Tuesday, December 30, 2008
Monday, December 22, 2008
Course salt/Ground pepper
8 ounces fusilli
4 slices of bacon, chopped
4 medium yellow squash (quartered and sliced)
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup Asiago cheese plus more for serving
Boil pasta until al dente in salted water
Tuesday, December 16, 2008
2 Eight ounce packages cream cheese (softened)
3/4 cup sugar
1 teaspoon vanilla
Blend first four ingredients together. Place on top of nilla wafer in a cupcake paper.
Bake 350 for 12 minutes.
Top with cherry pie filling
Wednesday, November 19, 2008
Preheat the oven to 350 degrees
Spray 2 loaf pans with PAM
Open up a 15 oz can of pumpkin puree
Break open 4 eggs into your mixing bowl.
Add 3 cups of sugar
Add 1 cup of vegetable oil
2/3 cup water
Then add your 15 ounces of pumpkin puree
Add 2 teaspoons each of Allspice, Ginger, Cinnamon and Cloves.
Also add 1 1/2 teaspoon salt
And 2 teaspoons of Arm and Hammer baking soda
Put in 3 1/2 cups all purpose flour. Mix, mix, mix
Divide batter between pans. Make sure they're even or they will fight in the oven.
Set your timer for 60 minutes
It's all good when a toothpick stuck in the center comes out clean. Take the loaves out of the pans and let them cool on a rack.
Friday, November 7, 2008
1/2 green bell pepper, chopped
1/2 onion, chopped
2 stalks celery, chopped
1 T. Creole seasoning (I use Zatarain's)
1 pound crawfish tails (frozen seafood section, already peeled, etc.)
3/4 cup water
Melt butter over medium heat. Add pepper, onion, celery, seasoning, crawfish, and water to pot. Bring to a boil. Cover with lid, simmer 10 minutes stirring occasionally. Remove from heat and let stand 10 minutes with lid still on. Serve over rice.
Wednesday, October 29, 2008
Montreal Steak Seasoning, to taste
1 can cream of mushroom soup
1 cup whole milk
8 oz. sour cream
1 box Stove Top stuffing for chicken
1 can chicken broth
Brown chicken in 1 T. of butter. Season with Montreal Steak Seasoning to taste.
Cook Stove Top according to package directions, substituting chicken broth for the water.
Mix sour cream, milk, and soup together. Add cooked chicken to soup mixture and place in bottom of casserole dish. Top with stuffing and bake 350 for 25-30 minutes.
**Place in bottom of baking dish, then sprinkle with:
1 T. lemon juice
1/3 cup flour
1 cup rolled oats (not quick cooking)
1/2 cup brown sugar
1/2 t. salt
1 t. cinnamon
6 T. melted butter to dry ingredients
Place oat topping on apples and bake 375 for 40 minutes.
SERVE WITH VANILLA ICE CREAM!! IT'S A REQUIREMENT!!
Saturday, September 13, 2008
Fresh Jalapenos (I used 7...14 halves)
Cream cheese (4 oz. filled 14 halves)
Bacon (chopped in thirds)
Chop jalapenos in half lengthwise. Remove seeds and membranes. Smear cream cheese in each half. Wrap with 1/3 slice of bacon and secure with toothpick.
Place on wire rack over baking sheet (to allow bacon grease to drain) and bake 375 for 20-25 minutes or until bacon is nicely browned.
Tuesday, September 9, 2008
1) 3/4 cup butter flavor Crisco
2) 1 1/4 cup light brown sugar
3) 2 T. milk
4) 1 T. vanilla
5) 1 egg
6) 1 3/4 cup flour
7) 1 t. salt
8) 3/4 t. baking soda
9) 2 cups chocolate chips
Mix ingredients 1-4. Beat at medium speed with electric mixer. Add egg.
In separate bowl, mix ingredients 6-8. Add to cream mixture. Beat until smooth.
Stir in chocolate chips. Bake 8-10 at 375. *Place parchment paper on cookie sheet*
Monday, September 8, 2008
(From Paula Deen)
1 package store bought sugar cookie dough
8 ounces softened cream cheese
1 cup confectioners' sugar
1/2 pint fresh strawberries, sliced
6 ounces fresh blueberries
6 ounces fresh raspberries
1/2 cup white chocolate chips, melted
1/2 cup chocolate syrup
Preheat oven to 350 degrees F.
Flatten cookie dough onto a 6-inch pizza pan. Bake until firm to touch, about 11 to 15 minutes. Cool. In a medium bowl, blend cream cheese and sugar. Spread the baked cookie with the cream cheese mixture and decorate with sliced strawberries. In a small bowl, combine melted white chocolate with chocolate syrup. Top the pizza with remaining berries and chocolate mixture. Slice and serve immediately.
16 oz. mozzarella cheese
Large jar of spaghetti sauce
Large container cottage cheese
1 lb. mild sausage
2 T. parsley
1 t. basil
1/2 t. salt
1/2 t. pepper
1 box jumbo shells
Cook shells according to package instructions
Brown sausage, drain
In a large mixing bowl, combine cottage cheese, eggs, parsley, basil, salt, pepper, sausage, half of the cheese
Spray a 9x13 pan with cooking spray. Fill each shell with cottage cheese mixture. Place in pan.
Cover shells with spaghetti sauce and cover pan with foil. Bake at 350 for 50 minutes.
Sprinkle shells with remaining cheese and serve.
2/3 cup oats (not quick-cooking)
2/3 cup flour
2/3 cup light brown sugar
1 tsp. ground cinnamon
1/4 tsp. nutmeg
3/4 cup unsalted butter, melted
Peaches in bottom
Mix rest of ingredients and pour over peaches
Cook on LOW for three hours
Serve with vanilla ice cream
1 lb. ground beef, seasoned with taco seasoning
1/2 cup cooked white rice
shredded sharp cheddar cheese
shredded iceberg lettuce
chopped green onions
Combine taco meat with cooked rice
Combine salsa and sour cream (1 to 1 ratio)
Mix ingredients according to preference
1 1/2 lb. ground beef
1 cup bread crumbs
1 large onion, chopped
1 1/2 t. salt
1/4 t. pepper
little less than half the sauce (below)
4 (8 oz.) cans tomato sauce
6 T. vinegar
6 T. brown sugar
4 t. mustard
4 t. Worcestershire sauce
Form loaf, pour sauce over and bake (350 for 1 hr. 15 min.), basting often (every 15 minutes).
- (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
- 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
- 1/2 cup chopped green onions or shallots
- 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
- 3 fresh plum tomatoes, seeded and chopped
- 1 avocado, peeled, seeded, and cut into chunks
- 1/2 cup fresh chopped cilantro
- 2 Tbsp lime juice (about the amount of juice from one lime)
- 1 Tbsp olive oil
- 1/2 to 1 teaspoon of sugar (to taste)
- Salt and pepper to taste
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Serves 6 to 8.
1 package egg roll wrapper
1/2 lb. hamburger, browned and drained
2 carrots, diced in food processor
1/2 onion, diced
green onions, sliced
bean sprouts, to taste
Soy sauce to taste
Garlic powder to taste
Mix all ingredients to desired taste.
Place filling diagonally on wrapper. Follow package directions for rolling. Seal edges with water.
Fry in oil over medium heat until golden.
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into large bowl.
MIX sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Add strawberries; stir 1 minute or until well blended.
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
1 cup Miracle Whip
4 T. soy sauce, divided
1/4 t. Tabasco
1 t. ground ginger
8 oz. Rotini
2 cups cooked, shredded chicken
1/2 t. garlic powder
1 cup red or green bell peppers (or both:)
1/4 cup chopped green onions
Saute bell peppers and green onions in 2 T. soy sauce and garlic powder.
Mix Miracle Whip, 2 T. soy sauce, Tabasco and seasonings in a large bowl. Add remaining ingredients, mix lightly, refrigerate overnight.
1-2 lbs. ground beef
1 large onion, chopped
1 green bell pepper, chopped
3-4 stalks of celery, chopped
3 cans light red kidney beans, DO NOT DRAIN
1 can tomato sauce (15 oz)
2 cans Rotel
Salt, pepper, and Chili powder to taste
Brown beef and onions. Add remaining ingredients. Simmer until well cooked over medium heat. Best if cooked the day before and reheated before serving (lets the flavors blend). Or, brown meat and onions then combine all ingredients in slow cooker and simmer 10 hours on low.
3/4 cup vegetable oil
8 oz. container sour cream
14 or 15 oz. can creamed corn
3 boxes Jiffy corn muffin mix
1/3 cup sugar
Beat eggs-add remaining ingredients. Spray 9x13 pan with cooking spray and pour batter into pan. Bake at 350 for 20-25 minutes or until golden brown.
2nd layer: 8 oz. of sour cream mixed with 1 packet of taco seasoning
3rd layer: Salsa
4th layer: Shredded Monterrey jack cheese
5th layer: Chopped tomatoes
6th layer: Chopped green onions
7th layer: Sliced black olives
Optional: Top with slices of avocado dipped in lemon juice (to preserve color)
Serve with tortilla chips
1 lb. chicken breasts, bone-in
8 oz. thin spaghetti, or any other pasta
1 lb. Velveeta
1 can cream of mushroom
1 can cream of chicken
1 can Rotel
Boil chicken, reserving chicken water. Shred chicken.
Cook pasta in chicken water. Drain water to 1/2 inch above pasta.
Reduce heat to medium and add soups and cheese to pasta and water.
Stir until melted. Add Rotel and shredded chicken. Serve.
1 small onion, chopped
1 clove of garlic, minced
4 small cooked chicken breasts, shredded
1 cup salsa
4 oz. cream cheese, cubed
1 T. chopped cilantro (or to taste)
1 t. cumin
1 cup of shredded cheddar-jack cheese
1 can (4 oz) chopped green chilies
8 flour tortillas
Preheat oven to 350. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir two min. Add chicken, 1/4 cup salsa, green chilies, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam side down, in a 13x9 inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup cheese.
Bake 15-20 minutes or until heated through. Top with chopped avocado and pico de gallo (below)
Pico de Gallo:
1 tomato, diced
1 medium onion, diced
Juice of one lemon (or lime...whatever you have)
Chopped cilantro to taste
Course salt and fresh ground pepper to taste
Mix all ingredients and serve on meals or with tortilla chips.
1/4 bottle Kraft Zesty Italian Dressing
1 lb. boneless, skinless chicken breasts, cut into bit sized pieces
2 cups frozen, mixed veggies
1 can cream of chicken soup
8 oz. velveeta, cut up
1 sheet frozen puff pastry
1 egg, lightly beaten
Montreal Steak seasoning
Preheat oven to 400. Heat dressing in large skillet. Add chicken and cook thoroughly. Stir in veggies, soup and velveeta. Sprinkle with desired amount of steak seasoning. Spoon into a 9" square, greased dish. Unfold pastry, place over mixture, tuck in edges. Press onto top of dish to seal. Brush with egg, cut slits to vent.
Place on baking sheet; Bake 30 minutes; Let stand 5 minutes before serving.
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners sugar, plus more for dusting
1/4 t. salt
1 cup all purpose flour
4 large egg yolks
1 can (14 oz) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)
Preheat oven to 350. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
Make crust: Using an electric mixer, beat butter, sugar and salt until light and fluffy. Add flour and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15-20 minutes.
Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven and bake until filling is set, 25-30 minutes. Cool completely in pan.
Refrigerate until filling is firm, about two hours or up to three days. Using paper overhang, lift cake onto work surface; cut into 16 squares and dust with powdered sugar.
1 lb. sirloin steak, cut against the grain into 1/8 inch slices
3-4 cups fresh broccoli (or frozen)
1/2 onion, sliced
Soy Sauce (dark Chinese is preferable)
4 cloves of garlic, minced or grated
1 tsp. fresh ginger root, minced or grated (I've also used the tubed stuff in the produce section)
Combine 2 T. soy sauce, 1 T. cornstarch, 1 T. sugar, 1 T. veggie oil, 1 t. sesame oil, 2 grated cloves of garlic, and 1 t. grated ginger root. Add beef slices and marinate 15 minutes.
Heat wok or heavy skillet over medium heat. Add 2 T. veggie oil. Add 1 minced clove of garlic and stir-fry until fragrant. Add broccoli pieces and garlic salt (to taste) and stir-fry for 4 minutes. Add sliced onion and stir fry until tender. Place veggies on platter and return wok or skillet to stove. Add 1 T. oil and one clove of minced garlic to wok. Drain beef and add to wok, reserving marinade. Stir fry until pink is gone (don't over-cook...beef will be tough). Layer beef over veggies on platter. Once again, return wok to stove.
Combine 1 T. soy sauce, 1 t. sugar, 1 t. cornstarch, and 1/2 cup water (or homemade beef stock, if available) with left over sauce from marinade. Pour into wok and bring to a boil over medium-high heat, stirring often. Add all contents from platter back to wok and heat through. Serve immediately over white rice.
1 lb. boneless, skinless chicken breasts
Montreal Steak seasoning ("chicken" is out there, but "steak" is better)
1 lb. dried fettucine
6 T. unsalted butter
1/2 medium red onion, chopped
2 cloves of garlic, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 t. salt
1/4 t. freshly ground black pepper
Fresh parsley for garnish
Cook fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
While pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add onions and garlic and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and hald of the Parmesan and toss to combine thoroughly. Season with salt and pepper to taste. Sprinkle with remaining Parmesan and garnish with parsley. Add strips of cooked chicken seasoned with Montreal Steak seasoning, if desired. Serve immediately.
1 1/2 lbs. dried red kidney beans (or 3 cans if you don't want to soak)
5 slices of bacon, chopped
1 lb. smoked sausage, sliced
1/2 lb. salt pork, quartered
6 garlic cloves minced
5 celery ribs, sliced
2 green bell peppers, chopped
1 large onion, chopped
2 (32 oz) containers chicken broth
1 t. salt
1 t. ground red pepper (cayenne)
1 t. black pepper
Place kidney beans in a Dutch oven. Cover with water 2 inches above beans and let soak 8 hours. Drain beans; rinse thoroughly and drain again.
Saute bacon in Dutch oven over medium-high heat 5 minutes. Add smoked sausage and salt pork; saute 5 min. or until sausage is golden brown. Add garlic and next three ingredients; saute 5 minutes or until veggies are tender.
Stir in beans, broth, and next three ingredients. bring to a boil. Boil 15 minutes. Reduce heat and simmer stirring occasionally, 3 hours or until beans are tender. Remove salt pork before serving (sometimes I can only find "sliced" salt pork...just bind with kitchen twine for easy removal). Serve over rice.
Note: If using canned beans, after the "15 minute boil", transfer to a crock pot and cook on low 5-6 hours or high for 3-4 hours to let flavors combine without over-cooking beans.
2 Cups all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. ground cinnamon
3 large eggs
2 C. sugar
3/4 C. vegetable oil
3/4 C. buttermilk
2 t. vanilla extract
2 C. grated carrots (I use my food processor to finely chop)
1 (8 ounce) can crushed pineapple, drained
1/2 C. flaked coconut (plus more for sprinkling)
1 small package of chopped pecans (for sprinkling)
Buttermilk Glaze (see recipe at bottom)
Deluxe Cream Cheese Frosting (see recipe at bottom)
Grease two 9 inch round cakepans
Cut circles of wax paper or parchment paper to line on bottom of cake pans.
Grease and flour wax paper. Set aside.
Stir together first four ingredients. In a separate bowl, beat eggs and next 4 ingredients with an electric mixer until smooth. Add flour mixture to batter, beating at low speed until blended.
Stir in carrots, pineapple, and coconut. Pour batter into prepared pans.
Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean.
Drizzle warm Buttermilk Glaze (see below) over cake layers and allow to cool on wire racks for 15 minutes.
Remove cakes from pans and transfer to a plate. Keep a layer of wax paper between layers so they don't stick and chill in refrigerator (or freezer) for a couple of hours.
Remove from fridge and seperate layers. Remove all wax paper. Place first layer on your cake plate. Spread a semi-thick layer of Deluxe Cream Cheese Frosting (see below) on top of bottom layer. Place second layer on top of bottom layer (repeat previous steps if making a triple layer cake). Frost sides and top of cake. Sprinkle with remaining coconut and chopped pecans.
1 C. sugar
1 1/2 t. baking soda
1/2 C. buttermilk
1/2 C. (one stick) unsalted butter
1 T. light corn syrup
1 t. vanilla extract
Bring first five ingredients to a boil in a dutch oven over medium heat. Boil four minutes stirring constantly until glaze is golden. Remove from heat and stir in vanilla. Cool slightly.
Deluxe Cream Cheese Frosting
1 1/2 (12 ounces) blocks of cream cheese, softened
3/4 C. butter (a stick and a half), softened
1 (16 ounce) package of powdered sugar
1 1/2 t. vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
***The way I make it is how I entered it above. The original recipe is found in The Ultimate Southern Living Cookbook.***
2 cans of cream of potato soup
1/2 stick of butter
1/2 medium bell pepper, chopped
1 can of cream style corn
1 1/2 cans of evaporated milk
1 lb. crawfish tails (I buy the peeled and precooked in the frozen seafood section)
1/2 medium onion, chopped
1/2 Tablespoon Cajun seasonings (ex. Tony's, Emerils, Black and Redfish Seasoning, ect...)
salt and pepper to taste
angel hair pasta (optional)
*Saute the bell pepper and onion in the butter. Add all of the rest of the ingredients in a large pot (excluding pasta). Simmer on medium heat until hot. Serve and Enjoy!
***This soup tends to be thick. You can serve it over the pasta if desired.
3/4 cup sugar
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
2 large eggs
1 can (15 oz.) Libby's 100% pure pumpkin
1 can (12 oz) evaporated milk
2 unbaked 9" pie shells
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shells.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
8 oz. of cream cheese
1/3 cup of sugar
2 t. vanilla
1 cup (8 oz) sour cream
8 oz. of Cool Whip
Topping of choice: Cherry pie filling, strawberry pie filling, etc.
Let cream cheese come to room temperature. Mix all ingredients with electric mixer and place in 2 crusts. Put on toppings. Chill AT LEAST two hours.
Graham cracker crust (recipe is for ONE crust):
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/3 cup sugar
5 boiled eggs
1/3 cup green onions
1/2 of a dill pickle, chopped
2 T. of celery (the tender, leafy part in the middle)
2-3 T. of mustard
1-2 cups of Miracle Whip
2-3 T. of sugar
1 t. salt
1/2 t. pepper
1 1/2 T. pickle juice
Peel and chop potatoes. Boil until tender and drain (boil the eggs with the potatoes and peel/chop eggs when done).
Mix remainder of ingredients and stir in potatoes and eggs. Chill in refrigerator overnight.
7 cups cubed potatoes
1/3 cup chopped onion (about half of a medium onion)
2 T. all purpose flour
1 envelope Hidden Valley Ranch mix (dressing or DIPS)
1/2 t. dried parsley or 1 T. fresh parsley
1/4 t. salt
1/4 cup sour cream
2 cups milk
Boil potatoes in salted water until tender. Drain.
Spray non-stick oil in pot and saute onions and potatoes until browned.
In saucepan, combine flour, ranch mix, parsley and sour cream. Slowly stir in milk until combined. Bring to a boil until sauce is thick over medium heat.
Pour over potatoes and serve.
Spaghetti sauce (recipe below)
1 package Lasagna noodles, boil to soften
2 eggs, beaten
1 pint cottage cheese
16 oz. mozzarella cheese
Fresh grated Parmigiano-Reggiano cheese
Mix egg and cottage cheese. Layer ingredients: little bit of sauce, noodles, cottage cheese, mozzarella cheese, sauce, noodles, cottage cheese, mozzarella cheese, sauce, parmigiano-reggiano cheese.
Bake, covered 15 minutes at 350.
Uncover and bake an additional 15 minutes.
Let stand 10-15 minutes before serving.
1) 1/4 cup olive oil
2) 2 cloves minced garlic
3) 1/2 of a green bell pepper, chopped
4) 1/2 cup celery, chopped (about 2 stalks)
5) 1 medium onion, chopped
6) 1 1/2 lb. ground beef
7) 2 1/2 t. salt
8) 1/4 t. pepper
9) 1/2 t. dried basil
10) 1 t. dried oregano
11) 1 T. dried parsley
12) 2 (6 oz) cans tomato paste
13) 1 (8 oz) can tomato sauce
14) 3/4 cup hot water
Saute ingredients 1-5 until soft over medium-high heat. Add ingredients 6-11 and cook until crumbly. Add 12-14 and simmer on low one hour.
2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage (Jimmy Dean, Potter’s, etc.)
½ large onion
1 regular can Rotel (either Regular or Extra Hot, according to preference)
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers, according to preference. (If you like things more spicy,
leave the seeds and white membranes.)
Chop the onion and brown with the breakfast sausage. Drain excess fat so you won’t have a
coronary. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir
together over low heat until mixture is melted. Add finely diced jalapenos, stir together, and serve warm with tortilla chips. During serving, Queso needs to be kept warm, either in a fondue pot, chafing dish, or Crock Pot.
Queso can be frozen flat in Ziploc bags and reheated.
- 1 1/2 cups crushed pretzels
- 4 1/2 tablespoons white sugar
- 3/4 cup butter, melted
- 1 cup white sugar
- 2 (8 ounce) packages cream cheese
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (6 ounce) package strawberry flavored gelatin
- 2 cups boiling water
- 1 (16 ounce) package frozen strawberries
- Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
- In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
- In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
1 bottle BBQ sauce (your choice)
2 cups water
Preheat oven to 350. In roasting pan, layer one of the onions (sliced) and place meat on top. Add 2 cups of water to bottom of pan. Cover and cook 2-3 hours until roast pulls apart easily. Remove roast and shred. Discard onions, etc. from roasting pan.
In a slow cooker add shredded pork, one onion (chopped) and 3/4 of a bottle of BBQ sauce. Cover and cook on high 2-3 hours or low 5-6 hours. Serve on sesame seeded buns with pickles and remaining BBQ sauce.
2/3 cups sugar
1/4 cup cornstarch
1/4 t. salt
2 1/2 cups of milk
4 large egg yolks
2 T. unsalted butter, cut into pieces
1 t. pure vanilla extract (or 2 t. imitation vanilla)
3 ripe bananas
Have a fine mesh sieve over medium bowl ready.
In medium saucepan off heat, mix sugar, cornstarch, salt. Gradually whisk in milk; add egg yolks.
Whisking constantly, cook over medium heat until thickened and 1st large bubble sputters (it takes a while:) Reduce heat to low and boil one minute, stirring constantly.
Remove from heat and pour pudding through sieve. Stir in butter and vanilla. Let pudding cool slightly.
Slice bananas. Layer in 8x8 (or similar) dish: 1)cookies 2)half of pudding 3)all bananas 4)rest of pudding 5)cookies 6)Cool Whip (seal edges of cool whip to sides of dish to prevent browning of bananas)
Refrigerate AT LEAST one hour.
In a food processor, pulse 2 1/2 cups all purpose flour with 1 teaspoon each salt and sugar. Add 1 cup (two sticks) chilled unsalted butter, cut into small pieces.
Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.
Add 1/4 cup ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 4 T. more ice water, 1 T. at a time.) Do NOT over mix!
Turn out onto a work surface; knead once or twice, until dough comes together. Divide into two discs, wrap with plastic wrap and chill in refrigerator. Can be frozen for up to three months.
Yield: 2 crusts (one bottom and one top OR two bottoms)
4 stalks of celery, chopped
salt and pepper to taste
3 chicken breasts, with bones
1 large can (49 oz) chicken broth
1 family sized can Cream of Chicken soup
1 can jumbo biscuits, cut into eighths
Boil chicken in broth until cooked through. Remove chicken and shred. Add soup, celery, onion, salt, and pepper to broth. Bring to a boil over medium to medium-high heat. Drop in biscuit pieces one at a time to boiling soup. Cook over medium 10 minutes, uncovered. Cover pot and cook additional 10 minutes, stirring occasionally. Stir in chicken and serve.
1 can (14 oz) cannellini beans (or great Northern), rinsed and drained.
1 pint grape tomatoes, halved
4 scallions, thinly sliced
2 T. olive oil
1 T. fresh lemon juice (the juice from one lemon)
Course salt, ground pepper to taste
In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper. Refrigerate up to one day. Serve chilled.
1 1/2 cups old fashioned rolled oats (not quick cooking)
1/2 cup all purpose flour
1/2 cup chocolate chips
1/2 t. baking soda
1/2 t. salt
6 T. unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 t. pure vanilla extract
Preheat oven to 350. In a medium bowl, whisk together oats, flour, chocolate chips, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets lined with parchment paper (or silpat). Bake until cookies are golden brown but still soft; 13 minutes. Cool on wire racks.
Yield: 2 dozen
1 1/2 C. long grain white rice
1 T. olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 oz. each) black beans, rinsed and drained
1 can (14.5 oz.) vegetable broth
1 T. cider vinegar
1/2 t. dried oregano
course salt and ground pepper, to taste
Sprinkle of cumin, to taste
Garnish with fresh cilantro and lime wedges
Prepare rice. Heat oil in large saucepan over medium. Add onion, garlic and bell pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.
Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6-8 minutes. Season with salt, pepper, and cumin. Serve beans over rice and garnish.