Ingredients:
Ribs
liquid smoke
steak dust
salt
pepper
Worcestershire sauce
1 can coke
bbq sauce (sweet baby rays)
Instructions:
cut 2-4 rib sections to serve cut up or slice membrane so ribs won't curl while cooking.
Sprinkle ribs with liquid smoke and season with steak dust and salt and pepper and worch. sauce.
Put to layers of foil on the bottom of a cookie sheet, pour 1/2 can coke into pan then place ribs into or arched over coke. Cover with another double layer of foil and seal edges to steam.
Bake at 250-260 oven for 5 hours or 280 for 3-4 hours.
When ribs are done cool and place in baggie to heat on grill later and brush with bbq sauce.
Friday, May 15, 2009
Wednesday, May 6, 2009
MAIN COURSE---Skillet chicken parmesan
Ingredients:
1/4 C Parmesan cheese
1 1/2 C prego traditional Italian sauce
1 tsp olive oil
4-6 boneless chicken breast halves
1 1/2 C shredded mozzarella
Instructions:
Stir 3 tbsp Parmesan cheese to sauce. Heat oil in a 12-inch skillet ober medium high heat. add chicken and cook for 10 minutes or until brown. Pour suace over chicken cover and cook 10 minutes or until cooked through. Sprinkle the mozarella and remaining parmesan let cheese melt, then serve over paste.
1/4 C Parmesan cheese
1 1/2 C prego traditional Italian sauce
1 tsp olive oil
4-6 boneless chicken breast halves
1 1/2 C shredded mozzarella
Instructions:
Stir 3 tbsp Parmesan cheese to sauce. Heat oil in a 12-inch skillet ober medium high heat. add chicken and cook for 10 minutes or until brown. Pour suace over chicken cover and cook 10 minutes or until cooked through. Sprinkle the mozarella and remaining parmesan let cheese melt, then serve over paste.
Tuesday, May 5, 2009
DESSERT---french vanilla ice cream (option of strawberry)
Ingredients:
2 1/2 C half-n-half
8 egg yolks
1 C sugar
2 1/2 C whipping cream
4 tsp vanilla
1/8 teaspoon salt
Instructions:
in medium saucepan over medium heat, heat half-n-half until very hot but not boiling, stirring often. Remove from heat, set aside.
Place egg yolks and sugar in large bowl. Beat with electric mixer on low speed, gradually add warm half-n-half; mix until well blended. Return mixture to same saucepan; cook over medium heat until small bubbles form around edges and mixture is steaming, stirring constantly. (do not boil) Transfer mixture to large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly (at least 8 hours) immediatly transfer ice cream to serving dish or freeze in airtight container.
Strawberry option:
in a medium bowl combine 2 C chopped, fresh strawberries and 2-3 tsp sugar. let stand while ice cream is processing add during last part of freezing time.
2 1/2 C half-n-half
8 egg yolks
1 C sugar
2 1/2 C whipping cream
4 tsp vanilla
1/8 teaspoon salt
Instructions:
in medium saucepan over medium heat, heat half-n-half until very hot but not boiling, stirring often. Remove from heat, set aside.
Place egg yolks and sugar in large bowl. Beat with electric mixer on low speed, gradually add warm half-n-half; mix until well blended. Return mixture to same saucepan; cook over medium heat until small bubbles form around edges and mixture is steaming, stirring constantly. (do not boil) Transfer mixture to large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly (at least 8 hours) immediatly transfer ice cream to serving dish or freeze in airtight container.
Strawberry option:
in a medium bowl combine 2 C chopped, fresh strawberries and 2-3 tsp sugar. let stand while ice cream is processing add during last part of freezing time.
DESSERT---old-fashioned pound cake
Ingredients:
3 C flour
2 C sugar
3 Tsp baking powder
1/2 tsp salt
2 C butter, softened
1/2 C lowfat (1%) milk
1 tsp vanilla
1 tsp almond extract
6 eggs
Instructions:
Combine dry ingredients in large bowl. Add butter, milk, vanilla, and almond extract. Mix with electric mixer on low speed about 1 minute. Sto and scrape bowl. Turn mixer to medium high speed and beat 2 minutes. Stop and scrape bowl.
With mixer on low speed add eggs, 1 at a time, mixing about 15 seconds after each egg. Turn to medium speed and beat about 30 seconds or until well combined.
Pour batter into greased and floured 10-inch tube pan. Bake at 350 1 hour 15 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Remove cake from pan.
3 C flour
2 C sugar
3 Tsp baking powder
1/2 tsp salt
2 C butter, softened
1/2 C lowfat (1%) milk
1 tsp vanilla
1 tsp almond extract
6 eggs
Instructions:
Combine dry ingredients in large bowl. Add butter, milk, vanilla, and almond extract. Mix with electric mixer on low speed about 1 minute. Sto and scrape bowl. Turn mixer to medium high speed and beat 2 minutes. Stop and scrape bowl.
With mixer on low speed add eggs, 1 at a time, mixing about 15 seconds after each egg. Turn to medium speed and beat about 30 seconds or until well combined.
Pour batter into greased and floured 10-inch tube pan. Bake at 350 1 hour 15 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Remove cake from pan.
SIDE---Roasted peppers and potatoes
Ingredients:
2 lbs small red potatoes, quartered
1 large red bell pepper, cut into chunks
1 large yellow or orange bell pepper cut into chunks
1 large red onion cut into 1-inch pieces
1/4 C olive oil
3 cloves garlic,minced
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried basil
1/4 tsp dried oregano
Instructions:
Place potatoes, peppers and onion in a large freezer bag. combine oil, garlic, salt, pepper, basil, and oregano in a small bowl; pour over veggies in bag; seal. Shake until veggies are evenly coated. spread on large baking sheet.
Bake at 375 50 minutes or until potatoes are tender and lightly browned, stirring every 15 minutes.
2 lbs small red potatoes, quartered
1 large red bell pepper, cut into chunks
1 large yellow or orange bell pepper cut into chunks
1 large red onion cut into 1-inch pieces
1/4 C olive oil
3 cloves garlic,minced
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried basil
1/4 tsp dried oregano
Instructions:
Place potatoes, peppers and onion in a large freezer bag. combine oil, garlic, salt, pepper, basil, and oregano in a small bowl; pour over veggies in bag; seal. Shake until veggies are evenly coated. spread on large baking sheet.
Bake at 375 50 minutes or until potatoes are tender and lightly browned, stirring every 15 minutes.
DESSERT---cookie sheet eclairs
Crust:
1 C water
1 cube butter
1/4 tsp salt
1 C flour
4 eggs
Bring water, butter, and salt to a rolling boil. Remove from heat add flour. Add 4 beaten eggs ONE AT A TIME!
Spread evenly on a well greased baking sheet. Bake at 375 for 20-25 minutes or until golden brown.
Topping:
3 oz cream cheese
2 tbsp milk
3 oz vanilla instant pudding
1 1/2 C milk
1 tsp vanilla extract
8 oz cool whip
Mix cream cheese with 2 tbsp milk. mix cream cheese,pudding, milk, and vanilla. Fold in cool whip. spread over eclair.
Drizzle chocolate syrup over top.
Refrigerate.
1 C water
1 cube butter
1/4 tsp salt
1 C flour
4 eggs
Bring water, butter, and salt to a rolling boil. Remove from heat add flour. Add 4 beaten eggs ONE AT A TIME!
Spread evenly on a well greased baking sheet. Bake at 375 for 20-25 minutes or until golden brown.
Topping:
3 oz cream cheese
2 tbsp milk
3 oz vanilla instant pudding
1 1/2 C milk
1 tsp vanilla extract
8 oz cool whip
Mix cream cheese with 2 tbsp milk. mix cream cheese,pudding, milk, and vanilla. Fold in cool whip. spread over eclair.
Drizzle chocolate syrup over top.
Refrigerate.
BREAKFAST---Buttermilk pancakes
Ingredients:
3 eggs (separated)
1 3/4 C buttermilk
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 C flour
1 Tbsp sugar
3 Tbsp butter
Instructions:
Mix yolks, buttermilk and baking soda. Sift in dry ingredients and beat in butter. Beat egg whites til soft; fold into batter.
Fry
3 eggs (separated)
1 3/4 C buttermilk
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 C flour
1 Tbsp sugar
3 Tbsp butter
Instructions:
Mix yolks, buttermilk and baking soda. Sift in dry ingredients and beat in butter. Beat egg whites til soft; fold into batter.
Fry
DESSERT---Cocolate cream pie
Crust:
Ingredients:
1 1/2 C sifted flour
1/2 tsp salt
1/2 C shortening
4-5 tbsp cold water (ice cold)
Instructions:
sift flour ans salt together; cut in shortening with a pastry blender til pieces are the size of small peas. Sprinkle 1 tbsp water over mixture. gently toss with a fork; push to the side of the bowl. repeat until all the flour is moist. form a ball. flatten on lightly floured surface by pressing the edge of the hand 3 times across the ball in different directions. roll with pastry pin from center to edge til 1/8-inch thick and has round shape. Fit dough into pie plate; trim 1/2 inch beyond the edge. fold the edge under and flute. to prevent puffing, prick with a fork in pie tin. bake at 425 for 15 minutes.
Filling:
1 (4 oz) pkg chocolate instant pudding
1 C milk
1 1/2 C cool whip
Mix pudding using milk. Blend in cool whip spoon into baked pie shell. cover top with cool whip and garnish with chocolate.
Chill at least 1 hour.
Ingredients:
1 1/2 C sifted flour
1/2 tsp salt
1/2 C shortening
4-5 tbsp cold water (ice cold)
Instructions:
sift flour ans salt together; cut in shortening with a pastry blender til pieces are the size of small peas. Sprinkle 1 tbsp water over mixture. gently toss with a fork; push to the side of the bowl. repeat until all the flour is moist. form a ball. flatten on lightly floured surface by pressing the edge of the hand 3 times across the ball in different directions. roll with pastry pin from center to edge til 1/8-inch thick and has round shape. Fit dough into pie plate; trim 1/2 inch beyond the edge. fold the edge under and flute. to prevent puffing, prick with a fork in pie tin. bake at 425 for 15 minutes.
Filling:
1 (4 oz) pkg chocolate instant pudding
1 C milk
1 1/2 C cool whip
Mix pudding using milk. Blend in cool whip spoon into baked pie shell. cover top with cool whip and garnish with chocolate.
Chill at least 1 hour.
DESSERT---Graham cracker dessert
Ingredients:
2 small pkg-instant vanilla pudding
3 C milk
8 oz cool whip
1 box graham crackers
Instructions:
Mix pudding and milk-fold in cool whip. In a 9x13 pan cover bottom with layer of crackers. Pour 1/2 of the mix cover with crackers and add the rest of the mix, and cover with crackers.
On very top cover with a layer of chocolate frosting. cover; and refrigerate overnight.
2 small pkg-instant vanilla pudding
3 C milk
8 oz cool whip
1 box graham crackers
Instructions:
Mix pudding and milk-fold in cool whip. In a 9x13 pan cover bottom with layer of crackers. Pour 1/2 of the mix cover with crackers and add the rest of the mix, and cover with crackers.
On very top cover with a layer of chocolate frosting. cover; and refrigerate overnight.
MAIN COURSE---Spicy tomato cream pasta
Ingredients:
1/8 C olive oil
1/8 C butter
1 shallot-like an onion
6 cloves garlic
red pepper flakes
1 can (14 oz) crushed tomatoes
1 tsp salt a dash of pepper
1 C cream
1/2 C cream *optional
Parmesan cheese
whatever pasta you want.
Instructions:
Heat oil and butter, then add the shallots, garlic, and red pepper flakes. Cook on med low for 5 minutes.
Add tomatoes, salt, 1 C cream and pepper simmer while pasta is cooking. add additional cream if desired and Parmesan cheese before serving.
serve over pasta.
1/8 C olive oil
1/8 C butter
1 shallot-like an onion
6 cloves garlic
red pepper flakes
1 can (14 oz) crushed tomatoes
1 tsp salt a dash of pepper
1 C cream
1/2 C cream *optional
Parmesan cheese
whatever pasta you want.
Instructions:
Heat oil and butter, then add the shallots, garlic, and red pepper flakes. Cook on med low for 5 minutes.
Add tomatoes, salt, 1 C cream and pepper simmer while pasta is cooking. add additional cream if desired and Parmesan cheese before serving.
serve over pasta.
Main Course---Italian Herb Chicken
Instructions:
8 Chicken breasts
red potatoes
Marinade:
1 Tbsp salt
1 tsp pepper
3 branches fresh rosemary
2 fresh bay leaves
1 Tbsp lemon pepper
4 fresh sage leaves
3 cloves garlic
1 C olive oil
*cut recipe in half for 4 chicken breasts
Instructions:
Mix all ingredients together and chicken and wedged red potatoes and marinate for several hours. Bake 350 for 2 hours this dish is roasted and needs a lid on it.
8 Chicken breasts
red potatoes
Marinade:
1 Tbsp salt
1 tsp pepper
3 branches fresh rosemary
2 fresh bay leaves
1 Tbsp lemon pepper
4 fresh sage leaves
3 cloves garlic
1 C olive oil
*cut recipe in half for 4 chicken breasts
Instructions:
Mix all ingredients together and chicken and wedged red potatoes and marinate for several hours. Bake 350 for 2 hours this dish is roasted and needs a lid on it.
MAIN COURSE---Enrichment Chicken
Ingredients:
8 boneless, skinless chicken breast
1/2 C butter
2 pkgs. dry italian-style salad dressing mix
2 8-oz pkg cream cheese
2 cans of cream of chicken soup
Instructions:
put thawed chicken, butter, and dressing mix in crock pot. mix together and cook on low for 5-6 hours.
Mix together cream cheese and soup, gently add mixture to the chicken and cook on high for an additional 1/2 hour or until thoroughly heated.
serve over rice.
8 boneless, skinless chicken breast
1/2 C butter
2 pkgs. dry italian-style salad dressing mix
2 8-oz pkg cream cheese
2 cans of cream of chicken soup
Instructions:
put thawed chicken, butter, and dressing mix in crock pot. mix together and cook on low for 5-6 hours.
Mix together cream cheese and soup, gently add mixture to the chicken and cook on high for an additional 1/2 hour or until thoroughly heated.
serve over rice.
HOLIDAY---Thanksgiving Turkey
Ingredients:
18-20 lb Turkey-thawed
1 C water
Instructions:
stuff with sage dressing if desired.
make a foil tent (heavy foil; not touching the bird) put water in the bottom of the pan put in 350 oven 5 1/2 hours. remove foil during final 50 minutes of cooking.
18-20 lb Turkey-thawed
1 C water
Instructions:
stuff with sage dressing if desired.
make a foil tent (heavy foil; not touching the bird) put water in the bottom of the pan put in 350 oven 5 1/2 hours. remove foil during final 50 minutes of cooking.
MAIN COURSE---Lasagna
Meat Sauce:
1/2 lb hamburger
1/2 tsp garlic
1/2 tsp whole basil
dash of salt and pepper
add; 8 oz tomatoes, 6 oz tomato paste
cheese filling:
1 C cottage cheese
1/2 C Parmesan cheese
1 Tbsp parsley
1 beaten egg
1 tsp salt
1/2 tsp pepper
1 C mozzarella cheese
Instructions:
Cook lasagna noodles for 8 minutes.
place 1/2 the noodles in 9x9 pan. Spread with 1/2 the cheese filling. Cover with 1/2 the meat sauce. then top with mozzarella . repeat layers.
Bake at 375 35-45 minutes
1/2 lb hamburger
1/2 tsp garlic
1/2 tsp whole basil
dash of salt and pepper
add; 8 oz tomatoes, 6 oz tomato paste
cheese filling:
1 C cottage cheese
1/2 C Parmesan cheese
1 Tbsp parsley
1 beaten egg
1 tsp salt
1/2 tsp pepper
1 C mozzarella cheese
Instructions:
Cook lasagna noodles for 8 minutes.
place 1/2 the noodles in 9x9 pan. Spread with 1/2 the cheese filling. Cover with 1/2 the meat sauce. then top with mozzarella . repeat layers.
Bake at 375 35-45 minutes
MAIN COURSE---Calzone
Ingredients: ( per calzone)
2 rhodes dinner rolls
1/4 C pizza sauce
2 Tbsp toppings
1 oz cheese
Instructions:
thaw rolls in microwave for 10 seconds, knead 2 rools together on a lightly floured board. Roll dough into 7-inch circle fill with toppings and cheese (not pizza sauce). fold over and seal edges.
bake on greased cookie sheet 20 minutes at 350.
Dip in heated pizza sauce or pour over the top.
2 rhodes dinner rolls
1/4 C pizza sauce
2 Tbsp toppings
1 oz cheese
Instructions:
thaw rolls in microwave for 10 seconds, knead 2 rools together on a lightly floured board. Roll dough into 7-inch circle fill with toppings and cheese (not pizza sauce). fold over and seal edges.
bake on greased cookie sheet 20 minutes at 350.
Dip in heated pizza sauce or pour over the top.
BREAD---Italian cheese bread
Ingredients:
Bread:
2 1/2 C Flour
1 tsp salt
1 tsp sugar
1 Tbsp quick rise yeast
1 Tbsp veggie oil
1 C warm water
Toppings:
1/4 C prepared italian salad dressing
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dry oregano
1/4 tsp dried thyme
dash of pepper
1 Tbsp grated Parmesan
1/2 C shredded mozzarella
Instructions:
In a bowl, combine flour, salt, sugar, and yeast. Combine water and oil, add to flour mixture, add additional flour if needed to form a soft dough. turn into a floured surface; knead for 1-2 minutes or until smooth and elastic.
Place in greased bowl, turning once to grease top. Cover and let rise in warm place for 20 minutes. Punch the dough down; place on a greased 12-inch pizza pan and pat into a 12-inch circle. brush with salad dressing. Combine the seasonings; sprinkle over top. sprinkle with cheese.
bake at 450 for 15 minutes.
Bread:
2 1/2 C Flour
1 tsp salt
1 tsp sugar
1 Tbsp quick rise yeast
1 Tbsp veggie oil
1 C warm water
Toppings:
1/4 C prepared italian salad dressing
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dry oregano
1/4 tsp dried thyme
dash of pepper
1 Tbsp grated Parmesan
1/2 C shredded mozzarella
Instructions:
In a bowl, combine flour, salt, sugar, and yeast. Combine water and oil, add to flour mixture, add additional flour if needed to form a soft dough. turn into a floured surface; knead for 1-2 minutes or until smooth and elastic.
Place in greased bowl, turning once to grease top. Cover and let rise in warm place for 20 minutes. Punch the dough down; place on a greased 12-inch pizza pan and pat into a 12-inch circle. brush with salad dressing. Combine the seasonings; sprinkle over top. sprinkle with cheese.
bake at 450 for 15 minutes.
MAIN COURSE---Roast pork loain with apples, potatoes, and sage
Serves 8
Ingredients:
3 Tbsp butter-softened
2 Tbsp chopped fresh sage leaves
1 tsp salt
1/4 tsp black pepper
1 (3 lb) boneless pork loin roast (trimmed of fat)
1 1/2 lb baby red potatoes- each cut in half
1 large chopped onion
1 1/2 lbs (3-4) apples -cored and wedged into 8 slices each
Instructions:
Preheat oven to 450. In small bowl, stir in 1 tbsp butter, 1 tbsp sage, 1/2 tsp salt and 1/4 tsp pepper. With hands rub sage mixture all over pork loin.
In baking sheet melt remaining butter in oven. remove pan from oven. Add potatoes, onion, 1/2 tsp salt and remaining chopped sage. Toss to coat. Push potatoes and onion to edges of pan and set small roasting rack in center; place roast on rack. Roast 20 minutes.
Add apples to pan, around pork, and roast 30-40 minutes longer, depending on thickness of pork, or until meat thermometer reaches 145.
Transfer pork to warm platter; let stand 15 minutes to let juices set for easier slicing. With spoon transfer potatoes onion, and apples to platter with pork. Pour drippings into small cup. Skim off fat and pour over sliced pork.
Ingredients:
3 Tbsp butter-softened
2 Tbsp chopped fresh sage leaves
1 tsp salt
1/4 tsp black pepper
1 (3 lb) boneless pork loin roast (trimmed of fat)
1 1/2 lb baby red potatoes- each cut in half
1 large chopped onion
1 1/2 lbs (3-4) apples -cored and wedged into 8 slices each
Instructions:
Preheat oven to 450. In small bowl, stir in 1 tbsp butter, 1 tbsp sage, 1/2 tsp salt and 1/4 tsp pepper. With hands rub sage mixture all over pork loin.
In baking sheet melt remaining butter in oven. remove pan from oven. Add potatoes, onion, 1/2 tsp salt and remaining chopped sage. Toss to coat. Push potatoes and onion to edges of pan and set small roasting rack in center; place roast on rack. Roast 20 minutes.
Add apples to pan, around pork, and roast 30-40 minutes longer, depending on thickness of pork, or until meat thermometer reaches 145.
Transfer pork to warm platter; let stand 15 minutes to let juices set for easier slicing. With spoon transfer potatoes onion, and apples to platter with pork. Pour drippings into small cup. Skim off fat and pour over sliced pork.
Main Course---Chicken Noodle soup
Serves 6
Ingredients:
1 Tbsp butter
1/2 C chopped onion
1/2 C chopped celery
4 (14.5 ounce) cans chicken broth * can substitute water 7 C water and 7 tsp chicken bouillon*
1 (14.5 ounce) cans veggie broth
1/2 pound cooked and diced chicken
1 1/2 C egg noodles
1 C sliced carrots
1/2 tsp dried basil
1/2 tsp dried oregano
Instructions:
In a large pot over medium heat, melt butter. Cook onion and celery in butter until tender (5 min) Pour in chicken, both broths, noodles, carrots, basil and oregano. Bring to a boil. Reduce heat, simmer 20 minutes.
Ingredients:
1 Tbsp butter
1/2 C chopped onion
1/2 C chopped celery
4 (14.5 ounce) cans chicken broth * can substitute water 7 C water and 7 tsp chicken bouillon*
1 (14.5 ounce) cans veggie broth
1/2 pound cooked and diced chicken
1 1/2 C egg noodles
1 C sliced carrots
1/2 tsp dried basil
1/2 tsp dried oregano
Instructions:
In a large pot over medium heat, melt butter. Cook onion and celery in butter until tender (5 min) Pour in chicken, both broths, noodles, carrots, basil and oregano. Bring to a boil. Reduce heat, simmer 20 minutes.
MAIN COURSE---baked chicken and rice
Ingredients:
1 can cream of chicken soup
1 can water (fill soup can)
1/3 C raw rice
3-4 Chicken breasts
Instructions:
In 9 by 13 pan empty soup and water. Mix well. Add rice. Place in chicken and stir around to coat.
Cover tightly with foil
bake at 350 for 2 hours or until chicken is cooked through.
1 can cream of chicken soup
1 can water (fill soup can)
1/3 C raw rice
3-4 Chicken breasts
Instructions:
In 9 by 13 pan empty soup and water. Mix well. Add rice. Place in chicken and stir around to coat.
Cover tightly with foil
bake at 350 for 2 hours or until chicken is cooked through.
Dessert---Fruit Pizza
Ingredients:
1/2 C sugar
6 Tbsp butter
1 egg
1/2 tsp lemon extract
1 C + 2 Tbsp flour
1/2 tsp baking powder
1/4 tsp salt
Instructions:
Spray bottom of pizza pan with cooking spray. cream together sugar and butter. Add egg, and lemon extract. Blend in flour, baking powder, and salt. Roll or gently pat dough onto pizza pan.
Bake at 375 for 10-12 minutes or until light brown.
*when finished remove from oven and let cool before adding topping*
Topping:
4 Oz Cream cheese
6 Oz whip cream
any fruit you want.
Whip cream cheese until smooth, beat together cream cheese and whip cream.
Spread on cooled crust.
Top with fruit.
1/2 C sugar
6 Tbsp butter
1 egg
1/2 tsp lemon extract
1 C + 2 Tbsp flour
1/2 tsp baking powder
1/4 tsp salt
Instructions:
Spray bottom of pizza pan with cooking spray. cream together sugar and butter. Add egg, and lemon extract. Blend in flour, baking powder, and salt. Roll or gently pat dough onto pizza pan.
Bake at 375 for 10-12 minutes or until light brown.
*when finished remove from oven and let cool before adding topping*
Topping:
4 Oz Cream cheese
6 Oz whip cream
any fruit you want.
Whip cream cheese until smooth, beat together cream cheese and whip cream.
Spread on cooled crust.
Top with fruit.
Dessert---Chocolate frosting
Ingredients:
1/4 C melted butter
1/2 C coco
1/4 tsp salt
1/3 C milk
1 1/2 tsp vanilla
3 1/2-4 C powdered sugar
Instructions:
In medium sauce pan melt butter. remove from heat and add coco and salt. Stir in milk and vanilla. Add this mixture to sugar in mixing bowl. Mix until smooth and proper spreading consistency.
1/4 C melted butter
1/2 C coco
1/4 tsp salt
1/3 C milk
1 1/2 tsp vanilla
3 1/2-4 C powdered sugar
Instructions:
In medium sauce pan melt butter. remove from heat and add coco and salt. Stir in milk and vanilla. Add this mixture to sugar in mixing bowl. Mix until smooth and proper spreading consistency.
DESSERT---Chocolate texas sheet cake
Ingredients:
1/2 C butter-softened
1/2 C shortening-soft
4Tbsp coco
1 C water
2 C flour
2 C sugar
1/2 C buttermilk
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
2 eggs-beaten
dash of salt
Instructions:
In medium size pan, mix together butter, shortening, coco and water; bring to a boil. pour over flour and suger which have been sifted together. Mix well. Add buttermilk, soda, cinnamon, vanilla, eggs, and salt. mix well. Bake at 400 for 20 min in greased and floured baking sheet.
5 minutes before cake is done prepare frosting.
Frosting:
ingredients:
1/2 C butter
4 Tbsp coco
1 tsp vanilla
2 Tbsp milk
4 C powdered sugar
Instructions:
in medium size pan, melt butter; add coco, vanilla, and milk. Bring to a boil. Remove from heat and stir in powdered sugar. Mix well.
Frost cake straight out of the oven.
1/2 C butter-softened
1/2 C shortening-soft
4Tbsp coco
1 C water
2 C flour
2 C sugar
1/2 C buttermilk
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
2 eggs-beaten
dash of salt
Instructions:
In medium size pan, mix together butter, shortening, coco and water; bring to a boil. pour over flour and suger which have been sifted together. Mix well. Add buttermilk, soda, cinnamon, vanilla, eggs, and salt. mix well. Bake at 400 for 20 min in greased and floured baking sheet.
5 minutes before cake is done prepare frosting.
Frosting:
ingredients:
1/2 C butter
4 Tbsp coco
1 tsp vanilla
2 Tbsp milk
4 C powdered sugar
Instructions:
in medium size pan, melt butter; add coco, vanilla, and milk. Bring to a boil. Remove from heat and stir in powdered sugar. Mix well.
Frost cake straight out of the oven.
DESSERT---Oreo cookies
Ingredients:
1 box devils food cake mix
2 eggs
2 Tbsp flour
1 cube butter
Instructions:
mix all ingredients together roll into little balls and bake at 350 for 7-10 minutes (do not over bake)
Filling:
4 oz softened cream cheese
1/2 cube butter
2 C powdered sugar
mix together all ingredients. spread on cookie then sandwich with another cookie. :)
1 box devils food cake mix
2 eggs
2 Tbsp flour
1 cube butter
Instructions:
mix all ingredients together roll into little balls and bake at 350 for 7-10 minutes (do not over bake)
Filling:
4 oz softened cream cheese
1/2 cube butter
2 C powdered sugar
mix together all ingredients. spread on cookie then sandwich with another cookie. :)
MAIN COURSE---Beff stroganoff
Serves 6
ingredients:
1/2 lb round steak
1/4 C flour w/ dash of pepper mixed in.
1/4 C butter
1 4-ounce can mushrooms
dash of garlic salt
1 can french onion soup
1 C sour cream
instructions:
Cut steak into strips, roll in flour/pepper mixture; in a large skillet brown meat in butter. Add mushrooms, garlic salt and soup. cover and cook for 1 hour or until tender. gradually stir in sour cream, cook over low heat for 5 minutes.
serve over rice.
ingredients:
1/2 lb round steak
1/4 C flour w/ dash of pepper mixed in.
1/4 C butter
1 4-ounce can mushrooms
dash of garlic salt
1 can french onion soup
1 C sour cream
instructions:
Cut steak into strips, roll in flour/pepper mixture; in a large skillet brown meat in butter. Add mushrooms, garlic salt and soup. cover and cook for 1 hour or until tender. gradually stir in sour cream, cook over low heat for 5 minutes.
serve over rice.
DESSERT---Moms' Hot Fudge
6 servings
ingredients/Instructions:
1C semi-sweet chocolate chips
1 cube butter
Melt together in saucepan, then add;
1C evaporated milk
Bring to a boil; Then add,
2 C powdered sugar
Cook for 5 minutes, stirring constantly.
ingredients/Instructions:
1C semi-sweet chocolate chips
1 cube butter
Melt together in saucepan, then add;
1C evaporated milk
Bring to a boil; Then add,
2 C powdered sugar
Cook for 5 minutes, stirring constantly.
Monday, May 4, 2009
BREAD---Cornbread and honey butter
Serves 6
Ingredients:
1/3 C Unsalted butter-melted and cooled
1 C yellow corn meal
1 tsp salt
1 C milk
2 eggs-beaten
1 C flour
1 Tbsp baking powder
2 tbsp honey
Instructions:
Grease 8inch square baking pan. In a large bowl mix cornmeal, flour, salt, and baking powder. In a large measuring cup whisk together milk, honey, and eggs. pour into dry ingredients; mix well. Stir in butter. Pour into pan, bake at 400 20-22 min or until firm. Serve hot with honey butter.
Honey Butter:
Ingredients:
1/4 C honey
1/8 tsp salt
1/4 C salted butter
Instructions:
Beat ingredients together. Chill slightly.
Ingredients:
1/3 C Unsalted butter-melted and cooled
1 C yellow corn meal
1 tsp salt
1 C milk
2 eggs-beaten
1 C flour
1 Tbsp baking powder
2 tbsp honey
Instructions:
Grease 8inch square baking pan. In a large bowl mix cornmeal, flour, salt, and baking powder. In a large measuring cup whisk together milk, honey, and eggs. pour into dry ingredients; mix well. Stir in butter. Pour into pan, bake at 400 20-22 min or until firm. Serve hot with honey butter.
Honey Butter:
Ingredients:
1/4 C honey
1/8 tsp salt
1/4 C salted butter
Instructions:
Beat ingredients together. Chill slightly.
BREAD--- Applesauce Oatmeal Muffins
Serves 6 Muffins
Ingredients:
Set 1:
3/4 C oats
1/3 C brown Sugar
1/4 tsp ground cinnamon
1/4 C raisins
1/2 C flour
1/2 tsp baking powder
1/8 tsp salt
1/8 tsp ground nutmeg
set 2:
1/3 C applesauce
1/4 C milk
1/2 egg(slightly beaten)
1 Tbsp veggie oil
Topping:
1/4 C oats
Instructions:
combine all ingredients of set 1 in a bowl; mix well. Add set 2 ingredients; mix until dry ingredients are fully moistened.
Fill muffin cups almost full sprinkle muffins with oats and pat gently. Bake at 400 for 20 min or until golden brown.
Ingredients:
Set 1:
3/4 C oats
1/3 C brown Sugar
1/4 tsp ground cinnamon
1/4 C raisins
1/2 C flour
1/2 tsp baking powder
1/8 tsp salt
1/8 tsp ground nutmeg
set 2:
1/3 C applesauce
1/4 C milk
1/2 egg(slightly beaten)
1 Tbsp veggie oil
Topping:
1/4 C oats
Instructions:
combine all ingredients of set 1 in a bowl; mix well. Add set 2 ingredients; mix until dry ingredients are fully moistened.
Fill muffin cups almost full sprinkle muffins with oats and pat gently. Bake at 400 for 20 min or until golden brown.
MAIN COURSE-----Pyramid Pizza
Makes 1 pizza
Ingredients:
2 tsp yeast
4 tsp sugar
1/2 tsp salt
1/2 C warm water
1 2/3 C flour
1/2 C tomato Sauce
1/2 tsp basil
1/2 tsp garlic powder
1/2 tsp oregano
1/2 C cheddar cheese
1/2 C mozzarella cheese
2 Tbsp Parmesan cheese
All to own desired toppings:
mushrooms
onions
green pepper
pepperoni
Instructions:
preheat oven to 400. Spray the pizza pan with cooking spray.
In a bowl soften yeast in warm water; leave in for 5 minutes. Then mix in sugar, flour and salt. (add enough flour to make easy to handle with hands) Knead for at least 5 minutes; press dough into pizza pan and cook for 5 minutes.
In a bowl mix Tomato Sauce, basil, oregano, and garlic powder. Grate cheeses into a separate bowl then add Parmesan to cheese. slice up veggies into bowls; set aside.
Spread pizza sauce over crust; layer pepperoni, veggies, and cheese mixture.
Bake 15 minutes at 400.
Ingredients:
2 tsp yeast
4 tsp sugar
1/2 tsp salt
1/2 C warm water
1 2/3 C flour
1/2 C tomato Sauce
1/2 tsp basil
1/2 tsp garlic powder
1/2 tsp oregano
1/2 C cheddar cheese
1/2 C mozzarella cheese
2 Tbsp Parmesan cheese
All to own desired toppings:
mushrooms
onions
green pepper
pepperoni
Instructions:
preheat oven to 400. Spray the pizza pan with cooking spray.
In a bowl soften yeast in warm water; leave in for 5 minutes. Then mix in sugar, flour and salt. (add enough flour to make easy to handle with hands) Knead for at least 5 minutes; press dough into pizza pan and cook for 5 minutes.
In a bowl mix Tomato Sauce, basil, oregano, and garlic powder. Grate cheeses into a separate bowl then add Parmesan to cheese. slice up veggies into bowls; set aside.
Spread pizza sauce over crust; layer pepperoni, veggies, and cheese mixture.
Bake 15 minutes at 400.
DESSERT----Snickerdoodles
makes between 2-3 dozen depending on how big you roll them.
Ingredients:
1 3/4 C + 2 Tbsp flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1/2 C butter
1 C sugar
1/4 tsp salt
1 egg
2 Tbsp milk
1/2 tsp vanilla
Coating:
1 1/2 Tbsp sugar
1/2 tsp cinnamon
Instructions:
Stir flour, baking soda, cream of tartar, and salt. In another bowl mix 1 cup sugar, butter, and cream until fluffy. Add egg, milk, vanilla; beat well. Add dry ingredients to mixture beating until well combined.
form dough into 1-inch balls and roll in mixture of sugar and cinnamon. place balls on cookie sheet. bake at 375 for 12-15 minutes. remove from oven; let cool. Enjoy. :)
Ingredients:
1 3/4 C + 2 Tbsp flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1/2 C butter
1 C sugar
1/4 tsp salt
1 egg
2 Tbsp milk
1/2 tsp vanilla
Coating:
1 1/2 Tbsp sugar
1/2 tsp cinnamon
Instructions:
Stir flour, baking soda, cream of tartar, and salt. In another bowl mix 1 cup sugar, butter, and cream until fluffy. Add egg, milk, vanilla; beat well. Add dry ingredients to mixture beating until well combined.
form dough into 1-inch balls and roll in mixture of sugar and cinnamon. place balls on cookie sheet. bake at 375 for 12-15 minutes. remove from oven; let cool. Enjoy. :)
DRINK----orange julius
Serves 4
Ingredients:
6 oz orange juice concentrate
1 C milk
1 C water
1/2 C sugar
1 tsp vanilla
1 tray ice cubes (12-14)
Instructions:
Blend all ingredients in blender
*tip-blend water and ice first so that the drink is smoother*
Ingredients:
6 oz orange juice concentrate
1 C milk
1 C water
1/2 C sugar
1 tsp vanilla
1 tray ice cubes (12-14)
Instructions:
Blend all ingredients in blender
*tip-blend water and ice first so that the drink is smoother*
SIDES-----Sesame noodles
Makes 8 servings
Ingredients:
1/2 c peanut oil
2 tbsp rice wine vinegar
1 tbsp dry sherry (cooking sherry)
2 1/2 tbsp sesame oil
3 tbsp soy sauce
1 tbsp red pepper flakes
1/2 tsp ground ginger
1 tbsp packed brown sugar
1 tbsp chopped onion
1/4 C diced green pepper
1 1/2 pounds spaghetti (angel hair) cooked and drained
toasted sesame seeds.
Instructions:
combine all ingredients except sesame seeds. Toss well and refrigerate 2 hours, stirring occasionally. garnish with sesame seeds just before serving.
Ingredients:
1/2 c peanut oil
2 tbsp rice wine vinegar
1 tbsp dry sherry (cooking sherry)
2 1/2 tbsp sesame oil
3 tbsp soy sauce
1 tbsp red pepper flakes
1/2 tsp ground ginger
1 tbsp packed brown sugar
1 tbsp chopped onion
1/4 C diced green pepper
1 1/2 pounds spaghetti (angel hair) cooked and drained
toasted sesame seeds.
Instructions:
combine all ingredients except sesame seeds. Toss well and refrigerate 2 hours, stirring occasionally. garnish with sesame seeds just before serving.
MAIN COURSE----Chicken w/ rice and asparagus pilaf
serves 4
Ingredients:
4 boneless, skinless chicken breasts
3 tsp poultry seasoning divided (recipe below)
2 tbs olive oil
1 medium chopped onion
1 cup rice
1 clove minced garlic
2 C reduced sodium chicken broth
3/4 tsp salt
1 pound asparagus, trimmed and cut into 2-inch lengths (about 3 cups)
Instructions:
Sprinkle each chicken breast with 1/4 tsp poultry seasoning. Heat oil in large skillet over medium heat. Brown chicken about 2 minutes on each side. remove from skillet.
Add onion; cook and stir 3 minutes. Add rice and garlic; cook and stir 1-2 minutes. Add broth; remaining 2 tsp poultry seasoning and salt. bring to a boil over high heat. Reduce heat to low; cook, covered 5 minutes.
Stir in asparagus and top with chicken. Cook covered, 10-12 minutes or until rice is tender and chicken is cooked through.
POULTRY SEASONING
Ingredients:
1/4 c dried rosemary
1/4 c dried thyme
1/4 c dried marjoram
1/4 c rubbed sage
2 teaspoons black pepper
Instructions:
Combine all ingredients in small bowl; mix well. Pour herb mixture into 1/2 pint food storage jar with tight fitting lid.
Ingredients:
4 boneless, skinless chicken breasts
3 tsp poultry seasoning divided (recipe below)
2 tbs olive oil
1 medium chopped onion
1 cup rice
1 clove minced garlic
2 C reduced sodium chicken broth
3/4 tsp salt
1 pound asparagus, trimmed and cut into 2-inch lengths (about 3 cups)
Instructions:
Sprinkle each chicken breast with 1/4 tsp poultry seasoning. Heat oil in large skillet over medium heat. Brown chicken about 2 minutes on each side. remove from skillet.
Add onion; cook and stir 3 minutes. Add rice and garlic; cook and stir 1-2 minutes. Add broth; remaining 2 tsp poultry seasoning and salt. bring to a boil over high heat. Reduce heat to low; cook, covered 5 minutes.
Stir in asparagus and top with chicken. Cook covered, 10-12 minutes or until rice is tender and chicken is cooked through.
POULTRY SEASONING
Ingredients:
1/4 c dried rosemary
1/4 c dried thyme
1/4 c dried marjoram
1/4 c rubbed sage
2 teaspoons black pepper
Instructions:
Combine all ingredients in small bowl; mix well. Pour herb mixture into 1/2 pint food storage jar with tight fitting lid.
MAIN COURSE----Korean beef short ribs
Serves 4-6
Ingredients:
2 1/2 lbs beef chuck flanken-short style ribs (cut 3/8 to 1/2 inch length-butcher can do that)
1/4 C chopped green onions
1/4 C water
1/4 C soy sauce
1 tbsp sugar
2 tsp grated fresh ginger
2 tsp dark sesame oil
2 cloves minced garlic
1/2 tsp black pepper
1 tbsp sesame seeds (roasted)
Instructions:
Place ribs in large resealable freezer bag. combine onions, water, soy sauce, sugar, ginger, sesame oil, garlic, and pepper in a small bowl; pour over ribs. seal bag; turn to coat. Marinate in refrigerator at least 4 hours up to 8 hours, turning occasionally.
Prepare grill for cooking
Drain ribs; reserve marinade. place ribs on grill over medium high heat. Grill covered, 5 minutes. Brush tops lightly with reserved marinade; turn and brush again. Discard marinade. Continue to grill, covered, 5-6 minutes. for medium or until desired coloring is reached. sprinkle with sesame seeds. serve warm.
Ingredients:
2 1/2 lbs beef chuck flanken-short style ribs (cut 3/8 to 1/2 inch length-butcher can do that)
1/4 C chopped green onions
1/4 C water
1/4 C soy sauce
1 tbsp sugar
2 tsp grated fresh ginger
2 tsp dark sesame oil
2 cloves minced garlic
1/2 tsp black pepper
1 tbsp sesame seeds (roasted)
Instructions:
Place ribs in large resealable freezer bag. combine onions, water, soy sauce, sugar, ginger, sesame oil, garlic, and pepper in a small bowl; pour over ribs. seal bag; turn to coat. Marinate in refrigerator at least 4 hours up to 8 hours, turning occasionally.
Prepare grill for cooking
Drain ribs; reserve marinade. place ribs on grill over medium high heat. Grill covered, 5 minutes. Brush tops lightly with reserved marinade; turn and brush again. Discard marinade. Continue to grill, covered, 5-6 minutes. for medium or until desired coloring is reached. sprinkle with sesame seeds. serve warm.
APPETIZER----mini marinated beef skewers
makes 18 appetizers
Ingredients:
1 boneless beef top sirloin (about 1 lb)
2 tbsp dry sherry
2 tbsp soy sauce
1 tbsp dark sesame oil
2 cloves minced garlic
18 cherry tomatoes
Instructions:
cut beef crosswise into 1/8th-inch slices. place in a large resealable freezer bag. combine sherry, soy sauce, sesame oil, and garlic; pour over beef. seal bag; turn to coat. marinate in refrigerator for at least 30 minutes or up to 2 hours. soak 18 (6-inch) wooden skewers in water for 20 minutes.
preheat broiler. drain beef. discard marinade. weave beef accordion style onto skewers. place on rack of broiler pan.
broil 4-5 inches from heat 4 minutes. turn skewers over; broil 4 minutes or until beef is barely pink in center. place 1 cherry tomato on each skewer; transfer to platter, serve warm.
Ingredients:
1 boneless beef top sirloin (about 1 lb)
2 tbsp dry sherry
2 tbsp soy sauce
1 tbsp dark sesame oil
2 cloves minced garlic
18 cherry tomatoes
Instructions:
cut beef crosswise into 1/8th-inch slices. place in a large resealable freezer bag. combine sherry, soy sauce, sesame oil, and garlic; pour over beef. seal bag; turn to coat. marinate in refrigerator for at least 30 minutes or up to 2 hours. soak 18 (6-inch) wooden skewers in water for 20 minutes.
preheat broiler. drain beef. discard marinade. weave beef accordion style onto skewers. place on rack of broiler pan.
broil 4-5 inches from heat 4 minutes. turn skewers over; broil 4 minutes or until beef is barely pink in center. place 1 cherry tomato on each skewer; transfer to platter, serve warm.
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