Ingredients
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Directions
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Sunday, January 30, 2011
Chicken and Broccoli Braid
Ingredients
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
Directions
Preheat oven to 375 degrees F (190 degrees F).
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
Directions
Preheat oven to 375 degrees F (190 degrees F).
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
Parmesan Chicken
Ingredients
4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Directions
1.Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.
4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Directions
1.Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.
Chipotle Crusted Pork Tenderloin
Ingredients
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins
Directions
1.Preheat grill for medium-high heat.
2.In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3.Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins
Directions
1.Preheat grill for medium-high heat.
2.In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3.Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Sunday, August 1, 2010
Cinnamon Rolls
From: Joy Willbur
2 TBS. yeast
1 TBS. sugar
1/2 C. warm water
2 eggs
1 1/12 C. of scalded milk
1/2 C. sugar
2 tsp. salt
1/2 C. melted butter
1/2 tsp vanilla
5-6 C. Flour
Dissolve yeast and 1 TBS. sugar in water. Wisk eggs and slowly add scalded milk, mixing together. Add the rest of the ingredients. Mix ingredients well enough to make a slightly sticky dough. Cover bowl and let rise until doubled. Divide dough in half and set aside. Flour your counter very well and roll out dough into a 1/2" thick rectangle. Spread butter/cinnamon mixture over entire surface. Roll up jelly roll style sealing the edges. Using dental floss, cut dough into 1-1 1/2" thick slices. Place on greased cookie sheet. Repeat these steps with other half of dough. Cover and let rise for 15 minutes. Bake at 400 degrees for 10-15 minutes. Frost with cream cheese frosting when cooled.
Butter Cinnamon filling: mix into a paste
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
Cream cheese frosting:
8 oz. cream cheese at room temp
1 stick butter, soften
1 lb powdered sugar (about 4 cups)
1 tsp vanilla
2 TBS. yeast
1 TBS. sugar
1/2 C. warm water
2 eggs
1 1/12 C. of scalded milk
1/2 C. sugar
2 tsp. salt
1/2 C. melted butter
1/2 tsp vanilla
5-6 C. Flour
Dissolve yeast and 1 TBS. sugar in water. Wisk eggs and slowly add scalded milk, mixing together. Add the rest of the ingredients. Mix ingredients well enough to make a slightly sticky dough. Cover bowl and let rise until doubled. Divide dough in half and set aside. Flour your counter very well and roll out dough into a 1/2" thick rectangle. Spread butter/cinnamon mixture over entire surface. Roll up jelly roll style sealing the edges. Using dental floss, cut dough into 1-1 1/2" thick slices. Place on greased cookie sheet. Repeat these steps with other half of dough. Cover and let rise for 15 minutes. Bake at 400 degrees for 10-15 minutes. Frost with cream cheese frosting when cooled.
Butter Cinnamon filling: mix into a paste
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
Cream cheese frosting:
8 oz. cream cheese at room temp
1 stick butter, soften
1 lb powdered sugar (about 4 cups)
1 tsp vanilla
Buttery Soft Pretzels
Ingredients
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
Directions
1.In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3.Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
4.When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5.Bake in preheated oven for 8 minutes, until browned.
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
Directions
1.In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3.Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
4.When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5.Bake in preheated oven for 8 minutes, until browned.
Fruit Salsa and Cinnamon Chips
Ingredients
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
Directions
1.In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
Directions
1.In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Carrot Cake
Ingredients
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Cranberry Spinach Salad
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
1.In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2.In a large bowl, combine the spinach with the toasted almonds and cranberries.
3.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.
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
1.In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2.In a large bowl, combine the spinach with the toasted almonds and cranberries.
3.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.
Buttermilk Cornbread
Ingredients
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Directions
1.Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2.Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3.Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Directions
1.Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2.Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3.Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
BBQ Pork for Sandwiches
Ingredients
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Directions
1.Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2.Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3.Bake in the preheated oven for 30 minutes, or until heated through.
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Directions
1.Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2.Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3.Bake in the preheated oven for 30 minutes, or until heated through.
Zucchini Bread
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions
1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions
1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool
Banana Sour Cream Bread
Ingredients
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Directions
1.Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2.In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3.Bake for 1 hour, until a toothpick inserted in center comes out clean.
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Directions
1.Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2.In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3.Bake for 1 hour, until a toothpick inserted in center comes out clean.
Maine Pumpkin Bread
From: Allrecipes.com
Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Ham and Potato Soup
Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions
1.Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions
1.Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
World's Best Lasagna
From: Allrecipes.com
Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3.Preheat oven to 375 degrees F (190 degrees C).
4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3.Preheat oven to 375 degrees F (190 degrees C).
4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Rainbow Clown Cake
From: Allrecipes.com
Ingredients
3 egg whites
1 (18.25 ounce) package white cake mix
1 1/3 cups water
2 tablespoons canola oil
red paste food coloring
orange paste food coloring
yellow paste food coloring
green paste food coloring
blue paste food coloring
purple paste food coloring
Directions
1.Preheat an oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
2.Beat the egg whites with an electric mixer until frothy, about 1 minute. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed.
3.Divide the cake batter into six separate bowls. Use a toothpick to scoop a dab of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
4.Scoop spoonfuls of batter into the prepared pans (8 inch rounds), alternating the colors. Use a toothpick to gently swirl the colors for a marbled effect.
5.Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 30-35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Beef Chili
1 lb lean ground beef 2 Tbsp vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 Tbsp cumin seeds
½ Tbsp cracked black peppercorns
1 Tbsp chili powder
1 tsp salt
½ tsp ground allspice
¼ tsp cayenne pepper
2 tsp unsweetened cocoa powder
1 Tbsp cornmeal
1 Tbsp Worcestershire sauce
1 can beef broth
1 can tomato sauce (or 2 if you prefer)
2 cans corn kernels, drained, OR 2 cups frozen corn, thawed
2 cans red kidney beans, rinsed & drained (or 3)
1 cup pimento-stuffed olives, thinly sliced
1 red or yellow bell pepper, chopped
possible toppings:
corn chips
sour cream
cheddar cheese
Tabasco sauce
avocado
lime
Brown meat, drain fat if desired, and set aside (or place in crock-pot). In a large pan, heat oil, then sauté onions and garlic till softened.
Mix seasonings in mortar and pesto to crack peppercorns and blend flavors. Then add to cooked onions. Cook 1-2 minutes.
Add cocoa, cornmeal, Worcestershire sauce and broth to pan. Bring to a simmer for a few minutes to reduce slightly. Pour into crock pot.
Add all canned foods to crock pot with meat and onion mixture. Cook on low for 8-10 hours or high for 4-5 hours.
Add olives and chopped peppers for last 35-45 minutes of cooking. Season with Tabasco if more heat is desired.
Serve with cornbread and the toppings of your choice.
2 onions, finely chopped
4 cloves garlic, minced
1 Tbsp cumin seeds
½ Tbsp cracked black peppercorns
1 Tbsp chili powder
1 tsp salt
½ tsp ground allspice
¼ tsp cayenne pepper
2 tsp unsweetened cocoa powder
1 Tbsp cornmeal
1 Tbsp Worcestershire sauce
1 can beef broth
1 can tomato sauce (or 2 if you prefer)
2 cans corn kernels, drained, OR 2 cups frozen corn, thawed
2 cans red kidney beans, rinsed & drained (or 3)
1 cup pimento-stuffed olives, thinly sliced
1 red or yellow bell pepper, chopped
possible toppings:
corn chips
sour cream
cheddar cheese
Tabasco sauce
avocado
lime
Brown meat, drain fat if desired, and set aside (or place in crock-pot). In a large pan, heat oil, then sauté onions and garlic till softened.
Mix seasonings in mortar and pesto to crack peppercorns and blend flavors. Then add to cooked onions. Cook 1-2 minutes.
Add cocoa, cornmeal, Worcestershire sauce and broth to pan. Bring to a simmer for a few minutes to reduce slightly. Pour into crock pot.
Add all canned foods to crock pot with meat and onion mixture. Cook on low for 8-10 hours or high for 4-5 hours.
Add olives and chopped peppers for last 35-45 minutes of cooking. Season with Tabasco if more heat is desired.
Serve with cornbread and the toppings of your choice.
Cincinnati Cornbread
From: Jillene Ladle
1½ c yellow cornmeal
1½ c flour
1 c sugar
1 Tbsp baking powder
1 tsp salt
2 eggs
½ c oil
1½ c milk or buttermilk
(½ cup sour cream, if not using buttermilk)
Combine dry ingreadients. Add remaining ingredients; mix well. Bake in 9 X 13” pan at 350 for 30 minutes or until golden.
1½ c yellow cornmeal
1½ c flour
1 c sugar
1 Tbsp baking powder
1 tsp salt
2 eggs
½ c oil
1½ c milk or buttermilk
(½ cup sour cream, if not using buttermilk)
Combine dry ingreadients. Add remaining ingredients; mix well. Bake in 9 X 13” pan at 350 for 30 minutes or until golden.
Clone of a Cinnabon
From: Allrecipes.com
Ingredients
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions
1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Ingredients
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions
1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Sunday, July 25, 2010
Cordon Bleu Casserole
From: Ashlee Millar
2 tablespoons butter, divided
1 pound cooked chicken breast, shredded or cut into 1-inch pieces
1/2 cup shredded swiss cheese, divided
freshly ground black pepper
1/4 cup panko bread crumbs
1 teaspoon garlic salt
1 cup half and half (I used Fat-Free half and half, and it was delicious)
4 oz prosciutto, either diced or sliced into thin strips
8 wedges The Laughing Cow Light Creamy Swiss Original Flavor (this is one full wheel of Laughing Cow cheese; I used light because we get these at Costco in a multipack, but you could use the full fat version if you want. There’s very little difference between the two).
8 ounces (1/2 box) penne pasta (I used Barilla Plus Penne, but any small pasta should be fine: shells, rotini, elbows, etc.)
1. Preheat the oven to 375 degrees. Spray a 2 1/2 quart casserole dish with non-stick cooking spray and set aside. Boil pasta in salted water until tender. Drain and set aside.
2. In a large saucepan over medium heat, cook the prosciutto and 1 tablespoon of butter until the prosciutto is heated through and crispy at the edges. Add the Laughing Cow cheese, 1/4 cup of the shredded Swiss cheese, half and half, garlic salt and pepper. When cheese is melted and smooth, cooked chicken and pasta and stir to combine. Transfer to prepared baking dish. Sprinkle remaining 1/4 cup of shredded swiss cheese over the casserole evenly.
3. Melt the remaining tablespoon of butter in a small bowl the microwave. Add the panko bread crumbs and stir to combine. Sprinkle over the top of the casserole. Bake for 10-15 minutes, until the casserole is heated through, the cheese on top is melted, and the buttered bread crumbs have crisped. Serve immediately.
2 tablespoons butter, divided
1 pound cooked chicken breast, shredded or cut into 1-inch pieces
1/2 cup shredded swiss cheese, divided
freshly ground black pepper
1/4 cup panko bread crumbs
1 teaspoon garlic salt
1 cup half and half (I used Fat-Free half and half, and it was delicious)
4 oz prosciutto, either diced or sliced into thin strips
8 wedges The Laughing Cow Light Creamy Swiss Original Flavor (this is one full wheel of Laughing Cow cheese; I used light because we get these at Costco in a multipack, but you could use the full fat version if you want. There’s very little difference between the two).
8 ounces (1/2 box) penne pasta (I used Barilla Plus Penne, but any small pasta should be fine: shells, rotini, elbows, etc.)
1. Preheat the oven to 375 degrees. Spray a 2 1/2 quart casserole dish with non-stick cooking spray and set aside. Boil pasta in salted water until tender. Drain and set aside.
2. In a large saucepan over medium heat, cook the prosciutto and 1 tablespoon of butter until the prosciutto is heated through and crispy at the edges. Add the Laughing Cow cheese, 1/4 cup of the shredded Swiss cheese, half and half, garlic salt and pepper. When cheese is melted and smooth, cooked chicken and pasta and stir to combine. Transfer to prepared baking dish. Sprinkle remaining 1/4 cup of shredded swiss cheese over the casserole evenly.
3. Melt the remaining tablespoon of butter in a small bowl the microwave. Add the panko bread crumbs and stir to combine. Sprinkle over the top of the casserole. Bake for 10-15 minutes, until the casserole is heated through, the cheese on top is melted, and the buttered bread crumbs have crisped. Serve immediately.
Nancy's Cornbread
3 c. flour
1-1/2 c. sugar
1c. cornmeal
2T. baking powder
1 t. salt
2-1/2c. milk
4 eggs
2/3c. oil
6T. melted butter
Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl (except for melted butter). Pour wet ingredients into dry. As you're stirring pour in the melted butter and stir just until they are blended. (The less you stir the better!)
Pour into a greased 9x13 pan. bake at 350 for about 40 min.
Take from oven a pour on honey butter glaze.
(2T. butter, 2T. honey...melted together.)
You can half this recipe and bake in a 8x8 pan, but it's so yummy I don't know why you would want to do that!
1-1/2 c. sugar
1c. cornmeal
2T. baking powder
1 t. salt
2-1/2c. milk
4 eggs
2/3c. oil
6T. melted butter
Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl (except for melted butter). Pour wet ingredients into dry. As you're stirring pour in the melted butter and stir just until they are blended. (The less you stir the better!)
Pour into a greased 9x13 pan. bake at 350 for about 40 min.
Take from oven a pour on honey butter glaze.
(2T. butter, 2T. honey...melted together.)
You can half this recipe and bake in a 8x8 pan, but it's so yummy I don't know why you would want to do that!
Monday, March 8, 2010
Chewy Chocolate Chip Cookies
From Nancy Powell
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ Toll House Semi-Sweet Chocolate Morsels
(Optional: 1 cup chopped nuts)
Preheat oven to 425° F.
Combine flour, baking soda and salt in small bowl. Beat shortening, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 7 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ Toll House Semi-Sweet Chocolate Morsels
(Optional: 1 cup chopped nuts)
Preheat oven to 425° F.
Combine flour, baking soda and salt in small bowl. Beat shortening, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 7 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Pumpkin Pie Cake
From Traci Underwood
1 large can pumpkin
1 (13 oz) can evaporated milk (can use regular milk if you don't have canned milk)
3 large eggs, beaten
1 cup sugar
1/2 tsp. salt
4 tsp. pumpkin pie spice
Mix together and pour into a greased 9x13 inch pan.
Sprinkle over top:
1 yellow cake mix
1 cup finely chopped walnuts
1/2 cup melted butter
Mix and spread evenly over cake batter.
Bake at 350 for 55- 6o minutes.
1 large can pumpkin
1 (13 oz) can evaporated milk (can use regular milk if you don't have canned milk)
3 large eggs, beaten
1 cup sugar
1/2 tsp. salt
4 tsp. pumpkin pie spice
Mix together and pour into a greased 9x13 inch pan.
Sprinkle over top:
1 yellow cake mix
1 cup finely chopped walnuts
1/2 cup melted butter
Mix and spread evenly over cake batter.
Bake at 350 for 55- 6o minutes.
Frozen Fruit Salad
1 (8 oz) cream cheese, softened
3/4 cup sugar
Blend well.
Add:
1 (12 oz) container Cool Whip
2 bananas, sliced
1 can crushed pineapple, drained
1 pkg. frozen raspberries
Mix and freeze in a 9x13 inch pan.
(Optional: Strawberries could be added if desired.)
3/4 cup sugar
Blend well.
Add:
1 (12 oz) container Cool Whip
2 bananas, sliced
1 can crushed pineapple, drained
1 pkg. frozen raspberries
Mix and freeze in a 9x13 inch pan.
(Optional: Strawberries could be added if desired.)
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