Wednesday, December 16, 2009
1 lemon, wedged
1 onion, wedged
Cloves of garlic
Preheat oven to 250º.
Rinse out chicken, remove gizzards, etc., pat dry. Place in roasting pan**, breast side up.
Squeeze lemon juice from lemon wedges over the top. Fill chicken cavity with lemon rinds, onion, and garlic. Generously apply olive oil all over the top and sprinkle with parsley and poultry seasoning.
Bake for 5 hours. The last 20 minutes of roasting, turn oven to 425º for a crispy skin.
Remove from oven, cover with foil and let rest for 30 minutes before slicing and serving.
*Spices included in poultry seasoning are: salt, thyme, sage, marjoram, rosemary and black pepper if you don't want to purchase the actual poultry seasoning.
**You can also use an oven bag if you don't have a roasting pan and just follow its simple directions still using the same baking time and temperatures in this recipe.
Monday, December 7, 2009
3/4 cup rolled oats
1/2 cup finely chopped onion
1/2 cup milk
1 tsp salt
few grains pepper
1 tsp worcestershire sauce
Combine and form into balls 1-2 inches in diameter to your liking
Put into casserole dish. Pour sauce over and bake at 350 for 30 min.
1/2 cup brown sugar
1/2 cup vinegar
1 tsp mustard
1 tsp worcestershire sauce
1/2 cup BBQ sauce
Combine in a saucepan and heat through. Pour over meatballs before baking.
Saturday, November 21, 2009
This recipe and photo come from The Pioneer Woman's website. If you haven't checked it out, you really should. It's wonderful. I made a couple changes, but mostly used her ingredients. For the pico I went to Costa Vida & they sold me a container of it for about $4. I think it added a lot. :)
- 1 can Refried Beans
- Tabasco Sauce, To Taste
- 1 can Diced Green Chilies
- Ground Cumin (to Taste)
- ¾ cups Grated Sharp Cheddar Cheese
- 1 cup Sour Cream
- 1 cup Guacamole
- ¾ cups Monterey Jack Cheese
- 1 can Black Olives
- 1 cup Pico De Gallo
Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.
Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.
The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives. Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.
Sunday, August 30, 2009
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened (I did this in addition to the 2 sticks that I used in the crust)
In a small bowl, combine all ingredients. Yield: approximately 3 cups
2 (12-ounce) packages linguine – cook til al dente, drain
1 cup soy sauce
1 – 2 bottles Soy Vay Cha-Cha Chinese Chicken Salad Dressing
1 package shredded cabbage (cole slaw)
1 package shredded carrots
1 red pepper and 1 yellow pepper, diced
baby grape tomatoes
2 bunches asparagus – cut into 1 – 1 ½ inch pieces and blanched
1 ½ pounds fresh snow peas, cut in half
5 – 6 chicken breasts, marinate in ½ cup sugar and ½ cup soy sauce. Grill and slice thinly.
Cook linguine noodles, drain and marinate in soy sauce in a zip-lock bag. Prepare additional ingredients. Toss with dressing. Serves !2 +
LEMONADE WITH FRESH OJ
Prepare one can of frozen lemonade concentrate according to directions. Add ½ cup fresh squeezed orange juice for each can. Chill well.
*if adding ice to serve, reduce water.
Sunday, July 12, 2009
Tuesday, June 23, 2009
1 can diced tomatoes with garlic and onion (undrained)
2 garlic cloves, minced
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1 medium onion, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 Tbsp. minced fresh cilantro
2 Tbsp. cornstarch
1 Tbsp. water
12 flour tortillas warmed
Thinly slice steak across the grain into strips; place in a 5 quart slow cooker. Add tomatoes, garlic, coriander, cumin, chili powder, and salt. Cover and cook on LOW for 6 hours. Add onion, peppers, and cilantro. Cover and cook 1 to 2 hours longer or until meat is tender. Combine cornstarch and water until smooth. Gradually stir into slow cooker. Cover and cook on HIGH for 30 minutes or until slightly thickened. Serve mixture on tortillas w/ sour cream and salsa.
6 cooked lasagna noodles
1 cube chicken bouillon
1/4 cup hot water
1 8 oz. package of cream cheese softened
2 cups of shredded mozzarella cheese
26 ounce jar of spaghetti sauce
Boil chicken for 40 minutes in water. Remove from pan. Cool and shred. Dissolve bouillon in hot water. Mix shredded chicken, bouillon, and cream cheese and 1 cup of the mozzarella cheese. Spread 1/3 of spaghetti sauce at the bottom of a 9 X 11 inch baking dish. Cover with half of chicken mixture. Top with 3 lasagna noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese. Cover with foil. Bake in a pre-heated oven at 350 degrees for 45 minutes.
Thursday, June 18, 2009
2 c. fresh spinach leaves
1/4 c. pine nuts or walnuts
1/2 c. parmesan cheese
2-3 cloves of garlic
about 1/3 c. olive oil
season with salt and pepper
In a small frying pan on med-high heat, toast the pinenuts. Watch them, it doesn't take very long. Add basil, spinach, nuts, cheese, garlic, salt and pepper in food processor. Turn food processor on and slowly add olive oil until it is the consistency that you want.
Yummy on pasta, pizza or french bread.
Friday, June 5, 2009
Rhodes rolls--2 per breadstick
2-3 Tbsp melted butter
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp dill weed
18" bamboo skewers (or some kind of big skewers)
Let dough rise. Then knead two rolls together and roll into a thin rope. Twist the rope around the skewer and hang on a cake pan (you can place them on a greased cookie sheet, but they'll have flat marks on the bottom when they're done baking). Repeat till all dough is used. Let twists rise till doubled. While they are baking, combine the glaze ingredients so the flavors will blend. Bake twists at 375 for about 12-15 minutes or till golden brown. Remove from oven and brush with the butter glaze. Try not to drool. :)
-You could add some canned parmesan cheese to the glaze if you want.
-If you don't have skewers and are just twisting your dough ropes together, they will need to bake longer because they will be fatter.
Wednesday, May 27, 2009
8 oz cream cheese
2-3 Tablespoons powdered sugar
Fresh squeezed juice from one orange
Strawberries (desired amount)
Whip cream cheese, powdered sugar and orange juice together to taste. Cut open washed strawberries and fill with cream cheese mixture using a pastry bag. Chill until served. Enjoy!
Tuesday, May 12, 2009
1/4 cup butter or margarine, melted
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
Refrigerate 4 hours or until set.
Yield: 10 servings
1 egg beaten
2 cups of cooked chicken
2 cups of chopped tomatoes
1 cup of chopped spinach (I get it frozen)
1 packet of dry creamy pesto seasoning
2 cups of shredded mozzarella cheese
1/3 cup of Parmesan cheese
1/4 cup shredded mozzarella cheese
Take frozen dough out of package and allow to defrost, but not rise. Mix together cooked chicken, tomatoes, spinach, 2 cups mozzarella cheese, and Parmesan cheese. Prepare pesto sauce. Add sauce to mixture (enough to coat pieces of mixture but not so much that it is dripping). On lightly oiled surface (I use non-stick spray), roll bread dough out into a 10X15 inch rectange. Arrange mixture on dough, leaving 1-inch space along edges. Fold over edges on short sides. Starting along one long side, roll Stromboli up "jelly roll" fashion. Pinch edges together to seal; fold ends under; brush top and sides with beaten egg; Using a sharp knife, cut 1/2-inch deep vents along top; sprinkle with 1/4 cup mozarella cheese. Place stromboli on a baking sheet sprayed with non-stick spray; raise 30 minutes. Preheat oven to 350 degrees. remove plastic wrap and bake 30-40 minutes or until golden brown and cooked through. Let cool and serve.
Saturday, May 9, 2009
2 cups powdered sugar
3 cups sweetened shredded coconut
1 Tbsp. (approx)
2 oz unsweetened chocolate, melted
2 Tbsp. cocoa powder
Melt butter in saucepan. Remove from heat and add sugar, coconut and milk. Mix well. Shape rounded teaspoons of mix into balls. Make an indent in the center of each and place on a cookie sheet.
Fill centers with melted chocolate and an almond. Dust with cocoa powder. Chill until firm.
Store covered in fridge. Makes 3 dozen.
1 8-oz pkg. cream cheese, softened
1 14-oz pkg. sweetened condense milk
1/3 cup lemon juice
1 tsp. vanilla
Pie filling: cherry, boysenberry, raspberry, etc.
In mixing bowl, beat cheese until fluffy. Beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust.
Chill 3 hours until firm. Top with pie filling.
1 jar Kraft Old English cheese spread
1 ½ cup grated cheddar cheese
¼ tsp. garlic powder
¼ tsp. onion salt
1 tbsp. chopped parsley
1 cup chopped nuts
Mix all ingredients. Roll into a ball. Wrap in foil and refrigerate overnight. Unwrap and roll in chopped nuts. Rewrap and refrigerate 4 more hours.
1 cup sour cream
½ cup raspberry yogurt
1 Tbsp packed brown sugar
1 tsp. grated fresh lime peel
Combine all ingredients. Cover & refrigerate. Serve with apple slices, strawberries, kiwi, and any other fruit. Serve in a hollowed-out fresh pineapple (just cut a fresh pineapple in half lengthwise; cut and remove center of pineapple).
5 strips bacon
½ 10-oz pkg. frozen peas
½ cup shredded Swiss cheese
2/3 cup chopped green onions
¼ tsp. sugar
½ tsp. salt
¼ tsp. pepper
¼ cup mayonnaise
¼ cup miracle whip
Wash and drain lettuce, dry thoroughly; set aside. Dice bacon sauté until crisp. Drain on paper towel; set aside. Run hot water over peas and drain; set aside.
Tear lettuce into bite size pieces and put in salad bowl. Add bacon, peas, and onions.
Combine sugar, salt, pepper, mayonnaise, and miracle whip to make dressing. Toss with salad immediately before serving.
1 cup sugar
2 Tbsp. flour
½ tsp. salt
2 eggs, beaten
1 Tbsp. lemon juice
2 20-oz cans pineapple tidbits (reserve juice)
1 20-oz can crushed pineapple (reserve juice)
3 11-oz cans mandarin oranges
1 8-oz carton whipped topping
1 10-oz. pkg. miniature marshmallows
1 cup coconut
Cook acini noodles according to package directions; drain, rinse and set aside.
Combine sugar, flour and salt in a medium saucepan. Add pineapple juice from cans (will be about 1 ¾ cup) and bring to a boil, stirring constantly with a whisk.
Temper beaten eggs before adding to the heated pineapple mixture by slowly adding about 1/2 cup of heated pineapple mixture into the beaten eggs while stirring constantly (to avoid getting scrambled eggs!). Beat warmed egg mixture well, then slowly add it to the rest of the pineapple mixture and continue cooking. Boil until thickened, stirring constantly. Remove from heat and add lemon juice. Let cool slightly.
Lightly mix drained noodles with pineapple mixture. Cover and refrigerate overnight. Also let pineapple & mandarin oranges drain overnight in refrigerator in a separate colander.
Before serving, combine pineapple mixture, fruit, whipped topping, marshmallows & coconut.
3 cups mozzarella cheese
1 8-oz pkg. chopped, frozen spinach
1 ½ cups parmesan cheese
1 pkg. large shell pasta
2 tsp. pepper
Favorite spaghetti sauce
Drain spinach. Mix cheeses, spinach & pepper together. Cook pasta shells according to instructions on box. Stuff each shell with cheese mixture. Place in a casserole dish and top with your favorite spaghetti sauce. Bake for 30 minutes at 350°.
1 onion quartered
1 Tbsp. salt
2 garlic cloves crushed
¼ tsp. pepper
1 bay leaf
1 tsp. oregano
3 Tbsp. white vinegar
1 ½ Tbsp. fresh lime juice
1 Tbsp. oregano
1 ½ tsp. salt
½ tsp. pepper
½ cup olive oil
Place meat in crock pot. Cover with water & add onion, salt, cloves, pepper, bay leaf & oregano. Cook on low for 8-10 hours. Remove meat, trim off fat, cut crosswise and shred coarsely. Pour dressing over meat when ready to serve.
Assembly: Toss beef & dressing with one head of leafy lettuce. Serve with cheese, olives, tomatoes, sour cream, salsa, avocado, roasted peppers, chopped cilantro, radishes, corn, onions, etc. Serve with chips or tortillas (fresh or deep fried in oil!)
2 eggs, beaten
1 cup sugar
3 ½ cups old fashioned oats
2 tsp. baking powder
½ tsp. salt
1 cup cream or milk
Preheat oven to 350°. Mix oil with eggs & sugar. Stir in oats, baking powder, salt & cream. Mix well. Pour into a pie plate or soufflé dish. Bake 35-40 minutes or until golden brown.
Serve warm topped with fresh peaches, berries, apples, nuts, powdered sugar & cream.
Friday, May 8, 2009
2 cans black beans with liquid
2 cans diced tomatoes
1 1/2 cups chicken stock or canned chicken broth
(use 2 cups for stovetop cooking)
1/4 cup finely chopped onion
1 tsp. minced garlic (or more)
1 T ground cumin
1 T dried oregano
1 tsp. ground chile powder
1/4 tsp. ground Chipotle chile powder (I omitted this)
1/4 cup white long-grain rice (not more!)
1/4 cup fresh lime juice (2 limes)
1/2 cup chopped fresh cilantro (or more)
In small Crockpot or 3 quart sauce pan, combine beans, tomatoes, chicken stock, onion, garlic, cumin, oregano, chile powder and Chipotle chile powder. Cook on low for 6-8 hours in Crockpot or 1-2 hours on stove, until tomatoes are disintegrating and beans are starting to fall apart. On stovetop, you might need to add a little water during the cooking time. When soup has reached the consistency you want, raise heat slightly or turn Crockpot to high. Add 1/4 rice and cook until rice is done, about 30 minutes for either Crockpot or stove. Lower heat again, add fresh lime juice and cilantro and cook 5 minutes. Serve hot, with additional fresh lime pieces for each person to squeeze into soup.
Monday, April 13, 2009
1 16 oz. container of sour cream
1 cup mayonnaise
1 pkg. vegetable soup dip
1 8 oz. can water chestnuts, drained and chopped
3 green onions, chopped
Mix ingredients together, cover, and chill for 2 hours. Can be served in a round bread bowl. Serve with bread, cut up vegetables or crackers.
4 cups (2 cans) chicken broth, divided
1/8 tsp. ground ginger
2 Tbsp. chopped fresh chives (or dried)
1/4 tsp. salt
1 1/2 Tbsp. cornstarch
1 egg yolk
Reserve 3/4 cup chicken broth and pour rest into large sauce pan. Stir the salt, ginger, and chives into the saucepan and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.
1 cube butter
1 cup buttermilk
2 cups sugar
3 Tbsp. corn syrup
1 tsp. baking soda
2 tsp. vanilla
Melt together butter, buttermilk, sugar, and corn syrup. Bring to a low boil on medium heat. Add 1 tsp. baking soda. Stir fast—it gets BIG! Boil for 3 minutes. Remove from heat and add 2 tsp. vanilla. Mix well and enjoy.
Serve hot over pancakes, waffles, ice cream . . . anything!
½ cup stick margarine or butter
1 cup all-purpose flour
4 large eggs
1 box instant vanilla pudding (make & store in refrigerator)
Chocolate frosting (store bought is easy!)
1. Heat oven to 400 degrees.
2. Heat water and margarine to rolling boil in 2 1/2-quart saucepan. Stir in flour. Reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
3. Beat in eggs, all at once, continue beating until smooth. Drop dough by scant ¼ cupfuls about 3 inches apart onto un-greased cookie sheet and shape each into finger 4 ½ inches long and 1 ½ inches wide, using a spatula.
4. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft. Cut off top third of each puff and pull out any strands of soft dough.
5. Fill puffs with vanilla pudding. Replace tops. Frost with chocolate frosting. Cover and refrigerate until serving. Refrigerate any remaining dessert.
8 oz. cream cheese, must be softened!
1/2 c. butter, must be softened!
1/2 tsp vanilla (if using real vanilla I would only use 1/4 tsp)
1 1/4 c. powdered sugar
3 Tbs. brown sugar
1 bag mini chocolate chips (must be the mini size, regular do not work for this)
1/2 c. finely chopped walnuts or pecans
Cookies or sweet crackers to dip with
In medium bowl, beat together cream cheese, butter, and vanilla until smooth. Gradually add sugars; beat just until combined. Stir in 3/4 c. chocolate chips and 1/2 c. chopped nuts. Place on large piece of plastic wrap and form into a ball, wrap up and refrigerate for at least two hours so it can harden up a little bit. Just before serving, roll cheese ball in the remaining mini chocolate chips.
1 cup warm water (110 degrees f)
3 cups bread flour
1/4 cup white sugar
3 tablespoons instant powdered milk
1 1/2 teaspoons salt
5 tablespoons butter, softened
1 teaspoon instant yeast
1/3 cup butter
1/2 cup vanilla ice cream
1/2 cup brown sugar
1/2 cup butter, softened (for spreading)
1 tablespoon ground cinnamon
1/2 cup brown sugar
1. Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.
2. Meanwhile; in a small saucepan, melt 1/3 cut butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9x13 inch pan.
3. Preheat oven to 350 degrees F (175 degrees c)
4. When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. allow to rise until doubled in size, about 45 minutes.
5. Bake at 350 degrees F (175 degrees c) for approximately 20 to 25, until golden brown.