First Layer:
2 c. sugar
1 1/2 c. flour
1 tsp. salt
2/3 c. baking cocoa
1 c. oil
4 eggs
2 tsp. vanilla
Mix all ingredients and pour into a greased 9x13 pan. bake for 25-30 minutes @ 350 degrees.
Second Layer:
3 c. powdered sugar
3 Tbsp. milk
6 Tbsp. butter
1 tsp. mint extract
couple drops of green food coloring
Blend all ingredients together and then spread on cooled brownies. Place into freezer for 30-60 minutes.
Third Layer:
4-5 Tbsp. butter
1 c. semi sweet chocolate chips
Melt in microwave oven and stir until melted. Pour over top of mint frosting. Chill in fridge until ready to serve.
by Barbara C.
Thursday, December 11, 2008
Cornbread
Preheat oven 375 degrees.
3/4 c. margarine (or 1/2 c. olive oil and 1/4 c. water)
1 c. sugar
Cream together.
3 eggs
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. flour (or 1 1/2 c. corn flour)
1 c. cornmeal
1 1/2 c. milk (or 1 1/2 c. soy milk)
Mix together. Pour in 9x13 pan. Bake for 30 min. @ 375.
by Jenilyn T.
3/4 c. margarine (or 1/2 c. olive oil and 1/4 c. water)
1 c. sugar
Cream together.
3 eggs
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. flour (or 1 1/2 c. corn flour)
1 c. cornmeal
1 1/2 c. milk (or 1 1/2 c. soy milk)
Mix together. Pour in 9x13 pan. Bake for 30 min. @ 375.
by Jenilyn T.
Artichoke Dip
1 can artichokes (not marinated), cut up
1 small can green chilies
1 c. mayo
1 c. sour cream
1 c. parmesan
Mix all ingredients in casserole dish and heat for 35 minutes at 350 degrees.
by Kari A.
1 small can green chilies
1 c. mayo
1 c. sour cream
1 c. parmesan
Mix all ingredients in casserole dish and heat for 35 minutes at 350 degrees.
by Kari A.
Sanders EggNog
2 (1 qt.) cartons of eggnog, frozen
1/2 gallon vanilla ice cream
7 UP, just enough to mix til desired consistency.
Peel away the cardboard from egg nog and cut up into large chunks (don't use the plastic containers of eggnog - it's a nightmare to try and get the frozen eggnog out!). Put in a large bowl. Add the ice cream and mash together. A potato masher works pretty well. Pour in 7 Up a little at a time and mix until desired consistency.
by Catherine S.
1/2 gallon vanilla ice cream
7 UP, just enough to mix til desired consistency.
Peel away the cardboard from egg nog and cut up into large chunks (don't use the plastic containers of eggnog - it's a nightmare to try and get the frozen eggnog out!). Put in a large bowl. Add the ice cream and mash together. A potato masher works pretty well. Pour in 7 Up a little at a time and mix until desired consistency.
by Catherine S.
Breakfast Rolls
2 (8 oz.) tubes crescent rolls
grated cheddar cheese
scrambled eggs
crumbled bacon, cooked
Preheat oven to 375˚ F.
Separate dough into 8 rectangles and press seams together with fork or fingers. Along the short side of a rectangle sprinkle cheese, eggs, bacon. Roll and slice in half.Place on cookie sheet, seam side down. Bake 15-20 minutes until done. Makes 16 rolls
*sausage and ham are also yummy.
by Catherine S.
grated cheddar cheese
scrambled eggs
crumbled bacon, cooked
Preheat oven to 375˚ F.
Separate dough into 8 rectangles and press seams together with fork or fingers. Along the short side of a rectangle sprinkle cheese, eggs, bacon. Roll and slice in half.Place on cookie sheet, seam side down. Bake 15-20 minutes until done. Makes 16 rolls
*sausage and ham are also yummy.
by Catherine S.
Saturday, November 29, 2008
Spinach and Mushroom Lasagna
serves 6-8 – From America’s Test Kitchen Cookbook
This is a strong flavored dish, especially as leftovers. For milder flavor, use less parmesan cheese and spinach (about ½ or 3/4th of what’s called for).
15 oz ricotta
1 ¼ C parmesan cheese – separate ¼ C for ending
1-2 t dried basil
1 large egg or 2 egg whites, light beaten
½ t salt
½ t pepper
2 T olive oil
A dash of garlic powder
1 lb mushrooms, trimmed and thinly sliced
10 oz frozen spinach, thawed and thoroughly squeezed dry and chopped
5-6 C tomato sauce
1 lb mozzarella, shredded
12 no-boil lasagna noodles (one 8 or 9 oz package – I like Barilla no-boil brand)
1.Preheat oven to 375 with rack in the middle position. Mix the ricotta, 1 Cup of the parmesan, basil, egg or egg whites, salt, and pepper in medium bowl. Stir until well mixed and soft.
2.Heat the olive oil in a sauce pan or skillet until shimmering. Sauté the mushrooms on medium high until desired brownness. Sprinkle with garlic powder, remove from heat, and stir in spinach. Set aside and allow to cool.
3.In a 13x9 inch baking pan, spread 1 C of tomato sauce on bottom. Assemble the bottom three layers as follows: Place 3 noodles side by side along the length of the pan (noodles are small and will not exactly fill the pan to the edge, so don’t panic). Place 3 T of ricotta mixture on top of each noodle and spread to edges of noodles. Sprinkle 1/3rd of mushroom spinach mixture on ricotta mixture. Sprinkle 1 C of mozzarella next, and pour 1-1 ½ C of sauce on top of mozzarella. You’ll have just enough filling to do this 3 times.
4.For the final layer, place the last three noodles on top, pour the remaining sauce over noodles, and sprinkle remaining mozzarella and ¼ C of parmesan over the top. Spray a sheet of aluminum foil and place over top. Bake for 15 minutes. Remove foil, and bake for 25 minutes more. Cool for 10 minutes before serving.
Chunky Tomato Sauce For Lasagna – This is a strong sauce, and it’s great on any pasta. For milder flavor, use half the garlic and omit the onion and red pepper flakes.
1 T olive oil
½ onion, minced
Salt
6 garlic cloves, minced, or 4 crushed
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes (or 2 14.5 oz), drained if using for lasagna, undrained if just topping pasta
¼ t dried oregano
1/8 t red pepper flakes
Pepper
Heat oil over medium high until shimmering. Add onion & 1 teaspoon of salt, & cook until onion is softened, about 5 min. Add garlic & cook until fragrant, 30 seconds. Stir in crushed and diced tomatoes, oregano, and red pepper flakes. Simmer until slightly thickened, about 10 minutes. Season w/salt and pepper to taste.
by Dianna G.
This is a strong flavored dish, especially as leftovers. For milder flavor, use less parmesan cheese and spinach (about ½ or 3/4th of what’s called for).
15 oz ricotta
1 ¼ C parmesan cheese – separate ¼ C for ending
1-2 t dried basil
1 large egg or 2 egg whites, light beaten
½ t salt
½ t pepper
2 T olive oil
A dash of garlic powder
1 lb mushrooms, trimmed and thinly sliced
10 oz frozen spinach, thawed and thoroughly squeezed dry and chopped
5-6 C tomato sauce
1 lb mozzarella, shredded
12 no-boil lasagna noodles (one 8 or 9 oz package – I like Barilla no-boil brand)
1.Preheat oven to 375 with rack in the middle position. Mix the ricotta, 1 Cup of the parmesan, basil, egg or egg whites, salt, and pepper in medium bowl. Stir until well mixed and soft.
2.Heat the olive oil in a sauce pan or skillet until shimmering. Sauté the mushrooms on medium high until desired brownness. Sprinkle with garlic powder, remove from heat, and stir in spinach. Set aside and allow to cool.
3.In a 13x9 inch baking pan, spread 1 C of tomato sauce on bottom. Assemble the bottom three layers as follows: Place 3 noodles side by side along the length of the pan (noodles are small and will not exactly fill the pan to the edge, so don’t panic). Place 3 T of ricotta mixture on top of each noodle and spread to edges of noodles. Sprinkle 1/3rd of mushroom spinach mixture on ricotta mixture. Sprinkle 1 C of mozzarella next, and pour 1-1 ½ C of sauce on top of mozzarella. You’ll have just enough filling to do this 3 times.
4.For the final layer, place the last three noodles on top, pour the remaining sauce over noodles, and sprinkle remaining mozzarella and ¼ C of parmesan over the top. Spray a sheet of aluminum foil and place over top. Bake for 15 minutes. Remove foil, and bake for 25 minutes more. Cool for 10 minutes before serving.
Chunky Tomato Sauce For Lasagna – This is a strong sauce, and it’s great on any pasta. For milder flavor, use half the garlic and omit the onion and red pepper flakes.
1 T olive oil
½ onion, minced
Salt
6 garlic cloves, minced, or 4 crushed
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes (or 2 14.5 oz), drained if using for lasagna, undrained if just topping pasta
¼ t dried oregano
1/8 t red pepper flakes
Pepper
Heat oil over medium high until shimmering. Add onion & 1 teaspoon of salt, & cook until onion is softened, about 5 min. Add garlic & cook until fragrant, 30 seconds. Stir in crushed and diced tomatoes, oregano, and red pepper flakes. Simmer until slightly thickened, about 10 minutes. Season w/salt and pepper to taste.
by Dianna G.
Garlic Roast Chicken with Rosemary and Lemon
2 ½ lbs. boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 T. fresh rosemary leaves stripped from stems
3 T. extra virgin olive oil
1 lemon, zested and juiced
salt & pepper
½ c. chicken broth
Preheat oven to 450˚ F. Arrange chicken in 9x13 baking dish. Add garlic, rosemary, olive oil, lemon zest, and salt & pepper. Toss and coat the chicken. Roast for 20 minutes. Add chicken broth and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from oven.
by Catherine S.
6 cloves garlic, crushed
3 T. fresh rosemary leaves stripped from stems
3 T. extra virgin olive oil
1 lemon, zested and juiced
salt & pepper
½ c. chicken broth
Preheat oven to 450˚ F. Arrange chicken in 9x13 baking dish. Add garlic, rosemary, olive oil, lemon zest, and salt & pepper. Toss and coat the chicken. Roast for 20 minutes. Add chicken broth and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from oven.
by Catherine S.
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