truffles
From Recipezaar
1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese, room temperature
Dipping chocolate (milk, dark or white)
Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese ,there should be no white traces of cream cheese..
Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
Line cookie sheets with wax paper.
Melt your dipping chocolate. Dip balls and coat thoroughly. With fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
Store in airtight container, in refrigerator.
Note: you can also roll the truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.
From Recipezaar
1 lb Oreo cookies (3 sleeves)
8 ounces cream cheese, room temperature
Dipping chocolate (milk, dark or white)
Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese ,there should be no white traces of cream cheese..
Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
Line cookie sheets with wax paper.
Melt your dipping chocolate. Dip balls and coat thoroughly. With fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.
Store in airtight container, in refrigerator.
Note: you can also roll the truffles into various mixtures - chopped nuts, chocolate sprinkles, vari-coloured candy sprinkles, cocoa powder, chocolate shavings, coloured sugars -- still pretty -- less work.
Thursday, December 10, 2009
Gag Recipes** Funny **
I found theses all over the WWW.. Just thought they were cute!!!!
Reindeer Noses
Red Hots or Red Jelly Beans
I wanted the perfect gift for you, But couldn't decide just what to d0
(exclaimation mark)I almost sent you a dozen roses, but instead
here's a dozen of reindeer noses!
===================================
Snowman Poop
Mini marshmellows
Santa came and went last night Traveling on his worldwide loop
Because you weren't so good this year You get no coal just snowman
poop Round and white so sweet and light Eat some and have good dreams
tonight.
======================================
Grinch Poop
Green M&Ms or Green Jelly Beans
I know you've been bad this year, so listen here's the scoop-- I'm
running short of treats this year, So you get Grinch Poop!
====================================================
Turkey Poop
malted milk balls (Whoppers) or chocolate-covered peanuts or
chocolate-covered raisins (or whatever you would like to use)
This poem printed on paper: You invited me to Thanksgiving dinner,
With your family and your friends(period) You didn't tell me I was
the main dish, for me it was "THE END" (exclamation mark) You
frightened me so badly--I knew I had been duped (exclamation mark)
So, I left you with my calling card, this bag of turkey poop!
===========================================
Santas Reindeer Poop
Ingredients
Dry Ingredients
3 cups oats (quaker oats)
6 tablespoons cocoa powder
3 1/2 ounces flaked coconut
Liquid Ingredients
1/4 lb butter (not margarine)
2 cups white sugar
1/2 cup milk (not skim milk)
1 teaspoon vanilla
Directions
Put all the dry ingredients in a large bowl, stir together well.
In a large pot, bring the liquid to a boil.
Then take off the stove and add 1 teaspoon of vanilla.
Pour the liquid ingredients INTO the DRY ingredients and mix well
until everything is wet.
Use a teaspoon to spoon the cookies onto waxed paper.
Let them cool and they will harden somewhat--that's it!
I woke up with such a scare when I heard Santa call…. "Now dash away,
dash away, dash away all !" I ran to the lawn and in the snowy white
drifts, those nasty reindeer had left "little gifts" I got an old
shovel and started to scoop, neat little piles of "Reindeer Poop" But
to throw them away, seemed such a waste, so I saved them, thinking-
you might like a taste. As I finished my task, which took quite
awhile, Old Santa, passed by and he sheepishly smiled. And I heard
him exclaim as he was in the sky…"Well they're not potty trained, but
at least they can fly." I also add 1/2 cup peanut butter to the
liquid part. Very Fun.
================================
Snowman Poop Christmas Snack Recipe #149477
SERVES 10 , 9 1/2 cups
1 (20 ounce) package white almond bark or chocolate almond bark
1 (10 ounce) box Cocoa Puffs cereal
3 cups miniature marshmallows
1 (2 ounce) package of crushed walnuts
Melt Almond Bark in SaucePan, Stir frequently to prevent scorching.
Pour entire box of Cereal,the 3 cups of Marshmallows, and Walnuts
into a large bowl.
Pour melted Almond Bark into the bowl, and mix well.
Pour out onto waxed paper and let dry.
ADDICTIVE!
You may also use Chocolate Chips, Coconut,or Butterscotch Chips,
whatever you prefer.
==================================
Christmas Cookies "Gone!"
Give an empty Christmas Paper plate & a Christmas cookie cutter.
Attach this poem:
I made a plate of cookies and ate just one or two and started feeling
guilty because they were for you.
I went into a panic and ordered on the phone, this brand new cookie
cutter so you could make your own
=======================
Christmas Mouse Poop
On Christmas Eve as I was snug in my bed,
Guess what some little "creatures" were doing instead?
Little mice were making their stops
And, of course, they left their teeny-tiny "plops".
On Christmas Morn I did awake,
Oh me, oh my, oh goodness sake!
Those adorable rodents had left such sweet gifts,
So I gathered and packaged them up in a jiff.
And, now, this Christmas I present to you
This little bag of mice "doo-doo"!
Need Ideas for what to use as the "poop"
~Chocolate Sprinkles in a small baggie and add a cute Topper with the
above saying printed on it.
==============================
Washer & Dryer Gag Gift Idea
This Christmas our ship has finally come in
We're feeling so wealthy and rich.
Instead of some small remembrance
This year will be quite a switch.
We're giving a gift of high quality
No more cheap presents for us.
It's time we really went all out
But don't worry, it's really no fuss.
We considered giving you a sports car
Or maybe a tropical cruise ---
But we decided to be more practical
And give something you really could use.
So, open the box and you may be surprised,
To find not only one gift, but TWO ---
We hope you will put your presents to work
It's a WASHER & DRYER, too!
Author Unknown
Gift: Place this poem on a neatly wrapped dishtowel & dishrag set.
This is perfect
with hand knit or hand crocheted Items.
===================================
GingerBread Man Gift Idea aka the Perfect Man
Here's an accompanying Poem to attach to a Gingerbread Man Mix Gift:
Print the following on a cute tag, label or topper:
The Perfect Man
He's quiet, he's sweet,
And if he gives you any trouble,
You can bite his head off!
======================================
Magic Reindeer Food
On Christmas Eve, Sprinkle this magic Reindeer food on your lawn.
The magic glitter sparkling in the moonlight and the smell of oats
will guide Rudolph to your home.
Place 1/8 c. oatmeal
2 tsp glitter in a baggie
Tie with the red ribbon with the above verse and a little bell, curl
the ribbon and Voila, your done. The kids will have a good time
sprinkling this out on the lawn Christmas eve.
=======================================
Santa Key
Dear Santa,
We don't have a chimney and
I was worried as could be
About how you'd bring the
presents to my family and me.
But now I've solved the problem
And I'm not sad anymore,
For hanging from this ribbon
Is the key to our front door.
Hugs + Kisses + Love from me
(Hang a cute tag printed from the computer to an old fashioned
skeleton key *craft shops have them*, with a pretty ribbon.)
===================================
Santa Snot
Place some Green M&M's or Green Tic Tacs in a Baggie
and attach a cute topper with one of the following poems attached:
Some kids are so special
they won't be forgot
others are so horrible
they're getting Santa snot!
So what sort of kid are you
naughty or real nice?
guess if you're reading this
Santa checked his list twice!!
© Sue Pitchfork
Or
It's 'snot' a lot to ask for
So make sure you watch what you do
And always remember your manners
A little please or a thank you
For it could make the difference
When you start to jump about
And open up your stocking
To find that Santa's snot falls out
Remember he is watching
His elves are around a lot
And if you're being naughty
All you'll get is Santa's snot
=====================================
Snowman Poop
Santa looked at his list,
Even checked it twice.
And he has seen that you
have not been very nice.
Since coal's so expensive,
Here's the scoop,
Santa's filling your stocking
with SNOWMAN'S POOP!
(Fill a bag with mini marshmallows, top with poem).
========================================
Reindeer Noses
Red Hots or Red Jelly Beans
I wanted the perfect gift for you, But couldn't decide just what to d0
(exclaimation mark)I almost sent you a dozen roses, but instead
here's a dozen of reindeer noses!
===================================
Snowman Poop
Mini marshmellows
Santa came and went last night Traveling on his worldwide loop
Because you weren't so good this year You get no coal just snowman
poop Round and white so sweet and light Eat some and have good dreams
tonight.
======================================
Grinch Poop
Green M&Ms or Green Jelly Beans
I know you've been bad this year, so listen here's the scoop-- I'm
running short of treats this year, So you get Grinch Poop!
====================================================
Turkey Poop
malted milk balls (Whoppers) or chocolate-covered peanuts or
chocolate-covered raisins (or whatever you would like to use)
This poem printed on paper: You invited me to Thanksgiving dinner,
With your family and your friends(period) You didn't tell me I was
the main dish, for me it was "THE END" (exclamation mark) You
frightened me so badly--I knew I had been duped (exclamation mark)
So, I left you with my calling card, this bag of turkey poop!
===========================================
Santas Reindeer Poop
Ingredients
Dry Ingredients
3 cups oats (quaker oats)
6 tablespoons cocoa powder
3 1/2 ounces flaked coconut
Liquid Ingredients
1/4 lb butter (not margarine)
2 cups white sugar
1/2 cup milk (not skim milk)
1 teaspoon vanilla
Directions
Put all the dry ingredients in a large bowl, stir together well.
In a large pot, bring the liquid to a boil.
Then take off the stove and add 1 teaspoon of vanilla.
Pour the liquid ingredients INTO the DRY ingredients and mix well
until everything is wet.
Use a teaspoon to spoon the cookies onto waxed paper.
Let them cool and they will harden somewhat--that's it!
I woke up with such a scare when I heard Santa call…. "Now dash away,
dash away, dash away all !" I ran to the lawn and in the snowy white
drifts, those nasty reindeer had left "little gifts" I got an old
shovel and started to scoop, neat little piles of "Reindeer Poop" But
to throw them away, seemed such a waste, so I saved them, thinking-
you might like a taste. As I finished my task, which took quite
awhile, Old Santa, passed by and he sheepishly smiled. And I heard
him exclaim as he was in the sky…"Well they're not potty trained, but
at least they can fly." I also add 1/2 cup peanut butter to the
liquid part. Very Fun.
================================
Snowman Poop Christmas Snack Recipe #149477
SERVES 10 , 9 1/2 cups
1 (20 ounce) package white almond bark or chocolate almond bark
1 (10 ounce) box Cocoa Puffs cereal
3 cups miniature marshmallows
1 (2 ounce) package of crushed walnuts
Melt Almond Bark in SaucePan, Stir frequently to prevent scorching.
Pour entire box of Cereal,the 3 cups of Marshmallows, and Walnuts
into a large bowl.
Pour melted Almond Bark into the bowl, and mix well.
Pour out onto waxed paper and let dry.
ADDICTIVE!
You may also use Chocolate Chips, Coconut,or Butterscotch Chips,
whatever you prefer.
==================================
Christmas Cookies "Gone!"
Give an empty Christmas Paper plate & a Christmas cookie cutter.
Attach this poem:
I made a plate of cookies and ate just one or two and started feeling
guilty because they were for you.
I went into a panic and ordered on the phone, this brand new cookie
cutter so you could make your own
=======================
Christmas Mouse Poop
On Christmas Eve as I was snug in my bed,
Guess what some little "creatures" were doing instead?
Little mice were making their stops
And, of course, they left their teeny-tiny "plops".
On Christmas Morn I did awake,
Oh me, oh my, oh goodness sake!
Those adorable rodents had left such sweet gifts,
So I gathered and packaged them up in a jiff.
And, now, this Christmas I present to you
This little bag of mice "doo-doo"!
Need Ideas for what to use as the "poop"
~Chocolate Sprinkles in a small baggie and add a cute Topper with the
above saying printed on it.
==============================
Washer & Dryer Gag Gift Idea
This Christmas our ship has finally come in
We're feeling so wealthy and rich.
Instead of some small remembrance
This year will be quite a switch.
We're giving a gift of high quality
No more cheap presents for us.
It's time we really went all out
But don't worry, it's really no fuss.
We considered giving you a sports car
Or maybe a tropical cruise ---
But we decided to be more practical
And give something you really could use.
So, open the box and you may be surprised,
To find not only one gift, but TWO ---
We hope you will put your presents to work
It's a WASHER & DRYER, too!
Author Unknown
Gift: Place this poem on a neatly wrapped dishtowel & dishrag set.
This is perfect
with hand knit or hand crocheted Items.
===================================
GingerBread Man Gift Idea aka the Perfect Man
Here's an accompanying Poem to attach to a Gingerbread Man Mix Gift:
Print the following on a cute tag, label or topper:
The Perfect Man
He's quiet, he's sweet,
And if he gives you any trouble,
You can bite his head off!
======================================
Magic Reindeer Food
On Christmas Eve, Sprinkle this magic Reindeer food on your lawn.
The magic glitter sparkling in the moonlight and the smell of oats
will guide Rudolph to your home.
Place 1/8 c. oatmeal
2 tsp glitter in a baggie
Tie with the red ribbon with the above verse and a little bell, curl
the ribbon and Voila, your done. The kids will have a good time
sprinkling this out on the lawn Christmas eve.
=======================================
Santa Key
Dear Santa,
We don't have a chimney and
I was worried as could be
About how you'd bring the
presents to my family and me.
But now I've solved the problem
And I'm not sad anymore,
For hanging from this ribbon
Is the key to our front door.
Hugs + Kisses + Love from me
(Hang a cute tag printed from the computer to an old fashioned
skeleton key *craft shops have them*, with a pretty ribbon.)
===================================
Santa Snot
Place some Green M&M's or Green Tic Tacs in a Baggie
and attach a cute topper with one of the following poems attached:
Some kids are so special
they won't be forgot
others are so horrible
they're getting Santa snot!
So what sort of kid are you
naughty or real nice?
guess if you're reading this
Santa checked his list twice!!
© Sue Pitchfork
Or
It's 'snot' a lot to ask for
So make sure you watch what you do
And always remember your manners
A little please or a thank you
For it could make the difference
When you start to jump about
And open up your stocking
To find that Santa's snot falls out
Remember he is watching
His elves are around a lot
And if you're being naughty
All you'll get is Santa's snot
=====================================
Snowman Poop
Santa looked at his list,
Even checked it twice.
And he has seen that you
have not been very nice.
Since coal's so expensive,
Here's the scoop,
Santa's filling your stocking
with SNOWMAN'S POOP!
(Fill a bag with mini marshmallows, top with poem).
========================================
Baklava Muffins
Got this online somewhere but cannot remember where....
Baklava Muffins
Filling
1/2 cup walnuts, chopped
1/3 cup sugar
1 1/2 teaspoons cinnamon
3 tablespoons butter, melted
Muffins
1 cup flour
7 tablespoons flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1 large egg
3 tablespoons unsalted butter, melted
1 cup buttermilk
2 tablespoons buttermilk
Topping
1/2 cup honey
Directions
Preheat oven to 400F degrees.Mix all the filling ingredients together
in a small bowl, set aside.In a large bowl, mix together the flour,
baking powder, baking soda and sugar.
Mix the egg, melted butter and buttermilk. Make a well in the dry
ingredients and add gently mix in the wet ingredients. Fill 12 muffin
cups 1/3 full, add a scant tablespoon of filling, cover with more
muffin mixture until 2/3 full. Sprinkle any remaining filling on top
of the muffins. Bake for 15 minutes. Put the muffins onto a rack to
cool and drizzle with honey (it may be easier to drizzle the honey if
it has been warmed first).
*Be sure to use muffin/cupcake papers cause they will stick if you
don't, I learned this the first time I made these.
Baklava Muffins
Filling
1/2 cup walnuts, chopped
1/3 cup sugar
1 1/2 teaspoons cinnamon
3 tablespoons butter, melted
Muffins
1 cup flour
7 tablespoons flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1 large egg
3 tablespoons unsalted butter, melted
1 cup buttermilk
2 tablespoons buttermilk
Topping
1/2 cup honey
Directions
Preheat oven to 400F degrees.Mix all the filling ingredients together
in a small bowl, set aside.In a large bowl, mix together the flour,
baking powder, baking soda and sugar.
Mix the egg, melted butter and buttermilk. Make a well in the dry
ingredients and add gently mix in the wet ingredients. Fill 12 muffin
cups 1/3 full, add a scant tablespoon of filling, cover with more
muffin mixture until 2/3 full. Sprinkle any remaining filling on top
of the muffins. Bake for 15 minutes. Put the muffins onto a rack to
cool and drizzle with honey (it may be easier to drizzle the honey if
it has been warmed first).
*Be sure to use muffin/cupcake papers cause they will stick if you
don't, I learned this the first time I made these.
Chocolate Croissant Bread Pudding
Soooo good but sooooo fattening..
Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce
Recipe courtesy Michael Chiarello
Prep Time: 20 min Inactive Prep Time: hr min Cook Time: 45 min Level:
Easy Serves:
6 servings Ingredients
1 stick unsalted butter
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
5 large eggs, lightly beaten
2 1/2 cups heavy cream
12 croissants
1/2 cup raisins
3/4 cup bittersweet chocolate, roughly chopped small
Directions
Preheat oven to 350 degrees F.
In a food processor, combine butter and sugar process until well blended. Add
cinnamon, and vanilla, and pulse to combine.
While the processor is running crack 5 eggs into the mixture. Turn off the mixer
and scrape down the sides. Add the heavy cream and pulse to combine.
Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch
pieces and layer in the pan. Scatter the raisins and shaved bittersweet
chocolate over the top, and gently mix to incorporate. Pour the egg mixture over
the croissants; soak for 8 to 10 minutes. You will need to push croissants
pieces down during this time to ensure even coverage by egg mixture.
Cover with foil and bake for 35minutes. Remove foil and bake for additional 10
minutes to brown the top. The croissant bread pudding is done when the custard
is set, but still soft. Allow to cool.
Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce
Recipe courtesy Michael Chiarello
Prep Time: 20 min Inactive Prep Time: hr min Cook Time: 45 min Level:
Easy Serves:
6 servings Ingredients
1 stick unsalted butter
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
5 large eggs, lightly beaten
2 1/2 cups heavy cream
12 croissants
1/2 cup raisins
3/4 cup bittersweet chocolate, roughly chopped small
Directions
Preheat oven to 350 degrees F.
In a food processor, combine butter and sugar process until well blended. Add
cinnamon, and vanilla, and pulse to combine.
While the processor is running crack 5 eggs into the mixture. Turn off the mixer
and scrape down the sides. Add the heavy cream and pulse to combine.
Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch
pieces and layer in the pan. Scatter the raisins and shaved bittersweet
chocolate over the top, and gently mix to incorporate. Pour the egg mixture over
the croissants; soak for 8 to 10 minutes. You will need to push croissants
pieces down during this time to ensure even coverage by egg mixture.
Cover with foil and bake for 35minutes. Remove foil and bake for additional 10
minutes to brown the top. The croissant bread pudding is done when the custard
is set, but still soft. Allow to cool.
Wednesday, November 11, 2009
Kicked Up Mini-Pimento Cheese
My mom made this the other day and it was sooooooo good..
Kicked Up Mini-Pimento Cheese Po boys
Recipe courtesy Emeril Lagasse, 2002
Prep Time: 20 min Inactive Prep Time: 2 min Cook Time: 7 min Level:
Easy Serves:
3 cups of spread, or 6 sandwic Ingredients
8 slices bacon, chopped
1/2 pound extra-sharp white cheddar, roughly grated
1/2 pound extra-sharp orange cheddar, roughly grated
8 ounces roasted red bell peppers, chopped
3/4 cup mayonnaise, preferably homemade
1 cup sliced spicy ham (such as capicolla)
1/2 cup chopped green onions
2 teaspoons minced garlic
2 teaspoons Essence, recipe follows**
Salt and freshly ground black pepper
6 individual French bread rolls or pistolets, halved lengthwise
Directions
In a large skillet, cook the bacon until brown and crisp, 6 to 7 minutes. Transfer to paper towels to drain and cool.
In a large bowl, combine the bacon white cheddar, orange cheddar, roasted peppers, mayonnaise, ham, green onions, garlic, essence and salt and pepper, and stir to blend. Cover and refrigerate for at least 2 hours to allow flavors to develop.
Spread about 1/2 cup on each roll.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Kicked Up Mini-Pimento Cheese Po boys
Recipe courtesy Emeril Lagasse, 2002
Prep Time: 20 min Inactive Prep Time: 2 min Cook Time: 7 min Level:
Easy Serves:
3 cups of spread, or 6 sandwic Ingredients
8 slices bacon, chopped
1/2 pound extra-sharp white cheddar, roughly grated
1/2 pound extra-sharp orange cheddar, roughly grated
8 ounces roasted red bell peppers, chopped
3/4 cup mayonnaise, preferably homemade
1 cup sliced spicy ham (such as capicolla)
1/2 cup chopped green onions
2 teaspoons minced garlic
2 teaspoons Essence, recipe follows**
Salt and freshly ground black pepper
6 individual French bread rolls or pistolets, halved lengthwise
Directions
In a large skillet, cook the bacon until brown and crisp, 6 to 7 minutes. Transfer to paper towels to drain and cool.
In a large bowl, combine the bacon white cheddar, orange cheddar, roasted peppers, mayonnaise, ham, green onions, garlic, essence and salt and pepper, and stir to blend. Cover and refrigerate for at least 2 hours to allow flavors to develop.
Spread about 1/2 cup on each roll.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Saturday, November 7, 2009
Breakfast Cookies Recipe
I made these cookies yesterdy they are so good.. I had to share the recipe.. PLus they are super easy to make..
Breakfast Cookies Recipe
From the Cheerios website.
24 min | 10 min prep
SERVES 12 , 12 cookies
1 1/4 cups sugar
1/2 cup butter or margarine
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour or all-purpose flour
1 cup old fashioned oats or quick-cooking oat
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios toasted oat cereal
Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
*If using spread, use only stick that has more than 65% vegetable oil.
High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
(The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).
Breakfast Cookies Recipe
From the Cheerios website.
24 min | 10 min prep
SERVES 12 , 12 cookies
1 1/4 cups sugar
1/2 cup butter or margarine
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour or all-purpose flour
1 cup old fashioned oats or quick-cooking oat
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios toasted oat cereal
Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
*If using spread, use only stick that has more than 65% vegetable oil.
High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
(The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).
Tuesday, August 18, 2009
Asian Flank Steak
Asian Flank Steak
Recipe from Super Suppers
This recipe is very simple and delicious, it is good serve with jasmine rice and broccoli..
1 - 2 to 2 1/2 lbs flank steak
1/2 cup soy sauce
1/4 cup lemon juice
1/4 cup minced onion
1/4 cup brown sugar
2 TBSP sesame oil
1 TBSP fresh ginger or ginger in the tube(produce section)
1 TBSP minced garlic
1 Tsp. pepper flakes
Place flank steak in a resealable plastic bag, add soy sauce,lemon juice, onion, brown sugar, sesame oil, garlic, ginger, and pepper flakes. Marinate 1 or more hours.
Preheat pan to medium high heat.
Remove steak from bag, and cook to your liking.
After cooking let stand for 5 mins then cut across the grain and serve.
This can be done ahead and frozen in the freezer for up to 1 month. Just defrost, cook and enjoy!!!
Recipe from Super Suppers
This recipe is very simple and delicious, it is good serve with jasmine rice and broccoli..
1 - 2 to 2 1/2 lbs flank steak
1/2 cup soy sauce
1/4 cup lemon juice
1/4 cup minced onion
1/4 cup brown sugar
2 TBSP sesame oil
1 TBSP fresh ginger or ginger in the tube(produce section)
1 TBSP minced garlic
1 Tsp. pepper flakes
Place flank steak in a resealable plastic bag, add soy sauce,lemon juice, onion, brown sugar, sesame oil, garlic, ginger, and pepper flakes. Marinate 1 or more hours.
Preheat pan to medium high heat.
Remove steak from bag, and cook to your liking.
After cooking let stand for 5 mins then cut across the grain and serve.
This can be done ahead and frozen in the freezer for up to 1 month. Just defrost, cook and enjoy!!!
Tuesday, July 28, 2009
Not Your Typical Cinnamon Rolls- Roll-ups
Not Your Typical Cinnamon Roll - Ups
Recipe from http://www.grouprecipes.com
24 Slices Firm White Sandwich Bread, Crusts Trimmed
1 Brick (8 ounces) Cream Cheese (Preferably NOT Low or Non -Fat ), Softened
Yolk from 1 Large Egg
1-1/4 Cup Granulated Sugar
1 Tablespoon Cinnamon
1 Stick (1/2 Cup) Unsalted Butter, Softened
Directions
Roll bread slices VERY flat with a rolling pin. Mix cream cheese, egg yolk, and 1/4 cup sugar together. Spread a scant tablespoon on each slice. Roll up tightly.
Mix remaining sugar and cinnamon in a shallow bowl.
Brush roll-ups (including ends) butter, roll in sugar mixture to coat. Place on cookie sheet and refrigerate or freeze at least 2 hours.
Heat oven to 400'. Bake roll-ups on cookie sheet 9 t0 12 minutes until bottoms are glazed and golden brown. Remove immediately to a wire rack to cool.
Can cut each roll-up in 3 pieces or leave whole. Eat warm or cold.
Notes: If you don't want to cook right away, these can be stored after freezing by taking them off cookie sheet and putting in a freezer durable container. Freeze up to 2 months.
Recipe from http://www.grouprecipes.com
24 Slices Firm White Sandwich Bread, Crusts Trimmed
1 Brick (8 ounces) Cream Cheese (Preferably NOT Low or Non -Fat ), Softened
Yolk from 1 Large Egg
1-1/4 Cup Granulated Sugar
1 Tablespoon Cinnamon
1 Stick (1/2 Cup) Unsalted Butter, Softened
Directions
Roll bread slices VERY flat with a rolling pin. Mix cream cheese, egg yolk, and 1/4 cup sugar together. Spread a scant tablespoon on each slice. Roll up tightly.
Mix remaining sugar and cinnamon in a shallow bowl.
Brush roll-ups (including ends) butter, roll in sugar mixture to coat. Place on cookie sheet and refrigerate or freeze at least 2 hours.
Heat oven to 400'. Bake roll-ups on cookie sheet 9 t0 12 minutes until bottoms are glazed and golden brown. Remove immediately to a wire rack to cool.
Can cut each roll-up in 3 pieces or leave whole. Eat warm or cold.
Notes: If you don't want to cook right away, these can be stored after freezing by taking them off cookie sheet and putting in a freezer durable container. Freeze up to 2 months.
Monday, July 27, 2009
Chocolate Pudding Mix and Recipe
Very good pudding..A cross between mousse and pudding!!!
By Alton Brown from foodtv.com
Instant Chocolate Pudding Mix:
3 ounces Dutch-processed cocoa, approximately 1 cup
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
1 teaspoon salt
In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
Yield: 3 1/2 cups dry mix
Chocolate Pudding
Recipe courtesy Alton Brown, 2004
Prep Time: 10 min Inactive Prep Time: 4 hr 0 min Cook Time: 10 min Level:
Easy Serves:
4 servings Ingredients
1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
2 cups milk
2 cups heavy cream
1 teaspoon vanilla extract
Directions
Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.
By Alton Brown from foodtv.com
Instant Chocolate Pudding Mix:
3 ounces Dutch-processed cocoa, approximately 1 cup
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
1 teaspoon salt
In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
Yield: 3 1/2 cups dry mix
Chocolate Pudding
Recipe courtesy Alton Brown, 2004
Prep Time: 10 min Inactive Prep Time: 4 hr 0 min Cook Time: 10 min Level:
Easy Serves:
4 servings Ingredients
1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
2 cups milk
2 cups heavy cream
1 teaspoon vanilla extract
Directions
Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.
Thursday, July 23, 2009
Crock Pot Creamy Italian Chicken Recipe
This is soooooo easy and very good... i have made it many times..
CrockPot Creamy Italian Chicken Recipe
SERVES 4 -6
4-6 boneless skinless chicken breasts, halved **i cut into bite size pieces**
1 (1 1/4 ounce) envelope dried Italian salad dressing mix
1/4 cup water
8 ounces cream cheese, softened
1 (10 1/2 ounce) cancream of chicken soup or cream of mushroom, undiluted soup)
1 (4 ounce) can mushroom stems and pieces, drained
hot cooked rice or pasta
Place the chicken breast halves in the crock pot.
Combine the Italian dressing mix and water until smooth; pour over top of chicken.
Cover and cook on low for 3 hours.
Combine the cream cheese and soup until smooth and blended.
Stir in mushroom pieces.
Pour soup mixture over chicken.
Cook 1 hour more or until chicken is cooked through.
Serve over hot cooked rice or pasta. ** best served over angel hair pasta**
CrockPot Creamy Italian Chicken Recipe
SERVES 4 -6
4-6 boneless skinless chicken breasts, halved **i cut into bite size pieces**
1 (1 1/4 ounce) envelope dried Italian salad dressing mix
1/4 cup water
8 ounces cream cheese, softened
1 (10 1/2 ounce) cancream of chicken soup or cream of mushroom, undiluted soup)
1 (4 ounce) can mushroom stems and pieces, drained
hot cooked rice or pasta
Place the chicken breast halves in the crock pot.
Combine the Italian dressing mix and water until smooth; pour over top of chicken.
Cover and cook on low for 3 hours.
Combine the cream cheese and soup until smooth and blended.
Stir in mushroom pieces.
Pour soup mixture over chicken.
Cook 1 hour more or until chicken is cooked through.
Serve over hot cooked rice or pasta. ** best served over angel hair pasta**
Homemade Soft Pretzels
It may seem like a long recipe, but it really is very simple....They do take alot of time to make..
Homemade Soft Pretzels
Recipe courtesy Alton Brown, 2007
Prep Time: 30 min Inactive Prep Time: 1 hr 0 min Cook Time: 25 min Level:
Intermediate
Serves: 8 pretzels
Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Homemade Soft Pretzels
Recipe courtesy Alton Brown, 2007
Prep Time: 30 min Inactive Prep Time: 1 hr 0 min Cook Time: 25 min Level:
Intermediate
Serves: 8 pretzels
Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Creamy Stovetop Macaroni and Cheese
This recipe is very easy and very yummy!!
From FOODTV- Alton Brown
Creamy Stovetop Macaroni and Cheese
Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
From FOODTV- Alton Brown
Creamy Stovetop Macaroni and Cheese
Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
Tuesday, July 21, 2009
Fresh Peach Pecan Kuchen
I made this the other day and it was sooooo good.. and very easy!! From the cake mix doctor cookbook...
Fresh Peach Pecan Kuchen
** From Came Mix Doctor Cookbook**
Serves 20
Prep Time: 30mins
Baking Time: 30-32 mins
1 package of plain yellow cake mix (18.25 ozs
1 cup Sour Cream
10 Tablespoons Butter Melted** Divided USE**Read recipes below
1 Egg
3 cups Fresh Peaches sliced thinly (appx 1 1/2 lbs)
1/2 cup sugar
1/4 tsp Cinnamon
1/2 cup Pecans, Chopped
Place rack in to the center of the oven and preheat the oven to 350. Lightly butter a 9x13 pan, and set aside.
Place the cake mix, sour cream, 4 tablespoons of the melted butter and egg in a large mixerand beat on low speed til it is combined evenly. Then spread out evenly into the butter pan., then bake this for 10 minutes. But, after the 10 minutes is up leave oven on...because you will need it again..
While you are waiting for the cake to bake mix up the cinnamon and sugar.
Arrange the peach slices on top of the cake. Then sprinkle evenly with the sugar mixture, and drizzle the remaining 6 tablespoons butter over and top with the chopped pecans.
Bake the Kuchen for 30-32 minutes, until the cake is golden brown and a toothpick comes out clean..Allow to cool for about 20 mins. Serve Warm..
You can store this cake at room temp for 3 days , or refrigerated for a week..
Fresh Peach Pecan Kuchen
** From Came Mix Doctor Cookbook**
Serves 20
Prep Time: 30mins
Baking Time: 30-32 mins
1 package of plain yellow cake mix (18.25 ozs
1 cup Sour Cream
10 Tablespoons Butter Melted** Divided USE**Read recipes below
1 Egg
3 cups Fresh Peaches sliced thinly (appx 1 1/2 lbs)
1/2 cup sugar
1/4 tsp Cinnamon
1/2 cup Pecans, Chopped
Place rack in to the center of the oven and preheat the oven to 350. Lightly butter a 9x13 pan, and set aside.
Place the cake mix, sour cream, 4 tablespoons of the melted butter and egg in a large mixerand beat on low speed til it is combined evenly. Then spread out evenly into the butter pan., then bake this for 10 minutes. But, after the 10 minutes is up leave oven on...because you will need it again..
While you are waiting for the cake to bake mix up the cinnamon and sugar.
Arrange the peach slices on top of the cake. Then sprinkle evenly with the sugar mixture, and drizzle the remaining 6 tablespoons butter over and top with the chopped pecans.
Bake the Kuchen for 30-32 minutes, until the cake is golden brown and a toothpick comes out clean..Allow to cool for about 20 mins. Serve Warm..
You can store this cake at room temp for 3 days , or refrigerated for a week..
Sunday, July 19, 2009
Crockpot Chocolate Cake
This cake is soooo good.. and sooo easy.. becareful it is pretty rich.. And be sure not to overcook it .. you want to to be a little gooey..
Crockpot Chocolate Cake
1 box chocolate cake
1 4 oz box instant chocolate pudding
4 eggs
1 cup water
3/4 cup oil
2 cups sour cream
2 cups chocolate chips
Mix all ingredients together and pour into crockpot. Cook on low for 4 hours. Will be a warm gooey cake with pudding sauce treat. Can add variety with peanut butter chips.
Crockpot Chocolate Cake
1 box chocolate cake
1 4 oz box instant chocolate pudding
4 eggs
1 cup water
3/4 cup oil
2 cups sour cream
2 cups chocolate chips
Mix all ingredients together and pour into crockpot. Cook on low for 4 hours. Will be a warm gooey cake with pudding sauce treat. Can add variety with peanut butter chips.
Friday, July 17, 2009
Chocolate Marshmallow Fondue
Chocolate Mallow Fondue
Thanks to my friend Erika for this good recipe..
**Recipe from Recipezaar Recipe #22612**
A recipe from Taste of Home.
SERVES 6 -8 , 4 cups
2 cups semi-sweet chocolate chips (12 ounce)
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) jar marshmallow creme
1/2 cup milk
1 teaspoon vanilla extract
pineapple or banana, cut into chunks
apple, sliced
strawberry
marshmallow, cubed
angel food cake or poundcake
ladyfinger
In a heavy saucepan, heat the first five ingredients just until melted.
Whisk until smooth.
Transfer to fondue pot and keep warm.
Serve with fruits and/or cake pieces.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Thanks to my friend Erika for this good recipe..
**Recipe from Recipezaar Recipe #22612**
A recipe from Taste of Home.
SERVES 6 -8 , 4 cups
2 cups semi-sweet chocolate chips (12 ounce)
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) jar marshmallow creme
1/2 cup milk
1 teaspoon vanilla extract
pineapple or banana, cut into chunks
apple, sliced
strawberry
marshmallow, cubed
angel food cake or poundcake
ladyfinger
In a heavy saucepan, heat the first five ingredients just until melted.
Whisk until smooth.
Transfer to fondue pot and keep warm.
Serve with fruits and/or cake pieces.
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Pumpkin Pie with Ginger Streusel
Pumpkin Pie with Ginger Streusel
**Bon Appétit | November 1994**
Yield: Serves 8
Crust
2 tablespoons chopped peeled fresh ginger
1 1/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
1/4 cup chilled solid vegetable shortening, cut into small pieces
1 large egg yolk
2 tablespoons (or more) ice water
Filling
1 16-ounce can solid pack pumpkin
1 1/2 cups whipping cream
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Topping
1 cup all purpose flour
1/2 cup packed golden brown sugar
1/2 cup coarsely chopped walnuts (about 2 1/2 ounces)
1/4 cup finely chipped crystallized ginger
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature
For crust:
Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)
Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.
For filling:
Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
Meanwhile, prepare topping:
Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.
**Bon Appétit | November 1994**
Yield: Serves 8
Crust
2 tablespoons chopped peeled fresh ginger
1 1/3 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
1/4 cup chilled solid vegetable shortening, cut into small pieces
1 large egg yolk
2 tablespoons (or more) ice water
Filling
1 16-ounce can solid pack pumpkin
1 1/2 cups whipping cream
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Topping
1 cup all purpose flour
1/2 cup packed golden brown sugar
1/2 cup coarsely chopped walnuts (about 2 1/2 ounces)
1/4 cup finely chipped crystallized ginger
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature
For crust:
Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.)
Preheat oven to 350°F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.
For filling:
Whisk all ingredients in large bowl until combined. Pour into pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
Meanwhile, prepare topping:
Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.
Chocolate Caramel Graham Crackers
Chocolate Caramel Graham Crackers
Bon Appetit January 2003
12 (4 3/4- by 2 1/2-inch) graham crackers
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 1/2 cups semisweet chocolate chips (9 1/2 oz)
1 cup walnuts, pecans, or almonds (3 to 4 oz), chopped
Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, leaving a 2-inch overhang at each end.
Line bottom of pan with graham crackers (it will be a tight fit).
Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat, then add brown sugar and salt and cook, whisking, until mixture is smooth and combined well, about 1 minute. Pour over crackers, spreading evenly, and bake in middle of oven until golden brown and bubbling, about 10 minutes.
Scatter chocolate chips evenly over crackers and bake in oven until chocolate is soft, about 1 minute. Remove pan from oven and gently spread chocolate evenly over crackers with offset spatula. Sprinkle nuts evenly over chocolate and cool crackers in pan on a rack 30 minutes. Freeze until chocolate is firm, 10 to 15 minutes.
Carefully lift crackers from pan by grasping both ends of foil, then peel foil from crackers. Break crackers into serving pieces.
Cooks' note:
• Crackers keep, chilled and layered between sheets of wax paper in an airtight container, 2 weeks.
Bon Appetit January 2003
12 (4 3/4- by 2 1/2-inch) graham crackers
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 1/2 cups semisweet chocolate chips (9 1/2 oz)
1 cup walnuts, pecans, or almonds (3 to 4 oz), chopped
Preheat oven to 375°F. Line a 15- by 10- by 1-inch baking pan with foil, leaving a 2-inch overhang at each end.
Line bottom of pan with graham crackers (it will be a tight fit).
Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat, then add brown sugar and salt and cook, whisking, until mixture is smooth and combined well, about 1 minute. Pour over crackers, spreading evenly, and bake in middle of oven until golden brown and bubbling, about 10 minutes.
Scatter chocolate chips evenly over crackers and bake in oven until chocolate is soft, about 1 minute. Remove pan from oven and gently spread chocolate evenly over crackers with offset spatula. Sprinkle nuts evenly over chocolate and cool crackers in pan on a rack 30 minutes. Freeze until chocolate is firm, 10 to 15 minutes.
Carefully lift crackers from pan by grasping both ends of foil, then peel foil from crackers. Break crackers into serving pieces.
Cooks' note:
• Crackers keep, chilled and layered between sheets of wax paper in an airtight container, 2 weeks.
Banana Nut Bread
Banana Nut Bread
Makes 16 servings
Ingredients
1 box yellow cake mix
1 package Jell-O Instant Banana Cream Pudding & Pie Filling
1/2 cup water
1/2 cup vegetable oil
2 ripe bananas, mashed
4 eggs
1 cup chopped pecans
Directions
1. Heat oven to 350° F.
2. Mix all the ingredients well. Pour into 2 large or 4 small greased loaf pans.
3. Bake for 40 to 45 minutes. (For those allergic to nuts, this recipe can be made without the pecans.)
Real Simple, November 2004
Makes 16 servings
Ingredients
1 box yellow cake mix
1 package Jell-O Instant Banana Cream Pudding & Pie Filling
1/2 cup water
1/2 cup vegetable oil
2 ripe bananas, mashed
4 eggs
1 cup chopped pecans
Directions
1. Heat oven to 350° F.
2. Mix all the ingredients well. Pour into 2 large or 4 small greased loaf pans.
3. Bake for 40 to 45 minutes. (For those allergic to nuts, this recipe can be made without the pecans.)
Real Simple, November 2004
Easy Coconut Macaroons
Easy Coconut Macaroons
**From Recipezaar Recipe #254437**
Appx. 3 dozen
1 (19 ounce) package sugar cookie mix (17.5 oz works fine too)
1/3 cup vegetable oil
2 egg whites, separated (divided use)** It took me more then one egg white to dip the cookies in****
1 teaspoon coconut extract or almond extract (i use vanilla extract)
1 3/4 cups flaked coconut(divided use)
36 halved candied red cherries(i skip this part)
Preheat oven to 375 degrees.
Combine cookie mix, oil, 1 egg white, coconut or almond extract and 3/4 cup coconut in large bowl.
Stir until blended.
Shape dough into 1 inch balls.
Dip each ball in remaining egg white then roll in remaining coconut.
Place on ungreased baking sheet.
Press candied cherry half in center of cookie.
Bake at 375 degrees for 8 minutes or until.
coconut is light golden brown.
Cool 1 minute on baking sheet, then move to cooling rack.
**From Recipezaar Recipe #254437**
Appx. 3 dozen
1 (19 ounce) package sugar cookie mix (17.5 oz works fine too)
1/3 cup vegetable oil
2 egg whites, separated (divided use)** It took me more then one egg white to dip the cookies in****
1 teaspoon coconut extract or almond extract (i use vanilla extract)
1 3/4 cups flaked coconut(divided use)
36 halved candied red cherries(i skip this part)
Preheat oven to 375 degrees.
Combine cookie mix, oil, 1 egg white, coconut or almond extract and 3/4 cup coconut in large bowl.
Stir until blended.
Shape dough into 1 inch balls.
Dip each ball in remaining egg white then roll in remaining coconut.
Place on ungreased baking sheet.
Press candied cherry half in center of cookie.
Bake at 375 degrees for 8 minutes or until.
coconut is light golden brown.
Cool 1 minute on baking sheet, then move to cooling rack.
Wednesday, July 15, 2009
Potstickers
Potstickers (Pork)
**From Foodtv By Alton Brown**
Recipe courtesy Alton Brown, 2004
35 to 40 potstickers Ingredients
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided
Directions
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
**From Foodtv By Alton Brown**
Recipe courtesy Alton Brown, 2004
35 to 40 potstickers Ingredients
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided
Directions
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
Three-Cheese Pasta Bake
Three-Cheese Pasta Bake
** From Southern Living Magazine**
Prep: 20 min., Bake: 30 min. Ziti pasta is shaped in long, thin tubes; penne or rigatoni pasta may be substituted, if desired.
1 (16-ounce) package ziti
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 1/2 cups mozzarella cheese
Prepare ziti according to package directions; drain and return to pot.
Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
Bake at 350° for 30 minutes or until bubbly.
Note: For testing purposes only, we used Buitoni Refrigerated Alfredo Sauce.
Yield: Makes 8 to 10 servings
** From Southern Living Magazine**
Prep: 20 min., Bake: 30 min. Ziti pasta is shaped in long, thin tubes; penne or rigatoni pasta may be substituted, if desired.
1 (16-ounce) package ziti
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 1/2 cups mozzarella cheese
Prepare ziti according to package directions; drain and return to pot.
Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
Bake at 350° for 30 minutes or until bubbly.
Note: For testing purposes only, we used Buitoni Refrigerated Alfredo Sauce.
Yield: Makes 8 to 10 servings
Artichoke Croustades
Artichoke Croustades
** From Gourmet Magazine**
Yield: Serves 6 as a first course
18 slices of very soft white bread, the crusts removed and reserved for another use
3 tablespoons unsalted butter, melted
1/2 cup finely chopped drained marinated artichoke hearts (a 6-ounce jar)
3 tablespoons mayonnaise
1 tablespoon finely chopped scallion plus finely chopped scallion greens for garnish
1/4 cup plus 1 tablespoon freshly grated Parmesan
Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2-inch square. Brush both sides of the squares lightly with the butter and fit the squares gently into 1/8-cup muffin tins (gem tins), pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350°F. oven for 12 to 14 minutes, or until the edges are pale golden. The croustades may be made 2 days in advance and kept in an airtight container.
In a bowl stir together the artichoke hearts, the mayonnaise, 1 tablespoon of the scallion, 1/4 cup of the Parmesan, and salt and pepper to taste, divide the mixture by heaping teaspoons among the croustades, and sprinkle the remaining tablespoons Parmesan on top. Broil the croustades under a preheated broiler about 6 inches from the heat, being careful not to let the croustades edges burn, for 1 minute, or until the filling is bubbling. Garnish the croustades with the scallion greens and arrange 3 of them on each of 6 heated small plates.
** From Gourmet Magazine**
Yield: Serves 6 as a first course
18 slices of very soft white bread, the crusts removed and reserved for another use
3 tablespoons unsalted butter, melted
1/2 cup finely chopped drained marinated artichoke hearts (a 6-ounce jar)
3 tablespoons mayonnaise
1 tablespoon finely chopped scallion plus finely chopped scallion greens for garnish
1/4 cup plus 1 tablespoon freshly grated Parmesan
Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2-inch square. Brush both sides of the squares lightly with the butter and fit the squares gently into 1/8-cup muffin tins (gem tins), pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350°F. oven for 12 to 14 minutes, or until the edges are pale golden. The croustades may be made 2 days in advance and kept in an airtight container.
In a bowl stir together the artichoke hearts, the mayonnaise, 1 tablespoon of the scallion, 1/4 cup of the Parmesan, and salt and pepper to taste, divide the mixture by heaping teaspoons among the croustades, and sprinkle the remaining tablespoons Parmesan on top. Broil the croustades under a preheated broiler about 6 inches from the heat, being careful not to let the croustades edges burn, for 1 minute, or until the filling is bubbling. Garnish the croustades with the scallion greens and arrange 3 of them on each of 6 heated small plates.
Dill Dip
Dill Dip
8 oz Sour Cream
1 cup of mayo
1 tsp. Seasoning Salt (I use Lawrys)
2 tsp. Dried Parsley
2 tsp. Dill weed
2 tsp. dried minced onion
Mix all ingredients together and refrigerate for a few hours.
Good for dip veggies , and different kinds of breads...
8 oz Sour Cream
1 cup of mayo
1 tsp. Seasoning Salt (I use Lawrys)
2 tsp. Dried Parsley
2 tsp. Dill weed
2 tsp. dried minced onion
Mix all ingredients together and refrigerate for a few hours.
Good for dip veggies , and different kinds of breads...
Spinach Artichoke Dip
Spinach Artichoke Dip
** From Real Simple magazine**
Ingredients
1 10-ounce box frozen cut or chopped spinach, thawed
1 12-ounce jar artichoke hearts, drained and roughly chopped
1/2 cup whipped cream cheese
3/4 cup sour cream
1 cup grated Cheddar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pita chips, tortilla chips, or sliced French bread
1 lemon, cut into wedges (optional)
Directions
1. Heat oven to 400° F.
2. Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper.
3. Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with the chips or bread and the lemon wedges, if desired.
** From Real Simple magazine**
Ingredients
1 10-ounce box frozen cut or chopped spinach, thawed
1 12-ounce jar artichoke hearts, drained and roughly chopped
1/2 cup whipped cream cheese
3/4 cup sour cream
1 cup grated Cheddar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pita chips, tortilla chips, or sliced French bread
1 lemon, cut into wedges (optional)
Directions
1. Heat oven to 400° F.
2. Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper.
3. Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with the chips or bread and the lemon wedges, if desired.
Caramel Pretzel Turtles
Caramel Pretzel Turtles..
Very easy to make.... and very very addicting.. i love sweet and salty food..
Directions:
1 bag of mini pretzels
1 bag of Rolos
1 small bag of Pecans
Layout as many pretzels as you can on a cookie sheet then top with a rolo candy..
Bake them at 250 for appx.4 mins, the rolos will keep their shape. When you pull then out of the oven press a pecan on top of the rolo and press the rolo into the pretzel... then let them firm up ... Enjoy!!!
This will make as many turtles as there are rolos in the bag... i forgot how many it makes..
Very easy to make.... and very very addicting.. i love sweet and salty food..
Directions:
1 bag of mini pretzels
1 bag of Rolos
1 small bag of Pecans
Layout as many pretzels as you can on a cookie sheet then top with a rolo candy..
Bake them at 250 for appx.4 mins, the rolos will keep their shape. When you pull then out of the oven press a pecan on top of the rolo and press the rolo into the pretzel... then let them firm up ... Enjoy!!!
This will make as many turtles as there are rolos in the bag... i forgot how many it makes..
Tuesday, July 14, 2009
Buffalo Chicken Dip
This is one of my favorite dips!!
Buffalo Chicken Dip
SERVES 8 -10
2 cups shredded chicken **Can use 1 rotisserie chicken**
2- 8 ounces cream cheese ( total 16oz.)
3/4 cup Frank's hot sauce
3/4 cup ranch or blue cheese dressing (which ever you prefer)
2 cups shredded cheddar cheese or other cheese
tortilla chips or cracker or raw vegetable (for dipping)
Cream the cheese and ranch/blue cheese dressing.
Stir hot sauce and chicken mixture into cream cheese mixture.
Spoon into a 1 quart dish and cover with cheddar cheese.
Bake at 350 for 30- 35 minutes.
Serve warm with tortilla chips, crackers, or cut up raw veggies.
Buffalo Chicken Dip
SERVES 8 -10
2 cups shredded chicken **Can use 1 rotisserie chicken**
2- 8 ounces cream cheese ( total 16oz.)
3/4 cup Frank's hot sauce
3/4 cup ranch or blue cheese dressing (which ever you prefer)
2 cups shredded cheddar cheese or other cheese
tortilla chips or cracker or raw vegetable (for dipping)
Cream the cheese and ranch/blue cheese dressing.
Stir hot sauce and chicken mixture into cream cheese mixture.
Spoon into a 1 quart dish and cover with cheddar cheese.
Bake at 350 for 30- 35 minutes.
Serve warm with tortilla chips, crackers, or cut up raw veggies.
South Georgia "Caviar" Salsa
South Georgia "Caviar"
Recipe courtesy Paula Deen
Prep Time: 10 min Inactive Prep Time: 8 min Cook Time: hr min Level:
Easy Serves:
15 servings Ingredients
2 (15-ounce) cans black-eyed peas, drained(**I use black beans**)
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro-Tel)
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeno peppers
1/2 cup chopped onion
1 (8-ounce) bottle Italian dressing
1 (4-ounce) jar chopped pimentos, drained
Directions
In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips
Recipe courtesy Paula Deen
Prep Time: 10 min Inactive Prep Time: 8 min Cook Time: hr min Level:
Easy Serves:
15 servings Ingredients
2 (15-ounce) cans black-eyed peas, drained(**I use black beans**)
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro-Tel)
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeno peppers
1/2 cup chopped onion
1 (8-ounce) bottle Italian dressing
1 (4-ounce) jar chopped pimentos, drained
Directions
In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips
Boursin Cheese
16 ounces cream cheese (softened)
8 ounces butter (softened)
3 cloves garlic (minced)
1/4 cup Parmesan cheese (freshly grated)
1 teaspoon dried dill weed
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon black pepper (freshly ground)
1/4 teaspoon dried thyme
2 teaspoons dried parsley flakes
In a large mixing bowl add cream cheese and butter. Mix until smooth.
Add minced garlic, Parmesan cheese and dried herbs.
Mix until well incorporated.
Scoop cheese mixture into a bowl, cover and refrigerate for 2-4 hours before serving.
Great on cracker, veggies, peppers, and melted and drizzled over grilled chicken...
Key Lime Pie Ice Cream
I think this is the best ice cream ever!!! A must try if you like Key Lime Pie!!!!
Jack Fry's Key Lime Pie Ice Cream
From ** Recipezaar.com**
Recipe #191027
by Stacky5
30 min | 30 min prep
SERVES 8
1 1/2 cups heavy whipping cream
6 large egg yolks
1 (15 ounce) can sweetened condensed milk
1/2 cup bottled key lime juice (NOT regular lime juice, but specifically KEY LIME juice)
17 ounces jar marshmallow cream
4 crumbled graham crackers
In a heavy saucepan, bring cream to a simmer. Place the egg yolks in a bowl.
Slowly beat the hot cream into the egg yolks. Pour the mixture back into the pan, and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly, 8 to 10 minutes. Be careful not to let the mixture boil or eggs will scramble. Remove from heat.
Pour hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Then stir in the sweetened condensed milk and key lime juice. Cover and refrigerate until cold.
Stir the cold custard well, then freeze in your ice-cream freezer according to manufacturer's instructions.
Fold the marshmallow cream and crumbled graham crackers into the ice cream when it is finished.
Jack Fry's Key Lime Pie Ice Cream
From ** Recipezaar.com**
Recipe #191027
by Stacky5
30 min | 30 min prep
SERVES 8
1 1/2 cups heavy whipping cream
6 large egg yolks
1 (15 ounce) can sweetened condensed milk
1/2 cup bottled key lime juice (NOT regular lime juice, but specifically KEY LIME juice)
17 ounces jar marshmallow cream
4 crumbled graham crackers
In a heavy saucepan, bring cream to a simmer. Place the egg yolks in a bowl.
Slowly beat the hot cream into the egg yolks. Pour the mixture back into the pan, and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly, 8 to 10 minutes. Be careful not to let the mixture boil or eggs will scramble. Remove from heat.
Pour hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Then stir in the sweetened condensed milk and key lime juice. Cover and refrigerate until cold.
Stir the cold custard well, then freeze in your ice-cream freezer according to manufacturer's instructions.
Fold the marshmallow cream and crumbled graham crackers into the ice cream when it is finished.
Sunday, July 12, 2009
Pepperoncini Beef -CROCKPOT
Pepperoncini Beef
SERVES 12
1 (3 lb) beef chuck roast, trimmed of most fat
2 garlic cloves, sliced
1 (16 ounce) jar pepperoncini peppers (stems removed after cooking if using whole peppers)
Make small cuts in roast and insert garlic slices in cuts.
Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
Cover and cook on LOW for 6 to 8 hours.
PLace on Rolls with a good cheese, or in a flour tortilla with cheese.
**From COPYKAT FORUM**
SERVES 12
1 (3 lb) beef chuck roast, trimmed of most fat
2 garlic cloves, sliced
1 (16 ounce) jar pepperoncini peppers (stems removed after cooking if using whole peppers)
Make small cuts in roast and insert garlic slices in cuts.
Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
Cover and cook on LOW for 6 to 8 hours.
PLace on Rolls with a good cheese, or in a flour tortilla with cheese.
**From COPYKAT FORUM**
Hpnotiq Sangria- DRINK
Hpnotiq Sangria
I got this recipe of HPNOTIQs website.. i love it..
2 oz. hpnotiq liqueur
2 oz. sweet red wine
1 oz. orange juice
Mix all three ingredients up and enjoy with some fresh cut up fruit and ice in a glass..
I got this recipe of HPNOTIQs website.. i love it..
2 oz. hpnotiq liqueur
2 oz. sweet red wine
1 oz. orange juice
Mix all three ingredients up and enjoy with some fresh cut up fruit and ice in a glass..
Meatballs with Dill sauce over Egg Noodles- MAIN DISH
Meatballs with Dill sauce over Egg Noodles- MAIN DISH
1/2 cups. Butter (1 Stick)
1/4 cups. flour
2 cups.chicken broth
2 cups. sour cream
2 teaspoons dry dill weed
salt and pepper to taste
Meatballs**I just use a couple handfuls of the frozen ones cook in the oven then throw them in the sauce.
Egg Noodles** as much or as little as you would like...
Melt butter in a large saucepan over low heat.
wish in flour until smooth. Gradually stir in broth.
Continue stirring until sauce is thickened,, and bubbly, the mix in sour cream
, dill, and salt and pepper to taste.... Serve over egg noodles..
1/2 cups. Butter (1 Stick)
1/4 cups. flour
2 cups.chicken broth
2 cups. sour cream
2 teaspoons dry dill weed
salt and pepper to taste
Meatballs**I just use a couple handfuls of the frozen ones cook in the oven then throw them in the sauce.
Egg Noodles** as much or as little as you would like...
Melt butter in a large saucepan over low heat.
wish in flour until smooth. Gradually stir in broth.
Continue stirring until sauce is thickened,, and bubbly, the mix in sour cream
, dill, and salt and pepper to taste.... Serve over egg noodles..
Thai Chicken -CROCKPOT
Thai Chicken
4 large chicken breasts, boneless/skinless
1 T. ginger
3 green onions, sliced
1 (14oz) can coconut milk
1/2 to 3/4 t. turmeric
1/4 to 1/2 t. crushed red pepper
1 (8oz) can pineapple chunks, drained (save the juice)
2 T. cornstarch
2 T. cold water (I use the juice from the pineapple)
Cooked rice
Chopped peanuts
Place chicken (season with salt & pepper) in crockpot and add ginger, green onions, coconut milk, turmeric & crushed red pepper. Cover & cook on low 5 to 6 hours, until chicken is very tender. Turn crockpot on high; add pineapple. In a small bowl mix cornstarch & water (pineapple juice); add to chicken mixture. Cook on high 15 to 30 minutes. Serve over rice and sprinkle with peanuts.
** FROM COPYKAT CHAT**
4 large chicken breasts, boneless/skinless
1 T. ginger
3 green onions, sliced
1 (14oz) can coconut milk
1/2 to 3/4 t. turmeric
1/4 to 1/2 t. crushed red pepper
1 (8oz) can pineapple chunks, drained (save the juice)
2 T. cornstarch
2 T. cold water (I use the juice from the pineapple)
Cooked rice
Chopped peanuts
Place chicken (season with salt & pepper) in crockpot and add ginger, green onions, coconut milk, turmeric & crushed red pepper. Cover & cook on low 5 to 6 hours, until chicken is very tender. Turn crockpot on high; add pineapple. In a small bowl mix cornstarch & water (pineapple juice); add to chicken mixture. Cook on high 15 to 30 minutes. Serve over rice and sprinkle with peanuts.
** FROM COPYKAT CHAT**
Chicken W/ Blackbeans and Cream Cheese -CROCKPOT
Crockpot Chicken W/ Blackbeans and Cream Cheese
Can use thawed chicken. Great served over rice.
4-5 boneless chicken breasts
1 (15.5 ounces) can black beans
1 (15 ounces) can corn ** I like it better without the corn**
1 (15 ounces) jar salsa, any kind
1 (8 ounces) package cream cheese
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crockpot.
Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crockpot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
**FROM COPYKAT CHAT**
Can use thawed chicken. Great served over rice.
4-5 boneless chicken breasts
1 (15.5 ounces) can black beans
1 (15 ounces) can corn ** I like it better without the corn**
1 (15 ounces) jar salsa, any kind
1 (8 ounces) package cream cheese
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crockpot.
Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crockpot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
**FROM COPYKAT CHAT**
Chicken W/ Blackbeans and Cream Cheese -CROCKPOT
Crockpot Chicken W/ Blackbeans and Cream Cheese
Can use thawed chicken. Great served over rice.
4-5 boneless chicken breasts
1 (15.5 ounces) can black beans
1 (15 ounces) can corn (** I LIKE IT BETTER WITHOUT THE CORN**)
1 (15 ounces) jar salsa, any kind
1 (8 ounces) package cream cheese
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crockpot.
Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crockpot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
**FROM COPYKAT FORUMS**
Can use thawed chicken. Great served over rice.
4-5 boneless chicken breasts
1 (15.5 ounces) can black beans
1 (15 ounces) can corn (** I LIKE IT BETTER WITHOUT THE CORN**)
1 (15 ounces) jar salsa, any kind
1 (8 ounces) package cream cheese
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crockpot.
Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crockpot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
**FROM COPYKAT FORUMS**
Monday, July 6, 2009
POPCORN SEASONINGS
Chocolate Malt- Mix together 6T. powdered sugar, 3 T. unsweetened cocoa, 1/2 cup Chocolate Malted Balls (ground in small food processor). Store in airtight container.
Sweet Chili- Mix together 3 T. powdered sugar, 1/2 tsp. cinnamon, 1 T. chili powder, 1/2 tsp Kosher salt, and 1 1/2 tsp paprika. Store in airtight container.
Cajun Popcorn
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons salt
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional)
Southwestern Popcorn
1 1/2 teaspoons chili powder
2 tablespoons salt
1 tablespoon ground cumin
Italian Popcorn
1/4 cup finely grated parmesan cheese (about 1/2 ounce)
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Curry Popcorn
1 tablespoon curry powder
2 tablespoons salt
1/4 teaspoon fresh ground black pepper
1 teaspoon turmeric
1 pinch cayenne pepper
Directions
1
Place all of the ingredients in a medium bowl; stir until they are combined, and transfer to an airtight container for storage.
2
Season popcorn to taste.
Sweet Chili- Mix together 3 T. powdered sugar, 1/2 tsp. cinnamon, 1 T. chili powder, 1/2 tsp Kosher salt, and 1 1/2 tsp paprika. Store in airtight container.
Cajun Popcorn
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons salt
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper (optional)
Southwestern Popcorn
1 1/2 teaspoons chili powder
2 tablespoons salt
1 tablespoon ground cumin
Italian Popcorn
1/4 cup finely grated parmesan cheese (about 1/2 ounce)
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Curry Popcorn
1 tablespoon curry powder
2 tablespoons salt
1/4 teaspoon fresh ground black pepper
1 teaspoon turmeric
1 pinch cayenne pepper
Directions
1
Place all of the ingredients in a medium bowl; stir until they are combined, and transfer to an airtight container for storage.
2
Season popcorn to taste.
Sage Pot Roast-CROCKPOT
Sage Pot Roast
5 lb. lean boneless beef chuck roast
1 tbsp. cooking oil
11/2 tsp. rubbed dried sage
1/2 tsp. salt substitute
1/4 tsp. pepper
1 c. low sodium beef broth
6 red potatoes, cut in half
4 carrots, cut into 2 inch pieces
2 onions, quartered
5 tsp. cornstarch
1/4 c. water
In a Dutch oven, brown roast on both sides in oil. Place in Crockery Pot. Season with sage, salt and pepper. Add beef broth. Cover and cook 8 to 18 hours on low (4 to 5 on high). Add potatoes, carrots and onions during last 11/2 to 2 hours of cooking time. Remove roast and vegetables to a serving platter and keep warm. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly.
5 lb. lean boneless beef chuck roast
1 tbsp. cooking oil
11/2 tsp. rubbed dried sage
1/2 tsp. salt substitute
1/4 tsp. pepper
1 c. low sodium beef broth
6 red potatoes, cut in half
4 carrots, cut into 2 inch pieces
2 onions, quartered
5 tsp. cornstarch
1/4 c. water
In a Dutch oven, brown roast on both sides in oil. Place in Crockery Pot. Season with sage, salt and pepper. Add beef broth. Cover and cook 8 to 18 hours on low (4 to 5 on high). Add potatoes, carrots and onions during last 11/2 to 2 hours of cooking time. Remove roast and vegetables to a serving platter and keep warm. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly.
Thursday, July 2, 2009
Jalapeno Popper Dip
Jalapeno Popper Dip Recipe
SERVES 8
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 cup shredded Mexican cheese blend
1 (4 ounce) can diced green chilies (drained)
1 (4 ounce) can diced jalapeno peppers (drained)
1/2 cup grated parmesan cheese
1 cup Panko Bread crumbs(seasoned is fine)
Stir together cream cheese and mayonnaise,shredded mexican cheese,and parmensan cheese in a large bowl until smooth. Stir in green chiles and the jalapeno peppers,
Pour mixture into an oven safe serving dish.Then top with panko bread crumbs...
Bake at 350 degrees for about 30 minutes or until thoroughly heated.
SERVES 8
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 cup shredded Mexican cheese blend
1 (4 ounce) can diced green chilies (drained)
1 (4 ounce) can diced jalapeno peppers (drained)
1/2 cup grated parmesan cheese
1 cup Panko Bread crumbs(seasoned is fine)
Stir together cream cheese and mayonnaise,shredded mexican cheese,and parmensan cheese in a large bowl until smooth. Stir in green chiles and the jalapeno peppers,
Pour mixture into an oven safe serving dish.Then top with panko bread crumbs...
Bake at 350 degrees for about 30 minutes or until thoroughly heated.
Cube Steak Florentine
Cube Steak Florentine
50 min | 10 min prep
SERVES 2 -3
1 (10 ounce) package chopped spinach, thawed and drained
1 (2 7/8 ounce) can French-fried onions
1 cup colby-monterey jack cheese, shredded
1/2 teaspoon salt
4-6 cube steaks
2-3 teaspoons dijon-style mustard
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Preheat oven to 375 degrees F.
Spray 13x9x2 inch baking pan with nonstick spray.
In a medium bowl, combine spinach, French fried onions, Colby Jack cheese and salt.
Mix well.
Spread a cube steak with about 1/2 teaspoon of mustard, then top with an even layer of spinach mixture& press to flatten.
Roll up, jelly roll style and set aside.
Repeat for remaining cube steaks.
Place remaining spinach mixture into the bottom of the pan and place cube steak spirals on top.
Combine oil, paprika, pepper and garlic powder and spread over cube steaks.
Cover with foil and bake for 30 minutes in preheated oven.
Uncover and bake for 10 minutes longer.
**Recipe from Recipezaar- Posted by silverraven.
50 min | 10 min prep
SERVES 2 -3
1 (10 ounce) package chopped spinach, thawed and drained
1 (2 7/8 ounce) can French-fried onions
1 cup colby-monterey jack cheese, shredded
1/2 teaspoon salt
4-6 cube steaks
2-3 teaspoons dijon-style mustard
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Preheat oven to 375 degrees F.
Spray 13x9x2 inch baking pan with nonstick spray.
In a medium bowl, combine spinach, French fried onions, Colby Jack cheese and salt.
Mix well.
Spread a cube steak with about 1/2 teaspoon of mustard, then top with an even layer of spinach mixture& press to flatten.
Roll up, jelly roll style and set aside.
Repeat for remaining cube steaks.
Place remaining spinach mixture into the bottom of the pan and place cube steak spirals on top.
Combine oil, paprika, pepper and garlic powder and spread over cube steaks.
Cover with foil and bake for 30 minutes in preheated oven.
Uncover and bake for 10 minutes longer.
**Recipe from Recipezaar- Posted by silverraven.
3 Packet Pot Roast-CROCKPOT
3 Packet Pot Roast
The Ingredients.
-packet of ranch salad dressing and seasoning mix
--packet of Italian salad dressing mix-
-packet of beef gravy or au jus
--3 lb chuck roast
--1 cup of water
The Directions.
Trim the roast of any visible fat and place it into the crockpot. In a small bowl, combine the contents of the 3 packets. Pour on top of the meat. Flip the meat over a few times to get it covered with seasoning on all sides.
Add 1 cup of water.
Cook on low for 8 hours, or on high for 4-5. The meat will be more tender if you cook it low and slow.
** when there is about an 2 hours left of cooking time I like to throw in some potato chucks, small baby carrots and some pearl onion or large chunks of onions...
20-30 minutes before eating, add 1 more cup of warm water to the crockpot, and flip to high.The meat only needs 1 cup of water on it to cook properly, but the spices are too concentrated to only have 1 cup of water in the pot when it's time to eat. Waiting to add the water until the end will help the meat retain it's shape, and the added water will make a nice juicy gravy.
** RECIPE FROM**
http://crockpot365.blogspot.com/2008/08/crockpot-3-packet-pot-roast-recipe.html
The Ingredients.
-packet of ranch salad dressing and seasoning mix
--packet of Italian salad dressing mix-
-packet of beef gravy or au jus
--3 lb chuck roast
--1 cup of water
The Directions.
Trim the roast of any visible fat and place it into the crockpot. In a small bowl, combine the contents of the 3 packets. Pour on top of the meat. Flip the meat over a few times to get it covered with seasoning on all sides.
Add 1 cup of water.
Cook on low for 8 hours, or on high for 4-5. The meat will be more tender if you cook it low and slow.
** when there is about an 2 hours left of cooking time I like to throw in some potato chucks, small baby carrots and some pearl onion or large chunks of onions...
20-30 minutes before eating, add 1 more cup of warm water to the crockpot, and flip to high.The meat only needs 1 cup of water on it to cook properly, but the spices are too concentrated to only have 1 cup of water in the pot when it's time to eat. Waiting to add the water until the end will help the meat retain it's shape, and the added water will make a nice juicy gravy.
** RECIPE FROM**
http://crockpot365.blogspot.com/2008/08/crockpot-3-packet-pot-roast-recipe.html
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