Soooo yummy!
INGREDIENTS
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart
casserole.
Cook Macaroni until barely done or not quite done. Strain and return to pan.
In a small pan, melt 1 cube butter and dump into macaroni
Add half and half,1 ½ cups shredded cheese, velveta and eggs to the macaroni
Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2
cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Nutritional information: 798 calories, 49.3 grams of fat, 28.6 grams
saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates,
27.7 grams protein, 1.8 grams fiber
Wednesday, April 30, 2008
Monday, April 28, 2008
Chicken Alfredo Sandwiches
I made these for dinner last night and they tasted SOOOO good!!! They are easy and fairly fast, so when you are in need of a quick meal, these should satisfy. They are even pretty healthy and perfect for the warmer weather. Enjoy!
1/2 tsp. Italian Seasoning
1/4 tsp. salt
1/4 tsp. pepper
4 boneless skinless chicken breast halves
1 Tbsp. vegetable oil
red pepper, cut into strips (you can roast these if you'd like)
1/4 cup butter, melted
2 Tbsp minced fresh parsley (or 2 tsp. or so of dried parsley)
1/2 tsp. onion powder
1/2 tsp. garlic powder
4 Italian rolls, split
1 cup fresh baby spinach
1/2 cup-1 cup Alfredo Sauce, warmed (the amount depends on how much you want on your sandwich, really)
1. Combine the Italian Seasoning, salt and pepper; sprinkle over chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side (I put the seasoning on both sides of the chicken), or until juices run clear (you know the drill, right?). Top with red pepper strips during the last 3 minutes of cooking.
2. In a small bowl, combine the butter, parsley, onion powder and garlic powder; brush over cut sides of rolls. Place cut side up on an ungreased cookie sheet and broil until lightly browned.
3. On each roll bottom, layer 1/4 cup spinach, 1 Tbsp. (or more) Alfredo Sauce, a chicken breast half and another tablespoon or so of Alfredo Sauce. Replace roll tops. Eat and Enjoy!
1/2 tsp. Italian Seasoning
1/4 tsp. salt
1/4 tsp. pepper
4 boneless skinless chicken breast halves
1 Tbsp. vegetable oil
red pepper, cut into strips (you can roast these if you'd like)
1/4 cup butter, melted
2 Tbsp minced fresh parsley (or 2 tsp. or so of dried parsley)
1/2 tsp. onion powder
1/2 tsp. garlic powder
4 Italian rolls, split
1 cup fresh baby spinach
1/2 cup-1 cup Alfredo Sauce, warmed (the amount depends on how much you want on your sandwich, really)
1. Combine the Italian Seasoning, salt and pepper; sprinkle over chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side (I put the seasoning on both sides of the chicken), or until juices run clear (you know the drill, right?). Top with red pepper strips during the last 3 minutes of cooking.
2. In a small bowl, combine the butter, parsley, onion powder and garlic powder; brush over cut sides of rolls. Place cut side up on an ungreased cookie sheet and broil until lightly browned.
3. On each roll bottom, layer 1/4 cup spinach, 1 Tbsp. (or more) Alfredo Sauce, a chicken breast half and another tablespoon or so of Alfredo Sauce. Replace roll tops. Eat and Enjoy!
Saturday, April 26, 2008
Beef Taco Skillet
1 lb. ground beef
1/2 cup water
1 can (10 3/4 oz.) Campbell's Tomato Soup
6 flour tortillas (6"), cut into 1" pieces
1/2 cup salsa
1/2 cup shredded Cheddar cheese
1. Cook beef in 10" skillet until well browned, stirring to beak up meat. Pour off fat.
2. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 servings
1/2 cup water
1 can (10 3/4 oz.) Campbell's Tomato Soup
6 flour tortillas (6"), cut into 1" pieces
1/2 cup salsa
1/2 cup shredded Cheddar cheese
1. Cook beef in 10" skillet until well browned, stirring to beak up meat. Pour off fat.
2. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese. Makes 4 servings
Monday, April 21, 2008
I am such a blonde!
To all of you who saw our look a like meters, I am so sorry to ruin this blog. I ment to post them on my blog not this one. I don't know how that happened! Sorry! Maybe I shouldn't be using the computer anymore!
Mexican Roast
Super Easy and delish crock-pot dinner:
Mexican roast
3-5 lb beef roast
1/2 c water
1 small onion
2 cloves garlic
1 t. dried oregano
1 t. salt
1/2 t. pepper
1 14 oz can mexican style crushed tomatoes (I can't always find crushed tomatoes, so I get the sliced ones and put them in the blender for a few seconds)
1 4oz can chopped green chilies
Brown roast on all sides with oil in skillet (I don't do this and it turns out fine!)
Place in crock pot. Combine remaining ingredients and pour over roast. Cover and cook on low for 10-12 hours. Shred beef with forks and serve with sauce,
Serve with tortillas, (I buy the kind you cook your self) cheese, beans, lettuce, sour cream, tortilla chips. Can make into salad, or taco's/burritos.
*It makes a ton, so you can freeze half and save for another meal.
Mexican roast
3-5 lb beef roast
1/2 c water
1 small onion
2 cloves garlic
1 t. dried oregano
1 t. salt
1/2 t. pepper
1 14 oz can mexican style crushed tomatoes (I can't always find crushed tomatoes, so I get the sliced ones and put them in the blender for a few seconds)
1 4oz can chopped green chilies
Brown roast on all sides with oil in skillet (I don't do this and it turns out fine!)
Place in crock pot. Combine remaining ingredients and pour over roast. Cover and cook on low for 10-12 hours. Shred beef with forks and serve with sauce,
Serve with tortillas, (I buy the kind you cook your self) cheese, beans, lettuce, sour cream, tortilla chips. Can make into salad, or taco's/burritos.
*It makes a ton, so you can freeze half and save for another meal.
Thursday, April 17, 2008
Almond Chicken Salad
This is Savannah's recipe from our family cookbook and I made it for dinner last night and both Spencer and I thought it was a perfect spring/summer meal...light and easy! I had to make a few changes, due to ingredients, but anyway, thanks Vans for the great recipe.
Almond Chicken Salad
2-3 cups cubed cooked chicken
15 oz. can of Mandarin Oranges
8 oz. can Pinapple tidbits
1/4 cup almonds, cashews, or in my case last night, since I had neither of those, Macadamia nuts (worked great with the oranges and pineapple)
Salad Dressing (or Mayo, Miracle Whip, whichever you prefer) a big spoonful or so
Plain Yogurt (about 2 big spoonfuls, I think...8 oz or so would probably be good)
a bit of salt and pepper, to taste
and then I also added chow mein noodles
Mix together and serve in Pita Bread. It's really good!
Almond Chicken Salad
2-3 cups cubed cooked chicken
15 oz. can of Mandarin Oranges
8 oz. can Pinapple tidbits
1/4 cup almonds, cashews, or in my case last night, since I had neither of those, Macadamia nuts (worked great with the oranges and pineapple)
Salad Dressing (or Mayo, Miracle Whip, whichever you prefer) a big spoonful or so
Plain Yogurt (about 2 big spoonfuls, I think...8 oz or so would probably be good)
a bit of salt and pepper, to taste
and then I also added chow mein noodles
Mix together and serve in Pita Bread. It's really good!
Wednesday, April 16, 2008
Shaved Ham and BBQ Sandwiches
Tonight I had an almost empty fridge and pantry and was desperate for an easy dinner. I stumbled upon this little wonder on kraftfoods.com and was pleasantly surprised. Aaron and I loved it. Enjoy!
Shaved Ham and BBQ Sandwiches
12 slices Shaved Ham
1/4 cup Barbecue Sauce
2 Tbsp. chopped onions
2 hamburger buns, split
TOSS ham with barbecue sauce and onions in microwaveable bowl.
MICROWAVE on HIGH 45 sec. or until heated through; stir.
FILL buns with ham mixture.
***I toasted the buns and added some melted swiss cheese. Then we dipped the sandwiches in the leftover sauce.
Shaved Ham and BBQ Sandwiches
12 slices Shaved Ham
1/4 cup Barbecue Sauce
2 Tbsp. chopped onions
2 hamburger buns, split
TOSS ham with barbecue sauce and onions in microwaveable bowl.
MICROWAVE on HIGH 45 sec. or until heated through; stir.
FILL buns with ham mixture.
***I toasted the buns and added some melted swiss cheese. Then we dipped the sandwiches in the leftover sauce.
Tuesday, April 15, 2008
Beef Stroganoff Sandwich
Susan Lupold brought this to my family for dinner one time when her food group was bringing me meals. My family loved it so now I use it in my food group.
2 lbs ground beef
1/2 cup chopped onion
1 tsp. garlic powder
1/2 tsp. pepper
1 loaf french bread
2 cups sour cream
2 tomatoes diced
1 large green pepper, diced
3 cups shredded cheddar cheese
Brown beef and onion. Drain. Add salt, garlic and pepper. Cut bread lengthwise and butter both halves. (I don't always butter it. It is good either way) Place on a baking sheet. Remove mixture from heat and add sour cream. Spoon onto bread. Sprinkle tomatoes, green pepper and cheese. Bake 350 degrees for 20 minutes or until cheese is melted. Serves 8-10.
2 lbs ground beef
1/2 cup chopped onion
1 tsp. garlic powder
1/2 tsp. pepper
1 loaf french bread
2 cups sour cream
2 tomatoes diced
1 large green pepper, diced
3 cups shredded cheddar cheese
Brown beef and onion. Drain. Add salt, garlic and pepper. Cut bread lengthwise and butter both halves. (I don't always butter it. It is good either way) Place on a baking sheet. Remove mixture from heat and add sour cream. Spoon onto bread. Sprinkle tomatoes, green pepper and cheese. Bake 350 degrees for 20 minutes or until cheese is melted. Serves 8-10.
Monday, April 14, 2008
Chicken Parmesan
Alison,
You could try this one. I am not sure I've ever had Olive Garden's Chicken Parmesan, so I'm not sure this will be the same, but my brother-in-law makes it, so it has to be SUPER easy ;) and it was really delicious. If you try it, let me know if it's what you're looking for.
Serves 4.
8 boneless skinless chicken breasts, cut in half and pounded thin (“Thin is key!” says Brad)
1 jar (26 oz) spaghetti or marinara sauce
1 packet McCormick Parmesan mix
Vegetable oil
Linguine pasta
Shredded mozzarella cheese
Preheat oven to 350° (or whatever the Parmesan mix packet says.) Take chicken halves and lightly coat both sides in vegetable oil. Dredge in parmesan mix. Put in oven for approximately 20 minutes, depending on thickness of chicken. While that’s cooking, heat jar of spaghetti sauce. Cook pasta according to package directions. When chicken is done, lightly cover each piece with a layer of sauce, a layer of cheese, and put back in oven for 5 minutes. On serving plates, put pasta on the bottom, then one piece of chicken on top of each, and pour remaining spaghetti sauce on the top of that, if desired. Serve.
You could try this one. I am not sure I've ever had Olive Garden's Chicken Parmesan, so I'm not sure this will be the same, but my brother-in-law makes it, so it has to be SUPER easy ;) and it was really delicious. If you try it, let me know if it's what you're looking for.
Serves 4.
8 boneless skinless chicken breasts, cut in half and pounded thin (“Thin is key!” says Brad)
1 jar (26 oz) spaghetti or marinara sauce
1 packet McCormick Parmesan mix
Vegetable oil
Linguine pasta
Shredded mozzarella cheese
Preheat oven to 350° (or whatever the Parmesan mix packet says.) Take chicken halves and lightly coat both sides in vegetable oil. Dredge in parmesan mix. Put in oven for approximately 20 minutes, depending on thickness of chicken. While that’s cooking, heat jar of spaghetti sauce. Cook pasta according to package directions. When chicken is done, lightly cover each piece with a layer of sauce, a layer of cheese, and put back in oven for 5 minutes. On serving plates, put pasta on the bottom, then one piece of chicken on top of each, and pour remaining spaghetti sauce on the top of that, if desired. Serve.
Friday, April 11, 2008
Panda Express Orange Chicken
A friend of mine brought this to our monthly recipe group. It was so yummy!
Marinade:
1 lb. chicken breast meat
1 egg white
1 tsp. salt
1 tsp. sugar
4 cups veg. oil to be used for frying
1 c. cornstarch (in baggie)
Orange Sauce:
1 c. water
1/2 c. ketchup
1/2 c. sugar
1/8 c. vinegar
1 T. soy sauce
4 tsp. corn starch
2 tsp. sesame oil
2 T. veg. oil
1 T grated orange peel
2 T. chopped scallion
1. Cut chicken breast into 1/2 inch cubes, set aside
2. To make marinade- combine egg white, salt, and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
3. To make orange sauce-combine water, ketchup, sugar, vinegar, soy sauce, 4 tsp. corn starch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add 2 T veg. oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
4. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
5.Preheat 4 cups oil to 350-375 degrees. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approx. 2 1/2 minutes. Remove chicken from oil with slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately over steamed rice.
Serves 4.
Marinade:
1 lb. chicken breast meat
1 egg white
1 tsp. salt
1 tsp. sugar
4 cups veg. oil to be used for frying
1 c. cornstarch (in baggie)
Orange Sauce:
1 c. water
1/2 c. ketchup
1/2 c. sugar
1/8 c. vinegar
1 T. soy sauce
4 tsp. corn starch
2 tsp. sesame oil
2 T. veg. oil
1 T grated orange peel
2 T. chopped scallion
1. Cut chicken breast into 1/2 inch cubes, set aside
2. To make marinade- combine egg white, salt, and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes to marinade and stir to coat well.
3. To make orange sauce-combine water, ketchup, sugar, vinegar, soy sauce, 4 tsp. corn starch and sesame oil; stir and set aside. Place a pot over high heat. When pot is hot, add 2 T veg. oil and heat. Add orange peel and scallion and stir for about 20 seconds, taking care not to burn the orange peel.
4. Pour combined sauce ingredients into the pot and cook, stirring frequently, until sauce has thickened, about 12-15 minutes.
5.Preheat 4 cups oil to 350-375 degrees. Meanwhile, put marinated chicken in the plastic baggie containing the cornstarch. Shake chicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approx. 2 1/2 minutes. Remove chicken from oil with slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately over steamed rice.
Serves 4.
Wednesday, April 9, 2008
Tillamook Orange Hazelnut Cookies
Ok, I haven't actually tried this yet, but it sounded really yummy and I wanted to be sure I wrote it down somewhere before I threw away the box it came from, so that is why it is going here. If I ever do try it (sadly, Brent doesn't like nuts, so I don't often get to cook with them. Picture me crying silently to my sad self...), I'll let you know how I like it. And if any of you try it, will you do the same? If it turns out gross let me know, and I'll remove it from the blog. Thanks!
1 cup Tillamook Unsalted Butter (can you tell I got it from a package of butter?)
3/4 cup brown sugar
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla
zest from one orange (about 1 tablespoon)
2 cups flour
3 1/2 cups toasted hazelnuts or pinenuts, chopped
Cream together butter, sugars and salt. Add vanilla and zest, and beat well. Mix in flour and hazelnuts to form a soft dough. Divide dough and form into two 10-inch logs, cover with clear cling wrap and chill for 1 hour. Cut 1/4-inch-thick slices from logs. Place on a greased baking sheet 1" apart and bake at 350° for 15 minutes until lightly browned. Makes 4 dozen.
1 cup Tillamook Unsalted Butter (can you tell I got it from a package of butter?)
3/4 cup brown sugar
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla
zest from one orange (about 1 tablespoon)
2 cups flour
3 1/2 cups toasted hazelnuts or pinenuts, chopped
Cream together butter, sugars and salt. Add vanilla and zest, and beat well. Mix in flour and hazelnuts to form a soft dough. Divide dough and form into two 10-inch logs, cover with clear cling wrap and chill for 1 hour. Cut 1/4-inch-thick slices from logs. Place on a greased baking sheet 1" apart and bake at 350° for 15 minutes until lightly browned. Makes 4 dozen.
Tuesday, April 8, 2008
No-Bake Cookies
One of my favorite and fairly quick cookie recipes is No-Bake Cookies. They're a relatively healthy and a filling cookie due to the quick oats and are easy to pack for a school day snack for Eric and I. I won't tell you the nickname we've given them until after you've tried them for yourselves! This recipe comes from an old ward compassionate recipe book.
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1 stick margarine
1/2 cup peanut butter (chunky or creamy is just fine)
3 cups quick oats
Combine the sugar, cocoa, milk, and margarine into a saucepan. Put on medium heat, stir often and bring to a boil. Take off of heat and stir in peanut butter and then the oats. Drop by spoonfuls onto cookie sheets covered with wax paper. Cool in refrigerator. Eat up!
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1 stick margarine
1/2 cup peanut butter (chunky or creamy is just fine)
3 cups quick oats
Combine the sugar, cocoa, milk, and margarine into a saucepan. Put on medium heat, stir often and bring to a boil. Take off of heat and stir in peanut butter and then the oats. Drop by spoonfuls onto cookie sheets covered with wax paper. Cool in refrigerator. Eat up!
Sweet & Sour Chicken
2 lb. chicken tenders
cornstarch
3 eggs
Sauce:
1/4 cup chicken broth
4 TBS. catsup
3/4 cup sugar
1/2 cup vinegar
1 TBS. soy sauce
Dash of salt
Sprinkle chicken with garlic salt and roll in cornstarch. Dip in beaten egg and fry until chicken starts to brown. Arrange in baking dish and pour sauce over it. Bake for 30 to 40 minutes @ 375 degrees, turning occasionally.
Sauce: Heat until sugar dissolves.
This is probably our most favorite meal!!
cornstarch
3 eggs
Sauce:
1/4 cup chicken broth
4 TBS. catsup
3/4 cup sugar
1/2 cup vinegar
1 TBS. soy sauce
Dash of salt
Sprinkle chicken with garlic salt and roll in cornstarch. Dip in beaten egg and fry until chicken starts to brown. Arrange in baking dish and pour sauce over it. Bake for 30 to 40 minutes @ 375 degrees, turning occasionally.
Sauce: Heat until sugar dissolves.
This is probably our most favorite meal!!
Chocolate-Hazelnut Ravioli
This is already a favorite dessert for me. The combination of chocolate, hazelnut and mint is divine. This came from Giada De Laurentis on foodnetwork.com.
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
Line baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat oven to 200°F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat oil over medium heat to 350°. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and re-warm in a preheated 375° oven just until they are heated through, about 7 minutes.) Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with sugared mint leaves and serve.
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting
Line baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat oven to 200°F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat oil over medium heat to 350°. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and re-warm in a preheated 375° oven just until they are heated through, about 7 minutes.) Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with sugared mint leaves and serve.
Chocolate Bundles with Chocolate Ganache
I made these for Valentine's Day this year, along with Chocolate-Hazelnut Ravioli (recipe forthcoming). Brent loved these, and they were sooo easy. (This came from Paula Deen on foodnetwork.com)
Bundles:
1 sheet puff pastry
2 eggs
1 teaspoon heavy cream
8 chocolate Kisses
8 miniature chocolate candy bars
Ganache:
1/2 cup heavy cream
4 ounces milk chocolate, broken into small pieces
Sweetened whipped cream, optional
Fresh strawberries, sliced, for garnish
Mint sprigs, for garnish
Bundles:
Preheat oven to 350°F. Unfold puff pastry and cut the sheet into 2 (4x4-inch) squares. Beat eggs and cream together to create an egg wash. Brush pastry squares with egg wash. Place 2 chocolate Kisses and 1 miniature candy bar in the center of each pastry square. Repeat with remaining Kisses and miniature candy bars. Pull corners of the square up around the chocolate, brushing edges with more egg wash, if necessary, to create a secure bundle. Brush exteriors of chocolate bundles with more egg wash. Repeat with remaining bundles. Place bundles on a sheet pan lined with parchment paper. Bake for about 35 minutes, or until golden brown.
Ganache:
In a saucepan, bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over top. Whisk until smooth. Puddle ganache onto a plate and place 1 bundle on top. Top with whipped cream and additional ganache, if desired. Serve bundles garnished with strawberry slices and mint sprigs.
Bundles:
1 sheet puff pastry
2 eggs
1 teaspoon heavy cream
8 chocolate Kisses
8 miniature chocolate candy bars
Ganache:
1/2 cup heavy cream
4 ounces milk chocolate, broken into small pieces
Sweetened whipped cream, optional
Fresh strawberries, sliced, for garnish
Mint sprigs, for garnish
Bundles:
Preheat oven to 350°F. Unfold puff pastry and cut the sheet into 2 (4x4-inch) squares. Beat eggs and cream together to create an egg wash. Brush pastry squares with egg wash. Place 2 chocolate Kisses and 1 miniature candy bar in the center of each pastry square. Repeat with remaining Kisses and miniature candy bars. Pull corners of the square up around the chocolate, brushing edges with more egg wash, if necessary, to create a secure bundle. Brush exteriors of chocolate bundles with more egg wash. Repeat with remaining bundles. Place bundles on a sheet pan lined with parchment paper. Bake for about 35 minutes, or until golden brown.
Ganache:
In a saucepan, bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over top. Whisk until smooth. Puddle ganache onto a plate and place 1 bundle on top. Top with whipped cream and additional ganache, if desired. Serve bundles garnished with strawberry slices and mint sprigs.
Bompa's Bachelor Spaghetti Sauce
Genny requested this one. It's my father-in-law's recipe (hence the title "Bompa's".) To those of you who already have The Behemoth, it is located on page 193. For the rest, here it is. It is really delicious, especially if you use the fresh Parmesan instead of grated, though grated works great too. It makes a TON, so beware...
3 (26-ounce) jars of spaghetti sauce with herbs and spices
1 pound lean ground beef
1 pound Italian sausage
2 garlic cloves, minced
4 medium tomatoes, chopped, OR 2 (16-ounce) cans of diced tomatoes
1/4 teaspoon pepper
2 teaspoons olive oil
1 teaspoon dried leaf basil, crumbled
1 teaspoon dried leaf oregano, crushed
1/2 teaspoon dried rosemary
Dash salt, or to taste
Hot, cooked spaghetti, drained
Shredded Parmesan cheese
In a large 4-quart pot, combine jars of spaghetti sauce, undrained diced tomatoes, oregano, basil, pepper and salt. Simmer on low. In a heavy skillet over medium-low heat, cook ground beef until meet is no longer pink. Drain off excess fat and stir in the ground beef into the 4-quart pot. In the same skillet over medium-low heat, add 2 teaspoons olive oil and cook sausage and garlic until meat is no longer pink. Bring sauce to a boil, stirring as needed, then cover and cook on LOW for 5 hours. Serve sauce over hot spaghetti and top with fresh Parmesan cheese.
3 (26-ounce) jars of spaghetti sauce with herbs and spices
1 pound lean ground beef
1 pound Italian sausage
2 garlic cloves, minced
4 medium tomatoes, chopped, OR 2 (16-ounce) cans of diced tomatoes
1/4 teaspoon pepper
2 teaspoons olive oil
1 teaspoon dried leaf basil, crumbled
1 teaspoon dried leaf oregano, crushed
1/2 teaspoon dried rosemary
Dash salt, or to taste
Hot, cooked spaghetti, drained
Shredded Parmesan cheese
In a large 4-quart pot, combine jars of spaghetti sauce, undrained diced tomatoes, oregano, basil, pepper and salt. Simmer on low. In a heavy skillet over medium-low heat, cook ground beef until meet is no longer pink. Drain off excess fat and stir in the ground beef into the 4-quart pot. In the same skillet over medium-low heat, add 2 teaspoons olive oil and cook sausage and garlic until meat is no longer pink. Bring sauce to a boil, stirring as needed, then cover and cook on LOW for 5 hours. Serve sauce over hot spaghetti and top with fresh Parmesan cheese.
Monday, April 7, 2008
Key Lime Cheesecake
I've been craving key lime things lately (and I always love cheesecake) so here is a really good recipe to fill my needs. It works great to take to parties and such.
2 3/4 c. graham cracker or vanilla wafer crumbs
1/2 c. butter, melted
2 (8 oz) pkgs. cream cheese
2 (14 oz) cans sweetened condensed milk
1/2 c. key lime juice or regular lime juice
2 Tbsp. lime peel, grated
Preheat oven to 350 degrees. Mix cracker crumbs and melted buter together. Press into a 9 x 13 pan. Refrigerate for at least 10 minutes. Beat cream cheese until light and fluffy. Slowly beat in sweetened condensed milk until the mixture is smooth. Stir in lime juice and grated lime peel. Pour over chilled crust. Bake 25-30 minutes, until center is frim to the touch. Refrigerate at least 3 hours before cutting into bars and serving.
2 3/4 c. graham cracker or vanilla wafer crumbs
1/2 c. butter, melted
2 (8 oz) pkgs. cream cheese
2 (14 oz) cans sweetened condensed milk
1/2 c. key lime juice or regular lime juice
2 Tbsp. lime peel, grated
Preheat oven to 350 degrees. Mix cracker crumbs and melted buter together. Press into a 9 x 13 pan. Refrigerate for at least 10 minutes. Beat cream cheese until light and fluffy. Slowly beat in sweetened condensed milk until the mixture is smooth. Stir in lime juice and grated lime peel. Pour over chilled crust. Bake 25-30 minutes, until center is frim to the touch. Refrigerate at least 3 hours before cutting into bars and serving.
Sunday, April 6, 2008
Buttermilk Syrup
Amazingly yummy.....I was strictly a maple syrup kind of gal until I had this:
Buttermilk Syrup
1 c. butter
1 c. buttermilk (see below if you don't have buttermilk)
2 c. sugar
1/4 c. dark Karo syrup
1 tsp. baking soda
2 tsp. vanilla
Place first 5 ingredients in large sauce pan. (baking soda makes it foam up and tends to boil over, so watch carefully) Simmer on low til sugar dissolves, remove from heat and add vanilla. Serve warm. Also great as ice cream topping.
If you don't have buttermilk, make your own. You can't tell the difference.
Buttermilk
Per one cup of buttermilk do the following:
1 cup milk
1 tablespoon vinegar or lemon juice
Let these sit together in a glass measuring cup for at least 10 minutes.
Buttermilk Syrup
1 c. butter
1 c. buttermilk (see below if you don't have buttermilk)
2 c. sugar
1/4 c. dark Karo syrup
1 tsp. baking soda
2 tsp. vanilla
Place first 5 ingredients in large sauce pan. (baking soda makes it foam up and tends to boil over, so watch carefully) Simmer on low til sugar dissolves, remove from heat and add vanilla. Serve warm. Also great as ice cream topping.
If you don't have buttermilk, make your own. You can't tell the difference.
Buttermilk
Per one cup of buttermilk do the following:
1 cup milk
1 tablespoon vinegar or lemon juice
Let these sit together in a glass measuring cup for at least 10 minutes.
Pioneer Pancakes
Mary mentioned I should repost this here. This is a great way to use that food storage wheat for your Saturday morning pancakes.
Pioneer Pancakes
Blend together:
1 cup milk
3/4 cup whole wheat
Blend for 4 minutes. Turn blender to low.
Add:
2 eggs
1T. sugar
1/2 t. salt
1 tsp. soda
2 tsp. baking powder
4 tsp. oil
Batter will be runny. Cook on hot griddle (mine worked best at around 300-350 degrees)
Pioneer Pancakes
Blend together:
1 cup milk
3/4 cup whole wheat
Blend for 4 minutes. Turn blender to low.
Add:
2 eggs
1T. sugar
1/2 t. salt
1 tsp. soda
2 tsp. baking powder
4 tsp. oil
Batter will be runny. Cook on hot griddle (mine worked best at around 300-350 degrees)
Saturday, April 5, 2008
Caramel Apple Salad
Ingredients
1 cup cold fat-free milk
1 package (1 oz) sugar-free instant butterscotch pudding mix
2 cups reduced-fat whipped topping, divided (8 oz)
3 1/2 cups chopped unpeeled apples (4 apples - 2 red, 2 green)
1/2 cup chopped salted peanuts
Whisk the milk and pudding mix for 1 minute. (Mixture will be thick.) Whisk in 1 cup whipped topping. Fold in remaining topping. Fold in apples. Refrigerate until serving. Sprinkle with peanuts.
1 cup cold fat-free milk
1 package (1 oz) sugar-free instant butterscotch pudding mix
2 cups reduced-fat whipped topping, divided (8 oz)
3 1/2 cups chopped unpeeled apples (4 apples - 2 red, 2 green)
1/2 cup chopped salted peanuts
Whisk the milk and pudding mix for 1 minute. (Mixture will be thick.) Whisk in 1 cup whipped topping. Fold in remaining topping. Fold in apples. Refrigerate until serving. Sprinkle with peanuts.
Friday, April 4, 2008
French Toast Casserole
Ingredients
1 loaf bread, cut into 1-inch cubes
8 eggs
3 cups milk
4 t sugar
1 t vanilla extract
3/4 t salt, optional
Topping:
2 T butter or margarine, cubed
3 T sugar
2 t ground cinnamon
Place bread cubes in a greased 13x9 inch baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired. Yield: 12 servings
1 loaf bread, cut into 1-inch cubes
8 eggs
3 cups milk
4 t sugar
1 t vanilla extract
3/4 t salt, optional
Topping:
2 T butter or margarine, cubed
3 T sugar
2 t ground cinnamon
Place bread cubes in a greased 13x9 inch baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired. Yield: 12 servings
Speedy Chicken Nachos
These are a great appetizer, or even good for dinner if you have bigger sides.
Speedy Chicken Nachos
2 pouches (7 oz. each) Canned Chunk Chicken Breast
1 package (1.25 oz.) taco seasoning
1 bag (14 oz.) tortilla chips
1 bag (16 oz.) shredded Mexican cheese blend
1 can (10 oz.) diced tomatoes and green chilies, well drained
1 can (4 oz.) sliced black olives, drained
Using a fork, mix chicken with half the package of taco seasoning in a bowl until chicken is shredded and coated with seasoning. use less seasoning for a milder flavor or more for a spicier flavor. Arranged chips on a cookie sheet and cover generously with shredded cheese. Top with well-drained tomatoes and chilies and seasoned chicken. Broil on top rack of oven about 3 minutes or until cheese bubbles. Remove and top with drained olives. Serve with your favorite toppings. Makes 6-8 servings.
Speedy Chicken Nachos
2 pouches (7 oz. each) Canned Chunk Chicken Breast
1 package (1.25 oz.) taco seasoning
1 bag (14 oz.) tortilla chips
1 bag (16 oz.) shredded Mexican cheese blend
1 can (10 oz.) diced tomatoes and green chilies, well drained
1 can (4 oz.) sliced black olives, drained
Using a fork, mix chicken with half the package of taco seasoning in a bowl until chicken is shredded and coated with seasoning. use less seasoning for a milder flavor or more for a spicier flavor. Arranged chips on a cookie sheet and cover generously with shredded cheese. Top with well-drained tomatoes and chilies and seasoned chicken. Broil on top rack of oven about 3 minutes or until cheese bubbles. Remove and top with drained olives. Serve with your favorite toppings. Makes 6-8 servings.
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