4 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/2 cup butter
1/4 cup milk
2 teaspoons Vanilla extract
Grease a 9x9 inch dish.
In a microwave safe bowl, stir together confectioners' sugar and cocoa. Pour milk over mixture and place butter in bowl. Do not mix. Microwave until butter is melted, 2 minutes. Stir in vanilla and stir vigorously until smooth. Pour into prepared dish.
Chill in freezer 10 minutes before cutting into squares.
Cook Time: 2 min.
Ready in 15 min.
Yields: 12 servings.
2 teaspoons vanilla extract
Friday, December 12, 2008
Dark Chocolate Ginger Crinkles Karen Meacham
Makes 3 dozen. Bake time 35 min.
1 stick (4 oz) unsalted butter
4 oz unsweetened chocolate, ½ c. chopped
1 3/4 cups granulated sugar
1 1/2 cups flour (I added an extra 1/3 cup, otherwise cookies were too flat)
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large eggs, beaten
3/4 c. candied ginger, finely chopped (optional)
1/2 cup semisweet mini choc chips
1 cup confectioner's (powdered) sugar
1. In a medium saucepan, melt the butter and unsweetened chocolate over medium heat, stirring until smooth; let cool for 10 minutes.
2. Preheat oven to 350 degrees; line 2 large cookie sheets with parchment paper. In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda, and salt. Whisk the eggs into the butter mixture, then stir into the dry ingredients until incorporated; stir in the ginger and chocolate chips.
3. Place the confectioner's sugar in a wide bowl. Shape half of the dough into 1-inch balls, then coat with the confectioners' sugar. Place the cookies about 2 inches apart on the prepared cookie sheets. Bake, switching and rotating the pans after about 10 minutes, until the cookies puff and crack, 14 to 17 minutes total. Let cool for a minute before transferring to racks to cool completely. Repeat with remaining half of the dough.
1 stick (4 oz) unsalted butter
4 oz unsweetened chocolate, ½ c. chopped
1 3/4 cups granulated sugar
1 1/2 cups flour (I added an extra 1/3 cup, otherwise cookies were too flat)
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large eggs, beaten
3/4 c. candied ginger, finely chopped (optional)
1/2 cup semisweet mini choc chips
1 cup confectioner's (powdered) sugar
1. In a medium saucepan, melt the butter and unsweetened chocolate over medium heat, stirring until smooth; let cool for 10 minutes.
2. Preheat oven to 350 degrees; line 2 large cookie sheets with parchment paper. In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda, and salt. Whisk the eggs into the butter mixture, then stir into the dry ingredients until incorporated; stir in the ginger and chocolate chips.
3. Place the confectioner's sugar in a wide bowl. Shape half of the dough into 1-inch balls, then coat with the confectioners' sugar. Place the cookies about 2 inches apart on the prepared cookie sheets. Bake, switching and rotating the pans after about 10 minutes, until the cookies puff and crack, 14 to 17 minutes total. Let cool for a minute before transferring to racks to cool completely. Repeat with remaining half of the dough.
Chocolate Brownie Cookies Lanita Wimer
1 Pkg. Brownie Mix
2 Pkgs German Chocolate Cake Mix
3 Eggs
3/4 C. Oil
3/4 C. Water
Mix all ingredients together. Will be a stiff dough.
Drop by spoonfuls on to cookie sheet.
Bake 350 degrees for 10 min.
2 Pkgs German Chocolate Cake Mix
3 Eggs
3/4 C. Oil
3/4 C. Water
Mix all ingredients together. Will be a stiff dough.
Drop by spoonfuls on to cookie sheet.
Bake 350 degrees for 10 min.
French Butter Creams Barbara Sylvester
1/2 cups powdered sugar1 tsp. baking soda1 tsp. cream of tartar1/4 tsp. salt1 cup softened butter or marg.1 egg1 tsp. vanilla2 1/4 to 2 1/2 cups white flourIn a large bowl, combine sugar, baking soda, cream of tartar, salt, butter, egg an vanilla. Mix on low for about 1 minute.
Add flour; blend on low speed until well mixed. Chill dough for about 15 to 30 min.
Shape chilled dough into 3/4 inch balls. Place on greased cookie sheet about 2 inches apart. Flatten with a fork and sprinkle with sugar.
Bake at 350 degrees for 5 to 8 minutes. Do not over bake! Makes 4 dozen cookies.
These cookies will just melt in your mouth! Your can sprinkle with colored sugar if you want a more festive look.
Add flour; blend on low speed until well mixed. Chill dough for about 15 to 30 min.
Shape chilled dough into 3/4 inch balls. Place on greased cookie sheet about 2 inches apart. Flatten with a fork and sprinkle with sugar.
Bake at 350 degrees for 5 to 8 minutes. Do not over bake! Makes 4 dozen cookies.
These cookies will just melt in your mouth! Your can sprinkle with colored sugar if you want a more festive look.
Magic Bars Pam George
1 stick butter or margarine
1 1/2 cups graham cracker crumbs
1 14 oz can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 1/2 cups baked coconut
1 cup chopped walnuts
Makes 24 to 36 bars
Preheat oven to 350 F (325 F for glass dish)
In 9x13 inch baking pan, melt butter in oven
Sprinkle crumbs over melted butter to make a crust.
Mix remaining ingredients in a bowl. Spread evenly into 9x13 baking dish. Bake 25 minutes or until lightly browned. Cool.
Chill if desired, cut into bars. Store loosely covered at room temperature.
1 1/2 cups graham cracker crumbs
1 14 oz can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 1/2 cups baked coconut
1 cup chopped walnuts
Makes 24 to 36 bars
Preheat oven to 350 F (325 F for glass dish)
In 9x13 inch baking pan, melt butter in oven
Sprinkle crumbs over melted butter to make a crust.
Mix remaining ingredients in a bowl. Spread evenly into 9x13 baking dish. Bake 25 minutes or until lightly browned. Cool.
Chill if desired, cut into bars. Store loosely covered at room temperature.
Mint In The Middel Jayna Prestwich
Cream together:1 1/4 cups sugar1/2 cup shortening1/2 cup butter or margarineAdd:1 tsp. vanilla1 eggStir together and then add:3 cups flour2 tsp. baking powder1/2 tsp. saltAdd:1-2 Tablespoons milk
When dough is ready...
Take a ball of dough and smash or roll it flat. (If dough is too soft, refrigerate for an hour).
Wrap the dough around an Andes Mint candy.
Use parchment paper or lightly spray pan with Pam. Cook for 10-11 minutes at 350 degrees.
When cool, drizzle melted chocolate over the top of the cookies.
When dough is ready...
Take a ball of dough and smash or roll it flat. (If dough is too soft, refrigerate for an hour).
Wrap the dough around an Andes Mint candy.
Use parchment paper or lightly spray pan with Pam. Cook for 10-11 minutes at 350 degrees.
When cool, drizzle melted chocolate over the top of the cookies.
Snowball Recipe Debbie Spector
1 1/2 cups all purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/4 cup powdered confectioners sugar
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
Topping:
1 cup powdered confectioner’s sugar, sifted
Makes about 3 dozen cookies.
In a medium sized bowl whisk together flour, cornstarch and salt. Set aside.
Using mixer, cream butter and sugar until light and fluffy (about 2 min). Mix in vanilla. Slowly add flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees F, place rack in center of oven. Line two baking sheets with parchment paper.
Form firm dough into 1 inch balls and space 1” apart. Bake 12-14 minutes or until the edges start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan/tray with parchment/wax paper. Sprinkle ½ cup of the confectioner’s sugar onto the paper and place the slightly cooled cookies on top of the sugar. Put the remaining ½ cup confectioner’s sugar in a fine strainer or sieve and sprinkle the tops of the cookies - or just roll the cookies in the sugar.
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.
1/2 cup cornstarch
1/4 teaspoon salt
1/4 cup powdered confectioners sugar
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
Topping:
1 cup powdered confectioner’s sugar, sifted
Makes about 3 dozen cookies.
In a medium sized bowl whisk together flour, cornstarch and salt. Set aside.
Using mixer, cream butter and sugar until light and fluffy (about 2 min). Mix in vanilla. Slowly add flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.
Preheat oven to 350 degrees F, place rack in center of oven. Line two baking sheets with parchment paper.
Form firm dough into 1 inch balls and space 1” apart. Bake 12-14 minutes or until the edges start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan/tray with parchment/wax paper. Sprinkle ½ cup of the confectioner’s sugar onto the paper and place the slightly cooled cookies on top of the sugar. Put the remaining ½ cup confectioner’s sugar in a fine strainer or sieve and sprinkle the tops of the cookies - or just roll the cookies in the sugar.
These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.
Molasses Cookies Judi Beech
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 cup unsalted butter, room temperature
1 cup dark brown sugar (packed)
2 T vegetable oil
1/3 cup unsulphured molasses
1 large egg
½ tsp pure vanilla extract
Garnish:
1 cup granulated white sugar
Cream butter and sugar until light and fluffy. Add the oil, molasses, egg, and vanilla – mix well. Sift flour, baking soda, spices and salt. Add slowly to creamed mixture. Cover and chill the batter until firm (about 2 hrs or overnight).
Preheat the oven to 375. Line two baking sheets with parchment paper and place sugar in a bowl.
Roll dough into 1” balls then roll in sugar to coat. Place on baking sheet 2” apart. Using the bottom of a glass, slightly flatten cookie.
Bake 9-10 minutes or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.) Remove from oven and cool on a wire rack. Store airtight for up to a week.
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 cup unsalted butter, room temperature
1 cup dark brown sugar (packed)
2 T vegetable oil
1/3 cup unsulphured molasses
1 large egg
½ tsp pure vanilla extract
Garnish:
1 cup granulated white sugar
Cream butter and sugar until light and fluffy. Add the oil, molasses, egg, and vanilla – mix well. Sift flour, baking soda, spices and salt. Add slowly to creamed mixture. Cover and chill the batter until firm (about 2 hrs or overnight).
Preheat the oven to 375. Line two baking sheets with parchment paper and place sugar in a bowl.
Roll dough into 1” balls then roll in sugar to coat. Place on baking sheet 2” apart. Using the bottom of a glass, slightly flatten cookie.
Bake 9-10 minutes or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.) Remove from oven and cool on a wire rack. Store airtight for up to a week.
Jam Thumbprints Judi Beech
Serves: 32 cookies
3 sticks unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups flour 1/4 teaspoon kosher salt 1 egg beaten with 1 T water for egg wash 7 ounces sweetened flaked coconut Raspberry and/or apricot jam
Preheat oven to 350 degrees F.
Cream together butter and sugar until just combined, add vanilla. Sift flour and salt together and slowly add to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger.
Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
3 sticks unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups flour 1/4 teaspoon kosher salt 1 egg beaten with 1 T water for egg wash 7 ounces sweetened flaked coconut Raspberry and/or apricot jam
Preheat oven to 350 degrees F.
Cream together butter and sugar until just combined, add vanilla. Sift flour and salt together and slowly add to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger.
Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
White Chocolate Raspberry Crumb Bars Oh So Good! Judi Beech
1 cup (2 sticks) butter or margarine, softened
2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
11/4 cups (14-oz can) sweetened condensed milk
1/3 cup seedless raspberry jam (approximately)
1 cup white chocolate chips
Preheat oven to 350 degrees. Makes 40.
1. Beat butter until creamy then add flour, brown sugar and salt – mix well. With floured fingers, press 1 3/4 cup crumb mixture into bottom of greased 13-by-9-inch pan. Bake 10 to 12 minutes until edges are golden brown.
2. In saucepan, add semi-sweet chocolate chips and condensed milk; melt over low heat, stirring until smooth. Spread over hot crust. Sprinkle remaining crumb mixture over chocolate filling. Drop teaspoons of raspberry jam randomly over crumb mixture. Sprinkle with white chocolate chips. Bake for 25 to 30 min or until center is set. Cool on rack.
2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
11/4 cups (14-oz can) sweetened condensed milk
1/3 cup seedless raspberry jam (approximately)
1 cup white chocolate chips
Preheat oven to 350 degrees. Makes 40.
1. Beat butter until creamy then add flour, brown sugar and salt – mix well. With floured fingers, press 1 3/4 cup crumb mixture into bottom of greased 13-by-9-inch pan. Bake 10 to 12 minutes until edges are golden brown.
2. In saucepan, add semi-sweet chocolate chips and condensed milk; melt over low heat, stirring until smooth. Spread over hot crust. Sprinkle remaining crumb mixture over chocolate filling. Drop teaspoons of raspberry jam randomly over crumb mixture. Sprinkle with white chocolate chips. Bake for 25 to 30 min or until center is set. Cool on rack.
Wednesday, October 8, 2008
Easy Chocolate Brownie Cookies (Lanita Wimer)
1 Pkg. Brownie Mic
2 Pkgs German Chocolate Cake Mix
3 Eggs
¾ C. Water
¾ C. Oil
Mix all ingredients together. Will be thick. Shape into balls and bake 10 min @ 350. Enjoy.
2 Pkgs German Chocolate Cake Mix
3 Eggs
¾ C. Water
¾ C. Oil
Mix all ingredients together. Will be thick. Shape into balls and bake 10 min @ 350. Enjoy.
Blue Cheese Puffs (Lanita Wimer)
Blue Cheese Puffs
1 pkg. Refrigerator biscuits
¼ C. Blue Cheese (1oz)
2/3 stick butter
Cut Biscuits into fourths. Place in 7x11 baking dish. Melt butter and Blue Cheese on low heat or melt together in microwave. Spoon over biscuits. Bake 400 10-20 min. Until brown and most of butter is absorbed. I usually use a 9x13 pan and use 3 cans of biscuits and then use 4 oz. blue cheese and 2 sticks b
1 pkg. Refrigerator biscuits
¼ C. Blue Cheese (1oz)
2/3 stick butter
Cut Biscuits into fourths. Place in 7x11 baking dish. Melt butter and Blue Cheese on low heat or melt together in microwave. Spoon over biscuits. Bake 400 10-20 min. Until brown and most of butter is absorbed. I usually use a 9x13 pan and use 3 cans of biscuits and then use 4 oz. blue cheese and 2 sticks b
Sunday, August 24, 2008
Frog's Eye Salad (Lynette Backman)
Prep Time: 20 minutes
Start to Finish: 3 hours
Serve this old time favorite as a salad or dessert.
Ingredients:
1-1/3 cups (8 oz.) AMERICAN BEAUTY Acini di Pepe, uncooked
1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 can (20 oz.) pineapple chunks, undrained
1 can (8 oz.) crushed pineapple, undrained
1 egg, beaten
2 teaspoons lemon juice
2 cans (11-oz. each) mandarin orange segments, drained
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries
Instructions:
In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture.
Cook over medium heat; stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly.
Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each).
Start to Finish: 3 hours
Serve this old time favorite as a salad or dessert.
Ingredients:
1-1/3 cups (8 oz.) AMERICAN BEAUTY Acini di Pepe, uncooked
1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 can (20 oz.) pineapple chunks, undrained
1 can (8 oz.) crushed pineapple, undrained
1 egg, beaten
2 teaspoons lemon juice
2 cans (11-oz. each) mandarin orange segments, drained
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries
Instructions:
In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture.
Cook over medium heat; stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly.
Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each).
Fun Gels (Sharlene Law)
Add 2 ½ C. Boiling Water to 4 small or 2 large pkgs of gelatin
Dissolve completely
Pour into 9x13 pan
Chill until firm
3 hours in fridge or 2o min in freezer
Dip pan in warm water about 15 seconds
Cut into squares or with cookie cutters into shapes
Mix with whipped cream or not
Add fruit if desired
Dissolve completely
Pour into 9x13 pan
Chill until firm
3 hours in fridge or 2o min in freezer
Dip pan in warm water about 15 seconds
Cut into squares or with cookie cutters into shapes
Mix with whipped cream or not
Add fruit if desired
Chinese Chicken Salad (Debbie Spector)
3 cooked and cut up chicken breasts
1 small head cabbage (chopped)
1 small head savory purple cabbage
4 green onions sliced
Some sliced purple or green seedless grapes
Heat oven to 350. Bake about 5-8 min. watch closely
2 pkgs. Broken Top Ramen noodles chicken flavor
4 Tbs. Sesame seeds
½ C. chopped peanuts 3 oz.
½ C. raw sunflower seeds
Dressing:
½ C. sesame iol
½ C. Salad Oil (olive oil extra light)
9 Tbs. rice vinegar (1/2C. + 1Tbs.)
½ C. Sugar
½ tsp. pepper
2 Pkgs seasoning from Top Ramen
This salad can be made a day ahead. Store in plastic bags. Toss together before serving.
Note: Depending on season, you can use what greens you like. I used Romaine lettuce, a little purple cabbage and savory green cabbage.
1 small head cabbage (chopped)
1 small head savory purple cabbage
4 green onions sliced
Some sliced purple or green seedless grapes
Heat oven to 350. Bake about 5-8 min. watch closely
2 pkgs. Broken Top Ramen noodles chicken flavor
4 Tbs. Sesame seeds
½ C. chopped peanuts 3 oz.
½ C. raw sunflower seeds
Dressing:
½ C. sesame iol
½ C. Salad Oil (olive oil extra light)
9 Tbs. rice vinegar (1/2C. + 1Tbs.)
½ C. Sugar
½ tsp. pepper
2 Pkgs seasoning from Top Ramen
This salad can be made a day ahead. Store in plastic bags. Toss together before serving.
Note: Depending on season, you can use what greens you like. I used Romaine lettuce, a little purple cabbage and savory green cabbage.
Ramen Noodle Coleslaw (Susan Janes)
1 1lb. Pkg. Coleslaw
1 Bunch Green Onions chopped
1 C. Slivered Almonds (toasted)
1 Pkg. Chicken Flavored Ramen Noodle Crushed- Save Flavor Packet
Dressing:
½ C. Salad Oil
1/3C. White Vinegar
¾ C. Sugar
Ramen Flavor Packet
Directions:
Mix dressing ahead of time. Pour dressing over mixture ½ hour before serving. Stir to blend.
1 Bunch Green Onions chopped
1 C. Slivered Almonds (toasted)
1 Pkg. Chicken Flavored Ramen Noodle Crushed- Save Flavor Packet
Dressing:
½ C. Salad Oil
1/3C. White Vinegar
¾ C. Sugar
Ramen Flavor Packet
Directions:
Mix dressing ahead of time. Pour dressing over mixture ½ hour before serving. Stir to blend.
Kim's Coleslaw(Janet Berryman)
½ C. Mayonaise
¼-1/3 C. Sugar
½ tsp. salt
1/8tsp Pepper
½ tsp Celery Seed
1 ½ Tbs. Vinegar
1 ½ Tbs. Lemon Juice
(pinch of garlic salt if desires)
16 oz. Coleslaw
Mix all together. Chill Enjoy
¼-1/3 C. Sugar
½ tsp. salt
1/8tsp Pepper
½ tsp Celery Seed
1 ½ Tbs. Vinegar
1 ½ Tbs. Lemon Juice
(pinch of garlic salt if desires)
16 oz. Coleslaw
Mix all together. Chill Enjoy
Thursday, August 21, 2008
Chinese Chicken Salad(Lanita Wimer)
Dressing:
2 Tbs. Sugar
1 tsp. Salt
½ tsp. Pepper
¼ C. Salad Oil
1 tsp. Sesame Oil
2 Tbs. Vinegar
Blend all ingredients together. Chill.
Salad:
Lettuce
Green Onion
Chow Mein Noodles
Celery
Mandarin Oranges
Ect.
2-3 Boneless chicken Breasts cooked and cubed
Chop all vegetables. Mix with Dressing right before serving. Enjoy
2 Tbs. Sugar
1 tsp. Salt
½ tsp. Pepper
¼ C. Salad Oil
1 tsp. Sesame Oil
2 Tbs. Vinegar
Blend all ingredients together. Chill.
Salad:
Lettuce
Green Onion
Chow Mein Noodles
Celery
Mandarin Oranges
Ect.
2-3 Boneless chicken Breasts cooked and cubed
Chop all vegetables. Mix with Dressing right before serving. Enjoy
Texas Melon Soup (Lanita Wimer)
Prep Time: 25 minutes
Ingredients:
3 cups chopped cantaloupe
2 Tbsp. sugar
1/4 cup orange juice
3 cups chopped honeydew melon
1/8 tsp. salt
Preparation:
Place cantaloupe, half of the sugar and half of the orange juice, and half of the salt in a blender container or food processor bowl. Cover and blend until smooth. Transfer to a medium bowl, cover and chill. Repeat with honeydew melon and remaining sugar, orange juice, and salt. Chill in a separate bowl.
When ready to serve, pour equal amounts of melon mixture carefully into each individual bowl, pouring both at the same time, keeping the melon mixtures as separate as possible. You'll have a two-color soup that is beautiful and delicious. Serves 4-6
Ingredients:
3 cups chopped cantaloupe
2 Tbsp. sugar
1/4 cup orange juice
3 cups chopped honeydew melon
1/8 tsp. salt
Preparation:
Place cantaloupe, half of the sugar and half of the orange juice, and half of the salt in a blender container or food processor bowl. Cover and blend until smooth. Transfer to a medium bowl, cover and chill. Repeat with honeydew melon and remaining sugar, orange juice, and salt. Chill in a separate bowl.
When ready to serve, pour equal amounts of melon mixture carefully into each individual bowl, pouring both at the same time, keeping the melon mixtures as separate as possible. You'll have a two-color soup that is beautiful and delicious. Serves 4-6
Baby Greens and BlueCheese Salad (Judi Beech)
3 tablespoons fresh lemon juice1 tablespoon Dijon mustard1 medium shallot, minced1 1/2 teaspoons chopped fresh thyme1/2 cup olive oil
1 5-ounce bag mixed baby greens2 large ripe pears, thinly sliced lengthwise1 cup crumbled blue cheese 1 cup walnuts, toasted, coarsely chopped
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens and top with pear slices. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve. Serves 6.
1 5-ounce bag mixed baby greens2 large ripe pears, thinly sliced lengthwise1 cup crumbled blue cheese 1 cup walnuts, toasted, coarsely chopped
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens and top with pear slices. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve. Serves 6.
Friday, July 25, 2008
Jello Cake and Best 2 Egg Cake(Sharlene Law)
Jello Cake
Make any yellow or white cake. Cool. Poke holes in cake all over with fork or handle of wooden spoon. Make jello as directed on box. Pour over entire cake evenly. Refrigerate for several hours or overnight. To remove cake from pan, set in hot water for one minute. Frost with whipped cream, or cool whip.
Best Two Egg Cake
½ C. Shortning 2 ¼ sifted cake flour
1 ½ C. Sugar 2 ½ tsp. Baking Powder
1 tsp. Vanilla 1 tsp. Salt
2 Eggs 1 C. + 2 Tbs. Milk
Cream Shortning thoroughly for 12 minutes on med-high. Add vanilla. Then add eggs one at a time, beating well after each. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition. Bake at 350 degrees, for 30 minutes in a 9x13 pan.
Make any yellow or white cake. Cool. Poke holes in cake all over with fork or handle of wooden spoon. Make jello as directed on box. Pour over entire cake evenly. Refrigerate for several hours or overnight. To remove cake from pan, set in hot water for one minute. Frost with whipped cream, or cool whip.
Best Two Egg Cake
½ C. Shortning 2 ¼ sifted cake flour
1 ½ C. Sugar 2 ½ tsp. Baking Powder
1 tsp. Vanilla 1 tsp. Salt
2 Eggs 1 C. + 2 Tbs. Milk
Cream Shortning thoroughly for 12 minutes on med-high. Add vanilla. Then add eggs one at a time, beating well after each. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition. Bake at 350 degrees, for 30 minutes in a 9x13 pan.
Hot Fudge Brownies (Lynette Backman)
Favorite Brownie Recipe
Favorite Vanilla Ice Cream
Hot Fudge Sauce:
¾ C. Sugar
½ C. Hershey’s Cocoa
½ C. plus 2 Tbs. Evaporated milk (5oz Can)
1/3 C. Light Corn Syrup
1/3 C. Butter or Margarine
1 Tsp. Vanilla Extract
Combine sugar and Cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1 ¾ c. sauce.
Put a brownie in a bowl add a scoop of vanilla ice cream and top with hot fudge sauce.
Favorite Vanilla Ice Cream
Hot Fudge Sauce:
¾ C. Sugar
½ C. Hershey’s Cocoa
½ C. plus 2 Tbs. Evaporated milk (5oz Can)
1/3 C. Light Corn Syrup
1/3 C. Butter or Margarine
1 Tsp. Vanilla Extract
Combine sugar and Cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1 ¾ c. sauce.
Put a brownie in a bowl add a scoop of vanilla ice cream and top with hot fudge sauce.
Oatmeal Cake (Lanita Wimer)
1 ¼ C. Oatmeal
1 ¼ C, Boiling Water
1 Cube Butter
Put in bowl. Put plate on top and let stand for 20 minutes.
Add:
1 C. Brown Sugar
1 C. White Sugar
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Vanilla
1 tsp. Cinnamon
2 Eggs
1 1/3 C. Flour
Stir all together. Pour into greased 9x13 pan. Bake 25-30 minutes @ 350 degrees. After baking, pour topping over the top of cake and put under broiler just until browned.
Topping:
1 C. Coconut
1 C. Chopped pecans
1 C. Brown Sugar
6 Tbs. Butter
¼ C. Cream or Milk
Cook about 5-6 minutes
1 ¼ C, Boiling Water
1 Cube Butter
Put in bowl. Put plate on top and let stand for 20 minutes.
Add:
1 C. Brown Sugar
1 C. White Sugar
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Vanilla
1 tsp. Cinnamon
2 Eggs
1 1/3 C. Flour
Stir all together. Pour into greased 9x13 pan. Bake 25-30 minutes @ 350 degrees. After baking, pour topping over the top of cake and put under broiler just until browned.
Topping:
1 C. Coconut
1 C. Chopped pecans
1 C. Brown Sugar
6 Tbs. Butter
¼ C. Cream or Milk
Cook about 5-6 minutes
Tuesday, June 17, 2008
Grilled Chicken Quesadillas (Karen Meacham)
Marinate 2 large boneless skinless chicken breasts for at least 30 minutes in italian dressing. (I used Kraft Roasted Red Pepper with Parmesan). Grill breasts until juice runs clear (about 5 min in a Foreman grill).
Slice chicken into strips and place chicken, shredded cheese, salsa (or tomatoes, green onions, and cilantro) olives, mushrooms, bacon (whatever you like) on a large tortilla. Fold in half and grill until crispy and cheese is melted - just a few minutes.
Slice chicken into strips and place chicken, shredded cheese, salsa (or tomatoes, green onions, and cilantro) olives, mushrooms, bacon (whatever you like) on a large tortilla. Fold in half and grill until crispy and cheese is melted - just a few minutes.
Monday, June 16, 2008
Grilled Pound Cake With Berry Sauce (Lynette Backman)
1 Loaf Thickly Sliced Pound Cake
Berries Of Choice Fresh or Frozen
Corn Starch To Thicken
Ice Cream
Grill pound cake on each side for 2-3 min or until golden
Sauce :
Put berry juice in saucepan adding a little cornstarch until thickened. Put berries and sauce together and serve over pound cake with ice cr
Berries Of Choice Fresh or Frozen
Corn Starch To Thicken
Ice Cream
Grill pound cake on each side for 2-3 min or until golden
Sauce :
Put berry juice in saucepan adding a little cornstarch until thickened. Put berries and sauce together and serve over pound cake with ice cr
Teriyaki Chicken Kabob (Debbie Spector)
1lb Chicken cut in wide strips, to spear1-2 cups Yoshida's Teriyaki marinadeVegetables, cut in large piece to spear(zucchini, bell peppers, onions, mushrooms, tomatoes, ect)1 package of wooden skewers1 large Ziploc bagPour marinade in Ziploc bag, place in chicken, marinade for an hour or moreskewer veggie and chicken on stick in alternating pattern.Grill until chicken is thoroughly cooked. If using the thigh (dark) meat, you may want to precook half way, then place on the skewer with veggies and finish on the grill. Serve over rice and enjoy!
Sunday, June 15, 2008
Grilled Sugar-Dipped Pineapple(Judy Beech)
1 Ripe Pineapple (when buying…go for the gold rind)
½ stick unsalted butter, melted
In Separate shallow bowl or pie tin, Mix together:
1/3 C. Sugar
1 tsp. grated Lime Zest
1 ½ tsp. Ground Cinnamon
¼ tsp. Ground Cloves
1. Peel and slice pineapple into 8-10 even rounds, about 1/3 inch slices
2. Brush each side of pineapple with melted butter, then sprinkle with sugar mixture.
3. Preheat grill to high. When ready to cook, oil grill grate.
4. Arrange pineapple slices on the hot grate, turning with tongs, until browned and sizzling, 5-8 minutes per side.
½ stick unsalted butter, melted
In Separate shallow bowl or pie tin, Mix together:
1/3 C. Sugar
1 tsp. grated Lime Zest
1 ½ tsp. Ground Cinnamon
¼ tsp. Ground Cloves
1. Peel and slice pineapple into 8-10 even rounds, about 1/3 inch slices
2. Brush each side of pineapple with melted butter, then sprinkle with sugar mixture.
3. Preheat grill to high. When ready to cook, oil grill grate.
4. Arrange pineapple slices on the hot grate, turning with tongs, until browned and sizzling, 5-8 minutes per side.
Basil Grilled Chicken(Judy Beech)
¾ tsp. coarsely ground pepper
4 skinned breast halves
¼ c. freshly chopped basil leaves
1/3 c. butter melted
Topping:
2Tbs. Fresh minced basil leaves
¼ C. Butter, at room temperature
1 Tbs. grated Parmesan
¼ tsp. Garlic Powder
1/8 tsp. Salt
1/8 tsp. Pepper
Fresh Basil Sprigs, Optional
Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter minced basil, parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.
Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining butter mixture. Serve the grilled chicken with the basil-butter mixture, garnish with fresh basil sprigs, if desired.
4 skinned breast halves
¼ c. freshly chopped basil leaves
1/3 c. butter melted
Topping:
2Tbs. Fresh minced basil leaves
¼ C. Butter, at room temperature
1 Tbs. grated Parmesan
¼ tsp. Garlic Powder
1/8 tsp. Salt
1/8 tsp. Pepper
Fresh Basil Sprigs, Optional
Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter minced basil, parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.
Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining butter mixture. Serve the grilled chicken with the basil-butter mixture, garnish with fresh basil sprigs, if desired.
Yummy Fruit Salad (Jennifer Manley)
Fruit Of Choice (4-6 Cups)
Dressing:
Package of Instant Vanilla Pudding
Med. Container of Cool Whip
Milk
Mix Pudding and Cool Whip together. Add about 1 cup of milk to make dressing desired consistency. Cut of fruit. Pour dressing over fruit. Mix. Enjoy!
Dressing:
Package of Instant Vanilla Pudding
Med. Container of Cool Whip
Milk
Mix Pudding and Cool Whip together. Add about 1 cup of milk to make dressing desired consistency. Cut of fruit. Pour dressing over fruit. Mix. Enjoy!
Aunt Aggie's Chicken (Janet Berryman)
¾ C. Soy Sauce
¾ C. Vinegar
2 Tsp. Garlic Powder
Chicken
Let Chicken Marinate at least 2 hours. Grill Enjoy!
¾ C. Vinegar
2 Tsp. Garlic Powder
Chicken
Let Chicken Marinate at least 2 hours. Grill Enjoy!
Thursday, June 12, 2008
Grilled Chicken Breasts (Lanita Wimer)
Juice of 1 Lemon
Juice of 1 Lime
1/4C. Olive oil
1 Clove Garlic Crushed
1 Tsp Salt
1 Tbs. Dijon Style Mustard
1 Tbs. Honey
8 Boneless Skinless Chicken Breasts
Honey Mustard Glaze (See Recipe)
Glaze:
1/2C. Dijon Mustard
1/4 C. Honey
2 Tbs. Brown Sugar
Juice of 1/2 Lime
In Resealable plastic bag combine lemon juice, lime juice, oil, garlic, salt, mustard and honey. Add Chicken breasts and close bag. Marinate overnight.
Remove breasts from bag and discard marinade. Grill on medium hot grill 5 minutes per side until lightly brown and 165 degrees on a metal thermometer has been reached. Brush with Honey mustard glaze. Serves 8
Juice of 1 Lime
1/4C. Olive oil
1 Clove Garlic Crushed
1 Tsp Salt
1 Tbs. Dijon Style Mustard
1 Tbs. Honey
8 Boneless Skinless Chicken Breasts
Honey Mustard Glaze (See Recipe)
Glaze:
1/2C. Dijon Mustard
1/4 C. Honey
2 Tbs. Brown Sugar
Juice of 1/2 Lime
In Resealable plastic bag combine lemon juice, lime juice, oil, garlic, salt, mustard and honey. Add Chicken breasts and close bag. Marinate overnight.
Remove breasts from bag and discard marinade. Grill on medium hot grill 5 minutes per side until lightly brown and 165 degrees on a metal thermometer has been reached. Brush with Honey mustard glaze. Serves 8
Grilled Marinated Vegetables(Lanita Wimer)
Zucchini
Yellow Squash
Onion
Mushrooms
Bell Peppers
Any Other veggies you desire
Italian Dressing
Parmesan Cheese Grated
Cut vegetable and place in ziplock bag. Pour Italian dressing over them. Grill until tender. Sprinkle Parmesan cheese over them and enjoy.
Yellow Squash
Onion
Mushrooms
Bell Peppers
Any Other veggies you desire
Italian Dressing
Parmesan Cheese Grated
Cut vegetable and place in ziplock bag. Pour Italian dressing over them. Grill until tender. Sprinkle Parmesan cheese over them and enjoy.
Maurey's Famous Ribs (Lanita Wimer)
Meaty Baby Back Or Pork Spare Ribs With Not Too Much Fat
Lemon Pepper
Garlic Salt
Hickory Salt
Greek Seasoning
Other Spices As Desired
BBQ Sauce
Prep:
Remove Fat and Back Skin
Season with Seasonings of Choice
Pat Seasonings into Ribs
Start BBQ
For Gas:
Use smoke box and hickory or apple wood chips let heat up
For Charcoal:
Soak 4 C. Hickory or Apple wood chips in water for about 15 min.
When coals are ready drain wood chips and spread evenly over coals.
To BBQ RIBS gas or charcoal
Place ribs on BBQ meat side down. Turn every 5-7 minutes. For pork ribs cook 40 minutes to 1 hour and 10 minutes depending on the thickness of the ribs. Put BBQ sauce on the last 1-2 minutes per side.
Enjoy!
Lemon Pepper
Garlic Salt
Hickory Salt
Greek Seasoning
Other Spices As Desired
BBQ Sauce
Prep:
Remove Fat and Back Skin
Season with Seasonings of Choice
Pat Seasonings into Ribs
Start BBQ
For Gas:
Use smoke box and hickory or apple wood chips let heat up
For Charcoal:
Soak 4 C. Hickory or Apple wood chips in water for about 15 min.
When coals are ready drain wood chips and spread evenly over coals.
To BBQ RIBS gas or charcoal
Place ribs on BBQ meat side down. Turn every 5-7 minutes. For pork ribs cook 40 minutes to 1 hour and 10 minutes depending on the thickness of the ribs. Put BBQ sauce on the last 1-2 minutes per side.
Enjoy!
Sunday, May 25, 2008
Panda's Orange Chicken (Janet Berryman)
Sauce:
1 ½ C. Water
2 Tbsp. Orange Juice
2 Tbs. Packed Dark Brown Sugar
1/3 C. Rice Vinegar
2 ½ Tbs. Soy Sauce
¼ C. plus 1 tsp. Lemon Juice
1 tsp. Minced Water Chestnuts
½ Tsp. Minced Fresh Ginger
¼ Tsp. Minced Garlic
1 Rounded Tsp. Chopped Green Onion
¼ Tsp. Crushed Red Pepper Flakes
5 Tsp Corn Starch
2 Tsp. Arrowroot
Chicken:
4 Chicken Breast Fillets
1 C. Ice Water
1 egg
¼ Tsp Baking Soda
¼ Tsp Salt
1 ½ C. unsifted cake flour
2-4 C. Vegetable Oil
1. Combine all of the sauce ingredients- except the cornstarch and arrowroot- in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches boil, remove it from heat allow it to cool a bit, uncovered.
2. Slice chicken breasts into bite size chinks. Remove exactly 1 cup of the marinade from the pan and pour it over the chicken in a large resealable bag in order to marinate chicken. Marinate for a couple of hours. Cover remaining sauce and leave it to cool until chicken is ready.
3. When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
4. Combine corn starch with arrowroot in a small bowl, then add 3 tablespoons of water. Stir until cornstarch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thickens, cover and remove from heat.
5. Beat together the ice water and egg in a medium bowl. Add baking soda and salt.
6. Add ¾ cup of the flour and stir with a fork just until the flour is blended into the mixture. The batter should still be lumpy.
7. Sprinkle another ¼ cup of flour on top of the batter and mix with only one or two strokes. Most of this flour will still be floating on top of the mixture. Put the remaining flour (½ cup) into a medium bowl.
8. Dip each piece of chicken first into the flour, then into the batter. Let some of the batter drip off and then slide the chicken into the oil. Fry up to ½ of the chicken pieces at a time for 3-4 minutes, or until golden brown. Flip the chicken over halfway through the cooking time. Remove the chicken to a rack or paper towels to drain.
9. As the chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.
10. When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce. Stir gently until all of the pieces are well coated.
Serves 4
1 ½ C. Water
2 Tbsp. Orange Juice
2 Tbs. Packed Dark Brown Sugar
1/3 C. Rice Vinegar
2 ½ Tbs. Soy Sauce
¼ C. plus 1 tsp. Lemon Juice
1 tsp. Minced Water Chestnuts
½ Tsp. Minced Fresh Ginger
¼ Tsp. Minced Garlic
1 Rounded Tsp. Chopped Green Onion
¼ Tsp. Crushed Red Pepper Flakes
5 Tsp Corn Starch
2 Tsp. Arrowroot
Chicken:
4 Chicken Breast Fillets
1 C. Ice Water
1 egg
¼ Tsp Baking Soda
¼ Tsp Salt
1 ½ C. unsifted cake flour
2-4 C. Vegetable Oil
1. Combine all of the sauce ingredients- except the cornstarch and arrowroot- in a small saucepan over high heat. Stir often while bringing mixture to a boil. When sauce reaches boil, remove it from heat allow it to cool a bit, uncovered.
2. Slice chicken breasts into bite size chinks. Remove exactly 1 cup of the marinade from the pan and pour it over the chicken in a large resealable bag in order to marinate chicken. Marinate for a couple of hours. Cover remaining sauce and leave it to cool until chicken is ready.
3. When chicken has marinated, preheat 2 inches of vegetable oil in a wok or skillet to 350 degrees.
4. Combine corn starch with arrowroot in a small bowl, then add 3 tablespoons of water. Stir until cornstarch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thickens, cover and remove from heat.
5. Beat together the ice water and egg in a medium bowl. Add baking soda and salt.
6. Add ¾ cup of the flour and stir with a fork just until the flour is blended into the mixture. The batter should still be lumpy.
7. Sprinkle another ¼ cup of flour on top of the batter and mix with only one or two strokes. Most of this flour will still be floating on top of the mixture. Put the remaining flour (½ cup) into a medium bowl.
8. Dip each piece of chicken first into the flour, then into the batter. Let some of the batter drip off and then slide the chicken into the oil. Fry up to ½ of the chicken pieces at a time for 3-4 minutes, or until golden brown. Flip the chicken over halfway through the cooking time. Remove the chicken to a rack or paper towels to drain.
9. As the chicken cooks, reheat the sauce left covered on the stove. Stir occasionally.
10. When all of the chicken is done, pour it into a large bowl, and cover with the thickened sauce. Stir gently until all of the pieces are well coated.
Serves 4
Somen Noodle Salad (Becky Dalton)
Recipe Items: 1 Pkg. of Somen Noodles
1 Head of Lettuce
1 Medium Package of Ham
2 Green Onions
Sugar
Oil
Sesame Oil
Soy Sauce
Salt
Sesame Seeds
Regular white or Rice Vinegar
Mix: 3 tsp Sugar
1/8 C. Reg. Oil
3 Tsp Rice Vinegar(can use white vinegar)
2 Tbs. Sesame Seeds
1 Tsp. Salt
1/8 C. Sesame Oil
Cook ½ pkg. of Somen Noodles ( You can use 2 pkgs of ramen) drain water. Place in a 13x15 casserole dish. Shred lettuce on top. Dice up ham and spread on top of lettuce. Chop up a few green onions and sprinkle on top.
Shake or mix sauce well and pour over items in casserole dish. (Sometimes I will double sauce mix, to make it soupier). Pour sauce on salad and serve immediately or refrigerate salad and pour sauce over just before serving. Lettuce will wilt if you refrigerate with sauce on it. Serves 4-6
1 Head of Lettuce
1 Medium Package of Ham
2 Green Onions
Sugar
Oil
Sesame Oil
Soy Sauce
Salt
Sesame Seeds
Regular white or Rice Vinegar
Mix: 3 tsp Sugar
1/8 C. Reg. Oil
3 Tsp Rice Vinegar(can use white vinegar)
2 Tbs. Sesame Seeds
1 Tsp. Salt
1/8 C. Sesame Oil
Cook ½ pkg. of Somen Noodles ( You can use 2 pkgs of ramen) drain water. Place in a 13x15 casserole dish. Shred lettuce on top. Dice up ham and spread on top of lettuce. Chop up a few green onions and sprinkle on top.
Shake or mix sauce well and pour over items in casserole dish. (Sometimes I will double sauce mix, to make it soupier). Pour sauce on salad and serve immediately or refrigerate salad and pour sauce over just before serving. Lettuce will wilt if you refrigerate with sauce on it. Serves 4-6
Sweet And Sour Chicken (Karen Meacham)
6 Boneless, Skinless Chicken Breasts, Cut in 3” pieces
2 Eggs, Beaten
Cornstarch
Sauce(Below)
Dip the chicken pieces into the egg, then roll in cornstarch. Cook in frying pan sprayed with cooking spray until golden on each side. Place chicken in shallow baking pan, pour the sauce over it, then bake uncovered for 1 hour at 325, turning chicken once during cooking time. Serves 6
Sauce:
2/3 C. Sugar
¼ C. Ketchup
½ C. Apple Cider Vinegar
2 Tbs. Soy Sauce
½ tsp minced garlic
2 Eggs, Beaten
Cornstarch
Sauce(Below)
Dip the chicken pieces into the egg, then roll in cornstarch. Cook in frying pan sprayed with cooking spray until golden on each side. Place chicken in shallow baking pan, pour the sauce over it, then bake uncovered for 1 hour at 325, turning chicken once during cooking time. Serves 6
Sauce:
2/3 C. Sugar
¼ C. Ketchup
½ C. Apple Cider Vinegar
2 Tbs. Soy Sauce
½ tsp minced garlic
Wednesday, May 21, 2008
Crockpot Pineapple Chicken Oriental (Lanita Wimer)
1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces
2/3 cup pineapple preserves
1 tablespoon plus 1 teaspoon teriyaki sauce
2 cloves garlic sliced thinly
1 tablespoon dried minced onion (or 1 bunch fresh green onions, chopped)
1 tablespoon lemon juice
1/2 teaspoon ginger
Dash cayenne, to taste
Place chicken pieces in crockpot. Combine preserves, teriyaki sauce, garlic, onion, lemon juice, ginger, and cayenne; stir well. Spoon over chicken, toss to coat. Cover and cook on low 6 to 7 hours. Don't overcook.
2/3 cup pineapple preserves
1 tablespoon plus 1 teaspoon teriyaki sauce
2 cloves garlic sliced thinly
1 tablespoon dried minced onion (or 1 bunch fresh green onions, chopped)
1 tablespoon lemon juice
1/2 teaspoon ginger
Dash cayenne, to taste
Place chicken pieces in crockpot. Combine preserves, teriyaki sauce, garlic, onion, lemon juice, ginger, and cayenne; stir well. Spoon over chicken, toss to coat. Cover and cook on low 6 to 7 hours. Don't overcook.
Cashew Rice Pilaf (Lanita Wimer)
1/4 c. butter
1/3 c. finely chopped onion
1 c. uncooked regular long grain rice
2 c. chicken broth
1/2 - 1 tsp salt
1/2 c. cashews, coarsely chopped
1/4 c. chopped FRESH parsley
In large saucepan, melt butter. Saute onion until soft. Add rice; stir until coated. Stir in broth and salt. Cover; simmer 24-30 minutes until rice is tender and liquid is absorbed. Stir in cashews and parsley.
(Serves 4)
1/3 c. finely chopped onion
1 c. uncooked regular long grain rice
2 c. chicken broth
1/2 - 1 tsp salt
1/2 c. cashews, coarsely chopped
1/4 c. chopped FRESH parsley
In large saucepan, melt butter. Saute onion until soft. Add rice; stir until coated. Stir in broth and salt. Cover; simmer 24-30 minutes until rice is tender and liquid is absorbed. Stir in cashews and parsley.
(Serves 4)
Friday, April 25, 2008
Mexican Rice (Debbie Spector)
Spicy, tomato-bright rice, a mainstay of Mexico, is also called Spanish rice. It rounds out any casual Mexican mal.
To peel tomatoes, dip into boiling water for 10 seconds; skins will slip off easily.
4 Tbs. salad oil
2 Tbs. butter or margarine
2 C. long grain rice
1 Large Onion, chopped
2 Cloves of Garlic, minced or presses
2 Anaheim Chiles, stemmed, seeded and chopped; or 1 small can(4oz.) diced Green Chiles
¾ pound Tomatoes, peeled, seeded, and chopped
4 C. Regular strength Chicken Broth
¼ C. firmly packed fresh Cilantro leaves, chopped
Heat oil and butter in 4-6 qt pan over medium high heat. When butter is melted, add rice and cook, stirring until lightly browned(about 3 minutes). Add onion, garlic, and Chiles; continue to cook stirring, for 5 more minutes. Add tomatoes and broth. Bring to a boil; reduce heat, cover, and simmer until liquid is absorbed and rice is tender(25-30 minutes). Remove from heat and stir in cilantro. Makes 6 servings.
Mexican 7 Layer Dip (Lynette Backman)
1 tsp Extra Virgin Olive Oil
2 Large Avocados
1/8 tsp. Garlic Powder or Fresh Garlic
1 tsp. Lemon Juice
2 Tbs. Best Food/Hellman’s Mayonnaise
1 Can Refried Beans
1 8oz. Container Sour Cream
3 C. Shredded Cheese (Cheddar or Mexican Blend)
2 Large Tomatoes seeded and diced
1 Can Olives, sliced
1 Bunch Green Onions, chopped-optional
Use a 12x8x2 baking dish. Lightly brush with olive oil to provide easier removal of dip. Make guacamole by peeling,mashing, and seeding avocados. Stir in garlic powder or fresh garlic, lemon juice, and mayonnaise. Blend well. Spread refried beans to cover entire dish. Spread the guacamole evenly over the beans. Carefully spread the sour cream evenly over the guacamole. Cover with shredded cheese. Then add yoru chopped tomato(I usually chop them and drain them well to avoid a watery dip). Sprinkle on the sliced black olives then green onions(optional). Serve with tortilla chips.
Mexican Recipes (Shauna Thompson)
Tomatillo Ranch Dressing
4-5 Tomatillos
1 pkg. Ranch Dressing Mix
½ C. Mayonaise
½ C. Sour Cream
½ C. Milk with 1 tsp. Lime Juice
2 Cloves Garlic
¼ tsp. Crushed Cayenne Pepper
1 Bunch Fresh Cilantro
Add all ingredients except cilantro into blender and blend til smooth. Add Cilantro and blend slightly so you don’t pulverize it. Refrigerate for at least 1 hour before serving.
Shauna’s Salsa
1 can Rotel Tomatoes original
1 can Diced Tomatoes
2 Cloves Garlic
½ Jalapeno
1 Medium Onion
1 Bunch Fresh Cilantro
1 Fresh tomato diced
Put everything in blender except for fresh tomatoes. Blend. Then add diced fresh tomato.
Café Rio Pork
5-6lbs. Pork Roast
3 C. Catsup
3 C. Brown Sugar
3 C. Corn Syrup
1 Tbs. Marjoram
2 tsp. Coriander
1 Tbs. Cumin
1 Tsp Salt
3 Cloves Garlic
2 tsp. Chili Powder
2 tsp. Thyme
Cook pork, salt, and garlic in a crock pot with ¾ c. water for 6-8 hours until very soft. Shred into pieces. Add remaining ingredients in with meat and juice and stir. Bring to a boil and let simmer for 1 hour.
4-5 Tomatillos
1 pkg. Ranch Dressing Mix
½ C. Mayonaise
½ C. Sour Cream
½ C. Milk with 1 tsp. Lime Juice
2 Cloves Garlic
¼ tsp. Crushed Cayenne Pepper
1 Bunch Fresh Cilantro
Add all ingredients except cilantro into blender and blend til smooth. Add Cilantro and blend slightly so you don’t pulverize it. Refrigerate for at least 1 hour before serving.
Shauna’s Salsa
1 can Rotel Tomatoes original
1 can Diced Tomatoes
2 Cloves Garlic
½ Jalapeno
1 Medium Onion
1 Bunch Fresh Cilantro
1 Fresh tomato diced
Put everything in blender except for fresh tomatoes. Blend. Then add diced fresh tomato.
Café Rio Pork
5-6lbs. Pork Roast
3 C. Catsup
3 C. Brown Sugar
3 C. Corn Syrup
1 Tbs. Marjoram
2 tsp. Coriander
1 Tbs. Cumin
1 Tsp Salt
3 Cloves Garlic
2 tsp. Chili Powder
2 tsp. Thyme
Cook pork, salt, and garlic in a crock pot with ¾ c. water for 6-8 hours until very soft. Shred into pieces. Add remaining ingredients in with meat and juice and stir. Bring to a boil and let simmer for 1 hour.
Chicken Chile Rellanos (From Joyce Crawford modified by Janet Berryman)
2 cooked, boneless, skinless chicken breasts (or use any leftover chicken or canned chicken or frozen chicken tenders)
4 ounce can chopped green chiles
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 eggs
3 tablespoons flour
milk
1/2 cup salsa
jalapeno peppers, chopped
anaheim peppers, chopped
Preheat oven to 375 degrees. Shred chicken into bottom of 9 X 13 pan. Spread chiles evenly over chicken. Ad peppers to taste. Cover with cheeses. Beat eggs, flour and enough milk to make a thin batter. Pour over layers. Top with salsa. Bake covered with foil for 45 minutes. Enjoy!
Wednesday, April 23, 2008
Chili Cheese Enchiladas (Karen Meacham)
8 oz sour cream
medium onion (1/2 C) chopped
1 small onion chopped (¼ C)
1 med green bell pepper seeded & chopped (1 c)
1 envelope or 1 tsp instant beef broth
1 clove garlic minced
1 lg. tomato peeled & chopped (1 C)
1 Cup water
2 Tbsp vegetable oil
1 can chili w/beans (mashed or food processed)
2 Tbsp flour
1 pkg. flour tortillas (12)
1 Tbsp chili powder
½ tsp salt
½ lb. cheddar cheese, shredded
1. Combine sour cream, ½ cup onion, and 6 oz of the cheese and set aside. Save remainder of cheese.
2. Saute the ¼ C onion, green pepper, and garlic in oil until soft in a large skillet, about 5 min. Stir in flour, chili powder, and salt; cook, stirring constantly. Stir in water and broth; continue cooking and stirring until sauce thickens and bubbles - about 1 minute. Add chopped tomatoes and mashed chili with beans; bring to boiling; lower heat; simmer 15 min or until mixture is thick.
3. Fill tortillas with sour cream mixture, roll up and place filled tortillas in a single layer in large rectangular baking dish. Pour all of sauce over them and sprinkle remaining cheese over the top.
4. Bake uncovered at 325 for 25 min. or until cheese is melted and bubbly. Makes 12 enchiladas.
medium onion (1/2 C) chopped
1 small onion chopped (¼ C)
1 med green bell pepper seeded & chopped (1 c)
1 envelope or 1 tsp instant beef broth
1 clove garlic minced
1 lg. tomato peeled & chopped (1 C)
1 Cup water
2 Tbsp vegetable oil
1 can chili w/beans (mashed or food processed)
2 Tbsp flour
1 pkg. flour tortillas (12)
1 Tbsp chili powder
½ tsp salt
½ lb. cheddar cheese, shredded
1. Combine sour cream, ½ cup onion, and 6 oz of the cheese and set aside. Save remainder of cheese.
2. Saute the ¼ C onion, green pepper, and garlic in oil until soft in a large skillet, about 5 min. Stir in flour, chili powder, and salt; cook, stirring constantly. Stir in water and broth; continue cooking and stirring until sauce thickens and bubbles - about 1 minute. Add chopped tomatoes and mashed chili with beans; bring to boiling; lower heat; simmer 15 min or until mixture is thick.
3. Fill tortillas with sour cream mixture, roll up and place filled tortillas in a single layer in large rectangular baking dish. Pour all of sauce over them and sprinkle remaining cheese over the top.
4. Bake uncovered at 325 for 25 min. or until cheese is melted and bubbly. Makes 12 enchiladas.
Tuesday, April 22, 2008
MeXican Recipes (Lanita Wimer)
Fried Ice Cream
3 Cups Vanilla Ice cream
¼ C. heavy whipping cream
1 ¼ cups finely crushed graham crackers
1 tsp ground cinnamon
Using a ½ cup ice cream scoop, please six scoops of ice cream on a baking sheet. Freeze.
Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture. Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Serves 6
Corn “N” Black Bean Salsa
2 cans (151/4oz each) whole kernal corn drained
2 cans (150z each)black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
¾ c minced fresh cilantro
4 jalapeno peppers, seeded and chopped
¼ c lime juice
1/2tsp salt
Tortilla chips
In a large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips. 11 cups
3 Cups Vanilla Ice cream
¼ C. heavy whipping cream
1 ¼ cups finely crushed graham crackers
1 tsp ground cinnamon
Using a ½ cup ice cream scoop, please six scoops of ice cream on a baking sheet. Freeze.
Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture. Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Serves 6
Corn “N” Black Bean Salsa
2 cans (151/4oz each) whole kernal corn drained
2 cans (150z each)black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
¾ c minced fresh cilantro
4 jalapeno peppers, seeded and chopped
¼ c lime juice
1/2tsp salt
Tortilla chips
In a large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips. 11 cups
Carnitas(Lanita Wimer)
1 Pork Roast (Bone-in or Boneless)
Garlic Cloves
Salt & Pepper
1 Cube Butter
Garlic Salt
Flour or Corn Tortillas
Salsa(optional)
Guacamole (optional)
Fresh lime wedges (optional)
Place Pork in Crock pot and make some slits and insert garlic cloves. Season With Salt and pepper. Cook on low 8-10 hours or until tender. Take out cut into chunks. In a frying pan melt butter a little at a time and put pork chunks in a little at a time season with garlic salt and fry until crispy. Put in tortillas and top with desired toppings. Enjoy!
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