Saturday, March 23, 2013
2 cups fresh chopped strawberries
1/3 cup olive oil
2 tblespoons white balsamic vinegar or balsamic vinegar
1 tablespoon packed brown sugar
1/4 teaspoon kosher salt
3/4 teaspoon ground black pepper
Combine all ingredients in a blender and blend until smooth. Sore covered in the refrigerator for up to 3 days. Whisk well befor serving.
Sunday, April 15, 2012
Tuesday, March 27, 2012
Bowtie Pasta Salad
4 Chicken Breasts cooked
refrigerated part by the produce) chop everything up and add cooked pasta
and cooked and shredded chicken. Add dressing just before serving. serve on
rolls or crossants or by itself!! This serves 10 people easily.
Sunday, March 4, 2012
bullion (with no MSG) 1 Cup flour, ½ tsp salt½ tsp pepper 5 ¼ cups water2 cups
milkINSTRUCTIONSCook carrots, potatoes, and onion
on stovetop until soft but not mushy. Add peas when vegetables are done. Boil
chicken breasts and salt for 1-2 hours. Break up chicken into pieces when done
and set aside. For filling: In a large sauce pan combine melted butter, flour,
chicken bullion, salt and pepper. Let it cook for a little bit to warm up the
flour and then add water and milk. Stir constantly with a wire whisk until
thick. Add chicken and vegetables when thickened to a gravy. Pour mixture into
pie crusts and fill pie full then top with another crust and cut a slit in the
top. Bake pies in oven at 400 degrees for 30 minutes or until crust is golden
Saturday, February 4, 2012
Apple Caramel Dip
plate. Heat the caramel slightly (about 15 second in microwave) to
make spreadable. Spread on top of cream cheese. Sprinkle the package
of Skor bits all over the top. Serve with sliced Granny Smith apples for
Sunday, January 29, 2012
1 lb Bacon
1 Cup brown Sugar
Preheat oven to 325. Line a baking sheet with
aluminum foil. Cut bacon into thirds (lengthwise). Wrap each Smokie
with a piece of bacon and secure with a toothpick. Place onto
baking sheet.Sprinkle brown sugar generously over the bacon
wrapped smokies. Bake for 40 minutes.
From the Kitchen of: Kathy
1 bottle Cross and Blackwell cocktail sauce
Saturday, October 1, 2011
1 whole Roasted Chicken (cut up into bite sized pieces)
I bought mine at Costco
1 med. white onion, chopped
2 Tbsp. garlic powder
32 oz. chicken broth
4 - 15 oz.cans Great Northern beans
2 - 4 oz. cans chopped green chiles
2 tsp salt
1 tsp cumin
1/2 tsp pepper
1/2 tsp cayenne (opt)
Saute chicken breast, chopped onion and garlic powder together in a little oil. Add the rest of the ingredients and simmer for 30 minutes. Then add 2 cups of cream and a half cup milk, plus 1 cup sour cream. Enjoy!
Tuesday, September 13, 2011
Sunday, August 28, 2011
I haven't tried this recipe but it looks great! I got if from tasteofhome.com
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
Wednesday, August 24, 2011
2 tbsp of vegetable oil
1 lbs chicken breast, chopped to bite pieces
5 cups of mexican blend cheese
1 can of cream of celery
1 can of cream of chicken
1 1/2 cups sour cream
1/4 cup canned and chopped green chillies (drained)
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper
Cook Chicken. Season with salt and pepper.Then break into bite sized pieces.
In a bowl combine cream of celery, cream of chicken, sour cream and green chillies.
Prepare a bowl of water that you will dip your corn tortillas in, and the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers like this. Last layer doesn't need chicken, just top with cheese.
Preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and golden brown on top...
Sunday, August 14, 2011
Everytime we go up to market street grill we order this easy simple salad! Its just the best in the summer! Enjoy!
SPINACH SALAD WITH WARM BLUE CHEESE
1 1/2 lbs. spinach leaves, cleaned & trimmed
1 red onion, diced
2 cloves garlic, minced
1/4 c. olive oil
3 tbsp. balsamic vinegar
2/3 c. light cream
4 oz. blue cheese, crumbled
3/4 c. coarsely chopped walnuts
1. In large salad bowl combine the spinach and onion; refrigerate.
2. Saute the garlic in olive oil over moderate heat until soft.
3. Add vinegar and stir to blend. Bring to a simmer.
4. Whisk in cream, the sauce will split, bring to simmer at a very low heat. Whisk in cheese, continue stirring.
5. Pour sauce over spinach. Toss. Add walnuts. Serve. Makes 4 servings.
1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
1 cup Finely Chopped Pecans
⅓ cups Evaporated Milk
½ cups Evaporated Milk (additional)
½ cups Butter, Melted
60 whole Caramels, Unwrapped
⅓ cups Semi-Sweet Chocolate Chips
¼ cups Powdered Sugar
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.
I found this recipe on Allrecipes and it is so amazing! You'll want to make two pans!
Wednesday, July 27, 2011
Perfect Party Cake
(from Dorie Greenspan in Baking: From My Home to Yours)
This recipe makes 24 cupcakes or a 2 layer cake (with 9 x 2" pans)
For the Cake:
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk, at room temperature
4 large egg whites, at room temperature
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract
Getting Ready: Preheat oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet. If you are making cupcakes, line cupcake wells with paper liners.
To Make The Cake: Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is well blended, then add the last of the dry ingredients.
Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch – a toothpick inserted into the centers should come out clean. (Cupcakes will need to bake about 20-22 minutes.) Transfer the cakes to cooling racks and cool for about 5 minutes, then remove them from the pans. Cool completely before frosting.
For the frosting:
This is my own simple buttercream starting point. I start with this, and then I add more/less cream or powdered sugar depending on what consistency I want the frosting to be. There is a lovely buttercream tutorial at My Baking Addiction if you would like more information.
1 cup butter (2 sticks), very soft
2-3 oz. cream cheese (you can leave this out, I just like to add it because I cuts the sweetness somewhat)
1 tsp vanilla
4 cups powdered sugar
4-8 Tbsp cream or milk
Cream the butter and cream cheese, add the vanilla and powdered sugar 1 cup at a time and blend well. Add enough cream or milk to bring the frosting to a spreadable consistency. And then, whip it, and whip it good.
Tuesday, July 26, 2011
I found this recipe on the Little Brown House Blog - I love love love Cherry Limeaids at Sonic and thought you would love this too!
Here is all you need-
1 can frozen limeade concentrate,
1- 2 liter bottle Sprite,
Juice from 1 10 oz jar cherries
Fresh limes (optional)
Simply put it all together.. tough huh?
Add slices of limes to the pitcher and the glasses, and put cherries in the glasses only.
Sunday, July 17, 2011
I found this on the "Harwards" blog and it thought it would be a great recipe to try out and to share! Enjoy!
Take 1 pouch of Sugar Cookie Mix
1 (3.4 oz) Pistachio instant pudding mix
1/4 cup flour...stir together.
1/2 cup butter, melted
and 2 eggs
1 cup dry roasted pistachio nuts, chopped
1/2 cup dried cranberries, chopped
(optional, a tiny bit of green food coloring)
I didn't add any to these though.
Bake for 8-10 minutes at 350'
take from oven and let them set on the
cookie sheet for 2 minutes, then rack to cool.
Makes two dozen delicious cookies!
Tuesday, June 28, 2011
This recipe is DEADLY and DELICIOUS! It's a Paula Deen dish... so eaters beware! I've tried making this with 1/2 the eggs, milk, and half-n-half. It's good that way, too -- a little less bread pudding, a little more french toast. I also HIGHLY recommend adding a huge dollop of fresh whipped cream on top with maple syrup. Delicious! This recipe started when Becca made it for us and now we like to serve it when we have a crowd for breakfast. Its great with berries on the side!
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Praline Topping, recipe follows
Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the casserole and bake for 40-60 minutes (it turns out differently every time for me -- just watch it), until puffed and lightly golden. Serve with maple syrup.
Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Use entire mixture to cover french toast casserole.
Monday, June 27, 2011
350 oven. Line muffin tin with paper baking cups.
Cream butter and sugar. Add eggs; beat well. Stir in next 5 ingredients.
Bake 20 to 25 minutes or until tops spring back when lightly touched.
Thursday, March 10, 2011
Spinach Orzo Ensalata
1 cup uncooked whole-wheat orzo pasta (boil it approx. 6-7 mins and rinse well)
10+ cups spinach (about 2 10-oz. bags), chopped
1 pkg. fresh basil, cut into ribbons
2 tomatoes, diced small
1 can black olives, sliced
2 oz. capers (half a 4-oz. jar), drained
1/2 cup raw pine nuts (optional: toasted)
optional: shaved/grated Parmesan to taste
Toss all ingredients except optional Parmesan. Add ZESTY DILL dressing (below) to taste and toss. Top each plate with shaved Parmesan and serve.
I personally like to top each salad with their own dressing so the salad doesn't go to waste if it's not all eaten that day.
I also usually make 1/2 this because it's large. But it does store well in the fridge for a few days.
recipe from green smoothie girl
This is so yummy on the Spinach Orzo Ensalata salad. I think it would also be yummy on veggie wraps.
*One little tip about fresh juice: juice a bunch of lemons, limes, or oranges and put the juice into ice cube trays. Each cube is equal to 2 Tbsp.(1/8 cup) Pop out a couple of cubes and let defrost and you can whip your dressing up in a snap!
Tangy Dill Dressing
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/2 cup extra virgin olive oil
2 Tbsp. Bragg’s Liquid Aminos
1/4 cup apple cider vinegar
2 Tbsp. raw honey
2 garlic gloves
1 Tbsp. dried (or 1/4 cup fresh) dill weed
Blend all ingredients in a high-powdered blender. Makes 1 1/2 cups. Can be frozen.
This recipe comes from Green smoothie girl
Sunday, March 6, 2011
We served Smoked Salmon spread on toasted baguettes. I toasted the baguettes in the oven with a little olive oil on top.
Smoked Salmon Spread
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and crackers or toasted baguettes.
If you can find it,try Norwegian salmon; it's drier and less salty than other smoked salmon.
Panna Cotta with Balsamic Strawberries
1/2 packet (1 teaspoon) unflavored gelatin powder
1 1/2 tablespoons cold water
1 1/2 cups heavy cream, divided
1 cup plain whole-milk yogurt
1 teaspoon pure vanilla extract
1/2 vanilla bean, split and seeds scraped
1/3 cup sugar, plus 1 tablespoon
2 pints (4 cups) sliced fresh strawberries
2 1/2 tablespoons balsamic vinegar
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
Freshly grated lemon zest, for serving
In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.