Touchdown Chili by McCormick
1 lb lean ground beef
1/2 c chopped onion
15 oz kidney beans, drained
14 1/2 oz diced tomatoes
8 oz tomato sauce
1 pkg chili seasoning
shredded cheddar cheese
sour cream
chopped green onion
1. Cook beef and onion in large skillet over medium high. Drain. (I always have some cooked ground beef in the freezer as a short-cut).
2. Stir in remaining ingredients through seasoning.
3. Bring to a boil, reduce heat, cover, and simmer 10 minutes stirring occasionally.
In my opinion: This was really good but I think there were too many beans. I will make it w/o the beans next time.
Thursday, April 30, 2009
Wednesday, April 29, 2009
My grandmother's Watergate Salad
I am a little confused about the name of this salad, I have heard it called Ambrosia but when I called my aunt and asked her for this recipe, she said it is called Watergate Salad. All I know is that my grandmother was not a good cook. She could burn rolls I tell ya. But she was good at making this. It's what I looked forward to every Easter, Thanksgiving, and Christmas. I am so glad we got the recipe before she died last June.
1 pkg Jello brand pistachio pudding
1 can crushed pineapple
1 large container Cool Whip
1 bag miniature marshmallows
Mix the pudding with the pineapple including the juice. Add Cool Whip and marshmallows. Mix.
1 pkg Jello brand pistachio pudding
1 can crushed pineapple
1 large container Cool Whip
1 bag miniature marshmallows
Mix the pudding with the pineapple including the juice. Add Cool Whip and marshmallows. Mix.
Tuesday, April 28, 2009
Oatmeal Cranberry White Chocolate Chunk Cookies
Oatmeal Cranberry White Chocolate Chunk Cookies by Ellie Says Opa blog
1/3 c butter, softened
1/3 c firmly packed brown sugar
1 egg
1/2 t vanilla extract
3/4 c old fashioned oats
3/4 c a.p. flour
1/2 t baking soda
1/4 t salt
1/4 c white chocolate chips or chopped white chocolate
1/4 c chopped pecans
1/4 c dried cranberries
1. Preheat oven to 375.
2. In a medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, mixing well. Add vanilla.
3. In a separate bowl, combine oats, flour, baking soda, and salt. Add to butter mixture in 3 additions, mixing well after each addition.
4. Stir in dried cranberries, pecans, and white chocolate.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
6. Bake 10-12 minutes until done.
Yields: 18
In my opinion: These cookies are really good. I might add a dash of nutmeg for an extra pizzaz next time. The second batch browned a little more than the first and I liked those cookies better. The only thing is the cookies are small...they won't last through the night if you are baking for yourself, hubby, and kids.
1/3 c butter, softened
1/3 c firmly packed brown sugar
1 egg
1/2 t vanilla extract
3/4 c old fashioned oats
3/4 c a.p. flour
1/2 t baking soda
1/4 t salt
1/4 c white chocolate chips or chopped white chocolate
1/4 c chopped pecans
1/4 c dried cranberries
1. Preheat oven to 375.
2. In a medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, mixing well. Add vanilla.
3. In a separate bowl, combine oats, flour, baking soda, and salt. Add to butter mixture in 3 additions, mixing well after each addition.
4. Stir in dried cranberries, pecans, and white chocolate.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
6. Bake 10-12 minutes until done.
Yields: 18
In my opinion: These cookies are really good. I might add a dash of nutmeg for an extra pizzaz next time. The second batch browned a little more than the first and I liked those cookies better. The only thing is the cookies are small...they won't last through the night if you are baking for yourself, hubby, and kids.
Monday, April 27, 2009
Slow Cooker Cranberry Chicken
Slow Cooker Cranberry Chicken by K.C.'s Cafe
8 (6 or 8 oz) boneless, skinless chicken breasts
1 (16 oz ) can cranberry sauce
1 can water
2 T dried minced onion
1 t garlic powder
1/2 t onion powder
1 t low sodium beef bouillon
fresh black pepper
1/2 t lite salt
1. Mix together cranberry sauce, seasonings, and water.
2. Place in bottom of Crock Pot. Top with chicken.
3. Cover and cook on low for 6-8 hours.
8 servings
In my opinion: This was good but didn't have more than a hint of cranberry flavor. I was really expecting to taste it more.
8 (6 or 8 oz) boneless, skinless chicken breasts
1 (16 oz ) can cranberry sauce
1 can water
2 T dried minced onion
1 t garlic powder
1/2 t onion powder
1 t low sodium beef bouillon
fresh black pepper
1/2 t lite salt
1. Mix together cranberry sauce, seasonings, and water.
2. Place in bottom of Crock Pot. Top with chicken.
3. Cover and cook on low for 6-8 hours.
8 servings
In my opinion: This was good but didn't have more than a hint of cranberry flavor. I was really expecting to taste it more.
Sunday, April 26, 2009
Chicken Casserole
Chicken Casserole by meals.com you might want to halve this recipe
4 lbs chicken breasts (I like to keep cooked chicken in the freezer)
8 oz sliced cooked mushrooms, drained
16 oz sour cream
2 cans cream chicken soup
1 1/2 pkg Club crackers
4 c shredded Mozzarella and cheddar cheese
1. Preheat oven to 350. Cook chicken until done.
2. In separate pan mix sour cream, mushrooms, and soup and bring to a slight boil. Add chopped chicken.
3. In 13x10, (or 2 smaller dishes if you are going to freeze some) layer with 1/2 of the crackers*, 1/2 of the cheese, and the soup mixture. Add another layer of cheese and top with crackers.
4. Bake 35-45 minutes.
*Do not put crackers in the dish you are going to freeze. Add those to the top just before cooking.
Note 5-8-10 This made so much I think next time I'll divide it into 3 8x8 containers and freeze 2! That's just because leftovers sit in our fridge until they can be used as science experiments.
4 lbs chicken breasts (I like to keep cooked chicken in the freezer)
8 oz sliced cooked mushrooms, drained
16 oz sour cream
2 cans cream chicken soup
1 1/2 pkg Club crackers
4 c shredded Mozzarella and cheddar cheese
1. Preheat oven to 350. Cook chicken until done.
2. In separate pan mix sour cream, mushrooms, and soup and bring to a slight boil. Add chopped chicken.
3. In 13x10, (or 2 smaller dishes if you are going to freeze some) layer with 1/2 of the crackers*, 1/2 of the cheese, and the soup mixture. Add another layer of cheese and top with crackers.
4. Bake 35-45 minutes.
*Do not put crackers in the dish you are going to freeze. Add those to the top just before cooking.
Note 5-8-10 This made so much I think next time I'll divide it into 3 8x8 containers and freeze 2! That's just because leftovers sit in our fridge until they can be used as science experiments.
Saturday, April 25, 2009
Chef Jake's Chicken Fried Steak
Chef Jake's Chicken Fried Steak
10 oz New York Strip Steak trimmed and pounded flat
2 eggs
1 c milk
s & p to taste
dash paprika
dash garlic salt
2 c Chinese bread crumbs
1 lg red bell pepper
1 c sliced portabella mushroom
3 stalks green onins, sliced diagonally
2 oz butter
2 c cooking oil
1 c flour
1. Mix eggs and milk together, add garlic, paprika, s&p. Combine bread crumbs and flour in a separate bowl.
2. Dip the steak in the eggwash, then dredge in flour mixture to coat.
3. Preheat the oil and add the steak. Cook and turn until brown on both sides.
4. In a separate pan, saute all vegetables in butter until golden brown. Top steak with vegetables and serve hot.
This was a good recipe.
10 oz New York Strip Steak trimmed and pounded flat
2 eggs
1 c milk
s & p to taste
dash paprika
dash garlic salt
2 c Chinese bread crumbs
1 lg red bell pepper
1 c sliced portabella mushroom
3 stalks green onins, sliced diagonally
2 oz butter
2 c cooking oil
1 c flour
1. Mix eggs and milk together, add garlic, paprika, s&p. Combine bread crumbs and flour in a separate bowl.
2. Dip the steak in the eggwash, then dredge in flour mixture to coat.
3. Preheat the oil and add the steak. Cook and turn until brown on both sides.
4. In a separate pan, saute all vegetables in butter until golden brown. Top steak with vegetables and serve hot.
This was a good recipe.
Friday, April 24, 2009
Classic Pot Pie
by Pillsbury
15 oz pie crust, softened
1/3 butter
1/3 c chopped onion
1/3 c a.p. flour
1/2 t salt
1/4 t pepper
1 1/2 c chicken broth
2/3 c milk
2 1/2-3 c shredded cooked chicken
2 c frozen mixed veggies, thawed
1. Heat oven to 425. Make crusts as directed for 2 crust pie using 9" pan.
2. In med. saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended.
3. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
4. Add chicken and veggies; mix well. Removefrom heat. Spoon into crust. Top with 2nd crust; seal edges and flute. Cut slits or shapes in top crust.
5. Bake 30-40 minutes until crust is golden brown. Let stand 5 minutes before serving.
1/3 butter
1/3 c chopped onion
1/3 c a.p. flour
1/2 t salt
1/4 t pepper
1 1/2 c chicken broth
2/3 c milk
2 1/2-3 c shredded cooked chicken
2 c frozen mixed veggies, thawed
1. Heat oven to 425. Make crusts as directed for 2 crust pie using 9" pan.
2. In med. saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended.
3. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
4. Add chicken and veggies; mix well. Removefrom heat. Spoon into crust. Top with 2nd crust; seal edges and flute. Cut slits or shapes in top crust.
5. Bake 30-40 minutes until crust is golden brown. Let stand 5 minutes before serving.
4-26-10 I am going to try making 2 and freezing one before it is cooked.
Thursday, April 23, 2009
Mexican Quiche
Mexican Quiche
9" unbaked frozen deep-dish pie shell
1 c 4 cheese Mexican blend
1/2 lg green or red bell pepper, chopped
4 oz can diced green chilies
2 lg green onions, sliced
4 eggs, lightly beaten
3/4 c salsa
3/4 c evaporated milk (5 oz)
*garnish sour cream
*garnish salsa
*garnish diced tomatoes
*garnish sliced green onions
1. Preheat oven to 375.
2. Sprinkle cheese through green onions onto bottom of pie shell. Combine eggs through milk in small bowl until blended. Pour into pie shell.
3. Bake for 40-45 minutes or until knife inserted comes out clean. Cool on wire rack for 15 min. Garnish as desired.
9" unbaked frozen deep-dish pie shell
1 c 4 cheese Mexican blend
1/2 lg green or red bell pepper, chopped
4 oz can diced green chilies
2 lg green onions, sliced
4 eggs, lightly beaten
3/4 c salsa
3/4 c evaporated milk (5 oz)
*garnish sour cream
*garnish salsa
*garnish diced tomatoes
*garnish sliced green onions
1. Preheat oven to 375.
2. Sprinkle cheese through green onions onto bottom of pie shell. Combine eggs through milk in small bowl until blended. Pour into pie shell.
3. Bake for 40-45 minutes or until knife inserted comes out clean. Cool on wire rack for 15 min. Garnish as desired.
Wednesday, April 22, 2009
Lasagna
There is a story behind this lasagna that I'll never forget.
I had been dating my husband for 3 months and he offered to prepare this dish for me. I had my house on the market and would often throw a basket of odds and ends in the oven to declutter the counter before a quick showing. Little did I know that it wasn't common to look inside an oven before turning it on. Pretty soon the house was filled with smoke and I was quickly on the phone getting another debit card. Thank goodness I didn't throw the loaf of bread in there!
Lasagna by Cathy Lowe Food Network.com
10 lasagna noodles
12 oz ricotta
1 egg, lightly beaten
1/2 c Parmesan, grated
12 oz mozzarella, shredded (I think it needed more, but you can never have enough cheese)
3 c Meat Sauce*
1. Prepare noodles as instructed on the package. Drain. In a medium bowl, combine ricotta, egg, 1/2 c Parmesan, salt and pepper.
2. Spread 3/4 c meat sauce in bottom of 9x13 baking dish. Lay 3 noodles in pan and spread with ricotta mixture. Sprinkle with the mozzarella and top with meat sauce.
3. Top with remaining mozzarella and 1/2 c Parmesan. Bake for 45 minutes or until bubbly at 375. Remove from oven and let lasagna stand for 15 minutes.
I had been dating my husband for 3 months and he offered to prepare this dish for me. I had my house on the market and would often throw a basket of odds and ends in the oven to declutter the counter before a quick showing. Little did I know that it wasn't common to look inside an oven before turning it on. Pretty soon the house was filled with smoke and I was quickly on the phone getting another debit card. Thank goodness I didn't throw the loaf of bread in there!
Lasagna by Cathy Lowe Food Network.com
10 lasagna noodles
12 oz ricotta
1 egg, lightly beaten
1/2 c Parmesan, grated
12 oz mozzarella, shredded (I think it needed more, but you can never have enough cheese)
3 c Meat Sauce*
1. Prepare noodles as instructed on the package. Drain. In a medium bowl, combine ricotta, egg, 1/2 c Parmesan, salt and pepper.
2. Spread 3/4 c meat sauce in bottom of 9x13 baking dish. Lay 3 noodles in pan and spread with ricotta mixture. Sprinkle with the mozzarella and top with meat sauce.
3. Top with remaining mozzarella and 1/2 c Parmesan. Bake for 45 minutes or until bubbly at 375. Remove from oven and let lasagna stand for 15 minutes.
Tuesday, April 21, 2009
Paula Deen's Southern Fried Chicken
Paula Deen's Southern Fried Chicken
3 eggs
1 c hot pepper sauce
2 c self-rising flour
2 1/2 lb chicken, cut into pieces
house seasoning
oil for frying, preferably peanut oil
1. Heat oil to 350 in a deep pot. Do not fill the pot more than 1/2 full with oil.
2. In a medium-size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 c). Season the chickn with House seasoning. Dip the seasoned chicken in the egg, and coat well in flour. Place the chicken in the preheated oil and fry the chicken in the oil. Drain on paper towels.
3 eggs
1 c hot pepper sauce
2 c self-rising flour
2 1/2 lb chicken, cut into pieces
house seasoning
oil for frying, preferably peanut oil
1. Heat oil to 350 in a deep pot. Do not fill the pot more than 1/2 full with oil.
2. In a medium-size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 c). Season the chickn with House seasoning. Dip the seasoned chicken in the egg, and coat well in flour. Place the chicken in the preheated oil and fry the chicken in the oil. Drain on paper towels.
Penne Pasta Bake
Penne Pasta Bake
16 oz penne pasta
1 lb lean ground beef
1 clove garlic, peeled and chopped
28 oz tomato-based pasta sauce
6 oz ricotta cheese
1/2 c grated parmesan cheese
1. Prepare pasta according to directions; drain.
2. Preheat oven to 300.
3. In a large skillet brown ground beef with garlic until no longer pink, about 10 minutes; drain.
4. Add pasta sauce and ricotta cheese; stir to blend. Transfer to a large casserole dish. Stir in pasta. bake, covered, for 10 mnutes. Uncover and sprinkle Parmesan cheese on top. bake another 5 minutes until gold and bubbly.
8 servings
16 oz penne pasta
1 lb lean ground beef
1 clove garlic, peeled and chopped
28 oz tomato-based pasta sauce
6 oz ricotta cheese
1/2 c grated parmesan cheese
1. Prepare pasta according to directions; drain.
2. Preheat oven to 300.
3. In a large skillet brown ground beef with garlic until no longer pink, about 10 minutes; drain.
4. Add pasta sauce and ricotta cheese; stir to blend. Transfer to a large casserole dish. Stir in pasta. bake, covered, for 10 mnutes. Uncover and sprinkle Parmesan cheese on top. bake another 5 minutes until gold and bubbly.
8 servings
Monday, April 20, 2009
15 Minute Taco Rice Skillet
15 Minute Taco Rice Skillet by recipegoldmine.com FEW DISHES! quick and easy
1 lb. ground beef (I have some already cooked in the freezer)
2 c water
1 pk taco seasoning
2 c Minute rice
1 c shredded cheddar
1/4 t pepper
crushed tortilla chips
shredded letuce*
chopped tomato*
sour cream*
*optional
1. Brown meat in large skillet over medium-high; drain. Add water & seasoning mix to skillet; stir. Bring to a boil.
2. Stir in rice. Sprinkle with cheese, cover. Cook on low heat 5 minutes. Top as desired with ingredients. Serves 4. My kids like this too.
In my opinion: This is a super easy and delicious meal. We have this often.
1 lb. ground beef (I have some already cooked in the freezer)
2 c water
1 pk taco seasoning
2 c Minute rice
1 c shredded cheddar
1/4 t pepper
crushed tortilla chips
shredded letuce*
chopped tomato*
sour cream*
*optional
1. Brown meat in large skillet over medium-high; drain. Add water & seasoning mix to skillet; stir. Bring to a boil.
2. Stir in rice. Sprinkle with cheese, cover. Cook on low heat 5 minutes. Top as desired with ingredients. Serves 4. My kids like this too.
In my opinion: This is a super easy and delicious meal. We have this often.
Menu Plan Monday
Thanks for stopping by. If you're new, please check out my "Busy Mom's Meals" section. I am a working mom of 3 who rushes home each day so my husband can leave for work. It's not easy cooking meals and taking care of a 4 year old, 3 year old, and 16 month old.
My favorite section is my Paula Deen's recipes. Her recipes are my favorite.
Sunday: Hamburgers on the Grill, chips, queso
Monday: Pasta and Sausage in Madeira Cream Sauce , salad
Tuesday: Crock Pot Enchiladas, steamed veggies
Wednesday: Beef Ravioli in Basil Cream Sauce, carrots and dip for the kids
Thursday:Chicken with Rosemary Sauce (Weight Watcher recipe) more WW recipes here
Friday: A new grill recipe: Citrus Chicken with Corn on the Cob, and pasta salad
Saturday: Grilled sausage
My favorite section is my Paula Deen's recipes. Her recipes are my favorite.
Sunday: Hamburgers on the Grill, chips, quesoMonday: Pasta and Sausage in Madeira Cream Sauce , salad
Tuesday: Crock Pot Enchiladas, steamed veggies
Wednesday: Beef Ravioli in Basil Cream Sauce, carrots and dip for the kids
Thursday:Chicken with Rosemary Sauce (Weight Watcher recipe) more WW recipes here
Friday: A new grill recipe: Citrus Chicken with Corn on the Cob, and pasta salad
Saturday: Grilled sausage
Sunday, April 19, 2009
Impossibly Easy Cheeseburger Pie
Our wonderful friend Julia not only coordinated meals for us right after Abby was born, but she also brought us this dish. I had seen this recipe before but hadn't made it. I definitely recommend it if you are looking for something quick and child-friendly. My picky eaters liked it.
Impossibly Easy Cheeseburger Pie by Bisquick
1 lb lean (at least 80%) ground beef * I always keep some pre-cooked in the freezer*
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
Impossibly Easy Cheeseburger Pie by Bisquick
1 lb lean (at least 80%) ground beef * I always keep some pre-cooked in the freezer*
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
4. Bake about 25 minutes or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
Saturday, April 18, 2009
Pasta and Sausage in Madeira Cream Sauce
Pasta and Sausage in Madeira Cream Sauce from my friend Randi W
1 lb Mild Italian Sausages, casings removed shortcut:I brown ahead of time & freeze
12 oz dry, bite-size pasta (I use shells)
4 oz mushroom slices, drained
2 cloves garlic, pressed/chopped
1/4 c dry sherry
1 c whipping cream
1 t ground white pepper
1/4 t ground nutmeg
3/4 c grated Parmesan cheese
1. Crumble and brown sausage, stirring often. Set aside.
2. Cook pasta according to package directions.
3. In about a teaspoon of drippings cook mushrooms and garlic until browned. Add sherry, sausage, cream, pepper, and nutmeg.
4. Increase heat to high and bring to a boil. Let thicken 1-2 minutes.
5. Serve over pasta.
This really is quick and easy and uses 2 pots/pans. My kids love it too!
1 lb Mild Italian Sausages, casings removed shortcut:I brown ahead of time & freeze
12 oz dry, bite-size pasta (I use shells)
4 oz mushroom slices, drained
2 cloves garlic, pressed/chopped
1/4 c dry sherry
1 c whipping cream
1 t ground white pepper
1/4 t ground nutmeg
3/4 c grated Parmesan cheese
1. Crumble and brown sausage, stirring often. Set aside.
2. Cook pasta according to package directions.
3. In about a teaspoon of drippings cook mushrooms and garlic until browned. Add sherry, sausage, cream, pepper, and nutmeg.
4. Increase heat to high and bring to a boil. Let thicken 1-2 minutes.
5. Serve over pasta.
This really is quick and easy and uses 2 pots/pans. My kids love it too!
Friday, April 17, 2009
Beef Ravioli in Basil-Cream Sauce
Beef Ravioli in Basil-Cream Sauce This is good, easy, and requires few dishes!
24 oz frozen beef ravioli
2 T butter
8 oz sliced mushrooms (fresh or sauteed)
3 green onions, chopped
2 cloves garlic, chopped
1 t dried Italian seasoning
10 oz can Ro-tel
2 T chopped fresh basil
1 c whipping cream
1/2 c grated Parmesan
1/2 t salt
1. Prepare ravioli in large Dutch oven according to directions. Drain & keep warm.
2. Melt butter in Dutch oven over med-high heat. Add mushrooms & next 3 ingredients, saute over med-high for about 6 minutes.
3. Stir in rotel, basil, & cream; bring to a boil.
4. Reduce heat & simmer, stirring occasionally for 5 minutes.
5. Stir in Parmesan and salt.
6. Stir in ravioli; toss to coat.
24 oz frozen beef ravioli
2 T butter
8 oz sliced mushrooms (fresh or sauteed)
3 green onions, chopped
2 cloves garlic, chopped
1 t dried Italian seasoning
10 oz can Ro-tel
2 T chopped fresh basil
1 c whipping cream
1/2 c grated Parmesan
1/2 t salt
1. Prepare ravioli in large Dutch oven according to directions. Drain & keep warm.
2. Melt butter in Dutch oven over med-high heat. Add mushrooms & next 3 ingredients, saute over med-high for about 6 minutes.
3. Stir in rotel, basil, & cream; bring to a boil.
4. Reduce heat & simmer, stirring occasionally for 5 minutes.
5. Stir in Parmesan and salt.
6. Stir in ravioli; toss to coat.
Thursday, April 16, 2009
Ravioli or stuffed shells
Ravioli or stuffed shells
buy frozen ravioli or stuffed shells
add your favorite spaghetti sauce
cook according to pasta's directions
add mozzarella cheese and bake until melted
I like this because you can make as much or as little as you like. If you don't want to have leftovers, you can make just enough for your family.
This has become one of my favorite things to take to friends who have just had a new baby.
buy frozen ravioli or stuffed shells
add your favorite spaghetti sauce
cook according to pasta's directions
add mozzarella cheese and bake until melted
I like this because you can make as much or as little as you like. If you don't want to have leftovers, you can make just enough for your family.
This has become one of my favorite things to take to friends who have just had a new baby.
Wednesday, April 15, 2009
Freezer Food
Lately I've been looking for freezer recipes to try to simplify my life. I went to What A Crock because she hosts Freezer Food Friday. I just found a few sites on her site:
Freezer Friendz
The Freezer Chicks
And here are the recipes I like to make and freeze for those busy nights.
Freezer Friendz
The Freezer Chicks
And here are the recipes I like to make and freeze for those busy nights.
Lemon-Parmesan Linguine
Lemon-Parmesan Linguine my friend Randi's recipe One of our family favorites!
3/4 lbs linguine
3/4 c whipping cream
1 T butter
3 T FRESH lemon juice
1 T lemon zest
1/2 fresh Parmesan cheese
1. Cook pasta according to directions (use salt). Drain.
2. Bring cream and butter to a simmer in large saucepan over medium-high heat. Mix in lemon juice and peel. Add pasta, toss.
3. Season with salt and pepper. Add parmesan.
In my opinion: Yummilicious! It really is quick too. My kids and husband love it so we have this several times each month.
Peeling Potatoes
Now this is pretty cool. Have you seen this video by Dawn Wells (Mary Ann on Gilligan's Island). You'll never use that peeler again.
Tuesday, April 14, 2009
Cheesy Creamy Pasta Casserole
Cheesy Creamy Pasta Casserole by meals.com
16 oz any tube pasta
1/2 stick butter
1/4 c flour
1 t salt
1/2 t freshly ground black pepper
12 oz evaporated milk
1/2 c water
14 3/4 oz cream style corn
4 oz jar sliced pimentos, drained
1 poblano pepper, roasted, peeled, chopped
4 oz shredded cheddar
4 oz shredded Monterey (or Pepper) Jack cheese
1. Preheat oven to 350. Grease 11 1/2 x 8 1/2 dish. I am thinking this could be put into 2 smaller dishes and you could freeze one for later. I'll try that next time.
2. Cook pasta according to directions on package. Drain
3.Melt butter in small saucepan over medium heat. Stir in flour, salt & pepper until smooth. Gradually stir in milk & water. Cook, stirring constantly until mixture comes to just a boil & thickens. Remove from heat & set aside.
4. Spread 1/3 of white sauce on bottom of dish. Spread half pasta, 1/3 sauce, half corn, half pimentos, & half poblano. Sprinkle with cheddar. Repeat with remaining pasta, sauce, corn, pimentos, and poblano.
5. Top with Jack cheese. Cover with foil.
6. Bake 20 minutes. Remove foil, bake an additional 5 minutes.
In my opinion: This is one of my husband's favorites, definitely a delicious dish.
16 oz any tube pasta
1/2 stick butter
1/4 c flour
1 t salt
1/2 t freshly ground black pepper
12 oz evaporated milk
1/2 c water
14 3/4 oz cream style corn
4 oz jar sliced pimentos, drained
1 poblano pepper, roasted, peeled, chopped
4 oz shredded cheddar
4 oz shredded Monterey (or Pepper) Jack cheese
1. Preheat oven to 350. Grease 11 1/2 x 8 1/2 dish. I am thinking this could be put into 2 smaller dishes and you could freeze one for later. I'll try that next time.
2. Cook pasta according to directions on package. Drain
3.Melt butter in small saucepan over medium heat. Stir in flour, salt & pepper until smooth. Gradually stir in milk & water. Cook, stirring constantly until mixture comes to just a boil & thickens. Remove from heat & set aside.
4. Spread 1/3 of white sauce on bottom of dish. Spread half pasta, 1/3 sauce, half corn, half pimentos, & half poblano. Sprinkle with cheddar. Repeat with remaining pasta, sauce, corn, pimentos, and poblano.
5. Top with Jack cheese. Cover with foil.
6. Bake 20 minutes. Remove foil, bake an additional 5 minutes.
In my opinion: This is one of my husband's favorites, definitely a delicious dish.
Monday, April 13, 2009
Baked Penne with Mushrooms and Cheese
Baked Penne with Mushrooms and Cheese
1 lb mushrooms, cleaned, thinly sliced
1 garlic clove, peeled
4 T butter
salt & freshly ground pepper
10 oz penne (2 1/2 c)
3 oz Bel Paes cheese (any creamy mild cheese) thinly sliced/cubed
1/3 c fresh Parmesan cheese, shredded
3/4 c heavy cream
* I added prosciutto on top
1. Saute the mushrooms with the whole garlic clove in 2 T of the butter over high heat. Add salt & pepper, lower the heat & cook for 3 minutes. Discard the garlic.
2. Cook pasta as directed. Drain & dress with remaining butter
3. Butter an ovenproof dish & cover the bottom with a layer of penne.
4. Distribute about 1/4 of the mushrooms & the cheese evenly over the pasta & sprinkle with 1 T of parmesan.
5. Add another layer of pasta and cover with mushrooms and cheese as before. Repeat until you have used all ingredients finishing with the cheeses.
6. Pour the cream over, sprinkle with salt & pepper and bake, covered with foil, in preheated oven at 400 for 10 minutes. Bake uncovered 10 minutes. Remove & allow to cool 5 minutes. Serves 4-6.
1 lb mushrooms, cleaned, thinly sliced
1 garlic clove, peeled
4 T butter
salt & freshly ground pepper
10 oz penne (2 1/2 c)
3 oz Bel Paes cheese (any creamy mild cheese) thinly sliced/cubed
1/3 c fresh Parmesan cheese, shredded
3/4 c heavy cream
* I added prosciutto on top
1. Saute the mushrooms with the whole garlic clove in 2 T of the butter over high heat. Add salt & pepper, lower the heat & cook for 3 minutes. Discard the garlic.
2. Cook pasta as directed. Drain & dress with remaining butter
3. Butter an ovenproof dish & cover the bottom with a layer of penne.
4. Distribute about 1/4 of the mushrooms & the cheese evenly over the pasta & sprinkle with 1 T of parmesan.
5. Add another layer of pasta and cover with mushrooms and cheese as before. Repeat until you have used all ingredients finishing with the cheeses.
6. Pour the cream over, sprinkle with salt & pepper and bake, covered with foil, in preheated oven at 400 for 10 minutes. Bake uncovered 10 minutes. Remove & allow to cool 5 minutes. Serves 4-6.
Sunday, April 12, 2009
Pasta With Pomodoro Sauce
Pasta With Pomodoro Sauce it's easy! by Cooking Light
2 T olive oil
4 cloves garlic, pressed
1/2 t freshly ground black pepper
1/4 t salt
28 oz whole tomatoes, undrained & coarsely chopped
1/4 c finely sliced fresh basil
8 c hot cooked penne (1 lb.)
1. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes stirring constantly (do not brown).
2. Stir in pepper, salt, & tomatoes; bring to a boil. Reduce heat; simmer 7 minutes or until slightly thick, stirring occasionally.
3. Remove from heat; stir in basil. Serve over pasta. 6 servings
In my opinion: So easy! So healthy! Why not give it a try?
2 T olive oil
4 cloves garlic, pressed
1/2 t freshly ground black pepper
1/4 t salt
28 oz whole tomatoes, undrained & coarsely chopped
1/4 c finely sliced fresh basil
8 c hot cooked penne (1 lb.)
1. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes stirring constantly (do not brown).
2. Stir in pepper, salt, & tomatoes; bring to a boil. Reduce heat; simmer 7 minutes or until slightly thick, stirring occasionally.
3. Remove from heat; stir in basil. Serve over pasta. 6 servings
In my opinion: So easy! So healthy! Why not give it a try?
Saturday, April 11, 2009
Parmesan, Pasta, & Artichoke Bake
Parmesan, Pasta, & Artichoke Bake by meals.com
8 oz pasta shells (I use small)
2 T olive oil
2 cloves garlic, chopped
2 -13 3/4 oz cans artichoke hearts, drained and chopped
1 c grated fresh Parmesan cheese
1 c whipping cream
1/2 t salt
1/4 t freshly ground black pepper
1. Cook pasta according to package directions.
2. Preheat oven to 375. Spray 8" pan.
3. Heat a large skillet over medium high. Add oil & saute garlic until fragrant, about 1 minute.
4. Add artichokes & saute until light golden, about 3 minutes. Add 1 c Parmesan, cream, salt & pepper.
5. Bring to a boil, reduce heat, & simmer until sauce thickens, about 5 minutes.
5. Mix pasta with sauce. Sprinkle with Parmesan. Bake 20 minutes.
In my opinion: This is one of my most favoritist meals of all time! I have made this for groups and they ask for the recipe and then they are asked for the recipe. I would make it more often but my husband doesn't like artichokes.
8 oz pasta shells (I use small)
2 T olive oil
2 cloves garlic, chopped
2 -13 3/4 oz cans artichoke hearts, drained and chopped
1 c grated fresh Parmesan cheese
1 c whipping cream
1/2 t salt
1/4 t freshly ground black pepper
1. Cook pasta according to package directions.
2. Preheat oven to 375. Spray 8" pan.
3. Heat a large skillet over medium high. Add oil & saute garlic until fragrant, about 1 minute.
4. Add artichokes & saute until light golden, about 3 minutes. Add 1 c Parmesan, cream, salt & pepper.
5. Bring to a boil, reduce heat, & simmer until sauce thickens, about 5 minutes.
5. Mix pasta with sauce. Sprinkle with Parmesan. Bake 20 minutes.
In my opinion: This is one of my most favoritist meals of all time! I have made this for groups and they ask for the recipe and then they are asked for the recipe. I would make it more often but my husband doesn't like artichokes.
Friday, April 10, 2009
Vodka Cream Pasta
Vodka Cream Pasta by Rachael Ray
1 T EVOO
1 T butter
2 cloves garlic, minced
2 shallots, minced
1 c vodka
1 c chicken stock
1 32 oz can crushed tomatoes
coarse salt & pepper
16 oz pasta such as penne
1/2 c heavy cream
20 leaves fresh basil, torn
crusty bread for passing
1. Heat a large skillet over medium heat. Add oil, butter, garlic, & shallots.
2. Gently saute for 3-5 minutes to develop their sweetness.
3. Add vodka to the pan. Reduce vodka by half, 2-3 minutes.
4. Add chicken stock and tomatoes. Bring sauce to a bubble & reduce heat to simmer. Season with s & p.
5. While sauce simmers, cook pasta in salted boiling water until cooked to al dente. Meanwhile, prepare salad or other side dishes.
6. Stir cream into sauce. WHen sauce returns to a bubble, remove it from heat. Drain pasta.
7. Toss hot pasta with sauce & basil leaves. 4 servings
In my opinion: This is a great dish and super easy to make.
1 T EVOO
1 T butter
2 cloves garlic, minced
2 shallots, minced
1 c vodka
1 c chicken stock
1 32 oz can crushed tomatoes
coarse salt & pepper
16 oz pasta such as penne
1/2 c heavy cream
20 leaves fresh basil, torn
crusty bread for passing
1. Heat a large skillet over medium heat. Add oil, butter, garlic, & shallots.
2. Gently saute for 3-5 minutes to develop their sweetness.
3. Add vodka to the pan. Reduce vodka by half, 2-3 minutes.
4. Add chicken stock and tomatoes. Bring sauce to a bubble & reduce heat to simmer. Season with s & p.
5. While sauce simmers, cook pasta in salted boiling water until cooked to al dente. Meanwhile, prepare salad or other side dishes.
6. Stir cream into sauce. WHen sauce returns to a bubble, remove it from heat. Drain pasta.
7. Toss hot pasta with sauce & basil leaves. 4 servings
In my opinion: This is a great dish and super easy to make.
Cola-Baked Ham with Cherry-Orange Glaze
Cola-Baked Ham with Cherry-Orange Glaze by Emeril Lagasse
12-15 lb fully cooked bone-in ham
1 t ground allspice
2-L bottle cola
3/4 c cherry preserves or jelly
1/4 c fresh orange juice
2 T orange flavored liqueur (Recommend Grand Marnier)
biscuits or dinner rolls to go along
Creole mustard to go along
Preheat oven to 325.
2. Trim rind and excess fat from the ham, leaving a 1/4" layer of fat. With a sharp knife, score the fat in a doamond pattern. Place the ham in a large roasting pan and sprinkle with the allspice. Pour the cola into the pan and bake uncovered 1 hour and 15 minutes, basting every 15 minutes with the pan juices.
3. Meanwhile, in a medium saucepan, combine the cherry preserves, OJ, and liqueur over medium heat and cook, stirring, until melted, 1 to 2 minutes.
4. Remove the ham from the oven and brush the top and sides with cherry glaze. return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham w/o touching the bone registers 140, about 15-30 minutes.
5. Remove the ham from oven and let rest for 30 minutes to 1 hour before slicing. Serve warm or at room temperature, thinly sliced, with biscuits or dinner rolls and mustard to make sandwiches.
In my opinion: This is good, really good, but also a lot of work for a mommy of 3 small children. I may cook this one again one day when the kids are old enough to help out.
Started at 3:30
Out of oven at 6:00
Ready at 6:30
12-15 lb fully cooked bone-in ham
1 t ground allspice
2-L bottle cola
3/4 c cherry preserves or jelly
1/4 c fresh orange juice
2 T orange flavored liqueur (Recommend Grand Marnier)
biscuits or dinner rolls to go along
Creole mustard to go along
Preheat oven to 325.
2. Trim rind and excess fat from the ham, leaving a 1/4" layer of fat. With a sharp knife, score the fat in a doamond pattern. Place the ham in a large roasting pan and sprinkle with the allspice. Pour the cola into the pan and bake uncovered 1 hour and 15 minutes, basting every 15 minutes with the pan juices.
3. Meanwhile, in a medium saucepan, combine the cherry preserves, OJ, and liqueur over medium heat and cook, stirring, until melted, 1 to 2 minutes.
4. Remove the ham from the oven and brush the top and sides with cherry glaze. return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham w/o touching the bone registers 140, about 15-30 minutes.
5. Remove the ham from oven and let rest for 30 minutes to 1 hour before slicing. Serve warm or at room temperature, thinly sliced, with biscuits or dinner rolls and mustard to make sandwiches.
In my opinion: This is good, really good, but also a lot of work for a mommy of 3 small children. I may cook this one again one day when the kids are old enough to help out.
Started at 3:30
Out of oven at 6:00
Ready at 6:30
Thursday, April 9, 2009
BLT Soup by Paula Deen
BLT Soup by Paula Deen
5 slices bacon, finely diced, plus crisp crumbles bacon for garnish
1/2 c diced green onions
2 T butter (That's all Paula?)
3 c finely shredded iceberg lettuce (We didn't use)
1/2 c instant flour (What's instant? I used good ol' a.p.)
3 1/2 c chicken broth, heated to a simmer
1 c diced fresh tomatoes
1/8 t grated fresh nutmeg (Sorry, I used my spices from my cabinet)
1/8 t ground red pepper (cayenne)
1 c heavy cream (Now we're talkin')
1/4 c mayonaisse
1/4 c sour cream
In a 3 qt pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes.Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg, and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.
Mix the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.
In my opinion: Heck, Paula Deen came up with this, who cares what I say? Honestly? This was a good soup. It used very few dishes in preparation which is even better. We'll be having this again soon.
5 slices bacon, finely diced, plus crisp crumbles bacon for garnish
1/2 c diced green onions
2 T butter (That's all Paula?)
3 c finely shredded iceberg lettuce (We didn't use)
1/2 c instant flour (What's instant? I used good ol' a.p.)
3 1/2 c chicken broth, heated to a simmer
1 c diced fresh tomatoes
1/8 t grated fresh nutmeg (Sorry, I used my spices from my cabinet)
1/8 t ground red pepper (cayenne)
1 c heavy cream (Now we're talkin')
1/4 c mayonaisse
1/4 c sour cream
In a 3 qt pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes.Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg, and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.
Mix the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.
In my opinion: Heck, Paula Deen came up with this, who cares what I say? Honestly? This was a good soup. It used very few dishes in preparation which is even better. We'll be having this again soon.
Wednesday, April 8, 2009
Creamy Lemon Pie
Creamy Lemon Pie by Eagle Brand
3 egg yolks
14 oz can Eagle Brand milk
1/2 c lemon juice
8 or 9" prepared graham cracker or baked pie crust
whipped topping
lemon zest (optional)
1. Preheat oven to 325. Beat egg yolks in medium bowl with electric beater; gradually beat in Eagle Brand and lemon juice.
2. Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
3. Before serving, spread whipped topping over pie. Garnish with lemon zest. Store leftovers covered in fridge.
This was a delicious pie. It is easy to make but actually takes 5 hours from start to finish due to cooling and chilling time. Plan accordingly.
Tuesday, April 7, 2009
Chippers in a Jar
Chippers in a Jar by Better Homes and Gardens
3/4 c flour
1/2 t baking soda
1/3 c sugar
1/3 c packed brown sugar
1 c semi-sweet chocolate morsels
1 c rolled oats
1/2 c peanut butter morsels
To prepare:
1/2 c butter, softened
1 slightly beaten egg
1 t vanilla
1. Stir together flour and baing soda in a small bowl. Layer in a 1-quart glass jar the following ingredients: sugar, brown sugar, chocolate, oats, flour mixture, and peanut butter morsels. Tap jar gently on counter to settle each layer before adding the next. Cover jar.
2. Store at room temperature up to one month. Or, attach baking directions and give as gift.
3. Baking directions: Heat oven to 375. Empty contents into a large bowl. Add softened butter, egg, and vanilla. Stir until combined. Drop dough by heaping teaspoons 2 inches apart onto a greased cookie sheet. Bake 8-10 minutes until edges are lightly browned. Transfew to wire racks and cool. Makes 24-30.
3/4 c flour
1/2 t baking soda
1/3 c sugar
1/3 c packed brown sugar
1 c semi-sweet chocolate morsels
1 c rolled oats
1/2 c peanut butter morsels
To prepare:
1/2 c butter, softened
1 slightly beaten egg
1 t vanilla
1. Stir together flour and baing soda in a small bowl. Layer in a 1-quart glass jar the following ingredients: sugar, brown sugar, chocolate, oats, flour mixture, and peanut butter morsels. Tap jar gently on counter to settle each layer before adding the next. Cover jar.
2. Store at room temperature up to one month. Or, attach baking directions and give as gift.
3. Baking directions: Heat oven to 375. Empty contents into a large bowl. Add softened butter, egg, and vanilla. Stir until combined. Drop dough by heaping teaspoons 2 inches apart onto a greased cookie sheet. Bake 8-10 minutes until edges are lightly browned. Transfew to wire racks and cool. Makes 24-30.
Monday, April 6, 2009
Can't Miss Red Snapper
We have a very classy restaurant in town called, 'Christopher's World Grille' that has the most amazing menu. It's the kind of place you go to for VERY special occassions. Besides the menu, the atmosphere in the 100 year old Texas Ranch home is relaxing and romantic. I had a fish platter there called "Zihuatinejo Snapper" that had been recommended to me by many. I was hesitant since fish can taste...well..fishy. What I tasted was a melodic blend of flavors that I long to have again. Anyway, after trying the Snapper, I found the following recipe and decided to give it a try. Nothing will ever compare to the cuisine of the world chef but this is as close as I think I can come. By the way, my husband won a gift card to Christopher's and we get to go next Wednesday when my parents are in town. We haven't been since our 1st anniversary Dec. 6, 2004. http://www.christophersworldgrille.com/
Can't Miss Red Snapper by Paula Deen
4 8 oz snapper fillets
1 t salt
1/2 t pepper
1 c chopped onions
1/2 c butter
1 T Worcestershire sauce
1 c fresh parmesan
1. Preheat oven to 350.
2. Season fish with salt & pepper. Spread onions in 9 x 13" glass baking dish. Place fish on top.
3. Dot fish with butter. Sprinkle with Worcestershire.
4. Bake 12 minutes. Baste with pan juices. Sprinkle with cheese & place under broiler for 2 minutes until cheese browns.
5. To serve, spoon vegetables over the fish.
Can't Miss Red Snapper by Paula Deen
4 8 oz snapper fillets
1 t salt
1/2 t pepper
1 c chopped onions
1/2 c butter
1 T Worcestershire sauce
1 c fresh parmesan
1. Preheat oven to 350.
2. Season fish with salt & pepper. Spread onions in 9 x 13" glass baking dish. Place fish on top.
3. Dot fish with butter. Sprinkle with Worcestershire.
4. Bake 12 minutes. Baste with pan juices. Sprinkle with cheese & place under broiler for 2 minutes until cheese browns.
5. To serve, spoon vegetables over the fish.
Sunday, April 5, 2009
Baked Salmon with Black Olive Salsa
Baked Salmon with Black Olive Salsa by Kraft prep:10 minutes
1 1/2 lb salmon filet
1/4 c sliced black olives
1/4 c chopped green pepper
1/4 c chopped red onion
5 cherry tomatoes, quartered
1/4 c Kraft special Sun Dried Tomato Vin. Dressing
1. Preheat oven to 400. Place salmon, skin down, on foil lined baking sheet.
2. Combine remaining ingredients; spoon over salmon.
3. Bake 18-20 minutes or until fish flakes easily with fork.
1 1/2 lb salmon filet
1/4 c sliced black olives
1/4 c chopped green pepper
1/4 c chopped red onion
5 cherry tomatoes, quartered
1/4 c Kraft special Sun Dried Tomato Vin. Dressing
1. Preheat oven to 400. Place salmon, skin down, on foil lined baking sheet.
2. Combine remaining ingredients; spoon over salmon.
3. Bake 18-20 minutes or until fish flakes easily with fork.
Saturday, April 4, 2009
Sweet Spicy Roasted Salmon
A friend made this for our Supper Club. The recipe says to bake the fish but she grilled it. Stephen swore he didn't like fish but he liked this recipe.
Sweet Spicy Roasted Salmon by McMormick
1/4 c unsweetened pineapple juice
2 T lemon juice
1 t thyme leaves
1 t ground cinnamon
4 salmon steaks (6 oz ea)
2 T brown sugar
1/4 t nutmeg
1 T chili powder
1 t grated lemon peel
1/2 t salt
lemon wedges *optional
1. Mix pineapple juice, lemon juice, and thyme in sm bowl. Place fish in lg resealable bag or glass dish.
2. Refrigerate at least one hour.
3. Preheat oven to 450. Place rack in foil-lined pan. Spray with non-stick spray; set aside. Mix brown sugar, chili powder, lemon peel, cinnamon, salt, and nutmeg in a sm bowl. Remove fish from marinade. Discard marinade. Rub brown sugar mixture onto salmon. Place in pan.
4. Roast 18-20 min or until fish flakes easily with fork. Serve w/ lemon wedges.
Sweet Spicy Roasted Salmon by McMormick
1/4 c unsweetened pineapple juice
2 T lemon juice
1 t thyme leaves
1 t ground cinnamon
4 salmon steaks (6 oz ea)
2 T brown sugar
1/4 t nutmeg
1 T chili powder
1 t grated lemon peel
1/2 t salt
lemon wedges *optional
1. Mix pineapple juice, lemon juice, and thyme in sm bowl. Place fish in lg resealable bag or glass dish.
2. Refrigerate at least one hour.
3. Preheat oven to 450. Place rack in foil-lined pan. Spray with non-stick spray; set aside. Mix brown sugar, chili powder, lemon peel, cinnamon, salt, and nutmeg in a sm bowl. Remove fish from marinade. Discard marinade. Rub brown sugar mixture onto salmon. Place in pan.
4. Roast 18-20 min or until fish flakes easily with fork. Serve w/ lemon wedges.
Friday, April 3, 2009
Cookies n Cream Fudge
#8 Cookies n Cream Fudge
18 oz white baking chocolate
14 oz sweetened condensed milk
1/4 t salt
2 c coarsely crushed Oreo cookies (about 20)
1. Line 8" square pan with foil. In heavy saucepan over low heat, melt chocolate with sweetened milk and salt. Remove from heat,
2. Stir in crushed cookies. Spread evenly in prepared pan. Chill 2 hours or until firm.
3. Turn fudge onto cutting board. Peel off foil; cut into squares. Store tightly covered at room temp.
18 oz white baking chocolate
14 oz sweetened condensed milk
1/4 t salt
2 c coarsely crushed Oreo cookies (about 20)
1. Line 8" square pan with foil. In heavy saucepan over low heat, melt chocolate with sweetened milk and salt. Remove from heat,
2. Stir in crushed cookies. Spread evenly in prepared pan. Chill 2 hours or until firm.
3. Turn fudge onto cutting board. Peel off foil; cut into squares. Store tightly covered at room temp.
Thursday, April 2, 2009
Bailey's Truffle Fudge
Bailey's Truffle Fudge by acplace.com
3 c semi-sweet morsels
1 c vanilla chips
1/4 c butter
3 c powdered sugar
1 c Bailey's Irish Creme
1/2 c chopped nuts
Topping: 1 c semi-sweet morsels
1/2 c vanilla chips OR more chocolate for darker fudge
2 T butter; cut in pieces
4 T Bailey's
Fudge: Melt all morsels with butter until they are soft enough to stir smooth. Do not overheat. Add chocolate/butter mixture to powdered sugar and Bailey's. Stir until smooth. Add nuts if desird. Mix well. Place fudge in 8" square pan sprayed with cooking spray (or lined with foil). Lay a sheet of plastic wrap on top & gently press to smotth fudge. Topping: Melt chips until smooth. Remove from heat. With a fork, beat in butter & Bailey's until smooth. Spread topping over fudge with a knife, If a very smooth topping is desired, use a piece of plastic as done on fudge. Refrigerate until firm, 1-2 hours. Can be frozen. Makes 64 pieces.
3 c semi-sweet morsels
1 c vanilla chips
1/4 c butter
3 c powdered sugar
1 c Bailey's Irish Creme
1/2 c chopped nuts
Topping: 1 c semi-sweet morsels
1/2 c vanilla chips OR more chocolate for darker fudge
2 T butter; cut in pieces
4 T Bailey's
Fudge: Melt all morsels with butter until they are soft enough to stir smooth. Do not overheat. Add chocolate/butter mixture to powdered sugar and Bailey's. Stir until smooth. Add nuts if desird. Mix well. Place fudge in 8" square pan sprayed with cooking spray (or lined with foil). Lay a sheet of plastic wrap on top & gently press to smotth fudge. Topping: Melt chips until smooth. Remove from heat. With a fork, beat in butter & Bailey's until smooth. Spread topping over fudge with a knife, If a very smooth topping is desired, use a piece of plastic as done on fudge. Refrigerate until firm, 1-2 hours. Can be frozen. Makes 64 pieces.
Wednesday, April 1, 2009
Sour Cream Mustard
Sour Cream Mustard by Simply Fondue
This is for dipping your meats....see Tempura recipe
1 c sour cream
3 T prepared mustard
2 T chopped green onions
s & p
1. Whisk together all ingredients. Chill.
2. Spoon into serving bowl.
This is for dipping your meats....see Tempura recipe
1 c sour cream
3 T prepared mustard
2 T chopped green onions
s & p
1. Whisk together all ingredients. Chill.
2. Spoon into serving bowl.