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

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
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


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:
Serves: 8 pretzels
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
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
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
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..

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.

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
marshmallow, cubed
angel food cake or poundcake
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 App├ętit | November 1994**

Yield: Serves 8

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

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

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.

Peanut Butter Pie with Pretzel Crust

Peanut Butter Pie with Pretzel Crust- This is the best peanut butter pie!!!!
**Recipe from Foodtv by Emeril**


for Crust

1 1/4 cups finely crushed pretzel crumbs
1/2 cups sugar
1 stick melted butter

for Pie

6 Reeses Cups (or more if you like)
1pint whipping cream
1/2 cup powdered sugar
8 oz. cream cheese softened
1 cup creamy peanut butter
1 cup powdered sugar
6 tbsp. milk
2 tsp. vanilla
1/2 cup peanuts

for Glaze

2-tbsp. peanut butter
4-tbsp. honey
chocolate syrup


Make the Crust
Combine well and press into a 9" pie pan. Bake for 6 to 8 minutes at 350 degrees. Remove and cool completely.

Make the Pie
1. Chop Reeses Cups and spread into cooled crust.

2. Whip cream until soft peaks form. Add powdered sugar and whip until peaks are stiff. Set aside.

3. In large bowl, cream peanut butter and cream cheese. Add powdered sugar and combine well. Add milk and vanilla and beat for one minute on high speed.

4. Fold whipped cream into cream cheese mixture until completely blended. Spoon into pie shell on top of Reeses Cups.

5. Garnish with peanuts or as desired. Pie must be refrigerated for at least four hours before serving. Store leftovers in refrigerator.

Make the Glaze
Combine peanut butter and honey until blended and smooth. Add chocolate syrup until desired consistency. Serve over individual pie slices.

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.

Banana Nut Bread

Banana Nut Bread

Makes 16 servings


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

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.

Wednesday, July 15, 2009


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
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

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.

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...

Spinach Artichoke Dip

Spinach Artichoke Dip
** From Real Simple magazine**


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)

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..


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

4 to 5 cups cooked chicken, diced or shredded
8 ounces red hot sauce (or to taste)
1 1/2 cups chopped celery
2- 8 ounces cream cheese ( total 16oz.)
1 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 dressing.
Add celery.
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
In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips

Boursin Cheese

Boursin Cheese

16oz of Whipped Cream Cheese
8 oz. Whipped Butter ( Land O lakes)
2 cloves of garlic

1/2 teaspoon of each of the following-

*salt-(Kosher salt if available)

Mix all ingredients together and refrigerate for a couple hours before you are using it... 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


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

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.

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..

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..

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.


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.

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.


Monday, July 6, 2009


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

Place all of the ingredients in a medium bowl; stir until they are combined, and transfer to an airtight container for storage.
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.

Thursday, July 2, 2009

Jalapeno Popper Dip

Jalapeno Popper Dip Recipe

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


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.