Another tasty treat from HH...
NEED:
1 pound boneless, skinless chicken breasts, remove all visible fat
1/2 tablespoon oil
2 tablespoon lemon juice
2 teaspoon garlic salt
1 tablespoon parsley flakes
1/2 teaspoon basil
1/4 teaspoon salt (optional)
10 sheets phyllo pastry
3 tablespoons butter or margarine, melted
Finely chop chicken. Combine oil, lemon juice, garlic, salt, parsley, basil and salt in a small bowl. Add chicken and toss to coat. Cover and refrigerate for at least one hour.
Lightly brush a sheet of phyllo dough with melted margarine. Stack a second sheet on top. Cut the two-layered sheet into 5 short strips, crosswise with scissors. Place a teaspoon of chicken filling on a two-layer strip, 1 inch away from the bottom. Fold corners across the filling and continue folding , corner to corner ( like a flag is folded!!) The filling expands during cooking, so don't fold the dough too tightly. Tuck excess dough under the triangle, then place on a baking sheet. Lightly brush triangles with melted margarine.
Oven at 400 degrees. Bake 15-20 minutes, or until golden brown.
Enjoy!
Friday, February 29, 2008
Thursday, February 28, 2008
Spinach Pie
NEED:
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (12 ounce) container small curd cottage cheese
3/4 cup grated Parmesan cheese
2 cups shredded Monterey Jack cheese ( can use cheese of choice - if you want to change it)
1 egg, lightly beaten
1/2 cup chopped onion
2 sheets frozen phyllo pastry, thawed
In a large bowl, mix spinach, cottage cheese, Parmesan cheese, Monterey Jack cheese, egg, and onion. Spread half the mixture over each phyllo pastry sheet. Roll pastry sheets jelly-roll fashion, pinch ends to seal, and arrange on the prepared baking sheet ( spray or lightly grease medium baking pan)
Make a few small slits in the top of each rolled pastry sheet.
Enjoy!
Oven at 400 degrees. Bake 40 minutes in the preheated oven, until golden brown.
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (12 ounce) container small curd cottage cheese
3/4 cup grated Parmesan cheese
2 cups shredded Monterey Jack cheese ( can use cheese of choice - if you want to change it)
1 egg, lightly beaten
1/2 cup chopped onion
2 sheets frozen phyllo pastry, thawed
In a large bowl, mix spinach, cottage cheese, Parmesan cheese, Monterey Jack cheese, egg, and onion. Spread half the mixture over each phyllo pastry sheet. Roll pastry sheets jelly-roll fashion, pinch ends to seal, and arrange on the prepared baking sheet ( spray or lightly grease medium baking pan)
Make a few small slits in the top of each rolled pastry sheet.
Enjoy!
Oven at 400 degrees. Bake 40 minutes in the preheated oven, until golden brown.
Zesty Cornbread
NEED:
1 cup all purpose flour
1cup yellow cornmeal
1/4 cup sugar4
teaspoons baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup plain milk
1/4 cup vegetable oil
2 eggs, slightly beaten
3/4 cup shredded reduced fat cheddar cheese
1/4 cup chopped green chilies
1/4 cup chopped jalapeno peppers
Coat muffin pan with vegetable cooking spray. In medium bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In a separate bowl, stir together milk, oil and eggs. Add to dry ingredients and blend slightly. Stir in cheese and peppers. Pour into muffin pan.
Oven at 425 degrees. Bake muffins for 18 - 24 minutes or until inserted toothpick comes out clean.
Cornbread Version: Place batter in greased 8-inch round or square baking pan. Cook 18 - 22 minutes.
Enjoy!
1 cup all purpose flour
1cup yellow cornmeal
1/4 cup sugar4
teaspoons baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup plain milk
1/4 cup vegetable oil
2 eggs, slightly beaten
3/4 cup shredded reduced fat cheddar cheese
1/4 cup chopped green chilies
1/4 cup chopped jalapeno peppers
Coat muffin pan with vegetable cooking spray. In medium bowl, combine flour, cornmeal, sugar, baking powder, salt and chili powder. In a separate bowl, stir together milk, oil and eggs. Add to dry ingredients and blend slightly. Stir in cheese and peppers. Pour into muffin pan.
Oven at 425 degrees. Bake muffins for 18 - 24 minutes or until inserted toothpick comes out clean.
Cornbread Version: Place batter in greased 8-inch round or square baking pan. Cook 18 - 22 minutes.
Enjoy!
Cheesy Grits Casserole
The basis of my cooking is southern. That's what I grew up surrounded by and once in awhile you just need some good southern comfort food.
NEED:
8 cups water
2 cups coarse, stone-ground white grits (not instant) (12 ounces), rinsed
Salt and freshly ground pepper
1 stick unsalted butter, cut into chunks
1/2 pound sharp white cheddar cheese, coarsely shredded
3 large eggs, beaten
Butter a 13-by-9-inch baking dish. In a large, heavy pot, bring the water to a boil. Sprinkle the grits into the water, stirring constantly, and return to a boil. Cook over low heat, stirring frequently, until the grits are just tender, about 30 minutes. Season generously with salt and pepper and cook, stirring, until the grits are very thick and tender, about 10 minutes longer. Off the heat, stir in the butter and cheese, then stir in the eggs.
Pour the mixture into the prepared dish. Oven at 350 degrees. Bake for 1 hour, until bubbly and top is golden brown. Let stand about 15 minutes before serving.
Enjoy!
NEED:
8 cups water
2 cups coarse, stone-ground white grits (not instant) (12 ounces), rinsed
Salt and freshly ground pepper
1 stick unsalted butter, cut into chunks
1/2 pound sharp white cheddar cheese, coarsely shredded
3 large eggs, beaten
Butter a 13-by-9-inch baking dish. In a large, heavy pot, bring the water to a boil. Sprinkle the grits into the water, stirring constantly, and return to a boil. Cook over low heat, stirring frequently, until the grits are just tender, about 30 minutes. Season generously with salt and pepper and cook, stirring, until the grits are very thick and tender, about 10 minutes longer. Off the heat, stir in the butter and cheese, then stir in the eggs.
Pour the mixture into the prepared dish. Oven at 350 degrees. Bake for 1 hour, until bubbly and top is golden brown. Let stand about 15 minutes before serving.
Enjoy!
Wednesday, February 27, 2008
Cheese Stuffed Chicken Breast
Sometimes you are having company and you want to knock their socks off with a great dinner. There are a lot of recipes out there that will do that but some are very involved and time consuming. I look for EASY because that also, usually, means no fail. This is one of those dishes.
It calls for blue cheese, which trust me is not scary ( if you have never had it) and adds a great "zip" to this. However, I know a lot of people do not like it so feel free to use a cheese you are more comfortable with.
NEED:
1/4 cup butter + 2 tablespoons
4 ounces blue cheese, room temperature and crumbled
1/8 teaspoon ground nutmeg
3/4 cup grated Swiss, room temperature
3/4 cup cream cheese, room temperature
6 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
3 tablespoons Dijon mustard
1/3 cup flour
1 egg, beaten
1/4 cup bread crumbs.
Blend together 2 tablespoons of butter, blue cheese, Swiss cheese, cream cheese and nutmeg. Form mixture into 6 equal ovals and refrigerate for at least 1 hour.
Spread each chicken breast with mustard. Place a cheese oval on each and fold. Press to cover the cheese well and secure with a skewer ( you can use toothpicks)
Using 3 separate bowls; place flour, egg and bread crumbs in their own shallow bowls. Roll each breast in flour, then egg, then crumbs. Place on plate and chill for 1 hour.
Heat 1/4 cup of butter in a large skillet for medium to high heat. Add the chicken and cook until lightly browned on all sides, about 6 minutes.
Transfer to baking dish.
Oven at 400 degrees. Bake until chicken is cooked through; 10 to 15 minutes.
Enjoy!
It calls for blue cheese, which trust me is not scary ( if you have never had it) and adds a great "zip" to this. However, I know a lot of people do not like it so feel free to use a cheese you are more comfortable with.
NEED:
1/4 cup butter + 2 tablespoons
4 ounces blue cheese, room temperature and crumbled
1/8 teaspoon ground nutmeg
3/4 cup grated Swiss, room temperature
3/4 cup cream cheese, room temperature
6 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
3 tablespoons Dijon mustard
1/3 cup flour
1 egg, beaten
1/4 cup bread crumbs.
Blend together 2 tablespoons of butter, blue cheese, Swiss cheese, cream cheese and nutmeg. Form mixture into 6 equal ovals and refrigerate for at least 1 hour.
Spread each chicken breast with mustard. Place a cheese oval on each and fold. Press to cover the cheese well and secure with a skewer ( you can use toothpicks)
Using 3 separate bowls; place flour, egg and bread crumbs in their own shallow bowls. Roll each breast in flour, then egg, then crumbs. Place on plate and chill for 1 hour.
Heat 1/4 cup of butter in a large skillet for medium to high heat. Add the chicken and cook until lightly browned on all sides, about 6 minutes.
Transfer to baking dish.
Oven at 400 degrees. Bake until chicken is cooked through; 10 to 15 minutes.
Enjoy!
Manhattan Clam Chowder
This is by request, for Bridget. As always, as simple as possible...
NEED:
2 (6.5 ounce) cans minced clams
1 1/2 cups water
1 (16 ounce) can diced tomatoes
1 cup chopped onion
2 potatoes, peeled and chopped
1/2 cup finely chopped carrots
1 teaspoon salt
ground black pepper to taste
1/2 teaspoon dried thyme
Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.
In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes.
Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.
Enjoy!
NEED:
2 (6.5 ounce) cans minced clams
1 1/2 cups water
1 (16 ounce) can diced tomatoes
1 cup chopped onion
2 potatoes, peeled and chopped
1/2 cup finely chopped carrots
1 teaspoon salt
ground black pepper to taste
1/2 teaspoon dried thyme
Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.
In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes.
Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.
Enjoy!
Tuesday, February 26, 2008
Creamy Pea Soup
NEED:
16 ounce package of dry split peas
1 pound of bacon - cooked crisp and diced
2 celery stalks, diced
1 large onion, diced
8 cups of water
1 bay leaf
2 medium potatoes, peeled and diced
2 teaspoons of salt
1/4 teaspoon of pepper
3 beef bouillon cubes
1 cup Half and Half
Rinse the peas in cold water, set aside.
Cook bacon. Reserve 2 to 3 tablespoons of drippings.
Place bacon drippings in large soup pot. Add celery and onion and cook until lightly browned. Add peas, water and the next 5 ingredients. Heat to a boil, reduce to low and cover. Simmer for 45 minutes. Remove and discard the bay leaf. Fill a blender with 3/4 of the soup mixture and puree. Return to the soup pot. Add Half and Half and cook until hot, about 5 minutes. Serve topped with bacon.
Enjoy!
16 ounce package of dry split peas
1 pound of bacon - cooked crisp and diced
2 celery stalks, diced
1 large onion, diced
8 cups of water
1 bay leaf
2 medium potatoes, peeled and diced
2 teaspoons of salt
1/4 teaspoon of pepper
3 beef bouillon cubes
1 cup Half and Half
Rinse the peas in cold water, set aside.
Cook bacon. Reserve 2 to 3 tablespoons of drippings.
Place bacon drippings in large soup pot. Add celery and onion and cook until lightly browned. Add peas, water and the next 5 ingredients. Heat to a boil, reduce to low and cover. Simmer for 45 minutes. Remove and discard the bay leaf. Fill a blender with 3/4 of the soup mixture and puree. Return to the soup pot. Add Half and Half and cook until hot, about 5 minutes. Serve topped with bacon.
Enjoy!
Monday, February 25, 2008
Harvest Pork Chops
NEED:
1 nice size pork chop per person....do not use thin cut chops
2 medium apples cored and sliced If you are only making two or three then just one apple and one pear)
2 pears cored and sliced
salt and pepper to taste
ginger
Arrainge chops in a sprayed or greased shallow baking dish or us a cookie sheet with edges.
salt and pepper to taste
Cover with slices of apple and pear and sprinkle fruit lightly with ginger. Cover tightly with tinfoil.
Oven at 350 degrees. Bake 35 minutes. Remove foil and bake an additional 10 minutes.
The fruit will be soft and sweet and the juices add great flavor and moisture to the chops.
Enjoy!
1 nice size pork chop per person....do not use thin cut chops
2 medium apples cored and sliced If you are only making two or three then just one apple and one pear)
2 pears cored and sliced
salt and pepper to taste
ginger
Arrainge chops in a sprayed or greased shallow baking dish or us a cookie sheet with edges.
salt and pepper to taste
Cover with slices of apple and pear and sprinkle fruit lightly with ginger. Cover tightly with tinfoil.
Oven at 350 degrees. Bake 35 minutes. Remove foil and bake an additional 10 minutes.
The fruit will be soft and sweet and the juices add great flavor and moisture to the chops.
Enjoy!
Sunday, February 24, 2008
Sausage Noodle Casserole
NEED:
1 pound bulk sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can cream of chicken soup, undiluted
1/2 cup water
1 pkg (8oz) egg noodles, cooked and drained
salt and pepper, to taste
1/2 cup French-fried onion rings, crumbled
Crumble sausage in a large skillet; add chopped onion and green pepper. Cook over medium heat until meat is browned and vegetables are tender. Drain off grease. In a large bowl combine meat mixture with soup, water, cooked noodles and salt and pepper.
Spoon mixture into a greased 2-quart baking dish. Sprinkle with crumbled onion rings.
Oven at 350 degrees. Bake for 30 minutes or until bubbly.
Serves 4 to 6
Enjoy!
1 pound bulk sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can cream of chicken soup, undiluted
1/2 cup water
1 pkg (8oz) egg noodles, cooked and drained
salt and pepper, to taste
1/2 cup French-fried onion rings, crumbled
Crumble sausage in a large skillet; add chopped onion and green pepper. Cook over medium heat until meat is browned and vegetables are tender. Drain off grease. In a large bowl combine meat mixture with soup, water, cooked noodles and salt and pepper.
Spoon mixture into a greased 2-quart baking dish. Sprinkle with crumbled onion rings.
Oven at 350 degrees. Bake for 30 minutes or until bubbly.
Serves 4 to 6
Enjoy!
Corn Beef and Cabbage
St. Patricks Day is nearly here. The one time of year I make Corn Beef. This is easy and yummy.
NEED:
1 corned beef brisket, about 4 pounds
1 small bay leaf
6 peppercorns
1 pound carrots, or about 8 to 10, trimmed, scraped, and left whole
12 small whole onions, peeled
6 medium potatoes, peeled
1 medium head of cabbage, cut in wedges
Place meat in a deep stock pot or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender.
Serve corned beef surrounded with vegetables. Corned beef dinner serves 8 to 10 .
Enjoy!
NEED:
1 corned beef brisket, about 4 pounds
1 small bay leaf
6 peppercorns
1 pound carrots, or about 8 to 10, trimmed, scraped, and left whole
12 small whole onions, peeled
6 medium potatoes, peeled
1 medium head of cabbage, cut in wedges
Place meat in a deep stock pot or kettle; cover with water. Add bay leaf and peppercorns. Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours. Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender.
Serve corned beef surrounded with vegetables. Corned beef dinner serves 8 to 10 .
Enjoy!
Apple Mash
This is a different side dish. Its easy and tasty.
NEED:
1 pound cooking apples
2 pounds potatoes
1 tablespoon sugar
2 tablespoons butter
Peel potatoes. Cook in salted, boiling water. Meanwhile peel, core, and slice apples. Place in a pot with a tablespoon of water, and the sugar. Cook until soft. When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter.
Enjoy!
NEED:
1 pound cooking apples
2 pounds potatoes
1 tablespoon sugar
2 tablespoons butter
Peel potatoes. Cook in salted, boiling water. Meanwhile peel, core, and slice apples. Place in a pot with a tablespoon of water, and the sugar. Cook until soft. When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter.
Enjoy!
Saturday, February 23, 2008
Chocolate Caramel Pecan Pie
This is yummers..and easy to make...You'll love it.
NEED:
1 graham cracker or pre made reg. pie shell ( if using regular pie shell, bake as directed and set aside to cool)
One jar caramel topping ( I have a caramel topping that is thicker than peanut butter and reminds me of the caramels that Kraft makes. You can use any you like..if very thick warm in microwave on low for one minutes. Stir in about 1/4 teaspoon of milk to make it easier to spread.)
4 ounces of cream cheese ( softend)
1 box instant milk chocolate pudding ( or even better, use a box of instant chocolate mousee mix) 1/2 to 3/4 cup chopped pecans ( place on cookie sheet in a 350 degree oven for ten minutes - this will keep them from getting soft in the pie mixture.)
Whipped cream topping of your choice.
Pour about 1/2 cup( or a bit more- you want about 1/4 inch in the bottom of the crust) of caramel topping into pie crust. Sprinkle with appoximately 1/4 cup chopped pecans.
In a bowl, beat the cream cheese until slightly fluffy and smooth. Spread this over the pecans.
Top with chocolate pudding or mousee mixture. Top all of this with whipped topping of your choice. Sprinkle with pecans and drizzle thin lines of caramel over topping. Chill at least 30 minutes before serving.
Enjoy!
NEED:
1 graham cracker or pre made reg. pie shell ( if using regular pie shell, bake as directed and set aside to cool)
One jar caramel topping ( I have a caramel topping that is thicker than peanut butter and reminds me of the caramels that Kraft makes. You can use any you like..if very thick warm in microwave on low for one minutes. Stir in about 1/4 teaspoon of milk to make it easier to spread.)
4 ounces of cream cheese ( softend)
1 box instant milk chocolate pudding ( or even better, use a box of instant chocolate mousee mix) 1/2 to 3/4 cup chopped pecans ( place on cookie sheet in a 350 degree oven for ten minutes - this will keep them from getting soft in the pie mixture.)
Whipped cream topping of your choice.
Pour about 1/2 cup( or a bit more- you want about 1/4 inch in the bottom of the crust) of caramel topping into pie crust. Sprinkle with appoximately 1/4 cup chopped pecans.
In a bowl, beat the cream cheese until slightly fluffy and smooth. Spread this over the pecans.
Top with chocolate pudding or mousee mixture. Top all of this with whipped topping of your choice. Sprinkle with pecans and drizzle thin lines of caramel over topping. Chill at least 30 minutes before serving.
Enjoy!
Friday, February 22, 2008
Zesty Zucchini
NEED:
6small zucchini
4 mushrooms -- sliced
3 tablespoons olive oil
3 tablespoons onion -- diced
1/2 cup Parmesan cheese -- grated
4 fluid ounces tomato sauce
1 clove garlic -- minced
Cut off ends. Slice 1/8-inch slices. Set aside. Clean and slice mushrooms. Heat olive oil in skillet. Add zucchini, mushrooms, and onion. Cover and cook over low heat for 15 minutes, stirring occasionally. Place zucchini mixture in baking dish. Add 1/2 Parmesan cheese, tomato sauce, and garlic. Stir with a fork. Sprinkle with remaining cheese.
Oven at 350 degrees. Bake for 30 minutes.
Enjoy!
6small zucchini
4 mushrooms -- sliced
3 tablespoons olive oil
3 tablespoons onion -- diced
1/2 cup Parmesan cheese -- grated
4 fluid ounces tomato sauce
1 clove garlic -- minced
Cut off ends. Slice 1/8-inch slices. Set aside. Clean and slice mushrooms. Heat olive oil in skillet. Add zucchini, mushrooms, and onion. Cover and cook over low heat for 15 minutes, stirring occasionally. Place zucchini mixture in baking dish. Add 1/2 Parmesan cheese, tomato sauce, and garlic. Stir with a fork. Sprinkle with remaining cheese.
Oven at 350 degrees. Bake for 30 minutes.
Enjoy!
Easy Hash Casserole
NEED:
1 can (15 ounces) roast beef hash
1 can (14.5 ounces) stewed tomatoes, drained
5 tablespoons flour, divided
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon chili powder
1/2 cup milk
1 cup shredded Cheddar cheese
2 eggs, separated
Combine hash, tomatoes, and 3 tablespoons of the flour. Spread in a lightly buttered or sprayed 1 1/2-quart casserole; set aside. In a saucepan over medium-low heat melt butter; stir in remaining 2 tablespoons flour until smooth. Stir in salt and chili powder. Gradually stir in milk and cook, stirring constantly, until thickened. Stir in cheese until melted and well blended. Remove sauce from heat. Stir a few tablespoons of the sauce into beaten egg yolks; return to saucepan, stirring well. Beat egg whites until stiff; fold cheese mixture into the whites. Pour mixture over the hash in casserole dish.
Oven at 325 degrees for 40 minutes. Let stand for 10 minutes before serving. Serves 4.
Enjoy!
1 can (15 ounces) roast beef hash
1 can (14.5 ounces) stewed tomatoes, drained
5 tablespoons flour, divided
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon chili powder
1/2 cup milk
1 cup shredded Cheddar cheese
2 eggs, separated
Combine hash, tomatoes, and 3 tablespoons of the flour. Spread in a lightly buttered or sprayed 1 1/2-quart casserole; set aside. In a saucepan over medium-low heat melt butter; stir in remaining 2 tablespoons flour until smooth. Stir in salt and chili powder. Gradually stir in milk and cook, stirring constantly, until thickened. Stir in cheese until melted and well blended. Remove sauce from heat. Stir a few tablespoons of the sauce into beaten egg yolks; return to saucepan, stirring well. Beat egg whites until stiff; fold cheese mixture into the whites. Pour mixture over the hash in casserole dish.
Oven at 325 degrees for 40 minutes. Let stand for 10 minutes before serving. Serves 4.
Enjoy!
Thursday, February 21, 2008
Cheesy Potato Skins
I love to order these when I am out. You can also get them frozen but I have never really cared for those. These are easy, fast and a nice change.
NEED:
4 large baked potatoes
2 tablespoons butter, melted
1/4 pound of Velveeta or like cheese of your choice---if block cheese cut into 1/2 inch cubes
2 tablespoons of chopped red bell pepper ( can use green bell peppers)
2 slices of bacon, cooked crisp and crumbled
1 tablespoon of green onion ( or reg. onion..but the green tops add great color.)
Cut potatoes in half, lengthwise and scoop out the potato center, leaving about a 1/4 inch thickness. Refrigerate removed potato for another use. Cut shells in half, crosswise. Place skin side down on baking sheet. Brush with butter.
Oven at 450 degrees. Bake 20 to 25 minutes or until crisp and golden brown.
Fill shells evenly with cheese and bake until it begins to melt. Remove from oven and top with remaining ingredients. Return to oven for 5 minutes. Serve immediately. Makes 16.
Enjoy!
NEED:
4 large baked potatoes
2 tablespoons butter, melted
1/4 pound of Velveeta or like cheese of your choice---if block cheese cut into 1/2 inch cubes
2 tablespoons of chopped red bell pepper ( can use green bell peppers)
2 slices of bacon, cooked crisp and crumbled
1 tablespoon of green onion ( or reg. onion..but the green tops add great color.)
Cut potatoes in half, lengthwise and scoop out the potato center, leaving about a 1/4 inch thickness. Refrigerate removed potato for another use. Cut shells in half, crosswise. Place skin side down on baking sheet. Brush with butter.
Oven at 450 degrees. Bake 20 to 25 minutes or until crisp and golden brown.
Fill shells evenly with cheese and bake until it begins to melt. Remove from oven and top with remaining ingredients. Return to oven for 5 minutes. Serve immediately. Makes 16.
Enjoy!
Monkey Bread
This is great stuff..and easy to make. This recipe was provided by ama, from Canada. A savory version was supplied by Mary from Texas. They both sound great.
Bake at 350 degrees - 30/40 minutes
Use of a Bundt pan preferable
If using pan with removable sides then be sure to use tin foil to prevent syrup from escaping and making mess
Allow to cool then remove side of pan.
1 tsp cinnamon
¼ cup brown sugar
3 (three) 340g pkgs of Pillsbury country biscuits
½ cup butter
¾ cup brown sugar
lightly grease 10 inch bundt pan (I use angel food cake pan)
combine cinnamon and 1/4c brown sugar and place in bag or shallow bowl (pie plate)
cut each biscuit into 3 and roll each piece into a ball
coat each ball in cinnamon sugar and place in greased pan (layers)
in small saucepan, combine butter and brown sugar - cook over med heat until butter melts and sugar dissolves
pour evenly over balls
SAVORY RECIPE:
In place of the cinnamon and sugar add the following:
fresh chopped onion, *garlic garni, rosemary, thyme, olive oil, grated cheddar cheese
(add or subtract items to taste)
Enjoy!
Bake at 350 degrees - 30/40 minutes
Use of a Bundt pan preferable
If using pan with removable sides then be sure to use tin foil to prevent syrup from escaping and making mess
Allow to cool then remove side of pan.
1 tsp cinnamon
¼ cup brown sugar
3 (three) 340g pkgs of Pillsbury country biscuits
½ cup butter
¾ cup brown sugar
lightly grease 10 inch bundt pan (I use angel food cake pan)
combine cinnamon and 1/4c brown sugar and place in bag or shallow bowl (pie plate)
cut each biscuit into 3 and roll each piece into a ball
coat each ball in cinnamon sugar and place in greased pan (layers)
in small saucepan, combine butter and brown sugar - cook over med heat until butter melts and sugar dissolves
pour evenly over balls
SAVORY RECIPE:
In place of the cinnamon and sugar add the following:
fresh chopped onion, *garlic garni, rosemary, thyme, olive oil, grated cheddar cheese
(add or subtract items to taste)
Enjoy!
Sopapilla Cheesecake
This is provided by Mary aka Wenchi, in Texas..sounds really yummy.
Sopapilla Cheesecake (it's quick and easy!)
2 cans pilsbusry cressant rolls (8 ct.)
2 - 8oz. pkg cream cheese (softened)
1 cup sugar
1 tsp vanilla
1/4 c. butter (melted)
cinnamon & sugar mixture
Mix together softened cream cheese, sugar and vanilla.
Spray a 9x13 pan w/ non-stick spray.
Open one pkg of cressant rolls. Lay them flat in the bottom of the pan.
Make sure the bottom is completely covered. Pinch the seams.
Spread cream cheese mixture evenly on top.
Open the 2nd can of cressant rolls and lay them on top of the cream cheese mixture.
Make sure the top is completely covered.
Pour the melted butter over the top being sure to coat the cressant rolls well.
Sprinkle the cinnamon/sugar mixture on to your heart's delight.
Oven at 350 degrees.
Bake 25 minutes.
Let cool 25 minutes - then store in the refrigerator for at least 3 hours.
Enjoy!
Sopapilla Cheesecake (it's quick and easy!)
2 cans pilsbusry cressant rolls (8 ct.)
2 - 8oz. pkg cream cheese (softened)
1 cup sugar
1 tsp vanilla
1/4 c. butter (melted)
cinnamon & sugar mixture
Mix together softened cream cheese, sugar and vanilla.
Spray a 9x13 pan w/ non-stick spray.
Open one pkg of cressant rolls. Lay them flat in the bottom of the pan.
Make sure the bottom is completely covered. Pinch the seams.
Spread cream cheese mixture evenly on top.
Open the 2nd can of cressant rolls and lay them on top of the cream cheese mixture.
Make sure the top is completely covered.
Pour the melted butter over the top being sure to coat the cressant rolls well.
Sprinkle the cinnamon/sugar mixture on to your heart's delight.
Oven at 350 degrees.
Bake 25 minutes.
Let cool 25 minutes - then store in the refrigerator for at least 3 hours.
Enjoy!
Corn Chowder
This is provided by my pal, Kathy aka fronte. She is from Boston, as you can tell by her added pronunciation of the dish.
Corn Chowder (chowdah)
NEED:
1 whole onion
1 stick butter
flour
4 medium potatoes cut up in 1 inch pieces
1 can cream style corn
1 can whole sweet corn
1 can evaporated milk
1 can chicken broth
1 can milk (use one of the cans above)
pepper
Boil cut up potatoes, once begin to boil...boil for 8-10 mins (don't want them mushy)
In dutch oven pot melt butter, sautee' onions (cut up), mix in flour till pasty
Drain potatoes put in dutch oven with sautee'd onions
Pour in cream style corn, sweet corn, evaporated milk, chicken broth, and milk...add pepper
Simmer for at least an hour....serve...yummmm....even better the next day.
Enjoy!
Corn Chowder (chowdah)
NEED:
1 whole onion
1 stick butter
flour
4 medium potatoes cut up in 1 inch pieces
1 can cream style corn
1 can whole sweet corn
1 can evaporated milk
1 can chicken broth
1 can milk (use one of the cans above)
pepper
Boil cut up potatoes, once begin to boil...boil for 8-10 mins (don't want them mushy)
In dutch oven pot melt butter, sautee' onions (cut up), mix in flour till pasty
Drain potatoes put in dutch oven with sautee'd onions
Pour in cream style corn, sweet corn, evaporated milk, chicken broth, and milk...add pepper
Simmer for at least an hour....serve...yummmm....even better the next day.
Enjoy!
Wednesday, February 20, 2008
Chicken Paprikash
This always seemed like a lot of work to me. Not long ago on my favorite show "Diners, Drive-Ins and Dives", I saw a man make this at his diner. I was amazed..it was so easy. So, I gave it a try. It going to be one of those things of "wow, why didn't I make this before".
NEED:
1/2 cup flour
2 1/2 tablespoons paprika ( Hungarian is best..but you can use any)
Salt and Pepper to taste
1 whole chicken, cut in pieces ( you can do this yourself or you can buy it pre cut) OR 1 1/2 pounds boneless skinless chicken, cut into chunks.
3 tablespoons vegetable oil
1 cup chopped large onion
8 ounces of sliced mushrooms
1/4 teaspoon cayenne..or add to taste
1 cup chicken broth
1 cup sour cream
Whisk together the flour, 2 tablespoons paprika,salt and pepper. Reserve 3 tablespoons. Heat 2 tablespoons of oil in a dutch oven or heavy pot, to medium / high. Doing a few pieces at a time, brown chicken on both sides. About 10 minutes for bone in and 5 minutes for boneless. Remove chicken and add remaining oil.
Saute onion, mushrooms, cayenne and 1/2 tablespoon paprika for about 3 minutes. Return chick to pot and add broth. Cover pot tightly, reduce heat to medium / low and cook until chicken is done. About 45 minutes for bone in and 30 minutes for boneless. Stir reserved flour mixture into sour cream and stir into pot. Cook about 5 minutes, on low, until warm and velvety. Serve over cooked wide egg noodles.
Serves 6.
Enjoy!
NEED:
1/2 cup flour
2 1/2 tablespoons paprika ( Hungarian is best..but you can use any)
Salt and Pepper to taste
1 whole chicken, cut in pieces ( you can do this yourself or you can buy it pre cut) OR 1 1/2 pounds boneless skinless chicken, cut into chunks.
3 tablespoons vegetable oil
1 cup chopped large onion
8 ounces of sliced mushrooms
1/4 teaspoon cayenne..or add to taste
1 cup chicken broth
1 cup sour cream
Whisk together the flour, 2 tablespoons paprika,salt and pepper. Reserve 3 tablespoons. Heat 2 tablespoons of oil in a dutch oven or heavy pot, to medium / high. Doing a few pieces at a time, brown chicken on both sides. About 10 minutes for bone in and 5 minutes for boneless. Remove chicken and add remaining oil.
Saute onion, mushrooms, cayenne and 1/2 tablespoon paprika for about 3 minutes. Return chick to pot and add broth. Cover pot tightly, reduce heat to medium / low and cook until chicken is done. About 45 minutes for bone in and 30 minutes for boneless. Stir reserved flour mixture into sour cream and stir into pot. Cook about 5 minutes, on low, until warm and velvety. Serve over cooked wide egg noodles.
Serves 6.
Enjoy!
Tuesday, February 19, 2008
Crystal Palace Ambrosia
NEED:
1 cup mixed fruit cocktail
1/2 cup mandarin oranges
1/4 cup pineapple tidbits
1/4 cup crushed pineapple
1/2 cup miniature marshmallows
1/3 cup flaked coconut
3/4 cup sour cream
1/4 cup maraschino cherries, halved
1/4 cup red seedless grapes.
Drain all fruit well. Combine with marshmallows, coconut, sour cream, cherries and grapes. Mix well but do not over mix. Chill well.
Serves 8.
Enjoy!
1 cup mixed fruit cocktail
1/2 cup mandarin oranges
1/4 cup pineapple tidbits
1/4 cup crushed pineapple
1/2 cup miniature marshmallows
1/3 cup flaked coconut
3/4 cup sour cream
1/4 cup maraschino cherries, halved
1/4 cup red seedless grapes.
Drain all fruit well. Combine with marshmallows, coconut, sour cream, cherries and grapes. Mix well but do not over mix. Chill well.
Serves 8.
Enjoy!
Fruit Salad with Coconut Milk
This is a very interesting dish. My friend made this for a little gathering recently. She said it is originally from West Africa. If you are looking for something a bit different this is it.
NEED:
1 cup sweetened condensed milk
1 cup coconut milk
2 bananas, cut into 1/4 inch slices
1 tablespoon lemon juice
1 cup cherry tomatoes, halved
1 avocado , peeled and sliced
1 small pineapple, peeled, cored and cut into bite size chunks ( or use canned....drain well)
1/3 cup lightly crushed salted peanuts
In saucepan, combine condensed milk and coconut milk. Bring to a simmer over low heat for 15 minutes. Set aside to cool.
Toss together banana and lemon juice. Drain off any remaining lemon juice.
Using 6 wine glasses ( you can use dessert dishes) arrange the bananas, tomatoes, avocado and pineapple in layers. Top each with crushed peanuts and drizzle coconut milk sauce over each.
Serves 6.
Enjoy!
NEED:
1 cup sweetened condensed milk
1 cup coconut milk
2 bananas, cut into 1/4 inch slices
1 tablespoon lemon juice
1 cup cherry tomatoes, halved
1 avocado , peeled and sliced
1 small pineapple, peeled, cored and cut into bite size chunks ( or use canned....drain well)
1/3 cup lightly crushed salted peanuts
In saucepan, combine condensed milk and coconut milk. Bring to a simmer over low heat for 15 minutes. Set aside to cool.
Toss together banana and lemon juice. Drain off any remaining lemon juice.
Using 6 wine glasses ( you can use dessert dishes) arrange the bananas, tomatoes, avocado and pineapple in layers. Top each with crushed peanuts and drizzle coconut milk sauce over each.
Serves 6.
Enjoy!
Monday, February 18, 2008
Ziti with Broccoli
NEED:
1 1/2 pounds fresh broccoli, chopped into bite size pieces ( about 2 cups)
1 pound ziti
2 garlic cloves, minced ( or 2 tablespoons jarred garlic)
2 1/2 tablespoons olive oil
4 cups heavy cream
1 cup Parmesan or Ramano Cheese ( grated or finely shredded) and use 1/2 cup each
8 ounces mozzarella, shredded
Cook broccoli in about 1/2 cup water, on high, for 5 minutes. Reduce heat, cover and simmer for an additional 10 minutes or until tender. Drain well and keep warm. Cook pasta as directed, drain and set aside. In large fry pan ( medium heat) saute garlic in the olive oil until lightly brown. Add broccoli and saute one minute. Add ziti, cream and Parmesan or Ramano Cheese. Toss well, cook one minute.
Spoon into greased or sprayed 9 x 13 baking dish. Top with mozzarella.
Oven at 350 degrees. Bake 20 to 25 minutes.
Enjoy!
1 1/2 pounds fresh broccoli, chopped into bite size pieces ( about 2 cups)
1 pound ziti
2 garlic cloves, minced ( or 2 tablespoons jarred garlic)
2 1/2 tablespoons olive oil
4 cups heavy cream
1 cup Parmesan or Ramano Cheese ( grated or finely shredded) and use 1/2 cup each
8 ounces mozzarella, shredded
Cook broccoli in about 1/2 cup water, on high, for 5 minutes. Reduce heat, cover and simmer for an additional 10 minutes or until tender. Drain well and keep warm. Cook pasta as directed, drain and set aside. In large fry pan ( medium heat) saute garlic in the olive oil until lightly brown. Add broccoli and saute one minute. Add ziti, cream and Parmesan or Ramano Cheese. Toss well, cook one minute.
Spoon into greased or sprayed 9 x 13 baking dish. Top with mozzarella.
Oven at 350 degrees. Bake 20 to 25 minutes.
Enjoy!
Saturday, February 16, 2008
Maplee Mousse Thingee
This is from my pal , ama, in Canada. It just sounds soooo good. She offered a few tips on this so Iam going to just print everything she had to say. I can't wait to try this.
NEED:
Ingredients
3 or 4 egg yolks
one cup maple syrup
2 cups whipping cream
Directions
Beat egg yolks in the top of a double boiler (off heat) until lemon colored.Heat maple syrup to boiling point, pour very slowly into egg yolks, whisking continuously. I cooked the syrup for awhile ( watch it closely ! ) til it reduced by 1/3 to 1/2 as some recipies called for the use of geletine to help gel the mousse but thats a no no for vegetarians.
Cook over boiling water until eggs coat a spoon (170 deg.) Be careful not to heat mixture too fast. about 10 minutes
Cool mixture over ice while stirring constantly to room temperature.
Beat well chilled heavy cream stiff and doubled in volume. I used a whipping cream stabilizer mix at 1/2 the recommended amount- not sure if that was abosuletly necessary but it certainly didnt hurt and there was no separating of the cream.
Fold in maple-egg mixture until well blended.
Fill parfait glasses, Refrigerate until ready to use or freeze if it will be several days until you need them. Neat creamy frozen texture if frozen - can be served this way too.
Notes: I found this to be a very very rich dessert very sweet - almost too much. So I would do as other recipies suggested and whip the egg whites up and fold them into the mixture as well to make it lighter... but I really liked the dense creamyness so I would keep aside some of the original mixture and use it as another thin intensly flavoured layer in the glass.
I also garnished the top with shaved/grated chocolate, slivered almonds and a sprinkle of pumpkin pie spice ( cinnimon/nutmeg/ginger/cloves) I really liked the spices -It goes very well - I'd would even put some in between the layers... but don't snort the spices when you go to eat it -- best stir it in first.
Hope you Enjoy it..I know I plan to...soon!
NEED:
Ingredients
3 or 4 egg yolks
one cup maple syrup
2 cups whipping cream
Directions
Beat egg yolks in the top of a double boiler (off heat) until lemon colored.Heat maple syrup to boiling point, pour very slowly into egg yolks, whisking continuously. I cooked the syrup for awhile ( watch it closely ! ) til it reduced by 1/3 to 1/2 as some recipies called for the use of geletine to help gel the mousse but thats a no no for vegetarians.
Cook over boiling water until eggs coat a spoon (170 deg.) Be careful not to heat mixture too fast. about 10 minutes
Cool mixture over ice while stirring constantly to room temperature.
Beat well chilled heavy cream stiff and doubled in volume. I used a whipping cream stabilizer mix at 1/2 the recommended amount- not sure if that was abosuletly necessary but it certainly didnt hurt and there was no separating of the cream.
Fold in maple-egg mixture until well blended.
Fill parfait glasses, Refrigerate until ready to use or freeze if it will be several days until you need them. Neat creamy frozen texture if frozen - can be served this way too.
Notes: I found this to be a very very rich dessert very sweet - almost too much. So I would do as other recipies suggested and whip the egg whites up and fold them into the mixture as well to make it lighter... but I really liked the dense creamyness so I would keep aside some of the original mixture and use it as another thin intensly flavoured layer in the glass.
I also garnished the top with shaved/grated chocolate, slivered almonds and a sprinkle of pumpkin pie spice ( cinnimon/nutmeg/ginger/cloves) I really liked the spices -It goes very well - I'd would even put some in between the layers... but don't snort the spices when you go to eat it -- best stir it in first.
Hope you Enjoy it..I know I plan to...soon!
Dream Pie
This pie has been around for awhile. You can get the recipe on a box of DreamWhip. It makes a great fluffy pie but with a twist you can add a nice richness to the over all taste.
NEED:
One box of DreamWhip ( this is a powdered topping that you mix-can be found in the baking isle)
One large box of instant chocolate pudding
Pre made pie crust of your choice (2)
8 ounce package of cream cheese - softened.
With electric mixer or whisk whip the cream cheese until smooth and fluffy. Divide and spread equal amounts in the bottom of your pie crusts.
Mix the dreamwhip and pudding as instructed on the package and spoon equal amounts in each pie shell. Chill for one hour before serving.
Enjoy!
NEED:
One box of DreamWhip ( this is a powdered topping that you mix-can be found in the baking isle)
One large box of instant chocolate pudding
Pre made pie crust of your choice (2)
8 ounce package of cream cheese - softened.
With electric mixer or whisk whip the cream cheese until smooth and fluffy. Divide and spread equal amounts in the bottom of your pie crusts.
Mix the dreamwhip and pudding as instructed on the package and spoon equal amounts in each pie shell. Chill for one hour before serving.
Enjoy!
Lush Lemon Pie
This is VERY simple. You can do it a few different ways...all easy.
NEED:
Lemon Pudding Mix
Pre made graham cracker crusts ( 2 )
or
Pre made regular pie crust-baked and cooled
8 ounces softened cream cheese
cool whip or like topping or dreamwhip or canned spray whipped cream.
Which ever pie crust you choose is fine. If you want to use graham cracker but want it to look more homemade than in the aluminum pie pan; get a box of graham cracker crumbs and make your own crust.
Make lemon pudding as directed for pie filling...set aside.
With electric mixer or whisk, whip the cream cheese until smooth and fluffy. You can use it as is or add some of the whipped topping to it to make it even fluffier. Divide in half and spread on the bottom of each pie crust. Top with even amounts of lemon pudding. Top with whipped cream of your choice and chill for at least an hour before serving.
You can also top with meringue.
NEED:
3 egg whites (Be sure there is no yolk in the whites. Discard if that happens)
1/4 tsp cream of tartar
6 tbsp granulated sugar
1 tsp vanilla
4 tsp lemon juice lemon zest
Clean glass bowl to remove any trace of oil on bowl (salt and vinegar works well). With electric mixer, beat egg whites in bowl until foamy, then add cream of tartar and continue beating until soft peaks form (stiff enough so that when you pull the beaters out they will leave a peak in the egg whites that sits for a moment). Add the vanilla and 1 tablespoon sugar and resume beating, adding remaining sugar gradually until all sugar has been added. Continue to beat just until you feel no gritty texture (pinch a bit of the beaten mixture between your fingers) and hard peaks form (curl slightly over when the beater is removed). Spread meringue on top, sealing meringue well to the edge of the pie crust. Bake pie for about 10-15 minutes at 350 degrees or until light brown. Remove from oven, cool to room temperature, then chill and serve,
Either way this is a great pie and the cream cheese just adds to the lush taste.
Enjoy!
NEED:
Lemon Pudding Mix
Pre made graham cracker crusts ( 2 )
or
Pre made regular pie crust-baked and cooled
8 ounces softened cream cheese
cool whip or like topping or dreamwhip or canned spray whipped cream.
Which ever pie crust you choose is fine. If you want to use graham cracker but want it to look more homemade than in the aluminum pie pan; get a box of graham cracker crumbs and make your own crust.
Make lemon pudding as directed for pie filling...set aside.
With electric mixer or whisk, whip the cream cheese until smooth and fluffy. You can use it as is or add some of the whipped topping to it to make it even fluffier. Divide in half and spread on the bottom of each pie crust. Top with even amounts of lemon pudding. Top with whipped cream of your choice and chill for at least an hour before serving.
You can also top with meringue.
NEED:
3 egg whites (Be sure there is no yolk in the whites. Discard if that happens)
1/4 tsp cream of tartar
6 tbsp granulated sugar
1 tsp vanilla
4 tsp lemon juice lemon zest
Clean glass bowl to remove any trace of oil on bowl (salt and vinegar works well). With electric mixer, beat egg whites in bowl until foamy, then add cream of tartar and continue beating until soft peaks form (stiff enough so that when you pull the beaters out they will leave a peak in the egg whites that sits for a moment). Add the vanilla and 1 tablespoon sugar and resume beating, adding remaining sugar gradually until all sugar has been added. Continue to beat just until you feel no gritty texture (pinch a bit of the beaten mixture between your fingers) and hard peaks form (curl slightly over when the beater is removed). Spread meringue on top, sealing meringue well to the edge of the pie crust. Bake pie for about 10-15 minutes at 350 degrees or until light brown. Remove from oven, cool to room temperature, then chill and serve,
Either way this is a great pie and the cream cheese just adds to the lush taste.
Enjoy!
Friday, February 15, 2008
Zesty Salmon
NEED:
6 Salmon steaks
1 envelope of Italian dressing mix
½ cup of water
7 ounces of freshly sliced mushrooms
2 tablespoons lemon juice
1/3 cup grated parmesan cheese
Place the steaks in a buttered baking pan. Mix the salad dressing, lemon juice and water. Pour the mixture over the fish. Cover the dish. Sauté the mushrooms in butter.
Oven at 350 degrees. Bake for 20 minutes or until the fish flakes with a fork. Pour the mushrooms over the salmon and sprinkle with parmesan cheese. Serve with squeeze of lemon.
Enjoy!
6 Salmon steaks
1 envelope of Italian dressing mix
½ cup of water
7 ounces of freshly sliced mushrooms
2 tablespoons lemon juice
1/3 cup grated parmesan cheese
Place the steaks in a buttered baking pan. Mix the salad dressing, lemon juice and water. Pour the mixture over the fish. Cover the dish. Sauté the mushrooms in butter.
Oven at 350 degrees. Bake for 20 minutes or until the fish flakes with a fork. Pour the mushrooms over the salmon and sprinkle with parmesan cheese. Serve with squeeze of lemon.
Enjoy!
Louisiana Salmon
NEED:
2 pounds of salmon fillets cut into 8 ounce pieces
1 ounce fish seasoning
2 tablespoons butter
6 ounces White Wine
2 Mminced garlic cloves - or 1 1/2 tablespoons jarred minced garlic
1/2 teaspoon Dill Weed
2 lemons
After cutting the fish into thick fillets, place them in a roasting pan. Sprinkle to taste with the fish seasoning. Cut and squeeze a fresh lemon over the fish. Add the remainder of the ingredients to the pan.
Oven at 400 degrees. Bake for 15 minutes (or until the fish flakes with a fork). Serve with remaining lemon cut into wedges.
Enjoy!
2 pounds of salmon fillets cut into 8 ounce pieces
1 ounce fish seasoning
2 tablespoons butter
6 ounces White Wine
2 Mminced garlic cloves - or 1 1/2 tablespoons jarred minced garlic
1/2 teaspoon Dill Weed
2 lemons
After cutting the fish into thick fillets, place them in a roasting pan. Sprinkle to taste with the fish seasoning. Cut and squeeze a fresh lemon over the fish. Add the remainder of the ingredients to the pan.
Oven at 400 degrees. Bake for 15 minutes (or until the fish flakes with a fork). Serve with remaining lemon cut into wedges.
Enjoy!
Easy Baked Salmon
NEED:
1 1/2 pound Salmon – whole cleaned and washed
1 package Italian Good Seasoning Mix
Put the salmon in a large pan and pour the seasoning over it. Cover the fish and refrigerate for 60 minutes.
Oven at 350 degrees. Bake for 15 minutes per inch of thickness. You can also wrap the fish in tinfoil and BBQ it as an alternative to baking. Simple and very good! This salmon recipe serves 4.
Enjoy!
1 1/2 pound Salmon – whole cleaned and washed
1 package Italian Good Seasoning Mix
Put the salmon in a large pan and pour the seasoning over it. Cover the fish and refrigerate for 60 minutes.
Oven at 350 degrees. Bake for 15 minutes per inch of thickness. You can also wrap the fish in tinfoil and BBQ it as an alternative to baking. Simple and very good! This salmon recipe serves 4.
Enjoy!
Blackened Perch Fillets
NEED:
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
Non stick cooking spray
2 tablespoons melted butter
1 pound of perch fillets
Mix the paprika, onion powder, garlic powder, cayenne pepper, black pepper, white pepper, thyme and oregano in a small bowl and set aside.
Heat an iron skillet over high heat. Coat the perch fillets evenly with pepper mix by patting with your hands.
Lightly spray one side of the fillet with cooking spray and put that side of the fillet down on the hot skillet. Pour 1 teaspoon of melted butter on top of the perch fillet. Cook for 1 to 2 minutes per side or until underside looks charred.
Enjoy!
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
Non stick cooking spray
2 tablespoons melted butter
1 pound of perch fillets
Mix the paprika, onion powder, garlic powder, cayenne pepper, black pepper, white pepper, thyme and oregano in a small bowl and set aside.
Heat an iron skillet over high heat. Coat the perch fillets evenly with pepper mix by patting with your hands.
Lightly spray one side of the fillet with cooking spray and put that side of the fillet down on the hot skillet. Pour 1 teaspoon of melted butter on top of the perch fillet. Cook for 1 to 2 minutes per side or until underside looks charred.
Enjoy!
Oven Fried Perch
I am a perch lover. This is so fast and easy you will love it.
NEED:
1 pound fresh perch fillets
1/2 cup dried bread crumbs
1 tablespoon butter
1/4 cup milk
1/2 teaspoon Thyme
2 tablespoon parmesan cheese
Combine the bread crumbs, cheese and thyme on a plate. Dip the perch fillets in the milk and roll in the bread crumb mix. Lay the perch in a single layer on a greased baking pan. Drizzle the melted butter on the fish.
Oven at 400 degrees. Bake for 8 to 10 minutes or until the perch flakes easily with a fork.
Enjoy!
NEED:
1 pound fresh perch fillets
1/2 cup dried bread crumbs
1 tablespoon butter
1/4 cup milk
1/2 teaspoon Thyme
2 tablespoon parmesan cheese
Combine the bread crumbs, cheese and thyme on a plate. Dip the perch fillets in the milk and roll in the bread crumb mix. Lay the perch in a single layer on a greased baking pan. Drizzle the melted butter on the fish.
Oven at 400 degrees. Bake for 8 to 10 minutes or until the perch flakes easily with a fork.
Enjoy!
Slow Fry Walleye
NEED:
10 walleye fillets
2 eggs, beaten
1/3 cup Italian dressing
4 chopped green onions
1 stick of butter
2 teaspoon parmesan cheese
Bread crumbs
Lemon or lime
Mix the eggs and Italian dressing. Dip the walleye fillets in the egg/dressing mix. Roll in bread crumbs until covered. Slowly melt a generous portion of the butter in a large frying pan. Put the chopped onions in the butter, and immediately cover the onions and butter with fish fillets. Cook on high for about 3 minutes and then flip (the cooked side should be a golden brown). Salt and pepper to taste. Sprinkle on the parmesan cheese. Cook the second side on low for 15 minutes or until the fish becomes flaky.
Serve with lemon or lime wedge. Great served with a side of wild rice.
Enjoy!
10 walleye fillets
2 eggs, beaten
1/3 cup Italian dressing
4 chopped green onions
1 stick of butter
2 teaspoon parmesan cheese
Bread crumbs
Lemon or lime
Mix the eggs and Italian dressing. Dip the walleye fillets in the egg/dressing mix. Roll in bread crumbs until covered. Slowly melt a generous portion of the butter in a large frying pan. Put the chopped onions in the butter, and immediately cover the onions and butter with fish fillets. Cook on high for about 3 minutes and then flip (the cooked side should be a golden brown). Salt and pepper to taste. Sprinkle on the parmesan cheese. Cook the second side on low for 15 minutes or until the fish becomes flaky.
Serve with lemon or lime wedge. Great served with a side of wild rice.
Enjoy!
Baked Walleye
Walleye is a big thing here. It is a great fish and this bake recipe is very easy.
NEED:
8 walleye fillets
2 chopped green onions
½ stick of butter
6 ounces crushed almonds
Bread crumbs
Salt
Pepper to taste
Lightly salt the fillets. Add pepper to taste. Roll the fillets in bread crumbs.
Oven at 450 degrees. Bake fillets for 15 minutes.
Melt butter and sauté the crushed almonds, and chopped onions. Spoon the almonds and onions over the fillets and cook for 2-3 minutes.
Enjoy!
NEED:
8 walleye fillets
2 chopped green onions
½ stick of butter
6 ounces crushed almonds
Bread crumbs
Salt
Pepper to taste
Lightly salt the fillets. Add pepper to taste. Roll the fillets in bread crumbs.
Oven at 450 degrees. Bake fillets for 15 minutes.
Melt butter and sauté the crushed almonds, and chopped onions. Spoon the almonds and onions over the fillets and cook for 2-3 minutes.
Enjoy!
Thursday, February 14, 2008
Onion Bacon Pinwheels
NEED:
10 slices bacon, crisply cooked, crumbled
1/2 cup finely chopped onion
1/4 cup (1/2 stick) butter or margarine, softened
2 tablespoons chopped fresh parsley ( can use dried)
2 cans (8 oz. each) refrigerated crescent dinner rolls
Mix all ingredients ( except crescent rolls) together.
Unroll crescent roll dough; separate into a total of 8 rectangles. Firmly press perforations together to seal. Spread bacon mixture evenly onto dough; roll up, starting from one of the short ends. Cut each roll crosswise into 4 slices; place on ungreased baking sheets. Flatten slightly.
Oven at 375 degrees. Bake 15 minutes.
Enjoy!
10 slices bacon, crisply cooked, crumbled
1/2 cup finely chopped onion
1/4 cup (1/2 stick) butter or margarine, softened
2 tablespoons chopped fresh parsley ( can use dried)
2 cans (8 oz. each) refrigerated crescent dinner rolls
Mix all ingredients ( except crescent rolls) together.
Unroll crescent roll dough; separate into a total of 8 rectangles. Firmly press perforations together to seal. Spread bacon mixture evenly onto dough; roll up, starting from one of the short ends. Cut each roll crosswise into 4 slices; place on ungreased baking sheets. Flatten slightly.
Oven at 375 degrees. Bake 15 minutes.
Enjoy!
Louisiana Crab Cakes
These are just slightly more work than the easy ones..but well worth the time.
NEED:
1 pound fresh crabmeat, ( or can be canned)
1/2 cup finely chopped red pepper
1/4 cup finely chopped onion
2 eggs, lightly beaten
1/2 teaspoons hot pepper sauce
27 Crackers, finely crushed (about 1 cup), divided ( Ritz or like crackers)
2 tablespoon Dijon Mustard
1/2 cup Ranch Dressing
1/4 cup oil
Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup of the cracker crumbs. Cover. Refrigerate 1 hour or until firm. Meanwhile, mix mustard and dressing; cover. Refrigerate until ready to use.
Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining cracker crumbs.
Heat oil in large heavy skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 minutes on each side or until golden brown on both sides. Remove to paper towels to drain. Serve warm with the mustard mixture.
Enjoy!
NEED:
1 pound fresh crabmeat, ( or can be canned)
1/2 cup finely chopped red pepper
1/4 cup finely chopped onion
2 eggs, lightly beaten
1/2 teaspoons hot pepper sauce
27 Crackers, finely crushed (about 1 cup), divided ( Ritz or like crackers)
2 tablespoon Dijon Mustard
1/2 cup Ranch Dressing
1/4 cup oil
Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup of the cracker crumbs. Cover. Refrigerate 1 hour or until firm. Meanwhile, mix mustard and dressing; cover. Refrigerate until ready to use.
Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining cracker crumbs.
Heat oil in large heavy skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 minutes on each side or until golden brown on both sides. Remove to paper towels to drain. Serve warm with the mustard mixture.
Enjoy!
Quick and Easy Crab Cakes
A nice change from the every day and very easy to make.
NEED:
1 cup boiling water
1 pkg. (6 oz.) Cornbread Stuffing Mix
3 eggs
2 cans (6 oz. each) crabmeat, drained, flaked
1/4 cup (1/2 stick) butter or margarine
1 medium lemon, cut into 6 wedges - optional
Mix stuffing as directed and set aside.
Beat eggs lightly in large bowl. Add crabmeat; mix lightly. Add prepared stuffing; mix well. Shape into 6 patties.
Melt butter in large skillet on medium heat. Add patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with the lemon wedges.
Enjoy!
NEED:
1 cup boiling water
1 pkg. (6 oz.) Cornbread Stuffing Mix
3 eggs
2 cans (6 oz. each) crabmeat, drained, flaked
1/4 cup (1/2 stick) butter or margarine
1 medium lemon, cut into 6 wedges - optional
Mix stuffing as directed and set aside.
Beat eggs lightly in large bowl. Add crabmeat; mix lightly. Add prepared stuffing; mix well. Shape into 6 patties.
Melt butter in large skillet on medium heat. Add patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with the lemon wedges.
Enjoy!
Wednesday, February 13, 2008
Cut the Fat Mac & Cheese
This Macaroni and Cheese bake is a bit different. A few things are changed up to reduce the fat content. A bit more work but you can enjoy your Mac & Cheese with less guilt.
NEED:
8 ounces whole grain elbow macaroni
1 tablespoon all purpose flour
1 cup fat free milk ( divided)
1 cup grated extra sharp cheddar cheese
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon nutmeg
1/8 teaspoon ground chili pepper
1 1/2 cups 2% cottage cheese
3 tablespoons unseasoned breadcrumbs
1 teaspoon olive oil
3 tablespoons grated Parmesan cheese
Cook noodles, drain and set aside.
In small bowl, whisk together flour and 2 tablespoons of the milk. In large saucepan, heat the remaining milk over medium heat until steaming. Gradually whisk a few tablespoons of the hot milk inot the milk-flour mix. Slowly, pour the flour-milk mix into the hot milk. Continue to heat, stirring constantly, until the sauce is smooth and slightly thickened. Cook approximately one minute. Remove from heat and stir in cheddar cheese, mustard, salt, pepper, chili pepper and nutmeg. Set aside.
With whisk, blend the cottage cheese until it is smooth. Stir cottage cheese into the sauce mix. Stir in the noodles and pour into a sprayed or greased 8 or 9 inch baking dish.
Mix together the breadcrumbs, olive oil and Parmesan cheese and sprinkle over the noodle mixture.
Oven at 375 degrees. Bake 40 to 45 minutes or until brown on top and bubbling.
Enjoy!
NEED:
8 ounces whole grain elbow macaroni
1 tablespoon all purpose flour
1 cup fat free milk ( divided)
1 cup grated extra sharp cheddar cheese
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon nutmeg
1/8 teaspoon ground chili pepper
1 1/2 cups 2% cottage cheese
3 tablespoons unseasoned breadcrumbs
1 teaspoon olive oil
3 tablespoons grated Parmesan cheese
Cook noodles, drain and set aside.
In small bowl, whisk together flour and 2 tablespoons of the milk. In large saucepan, heat the remaining milk over medium heat until steaming. Gradually whisk a few tablespoons of the hot milk inot the milk-flour mix. Slowly, pour the flour-milk mix into the hot milk. Continue to heat, stirring constantly, until the sauce is smooth and slightly thickened. Cook approximately one minute. Remove from heat and stir in cheddar cheese, mustard, salt, pepper, chili pepper and nutmeg. Set aside.
With whisk, blend the cottage cheese until it is smooth. Stir cottage cheese into the sauce mix. Stir in the noodles and pour into a sprayed or greased 8 or 9 inch baking dish.
Mix together the breadcrumbs, olive oil and Parmesan cheese and sprinkle over the noodle mixture.
Oven at 375 degrees. Bake 40 to 45 minutes or until brown on top and bubbling.
Enjoy!
Macaroni and Cheese Bake
NEED:
8 ounce macaroni noodles
2 cups of grated cheddar cheese
3 large eggs
1/2 cup sour cream
4 tablespoons butter
1/2 teaspoon salt
1 cup milk
Cook noodles, drain and while hot add cheese and mix well. Pour into greased or sprayed 8 or 9 inch square baking dish. Mix all remaining ingredients and pour over the noodle cheese mix.
Oven at 350 degrees. Bake 35 - 45 minutes. Sprinkle top with additional cheese
Enjoy!
8 ounce macaroni noodles
2 cups of grated cheddar cheese
3 large eggs
1/2 cup sour cream
4 tablespoons butter
1/2 teaspoon salt
1 cup milk
Cook noodles, drain and while hot add cheese and mix well. Pour into greased or sprayed 8 or 9 inch square baking dish. Mix all remaining ingredients and pour over the noodle cheese mix.
Oven at 350 degrees. Bake 35 - 45 minutes. Sprinkle top with additional cheese
Enjoy!
Stuffed Chicken Breast
Some of you are going to read that and go OH NO I can't do that. This is the easiest thing to make and yet it is so impressive to your family and guests.
NEED:
Boneless, skinless chicken breast. Allow one per person
Stuffing mix of your choice
1 can of cream of chicken , cream of mushroom or cream of broccoli soup
finely grated cheese - flavor of your choice - optional
Mix stuffing mixture, per package directions and set aside.
With meat mallet or anything similar, pound the each chicken breast until thin
Place a generous amount of stuffing mix in the center of the breast and fold the sides over and place seam side down in a greased or sprayed baking dish. DO NOT place too much stuffing mix in the breast. You want to make sure that it is not too full so that the chicken can fold over the stuffing.
After you have filled all the chicken breasts pour the soup mixture over the chicken and place in the oven.
Oven at 350 degrees. Bake for 40 minutes.
If desired, sprinkle with cheese immediately upon removing from oven. Allow to set 5 minutes before serving.
Enjoy!
NEED:
Boneless, skinless chicken breast. Allow one per person
Stuffing mix of your choice
1 can of cream of chicken , cream of mushroom or cream of broccoli soup
finely grated cheese - flavor of your choice - optional
Mix stuffing mixture, per package directions and set aside.
With meat mallet or anything similar, pound the each chicken breast until thin
Place a generous amount of stuffing mix in the center of the breast and fold the sides over and place seam side down in a greased or sprayed baking dish. DO NOT place too much stuffing mix in the breast. You want to make sure that it is not too full so that the chicken can fold over the stuffing.
After you have filled all the chicken breasts pour the soup mixture over the chicken and place in the oven.
Oven at 350 degrees. Bake for 40 minutes.
If desired, sprinkle with cheese immediately upon removing from oven. Allow to set 5 minutes before serving.
Enjoy!
Potato Puff
This is a great twist to standard mashed potatoes. It is very simple and very yummy.
NEED:
Mashed potatoes ( reg. or instant)
8 ounce cream cheese - softened
minced onion - optional
Make either regular or instant mashed potatoes. If regular you will need 5 medium to large potatoes. If using instant make the amount for either 6 or 8 servings.
While potatoes are still hot add softened cream cheese and onion and whip with electric mixer until well blended.
Turn into greased or sprayed 2 quart baking dish. Dot top with butter.
Oven at 350 degrees. Bake 30 minutes.
Enjoy!
NEED:
Mashed potatoes ( reg. or instant)
8 ounce cream cheese - softened
minced onion - optional
Make either regular or instant mashed potatoes. If regular you will need 5 medium to large potatoes. If using instant make the amount for either 6 or 8 servings.
While potatoes are still hot add softened cream cheese and onion and whip with electric mixer until well blended.
Turn into greased or sprayed 2 quart baking dish. Dot top with butter.
Oven at 350 degrees. Bake 30 minutes.
Enjoy!
Monday, February 11, 2008
Vanilla Sugar
NEED:
2 tablespoons granulated sugar
1-inch piece of a vanilla bean, finely chopped
Process the sugar and chopped vanilla in a coffee or spice grinder (or pound the vanilla and half the sugar in a mortar until finely ground; stir in the remaining sugar).
Enjoy!
2 tablespoons granulated sugar
1-inch piece of a vanilla bean, finely chopped
Process the sugar and chopped vanilla in a coffee or spice grinder (or pound the vanilla and half the sugar in a mortar until finely ground; stir in the remaining sugar).
Enjoy!
Ginger Sugar
NEED:
2 tablespoons granulated sugar
1 quarter-size piece crystallized ginger
Process the sugar and ginger in a coffee or spice grinder (or pound the ginger and half the sugar in a mortar until finely ground; stir in the remaining sugar.
Enjoy!
2 tablespoons granulated sugar
1 quarter-size piece crystallized ginger
Process the sugar and ginger in a coffee or spice grinder (or pound the ginger and half the sugar in a mortar until finely ground; stir in the remaining sugar.
Enjoy!
Mint Sugar
NEED:
2 tablespoons granulated sugar
4 to 6 fresh mint leaves
Process the sugar and mint leaves in a coffee or spice grinder (or pound the mint and half the sugar in a mortar until finely ground; stir in the remaining sugar).
Enjoy!
2 tablespoons granulated sugar
4 to 6 fresh mint leaves
Process the sugar and mint leaves in a coffee or spice grinder (or pound the mint and half the sugar in a mortar until finely ground; stir in the remaining sugar).
Enjoy!
Lemon or Lime Sugar
Flavored sugar is so easy to make. Using them to add just a bit of sweet and taste to a fruit dessert. A bit of sorbet, topped with sliced strawberries and sprinkled with a flavored sugar. Yumm.
NEED:
2 tablespoons granulated sugar
1/2 teaspoon finely grated lemon or lime zest
Process the sugar and zest in a coffee or spice grinder (or pound the zest and half the sugar in a mortar until finely ground; stir in the remaining sugar). Or stir the ingredients together in a bowl until well combined.
Enjoy!
NEED:
2 tablespoons granulated sugar
1/2 teaspoon finely grated lemon or lime zest
Process the sugar and zest in a coffee or spice grinder (or pound the zest and half the sugar in a mortar until finely ground; stir in the remaining sugar). Or stir the ingredients together in a bowl until well combined.
Enjoy!
Gorgonzola Butter
NEED:
4 ounces Gorgonzola cheese
4 tablespoons unsalted butter
In a food processor, combine Gorgonzola cheese and butter. Process until smooth. Chill before serving. Makes 4 servings.
Enjoy!
4 ounces Gorgonzola cheese
4 tablespoons unsalted butter
In a food processor, combine Gorgonzola cheese and butter. Process until smooth. Chill before serving. Makes 4 servings.
Enjoy!
Garlic Butter
NEED:
1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt 1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika
In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth. Chill before using. Makes 16 servings.
Enjoy!
1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt 1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika
In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth. Chill before using. Makes 16 servings.
Enjoy!
Cinnabutter
NEED:
1 cup butter, softened
2 tablespoons confectioners' sugar
3/4 teaspoon ground cinnamon
1 dash ground nutmeg
Mix all ingredients until light and fluffy. Chill for at least 30 minutes.
Enjoy!
1 cup butter, softened
2 tablespoons confectioners' sugar
3/4 teaspoon ground cinnamon
1 dash ground nutmeg
Mix all ingredients until light and fluffy. Chill for at least 30 minutes.
Enjoy!
Sun-dried Tomato Butter
NEED:
1 cup unsalted butter
4 tablespoons chopped parsley ( fresh, if available)
1 teaspoon minced garlic
1 ounce sun-dried tomatoes, chopped
Salt and pepper to taste
In a mixing bowl, cream butter. Mix in parsley, garlic, and tomatoes. Chill for at least 2 hours. Makes 16 servings
Enjoy!
1 cup unsalted butter
4 tablespoons chopped parsley ( fresh, if available)
1 teaspoon minced garlic
1 ounce sun-dried tomatoes, chopped
Salt and pepper to taste
In a mixing bowl, cream butter. Mix in parsley, garlic, and tomatoes. Chill for at least 2 hours. Makes 16 servings
Enjoy!
Sunday, February 10, 2008
Herb Butter
Add a bit of a kick to your dinner.
NEED:
1/2 cup butter, softened
3 tablespoon fresh or 3 teaspoons dried herbs
Stir with wooden spoon. Scoop out onto a piece of plastic wrap. Form butter into an oblong shape. Wrap and roll into a log about 6 inches long. Harden in refrigerator. To serve, cut into slices.
Enjoy!
NEED:
1/2 cup butter, softened
3 tablespoon fresh or 3 teaspoons dried herbs
Stir with wooden spoon. Scoop out onto a piece of plastic wrap. Form butter into an oblong shape. Wrap and roll into a log about 6 inches long. Harden in refrigerator. To serve, cut into slices.
Enjoy!
Ginger Peach Butter
NEED:
1/2 cup butter, softened
1/4 cup sugar
3/4 teaspoon ginger
1/8 teaspoon salt
1/4 cup mashed ripe peaches
Beat butter until fluffy. Stir in rest of ingredients until combined. Store in refrigerator.
Enjoy!
1/2 cup butter, softened
1/4 cup sugar
3/4 teaspoon ginger
1/8 teaspoon salt
1/4 cup mashed ripe peaches
Beat butter until fluffy. Stir in rest of ingredients until combined. Store in refrigerator.
Enjoy!
Honey Butter
This is the ultimate on hot biscuits.
NEED:
1/2 cup butter, softened
1/4 cup honey
Mix the butter and honey with blender or hand mixer. Store in refrigerator.
Enjoy!
NEED:
1/2 cup butter, softened
1/4 cup honey
Mix the butter and honey with blender or hand mixer. Store in refrigerator.
Enjoy!
Rum Butter
Make a weekend brunch for family breakfast a touch more special with flavored butter. This is great on biscuits or scones. As always, so easy to make.
NEED:
1/2 cup butter, softened
1 cup brown sugar
1/4 teaspoon grated nutmeg
3 tablespoons dark rum
Cream butter with rest of ingredients. Store in refrigerator. Allow to soften slightly before serving.
Enjoy
NEED:
1/2 cup butter, softened
1 cup brown sugar
1/4 teaspoon grated nutmeg
3 tablespoons dark rum
Cream butter with rest of ingredients. Store in refrigerator. Allow to soften slightly before serving.
Enjoy
Saturday, February 9, 2008
Pierogi Casserole
This is so great..so easy..compared to cutting, filling and sealing.
NEED:
10 med. potatoes - boiled ( or make enough instant potatoes to serve 12)
10 oz. grated cheddar cheese
8 oz. cream cheese - softened
1 cup real butter
4 med. onions - minced
salt and pepper - to taste
1 lb. box lasagna noodles - cooked, drained
Beat together potatoes, cheddar, and cream cheese until cheese is melted and no potato lumps remain. Sauté onions in butter until soft. Stir 1/3 of the onions into the potato mixture; salt and pepper to taste. Place a layer of lasagna noodles( they can over lap..use 5 to 6 per layer) in the bottom of a greased 9 x 13 baking pan. Spread 1/3 of the potato mixture over the noodles. Repeat layers, ending with noodles. Pour remaining onions over all.
Oven at 350 degrees. Bake, covered for about 30 minutes.
(if you have noodles left, simply freeze them for a later date. Then place them in hot water to defrost and cut all the ingredients in half and make the same thing in a 9 inch baking pan, you will have to cut the noodles but can then places the pieces in as well)
Enjoy!
NEED:
10 med. potatoes - boiled ( or make enough instant potatoes to serve 12)
10 oz. grated cheddar cheese
8 oz. cream cheese - softened
1 cup real butter
4 med. onions - minced
salt and pepper - to taste
1 lb. box lasagna noodles - cooked, drained
Beat together potatoes, cheddar, and cream cheese until cheese is melted and no potato lumps remain. Sauté onions in butter until soft. Stir 1/3 of the onions into the potato mixture; salt and pepper to taste. Place a layer of lasagna noodles( they can over lap..use 5 to 6 per layer) in the bottom of a greased 9 x 13 baking pan. Spread 1/3 of the potato mixture over the noodles. Repeat layers, ending with noodles. Pour remaining onions over all.
Oven at 350 degrees. Bake, covered for about 30 minutes.
(if you have noodles left, simply freeze them for a later date. Then place them in hot water to defrost and cut all the ingredients in half and make the same thing in a 9 inch baking pan, you will have to cut the noodles but can then places the pieces in as well)
Enjoy!
Thursday, February 7, 2008
Easy Lasagna
NEED:
1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
1/2 cup water
In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 water to the edges of the pan. Cover with aluminum foil.
Oven at 350 degrees. Bake for 45 minutes. Remove cover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Enjoy!
1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
1/2 cup water
In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 water to the edges of the pan. Cover with aluminum foil.
Oven at 350 degrees. Bake for 45 minutes. Remove cover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Enjoy!
Tuesday, February 5, 2008
Taco Salad
My friend, Nancy ( Odie to some of us) e mailed me about the hot wings recipe. She made them and said they were the best ever. Thanks Nanc! She sent me her taco salad recipe. My kids are all about taco salad so I made this...was a big hit...
1 lb. ground beef
1 head of lettuce torn up in small pieces
1 small onion sliced
1 package of cheddar cheese grated or diced
2 tomatoes cut into bite size pieces
1 can red kidney beans drained. (optional)I think its better with
1 bottle of thousand island dressing ( you need about 2 cups)
1 large bag of doritos crushed(original flavor)
dressing:
1 3/4 cups mayo
1/4 to 1/2 cup ketchup
3 tbs. relish
1 tbs. horseradish
More or less of each to your liking. Brown ground beef and set aside till cool. make sure you drain it well. Meanwhile prepare rest of ingredients. In a large salad bowl mix ground beef and rest of ingredients, toss with dressing, it will be moist but the dressing soaks in quickly.
Enjoy!
1 lb. ground beef
1 head of lettuce torn up in small pieces
1 small onion sliced
1 package of cheddar cheese grated or diced
2 tomatoes cut into bite size pieces
1 can red kidney beans drained. (optional)I think its better with
1 bottle of thousand island dressing ( you need about 2 cups)
1 large bag of doritos crushed(original flavor)
dressing:
1 3/4 cups mayo
1/4 to 1/2 cup ketchup
3 tbs. relish
1 tbs. horseradish
More or less of each to your liking. Brown ground beef and set aside till cool. make sure you drain it well. Meanwhile prepare rest of ingredients. In a large salad bowl mix ground beef and rest of ingredients, toss with dressing, it will be moist but the dressing soaks in quickly.
Enjoy!
Sunday, February 3, 2008
Red Beans and Rice
If you want to make this you need to start the day before you want to serve it as you need to soak the beans.
NEED:
1 pound dried red beans
3 1/2 cup water or chicken stock
4-6 cloves garlic, chopped
1/2 cup celery, chopped
2 bay leaves
1 large onion, diced
1/4 cup oil
1 pound smoked sausage, sliced
3 tablespoon fresh or canned parsley, chopped
salt, pepper and hot sauce (preferably Tabasco) to taste
2 cup steamed rice
Wash beans, remove any bad beans or objects like leaves or stems, and soak overnight according to package directions.
Drain beans and place in large pot with 3 cups of water. Add garlic, celery, onion, bay leaves and oil and bring to a boil. Reduce heat to a simmer and cook for about 2 hours. Stir occasionally and add more water if needed.
Add sausage and parsley and continue cooking for about an hour. Season with salt, pepper and hot sauce as desired.
Serve over a bed of rice.
Enjoy!
NEED:
1 pound dried red beans
3 1/2 cup water or chicken stock
4-6 cloves garlic, chopped
1/2 cup celery, chopped
2 bay leaves
1 large onion, diced
1/4 cup oil
1 pound smoked sausage, sliced
3 tablespoon fresh or canned parsley, chopped
salt, pepper and hot sauce (preferably Tabasco) to taste
2 cup steamed rice
Wash beans, remove any bad beans or objects like leaves or stems, and soak overnight according to package directions.
Drain beans and place in large pot with 3 cups of water. Add garlic, celery, onion, bay leaves and oil and bring to a boil. Reduce heat to a simmer and cook for about 2 hours. Stir occasionally and add more water if needed.
Add sausage and parsley and continue cooking for about an hour. Season with salt, pepper and hot sauce as desired.
Serve over a bed of rice.
Enjoy!
Paczki
You pronounce that "punch-key" . No matter how you say it, they are great. These Polish based treats are tradionally made and eaten for Fat Tuesday. Normally, I buy mine but there is nothing like a fresh made donut, no matter what you call it. A bit of work but a mouthful of flavor.
NEED:
3 packages active dry yeast
1/2 cup lukewarm milk
1 cup melted butter
6 cups flour
fruit or custard for filling
1 cup milk, scalded & cooled
oil for deep frying
2 teaspoons salt powdered sugar for sprinkling
20 egg yolks
3/4 cup sugar
Dissolve the yeast in the lukewarm milk for 5 minutes. Stir flour into the scalded milk gradually. Add the yeast mixture, stirring until smooth. Let rise for 1/2 hour. Beat the salt into the egg yolks; add to flour mixture, mix well. Add the sugar and mix well. Knead until the dough no longer sticks to the sides. Gradually knead in the butter. Place in a greased bowl, turn to coat and let rise until doubled. Punch down and let rise again. Cut the dough in half, set one half aside and roll out the second half about 1/4 inch thick. Using a 2-inch biscuit cutter cut as many rounds as possible. Place a dab of jam or filling on one round, cover jam with another round and seal edges. Place the filled paczki on greased sheets, allowing room between each for rising. Repeat the process until all the dough is used. Let the paczki rise for about 1 hour or until doubled. Pour the oil into deep fryer or deep pan (about 5 inches). Heat the oil until it is about 360 to 370 degrees. Deep fry the paczki in oil for about 3 minutes per side or until golden brown on both sides. Dust with powdered sugar.
Enjoy!
NEED:
3 packages active dry yeast
1/2 cup lukewarm milk
1 cup melted butter
6 cups flour
fruit or custard for filling
1 cup milk, scalded & cooled
oil for deep frying
2 teaspoons salt powdered sugar for sprinkling
20 egg yolks
3/4 cup sugar
Dissolve the yeast in the lukewarm milk for 5 minutes. Stir flour into the scalded milk gradually. Add the yeast mixture, stirring until smooth. Let rise for 1/2 hour. Beat the salt into the egg yolks; add to flour mixture, mix well. Add the sugar and mix well. Knead until the dough no longer sticks to the sides. Gradually knead in the butter. Place in a greased bowl, turn to coat and let rise until doubled. Punch down and let rise again. Cut the dough in half, set one half aside and roll out the second half about 1/4 inch thick. Using a 2-inch biscuit cutter cut as many rounds as possible. Place a dab of jam or filling on one round, cover jam with another round and seal edges. Place the filled paczki on greased sheets, allowing room between each for rising. Repeat the process until all the dough is used. Let the paczki rise for about 1 hour or until doubled. Pour the oil into deep fryer or deep pan (about 5 inches). Heat the oil until it is about 360 to 370 degrees. Deep fry the paczki in oil for about 3 minutes per side or until golden brown on both sides. Dust with powdered sugar.
Enjoy!
Saturday, February 2, 2008
Sugar Free Fudge
You are probably wondering why eat fudge if there's no sugar. You will never even notice the difference. Great for those who must watch their sugar intake and anyone looking to cut back calories.
NEED:
16 ounces cream cheese, softened
2 unsweetened chocolate squares (1ounce each) melted and cooled
1/2 cup sugar substitute of your choice
1 teaspoon vanilla extract
1/2 cup chopped pecans
Mix all ingredients, except pecans, until smooth. Spread in a greased or sprayed 8 inch pan and top with pecans. Place in fridge overnight.
Enjoy!
NEED:
16 ounces cream cheese, softened
2 unsweetened chocolate squares (1ounce each) melted and cooled
1/2 cup sugar substitute of your choice
1 teaspoon vanilla extract
1/2 cup chopped pecans
Mix all ingredients, except pecans, until smooth. Spread in a greased or sprayed 8 inch pan and top with pecans. Place in fridge overnight.
Enjoy!
Grandma's Buttermilk Biscuits
NEED:
3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk ( set out to warm to room temperature)
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening
Mix together flour, baking powder, salt, and baking soda. Cut in Crisco (place Crisco in mixture and using two table knives, cut through it to make small pieces.) then work it into the dry ingredients. You can use a large spatula or spoon, but I preferr using my hands. Do not over work. Add buttermilk and mix..once again...DO NOT OVER WORK.
Turn mixture out onto a floured surface. Flour palms of hands and fold ( knead) mixture no more than 3 times and then pat out to desired thickness and cut with floured biscuit cutter or floured drinking glass.
Oven at 450 degrees. Bake approximately 15 to 18 minutes or until a nice brown. Do not over bake.
Enjoy!
3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk ( set out to warm to room temperature)
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening
Mix together flour, baking powder, salt, and baking soda. Cut in Crisco (place Crisco in mixture and using two table knives, cut through it to make small pieces.) then work it into the dry ingredients. You can use a large spatula or spoon, but I preferr using my hands. Do not over work. Add buttermilk and mix..once again...DO NOT OVER WORK.
Turn mixture out onto a floured surface. Flour palms of hands and fold ( knead) mixture no more than 3 times and then pat out to desired thickness and cut with floured biscuit cutter or floured drinking glass.
Oven at 450 degrees. Bake approximately 15 to 18 minutes or until a nice brown. Do not over bake.
Enjoy!
Friday, February 1, 2008
Leftover Biscuits
My family is all about biscuits. My mother made the best ones, but by sight not by measurements..so my brother and I always trying to make them to be just like hers. We get close but so far no winner.
I sometimes use a baking mix, like Bisquick, or make them from scratch. I double the recipe as I like them BIG so cutting them with the usual cutter is out. I pat them into a circle that is large enough to cut about 9 but because I have doubled the recipe it is thick so I cut them with a drinking glass that has been dipped in flour.
Usually there will be 1 or 2 left over. I place them in sandwich bags and tuck them in the bread box. Hopefully, someone will eat them. Before, if they sat there long enough, I just tossed them out by my bird feeder. One day I was thinking, there must be something I can do with these. I sliced them in half and dropped them in the toaster. GREAT! Hot and toasty on the edges. Sort of like a muffin now..but with a different taste. Spread with butter, jam or add honey. A great little snack and a way to use the leftover ones.
Enjoy!
I sometimes use a baking mix, like Bisquick, or make them from scratch. I double the recipe as I like them BIG so cutting them with the usual cutter is out. I pat them into a circle that is large enough to cut about 9 but because I have doubled the recipe it is thick so I cut them with a drinking glass that has been dipped in flour.
Usually there will be 1 or 2 left over. I place them in sandwich bags and tuck them in the bread box. Hopefully, someone will eat them. Before, if they sat there long enough, I just tossed them out by my bird feeder. One day I was thinking, there must be something I can do with these. I sliced them in half and dropped them in the toaster. GREAT! Hot and toasty on the edges. Sort of like a muffin now..but with a different taste. Spread with butter, jam or add honey. A great little snack and a way to use the leftover ones.
Enjoy!
Crock Pot Pork Roast
NEED:
1 (3 pound) boneless pork roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 (20 ounce) can pineapple chunks, undrained
1 1/2 cups chopped dried cranberries
Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 7 hours on Low.
Enjoy!
1 (3 pound) boneless pork roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 (20 ounce) can pineapple chunks, undrained
1 1/2 cups chopped dried cranberries
Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 7 hours on Low.
Enjoy!
Vegetarian Pizza
NEED:
1/3 cup Italian-seasoned tomato paste
1/4 cup water
1 (12-inch) prebaked refrigerated pizza crust
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup chopped green bell pepper
1/2 cup shopped sweet red bell pepper
1/2 cup chopped sweet yellow bell pepper
1/2 medium onion, chopped
Combine tomato paste and water in a small bowl, stir well. Spread on pizza crust. Top evenly with cheese. Arrange peppers and onion evenly over cheese.
Oven at 450 degrees. Bake 10 to 12 minutes or until cheese melts.
Enjoy!
1/3 cup Italian-seasoned tomato paste
1/4 cup water
1 (12-inch) prebaked refrigerated pizza crust
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup chopped green bell pepper
1/2 cup shopped sweet red bell pepper
1/2 cup chopped sweet yellow bell pepper
1/2 medium onion, chopped
Combine tomato paste and water in a small bowl, stir well. Spread on pizza crust. Top evenly with cheese. Arrange peppers and onion evenly over cheese.
Oven at 450 degrees. Bake 10 to 12 minutes or until cheese melts.
Enjoy!
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