Yum Yum one of our favorites.. you can add just about anything but our base is...
3 large handfuls of green leaf spinach
1 c of OJ
1 apple
1/2 c yogert
1 large cup of ice
1 c of frozen blueberries
3 T ground flax seed
we also often add any of the following carrots - pineapple - banana - celery - wheat germ
blend in a blender and enjoy!
Wednesday, May 26, 2010
Thursday, May 20, 2010
FROG EYE SALAD
1 c. Acini De Pepe macaroni
2 cans mandarin oranges
3 tbsp. flour
1 c. miniature marshmallows
13 oz. can chunk pineapple
3 eggs
1 c. sugar
8 oz. cool whip
Boil macaroni in salt water for 15 minutes. Drain and rinse in cold water; let cool. Drain juice of fruit and cook fruit juice with eggs, flour and sugar until thick (mix well while cooking) ; then cool. Mix with macaroni and refrigerate overnight. Add drained fruit, marshmallow and cool whip. Chill before serving.
2 cans mandarin oranges
3 tbsp. flour
1 c. miniature marshmallows
13 oz. can chunk pineapple
3 eggs
1 c. sugar
8 oz. cool whip
Boil macaroni in salt water for 15 minutes. Drain and rinse in cold water; let cool. Drain juice of fruit and cook fruit juice with eggs, flour and sugar until thick (mix well while cooking) ; then cool. Mix with macaroni and refrigerate overnight. Add drained fruit, marshmallow and cool whip. Chill before serving.
Trail Mix
Ingredients:
1 cup combination diced dried fruit, such
as prunes, apricots, pears and apples
1/2 cup raisins and/or dried cherries or
cranberries 1 1/2 cups unsalted sunflower seeds
1 cup unsalted dry-roasted peanuts (or
honey-roasted peanuts, chopped
walnuts or unsalted almonds)
(I had to add a bit of chocolate as well)
Directions:
1. Mix all. Makes 4 cups.
1 cup combination diced dried fruit, such
as prunes, apricots, pears and apples
1/2 cup raisins and/or dried cherries or
cranberries 1 1/2 cups unsalted sunflower seeds
1 cup unsalted dry-roasted peanuts (or
honey-roasted peanuts, chopped
walnuts or unsalted almonds)
(I had to add a bit of chocolate as well)
Directions:
1. Mix all. Makes 4 cups.
Cole Slaw
LOVE THIS
Ingredients:
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as
Miracle Whip™)
3 tablespoons vegetable oil 1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds
Directions:
1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Ingredients:
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as
Miracle Whip™)
3 tablespoons vegetable oil 1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds
Directions:
1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Layered Southwest Chicken Salad
a friend brought this to cooking group the other day - oh how I loved it!
½ cup lime juice
½ cup sour cream (I use fat free)
1/3 cup fresh cilantro leaves
2 Tbsp. sugar
½ tsp. salt
½ tsp. pepper
½ cup olive oil
1 package (10 oz.) hearts of
romaine salad mix
1 medium tomato, chopped
1 can (15 oz.) black beans,
rinsed and drained
1 small red onion, chopped
2 packages (6 oz. each) ready-
to-use Southwestern chicken
strips
2 cups (8 oz.) shredded
Mexican cheese blend
1 can (11 oz.) Mexicorn,
drained (I use regular)
1 can (6 oz.) sliced ripe olives,
drained
2 cups coarsely crushed tortilla
chips
Additional fresh cilantro leaves
(optional)
-For dressing, combine the first six ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl; cover and refrigerate until serving.
-In a 4-qt. glass salad bowl, layer the remaining ingredients in the order listed. Add crushed tortilla chips just before serving. Serve with dressing. Yield: 8 servings.
(she serves it home for a main dish, and just layer ingredients on plate)
(Chicken can also be substituted for steak strips or pork chops)
½ cup lime juice
½ cup sour cream (I use fat free)
1/3 cup fresh cilantro leaves
2 Tbsp. sugar
½ tsp. salt
½ tsp. pepper
½ cup olive oil
1 package (10 oz.) hearts of
romaine salad mix
1 medium tomato, chopped
1 can (15 oz.) black beans,
rinsed and drained
1 small red onion, chopped
2 packages (6 oz. each) ready-
to-use Southwestern chicken
strips
2 cups (8 oz.) shredded
Mexican cheese blend
1 can (11 oz.) Mexicorn,
drained (I use regular)
1 can (6 oz.) sliced ripe olives,
drained
2 cups coarsely crushed tortilla
chips
Additional fresh cilantro leaves
(optional)
-For dressing, combine the first six ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl; cover and refrigerate until serving.
-In a 4-qt. glass salad bowl, layer the remaining ingredients in the order listed. Add crushed tortilla chips just before serving. Serve with dressing. Yield: 8 servings.
(she serves it home for a main dish, and just layer ingredients on plate)
(Chicken can also be substituted for steak strips or pork chops)
Beef Gravy Recipe
5 cups (approx)
1/2 cup butter or margarine
1/2 teaspoon black pepper (or to taste)
1/8 teaspoon garlic powder (optional or to taste)
1/2 cup flour, plus
2 tablespoons flour (for a very thick gravy increase to 3 tablespoons)
1 tablespoon oxo beef bouillon powder (or to taste, I use 2 small package OXO beef bouillon powder)
4 cups canned low sodium beef broth (or use beef pan drippings with broth to make up 4 cups, omit the bouillon if using beef drippings)
1.In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
2.Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
3.Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).
1/2 cup butter or margarine
1/2 teaspoon black pepper (or to taste)
1/8 teaspoon garlic powder (optional or to taste)
1/2 cup flour, plus
2 tablespoons flour (for a very thick gravy increase to 3 tablespoons)
1 tablespoon oxo beef bouillon powder (or to taste, I use 2 small package OXO beef bouillon powder)
4 cups canned low sodium beef broth (or use beef pan drippings with broth to make up 4 cups, omit the bouillon if using beef drippings)
1.In a saucepan over medium-high heat melt butter or margarine until bubbly (do not brown).
2.Add in the black pepper, garlic powder (if using) and flour, then whisk for 1 minute.
3.Slowly add in the beef broth and beef bouillon powder (or beef broth mixed with pan drippings) stir over low heat until smooth, thickened and bubbly about 3 minutes).
Monday, April 12, 2010
No Bake Chocolate Cookies
2 cups sugar
1/4 c. margarine
1/2 cup milk
3 tablespoons cocoa
1 teaspoon vanilla
1/2 cup peanut butter (creamy or chunky)
3 cups quick cooking oats
Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full rolling boil for approximately 1 minute.
Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to mixture, combine thoroughly.
Drop by spoonfuls onto waxed paper. Cool until firm.
1/4 c. margarine
1/2 cup milk
3 tablespoons cocoa
1 teaspoon vanilla
1/2 cup peanut butter (creamy or chunky)
3 cups quick cooking oats
Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full rolling boil for approximately 1 minute.
Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to mixture, combine thoroughly.
Drop by spoonfuls onto waxed paper. Cool until firm.
NEIMAN MARCUS Cookies
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups blended oatmeal (pulse oatmeal in a blender to make it flour like)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces semi-sweet chocolate chips
1 - 4 ounces Hershey bar, grated
3 cups chopped nuts ( I often leave out )
Cream the butter and sugars; add eggs and vanilla and mix well. In another bowl, mix the flour, oatmeal, salt, baking powder and baking soda. Slowly add dry ingredients to the butter mixture and mix well. Stir in the chocolate chips, grated chocolate and nuts. I used a rounded tablespoon of dough for each cookie. Roll each cookie into a ball and place on a cookie sheet about 2 inches apart. These cookies do spread out, so don't crowd them. Bake at 375 degrees for about 9-10 minutes. As soon as they began turning golden around the edges, I removed them from the oven and let them set on the cookie sheet about 30 seconds before removing to cooling racks. They stayed nice and chewy down to the last cookie!
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups blended oatmeal (pulse oatmeal in a blender to make it flour like)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces semi-sweet chocolate chips
1 - 4 ounces Hershey bar, grated
3 cups chopped nuts ( I often leave out )
Cream the butter and sugars; add eggs and vanilla and mix well. In another bowl, mix the flour, oatmeal, salt, baking powder and baking soda. Slowly add dry ingredients to the butter mixture and mix well. Stir in the chocolate chips, grated chocolate and nuts. I used a rounded tablespoon of dough for each cookie. Roll each cookie into a ball and place on a cookie sheet about 2 inches apart. These cookies do spread out, so don't crowd them. Bake at 375 degrees for about 9-10 minutes. As soon as they began turning golden around the edges, I removed them from the oven and let them set on the cookie sheet about 30 seconds before removing to cooling racks. They stayed nice and chewy down to the last cookie!
Friday, April 2, 2010
Basic Crepes
Ingredients:
1 cup all-purpose flour
2 eggs
1/2 cup milk 1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
1 cup all-purpose flour
2 eggs
1/2 cup milk 1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Lemon Crumb Muffins
Ingredients
6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
TOPPING:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
GLAZE:
1/2 cup sugar
1/3 cup lemon juice
Directions
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Yield: 40 muffins.
6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
TOPPING:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
GLAZE:
1/2 cup sugar
1/3 cup lemon juice
Directions
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Yield: 40 muffins.
Traditional White Bread
Ingredients:
2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 1/2 cups warm water (110 degrees F
/45 degrees C) 3 tablespoons lard, softened
1 tablespoon salt
6 1/2 cups bread flour
Directions:
1. In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 1/2 cups warm water (110 degrees F
/45 degrees C) 3 tablespoons lard, softened
1 tablespoon salt
6 1/2 cups bread flour
Directions:
1. In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Wednesday, March 10, 2010
Blueberry Syrup (Vita Mixer)
Yield: 3 cups
Time: 3 minutes
Ingredients
3 cups blueberries, fresh or frozen, thawed (or any other fruit)
3/4 cup sugar or other sweetener, to taste
1 teaspoon lemon juice
Directions
1. Place all ingredients into the Vita-Mix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Blend for 3 minutes.
5. Serve over pancakes, waffles, or ice cream.
Time: 3 minutes
Ingredients
3 cups blueberries, fresh or frozen, thawed (or any other fruit)
3/4 cup sugar or other sweetener, to taste
1 teaspoon lemon juice
Directions
1. Place all ingredients into the Vita-Mix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Blend for 3 minutes.
5. Serve over pancakes, waffles, or ice cream.
Tuesday, March 9, 2010
Tortilla Soup (Vita Mixer)
Tortilla Soup
• 1 Whole Carrot
• 1 to 2 Stalk of Celery
• 2 Roma or 1 Large Tomato (I used canned diced last night)
• 1 Slice Onion (to taste)
• 1 Small Piece Yellow Squash
• 1 Wedge Green Cabbage (I added etxtra)
• 1 to 3 Slices or Bell Peppers (Red, Green, Orange)
• 1 to 3 Cloves of Garlic (to taste)
• 1 large “Pinch” of Cilantro
• 1 Slice of Jalapeno (size to taste) (I didn't have any left it out)
• 2 to 4 Cubes of Pepper Jack Cheese - (I used cheddar)
• 1 to 2 Table Spoons Mexican Spice (Blend it Up or something other with Cumin) (I just used taco seasoning)
• 3 Cups Hot Water
(I also added leftover mashed potatos in mine for a thickener
Mix up 5 min or so until steaming
* ½ to 1 cup Corn/Black Beans (pre-cooked) for Texture
* 1 Handful Tortilla Chips
Blend all ingredients on high speed (except Corn/Blackbeans and Chips) for 60 to 90 Seconds. Turn speed down to #2 Variable & Open lid (Soup should be “steaming”). Add Corn /Black Beans and let spin for 20 seconds. Pour soup and add tortilla chips. Enjoy!!
I may add cooked rice next time...
• 1 Whole Carrot
• 1 to 2 Stalk of Celery
• 2 Roma or 1 Large Tomato (I used canned diced last night)
• 1 Slice Onion (to taste)
• 1 Small Piece Yellow Squash
• 1 Wedge Green Cabbage (I added etxtra)
• 1 to 3 Slices or Bell Peppers (Red, Green, Orange)
• 1 to 3 Cloves of Garlic (to taste)
• 1 large “Pinch” of Cilantro
• 1 Slice of Jalapeno (size to taste) (I didn't have any left it out)
• 2 to 4 Cubes of Pepper Jack Cheese - (I used cheddar)
• 1 to 2 Table Spoons Mexican Spice (Blend it Up or something other with Cumin) (I just used taco seasoning)
• 3 Cups Hot Water
(I also added leftover mashed potatos in mine for a thickener
Mix up 5 min or so until steaming
* ½ to 1 cup Corn/Black Beans (pre-cooked) for Texture
* 1 Handful Tortilla Chips
Blend all ingredients on high speed (except Corn/Blackbeans and Chips) for 60 to 90 Seconds. Turn speed down to #2 Variable & Open lid (Soup should be “steaming”). Add Corn /Black Beans and let spin for 20 seconds. Pour soup and add tortilla chips. Enjoy!!
I may add cooked rice next time...
Wednesday, February 10, 2010
Too Much Chocolate Cake
SOOOOOOO GOOD!
Ingredients:
1 (18.25 ounce) package devil's food
cake mix
1 (5.9 ounce) package instant chocolate
pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Ingredients:
1 (18.25 ounce) package devil's food
cake mix
1 (5.9 ounce) package instant chocolate
pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Chocolate Raspberry Cheesecake
We loved this - I will make it again and again...
This actually made enough for 2 for me... so buy two crusts
Ingredients:
2 (8 ounce) packages cream cheese,
softened
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk (NOT
evaporated milk)
1 egg
3 tablespoons lemon juice from
concentrate (I left out)
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries (I used frozen)
1 (6 ounce) packaged graham cracker
pie crust
Chocolate Glaze:
2 (1 ounce) squares semisweet
chocolate
1/4 cup whipping cream (I acutally forgot to add this and it turned out great)
Directions:
1. Heat oven at 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand® until smooth. Add egg, lemon juice, and vanilla; mix well.
2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
3. Bake 30 to 35 minutes or until center is almost set. Cool
4. Chocolate Glaze: In small saucepan, over low heat, melt semi-sweet chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired.
This actually made enough for 2 for me... so buy two crusts
Ingredients:
2 (8 ounce) packages cream cheese,
softened
1 (14 ounce) can EAGLE BRAND®
Sweetened Condensed Milk (NOT
evaporated milk)
1 egg
3 tablespoons lemon juice from
concentrate (I left out)
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries (I used frozen)
1 (6 ounce) packaged graham cracker
pie crust
Chocolate Glaze:
2 (1 ounce) squares semisweet
chocolate
1/4 cup whipping cream (I acutally forgot to add this and it turned out great)
Directions:
1. Heat oven at 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand® until smooth. Add egg, lemon juice, and vanilla; mix well.
2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
3. Bake 30 to 35 minutes or until center is almost set. Cool
4. Chocolate Glaze: In small saucepan, over low heat, melt semi-sweet chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired.
Easy OREO Truffles
Ingredients:
1 (16 ounce) package OREO Chocolate
Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi
-Sweet Baking Chocolate, melted
Directions:
1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
1 (16 ounce) package OREO Chocolate
Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi
-Sweet Baking Chocolate, melted
Directions:
1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Chocolate Raspberry Bonbons
¾ cup dark chocolate 73% (I used chocolate chips and have used almond bark)
¼ cup raspberry jam (I used homemade strawberry jam)
1.Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate
2.Using a small paint brush, coat the bottom and sides of a candy mold
3.Place mold in freezer for 10 minutes to allow chocolate to harden
4.Remove mold from freezer
5.Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup
6.Paint chocolate over raspberry jam to cover and make final layer
7.Place in freezer for 10 minutes to harden
8.Remove from freezer, turn mold upside down and pop candies out of mold
9.Serve
¼ cup raspberry jam (I used homemade strawberry jam)
1.Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate
2.Using a small paint brush, coat the bottom and sides of a candy mold
3.Place mold in freezer for 10 minutes to allow chocolate to harden
4.Remove mold from freezer
5.Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup
6.Paint chocolate over raspberry jam to cover and make final layer
7.Place in freezer for 10 minutes to harden
8.Remove from freezer, turn mold upside down and pop candies out of mold
9.Serve
Sunday, January 17, 2010
Perfect Potatoes au Gratin
(From Pioneer Woman
Ingredients
4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated
Preparation Instructions
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful. Delicious!
Ingredients
4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated
Preparation Instructions
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful. Delicious!
Easy crock pot pork chops
Ingredients:
1 large onion, sliced
4 to 6 medium potatoes, peeled and sliced
2 cans (10 3/4 ounces) condensed cream of mushroom soup
4 to 6 pork chops, boneless or bone-in
salt and pepper to taste
Preparation:
Lightly spray slow cooker with non-stick cooking spray. Put onions and potatoes in bottom of slow cooker. Top with pork chops, salt and pepper, pour soup over chops. Cook on low for 6 to 8 hours, until tender. You can serve alone or on top of rice.
1 large onion, sliced
4 to 6 medium potatoes, peeled and sliced
2 cans (10 3/4 ounces) condensed cream of mushroom soup
4 to 6 pork chops, boneless or bone-in
salt and pepper to taste
Preparation:
Lightly spray slow cooker with non-stick cooking spray. Put onions and potatoes in bottom of slow cooker. Top with pork chops, salt and pepper, pour soup over chops. Cook on low for 6 to 8 hours, until tender. You can serve alone or on top of rice.
Thursday, January 14, 2010
Simple Disappearing Honey Granola
5 cups oats
1/2 cup olive or canola oil
1/2 cup honey
1/2 cup almonds (slivered or whole–I love whole!)
1 tsp vanilla
1 cup whole wheat flour
1 tsp cinnamon
1/2 cup of each or any of the following: craisins, raisins, pumpkin seeds, sunflower seeds, sesame seeds.
1. Turn oven on to 350. Place oats on one non-stick baking sheet (these work great) and toast for about 5 minutes.
2. Meanwhile, in a large bowl, mix all remaining ingredients except seeds and fruit.
3. When oats are done, pour into bowl and mix until oats are coated. Grease baking sheet if necessary and bake for 15 minutes, stirring every five minutes.
4. Allow to cool and add seeds and fruit. Store in airtight container in the refrigerator.
Variations
• Replace two cups oats with a mix of rolled grains
• Replace about 2 TBSP Honey with Molasses (just measure both in the same cup)
• Replace Flour with half wheat germ, oat bran, or ground flax, and half a mixture of various whole grain flours.
1/2 cup olive or canola oil
1/2 cup honey
1/2 cup almonds (slivered or whole–I love whole!)
1 tsp vanilla
1 cup whole wheat flour
1 tsp cinnamon
1/2 cup of each or any of the following: craisins, raisins, pumpkin seeds, sunflower seeds, sesame seeds.
1. Turn oven on to 350. Place oats on one non-stick baking sheet (these work great) and toast for about 5 minutes.
2. Meanwhile, in a large bowl, mix all remaining ingredients except seeds and fruit.
3. When oats are done, pour into bowl and mix until oats are coated. Grease baking sheet if necessary and bake for 15 minutes, stirring every five minutes.
4. Allow to cool and add seeds and fruit. Store in airtight container in the refrigerator.
Variations
• Replace two cups oats with a mix of rolled grains
• Replace about 2 TBSP Honey with Molasses (just measure both in the same cup)
• Replace Flour with half wheat germ, oat bran, or ground flax, and half a mixture of various whole grain flours.
Large Batch of Instant Oatmeal
5 c. quick oats
5 c. powdered oats
1/3 c. powdered dry milk
1/3 c. sugar or honey powder
2 1/2 t. salt
Mix all together and put in a Tupperware or #10 can for later use.
**For different variations, add cinnamon and dehydrated apples or you can add dried fruit or other flavorings to make different types of oatmeal.
a heaping 1/2 c. is a serving, put into their bowl, add the milk, microwave, and breakfast will be served. Every few times you use this mixture, you will want to stir what is on the bottom to the top to make sure all of the powder, milk, salt, and sugar gets evenly distributed.
These vaiatiosn I found are for single serving size just increase if you want to make the whole batch that way….
Variations:
1. Apple-Cinnamon Oatmeal: To each packet add 1 Tbls sugar, 1/4 tsp cinnamon and 2 Tbls finely minced dried apples (use scissors)
2. Sweetened Oatmeal: Add 1 Tbls sugar or 1 packet artificial sweetener
3. Brown Sugar & Cinnamon Oatmeal: Add 1 Tbls brown sugar and 1/4 tsp cinnamon
4. Raisins & Spice Oatmeal: Add 1 Tbls brown sugar, 1 Tbls raisins and 1/8 tsp each allspice and cinnamon
5. Fruit & Cream Oatmeal: Add 1 Tbls non-dairy coffee creamer and 2 Tbls minced dried fruit (use scissors)
6. S'mores Oatmeal: Add 6 miniature marshmallows and 1 Tbls milk chocolate chips
5 c. powdered oats
1/3 c. powdered dry milk
1/3 c. sugar or honey powder
2 1/2 t. salt
Mix all together and put in a Tupperware or #10 can for later use.
**For different variations, add cinnamon and dehydrated apples or you can add dried fruit or other flavorings to make different types of oatmeal.
a heaping 1/2 c. is a serving, put into their bowl, add the milk, microwave, and breakfast will be served. Every few times you use this mixture, you will want to stir what is on the bottom to the top to make sure all of the powder, milk, salt, and sugar gets evenly distributed.
These vaiatiosn I found are for single serving size just increase if you want to make the whole batch that way….
Variations:
1. Apple-Cinnamon Oatmeal: To each packet add 1 Tbls sugar, 1/4 tsp cinnamon and 2 Tbls finely minced dried apples (use scissors)
2. Sweetened Oatmeal: Add 1 Tbls sugar or 1 packet artificial sweetener
3. Brown Sugar & Cinnamon Oatmeal: Add 1 Tbls brown sugar and 1/4 tsp cinnamon
4. Raisins & Spice Oatmeal: Add 1 Tbls brown sugar, 1 Tbls raisins and 1/8 tsp each allspice and cinnamon
5. Fruit & Cream Oatmeal: Add 1 Tbls non-dairy coffee creamer and 2 Tbls minced dried fruit (use scissors)
6. S'mores Oatmeal: Add 6 miniature marshmallows and 1 Tbls milk chocolate chips
Sunday, December 27, 2009
Sweet n' Sour sauce
1/2 c sugar 1/3 c. vinegar
2/3 c water 1 1/2 T cornstarch
.......cook over med. heat until thickened.
stirring constandly. Remove from heat and add 4 T. catsup.
(perfect on fried rice - chicken - etc)
2/3 c water 1 1/2 T cornstarch
.......cook over med. heat until thickened.
stirring constandly. Remove from heat and add 4 T. catsup.
(perfect on fried rice - chicken - etc)
Gingerbread Cookies
1/2 c. butter
1/2 c. sugar
1/2 c. molasses
1 egg yolk
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 tsp. nutmeg
Cream butter and sugar. Add molasses and egg yolk. In a medium bowl, combine remaining ingredients. Add flour mixture to butter mixture. Chill for at least an hour. It's a fairly sticky dough so you might need to chill it a little longer.
Preheat oven to 350. Roll dough to 1/4" thick and cut with cookie cutters. Place cookies 2" apart on a baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice and crispy. They're great either way!
Allow to cool about 5 minutes on pan and then transfer to wire rack and cool completely. Once they're cooled you can decorate your heart out.
Glacé Icing
1lb powdered sugar (about 3 3/4 C)
6T C whole milk (low-fat actually works, but use whole if you can)
6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)
1 t extract
With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.
You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing you can just make it thicker with more powdered sugar
1/2 c. sugar
1/2 c. molasses
1 egg yolk
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/2 tsp. nutmeg
Cream butter and sugar. Add molasses and egg yolk. In a medium bowl, combine remaining ingredients. Add flour mixture to butter mixture. Chill for at least an hour. It's a fairly sticky dough so you might need to chill it a little longer.
Preheat oven to 350. Roll dough to 1/4" thick and cut with cookie cutters. Place cookies 2" apart on a baking sheet. Bake 8-10 minutes. If you bake them on the short end they will stay soft and chewy and if you bake them on the longer end they will be nice and crispy. They're great either way!
Allow to cool about 5 minutes on pan and then transfer to wire rack and cool completely. Once they're cooled you can decorate your heart out.
Glacé Icing
1lb powdered sugar (about 3 3/4 C)
6T C whole milk (low-fat actually works, but use whole if you can)
6T light Corn Syrup (6T is equal to 1/4 C plus another 2 T)
1 t extract
With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.
You will use this same recipe for both glazing and piping. The way it is right now is the consistency you want for glazing you can just make it thicker with more powdered sugar
Homemade Bisquick Mix
7 cups
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening
1.Sift flour, baking powder and salt three times into a large bowl.
2.Cut in shortening with a pastry blender until mixture resembles fine crumbs.
3.Store mixture in airtight container in the refrigerator up to 4 months.
4.Use whenever your recipe calls for "Bisquick mix".
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening
1.Sift flour, baking powder and salt three times into a large bowl.
2.Cut in shortening with a pastry blender until mixture resembles fine crumbs.
3.Store mixture in airtight container in the refrigerator up to 4 months.
4.Use whenever your recipe calls for "Bisquick mix".
Tuesday, December 15, 2009
Butterscotch Apple Crisp
6 cups sliced peeled tart apples (about 5 large)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
1 teaspoon ground cinnamon
1/2 cup butter
Vanilla ice cream, optional
Directions
Place apples in a 3-qt. slow cooker. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the apples.
Cover and cook on low for 5 to 5-1/2 hours or until apples are tender. Serve with ice cream if desired. Yield: 6 servings.
(from taste of home)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
1 teaspoon ground cinnamon
1/2 cup butter
Vanilla ice cream, optional
Directions
Place apples in a 3-qt. slow cooker. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the apples.
Cover and cook on low for 5 to 5-1/2 hours or until apples are tender. Serve with ice cream if desired. Yield: 6 servings.
(from taste of home)
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