Can you really go wrong this year with a nice pot of comfort food? I think not! So plan on this one...it would be super easy and great for Halloween too.
1 pound bonless, skinless chicken breasts
2 cans (10 3/4 oz) cream of chicken soup, undiluted
1 (14 oz) can chicken broth or stock
1 (16oz) pkg noodles, cooked
Place the chicken in the bottom of the crock-pot. Salt and pepper as desired. Pour soup over the top and cook on low for 6-8 hours, 3-4 hours on high. Add chicken broth and noodles. Heat for 30 min longer to heat through. Yummy.
You can use sour cream and milk instead of broth is you are in it for the super yummy side of things.
Friday, October 24, 2008
Monday, September 15, 2008
Chex Breakfast to Go
I discoverd this one at the Taste of Home Cooking School that I went to last weekend. I made it for my in-laws and got rave reviews, my hubby liked it too. A serving fits perfectly in one of those little snack size baggies.
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine
1 cup Corn Chex® cereal
1 cup Rice Chex® cereal
1 cup Wheat Chex® cereal
1 cup Honey Nut Cheerios® cereal
3/4 cup toasted sliced almonds
1 cup dried banana chips
1/2 cup dried blueberries or raisins or dried cranberries
microwave directions....
1. In small bowl, mix sugar and cinnamon.
2. In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in cereals and almonds until evenly coated. Microwave uncovered on High 2 minutes, stirring after 1 minute.
3. Stir in sugar mixture and banana chips until evenly coated. Microwave uncovered on High 1 minute. Spread on paper towels to cool, about 15 minutes. Place in serving bowl; stir in blueberries. Store in airtight container.
oven directions.....
Heat oven to 300°F. In small bowl, mix sugar and cinnamon. In ungreased 13x9-inch pan, melt butter in oven. Stir in cereals and almonds until evenly coated. Bake uncovered 15 minutes. Stir in sugar mixture and banana chips until evenly coated; bake an additional 15 minutes. Spread on paper towels to cool, about 15 minutes. Place in serving bowl; stir in blueberries. Store in airtight container.
I made the recipe with the microwave recipe and it turned out great. I love Chex recipes and they have a ton on their website check it out at.... http://www.chex.com/Recipes/Recipes.aspx
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine
1 cup Corn Chex® cereal
1 cup Rice Chex® cereal
1 cup Wheat Chex® cereal
1 cup Honey Nut Cheerios® cereal
3/4 cup toasted sliced almonds
1 cup dried banana chips
1/2 cup dried blueberries or raisins or dried cranberries
microwave directions....
1. In small bowl, mix sugar and cinnamon.
2. In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in cereals and almonds until evenly coated. Microwave uncovered on High 2 minutes, stirring after 1 minute.
3. Stir in sugar mixture and banana chips until evenly coated. Microwave uncovered on High 1 minute. Spread on paper towels to cool, about 15 minutes. Place in serving bowl; stir in blueberries. Store in airtight container.
oven directions.....
Heat oven to 300°F. In small bowl, mix sugar and cinnamon. In ungreased 13x9-inch pan, melt butter in oven. Stir in cereals and almonds until evenly coated. Bake uncovered 15 minutes. Stir in sugar mixture and banana chips until evenly coated; bake an additional 15 minutes. Spread on paper towels to cool, about 15 minutes. Place in serving bowl; stir in blueberries. Store in airtight container.
I made the recipe with the microwave recipe and it turned out great. I love Chex recipes and they have a ton on their website check it out at.... http://www.chex.com/Recipes/Recipes.aspx
Monday, September 8, 2008
Banana Oat Bread
I know I already have one banana bread recipe on here, but I found this one and gave it a whirl. I love my other recipe (thanks Amy) but this one is far simpiler and requires no "special" ingredients (i.e. heavy cream or egg whites) so I am putting it here for the times when you need a quick and easy banana bread, but by all means, make the wicked good one too.
Oatmeal Banana Nut Bread
Prep Time: 20 Minutes
Cook Time: 55 Minutes
Ready In: 1 Hour 15 Minutes
Yields: 12 servings
INGREDIENTS:
1/2 cup shortening
3/4 cup white sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract 1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup quick cooking oats
1/2 cup chopped walnuts
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.
3. In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.
4. Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 9/8/2008
Oatmeal Banana Nut Bread
Prep Time: 20 Minutes
Cook Time: 55 Minutes
Ready In: 1 Hour 15 Minutes
Yields: 12 servings
INGREDIENTS:
1/2 cup shortening
3/4 cup white sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract 1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup quick cooking oats
1/2 cup chopped walnuts
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.
3. In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.
4. Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 9/8/2008
Friday, August 29, 2008
Chicken Florentine
I saw Paula Deen make this one on T.V. and so we decided to give it a go. It is really tasty, my hubby agreed. I have only made it once so I have yet to make any changes. If I do, I will let you know.
2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.
**I roasted my chicken in the oven.
2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.
**I roasted my chicken in the oven.
Friday, August 22, 2008
One Pot Beefy Dinner
I got this one out of the Kraft magazine that comes in the mail. My husband and 3 year old can be pretty picky, so let me assure you that if it is a hit at our house, it is probably pretty standard fare. We all liked this one and it would be so easy to change it up a bit
1 lb. lean ground beef
1 cup chopped onions
1 cup thinly sliced carrots
1 cup finely chopped potatoes
1 cup water
1 can (14 oz.) baked beans
1/2 cup KRAFT Original Barbecue Sauce
1 cup KRAFT Shredded Cheddar Cheese
BROWN meat in large nonstick skillet on medium-high heat; drain. Add vegetables; cook 5 min., stirring occasionally.
STIR in water. Reduce heat to medium-low; cover and simmer 10 min. or until vegetables are tender.
ADD beans and barbecue sauce; stir. Cook 5 min. or until heated through. Sprinkle with cheese.
serves 4.
1 lb. lean ground beef
1 cup chopped onions
1 cup thinly sliced carrots
1 cup finely chopped potatoes
1 cup water
1 can (14 oz.) baked beans
1/2 cup KRAFT Original Barbecue Sauce
1 cup KRAFT Shredded Cheddar Cheese
BROWN meat in large nonstick skillet on medium-high heat; drain. Add vegetables; cook 5 min., stirring occasionally.
STIR in water. Reduce heat to medium-low; cover and simmer 10 min. or until vegetables are tender.
ADD beans and barbecue sauce; stir. Cook 5 min. or until heated through. Sprinkle with cheese.
serves 4.
Thursday, August 21, 2008
Dried Apricots
This is probably more a technique than a recipe, but I thought I would still stick in on here in case anyone is curious. There has always been a fantastic apricot tree in the backyard of my Grandma's house and when we were kids there were always fresh apricots, canned apricots and oh, the dried apricots. There were many times back in the day that my brother, Pete, and our cousins Amy and Jim would make ourselves desperatley ill snarffing these sweet and chewy little bits. I always remember my grandma drying them out in the back yard in a fruit dryer. I, frankly, do not have the time or the patience for such a thing, so I used my oven.
I washed and pitted the apricots (no small feat considering that I have a 3 year old and a six month old) and placed them in a single layer, cut side up, on a lined cookie sheet. Then I stuck them in the oven on the lowest setting (200* in my oven) for a good 10 hours and ta-da the sweet chewiness I remember from my childhood. They worked out really well and are now hidden in my cupboard so I don't make myself sick. If my brother is lucky I just might share.
I washed and pitted the apricots (no small feat considering that I have a 3 year old and a six month old) and placed them in a single layer, cut side up, on a lined cookie sheet. Then I stuck them in the oven on the lowest setting (200* in my oven) for a good 10 hours and ta-da the sweet chewiness I remember from my childhood. They worked out really well and are now hidden in my cupboard so I don't make myself sick. If my brother is lucky I just might share.
Wednesday, August 6, 2008
Coconut Cupcakes with Coconut Cream Cheese Frosting Recipe
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These are wonderful topped off with some freshly cut pineapple (not canned) or even mango. Also, this is a recipe in which I would not suggest using light coconut milk, as it would only diminish the flavor. The brand I prefer is Chaokoh, which is readily available in most stores but go with what you can find.
Ingredients
Cupcake Ingredients
3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 cup of sweetened desiccated coconut
Coconut Cream Cheese Frosting Ingredients
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1/2-1 cup of powdered sugar
1/4 cup of sweetened desiccated coconut
Method
Cupcake Method
1 Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
3 Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
4 Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Frosting Method
1 Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2 Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
3 Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.
Makes 20 cupcakes.
Print Options
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Print (with photos)
These are wonderful topped off with some freshly cut pineapple (not canned) or even mango. Also, this is a recipe in which I would not suggest using light coconut milk, as it would only diminish the flavor. The brand I prefer is Chaokoh, which is readily available in most stores but go with what you can find.
Ingredients
Cupcake Ingredients
3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 cup of sweetened desiccated coconut
Coconut Cream Cheese Frosting Ingredients
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1/2-1 cup of powdered sugar
1/4 cup of sweetened desiccated coconut
Method
Cupcake Method
1 Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
3 Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
4 Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Frosting Method
1 Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2 Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
3 Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.
Makes 20 cupcakes.
Thursday, July 31, 2008
Chocolate Cake
I know that there is already one chocolate cake recipe on this site, but really is only one enough. I found this is a cookbook, and it was to be frosted with peanut butter icing...I admit I loathe peanut butter except in sandwich form, but alas I made it and forget the icing, this is hands down an awesome cake. So dense and moist. It is now in my permenant files.
3 c. flour
2 C. sugar
2 t. baking soda
1 t. salt
4 T. baking cocoa
1 T. vanilla
3/4c. oil
2 T. vinegar
2 c. water
Mix together all dry ingredients in a large bowl. Mix well. Add in vanilla, oil, and vinegar. Stir in water. Pour into a 13"x9" pan (greased) and bake at 350* for 35 minutes. Remove from oven and allow to cool completely before frosting. (or just snarffing it down with a tall glass of icy milk)
I had never made a cake before with vinegar and was a bit nervous, but I tell you this is so good. make it up today just for fun. I will try to post the peanut butter frosting recipe later on when it is not NAPTIME! By the way there are no notes because I made my changes directly to this recipe. Enjoy.
3 c. flour
2 C. sugar
2 t. baking soda
1 t. salt
4 T. baking cocoa
1 T. vanilla
3/4c. oil
2 T. vinegar
2 c. water
Mix together all dry ingredients in a large bowl. Mix well. Add in vanilla, oil, and vinegar. Stir in water. Pour into a 13"x9" pan (greased) and bake at 350* for 35 minutes. Remove from oven and allow to cool completely before frosting. (or just snarffing it down with a tall glass of icy milk)
I had never made a cake before with vinegar and was a bit nervous, but I tell you this is so good. make it up today just for fun. I will try to post the peanut butter frosting recipe later on when it is not NAPTIME! By the way there are no notes because I made my changes directly to this recipe. Enjoy.
Thursday, July 3, 2008
"OREO" COOKIES
These are by far one of the most request recipes I share.....most people just want me to make them again, but some want the recipe.
"oreo" cookies
for cookie:
1 chocolate cake mix (I use either the betty crocker triple chocolate fudge or duncan hines dark chocolate)
2 eggs
1/2 c. oil
in a medium bowl, combine cake mix, eggs and oil stir until mixed well. drop by teaspoonfuls (I use a #50 cookie scoop) on to a line cookie sheet. bake at 350* for 8 minutes. DO NOT OVER BAKE!
for filling:
4 c. powdered sugar
1 8 ounce brick cream cheese, softened
1 stick butter, softened (do not substitute)
1 tsp. vanilla
in a medium bowl cream together cream cheese and butter. Mix in vanilla and sugar.
spread between two cookies to make an "oreo".
store any remaining cookies in the refridgerator.
makes about 16-24 filled cookies, depending on size.
"oreo" cookies
for cookie:
1 chocolate cake mix (I use either the betty crocker triple chocolate fudge or duncan hines dark chocolate)
2 eggs
1/2 c. oil
in a medium bowl, combine cake mix, eggs and oil stir until mixed well. drop by teaspoonfuls (I use a #50 cookie scoop) on to a line cookie sheet. bake at 350* for 8 minutes. DO NOT OVER BAKE!
for filling:
4 c. powdered sugar
1 8 ounce brick cream cheese, softened
1 stick butter, softened (do not substitute)
1 tsp. vanilla
in a medium bowl cream together cream cheese and butter. Mix in vanilla and sugar.
spread between two cookies to make an "oreo".
store any remaining cookies in the refridgerator.
makes about 16-24 filled cookies, depending on size.
Saturday, June 28, 2008
Yummy Rum Cake
I love rum cake. I got my favorite recipe from my mom's million year old cookbook. Please feel free to indulge, a little scoop of good vanilla ice cream and you are well on your way to a very divine treat.
INGREDIENTS
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
INGREDIENTS
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Friday, May 16, 2008
Rumbi Voodoo Chicken Salad
Oh my!! If you have never had the chance to partake, now you can at home. So good, I stole it off the GTU website. They had the chef on the show and this salad is awesome.
3 cups lettuce mix
2 Tbs.feta cheese
2 Tbs.diced tomatoes
¼ cup tortilla strips
½ cup voodoo dressing
½ cuphot chicken breast diced
Procedure: Grill the chicken breast, let it cool and dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottom over the lettuce mixture. Place the salad dressing in a container on the side. Sprinkle the chicken down the center of the salad.
Voodoo Dressing
1/4 cup Dijon mustard
1/4 cup fresh lime juice
1/4 cup chili paste
2 Tbs.crushed red pepper
3/4cup lite mayonnaise
1 1/2 cups sesame oil
1 cup rice wine vinegar
1/2 cup soy sauce
1 1/2 cups white sugar
1/4 cup minced garlic
1/3 cup pureed ginger
Procedure: Place all ingredients into a large bowl except the ginger. Using an electric mixer, mix for one and one-half minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the ginger is totally mixed.
For more information visit: www.rumbi.com
3 cups lettuce mix
2 Tbs.feta cheese
2 Tbs.diced tomatoes
¼ cup tortilla strips
½ cup voodoo dressing
½ cuphot chicken breast diced
Procedure: Grill the chicken breast, let it cool and dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottom over the lettuce mixture. Place the salad dressing in a container on the side. Sprinkle the chicken down the center of the salad.
Voodoo Dressing
1/4 cup Dijon mustard
1/4 cup fresh lime juice
1/4 cup chili paste
2 Tbs.crushed red pepper
3/4cup lite mayonnaise
1 1/2 cups sesame oil
1 cup rice wine vinegar
1/2 cup soy sauce
1 1/2 cups white sugar
1/4 cup minced garlic
1/3 cup pureed ginger
Procedure: Place all ingredients into a large bowl except the ginger. Using an electric mixer, mix for one and one-half minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the ginger is totally mixed.
For more information visit: www.rumbi.com
Saturday, May 3, 2008
Spinach Tomato Tortellini
Thank you Jannda! This one is sure to be a winner!
1 (16 oz) pkg. cheese tortellini
1 (14.5 oz) can diced tomates w/ garlic and onion
1 C. chopped fresh spinach
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. dried basil
1 tsp. minced garlic
2 Tbsp. all-purpose flour
3/4 C. milk
3/4 C. heavy cream
1/4 C. grated Parmesan cheese
1. Cook tortellini according to package directions. Drain but do not rinse and set aside.
2. Meanwhile, in a large saucepan over medium heat, combine tomatoes, spinach, salt, pepper, and basil. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk, and heavy cream. Add to saucepan along with the parmesan cheese. Heat through, reduce to low, and simmer until thick, about 2 mins.
4. Combine tortellini and sauce, stir to coat, and serve.
**Jannda says that there is plenty of sauce for a 20 ounce package of pasta.
1 (16 oz) pkg. cheese tortellini
1 (14.5 oz) can diced tomates w/ garlic and onion
1 C. chopped fresh spinach
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. dried basil
1 tsp. minced garlic
2 Tbsp. all-purpose flour
3/4 C. milk
3/4 C. heavy cream
1/4 C. grated Parmesan cheese
1. Cook tortellini according to package directions. Drain but do not rinse and set aside.
2. Meanwhile, in a large saucepan over medium heat, combine tomatoes, spinach, salt, pepper, and basil. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk, and heavy cream. Add to saucepan along with the parmesan cheese. Heat through, reduce to low, and simmer until thick, about 2 mins.
4. Combine tortellini and sauce, stir to coat, and serve.
**Jannda says that there is plenty of sauce for a 20 ounce package of pasta.
Spinach Salad
I am ready for spring despite what the weather is doing outside ( it snowed on May 1st here!) so I am digging out the springtime recipes. This one is also from allrecipes.com. The dressing makes a ton, so don't worry about not having enough!
INGREDIENTS
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
DIRECTIONS
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
** I added about a cup of crumbled blue cheese and a cup of sliced mushrooms to this one. I like the texture of the nuts, but was not crazy about the almonds...next time sugared/glazed pecans.
INGREDIENTS
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
DIRECTIONS
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
** I added about a cup of crumbled blue cheese and a cup of sliced mushrooms to this one. I like the texture of the nuts, but was not crazy about the almonds...next time sugared/glazed pecans.
Shredded Beef Chimichangas
Stolen from allrecipes.com, this one is soooooo tasty and no need for a deep fryer!!! But I did cook my roast in a crockpot so watch for my changes at the end of the recipe!
INGREDIENTS
2 pounds boneless beef chuck roast, trimmed of fat
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla
3 tablespoons butter, melted
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream
1 cup salsa
DIRECTIONS
Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
Preheat oven to 500 degrees F (260 degrees C).
Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
** I did not do the dutch oven this here!! I just took all the ingredients for the meat cooking part (the roast and water, broth, vinegar, chili powder and cumin) and dumped them into my crockpot, I left it for about 7 hours on low and my golly gosh is this ever good. I also adjusted my baking temp and time to 400* for about 15 min.
INGREDIENTS
2 pounds boneless beef chuck roast, trimmed of fat
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla
3 tablespoons butter, melted
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream
1 cup salsa
DIRECTIONS
Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
Preheat oven to 500 degrees F (260 degrees C).
Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
** I did not do the dutch oven this here!! I just took all the ingredients for the meat cooking part (the roast and water, broth, vinegar, chili powder and cumin) and dumped them into my crockpot, I left it for about 7 hours on low and my golly gosh is this ever good. I also adjusted my baking temp and time to 400* for about 15 min.
Monday, April 14, 2008
Banana bread
This one is from my cousin. I have seen a similar one on verybestbaking.com and on allrecipes.com. I am loading it in its original email form, so I hope you get the jokes....if not I would be happy to explain them to you later......
wicked good banana bread
Ingredients:
5 TBL butter
1/2 C. granulated sugar
1/2 C. firmly packed light brown sugar
1 large egg
2 egg whites (Nate's sister could be Egg White, I never thought of that)
1 tea. vanilla
1 1/2 cup mashed very ripe banana (about 3 bananas)
1 3/4 cup all purpose flour
1 tea baking soda
1/2 tea salt
1/4 tea baking powder
1/2 C. heavy cream
1/3 C. chopped walnuts optional (I haven't tried it this way yet)
Preheat oven to 350. Spray bottom only of 9x5x3 loaf pan with nonstick cooking spray.
Beat butter in large bowl with electric mixer set at medium, until light and fluffy. Add granulated sugar and brown sugar; beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed banana, beat on high 30 seconds.
Combine flour, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternating with cream, ending with flour mixture. Add nuts to batter.
Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour and 15 min. (I have never had to go that long to watch carefully the first time).
Cool bread in pan on wire rack 10 min. Remove from pan, cool completely on wire rack. (Or if you are like me blister your hands and mouth as you dig out of the pan straight from the oven and then gulp down some milk.) Also suggested that once loaf cools completely, wrap in plastic wrap over night and let the flavors develope.
wicked good banana bread
Ingredients:
5 TBL butter
1/2 C. granulated sugar
1/2 C. firmly packed light brown sugar
1 large egg
2 egg whites (Nate's sister could be Egg White, I never thought of that)
1 tea. vanilla
1 1/2 cup mashed very ripe banana (about 3 bananas)
1 3/4 cup all purpose flour
1 tea baking soda
1/2 tea salt
1/4 tea baking powder
1/2 C. heavy cream
1/3 C. chopped walnuts optional (I haven't tried it this way yet)
Preheat oven to 350. Spray bottom only of 9x5x3 loaf pan with nonstick cooking spray.
Beat butter in large bowl with electric mixer set at medium, until light and fluffy. Add granulated sugar and brown sugar; beat well. Add egg, egg whites and vanilla; beat until well blended. Add mashed banana, beat on high 30 seconds.
Combine flour, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternating with cream, ending with flour mixture. Add nuts to batter.
Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour and 15 min. (I have never had to go that long to watch carefully the first time).
Cool bread in pan on wire rack 10 min. Remove from pan, cool completely on wire rack. (Or if you are like me blister your hands and mouth as you dig out of the pan straight from the oven and then gulp down some milk.) Also suggested that once loaf cools completely, wrap in plastic wrap over night and let the flavors develope.
Crisco Cake
This is a tasty cake from my aunt in Georgia. She is an awesome cook, so you can bet anything from her is dynamite, besides you really can't go wrong with any kind of southern recipes
2 cups sugar
2 cups cake flour
1/2 tsp vanilla
1 cup crisco shortening
6 eggs
1/2 tsp lemon flavoring
Cream sugar and crisco together; add 3 eggsone at a time then one cup of flour, mixing well.
add 3 remaining eggs one at a time and remaining cup of flour. add vanilla and lemon flavoring, mix well. pour into greased and floured bundt or tube pan.
bake at 300* for one hour or until toothpick comes out clean.
**this may need some oven temp variation, because it is from a very sea level area and we are up here in the mountainous regions. I have not yet made this recipe here. I plan on it later this week and will let you know how it goes.
2 cups sugar
2 cups cake flour
1/2 tsp vanilla
1 cup crisco shortening
6 eggs
1/2 tsp lemon flavoring
Cream sugar and crisco together; add 3 eggsone at a time then one cup of flour, mixing well.
add 3 remaining eggs one at a time and remaining cup of flour. add vanilla and lemon flavoring, mix well. pour into greased and floured bundt or tube pan.
bake at 300* for one hour or until toothpick comes out clean.
**this may need some oven temp variation, because it is from a very sea level area and we are up here in the mountainous regions. I have not yet made this recipe here. I plan on it later this week and will let you know how it goes.
Sunday, April 13, 2008
Pear Pie
My girlfriend Heather served this to me once and I was blown away, I had never heard or tasted such a thing, but boy is it good.
Ok, here’s the pear pie recipe:
Mix together:
½ tsp. nutmeg
1 c. sugar
¼ c. flour
Mix together:
1 tsp. lemon juice
1 c. heavy cream
6 med. Pears – slightly green
Peel and slice pears into crust (use deep dish pie pan), sprinkle dry ingredients over and then pour wet ingredients over top. Put top crust on, make vents and bake @ 350 deg for 45-50 minutes. Let stand for at least 15-20 min for custard to firm and serve warm with ice cream or whipped cream.
ENJOY!!!
Ok, here’s the pear pie recipe:
Mix together:
½ tsp. nutmeg
1 c. sugar
¼ c. flour
Mix together:
1 tsp. lemon juice
1 c. heavy cream
6 med. Pears – slightly green
Peel and slice pears into crust (use deep dish pie pan), sprinkle dry ingredients over and then pour wet ingredients over top. Put top crust on, make vents and bake @ 350 deg for 45-50 minutes. Let stand for at least 15-20 min for custard to firm and serve warm with ice cream or whipped cream.
ENJOY!!!
Colossal Chopped Salad
This one is from the pampered chef and is sooo good, but beware it is HUGE.
This chicken, pasta and vegetable salad is a lively medley of color and flavor.
1 pkg. (16 oz.) uncooked penne pasta
1 head romaine lettuce, thinly sliced (about 6 c.)
2 c. diced cooked chicken
1/2 c. sliced red onion
1 yellow summer squash or zucchini
2 Roma tomatoes
1 lg. carrot, peeled
1 can (3.25 oz.) pitted ripe olives, drained
1/2 c. (2 oz.) grated fresh Parmesan cheese
1 c. Italian or ranch salad dressing
Cook pasta according to package directions in Executive (8-qt.) Stockpot; drain and rinse under cold running water using Large Colander. Spoon pasta into Simple Additions Dots Large Round Bowl. Meanwhile, thinly slice lettuce and dice chicken using Chef's Knife. Slice red onion using Ultimate Mandoline fitted with v-shaped blade. Slice yellow squash with Ultimate Mandoline fitted with crinkle blade; cut slices in half using Santoku Knife. Slice tomatoes using Tomato Knife; cut slices in half. Cut carrot into julienne strips using Julienne Peeler; cut strips into 1-in. pieces using Paring Knife. Slice olives using Egg Slicer Plus. Top pasta with lettuce, chicken, onion, yellow squash, tomatoes, carrot and olives. Grate Parmesan cheese over vegetables using Ultimate Mandoline fitted with Grating blade. Drizzle dressing over salad; toss using Bamboo Spatulas just before serving.
Yield: 16 servings
This chicken, pasta and vegetable salad is a lively medley of color and flavor.
1 pkg. (16 oz.) uncooked penne pasta
1 head romaine lettuce, thinly sliced (about 6 c.)
2 c. diced cooked chicken
1/2 c. sliced red onion
1 yellow summer squash or zucchini
2 Roma tomatoes
1 lg. carrot, peeled
1 can (3.25 oz.) pitted ripe olives, drained
1/2 c. (2 oz.) grated fresh Parmesan cheese
1 c. Italian or ranch salad dressing
Cook pasta according to package directions in Executive (8-qt.) Stockpot; drain and rinse under cold running water using Large Colander. Spoon pasta into Simple Additions Dots Large Round Bowl. Meanwhile, thinly slice lettuce and dice chicken using Chef's Knife. Slice red onion using Ultimate Mandoline fitted with v-shaped blade. Slice yellow squash with Ultimate Mandoline fitted with crinkle blade; cut slices in half using Santoku Knife. Slice tomatoes using Tomato Knife; cut slices in half. Cut carrot into julienne strips using Julienne Peeler; cut strips into 1-in. pieces using Paring Knife. Slice olives using Egg Slicer Plus. Top pasta with lettuce, chicken, onion, yellow squash, tomatoes, carrot and olives. Grate Parmesan cheese over vegetables using Ultimate Mandoline fitted with Grating blade. Drizzle dressing over salad; toss using Bamboo Spatulas just before serving.
Yield: 16 servings
Frozen Lemonade Dessert
This one is stolen form one of my best friends. Katie got it from her grandma, and after a rousing game of bunko at her house, during which all of the girls asked for seconds, I begged for the recipe and she was kind enough to share it.
1 (8 ounce) tub cool whip, thawed
1 (1/2 gal) vanilla ice cream, softened but not melted (the good stuff here, don't be cheap)
1 can frozen lemonade concentrate, thawed
1/2 can frozen orange juice concentrate, thawed (optional)
makings for graham cracker crust (or nilla wafer...for Amy)
Make graham cracker crust in a 9x13 pan. Set aside. Mix remaining ingredients together well. It may take a bit to get them to combine. I used a good wire wisk and a wooden spoon. pour mixture over crust and return to freezer for a couple of hours. Store in freezer.
serves 12
* I personally don't add the orange juice, but if you are concerned about it being too tart that is when Katie says to add it in. Katie also says her grandma makes it with the good vanilla bean ice cream (I think she said Dryers). I am really picky about ice cream, and since there are so few ingredients you should really use a quality one, I am not saying break the bank and use hagan daz...go ahead if you want, but not the nasty store brand stuff either.
1 (8 ounce) tub cool whip, thawed
1 (1/2 gal) vanilla ice cream, softened but not melted (the good stuff here, don't be cheap)
1 can frozen lemonade concentrate, thawed
1/2 can frozen orange juice concentrate, thawed (optional)
makings for graham cracker crust (or nilla wafer...for Amy)
Make graham cracker crust in a 9x13 pan. Set aside. Mix remaining ingredients together well. It may take a bit to get them to combine. I used a good wire wisk and a wooden spoon. pour mixture over crust and return to freezer for a couple of hours. Store in freezer.
serves 12
* I personally don't add the orange juice, but if you are concerned about it being too tart that is when Katie says to add it in. Katie also says her grandma makes it with the good vanilla bean ice cream (I think she said Dryers). I am really picky about ice cream, and since there are so few ingredients you should really use a quality one, I am not saying break the bank and use hagan daz...go ahead if you want, but not the nasty store brand stuff either.
Thursday, April 10, 2008
Dijon Crusted Hailbut
Since my husband goes fishing in Alaksa every year, I am always searching for ways to prepare fish (namely Halibut) that I will like. I admit to being a picky fish eater....just the way I am. This recipie is from allrecipes.com and is really yummy.
INGREDIENTS
1/4 cup mayonnaise
1 tablespoon prepared Dijon-style mustard **
1 tablespoon prepared horseradish **
1 tablespoon fresh lemon juice
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
1 tablespoon margarine, melted
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
Bake for 15 to 18 minutes, or until fish flakes easily with a fork.
**I think next time I will cut back on the horseradish and add more mustard.
INGREDIENTS
1/4 cup mayonnaise
1 tablespoon prepared Dijon-style mustard **
1 tablespoon prepared horseradish **
1 tablespoon fresh lemon juice
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
1 tablespoon margarine, melted
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
Bake for 15 to 18 minutes, or until fish flakes easily with a fork.
**I think next time I will cut back on the horseradish and add more mustard.
Carnation Famous Fudge
As a self proclaimed choco-holic, this is a must. Consider the possibilities.......I give you fair waning one bite and you will have an hard time stopping.
Ingredients:
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
Directions:LINE 8-inch-square baking pan with foil.COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
FOR MILK CHOCOLATE FUDGE:SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels. FOR BUTTERSCOTCH FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels. FOR PEANUTTY CHOCOLATE FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.
** I make 2 batches of this, in the first one I substitute peanut butter chips for the chocolate chips and pour it into a pan, then I make the second batch the regular way and pour it on top of the peanut butter one. this is the closest I have come to the fantastic fudge at Gardner Village.
Ingredients:
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
Directions:LINE 8-inch-square baking pan with foil.COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
FOR MILK CHOCOLATE FUDGE:SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels. FOR BUTTERSCOTCH FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels. FOR PEANUTTY CHOCOLATE FUDGE:SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.
** I make 2 batches of this, in the first one I substitute peanut butter chips for the chocolate chips and pour it into a pan, then I make the second batch the regular way and pour it on top of the peanut butter one. this is the closest I have come to the fantastic fudge at Gardner Village.
Tuesday, April 8, 2008
Grand America Bread Pudding with Rum Sauce
I really don't think you can go wrong with this one it is one of the best brunch items they offer.
Chef: Kurtis Baguley Executive Pastry Chef
7 ea whole eggs,
whisked 2 ea egg yolk
½lb sugar
1ea vanilla bean, split and scraped
1ea cinnamon stick6cups heavy cream
1 tbl vanilla extract
12 to 16ea croissant, large, broken up into 1 inch pieces
Whisk together the eggs, yolks, sugar and vanilla.
Heat the cream, vanilla bean (split and scraped), and cinnamon stick. Heat until hot but not simmering. Whisk into the egg mixture, then strain Break up croissants into small 1 inch pieces In a standard baking dish, large enough for all the croissants pour over the custard to cover. Cover dish with foil and place dish into a baking sheet. Place into a 350 degree oven and pour some water into the baking sheet so the bread pudding dish has water all around. You may need to add more water during the baking time if it evaporates too quickly. The baking time is approximately 45 minutes, but could take longer. What your looking for is the pudding to be puffed and a knife comes out clean.
Ingredients: Rum Sauce for Bread Pudding
½ cup apple juice
¾ cup heavy cream
2 and ½ tbl dark rum (Meyers)
6 oz dark brown sugar
7 oz granulated sugar
½lb unsalted butter, cold, chopped
In a thick plastic container, place the cold chopped butter.
In a sauce pot, combine the sugars, apple juice, cream, and rum. Bring to a boil stirring occasionally. When the mixture comes to a boil, pour ½ of it over the butter and whisk constantly until the butter is melted, add the rest of the hot mixture.
If possible, place an immersion blender into the bowl and blend the mixture for a couple of minutes. This will help it to be nice and emulsified.
Place the bowl into an ice bath to cool, stirring the sauce a few times during the cooling process. Keep chilled.
When you’re ready to use, just warm it a little to take the chill off.
For more information on The Grand America Hotel visit: www.grandamarica.com
Chef: Kurtis Baguley Executive Pastry Chef
7 ea whole eggs,
whisked 2 ea egg yolk
½lb sugar
1ea vanilla bean, split and scraped
1ea cinnamon stick6cups heavy cream
1 tbl vanilla extract
12 to 16ea croissant, large, broken up into 1 inch pieces
Whisk together the eggs, yolks, sugar and vanilla.
Heat the cream, vanilla bean (split and scraped), and cinnamon stick. Heat until hot but not simmering. Whisk into the egg mixture, then strain Break up croissants into small 1 inch pieces In a standard baking dish, large enough for all the croissants pour over the custard to cover. Cover dish with foil and place dish into a baking sheet. Place into a 350 degree oven and pour some water into the baking sheet so the bread pudding dish has water all around. You may need to add more water during the baking time if it evaporates too quickly. The baking time is approximately 45 minutes, but could take longer. What your looking for is the pudding to be puffed and a knife comes out clean.
Ingredients: Rum Sauce for Bread Pudding
½ cup apple juice
¾ cup heavy cream
2 and ½ tbl dark rum (Meyers)
6 oz dark brown sugar
7 oz granulated sugar
½lb unsalted butter, cold, chopped
In a thick plastic container, place the cold chopped butter.
In a sauce pot, combine the sugars, apple juice, cream, and rum. Bring to a boil stirring occasionally. When the mixture comes to a boil, pour ½ of it over the butter and whisk constantly until the butter is melted, add the rest of the hot mixture.
If possible, place an immersion blender into the bowl and blend the mixture for a couple of minutes. This will help it to be nice and emulsified.
Place the bowl into an ice bath to cool, stirring the sauce a few times during the cooling process. Keep chilled.
When you’re ready to use, just warm it a little to take the chill off.
For more information on The Grand America Hotel visit: www.grandamarica.com
Chocolate and Oat Bars
This is one I have been making since I was a teenager. My parents gave me the cookbook it is out of in 1989. The variations on this one are endless.......
1 cup unsifted flour
1 cup quick-cooking oats
3/4 cup firmly packed brown sugar
1/2 cup butter or margarine, softened
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 cup chopped nuts (optional)**
1 (6 ounce pkg) semi-sweet chocolate chips**
1. preheat oven to 350* (325* for a glass dish)
2. in a large bowl combine flour, oats, sugar and butter. Mix well (I use a pastry blending tool).
3. Reserving 1/2 cup of mixture, press remainder into bottom of an ungreased 13x9 baking pan. Bake 10 minutes.
4. Pour sweetened condensed milk evenly over crust. Sprinkle with nuts, chips, and remaining oat mixture. Press down firmly.
5. Bake 25 to 30 minutes or until lightly browned. Cool. Cut in to bars. Store covered at room tempature.
yeild: 36 bars
**My most recent adventure with these bars was to make them with 1 cup of walnuts, 1 cup semi-sweet chocolate chips and 1/4 cup sweetened coconut. But go crazy.....white choco chips and macadamia nuts........dried cranberries, dark chocolate and pecans.......pecans and milk chocolate chips.
1 cup unsifted flour
1 cup quick-cooking oats
3/4 cup firmly packed brown sugar
1/2 cup butter or margarine, softened
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 cup chopped nuts (optional)**
1 (6 ounce pkg) semi-sweet chocolate chips**
1. preheat oven to 350* (325* for a glass dish)
2. in a large bowl combine flour, oats, sugar and butter. Mix well (I use a pastry blending tool).
3. Reserving 1/2 cup of mixture, press remainder into bottom of an ungreased 13x9 baking pan. Bake 10 minutes.
4. Pour sweetened condensed milk evenly over crust. Sprinkle with nuts, chips, and remaining oat mixture. Press down firmly.
5. Bake 25 to 30 minutes or until lightly browned. Cool. Cut in to bars. Store covered at room tempature.
yeild: 36 bars
**My most recent adventure with these bars was to make them with 1 cup of walnuts, 1 cup semi-sweet chocolate chips and 1/4 cup sweetened coconut. But go crazy.....white choco chips and macadamia nuts........dried cranberries, dark chocolate and pecans.......pecans and milk chocolate chips.
Best Ever Chocolate Fudge Cake
This recipe is from Kraftfoods.com and it is amazing. It is so rich, but not overly sweet. I just love it.
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix*
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP Whipped Topping
2 Tbsp. PLANTERS Sliced Almonds
PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.
**I like to use a dark chocolate cake mix, or the betty crocker triple fudge kind.
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix*
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP Whipped Topping
2 Tbsp. PLANTERS Sliced Almonds
PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.
**I like to use a dark chocolate cake mix, or the betty crocker triple fudge kind.
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