This recipe is just a bunch of delicious ingredients thrown together to make one amazing meal!
Tuesday, August 23, 2011
PASTA AND VEGATABLES
This recipe is just a bunch of delicious ingredients thrown together to make one amazing meal!
WHITE CHOCOLATE CREAM PIE
1/2 | package (15 ounces) refrigerated pie crust (1 crust) |
1 | quart fresh strawberries, divided |
4 | squares (1 ounce each) white chocolate for baking |
1 | package (8 ounces) reduced-fat cream cheese (Neufchatel), softened |
3/4 | cup cold milk |
1 | package (3.3 ounces) white chocolate instant pudding and pie filling |
1 1/2 | cups fresh blueberries |
1 | cup thawed, frozen light whipped topping |
- Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller™. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
- Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull remaining strawberries; slice using Egg Slicer Plus®.
- Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.
- Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.
- Beat cream cheese in Classic Batter Bowl with Stainless Steel Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper.
- Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Slice 'N Serve®
Friday, August 19, 2011
BLUEBERRY JELLO DESSERT
this is a treat i make every Thanksgiving..... it is SOOOOO yummy and very pretty. i use a plastic mold to make this.
SWEET POTATO SOUFLE
LAYERED CHOCOLATE PUDDING DESSERT
APPLESAUCE COOKIES
Thursday, August 18, 2011
BANANA BREAD
YUMMIEST OATMEAL RAISIN COOKIES
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 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)
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
- 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!
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
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 Minutes | Cook Time: 40 Minutes | Difficulty: Easy | Servings: 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: