Friday, September 28, 2007
1 box German Chocolate cake mix
¾ cup melted butter
1/3 cup evaporated milk
1 cup chopped nuts
1 (16 oz) pkg. Kraft Caramel Bits
1/3 cup evaporated milk
6 oz pkg. chocolate chips
Preheat oven at 350 degrees. In the top of a double boiler melt Caramel Bits with 1/3 cup evaporated milk. Combine cake mix, melted butter, 1/3 cup evaporated milk and nuts. Press half into greased 9x13 pan. Bake 8 minutes at 350 degrees. Remove from oven and sprinkle with the chocolate ships. Spread melted caramel mixture over the chips. Using your fingers, top with the remaining cake mixture. Overlap batter to cover most of the caramel, allowing some to show through. Bake 15 – 18 minutes at 350 degrees. Cool completely before cutting. Enjoy! Yields approximately 20-25 bars.
Tuesday, September 25, 2007
Saturday, September 22, 2007
This is a great pizza dough recipe that I originally got for homemade pizza. So you can use it for that too. Just mix it, roll it out, and spread with pizza toppings. I've made the pizza rolls with Rhode's bread dough too, but like this better.
1 1/2 cup water
1 1/2 Tbsp sugar
1 1/2 Tbsp yeast
1 1/2 tsp salt
3-4 cups flour
Mix and knead above ingredients. Roll out on floured surface.
5 oz cream cheese
1 lb shredded mozarella cheese
Pizza toppings (we like canadian bacon, green pepper, and onions)
Spread cream cheese on rolled out dough. Add your choice of pizza toppings, then cover with cheese. Roll up like a cinnamon roll and cut each about 1 inch (if you do it thicker they are doughy). Place on greased cookie sheet. Bake 425 for 15 minutes. Dip in Pizza Sauce, parmesan cheese, or ranch.
Thursday, September 20, 2007
8 oz. cream cheese
1/2 c. brown sugar
1 t. vanilla
1/4 c. white sugar
1 c. skor bits
Beat together cream cheese with sugars. Add vanilla. Stir in skor bits. Serve with apples.
Wednesday, September 19, 2007
This is a recipe from the Confessions of a Pioneer Woman's recipe blog. She's a riot and a great cook. Anyway, I made these this afternoon because I hadn't had a meal that didn't involve hot chocolate and twix, so why wouldn't I make cookies? They are divine warm with a cold glass of milk. Mmmmmm.
1 cup shortening
1 cup packed brown sugar
1 cup sugar
1 tsp vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
3 cups quick oats
1/2 cup chopped pecans
(These are my instructions - her blog has more thorough ones) Combine shortening and sugars. Mix well. Add the eggs and vanilla. Again, mix well. In a small bowl, combine flour, salt and b. soda. Add to shortening mixture. Then add oats and pecans. (I didn't use pecans as it would ruin the whole cookie experience for me!) Place on greased cookie sheet (I just did drop cookies) and bake in 350 oven for 9-10 minutes.
6 Tablespoons Butter
1 cup Parmesan cheese, grated
1/2 - 2/3 cup heavy cream
Cook fettuccine to your favorite state of doneness. Drain. Melt butter over low heat. Add Fettuccine and toss well. Add cheese and toss gently until they are melted and blended. Add cream and sprinkle with as much pepper as you like. When cream is blended with butter and cheese remove pan form heat and serve.
1/2 of a 10 oz. pkg. of frozen chopped spinach (partially thawed)
1/2 of a 14 oz. can of artichoke hearts, drained and chopped
1 8 oz. pkg. cream cheese
1 16 oz. container sour cream
1/2 cup Parmesan cheese
garlic salt to taste
Melt butter. Stir in spinach and artichokes. Cook until tender, about 5 min. Mix in sour cream and cream cheese. Stir in Parmesan cheese and garlic salt. Cook until thickened, 10-15 minutes.
Tuesday, September 18, 2007
2 cups peeled and shredded zucchini
2 cups sugar
1 cup oil
3 tsp vanilla
3 cups flour
½ tsp baking powder
¾ tsp nutmeg
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
Mix dry ingredients and wet ingredients. Then mix dry and wet mixtures together. Grease and flour 3 medium loaf pans. Bake at 325 for 1 hour or until toothpick comes out clean. Can add chocolate chips if you want.
Thursday, September 13, 2007
Four finely chopped strips of bacon can be substituted for the prosciutto.
|1||tablespoon olive oil|
|4||ounces thinly sliced prosciutto , cut into 1/4-inch strips (see note)|
|1||garlic clove , minced|
|1||cup heavy cream|
|2||tablespoons lemon juice|
|Salt and pepper|
|1||pound fusilli or penne|
|1||pound asparagus , trimmed and cut into 1-inch pieces|
|1 1/2||cups grated Parmesan cheese|
|3/4||cup chopped fresh basil|
1. Bring 4 quarts water to boil in large pot. Heat oil in large nonstick skillet over medium heat until just smoking. Cook prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3 to 5 minutes.
2. Add 1 tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Add sauce, 1/2 cup reserved cooking water, cheese, and basil to pot and toss to combine, adding remaining cooking water as needed. Season with salt and pepper. Sprinkle portions with crispy prosciutto. Serve.
Serves 4 to 6
If you can't find Ro-Tel tomatoes, substitute one 14.5-ounce can diced tomatoes and one 4-ounce can chopped green chiles.
|2||(10-ounce) cans Ro-Tel tomatoes (see note), drained, 1/2 cup juice reserved|
|1||(16-ounce) can refried beans|
|1||tablespoon hot sauce|
|1/4||cup chopped fresh cilantro leaves|
|3||cups shredded Mexican-style cheese|
|1 1/2||pounds 90-percent lean ground beef|
|1||(1.25-ounce) package low-sodium taco seasoning mix|
|3||scallions , sliced thin|
1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Combine half of tomatoes, beans, hot sauce, and cilantro in bowl. Spread evenly in 13 by 9-inch baking dish. Sprinkle with 1 cup cheese.
2. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes. Pour off fat, then stir in taco seasoning, remaining tomatoes, and reserved tomato juice. Simmer over medium-low heat until thickened and nearly dry, 5 to 7 minutes.
3. Spoon 1 tablespoon cheese into each taco shell and top with beef mixture. Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes. Remove foil, top with remaining cheese, and bake until cheese is melted, about 6 minutes. Sprinkle with scallions. Serve.
This first is good and yes, you can guess that it would make Thanksgiving leftovers into a great casserole. (Excuse me for a second here - but am I the only one that doesn't want to be thinking about Thanksgiving leftovers in September, I mean come on there can not be that many domestic goddesses out there that are already thinking about Thanksgiving and what delicious creations they will make with the leftovers.) However this was quite good, oh and I used canned chicken from Costco that I shredded. The crust made this really good.
Serves 6 to 8
Although leftover homemade stuffing works best here, one 6-ounce box of stuffing mix, prepared according to package instructions and chilled, will suffice. You will need a 12-inch oven-safe skillet for this recipe.
|3||tablespoons unsalted butter|
|1||onion , chopped|
|1||celery rib , chopped|
|2||tablespoons all-purpose flour|
|2||cups low-sodium chicken broth|
|1/2||cup heavy cream|
|1||cup frozen peas and carrots mix , thawed|
|4||cups shredded cooked turkey|
|3||cups prepared stuffing (see note)|
|1||large egg , lightly beaten|
1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Melt butter in large oven-safe skillet over medium-high heat. Cook onion and celery until soft, about 4 minutes. Stir in flour and cook until lightly browned, about 1 minute. Slowly whisk in broth and cream and simmer until thickened, 5 to 7 minutes. Add peas and carrots mix and turkey and cook until heated through, about 2 minutes.
2. Meanwhile, combine stuffing and egg in large bowl. Place stuffing mixture between pieces of parchment paper and roll into 11-inch circle. Remove top layer of parchment and cut into 6 wedges. Arrange wedges evenly over filling and bake until stuffing is golden brown and crisp, about 12 minutes. Serve.
Monday, September 10, 2007
1 family size chicken soup with rice (plus can of water)
1 can Texas or Ranch Style Beans (plus can of water)
1 can Rotell tomatoes or tomatoes with green chilies
1 chicken breast, boiled and shredded
1 can corn or 1/2 bag frozen corn
Water - see how you feel about it after the 2 cans listed above.
Combine and simmer for an hour or so. Serve with shredded cheese, sour cream and tortilla chips.
Apparently I can't make anything without a full cup of sugar and a cube of butter. Unfortunately, nobody in my family loves cornbread except me, so I don't make this often. It sure is yummy though. Great with her easy taco soup recipe that I'll post too. How's that for a super-long introduction?
1 cup milk
1 cube melted butter
2 cups Bisquick (I like Pioneer Brand Buttermilk Biscuit and Baking Mix)
2 heaping Tbsp cornmeal
1/2 tsp baking soda
1 cup sugar
Bake in 9x13 pan at 350 for 20-25 minutes.