Thursday, April 18, 2013
2 cups Bisquick
1/2 cup light sour cream
1/2 cup Sprite
Mix Bisquick and sour cream with a pastry blender. Stir in Sprite. Pat lightly on a floured surface. Cut out biscuits and place 2 inches apart on a ngreased cookie sheet. Bake at 400 for 10-12 minutes. Brush with butter when remove from oven.
2 lbs yellow squash
1/2 large onion
1 sleeve Ritz crackers
1 cup cheddar cheese
3/4 cups milk
1/2 cup butter (melted)
salt and pepper (to taste)
Preheat oven to 400 degrees
Lightly steam squash and onion. Drain and set aside. In medium bowl, 1/2 - 3/4 of crackers and cheese.
In a large bowl add drained squash and onion, then fold in the crackers and cheese. In a small bowl whisk egg and milk together, then add to the squash mixture. Stir 1/2 of melted butter into squash, season with salt and pepper and blend well. Spread the squash mixture into a 9x13 pan, top with remaining crackers and rest of butter.
Bake for 25 minutes until lightly browned.
1/2 cup Chili Powder
1/4 cup Onion Powder
1/8 cup ground Cumin
1 T Garlic Powder
1 T Paprika
1 T Sea Salt
Put all ingredients in a jar and shake
Dry Onion Soup Mix:
2/3 cup Dried, Minced Onion
3 t. Parsley Flakes
2 t. Onion Powder
2 t. Turmeric
1 t. Celery Salt
1 t. Sea Salt
1 t. Sugar
1/2 t. Ground Pepper
Mix all ingredients in a jar, give the jar a good shake. Shake the jar to mix all of the ingredients well before each use. Use 4T in a recipe in place of one packet of Onion Soup Mix. Stor in a dry cool place.
5 T dry Minced Onions
7 t. Parsley Flakes
4 t. Salt
1 t. Garlic Powder
Mix together and stor in a air tight container.
Mix 2 T of dry mix with 1 cup mayo and 1 cup buttermilk or sour cream.
Mix 2 T of dry mix with 2 cups sour cream.
Mix up a few hours ahead of time needed to serve and chill to mix all flavors together.
Tuesday, April 16, 2013
1 1/2cup(s) sugar
2 tablespoon(s) sugar
1 cup(s) (2 sticks) unsalted butter, cut into pieces
8 ounce(s) bittersweet chocolate, broken into pieces
4 large eggs
1 1/2cup(s) all-purpose flour
3/4 cup(s) cream of coconut (not coconut milk)
1 1/2cup(s) heavy cream
Heat oven to 350 degrees F. Line two 9- by 13-inch baking pans with nonstick foil, leaving a 3-inch overhang on two sides. In a large bowl, toss the berries with 2 tablespoons sugar. Let sit, tossing occasionally, for at least 30 minutes.
Meanwhile, place the butter and the chocolate in a medium saucepan and cook, stirring, over medium-low heat until melted. Remove from heat and whisk in the remaining 1 1/2 cups sugar, then the eggs.
Add the flour and stir until smooth.
Divide the batter between the prepared baking pans. Bake until a wooden pick inserted in the center comes out with moist crumbs attached, 12 to 15 minutes. Let cool completely in the pan.
Using an electric mixer, beat the cream of coconut and cream in a large bowl until stiff peaks form.
Gently fold the berries and their juices into the coconut-cream mixture; spoon the cream-berry mixture over one pan of brownies.
Use the foil overhangs to lift the remaining brownie layer out of the pan. Invert onto a cutting board and gently peel away the foil. Invert again onto a cookie sheet and gently slide on top of the cream-berry mixture. Cover and freeze for at least 6 hours or up to 2 days.
Use the foil overhangs to lift and transfer to a cutting board. Let sit for 5 minutes, then cut into bars.
Tips & Techniques
Switch It Up: Replace raspberries with your favorite summer fruit — try cherries, blueberries, or sliced strawberries.
1 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa1 teaspoon(s) baking powder
1/4 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) butter or margarine
1 1/2cup(s) sugar
3 large eggs, lightly beaten
2 teaspoon(s) vanilla extract
Hot Fudge Sauce1/2 cup(s) sugar
1/3 cup(s) unsweetened cocoa
1/4 cup(s) heavy or whipping cream
2 tablespoon(s) butter or margarine
1 teaspoon(s) vanilla extract
1 pint(s) vanilla ice cream
Preheat oven to 350 degrees F. Grease 6 jumbo muffin-pan cups (about 4 by 2 inches each) or six 6-ounce custard cups.
Prepare Brownie Cups: On waxed paper, combine flour, cocoa, baking powder, and salt. In 3-quart saucepan, melt butter over medium-low heat. Remove saucepan from heat; stir in sugar. Add eggs and vanilla; stir until well mixed. Stir in flour mixture just until blended. Spoon batter evenly into muffin-pan cups.Bake brownies 30 to 35 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack 5 minutes. Run tip of thin knife around edge of brownies to loosen. Invert brownies onto rack and cool 10 minutes longer to serve warm, or cool completely to serve later.
While Brownie Cups cool, prepare Hot Fudge Sauce: In heavy 1-quart saucepan, heat sugar, cocoa, cream, and butter to boiling over medium-high heat, stirring frequently. Remove saucepan from heat; stir in vanilla. Serve sauce warm, or cool completely, then cover and refrigerate for up to 2 weeks.
Gently reheat before using.Makes about 2/3 cup.
Assemble brownie sundaes: With small knife, cut 1 1/2- to 2-inch circle in center of each brownie; remove top and set aside. Scoop out brownie centers, making sure not to scoop through bottom of brownies. Transfer centers to small bowl and reserve to sprinkle over ice cream another day. Place each Brownie Cup on a dessert plate. Scoop ice cream into brownie cups and drizzle with hot fudge sauce; replace brownie tops.
2 teaspoon(s) olive oil
1 1/2pound(s) well-trimmed boneless beef chuck, cut into 1/2-inch chunksSalt
1 medium onion, chopped
1 medium red pepper, chopped
3 clove(s) garlic, crushed with press
1 serrano or jalapeño chile, seeded and finely chopped
2 tablespoon(s) tomato paste
3 tablespoon(s) chili powder
1 tablespoon(s) ground cumin
1 can(s) (28 ounces) whole tomatoes in juice
2 can(s) (15 to 19 ounces each) red kidney beans, rinsed and drained
Polenta Crust:2 cup(s) low fat (1%) milk
1 1/2cup(s) cornmeal
4 1/2cup(s) boiling water
To prepare chili: In 12-inch skillet, with broiler-safe handle (if not broiler-safe, wrap handle in double thickness of foil for broiling in oven later), heat oil on medium-high until hot. Sprinkle beef with 1/4 teaspoon salt. Add beef to skillet in 2 batches, and cook 4 to 5 minutes per batch or until beef is browned on all sides, stirring occasionally and adding more oil if necessary. With slotted spoon, transfer beef to bowl once it is browned.
After all beef is browned, add onion, pepper, garlic, and serrano chile to same skillet, and cook on medium 8 minutes or until all vegetables are lightly browned and tender, stirring occasionally. Stir in tomato paste, chili powder, cumin, and 1/2 teaspoon salt; cook 1 minute, stirring constantly.
Return beef, and any juices in bowl, to skillet. Add tomatoes with their juice, stirring and breaking up tomatoes with side of spoon; heat to boiling on medium-high. Reduce heat to low; cover and simmer 1 hour and 15 minutes, stirring occasionally. Add beans and cook Chili, uncovered, 15 minutes longer or until meat is tender.
After adding beans to Chili, prepare Polenta Crust: In microwave-safe deep 4-quart bowl or casserole, combine milk, cornmeal, and 3/4 teaspoon salt until blended; whisk in boiling water. Cook in microwave on High 12 to 15 minutes. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first). Stir 2 more times during cooking.While polenta is cooking, preheat broiler.
When Chili is done, skim off fat. Spread polenta evenly over Chili in skillet. Place skillet in broiler 6 to 8 inches from source of heat, and broil polenta 3 to 4 minutes or until lightly browned, rotating skillet if necessary for even browning. Let pot pie stand 10 minutes for easier serving. Makes about 9 cups.