Monday, December 20, 2010
1 cup sugar
2/3 cup butter or margarine, softened
1 Tbsp. grated orange peel
1 1/2 cups flour
1/3 cup cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 cup chopped pecans
1 package (6 ounces) semisweet chocolate chips (1 cup)
1/3 cup sugar
1 tsp. grated orange peel
Heat oven to 350 degrees. Mix 1 cup sugar, the margarine, 1 Tbsp. orange peel and the egg in a large bow. Stir in flour, cocoa, salt, baking powder and baking soda. Stir in pecans and chocolate chips.
Roll dough into 1 1/2 inch balls. Mix 1/3 cup sugar and 1 tsp. grated orange peel. Roll balls in sugar mixture. Place about 3 inches apart on ungreased cookie sheet. Flatten to about 1/2 inch thickness with bottom of glass. Bake 9-11 minutes or until set. Cool slightly and remove from cookie sheet. Makes about 2 1/2 dozen cookies.
Scoop dough to make balls. Roll in sugar mixture and place close together on a cookie sheet. Place in the freezer uncovered for 1-2 hours. Remove and put balls into plastic bags. Put back in freezer to save for baking.
8 oz. white chocolate baking squares or 8 oz. white chocolate chips. (Try to use chocolate with cocoa butter, as this will make the most tender cookies).
1 cup sugar
1/2 cup butter, softened
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 3/4 cups flour
2/3 cup crushed peppermint candy canes
Chop 4 oz. of the white chocolate (not necessary if using chips) and set aside. In a small saucepan, cook the remaining 4 oz. chocolate over low heat until melted. Cool slightly. In a large mixing bowl, beat butter with electric mixer on medium or high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined. Beat in eggs and vanilla. Beat in melted white chocolate. Beat in as much flour as you can with the mixer. Stir in the rest by hand. Stir in the remaining 4 oz. white chocolate or chocolate chips and crushed candy canes. Drop by rounded teaspoons two inches apart onto a cookie sheet lined with parchment paper or waxed paper. Or you can use stoneware with no paper. Bake 8-10 minutes (longer on stoneware) at 375 degrees or until lightly browned around the edges. Transfer to wire rack and cool. Makes about 50. Store cookies in layers between waxed paper in an airtight container.
Note: I have found that it is best not to have the candy canes pulverized into powder, but to just try to get them into small pieces.
Monday, November 29, 2010
1 3 ounce package butterscotch pudding (cooking pudding, not instant)
1/2 c butter
3/4 c brown sugar
1/2 c nuts, optional
18-24 Rhodes frozen rolls
Grease Bundt pan. Place rolls loosely in pan, layering. Sprinkle with dry pudding. Dissolve sugar and butter, add nuts. Pour over rolls. cover with foil. Let sit on counter overnight. Bake at 350 for 30 minutes in the morning.
Saturday, November 27, 2010
4 cups fresh strawberries
1 (12 ounce) container frozen whipped topping, thawed
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup white sugar
1/4 cup sour cream
12 sprigs fresh mint
Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use.
In a large bowl, combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar. With an electric mixer, mix on low speed for 5 to 7 minutes or until sugar has dissolved completely and mixture is smooth. Add sour cream and mix 1 minute. Place in refrigerator to chill.
Serve soup in chilled bowls and garnish with whole strawberries and fresh mint sprigs.
Sunday, November 21, 2010
1 cup graham cracker crumbs
2 Tbsp. sugar
1/2 tsp. cinnamon
2 Tbsp. butter, melted
(Or, use two prepared graham cracker pie crusts that you buy at the store).
3 (8 oz.) packages cream cheese, softened
1 cup sugar
1/4 tsp. salt
2 tsp. vanilla
1 cup pumpkin (please use real pumpkin, even though this recipe calls for canned)
1/2 tsp. pumpkin pie spice
For crust: Preheat oven to 350 degrees. Mix crust ingredients together and blend well. Press evenly onto the bottom of a 10" springform pan (or deep pie plate). Bake 10 minutes. Set aside. Reduce oven temperature to 300 degrees.
Beat cream cheese with sugar and salt. Add 3 eggs and vanilla and beat. Pour 1/2 the batter into prepared crust. Stir pumpkin, pumpkin pie spice and 1 egg into remaining batter. Beat well. Gently spread pumpkin cheescake batter over regular cheesecake batter. Bake at 300 degrees for 60 minutes or until set in center. Chill before serving.
1 1/3 cup (8 oz.) Acini di pepe, uncooked (this is a type of pasta that looks like little tiny balls and I have only ever found it in boxes, not in plastic packages)
1 (20 oz.) can pineapple chunks, drained (save juice)
1 3/4 cups milk
1/4 cup sugar
1 (3.4 oz.) package instant vanilla pudding
1 (8 oz.) can crushed pineappe, drained
1 (11 oz.) cans mandarin oranges, drained
2 cups non-dairy whipped topping
3 cups miniature marshmallows
1/2 cup flaked coconut
Cook pasta for 11 minutes. Rinse with cold water, drain well. In a large bowl, beat 1/4 cup reserved pineapple juice, milk, sugar, and dry pudding mix for 2 minutes. Gently stir in pasta and remaining ingredients. Cover. Refrigerate 3 hours, stir and refrigerate 3 more hours. Makes 12 servings.
About half-a-head of shredded lettuce
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 chopped onion (green or red)
1 small can sliced water chestnuts
4 boiled eggs, sliced
1 small package frozen peas
1 pint mayonnaise
2 Tbsp. sugar
1/2 cup parmesan cheese
1/2 cup bacon bits
At least 8 hours before serving, fill bowl 1/2 full of shredded lettuce, then layer with celery, green pepper, onion, water chestnuts, boiled eggs, and frozen peas. Make topping by mixing mayonnaise, sugar and cheese. Sprinkle top with bacon bits. Do not mix. Cover and refrigerate until time to serve. You can also wait until just before serving to sprinkle with bacon, and you can add shredded cheese to the top at the same time if you wish.
I have found the topping to be a little excessive, so I'll not make quite as much as it says. I also like to layer this in a glass see-through bowl so it will be all pretty :)
Ingredients: 1 pie crust
1 cup light corn syrup
1/2 cup sugar
1/4 butter or margarine, melted
1 tsp. vanilla
6 oz. package (1 cup) semi-sweet chocolate chips
1 1/2 cups pecan halves
Prepare pie crust according to package directions (or make your own). Heat oven to 325 degrees.
In large bowl, combine corn syrup, sugar, margarine, vanilla, and eggs; beat well. Stir in chocolate chips and pecans. Spread evenly in pie crust. Bake at 325 degrees for 55-65 minutes or until deep golden brown and filling is set. Cover edge of pie crust with strip of foil during last 15-20 minutes of baking to prevent excessive browning. (I sometimes put the foil on before putting it into the oven and then take it off toward the end so the crust can get a little brown). Cool completely. Serve with whipped cream.
Mix two slightly-beaten eggs into 1 1/2 cups pumpkin.
Add 1/2 cup sugar and 1/4 cup brown sugar.
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
After blending into pumpkin mixture, add one can (1 1/2 cups) evaporated milk. Mix well and pour carefully into a 9-inch pie shell. Bake for 15 minutes at 425 degrees, then another 25-35 minutes at 350 degrees or until knife inserted 2 inches from edge comes out clean. Makes one pie.
Method 1: Cut a pumpkin in half and place each in a pan with about an inch of water, cut side down. Bake in oven for 1 1/2 to 2 hours. Scoop out flesh and puree in batches in food processor. Put 15 oz. (about 2 cups) in plastic bags and freeze.
Method 2: Cut a pumpkin up in pieces and cut off the rind. Then cut into 1-2 inch pieces and boil in a pot of water until very soft. Drain water and then puree in batches in a food processor. Put 15 oz. (about 2 cups) in plastic bags and freeze.
Now whenever you have a recipe that calls for a can of pumpkin, you can just whip out one of your bags in the freezer, and voila! You have real pumpkin that makes such a difference in every recipe.
Monday, November 1, 2010
Crush chocolate candies and candy bars in a food processor. Use the mixture in the place of chocolate chips in cookies or brownies. You can also use it for ice cream topping in the place of sprinkles.
Thursday, October 14, 2010
2 cups sugar
1 cup Karo light syrup
2 cups raw Spanish peanuts
2 Tbsp. butter
2 tsp. soda
1 tsp. vanilla
½ cup water
Bring water to a boil on med/high heat. Remove and add sugar and karo syrup.
Bring to a boil. Add peanuts. Stir constantly. Put in candy thermometer and cook to 295 degrees on medium to medium/high heat. When 295 degrees remove from heat and add butter and vanilla. Quickly stir in soda. Pour out onto two buttered cookie sheets. Break into pieces when cooled.
Saturday, October 2, 2010
1 3-oz. package strawberry jello
1 3-oz. package cook-n-serve vanilla pudding mix
1 tsp. lemon juice
2 cups water
8 oz. container whipped topping
pie shell or graham-cracker-crumb-lined dish
1 clam-shell of strawberries, sliced
Mix together first 4 ingredients and bring to a boil. Remove from heat and cool. When cooled, add all or most of container of whipped topping and sliced strawberries. Mix and pour into pie shell. Refrigerate until ready to serve.
1/2 cup mayonnaise
1/3 cup sugar
2 tsp vinegar
2-3 bunches broccoli, chopped into small florettes
1/4 cup chopped red onion
1/4 cup raisins or craisins
1/4 cup chopped walnuts
1 Tbsp bacon bits, or 3 strips of cooked, crumbled bacon
Mix the first three ingredients together in a bowl and let sit while you prepare the rest of the salad. After adding the rest of the ingredients (I always just estimate the amount of craisins, onions, walnuts and bacon), mix everything together and refrigerate for at least an hour. This is very important. If you serve this salad immediately, the sugar in the dressing will still be grainy. It needs an hour to dissolve. The dressing starts out goopy-looking, but should turn milky in an hour. Stir before serving.
3-4 pound roast, trimmed of all visible fat (bottom or rump roast works best)
1/2 cup soy sauce
1 cube beef boullion
1 bay leaf
1/2 tsp ground rosemary (or 1 tsp crushed)
1 tsp garlic powder
Place roast in crock pot. In separate bowl, mix rest of ingredients. Pour over the roast and add enough water to just cover the meat. Cook on high for 5-6 hours, or on low for 8-12 hours depending on the size of the roast. Serve on rolls and use juices for dipping.
Friday, October 1, 2010
4 oz. unsweetened chocolate
1 cup semisweet chocolate chips
14 oz can sweetened condensed milk (not evaporated!!!)
2 quarts milk
1 tablespoon Vanilla
- Mint chocolate chips
- crushed candy cane/peppermint candies
- little cookies
- whipped cream
- anything else that goes well with hot chocolate
- Chop unsweetened chocolate into chocolate-chip sized pieces.
- Combine unsweetened chocolate, chocolate chips, and sweetened condensed milk in slow cooker. Mix well.
- Cover, cook on high for 30 minutes, stirring every 10 minutes until chocolate is melted.
- Stir in 2 cups of milk, whisk until mixture is smooth. Add the rest of the milk and vanilla.
- Cover, cook on high for another 2 hours or until hot.
- Before serving, stir mixture again with wire whisk, reduce heat setting to low.
Thursday, August 26, 2010
Mother’s Corn Chowder
8 – 12 medium potatoes peeled and diced
2 medium onions chopped
6 stalks of celery, diced
1 lb. Bacon diced
2 cans cream style corn
1 can whole kernel corn (drained)
2 cans evaporated milk
1 cup milk (I used ½ & ½)
Salt and Pepper
1 tsp. thyme plus(I added ½ tsp powdered thyme)
Boil potatoes until fork tender. Drain.
In skillet, brown bacon pieces until fat runs clear. (Not Crispy)
Push to the side and add onions and celery. Cook until crisp tender.
Drain off liquid and add to the potatoes. Add cream style corn, whole kernel corn, evaporated milk, and enough milk/ ½ and ½ to cover, then season with salt and pepper, and thyme to taste.
Thursday, August 19, 2010
half an onion
2 tbsp coconut oil
1 tsp crushed red pepper
1/2 tbsp coriander
1 tbsp curry
4 carrots, sliced
1 head of cauliflower
1 can coconut milk
1 can kidney or garbanzo beans
1 big can crushed tomatoes
1 tsp salt
1-2 cups vegetable broth
Saute onions in coconut oil over low to medium heat until soft and smelling good, add spices and let toast for a few minutes. Add carrots and let soften for a couple of minutes. Add vegetable broth when it seems like the onions will start to burn, then add all other ingredients. Let simmer for at least one half hour.
Sunday, August 15, 2010
3 Tbsp. yeast
1/2 cup warm water
2 cups cold milk
1/2 cup oil
1/2 cup sugar
1 tsp salt
3 eggs (beaten)
6 1/2 cups unsifted flour
Dissolve yeast in 1/2 cup warm water. Combine milk, oil, sugar, salt, eggs, and half of the flour. Add the yeast and continue to add the remaining flour. Dough will be sticky. Do not knead. Refrigerate for 30 minutes. (If you don't have time to do this, just add a little more flour to the dough and proceed). Roll out dough on a floured board to 3/8 inch thick. Cut in pieces. Fry in 350 degree oil for about 2 minutes. Makes 50-60 scones if cut in 2 or 2 1/2 inch pieces. Dough can be refrigerated for up to a week, but it will continue to rise each day.
Friday, August 13, 2010
First, you have to get the right kind of peaches, though. I recently read some tips for getting the best peaches. The first one goes along with what my mom always says--if you can't smell them, don't buy them. You should be able to smell them as you walk by in the supermarket. Secondly, look for a buttery yellow color around the stem. If it's green, they were picked too early. If it's wrinkly, they were picked too long ago. That's basically it! For this recipe, the juicier the peaches, the better! (I have made this with woefully underripe peaches, and it is still good--just not AS good).
1/2 cup (1 cube) melted butter
2 to 2 1/4 cups powdered sugar
3 to 4 Tbsp milk
a few chopped walnuts (optional)
1 package graham crackers (1 package usually has about 12 crackers in it)
10 to 12 peaches
1 container whipped cream (or Cool Whip)
Set a large pot of water on the stove to boil. When boiling, blanch peaches by putting them into the water and then removing to a cold water bath after one minute. As peaches cool, crush all the graham crackers (a food processor works well for this). Spread in the bottom of a 9x13 pan. Mix together the melted butter, powdered sugar, milk, and nuts. Pour over the graham crackers.
Skin the peaches (skin should easily slip off unless you get really underripe peaches, in which case, you must suppress all temtation to curse and just peel them with a knife or potato peeler). Hold each peach in your hand over the graham crackers and sugar mixture and cut the peach into slices letting the juices drop into the pan. Continue until all the peaches have been cut. Spread Cool Whip over the top, cover with saran wrap and refrigerate. (You can also save some of the graham cracker crumbs from earlier and sprinkle them over the top for a decorative effect). This sounds like a lot of work, but it's not that bad, and it's SO worth it!
Sunday, August 8, 2010
Creamy Lemon Chicken
4 chicken breasts
2 tsp lemon pepper
1 can cream of chicken soup
1 cup shredded cheddar cheese
1/4 cup mayonnaise
1/2 cup milk
1 Tbsp parsley flakes (optional)
Sprinkle 1 tsp lemon pepper on breasts and bake 20 minutes in 350 degree oven. (If starting with frozen breasts, cook for 10 minutes, then sprinkle on lemon pepper, then cook remaining 20 minutes). Mix remaining ingredients together (including the other tsp of lemon pepper) and pour over partially baked chicken. Bake another 20-30 minutes. Let sit 10 minutes before serving to let the sauce thicken.
I usually serve this with mashed potatoes and put some of the sauce on my potatoes (so yummy!) The best part is, if you have any leftover chicken and/or sauce, you can cook up some angel hair pasta the next day and mix it together! This also goes great with rice. It's a truly versatile dish that I come back to again and again.
Wednesday, August 4, 2010
1 level Tbsp yeast
1 level Tbsp sugar
1/2 cup warm water
1/2 cup butter
1 cup milk
1/2 cup sugar
3 large eggs (well beaten)
3/4 tsp salt
4 1/2 - 5 cups flour
Dissolve yeast and 1 Tbsp sugar in 1/2 cup of warm water. Melt together butter and milk and let cool. Add the two mixtures together, then add sugar, eggs, salt, and flour. Dough will be very gooey (I always use 5 cups of flour because 4 1/2 just seems too sticky to me). Dump into greased bowl. Cover. Leave overnight in fridge or for 5 or 6 hours. After it has risen to double the size, turn out onto floured board or counter. Knead for 7 to 10 minutes. Divide in half. Roll out into a circle. Brush with melted butter. Cut into wedges and roll up into a crescent roll. Place on greased cookie sheet. Cover lightly with towel and let raise for 2 hours or even up to 5 or 6 hours. Bake at 375 degrees for 8-10 minutes.
Note: After chilled and raised, the dough is very easy to handle and not so sticky. You can make any kind of rolls with this dough, including cinnamon rolls. You can do the first rise in the day, make the rolls and place in pans, let them rise overnight in the fridge, and then have fresh rolls in the morning. This is great for Christmas!
Tuesday, August 3, 2010
Oatmeal Peanut Butter Cookies
3/4 cup all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp vanilla extract
1 cup quick cooking oats
3 Tbsp butter, softened
1 cup confectioners sugar
1/2 cup smooth peanut butter
2 1/2 Tbsp heavy whipping cream (I almost always use milk and it works fine)
Cream together 1/2 cup butter, 1/2 cup peanut butter, sugars, and vanilla. Add egg and beat well.
Mix dry ingredients together in separate bowl and add to creamed sugar mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet and press each mound down with a fork. Bake at 350 degrees for 10 minutes or until cookies are light brown.
Make the cream filling while the cookies are cooling. Spread the filling on one cookie and top with another to make a sandwich. Super yum!
Optional: Pizza toppings (pepperoni, ham, olives, mushrooms...)
- Preheat oven to 350 F
- Set tortilla on a cookie sheet
- Spread about 2 Tablespoons of Tomato Paste on a tortilla (not too much, or it'll get soggy)
- Spread cheese and pizza ingredients on top (once again, go easy on the toppings and cheese!)
- Bake for about 10-15 minutes or until the edges of the 'pizzadia' are golden brown or crisp
Granted, it's not going to win any Michelin awards, but it's quick, it's easy, and it's versatile.
Friday, July 30, 2010
To start us off, I'll post a favorite dinner recipe--Thai Chicken Satay with Spicy Peanut Sauce
2 cups chicken cut into bite-sized pieces
3 tsp. garlic or 3 garlic cloves, minced or pressed (can use less if desired)
1/2 cup sliced yellow onion
1 red bell pepper, sliced
6 green onions cut at an angle in 2-inch pieces
1 cup shredded carrots
1 cup snow peas
8 Tbsp chunky peanut butter
6 Tbsp soy sauce
6 Tbsp honey
1 tsp ginger
1 tsp garlic (or one clove, minced or pressed)
1/4 to 1/2 tsp crushed red pepper (I used red pepper flakes)
For stir fry, heat skillet over medium-high heat. Cook chicken, garlic and onion for 3 minutes. Add remaining vegetables and stir fry for 5 minutes or until cooked to desired doneness. For sauce, heat in a separate pan over low heat until combined. Pour over stir fry just before serving. Serve over rice.
This recipe is easily adaptable to include vegetables you have on hand. I rarely use snow peas because I rarely have them, and it's just as good!