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.
1pound(s) elbow pasta
1small onion, chopped
1/4 cup(s) all-purpose flour (spooned and leveled)
teaspoon(s) cayenne pepper (optional)
1 1/4cup(s) (5 ounces) shredded yellow cheddar cheese
1 1/4cup(s) (5 ounces) shredded white cheddar cheese
8ounce(s) ham, diced into 1/2-inch pieces
2slice(s) white sandwich bread
DirectionsPreheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta until al dente; drain and reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
Note: This recipe makes enough to fill eight 12-to-16-ounce baking dishes. Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden
3 cup(s) fresh corn kernels, divided
3/4 cup(s) low-fat milk
1 tablespoon(s) cornstarch
1/4 teaspoon(s) salt
Place 2 cups corn, milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes
1 1/2stick(s) cold unsalted butter, 1 stick cubed
1 large onion, finely chopped
1 tablespoon(s) poppy seeds
Freshly ground pepper
1 cup(s) (3 ounces) coarsely shredded Gruyère cheese
2 cup(s) all-purpose flour, plus more for dusting
2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 teaspoon(s) salt
1 cup(s) buttermilkDirections
1. Preheat the oven to 425 degrees F. Butter a 9- by 4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl, and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
2. Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda, and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.
3. Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2- by 24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
4. Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.
1 sheet frozen puff pastry, thawed
2 tablespoon(s) olive oil
1 pound(s) beef fillet, cut into 1/2-inch cubes
3/4 pound(s) mixed mushrooms, sliced
1 large onion, cut into 1/2-inch dice
1 tablespoon(s) chopped fresh rosemary
1 tablespoon(s) tomato paste
2 clove(s) garlic, finely chopped
2 tablespoon(s) flour
1 1/2cup(s) reduced-sodium beef stock or broth
1 cup(s) frozen peas and carrots
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
1 large egg, lightly beaten with 1 tablespoon of water
Heat oven to 400 degrees F. Place 4 deep crocks or ramekins (1 1/4-cup capacity) on a baking sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of crocks with an additional 1/2-inch on each side. Place dough on a waxed-paper-lined plate and refrigerate.
Heat 1 tablespoon of the oil in a large nonstick skillet over high heat until oil is shimmering. Sauté beef, in 2 batches, 1 1/2 minutes per batch, until lightly browned. Transfer to a plate. Add remaining 1 tablespoon oil to skillet with mushrooms and onions; sauté over medium-high heat 4 minutes until mushrooms are softened and onions are translucent.
Stir in rosemary, tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute. Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in peas and carrots, salt, and pepper, then beef cubes.
Spoon mixture into crocks. Brush outside edges of crocks lightly with egg wash. Place pastry cut-outs over top of crocks and press dough overhang against outside edges of crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake 24 minutes or until pastry is golden and puffed.
4 boneless, skinless chicken breast halves
4 boneless, skinless chicken thighs
1 medium onion, coarsely chopped
2 ribs celery, cut crosswise into 1-inch pieces
3 carrots, coarsely chopped
Coarse salt and freshly ground pepper
4sprigs fresh thyme
2 clove(s) garlic, crushed
1 cup(s) baby carrots
1 cup(s) frozen green peas
1 cup(s) fresh or frozen pearl onions
4 tablespoons plus 1 teaspoon unsalted butter
2 1/2cup(s) cremini mushrooms, trimmed and cut into quarters
4 tablespoon(s) all-purpose flour
1 1/2cup(s) heavy cream
1 teaspoon(s) hot sauce, such as Tabasco
1 ½ teaspoon(s) Worcestershire sauce
2 sheets frozen puff pastry
1 large egg, beaten
Preheat oven to 425 degrees.Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.
Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.
Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.
Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.
Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.
Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.
Friday, April 12, 2013
3 cups watermelon puree
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi (peeled & sliced)
1 peach or nectarine diced small
handfull of fresh cherries, pitted and chopped
Cut the watermelon into chunks and then puree in a blender until smooth. Set aside.
Set out about 1 dozen popsicle molds ( may vary depending on size of the mold). Fill each mold with the chopped fresh fruit. Pour the watermelon puree until each mold is full to the top. Place a popsicle stick into each mold, and place in the freezer and freeze for 6-8 hours.
When ready to serve, run the popsicle molds under warm water for a few seconds, to release
1 1/2 lbs ground beef
1 can petit diced tomatoes
1 diced yellow onion
1 lb of rotini or macaroni noodles
1 can corn, drained
Cumin ** optional
Red Pepper ** optional
Brown ground beef and onion in skillet. When meat is done, drain if needed and place all of the other ingredients, along with seasonings of your choice, in the pan and add enough water to cook the noodles in. While simmering, add extra water as needed to prevent sticking and burning until noodles are tender.
**Add seasonings to taste.
This ranch dressing is AMAZING and has became our favorite dressing! You can use lite buttermilk, sour cream and mayo and it is still good.
1/4 cup Black Pepper
1 1/2 cups Parsley Flakes
1/2 cup Garlic Salt
2T Kosher Salt
1/4 cup Granulated Garlic
3/4 cup Granulated Onion
2T Dill Weed
Combine all ingredients, store in an airtight container. Makes about 3 cups of dry mix. You will only need 2T of this mix for each recipe of dressing.
To Make Dressing:
2 T dry mix
2 cups Mayo
2 cups Buttermilk
1 1/2 cups Sour Cream
1 t. Lemon Juice
Whisk together and refrigerate for 2 hours.
Makes 1 3/4 quarts
1 1/2 cups flour
4 T cornstarch
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 1/2 cups water
In a mixing bowl, sift the dry ingredients. Add the water and mix together well. Completely cover and coat 8 fish or chicken fillets with the batter. Deep fry until golden brown.
I LOVE LOVE LOVE THESE!!!
Make and decorate your favorite cupcakes and decorate in the colors/designs you want.
To make High heels:
Use a Pepperidge Farm Milano Cookie for the bottom of the shoe and a Pepperidge Farm Piroette Wafer for the heel.