Dishes and Meals
- Appetizers and Snacks
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- Main Dish
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- Fruit and Vegetables
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- Quick and Easy
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- Quick & Easy
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- Use Leftovers
- Low Fat
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- Low Sodium
- Gluten Free
- New Year's
Grandma Lucky's Banana Bread
1/2 cups Butter (don't substitute!)
1 cup Sugar
2 Eggs, well beaten
2-3 Ripe Bananas, well beaten
2 teaspoon Sour Milk (splash of vinegar with the milk)
2 cups Flour, Sifted!
1 teaspoon Baking Soda
1/2 teaspoon Salt
Cream Butter. Add Sugar and mix in order given.
I made muffins instead in my trustee "Pampered Chef muffin stone pan", baked for about 25 minutes. Sometimes I add nuts of whatever I have on hand, and sometimes I put in chocolate chips.
For Bread pan Bake at 300 degrees for 1 hour.
Enjoy! Sharon :)
Chocolate Éclair Cake
* Make ahead!
1- 9x13 inch baking pan
1-10oz.pkg. graham crackers (whole)
1-6oz. pkg. Instant French Vanilla Pudding
3 cups Milk
1-9 oz. container of Cool Whip
1-8oz. container of Chocolate Fudge Frosting
Grease a 13x9 inch baking pan.
Using whole graham crackers, line the bottom of pan.
Mix French Vanilla Pudding with milk; beat 2 minutes.
Then add Cool Whip.
Pour a good layer of pudding mixture over graham cracker layer.
Add another layer of graham crackers and follow with pudding mixture again.
Top with a layer of graham crackers.
Place the container of Chocolate Fudge Frosting in the microwave for 1 minute;stir.
Then pour over last layer of graham crackers.
*Let stand all day or overnight in refrigerator before serving.
Makes 12 servings.
Enjoy! Sharon :)
My Mom taught me this recipe. It was one of my childhood favorites, and now is one of my daughters favorites too! Her secret is use " A Wooden Spoon" for the sauce! I always use it! Thanks Mom :)
First make a white sauce, in a 9x13 baking pan layer with sliced potatoes 5-8 depending on size of potatoes. Next layer Ham that has been cubed (great if you have leftover ham, if not 2 ham steaks about a one pound each should do). Repeat layers, usually about three layers. Bake at 350 degrees , for an hour. If it starts to get too brown for your liking cover with foil the last minutes.
1 Wooden Spoon (it might sound picky, but it Works!)
4 cups of Milk
8 Tablespoons of Flour
1 stick of Butter (Don't substitute the Butter!)
1 teaspoon of Salt ( but I opt out since the ham has the salt in it)
1. Melt Butter in large saucepan.
2. Add Flour and salt (remember I opt out on this), stir constantly until smooth.
3. Remove from heat
4. Add milk gradually.
5. Return to stove top and cook stirring occasionally until thick and smooth.
3 tablespoons olive oil
1 large onion, chopped
4 slices pancetta (or bacon),chopped
2 stalks celery,thinly sliced
1/2 cup baby carrots (sometimes,I slice them)
2 small potatoes,cubed
1 can (28 ounces) diced tomatoes in juice
4 cups liquid (white wine,stock or water)
1/2 cup dried great northern beans, washed
3 sprigs fresh thyme
salt and pepper
1 medium zucchini, halved and sliced
1/2 cups small pasta shells
1. Select Soup function. Add oil to cooking pot. When oil is hot, add onion and pancetta. Cook, uncovered,until brown.
2. Add all remaining ingredients, except for spinach, squash, and pasta.
3. Lock lid in place. Select Soup function again, and set timer for 30 minutes.
4.When cooking cycle is complete and all pressure is released, open lid.
5.Add spinach,zucchini and pasta.
6.Lock lid in place. Select Vegetable function, and set timer for 5 minutes.
7. When cooking cycle is complete and all pressure is released, open lid. Taste for seasoning before serving.
This low-calorie and low-fat soup is wonderful hot or cold. Try dropping a teaspoon of fresh pesto and some olive oil in each bowl of soup right before serving.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host hsn.com
Prep Time: 20 min
Total Time: 3 hours 0 min
Makes: 15 servings
1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups bottled nonalcoholic margarita mix
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites
1 container (8 oz) Cool Whip Creamy frozen whipped topping, thawed
Additional grated lime peel, if desired
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening and lightly flour (or spray bottom with baking spray with flour). In medium bowl, mix pretzels, sugar and butter. Sprinkle evenly on bottom of pan; press gently.
2. In large bowl, beat cake mix, margarita mix, oil, 1 tablespoon lime peel and the egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pretzel mixture.
3. Bake 35 to 40 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Decrease oil to 1/4 cup; use 4 egg whites.
You’ll need about 3 1/2 cups small pretzel twists to get the 1 1/2 cups crushed pretzels.
Health Twist:Cut fat and calories in this cake by using fat-free whipped topping instead of regular whipped topping to frost the cake.
Purchasing:Look for the bottled pale green nonalcoholic margarita mix in the soft drink section of the supermarket. It is usually on the shelf with club soda, tonic water and other mixers.
1 Stick of Butter
1 cup Sugar
1/2 cup Flour
1 teaspoon vanilla
1/4 teaspoon salt
Preheat oven to 375 degrees. Place chocolate and butter in a 4-cup Pyrex measure or microwave-safe bowl. Heat on high heat for 30 seconds more.Let sit for a minute or so and stir until chocolate dissolves completely. Add sugar, flour, eggs , vanilla and salt. Pour into lightly oiled 9-inch pie pan.
Bake for 25 minutes. Let cool for as long as you can wait. If you can't wait, vanilla ice cream helps cool a slice of pie on your plate.
(Adapted from "Take Big Bites" by Linda Ellerbee, Berkeley.)
Braised Short Ribs
recipe by Tom Colicchio who is a master with meat, and his tender succulent braised short ribs are much in demand at his three restaurants. He marinates the short ribs along with vegetables in wine, then discards those vegetables and braises the ribs with fresh vegetables.
Easy Way Use the same vegetables in the marinade and the braise.
ACTIVE :1 hour TOTAL TIME : 3 HRS PLUS OVERNIGHT MARINATING SERVINGS :6
2 Tablespoons canola oil
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
One 750-milliliter bottle dry red wine, such as Cabernet Sauvigon
4 thyme sprigs
3 cups chicken stock
1. In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the
skillet and cook over moderate heat, turning once, until browned and crusty. about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
2. Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
3. Preheat the oven to 350 degrees. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is very tender.
4. Transfer the meat to a clean shallow baking dish, discarding the the bones as the fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
5. Preheat the broiler. Broil the meat turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.
The braised short ribs can be prepare through step 4 and refrigerated for up to 2 days.
Mashed potatoes, buttered noodles or crusty bread
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
Prep: 15 mins Cooking: 9 mins Level:Easy Cooling: 15 mins Yields:60
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Yield Makes about 25 sandwiches
1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)
1 cup raisins
Cream Cheese Frosting (see below)
Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
Cream Cheese Frosting
Use this to frost Carrot Cake Cookies and Cupcakes with Cream Cheese Frosting.
Adapted from Martha Stewart Living, June 2003.
Yield Makes about 2 cups
8 ounces cream cheese room temperature
8 tablespoons (1 stick) unsalted butter cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.
Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!
Prep Time 30 Minutes
Total Time 40 Minutes
Makes 3 dozen
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 cups Gold Medal® whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)
Heat oven to 375ºF.
Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Makes 3 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
The word cookie comes from the Dutch word for cake, "koekje". The first cookies were actually tiny cakes baked as a test to make sure that the oven temperature was right for baking a larger cake.
Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips.
1 Serving (1 Serving)Calories 150 (Calories from Fat 70 ),Total Fat 8 g(Saturated Fat 5 g,Cholesterol 20 mg;Sodium 110 mg;Total Carbohydrate 19 g(Dietary Fiber 1 g,Protein 2 g;Percent Daily Value*:Calcium ;Exchanges:1 Starch;1 1/2 Fat;*Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip Oreo Cookies
1 stick softened butter
6 tablespoons sugar
6 tablespoons brown sugar
½ teaspoon vanilla
1 ¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
8 oreo cookies, broken into pieces
1 cup chocolate chips
Preheat oven to 350. Beat together the butter and sugars until well combined. Add the egg and vanilla until mixed well. Place flour, baking soda, and salt in large bowl and stir to combine. Slowly add dry ingredients into wet ingredients and mix. Add your oreos and chocolate chips, stirring just until combined. With a medium cookie scoop, scoop dough onto parchment or silpat lined cooie sheet. Bake for 7–9 minutes, or until cooked, but still soft. (My cookies took more like 12 minutes to get nice and brown.) Let cool on baking sheet for 3 minutes before transferring to a cookie rack.
BING CHERRY A'LA WILL SAUCE
You can make this ahead of time, refrigerate,reheat on low. Serve with your best Holiday Ham. Enjoy :)
From: Edna Burkey,found unknown source
2 CANS -17 oz. each Bing Cherry (not the pie filling type)*NOTE:SAVE DRAIN JUICE!
2 Tablespoons Cornstarch
1/4 teaspoon Cinnamon
1/4 teaspoon Ground Cloves
1/2 teaspoon Dry Mustard
2 teaspoons Salt
2 Tablespoons Sugar
1/4 cup Sherry (not the cooking type)
In saucepan with juice of Cherries, mix in and add Cornstarch, Cinnamon,Cloves, Mustard. Heat on low till thick and clear. Add Cherries and Sherry.|More
MUSTARD SAUCE FOR HAM
Source: Allrecipes.com "Laurie"
This sweet mustard sauce is fabulous. Easy enough for any night of the week. Great on baked ham or even chicken strips.
1 Tablespoon All-Purpose Flour
3/4 cup White Sugar
2 Egg Yolks
1 Tablespoon Mustard Powder
1 cup Milk
1/2 cup Tarragon Vinegar
In small bowl, mix together the flour, sugar & mustard powder until evenly blended. Whisk together the milk & egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar,whisking CONSTANTLY, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened
CLASSIC GREEN BEAN CASSEROLE
My Mom makes double this amount for the holidays.
From: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes
It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. What makes our green bean casserole so good? A secret ingredient - cream of mushroom soup.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans (my Mom uses French Cut)
1 1/3 cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Flavor Variation: For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
For a festive touch, stir in 1/2 cup chopped red pepper with soup.
Green Bean Casserole Cheese Lovers,Omit soy sauce. Stir in 1/2 cup shredded Cheddar Cheese with soup. Sprinkle additional cheese as desired when topping with onions.
Go Nuts! Toast 1/2 cup sliced almonds. Add with remaining onions.
Bring On The Bacon: Cook 4 slices bacon until crisp and crumble. Add to green bean mixture.
MIXED VEGETABLE CASSEROLE
From the Kitchen of our Aunt Betty Blomquist
1-28 oz.bag Mix Vegetables (cooked & drained)
1 can Cream of Celery Soup
1 small-6 oz. can Pet Milk *NOTE: Evaporated Milk NOT Sweet condensed Milk
1 cup Grated Cheddar Cheese
White Bread cut in cubes
Mix all together the cream of Celery Soup,Pet Milk & Grated Cheddar Cheese with vegetables. Place in a greased casserole dish.Melt butter, dip bread cubes in the melted butter,covering both sides of the bread cube. Place all over to top vegetable mixture. Bake at 350 degrees for 30-45 minutes.
EGGNOG JELLO MOLD
Source:Edna Burkey found unknown source
1 unflavored gelatin
16 oz can Pear Halves, juice packed *NOTE : SAVE PEAR JUICE
1 6oz. Lemon Jello (dry)
1 cup Dairy Sour Cream
3/4 cup Eggnog
1 can 11 oz. Mandarin Oranges segments
1 Kiwi, peeled & sliced
Soften gelatin in 1 cup COLD water. Drain Pears and reserve juice. Dice Pears.Add water to juice to make 2 cups worth. Bring juice mixture to boil. Stir in Lemon Jello (dry). Stir till dissolved. Cool.(too cool faster, I place in freezer for about 5 minutes,check often for freezers vary).Blend eggnog and sour cream to gelatin mixture. Chill to partial set. Fold in mandarin orange segments and pears. Place in 9 1/2 inch flan pan or 6 cup mold. Chill til firm. Garnish with Kiwi slices around mold.
Oven-Braised Corned Beef Brisket
Create a tender and delicious St. Patrick's Day feast with this 5-star oven-braised Corned Beef Brisket recipe.
Notes: The weight of the meat shrinks by about half as the brisket cooks.
Yield: Makes 6 to 8 servings
1 piece (about 4 lb.) center-cut corned beef brisket
1 lemon, ends trimmed
1 onion (about 1/2 lb.), peeled
1 teaspoon black peppercorns
1/2 teaspoon whole allspice
6 to 8 whole cloves
1/4 cup Dijon mustard
1/4 cup brown sugar
1. Trim and discard most of the surface fat from brisket. Rinse meat well under cool running water, rubbing gently to release its corning salt.
2. Lay meat, fattiest side up, in a 2-inch-deep, 11- by 15- or 16-inch roasting pan. Thinly slice lemon (discard seeds) and onion and lay slices over meat. Sprinkle with peppercorns, allspice, and cloves.
3. Set pan on middle rack in a 325° oven. Pour about 8 cups boiling water around brisket, seal the pan with foil, and bake until meat is very tender when pierced, about 4 hours. Uncover and drain off all but about 1 cup of the liquid. If desired, reserve the lemon and onion slices and rearrange them on top of the meat.
4. In a small bowl, mix the mustard and brown sugar; spread evenly over meat, on top of the onion-lemon mixture. Broil about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes. Transfer the brisket to a platter. Serve hot, warm, or cold; slice meat across the grain.
Calories:330 (60% from fat)
Fat:22g (sat 7.2)
Vegetable oil for greasing pan
1 (8- to 10-pound) partially cooked smoked shank-end ham (preferably Cook's brand)
3 cups unsweetened pineapple juice (24 fl ounces)
1 tablespoon sugar
3/4 cup Dijon mustard (7 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped fresh thyme leaves
Special equipment: an instant-read thermometer
Garnish: sprigs of fresh thyme
print a shopping list for this recipe
Put oven rack in middle position and preheat oven to 325°F. Oil a large roasting pan.
If ham comes wrapped in plastic, rinse ham and pat dry. Cut away and discard any thick skin with a sharp paring knife, leaving a 1-inch band around shank end, then cut away all but about an 1/8-inch layer of fat where possible. Put ham, cut side down, in roasting pan. Pour 3/4 cup pineapple juice around ham and cover pan tightly with foil, then bake 1 hour.
While ham is baking, combine sugar and remaining 2 1/4 cups pineapple juice in a 1 1/2- to 2-quart heavy saucepan and gently boil, stirring occasionally, until reduced to 3/4 cup, 12 to 15 minutes. Transfer pineapple syrup to a bowl and cool 5 minutes. Whisk in mustard, salt, and pepper, then pour 1/2 cup into a small bowl and stir in thyme. Reserve remaining mustard mixture for serving.
Discard foil from pan and brush ham with thyme mustard mixture, then bake, basting with pan juices occasionally, until thermometer inserted into center of meat (do not touch bone) registers 145 to 150°F, 1 1/4 to 1 1/2 hours. If pan juices evaporate during baking, add 1/2 cup water. Transfer ham to a platter, discarding pan juices, and let stand, uncovered, 15 to 30 minutes before slicing. Serve ham with reserved mustard mixture on the side.
·Pineapple mustard mixture, without thyme, can be made 1 day ahead and chilled, covered.
·Ham can be trimmed of skin and fat 8 hours ahead and chilled, its surface covered with plastic wrap. Let stand at room temperature 30 minutes before baking.
Hash Brown Potato Casserole- from The Southern Living Complete Do-Ahead Cookbook
1 medium onion,chopped
1/4 cup butter or margarine, melted (we use butter)
1 32-ounce package frozen hash brown potatoes, thawed
1 16-ounce carton sour cream
1 10 3/4 ounce can cream of celery soup, undiluted
1 cup shredded Cheddar cheese
2 cups corn flakes cereal, crushed (also 2 small boxes of trial/kid pack = 2cups)
Garnishes: tomato rose and fresh chives
Saute onion in butter until tender. Combine onion mixture, hash brown potatoes, and next 3 ingredients in a large bowl;stir well. Spoon potato mixture into a lightly greased 11x7x 11/2-inch baking dish.Top with crushed cereal.
TO STORE: Cover and refrigerate up to 24 hours.
TO SERVE: Bake, uncovered, at 350 degrees for 1 hour or until golden brown. Garnish,if desired. Yield: 6 to 8 servings but this is very generous servings in our eyes!
Salty Chocolate-Pecan Candy Recipe | MyRecipes.com This candy will soften slightly while at room temperature.
*Note: I use Ghiradelli chocolate (I'm a native Californian!)
Ghirardelli Chocolate Company "Say Gear-ar-delly!"
1 cup pecans, coarsely chopped
3 (4-oz.) bars bittersweet chocolate baking bars
3 (4-oz.) white chocolate baking bars
1 teaspoon coarse sea salt*
1. Place pecans in a single layer on a baking sheet.
2. Bake at 350° for 8 to 10 minutes or until toasted.
3. Line a 17- x 12-inch jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total.) Arrange in a checkerboard pattern in jelly-roll pan, alternating white and dark chocolate. (Pieces will touch.)
4. Bake at 225° for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle evenly with toasted pecans and salt.
5. Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.
*3/4 tsp. kosher salt may be substituted.
Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars. Southern Living OCTOBER 2007
These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.
Makes about 3 dozen
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream + added more splashes :)
Sanding sugar, for sprinkling
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture. Using a 1 1/2-inch ice cream scoop or a tablespoon drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature.
Laura Bush's Texas Governor's Mansion Cowboy Cookies Recipe
Makes: about 3 dozen cookies Prep: 25 minutes Bake: at 350 degree F for 17 to 20 minutes
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups (3 sticks) butter, at room temperature
1-1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)
1. Heat oven to 350 degree F.
2. Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla.
4. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
5. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
6. Bake in 350 degree F oven 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies to rack to cool. Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 degree F for 15 to 18 minutes.
Ultimate "Surprise" Oreo n' Chocolate Chip Cookie Fudge Brownie Cups
Nestle Chocolate Chip Cookie dough
1 pkg Double Stuff Oreo Cookies
1 pkg Oreo Mint Fudge Cremes
Ghiradelli Double Chocolate Brownie Mix
ingredients for brownie mix:
1/3 cup water
1/3 cup vegetable oil
Pampered Chef Muffin Pan
Parchment Paper, cut in 4x4 squares
Beverage glass, that fits in muffin pan
Used a glass that fits in muffin pan to press parchment paper to form pan. Cut the cookie dough one at a time in 1/4" slice, then cut in half. Using the glass that I used previously to form parchment paper, spray with your favorite spray to grease the glass, press dough to form. Take an Oreo, I alternated the flavors of these in each muffin pan . Top with using ice cream type scoop 1/3 cup size, scooping up your favorite Brownie Mix . Bake for 20 minutes. Let cool. If you can wait long enough!
Enjoy ! Sharon
Chinese Pepper Steak
1 lb. Flank Steak, cut cross-wise into thin slices *see note below
3 Tablespoons Sherry
3 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
1/2 teaspoon Salt (I don't put in due to soy sauce is salty enough for us)
3 Tablespoons Peanut Oil
2 Green Peppers, Thinly Sliced
1 Onion, cut into thin rings
1 Clove Garlic, minced
In 2 quart mixing bowl, I use my trusty Tupperware marinate container. Marinate steak with ♥sherry, soy sauce, cornstarch and salt, at least 10 minutes, ( I marinate much longer...about 2-6 hours in refrigerator). When ready to cook, add 2 tablespoons of oil. When oil is hot to 350 degrees, add green pepper, onion and garlic. Stir fry until pepper is tender crisp. Remove to 1 quart mixing bowl (or I use plate, sometimes). Stir fry steak by adding remaining oil, stir fry til steak is cooked. Add green pepper mixture and stir fry until hot.
Makes 4 servings.
*Note: Cut steak lengthwise into 2 1/2 inch strips, wrap in foil and place in freezer until almost frozen, 1 1/2 to 2 1/2 hours. Or cut when frozen , I do this often...and cut on the bias/diagonal across grain for more tender cut.
♥ I make another batch of sherry ,soy sauce, cornstarch mixture and add when steak is added to make more sauce. Our family LOVES SAUCE !!! P.S. This easily doubles for more guests too ! Enjoy !
Recipe from "Cooking with Mickey around the world"
Mitsukoshi Restaurant in Japan Showcase Epcot Center
We use to live in Florida and had annual passes to Disney World. So of course, my hubby had to get this cookbook for me ! Thank You Richard ! We have great family memories at Disney World !Now we live on the west coast and enjoy Disneyland !
2 good size pieces fresh ginger root (about 2 ounces)
1 medium to large onion, cut in quarters
3 cups vegetable oil
1 cup vinegar
1 3/4 cups soy sauce
1 1/2 Tablespoons tomato paste
1 medium garlic clove
1 3/4 cups water
Soak ginger root in cold water for few minutes to make it easier to remove outer skin.
Divide ingredients in half and process each half in food processor with steel blade until smooth.
Combine both halves. Refrigerate. ♥** We make this ahead of time,and share it with my parents. This make a HUGE amount.Probably can cut in half, but we always use it up ! One of our favorites and great to always share ! :)
ROSA'S CHILI COLORADO
(Rosa is "Sharon" it was my Spanish name when I took my "One year" of Spanish ! )
adapted version of : http://www.foodnetwork.com/recipes/sandra-lee/colorado-chili-recipe/index.html
2 pounds beef stew meat, cut into bite-sized pieces
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons olive oil
1 small red onion, finely diced
3 (4-ounce) cans diced green chiles
1/4 cup crumbled bacon
1 cup tomato puree
1 tablespoon salt-free Mexican seasoning *
*used my version 1/4 tsp. of each oregano, smoked paprika,cumin,crushed red pepper,1//2 t.onion powder
1/2 teaspoon chili powder
1/2 cup low-sodium beef stock
1 scallion, sliced
Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides.
Place in a 4-quart slow cooker. Add onion, green chiles, and bacon. Add seared stew meat.
In a small bowl, whisk together tomato puree, Mexican seasoning,chili powder, salt and pepper and beef stock. Pour into slow cooker. Note: I stirred all the ingredients up, the original recipe does not say to.
Cover and cook on HIGH setting for 4 to 6 hours. Serve in bowls garnished with scallion
Dana's Enchiladas College Life 101
Las Palmas Green Enchilada Sauce *Green type in large can
Sour Cream, small carton
Cooked Chicken, cubed about 2 cups
Corn Tortillas, whole
Monterey Jack Cheese, 1 to 2 cups grated
Diced Green Chilies, one small can
optional toppings : olives, onions , extra cheese
Using a skillet, with low heat, warm each tortilla. Layer with Enchilada Sauce, Sour Cream, Cooked Chicken, Corn Tortilla (using it whole & cutting in half to fit sides of pan), Cheese, and Green Chilies.Top with Green chilies. Bake at 350 degrees for 30 minutes.
Lil' Monkey Bundtettes
Makes 6 Bundtettes
2 rolls of Pillsbury Biscuits
Cinnamon Sugar Mix * see below
1 stick of butter, melted
Sugar Glaze Recipe see below
Mix sugar and cinnamon together.
When you make your own Cinnamon Sugar ,you'll immediately notice the difference between the Cinnamon Sugar mixture you combined and the store-bought version. It's like what you used to get growing-up, in the days before the already-mixed version. I remember as a special breakfast treat, my Mom used to sprinkle Cinnamon Sugar on a piece of buttered toast, Yummy.
*Cinnamon Sugar Recipe:
1 cup granulated sugar
4 teaspoons* ground cinnamon
Mix ingredients together and store in an airtight container or shaker to keep on hand for those moments you crave Cinnamon Sugar :)
Note* If you purchase a high quality cinnamon, you may choose to use one less teaspoon of cinnamon, if you purchase a less-expensive brand you may want to add more cinnamon. Personally, I love cinnamon, so as far as I'm concerned, the more, the merrier. Plus, there's several medical studies showing how good cinnamon is for you.
Dip each lil' piece that you cut in 1 stick of butter that has been melted.
Dip in Sugar Cinnamon mixture, then place in a greased lil' Bundtette pan.
After all Bundtettes filled, place foil over.
Bake at 350 degrees for 10 minutes**.
Then uncover, bake at 375 degrees for 5 minutes.**
**Sharon's Note: I used my KitchenAid oven on Convection oven mode for this. It bakes alil' quicker for we are waiting anxiously to enjoy these lil Bundtettes of deliciousness !
Let cool, for 5 minutes then turn lil' Bundtette pan over to release them on cooling rack.
Sharon's tip: Set a jellyroll/other pan underneath cooling rack, for this will make it so much easier in clean up for when you pour the Sugary Glaze over 6 lil' Bundtettes ! Ready to eat deliciousness !
The Sugary Glaze
1 cup powdered sugar
4-5 teaspoons milk
1 1/2 teaspoons vanilla
Mix with whisk to desired consistency.
Dana took awesome pics of her Lil' Monkey Bundtettes ...very yummy !
Delectable lil' Goodness Cake Pops
First you need a design concept (Very Important for knowing what kind of decorating supplies to get!)
Cake mix (or homemade)Frosting (or homemade)
The Wilton Melting Pot
Candy melting flavoring
Styrofoam to stand them up in
Bake cake and allow to cool completely (about one hour).Cut cake in fours. To crumble cake, either by rubbing the sides of the cake or use the mixer method we used, in large bowl and add frosting.
Put cake mixture in fridge and chill for10 - 30 min or overnight. Shape dough into balls or press into favorite cookie cutter. Melt candy coating according to directions on bag. For flavoring our Cherry Bites we used 1/4 a teaspoon + added 5 drops We started with the recommended, but test tasting, it seemed to need more. And we're not Cherry people! Go figure!
Dip end of Popsicle stick in candy melts, about half inch and insert into cake ball. About halfway, you don't want to go any further. Allow to harden in refrigerator for about 10 min. This will help the cake to stay on the stick. After you take the pops out of the refrigerator allow 2-4 min before you dip into the candy melts as to prevent cracking and dry upside down. At this point you can add decorations.
Have fun and enjoy!
Recipe to GET RID of ANTS !!!
Ants can invade your house before you know it. Deter ants with the pleasant scent of peppermint. Your home will be ant free, and you will not be exposing your family to toxic chemicals. Ants hate the scent of peppermint and will not cross a path with that scent.
Things You'll Need: Spray bottle
Clean the area infested with ants to remove any food or debris that my be attracting the pests.
Put 10 to 15 drops of pure peppermint oil in a spray bottle filled with water.
Shake the water bottle and now spray the area you would like to deter the ants from.Spray not only areas on the floor where they've been lingering, kitchen counter-tops , and tables. I've sprayed lightly over appliances to deter them away too !
Repeat every week to keep the ants at bay.
Cozy Tuscan Sunset Roasted Chicken
adapted Recipe courtesy Julia Child, Julia’s Kitchen Wisdom, Alfred A. Knopf, 2000Prep Time: 15 min
Cook Time: 1 hr 10 min
Serves: 4 servings
1 (3 1/2 to 4 pound) chicken
1 lemon, thinly sliced
1/2 cup celery leaves
Salt and black pepper
1 small onion, chopped
1 carrot, chopped
2 cups chicken broth
Penzey's Tuscan Sunset Spice * I just sprinkled on top, but next time I will measure & add more of it!
Preheat oven to 425 degrees F.
Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven. Sprinkle Penzey's Tuscan Sunset on top of chicken.
Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)
Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stove top to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.
Iron-Free Water Mixture recipe
1/4 cup unflavored vodka
3 1/2 cups filtered water
Spoon or whisk
Big bowl with spout
Note: The Vodka is to help the water evaporate quickly, it's not for your cocktail hour time.
Linen Spray Recipe
1 tsp. lavender essential oil
1/4 cup unflavored vodka
3 1/2 cups filtered water
You need 31/2 cups of filtered water, 1/4a cup of vodka, and 1 teaspoon of pure lavender oil. Mix the water and vodka in a large bowl with a spout, for this makes it easier to pour into your decorative bottle. I find these at our local Sprout'sstore and add the lavender oil (also find at Sprout's) to the strength you desire.
Baked Ziti with Pesto
1/2 pound ziti
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
2 cups canned crushed tomatoes in thick puree
1/4 teaspoon salt
1 bay leaf
1/2 teaspoon fresh-ground black pepper
1 cup ricotta cheese
1 1/2 cups grated, packaged mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup store-bought or homemade pesto
Heat the oven to 350°. Oil an 8-by-8-inch baking dish.
In a large pot of boiling, salted water, cook the pasta for 7 minutes. It will be partially cooked. Drain. Rinse with cold water and drain again thoroughly.
In a medium saucepan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, salt, and bay leaf. Bring to a simmer over moderate heat and cook until very thick, about 10 minutes. Stir in 1/4 teaspoon of the pepper. Remove the bay leaf.
In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half the Parmesan, the pesto, and the remaining 1/4 teaspoon pepper. Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then the remaining sauce. Top with the remaining 1/2 cup mozzarella and the remaining Parmesan. Drizzle with the remaining 1/2 tablespoon oil. Bake until bubbling, about 30 minutes. Let sit 10 minutes before cutting.
Grandma Lucky's Graham Cracker Pie Crust Recipe
15 Graham Crackers (rolled fine or do like I did, used my Food Processor crumbling them & for mixing all up!)
1/2 cups Sugar
1/2 cups Melted Butter
4 Tablespoons Flour
Combine and press into pie pan or use ramekins like I did for individual servings.
Grandma Lucky's Chocolate Pie Recipe
Velvety smooth filling, Flavor Perfect ( quoted from Betty Crocker Cookbook pg.318)
2 cups Milk
1/3 cup Flour
1/8 teaspoon Salt
3 Egg Yolks
1 Tablespoon Butter
1 teaspoon Vanilla
3 Tablespoons or 2 Squares of Chocolate
Mix in saucepan sugar, salt, and flour. Stir in gradually...Milk, cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Stir a little of the mixture into egg yolks, slightly beaten. Then blend into hot mixture in saucepan. Boil 1 minute more stirring constantly. Remove from heat. Blend in butter and vanilla. Cool...stirring occasionally. Pour into Graham Cracker Pie Crust. Chill thoroughly (2 hr.). If desired, top with sweetened whipped cream. Or sprinkle with shaved nuts, toasted coconut, fresh berries, or do like I did, I used Mini Chocolate Chips and leftover Graham Cracker Crumbs. Take chilled pie out of refrigerator 20 minutes, before serving.