Wednesday, November 24, 2010
Whenever I tell anyone about this dish I get very strange looks...very, very strange looks! I used to turn my nose to it too...until I got the nerve to make it one day...and I am glad I did!! Its really, very good. So, just build up the nerve to try this. You wont be sorry!!
2C crushed pretzels
3/4C melted butter
1 sm can of crushed pineapple, drained
8 oz pkg of cream cheese, softened
1 tub of cool whip
2- 3oz pkg of Raspberry jello
1pkg frozen raspberries
Directions: (This is built in layers)
*Combine crushed pretzels, sugar, and melted butter in bowl. Mix to combine. Spread out into a 9x13 in. baking pan. Bake at 400* for 5-7 min. Careful not to let the pretzels/butter mixture burn! Set aside to cool.
Next, combine the sugar, crushed pineapple and cream cheese in bowl and mix with beaters until combined. Gently fold in tub of cool whip and spread on top of cooled pretzel mixture. Cover and place in refrigerator.
Meanwhile, combine raspberry gelatin with 2 C boiling water and stir until dissolved. Add frozen raspberries. Stir to combine and refrigerate for approx 20-25 min or until gelatin is partially set. Remove from fridge and spread gelatin mixture on top of cool whip/cream cheese mixture. Cover and refrigerate for at least 1 hr or until top layer is fully set.
Wednesday, November 3, 2010
Chocolate Zucchini Cake
4oz. Unsweetened Bakers Chocolate (or less)
1/2 c. oil
1/2 c. Margarine or butter
2. c Sugar
1/2 c. Cocoa
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/3 c. buttermilk
3 c. zucchini
Melt oil and bakers chocolate and set aside to cool. Mix butter, eggs and vanilla stir in chocolate when cool. Mix dry ingredients and add to chocolate mixture (mix well). Then stir in buttermilk and zucchini pour in cake pan bake at 350 for 40 minutes. (You'll probably need to adjust this time and temp I had to go a lot longer to get the middle to cook I think next time I make it I'll decrease the heat and increase the cook time.)
1 cube butter or margarine
1/3 heaping cup of cocoa
1 tsp vanilla
1/3 c. milk
3 cups + of powder sugar
Melt margarine and cocoa till smooth. Add vanilla and milk then sugar to consistency you like.
Tuesday, November 2, 2010
1 1/2 C shortening
1 1/2 C sugar
2 t. salt
2 C milk
8 C flour
2 T yeast
1/2 C water
*Scald milk for 5 min. then cool. Mix flour and yeast in large mixing bowl. Add the rest of the ingredients, adding milk and water last. Mix until dough pulls apart from edges, adding more flour if needed. Let rise until doubled in size, punch down and divide dough into 2 equal portions. Roll out in rectangle shape. Spread 1/4C soft butter on each rectangle piece of dough and sprinkle on cinnamon-sugar mixture. Roll up and with dental floss or string cut 12 pieces of each log and lay cut side down on greased baking sheet. Let rise again, until doubled and bake at 350* for 25 minutes. Frost with frosting after cooled.
Notes: After cinnamon rolls have been cut, place 8-12 in a round aluminum container and place lid on or seal with tin foil and freeze. Then, pull out allow to thaw and rise then bake at 350* for 25 min. You can also bake them, frost them, cool them then freeze them. Just pull them out of the freezer and warm in a 250* oven for 15 min.
2 Cups butter
2 Cups sugar
6tsp Baking powder
7 Cups flour
Cream together wet ingredients with sugar. Then add dry ingredients roll out and cut in to shapes.
Bake @ 350© for 8-10 minutes
Frost and Decorate
Monday, November 1, 2010
Lg. bag coleslaw
1 bunch chopped green onion
1/3 cup oil
¼ cup sugar
½ tsp. salt
½ tsp pepper
3 Tbsp. rice vinegar
Dry Mix: Add just before serving
3 pkg. Ramon noodles
½ cup slivered/sliced Almonds (optional)
1 cup sunflower seeds
This is a very easy recipe you can just eyeball how much salad you will need and add the dressing to taste you don’t have to use a whole bag or coleslaw
16oz bag of Noodles (mosticolli)
1 cup slice green onion
1 ½ Tbsp. dill weed
½ tsp. garlic salt
Pepper to taste
1 pkg. imitation crab meat
1 cup dressing
1 cup mayo
1 cup buttermilk
1 packet ranch
Cook noodles rinse with cold water. Mix in dressing if seems to dry add more dressing.
Tuesday, September 7, 2010
Phyllo dough 8 sheets
4T butter, melted
4-6 granny smith apples peeled, cored
1 ½ C. Cinnamon sugar
2 ½ C golden raisins soaked in spiced rum (optional)
2 C. sour cream
½ C. Rose water (regular water is o.k. too!)
*Defrost phyllo dough according to package directions. Butter the bottom and sides of a 9x13 baking dish. Butter both sides of phyllo dough with melted butter and lay down one by one in baking dish, repeat this four times. Peel, core and thinly slice apples then toss them with the cinnamon sugar so it is evenly coated. Place apples on top of phyllo dough, sprinkle raisins over apples. Combine sour cream and rose water and spread on top of apples. Bake @350* until bubbly. When apple mixture is hot and bubbly remove from the oven and layer phyllo dough with melted butter on both sides again times 4. Bake until golden brown. Serve with fresh whip cream or a side of vanilla ice cream. Just in time for fall weather, make this soon!! Enjoy!!
Friday, August 27, 2010
5-7 Homegrown fresh tomatoes
1 Green bell pepper
1-2 Green onions
1 Sweet Honey Catalina dressing
1 Bag of Frito's
You need to dice up the tomatoes, green pepper, and green onions. This salad is all about taste so really add peppers and onions to taste and the sweet honey Catalina dressing.
Store in fridge and add Frito's as you serve.
This is a very refreshing and perfect summer salad that you will love and make over and over.
Sunday, July 18, 2010
1 tube refrigerated biscuit dough
1-2 T herbs such as rosemary, sage, etc.
1-2 T butter
Wednesday, May 12, 2010
My Dad makes these awesome ground beef sandwiches. They are simple and delicious and cheap! I dont make them very often, but when I do, they are always a crowd pleaser!
1-2 lbs ground beef
2-4 hard sandwich rolls
**Dice onions and pepper and add to ground beef. Add salt, pepper and garlic salt. Cook until beef is done and vegetables are tender. Drain fat; set aside. Cut rolls in half and toast under broiler. Add meat to rolls, top with shredded cheese and place under broiler again to melt cheese. Take out when melted and enjoy! YUM!
Monday, April 26, 2010
8C. popped corn
1C corn syrup
1 stick of butter
1 box hot tamales
*Put butter and corn syrup in pot and melt. Add the candy and stir until most are melted and you have a nice red color. Bring to a boil and boil for 2-3 min. Add to popcorn, stir, enjoy!
Saturday, March 13, 2010
3/4 C butter
1 C Sugar
1 C Brown Sugar
1 T Vanilla 3/4 Peanut Butter
3/4 t baking soda
1 1/2 C flour
1 1/2 C quick cooking oats
1 C powdered sugar
2-3 T milk
1 t vanilla
1/2 cube butter
2-3 T cocoa powder
**Add more milk and/or cocoa powder to taste and consistency of your liking
Beat butter and sugars together until fluffy. Add eggs and vanilla and peanut butter; beat well. Mix dry ingredients together and add to butter mixture. Spread evenly in sheet pan and bake at 325* for 10 min. While cookie is cooking, make frosting. Let cool, then frost.
Monday, March 8, 2010
- 3 Tablespoons Olive Oil
- 1 whole Small Carrrot, Finely Minced
- 1 whole Celery Stalk, Finely Minced
- 1 Tablespoon Garlic, Crushed And Minced
- 1 pound White Mushrooms, Sliced Thin
- 4 ounces, fluid Chablis White Wine (optional)
- 4 ounces, fluid Tomato Juice
- 4 ounces, fluid Chicken Broth
- 1 pint Heavy Whipping Cream
- 1 cup Parmesan Cheese, Freshly Grated
- 1 teaspoon Cornstarch
- ¼ cups Water
- 1 pinch Salt And Pepper, to taste
Preparation InstructionsHeat oil, over medium heat, in a large deep pot.
Mince the carrot and celery nice and fine. Too big and the soup will end up chunky. Toss into the pot and allow them to soften while you slice the mushrooms. (Please remember to clean the mushrooms first. You probably already knew that … I’m just sayin’.) Next, add your garlic, right as the carrots and celery start to cook down.
Add the mushrooms to the pot and allow them to reduce and soften. Pour in the Chablis, and let it cook with the mushrooms for a few minutes.
Add the tomato juice, and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil.
Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Add the cornstarch to 1/4 cup of water, then pour into the soup.
Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes.
Serve with French bread or just plain ‘ol crackers. Whatever floats your boat!
Note: this recipe can be easily doubled, which you may want to do anyway, cause it won’t last long if you have to share it!
Wednesday, March 3, 2010
Or, as I like to call it: "The recipe that will get you married"! Seriously people, I cant even begin to tell you how amazing this dish is. But, be warned! It takes a lot of time to prepare and if you dont multi-task well in the kitchen, your not going to do well with this dish. I found this on food network from Emirl Lagasse. I changed it a little.
Now, please make this as fast as possible!
* 2 tablespoons olive oil
* 3/4 lb Italian sausage, casings removed
* 2 cups chopped onion
* 1 large eggplant, cut into 1/2-inch cubes (about 7 cups cubed)
* 1 1/2 teaspoons salt
* 3/4 teaspoon crushed red pepper
* 2 tablespoons minced garlic
* 1/2 cup ricotta or mascarpone cheese
* 12 ounces fresh spinach, blanched, squeezed dry, and chopped (about 2/3 cup chopped)
* 1 cup freshly grated Parmesan
* 1/2 (12-ounce) package jumbo pasta shells (about 18 shells)
* 2 cups Italian crushed tomatoes
* 2 cups heavy cream
* 1/4 cup finely chopped fresh basil leaves
* 2C grated fontina or Mozzarella cheese
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.
When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese. Stir to combine well.
Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.
Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.
In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.
Preheat the oven to 350 degrees F.
Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.
1 rotisserie chicken
1 can cream of chicken
1 bag frozen carrots and peas
1 box refrigerated pie crust
Pull meat from chicken and shred and put in a large mixing bowl. Add the cream of chicken and the frozen carrots and peas. Mix all together and set aside. Place one pie pastry in the bottom of your pie pan and cut it to fit. You should have about a 9" circle; discard the trimmings. Place chicken mixture into the pie plate. Place the 2nd pie round on top and crimp around the edges to seal. Cut a few slits in the top and do and egg wash. Bake at 350* until golden brown on top.
Cut the pie rounds into 4 pieces. Place enough of the chicken mixture in the middle of the square to be able to seal it with the edges of a fork. With 2 pie rounds you should be able to make 4 hot-pocket type chicken pot pies. I immediately wrapped them in foil and froze them. They made an easy dinner on a busy night! Do the same egg wash and bake until golden.
2/3C rubbing alcohol
*Mix together and freeze! Too easy and almost free!
Thursday, January 28, 2010
by Tecia Brinkerhoff
1/2 yellow onion
1 cube of butter
2 cups heavy cream
1 cups Parmesan cheese
Saute onions in butter until onions are translucent. Add heavy Cream and stir until bubbling about 5 minutes, then add Parmesan cheese and let simmer until melted and then add to your favorite pasta. Our Family favorite is to have a 5 cheese tortellini from Costco it is so yummy and a pretty good price.
2 cups sugar
1 tsp. salt
1 tsp. baking powder
1 cup butter
1 cup Water
1/2 cup sour cream
2 large eggs, lightly beaten
1 tsp. almond extract
1 cup coconut
Preheat oven to 350. Grease and flour a large jelly roll pan. In large bowl combine flour, sugar salt, and baking powder, set aside. In small saucepan, combine butter and water; bring to a boil, stirring occasionally. Add to flour mixture, stirring to combine. Stir in sour cream, eggs and almond extract. Pour into prepared pan and bake 22 to 25 minutes.
1/2 cup butter
1/4 cup milk
1/2 tsp. almond extract
3 cups powdered sugar
In saucepan, combine butter and milk. Bring to boil over medium heat, stirring occasionally. Remove from heat and whisk in almond extract. Gradually whisk in powder sugar. Pour over warm cake. Sprinkle with coconut, or sprinkles.
2 cubes butter
2 cups sugar
1 cup corn syrup
Microwave on high for 5 minutes.
Stir in 1 can sweetened condensed milk.
Then microwave on high again for 5 minutes.
Then stir & cook 5 more minutes.
Stir again 5 more minutes.
Then test to soft ball stage. (In a bowl with cold water see if Carmel makes a soft ball)
Microwave 1 minute each time until soft ball.
Then add 1 tsp. vanilla
Pour in buttered pan.
1 2/3 cups sugar
2/3 cup buttermilk (milk plus 2 Tbsp. vinegar)
1 1/4 cups mashed, fully ripened bananas (2 or 3)
2 1/2 cups flour
1 1/4 tsp. baking powder
1 tsp. salt
1 tsp. soda
Cream together the sugar, shortening and eggs until fluffy. Add in the bananas and stir just until mixed in. Then add flour and buttermilk alternately until mixed in well. Bake in a greased jelly roll pan at 350 for 35-45 min.
Thursday, January 14, 2010
2-4 packages of cubed steak
2 cans of diced tomato's
1 8oz can tomato sauce
1 cup water
3T vegetable oil
small onion, sliced
Peel, boil potatoes. When potatoes are done, leave them in the hot water and turn the heat off. Slice the cube steak into strips. Season with salt, pepper, garlic salt. Heat oil in deep pan or electric skillet (this is what I use!) and when hot add the meat. Sear the cube steak on both sides, then remove from skillet. Add the sliced onions to the skillet. Cook for 1-2 min then add the flour and cook until slightly browned. Immediately add the tomato's and tomato sauce to the skillet, then the water. Transfer the meat back into the skillet and cover. Simmer for 20 min. While meat is stewing, drain and mash potatoes. Serve the meat, tomato mixture over the mashed potatoes.
Monday, January 4, 2010
6 T butter
1 sm onion, chopped
1/4 c flour
2 C half-half
3 C low sodium chicken broth
2 bay leaves
1/4 t nutmeg
4 c broccoli florets
1 large carrot, diced
2 1/2 c grated sharp yellow and white cheeses
*Melt butter in lg pot. Add the onions and cook until tender, about 5 min. Whisk in the flour and cook until golden, 3-4 min then gradually whisk in the half-half until smooth. Add broth, bay leaves, nutmeg, salt and pepper. Reduce heat to med-low and cook uncovered until thick, approx 20 min. Add broccoli and carrot and cook until tender, 20 min. Discard bay leaves. Puree the soup (in batches if needed) until smooth; you'll have flecks of broccoli and carrots. Return to the pot and add the cheese to soup, whisking until smooth. Add 3/4 c water if soup is too thick.
Sunday, January 3, 2010
- 8 ounces (1 1/2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
- 3/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 2 cups (12 ounces) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli)
- 1 cup finely chopped nuts, such as pistachios or walnuts
- 1 cup mini-chocolate chips
- 3 (1.4-ounce) milk chocolate-toffee candy bars, such as Heath or Skor, finely chopped
- Special equipment: 18 (4-inch) wooden pop sticks, a 1-ounce cookie scoop
For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours. Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. Working quickly, with dry hands, roll the mixture into balls. Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes.
Add the 2 cups of chocolate chips to a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.
Put the chopped nuts, mini-chocolate chips and chopped candy bars in 3 small bowls.
Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set. Let the pops stand at room temperature for 15 minutes before serving.
Store the pops, refrigerated, in an airtight container.
Cook's Note: If the scooped ganache is too sticky to roll into balls, put the pan in the freezer for 10 to 15 minutes to harden.