Saturday, November 30, 2013
Perfect Pasta Salad Recipe
1 green pepper chopped
1 package green onions chopped
1 box cherry tomatoes
2 cucumbers chopped
16 oz pasta
1 tsp prepared mustard
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp parsley flakes
1 1/4 cup sugar
1 1/4 cup cider vinegar
2/3 cup vegetable oil
Chop all vegetables and place in a bowl. Cook pasta then drain and cool. Mix all other ingredients together in a separate bowl. After dressing is mixed combine all ingredients, chill, and serve.
This is my moms recipe and it is amazingly good! Try it and I promise you will LOVE it.
CHICKEN & DUMPLIN CASSEROLE
The secret of this is not to stir anything. That's what makes your
dumplings. When you dish it out, you have your dumplings on top.
INGREDIENTS:
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste
Directions: Preheat oven to 350 degrees.
Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
Bake casserole for 30-40 minutes, or until the top is golden brown
INGREDIENTS:
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste
Directions: Preheat oven to 350 degrees.
Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
Bake casserole for 30-40 minutes, or until the top is golden brown
Red Velvet Fudge
Ingredients:
2 cups white sugar
1/4 cup cocoa
1 cup buttermilk
3 tablespoons butter
1 tsp vanilla
1 tsp red gel food coloring
Instructions
Using a 5×9 pan (typically same size as banana bread pan, if you want thinner pieces, use 8×8) line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.
Combine sugar, cocoa, buttermilk, sweet condensed milk (if you choose to add it), and food coloring in a non stick pan. (I used a big pot) Stir to combine. Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)
Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.
Reduce heat and allow fudge to simmer. DO NOT STIR. At all. Like seriously dont even touch the pan.
Allow fudge to cool to 110 degrees and add butter and vanilla.
Beat by hand or use electric mixer until fudge loses its sheen. (I used an electric mixer for 20 minutes. Not kidding. Some folks say this stage takes 3-5 minutes.)
Place in prepared pan and allow to cool, usually 1-2 hours.
This recipe yielded 25 small squares.
Source : http://iambaker.net/red-velvet-fudge/
The Best Chocolate Cake Ever with Pudding Frosting
Chocolate Cake
1 3/4 cups unbleached all-purpose flour
2 cups sugar
3/4 cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup black strong coffee (1 Tbsp coffee with 8 oz boiling water)
1 cup buttermilk OR combine 1 Tbsp vinegar with 1 cup milk OR 1 cup equivalent of buttermilk powder & water
1 tsp vanilla extract
Pudding Frosting
1 cup milk
(1) 3.4 ounce box instant vanilla pudding
8 ounce cream cheese (room temperature, leave out for at least an hour or two)
12 ounce tub of Cool Whip (put out on the counter 10-15 minutes before making the frosting)
Directions:
Chocolate Cake
Grease a 13 x 9 inch cake pan (or two 9 inch round pans for round cake or makes about 36 cupcakes) and line the bottom of the pans with wax paper cut to size.
In a mixing bowl, sift all dry ingredients together. Then take a rubber spatula and thoroughly mix the dry ingredients together.
Mix in all of the wet ingredients and do a quick mix with your rubber spatula and then mix with an electric mixer until well blended but don't overmix.
Pour evenly between pans and bake at 350 degrees for 28-30 minutes or until after inserting a toothpick into the center of a cake, it reveals just crumbs.
Pudding Frosting
Mix vanilla pudding mix with milk in one bowl, using an electric mixer, until pudding sets. In another bowl whip up cream cheese using an electric mixer. Add cool whip to the cream cheese and mix together well.
Add vanilla pudding to the cream cheese-cool whip mixer and mix together well.
Store in the refrigerator until the cake cools. After frosting the cake, the cake will need to be stored in the refrigerator.
For best results, after frosting the cake, refrigerate the cake for at least 30 minutes before serving.
Tips:
The first thing I do when making this recipe, is to brew the coffee. That way it's mostly cooled by the time I mix it in and it doesn't start cooking the eggs.
A great time saver tip (that I learned from a CakeCentral.com forum and use ALL of the time) is to mix all of your dry ingredients ahead of time and put in a plastic zip bag or a plastic container, this way when you're ready to bake, you just pour into your mixing bowl and add wet ingredients. It's kind of like making your own cake mix. Be sure it's sealed tight and you date the container so you know when you mixed it.
Cake recipe from Barefoot Contessa at Home. Frosting recipe from my friends, Joe & Tricia.
Friday, November 29, 2013
ONION BOMBS CAMPING FOOD
ONION BOMBS CAMPING FOOD
large onions
ground meat (I prefer turkey!!)
seasonings to taste (mine were like meatloaf tasting!!)
tin foil
Directions:
1. peel your onions and cut them in half as equally as possible.
2. Prepare your meatballs how you want them-- I used italian seasoning, oregano, chili powder, minced garlic, ketchup, worcestershire sauce and some bread crumbs
3. Size your meatballs so that they can be squished between two pieces of onions. Some meat will push out the ends and that is okay!!! Just make them as compact as possible!!
4. wrap each onion bomb in tinfoil-- might want to double them since they'll be tossed in the fire! Make sure not to poke holes in the foil!!
5. toss in the fire and try to get them in the coals
6. cook for about 10 minutes, flip em around and cook another 10 minutes or so!!!
Like & Share
large onions
ground meat (I prefer turkey!!)
seasonings to taste (mine were like meatloaf tasting!!)
tin foil
Directions:
1. peel your onions and cut them in half as equally as possible.
2. Prepare your meatballs how you want them-- I used italian seasoning, oregano, chili powder, minced garlic, ketchup, worcestershire sauce and some bread crumbs
3. Size your meatballs so that they can be squished between two pieces of onions. Some meat will push out the ends and that is okay!!! Just make them as compact as possible!!
4. wrap each onion bomb in tinfoil-- might want to double them since they'll be tossed in the fire! Make sure not to poke holes in the foil!!
5. toss in the fire and try to get them in the coals
6. cook for about 10 minutes, flip em around and cook another 10 minutes or so!!!
Like & Share
Cinnamon Bun Bread
* 1 1/2 cups all purpose flour
* 1/3 cup sugar
* 1/4 tsp active dry or rapid rise yeast
* 2/3 cup warm milk (100-110F; low fat is fine)
* 3 tbsp vegetable oil
* 1/2 tsp vanilla extract
* 1 large egg
for the Filling/Topping:
* 3 tbsp butter, room temperature
* 3/4 cup brown sugar
* 1 tsp ground cinnamon
* pinch ground cardamom
for the Icing:
* 1 cup powdered sugar
* 1-2 tbsp milk
Directions:
Lightly grease an 8×8-inch square baking pan.
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)
Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.
Slice of heaven cake
1 package devil's food chocolate cake or german choc. cake mix
1 14oz can sweetened condensed milk
1 jar caramel topping
1 8oz tub cool whip
4-5 snickers bar ,skor, heathbar, or mini reeses
Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake.
Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!
Rich & Ruffled Chocolate Celebration Cake
For the cake:
1 3/4 cups (220 g) all-purpose flour
2 cups (400 g) granulated sugar
3/4 cup (90 g) Cacao Barry Cocoa Powder - Extra Dark
2 teaspoons (10 g) baking soda
1 teaspoon (5 g) baking powder
1 teaspoon (9 g) salt
2 eggs, at room temperature, lightly beaten
1 cup (237 mL) strong, hot black coffee or espresso
1 cup (237 mL) buttermilk, room temperature
1/2 cup (119 mL) vegetable oil
1 tablespoon (15 mL) pure vanilla extract
For the Swiss Meringue Buttercream
5 large egg whites (150g)
1-1/4 cups (250 g) granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
2 teaspoons (10 mL) pure vanilla extract
pinch of salt
Instructions
For the cake layers:
Preheat oven to 350 F. Prepare 2 x 9" (or 3 x 8" for slightly shorter layers) cake pans with butter and flour or parchment paper.
In bowl of electric mixer fitted with the paddle attachment, sift all dry ingredients. Add remaining ingredients to mixture and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer).
Divide among prepared pans. Batter will be liquidy.
Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean, about 35 minutes. Try not to overbake.
Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
For the Swiss Meringue Buttercream:
Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed, gradually add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
Add vanilla and salt and mix well.
Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
Can freeze for up to 6-8 weeks.
Source: http://sweetapolita.com/2010/11/rich-ruffled-chocolate-celebration-cake/
Homemade Nutella
The original recipe instructs to strain the spread at the very end, but I don’t mind a little nut texture in mine. Adapted from the Encyclopédie du Chocolat, by way of David Lebovitz.
1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk
1 Tbsp. mild-flavored honey
pinch salt
1 heaping cup chopped bittersweet or semisweet chocolate, or chips
1 scant cup chopped milk chocolate, or chips
On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.
Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth.
Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.
Chipotle Chili Cornbread Bake
1 medium green bell pepper (didn’t have)
6 green onions with tops, divided (didn’t have)
1 pound 90% lean ground beef
1 (16 oz) can chili beans in sauce, undrained (didn’t have so used a can of Hormel chili with beans)
1 cup chunky salsa
2 tablespoons Chipotle Rub
1 (8.5 oz) package corn muffin mix
1 (8 oz) container sour cream
1 egg
1/2 cup shredded cheddar cheese
1 tomato, seeded and diced (didn’t have)
Directions :
1 Coarsely chop bell pepper. Thinly slice green onions, separating white and light green bottoms from tops. Reserve 1 tablespoon of the onion tops for garnish.
2 In Deep Covered Baker, combine pepper, onion bottoms and beef and mix well. Microwave, covered, on high 7 – 9 minutes or until beef is no longer pink, breaking into crumbles halfway through. Remove baker from microwave and carefully pour off juices. Add beans, salsa and rub to beef mixture and mix well. Cover and microwave on high 5 minutes or until hot.
3 Combine muffin mix, sour cream and egg and mix well. Scoop muffin mixture evenly over chili and spread evenly to edges of baker. Microwave, covered, on high 7 – 9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, cover and let stand 5 minutes. Garnish with reserved onion tops and tomato.
Recipe source : http://pennysfoodblog.com/2011/02/08/chipotle-chili-cornbread-bake/
Wednesday, November 27, 2013
Creamy Crawfish Dip
1 bunch green onions (white parts only), chopped
1 small red bell pepper, chopped
2-3 cloves garlic, pressed or minced
1 (8 ounce) package cream cheese, softened and cubed
3 tablespoons mayonnaise
1 teaspoon creole seasoning, such as Tony Chachere's
1/8 teaspoon cayenne pepper, or more to taste
1 (12-ounce) package crawfish crawfish tail meat, thawed and drained
Kosher salt, to taste
Crusty bread and Louisiana-style hot sauce, for serving
In a medium skillet, melt the butter over moderate heat. Add onions and bell pepper and cook until softened, about 8 minutes. Add garlic and sauté for another minute.
Stir in the cream cheese, mayonnaise, creole seasoning, and cayenne; whisk until smooth. Reduce heat to low. Add the crawfish tail meat and simmer, stirring occasionally, for 10 minutes. Season with salt to taste. Serve immediately with toasted bread slices and hot sauce. Garnish with the green tops of the onions, if desired.
SHUT THE DOOR CORNBREAD SALAD
1 recipe cornbread
1 can niblets corn
1 can ranch beans, chili beans or kidney beans
1/2 cup sweet onion diced
1/4 cup green pepper diced
2 cups cheddar cheese grated
5-6 slices bacon fried crisp
pkg ranch dressing mix blended with 1 cup mayonnaise and 1 cup sour cream.
Take 1/2 cornbread and cut in cubes. Place in the bottom of a tall trifle dish or a big glass salad bowl. A clear bowl because the layers show. Drain the beans well and put over the cornbread layer. Next put half the onion and half the green pepper. Pour half the dressing over this layer. Cut the rest of the cornbread in cubes and do another layer of cornbread.
Drain corn well and put it over this layer. Sprinkle the rest of the onion and green pepper over this. Finish the top with the rest of the ranch dressing mix, the grated cheese and the bacon crumbled. Cover with plastic wrap and refrigerate for a few hours before serving. This is best made early in the day and refrigerated for several hours to blend the flavors. I wouldn't make it the day before though because it could get soggy. Thanks Sue.
Monday, November 25, 2013
Tiffany's Pumpkin Cupcakes
24 Reynolds® StayBrite® or Foil
Baking Cups
1 (18 ounce) package yellow cake mix
1 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1/2 cup water
1/3 cup oil
3 eggs
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
2. Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
3. Spoon batter into baking cups.
4. Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.
Friday, November 22, 2013
Creamy potato salad with herbs
Ingredients:
3kg desiree potatoes
250g (1 cup) sour cream
190g (1 cup) good-quality whole-egg mayonnaise
1/4 cup coarsely chopped fresh dill
1/4 cup coarsely chopped fresh continental parsley
1 garlic clove, crushed
2 tbs finely chopped fresh mint
1 tbs Dijon mustard
1 tbs fresh lemon juice
Salt & freshly ground black pepper
4 green shallots, ends trimmed, thinly sliced
Directions :
Step 1
Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 15-20 minutes or until tender. Drain and set aside for 15 minutes to cool slightly. Cut into halves or quarters.
Step 2
Use a fork to whisk together the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard and lemon juice in a large bowl until well combined. Taste and season with salt and pepper.
Step 3
Place the potatoes and green shallot in a large serving bowl. Spoon dressing over the potato mixture and gently toss until potatoes are well coated in dressing. Serve immediately.
Kansas City Style Pork Back Ribs
Ingredients:
3 slabs pork back ribs
1/2 cup sugar
1/4 cup paprika
3 Tablespoons seasoned salt
2 Tablespoons chili powder
2 Tablespoons ground black pepper
1 Tablespoon celery salt
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup any type barbecue sauce
1/2 cup honey
1/2 cup sugar
1/4 cup paprika
3 Tablespoons seasoned salt
2 Tablespoons chili powder
2 Tablespoons ground black pepper
1 Tablespoon celery salt
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup any type barbecue sauce
1/2 cup honey
Directions:
In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard.
Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups.
In small saucepan over low heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes. Set barbecue glaze aside, keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat gently before using).
Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 Tablespoons for each slab of ribs.
Grill over indirect heat in a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about halfway through.
Ribs are done when the meat is very tender; they will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with barbecue glaze.
Firecracker Steak Recipe
Ingredients:
2/3 cup virgin olive oil or vegetable oil
1/8 cup lemon juice
1/8 cup cup lime juice
2 Tablespoons green chilies, chopped
1 clove garlic, minced
2 lbs. sirloin steak
1/8 cup lemon juice
1/8 cup cup lime juice
2 Tablespoons green chilies, chopped
1 clove garlic, minced
2 lbs. sirloin steak
Directions:
Mix together the oil, lemon/lime juice, chilies and garlic in a roasting pan.
Add steaks and marinate for several hours or overnight in the refrigerator.
When grill is hot, add steaks and grill for 5 minutes on each side for medium, or longer for well-done steaks. Serve with salsa.
Easy Apple Crisp
Ingredients:
5-6 apples
1/8 teaspoon salt
1 cup uncooked oatmeal
1/3 cup butter
3/4 cup brown sugar
cinnamon
1/2 cup flour
white sugar
1/8 teaspoon salt
1 cup uncooked oatmeal
1/3 cup butter
3/4 cup brown sugar
cinnamon
1/2 cup flour
white sugar
Directions:
1. Slice apples in baking dish (peeled or unpeeled).
2. Sprinkle cinnamon and white sugar over apples.
3. Mix remaining ingredients with a fork and sprinkle on apples.
4. Bake at 350 degrees F for 35 minutes.
2. Sprinkle cinnamon and white sugar over apples.
3. Mix remaining ingredients with a fork and sprinkle on apples.
4. Bake at 350 degrees F for 35 minutes.
French Toast Recipe
Cinnamon Vanilla French Toast
Ingredients:
1 cup milk
6 large eggs
2 teaspoons cinnamon
2 teaspoons vanilla extract
butter
12 slices challah bread or french bread (1/4 - 1" thick)
6 large bananas, or sliced fresh strawberries and fresh blueberries
whipped cream (canned)
6 large eggs
2 teaspoons cinnamon
2 teaspoons vanilla extract
butter
12 slices challah bread or french bread (1/4 - 1" thick)
6 large bananas, or sliced fresh strawberries and fresh blueberries
whipped cream (canned)
Directions:
1. Whisk together milk, eggs, cinnamon and vanilla until light and frothy.
2. Dip slices of bread in egg mixture and place on greased baking pan. Pour the mixture that is left after dipping the bread, over the slices on the pan.
3. Cover and refrigerate overnight.
4. In the morning, place butter in skillet. Place slices of bread in skillet and brown on each side until crispy.
5. Slice the bananas (or other fruit) and place on top of each slice of french toast, then garnish with whipped cream.
Green Chili Breakfast Recipe
9 large eggs
6 Tablespoons milk
2 Tablespoons butter
2/3 cup extra-sharp cheddar -- shredded
1 4 oz can of green chiles -- chopped
1 sliced tomato (for garnish)
3/4 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Put butter in 8" square baking pan. Set in 350 degree oven to melt.
2. Slightly beat eggs, milk, salt and pepper. Pour into pan.
3. Bake at 350 for 10 minutes or until eggs begin to set.
4. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several times to break up mixture.
5. Bake, breaking up mixture again several times, for 5 more minutes or until of desired doneness.
6. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes.
Source: http://www.momswhothink.com/easy-recipes/green-chili-breakfast-recipe.html
Italian Sausage Peppers and Onions
Italian Sausage Peppers and Onions Ingredients:
6 (4 ounce) links sweet Italian sausage
2 Tablespoons butter
1 yellow onion, sliced
½ red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup white wine
Directions:
1. Place the sausage in a large skillet over medium heat, and brown on all sides.
2 Tablespoons butter
1 yellow onion, sliced
½ red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup white wine
Directions:
1. Place the sausage in a large skillet over medium heat, and brown on all sides.
2. Remove from skillet, and slice.
3. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes.
4. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine.
5. Continue to cook and stir until peppers and onions are tender.
6. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
7. Serve with thin spaghetti with red sauce.
Cherry or Blueberry Topped Ice Box Cake
Ingredients:
20 whole graham crackers
2 cups cold milk
1 package vanilla or chocolate instant pudding/pie filling
13/4 cup thawed non dairy whipped topping
2 can (21 oz each) cherry or blueberry pie filling
2 cups cold milk
1 package vanilla or chocolate instant pudding/pie filling
13/4 cup thawed non dairy whipped topping
2 can (21 oz each) cherry or blueberry pie filling
Directions:
Line 13 x 9 inch pan with some of the graham crackers, breaking crackers if necessary.
Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 mins. Let stand 5 min, and then blend in non dairy whipped topping.
Spread half of the pudding mixture over crackers. Add another layer of crackers. Top with remaining pudding mixture and remaining crackers.
Spread pie filling over crackers. Chill cake for about 3 hours before serving.
Penne and Vodka Sauce
Penne and Vodka Sauce Ingredients:
1 (16 ounce) package penne pasta
2 Tablespoons butter
¼ pound thinly sliced pancetta bacon, chopped
⅓ cup vodka
½ cup heavy whipping cream
1½ cups tomato sauce
½ cup grated Parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 Tablespoons butter
¼ pound thinly sliced pancetta bacon, chopped
⅓ cup vodka
½ cup heavy whipping cream
1½ cups tomato sauce
½ cup grated Parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add pancetta, and sauté until lightly browned.
3. Add vodka and stir until it is reduced by half, about 4 to 5 minutes.
4. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
5. Stir in pasta, and heat through. Serve with Parmesan cheese, tossed salad and warm Italian bread.
Spicy Buffalo Wings
Ingredients:
24 chicken wings
1/2 cup melted butter
6 Tablespoon hot pepper sauce
1/4 teaspoon cayenne pepper
4 Tablespoon soy sauce
1 cup brown sugar
6 clove garlic, minced
1/2 cup melted butter
6 Tablespoon hot pepper sauce
1/4 teaspoon cayenne pepper
4 Tablespoon soy sauce
1 cup brown sugar
6 clove garlic, minced
Directions:
Preheat oven to 400 degrees F.
Place wings in a baking pan.
In a mixing bowl, combine the butter, hot pepper sauce, cayenne pepper, soy sauce, brown sugar, and garlic.
Brush wings with the sauce.
Bake for 40 to 45 minutes or until cooked through, basting frequently.
Just before serving, pour remaining sauce over wings, broil for one minute to crisp the skin.
Spaghetti Pie Recipe
Ingredients:
8 oz .spaghetti
14 oz. shredded American cheese
2 oz. grated Parmesan cheese
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
4 eggs, beaten
1/4 cup butter, melted
2 cups spaghetti sauce
14 oz. shredded American cheese
2 oz. grated Parmesan cheese
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
4 eggs, beaten
1/4 cup butter, melted
2 cups spaghetti sauce
Directions:
1. Cook spaghetti until almost tender; drain.
2. Combine spaghetti with both cheeses, oregano, salt, pepper, eggs and butter; mix well.
3. Butter pan. Pour mixture into pan.
4. Bake at 350 degrees F until golden and firm 20 to 25 minutes. Cut into squares and serve with hot spaghetti sauce.
Slow Cooker Pot Roast
Slow Cooker Pot Roast Ingredients:
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1¼ cups water
5½ pounds pot roast
Directions:
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
1 (1 ounce) package dry onion soup mix
1¼ cups water
5½ pounds pot roast
Directions:
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
2. Place pot roast in slow cooker and coat with soup mixture.
3. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
4. Serve with baked potatoes and buttered carrots.
Sticky Chicken Wings
Ingredients:
3 lbs. chicken wings
2 Tablespoons olive oil
1/2 cup soy sauce
2 Tablespoons ketchup
1 cup honey
1 garlic clove, minced, to taste
1 pinch salt
1 pinch ground black pepper
2 Tablespoons olive oil
1/2 cup soy sauce
2 Tablespoons ketchup
1 cup honey
1 garlic clove, minced, to taste
1 pinch salt
1 pinch ground black pepper
Directions:
1. Preheat oven to 375°F.
2. Place chicken in a 9x13 inch baking dish.
3. Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour mixture over the chicken.
4. Bake at 375°F (190°C) for one hour or until sauce is caramelized. Serves 4.
Spreadable Smoked Salmon
Ingredients:
12 ounces cream cheese, at room temperature
1/3 cup sour cream
1 Tablespoon fresh lemon juice
6 dashes Tabasco sauce
3 scallions, white and green parts, thinly sliced
3 Tablespoons capers, rinsed and drained
8 ounces smoked salmon, coarsely chopped
3 Tablespoons chopped fresh dill or 1 Tablespoon dried dill
fresh ground black pepper
fresh dill, for garnish
crackers or breadsticks, for serving
1/3 cup sour cream
1 Tablespoon fresh lemon juice
6 dashes Tabasco sauce
3 scallions, white and green parts, thinly sliced
3 Tablespoons capers, rinsed and drained
8 ounces smoked salmon, coarsely chopped
3 Tablespoons chopped fresh dill or 1 Tablespoon dried dill
fresh ground black pepper
fresh dill, for garnish
crackers or breadsticks, for serving
Directions:
1. Puree the cream cheese, sour cream, lemon juice and tabasco in a food processor.
2. Add the scallions, capers, salmon, chopped dill and pepper, and pulse to blend.
3. Garnish with the dill and serve chilled with crackers. Makes 2 cups.
Stuffed Peppers Recipe
Ingredients:
1 pound lean ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked rice
3 Tablespoons catsup, divided
1 teaspoon dried oregano leaves, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked rice
3 Tablespoons catsup, divided
1 teaspoon dried oregano leaves, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
Directions:
1. Cut tops off bell peppers; remove seeds and membrane.
2. Combine ground beef, onion, rice, 2 Tbsp. catsup, 1/2 tsp. oregano, and salt and pepper, mixing lightly but thoroughly.
3. Spoon an equal amount of meat mixture into each bell pepper. Place in 8-inch square baking dish.
4. Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers.
5. Cover baking dish tightly with foil. Bake in 350 degree F oven for 1 1/2 hours.
Taco Salsa Chicken Recipe
This Mexican-inspired dish is too easy not to try. Easy ingredients make it mom's favorite go to dish, delicious flavors make it a family favorite.
Ingredients:
4 boneless skinless chicken breast halves
5 teaspoons taco seasoning mix
1 cup salsa
1 1/2 cups shredded cheddar cheese
sour cream (optional)
5 teaspoons taco seasoning mix
1 cup salsa
1 1/2 cups shredded cheddar cheese
sour cream (optional)
Directions:
1.Preheat oven to 375 degrees F.
2. Place chicken breasts in a lightly greased 13x9 inch baking dish.
3. Sprinkle taco seasoning on both sides of chicken breasts, pour salsa on top.
4. Bake at 375 degrees F for 25 to 35 minutes, or until chicken juices run clear.
5. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
6. Top with sour cream if desired, and serve. Serves 4.
Sweet-Sour Barbecued Baby Back Ribs
Ingredients:
1 1/4 cup ketchup
3/4 cup water
1/4 cup honey
2 Tablespoons Worcestershire sauce
4 teaspoons lemon juice
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
6 pounds baby back ribs
3/4 cup water
1/4 cup honey
2 Tablespoons Worcestershire sauce
4 teaspoons lemon juice
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
6 pounds baby back ribs
Directions:
Mix together the ketchup, water, honey, Worcestershire sauce, lemon juice onion, salt, and pepper.
Cook for about 10 minutes, stirring occasionally.
Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn.
Cook ribs until desired doneness.
Taco Dip Recipe
Ingredients:
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 Tablespoons taco seasoning mix
2 cloves garlic, pressed
2 ounces cheddar cheese, shredded
1 can pitted ripe olives
1 medium tomato, seeded and chopped
2 green onions, chopped
fresh cilantro, chopped
tortilla chips
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 Tablespoons taco seasoning mix
2 cloves garlic, pressed
2 ounces cheddar cheese, shredded
1 can pitted ripe olives
1 medium tomato, seeded and chopped
2 green onions, chopped
fresh cilantro, chopped
tortilla chips
Directions:
1. Spread the refried beans in a square baking dish.
2. In a mixing bowl, combine cream cheese, sour cream, taco seasoning, and garlic. Mix well with electric mixer.
3. Spread cream cheese mixture on top of refried beans.
4. Sprinkle cheddar cheese on top of cream cheese mixture.
5. Sprinkle olives, tomatoes, onions and cilantro on top.
6. Bake at 350 for about 15 minutes.
7. Serve hot with tortilla chips. Serves 8.
Tangy Sweet Kielbasa
Ingredients:
1 lb kielbasa
1 cup apricot preserves
2 Tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ginger powder
1 cup apricot preserves
2 Tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ginger powder
Directions:
1. In a medium saucepan, combine all ingredients except kielbasa. Mix well, and cook over low heat until well heated and smooth.
2. Cut kielbasa into bite size pieces. Add kielbasa to saucepan and heat thoroughly.
3. Cook on low for about an hour until the sauce cooks down. Serves 4.
Texas-Style Barbecued Chicken Legs
Ingredients:
1 Tablespoon margarine or butter
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 teaspoon chili powder
1/4 teaspoon ground sage
1/2 cup catsup
2 Tablespoons water
2 Tablespoons vinegar
1 Tablespoon sugar
1 Tablespoon lemon juice
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon cracked black pepper
6 chicken legs (thigh-drumstick piece) (about 21/2 pounds total)
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 teaspoon chili powder
1/4 teaspoon ground sage
1/2 cup catsup
2 Tablespoons water
2 Tablespoons vinegar
1 Tablespoon sugar
1 Tablespoon lemon juice
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon cracked black pepper
6 chicken legs (thigh-drumstick piece) (about 21/2 pounds total)
Directions:
For sauce, in a saucepan melt margarine or butter. Add onion, garlic, chili powder, and sage. Cook and stir until onion is tender.
Stir in catsup, water, vinegar, sugar, lemon juice, Worcestershire sauce, salt, bottled hot pepper sauce, and black pepper.
Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes, stirring occasionally.
Meanwhile, grill chicken, skin side down, on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and cooked through.
Brush with sauce during the last 10 minutes of grilling. Heat remaining sauce until bubbly; serve with chicken.
White Pizza
White Pizza Ingredients:
1 unbaked pizza crust
2 Tablespoons butter, melted
1 Tablespoon olive oil
3 Tablespoons minced garlic
2 Tablespoons sun-dried tomato pesto
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 Tablespoon grated Parmesan cheese
1 tomato, sliced
1 bunch fresh spinach, torn
1 sweet onion, sliced
1 fresh jalapeno pepper, chopped
1 (6 ounce) package feta cheese, crumbled
Directions:
1. Preheat oven according to pizza crust package directions.
2 Tablespoons butter, melted
1 Tablespoon olive oil
3 Tablespoons minced garlic
2 Tablespoons sun-dried tomato pesto
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 Tablespoon grated Parmesan cheese
1 tomato, sliced
1 bunch fresh spinach, torn
1 sweet onion, sliced
1 fresh jalapeno pepper, chopped
1 (6 ounce) package feta cheese, crumbled
Directions:
1. Preheat oven according to pizza crust package directions.
2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese.
3. Spread mixture evenly on pizza crust.
4. Arrange tomato, spinach, onion and jalapeno on pizza.
5. Top with crumbled feta cheese.
6. Bake according to pizza crust package directions.
Subscribe to:
Posts (Atom)
