I made this on Sunday when we had unexpected guests and needed a treat QUICK.
I'm not saying it's good for you.
That's why you need me on this site, to post unhealthy, quick, and boring recipes :)
smash 2 packages graham crackers
melt 1 stick butter, and mix with graham crackers
line a brownie pan with foil, and press the graham cracker crust in
cover with a bag of chocolate chips
pour 1 can sweetened condensed milk on top
cook at 325 for 15 minutes
As E says: It tastes better than it looks
Friday, August 20, 2010
Wednesday, August 18, 2010
Mexican Lasagna
This one I make when I have to go somewhere in the afternoon so I won't be home in time to cook. It's quick and it only takes 30 minutes to heat later in the day.
Ingredients:
1 lb hamburger - I use 1/2
1 pkg taco seasoning
sliced black olives - I use most of the can because we like them
1 -4 oz can green chilis
1 can black beans - drained
2 - 8 oz cans tomato sauce
cheese
3 tortillas
salsa
Instructions:
cook hamburger, add taco seasoning
add olives, chilis, black beans, tomato sauce
cook for awhile.... I'm never patient enough to let it simmer
layer meat mixture, cheese, tortillas - 3 times
add some salsa on top
cover with foil, cook 30 minutes at 350
Ingredients:
1 lb hamburger - I use 1/2
1 pkg taco seasoning
sliced black olives - I use most of the can because we like them
1 -4 oz can green chilis
1 can black beans - drained
2 - 8 oz cans tomato sauce
cheese
3 tortillas
salsa
Instructions:
cook hamburger, add taco seasoning
add olives, chilis, black beans, tomato sauce
cook for awhile.... I'm never patient enough to let it simmer
layer meat mixture, cheese, tortillas - 3 times
add some salsa on top
cover with foil, cook 30 minutes at 350
Tuesday, August 17, 2010
Spinach Manicotti
Mom says that she uses the main manicotti recipe on the Barilla boxes, and this is close to that but a variation of it that I often make because I love using spinach in it. So here is the Mom/Zez manicotti recipe!
1 8 oz. package manicotti shells
1 tbsp. extra virgin olive oil
1 minced garlic clove
1 6 oz. bag fresh spinach chopped (or 10 oz. frozen spinach, thawed and drained)
2 eggs
1 15 oz. container ricotta cheese
1 1/2 cup grated mozzarella cheese
1/3 cup grated parmesan cheese
1/3 cup chopped basil leaves
1 tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. pepper
2 1/2 cups tomato pasta sauce (something like the original Prego sauce will work)
1/3 cup more shredded extra parmesan cheese
Boil the pasta shells according to the directions on the box, drain and rinse in cool water, then set aside. Preheat oven to 350 or 375. Heat oil in large skillet over medium heat. Add garlic and sauté 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool. Beat eggs lightly in a medium bowl. Stir in ricotta, mozzarella, parmesan, basil, parsley, salt, and pepper. Stir in spinach mixture. Fill Manicotti with cheese and spinach mixture; place in 9X13 baking dish. Pour pasta sauce evenly over and around the shells; sprinkle with the extra parmesan cheese. Cover with foil. Bake for 35 minutes. Uncover and continue baking 5-10 minutes or until cheese is melted.
NOTE: You can stuff the shells UNCOOKED. Then you need to use 32 oz. of sauce mixed with ¾ cups water. Pour the sauce over the shells, making sure they are completely covered, and cover tightly with foil. Bake 1 hr and 15 minutes covered and then check for doneness and cook for 15 mins. more if needed for noodle softness. This is easier in some ways, but can be harder to assure that the noodle texture is right. Also the noodles turn orange because of absorbing the tomato sauce color, but it is STILL GOOD either way!!! You can also do them a while before you need them and keep the stuffed uncooked shells in the fridge (or freezer). If you have had the sauce sitting around the shells it may take about 15 minutes less to cook because they will soften a bit and soak in a little of the moisture. Good luck!
1 8 oz. package manicotti shells
1 tbsp. extra virgin olive oil
1 minced garlic clove
1 6 oz. bag fresh spinach chopped (or 10 oz. frozen spinach, thawed and drained)
2 eggs
1 15 oz. container ricotta cheese
1 1/2 cup grated mozzarella cheese
1/3 cup grated parmesan cheese
1/3 cup chopped basil leaves
1 tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. pepper
2 1/2 cups tomato pasta sauce (something like the original Prego sauce will work)
1/3 cup more shredded extra parmesan cheese
Boil the pasta shells according to the directions on the box, drain and rinse in cool water, then set aside. Preheat oven to 350 or 375. Heat oil in large skillet over medium heat. Add garlic and sauté 5 minutes, stirring occasionally. Stir in spinach; continue cooking 5 minutes. Set aside to cool. Beat eggs lightly in a medium bowl. Stir in ricotta, mozzarella, parmesan, basil, parsley, salt, and pepper. Stir in spinach mixture. Fill Manicotti with cheese and spinach mixture; place in 9X13 baking dish. Pour pasta sauce evenly over and around the shells; sprinkle with the extra parmesan cheese. Cover with foil. Bake for 35 minutes. Uncover and continue baking 5-10 minutes or until cheese is melted.
NOTE: You can stuff the shells UNCOOKED. Then you need to use 32 oz. of sauce mixed with ¾ cups water. Pour the sauce over the shells, making sure they are completely covered, and cover tightly with foil. Bake 1 hr and 15 minutes covered and then check for doneness and cook for 15 mins. more if needed for noodle softness. This is easier in some ways, but can be harder to assure that the noodle texture is right. Also the noodles turn orange because of absorbing the tomato sauce color, but it is STILL GOOD either way!!! You can also do them a while before you need them and keep the stuffed uncooked shells in the fridge (or freezer). If you have had the sauce sitting around the shells it may take about 15 minutes less to cook because they will soften a bit and soak in a little of the moisture. Good luck!
Mom's White Rolls (w/ Cinnamon and Orange options)
Ingredients:
7 cups hot water (as hot as it comes from the tap)
Enough instant milk flakes or granules to equal 3 cups milk
(if I don't have instant milk flakes I instead use 3 cups of milk warmed up and 4 cups hot water instead of the 7 c. hot water and milk flakes)
1 ½ cup sugar
2 ½ tablespoons salt
1 ½ cup shortening
4 tablespoons instant SAF yeast (if use regular yeast, use 6 tablespoons and use as directed)
18 cups flour (maximum--I usually use at most 17cups flour—it depends on the weather!)
Put hot water in mixer. Add sugar, shortening, salt, powdered instant milk flakes (if using non-instant granules, put three cups flour and ¾ cup granules in a separate bowl and mix together well before adding to the remaining flour) and half the flour. Mix. Add yeast. Mix. Add remaining flour until dough pulls away from bowl sides and is still sticky but does not cling to fingers. Mix for 10 minutes. Spray large bowl with Pam. Place dough in bowl and cover with sprayed plastic wrap. Let sit in warm place and raise until double in bulk—approximately 45 mins. Then punch down and take out a handful of dough and roll in out into an approximately “dinner plate” size circle on a Pam sprayed countertop. Take a pizza cuter and cut dough into pie shaped pieces. Roll rolls up starting at the fat end. Stick them on a Pam sprayed pan not touching so that they can raise. Cover with Pam sprayed plastic wrap Raise until double in bulk again—about 30-45 mins. Put in oven at 375 for 17-22 mins. Until browned. When take out, place on rack to cool so that the bottoms do not get soggy!!
Also, if you like a shiny look, rub butter over the tops when you first take them out of the oven.
Optional: Sometimes I melt butter and spread melted butter over the circle piece of dough before I cut it into pie shaped pieces to roll up…not necessary, but does make the rolls richer…
To make cinnamon rolls:
Cinnamon/Sugar mixture: 4 cups brown sugar, 8 tsp. Cinnamon
Frosting: Mix powdered sugar with evaporated milk until consistency you like…
Divide the dough into three portions. One portion at a time, roll into a rectangle. Spread melted butter over the rectangle. Spread cinnamon and sugar mixture over the butter. Roll the dough into a “snake,” rolling from the long side in. Take a length of thread or dental floss slide the thread under the roll, bringing the thread around the roll and slicing through the dough. Place the “rolls” in a 9 x 13 pan or jelly roll pan. Cover the rolls with plastic wrap sprayed with Pam. Let rise until double in bulk (depends on the temperature of your area, but usually this takes about 1/3 hr.). Take the plastic wrap off the rolls and place in preheated 350 oven. Bake for 17-22 mins. (depends on the accuracy of your oven) until golden brown on top. Take out of pan and cool on racks so that the bottoms are not “soggy.” When cooled, frost. Makes approximately four 9 x 13 pans or three jelly roll pans worth of rolls.
To make ORANGE ROLLS:
Follow the directions above, but instead of the cinnamon mixture, use:
3 cups sugar, 6 Tablespoons orange juice, 6 tsp. Orange rind
Frosting: 4/1/2 cups powdered sugar, 9 Tablespoons orange juice, 1 ½ teaspoons grated orange rind
7 cups hot water (as hot as it comes from the tap)
Enough instant milk flakes or granules to equal 3 cups milk
(if I don't have instant milk flakes I instead use 3 cups of milk warmed up and 4 cups hot water instead of the 7 c. hot water and milk flakes)
1 ½ cup sugar
2 ½ tablespoons salt
1 ½ cup shortening
4 tablespoons instant SAF yeast (if use regular yeast, use 6 tablespoons and use as directed)
18 cups flour (maximum--I usually use at most 17cups flour—it depends on the weather!)
Put hot water in mixer. Add sugar, shortening, salt, powdered instant milk flakes (if using non-instant granules, put three cups flour and ¾ cup granules in a separate bowl and mix together well before adding to the remaining flour) and half the flour. Mix. Add yeast. Mix. Add remaining flour until dough pulls away from bowl sides and is still sticky but does not cling to fingers. Mix for 10 minutes. Spray large bowl with Pam. Place dough in bowl and cover with sprayed plastic wrap. Let sit in warm place and raise until double in bulk—approximately 45 mins. Then punch down and take out a handful of dough and roll in out into an approximately “dinner plate” size circle on a Pam sprayed countertop. Take a pizza cuter and cut dough into pie shaped pieces. Roll rolls up starting at the fat end. Stick them on a Pam sprayed pan not touching so that they can raise. Cover with Pam sprayed plastic wrap Raise until double in bulk again—about 30-45 mins. Put in oven at 375 for 17-22 mins. Until browned. When take out, place on rack to cool so that the bottoms do not get soggy!!
Also, if you like a shiny look, rub butter over the tops when you first take them out of the oven.
Optional: Sometimes I melt butter and spread melted butter over the circle piece of dough before I cut it into pie shaped pieces to roll up…not necessary, but does make the rolls richer…
To make cinnamon rolls:
Cinnamon/Sugar mixture: 4 cups brown sugar, 8 tsp. Cinnamon
Frosting: Mix powdered sugar with evaporated milk until consistency you like…
Divide the dough into three portions. One portion at a time, roll into a rectangle. Spread melted butter over the rectangle. Spread cinnamon and sugar mixture over the butter. Roll the dough into a “snake,” rolling from the long side in. Take a length of thread or dental floss slide the thread under the roll, bringing the thread around the roll and slicing through the dough. Place the “rolls” in a 9 x 13 pan or jelly roll pan. Cover the rolls with plastic wrap sprayed with Pam. Let rise until double in bulk (depends on the temperature of your area, but usually this takes about 1/3 hr.). Take the plastic wrap off the rolls and place in preheated 350 oven. Bake for 17-22 mins. (depends on the accuracy of your oven) until golden brown on top. Take out of pan and cool on racks so that the bottoms are not “soggy.” When cooled, frost. Makes approximately four 9 x 13 pans or three jelly roll pans worth of rolls.
To make ORANGE ROLLS:
Follow the directions above, but instead of the cinnamon mixture, use:
3 cups sugar, 6 Tablespoons orange juice, 6 tsp. Orange rind
Frosting: 4/1/2 cups powdered sugar, 9 Tablespoons orange juice, 1 ½ teaspoons grated orange rind
Sunday Chicken
Can you tell I'm posting all of Mom's recipes? Well definitely not all.... but a few staples!
1 package sliced smoked beef (didn't mom use sandwich ham??)
salt and pepper
garlic powder
8 chicken breasts, either boned or with bone in breasts
8 slices bacon
1 carton dairy sour cream (1 pint)
1 can cream of mushroom soup
In a large baking dish, line bottom with smoked beef. Lightly salt and pepper chicken breasts. Wrap 1 slice of bacon around each chicken breast, dust with garlic powder and place on top of smoked beef. Mix sour cream with mushroom soup and spoon over top of chicken breasts. Bake at 375 degrees for one hour and 15 minutes. Serves 8.
(If the breasts are large, I sometimes cook them 1 1/2 hours.
If You want to make a gravy out of the drippings in the pan:
Add about 1-2 cups of milk to the drippings in the pan. Stir. take 1/2 cup of milk and 3 Tablespoons flour, mix together in bowl until smooth. Pour into the drippings in the pan and stir until smooth, thick and bubbly. Enjoy!
1 package sliced smoked beef (didn't mom use sandwich ham??)
salt and pepper
garlic powder
8 chicken breasts, either boned or with bone in breasts
8 slices bacon
1 carton dairy sour cream (1 pint)
1 can cream of mushroom soup
In a large baking dish, line bottom with smoked beef. Lightly salt and pepper chicken breasts. Wrap 1 slice of bacon around each chicken breast, dust with garlic powder and place on top of smoked beef. Mix sour cream with mushroom soup and spoon over top of chicken breasts. Bake at 375 degrees for one hour and 15 minutes. Serves 8.
(If the breasts are large, I sometimes cook them 1 1/2 hours.
If You want to make a gravy out of the drippings in the pan:
Add about 1-2 cups of milk to the drippings in the pan. Stir. take 1/2 cup of milk and 3 Tablespoons flour, mix together in bowl until smooth. Pour into the drippings in the pan and stir until smooth, thick and bubbly. Enjoy!
Mom's Whole Wheat Bread
6 cups of water AS HOT AS IT COMES FROM THE
TAP
2/3 cup vegetable oil
2/3 cup brown sugar
2 Tablespoons salt
2 Heaping Tablespoons Dough Enhancer
2 heaping Tablespoons Lecithin
2 heaping Tablespoons gluten flour
2 heaping Tablespoons soy milk powder
2 Tablespoons Instant Yeast (I use SAF instant yeast) (If you use a different brand of INSTANT
Yeast, you will need to use 3 tablespoons.)
12-16 cups of whole wheat flour
Put hot water in mixer. Add oil, brown sugar, salt and 8 cups of the flour. Mix. Add dough enhancer, lecithin, gluten flour, milk powder and yeast. Mix. Slowly add the rest of the flour until the bread dough pulls away from the bowl (usually about 14 cups of flour). Knead for approximately 8 minutes.
Form into four loaves. Place into greased pans. Cover with plastic wrapped sprayed with Pam to keep from sticking. Place in warm oven (140 degreess) to rise about 30 minutes or until double in size. Without moving bread, turn oven to 350 for 30 minutes. When take bread out of oven, turn it out of pan onto a cooling rack and brush top with butter, if desired.
ENJOY!!!
Feel free to call me with any questions!
P.S. Since this is Jessica posting, I'll add a few notes. I don't use the lecithin and just do a few tablespoons milk rather than the milk powder, and it is still great! I also usually have to use a little less water, which Shelley said she had to do as well. Also, Danny's tummy doesn't handle full whole wheat well since living in Bolivia, so I have opted for doing 1/2 whole wheat and 1/2 bread flour or all-purpose flour (since he loves the taste but his body just can't handle it) and it is delicious as well! When I do so, I make it the exact same way just alternating the flour types, and then I let it rise twice rather than once (one time in a greased bowl and then again in the pans).
TAP
2/3 cup vegetable oil
2/3 cup brown sugar
2 Tablespoons salt
2 Heaping Tablespoons Dough Enhancer
2 heaping Tablespoons Lecithin
2 heaping Tablespoons gluten flour
2 heaping Tablespoons soy milk powder
2 Tablespoons Instant Yeast (I use SAF instant yeast) (If you use a different brand of INSTANT
Yeast, you will need to use 3 tablespoons.)
12-16 cups of whole wheat flour
Put hot water in mixer. Add oil, brown sugar, salt and 8 cups of the flour. Mix. Add dough enhancer, lecithin, gluten flour, milk powder and yeast. Mix. Slowly add the rest of the flour until the bread dough pulls away from the bowl (usually about 14 cups of flour). Knead for approximately 8 minutes.
Form into four loaves. Place into greased pans. Cover with plastic wrapped sprayed with Pam to keep from sticking. Place in warm oven (140 degreess) to rise about 30 minutes or until double in size. Without moving bread, turn oven to 350 for 30 minutes. When take bread out of oven, turn it out of pan onto a cooling rack and brush top with butter, if desired.
ENJOY!!!
Feel free to call me with any questions!
P.S. Since this is Jessica posting, I'll add a few notes. I don't use the lecithin and just do a few tablespoons milk rather than the milk powder, and it is still great! I also usually have to use a little less water, which Shelley said she had to do as well. Also, Danny's tummy doesn't handle full whole wheat well since living in Bolivia, so I have opted for doing 1/2 whole wheat and 1/2 bread flour or all-purpose flour (since he loves the taste but his body just can't handle it) and it is delicious as well! When I do so, I make it the exact same way just alternating the flour types, and then I let it rise twice rather than once (one time in a greased bowl and then again in the pans).
Mexican Meat Mix
Ingredients:
5 lbs. beef roast or combination of
Beef and pork roasts
3 tablespoons vegetable shortening
3 onions, chopped
1 4-oz. can chopped green chilies
2 7-oz. cans green chili salsa
¼ teaspoon garlic powder
4 tablespoons flour
4 teaspoons salt
1 teaspoon ground cumin
Juices from beef roasts
Preheat oven to 200 F. Place roasts in large roasting pan or Duct Oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilies. Saute one minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix each into three 1-quart freezer containers, leaving ½ inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix.
Use for: Green chili burros, chalupa, Chimichangas, Sour Cream Enchiladas or Tacos
5 lbs. beef roast or combination of
Beef and pork roasts
3 tablespoons vegetable shortening
3 onions, chopped
1 4-oz. can chopped green chilies
2 7-oz. cans green chili salsa
¼ teaspoon garlic powder
4 tablespoons flour
4 teaspoons salt
1 teaspoon ground cumin
Juices from beef roasts
Preheat oven to 200 F. Place roasts in large roasting pan or Duct Oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilies. Saute one minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix each into three 1-quart freezer containers, leaving ½ inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix.
Use for: Green chili burros, chalupa, Chimichangas, Sour Cream Enchiladas or Tacos
Goopy Rolls
A traditional family favorite!
Ingredients:
Nuts (If desired)
30 Rhodes frozen rolls
1 regular package jello butterscotch pudding
3/4 c. brown sugar
1/2 c. butter
Grease a bundt pan well. If you want nuts, place the nuts in the bottom of the pan. Arrange the Rhodes rolls frozen in the pan. Sprinkle over them the butterscotch pudding mix, and brown sugar. Melt the butter, then pour it over the rolls as well. Let them rise overnight, then bake at 350-375 for 30 minutes. Turn upside down immediately and eat while hot.
Ingredients:
Nuts (If desired)
30 Rhodes frozen rolls
1 regular package jello butterscotch pudding
3/4 c. brown sugar
1/2 c. butter
Grease a bundt pan well. If you want nuts, place the nuts in the bottom of the pan. Arrange the Rhodes rolls frozen in the pan. Sprinkle over them the butterscotch pudding mix, and brown sugar. Melt the butter, then pour it over the rolls as well. Let them rise overnight, then bake at 350-375 for 30 minutes. Turn upside down immediately and eat while hot.
Mom's Beef Burgundy
Mmm! I LOVE the taste of burgundy cooking wine!
Ingredients:
2 slices bacon
2 lbs. sirloin tip or round steak, cut into 1-inch cubes
¼ cup flour
1 tsp. salt
½ tsp. seasoned salt
1 tbsp. cornstarch
¼ tsp. thyme
¼ tsp. pepper
1 clove garlic, minced
1 beef bouillon cube, crushed
1 cup burgundy cooking wine
¼ tsp. marjoram
In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and burgundy. Mix.
At this point, if you would like to freeze this recipe to make later, place combined mixture into a labeled freezer bag and freeze for up to 6 months. When ready to use, thaw and continue as follows:
Cover and cook in crock pot on low for 6 hours or until meat is tender. Dissolve cornstarch in 2 Tbsp. water. Add and cook on high for 15 minutes.
Additional note: The sauce on this meat is especially good. I often double the sauce ingredients for the same amount of steak in order to have a gravy for potatoes, noodles or rice.
ENJOY!!!!!!!!!!!!
Ingredients:
2 slices bacon
2 lbs. sirloin tip or round steak, cut into 1-inch cubes
¼ cup flour
1 tsp. salt
½ tsp. seasoned salt
1 tbsp. cornstarch
¼ tsp. thyme
¼ tsp. pepper
1 clove garlic, minced
1 beef bouillon cube, crushed
1 cup burgundy cooking wine
¼ tsp. marjoram
In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and burgundy. Mix.
At this point, if you would like to freeze this recipe to make later, place combined mixture into a labeled freezer bag and freeze for up to 6 months. When ready to use, thaw and continue as follows:
Cover and cook in crock pot on low for 6 hours or until meat is tender. Dissolve cornstarch in 2 Tbsp. water. Add and cook on high for 15 minutes.
Additional note: The sauce on this meat is especially good. I often double the sauce ingredients for the same amount of steak in order to have a gravy for potatoes, noodles or rice.
ENJOY!!!!!!!!!!!!
Monday, August 16, 2010
Sweet Orange Salmon
Ingredients
2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon grated orange rind
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon black pepper
4 (6-ounce) salmon fillets
Cooking spray
Preparation
Preheat broiler.
Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.
Yield 4 servings (serving size: 1 fillet)
Nutritional Information
CALORIES 303(39% from fat); FAT 13.3g (sat 3.1g,mono 5.7g,poly 3.2g); PROTEIN 36.2g; CHOLESTEROL 87mg; CALCIUM 33mg; SODIUM 235mg; FIBER 0.5g; IRON 1mg; CARBOHYDRATE 7.5g
Robyn Webb , Cooking Light, MAY 2005
Sunday, August 15, 2010
Carmel Apple Salad
This may be one of those Mormon fruit salads, but it is dang good. Also, it should probably be titled dessert instead of salad. Make it for a gathering so you and your hubby don't eat the whole thing! Recipe from cooks.com
Ingredients:
1 small package instant butterscotch pudding
1 medium cool whip
1 can (16 ounce) crushed pineapple with juice
1 cup mini marshmallows
3 cups chopped apples with peelings
1 cup dry roasted peanuts
Directions:
Mix pudding with Cool Whip, add pineapple, apples and peanuts. Mix well. Refrigerate 1-2 hours. Add marshmallows just before serving.
Ingredients:
1 small package instant butterscotch pudding
1 medium cool whip
1 can (16 ounce) crushed pineapple with juice
1 cup mini marshmallows
3 cups chopped apples with peelings
1 cup dry roasted peanuts
Directions:
Mix pudding with Cool Whip, add pineapple, apples and peanuts. Mix well. Refrigerate 1-2 hours. Add marshmallows just before serving.
Sloppy Sams
These are supposed to be a vegetarian sloppy joe. I think they taste different and better. Mark laughed out loud and gave me a funny look when I told him what we were having for dinner the first time I made these, but he loves them, as do Russ and I.
Recipe and picture courtesy of allrecipes.com
Servings: 4
Prep: 45 min.
Ingredients:
3 cups water
1 cup lentils, rinsed
1 cup chopped onions
1 tbs. olive oil
2 cups chopped tomato
2 cloves garlic, minced
1/2 (6 ounce) tomato paste
1/2 cup ketchup
1 tsp. mustard powder (I don't have any so just threw some mustard in)
1 tbs. chili powder
3 tbs. molasses (I just used brown sugar)
1 dash Worchestershire sauce
salt and pepper to taste
4 hamburger buns split (or rolls or bread or crackers)
Directions:
Recipe and picture courtesy of allrecipes.com
Servings: 4
Prep: 45 min.
Ingredients:
3 cups water
1 cup lentils, rinsed
1 cup chopped onions
1 tbs. olive oil
2 cups chopped tomato
2 cloves garlic, minced
1/2 (6 ounce) tomato paste
1/2 cup ketchup
1 tsp. mustard powder (I don't have any so just threw some mustard in)
1 tbs. chili powder
3 tbs. molasses (I just used brown sugar)
1 dash Worchestershire sauce
salt and pepper to taste
4 hamburger buns split (or rolls or bread or crackers)
Directions:
- Combine water and lentils in a saucepan; season to taste with salt if desired. Bring to a boil over high heat, than reduce heat to medium-low, cover, and simmer until tender, about 30 minutes, stirring occasionally.
- Meanwhile cook onions with olive oil in a large skillet over medium heat until the onions have softened and turned translucent, about 4 minutes. Add tomatoes and garlic, and cook for 5 minutes. Stir in tomato paste, ketchup, mustard powder, chili powder, molasses and Worchestersire sauce; Simmer 5-10 minutes until thickened.
- Drain lentils and reserve cooking liquid. Stir lentils into sauce mixture, adding cooking liquid or water as needed to obtain the desired "sloppy joe" consistency. Serve on buns.
Thursday, August 12, 2010
Daddy's Favorite Cake
SOUR CREAM CHOCOLATE CHIP CAKE
Ingredients for Cake:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ cup butter at room temperature
1 cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
2 cups chocolate chips
Ingredients for Topping:
½ cup nuts
½ cup sugar
2 tsp. cinnamon
¼ cup butter (only to be used with second half of mixture)
1. In mixer, cream butter and sugar until light and fluffy. Add eggs one at a time mixing well. Then add sour cream.
2. In small bowl sift together flour, baking powder, baking soda and salt. Slowly add to wet ingredients. Mix in vanilla and chocolate chips.
3. Put one half batter in greased and floured bundt cake pan. Sprinkle half of topping on first half of cake and add remaining batter.
4. Bake at 350 for 30 minutes.
5. Melt ¼ cup butter and add to remaining topping mixture.
6. At 30 minutes remove cake from oven, pour topping mixture over cake and return to oven for 15 more minutes or until knife comes out clean.
7. Wait 10 minutes before removing from pan.
Ingredients for Cake:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ cup butter at room temperature
1 cup sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
2 cups chocolate chips
Ingredients for Topping:
½ cup nuts
½ cup sugar
2 tsp. cinnamon
¼ cup butter (only to be used with second half of mixture)
1. In mixer, cream butter and sugar until light and fluffy. Add eggs one at a time mixing well. Then add sour cream.
2. In small bowl sift together flour, baking powder, baking soda and salt. Slowly add to wet ingredients. Mix in vanilla and chocolate chips.
3. Put one half batter in greased and floured bundt cake pan. Sprinkle half of topping on first half of cake and add remaining batter.
4. Bake at 350 for 30 minutes.
5. Melt ¼ cup butter and add to remaining topping mixture.
6. At 30 minutes remove cake from oven, pour topping mixture over cake and return to oven for 15 more minutes or until knife comes out clean.
7. Wait 10 minutes before removing from pan.
Wednesday, August 11, 2010
Thai Chicken Salad
This recipe really belongs to Chef S, but I had the document up and knew Chef Z wanted it. It's delish and a staple at our house. Thanks S!
2-3 chicken breasts, boiled or simmered in bouillon and shredded
1 pkg spaghetti or linguini noodles, cooked and cooled
1 ½ Tbs sesame oil
2 Tbs olive oil
2 Tbs sugar
½-1 tsp chili powder
2-3 Tbs soy sauce
2 Tbs peanut butter
Warm the oils, sugar, chili powder, and soy sauce in a small bowl in the microwave for about 45 seconds. Add the peanut butter and mix until smooth. Add the shredded chicken and noodles and stir into the sauce. Serve over lettuce.
2-3 chicken breasts, boiled or simmered in bouillon and shredded
1 pkg spaghetti or linguini noodles, cooked and cooled
1 ½ Tbs sesame oil
2 Tbs olive oil
2 Tbs sugar
½-1 tsp chili powder
2-3 Tbs soy sauce
2 Tbs peanut butter
Warm the oils, sugar, chili powder, and soy sauce in a small bowl in the microwave for about 45 seconds. Add the peanut butter and mix until smooth. Add the shredded chicken and noodles and stir into the sauce. Serve over lettuce.
Chef S wants to add a little note here - this recipe has evolved at our house over the years. My favorite lettuce to serve it over is the spring mix. You can use the rice noodles if you prefer. We also add shredded carrots, snow peas (which we've boiled for a couple minutes), cilantro on top, and squeeze lime juice on it. There are lots of ways to mix it up!
Tuesday, August 10, 2010
Mom's Jam Swirl Coffee Cake
Photo courtesy of bakingbites.comINGREDIENTS:
2 ¼ cups sifted flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
½ teaspoon salt
¾ cup (1 ½ sticks) butter
room temperature
1 ½ cups sugar
2 eggs
1 teaspoon vanilla
1 cup (1/2 pint) dairy sour cream, room temperature
Jam
Cinnamon-Nut Topping:
½ cup chopped nuts
2 Tablespoons sugar
1 teaspoon cinnamon
Paula's Alternate Topping:
1/2 cup flour
1/2 cup sugar
1 tablespoon cinnamon
1 cube (1/2 cup) butter
1/3 cup oatmeal
Preheat oven to 350. If using a glass baking dish, preheat oven to 325. Butter and flour a 9 inch tube pan or a 13 x 9 x 2” baking dish. Set aside. Prepare topping. If using my topping recipe, then mix the flour, sugar, and cinnamon, then cut into the cube of butter. Then mix in the oatmeal. Set aside the topping. Sift and measure flour, sift again with baking powder, soda and salt. Cream butter with sugar. Add eggs and vanilla, beating until light and fluffy. Add flour mixture in three portions alternating with sour cream, beating well after each addition. Spread half of batter in pan. Spread or drop jam on top, then sprinkle half of the topping over the jam. Spoon on remaining batter and sprinkle with remaining topping. Bake cake in tube pan 45-50 minutes. Bake oblong cake 40 minutes. Cake begins to pull away from sides of pan when done. Cool 20 minutes before removing from pan. Serve warm or cooled. Makes 12 to 16 servings.
Call if you have questions
Love you,
MOM
Tuesday, August 3, 2010
Stuffed French Toast
Karla just brought us some of this deliciousness. Our jaws dropped when it hit our tongues and we are making it for tomorrow!
Stuffed French Toast
16 slices firm bread
4-6 oz. cream cheese
1 c. brown sugar
¼ c. maple syrup (REAL maple syrup)
1 stick of butter
Cinnamon and sugar
6 eggs
1 ¾ c. milk
1 tbsp. vanilla
Sour cream and some of your favorite berries
Melt the brown sugar, butter, and syrup in the bottom of an 11”x17” pan or cookie sheet that has sides. Cook it for 5 minutes in a 350 degree oven. Spread the mixture evenly around the bottom of the pan.
Spread the cream cheese on 8 slices of bread and sprinkle cinnamon and sugar (or cinnamon sugar) on the cream cheese. Top those pieces with the 8 other pieces. Place the sandwiches on the pan with the cooked mixture.
Mix the eggs, milk, and vanilla. Then pour that over the sandwiches. Let them sit for 40 minutes or covered overnight in the refrigerator.
Bake the sandwiches at 350 degrees for 30-40 minutes.
Serve them flipped over with the carmelized side facing up. Top them with sour cfream and the berries of your choice. Makes 8 sandwiches.
Stuffed French Toast
16 slices firm bread
4-6 oz. cream cheese
1 c. brown sugar
¼ c. maple syrup (REAL maple syrup)
1 stick of butter
Cinnamon and sugar
6 eggs
1 ¾ c. milk
1 tbsp. vanilla
Sour cream and some of your favorite berries
Melt the brown sugar, butter, and syrup in the bottom of an 11”x17” pan or cookie sheet that has sides. Cook it for 5 minutes in a 350 degree oven. Spread the mixture evenly around the bottom of the pan.
Spread the cream cheese on 8 slices of bread and sprinkle cinnamon and sugar (or cinnamon sugar) on the cream cheese. Top those pieces with the 8 other pieces. Place the sandwiches on the pan with the cooked mixture.
Mix the eggs, milk, and vanilla. Then pour that over the sandwiches. Let them sit for 40 minutes or covered overnight in the refrigerator.
Bake the sandwiches at 350 degrees for 30-40 minutes.
Serve them flipped over with the carmelized side facing up. Top them with sour cfream and the berries of your choice. Makes 8 sandwiches.
Monday, August 2, 2010
Vanilla Crepes
I've made these six times in the last six weeks. Can't stop the crepe fairy. Love my new crepe wand.
allrecipe.com
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract (I actually use 1 1/2)
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
Directions:
1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
allrecipe.com
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract (I actually use 1 1/2)
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
Directions:
1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Chicken Tortilla Soup
You cannot mess this recipe up. I make it all the time and leave something out or add something extra. Here's the basics:
Chicken Tortilla Soup
4 cups chicken broth
1 can stewed tomatoes
enough Cream of Mushroom soup to make the broth the consistency of medium/thin gravy
2 Tablespoons chili powder
1 heaping teaspoon cumin
salsa to taste
cilantro to taste
1 Tablespoon red wine vinegar (left out and it's still tasty)
2 cups cooked chopped chicken or turkey
1 can drained corn (not in the recipe, but I always add it)
Mix all the above. Heat. Serve with tortilla chips, cheese and sour cream.
Here's some add-on's if you have them:
avocado
rice left over from last nights dinner
beans
Oh, by the way, I got this recipe from mom while looking for cheap meals. I don't really remember growing up with it though, but it's a keeper.
Chicken Tortilla Soup
4 cups chicken broth
1 can stewed tomatoes
enough Cream of Mushroom soup to make the broth the consistency of medium/thin gravy
2 Tablespoons chili powder
1 heaping teaspoon cumin
salsa to taste
cilantro to taste
1 Tablespoon red wine vinegar (left out and it's still tasty)
2 cups cooked chopped chicken or turkey
1 can drained corn (not in the recipe, but I always add it)
Mix all the above. Heat. Serve with tortilla chips, cheese and sour cream.
Here's some add-on's if you have them:
avocado
rice left over from last nights dinner
beans
Oh, by the way, I got this recipe from mom while looking for cheap meals. I don't really remember growing up with it though, but it's a keeper.
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