2 cans green beans, drained
3/4 T. butter
3/4 T. all-purpose flour
3/4 t. sugar
1/3 c. chicken broth, warmed
3/4 t. cider vinegar
pepper to taste
3 slices bacon, crisply cooked and crumbled (or bacon bits)
Melt butter in a 12" skillet; whisk flour until smooth. In a small bowl, combine sugar and broth together; add to flour mixture. Bring to a boil; stir for one minute. Reduce heat; mix in vinegar without boiling. Season with pepper; add green beans and bacon, heating until warmed. Serves 6.
Sunday, October 26, 2008
Chicken & Noodles
8-oz. pkg. medium egg noodles, cooked
3 10-3/4 oz. cans cream of chicken soup
16 oz. can chicken broth
6-1/2 oz. can chicken
Combine ingredients in a large saucepan; heat until hot and mixture reaches desired consistency. Makes 4 to 6 servings.
Note: There are endless possibilities with Chicken & Noodles! Add whatever veggies are handy or sprinkle with cheese for a twist!
3 10-3/4 oz. cans cream of chicken soup
16 oz. can chicken broth
6-1/2 oz. can chicken
Combine ingredients in a large saucepan; heat until hot and mixture reaches desired consistency. Makes 4 to 6 servings.
Note: There are endless possibilities with Chicken & Noodles! Add whatever veggies are handy or sprinkle with cheese for a twist!
Tuesday, October 21, 2008
Cookie Dough Truffles
Attention all Cookie Dough Lovers! The filling of these truffles tastes like genuine chocolate chip cookie dough! (And it has no eggs!) I am SO excited to have found this. I even made some without the chocolate chips for my hubby, the chocolate-hater who loves Cookie Dough. And this recipe is EASY!!! I know Christmas is a ways off yet, but these are definitely going on my treat trays this year.
Recipe:
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1-1/2 pounds semisweet chocolate candy coating, chopped
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen
Tuesday, August 26, 2008
Zucchini Cake
With Meg's brownie recipe with Zucchini I thought, that maybe you all would like this recipe too. It is actually Amanda's, or my mom's. It is really good.
3 1/2 cup shredded zucchini (Packed) Don't peel.
2 cups flour
1 tsp. salt
1 1/4 cup sugar
1/3 cup cocoa + 1 TBS
1 1/2 tsp. soda
2 tsp. vanilla
1/2 cup oil
2 eggs
Mix wet ingredients with zucchini. Sift dry ingredients together and mix into wet ingredients. Pour into oiled 9 x 13 pan. Bake 35 minutes at 350 degrees.
Icing
3 oz. cream cheese, softened a little
3/4 stick of margarine, softened a little
1 1/2 cup powdered sugar
1 TBS cream
1 tsp. vanilla
Mix all together.
3 1/2 cup shredded zucchini (Packed) Don't peel.
2 cups flour
1 tsp. salt
1 1/4 cup sugar
1/3 cup cocoa + 1 TBS
1 1/2 tsp. soda
2 tsp. vanilla
1/2 cup oil
2 eggs
Mix wet ingredients with zucchini. Sift dry ingredients together and mix into wet ingredients. Pour into oiled 9 x 13 pan. Bake 35 minutes at 350 degrees.
Icing
3 oz. cream cheese, softened a little
3/4 stick of margarine, softened a little
1 1/2 cup powdered sugar
1 TBS cream
1 tsp. vanilla
Mix all together.
Zucchini Brownies
Mix together:
1 1/4 c sugar
1/4 c cocoa
1 t salt
1/2 t soda
2 t vanilla
2 c grated zucchini
1/2 c vegetable oil
Add 2 c flour
Put into greased and floured 9"x13" pan or 2 layer pans
Bake at 350 for 25 min or until toothpick comes out clean
1 1/4 c sugar
1/4 c cocoa
1 t salt
1/2 t soda
2 t vanilla
2 c grated zucchini
1/2 c vegetable oil
Add 2 c flour
Put into greased and floured 9"x13" pan or 2 layer pans
Bake at 350 for 25 min or until toothpick comes out clean
Monday, August 11, 2008
Mint Sundae Brownies
This recipe is super easy and so delicious. I made it one day and took to my brother for his birthday and he loved it and mentioned it often. When one receives a compliment from Matt, you know it's got to be worth it:) So I made it again last night for a family dinner we had (Matt's request)and it was a hit, both with adults and with kids. So here you go!
1 pkg fudge brownie mix (9x13 pan size)
3/4 c. chopped almonds (or pecans, or whatever nut you prefer, really)
Mix brownie according to directions, add nuts. Pour into a greased 9x13" pan and bake at 325 degrees for about 25 minutes (or until done). Let cool.
1 (14oz.) can sweetened condensed milk
2 teaspoons peppermint extract (I like it minty, but you can add less if you want)
4 drops green food coloring (to make it pretty, but you don't have to)
2 cups heavy whipping cream, whipped or an 8 oz tub of cool whip
1/2 cup miniature chocolate chips
Combine the milk, extract and food coloring in a large bowl. Fold in whipped cream and chocolate chips. Spread over brownies. Cover and freeze for SEVERAL hours.
Hot fudge sauce
chopped peanuts (again, whatever nut you prefer)
Drizzle dessert with the hot fudge (warmed)and sprinkle with nuts and enjoy.
*Making this on a hot afternoon I realized just how quickly it melts, so try to cut and eat while it's still mostly frozen. It takes good melted, but is so much more satisfying frozen. Yum.
1 pkg fudge brownie mix (9x13 pan size)
3/4 c. chopped almonds (or pecans, or whatever nut you prefer, really)
Mix brownie according to directions, add nuts. Pour into a greased 9x13" pan and bake at 325 degrees for about 25 minutes (or until done). Let cool.
1 (14oz.) can sweetened condensed milk
2 teaspoons peppermint extract (I like it minty, but you can add less if you want)
4 drops green food coloring (to make it pretty, but you don't have to)
2 cups heavy whipping cream, whipped or an 8 oz tub of cool whip
1/2 cup miniature chocolate chips
Combine the milk, extract and food coloring in a large bowl. Fold in whipped cream and chocolate chips. Spread over brownies. Cover and freeze for SEVERAL hours.
Hot fudge sauce
chopped peanuts (again, whatever nut you prefer)
Drizzle dessert with the hot fudge (warmed)and sprinkle with nuts and enjoy.
*Making this on a hot afternoon I realized just how quickly it melts, so try to cut and eat while it's still mostly frozen. It takes good melted, but is so much more satisfying frozen. Yum.
Sunday, August 10, 2008
Question for you, fellow Culinary Enthusiasts...
OK everyone,
I have a question for you. I got this recipe off the Martha Stewart show a few weeks ago. It sounded so yummy, and Martha claimed it was heart-healthy, so I gave it a whirl yesterday. It tastes delicious, but it was so crumbly! So I was wondering if any of you can look at it (or try it) and give me some pointers on how to make it not so dry. I baked it for the lowest amount of time it called for (35 minutes; I started off baking it for 30 minutes, but then it didn't quite seem done, so I put it in for 5 more minutes), so should I have baked it for even less time, or do I need to tweak the ingredients a bit to add more liquid somewhere?
Oatmeal-Raisin* Squares
* (You can substitute for the raisins any of the following: cranberries, prunes, dried apricots, blueberries, or cherries)
4 cups oats
1 teaspoon salt
2 cups flour
1/2 cup dark brown sugar
1 cup chopped nuts such as pecans, walnuts, hazelnuts or almonds (I used almonds)
1 teaspoon baking soda
Combine these ingredients in a large bowl.
Melt 1 1/2 cups unsalted butter; pour over oat mixture and add 2 teaspoons vanilla extract. Mix well. Let sit while you make the filling.
Filling:
1/2 cup boiling water
2 cups raisins
1/2 teaspoon cinnamon
Zest of 1 lemon
Let these ingredients come to a boil, cook for 2 minutes, and then take off the burner to let cool a bit.
Pat 1/2 of the oat mixture into 9x13 pan (Martha used a glass pan, I used a tin pan; would that have anything to do with it?). Purée raisin mixture; spoon onto and spread over oat mixture. Pat rest of oat mixture on top of raisin mixture. Bake at 350° for 35-45 minutes, or until golden brown. Cut with serrated knife. Makes 24 squares.
The raisin mixture made only a thin layer between the two oat layers; should I double the raisin mixture? The bottom oat layer held together nicely, but the top layer just crumbled, almost just by looking at it.
We ate this for our home evening treat just now. Everyone liked it, but we had to scrounge up a bite of vanilla ice cream to put on top to help with the dryness. So, if anyone has any tips, please send them my way, 'cause I'd love your input! Thanks in advance!
I have a question for you. I got this recipe off the Martha Stewart show a few weeks ago. It sounded so yummy, and Martha claimed it was heart-healthy, so I gave it a whirl yesterday. It tastes delicious, but it was so crumbly! So I was wondering if any of you can look at it (or try it) and give me some pointers on how to make it not so dry. I baked it for the lowest amount of time it called for (35 minutes; I started off baking it for 30 minutes, but then it didn't quite seem done, so I put it in for 5 more minutes), so should I have baked it for even less time, or do I need to tweak the ingredients a bit to add more liquid somewhere?
Oatmeal-Raisin* Squares
* (You can substitute for the raisins any of the following: cranberries, prunes, dried apricots, blueberries, or cherries)
4 cups oats
1 teaspoon salt
2 cups flour
1/2 cup dark brown sugar
1 cup chopped nuts such as pecans, walnuts, hazelnuts or almonds (I used almonds)
1 teaspoon baking soda
Combine these ingredients in a large bowl.
Melt 1 1/2 cups unsalted butter; pour over oat mixture and add 2 teaspoons vanilla extract. Mix well. Let sit while you make the filling.
Filling:
1/2 cup boiling water
2 cups raisins
1/2 teaspoon cinnamon
Zest of 1 lemon
Let these ingredients come to a boil, cook for 2 minutes, and then take off the burner to let cool a bit.
Pat 1/2 of the oat mixture into 9x13 pan (Martha used a glass pan, I used a tin pan; would that have anything to do with it?). Purée raisin mixture; spoon onto and spread over oat mixture. Pat rest of oat mixture on top of raisin mixture. Bake at 350° for 35-45 minutes, or until golden brown. Cut with serrated knife. Makes 24 squares.
The raisin mixture made only a thin layer between the two oat layers; should I double the raisin mixture? The bottom oat layer held together nicely, but the top layer just crumbled, almost just by looking at it.
We ate this for our home evening treat just now. Everyone liked it, but we had to scrounge up a bite of vanilla ice cream to put on top to help with the dryness. So, if anyone has any tips, please send them my way, 'cause I'd love your input! Thanks in advance!
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