In blender, combine:
1 c. sugar
3/4 c. vinegar
2 Tbsp. mustard (regular bottled)
2 Tbsp. poppy seeds
1 1/2 c. oil
1/4 red onion
2 tsp. salt
2 tsp. water
Blend & refrigerate. Makes about a quart.
We served this at our Enrichment meeting on Wednesday. It was so good. We had so many requests for the recipe.
Monday, March 17, 2008
Thursday, February 7, 2008
Pumpkin Gingerbread Trifle
(Recipe courtesy of Paula Deen, Food Network)
2 (14 oz) packages gingerbread mix
1 large package cook and serve vanilla pudding mix
1 (30 ounce) can pumpkin pie filling (the one with the spices)
½ c packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12 ounce) container frozen whipped topping (I used 1 pint real whipping cream)
½ cup gingersnaps (optional)
Instructions:
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour ½ of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight. 20 Servings.
One downside of using the whipping cream is that if you don't use all of the trifle, within a day or two the cream begins to weep. In that regard, I suppose the frozen topping would be better to use.
(Kathy)
2 (14 oz) packages gingerbread mix
1 large package cook and serve vanilla pudding mix
1 (30 ounce) can pumpkin pie filling (the one with the spices)
½ c packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12 ounce) container frozen whipped topping (I used 1 pint real whipping cream)
½ cup gingersnaps (optional)
Instructions:
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour ½ of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight. 20 Servings.
One downside of using the whipping cream is that if you don't use all of the trifle, within a day or two the cream begins to weep. In that regard, I suppose the frozen topping would be better to use.
(Kathy)
Strawberry Mozzarella Salad
Salad:
Mixed greens
strawberries (sliced)
shredded Mozzarella cheese
slivered almonds
Dressing:
½ cup olive oil
¼ cup red wine vinegar
½ cup sugar
½ t. poppy seeds
½ t. sesame seeds
½ t. paprika
2 dashes Worcestershire
2 dashes Tabasco
1T. minced onion (I used 1 teaspoon of dry minced onion, fresh may have been better)
Mix dressing together and put in the refrigerator for at least 15 minutes before serving to allow the dressing to thicken. Toss the greens, strawberries, mozzarella cheese and some toasted slivered almonds. Add the dressing just before serving.
(Kathy)
Mixed greens
strawberries (sliced)
shredded Mozzarella cheese
slivered almonds
Dressing:
½ cup olive oil
¼ cup red wine vinegar
½ cup sugar
½ t. poppy seeds
½ t. sesame seeds
½ t. paprika
2 dashes Worcestershire
2 dashes Tabasco
1T. minced onion (I used 1 teaspoon of dry minced onion, fresh may have been better)
Mix dressing together and put in the refrigerator for at least 15 minutes before serving to allow the dressing to thicken. Toss the greens, strawberries, mozzarella cheese and some toasted slivered almonds. Add the dressing just before serving.
(Kathy)
Chicken and Rice Salad
2 boxes Rice-a-Roni Fried Rice with Almonds (prepare according to directions on box). Cool.
6 half chicken breasts (cooked and diced)
1 can sliced water chestnuts
2 cups chopped celery
1 bunch chopped green onions
½ cup diced bell pepper
2 Tblsp fresh parsley
Dressing:
1 ½ cups Mayo (use real mayo – not salad dressing)
½ cup milk
Wisk these two ingredients together well.
Place all ingredients in large bowl. Prepare dressing and add. Refrigerate overnight.
(Kathy)
6 half chicken breasts (cooked and diced)
1 can sliced water chestnuts
2 cups chopped celery
1 bunch chopped green onions
½ cup diced bell pepper
2 Tblsp fresh parsley
Dressing:
1 ½ cups Mayo (use real mayo – not salad dressing)
½ cup milk
Wisk these two ingredients together well.
Place all ingredients in large bowl. Prepare dressing and add. Refrigerate overnight.
(Kathy)
Frosty Apple Bites
2 cups flour
½ tsp soda
½ tsp salt
¼ tsp nutmeg
¼ cup butter
1 c brown sugar
1 egg
1 tsp vanilla
2/3 cup evaporated milk
1 cups nuts
1 cup apples, peeled and cut into small, thin pieces
Frosting:
2 c powdered sugar
3 TBLS melted butter
1 tsp cinnamon
3 tsp evap (or regular) milk -- I add milk until I get the consistency I like
Sift the dry ingredients and set aside. In another bowl, cream the butter and the brown sugar. Beat in the egg and then add the vanilla. Add the flour and evaporated milk alternately, beating well after each addition. Stir in the apples and the nuts. Bake for approx. 10 minutes in a 375° oven. Frost while warm.
I believe that I double this recipe every time I make it. It always seemed like a lot of work for so few cookies, and it wasn't that much harder to make a double and be able to freeze some. I hope you enjoy.
(Kathy)
½ tsp soda
½ tsp salt
¼ tsp nutmeg
¼ cup butter
1 c brown sugar
1 egg
1 tsp vanilla
2/3 cup evaporated milk
1 cups nuts
1 cup apples, peeled and cut into small, thin pieces
Frosting:
2 c powdered sugar
3 TBLS melted butter
1 tsp cinnamon
3 tsp evap (or regular) milk -- I add milk until I get the consistency I like
Sift the dry ingredients and set aside. In another bowl, cream the butter and the brown sugar. Beat in the egg and then add the vanilla. Add the flour and evaporated milk alternately, beating well after each addition. Stir in the apples and the nuts. Bake for approx. 10 minutes in a 375° oven. Frost while warm.
I believe that I double this recipe every time I make it. It always seemed like a lot of work for so few cookies, and it wasn't that much harder to make a double and be able to freeze some. I hope you enjoy.
(Kathy)
Best-Ever Chicken Nuggets/Oven-Fried Chicken
Chicken (we use 15+ tenders or 5 breasts)
Wet Bowl:
2 large eggs
1 T. Dijon mustard
1 t. dried thyme
3/4 t. salt
1/2 t. pepper
1/2 t. dried oregano
1/4 t. garlic powder
1/4 t. cayenne (optional - I leave it out)
Crumb Bowl:
1/4 c. vegetable oil
1+ c. bread crumbs (or 5 ounces melba toast, crushed)
Drizzle oil over crumbs in shallow dish. Toss well to coat.
Preheat oven to 400 degrees. Line a sheet pan with foil and set a cookie rack on it. Prepare bowls as explained above. Coat chicken with egg mixture, then coat with crumbs (press to help them adhere). Shake off excess crumbs and place on cookie rack. Bake for about 40 minutes until juices run clear and chicken is a nice nutty brown color.
These are our favorite chicken nuggets! The boys cheer when I make them. They're pretty easy to make if you use purchased bread crumbs.
Wet Bowl:
2 large eggs
1 T. Dijon mustard
1 t. dried thyme
3/4 t. salt
1/2 t. pepper
1/2 t. dried oregano
1/4 t. garlic powder
1/4 t. cayenne (optional - I leave it out)
Crumb Bowl:
1/4 c. vegetable oil
1+ c. bread crumbs (or 5 ounces melba toast, crushed)
Drizzle oil over crumbs in shallow dish. Toss well to coat.
Preheat oven to 400 degrees. Line a sheet pan with foil and set a cookie rack on it. Prepare bowls as explained above. Coat chicken with egg mixture, then coat with crumbs (press to help them adhere). Shake off excess crumbs and place on cookie rack. Bake for about 40 minutes until juices run clear and chicken is a nice nutty brown color.
These are our favorite chicken nuggets! The boys cheer when I make them. They're pretty easy to make if you use purchased bread crumbs.
Wednesday, February 6, 2008
Chocolate Cherry Cookies
l l/2 c. flour
l/2 c. cocoa
l/4 t. salt
l/4 t. soda
l/4 t. baking powder
l/2 c. real butter
l c. sugar l egg
l l/2 t. vanilla
l0 oz. marchino cherries (stem and drain on paper towel)
Combine dry ingredients and set aside. Cream butter and add sugar, egg and vanilla. Add dry ingredients. Make into balls and punch an indentation into top and put in cherry. Top with frosting prior to cooking. If a few don't look good you can put more frosting over when first out of the oven.
FROSTING: Melt 6 oz. semi-sweet chocolate morsels (I use nestle's) and l/2 c. eagle brand sweetened condensed milk and about 2 t. marchino cherry juice. I always double this recipe because what use do you have for the left-over l/2 can of milk and it only yields 24 cookies for each batch.
Bake 350 for about 9 min. You just want them done so test them at 9 min. Might have your family just bake one in their altitude and adjust the timing.
(Kathy)
l/2 c. cocoa
l/4 t. salt
l/4 t. soda
l/4 t. baking powder
l/2 c. real butter
l c. sugar l egg
l l/2 t. vanilla
l0 oz. marchino cherries (stem and drain on paper towel)
Combine dry ingredients and set aside. Cream butter and add sugar, egg and vanilla. Add dry ingredients. Make into balls and punch an indentation into top and put in cherry. Top with frosting prior to cooking. If a few don't look good you can put more frosting over when first out of the oven.
FROSTING: Melt 6 oz. semi-sweet chocolate morsels (I use nestle's) and l/2 c. eagle brand sweetened condensed milk and about 2 t. marchino cherry juice. I always double this recipe because what use do you have for the left-over l/2 can of milk and it only yields 24 cookies for each batch.
Bake 350 for about 9 min. You just want them done so test them at 9 min. Might have your family just bake one in their altitude and adjust the timing.
(Kathy)
Garlic Chicken
INGREDIENTS
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 425 degrees.
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Guys, we had this for dinner tonight and it was delicious and sooo easy. I cut my chicken into smaller pieces, more surface area for the good stuff! Give it a go!
(Tara)
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 425 degrees.
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Guys, we had this for dinner tonight and it was delicious and sooo easy. I cut my chicken into smaller pieces, more surface area for the good stuff! Give it a go!
(Tara)
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