Olive oil
Chicken breasts
1 yellow pepper
2 green peppers
½ onion
Garlic salt with parsley
Tapatia
Cut chicken into thin strips. Put in frying pan with olive oil. Cook through. Add peppers and onion cut into thin strips. Sprinkle generously with garlic salt and Tapatia. Cook until peppers begin to smell strongly. Serve on tortillas with cheese, sour cream, salsa, etc.
Sunday, July 13, 2008
CROCKPOT ITALIAN CHICKEN
Chicken breasts
2 T melted butter (optional)
Salt and pepper
2 T dry Italian salad dressing mix
1 can cream of mushroom (or chicken) soup
8-ounce package of cream cheese (cubed)
Parmesan cheese
Combine in crockpot. Cook on low 5-6 hours or on high 3 hours. Serve over rice or pasta.
2 T melted butter (optional)
Salt and pepper
2 T dry Italian salad dressing mix
1 can cream of mushroom (or chicken) soup
8-ounce package of cream cheese (cubed)
Parmesan cheese
Combine in crockpot. Cook on low 5-6 hours or on high 3 hours. Serve over rice or pasta.
PRALINE YAMS
29 oz can cut yams, drained
1/3 c chopped pecans
1/3 c coconut
1/3 c firmly packed brown sugar
3 T flour
3 T butter, melted
Heat oven to 350 degrees. Place drained yams in ungreased 1 ½ quart casserole or baking dish. In small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake at 350 degrees for 35 to 40 minutes or until bubbly. 7 servings.
1/3 c chopped pecans
1/3 c coconut
1/3 c firmly packed brown sugar
3 T flour
3 T butter, melted
Heat oven to 350 degrees. Place drained yams in ungreased 1 ½ quart casserole or baking dish. In small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake at 350 degrees for 35 to 40 minutes or until bubbly. 7 servings.
Saturday, July 5, 2008
BROWNIES
1 c. butter
2 t. vanilla
5 T. cocoa
2 c. flour
2 c. sugar
½ t. salt
4 eggs – beaten
1 c. chopped walnuts (optional)
Melt butter in microwave. Add cocoa and mix well. Combine all other ingredients and stir slowly with a spoon until flour is stirred in. Do not over stir. Pour in a greased 9 X 13 pan and bake at 350 for 25 minutes.
Mint brownie variation frosting:
¼ c. softened butter, 3 T. milk, ½ - 1 t. peppermint extract, 3 – 4 c. powdered sugar and a few drops of green food coloring. Beat with hand mixer until creamy. Spread on cooled brownies. Then spread chocolate frosting on top.
Chocolate Frosting
Marshmallow brownies variation: Bake for 20 minutes.
Sprinkle miniature marshmallows on top of the brownies and bake for 3-5 minutes. Let brownies cool and then top with the chocolate frosting.
German chocolate variation: (adapted from a recipe at nancycreative.com)
2 t. vanilla
5 T. cocoa
2 c. flour
2 c. sugar
½ t. salt
4 eggs – beaten
1 c. chopped walnuts (optional)
Melt butter in microwave. Add cocoa and mix well. Combine all other ingredients and stir slowly with a spoon until flour is stirred in. Do not over stir. Pour in a greased 9 X 13 pan and bake at 350 for 25 minutes.
Mint brownie variation frosting:
¼ c. softened butter, 3 T. milk, ½ - 1 t. peppermint extract, 3 – 4 c. powdered sugar and a few drops of green food coloring. Beat with hand mixer until creamy. Spread on cooled brownies. Then spread chocolate frosting on top.
Chocolate Frosting
Marshmallow brownies variation: Bake for 20 minutes.
Sprinkle miniature marshmallows on top of the brownies and bake for 3-5 minutes. Let brownies cool and then top with the chocolate frosting.
German chocolate variation: (adapted from a recipe at nancycreative.com)
BUTTERSCOTCH BROWNIES
¼ cup shortening
1 cup packed brown sugar
1 egg
1 tsp. vanilla
¾ cup all-purpose or whole-wheat flour
1 tsp. baking powder
½ tsp. salt
½ cup chopped nuts (optional)
Heat oven to 350 degrees. Heat shortening over low heat until melted; remove from heat. Mix in brown sugar, egg and vanilla. Stir in remaining ingredients. Spread in greased square pan. Bake 25 minutes. Cut into 2-inch squares while warm.
1 cup packed brown sugar
1 egg
1 tsp. vanilla
¾ cup all-purpose or whole-wheat flour
1 tsp. baking powder
½ tsp. salt
½ cup chopped nuts (optional)
Heat oven to 350 degrees. Heat shortening over low heat until melted; remove from heat. Mix in brown sugar, egg and vanilla. Stir in remaining ingredients. Spread in greased square pan. Bake 25 minutes. Cut into 2-inch squares while warm.
CARMEL CORN
1 large Tupperware bowl popcorn
In a pan mix:
3 1/2 c. brown sugar
1 c. dark Karo
Stir until it comes to a boil.
Add 1 cube butter
1 can condensed milk
Boil 6 to 7 minutes. Pour over popcorn.
In a pan mix:
3 1/2 c. brown sugar
1 c. dark Karo
Stir until it comes to a boil.
Add 1 cube butter
1 can condensed milk
Boil 6 to 7 minutes. Pour over popcorn.
CARROT CAKE
4 eggs
1 ¾ c. sugar
1 c. cooking oil
2 c. flour
2 t. baking soda
1 t. salt
1 t. cinnamon
1 ½ c. finely shredded carrot
1 c. coarsely shredded apple
½ c. chopped walnuts (optional)
Mix eggs, sugar and cooking oil until just combined. Stir in flour, baking soda, salt and cinnamon. Add carrots, apple and walnuts. Pour into two 9 inch pans. Bake at 350 for 30 – 35 minutes. (9X12 pan bake 45 minutes) Cool 10 minutes and remove from pans. Cool thoroughly. Frost with cream cheese frosting and top with chopped walnuts.
Cream Cheese Frosting
8 oz. cream cheese—softened
½ c. butter—softened
2 t. vanilla
4 ½-5 c. powdered sugar
Beat cream cheese, butter and vanilla until fluffy. Add 2 c. of powdered sugar. Mix well. Add 2 ½ - 3 c. more powdered sugar and beat until spreading consistently. Spread over tops and sides of cake.
1 ¾ c. sugar
1 c. cooking oil
2 c. flour
2 t. baking soda
1 t. salt
1 t. cinnamon
1 ½ c. finely shredded carrot
1 c. coarsely shredded apple
½ c. chopped walnuts (optional)
Mix eggs, sugar and cooking oil until just combined. Stir in flour, baking soda, salt and cinnamon. Add carrots, apple and walnuts. Pour into two 9 inch pans. Bake at 350 for 30 – 35 minutes. (9X12 pan bake 45 minutes) Cool 10 minutes and remove from pans. Cool thoroughly. Frost with cream cheese frosting and top with chopped walnuts.
Cream Cheese Frosting
8 oz. cream cheese—softened
½ c. butter—softened
2 t. vanilla
4 ½-5 c. powdered sugar
Beat cream cheese, butter and vanilla until fluffy. Add 2 c. of powdered sugar. Mix well. Add 2 ½ - 3 c. more powdered sugar and beat until spreading consistently. Spread over tops and sides of cake.
CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE
Crust:
1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs (I use Oreos)
1/4 cup sugar
1/3 cup butter or margarine, melted
Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract
Cookie Dough:
1/4 cup butter or margarine, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1-1/2 cups miniature semisweet chocolate chips, divided
In a small bowl (I just use the blender), combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. In a mixing bowl (I just use the blender again), beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside. In another mixing bowl, cream butter and sugars on medium speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Bake at 350 for 45-55 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight (if possible. it's better the 2nd day); remove sides of pan. Sprinkle with remaining chips.
1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs (I use Oreos)
1/4 cup sugar
1/3 cup butter or margarine, melted
Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract
Cookie Dough:
1/4 cup butter or margarine, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1-1/2 cups miniature semisweet chocolate chips, divided
In a small bowl (I just use the blender), combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. In a mixing bowl (I just use the blender again), beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream and vanilla; beat just until blended. Pour over crust; set aside. In another mixing bowl, cream butter and sugars on medium speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Bake at 350 for 45-55 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight (if possible. it's better the 2nd day); remove sides of pan. Sprinkle with remaining chips.
DATE PUDDING
1 c. sugar
¾ t. soda
¾ c. milk
1 ½ c. flour
1 c. dates
½ c. chopped nuts
1 T. butter
Mix well with a hand mixer.
1 c. brown sugar
1 ½ c. water
1 T. butter
Boil and pour in 8 X 8 pan. Drop first mixture into second mixture. Bake 350 for 30 minutes
MARBLE SQUARE CAKE
Cream Cheese Topping
8 oz. cream cheese, softened
1/3 c. sugar
1 egg
Mix together and set aside
Boil the following until melted, remove from heat:
½ c. margarine
¾ c. water
5 T. cocoa
Mix together:
2 c. flour ½ c. sour cream
2 c. sugar ½ t. salt
2 eggs 1 t. soda
Add chocolate mixture to flour mix. Mix well. Pour into a greased 9 X 13 pan. Drop cream cheese mixture on top and swirl gently with a knife to give it a marbled look. Sprinkle on 1 c. semi-sweet chocolate chips. Bake at 375 for 30 minutes.
8 oz. cream cheese, softened
1/3 c. sugar
1 egg
Mix together and set aside
Boil the following until melted, remove from heat:
½ c. margarine
¾ c. water
5 T. cocoa
Mix together:
2 c. flour ½ c. sour cream
2 c. sugar ½ t. salt
2 eggs 1 t. soda
Add chocolate mixture to flour mix. Mix well. Pour into a greased 9 X 13 pan. Drop cream cheese mixture on top and swirl gently with a knife to give it a marbled look. Sprinkle on 1 c. semi-sweet chocolate chips. Bake at 375 for 30 minutes.
PEACH CHEESECAKE
3 cream cheese--8 oz. each
1 c. sugar
2 t. vanilla
1 c. sour cream
3 eggs
Beat cream cheese, sugar, vanilla and sour cream. Add eggs one at a time. Pour into a
prepared graham cracker crust made with:
1 ½ pkg. graham crackers
1 cube melted butter
½ c. sugar
Press into a springform pan.
Bake at 350 for 1 hour. Turn off heat. Hold oven door ajar with a butter knife. Let set for additional hour.
Peach topping:
2 c. boiling water
1/8 t. salt
1 c. cold water
1 3 oz. peach Jello
2 ½ c. sugar
¼ c. lemon juice
¾ c. cornstarch
Bring 2 c. water to boil; make paste of 1 c. cold water, cornstarch, sugar and salt. Add into pan of boiling water and mix well. Cook over medium heat until thick (approx. 3 minutes.) Add Jello and stir for 1 minute. Remove from heat and add lemon juice and chill. Spread over chilled cheesecake.
1 c. sugar
2 t. vanilla
1 c. sour cream
3 eggs
Beat cream cheese, sugar, vanilla and sour cream. Add eggs one at a time. Pour into a
prepared graham cracker crust made with:
1 ½ pkg. graham crackers
1 cube melted butter
½ c. sugar
Press into a springform pan.
Bake at 350 for 1 hour. Turn off heat. Hold oven door ajar with a butter knife. Let set for additional hour.
Peach topping:
2 c. boiling water
1/8 t. salt
1 c. cold water
1 3 oz. peach Jello
2 ½ c. sugar
¼ c. lemon juice
¾ c. cornstarch
Bring 2 c. water to boil; make paste of 1 c. cold water, cornstarch, sugar and salt. Add into pan of boiling water and mix well. Cook over medium heat until thick (approx. 3 minutes.) Add Jello and stir for 1 minute. Remove from heat and add lemon juice and chill. Spread over chilled cheesecake.
RASPBERRY CHEESECAKE
1 cup sugar
2 T cornstarch
1 cup cranberry juice
1-½ cups fresh or frozen raspberries
CRUST:
1 cup graham cracker crumbs (about 14 squares)
3 T sugar
3 T butter or margarine, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 T all-purpose flour
4 eggs
1 cup eggnog*
1 T vanilla extract
In a saucepan, combine the first four ingredients, bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from the heat; set aside. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. spring form pan. Bake at 325 for 10 minutes. Cool on a wire rack. IN a mixing bowl, beat cram cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and chill remaining cranberry mixture). Carefully spoon remaining filling on top. Bake at 325 for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Yield: 12 servings.
2 T cornstarch
1 cup cranberry juice
1-½ cups fresh or frozen raspberries
CRUST:
1 cup graham cracker crumbs (about 14 squares)
3 T sugar
3 T butter or margarine, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 T all-purpose flour
4 eggs
1 cup eggnog*
1 T vanilla extract
In a saucepan, combine the first four ingredients, bring to a boil. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from the heat; set aside. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. spring form pan. Bake at 325 for 10 minutes. Cool on a wire rack. IN a mixing bowl, beat cram cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Add eggs; beat on low just until combined. Add eggnog and vanilla; beat just until blended. Pour two-thirds of the filling over crust. Top with half of the cranberry mixture (cover and chill remaining cranberry mixture). Carefully spoon remaining filling on top. Bake at 325 for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Spoon remaining cranberry mixture over cheesecake. Yield: 12 servings.
RICE CHEX TREAT
1 ½ c. sugar
1 ½ c. karo
1 c. butter
Combine and boil 5 minutes. Remove
from heat and cool 10 minutes.
Mix together:
10 c. Rice Chex cereal
3 c. coconut
Chopped pecans (as many as you like)
Pour cooled sauce over cereal mixture. Cool
on wax paper and break into chunks.
1 ½ c. karo
1 c. butter
Combine and boil 5 minutes. Remove
from heat and cool 10 minutes.
Mix together:
10 c. Rice Chex cereal
3 c. coconut
Chopped pecans (as many as you like)
Pour cooled sauce over cereal mixture. Cool
on wax paper and break into chunks.
SUCKERS
1 c. sugar
food coloring
1/3 c. corn syrup
½ t. liquid opaque (optional)
½ c. water
1/8 t. citric acid (for fruit flavored suckers)
½ t. flavored oil
Prepare molds—Place stick into mold and clip in place. Try to not have the stick resting on the pan. Spray the pan and molds lightly with cooking spray.
Cook on medium heat to 300 degrees. Let cool to 275 degrees. Add flavor and color. Pour into molds and let set until hard (about 15 minutes).
For sunflower suckers, cut a tootsie roll in half. Place cut side down and push onto the stick. Color the suckers yellow and use a butterscotch or caramel flavoring. If you put into a bag, tie the bag with green ribbon.
food coloring
1/3 c. corn syrup
½ t. liquid opaque (optional)
½ c. water
1/8 t. citric acid (for fruit flavored suckers)
½ t. flavored oil
Prepare molds—Place stick into mold and clip in place. Try to not have the stick resting on the pan. Spray the pan and molds lightly with cooking spray.
Cook on medium heat to 300 degrees. Let cool to 275 degrees. Add flavor and color. Pour into molds and let set until hard (about 15 minutes).
For sunflower suckers, cut a tootsie roll in half. Place cut side down and push onto the stick. Color the suckers yellow and use a butterscotch or caramel flavoring. If you put into a bag, tie the bag with green ribbon.
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