|
|
|
Skillet Macaroni and Beef
1-1/2 lbs. ground beef
2 c. elbow macaroni, uncooked
1/2 c. onion, minced
1/2 c. green pepper, chopped
2 8-oz. cans tomato sauce
1 c. water
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
(Consider adding garlic powder to taste)
Lightly brown beef in skillet; drain. Stir in macaroni, onion and green pepper; heat until onion is soft. Add remaining ingredients. Lower heat; cover and simmer 25 minutes until macaroni is tender, stirring occasionally. .Serves 6-
2 c. elbow macaroni, uncooked
1/2 c. onion, minced
1/2 c. green pepper, chopped
2 8-oz. cans tomato sauce
1 c. water
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
(Consider adding garlic powder to taste)
Lightly brown beef in skillet; drain. Stir in macaroni, onion and green pepper; heat until onion is soft. Add remaining ingredients. Lower heat; cover and simmer 25 minutes until macaroni is tender, stirring occasionally. .Serves 6-
Liz's Silver White Cake
Preheat oven to 350F, Grease & flour baking pan 13x9x2" or two layer pans 8 or 9 1/2"
2 1/4 C cake flour or 2 cups regular flour (see notes above)
1 1/2 C sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 C shortening (white, not butter flavor)
1 C milk
1 tsp vanilla
4 egg whites (1/2 cup)
Measure flour, sugar, baking powder, salt, shortening, 1/3 C of the milk and the vanilla into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high, scraping bowl occasionally. Add remaining milk and the egg whites,; beat 2 minutes on high, scraping bowl a couple of times. Pour into pans. Bake 30-35 minutes until it passes the toothpick test. Cool.
2 1/4 C cake flour or 2 cups regular flour (see notes above)
1 1/2 C sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 C shortening (white, not butter flavor)
1 C milk
1 tsp vanilla
4 egg whites (1/2 cup)
Measure flour, sugar, baking powder, salt, shortening, 1/3 C of the milk and the vanilla into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on high, scraping bowl occasionally. Add remaining milk and the egg whites,; beat 2 minutes on high, scraping bowl a couple of times. Pour into pans. Bake 30-35 minutes until it passes the toothpick test. Cool.
Chicken Parmesan
1/3 c. all purpose flour
Kosher salt and freshly ground pepper
2 eggs
3/4 c. Italian style bread crumbs
3/4 c. grated Parmesan cheese
4 skinless boneless chicken breast
2-3 T. olive oil
2 c. tomato pasta sauce from 24-oz. jar
1 c. shredded mozzarella cheese
Cooked spaghetti, optional
Preheat oven to 375 degrees. Place flour in a shallow bowl; add 1/2 tsp. salt and 1/4 tsp. pepper. In another bowl, beat eggs. Combine breadcrumbs and Parmesan in third bowl.
Pound chicken to 1/4 inch thickness. Sprinkle both sides of breasts with 1/2 tsp. salt and 1/8 tsp. pepper. Lightly dredge in seasoned flour, shaking off excess. Next dip chicken into egg to coat completely, letting excess drip off. Then dredge chicken in breadcrumb mixture, evenly coating on both sides.
In large ovenproof skillet, heat oil over medium-high heat. Place chicken in skillet; cook until golden on both sides, about 3 minutes per side. Transfer to oven. bake until cooked through, 10-15 minutes. Spoon tomato sauce over chicken; sprinkle with mozzarella. Return to the oven until cheese is just melted, about 2 minutes. Serve with spaghetti, if desired.
Kosher salt and freshly ground pepper
2 eggs
3/4 c. Italian style bread crumbs
3/4 c. grated Parmesan cheese
4 skinless boneless chicken breast
2-3 T. olive oil
2 c. tomato pasta sauce from 24-oz. jar
1 c. shredded mozzarella cheese
Cooked spaghetti, optional
Preheat oven to 375 degrees. Place flour in a shallow bowl; add 1/2 tsp. salt and 1/4 tsp. pepper. In another bowl, beat eggs. Combine breadcrumbs and Parmesan in third bowl.
Pound chicken to 1/4 inch thickness. Sprinkle both sides of breasts with 1/2 tsp. salt and 1/8 tsp. pepper. Lightly dredge in seasoned flour, shaking off excess. Next dip chicken into egg to coat completely, letting excess drip off. Then dredge chicken in breadcrumb mixture, evenly coating on both sides.
In large ovenproof skillet, heat oil over medium-high heat. Place chicken in skillet; cook until golden on both sides, about 3 minutes per side. Transfer to oven. bake until cooked through, 10-15 minutes. Spoon tomato sauce over chicken; sprinkle with mozzarella. Return to the oven until cheese is just melted, about 2 minutes. Serve with spaghetti, if desired.
Shoyu (soy sauce) chicken
1 c. shoyu
1 c. sugar
1/2 c. water
2 cloves garlic (smashed)
1 Tbsp. ground ginger
Add all to pot. Bring to a boil. Once boiling, add 2-5 lbs. of chicken thighs with bone and skin on. Lower the heat and cook for about an hour. You can alternately cook in the oven at 350 degrees for an hour and make sure you baste it.
Nutritional information was provided from the recipe that I had cut out:
2 lbs.= 4 servings (!!!!)
632 calories
41.5 gm fat
191 gm cholesterol (!!!)
1371 gm sodium (!!!!!)
524 mg potassium
15.5 gm carbohydrates
1 c. sugar
1/2 c. water
2 cloves garlic (smashed)
1 Tbsp. ground ginger
Add all to pot. Bring to a boil. Once boiling, add 2-5 lbs. of chicken thighs with bone and skin on. Lower the heat and cook for about an hour. You can alternately cook in the oven at 350 degrees for an hour and make sure you baste it.
Nutritional information was provided from the recipe that I had cut out:
2 lbs.= 4 servings (!!!!)
632 calories
41.5 gm fat
191 gm cholesterol (!!!)
1371 gm sodium (!!!!!)
524 mg potassium
15.5 gm carbohydrates
Chocolate Mochi
4-1/2 c. mochiko
4-1/2 c. sugar
1 Tbsp. baking soda
5 Tbsp. Ghiradelli cocoa
Mix together, then add:
5 eggs
1-1/2 cans of evaporated milk
1/2 can of coconut milk
1/2 c. melted butter
1 tbsp. vanilla
Mix well. Spray two loaf pans. Bake 350 degrees for 1-1/2 hours or until there's no liquid in center of cake. Makes 2 large loaf pans. Use plastic knife to cut.
4-1/2 c. sugar
1 Tbsp. baking soda
5 Tbsp. Ghiradelli cocoa
Mix together, then add:
5 eggs
1-1/2 cans of evaporated milk
1/2 can of coconut milk
1/2 c. melted butter
1 tbsp. vanilla
Mix well. Spray two loaf pans. Bake 350 degrees for 1-1/2 hours or until there's no liquid in center of cake. Makes 2 large loaf pans. Use plastic knife to cut.
Fiesta Chicken Pasta
2 cups rotini pasta, uncooked
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 red peppers, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. chili powder
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Shredded Cheddar Cheese
COOK pasta as directed on package.
MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
DRAIN pasta. Toss with chicken mixture. Sprinkle with cheese.
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 red peppers, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. chili powder
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Shredded Cheddar Cheese
COOK pasta as directed on package.
MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
DRAIN pasta. Toss with chicken mixture. Sprinkle with cheese.
Butter Mochi
1 lb. mochiko flour
1/3 cup butter
2-1/4 c. sugar
4 eggs
2 t. baking powder
1 t. vanilla
1 12-oz. can evaporated milk
1 13.5-oz. coconut milk
Cream butter and sugar in mixing bowl. To evaporated milk, add water to make 2 cups of liquid. Add liquid and rest of ingredients into the mixing bowl and stir well for a smooth batter. Pour into lightly greased or sprayed 9x13 inch pan. Bake at 350 degrees for one hour. Cool and cut with a plastic knife.
1/3 cup butter
2-1/4 c. sugar
4 eggs
2 t. baking powder
1 t. vanilla
1 12-oz. can evaporated milk
1 13.5-oz. coconut milk
Cream butter and sugar in mixing bowl. To evaporated milk, add water to make 2 cups of liquid. Add liquid and rest of ingredients into the mixing bowl and stir well for a smooth batter. Pour into lightly greased or sprayed 9x13 inch pan. Bake at 350 degrees for one hour. Cool and cut with a plastic knife.
Blueberry Mochi
1 lb. mochiko flour
1 cup butter, melted
2 cups sugar
1 can evaporated milk (12 oz can)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
1 can blueberry pie filling
Stir sugar into melted butter. Add milk and mix well. Add eggs and mix. Stir in baking powder, mochiko and vanilla. Pour into ungreased 9x13 inch pan. Fold in the blueberry pie filling, creating a marbelized look. Bake at 350 degrees for one hour or until toothpick tests clean. Cut with a plastic knife.
1 cup butter, melted
2 cups sugar
1 can evaporated milk (12 oz can)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
1 can blueberry pie filling
Stir sugar into melted butter. Add milk and mix well. Add eggs and mix. Stir in baking powder, mochiko and vanilla. Pour into ungreased 9x13 inch pan. Fold in the blueberry pie filling, creating a marbelized look. Bake at 350 degrees for one hour or until toothpick tests clean. Cut with a plastic knife.
Taco Beef Bake with Cheddar Biscuit Topping
1 lb lean (at least 80%) ground beef
1 package (1.25 oz) Old El Paso® 40%-less-sodium taco seasoning mix
1 cup Old El Paso® Thick 'n Chunky salsa
2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 cups Original Bisquick® mix
1 cup shredded Cheddar cheese (4 oz)
2/3 cup milk
You can find this recipe at Betty Crocker. Got it from their awesome cookbook!
1 package (1.25 oz) Old El Paso® 40%-less-sodium taco seasoning mix
1 cup Old El Paso® Thick 'n Chunky salsa
2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 cups Original Bisquick® mix
1 cup shredded Cheddar cheese (4 oz)
2/3 cup milk
- Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Stir taco seasoning mix, salsa and corn into beef. Heat to boiling, stirring occasionally. Pour into ungreased 8-inch square pan or 8-inch square (2-quart) glass baking dish.
- Meanwhile, in medium bowl, stir Bisquick mix, cheese and milk until soft dough forms.
- Drop dough by 12 spoonfuls onto beef mixture.
- Bake uncovered 20 to 25 minutes or until topping is golden brown.
You can find this recipe at Betty Crocker. Got it from their awesome cookbook!
Goldy Bear's Dungeon Bars
Slow Cooker Chicken Chowder
1 1/4 pounds boneless skinless chicken breast halves or turkey, cut into 1-inch pieces
8 small new red potatoes, cut into 1-inch pieces
1 large (1 cup) onion, chopped
1 (16-ounce) package frozen mixed vegetables
2 (14-ounce) cans chicken broth
1 1/2 teaspoons dried marjoram leaves
1 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1 cup half and half
2 tablespoons cornstarch
1 (8-ounce) container onion and chive-flavored cream cheese, softened
Directions Combine all chowder ingredients except half & half, cornstarch and cream cheese in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or High heat setting for 4 to 5 hours or until potatoes are tender.
Combine half & half and cornstarch in small bowl until smooth; gradually stir into chicken mixture. Cover; cook on High heat setting for 15 to 30 minutes or until mixture is thickened.
Just before serving, stir cream cheese into chowder until melted.
8 small new red potatoes, cut into 1-inch pieces
1 large (1 cup) onion, chopped
1 (16-ounce) package frozen mixed vegetables
2 (14-ounce) cans chicken broth
1 1/2 teaspoons dried marjoram leaves
1 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1 cup half and half
2 tablespoons cornstarch
1 (8-ounce) container onion and chive-flavored cream cheese, softened
Directions Combine all chowder ingredients except half & half, cornstarch and cream cheese in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or High heat setting for 4 to 5 hours or until potatoes are tender.
Combine half & half and cornstarch in small bowl until smooth; gradually stir into chicken mixture. Cover; cook on High heat setting for 15 to 30 minutes or until mixture is thickened.
Just before serving, stir cream cheese into chowder until melted.
Portuguese Bean Soup
This recipe is sort of free flowing, without any measurements, unfortunately.
You base it around the size of the pot you want in the end. We usually use something like
2-3 ham hocks
About 1-2 cups of leftover ham from Christmas
Onions to your taste (usually 1-2)
1 bay leaf
Cover with water and let it cook for 2 hours.
Add 1 portuguese sausage (or chorizo)
3 cans of bean soup
3 carrots cut into bite sized pieces
3 potatoes cut into 1 inch pieces
Cook until the veggies are tender, about 20 minutes.
You base it around the size of the pot you want in the end. We usually use something like
2-3 ham hocks
About 1-2 cups of leftover ham from Christmas
Onions to your taste (usually 1-2)
1 bay leaf
Cover with water and let it cook for 2 hours.
Add 1 portuguese sausage (or chorizo)
3 cans of bean soup
3 carrots cut into bite sized pieces
3 potatoes cut into 1 inch pieces
Cook until the veggies are tender, about 20 minutes.
Papaya Jam
- 5 cups mashed ripe papaya
- 1/4 cup orange juice
- 1 1/3 (1.75 ounce) packages dry pectin
- 5 cups white sugar
- Stir together papaya, orange juice, and pectin in a very large pot over medium-high heat until it begins to boil. Stir constantly as the mixture heats. Once boiling, stir in the sugar, and return to a boil, stirring constantly. Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute.
- Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings. Allow to cool to room temperature, and refrigerate any jars that do not seal.
Makeover Chocolate Croissant (Bread) Pudding
- 6 day-old croissants, split
- 2/3 cup HERSHEY’®S Semi-Sweet Chocolate Chips
- 8 eggs
- 5 cups 2% milk
- 1 cup sugar
- 1-1/2 teaspoons vanilla extract
- Place croissant bottoms in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and replace croissant tops.
- In a large bowl, combine the eggs, milk, sugar and vanilla; pour over croissants. Let stand for 10 minutes or until croissants are softened.
- Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
Oven baked chicken
1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1cut-up whole chicken (3 to 3 1/2 pounds)
1.Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
2.Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
3.Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1cut-up whole chicken (3 to 3 1/2 pounds)
1.Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
2.Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
3.Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
Chocolate-Covered Cherry Cookies
- 1/3 cup butter, softened
- 1/3 cup shortening
- 1 large egg
- 1 (17.5-ounce) package chocolate chip cookie mix
- 1/2 cup unsweetened cocoa
- 42 assorted chocolate-covered cherries
- 1/2 cup powdered sugar
- 4 teaspoons maraschino cherry juice
Combine cookie mix and cocoa; gradually add to butter mixture, beating well. Shape dough into 1" balls. Place balls 2" apart on ungreased baking sheets.
Bake at 375° for 8 to 10 minutes. Cool 2 minutes. Gently press 1 cherry candy in center of each cookie. Cool completely on baking sheets; transfer to wire racks.
Combine powdered sugar and liqueur in a small bowl, stirring until smooth. (Glaze should be thick, yet easy to drizzle.) Place glaze in a small zip-top plastic bag. Snip a tiny hole in 1 corner of bag. Drizzle glaze over cookies. Let stand until set.
Best Ever Potato Soup
- 6 bacon strips, diced
- 3 cups cubed peeled potatoes
- 1 can (14-1/2 ounces) chicken broth
- 1 small carrot, grated
- 1/2 cup chopped onion
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon each celery seed, salt and pepper (the celery seed is very strong, so you may want to decrease)
- 3 tablespoons all-purpose flour
- 3 cups milk
- 8 ounces process cheese (Velveeta), cubed
- 2 green onions, thinly sliced, optional
- In a large saucepan, cook bacon until crisp; drain. Add the potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
- Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired. Yield: 8 servings (2 quarts).
Bruschetta Chicken Bake
1 can (14-1/2 oz.) diced tomatoes, undrained 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
HEAT oven to 400ºF.
Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.
TOP with stuffing. Bake 30 min. or until chicken is done.
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
HEAT oven to 400ºF.
Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish.
TOP with stuffing. Bake 30 min. or until chicken is done.
Pink Champagne Cupcakes
Champagne Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring
Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring
Garnish
Pink decorator sugar crystals
Edible pink pearls
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring
Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring
Garnish
Pink decorator sugar crystals
Edible pink pearls
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
- Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
Prompt
4-6 medium sized potatoes, sliced
1//2 to 3/4 c. uncooked minute rice
1 onion, sliced
1-1/2 lb. ground beef
1 diced green bell pepper, optional
1 quart (32 oz.) tomatoes with juice
salt to taste
pepper to taste
Layer ingredients in order given in greasted slow cooker. Salt and pepper each layer to taste.
Cover. Cook on high 1-1/2 to 2 hours.
Now, I think this was good tasting recipe; however, slice your potatoes thinly and uniformly. I think it needs double the totatoes or some other type of liquid. Also, the time needs to be lengthened.
1//2 to 3/4 c. uncooked minute rice
1 onion, sliced
1-1/2 lb. ground beef
1 diced green bell pepper, optional
1 quart (32 oz.) tomatoes with juice
salt to taste
pepper to taste
Layer ingredients in order given in greasted slow cooker. Salt and pepper each layer to taste.
Cover. Cook on high 1-1/2 to 2 hours.
Now, I think this was good tasting recipe; however, slice your potatoes thinly and uniformly. I think it needs double the totatoes or some other type of liquid. Also, the time needs to be lengthened.
Melting Moments (Russian Tea Cookies)
1 c. butter, softened
1/2 c. sugar
2 tsp. vanilla extract
2 c. flour, sifted
1/2 tsp. salt
2 c. finely chopped nuts (macadamia, pecan or walnut)
Confectioner's sugar
Cream together butter, sugar and vanilla until fluffy. Sift together flour and salt; add to the creamed mixture, blending thoroughly. Add nuts and mix well. Shape into one inch balls and place on baking sheet lined with parchment paper (or silpat). Bake at 325 degrees for 15-20 minutes or until set. Do not brown. Cool; then roll in confectioners' sugar. Store in an airtight container.
1/2 c. sugar
2 tsp. vanilla extract
2 c. flour, sifted
1/2 tsp. salt
2 c. finely chopped nuts (macadamia, pecan or walnut)
Confectioner's sugar
Cream together butter, sugar and vanilla until fluffy. Sift together flour and salt; add to the creamed mixture, blending thoroughly. Add nuts and mix well. Shape into one inch balls and place on baking sheet lined with parchment paper (or silpat). Bake at 325 degrees for 15-20 minutes or until set. Do not brown. Cool; then roll in confectioners' sugar. Store in an airtight container.
Stove Top Sweet Citrus Chicken
1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/2-inch thickness
2/3 cup orange juice
1/3 cup packed brown sugar (can replace with honey)
3 Tbsp. butter or margarine, melted
HEAT oven to 400ºF.
ADD hot water to stuffing mix; stir just until moistened.
PLACE chicken in 13x9-inch baking dish. Mix juice, sugar and butter until blended; pour over chicken. Top with stuffing.
BAKE 30 min. or until chicken is done
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/2-inch thickness
2/3 cup orange juice
1/3 cup packed brown sugar (can replace with honey)
3 Tbsp. butter or margarine, melted
HEAT oven to 400ºF.
ADD hot water to stuffing mix; stir just until moistened.
PLACE chicken in 13x9-inch baking dish. Mix juice, sugar and butter until blended; pour over chicken. Top with stuffing.
BAKE 30 min. or until chicken is done
Mocha Shortbread
Ingredients: 1 1/2 cups all-purpose flour
2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
4 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
1 teaspoon vanilla extract
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons granulated sugar
Instructions: PREHEAT oven to 300° F.
COMBINE flour and cocoa in large bowl. Combine coffee granules and vanilla extract in large mixer bowl. Stir until coffee is dissolved. Add butter, ½ cup sugar and salt; beat until combined. Add flour mixture; mix just until incorporated. Press dough into ungreased 9-inch tart pan with removable bottom or 9-inch-round cake pan.
BAKE for 55 to 60 minutes or until firm. Sprinkle with 2 teaspoons sugar. Cool in pan on wire rack for 5 to 10 minutes; cut into wedges.
2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
4 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
1 teaspoon vanilla extract
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons granulated sugar
Instructions: PREHEAT oven to 300° F.
COMBINE flour and cocoa in large bowl. Combine coffee granules and vanilla extract in large mixer bowl. Stir until coffee is dissolved. Add butter, ½ cup sugar and salt; beat until combined. Add flour mixture; mix just until incorporated. Press dough into ungreased 9-inch tart pan with removable bottom or 9-inch-round cake pan.
BAKE for 55 to 60 minutes or until firm. Sprinkle with 2 teaspoons sugar. Cool in pan on wire rack for 5 to 10 minutes; cut into wedges.
Gingerbread Latte Scones (aka Winter Spice Scones)
SCONES
Parchment paper
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, cut into small pieces
3/4 cup Pumpkin Spice or Gingerbread Latte Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1 tablespoon grated orange peel or 1/2 teaspoon orange extract
ICING
3/4 cup sifted powdered sugar
2 tablespoons Pumpkin Spice or Gingerbread Latte Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1 teaspoon grated orange peel or 1/4 teaspoon orange extract
Instructions: PREHEAT oven to 425° F. Line baking sheet with parchment paper.
FOR SCONES:
COMBINE flour, baking powder, cinnamon, ginger, salt and cloves in large mixer bowl or food processor bowl. Add butter; mix on low speed or process until mixture forms large, coarse crumbs the size of peas. Add Coffee-mate and orange peel; mix or process for a few more seconds just until moistened.
TURN the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 3/4-inch thick and 6 inches in diameter. Cut into 8 wedges. Place wedges 1 inch apart on prepared baking sheet.
BAKE for 15 minutes or until golden on top.
FOR ICING:
COMBINE powdered sugar, Coffee-mate and orange peel in small bowl; stir until smooth. Drizzle over warm scones. Scones are best served warm but will hold for up to 2 days if stored in an airtight container.
Parchment paper
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, cut into small pieces
3/4 cup Pumpkin Spice or Gingerbread Latte Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1 tablespoon grated orange peel or 1/2 teaspoon orange extract
ICING
3/4 cup sifted powdered sugar
2 tablespoons Pumpkin Spice or Gingerbread Latte Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1 teaspoon grated orange peel or 1/4 teaspoon orange extract
Instructions: PREHEAT oven to 425° F. Line baking sheet with parchment paper.
FOR SCONES:
COMBINE flour, baking powder, cinnamon, ginger, salt and cloves in large mixer bowl or food processor bowl. Add butter; mix on low speed or process until mixture forms large, coarse crumbs the size of peas. Add Coffee-mate and orange peel; mix or process for a few more seconds just until moistened.
TURN the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 3/4-inch thick and 6 inches in diameter. Cut into 8 wedges. Place wedges 1 inch apart on prepared baking sheet.
BAKE for 15 minutes or until golden on top.
FOR ICING:
COMBINE powdered sugar, Coffee-mate and orange peel in small bowl; stir until smooth. Drizzle over warm scones. Scones are best served warm but will hold for up to 2 days if stored in an airtight container.
Eggnog Muffins/Bread
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 1 cup dairy eggnog
- 1/2 cup butter, melted
- 1 teaspoon vanilla
- 1/2 teaspoon rum extract
- Nutmeg-Streusel Topping
In another bowl, combine eggs, eggnog, melted butter, vanilla, and rum extract. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with Nutmeg-Streusel Topping.
Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely. Wash and dry the foil muffin pans. Return muffins to muffin pans. Cover with plastic wrap.
Nutmeg-Streusel Topping: In a bowl, combine 1/3 cup all-purpose flour, 1/3 cup sugar, and 1/2 teaspoon ground nutmeg. Using a pastry blender, cut in 2 tablespoons butter until the mixture resembles coarse crumbs.
I made a bread and cooked it at 350 degrees for 65 minutes.
Perfect Pulled Pork in a slow cooker
5 lbs. boneless pork shoulder
1-1/2 tsp. paprika
2 tsp. pepper
1 tsp. cayenne pepper
1 tsp. dried thyme
1 tsp. garlic powder
1/2 tsp. salt
Mix in bowl. Rub onto pork. Put into slow cooker. Add 1 c. water. Cook on slow for 6-8 hours or high for 4-5 hours. When done, shred porker and add bottle of BBQ sauce of your choice. My choice is Sweet Baby Ray's hickory mmmmm ENJOY!!!
1-1/2 tsp. paprika
2 tsp. pepper
1 tsp. cayenne pepper
1 tsp. dried thyme
1 tsp. garlic powder
1/2 tsp. salt
Mix in bowl. Rub onto pork. Put into slow cooker. Add 1 c. water. Cook on slow for 6-8 hours or high for 4-5 hours. When done, shred porker and add bottle of BBQ sauce of your choice. My choice is Sweet Baby Ray's hickory mmmmm ENJOY!!!
Flank Steak Fajitas
Ingredients
- 1-1/2 to 2 pounds beef flank steak, cut into thin strips
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon minced fresh cilantro or parsley
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 medium sweet red pepper, julienned
- 1 medium green pepper, julienned
- 8 to 10 flour tortillas (7 to 8 inches)
- Sour cream, salsa and shredded cheddar cheese, optional
- Place beef in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours.
- Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired.
- Using a slotted spoon, place about 1/2 cup beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired.
Turkey Skillet Lasagna
20 oz. ground turkey
2 tsp. chopped garlic
1 large onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. Italian seasoning
3/4 c. water
1 can diced tomatoes
14-16 oz. pasta sauce
3 cups mini lasagna noodles
1 c. ricotta cheese
1/2 c. shredded parmesan cheese
2 Tbsp. chopped fresh basil
8 oz. mozzarella cheese
Cook turkey, garlic and onion until turkey is no longer pink on medium high heat, about 5-6 min. Drain.
Stir in salt, pepper and Italian seasoning. Add water, diced tomatoes, pasta sauce and lasagna noodles. Mix. Bring to boil for 2-3 min. Reduce heat to low, cover and cook 5-6 min.
Mix ricotta cheese, parmesan cheese and basil in a bowl. Drop by teaspoonfuls over pasta mixture. Cover with mozzarella cheese and let melt for 2-3 minutes. Serve. Enjoy
2 tsp. chopped garlic
1 large onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. Italian seasoning
3/4 c. water
1 can diced tomatoes
14-16 oz. pasta sauce
3 cups mini lasagna noodles
1 c. ricotta cheese
1/2 c. shredded parmesan cheese
2 Tbsp. chopped fresh basil
8 oz. mozzarella cheese
Cook turkey, garlic and onion until turkey is no longer pink on medium high heat, about 5-6 min. Drain.
Stir in salt, pepper and Italian seasoning. Add water, diced tomatoes, pasta sauce and lasagna noodles. Mix. Bring to boil for 2-3 min. Reduce heat to low, cover and cook 5-6 min.
Mix ricotta cheese, parmesan cheese and basil in a bowl. Drop by teaspoonfuls over pasta mixture. Cover with mozzarella cheese and let melt for 2-3 minutes. Serve. Enjoy
Orange-Blueberry Bread
Bread
3 cups Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup milk
1 tablespoon grated orange peel
3 tablespoons vegetable oil
2 eggs
1 cup fresh or frozen (rinsed and drained) blueberries
Orange Glaze
1/2 cup powdered sugar
3 to 4 teaspoons orange juice
Additional grated orange peel, if desired
1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
2. In large bowl, stir all bread ingredients except blueberries until blended. Fold in blueberries. Pour into pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; loosen loaf from sides of pan. Remove from pan to cooling rack. Cool completely, about 45 minutes.
4. In small bowl, mix powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle glaze over bread; sprinkle with additional orange peel.
3 cups Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup milk
1 tablespoon grated orange peel
3 tablespoons vegetable oil
2 eggs
1 cup fresh or frozen (rinsed and drained) blueberries
Orange Glaze
1/2 cup powdered sugar
3 to 4 teaspoons orange juice
Additional grated orange peel, if desired
1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
2. In large bowl, stir all bread ingredients except blueberries until blended. Fold in blueberries. Pour into pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; loosen loaf from sides of pan. Remove from pan to cooling rack. Cool completely, about 45 minutes.
4. In small bowl, mix powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle glaze over bread; sprinkle with additional orange peel.
Almond and peach crusted pork chops
1 egg
2 tablespoons peach preserves
1/2 cup Original Bisquick® mix
1/2 cup coarsely chopped sliced almonds
1 tablespoon cornmeal
1/2 teaspoon salt
6 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
1 tablespoon vegetable oil
2 tablespoons peach preserves
1/2 cup Original Bisquick® mix
1/2 cup coarsely chopped sliced almonds
1 tablespoon cornmeal
1/2 teaspoon salt
6 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
1 tablespoon vegetable oil
- Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of preserves. Mix Bisquick mix, almonds, cornmeal and salt in another shallow dish. Dip pork chops into egg mixture, then coat with Bisquick mixture.
- Heat oil in 12-inch nonstick skillet over medium-low heat. Cook pork chops in oil 15 to 18 minutes, turning once, until crust is golden brown and pork is no longer pink in center. Sprinkle with parsley. Serve immediately.
Almost Famous Mocha Frappes
For the coffee ice:
Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.
Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.
- 3 tablespoons sugar
- 2 cups warm strong coffee
- 2/3 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 ounce milk chocolate, finely chopped
- 1 1/2 teaspoons honey
- 1/2 teaspoon vanilla extract
- 1 cup reduced-fat milk
- Whipped cream, for topping
Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.
Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.
Thai Chicken Fettuccine
- 1 cup salsa
- 1/4 cup creamy peanut butter
- 2 tablespoons orange juice
- 2 tablespoons honey
- 1 teaspoon soy sauce
- 8 ounces uncooked fettuccine
- 3/4 pound boneless skinless chicken breasts, cut into strips
- 1 tablespoon canola oil
- 1 medium sweet red pepper, julienned
- 1/4 cup minced fresh cilantro
- For sauce, in a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 1 minute; stir. Set aside.
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until chicken juices run clear. Add red pepper; cook and stir until crisp-tender.
- Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro.
Blackened chicken and beans
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoon canola oil
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup chunky salsa
- Combine the chili powder, salt and pepper; rub over both sides of chicken. In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a meat thermometer 170°. Remove and keep warm.
- Add the beans, corn and salsa to skillet; bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through. Transfer to a serving dish; serve with chicken.
Crisscross Apple Crowns
- 1-1/3 cups chopped peeled tart apples
- 1/3 cup chopped walnuts
- 1/3 cup raisins
- 1/2 cup sugar, divided
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon, divided
- Dash salt
- 1 package (16.3 ounces) large refrigerated flaky biscuits
- 2 teaspoons butter, melted
- In a large microwave-safe bowl, combine the apples, walnuts, raisins, 3 tablespoons sugar, flour, 3/4 teaspoon cinnamon and salt. Microwave on high for 2-3 minutes or until almost tender.
- Flatten each biscuit into a 5-in. circle. Combine remaining sugar and cinnamon; sprinkle a rounded teaspoonful of sugar mixture over each. Top each with 1/4 cup apple mixture. Bring up edges to enclose mixture; pinch edges to seal.
- Place seam side down in ungreased muffin cups. Brush tops with butter; sprinkle with remaining sugar mixture. With a sharp knife, cut an “X” in the top of each.
- Bake at 350° for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.
Homemade flour tortillas
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
- In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm.
Apricot Sesame-Glazed Chicken
1 whole chicken, cut up
3 Tbsp. dijon mustard
3 Tbsp. soy sauce
Rub sauce on chicken
Grill for 10 minutes (I put in oven 10 minutes @ 350 degrees)
For the last minute brush:
To remaining mustard/soy sauce add
3/4 c. apricot preserves
1 Tbsp. sesame seeds
Brush over chicken after you've flipped it over. .
After done cooking, brush 6 Tbsp. of Apricot preserves over chicken
3 Tbsp. dijon mustard
3 Tbsp. soy sauce
Rub sauce on chicken
Grill for 10 minutes (I put in oven 10 minutes @ 350 degrees)
For the last minute brush:
To remaining mustard/soy sauce add
3/4 c. apricot preserves
1 Tbsp. sesame seeds
Brush over chicken after you've flipped it over. .
After done cooking, brush 6 Tbsp. of Apricot preserves over chicken
Lime Tortilla Crusted Chicken Tenders
- 2 large eggs
- 1 (2-lb.) package frozen chicken tenderloins, thawed
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 3/4 cups finely crushed lime-flavored tortilla chips
- Garnishes: fresh cilantro sprigs, lime wedges
2. Sprinkle chicken with salt and pepper. Dredge in flour; dip in egg mixture, and dredge in crushed tortilla chips. Place chicken on a lightly greased wire rack on an aluminum foil-lined baking sheet.
3. Bake at 425º for 15 to 20 minutes or until done.
Cilantro Lime Rice
- 1 Tbsp. olive oil
- 1 cup basmati rice
- 1 1/2 cups chicken broth
- 2 to 3 cloves garlic, minced
- 2 Tbsp. fresh lime juice
- the zest of one lime
- 1/2 cup cilantro, finely chopped
- 1 tsp. salt
Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.
When the rice is done, add lime zest and chopped cilantro and stir to mix in.
Strawberry Soda Cake
1 box strawberry cake mix
1 c. vegetable or canola oil
1 c. strawberry soda
1 box vanilla pudding (3.4 oz)
3 eggs
Mix all ingredients for two minutes. Pour into greased 9 x 13 pan and bake for 30-35 minutes at 350 degrees.
Glaze:
1 c. powdered sugar
2 Tbsp. strawberry soda
Mix glaze after cake is done baking and drizzle onto cake while still warm. Let glaze set and serve.
1 c. vegetable or canola oil
1 c. strawberry soda
1 box vanilla pudding (3.4 oz)
3 eggs
Mix all ingredients for two minutes. Pour into greased 9 x 13 pan and bake for 30-35 minutes at 350 degrees.
Glaze:
1 c. powdered sugar
2 Tbsp. strawberry soda
Mix glaze after cake is done baking and drizzle onto cake while still warm. Let glaze set and serve.
Lemon Chicken
1-1/2 lb. chicken breast cut into 2 x 1 inch pieces
Soak in 1 Tbsp sherry and 1-1/2 tsp. soy sauce for 10 minute
Then dredge your soaked chicken first in 1 cup cornstarch, then into a bowl with 1/2 cup of milk, then again in cornstarch then deep fry.
Lemon sauce:
3/4 c. water
1/2 c. vinegar
1/2 c. sugar
2 Tbsp. cornstarch
1 Tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. yellow food color
Cooking over medium high heat in a sauce pan, bring to a boil while constantly stirring. Add in 5 lemon slices (optional) then cook for another minute.
Pour over crispy fried chicken. Delish!
Soak in 1 Tbsp sherry and 1-1/2 tsp. soy sauce for 10 minute
Then dredge your soaked chicken first in 1 cup cornstarch, then into a bowl with 1/2 cup of milk, then again in cornstarch then deep fry.
Lemon sauce:
3/4 c. water
1/2 c. vinegar
1/2 c. sugar
2 Tbsp. cornstarch
1 Tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. yellow food color
Cooking over medium high heat in a sauce pan, bring to a boil while constantly stirring. Add in 5 lemon slices (optional) then cook for another minute.
Pour over crispy fried chicken. Delish!
Easy Mac Nut Drummettes
Preheat oven to 400 degrees.
2 lb. drummettes
1 egg beaten with 1/4 c. milk
1 stick butter (I think this is too much) melted in microwave
Mix together
1 c. flour
2 tsp. salt
1 tsp. baking soda
2 tsp. paprika
1 dash pepper
5 Tbsp. sesame seeds
Mix thoroughly and add in
1/4 c. chopped macadamia nuts
Line 9 x 13 pan with foil.
Dip chicken in milk and egg wash, then into the flour, place in foil lined pan. Drizzle butter over chicken. Back for 30 minutes, turn, then bake another 20 minutes.
2 lb. drummettes
1 egg beaten with 1/4 c. milk
1 stick butter (I think this is too much) melted in microwave
Mix together
1 c. flour
2 tsp. salt
1 tsp. baking soda
2 tsp. paprika
1 dash pepper
5 Tbsp. sesame seeds
Mix thoroughly and add in
1/4 c. chopped macadamia nuts
Line 9 x 13 pan with foil.
Dip chicken in milk and egg wash, then into the flour, place in foil lined pan. Drizzle butter over chicken. Back for 30 minutes, turn, then bake another 20 minutes.
Williams-Sonoma Star Wars Cookies
2-1/2 c. all purpose flour
1/2 tsp. salt
12. Tbsp. (1-1/2 stick) unsalted butter
1 c. sugar
1 egg
1-1/2 tsp. vanilla extract
Have all ingredients at room temp. Over a small bowl, sift together the flour and salt and set aside.
Beat butter on high speed until creamy, about 2 min. Reduce speed to medium, slowly adding the sugar and beat until light and fluffy, about 2 min., stopping occasionally to scrape down sides of bowl. Add the egg and vanilla and beat for another minute, stopping once to scrape down sides of bowl.
Stop mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed, about 1 min. Add the remaining flour and continue beating until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2-3 min.
Turn the dough out onto a work surface and divide into two equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hrs or up to two days.
Remove dough from refrigerator and let stand for five minutes. On a lightly floured surface, roll out the dough 3/16 to 1/4 inch thick.
Preheat oven to 350 degrees. Line several baking sheets with parchment paper.
Cut out your cookies and using a small offset spatula, transfer cookies to the prepated baking sheets, spacing them about 1 inch apart.
Bake until golden brown around edges, 10-15 minutes. Transfer baking sheets to wire racks and let cool for 5 min. then transfer to the racks to cool completely. Resist the urge to frost these ;)
1/2 tsp. salt
12. Tbsp. (1-1/2 stick) unsalted butter
1 c. sugar
1 egg
1-1/2 tsp. vanilla extract
Have all ingredients at room temp. Over a small bowl, sift together the flour and salt and set aside.
Beat butter on high speed until creamy, about 2 min. Reduce speed to medium, slowly adding the sugar and beat until light and fluffy, about 2 min., stopping occasionally to scrape down sides of bowl. Add the egg and vanilla and beat for another minute, stopping once to scrape down sides of bowl.
Stop mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed, about 1 min. Add the remaining flour and continue beating until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2-3 min.
Turn the dough out onto a work surface and divide into two equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hrs or up to two days.
Remove dough from refrigerator and let stand for five minutes. On a lightly floured surface, roll out the dough 3/16 to 1/4 inch thick.
Preheat oven to 350 degrees. Line several baking sheets with parchment paper.
Cut out your cookies and using a small offset spatula, transfer cookies to the prepated baking sheets, spacing them about 1 inch apart.
Bake until golden brown around edges, 10-15 minutes. Transfer baking sheets to wire racks and let cool for 5 min. then transfer to the racks to cool completely. Resist the urge to frost these ;)
Macadamia Nut Sauce
1 c. macadamia nuts
1 Tbsp. butter
2 Tbsp. flour
1 c. whole milk
1 c. cream
3 Tbsp. sugar
1 tsp. kosher salt
2" vanilla bean, sliced lengthwise and seeds scraped out or 2 tsp. vanilla extract
3/4 tsp. lemon juice
Process the mac nuts in a food processor until finely ground. Spoon the nuts into a medium sauce pan and fry over medium high heat for five minutes or until fragrant. Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook one minute. Slowly pour in milk and cream, constantly whiskin the whole time. Scrape the seeds out of both vanilla pod halves. Add sugar, salt, vanilla seeds and vanilla pod to the pan. Cook five minutes or until thickened, stirring constantly. Stir in lemon juice. Pour sauce through a fine strainer into a serving dish. Serve warm. Note: I found the taste much better the next day.
1 Tbsp. butter
2 Tbsp. flour
1 c. whole milk
1 c. cream
3 Tbsp. sugar
1 tsp. kosher salt
2" vanilla bean, sliced lengthwise and seeds scraped out or 2 tsp. vanilla extract
3/4 tsp. lemon juice
Process the mac nuts in a food processor until finely ground. Spoon the nuts into a medium sauce pan and fry over medium high heat for five minutes or until fragrant. Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook one minute. Slowly pour in milk and cream, constantly whiskin the whole time. Scrape the seeds out of both vanilla pod halves. Add sugar, salt, vanilla seeds and vanilla pod to the pan. Cook five minutes or until thickened, stirring constantly. Stir in lemon juice. Pour sauce through a fine strainer into a serving dish. Serve warm. Note: I found the taste much better the next day.
Spam & Taegu-Kim Chee Musubi
Cut Spam into 6 pieces. Make your rice. Fry Spam until nice and golden brown, place on paper towel to soak up oil. Cut nori sheets in half. Place piece of Spam into middle of nori, add rice (sprinkled with furikake if you like), seal nori. Let sit for 10-15 minutes and enjoy :)
Taegu-Kim Chee: Leave nori sheets intact. Place a little hot rice in the middle of the nori sheet, put some kim chee and taegu on top, roll, cut in half with kitchen shears. Yummy, but make sure rice is steaming hot!
Taegu-Kim Chee: Leave nori sheets intact. Place a little hot rice in the middle of the nori sheet, put some kim chee and taegu on top, roll, cut in half with kitchen shears. Yummy, but make sure rice is steaming hot!
Taegu-kim chee musubi
Mac & Cheese for two
You can find this recipe at: http://www.tasteofhome.com/Recipes/Macaroni-and-Cheese-for-Two/Print
Oyster Sauce Chicken
5 lbs. fryer chicken (I used thighs instead of a whole bird)
Marinade:
1/4 c. oyster sauce (definitely bump this up a bit)
1 Tbsp. soy sauce
1 Tbsp. sugar
1 tsp. salt
1 tsp. five spice (definitely decrease unless you are a fan of this space)
1 tsp. sesame oil
3 cloves garlic, minced
2 slices ginger, minced
Combine marinade and marinate chicken for one hour. Place chicken in a foil-lined pan and roast in a 350 degree oven for 1-1/2 hours. Chop chicken and arrange on a platter. (Since I used thighs it didn't have to cook as long as an entire fryer would take)
Marinade:
1/4 c. oyster sauce (definitely bump this up a bit)
1 Tbsp. soy sauce
1 Tbsp. sugar
1 tsp. salt
1 tsp. five spice (definitely decrease unless you are a fan of this space)
1 tsp. sesame oil
3 cloves garlic, minced
2 slices ginger, minced
Combine marinade and marinate chicken for one hour. Place chicken in a foil-lined pan and roast in a 350 degree oven for 1-1/2 hours. Chop chicken and arrange on a platter. (Since I used thighs it didn't have to cook as long as an entire fryer would take)
Rush hour pork stir fry
Recipe available at: http://www.kraftrecipes.com/recipes/rush-hour-pork-stir-fry-115848.aspx
Meatloaf "Oriental" style
2 lb. lean ground beef
2 eggs
1 c. panko
1/2 c. ketchup
1 onion, diced
2 tsp. salt
1/4 ts. pepper
Mix all ingredients and put into loaf pan (probably should use a larger pan). Bake at 350 degrees for 30 minutes, then apply sauce.
Sauce:
2 Tbsp. brown sugar
2 Tbsp. honey
1 Tbsp. vinegar
2 Tbsp. dry mustard
1/2 c. ketchup
3/4 c. water
Apply over meatloaf after it has baked for 30 minutes. Then put back into oven and bake for 30-45 minutes.
2 eggs
1 c. panko
1/2 c. ketchup
1 onion, diced
2 tsp. salt
1/4 ts. pepper
Mix all ingredients and put into loaf pan (probably should use a larger pan). Bake at 350 degrees for 30 minutes, then apply sauce.
Sauce:
2 Tbsp. brown sugar
2 Tbsp. honey
1 Tbsp. vinegar
2 Tbsp. dry mustard
1/2 c. ketchup
3/4 c. water
Apply over meatloaf after it has baked for 30 minutes. Then put back into oven and bake for 30-45 minutes.
Chicken Katsu
2-4 lbs. boneless, skinless thighs
Garlic salt.
4 oz. bag panko (Japanese bread crumbs) -- to be used later
Season thighs with garlic salt and let sit for 15-30 minutes.
Batter:
2 eggs
3/4 c. cornstarch
1/4 tsp. of each: salt, white pepper and garlic powder
1 c. water
Katsu sauce:
1/4 c. Worcestershire sauce
1/2 c. ketchup
1/2 c. sugar
2 Tbsp. soy sauce
1/8 ts. of each: paprika, white pepper and garlic powder.
Heat oil to 325 degrees. Open chicken thighs and flatten. Combine batter ingredients.
Coat chicken in batter, then in panko. Fry in oil until brown and crispy.
Katsu sauce: Combine all ingredients and bring to a boil (I didn't and it was fine). To thicken, add a small amount of cornstarch dissolved in water. Chill.
Cut chicken into strips and serve with sauce.
Garlic salt.
4 oz. bag panko (Japanese bread crumbs) -- to be used later
Season thighs with garlic salt and let sit for 15-30 minutes.
Batter:
2 eggs
3/4 c. cornstarch
1/4 tsp. of each: salt, white pepper and garlic powder
1 c. water
Katsu sauce:
1/4 c. Worcestershire sauce
1/2 c. ketchup
1/2 c. sugar
2 Tbsp. soy sauce
1/8 ts. of each: paprika, white pepper and garlic powder.
Heat oil to 325 degrees. Open chicken thighs and flatten. Combine batter ingredients.
Coat chicken in batter, then in panko. Fry in oil until brown and crispy.
Katsu sauce: Combine all ingredients and bring to a boil (I didn't and it was fine). To thicken, add a small amount of cornstarch dissolved in water. Chill.
Cut chicken into strips and serve with sauce.
Bakery Frosting
2 c. shortening
1/2 c. powdered nondairy creamer
1 tsp. almond extract (I used orange extract & it was good. Mother did this recipe before & said the almond was horrible--maybe try vanilla)
1 pkg (32 oz) confectioners' sugar
1/2 to 3/4 c. water
In a large bowl, beat the shortening, creamer and extract. Gradually beat in confectioners' sugar. Add enough water until frosting reaches desired consistency. Store in fridge for up to three months. Bring to room temp before spreading.
1/2 c. powdered nondairy creamer
1 tsp. almond extract (I used orange extract & it was good. Mother did this recipe before & said the almond was horrible--maybe try vanilla)
1 pkg (32 oz) confectioners' sugar
1/2 to 3/4 c. water
In a large bowl, beat the shortening, creamer and extract. Gradually beat in confectioners' sugar. Add enough water until frosting reaches desired consistency. Store in fridge for up to three months. Bring to room temp before spreading.
Hawaiian Teriyaki Burger
1-1/2 lbs. ground beef
1 small onion, chopped
1 egg
1/4 c. shoyu
1/4 c. sugar
2 cloves garlic, minced
1/2 tsp. minced fresh ginger (I grated it--or even using ground ginger would work well too)
2 stalks green onion, chopped
1 Tbsp. sesame oil
Combine all ingredients and then add the hamburger for a move even distribution of the flavors. Form into patties and fry, grill or broil.
1 small onion, chopped
1 egg
1/4 c. shoyu
1/4 c. sugar
2 cloves garlic, minced
1/2 tsp. minced fresh ginger (I grated it--or even using ground ginger would work well too)
2 stalks green onion, chopped
1 Tbsp. sesame oil
Combine all ingredients and then add the hamburger for a move even distribution of the flavors. Form into patties and fry, grill or broil.
Italian Sausage & peppers supper
2 c. uncooked penne pasta
1 lb. turkey Italian sausage links
1/2 c. each julienned sweet red, yellow & green pepper
1 Tbsp. minced fresh basil or 1 tsp. dried basil
3 garlic cloves, minced
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. caraway seeds
1 Tbsp. olive oil
2 cans (14.5 oz each) diced tomatoes, drained
Cook pasta according to package directions. In a large nonstick skillet, brown sausage over medium heat in 1 tbsp. olive oil. Cut sausage into 1/4 inch slices. In the same skillet (I used the oils/dripping left over for more flavor) saute the peppers until completely cooked. Add in peppers, basil, garlic, oregano, thyme, caraway seeds and cook until peppers are crisp tender. Stir in tomatoes. Cook and stire until heated through. Drain pasta; add to skill and mix well.
5 services. 1-1/2 cups = 327 calories, 12 gm fat (3 g sat fat), 49 mg cholesterol, 845 mg sodium, 33 gm carbohydrate, 3 gm fiber, 21 gm protein.
1 lb. turkey Italian sausage links
1/2 c. each julienned sweet red, yellow & green pepper
1 Tbsp. minced fresh basil or 1 tsp. dried basil
3 garlic cloves, minced
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. caraway seeds
1 Tbsp. olive oil
2 cans (14.5 oz each) diced tomatoes, drained
Cook pasta according to package directions. In a large nonstick skillet, brown sausage over medium heat in 1 tbsp. olive oil. Cut sausage into 1/4 inch slices. In the same skillet (I used the oils/dripping left over for more flavor) saute the peppers until completely cooked. Add in peppers, basil, garlic, oregano, thyme, caraway seeds and cook until peppers are crisp tender. Stir in tomatoes. Cook and stire until heated through. Drain pasta; add to skill and mix well.
5 services. 1-1/2 cups = 327 calories, 12 gm fat (3 g sat fat), 49 mg cholesterol, 845 mg sodium, 33 gm carbohydrate, 3 gm fiber, 21 gm protein.
Fried Chicken Hawaiian Style
3 lbs. chicken
1 Tbsp. Hawaiian salt (rock salt)
1 beaten egg
1/2 tsp. salt
oil for frying, one inch deep
Cornstarch mixture:
2 c. cornstarch
1/2 c. flour
1 Tbs. garlic salt
1 tsp. pepper
Rub salt all over chicken and let set for 30 minutes.
Heat oil in large heavy skillet on medium high heat.
Combine cornstarch mixture in plastic bag. Mix egg and 1/2 tsp. salt together. Dip chicken in egg. Place in flour mixture and shake well until coated. Place skin side down in the skillet. Turn chicken over when brown and cook until done. Test for doneness before removing from oil. Drain on paper towel.
1 Tbsp. Hawaiian salt (rock salt)
1 beaten egg
1/2 tsp. salt
oil for frying, one inch deep
Cornstarch mixture:
2 c. cornstarch
1/2 c. flour
1 Tbs. garlic salt
1 tsp. pepper
Rub salt all over chicken and let set for 30 minutes.
Heat oil in large heavy skillet on medium high heat.
Combine cornstarch mixture in plastic bag. Mix egg and 1/2 tsp. salt together. Dip chicken in egg. Place in flour mixture and shake well until coated. Place skin side down in the skillet. Turn chicken over when brown and cook until done. Test for doneness before removing from oil. Drain on paper towel.
Ghetto Baked Spaghetti
Cook up your spaghetti.
Cook up your hamburger.
Add in a little bit of garlic salt.
Squirt in as much ketchup as you need to get it "saucy."
Put it in a bread loaf pan, cover with some cheese and bake at 350 degrees till cheese is melted. Can't get much more ghetto than that.
Cook up your hamburger.
Add in a little bit of garlic salt.
Squirt in as much ketchup as you need to get it "saucy."
Put it in a bread loaf pan, cover with some cheese and bake at 350 degrees till cheese is melted. Can't get much more ghetto than that.
Chocolate Cream Cheese Cake
Crust
2 c. flour
1 c. butter (room temp)
1/4 c. powdered sugar
Mix together until crumbly, then add
1/2 c. chopped walnuts
Press into 9x13 pan and bake 20-25 minutes in a 350 degree oven. Let it cool completely.
Cream cheese layer:
2 8-oz. pkg cream cheese
1-1/2 c. powdered sugar
Mix together then fold in
1 8-oz. container cool whip
Put into fridge and let it set.
Pudding layer:
2 3.9-oz. packages of Instant Jello chocolate pudding
3 c. milk
Mix until thick. Put in fridge and let it set.
Last layer:
1 8-oz. container Cool Whip.
ENJOY!
2 c. flour
1 c. butter (room temp)
1/4 c. powdered sugar
Mix together until crumbly, then add
1/2 c. chopped walnuts
Press into 9x13 pan and bake 20-25 minutes in a 350 degree oven. Let it cool completely.
Cream cheese layer:
2 8-oz. pkg cream cheese
1-1/2 c. powdered sugar
Mix together then fold in
1 8-oz. container cool whip
Put into fridge and let it set.
Pudding layer:
2 3.9-oz. packages of Instant Jello chocolate pudding
3 c. milk
Mix until thick. Put in fridge and let it set.
Last layer:
1 8-oz. container Cool Whip.
ENJOY!
Hamburger Steak with Gravy
1 lb. lean ground beef (I actually found that 83/17, while more fatty, makes it a little less tough)
1 slice bread, cubed
2 Tbsp. milk or water
1 egg, slightly beaten
1/2 c. chopped onion
1 Tbsp. ketchup
1 tsp. salt
dash of pepper
Gravy:
1 cup beef or chicken broth
3 Tbsp. flour mixed with 4 Tbsp. water
salt & pepper to taste (though the broth gives it TONS of salt...you may want to consider leaving out the salt)
Mix bread cubes with milk or water until bread is softened. Mix together ground beef, softened bread cubes and rest of ingredients. Mix well. Form into patties. Pan fry or broil to desired doneness.
Set cooked hamburgers aside while making the gravy. Remove oil, leaving brown particles in pan. Pour broth into pan and heat to boiling; stirring and loosening brown particles. Mix flour with water to make a smooth paste. Slowly add to heated broth, stirring constantly, until smooth. Add salt and pepper.
Serve the hamburger steak on a hot bed of steamed rice, with a fried egg on the hamburger and smother it with gravy.
Scott & I gave these two thumbs way the hell up!
1 slice bread, cubed
2 Tbsp. milk or water
1 egg, slightly beaten
1/2 c. chopped onion
1 Tbsp. ketchup
1 tsp. salt
dash of pepper
Gravy:
1 cup beef or chicken broth
3 Tbsp. flour mixed with 4 Tbsp. water
salt & pepper to taste (though the broth gives it TONS of salt...you may want to consider leaving out the salt)
Mix bread cubes with milk or water until bread is softened. Mix together ground beef, softened bread cubes and rest of ingredients. Mix well. Form into patties. Pan fry or broil to desired doneness.
Set cooked hamburgers aside while making the gravy. Remove oil, leaving brown particles in pan. Pour broth into pan and heat to boiling; stirring and loosening brown particles. Mix flour with water to make a smooth paste. Slowly add to heated broth, stirring constantly, until smooth. Add salt and pepper.
Serve the hamburger steak on a hot bed of steamed rice, with a fried egg on the hamburger and smother it with gravy.
Scott & I gave these two thumbs way the hell up!
Brownie Crackles (cookies)
Fudge brownie mix
1 c. flour
1 egg
1/2 c. water
1/4 c. canola oil
1 c. semisweet chips
Mix all ingredients until well blended. Drop by tablespoon-fuls and roll in powdered sugar. Place on greased baking sheet into 350 degree oven for 8-10 minutes or until set. ENJOY! These are delicious and moist.
1 c. flour
1 egg
1/2 c. water
1/4 c. canola oil
1 c. semisweet chips
Mix all ingredients until well blended. Drop by tablespoon-fuls and roll in powdered sugar. Place on greased baking sheet into 350 degree oven for 8-10 minutes or until set. ENJOY! These are delicious and moist.
Heavenly Chocolate Chip Cookies
Cream together:
1 lb. butter (do not substitute)
1/2 c. granulated sugar
1/2 c. brown sugar (packed)
1/2 tsp. vanilla
1/2 tsp. almond flavoring
Mix together:
3-3/4 c. all purpose flour
1/2 tsp. salt
1 tsp. baking powder
Stir flour mixture into butter mixture.
Carefully fold in:
1 c. pecan halves
1 c. whole macadamia nuts
2 c. chocolate chips
Drop by rounded spoonful on cookie sheet. Gently pat dough to flatten.
Bake at 275 degrees Fahrenheit for one hour. (Yes, that's correct).
1 lb. butter (do not substitute)
1/2 c. granulated sugar
1/2 c. brown sugar (packed)
1/2 tsp. vanilla
1/2 tsp. almond flavoring
Mix together:
3-3/4 c. all purpose flour
1/2 tsp. salt
1 tsp. baking powder
Stir flour mixture into butter mixture.
Carefully fold in:
1 c. pecan halves
1 c. whole macadamia nuts
2 c. chocolate chips
Drop by rounded spoonful on cookie sheet. Gently pat dough to flatten.
Bake at 275 degrees Fahrenheit for one hour. (Yes, that's correct).
Thick & Chewy Nutella Chocolate Chip Cookies
2 cups plus 2 tablespoons unsifted bleached all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 stick butter, melted and cooled until warm
3/4 c. brown sugar
1/2 c. granulated sugar
1/2 c. Nutella
1 large egg
1 additional egg yolk
2 tsp. vanilla extract
1-2 c. semi or bittersweet chocolate chips
1 c. chopped walnuts or pecans (optional)
Heat oven to 325 degrees. Line a 20 x 14 baking sheet without sides with parchment paper.
Mix flour, salt and baking soda together in a medium sized bowl. Set aside.
With electric mixer, mix butter and sugars until thoroughly blended. Mix in Nutella, egg, yolk and vanilla extract. Add dry ingredients; mix until just combined. Stir in chips.
Form 1/4 cup dough into ball. Holding ball using fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and with jagged surfaces exposed, join halves together at thir base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto sheet, about nine balls per sheet. (Smaller cookie sheets can be used but fewer cookies can be baked at one time and the time may need to be adjusted).
Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15 to 18 minutes. Start checking at 13 minutes. Cool cookies on sheets. Store in airtight containers.
1/2 tsp. salt
1/2 tsp. baking soda
1 stick butter, melted and cooled until warm
3/4 c. brown sugar
1/2 c. granulated sugar
1/2 c. Nutella
1 large egg
1 additional egg yolk
2 tsp. vanilla extract
1-2 c. semi or bittersweet chocolate chips
1 c. chopped walnuts or pecans (optional)
Heat oven to 325 degrees. Line a 20 x 14 baking sheet without sides with parchment paper.
Mix flour, salt and baking soda together in a medium sized bowl. Set aside.
With electric mixer, mix butter and sugars until thoroughly blended. Mix in Nutella, egg, yolk and vanilla extract. Add dry ingredients; mix until just combined. Stir in chips.
Form 1/4 cup dough into ball. Holding ball using fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and with jagged surfaces exposed, join halves together at thir base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto sheet, about nine balls per sheet. (Smaller cookie sheets can be used but fewer cookies can be baked at one time and the time may need to be adjusted).
Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15 to 18 minutes. Start checking at 13 minutes. Cool cookies on sheets. Store in airtight containers.
Roasted Chicken with Vegetables
8 chicken drumsticks (2-1/4 lbs)
1-1/2 lb. all purpose potatoes, scrubbed and quartered
1 lb. carrots, cut in 2 in. pieces
2 lb. butternut squash, peeled, seeded and cut in 1-in wide slices
2 medium onions, each cut into 8 wedges
5 cloves garlic, halved
2 Tbsp. oil
1 Tbsp. Italian herb seasoning
1-1/2 tsp. salt
1 tsp. freshly ground pepper
Position racks to divide oven in thirds. Heat to 425 degrees. Have 2 rimmed baking sheets ready.
Put all ingredients in a large bowl; stir to mix and coat. Arrange in a single layer on both baking sheets.
Roast, switching position of pans and turning vegetables halfway through roasting, 45 minutes or until chicken is cooked through and vegetables are tender.
1-1/2 lb. all purpose potatoes, scrubbed and quartered
1 lb. carrots, cut in 2 in. pieces
2 lb. butternut squash, peeled, seeded and cut in 1-in wide slices
2 medium onions, each cut into 8 wedges
5 cloves garlic, halved
2 Tbsp. oil
1 Tbsp. Italian herb seasoning
1-1/2 tsp. salt
1 tsp. freshly ground pepper
Position racks to divide oven in thirds. Heat to 425 degrees. Have 2 rimmed baking sheets ready.
Put all ingredients in a large bowl; stir to mix and coat. Arrange in a single layer on both baking sheets.
Roast, switching position of pans and turning vegetables halfway through roasting, 45 minutes or until chicken is cooked through and vegetables are tender.
Garbage Cookies AKA Monster Cookies
1 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
Cream together the above ingred.
Sift together the following, then add to creamed ingred.
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
Add:
2 c. oatmeal
2 c. Rice Krispies
1 c. chocolate chips
1 c. coconut
1 c. chopped nuts
Bake at 350 degrees for 12-15 minutes.
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
Cream together the above ingred.
Sift together the following, then add to creamed ingred.
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
Add:
2 c. oatmeal
2 c. Rice Krispies
1 c. chocolate chips
1 c. coconut
1 c. chopped nuts
Bake at 350 degrees for 12-15 minutes.
Bulgogi
I am always on the look out to find that perfect recipe for my favorite Korean foods. This is close, very close. It was the hit of the get together. Scott gives it double thumbs up. That is, after he is done licking both those thumbs!! Please find the recipe at: http://savorysweetlife.com/
Chocolate trifle
Ingredients:
1 box of chocolate cake mix
2 boxes of Jello chocolate pudding
2 8-ounce Cool Whip containers
6 Skor bars
Mix up and cook cake per directions, let cool, cut up into pieces.
Mix up pudding as per directions.
Layer in a trifle bowl (or any large bowl) as follows:
half the cake
half the pudding
one container of Cool Whip
3 of the Skor bars that have been broken into small pieces
Repeat
Let it chill for a little bit before serving.
Make a double batch, because this tends to go FAST if you have a crowd of people.
1 box of chocolate cake mix
2 boxes of Jello chocolate pudding
2 8-ounce Cool Whip containers
6 Skor bars
Mix up and cook cake per directions, let cool, cut up into pieces.
Mix up pudding as per directions.
Layer in a trifle bowl (or any large bowl) as follows:
half the cake
half the pudding
one container of Cool Whip
3 of the Skor bars that have been broken into small pieces
Repeat
Let it chill for a little bit before serving.
Make a double batch, because this tends to go FAST if you have a crowd of people.
Garlic Chicken
The awesome sauce:
1 c. shoyu (soy sauce)
1 c. sugar
3/4 c. water
2 tsp. ginger, minced
4 Tbsp. garlic, minced
Mix sauce ingredients & bring to a boil. Remove from heat.
5 lbs. chicken thighs, cut to bite size pieces
pepper and garlic salt to your preference and taste
1 c. flour
1/2 c. cornstarch
Sprinkle garlic salt and pepper on chicken. Dredge in flour and cornstarch mixture. Deep fry chicken, then immediately dip chicken into sauce.
1 c. shoyu (soy sauce)
1 c. sugar
3/4 c. water
2 tsp. ginger, minced
4 Tbsp. garlic, minced
Mix sauce ingredients & bring to a boil. Remove from heat.
5 lbs. chicken thighs, cut to bite size pieces
pepper and garlic salt to your preference and taste
1 c. flour
1/2 c. cornstarch
Sprinkle garlic salt and pepper on chicken. Dredge in flour and cornstarch mixture. Deep fry chicken, then immediately dip chicken into sauce.
