Cook Time: 45 Minutes
Ready In: 1 Hour
Yields: 24 servings
"This a very rich cake, but mmmmmmmm so good. Best eaten with milk or coffee. You can also make it a Chocolate Gooey Butter Cake if desired. Just use a chocolate cake mix in place of the yellow."
INGREDIENTS:
1 (18.25 ounce) package
yellow cake mix
4 eggs
1 cup butter
2 cups confectioners' sugar
8 ounces cream cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch cake pan.
2. Melt the butter slightly. Mix it with 2 of the eggs and cake mix. Pour batter into prepared pan. Mix the remaining 2 eggs with the cream cheese, and the confectioner's sugar. Pour this mixture evenly over the first mixture. Do not stir.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Info (per serving)
Calories 245 (51% from fat) Protein 2.8g Fat 14.3g (sat 7.5g) Carbohydrate 27.1g Fiber 0.2g Cholesterol 67mg Iron < 1mg Sodium 258mg Calcium 43mg
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 7/3/2008
8/01/2008
Margarita
1 shot gold tequila
1½ parts sweet and sour mix
1-2 tbsp lime juice
½ oz triple sec
Use a large metal container with plenty of ice and a strainer. Shake ingredients well and pour them through a strainer into a margarita glass. Serve with salt and fresh lime.
1½ parts sweet and sour mix
1-2 tbsp lime juice
½ oz triple sec
Use a large metal container with plenty of ice and a strainer. Shake ingredients well and pour them through a strainer into a margarita glass. Serve with salt and fresh lime.
Italian Margarita
1 oz Amaretto
2 oz Sweet and Sour Mix
½ oz Jose Cuervo Tequila
½ oz Triple Sec
Pour into margarita glass, stir, and add ice cubes.
Alcohol = 15% (31 proof)
2 oz Sweet and Sour Mix
½ oz Jose Cuervo Tequila
½ oz Triple Sec
Pour into margarita glass, stir, and add ice cubes.
Alcohol = 15% (31 proof)
Dirt Cake
1 large package Oreo cookies
½ stick margarine
8 oz cream cheese, softened
1 cup powdered sugar
3½ cups milk
2 small packages vanilla pudding mix
12 oz Cool Whip
Crush Oreo cookies in a food processor or blender. Mix together margarine, cream cheese, and powdered sugar; set aside. In another bowl, mix milk and pudding mix and fold in Cool Whip. Combine the margarine, cream cheese and powdered sugar mixture to pudding mixture and mix well. Layer in container starting with a layer of the crushed cookies, then pudding, cookies, pudding, ending with cookies on top. Refrigerate overnight. Add silk or plastic flowers or gummy worms, toy farm stuff, dump trucks, etc to make it fun. Or, you can use clay or plastic flower pots with 8” diameter at top (Cover drainage hole with foil or plastic lid and line the sides of clay pot with plastic wrap or something suitable). In summertime, it’s fun to serve this in a child’s plastic sand bucket and use sand shovel for serving. Enjoy!
½ stick margarine
8 oz cream cheese, softened
1 cup powdered sugar
3½ cups milk
2 small packages vanilla pudding mix
12 oz Cool Whip
Crush Oreo cookies in a food processor or blender. Mix together margarine, cream cheese, and powdered sugar; set aside. In another bowl, mix milk and pudding mix and fold in Cool Whip. Combine the margarine, cream cheese and powdered sugar mixture to pudding mixture and mix well. Layer in container starting with a layer of the crushed cookies, then pudding, cookies, pudding, ending with cookies on top. Refrigerate overnight. Add silk or plastic flowers or gummy worms, toy farm stuff, dump trucks, etc to make it fun. Or, you can use clay or plastic flower pots with 8” diameter at top (Cover drainage hole with foil or plastic lid and line the sides of clay pot with plastic wrap or something suitable). In summertime, it’s fun to serve this in a child’s plastic sand bucket and use sand shovel for serving. Enjoy!
7/31/2008
Honey Walnut Cream Cheese Spread
8 ounces cream cheese, softened (can be reduced fat)
2 tablespoons honey
3 tablespoons brown sugar
1 teaspoon vanilla
2 dash cinnamon
1 ounce crushed walnuts
Mix all ingredients in a bowl or blender. Spread on bagels, plain or flavored. Very yummy.
*similar to Panera Bread's Honey Walnut Cream Cheese - goes well with Cinnamon Crunch bagels!!
Recipe #166528 at RecipeZaar
2 tablespoons honey
3 tablespoons brown sugar
1 teaspoon vanilla
2 dash cinnamon
1 ounce crushed walnuts
Mix all ingredients in a bowl or blender. Spread on bagels, plain or flavored. Very yummy.
*similar to Panera Bread's Honey Walnut Cream Cheese - goes well with Cinnamon Crunch bagels!!
Recipe #166528 at RecipeZaar
Mustard Mayo - Barefoot Contessa
2009, Ina Garten, All Rights Reserved
Prep Time: 5 min
Serves: 6 to 8 servings
Ingredients:
1 1/2 cups good mayonnaise
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1/3 cup sour cream
1/4 teaspoon kosher salt
Directions:
Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature.
Prep Time: 5 min
Serves: 6 to 8 servings
Ingredients:
1 1/2 cups good mayonnaise
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1/3 cup sour cream
1/4 teaspoon kosher salt
Directions:
Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature.
Cherry Berry Pie
CRUST:
1-1/2 cups of flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp sugar
1/2 cup Crisco shortening
Mix all ingredients in a stand mixer on medium speed swiftly until crust appears “pea like.” Carefully sprinkle ice cold water in crust mix until it just starts to be fully moistened and gathers together. Pat into disc, wrap and refrigerate for at least one half hour. Roll out on floured surface and make and crimp piecrust. Freeze until ready to use.
FILLING:
4-1/2 cups Montmorency tart cherries –frozen
1 cup sugar
1/4 cup cornstarch
1/2 tsp real almond extract
1 tsp fresh squeezed lemon juice
1/2 tsp orange zest
½ cup dried Michigan cherries
1-1/2 cups of frozen blueberries
Combine frozen cherries, dried cherries, sugar, cornstarch. Stir constantly on med-hi heat until boiling. Add blueberries. Boil for one minute or until thickened. Add almond extract, lemon juice and zest. Pour blueberries in bottom of pie shell and pour cherry mixture over them.
CRUMB TOPPING:
1 cup sugar
1 cup all purpose flour
1/4 tsp salt
1 stick butter softened
Mix together all crumb topping ingredients by hand or a pastry blender until crumbly.
Cover filling with crumb topping. Bake in preheated 400 degree oven for 45 minutes to one hour or until filling is bubbling over crust.
========
The amazing cherry pie recipe above is the winning Professional Best of Show recipe from the American Pie Council’s recent National Pie Championship. The national event was held in Celebration, Fl., was covered by the Food Network and the Today Show and featured participants from around the US and even Canada.
The winner was a bakery café owner from DeWitt, Michigan, Linda Hundt. It was a very bittersweet victory, however. Her prize-winning pie, which topped nearly 130 other entries, was named in honor of her brother-in-law who passed away just one week before the competition.
She suspects that she may have had Heavenly pull during the competition, but I wouldn’t count out the beauty of the recipe entirely.
From The American Pie Council:
The owner of the Sweetie-licious Bakery Cafe, a vintage-style bakery in downtown DeWitt, Linda Hundt is known for her 50s-style dresses and aprons, her pearl necklaces and her pearls of “pie wisdom” including her mantra, “Eat Pie and Love Life.” After leaving her career in politics, Hundt started her pie business in 2002, selling pies to high-end restaurants and at farmer’s markets. Coming from a long line of pie bakers, Hundt names her award-winning pies in honor of the family members who have inspired her over the years. In her bakery and on her website, she tells the heartfelt and sometimes humorous stories behind each of her pies. Her brother-in-law Tom earned his pie, the Best of Show-winning “Tom’s Cheery Cherry Cherry Berry Pie,” by being a great supporter of Hundt’s dreams and a friend to everyone he met. Her “Mommy’s Pumpkin Pie” earned its name after a fire swept through Hundt’s mother’s home just before the holidays. Having to cook Christmas dinner at her daughter’s house in an unfamiliar oven, the normally wonderful cook burned the entire meal, except for the pumpkin pie. That fool-proof recipe earned the name “Mommy’s Pumpkin Pie.”
The APC/Crisco National Pie Championships were held April 24-26, 2009 at the Ramada Orlando Celebration Resort and Convention Center in Celebration, Fla., in conjunction with the Great American Pie Festival. At the annual event, bakers of all skill levels, all ages, and all degrees of training, from all over the United States and Canada, compete in a bake-off to determine North America’s best Professional, Amateur and Commercial bakers as well as budding Junior Chefs.
As the winner of the Professional Division of the APC/Crisco National Pie Championships, Hundt took home the prestigious Best of Show title as well as $5,000, a Crisco gift basket and a new Sears Kenmore range. Professional bakers entered pies in eight categories: Apple, Citrus, Crisco Classic Chocolate, Crisco Classic Cherry, Fruit/Berry, Cream, Nut and Open. The Best of Show winner was chosen from among the eight first place winners.
“This was an amazing year at the National Pie Championships with more bakers and more pie entries than ever before,” said Linda Hoskins, APC’s Executive Director. “In these lean times, people are getting back to basics and looking for economical home-based meals and activities. Fortunately, making and eating pie fits both desires perfectly.”
This year, the competition attracted 138 bakers who baked 465 pies in the Commercial division, 130 pies in the Professional division and 266 pies in the Amateur division. Talented pie makers came from 28 states, from as far away as Washington, California and parts of Canada.
The event drew more than 170 judges, including Kim Montello, Johnson and Wales University, Jim Whaples, Florida Restaurant & Lodging Association and professional chefs such as Robert Paulk, Certified Master Baker and David Ramirez, Executive Pastry Chef at Rosen Shingle Creek in Orlando and 2009 captain of Team USA in the Coupe du Monde (World Pastry Cup), as well as many food writers and editors. Judges also included everyday pie lovers who were selected through an application process. Talented pie makers came from 28 states, from as far away as Washington, California and parts of Canada.
A complete list of winners is available at www.piecouncil.org.
Crisco is a registered trademark of The J. M. Smucker Company. For more information, visit www.crisco.com.
The American Pie Council offers individual membership for amateurs as well as professionals and commercial bakers. Pie lovers receive multiple benefits including the “Pie Times” e-newsletter, membership directory and member-only online “pie talk” access for idea exchange, pie recipes, coupons and discounted entry into the annual APC/Crisco National Pie Championships.
The American Pie Council is the only organization committed to maintaining America’s pie heritage, passing on the tradition of pie-making and promoting America’s love affair with pie.
For more details, to become a member of the APC or to register for the National Pie Championships, visit www.piecouncil.org
1-1/2 cups of flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp sugar
1/2 cup Crisco shortening
Mix all ingredients in a stand mixer on medium speed swiftly until crust appears “pea like.” Carefully sprinkle ice cold water in crust mix until it just starts to be fully moistened and gathers together. Pat into disc, wrap and refrigerate for at least one half hour. Roll out on floured surface and make and crimp piecrust. Freeze until ready to use.
FILLING:
4-1/2 cups Montmorency tart cherries –frozen
1 cup sugar
1/4 cup cornstarch
1/2 tsp real almond extract
1 tsp fresh squeezed lemon juice
1/2 tsp orange zest
½ cup dried Michigan cherries
1-1/2 cups of frozen blueberries
Combine frozen cherries, dried cherries, sugar, cornstarch. Stir constantly on med-hi heat until boiling. Add blueberries. Boil for one minute or until thickened. Add almond extract, lemon juice and zest. Pour blueberries in bottom of pie shell and pour cherry mixture over them.
CRUMB TOPPING:
1 cup sugar
1 cup all purpose flour
1/4 tsp salt
1 stick butter softened
Mix together all crumb topping ingredients by hand or a pastry blender until crumbly.
Cover filling with crumb topping. Bake in preheated 400 degree oven for 45 minutes to one hour or until filling is bubbling over crust.
========
The amazing cherry pie recipe above is the winning Professional Best of Show recipe from the American Pie Council’s recent National Pie Championship. The national event was held in Celebration, Fl., was covered by the Food Network and the Today Show and featured participants from around the US and even Canada.
The winner was a bakery café owner from DeWitt, Michigan, Linda Hundt. It was a very bittersweet victory, however. Her prize-winning pie, which topped nearly 130 other entries, was named in honor of her brother-in-law who passed away just one week before the competition.
She suspects that she may have had Heavenly pull during the competition, but I wouldn’t count out the beauty of the recipe entirely.
From The American Pie Council:
The owner of the Sweetie-licious Bakery Cafe, a vintage-style bakery in downtown DeWitt, Linda Hundt is known for her 50s-style dresses and aprons, her pearl necklaces and her pearls of “pie wisdom” including her mantra, “Eat Pie and Love Life.” After leaving her career in politics, Hundt started her pie business in 2002, selling pies to high-end restaurants and at farmer’s markets. Coming from a long line of pie bakers, Hundt names her award-winning pies in honor of the family members who have inspired her over the years. In her bakery and on her website, she tells the heartfelt and sometimes humorous stories behind each of her pies. Her brother-in-law Tom earned his pie, the Best of Show-winning “Tom’s Cheery Cherry Cherry Berry Pie,” by being a great supporter of Hundt’s dreams and a friend to everyone he met. Her “Mommy’s Pumpkin Pie” earned its name after a fire swept through Hundt’s mother’s home just before the holidays. Having to cook Christmas dinner at her daughter’s house in an unfamiliar oven, the normally wonderful cook burned the entire meal, except for the pumpkin pie. That fool-proof recipe earned the name “Mommy’s Pumpkin Pie.”
The APC/Crisco National Pie Championships were held April 24-26, 2009 at the Ramada Orlando Celebration Resort and Convention Center in Celebration, Fla., in conjunction with the Great American Pie Festival. At the annual event, bakers of all skill levels, all ages, and all degrees of training, from all over the United States and Canada, compete in a bake-off to determine North America’s best Professional, Amateur and Commercial bakers as well as budding Junior Chefs.
As the winner of the Professional Division of the APC/Crisco National Pie Championships, Hundt took home the prestigious Best of Show title as well as $5,000, a Crisco gift basket and a new Sears Kenmore range. Professional bakers entered pies in eight categories: Apple, Citrus, Crisco Classic Chocolate, Crisco Classic Cherry, Fruit/Berry, Cream, Nut and Open. The Best of Show winner was chosen from among the eight first place winners.
“This was an amazing year at the National Pie Championships with more bakers and more pie entries than ever before,” said Linda Hoskins, APC’s Executive Director. “In these lean times, people are getting back to basics and looking for economical home-based meals and activities. Fortunately, making and eating pie fits both desires perfectly.”
This year, the competition attracted 138 bakers who baked 465 pies in the Commercial division, 130 pies in the Professional division and 266 pies in the Amateur division. Talented pie makers came from 28 states, from as far away as Washington, California and parts of Canada.
The event drew more than 170 judges, including Kim Montello, Johnson and Wales University, Jim Whaples, Florida Restaurant & Lodging Association and professional chefs such as Robert Paulk, Certified Master Baker and David Ramirez, Executive Pastry Chef at Rosen Shingle Creek in Orlando and 2009 captain of Team USA in the Coupe du Monde (World Pastry Cup), as well as many food writers and editors. Judges also included everyday pie lovers who were selected through an application process. Talented pie makers came from 28 states, from as far away as Washington, California and parts of Canada.
A complete list of winners is available at www.piecouncil.org.
Crisco is a registered trademark of The J. M. Smucker Company. For more information, visit www.crisco.com.
The American Pie Council offers individual membership for amateurs as well as professionals and commercial bakers. Pie lovers receive multiple benefits including the “Pie Times” e-newsletter, membership directory and member-only online “pie talk” access for idea exchange, pie recipes, coupons and discounted entry into the annual APC/Crisco National Pie Championships.
The American Pie Council is the only organization committed to maintaining America’s pie heritage, passing on the tradition of pie-making and promoting America’s love affair with pie.
For more details, to become a member of the APC or to register for the National Pie Championships, visit www.piecouncil.org
Frozen Lemonade Pie
Serves: 8 servings
Ingredients
Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
Lemonade filling:
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel
Directions
Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.
Ingredients
Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
Lemonade filling:
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel
Directions
Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.
Cheddar-Dill Scones
1999, The Barefoot Contessa Cookbook, All Rights Reserved
Serves: 16 large scones
Ingredients
4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Directions
Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
Serves: 16 large scones
Ingredients
4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Directions
Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
Hot Cocoa Mix in a Jar
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 24
Ingredients:
6 1/2 cups powdered milk
1 (5 ounce) package non-instant chocolate pudding mix
1 cup powdered chocolate drink mix
1/2 cup powdered non-dairy creamer
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
Directions:
1. In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
2. Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water.
Ready In: 10 Minutes
Servings: 24
Ingredients:
6 1/2 cups powdered milk
1 (5 ounce) package non-instant chocolate pudding mix
1 cup powdered chocolate drink mix
1/2 cup powdered non-dairy creamer
1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
Directions:
1. In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
2. Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water.
Beef Cheese Ball
Prep Time: 5 Minutes
Ready In: 2 Hours 5 Minutes
Servings: 10
Ingredients:
1 (8 ounce) package cream cheese,softened
3 ounces dried beef
2 green onions, chopped 1/4 teaspoon onion salt
1 1/4 teaspoons monosodium glutamate (Brand name, Accent)
1 tablespoon Worcestershire sauce
Directions:
1. In a medium-size mixing bowl, combine cream cheese, dried beef, green onions, onion salt, monosodium glutamate, and Worcestershire sauce. Form the mixture into a ball and refrigerate before serving.
Ready In: 2 Hours 5 Minutes
Servings: 10
Ingredients:
1 (8 ounce) package cream cheese,softened
3 ounces dried beef
2 green onions, chopped 1/4 teaspoon onion salt
1 1/4 teaspoons monosodium glutamate (Brand name, Accent)
1 tablespoon Worcestershire sauce
Directions:
1. In a medium-size mixing bowl, combine cream cheese, dried beef, green onions, onion salt, monosodium glutamate, and Worcestershire sauce. Form the mixture into a ball and refrigerate before serving.
Applebee’s Tequila Lime Chicken recipe
Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets
Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)
1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they’re done.
4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you’ll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. (http://www.topsecretrecipes.com) Serves 4.
Tidbits
Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes r until crispy. Salt lightly and cool on paper towels to drain.
It’s one of Applebee’s top-selling signature dishes and a big request here on the site. This tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend. Just be sure you don’t marinate the chicken longer than the 3 to 4 hours, or the
citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if
you want strips like those served at the restaurant, just follow the “tidbits” below. Serve this dish with your choice of rice (Spanish rice is recommended),
along with some pico de gallo (you can find a recipe here) or salsa on the side.
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets
Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)
1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they’re done.
4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you’ll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. (http://www.topsecretrecipes.com) Serves 4.
Tidbits
Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes r until crispy. Salt lightly and cool on paper towels to drain.
It’s one of Applebee’s top-selling signature dishes and a big request here on the site. This tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend. Just be sure you don’t marinate the chicken longer than the 3 to 4 hours, or the
citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if
you want strips like those served at the restaurant, just follow the “tidbits” below. Serve this dish with your choice of rice (Spanish rice is recommended),
along with some pico de gallo (you can find a recipe here) or salsa on the side.
IHOP Pancake recipe
Ingredients:
Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be golden brown.
5. Cook pancakes on the other side for same amount of time, until golden brown.
Makes 8 to 10 pancakes.
Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be golden brown.
5. Cook pancakes on the other side for same amount of time, until golden brown.
Makes 8 to 10 pancakes.
Spicy Shrimp Pasta
1 c olive oil
14 oz can of diced tomatoes, drained
1/2 medium onion, chopped
2 cloves garlic, minced
2-3 T cilantro, chopped
1 T chili powder
1 t crushed red pepper
1 t cumin
1 t salt
1 lb. raw shrimp, peeled and de-veined
8 c water
1/2 t saffron
1/2 t tumeric
1/2 t salt
1 T olive oil
1/2 lb linguine
Combine first nine ingredients (up to the shrimp) in a large skillet over medium heat and cook for 10 minutes. Turn off the heat and allow the mixture to steep for 10to 15 minutes.
Bring water, saffron, tumeric, salt and oil to boil and boil for 5 minutes. Then add pasta and cook until done.
Turn heat back on under skillet and, when mixture bubbles, add shrimp. Cook 3-4 minutes until shrimp is pink.
Drain pasta and return to pasta pot. Add shrimp mixture and cook over high heat for one minute, stirring constantly.
Serve immediately with grated parmesan, chopped green onion, more cilantro, black pepper and maybe champagne.
Julia's Note: This is based on a recipe by Emeril, although his uses lobster. It is incredibly forgiving. You can do the first step hours in advance and then just add the shrimp and make the pasta before you serve it. I have improvised with spinach, mushrooms, chicken- it's flexible.
From Julia at We Be Hippogriffs
14 oz can of diced tomatoes, drained
1/2 medium onion, chopped
2 cloves garlic, minced
2-3 T cilantro, chopped
1 T chili powder
1 t crushed red pepper
1 t cumin
1 t salt
1 lb. raw shrimp, peeled and de-veined
8 c water
1/2 t saffron
1/2 t tumeric
1/2 t salt
1 T olive oil
1/2 lb linguine
Combine first nine ingredients (up to the shrimp) in a large skillet over medium heat and cook for 10 minutes. Turn off the heat and allow the mixture to steep for 10to 15 minutes.
Bring water, saffron, tumeric, salt and oil to boil and boil for 5 minutes. Then add pasta and cook until done.
Turn heat back on under skillet and, when mixture bubbles, add shrimp. Cook 3-4 minutes until shrimp is pink.
Drain pasta and return to pasta pot. Add shrimp mixture and cook over high heat for one minute, stirring constantly.
Serve immediately with grated parmesan, chopped green onion, more cilantro, black pepper and maybe champagne.
Julia's Note: This is based on a recipe by Emeril, although his uses lobster. It is incredibly forgiving. You can do the first step hours in advance and then just add the shrimp and make the pasta before you serve it. I have improvised with spinach, mushrooms, chicken- it's flexible.
From Julia at We Be Hippogriffs
7/26/2008
New Orleans Barbeque Shrimp
INGREDIENTS:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/3 teaspoon paprika
1/2 cup butter 4 cloves garlic, minced
1/4 cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste
DIRECTIONS:
1. In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
2. Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Yields: 4 servings
"A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest."
From: Allrecipes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/3 teaspoon paprika
1/2 cup butter 4 cloves garlic, minced
1/4 cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste
DIRECTIONS:
1. In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
2. Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Yields: 4 servings
"A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest."
From: Allrecipes
7/24/2008
Doll Party Cake
2 packages (18.5 oz, each) cake mix, any flavor (plus all ingredients needed for mix)
4 cups prepared frosting
Doll pick cake decoration, 7 inches*
Ribbons, lace, tulle, straight pins and craft flowers
For cake, preheat oven to 325°F. Grease and flour Pampered Chef’s Classic Batter Bowl. Prepare one cake mix according to package directions. Pour batter into bowl. Bake 1 hour, 10 min (or 1 hr 15 min) or until cake tester inserted in center comes out clean. Remove to cooling rack. Cool 15 min. Loosen cake and gently turn out onto cooling rack. Cool 3 hours. Repeat with remaining cake mix to make a second cake.
To assemble cake, trim off rounded bottoms of cake to level. Slice off 2 inches from large end of one cake and arrange on serving platter to serve as bottom of doll’s skirt. (Wrap and freeze unused top portion of first cake for later use).
Frost sides and top of cake on platter; top with second cake. Frost second cake. Wrap top of doll with ribbon or lace, secure in back with pins. Insert doll into cake. Decorate skirt as desired. Refrigerate cake until ready to serve. To serve, remove doll and cut into slices with serrated knife.
Yield: 16 servings.
*[Doll picks (the top half of a doll on a stick) can be purchased at craft stores or stores that carry cake decorating supplies.]
4 cups prepared frosting
Doll pick cake decoration, 7 inches*
Ribbons, lace, tulle, straight pins and craft flowers
For cake, preheat oven to 325°F. Grease and flour Pampered Chef’s Classic Batter Bowl. Prepare one cake mix according to package directions. Pour batter into bowl. Bake 1 hour, 10 min (or 1 hr 15 min) or until cake tester inserted in center comes out clean. Remove to cooling rack. Cool 15 min. Loosen cake and gently turn out onto cooling rack. Cool 3 hours. Repeat with remaining cake mix to make a second cake.
To assemble cake, trim off rounded bottoms of cake to level. Slice off 2 inches from large end of one cake and arrange on serving platter to serve as bottom of doll’s skirt. (Wrap and freeze unused top portion of first cake for later use).
Frost sides and top of cake on platter; top with second cake. Frost second cake. Wrap top of doll with ribbon or lace, secure in back with pins. Insert doll into cake. Decorate skirt as desired. Refrigerate cake until ready to serve. To serve, remove doll and cut into slices with serrated knife.
Yield: 16 servings.
*[Doll picks (the top half of a doll on a stick) can be purchased at craft stores or stores that carry cake decorating supplies.]
7/17/2008
Cherry Dump Cake
1 can cherry pie filling
1 20 oz. can crushed pineapple with juice (do not drain)
1 yellow (or butter) cake mix (dry, straight out of the bag)
1 8 oz. bag chopped pecans (optional)
1/4 cup butter, melted (1 stick)
Preheat oven to 350 degrees. Take out, but do not prepare, 13x9 inch baking pan.
Dump cherry pie filling and undrained pineapple into pan. Spread around to combine fruit just a little. Sprinkle dry cake mix evenly over the fruit. Sprinkle nuts over cake mix. Drizzle butter evenly over nuts.
Bake for 40 to 50 minutes, or until mixture looks just a bit browned. Let cool for 15 minutes or so. Serve with or without Ice Cream.
Prep time: 5 minutes; Serves 12
1 20 oz. can crushed pineapple with juice (do not drain)
1 yellow (or butter) cake mix (dry, straight out of the bag)
1 8 oz. bag chopped pecans (optional)
1/4 cup butter, melted (1 stick)
Preheat oven to 350 degrees. Take out, but do not prepare, 13x9 inch baking pan.
Dump cherry pie filling and undrained pineapple into pan. Spread around to combine fruit just a little. Sprinkle dry cake mix evenly over the fruit. Sprinkle nuts over cake mix. Drizzle butter evenly over nuts.
Bake for 40 to 50 minutes, or until mixture looks just a bit browned. Let cool for 15 minutes or so. Serve with or without Ice Cream.
Prep time: 5 minutes; Serves 12
Buffalo Baked Chicken
4 lbs chicken wings and thighs (or cut-up chicken pieces)
¾ cup Frank's® RedHot® Original Cayenne Pepper Sauce, divided
¼ cup butter or margarine, melted
Preheat oven to 425 ºF. Arrange chicken in greased baking pan. Brush chicken pieces with ¼ cup Frank's Hot Sauce. Bake 1 hour or until no longer pink in the center. Drain.
Combine remaining ½ cup sauce and butter in large bowl. Dip chicken pieces into sauce mixture to coat. If desired, serve with blue cheese or ranch dressing.
¾ cup Frank's® RedHot® Original Cayenne Pepper Sauce, divided
¼ cup butter or margarine, melted
Preheat oven to 425 ºF. Arrange chicken in greased baking pan. Brush chicken pieces with ¼ cup Frank's Hot Sauce. Bake 1 hour or until no longer pink in the center. Drain.
Combine remaining ½ cup sauce and butter in large bowl. Dip chicken pieces into sauce mixture to coat. If desired, serve with blue cheese or ranch dressing.
Boston Baked Beans
4 slices bacon, diced
3 cans (16 ounces each) navy beans, drained
1 large onion, finely chopped
1½ cups ketchup
1/3 cup molasses
¼ cup (½ stick) butter, melted
2 tablespoons yellow mustard
1. Preheat the oven to 375°F. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large skillet, cook the bacon over medium heat for 4 to 6 minutes, or until crisp, stirring frequently. Remove from the heat, and add the remaining ingredients; mix well.
3. Spoon into the baking dish and bake for 40 to 45 minutes, or until thickened and bubbly.
6 to 8 servings
3 cans (16 ounces each) navy beans, drained
1 large onion, finely chopped
1½ cups ketchup
1/3 cup molasses
¼ cup (½ stick) butter, melted
2 tablespoons yellow mustard
1. Preheat the oven to 375°F. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large skillet, cook the bacon over medium heat for 4 to 6 minutes, or until crisp, stirring frequently. Remove from the heat, and add the remaining ingredients; mix well.
3. Spoon into the baking dish and bake for 40 to 45 minutes, or until thickened and bubbly.
6 to 8 servings
Big Bowl Cheese Dip
½ cup diced onion
1 cup regular or non-alcoholic beer
1 cup shredded medium Cheddar cheese
1 cup shredded Pepper Jack cheese
2 tablespoons all-purpose flour
1 ½ tablespoons taco seasoning
1 to 2 tablespoons chopped chipotle pepper in adobo sauce
1 cup sour cream
Tortilla chips, roasted potato wedges, for dipping
Place onion and beer in a heavy medium-sized saucepan. Heat to boiling. Reduce heat and simmer 3 to 4 minutes.
In large bowl, combine cheeses, flour and taco seasoning. Slowly add handfuls to hot beer until melted. Repeat until all of the cheese is used. Stir in chipotle pepper and sour cream.
Serve with tortilla chips or roasted potato wedges.
1 cup regular or non-alcoholic beer
1 cup shredded medium Cheddar cheese
1 cup shredded Pepper Jack cheese
2 tablespoons all-purpose flour
1 ½ tablespoons taco seasoning
1 to 2 tablespoons chopped chipotle pepper in adobo sauce
1 cup sour cream
Tortilla chips, roasted potato wedges, for dipping
Place onion and beer in a heavy medium-sized saucepan. Heat to boiling. Reduce heat and simmer 3 to 4 minutes.
In large bowl, combine cheeses, flour and taco seasoning. Slowly add handfuls to hot beer until melted. Repeat until all of the cheese is used. Stir in chipotle pepper and sour cream.
Serve with tortilla chips or roasted potato wedges.
Broccoli Casserole
2 packages (10 ounces each) frozen chopped broccoli
1 can (10¾ ounces) condensed cream of mushroom soup
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
1 can (4 ounces) sliced mushrooms, drained
½ teaspoon seasoned salt
½ cup plain bread crumbs
1 cup (4 ounces) shredded sharp Cheddar cheese
1 tablespoon butter, melted
1. Preheat the oven to 350°F. Coat a 1-1/2-quart baking dish with nonstick cooking spray.
2. Cook the broccoli according to the package directions; drain then place in a medium bowl.
3. Add the soup, water chestnuts, mushrooms, and seasoned salt; mix well then spoon into the baking dish.
4. In a small bowl, combine the bread crumbs, cheese, and butter; mix well then sprinkle over the broccoli mixture.
5. Bake uncovered for 25 to 30 minutes, or until heated through.
6 servings
1 can (10¾ ounces) condensed cream of mushroom soup
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
1 can (4 ounces) sliced mushrooms, drained
½ teaspoon seasoned salt
½ cup plain bread crumbs
1 cup (4 ounces) shredded sharp Cheddar cheese
1 tablespoon butter, melted
1. Preheat the oven to 350°F. Coat a 1-1/2-quart baking dish with nonstick cooking spray.
2. Cook the broccoli according to the package directions; drain then place in a medium bowl.
3. Add the soup, water chestnuts, mushrooms, and seasoned salt; mix well then spoon into the baking dish.
4. In a small bowl, combine the bread crumbs, cheese, and butter; mix well then sprinkle over the broccoli mixture.
5. Bake uncovered for 25 to 30 minutes, or until heated through.
6 servings
Artichoke-Parmesan Phyllo Bites
3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly-grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
Drain artichoke hearts, reserving marinade; set marinade aside.
Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture.
Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.
Makes 30.
3/4 cup freshly-grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
Drain artichoke hearts, reserving marinade; set marinade aside.
Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture.
Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.
Makes 30.
Artichoke Dip
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chilies
Preparation directions: Preheat oven to 350 degrees F (175 degrees C).
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
This dip is good hot, cold, or room temperature. Serve it with tortilla chips or pita wedges.
Makes 5 cups (15 servings).
Source - http://christmas.allrecipes.com/recipes/print_fullpage_scale.asp?nprid=9541&servings=15&size=3
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chilies
Preparation directions: Preheat oven to 350 degrees F (175 degrees C).
Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a quart casserole dish.
Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
This dip is good hot, cold, or room temperature. Serve it with tortilla chips or pita wedges.
Makes 5 cups (15 servings).
Source - http://christmas.allrecipes.com/recipes/print_fullpage_scale.asp?nprid=9541&servings=15&size=3
Alfredo Sauce
3 tbsp real butter
1¼ cups heavy cream
1 cup romano cheese, grated
Melt butter in skillet. Add cream and romano cheese stirring constantly. Sauce will thicken up on its own. Add salt and pepper to taste and pour over favorite pasta.
1¼ cups heavy cream
1 cup romano cheese, grated
Melt butter in skillet. Add cream and romano cheese stirring constantly. Sauce will thicken up on its own. Add salt and pepper to taste and pour over favorite pasta.
7/15/2008
Polka Dot Cookies
1 package (18.5 ounces) devil's food cake mix
1/3 cup vegetable oil
2 eggs
2 cups (12 ounces) white chocolate chips
1. Preheat the oven to 350°F. Coat cookie sheets with nonstick cooking spray.
2. In a large bowl, combine the cake mix, oil, and eggs, and beat with an electric beater for 3 to 4 minutes, until well blended.
3. With a spoon, stir in the white chocolate chips. Drop by teaspoonfuls 2 inches apart onto the cookie sheets.
4. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.
Makes 3 to 4 dozen
1/3 cup vegetable oil
2 eggs
2 cups (12 ounces) white chocolate chips
1. Preheat the oven to 350°F. Coat cookie sheets with nonstick cooking spray.
2. In a large bowl, combine the cake mix, oil, and eggs, and beat with an electric beater for 3 to 4 minutes, until well blended.
3. With a spoon, stir in the white chocolate chips. Drop by teaspoonfuls 2 inches apart onto the cookie sheets.
4. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.
Makes 3 to 4 dozen
Peanut Butter Cookies
1 cup butter
1 cup peanut butter
1 cup brown sugar
1 cup white sugar
2½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
2 eggs
Mix well and bake for around 12 minutes in 350 degree oven.
1 cup peanut butter
1 cup brown sugar
1 cup white sugar
2½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
2 eggs
Mix well and bake for around 12 minutes in 350 degree oven.
No Bake Cookies
½ cup (1 stick) butter
½ cup milk
2 cups sugar
1 tsp vanilla
½ cup cocoa*
½ cup peanut butter
2½ cups uncooked oats
Add butter, milk, sugar and vanilla together. Boil 2 minutes. Stir in peanut butter until well incorporated. Stir in oats and cocoa until well mixed. Spoon drop onto wax paper.
*chocolate chips can be melted and used in lieu of cocoa.
½ cup milk
2 cups sugar
1 tsp vanilla
½ cup cocoa*
½ cup peanut butter
2½ cups uncooked oats
Add butter, milk, sugar and vanilla together. Boil 2 minutes. Stir in peanut butter until well incorporated. Stir in oats and cocoa until well mixed. Spoon drop onto wax paper.
*chocolate chips can be melted and used in lieu of cocoa.
Macadamia Nut Cookies
1 cup sugar
1 cup brown sugar
2 ½ cup flour
1 cup butter
1 teaspoon vanilla
2 eggs
½ teaspoon salt
1 teaspoon soda
One bag white chocolate chips
One 6 oz bag of diced macadamia nuts (salted)
Mix well then bake for around 12 minutes.
Unknown source.
1 cup brown sugar
2 ½ cup flour
1 cup butter
1 teaspoon vanilla
2 eggs
½ teaspoon salt
1 teaspoon soda
One bag white chocolate chips
One 6 oz bag of diced macadamia nuts (salted)
Mix well then bake for around 12 minutes.
Unknown source.
Deep-fried Oreos
1 large bag of Oreo cookies
2 cups of pancake mix
1½ cups of milk
2 eggs
4 teaspoons oil
Preheat fryer to 375 degrees. Mix all of the ingredients listed above until there are no lumps. Dip a cookie in the mixture and put it in fryer. The cookie will float. Fry for one or two minutes each. Let drain on paper towels. Optionally sprinkle them with powder sugar.
Recipe from: http://www.renteria.net/archives/2003/12/04/deep-fried-oreos-recipe/
2 cups of pancake mix
1½ cups of milk
2 eggs
4 teaspoons oil
Preheat fryer to 375 degrees. Mix all of the ingredients listed above until there are no lumps. Dip a cookie in the mixture and put it in fryer. The cookie will float. Fry for one or two minutes each. Let drain on paper towels. Optionally sprinkle them with powder sugar.
Recipe from: http://www.renteria.net/archives/2003/12/04/deep-fried-oreos-recipe/
Chocolate Chip Oatmeal Cookies
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1¼ cups packed light brown sugar
½ cup granulated sugar
½ cup (1 stick) butter, softened
½ cup unsweetened applesauce
2 egg whites
1 tablespoon vanilla extract
2½ cups quick-cooking or old-fashioned rolled oats
½ cup mini semisweet chocolate chips
1. Preheat the oven to 375°F. Coat baking sheets with nonstick cooking spray.
2. In a small bowl, combine the flour, baking soda, and salt; set aside.
3. In a large bowl, beat the brown and granulated sugars, the butter and applesauce until smooth; beat in the egg whites and vanilla.
4. Gradually beat in the flour mixture until smooth; with a spoon, stir in the oats and chocolate chips. Drop by rounded teaspoonfuls 2 to 3 inches apart on the cookie sheets.
5. Bake for 9 to 11 minutes, or until golden; cool on pans for 2 minutes then remove to a wire rack to cool completely.
Makes about 4 dozen cookies
1 teaspoon baking soda
½ teaspoon salt
1¼ cups packed light brown sugar
½ cup granulated sugar
½ cup (1 stick) butter, softened
½ cup unsweetened applesauce
2 egg whites
1 tablespoon vanilla extract
2½ cups quick-cooking or old-fashioned rolled oats
½ cup mini semisweet chocolate chips
1. Preheat the oven to 375°F. Coat baking sheets with nonstick cooking spray.
2. In a small bowl, combine the flour, baking soda, and salt; set aside.
3. In a large bowl, beat the brown and granulated sugars, the butter and applesauce until smooth; beat in the egg whites and vanilla.
4. Gradually beat in the flour mixture until smooth; with a spoon, stir in the oats and chocolate chips. Drop by rounded teaspoonfuls 2 to 3 inches apart on the cookie sheets.
5. Bake for 9 to 11 minutes, or until golden; cool on pans for 2 minutes then remove to a wire rack to cool completely.
Makes about 4 dozen cookies
Chocolate Chip Cookies
1 cup butter; softened, not melted
1 cup white sugar
½ cup brown sugar
2 eggs
1½ tsp vanilla
½ tsp each: almond extract, burnt sugar flavoring, butter flavoring
2 cups flour
1 tsp salt
1 tsp baking soda
1 (16oz) package chocolate chips
Preheat oven to 375 degrees. Cream together butter, sugars, eggs, and vanilla until light and fluffy. Sift together dry ingredients; stir into creamed mixture, blending well. Add chocolate chips by folding in. Bake 10 to 12 minutes. Cool on wire rack.
1 cup white sugar
½ cup brown sugar
2 eggs
1½ tsp vanilla
½ tsp each: almond extract, burnt sugar flavoring, butter flavoring
2 cups flour
1 tsp salt
1 tsp baking soda
1 (16oz) package chocolate chips
Preheat oven to 375 degrees. Cream together butter, sugars, eggs, and vanilla until light and fluffy. Sift together dry ingredients; stir into creamed mixture, blending well. Add chocolate chips by folding in. Bake 10 to 12 minutes. Cool on wire rack.
7/12/2008
Lemon Squares
Crust:
½ cup light brown sugar, firmly packed
½ cup butter or margarine
1 cup all-purpose flour
1 teaspoon grated lemon rind/zest
Topping:
1 cup plus 1 Tablespoon granulated sugar
½ cup lemon juice
½ cup water
2 tablespoon cornstarch
2 large eggs
1 ½ teaspoon lemon rind/zest
Preheat oven to 350°F. Spray pan with vegetable pan spray.
Crust: Place brown sugar and butter in large mixing bowl, beat until light and fluffy. Mix in flour and lemon zest until well mixed. Mixture should be crumbly. Pat crust into pan. Bake 10 minutes or until light golden brown.
Topping: Add 1 cup sugar, lemon juice, water and cornstarch to saucepan or microwave safe bowl and mix. Heat mixture to boiling over medium heat or in microwave on HIGH power. Stir constantly on range top or occasionally in microwave 1 to 2 minutes or until clear and thickened. Remove from heat.
Add remaining 1 tablespoon sugar and eggs to mixing bowl, beat with wire whisk until thick and lemon colored. Slowly beat slightly cooled lemon mixture into egg mixture until well mixed. Pour topping onto prepared crust; bake 20 minutes or until topping is firm and light brown around edges.
Cool in pan on wire rack. If desired, thin buttercream or canned vanilla icing with a small amount of lemon juice, drizzle with spoon or pipe from cut bag on topping. Sprinkle with grated lemon zest. Refrigerate before cutting into bars.
½ cup light brown sugar, firmly packed
½ cup butter or margarine
1 cup all-purpose flour
1 teaspoon grated lemon rind/zest
Topping:
1 cup plus 1 Tablespoon granulated sugar
½ cup lemon juice
½ cup water
2 tablespoon cornstarch
2 large eggs
1 ½ teaspoon lemon rind/zest
Preheat oven to 350°F. Spray pan with vegetable pan spray.
Crust: Place brown sugar and butter in large mixing bowl, beat until light and fluffy. Mix in flour and lemon zest until well mixed. Mixture should be crumbly. Pat crust into pan. Bake 10 minutes or until light golden brown.
Topping: Add 1 cup sugar, lemon juice, water and cornstarch to saucepan or microwave safe bowl and mix. Heat mixture to boiling over medium heat or in microwave on HIGH power. Stir constantly on range top or occasionally in microwave 1 to 2 minutes or until clear and thickened. Remove from heat.
Add remaining 1 tablespoon sugar and eggs to mixing bowl, beat with wire whisk until thick and lemon colored. Slowly beat slightly cooled lemon mixture into egg mixture until well mixed. Pour topping onto prepared crust; bake 20 minutes or until topping is firm and light brown around edges.
Cool in pan on wire rack. If desired, thin buttercream or canned vanilla icing with a small amount of lemon juice, drizzle with spoon or pipe from cut bag on topping. Sprinkle with grated lemon zest. Refrigerate before cutting into bars.
Monkey Bread
1/2 cup sugar
1 teaspoon cinnamon
3 cans (7 1/2 oz) Refrigerated Buttermilk Biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
Heat oven to 350 degrees Farenheit. Lightly grease 12-cup fluted tube pan. Mix sugar and cinnamon in plastic food-storage bag.
Separate dough into 30 bisbuits, cut each into quarters. Shake in bag to coat. Arrange in pan.
Mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
12 servings.
Recipe compliments from Pillsbury.
1 teaspoon cinnamon
3 cans (7 1/2 oz) Refrigerated Buttermilk Biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
Heat oven to 350 degrees Farenheit. Lightly grease 12-cup fluted tube pan. Mix sugar and cinnamon in plastic food-storage bag.
Separate dough into 30 bisbuits, cut each into quarters. Shake in bag to coat. Arrange in pan.
Mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
12 servings.
Recipe compliments from Pillsbury.Grandma's Easter Rolls
1 pk yeast
1/4 cup warm water
~
1/2 cup sugar
1/2 cup butter or oleo
1 1/2 cup boiling water
~
5 1/2 cups flour
1 teas salt
2 eggs
~
Combine yeast and warm water. Add sugar, butter and boiling water together. Mix together with the yeast and water. Add flour, salt and eggs.
Cool
Refrigerate overnight.
Next morning make into rolls - let rise.
Bake at 350 degrees.
This is my Grandma's recipe for the best, melt in your mouth rolls, ever. After Easter dinner, I asked Grandma for the recipe and she sat right down and jotted down the note above.
Grandma was a GREAT cook - and boy do I miss her, but not just for her cooking.
~C
1/4 cup warm water
~
1/2 cup sugar
1/2 cup butter or oleo
1 1/2 cup boiling water
~
5 1/2 cups flour
1 teas salt
2 eggs
~
Combine yeast and warm water. Add sugar, butter and boiling water together. Mix together with the yeast and water. Add flour, salt and eggs.
Cool
Refrigerate overnight.
Next morning make into rolls - let rise.
Bake at 350 degrees.
This is my Grandma's recipe for the best, melt in your mouth rolls, ever. After Easter dinner, I asked Grandma for the recipe and she sat right down and jotted down the note above.
Grandma was a GREAT cook - and boy do I miss her, but not just for her cooking.
~C
7/04/2008
Mushroom Bread
1 package (8 oz) refrigerated crescent rolls
2 cups sliced, fresh mushrooms
1 Tbls butter or margarine, melted
¼ cup grated Parmesan cheese
¼ tsp fine herbs (or Italian seasoning)
Preheat oven to 375°F. Separate dough into triangles. Place on classic round stone baker (Pampered Chef). Spread and roll out dough to cover stone using lightly floured Dough and Pizza Roller (PC). Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into squares with pizza cutter and serve warm.
Yield: 12-16 servings.
2 cups sliced, fresh mushrooms
1 Tbls butter or margarine, melted
¼ cup grated Parmesan cheese
¼ tsp fine herbs (or Italian seasoning)
Preheat oven to 375°F. Separate dough into triangles. Place on classic round stone baker (Pampered Chef). Spread and roll out dough to cover stone using lightly floured Dough and Pizza Roller (PC). Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into squares with pizza cutter and serve warm.
Yield: 12-16 servings.
Raspberry Lemonade
1 package (10 oz) frozen sweetened raspberries in syrup, thawed
2 cups water
1 cup sugar
4 cups ice
3-4 lemons
Scored lemon slices, fresh raspberries and fresh mint leaves (optional)
In large microwave safe cooker, combine raspberries, water and sugar. Microwave, covered, on high 4 minutes or until boiling. Whisk mixture to break up raspberries. Place ice in a pitcher, strain raspberry mixture over ice.
Juice lemons to measure ¾ cup juice; add to raspberry mixture in pitcher. Add enough additional cold water to make 2 quarts; Chill.
Serve lemonade over ice. Garnish with scored lemon slices, fresh raspberries and mint leaves, if desired.
Yields 8, 8oz servings.
2 cups water
1 cup sugar
4 cups ice
3-4 lemons
Scored lemon slices, fresh raspberries and fresh mint leaves (optional)
In large microwave safe cooker, combine raspberries, water and sugar. Microwave, covered, on high 4 minutes or until boiling. Whisk mixture to break up raspberries. Place ice in a pitcher, strain raspberry mixture over ice.
Juice lemons to measure ¾ cup juice; add to raspberry mixture in pitcher. Add enough additional cold water to make 2 quarts; Chill.
Serve lemonade over ice. Garnish with scored lemon slices, fresh raspberries and mint leaves, if desired.
Yields 8, 8oz servings.
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