Tuesday, November 27, 2007
Monday, November 26, 2007
1/2 cup butter
1/2 cup shortening
1 cup sifted confectioners' sugar
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring
Preheat oven to 350 degrees F (180 degrees C).
Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).
*These may not be super easy but would be great if you are having a holiday party.
Sunday, November 18, 2007
Here is the recipe I'm using for Robby's family of at least 40 for Thanksgiving.
1 (29 ounce) can sweet potatoes
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1 1/2 cups miniature marshmallows
Preheat oven to 400 degrees F (200 degrees C).
Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.
PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min
I'm also in charge of two different types of Jello and a pie. Easy Jello recipes would be appreciated. Thanks!
Sunday, November 11, 2007
Friday, November 9, 2007
OK. So this one didn't look so great. But apparently SOMEONE liked it!
Itailian Chicken and Egg Noodles (for 2)
2 Chicken Breast cubed
1 bottle (small) of Itailian Dressing
1 red bell pepper
1/2 bag egg noodles
Start cooking your chicken in a skillet with a little oil until the outside isn't pink. Then add about 1/2 a bottle of Itailian chicken (more if you want more) and let it cook at medium heat for about 15-20 mins. Cook as many egg noodles as you would like to eat. Follow the recipe on the bag. Add sliced red bell peppers the last 5-10 mins to your chicken. Place egg noodles on your plate and then scoop the chicken and bell peppers on top. Sometimes I will also throw corn on top of that. Serve while hot!!
This sounded easy. The e-mail I got was one of those recipe club deals. Anyone interested in receiving it? Let me know.
boneless skinless chicken breast per person
bake chicken breast until done. Remove from oven and place a slice of ham on top. Top the ham with the ring of pineapple and then the slice of swiss cheese. Replace in oven until cheese melts and ham and pineapple are hot. Some top with a cherry--I don't like them so I don't bother. Serve on sticky rice or whatever. Really good. Aloha
1 roasted Chicken carcus and chicken (leftovers)
1 can black beans
1 can pinto beans
1 medium onion chopped
1 large can chopped tomatoes
1 can green chilies
1 cup frozen white sweet corn
½ cup rice
1 Tblsp ground cumin
Salt and pepper
1 Tblsp chicken soup base
Boil chicken carcus in water to cover for 1-1/2 hours; remove from heat, remove bones
And strain broth.
Sauté chopped onion until transparent
Add remaining ingredients and simmer for 30 minutes minimum.
Season to taste.This soup tastes better after it has set and flavors meld
Wednesday, November 7, 2007
1 bottle Kraft Asian Toasted Sesame Dressing
2 boneless skinless chicken breasts cut into small pcs
2 c. chopped broccoli (fresh is best)
1 c. thinly sliced carrots
1 pkg. sliced mushrooms
Start by steaming broccoli and carrots (this just speeds up the process). While they're steaming, sautee chicken and mushrooms in a small amount of canola oil until chicken is nearly cooked through. Add the dressing into the chicken/mushroom pan, anywhere from 1/2 to 3/4 of the bottle, depending on how saucy you like it. Bring to a simmer, then add in broccoli and carrots. Cover, reduce to low heat, simmer for about 10 minutes, until broccoli and carrots are tender.
Can be served over rice or pasta.
Tips: I added in a small amount of garlic powder, ginger, and cayenne for added flavor. Also, if you'd like a thicker sauce, mix up about 1/4 cup's worth of corn starch and water and mix in before covering. I also sprinkle Fresh Gourmet Garlic Ginger crunchy tortilla strips on the top--excellent. This is a super easy dish with lots of flavor and good-for-you stuff!
Substitutions: Beef can be used instead of chicken, or shrimp can be added to the chicken, or substituted. Just about any veggies can be added--fresh snap green beans, asparagus, green onions, red bell peppers, and so on!
Tuesday, November 6, 2007
Monday, November 5, 2007
Mix in a bowl:
2 cups flour
2 Tbsp baking powder
1 Tbsp cinnamon
1 Tbsp sugar
½ tsp nutmeg
¼ tsp coriander (optional)
¼ tsp salt
In a separate large bowl mix:
4 egg yolks –place egg whites in another bowl to beat in
1 cup pumpkin
¾ cup melted margarine
1 Tbsp vanilla
1 ½ cups milk
Beat 4 egg whites until stiff peaks form. Add dry ingredients to pumpkin mixture and mix together. Fold in beaten egg whites. Bake in waffle iron until golden brown.
Serve with Buttermilk Syrup:
¼ cup butter
½ cup buttermilk (or use ½ tsp of lemon juice in ½ cup regular milk)
1 cup sugar
1 tsp Karo syrup
Bring to a boil, then take off heat. Add:
1 tsp vanilla
1 tsp baking soda
It will bubble up A LOT (so use a big pan.). Serve warm.
Super easy, super fun dinner. A crowd favorite! Can cook on crockpot or on stove (just needs to be stirred). Definitely much less expensive than the Melting Pot!
2 (10 3/4 oz) cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 T Worcestershire sauce
1 tea lemon juice
2 T dired chopped chives (optional)
Combine all ingredients and cook on low until smooth. Optional: after it's all melted, transfer to pot or bowl and whisk in a little milk to smooth it out.
Ideas for fondue items:
-Breads (varying kinds)
-Grape or cherry tomatoes
-Anything else you think would be good with cheese!
I don't know whose Mom's pancakes these are, but I'm grateful to her for this recipe! I was never a plain pancake fan until now. (Of course I'm a fan of my dad's whole wheat blender pancakes and MDB sourdough, but those were the exception.)
1 cup flour
1 T baking powder
2 T sugar
1 tsp vanilla
3 T melted butter
1 cup milk
Mix dry ingredients in one bowl and liquids in another. Gradually pour and mix dry ingredients into liquids (or vice-versa, doesn't matter). Cook 'em up and enjoy!
Saturday, November 3, 2007
2 Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 1/2 cups water
1 cup heavy cream
In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.
1 cup light sour cream
1 tsp baking soda
4 cups flour
1 cup sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1/2 cup butter
1/2 cup light cream cheese
1. In a small bowl, mix sour cream and baking soda. Set aside.
2. Preheat oven to 350 F. Lightly grease large baking sheet.
3. In a large bowl, mix flour, sugar, baking powder, cream of tartar, & salt. Cut in butter and cream cheese.
4. Stir in the sour cream mixture & egg into the flour mixture until just moistened.
5. Turn dough onto lightly floured surface & knead briefly.
6. Roll or pat dough into 3/4 inch thick, round circle.
7. Cut into 12 pie shaped wedges & place 1-2 inches apart on baking sheet.
8. Bake 15-18 minutes in oven till golden on bottoms.
9. Enjoy by cutting in half, spreading butter and topping with cinnamon sugar, or honey, or jam, or any delicious topping! We've found that they are best when eaten warm - whether that's straight out of the oven or reheated in the microwave.
Thursday, November 1, 2007
2-3 boneless, skinless chicken breasts, cooked and shredded
2 cans Cream of Chicken soup
1 can milk
salt and pepper to taste
Shred cooked chicken breasts (I usually boil the chicken) and add to the soup in a sauce pan. Heat over medium heat, adding milk until mixture becomes a gravy-like consistency and is heated through. Add salt and pepper to taste. Serve this gravy over white rice. Top with any of the following:
1 c. sugar
1 t. vanilla
1/2 c. butter
1/2 c. dairy sour cream
3-1/4 c. flour
1 t. baking soda
1/2 t. salt
Combine first 5 ingredients in mixing bowl and beat 2 minutes. In separate bowl, mix together flour, baking soda and salt, then add to the other ingredients in mixing bowl. Refrigerate, covered, for at least one hour. Roll out 1/4" to 1/2" thick and cut with cookie cutters as desired. Bake on ungreased cookie sheet at 400 degrees for 8-10 minutes. Remove from oven and leave on baking sheet 2 minutes before moving them to cool on a wire rack.
3 c. powdered sugar
1/3 c. butter, softened
1-1/2 t. vanilla
1-2 T. milk
Mix together powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 1 tablespoon milk. Continue to add milk until frosting is smooth and spreadable. Color as desired for decorating.