1 oz. pkg. dry onion soup mix
1 c. long-grain white rice
1/4 c. grated Parmesan cheese for topping
6 T. butter
6 skinless, boneless chicken breasts
1 1/2 c. milk
2 cans (10.75 oz.) cans condensed cream of mushroom soup
Salt and Pepper to taste
Mix together onion soup mix, milk, cream of mushroom soup and rice in a medium bowl.
Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste, and sprinkle with grated Parmesan cheese.
Cook on Low for 8-10 hours, or on High 4-6 hours. Makes 6 servings.
by Sariah R.
Tuesday, December 29, 2009
Marshmallows
Makes about 100
2 envelopes (each 1 scant tablespoon) unflavored gelatin
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray
Directions
1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
3. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
4. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
5. Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.
(From Martha Stewart Living, December 2003)
by Bree R.
2 envelopes (each 1 scant tablespoon) unflavored gelatin
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray
Directions
1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
3. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
4. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
5. Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.
(From Martha Stewart Living, December 2003)
by Bree R.
Candy Cane Cookies
1/2 c. crushed peppermint candy
1 c. sugar
2 c. margarine, softened
2 c. powdered sugar
2 eggs
3 t. almond extract
2 t. vanilla
1 t. red food coloring
5 c. flour
1 t. salt
In a small bowl, mix the crushed peppermint candy and sugar. Set aside.
In two medium bowls, mix the following ingredients (1 batch per bowl): 1 c. margarine, 1 c. powdered sugar, 1 egg, 1 1/2 t. almond extract, and 1 t. teaspoon vanilla. Add red food coloring to one batch and leave the other white.
Sift 2 1/2 c. flour and 1/2 t. salt into each bowl and mix well. (The red dough may require extra flour to compensate for the food coloring.) Chill the dough for 1 hour.
Shape both the white and red dough into 1/2" balls. Roll the balls into strips 4" long. Twist a red strip with a white strip to form a rope, then shape like a candy cane and place it on an ungreased cookie sheet. Repeat with the remaining strips.
Bake at 375 degrees for 8-9 minutes or until the edges are slightly browned. Remove the cookies from the cookie sheet while still warm and place on wire racks. Sprinkle the cookies with peppermint candy mixture. (For easier cleanup, place paper towel underneath the wire racks.)
(from The Friend magazine, Dec. 2003 p. 18-19)
by Catherine S.
1 c. sugar
2 c. margarine, softened
2 c. powdered sugar
2 eggs
3 t. almond extract
2 t. vanilla
1 t. red food coloring
5 c. flour
1 t. salt
In a small bowl, mix the crushed peppermint candy and sugar. Set aside.
In two medium bowls, mix the following ingredients (1 batch per bowl): 1 c. margarine, 1 c. powdered sugar, 1 egg, 1 1/2 t. almond extract, and 1 t. teaspoon vanilla. Add red food coloring to one batch and leave the other white.
Sift 2 1/2 c. flour and 1/2 t. salt into each bowl and mix well. (The red dough may require extra flour to compensate for the food coloring.) Chill the dough for 1 hour.
Shape both the white and red dough into 1/2" balls. Roll the balls into strips 4" long. Twist a red strip with a white strip to form a rope, then shape like a candy cane and place it on an ungreased cookie sheet. Repeat with the remaining strips.
Bake at 375 degrees for 8-9 minutes or until the edges are slightly browned. Remove the cookies from the cookie sheet while still warm and place on wire racks. Sprinkle the cookies with peppermint candy mixture. (For easier cleanup, place paper towel underneath the wire racks.)
(from The Friend magazine, Dec. 2003 p. 18-19)
by Catherine S.
Banana Bread
1/2 c. butter, melted
1 c. white sugar
2 eggs
1 t. vanilla
1 1/2 c. all purpose flour
1 t. baking soda
1/2 t. salt
1/2 c. sour cream
1/2 c. chopped walnuts
2 medium bananas, sliced
Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
(from allrecipes.com; Janet's Rich Banana Bread)
by Cassy M.
1 c. white sugar
2 eggs
1 t. vanilla
1 1/2 c. all purpose flour
1 t. baking soda
1/2 t. salt
1/2 c. sour cream
1/2 c. chopped walnuts
2 medium bananas, sliced
Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
(from allrecipes.com; Janet's Rich Banana Bread)
by Cassy M.
Noni's Anise Italian Cookies
1/2 c. soft butter
4 oz. soft cream cheese
3/4 c. sugar
2 1/2 large eggs
1 t. vanilla
1 t. anise extract
2 1/2 t. baking powder
2 1/2 c. flour, sifted
Mix cream cheese, butter, sugar; then add beaten eggs. Add vanilla and anise extracts; mix until smooth. Add dry ingredients. Blend well.
Shape into small balls. Bake at 350 degrees for 10 minutes till barely brown on bottom.
Frosting:
1/2 c. softened butter
1-1 1/4 powdered sugar
a little bit of milk
1/4-1/2 t. lemon extract to taste
sprinkles - the tiny colored balls
After cookies cool, dip in frosting and sprinkle while wet.
by Dianna G.
4 oz. soft cream cheese
3/4 c. sugar
2 1/2 large eggs
1 t. vanilla
1 t. anise extract
2 1/2 t. baking powder
2 1/2 c. flour, sifted
Mix cream cheese, butter, sugar; then add beaten eggs. Add vanilla and anise extracts; mix until smooth. Add dry ingredients. Blend well.
Shape into small balls. Bake at 350 degrees for 10 minutes till barely brown on bottom.
Frosting:
1/2 c. softened butter
1-1 1/4 powdered sugar
a little bit of milk
1/4-1/2 t. lemon extract to taste
sprinkles - the tiny colored balls
After cookies cool, dip in frosting and sprinkle while wet.
by Dianna G.
Chocolate E'clair Bars
Crust:
1 1/2 sticks of butter
1 1/2 c. water
1 1/2 c. flour
6 eggs; slightly beaten
Filling:
8 oz. cream cheese
8 oz. cool whip
3 c. milk
3 T. milk
2 pkgs. small vanilla pudding
hot fudge topping
Combine butter and water in pan. Bring to a boil. Remove from heat and add flour. Stir until it forms a ball. Add beaten eggs slowly. Stir until smooth. Spray large cookie sheet with oil. Spread dough out on cookie sheet. Bake at 400 degrees for 25 minutes cool completely.
Mix cream cheese with 3 Tablespoons of milk until smooth. In another bowl, beat pudding and 3 cups of milk. Mix cream cheese in. Fold in cool whip. Spread over crust. Drizzle hot fudge topping over filling.
by Jana C.
1 1/2 sticks of butter
1 1/2 c. water
1 1/2 c. flour
6 eggs; slightly beaten
Filling:
8 oz. cream cheese
8 oz. cool whip
3 c. milk
3 T. milk
2 pkgs. small vanilla pudding
hot fudge topping
Combine butter and water in pan. Bring to a boil. Remove from heat and add flour. Stir until it forms a ball. Add beaten eggs slowly. Stir until smooth. Spray large cookie sheet with oil. Spread dough out on cookie sheet. Bake at 400 degrees for 25 minutes cool completely.
Mix cream cheese with 3 Tablespoons of milk until smooth. In another bowl, beat pudding and 3 cups of milk. Mix cream cheese in. Fold in cool whip. Spread over crust. Drizzle hot fudge topping over filling.
by Jana C.
Friday, November 13, 2009
Broccoli Cheese Soup
2 c. potatoes, cubed
1 c. carrots, shredded or finely chopped
1 c. celery, chopped
1 c. onion, chopped
5 c. fresh broccoli; or 10 oz. pkg. frozen
Put 4 cups water and 4 chicken bouillon cubes, along with all the veggies in a large pot. Simmer until tender. Add 1 large pkg. of Velveeta cheese, cut into small cubes. Stir gently until melted. Add 2 cans of Cream of Chicken soup. Stir til smooth. Enjoy!
by Jana C.
1 c. carrots, shredded or finely chopped
1 c. celery, chopped
1 c. onion, chopped
5 c. fresh broccoli; or 10 oz. pkg. frozen
Put 4 cups water and 4 chicken bouillon cubes, along with all the veggies in a large pot. Simmer until tender. Add 1 large pkg. of Velveeta cheese, cut into small cubes. Stir gently until melted. Add 2 cans of Cream of Chicken soup. Stir til smooth. Enjoy!
by Jana C.
Creamy Tomato Soup
1 can Progresso Hearty Tomato soup
a couple Tablespoons of Half & Half or Cream
Cheddar cheese, grated
Heat soup, add cream and cheese. Stir til melted.
It's Quick - Easy - Yummy = the Perfect Comfort Food!
by Catherine S.
a couple Tablespoons of Half & Half or Cream
Cheddar cheese, grated
Heat soup, add cream and cheese. Stir til melted.
It's Quick - Easy - Yummy = the Perfect Comfort Food!
by Catherine S.
Italian Chicken
8 oz. cream cheese (cubed)
1 packet Italian seasoning
1 can Cream of Chicken soup
1/4 c. water
Mix all together then add:
4-6 chicken breasts
Combine all ingredients in crockpot on high for 4 hours or on low for 8 hours.
Serve over rice or noodles. You can leave chicken whole or shred with fork, adding it back into mixer and then serving. It's good to eat both ways! Enjoy.
by Sariah R.
1 packet Italian seasoning
1 can Cream of Chicken soup
1/4 c. water
Mix all together then add:
4-6 chicken breasts
Combine all ingredients in crockpot on high for 4 hours or on low for 8 hours.
Serve over rice or noodles. You can leave chicken whole or shred with fork, adding it back into mixer and then serving. It's good to eat both ways! Enjoy.
by Sariah R.
Thursday, October 15, 2009
Cheesecake Factory Pumpkin Cheesecake
1 1/2 c. graham cracker crumbs
5 T. butter, melted
1 c. plus 1 T. sugar
3 (8 oz.) pkgs. cream cheese, softened
1 t. vanilla
1 c. canned pumpkin
3 eggs
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
whipped cream
Preheat the oven to 350 degrees F.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 T. sugar in a medium bowl. Stir well enough to coat all the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
Press the crumbs onto the bottom and about 2/3 of the way up the sides of a springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 c. sugar, and vanilla. Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour the filling into the pan. Bake for 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Use dental floss to make a clean cut.
Serve with a generous portion or whipped cream on top. Serves 8.
by Joann G.
5 T. butter, melted
1 c. plus 1 T. sugar
3 (8 oz.) pkgs. cream cheese, softened
1 t. vanilla
1 c. canned pumpkin
3 eggs
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
whipped cream
Preheat the oven to 350 degrees F.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 T. sugar in a medium bowl. Stir well enough to coat all the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
Press the crumbs onto the bottom and about 2/3 of the way up the sides of a springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 c. sugar, and vanilla. Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour the filling into the pan. Bake for 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Use dental floss to make a clean cut.
Serve with a generous portion or whipped cream on top. Serves 8.
by Joann G.
Pumpkin Chocolate Chip Muffins
1 1/2 c. flour
1 1/2 c. whole wheat flour
2 t. baking soda
2 t. baking powder
2 t. cinnamon or pumpkin pie spice
1/2 t. salt
4 large eggs, slightly beaten
2 c. sugar
1 can (15 oz.) pumpkin
1 c. vegetable oil
2 c. semi-sweet chocolate chips
Preheat oven to 35o degrees F. Grease 36 muffin cups or line with paper bake cups.
Combine flours, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in chocolate chips. Spoon batter into prepared muffin cups.
Bake for 20-25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.
from VeryBestBaking.com
by Catherine S.
1 1/2 c. whole wheat flour
2 t. baking soda
2 t. baking powder
2 t. cinnamon or pumpkin pie spice
1/2 t. salt
4 large eggs, slightly beaten
2 c. sugar
1 can (15 oz.) pumpkin
1 c. vegetable oil
2 c. semi-sweet chocolate chips
Preheat oven to 35o degrees F. Grease 36 muffin cups or line with paper bake cups.
Combine flours, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in chocolate chips. Spoon batter into prepared muffin cups.
Bake for 20-25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.
from VeryBestBaking.com
by Catherine S.
Pumpkin Cream Sandwiches
3 T. unsalted butter, at room temp.
1/3 c. brown sugar
1/4 c. sugar
1/2 c. canned pumpkin puree
1/2 t. pure vanilla extract
1 large egg
1 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/2 t. pumpkin pie spice
1/4 t. kosher salt
2/3 c. cream cheese, at room temp.
1/4 c. heavy cream
1/4 c. powdered sugar
Heat oven to 375 degrees F.
Beat the butter, brown sugar and sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg; beat until combined.
Combine the flour, baking powder, soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter. Beat on medium-low speed until fully incorporated.
Spoon heaping tablespoons of the mixture 2 in. apart onto parchment, or foil lined baking sheets. Bake until puffed and cooked through. About 10 minutes. Let cool for 5 minutes.
Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream and powdered sugar until smooth and spreadable.
Spread the flat sides of half the cooled cookies with cream cheese mixture. Top with the remaining cookies.
by Alison L.
1/3 c. brown sugar
1/4 c. sugar
1/2 c. canned pumpkin puree
1/2 t. pure vanilla extract
1 large egg
1 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/2 t. pumpkin pie spice
1/4 t. kosher salt
2/3 c. cream cheese, at room temp.
1/4 c. heavy cream
1/4 c. powdered sugar
Heat oven to 375 degrees F.
Beat the butter, brown sugar and sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg; beat until combined.
Combine the flour, baking powder, soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter. Beat on medium-low speed until fully incorporated.
Spoon heaping tablespoons of the mixture 2 in. apart onto parchment, or foil lined baking sheets. Bake until puffed and cooked through. About 10 minutes. Let cool for 5 minutes.
Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream and powdered sugar until smooth and spreadable.
Spread the flat sides of half the cooled cookies with cream cheese mixture. Top with the remaining cookies.
by Alison L.
Easy, Extra Creamy Pumpkin Pie
9 inch pie crust
1 1/3 c. (14 oz. can ) sweetened condensed milk
1 3/4 c. cooked/canned pumpkin
1 large egg
1/4 t. nutmeg
1/4 t. ginger
1/2 t. salt
1/2 t. cinnamon
1 c. hot water
Preheat oven to 375 degrees F. Beat all ingredients together until well combined. Mixture will be very watery in texture. Use a pie ring or gently cover edges of pie crust with aluminum foil. Pour filling into the crust. Bake for 35-40 minutes. Remove foil or pie ring from edges, and bake for 15-20 minutes more. (Total bake time is 50-60 minutes.) Remove and cool when the filling is puffed, lightly cracked around the edges, and the center wiggles slightly when jiggled. Cool to room temperature before serving. Serve alone or with whipped cream.
*This is our favorite pumpkin pie recipe. It's not too spicy, and it is so creamy that we often enjoy it without any whipped cream.
by Dianna G.
1 1/3 c. (14 oz. can ) sweetened condensed milk
1 3/4 c. cooked/canned pumpkin
1 large egg
1/4 t. nutmeg
1/4 t. ginger
1/2 t. salt
1/2 t. cinnamon
1 c. hot water
Preheat oven to 375 degrees F. Beat all ingredients together until well combined. Mixture will be very watery in texture. Use a pie ring or gently cover edges of pie crust with aluminum foil. Pour filling into the crust. Bake for 35-40 minutes. Remove foil or pie ring from edges, and bake for 15-20 minutes more. (Total bake time is 50-60 minutes.) Remove and cool when the filling is puffed, lightly cracked around the edges, and the center wiggles slightly when jiggled. Cool to room temperature before serving. Serve alone or with whipped cream.
*This is our favorite pumpkin pie recipe. It's not too spicy, and it is so creamy that we often enjoy it without any whipped cream.
by Dianna G.
Thursday, October 8, 2009
Pear Tart
Crust:
1 1/3 c. all purpose flour
3 T. sugar
1/4 t. salt
7 T. cold butter, cubed (no substitutes)
3 T. cold water
Filling:
3/4 c. sugar
1/4 c. slivered almonds, toasted
1/4 c. all purpose flour
1/2 to 3/4 t. ground cinnamon
4 medium ripe pears, peeled and sliced
1 T. butter
Glaze: (optional)
1/4 c. confectioners sugar
1 1/2 t. milk
1/4 t. vanilla extract
In a bowl, combine flour, sugar and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. (May also form with hands.) Roll out to a 14 inch circle. Transfer pastry to a 14 inch pizza pan. In a bowl, combine the sugar, almonds, flour and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 inches of edges; dot with butter. Fold edges of pastry over pears. Bake at 375 degrees for 45-50 minutes or until golden brown.
For glaze, combine the confectioners sugar, milk and vanilla. Pour over tart.
Yield: 8-10 servings
by Joann G.
1 1/3 c. all purpose flour
3 T. sugar
1/4 t. salt
7 T. cold butter, cubed (no substitutes)
3 T. cold water
Filling:
3/4 c. sugar
1/4 c. slivered almonds, toasted
1/4 c. all purpose flour
1/2 to 3/4 t. ground cinnamon
4 medium ripe pears, peeled and sliced
1 T. butter
Glaze: (optional)
1/4 c. confectioners sugar
1 1/2 t. milk
1/4 t. vanilla extract
In a bowl, combine flour, sugar and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. (May also form with hands.) Roll out to a 14 inch circle. Transfer pastry to a 14 inch pizza pan. In a bowl, combine the sugar, almonds, flour and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 inches of edges; dot with butter. Fold edges of pastry over pears. Bake at 375 degrees for 45-50 minutes or until golden brown.
For glaze, combine the confectioners sugar, milk and vanilla. Pour over tart.
Yield: 8-10 servings
by Joann G.
Zucchini Stuffing Casserole
2 lbs. zucchini, sliced
1/4 c. chopped onion
1 c. shredded (or finely cut) carrot
1 can cream of chicken soup
1 c. sour cream
1 pkg. stuffing (like Stove Top)
1/2 c. butter or margarine
Cook zucchini and onion for 5 minutes. Combine carrots, soup, and sour cream. Add to zucchini and place in casserole pan. Mix stuffing mix with butter. Place on zucchini mixture. Bake at 350 degrees for 25-30 minutes.
*Note: Can add handful of cheese to sour cream mixture; you can also add other vegetables such as green beans or broccoli.
by Jana C.
1/4 c. chopped onion
1 c. shredded (or finely cut) carrot
1 can cream of chicken soup
1 c. sour cream
1 pkg. stuffing (like Stove Top)
1/2 c. butter or margarine
Cook zucchini and onion for 5 minutes. Combine carrots, soup, and sour cream. Add to zucchini and place in casserole pan. Mix stuffing mix with butter. Place on zucchini mixture. Bake at 350 degrees for 25-30 minutes.
*Note: Can add handful of cheese to sour cream mixture; you can also add other vegetables such as green beans or broccoli.
by Jana C.
Zucchini Bread
3 eggs
1 c. oil
2 1/2 c. sugar
3 t. vanilla
1 t. salt
1 t. soda
1/4 t. baking powder
1 t. cinnamon
1 t. pumpkin pie spice (optional)
3 c. flour
2 c. raw zucchini, grated
1 c. nuts, chopped (optional)
Combine eggs, oil, sugar and vanilla. Mix together. Add dry ingredients. Stir in zucchini and nuts. Bake in 2 greased and floured loaf pans or a 10 cup bundt pan at 325 degrees for 1 hour or until done. Cool. Meanwhile, combine icing ingredients. Drizzle over cooled loaf.
Icing:
1 t. butter, melted
2 t. milk
2 t. lemon juice
1 c. powdered sugar
by Sariah R.
1 c. oil
2 1/2 c. sugar
3 t. vanilla
1 t. salt
1 t. soda
1/4 t. baking powder
1 t. cinnamon
1 t. pumpkin pie spice (optional)
3 c. flour
2 c. raw zucchini, grated
1 c. nuts, chopped (optional)
Combine eggs, oil, sugar and vanilla. Mix together. Add dry ingredients. Stir in zucchini and nuts. Bake in 2 greased and floured loaf pans or a 10 cup bundt pan at 325 degrees for 1 hour or until done. Cool. Meanwhile, combine icing ingredients. Drizzle over cooled loaf.
Icing:
1 t. butter, melted
2 t. milk
2 t. lemon juice
1 c. powdered sugar
by Sariah R.
Monday, August 31, 2009
Lime Chicken Tacos
3-5 chicken breasts
3-6 T. lime juice
1 t. taco seasoning
1 can whole kernel corn, drained
1 can black beans, drained
1 cup salsa
In crock pot, add chicken breasts, lime and taco seasoning. Cook on Low 4-5 hours. 1/2 hour before serving, shred chicken, add corn, black beans and salsa. Cook 30 minutes longer.
Serve with:
flour tortillas or lime tortilla chips
lettuce
tomatoes
cheese
sour cream
add more lime if you want!
Enjoy!!
by Sariah R.
3-6 T. lime juice
1 t. taco seasoning
1 can whole kernel corn, drained
1 can black beans, drained
1 cup salsa
In crock pot, add chicken breasts, lime and taco seasoning. Cook on Low 4-5 hours. 1/2 hour before serving, shred chicken, add corn, black beans and salsa. Cook 30 minutes longer.
Serve with:
flour tortillas or lime tortilla chips
lettuce
tomatoes
cheese
sour cream
add more lime if you want!
Enjoy!!
by Sariah R.
Fresh Peach Delight
1 vanilla wafer crust
2 pkgs. cream cheese (8 oz. each)
1 c. powdered sugar
1 c. water
6 oz. pkg. peach-flavored gelatin
1 c. cold water
1/2 t. almond extract (optional)
6 large peaches, peeled
1/4 c. sugar
Prepare vanilla wafer crust and refrigerate or freeze until firm. In a large bowl beat cream cheese and powdered sugar together; spread over chilled crust. Refrigerate or freeze until firm.
Bring 1 cup water to a boil. Dissolve gelatin. Remove from heat and add 1 cup cold water. Refrigerate until syrupy. Cut peaches in slices, then sprinkle with sugar. Place peach slices on surface of chilled cream cheese mixture. Pour thickened gelatin over peaches. Refrigerate several hours until set. Makes 12 servings.
Vanilla Wafer Crust:
1 box vanilla wafers, crushed
1/2 c. butter or margarine, melted
Stir crushed wafers and melted butter together. Pat into a greased 9x13 inch pan. Place in refrigerator or freezer until firm.
(The Essential Mormon Cookbook)
by JoAnn G.
2 pkgs. cream cheese (8 oz. each)
1 c. powdered sugar
1 c. water
6 oz. pkg. peach-flavored gelatin
1 c. cold water
1/2 t. almond extract (optional)
6 large peaches, peeled
1/4 c. sugar
Prepare vanilla wafer crust and refrigerate or freeze until firm. In a large bowl beat cream cheese and powdered sugar together; spread over chilled crust. Refrigerate or freeze until firm.
Bring 1 cup water to a boil. Dissolve gelatin. Remove from heat and add 1 cup cold water. Refrigerate until syrupy. Cut peaches in slices, then sprinkle with sugar. Place peach slices on surface of chilled cream cheese mixture. Pour thickened gelatin over peaches. Refrigerate several hours until set. Makes 12 servings.
Vanilla Wafer Crust:
1 box vanilla wafers, crushed
1/2 c. butter or margarine, melted
Stir crushed wafers and melted butter together. Pat into a greased 9x13 inch pan. Place in refrigerator or freezer until firm.
(The Essential Mormon Cookbook)
by JoAnn G.
Weight Watchers Pumpkin Spice Cookies
1 box spice cake mix
1 can pumpkin (15 oz.)
Chocolate chips, to taste
Preheat oven to 350 degrees. Spray cookie sheets with non-stick cooking spray. In a large bowl mix together all ingredients (add chocolate chips to taste). Drop cookie dough onto cookie sheets and bake for 10-12 min. Makes about 48 cookies.
Tip: If you use mini chocolate chips, you can get away with using a lot less (ie. 1/2 cup instead of 1 cup) because the tiny little chips will spread throughout the dough.
by Candi M.
1 can pumpkin (15 oz.)
Chocolate chips, to taste
Preheat oven to 350 degrees. Spray cookie sheets with non-stick cooking spray. In a large bowl mix together all ingredients (add chocolate chips to taste). Drop cookie dough onto cookie sheets and bake for 10-12 min. Makes about 48 cookies.
Tip: If you use mini chocolate chips, you can get away with using a lot less (ie. 1/2 cup instead of 1 cup) because the tiny little chips will spread throughout the dough.
by Candi M.
Cool 'n Easy Strawberry Pie
2/3 c. boiling water
1 small pkg. (3 oz.) Strawberry jell-o
1/2 c. cold water
ice cubes
8 oz. container Cool Whip
1 c. chopped strawberries
graham cracker crust
Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any un-melted ice.
Add Cool Whip; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.
Refrigerate 6 hours or overnight until firm. Store in fridge.
(Kraft Food & Family magazine)
by Catherine S.
1 small pkg. (3 oz.) Strawberry jell-o
1/2 c. cold water
ice cubes
8 oz. container Cool Whip
1 c. chopped strawberries
graham cracker crust
Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any un-melted ice.
Add Cool Whip; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.
Refrigerate 6 hours or overnight until firm. Store in fridge.
(Kraft Food & Family magazine)
by Catherine S.
Thursday, July 9, 2009
Fruit Pizza
Use your favorite sugar cookie dough, cut out shapes, and bake.
Frost with your favorite cream cheese frosting.
Decorate with blueberries, peaches, strawberries, grapes, etc.
by Tiffany C.
Frost with your favorite cream cheese frosting.
Decorate with blueberries, peaches, strawberries, grapes, etc.
by Tiffany C.
Can't-Leave-Alone Bars
1 white cake mix
2 eggs
1/3 c. vegetable oil
14 oz. can sweetened condensed milk
1 c. semisweet chocolate chips
¼ c. butter, cubed
In a bowl, combine the cake mix, eggs and oil. With floured hands, press 2/3 of the mixture into a greased 9x13 baking pan. Set remaining cake mixture aside.
In microwave safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, for 45 seconds; stir. Microwave 45-60 seconds longer or until chips and butter are melted; stir until smooth. Pour over crust.
Drop teaspoonfuls of remaining cake mixture over top. Bake at 350˚ for 20-25 minutes or until lightly browned. Cool before cutting.
(Taste of Home recipes)
by Catherine S.
2 eggs
1/3 c. vegetable oil
14 oz. can sweetened condensed milk
1 c. semisweet chocolate chips
¼ c. butter, cubed
In a bowl, combine the cake mix, eggs and oil. With floured hands, press 2/3 of the mixture into a greased 9x13 baking pan. Set remaining cake mixture aside.
In microwave safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, for 45 seconds; stir. Microwave 45-60 seconds longer or until chips and butter are melted; stir until smooth. Pour over crust.
Drop teaspoonfuls of remaining cake mixture over top. Bake at 350˚ for 20-25 minutes or until lightly browned. Cool before cutting.
(Taste of Home recipes)
by Catherine S.
Chocolate Chip Cake Bars
1 pkg. yellow cake mix
2 eggs
1/4 c. packed brown sugar
1/4 c. butter
1/4 c. water
2 c. (12 oz.) semi sweet chocolate chips, divided
1/2 c. chopped pecans or walnuts
1 T. shortening
In a mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes. Stir in 1 1/2 cups chocolate chips and nuts. Spread in a greased 9 x 13 baking pan. Bake at 375 for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack. Melt shortening with the remaining chocolate chips; drizzle over the top. Cut into bars.
Yield: 3 1/2 dozen
by JoAnn G.
2 eggs
1/4 c. packed brown sugar
1/4 c. butter
1/4 c. water
2 c. (12 oz.) semi sweet chocolate chips, divided
1/2 c. chopped pecans or walnuts
1 T. shortening
In a mixing bowl, combine the first five ingredients. Beat on medium speed for 2 minutes. Stir in 1 1/2 cups chocolate chips and nuts. Spread in a greased 9 x 13 baking pan. Bake at 375 for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack. Melt shortening with the remaining chocolate chips; drizzle over the top. Cut into bars.
Yield: 3 1/2 dozen
by JoAnn G.
Apple Salad
5 apples (2 granny smith, 2 pink lady/fuji, 1 other)
4 oz. cream cheese
Cool Whip
small can crushed pineapple
mini marshmallows
handful of peanuts
Drain pineapple, but save the juice.
Mix pineapple juice with cream cheese, then add Cool Whip.
Add apples, pineapple, marshmallows
by Candi M.
4 oz. cream cheese
Cool Whip
small can crushed pineapple
mini marshmallows
handful of peanuts
Drain pineapple, but save the juice.
Mix pineapple juice with cream cheese, then add Cool Whip.
Add apples, pineapple, marshmallows
by Candi M.
Tuesday, June 30, 2009
Microwave Acorn Squash
Prick surface of squash before cooking. Microwave on High 7-10 min. or until almost tender.
Cut squash in 1/2 and remove seeds.
Fill with walnut or pecan halves
Sprinkle with 1/8 t. cinnamon & <1/8 t. nutmeg in each squash half.
Add 1 T. brown sugar on each
Pour a little maple sugar on top
top with 1 t. butter/margarine
Microwave 2-5 min. or until tender.
by Candi M.
Cut squash in 1/2 and remove seeds.
Fill with walnut or pecan halves
Sprinkle with 1/8 t. cinnamon & <1/8 t. nutmeg in each squash half.
Add 1 T. brown sugar on each
Pour a little maple sugar on top
top with 1 t. butter/margarine
Microwave 2-5 min. or until tender.
by Candi M.
"The Bomb" cake
1 Chocolate Cake mix
(triple chocolate fudge)
1 can sweetened condensed milk
(fat free)
1 jar caramel topping (Mrs. Richardson’s)
1 container Cool Whip
2 Skor candy bars
Bake cake according to directions on box. While cake is cooling, poke holes in the top with handle of wooden spoon.
Pour sweetened condensed milk over cake and let seep into holes. Warm caramel and pour over cake.
Allow cake to cool completely before spreading Cool Whip on top. (You can also refrigerate the cake.)
Crumble the Skor bar and sprinkle over top.
by Catherine S.
(triple chocolate fudge)
1 can sweetened condensed milk
(fat free)
1 jar caramel topping (Mrs. Richardson’s)
1 container Cool Whip
2 Skor candy bars
Bake cake according to directions on box. While cake is cooling, poke holes in the top with handle of wooden spoon.
Pour sweetened condensed milk over cake and let seep into holes. Warm caramel and pour over cake.
Allow cake to cool completely before spreading Cool Whip on top. (You can also refrigerate the cake.)
Crumble the Skor bar and sprinkle over top.
by Catherine S.
Thursday, May 14, 2009
Layered Pudding Dessert
First Layer:
1 c. crushed graham crackers
1 c. flour
1/2 c. margarine
Melt margarine, mix all ingredients together, spread in 9 x 13 pan. Bake @ 350 for 10-15 min. until lightly browned. Cool.
Second Layer:
8 oz. cream cheese
1/2 of a 12 oz. cool whip
1 c. powdered sugar
Mix sugar & cream cheese, then fold in Cool Whip. Spread over first layer.
Third Layer:
1 lrg. vanilla instant pudding
1 sm chocolate instant pudding
3 3/4 c. milk
Mix pudding and milk. Pour over cream cheese layer and chill.
Fourth Layer:
Spread remaining cool whip over top. Sprinkle with grated chocolate or nuts.
by Sariah R.
1 c. crushed graham crackers
1 c. flour
1/2 c. margarine
Melt margarine, mix all ingredients together, spread in 9 x 13 pan. Bake @ 350 for 10-15 min. until lightly browned. Cool.
Second Layer:
8 oz. cream cheese
1/2 of a 12 oz. cool whip
1 c. powdered sugar
Mix sugar & cream cheese, then fold in Cool Whip. Spread over first layer.
Third Layer:
1 lrg. vanilla instant pudding
1 sm chocolate instant pudding
3 3/4 c. milk
Mix pudding and milk. Pour over cream cheese layer and chill.
Fourth Layer:
Spread remaining cool whip over top. Sprinkle with grated chocolate or nuts.
by Sariah R.
Mango Salsa
3 c. chopped mango
3/4 c. orange marmalade
1/2 c. chopped red bell pepper
1 t. chopped green onion
6 T. lime juice
6 T. chopped fresh cilantro
Mix and serve with grilled chicken. The longer it sits, the more the flavors blend together.
(You can add a little more or less of whatever you prefer. It's a salsa - so you can't go wrong!)
by Catherine S.
3/4 c. orange marmalade
1/2 c. chopped red bell pepper
1 t. chopped green onion
6 T. lime juice
6 T. chopped fresh cilantro
Mix and serve with grilled chicken. The longer it sits, the more the flavors blend together.
(You can add a little more or less of whatever you prefer. It's a salsa - so you can't go wrong!)
by Catherine S.
Bread
6 c. water
2 T. yeast
2 T. salt
1/3 - 1/2 c. olive oil
1/3 - 1/2 c. honey
1 c. white flour
9-14 c. white wheat flour
Add all ingredients (only 5-6 cups of flour to start).
Gradually add flour until it doesn't stick to side of bowl.
Let rise til double (about 30 min.)
Bake 40-45 minutes @ 350 degrees.
by Tami H.
2 T. yeast
2 T. salt
1/3 - 1/2 c. olive oil
1/3 - 1/2 c. honey
1 c. white flour
9-14 c. white wheat flour
Add all ingredients (only 5-6 cups of flour to start).
Gradually add flour until it doesn't stick to side of bowl.
Let rise til double (about 30 min.)
Bake 40-45 minutes @ 350 degrees.
by Tami H.
Cottage Cheese Salad
24 oz. cottage cheese
4 oz. cool whip
1 1/2 oz. Orange Jell-O (powder)
15 oz. can mandarin oranges (drained)
Mix cottage cheese and cool whip together. Then add Jell-O (in powder form) sprinkle on top and mix until everything changes to the color of the Jell-O. Last, add in the fruit and mix just a little. Enjoy!
*Can make with other fruit: strawberry, raspberry, peaches. Use strawberry, raspberry, or peach Jell-O for which one you make.
by Sariah R.
4 oz. cool whip
1 1/2 oz. Orange Jell-O (powder)
15 oz. can mandarin oranges (drained)
Mix cottage cheese and cool whip together. Then add Jell-O (in powder form) sprinkle on top and mix until everything changes to the color of the Jell-O. Last, add in the fruit and mix just a little. Enjoy!
*Can make with other fruit: strawberry, raspberry, peaches. Use strawberry, raspberry, or peach Jell-O for which one you make.
by Sariah R.
Creamy Macaroni and Cheese
2 large eggs
12 oz. can evaporated milk
few dashes of hot pepper sauce (optional)
½ t. salt
¼ t. ground black pepper
1 t. dry mustard, dissolved in 1 t. water
½ lb. elbow macaroni (≈ 2 – 2 ½ cups)
4 T. unsalted butter, (can use margarine)
3 cups grated cheese:
2 c. sharp cheddar
½ c. mild cheddar
½ c. Monterey jack
Heat water in large pan to boil.
In small bowl, mix eggs, 1 cup of the evaporated milk, pepper sauce, salt, pepper, and dry mustard. Set aside.
Cook macaroni until almost tender. Drain and return to pan over low heat. Add butter, toss to melt.
Pour egg mixture and ¾ grated cheese over pasta. Stir until combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until hot and creamy.
by Catherine S.
12 oz. can evaporated milk
few dashes of hot pepper sauce (optional)
½ t. salt
¼ t. ground black pepper
1 t. dry mustard, dissolved in 1 t. water
½ lb. elbow macaroni (≈ 2 – 2 ½ cups)
4 T. unsalted butter, (can use margarine)
3 cups grated cheese:
2 c. sharp cheddar
½ c. mild cheddar
½ c. Monterey jack
Heat water in large pan to boil.
In small bowl, mix eggs, 1 cup of the evaporated milk, pepper sauce, salt, pepper, and dry mustard. Set aside.
Cook macaroni until almost tender. Drain and return to pan over low heat. Add butter, toss to melt.
Pour egg mixture and ¾ grated cheese over pasta. Stir until combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until hot and creamy.
by Catherine S.
Thursday, March 12, 2009
Chocolate Chip Cookies
1 lb. margarine
2 c. brown sugar
1 ½ c. sugar
2 T. real vanilla
3 large eggs
6 c. flour
1 ½ t. salt
1 ½ t. baking soda
3 C.Chocolate chips (1½ c. semi-sweet, 1 ½ c. milk chocolate)
Cream margarine and sugars together. Add vanilla and eggs, cream together. In another bowl, mix flour, salt and soda. Add to creamed mixture. Add chocolate chips. Bake @ 375˚ for 12 minutes.
by Catherine S.
2 c. brown sugar
1 ½ c. sugar
2 T. real vanilla
3 large eggs
6 c. flour
1 ½ t. salt
1 ½ t. baking soda
3 C.Chocolate chips (1½ c. semi-sweet, 1 ½ c. milk chocolate)
Cream margarine and sugars together. Add vanilla and eggs, cream together. In another bowl, mix flour, salt and soda. Add to creamed mixture. Add chocolate chips. Bake @ 375˚ for 12 minutes.
by Catherine S.
Chicken and Rice
4-5 c. cooked rice
1 small can cream of chicken soup
1 can (soup can) milk
13 oz. can chicken, drained and rinsed
Mix the soup and milk together. Pour over rice and mix in chicken. Put in a baking dish. Bake @ 350 degrees for 15-20 minutes, or until hot.
by Catherine S.
1 small can cream of chicken soup
1 can (soup can) milk
13 oz. can chicken, drained and rinsed
Mix the soup and milk together. Pour over rice and mix in chicken. Put in a baking dish. Bake @ 350 degrees for 15-20 minutes, or until hot.
by Catherine S.
Pizza Dough & Easy Breadsticks
1 T. (rounded) quick rise yeast
3 T. sugar
1 t. salt
3 c. flour
Sift together.
1 c. warm water
2 T. vegetable oil
Add to flour mixture and knead 5 minutes.
Let dough sit 5-10 minutes; it will be easier to roll out. Preheat oven to 400 degrees. Place in greased pan (spray with Pam). Add toppings. Bake pizzas 10-15 minutes.
For bread sticks, spread dough out in a greased 9x13 pan.
Bread stick Topping:
1/2 stick butter (melted)
1/2 t. garlic powder
1/2 t. onion powder
Mix together. Spread over dough. Sprinkle with parmesan cheese. Cut with pizza cutter and let rise about 90 minutes. Bake @ 400 degrees 8-10 minutes.
by Holly L.
3 T. sugar
1 t. salt
3 c. flour
Sift together.
1 c. warm water
2 T. vegetable oil
Add to flour mixture and knead 5 minutes.
Let dough sit 5-10 minutes; it will be easier to roll out. Preheat oven to 400 degrees. Place in greased pan (spray with Pam). Add toppings. Bake pizzas 10-15 minutes.
For bread sticks, spread dough out in a greased 9x13 pan.
Bread stick Topping:
1/2 stick butter (melted)
1/2 t. garlic powder
1/2 t. onion powder
Mix together. Spread over dough. Sprinkle with parmesan cheese. Cut with pizza cutter and let rise about 90 minutes. Bake @ 400 degrees 8-10 minutes.
by Holly L.
Breadsticks
1 T. yeast
1 1/2 c. warm water
2 t. sugar
3 C. flour (can use whole wheat flour)
1/2 t. salt
Add yeast to lukewarm water and sprinkle sugar over the top. Let stand for about 10 minutes. Mix flour and salt together and add yeast mixture. Knead for about 3 minutes. Add flour until smooth. Roll out into a rectangle shape and let rise for 10 minutes. Melt 1/4 - 1/2 cube butter on a cookie sheet in warming oven to dip bread sticks in (do this on the same cookie sheet you will use to cook the bread sticks on. Cut dough into bread sticks and coat with melted butter. sprinkle with desired seasonings (garlic salt, oregano, Italian seasoning, etc.). Bake @ 375 degrees for 20 minutes or until golden brown on bottom.
by Tami H.
1 1/2 c. warm water
2 t. sugar
3 C. flour (can use whole wheat flour)
1/2 t. salt
Add yeast to lukewarm water and sprinkle sugar over the top. Let stand for about 10 minutes. Mix flour and salt together and add yeast mixture. Knead for about 3 minutes. Add flour until smooth. Roll out into a rectangle shape and let rise for 10 minutes. Melt 1/4 - 1/2 cube butter on a cookie sheet in warming oven to dip bread sticks in (do this on the same cookie sheet you will use to cook the bread sticks on. Cut dough into bread sticks and coat with melted butter. sprinkle with desired seasonings (garlic salt, oregano, Italian seasoning, etc.). Bake @ 375 degrees for 20 minutes or until golden brown on bottom.
by Tami H.
Sweet Potato Rice
White or brown rice
1 sweet potato, cooked and mashed
cinnamon
Cook rice according to package directions. Mix in sweet potato. Add cinnamon to taste.
by Rachel L.
1 sweet potato, cooked and mashed
cinnamon
Cook rice according to package directions. Mix in sweet potato. Add cinnamon to taste.
by Rachel L.
Thursday, February 26, 2009
Chocolate Black Bean Brownies
1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 t. baking powder
1/2 cup milk chocolate chips (optional)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and baking powder in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
(from AllRecipes.com)
by Rachel L.
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 t. baking powder
1/2 cup milk chocolate chips (optional)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and baking powder in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
(from AllRecipes.com)
by Rachel L.
Chocolate Cake-In-A-Mug
1 coffee mug
1/4 c. flour (plain, not self rising)
1/3 c. sugar
2 T. cocoa
1/4 t. salt (more or less)
1 egg
3 T. milk
3 T. oil
small splash of vanilla
3 T. chocolate chips, optional
Add dry ingredients to mug, mix well with a fork.
Add egg, milk, oil and vanilla, mix well. Add chocolate chips, if using. Put mug in microwave, and cook on 1000 watts for 2 minutes and 45 seconds. (3 minutes, cake will be dry).
Cake will rise over top of mug -- do not be alarmed! Allow to cool a little; tip onto a plate if desired. Eat!
(This can serve two if you want to feel slightly more virtuous.)
by Shelley F.
1/4 c. flour (plain, not self rising)
1/3 c. sugar
2 T. cocoa
1/4 t. salt (more or less)
1 egg
3 T. milk
3 T. oil
small splash of vanilla
3 T. chocolate chips, optional
Add dry ingredients to mug, mix well with a fork.
Add egg, milk, oil and vanilla, mix well. Add chocolate chips, if using. Put mug in microwave, and cook on 1000 watts for 2 minutes and 45 seconds. (3 minutes, cake will be dry).
Cake will rise over top of mug -- do not be alarmed! Allow to cool a little; tip onto a plate if desired. Eat!
(This can serve two if you want to feel slightly more virtuous.)
by Shelley F.
Chocolate Fondue
16 oz. chocolate, broken into uniform pieces
½ pint whipping cream
½ c. caramel topping
3 T. hazelnut syrup (Torani or DaVinci)
Place all ingredients in a heavy saucepan over LOW heat. Stir constantly until melted and smooth. Do not allow to bubble. Pour into fondue pot and serve.
(Food Network, Tyler Florence)
by Catherine S.
½ pint whipping cream
½ c. caramel topping
3 T. hazelnut syrup (Torani or DaVinci)
Place all ingredients in a heavy saucepan over LOW heat. Stir constantly until melted and smooth. Do not allow to bubble. Pour into fondue pot and serve.
(Food Network, Tyler Florence)
by Catherine S.
Chocolate Filled Crepes
Crepes:
4 eggs
¼ t. salt
2 c. flour
2 ¼ c. milk
¼ c. butter or margarine, melted
1 t. vanilla
2-3 t. sugar (use for a dessert crepe)
Put all ingredients in blender and blend 1 minute. Scrape sides and blend 15 seconds. Pour about ¼ cup batter in medium hot pan and rotate to coat bottom. Remove from pan when cooked, but not brown. Do not flip.
For chocolate filled crepes:
Use a thin layer of Nutella Chocolate Spread on warm crepe. Fold.
by Catherine S.
4 eggs
¼ t. salt
2 c. flour
2 ¼ c. milk
¼ c. butter or margarine, melted
1 t. vanilla
2-3 t. sugar (use for a dessert crepe)
Put all ingredients in blender and blend 1 minute. Scrape sides and blend 15 seconds. Pour about ¼ cup batter in medium hot pan and rotate to coat bottom. Remove from pan when cooked, but not brown. Do not flip.
For chocolate filled crepes:
Use a thin layer of Nutella Chocolate Spread on warm crepe. Fold.
by Catherine S.
Chocolate Cream Torte
4 squares Baker's unsweetened chocolate
1 3/4 c. sugar, divided
1/2 c. water
1 2/3 c. flour
1 t. baking soda
1/4 t. salt
1/2 c. butter or margarine, softened
1 t. vanilla
Heat oven to 350 degrees.
Microwave chocolate, 1/2 c. sugar and water in large microwavable bowl on High 1-2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted; cool.
Mix flour, baking soda, and salt; set aside. Beat butter and remaining 1 1/4 c. sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla. Pour into 2 greased and floured 9 inch round cake pans.
Bake 30-35 minutes or until cake springs back when lightly touched. Cool 10 minutes; remove from pans. Cool on wire racks.
Chill cake for easy splitting.
8 oz. cream cheese, softened
1/2 c. sugar
1 t. vanilla
1 c. finely chopped pecans
1 c. whipping cream, chilled
strawberry halves, for garnish
Place cream cheese, sugar and vanilla in medium bowl. Beat at low speed with electric mixer until smooth. Add pecans; stir until blended. Set aside. Beat whipping cream in small bowl until stiff peaks form. Fold whipped cream into cream cheese mixture.
Assemble, split each cake layer in half horizontally. Place one cake layer on serving plate. Spread top with one fourth of filling. Repeat with remaining layers and filling. Garnish with strawberry halves and mint leaves, if desired. Refrigerate until ready to serve. Makes about 12 servings.
by Sariah R.
1 3/4 c. sugar, divided
1/2 c. water
1 2/3 c. flour
1 t. baking soda
1/4 t. salt
1/2 c. butter or margarine, softened
1 t. vanilla
Heat oven to 350 degrees.
Microwave chocolate, 1/2 c. sugar and water in large microwavable bowl on High 1-2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted; cool.
Mix flour, baking soda, and salt; set aside. Beat butter and remaining 1 1/4 c. sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla. Pour into 2 greased and floured 9 inch round cake pans.
Bake 30-35 minutes or until cake springs back when lightly touched. Cool 10 minutes; remove from pans. Cool on wire racks.
Chill cake for easy splitting.
8 oz. cream cheese, softened
1/2 c. sugar
1 t. vanilla
1 c. finely chopped pecans
1 c. whipping cream, chilled
strawberry halves, for garnish
Place cream cheese, sugar and vanilla in medium bowl. Beat at low speed with electric mixer until smooth. Add pecans; stir until blended. Set aside. Beat whipping cream in small bowl until stiff peaks form. Fold whipped cream into cream cheese mixture.
Assemble, split each cake layer in half horizontally. Place one cake layer on serving plate. Spread top with one fourth of filling. Repeat with remaining layers and filling. Garnish with strawberry halves and mint leaves, if desired. Refrigerate until ready to serve. Makes about 12 servings.
by Sariah R.
Saturday, January 17, 2009
Cafe Rio Pork Burritos or Salad
Ingredients:
about 4 lb. Pork Roast
1 ½ cans (or 2 ¼ cups if you use a bottle) Coca-cola classic (Generic varieties are not good, and diet makes it too sweet. Caffeine-free is fine, it’s what I used)
1 cup sugar
1 (7 oz.) can Chipotle Chiles in ADOBO sauce (since you use the sauce, not the
chiles, it is important that you get the chiles in adobo sauce)
1 heaping tsp. Dry Ground Mustard (I did about 1½ tsp.)
1 heaping tsp. Cumin (I did about 1½ tsp.)
1 tsp. minced garlic.
Directions:
1. Put the chiles into a bowl. Pour Coke into the can to rinse it out and pour into the bowl over chiles. This is to get all of the adobo sauce. Remove the chiles and throw away (The girl my friend got the recipe from says this: “I left the chiles in once, and it was so potent I cried when I lifted the lid of the crock pot. If you like super-spicy foods, leave one or two chiles in. If you want to clean the system, go ahead and use them all . . .” I didn’t put any in when I made it since I was nervous because it was my first time, but my friend says she usually leaves one in for a double batch . . . use your own discretion.)
2. Add sugar, dry ground mustard, cumin, and garlic. Blend well – the scoops of spices tend to clump.
3. Place pork in crock pot and pour sauce over it. Cook on low for 7-9 hours or until the pork pulls apart with a fork.
Serve:
As a burrito or salad, with lettuce, black or pinto beans, rice, pork, dressing, mozzarella or monterey jack or other cheese, and chopped cilantro and lime wedges for an extra kick.
FYI: Costco and some other grocery stores sells some un-cooked, pre-made flour tortillas. When you heat them up in a pan, it tastes like the real thing (such a difference!)
by Shelley F.
about 4 lb. Pork Roast
1 ½ cans (or 2 ¼ cups if you use a bottle) Coca-cola classic (Generic varieties are not good, and diet makes it too sweet. Caffeine-free is fine, it’s what I used)
1 cup sugar
1 (7 oz.) can Chipotle Chiles in ADOBO sauce (since you use the sauce, not the
chiles, it is important that you get the chiles in adobo sauce)
1 heaping tsp. Dry Ground Mustard (I did about 1½ tsp.)
1 heaping tsp. Cumin (I did about 1½ tsp.)
1 tsp. minced garlic.
Directions:
1. Put the chiles into a bowl. Pour Coke into the can to rinse it out and pour into the bowl over chiles. This is to get all of the adobo sauce. Remove the chiles and throw away (The girl my friend got the recipe from says this: “I left the chiles in once, and it was so potent I cried when I lifted the lid of the crock pot. If you like super-spicy foods, leave one or two chiles in. If you want to clean the system, go ahead and use them all . . .” I didn’t put any in when I made it since I was nervous because it was my first time, but my friend says she usually leaves one in for a double batch . . . use your own discretion.)
2. Add sugar, dry ground mustard, cumin, and garlic. Blend well – the scoops of spices tend to clump.
3. Place pork in crock pot and pour sauce over it. Cook on low for 7-9 hours or until the pork pulls apart with a fork.
Serve:
As a burrito or salad, with lettuce, black or pinto beans, rice, pork, dressing, mozzarella or monterey jack or other cheese, and chopped cilantro and lime wedges for an extra kick.
FYI: Costco and some other grocery stores sells some un-cooked, pre-made flour tortillas. When you heat them up in a pan, it tastes like the real thing (such a difference!)
by Shelley F.
Cafe Rio Rice
(I recommend only making half of the rice recipe – there is usually a disproportionate amount left over)
Ingredients:
6 cups water
4 tsp. chicken bouillon
4 tsp. minced garlic
1 bunch cilantro (bunch sizes vary . . . I say about 1 cup chopped)
1 can green chiles
½ tsp. salt
1 Tbsp. butter
3 cups rice
Directions:
Blend cilantro and green chiles together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
by Shelley F.
Ingredients:
6 cups water
4 tsp. chicken bouillon
4 tsp. minced garlic
1 bunch cilantro (bunch sizes vary . . . I say about 1 cup chopped)
1 can green chiles
½ tsp. salt
1 Tbsp. butter
3 cups rice
Directions:
Blend cilantro and green chiles together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
by Shelley F.
Cafe Rio Dressing
Ingredients:
1 Hidden Valley buttermilk ranch dressing packet
1 cup buttermilk
1 cup mayonnaise (do not use low fat or fat free)
2 tomatillos, husk removed and diced (usually sold near tomatoes)
1 bunch of cilantro (once again, about 1 cup chopped)
1 clove garlic, minced
Juice of 1 lime
1 jalapeño (You can supposedly use the seeds too if you like it more spicy, but I
didn’t)
Directions:
Use a food processor (or blender) to blend all the ingredients well.
Refrigerate 1-2 hours before using. (I recommend several hours before, or you can even make it the night before)
by Shelley F.
1 Hidden Valley buttermilk ranch dressing packet
1 cup buttermilk
1 cup mayonnaise (do not use low fat or fat free)
2 tomatillos, husk removed and diced (usually sold near tomatoes)
1 bunch of cilantro (once again, about 1 cup chopped)
1 clove garlic, minced
Juice of 1 lime
1 jalapeño (You can supposedly use the seeds too if you like it more spicy, but I
didn’t)
Directions:
Use a food processor (or blender) to blend all the ingredients well.
Refrigerate 1-2 hours before using. (I recommend several hours before, or you can even make it the night before)
by Shelley F.
Boysenberry Pie
1 can boysenberry (Oregon brand. Found at Albertsons)
3 T. cornstarch
1/2 c. sugar
Drain juice and save. Mix cornstarch and sugar in pan. Add reserved juice. Mix with wire whip until smooth. Cook on stove medium heat until thickened. Remove from heat. Add berries. Pour into pie shell. Put top pie shell on and vent. Bake at 425 degrees for 20 minutes; or until desired brownness.
by JoAnn G.
3 T. cornstarch
1/2 c. sugar
Drain juice and save. Mix cornstarch and sugar in pan. Add reserved juice. Mix with wire whip until smooth. Cook on stove medium heat until thickened. Remove from heat. Add berries. Pour into pie shell. Put top pie shell on and vent. Bake at 425 degrees for 20 minutes; or until desired brownness.
by JoAnn G.
Pie Crust
Big Bowl:
1 1/2 c. shortening (very generously)
3 c. flour
Crumble with fingers to pea size.
Small Bowl:
1/2 c. cold water plus 2 tsp.
2 t. salt
1/2 c. flour
Mix up paste, stir into first mixture. Let rest for 20 minutes.
Form dough into size of softball. Roll out. Vent top.
Makes 3 pie shells.
by JoAnn G.
1 1/2 c. shortening (very generously)
3 c. flour
Crumble with fingers to pea size.
Small Bowl:
1/2 c. cold water plus 2 tsp.
2 t. salt
1/2 c. flour
Mix up paste, stir into first mixture. Let rest for 20 minutes.
Form dough into size of softball. Roll out. Vent top.
Makes 3 pie shells.
by JoAnn G.
Applesauce Puffs
2 c. baking mix (like Bisquick)
1/2 c. sugar
2 t. cinnamon
1/2 c. applesauce (I like homemade for the flavor and texture)
1/4 c. milk
2 eggs, slightly beaten
2 T. oil
Combine mix, sugar and cinnamon. Then add everything else and beat 30 seconds. Scoop mixture into greased muffin pan. Mix 1/4 c. sugar and 1/4 t. cinnamon; sprinkle on top. Bake at 400 degrees for 13-15 minutes.
Makes 14 muffins.
by Catherine S.
1/2 c. sugar
2 t. cinnamon
1/2 c. applesauce (I like homemade for the flavor and texture)
1/4 c. milk
2 eggs, slightly beaten
2 T. oil
Combine mix, sugar and cinnamon. Then add everything else and beat 30 seconds. Scoop mixture into greased muffin pan. Mix 1/4 c. sugar and 1/4 t. cinnamon; sprinkle on top. Bake at 400 degrees for 13-15 minutes.
Makes 14 muffins.
by Catherine S.
Raspberry Chipotle Sauce
1 T. olive oil
1/2 c. small diced onion
2 t. minced garlic
2 t. chipotle chilies in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 c. raspberry vinegar
3/4 c. granulated sugar
1/2 t. salt
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotle chilies and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8-10 minutes. Remove from the heat and cool before using.
Yield: about 1 1/2 cups
from "Emeril's Kitchens' Favorite Recipes from Emeril's Restaurants"
by Lisa K.
1/2 c. small diced onion
2 t. minced garlic
2 t. chipotle chilies in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 c. raspberry vinegar
3/4 c. granulated sugar
1/2 t. salt
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotle chilies and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8-10 minutes. Remove from the heat and cool before using.
Yield: about 1 1/2 cups
from "Emeril's Kitchens' Favorite Recipes from Emeril's Restaurants"
by Lisa K.
Subscribe to:
Posts (Atom)