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Wednesday, December 1, 2010

ANOTHER ROLL RECIPE


This is from a good friend, Kimberly who makes amazing crescent rolls with this.

1/4 cup shortening

1 t. salt

1/4 cup sugar

1/4 cup powdered milk

1 cup hot water

mix and cool to luke warm

Add:

2 eggs

1/4 cup warm water

4 cups flour

1 T yeast (1 package)

*I don't have kneading times because I always use my bread machine. I use the dough cycle and put the shortening, salt, sugar, milk, and ALL the hot water (1 1/4 cups) in machine first. Then I put the flour on top. Last I put in eggs and yeast. I start the dough cycle and check it as it is kneading to see if it looks like it needs a little more flour. It rises once in the machine. I take the dough out, form the loaves, let them rise again and bake.

*For rolls I divide the dough into 3 sections. Roll each section into a flat circle. Cut the circle into 6-8 pie shapes and roll them up like cresent rolls. Put them on a greased pan. Cover and allow to rise. Bake at 375 for about 12 min. May be less. If I make them ahead, I bake them for 10 minutes and take them out before they start to brown. Then I put them back in the oven for a short time right before serving.


RACHELLE'S PEANUT BUTTER FINGERS


this is so rich and yummy..... thanks to my friend Rachelle- i am addicted!


(Before starting, realize this makes two cookie sheets worth! I always half it and use 2 eggs)


1 1/3 c. butter 3 eggs

2 c. packed brown sugar ¾ tsp. soda

3 c. creamy peanut butter ½ T. vanilla

1/3 tsp. salt 1 ½ c. flour

1 ½ c. white sugar 3 c. quick oats


Mix butter, sugar, eggs, 1 cup peanut butter, soda, salt, and vanilla. Stir in flour and rolled oats. Spread on 2 cookie sheets to 1/8 inch thickness. Bake for 10 minutes at 325 on bottom oven shelf. (Don’t over bake). Let cool slightly until top is set. If it’s too hot, the next step will rip it. Spread on top 2 cups whipped peanut butter (whip it with beaters, makes it fluffy and easier to spread), ice with the following chocolate icing.


Icing:

2 c. white sugar ¾ c. milk

1 sq. butter ½ c. cocoa


2 cups powdered sugar

2 tsp. vanilla


Bring to boil and continue cooking for 2 minutes. In a bowl, put powdered sugar and vanilla. Add the hot chocolate mixture to powdered sugar and vanilla and beat until smooth. Spread icing while it is hot. (It sets up very fast). Cut after they are cooled. So delectable and addicting, be careful!

PEPPER JELLY CHEESE DIP


this is perfect for a party appetizer for all the holiday festivities coming up.....

1 -- 8oz cream cheese (room temperature to soften works best)
1 ½ cups sharp cheddar cheese (room temperature to soften works best)
½ cup mayonnaise (low fat works)
4 green onions, finely chopped
1 small jar of pepper jelly (I found it at Fresh Market -- "Hot Pepper Jelly")
8-10 strips of bacon
1 box ritz crackers

* Cook all bacon extra crispy and set aside (you can do this first, middle or last)
* Mix cream cheese, cheddar cheese, mayonnaise and green onions together and put in baking dish. Crumble 6 - 8 ritz crackers and sprinkle over top.
* Bake at 350 degrees for 15-17 minutes.
* Crumble bacon and sprinkle over the top of the baked cheese mixture.
* Warm pepper jelly until runny and pour over the bacon and cheese.
* Use ritz crackers to dip

FETA MASHED POTATOES


If you love feta cheese like i do, you will LOVE these mashed potatoes.... i think the garlic was a little much, but you don't have to use it all.....


Ingredients

  • 1 1/2 pounds Yukon Gold potatoes, cubed
  • 4 cloves garlic, peeled
  • 1 (4 ounce) package crumbled feta cheese
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Place the potatoes and garlic in a large saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and transfer to a mixing bowl; mash. Add the feta cheese, cream, salt and pepper; beat until fluffy.

CREAMY CHICKEN NOODLE SOUP


this was our dinner this evening from my good friend Sarah... it was perfect with the cold weather and it was so nice to have something that was warm and hearty and that my children enjoyed as well. this was DELICIOUS!!

8 C. water

8-9 bouillon cubes

1 - 12 oz. package egg noodles

(I like skinny noodles by Manischewitz, Kluski sold at Publix)

2 cans cream of chicken condensed soup

3 C. cubed chicken breast - cooked (about 2.5 breasts)

1 C. sour cream

2-3 TBsp dried parsley


Boil water with chicken bouillon.

Add noodles and cook uncovered for 8 min.

Add cream of chicken soup and chicken. Heat thru.

Remove from heat, add sour cream and parsley.

CREAMY BASIL TOMATO SOUP


this one's for you, Jelair!! thanks to my dear friend Tina, this tomato basil soup has made its way around our group of friends and it is FANTASTIC!!! enjoy......

1 medium onion finely chopped (I only use ½ of one)

½ cup butter

3 – 14.5 ounce cans diced tomatoes

½ cup sugar

½ tsp. pepper

½ tsp. Basil

1 TBS. Chicken bullion

2-14.5 ounce cans chicken broth

1 cup whipping cream

Sautee onion and butter until onion is tender. Add tomatoes with juice, sugar, salt pepper, bullion and basil and cook on medium heat for 15-20 minutes. Remove from heat and place all ingredients into blender, blending thoroughly. Return to pot adding cream and chicken broth.

Wednesday, August 25, 2010

CHINESE POT STICKER SOUP- YUM!!!!


this might be a new family favorite. in my efforts to eat more fresh, from scratch meals, a friend of mine sent me this! thanks Kim! this is so fresh and delicious and super easy! all my kids ate it and loved it and Rob and I agree that this one will stay in the dinner rotation. enjoy!

1 bunch green onions, divided
5 c chicken broth
2/3 c water
2-inch piece ginger, peeled and thinly sliced
1 clove garlic, peeled and smashed
1 (15oz) package frozen chicken and vegie pot stickers
2 c thinly sliced Napa cabbage
1 tsp. toasted sesame oil
garnish with cilantro and lime

Coarsely slice three green onions and set aside; thinly slice the remaining ones for a garnish. In a large saucepan over medium heat, add broth, water, ginger, green onions and garlic. Bring to a boil, reduce heat to simmer and cook 5 minutes. With a strainer, remove ginger, green onions and garlic and discard (I am sure I do not do this step). Return soup to a boil and add potstickers. Follow packages directions for cooking (about 8 minutes for frozen). Two minutes before the cooking time is up, add cabbage. When pasta is tender, remove soup from heat and stir in sesame oil. Add salt if needed. Garnish with green onions, cilantro and a squeeze of lime juice if desired.

Sunday, May 30, 2010

BEAN AND BARLEY SALAD


thanks to my sister in law Sarah, we have this incredibly yummy summer dish that is to die for!! ENJOY!

1 and 1/4 cups reduced sodium chicken broth
3/4 cup quick cooking barley
1/4 cup apple cider vinegar
1/4 cup orange juice
1/4 cup extra virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
freshly ground pepper to taste
1 can black beans, drained and rinsed
1 large yellow or red bell pepper
2/3 cup chopped scallions, trimmed
1/2 cup coarsely chopped cilantro
lime wedges

1. Combine the broth and barley in a medium saucepan and bring to s simmer. Cover and reduce heat to low. Simmer until the barley is tender and most of the liquid has been absorbed., about 10 minutes. Transfer the barley to a large bowl. FLuff with fork and let cool.

2. Meanwhile, combine the vinegar, orange juice, oil, cumin, oregano, garlic, salt and pepper in a jar with tight fitting lid or small bowl. SHake or whisk to blend.

3. Add the beans, bell peppers, scallions and cilantro to the barley. Drizzle with the dressing and toss to coat well. Garnish with lime wedges. The salad will keep, covered, in the fridge for up to one day.

Thursday, March 18, 2010

AMAZINGLY PERFECT ENCHILADAS


i know you are probably sick of hearing about how much i love pioneer woman, but these are seriously the BEST enchiladas i have ever tasted!! try them and let me know what you think.....


Prep Time: 1 Hour30 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 6
Ingredients
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
_____
FOR THE MEAT:
1-½ pound Ground Beef or chicken
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
_____
FOR THE TORTILLAS:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
_____
TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro
Preparation Instructions
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Saturday, February 13, 2010

PENNE A LA BETSY


okay so once again, i am referring to a PW recipe! for step by step instructions on this recipe, click on the PW..... what can i say, she is amazing and i am a little obsessed! i made this last night for dinner and it was devoured in minutes. the ENTIRE family LOVED it!! and they are hard to please, especially my high maintenance husband!!

  • ¾ pounds Penne Pasta
  • 1 pound Shrimp
  • 3 Tablespoons Butter
  • 3 Tablespoons Olive Oil
  • 1 whole Onion (small)
  • 2 cloves Garlic
  • ½ cups White Wine (or To Taste)
  • 1 can Tomato Sauce (8 Oz)
  • 1 cup Heavy Cream
  • Fresh Parsley, to taste
  • Fresh Basil - To Taste
  • Salt To Taste
  • Pepper To Taste
Preparation Instructions

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of

extra large shrimp. Heat about 1 tbsp. butter and olive

oil in a skillet. Add the shrimp and cook for a couple

minutes until just opaque. Do not overcook them.

Remove from heat and let cool for a few minutes.

Now, put the cooked shrimp on the cutting board

and pull off the tails. Chop the shrimp into bite –

sized pieces and set aside.

Finely dice one small onion. Mince two cloves of

garlic.
In a large skillet heat 2 tablespoons of butter and

2 tablespoons olive oil. Add the garlic and onion

and sauté, stirring occasionally. After the garlic and

onions have cooked a bit add your white wine. Let the

wine evaporate for a few minutes, stirring occasionally.

If you would rather not use wine, you can use low-sodium

chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce.

Stir well until combined. Then add 1 cup of heavy

cream. Continue stirring. Turn heat down to low

and let simmer.

Now chop your herbs, about a tablespoon of

chopped parsley and about the same amount of

chopped basil, or if you’re feeling very proper,

chiffonaded.

Now add your chopped shrimp back into the tomato

cream sauce. Give it a stir and add salt and pepper

to taste. Throw in your herbs and stir until combined.

Finally add your cooked penne pasta and give it a

good stir.

Tuesday, February 9, 2010

PW'S APPLE DUMPLINGS!!


These are the most amazing apple dumplings EVER!!! they are again from the pioneer woman and they are amazing! enjoy......

Prep Time: 10 MinutesCook Time: 40 MinutesDifficulty: EasyServings: 6
Ingredients
  • 2 whole Granny Smith Apples
  • 2 cans (8 Oz. Cans) Crescent Rolls
  • 2 sticks Butter
  • 1-½ cup Sugar
  • 1 teaspoon Vanilla
  • Cinnamon, To Taste
  • 1 can (12 Oz.) Mountain Dew Soda
Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each.

Roll each apple slice in a crescent roll. Place in a 9 x 13

buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir,

and pour entire mixture over apples. Pour Mountain

Dew around the edges of the pan.

Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

Serve with ice cream, and spoon some of the sweet

sauces from the pan over the top.

WARNING: Prepare this dish at your own risk.

It is beyond imaginable.

Tuesday, January 5, 2010

CHICKEN SATAY AND PEANUT SAUCE


marinade:
3 TB honey
4 TB oil
1/2 tsp ground coriander
1/4 tsp cayenne pepper
4 TB lemon juice
2 TB soy sauce

2 boneless, skinless chicken breast

peanut sauce:
2 cups milk
1/2 cup sweetend coconut
1 tsp chile flakes
1/2 tsp caraway seed
1/2 tsp ground ginger
1/2 tsp ground coriander
2 anchovies
4 cloves garlic, crushed
1/4 tsp salt
4 TB peanut butter
lemon or lime juice to taste

soak chicken in the marinade mixture for 2-3 hours. slice chicken into strips and string them onto skewers. ( if wooden skewers, soak for 30 minutes before hand).

SEASONED THYME PORK ROAST


1 pork loin roast (3 lb)
2 onions, sliced
3 TB oil
1/2 cup of brown sugar bbq sauce
1/4 cup of apple juice
2 TB dried thyme leaves
6 apples, sliced
1/2 cup pitted pruned

preheat oven 350*. Brown pork and onions in hot oil in large ovenproof pot on medium-high heat for 3 minutes, turning occasionally. combine bbq sauce, apple juice an thyme. poor over the pork and onions. cover with lid. simmer an additional 10 minutes, then place in oven. bake for 2 hrs, add apples and prunes; bake additional 30 minutes or until pork is cooked through and apples are tender.

TURKEY AND CHEESE LOAF


this is super easy and a go to meal when i don't know what else to make...... for added nutrition, i add a large amount of spinach on top of the turkey and cheese. the kids don't really notice and they still love it!

1 roll of pillsbury french bread, unrolled
6-8 slices of your favorite turkey deli meat
1 cup of shredded cheddar cheese
1/4 cup of mayonnaise
1 egg, beaten
1 TB of parmesan cheese
spinach (optional)

unroll the french bread. layer your turkey from one end to the other. mix your cheese and mayonnaise and then spread on top of the turkey. ** add spinach here if desired. fold the bread over on both sides and close it good with the egg. fold the ends down and glue it closed with the egg. turn over and brush top of loaf with egg and sprinkle with parmesan. bake at 350* for 35-40 minutes.


MEAT LOAF MUFFINS



meatloaf:
1 1/2 LB ground beef
2 eggs
1 medium onion
1 carrot, grated
3/4 cup oatmeal
1 TB bbq sauce
1 TB a-1 sauce
1/2 can of tomato sauce
dash of; salt, pepper, garlic salt

glaze:
1/2 can tomato soup
3/4 cup brown sugar
1/2 tsp ginger
1/2 tsp cinnamon

combine all of the meatloaf ingredients thoroughly. grease your muffin pan and divide meat mixture. bake in oven on 350* for 35-45 minutes. add glaze and cook meatloaf for five more minutes. serve with mashed potatoes and salad or vegetables.

SPINACH SALAD


here's another pioneer woman recipe! enjoy.

  • 3 whole Eggs
  • 7 slices Thick Cut, Peppered Bacon
  • 1 whole Red Onion, Small
  • 1 package Mushrooms, White Button
  • 8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
  • 3 Tablespoons Red Wine Vinegar
  • 2 teaspoons Sugar
  • ½ teaspoons Dijon Mustard
  • 1 dash(es) Salt

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to a paper towel.

Remove 3 tablespoons grease and set aside.

Add 2 add’l tablespoons of grease to a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Chop bacon.

Peel and slice eggs.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.

Enjoy!

CHICKEN AND SPINACH APPETIZER



YUM!!!! this is actually a pampered chef recipe i got a long time ago. it is so good and so easy!

1 cup of cooked, chopped chicken
1 package of lipton soup mix (vegetable)
1/2 cup of mayonnaise
1/2 cup of sour cream
2 packages of crescent rolls
1 package of frozen spinach, thawed
1 14 oz can of artichoke hearts
4 oz of feta cheese
1 oz of fresh parmesan cheese
2 cloves of garlic, minced

mix all the ingredients together. open both cans of crescent rolls and lay the the long ends together to make a round wreath. place the mixture on top of the crescent rolls and fold the crescent rolls over the mixture. bake in oven for 30 minutes or until golden brown at 375*.

SHEPHERD'S PIE


1 LB ground beef
2 cups of hot mashed potatoes
4 oz cream cheese, cubed
1 cup shredded cheddar, divided
2 cloves garlic, minced
4 cups frozen mixed veggies, thawed
1 cup beef gravy

preheat oven to 375*. brown meat in large skillet. mix potatoes, cream cheese, 1/2 cup of shredded cheddar and the garlic until well blended. stir veggies and gravy into meat. spoon meat mixture into 9 inch square baking dish. cover with potato mixture. sprinkle with remaining cheese. bake for 20 minutes or until heated through and cheese is bubbly and toasted.

SYRIAN BEANS AND RICE

My grandmother is Arabic and this meal always makes me think of her. it is only one of my favorite middle eastern recipes..... more to come soon!


Beans:

1 – 2 #’s ground lamb browned

1 large chopped onion – browned with ground lamb

add

1 large can of tomatoe juice

1 12 ounce can of tomatoe paste

Season to taste with salt, garlic powder & Syrian pepper (recipe below) – I usually add about 2 tsp. of garlic powder and 1 – 2 T of the Syrian pepper but start out slow, a little at a time and taste as you go.

Bring to a boil, reduce heat and simmer for 1- 2 hours .


Add 1 to 1.5 bags of French style frozen green beans about 30 minutes before serving.


Rice:

5 Cups water

2 Cups Uncle Ben’s long grain rice

2 handfuls of egg noodles crushed

2 – 4 T of melted butter (do not use margarine – the taste is totally different)

1 – 2 tsp salt


Place water in pot and bring to full boil

Add rice to boiling water

Brown noodles in melted butter and add to rice and water when noodles arre golden brown (be careful not to burn)

Add salt, reduce heat to medium low and stir occasionally until rice is cooked tender (about 20 – 25 minutes)



Syrian Pepper (top secret recipe )


2 portions Cinnamon

1 portion Allspice

1 portion Cloves

1 portion Nutmeg


Place all of the above in a bowl and blend with a fork for about 30 minutes and place in a an airtight container.


*You can start with a Tablespoon of each of these spices till you determine how much you enjoy them.








Monday, January 4, 2010

CHICKEN SOFT TACOS


a family favorite and a yummy crock pot recipe!

4 frozen boneless chicken breasts
1 jar (26 oz) salsa
1 cup sour cream
flour tortillas

Place chicken in greased slow cooker. Pour salsa over the top. Cover and cook on hi 6-8 hrs. or on low for 10-12 hrs. Shred the chicken by pulling apart with 2 forks. During the last hour of cooking, stir in sour cream. put chicken mixture in your tortilla, add your favorite toppings and enjoy with refried beans and some spanish rice. Makes 6-8 servings

SAUSAGE QUICHE


I can remember my mom making this as a kid. it is delicious and my kids and husband have discovered that it is really yummy when you drizzle syrup over it.

1 Lb of sausage
1 cup of grated shredded cheese
4 eggs
1 cup bisquick
2 TB chopped onion
2 cup milk
1/2 tsp salt
1/2 tsp pepper

fry sausage, drain and crumble into greased 9x13 casserole dish. sprinkle cheese over sausage. mix remaining ingredients well. pour over sausage and cheese. bake at 400* for 25-30 minutes until set and browned on top. cool for 5 minutes and serve.