Fool Proof Chocolate Fudge from All recipies. com
Ingredients
3 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
Dash salt
3/4 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract
Directions
In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.
Monday, December 13, 2010
Wednesday, November 3, 2010
Swedish Pork Shoulder Country Style Ribs
I wanted to try something new since I bought a large package of these ribs at costco and put some in the freezer. I knew that one time I used them I would probably resort to an easy bbq recipe, so I wanted something different for this round. The "swedish" caught my eye, so I thought, let's go back to my roots and try it. I pictured my Great Grandparents cooking something like this when they lived in Sweden.
We really liked them tonight the cloves (aka mock allspice- read below) were strong but still good. We served with mashed potatoes and used the extra sauce for gravy. It was really good, Anna even at a bunch of the "meat." Dave said "the pork was perfect, I can't tell if I loved it, but I really liked it."
Swedish Spareribs
"This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it."
Prep Time:
15 MinCook Time:
2 Hrs Ready In:
2 Hrs 15 Min
Servings 4 (Original Recipe Yield 6 servings )
Ingredients:
1/2 teaspoon ground black pepper
2 tablespoons white sugar
2 teaspoons salt
2 tablespoons ground allspice
2 pounds country style pork ribs
1/4 cup butter
1 (10.5 ounce) can beef broth
Directions
1.In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib.
2.Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.
I didn't have a can of Beef Broth so I used this substitution- it worked out great.
Substitutions: 1 bouillon cube = 1 tsp bouillon granules dissolved in 1 cup boiling water = 1 cup canned broth; 1 cup beef broth = 1 tsp beef extract + 1 cup boiling water; 1 cup fish broth = 1 cup bottled clam juice = 1/2 cup chicken broth + 1/2 cup water
I also didn't have Allspice, which was the major spice of the recipe. I didn't realize this until after I started, so THANK GOODNESS for the internet. I found this and thought it was good. I had to do a lot of "doubling." If I was to do it again, I would use less cloves.
How to Substitute Allspice in a Recipe
This mixture uses a combination of other common spices, which can be made in advance and stored just like other spices. There is no reason why a perfectly good recipe should go to waste because of a missing spice.
Instructions:
1/2 tsp Cinnamon
¼ teaspoon of Ginger
¼ teaspoon of Cloves
(Use the ground version of spices for use in creating your allspice concoction. )
Mix the ingredients until well blended:
This will give you one teaspoon of the equivalent of allspice. For a greater quantity, just double the spice amounts and measure out the correct amount, when completed.
We really liked them tonight the cloves (aka mock allspice- read below) were strong but still good. We served with mashed potatoes and used the extra sauce for gravy. It was really good, Anna even at a bunch of the "meat." Dave said "the pork was perfect, I can't tell if I loved it, but I really liked it."
Swedish Spareribs
"This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it."
Prep Time:
15 MinCook Time:
2 Hrs Ready In:
2 Hrs 15 Min
Servings 4 (Original Recipe Yield 6 servings )
Ingredients:
1/2 teaspoon ground black pepper
2 tablespoons white sugar
2 teaspoons salt
2 tablespoons ground allspice
2 pounds country style pork ribs
1/4 cup butter
1 (10.5 ounce) can beef broth
Directions
1.In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib.
2.Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.
I didn't have a can of Beef Broth so I used this substitution- it worked out great.
Substitutions: 1 bouillon cube = 1 tsp bouillon granules dissolved in 1 cup boiling water = 1 cup canned broth; 1 cup beef broth = 1 tsp beef extract + 1 cup boiling water; 1 cup fish broth = 1 cup bottled clam juice = 1/2 cup chicken broth + 1/2 cup water
I also didn't have Allspice, which was the major spice of the recipe. I didn't realize this until after I started, so THANK GOODNESS for the internet. I found this and thought it was good. I had to do a lot of "doubling." If I was to do it again, I would use less cloves.
How to Substitute Allspice in a Recipe
This mixture uses a combination of other common spices, which can be made in advance and stored just like other spices. There is no reason why a perfectly good recipe should go to waste because of a missing spice.
Instructions:
1/2 tsp Cinnamon
¼ teaspoon of Ginger
¼ teaspoon of Cloves
(Use the ground version of spices for use in creating your allspice concoction. )
Mix the ingredients until well blended:
This will give you one teaspoon of the equivalent of allspice. For a greater quantity, just double the spice amounts and measure out the correct amount, when completed.
Tuesday, October 19, 2010
Mexican Lasagna
Mexican Lasagna:
(from Misty Segalla)
1 cup fresh cilantro leaves
4 scallions, coarsely chopped (onions)
Coarse salt and ground pepper
10 ounces fresh baby spinach
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
(I added shredded chicken-cafe rio that had been frozen. It was yummy, but also added a lot of water and made the tortillas disappear. I am sure if it wasn't frozen it would have been perfect.)
Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
(from Misty Segalla)
1 cup fresh cilantro leaves
4 scallions, coarsely chopped (onions)
Coarse salt and ground pepper
10 ounces fresh baby spinach
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
(I added shredded chicken-cafe rio that had been frozen. It was yummy, but also added a lot of water and made the tortillas disappear. I am sure if it wasn't frozen it would have been perfect.)
Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
Monday, October 11, 2010
Banana Crumb Muffins
Banana Crumb Muffins By: Lisa Kreft
"The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!"
Prep Time:
15 MinCook Time:
20 MinReady In:
35 Min
Servings (Help)
US
Metric Calculate
Original Recipe Yield 10 muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
"The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!"
Prep Time:
15 MinCook Time:
20 MinReady In:
35 Min
Servings (Help)
US
Metric Calculate
Original Recipe Yield 10 muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Tri Tip
I laid in bed Saturday night thinking about Sunday dinner and craving a classic Kinnersley family dinner. I asked Dave to pull the Tri tip out of the freezer and planned to look at recipes later after church. Then...after a 2 hour nap, needing to go out the door to choir practice, and wanting dinner cooking while we were gone, I frantically looked online for a good recipe. Tri Tip (as I found in my research) has been a popular cut of meat in California for a LONG time, actually most of the tri tips in the U.S. were shipped to Nor. Cal., according to one place I read, until recently when others have figured out its goodness.
I found the following recipe and LOVED it. It didn't need marinating, which I obviously couldn't do at that point and I wanted to roast in the oven, not BBQ. It was perfect! I loved the rosemary and sweet potatoes the most, but the meat was very moist and didn't need gravy (which by my, or Kinnersley standards, is saying a lot!) I cut the potatoes and onions too small so some were overcooked (but hey I pulled this meal together -once I found it- in 10 minutes!)
The changes I made: I sprinkled more rosemary, salt and pepper over it. I cooked it for about 1 hour and perhaps 20 minutes. (I had Dave pull the tri tip out of the freezer at midnight and put it in the fridge so it actually still had some ice crystals on it so it took longer to cook. P.S. remember to close your freezer. oops! though that made dough for rolls a lot easier to raise.) I also used regular potatoes and only had one yellow onion. Wish I had more! I am excited to make this again soon. (And hand the recipe over to my mom for a new twist on the classic Sunday roast dinner).
Mmmm... I cannot wait for left overs tonight. I might follow in my mom's footsteps and make some Au Jus and have french dip. An occasional Monday night dinner at the Kinnersley home.
Tri Tip Roast Supper
1 beef tri-tip roast (approximately 2 pounds)
1 teaspoon dried rosemary leaves, crushed
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 medium sweet onions, cut into 1-inch thick wedges
2 large sweet potatoes, peeled and quartered
Combine rosemary, garlic, salt and pepper to form a paste. Spread half of the herb paste evenly over surface of beef tri-tip roast.
Add oil to remaining herb paste and mix well.
Place vegetables in a large bowl. Pour herb-oil mixture over vegetables and stir to coat evenly.
Place roast, fat side up, in an open roasting pan. Arrange coated vegetables around roast. Do not add water or cover. Roast in preheated 425°F oven for 35 to 40 minutes for rare to medium.
Remove roast when meat thermometer registers 135°F for rare or 155°F for medium. Allow roast to stand, tented with aluminum foil, for 10 minutes. Roast will continue to rise in temperature to reach 140°F for rare and 160°F for medium.
While roast is standing, increase oven temperature to 475°F. Continue cooking vegetables 10 minutes or until tender and lightly browned.
Carve roast across the grain into thin slices. Serve with vegetables.
Makes 8 to 10 servings.
Tip: Tri-tip is also called bottom sirloin.
Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.
I found the following recipe and LOVED it. It didn't need marinating, which I obviously couldn't do at that point and I wanted to roast in the oven, not BBQ. It was perfect! I loved the rosemary and sweet potatoes the most, but the meat was very moist and didn't need gravy (which by my, or Kinnersley standards, is saying a lot!) I cut the potatoes and onions too small so some were overcooked (but hey I pulled this meal together -once I found it- in 10 minutes!)
The changes I made: I sprinkled more rosemary, salt and pepper over it. I cooked it for about 1 hour and perhaps 20 minutes. (I had Dave pull the tri tip out of the freezer at midnight and put it in the fridge so it actually still had some ice crystals on it so it took longer to cook. P.S. remember to close your freezer. oops! though that made dough for rolls a lot easier to raise.) I also used regular potatoes and only had one yellow onion. Wish I had more! I am excited to make this again soon. (And hand the recipe over to my mom for a new twist on the classic Sunday roast dinner).
Mmmm... I cannot wait for left overs tonight. I might follow in my mom's footsteps and make some Au Jus and have french dip. An occasional Monday night dinner at the Kinnersley home.
Tri Tip Roast Supper
1 beef tri-tip roast (approximately 2 pounds)
1 teaspoon dried rosemary leaves, crushed
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 medium sweet onions, cut into 1-inch thick wedges
2 large sweet potatoes, peeled and quartered
Combine rosemary, garlic, salt and pepper to form a paste. Spread half of the herb paste evenly over surface of beef tri-tip roast.
Add oil to remaining herb paste and mix well.
Place vegetables in a large bowl. Pour herb-oil mixture over vegetables and stir to coat evenly.
Place roast, fat side up, in an open roasting pan. Arrange coated vegetables around roast. Do not add water or cover. Roast in preheated 425°F oven for 35 to 40 minutes for rare to medium.
Remove roast when meat thermometer registers 135°F for rare or 155°F for medium. Allow roast to stand, tented with aluminum foil, for 10 minutes. Roast will continue to rise in temperature to reach 140°F for rare and 160°F for medium.
While roast is standing, increase oven temperature to 475°F. Continue cooking vegetables 10 minutes or until tender and lightly browned.
Carve roast across the grain into thin slices. Serve with vegetables.
Makes 8 to 10 servings.
Tip: Tri-tip is also called bottom sirloin.
Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.
Monday, September 20, 2010
Black Beans and Rice
Recipe for: Black Beans & Rice
From: Melissa Thomas
1 pound dried black beans
2 Tbsp. finely chopped garlic
4 1/2 tsp. coarse salt (not table salt)
2 Tbsp. corn or vegetable oil
3/4 c. chopped green onions
1/2 c. chopped cilantro
Cook beans in crockpot with water 2 to 3 inches above beans for 5 to 6 hours on high. When beans are cooked, mash together garlic and salt to make a paste. In a medium
skillet, heat oil over medium heat; add garlic-salt mixture,
green onions and cilantro. Cook, stirring frequently,
until scallions are soft, 2 to 4 minutes.
Stir mixture into cooked beans (in crockpot)
and simmer for 5 minutes. Serve over white rice
(I like to use sticky rice – calrose, or another medium-grain rice).
From: Melissa Thomas
1 pound dried black beans
2 Tbsp. finely chopped garlic
4 1/2 tsp. coarse salt (not table salt)
2 Tbsp. corn or vegetable oil
3/4 c. chopped green onions
1/2 c. chopped cilantro
Cook beans in crockpot with water 2 to 3 inches above beans for 5 to 6 hours on high. When beans are cooked, mash together garlic and salt to make a paste. In a medium
skillet, heat oil over medium heat; add garlic-salt mixture,
green onions and cilantro. Cook, stirring frequently,
until scallions are soft, 2 to 4 minutes.
Stir mixture into cooked beans (in crockpot)
and simmer for 5 minutes. Serve over white rice
(I like to use sticky rice – calrose, or another medium-grain rice).
Quick ‘n Easy Texas Chili
Recipe for: Quick ‘n Easy Texas Chili
From: Melissa Thomas
1 lb. ground beef
1 can tomato soup
1 medium onion, chopped
1 1/2 Tbsp. chili powder
1 1/4 tsp. cumin
1 clove garlic, minced (or 1/8 tsp. garlic powder)
1 can Ranch Style beans
1/2 to 1 can diced green chilies
salt and pepper to taste
Brown meat, onion and garlic. Drain off fat. Add remaining
ingredients and simmer over low heat for 30 to 45 minutes.
Great with parmesan bread!
From: Melissa Thomas
1 lb. ground beef
1 can tomato soup
1 medium onion, chopped
1 1/2 Tbsp. chili powder
1 1/4 tsp. cumin
1 clove garlic, minced (or 1/8 tsp. garlic powder)
1 can Ranch Style beans
1/2 to 1 can diced green chilies
salt and pepper to taste
Brown meat, onion and garlic. Drain off fat. Add remaining
ingredients and simmer over low heat for 30 to 45 minutes.
Great with parmesan bread!
Sweet and Sour Meatballs
Recipe for: Sweet and Sour Meatballs
From: Melissa Thomas
1 to 1 1/2 lb. lean ground beef
1/2 c. milk
3/4 c. rolled oats
1 tsp. salt
2 eggs, slightly beaten a few grains of pepper
1/2 c. finely chopped onion
1 tsp. Worcestershire sauce
Combine all ingredients; mix well. Form into about 12 to 15 balls, each about2 inches in diameter. Place in casserole dish. Cover with the following sauce. Bake at 350 for about 30 minutes.
Makes 6 to 8 servings, 2 large meatballs each.
Sauce:
1/2 c. brown sugar 1/4 c. barbeque sauce
1/4 c. vinegar 1 tsp. Worcestershire sauce
1 tsp. prepared mustard
Combine ingredients and blend thoroughly.
Heat and pour over meatballs.
From: Melissa Thomas
1 to 1 1/2 lb. lean ground beef
1/2 c. milk
3/4 c. rolled oats
1 tsp. salt
2 eggs, slightly beaten a few grains of pepper
1/2 c. finely chopped onion
1 tsp. Worcestershire sauce
Combine all ingredients; mix well. Form into about 12 to 15 balls, each about2 inches in diameter. Place in casserole dish. Cover with the following sauce. Bake at 350 for about 30 minutes.
Makes 6 to 8 servings, 2 large meatballs each.
Sauce:
1/2 c. brown sugar 1/4 c. barbeque sauce
1/4 c. vinegar 1 tsp. Worcestershire sauce
1 tsp. prepared mustard
Combine ingredients and blend thoroughly.
Heat and pour over meatballs.
Chicken Vegetable Casserole
Recipe for: Chicken Vegetable Casserole
From: Melissa Thomas
1 1/2 to 2 lbs. broccoli pieces
1 1/2 teaspoons basil
3/4 lb. chicken pieces, cut small
2 cups cheddar cheese, grated
1 can cream of chicken soup
1 box Stove Top stuffing
1 cup sour cream
4 Tablespoons margarine
Put broccoli in pot and cover with water. Cook for five minutes, or until desired tenderness. Drain.
While broccoli is cooking, fry chicken pieces in skillet sprayed with a vegetable oil spray (or instead of frying, you can boil chicken breasts and then cut into pieces).
Place cooked chicken in medium bowl and add cream of chicken soup, sour cream,
basil and cheddar cheese. Mix well. Then add cooked broccoli.
Mix again. Prepare stuffing mix according to package directions, but don’t bake. Place half of stuffing mixture in bottom of casserole dish. Top with vegetable mix
and then place remaining stuffing mix on top.
Bake at 350 for 25 minutes.
From: Melissa Thomas
1 1/2 to 2 lbs. broccoli pieces
1 1/2 teaspoons basil
3/4 lb. chicken pieces, cut small
2 cups cheddar cheese, grated
1 can cream of chicken soup
1 box Stove Top stuffing
1 cup sour cream
4 Tablespoons margarine
Put broccoli in pot and cover with water. Cook for five minutes, or until desired tenderness. Drain.
While broccoli is cooking, fry chicken pieces in skillet sprayed with a vegetable oil spray (or instead of frying, you can boil chicken breasts and then cut into pieces).
Place cooked chicken in medium bowl and add cream of chicken soup, sour cream,
basil and cheddar cheese. Mix well. Then add cooked broccoli.
Mix again. Prepare stuffing mix according to package directions, but don’t bake. Place half of stuffing mixture in bottom of casserole dish. Top with vegetable mix
and then place remaining stuffing mix on top.
Bake at 350 for 25 minutes.
Chicken Garlic Pasta
Recipe for: Chicken Garlic Pasta
From: Melissa Thomas
1 tsp. oil
1 lb. chicken, sliced in thin strips
1 jar Ragu Roasted Garlic Parmesan Sauce
1/4 to 1/2 ea. green and red bell pepper, juliened
8 ounces penne pasta
In large skillet, heat oil over medium heat and sauté chicken and bell peppers
until chicken is lightly browned and no longer pink inside.
Stir in Garlic Parmesan Sauce.
Simmer covered, stirring occasionally, 10 minutes.
Meanwhile, cook pasta according to package directions.
When pasta is ready, stir in with chicken, sauce
and peppers in skillet.
From: Melissa Thomas
1 tsp. oil
1 lb. chicken, sliced in thin strips
1 jar Ragu Roasted Garlic Parmesan Sauce
1/4 to 1/2 ea. green and red bell pepper, juliened
8 ounces penne pasta
In large skillet, heat oil over medium heat and sauté chicken and bell peppers
until chicken is lightly browned and no longer pink inside.
Stir in Garlic Parmesan Sauce.
Simmer covered, stirring occasionally, 10 minutes.
Meanwhile, cook pasta according to package directions.
When pasta is ready, stir in with chicken, sauce
and peppers in skillet.
Italian Crock Pot Chicken
Recipe for: Italian Crock Pot Chicken
From: JoAnn Miner
4 to 6 boneless, skinless chicken breasts
1 (10 3/4-ounce) can cream of chicken soup
1 (8-ounce) package cream cheese, softened
1 packet Good Seasons Italian dressing mix
Combine soup, cream cheese and dressing mix.
Pour over chicken in crock pot and cook all day on low-heat.
Serve over noodles or rice.
From: JoAnn Miner
4 to 6 boneless, skinless chicken breasts
1 (10 3/4-ounce) can cream of chicken soup
1 (8-ounce) package cream cheese, softened
1 packet Good Seasons Italian dressing mix
Combine soup, cream cheese and dressing mix.
Pour over chicken in crock pot and cook all day on low-heat.
Serve over noodles or rice.
Crock Pot Sweet and Sour Chicken
Recipe for: Crock Pot Sweet and Sour Chicken
From: JoAnn Miner
4 boneless, skinless chicken breasts
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tablespoons vinegar
2 Tablespoons Worcestershire sauce
4 Tablespoons soy sauce
Place chicken breasts in crock pot.
Combine other ingredients and pour over chicken.
Cook on high for 5 hours or on low for 8 to 10 hours.
Serve with rice.
From: JoAnn Miner
4 boneless, skinless chicken breasts
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tablespoons vinegar
2 Tablespoons Worcestershire sauce
4 Tablespoons soy sauce
Place chicken breasts in crock pot.
Combine other ingredients and pour over chicken.
Cook on high for 5 hours or on low for 8 to 10 hours.
Serve with rice.
Honey Chicken
Recipe for: Honey Chicken
From: Melissa Thomas
6 boneless, skinless chicken breast halves, cut in strips
1/2 c. honey
1/4 c. prepared mustard
1 tsp. salt
1 tsp. curry powder
Place chicken in bottom of a 9 x 13 pan. Mix above ingredients and pour over chicken breasts. Cover with foil. Bake at 350° for 1 to 1 1/2 hours. Baste frequently. Leftover sauce can be served over a bed of rice.
From: Melissa Thomas
6 boneless, skinless chicken breast halves, cut in strips
1/2 c. honey
1/4 c. prepared mustard
1 tsp. salt
1 tsp. curry powder
Place chicken in bottom of a 9 x 13 pan. Mix above ingredients and pour over chicken breasts. Cover with foil. Bake at 350° for 1 to 1 1/2 hours. Baste frequently. Leftover sauce can be served over a bed of rice.
Chicken Enchilada Casserole
Recipe for: Chicken Enchilada Casserole
From: Marianne Martinez
1 lb. chicken, cooked and cubed
2 cans cream of chicken soup
1 medium onion
4 oz. green chilies
1 c. sour cream
10 tortillas (10-inch), cut up
grated cheddar cheese
Combine all ingredients. Mix well.
Spoon into 9 x 13 pan.
Cover with grated cheese.
Bake, covered, at 350° for 30 minutes or until bubbly.
From: Marianne Martinez
1 lb. chicken, cooked and cubed
2 cans cream of chicken soup
1 medium onion
4 oz. green chilies
1 c. sour cream
10 tortillas (10-inch), cut up
grated cheddar cheese
Combine all ingredients. Mix well.
Spoon into 9 x 13 pan.
Cover with grated cheese.
Bake, covered, at 350° for 30 minutes or until bubbly.
Chicken Devan
Recipe for: Chicken Devan
From: Karen Miner
1 lb. boneless, skinless chicken breasts
broccoli spears, cooked
sauce:
2 cans cream of chicken soup
1 Tbsp. lemon juice
1/8 tsp. curry
1 c. mayonnaise
Layer chicken, then broccoli in 9 x 13 pan and cover with sauce.
Top with 1/2 c. grated cheese and butter crumbs
(Pepperidge Farm Herb Dressing sautéed in melted butter).
Bake, covered, at 350° for 40 to 50 minutes.
From: Karen Miner
1 lb. boneless, skinless chicken breasts
broccoli spears, cooked
sauce:
2 cans cream of chicken soup
1 Tbsp. lemon juice
1/8 tsp. curry
1 c. mayonnaise
Layer chicken, then broccoli in 9 x 13 pan and cover with sauce.
Top with 1/2 c. grated cheese and butter crumbs
(Pepperidge Farm Herb Dressing sautéed in melted butter).
Bake, covered, at 350° for 40 to 50 minutes.
Parmesan Garlic Chicken
Recipe for: Parmesan Garlic Chicken
From: Melissa Thomas
1/2 c. parmesan cheese
1 envelope Good Seasons Italian Salad Dressing Mix
6 boneless, skinless chicken breast halves (about 2 lbs.)
1/2 tsp. garlic powder
Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water; coat with cheese mixture.
Place in shallow baking dish.
Bake at 400 for 20 to 25 minutes or until chicken is cooked through.
Makes 6 servings.
(Note: Before coating the chicken, I prefer to filet the chicken breasts in half
for a thinner piece of meat with more seasoning.)
From: Melissa Thomas
1/2 c. parmesan cheese
1 envelope Good Seasons Italian Salad Dressing Mix
6 boneless, skinless chicken breast halves (about 2 lbs.)
1/2 tsp. garlic powder
Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water; coat with cheese mixture.
Place in shallow baking dish.
Bake at 400 for 20 to 25 minutes or until chicken is cooked through.
Makes 6 servings.
(Note: Before coating the chicken, I prefer to filet the chicken breasts in half
for a thinner piece of meat with more seasoning.)
Flank Steak
Recipe for: Flank Steak
From: Lynn Burton
3/4 lb. to 1 lb. flank steak
4 Tbsp. oil
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 to 1/2 tsp. pepper
1 tsp. rosemary
1/2 to 3/4 tsp. basil
1/4 tsp. garlic powder
1 small to medium onion, chopped finely and put on top
Marinate 24 hours in refrigerator; turn at least once.
Take out of refrigerator 1/2 hour before grilling; take onions off before grilling.
From: Lynn Burton
3/4 lb. to 1 lb. flank steak
4 Tbsp. oil
2 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 to 1/2 tsp. pepper
1 tsp. rosemary
1/2 to 3/4 tsp. basil
1/4 tsp. garlic powder
1 small to medium onion, chopped finely and put on top
Marinate 24 hours in refrigerator; turn at least once.
Take out of refrigerator 1/2 hour before grilling; take onions off before grilling.
Ritz Chicken
Recipe for: Ritz Chicken
From: Emmy Burton
6 boneless, skinless chicken breasts (sliced horizontally)
1 large container non-fat plain yogurt
Ritz crackers – 3 tube packages
2/3 to 3/4 canister parmesan cheese
garlic powder to taste (a lot! – green lid “California Style”)
Rinse and slice chicken breasts, put aside on place. Stir yogurt and pour in pie plate; set aside.
Crush Ritz crackers in ziplock bag, to a “fine crumb.” Add
parmesan cheese and garlic powder. Taste … you should be able to
taste the cheese and garlic powder. Put “crumb” mixture in
pie plate. Dip chicken breast in yogurt, then crumb mixture.
Place on greased cookie sheet – cover tightly with foil.
Bake at 350 for 1 to 1 1/4 hours or until done.
From: Emmy Burton
6 boneless, skinless chicken breasts (sliced horizontally)
1 large container non-fat plain yogurt
Ritz crackers – 3 tube packages
2/3 to 3/4 canister parmesan cheese
garlic powder to taste (a lot! – green lid “California Style”)
Rinse and slice chicken breasts, put aside on place. Stir yogurt and pour in pie plate; set aside.
Crush Ritz crackers in ziplock bag, to a “fine crumb.” Add
parmesan cheese and garlic powder. Taste … you should be able to
taste the cheese and garlic powder. Put “crumb” mixture in
pie plate. Dip chicken breast in yogurt, then crumb mixture.
Place on greased cookie sheet – cover tightly with foil.
Bake at 350 for 1 to 1 1/4 hours or until done.
Swiss Cheese and Chicken
Recipe for: Swiss Cheese and Chicken
From: Karen Miner
6 boneless, skinless chicken breasts
1 can cream of chicken soup
swiss cheese slices
Pepperidge Farm Herb Dressing
salt and pepper
butter
Season chicken. Cover with slices of cheese. Add 1/4 c. water to
dilute soup and pour over chicken. Saute’ dressing in butter, then
pour on top. Bake uncovered for 1 1/2 hours at 325.
From: Karen Miner
6 boneless, skinless chicken breasts
1 can cream of chicken soup
swiss cheese slices
Pepperidge Farm Herb Dressing
salt and pepper
butter
Season chicken. Cover with slices of cheese. Add 1/4 c. water to
dilute soup and pour over chicken. Saute’ dressing in butter, then
pour on top. Bake uncovered for 1 1/2 hours at 325.
Meat and Spaghetti Caserole
Recipe for: Meat and Spaghetti Casserole
From: Blanche Miner
2 lbs. ground beef
1 onion
2 cans Franco-American spaghetti
1 can cream of tomato soup
2 tsp. salt
pinch pepper
1 can mushrooms (water chestnuts may be added)
nippy cheeses (may use parmesan and romano cheese)
Brown chopped up onion in a little oil. Brown meat thoroughly
and drain. Add spaghetti, salt, tomato soup, mushrooms and
water chestnuts, if desired. Put grated cheese on top and bake
in 350 oven for 40 minutes (or you can just keep the casserole
on the stovetop until heated through).
From: Blanche Miner
2 lbs. ground beef
1 onion
2 cans Franco-American spaghetti
1 can cream of tomato soup
2 tsp. salt
pinch pepper
1 can mushrooms (water chestnuts may be added)
nippy cheeses (may use parmesan and romano cheese)
Brown chopped up onion in a little oil. Brown meat thoroughly
and drain. Add spaghetti, salt, tomato soup, mushrooms and
water chestnuts, if desired. Put grated cheese on top and bake
in 350 oven for 40 minutes (or you can just keep the casserole
on the stovetop until heated through).
Sante Fe Salad
Recipe for: Santa Fe Salad
From: Emmy Burton
Mix the following ingredients together in a bowl:
Dressing (toss with salad):
1/2 – 3/4 c. ranch dressing mixed with 1/4 – 1/2 c. salsa
1 head romaine lettuce – torn in bite-sized pieces
1/4 ea. juliened red and yellow pepper
1 c. cherry tomatoes, halved
1 avocado, cubed
Meat mixture:
2 c. shredded Monterey jack cheese 1 lb. sirloin (or rib-eye) steak (and/or chicken),
2 c. lightly crushed blue corn tortilla chips sliced in thin strips
1/2 lg. onion, sliced
Saute’ meat and onion in oil and season to taste with these spices:
chili powder, cayenne pepper, cumin, pinch pepper and salt
(sprinkle spices to coat meat –
less cayenne than chili powder and cumin)
Saute’ meat until liquid cooks off and mix with other salad
ingredients just before serving (meat gives the salad warmth)
Serve with fresh fruit and rolls.
From: Emmy Burton
Mix the following ingredients together in a bowl:
Dressing (toss with salad):
1/2 – 3/4 c. ranch dressing mixed with 1/4 – 1/2 c. salsa
1 head romaine lettuce – torn in bite-sized pieces
1/4 ea. juliened red and yellow pepper
1 c. cherry tomatoes, halved
1 avocado, cubed
Meat mixture:
2 c. shredded Monterey jack cheese 1 lb. sirloin (or rib-eye) steak (and/or chicken),
2 c. lightly crushed blue corn tortilla chips sliced in thin strips
1/2 lg. onion, sliced
Saute’ meat and onion in oil and season to taste with these spices:
chili powder, cayenne pepper, cumin, pinch pepper and salt
(sprinkle spices to coat meat –
less cayenne than chili powder and cumin)
Saute’ meat until liquid cooks off and mix with other salad
ingredients just before serving (meat gives the salad warmth)
Serve with fresh fruit and rolls.
Beef Taco Bake
Recipe for: Beef Taco Bake
From: Melissa Thomas
1 lb. ground beef
1 can (10 3/4 oz.) tomato soup
1 cup salsa
1/2 cup milk
6 flour tortillas or 8 corn tortillas (6 to 8”), cut into 1” pieces
1 cup shredded cheddar cheese
In skillet over medium-high heat, cook beef until browned, stirring to separate meat.
Pour off fat. Add soup, salsa, milk, tortillas and half the cheese.
Spoon into 2-quart shallow baking dish. Cover.
Bake at 400° for 30 minutes or until hot.
Sprinkle with remaining cheese.
From: Melissa Thomas
1 lb. ground beef
1 can (10 3/4 oz.) tomato soup
1 cup salsa
1/2 cup milk
6 flour tortillas or 8 corn tortillas (6 to 8”), cut into 1” pieces
1 cup shredded cheddar cheese
In skillet over medium-high heat, cook beef until browned, stirring to separate meat.
Pour off fat. Add soup, salsa, milk, tortillas and half the cheese.
Spoon into 2-quart shallow baking dish. Cover.
Bake at 400° for 30 minutes or until hot.
Sprinkle with remaining cheese.
Nacho Casserole
Recipe for: Nacho Casserole
From: Melissa Thomas
1 lb. ground beef
1 medium onion, minced (or 2 Tbsp. dried minced onion)
corn chips (Fritos, Tostitos or combination of both)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can ranch style beans
1 can diced tomatoes (may use a can of tomatoes and green chilies for extra spicy casserole)
1 small can sliced olives
shredded cheddar cheese
Layer crumbled corn chips in bottom of 9 x 13 casserole dish.
Brown ground beef with onion and layer on top of chips. In a
separate saucepan, mix soups, ranch beans, tomatoes and olives –
cook on medium until heated through. Pour over ground beef
in casserole dish. Top with more crumbled corn chips and then
cheddar cheese. Cover and bake at 325° for 30 minutes.
From: Melissa Thomas
1 lb. ground beef
1 medium onion, minced (or 2 Tbsp. dried minced onion)
corn chips (Fritos, Tostitos or combination of both)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can ranch style beans
1 can diced tomatoes (may use a can of tomatoes and green chilies for extra spicy casserole)
1 small can sliced olives
shredded cheddar cheese
Layer crumbled corn chips in bottom of 9 x 13 casserole dish.
Brown ground beef with onion and layer on top of chips. In a
separate saucepan, mix soups, ranch beans, tomatoes and olives –
cook on medium until heated through. Pour over ground beef
in casserole dish. Top with more crumbled corn chips and then
cheddar cheese. Cover and bake at 325° for 30 minutes.
BBQ Meat Sauce
Recipe for: BBQ Meat Sauce
From: JoAnn Miner
1 6-pound boneless beef roast (round or rump)
1 pint chili sauce
1 c. catsup
2 c. water or meat juice
2 Tbsp. cornstarch
dash Worcestershire
1/2 tsp. allspice
1/2 tsp. chili powder
1/4 c. vinegar
1/2 c. brown sugar
Season and brown meat, and then slow cook for 5 hours in
low heat (250°) until meat is falling apart. Slice meat and
mix with sauce. Let sit overnight in refrigerator.
Bake at 250° for 4 hours.
From: JoAnn Miner
1 6-pound boneless beef roast (round or rump)
1 pint chili sauce
1 c. catsup
2 c. water or meat juice
2 Tbsp. cornstarch
dash Worcestershire
1/2 tsp. allspice
1/2 tsp. chili powder
1/4 c. vinegar
1/2 c. brown sugar
Season and brown meat, and then slow cook for 5 hours in
low heat (250°) until meat is falling apart. Slice meat and
mix with sauce. Let sit overnight in refrigerator.
Bake at 250° for 4 hours.
Chicken Salad
Recipe for: Chicken Salad
From: JoAnn Miner
3 c. cooked chicken (cooled and cubed)
1 c. mayonnaise
1 Tbsp. lemon juice
1 c. celery, chopped small
1/2 to 1 c. minced onion
1/2 c. cashews
salt and pepper to taste
optional: halved grapes
From: JoAnn Miner
3 c. cooked chicken (cooled and cubed)
1 c. mayonnaise
1 Tbsp. lemon juice
1 c. celery, chopped small
1/2 to 1 c. minced onion
1/2 c. cashews
salt and pepper to taste
optional: halved grapes
German Pancakes
Recipe for: German Pancakes
From: Betty Lou Burton
6 Tbsp. butter or margarine – melt in oven in 9 x 13 pan until hot and sizzling
Combine:
1 c. flour
6 eggs
1/2 tsp. salt
1 c. milk
Pour batter into hot butter and bake at 450° for 20-25 minutes.
Serve with heated syrup.
From: Betty Lou Burton
6 Tbsp. butter or margarine – melt in oven in 9 x 13 pan until hot and sizzling
Combine:
1 c. flour
6 eggs
1/2 tsp. salt
1 c. milk
Pour batter into hot butter and bake at 450° for 20-25 minutes.
Serve with heated syrup.
Butterflake Orange Rolls
Recipe for: Butterflake Orange Rolls
From: Karen Miner
butterflake rolls (frozen dough)
1 stick margarine
1 orange
1/2 c. sugar
Grease muffin cups with margarine.
Put rolls in tins, ridges on top.
Wash 1 orange and grate peel. Mix with 1 stick of margarine and 1/2 c. sugar
(usually does about 3 dozen rolls).
Put towel lightly over.
Leave out and let rise 5 hours.
Bake at 400° for about 10 minutes.
From: Karen Miner
butterflake rolls (frozen dough)
1 stick margarine
1 orange
1/2 c. sugar
Grease muffin cups with margarine.
Put rolls in tins, ridges on top.
Wash 1 orange and grate peel. Mix with 1 stick of margarine and 1/2 c. sugar
(usually does about 3 dozen rolls).
Put towel lightly over.
Leave out and let rise 5 hours.
Bake at 400° for about 10 minutes.
Parmesan Bread
Recipe for: Parmesan Bread
From: Melissa Thomas
1/2 c. (2 oz.) grated Parmesan cheese
1/2 c. (1 stick) butter or margarine, softened
1/4 tsp. Italian seasoning
1 loaf French or Italian bread, cut in half lengthwise
Mix cheese, butter and seasoning; spread on cut surface of bread.
Place on cookie sheet. Bake at 400 for 8 to 10 minutes or until lightly browned.
From: Melissa Thomas
1/2 c. (2 oz.) grated Parmesan cheese
1/2 c. (1 stick) butter or margarine, softened
1/4 tsp. Italian seasoning
1 loaf French or Italian bread, cut in half lengthwise
Mix cheese, butter and seasoning; spread on cut surface of bread.
Place on cookie sheet. Bake at 400 for 8 to 10 minutes or until lightly browned.
Banana Bread
Recipe for: Banana Bread
From: Karen Miner
1/2 c. shortening
1 tsp. soda
1 c. sugar
1/2 tsp. salt
3 bananas
1 Tbsp. sour milk or water
3 eggs
1 c. chopped nuts (optional)
2 c. flour
Cream shortening, sugar & eggs. Mash bananas with fork and add.
Sift dry ingredients and add. Add chopped nuts.
Bake 1 hour at 350.
Cool before removing from pan.
Slice and butter.
From: Karen Miner
1/2 c. shortening
1 tsp. soda
1 c. sugar
1/2 tsp. salt
3 bananas
1 Tbsp. sour milk or water
3 eggs
1 c. chopped nuts (optional)
2 c. flour
Cream shortening, sugar & eggs. Mash bananas with fork and add.
Sift dry ingredients and add. Add chopped nuts.
Bake 1 hour at 350.
Cool before removing from pan.
Slice and butter.
Spiced Pumpkin Bread
Recipe for: Spiced Pumpkin Bread
From: Susan Thomas
3 c. sugar 1 tsp. ground cinnamon
1 c. vegetable oil 1 tsp. ground nutmeg
3 large eggs 1 tsp. baking soda
1 (16 oz.) can solid pack pumpkin 1/2 tsp. salt
3 c. flour 1/2 tsp. baking powder
1 tsp. ground cloves
Preheat oven to 350. Butter and flour two 9x5x3-inch loaf
pans.
Beat sugar and oil in large bowl to blend. Mix eggs and
pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda,
salt and baking powder into another large bowl.
Stir in pumpkin mixture in 2 additions. Divide batter equally between
pans. Bake until toothpick inserted in center comes out clean,
about 1 hour 10 minutes. Transfer to racks and let stand for
about 10 minutes (in pan). Using sharp knife, cut around edge of
loaves. Turn loaves onto racks and cool completely.
Makes 2 loaves.
From: Susan Thomas
3 c. sugar 1 tsp. ground cinnamon
1 c. vegetable oil 1 tsp. ground nutmeg
3 large eggs 1 tsp. baking soda
1 (16 oz.) can solid pack pumpkin 1/2 tsp. salt
3 c. flour 1/2 tsp. baking powder
1 tsp. ground cloves
Preheat oven to 350. Butter and flour two 9x5x3-inch loaf
pans.
Beat sugar and oil in large bowl to blend. Mix eggs and
pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda,
salt and baking powder into another large bowl.
Stir in pumpkin mixture in 2 additions. Divide batter equally between
pans. Bake until toothpick inserted in center comes out clean,
about 1 hour 10 minutes. Transfer to racks and let stand for
about 10 minutes (in pan). Using sharp knife, cut around edge of
loaves. Turn loaves onto racks and cool completely.
Makes 2 loaves.
Bread Sticks
Recipe for: Bread Sticks
From: Karen Miner
1/2 c. warm water
1 Tbsp. yeast
1 Tbsp. sugar
Dissolve yeast in water, add sugar. When dissolved, mix:
2 1/2 c. flour
1 1/2 Tbsp. sugar
2 tsp. salt
1 egg, unbeaten
3/4 c. warmed milk
Add this mixture to yeast. Will be gooey. Let rise 1 hour. Pour out on floured board and add enough flour to just knead lightly. Roll out into a rectangle (handle carefully – don’t roll hard). Cut down middle, lengthwise, then cut each half into sticks, cutting short side of dough. Dip top of each stick in melted butter & then parmesan cheese. Place on cookie sheet and let rise 1 hour. Bake on middle rack at 350 for 10-15 minutes.
From: Karen Miner
1/2 c. warm water
1 Tbsp. yeast
1 Tbsp. sugar
Dissolve yeast in water, add sugar. When dissolved, mix:
2 1/2 c. flour
1 1/2 Tbsp. sugar
2 tsp. salt
1 egg, unbeaten
3/4 c. warmed milk
Add this mixture to yeast. Will be gooey. Let rise 1 hour. Pour out on floured board and add enough flour to just knead lightly. Roll out into a rectangle (handle carefully – don’t roll hard). Cut down middle, lengthwise, then cut each half into sticks, cutting short side of dough. Dip top of each stick in melted butter & then parmesan cheese. Place on cookie sheet and let rise 1 hour. Bake on middle rack at 350 for 10-15 minutes.
Dinner Rolls
Recipe for: Dinner Rolls
From: Melissa Thomas
1 c. warm water
1 Tbsp. yeast
1/2 c. sugar
1/2 c. melted margarine or butter
3 eggs, beaten well
3/4 tsp. salt
4 c. flour
Dissolve yeast in water. Add 1 tsp. sugar to proof the yeast (not part of the 1/2 c. sugar shown above). Combine melted butter, sugar, salt and eggs in a large bowl. Mix well (can mix by hand) – pour in yeast and flour, mix together well. Dough will be very sticky and soft – don’t knead it or mix too much, and don’t add more flour. Let dough rise in a covered, greased bowl for 3 to 4 hours. Roll out 1/2 at a time. (It’s ok to add enough flour at this point to keep the dough from getting sticky, but only add enough to make it workable.) Cut triangles with a pizza cutter (as though cutting a pizza). Roll up, starting at wide end and rolling toward the point. Bake at 350 for 7 or 8 minutes (or until lightly browned). I spread melted butter on top when the rolls come out of the oven for extra flavor.
From: Melissa Thomas
1 c. warm water
1 Tbsp. yeast
1/2 c. sugar
1/2 c. melted margarine or butter
3 eggs, beaten well
3/4 tsp. salt
4 c. flour
Dissolve yeast in water. Add 1 tsp. sugar to proof the yeast (not part of the 1/2 c. sugar shown above). Combine melted butter, sugar, salt and eggs in a large bowl. Mix well (can mix by hand) – pour in yeast and flour, mix together well. Dough will be very sticky and soft – don’t knead it or mix too much, and don’t add more flour. Let dough rise in a covered, greased bowl for 3 to 4 hours. Roll out 1/2 at a time. (It’s ok to add enough flour at this point to keep the dough from getting sticky, but only add enough to make it workable.) Cut triangles with a pizza cutter (as though cutting a pizza). Roll up, starting at wide end and rolling toward the point. Bake at 350 for 7 or 8 minutes (or until lightly browned). I spread melted butter on top when the rolls come out of the oven for extra flavor.
Salsa
Recipe for: Salsa
From: Melissa Thomas
2 cans petite diced tomatoes (if fresh are out of season)
1/2 to 2/3 can diced jalapeños
1 yellow onion (use red onion if using fresh tomatoes)
juice from 2 limes
1 bunch cilantro, chopped
season salt to taste
From: Melissa Thomas
2 cans petite diced tomatoes (if fresh are out of season)
1/2 to 2/3 can diced jalapeños
1 yellow onion (use red onion if using fresh tomatoes)
juice from 2 limes
1 bunch cilantro, chopped
season salt to taste
Artichoke Dip
Recipe for: Artichoke Dip
From: Melissa Thomas
8 oz. can non-marinated artichoke hearts, drained and chopped
1/2 cup sour cream
1/2 cup mayonnaise
8 oz. package cream cheese, softened
1 cup grated Parmesan cheese
1 clove garlic, minced
Mix together all ingredients except artichoke hearts and beat until smooth.
Add artichoke hearts. Place in a greased pie or quiche pan.
Bake, at 350 degrees, for 20 minutes.
Serve with crackers or toasted slices of baguette bread.
From: Melissa Thomas
8 oz. can non-marinated artichoke hearts, drained and chopped
1/2 cup sour cream
1/2 cup mayonnaise
8 oz. package cream cheese, softened
1 cup grated Parmesan cheese
1 clove garlic, minced
Mix together all ingredients except artichoke hearts and beat until smooth.
Add artichoke hearts. Place in a greased pie or quiche pan.
Bake, at 350 degrees, for 20 minutes.
Serve with crackers or toasted slices of baguette bread.
Tamale Bean Dip
Recipe for: Tamale Bean Dip
From: JoAnn Miner
1 can chili with beans
1 can chili without beans
1 can tamales (about 15 oz.) – use sauce also
1 jar Kraft Old English cheese
4 oz. can diced green chilies
Remove paper from tamales and dice tamales (can cut up with scissors).
Heat all ingredients except cheese. When heated, add cheese.
Serve warm with tortilla chips.
From: JoAnn Miner
1 can chili with beans
1 can chili without beans
1 can tamales (about 15 oz.) – use sauce also
1 jar Kraft Old English cheese
4 oz. can diced green chilies
Remove paper from tamales and dice tamales (can cut up with scissors).
Heat all ingredients except cheese. When heated, add cheese.
Serve warm with tortilla chips.
Cheese Balls
Recipe for: Cheese Balls
From: Susan Thomas
6 (8 oz.) packages cream cheese
1 1/4 lbs. shredded cheddar cheese
1 pkg. dry Ranch dressing
2/3 cube margarine
3 green onions, chopped
Mix all ingredients together and roll in slivered almonds or your favorite nuts.
Makes 3 large cheese balls.
From: Susan Thomas
6 (8 oz.) packages cream cheese
1 1/4 lbs. shredded cheddar cheese
1 pkg. dry Ranch dressing
2/3 cube margarine
3 green onions, chopped
Mix all ingredients together and roll in slivered almonds or your favorite nuts.
Makes 3 large cheese balls.
Clam Chip Dip
Recipe for: Clam Chip Dip
From: Paul Miner
12 oz. Philadelphia cream cheese – cut up and soften
dash garlic salt or thin sliver garlic
1 c. canned minced clams (one small can)
4 Tbsp. clam broth – add more until right consistency
2 tsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. salt – scant
dash pepper
Makes about 2 cups – can use blender.
From: Paul Miner
12 oz. Philadelphia cream cheese – cut up and soften
dash garlic salt or thin sliver garlic
1 c. canned minced clams (one small can)
4 Tbsp. clam broth – add more until right consistency
2 tsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. salt – scant
dash pepper
Makes about 2 cups – can use blender.
8 layer Mexican Dip
Recipe for: 8 Layer Mexican Dip
From: Karen Miner
1 (17 oz.) can spicy refried beans
1 (4 oz.) can diced green chilies
1 (8 oz.) carton sour cream
1/2 pkg. dry taco seasoning (mix together with sour cream)
2 avocados – make guacamole:
1/4 tsp. garlic powder
1/4 tsp. seasoned pepper
1 tsp. lemon juice
1/4 tsp. salt
1 (8 oz.) can chopped black olives
1 c. shredded cheddar cheese
2 small tomatoes, diced
3 green onions, chopped
Layer on round platter in order given. Serve with tortilla chips.
From: Karen Miner
1 (17 oz.) can spicy refried beans
1 (4 oz.) can diced green chilies
1 (8 oz.) carton sour cream
1/2 pkg. dry taco seasoning (mix together with sour cream)
2 avocados – make guacamole:
1/4 tsp. garlic powder
1/4 tsp. seasoned pepper
1 tsp. lemon juice
1/4 tsp. salt
1 (8 oz.) can chopped black olives
1 c. shredded cheddar cheese
2 small tomatoes, diced
3 green onions, chopped
Layer on round platter in order given. Serve with tortilla chips.
Gaucamole
Gauc recipe-
Mix together the mashed pulp of two ripe avocados,
3 TBSP finely diced white onion, and 4 TBSP diced roma tomatoes.
Next stir in 4 TBSP of chopped cilantro,
2 TSBPs Finely chopped jalapeno peppers
and the juice of one lime.
Add salt to taste and it’s ready to serve.
Mix together the mashed pulp of two ripe avocados,
3 TBSP finely diced white onion, and 4 TBSP diced roma tomatoes.
Next stir in 4 TBSP of chopped cilantro,
2 TSBPs Finely chopped jalapeno peppers
and the juice of one lime.
Add salt to taste and it’s ready to serve.
Quick Cold Treats
Fill tiny plastic shot glasses with these combos: peaches and coconut, popcorn and caramel, or pears and crystallized ginger. Then, add miniature scoops of vanilla peach or mango ice cream and dig in. (See recipe for tasting trios)
For a quick cool down combo, top cream soda with cookie dough ice cream for a vanilla dream float. Cream soda comes in amber and clear varieties; both have the same old-fashioned flavor and give the float is smooth vanilla taste.
A great way to have a meltdown: chocolate cupcake ice cream sandwiches. Top off purchased cupcakes with a nutty maraschino cherry sauce.
Sherbet fruit pops combine frozen kiwi and fruit sherbets for frosty refreshment.
Sandwich sherbet striped with watermelon, orange, cherry, pineapple, and banana flavors between sugar cookies for these tropical treat sandwiches. The cookies bake in seven minutes. Pucker up with a lemon drop shake- just blend vanilla ice cream with lemonade. For an extra dash of sparkle, rim the glass with crushed lemon drop candies and sugar.
Top the double melon bowl ( cantaloupe shell) – with a blend of pureed cantaloupe and softened vanilla frozen yogurt served tight in the melon shell with frozen watermelon chunks.
For a quick cool down combo, top cream soda with cookie dough ice cream for a vanilla dream float. Cream soda comes in amber and clear varieties; both have the same old-fashioned flavor and give the float is smooth vanilla taste.
A great way to have a meltdown: chocolate cupcake ice cream sandwiches. Top off purchased cupcakes with a nutty maraschino cherry sauce.
Sherbet fruit pops combine frozen kiwi and fruit sherbets for frosty refreshment.
Sandwich sherbet striped with watermelon, orange, cherry, pineapple, and banana flavors between sugar cookies for these tropical treat sandwiches. The cookies bake in seven minutes. Pucker up with a lemon drop shake- just blend vanilla ice cream with lemonade. For an extra dash of sparkle, rim the glass with crushed lemon drop candies and sugar.
Top the double melon bowl ( cantaloupe shell) – with a blend of pureed cantaloupe and softened vanilla frozen yogurt served tight in the melon shell with frozen watermelon chunks.
CITRUS SALSA SALMON
CITRUS SALSA SALMON
4 4-5 oz skinless salmon fillets (3/4 inch thick)
1/3 cup red jalapeno jelly
3 medium oranges, peeled, seeded and coarsely chopped
1 medium grapefruit, peeled and sectioned
1 cup grape or cherry tomatoes, halved
Heat broiler, lightly spring salmon with alt and pepper. In small saucepan over low heart melt jelly. Brush 2 TBSP of jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes with tested with a fork.Meanwhile, for fresh citrus salsa, in medium bowl combine chopped oranges, grapefruit, halve tomatoes, and remaining jelly.
Serves 4.
4 4-5 oz skinless salmon fillets (3/4 inch thick)
1/3 cup red jalapeno jelly
3 medium oranges, peeled, seeded and coarsely chopped
1 medium grapefruit, peeled and sectioned
1 cup grape or cherry tomatoes, halved
Heat broiler, lightly spring salmon with alt and pepper. In small saucepan over low heart melt jelly. Brush 2 TBSP of jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes with tested with a fork.Meanwhile, for fresh citrus salsa, in medium bowl combine chopped oranges, grapefruit, halve tomatoes, and remaining jelly.
Serves 4.
cooking tips
How to store Berries- Refrigerate berries in a single layer, loosely covered up to 2 days. Rinse just before using. Use within 2 to 3 days and allow berries to come to room temp for the best flavor.
Cutting phylo dough requires a sharp knife- press down firmly to cut. Don't saw, which tears the dough.
Small baby vegetables- cut iceberg in half and top with chicken or tuna salad. See melissas.com or boggiatto.com for more.
For deep rich color when dyeing Easter eggs, use past or gel food coloring. Add a teaspoon of vinegar to ¾ cup of hot water and stir in color until water is a deep hue.
Two bite burgers-“sliders” shape pound of ground beef into eight patties; broil, grill or fry to 160 degrees and serve in round dinner rolls or miniature buns
To save money by stocking up during sales use within these guidelines:
Cooked chicken breasts- 4 months
Cooked meat dished: 3 months
Uncooked poultry: 1 year
Uncooked beef roast/steaks: 1 year
Uncooked pork roasts/chop: 6 months
Uncooked ground beef: 4 months
Frozen veg and fruits:1 year
Bread and tortillas: 3 to 6 months
Butter: 6 months
COLD FACTS
Freeze fast: quick and even freezing help preserve the taste and texture of foods. Divide large amounts of food into 1 to 2 serving proportions; let cool at room temp for 30 minutes. (of cooling longer –refrigerate)
Once cool, seal container and freeze
If freezing several items at once, allow enough space around them so cold air can circulate and freeze the food more evenly
Smart Storage- make freezer bags easy to stack and thaw by laying the sealed bags in a wide metal pan to freeze flat. Once frozen, remove from pan and stack. Place items to be stored the longest in the coldest part of the freezer at the back. Use the door for items to be used the soonest.
UES IT- attach an index card to the fridge to keep track of what’s in the freezer and that date it went in. before grocery shopping check the list to see what you have on hand in the freezer.
TYPES OF OILS:
Toasted sesame oil- contains antioxidants. Best for- adding rich nutty flavor to Asian dishes
Canola oil. High in cholesterol-reducing polyunsat. Fats. Best for-sautéing, especially foods from central and south Am. and baking.
Soybean oil- A higher proportion of polyunsat. Fast mean “for lower cholesterol use this instead of olive oil. BEST FOR- Everyday cooling, including sautéing.
Olive oil- high in hear healthy monounsat. Fats. Helps reduce bad choel. Best for- use extra virgin in salad dressings and sauces. Use regular olive oil for sautéing
Peanut Oil- contains vitamin E and heart healthy plan steroll good ration of saturated, mon. and poloyunsat. Fats. Best for stir fries, cheese dishes.
Cutting phylo dough requires a sharp knife- press down firmly to cut. Don't saw, which tears the dough.
Small baby vegetables- cut iceberg in half and top with chicken or tuna salad. See melissas.com or boggiatto.com for more.
For deep rich color when dyeing Easter eggs, use past or gel food coloring. Add a teaspoon of vinegar to ¾ cup of hot water and stir in color until water is a deep hue.
Two bite burgers-“sliders” shape pound of ground beef into eight patties; broil, grill or fry to 160 degrees and serve in round dinner rolls or miniature buns
To save money by stocking up during sales use within these guidelines:
Cooked chicken breasts- 4 months
Cooked meat dished: 3 months
Uncooked poultry: 1 year
Uncooked beef roast/steaks: 1 year
Uncooked pork roasts/chop: 6 months
Uncooked ground beef: 4 months
Frozen veg and fruits:1 year
Bread and tortillas: 3 to 6 months
Butter: 6 months
COLD FACTS
Freeze fast: quick and even freezing help preserve the taste and texture of foods. Divide large amounts of food into 1 to 2 serving proportions; let cool at room temp for 30 minutes. (of cooling longer –refrigerate)
Once cool, seal container and freeze
If freezing several items at once, allow enough space around them so cold air can circulate and freeze the food more evenly
Smart Storage- make freezer bags easy to stack and thaw by laying the sealed bags in a wide metal pan to freeze flat. Once frozen, remove from pan and stack. Place items to be stored the longest in the coldest part of the freezer at the back. Use the door for items to be used the soonest.
UES IT- attach an index card to the fridge to keep track of what’s in the freezer and that date it went in. before grocery shopping check the list to see what you have on hand in the freezer.
TYPES OF OILS:
Toasted sesame oil- contains antioxidants. Best for- adding rich nutty flavor to Asian dishes
Canola oil. High in cholesterol-reducing polyunsat. Fats. Best for-sautéing, especially foods from central and south Am. and baking.
Soybean oil- A higher proportion of polyunsat. Fast mean “for lower cholesterol use this instead of olive oil. BEST FOR- Everyday cooling, including sautéing.
Olive oil- high in hear healthy monounsat. Fats. Helps reduce bad choel. Best for- use extra virgin in salad dressings and sauces. Use regular olive oil for sautéing
Peanut Oil- contains vitamin E and heart healthy plan steroll good ration of saturated, mon. and poloyunsat. Fats. Best for stir fries, cheese dishes.
Recipes from Quick and Heathly Vol II
Recipe from Quick and Healthy Vol II by Brenda J Ponichtera
(I copied these from the cookbook, while I was Nannying in Ann Arbor).
Cheese Sauce
1 cup cold skim milk, divided
2 TB unbleached flour
¼ tsp salt (opt)
1/8 tsp pepper
2 oz. reduced fat sharp cheese, cut in small pieces
Combine ½ milk with flour in covered container and shake well to prevent lumps. Pour into a 4 cup glass measuing cup alone with the rest of the milk and seasonings. Cook in microwave on high for 3 to 4 mins, stirring with a wire wisk every 30 seconds until thickened. Add chesse and stir until melted.
2 Tbsp = 40 cal 1 gram of fat
Spanish Bean dip
I can (16 oz) Refried beans
½ cup light cream cheese
¼ cup salsa, thick and chuncky
Mix all ingredients in a microwaveable bowl. Cover and cook on high unitl hot (about 1 min), stir several times while cooking.
Herbed Cream Cheese
8 oz tub light cream cheese , at room temp
2 TB light mayo
1 tsp. lemon juice
1 tsp chopped garlic
½ tsp pnion powder
½ tsp Italian seasoning
Mix all together. Serve on bagel, crackers, toast, cucumbers, zucchini, celery or other crisp foods.
BBQ corn on the cob
Cook unshucked corn for 15 minutes turning corn several times shile cooking. Remove corn and cool enogh to handle.
Oven Fried Parmesean Potatoes
4 Med potatoes (about 5 oz each)
1 TB canola oil
TB Grated Parmeaean
½ tsp garlic powder
½ tsp paprika
1/8 tsp pepper
Salt to taste
Preheat oven to 450 degrees. Scrub potatoes, but don’t peel. Cut in wedges or strips. Place potato slices in platic bag with oil and shake well to coast evenly. In a plastic bag, mix seasonings. Add potatoes and shake to coat. Arrange potatotes on single layer, pon baking sheet wthat had been sprayed with non-stick spray. Bake for 30 -35 mins or until golden brown
Turkey rotinit salad
Can serve on a bed of lettuce. Use left over chicken or turkey
4oz rotinit noodles- corkscrew shape (about 1 ½ cups dry)
¾ cup broccili
¾ sliced carrots
1 ½ cups cooked cubed turkey breast
3 TBSP nonfat Italian or ranch style dressing
Cook past, omitting salt and oil. Drain and cool. Add veggies and turkey. Toss with dressing.
(I copied these from the cookbook, while I was Nannying in Ann Arbor).
Cheese Sauce
1 cup cold skim milk, divided
2 TB unbleached flour
¼ tsp salt (opt)
1/8 tsp pepper
2 oz. reduced fat sharp cheese, cut in small pieces
Combine ½ milk with flour in covered container and shake well to prevent lumps. Pour into a 4 cup glass measuing cup alone with the rest of the milk and seasonings. Cook in microwave on high for 3 to 4 mins, stirring with a wire wisk every 30 seconds until thickened. Add chesse and stir until melted.
2 Tbsp = 40 cal 1 gram of fat
Spanish Bean dip
I can (16 oz) Refried beans
½ cup light cream cheese
¼ cup salsa, thick and chuncky
Mix all ingredients in a microwaveable bowl. Cover and cook on high unitl hot (about 1 min), stir several times while cooking.
Herbed Cream Cheese
8 oz tub light cream cheese , at room temp
2 TB light mayo
1 tsp. lemon juice
1 tsp chopped garlic
½ tsp pnion powder
½ tsp Italian seasoning
Mix all together. Serve on bagel, crackers, toast, cucumbers, zucchini, celery or other crisp foods.
BBQ corn on the cob
Cook unshucked corn for 15 minutes turning corn several times shile cooking. Remove corn and cool enogh to handle.
Oven Fried Parmesean Potatoes
4 Med potatoes (about 5 oz each)
1 TB canola oil
TB Grated Parmeaean
½ tsp garlic powder
½ tsp paprika
1/8 tsp pepper
Salt to taste
Preheat oven to 450 degrees. Scrub potatoes, but don’t peel. Cut in wedges or strips. Place potato slices in platic bag with oil and shake well to coast evenly. In a plastic bag, mix seasonings. Add potatoes and shake to coat. Arrange potatotes on single layer, pon baking sheet wthat had been sprayed with non-stick spray. Bake for 30 -35 mins or until golden brown
Turkey rotinit salad
Can serve on a bed of lettuce. Use left over chicken or turkey
4oz rotinit noodles- corkscrew shape (about 1 ½ cups dry)
¾ cup broccili
¾ sliced carrots
1 ½ cups cooked cubed turkey breast
3 TBSP nonfat Italian or ranch style dressing
Cook past, omitting salt and oil. Drain and cool. Add veggies and turkey. Toss with dressing.
Thursday, September 2, 2010
Citrus Marinated Chops
So I really wasn't a fan of this recipe but will post it to meet my goal of one new recipe a week! I found this recipe on the sticker on the package the chops came in.
4 pork chops boneless or bone in, about 1 1/4 thick- The recipe came on a bone in package with 6 chops so I used it on that, perhaps it would be better with boneless?
1/2 cup Orange Juice
2 TBSP olive oil
2 crushed garlic clovers
2 tsp ground cumin
1/4 tsp coarsely ground black pepper
Place chops in a large self sealing bag, combine remaining ingredients and pour over chops. Seal bag and refrigerate for 4 -24 hours. Remove chops from marinate (discard) and grill over medium hot coals, or broil on a pre - heated broiler pan 3-5 inches from heat source for 12-15 minutes, turning to brown evenly while cooking. Serve chops immediately. Serves 4.
I broiled a little longer (I had put them in for 12 minutes and forgot to rotate. They were a little tough and fatty.
4 pork chops boneless or bone in, about 1 1/4 thick- The recipe came on a bone in package with 6 chops so I used it on that, perhaps it would be better with boneless?
1/2 cup Orange Juice
2 TBSP olive oil
2 crushed garlic clovers
2 tsp ground cumin
1/4 tsp coarsely ground black pepper
Place chops in a large self sealing bag, combine remaining ingredients and pour over chops. Seal bag and refrigerate for 4 -24 hours. Remove chops from marinate (discard) and grill over medium hot coals, or broil on a pre - heated broiler pan 3-5 inches from heat source for 12-15 minutes, turning to brown evenly while cooking. Serve chops immediately. Serves 4.
I broiled a little longer (I had put them in for 12 minutes and forgot to rotate. They were a little tough and fatty.
Wednesday, September 1, 2010
Strawberry Frosting
Kristy and I were practicing our fondant skills and while doing so, I realized we didn't have any frosting. I had pulled out a quick cake mix that was Strawberry cake and instantly thought of this recipe I have been wanting to try. It was DELICIOUS!!!
Tuesday, August 24, 2010
Stubble Bubble Wands
Formula:
4 parts Water
1 part BLUE Dawn dish washing liquid
1/2 part clear corn syrup or glycerin.
Mix well. Let settle 1 hour before use.
Short Cut Formula:
1 - 100 oz. Mr Bubbles Bottle
2/3 cup BLUE Dawn
(Suggested for the JUMBO Wand)
* Best bubble conditions are on a cool day or evening. Moisture in the air creates the best bubbles.
1721 Shanny Creek Road
Ahwahnee, CA 93601
(559) 683- 8538
4 parts Water
1 part BLUE Dawn dish washing liquid
1/2 part clear corn syrup or glycerin.
Mix well. Let settle 1 hour before use.
Short Cut Formula:
1 - 100 oz. Mr Bubbles Bottle
2/3 cup BLUE Dawn
(Suggested for the JUMBO Wand)
* Best bubble conditions are on a cool day or evening. Moisture in the air creates the best bubbles.
1721 Shanny Creek Road
Ahwahnee, CA 93601
(559) 683- 8538
Sweet Tender Muffins
3 cups all purpose Flour
1 TBSP baking powder
1/2 tsp. baking soda
1/2 tsp. Salt
1 stick plus 2 TBSP butter,. softened
1 cup Sugar
2 large Eggs
1 1/2 cups plain yogurt
Adjust oven rack to lower- middle position and heat overn to 375 degrees (or 450 for mini-muffins, which need higher heat to brown perfectly)
Prepare your preffereed flavoring from the list below(add as directed below). Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
Beat Butter and Sugar with electric mixer until light and fluffy. Beat in eggs, then alternating 1/3 at a time, beat in the flour mixture, then the yogurt, until a smooth, thick batter just forms.
Spray 12 cup muffin tins (or four 12 cup mini muffin tins) with vegetable spray or use paper cups. Divide batter evenly among cups. The muffin cups will be full.
Bake until muffins are golden brown, about 12 minutes for the mini- muffins and about 25 minutes for the regular ones. Set pan(s) on wire rack to cool slightly, remove muffins and continue to cool or serve,
3 Flavor Options
Lemon- poppy seed Muffins: Add 3 TBSP poppy seed and 1 TBSP lemon zest to the dry ingredients. Spoon half the batter into each muffin cup. Dipping a spoon in water as necessary, make a well in each cup of batter. Using a generous 1/4 cup of store bought lemon curd, form a heaping teaspoon of lemon curd in each well ( or 1/4 tsp. in the mini pans). Top with remaining batter. These work best in the regular muffin pans.
Date- Walnut Muffins: Add 1 cup each of chopped dates and toasted walnuts to dry ingredients, and add 2 tsp. vanilla to the eggs.
Chocolate chip- cherry muffins: Add 1 cup each of coarsely chopped dried cherries and miniature chocolate chips to the dry ingredients, and add 1/2 tsp. Almond extract to the eggs.
( I made the chocolate chip muffins, but only had regular chocolate chips and no cherries, so I just added about 1.5 cups of the chips I had and they tasted great!)
Found recipe in Cook Smart by Pam Anderson
1 TBSP baking powder
1/2 tsp. baking soda
1/2 tsp. Salt
1 stick plus 2 TBSP butter,. softened
1 cup Sugar
2 large Eggs
1 1/2 cups plain yogurt
Adjust oven rack to lower- middle position and heat overn to 375 degrees (or 450 for mini-muffins, which need higher heat to brown perfectly)
Prepare your preffereed flavoring from the list below(add as directed below). Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
Beat Butter and Sugar with electric mixer until light and fluffy. Beat in eggs, then alternating 1/3 at a time, beat in the flour mixture, then the yogurt, until a smooth, thick batter just forms.
Spray 12 cup muffin tins (or four 12 cup mini muffin tins) with vegetable spray or use paper cups. Divide batter evenly among cups. The muffin cups will be full.
Bake until muffins are golden brown, about 12 minutes for the mini- muffins and about 25 minutes for the regular ones. Set pan(s) on wire rack to cool slightly, remove muffins and continue to cool or serve,
3 Flavor Options
Lemon- poppy seed Muffins: Add 3 TBSP poppy seed and 1 TBSP lemon zest to the dry ingredients. Spoon half the batter into each muffin cup. Dipping a spoon in water as necessary, make a well in each cup of batter. Using a generous 1/4 cup of store bought lemon curd, form a heaping teaspoon of lemon curd in each well ( or 1/4 tsp. in the mini pans). Top with remaining batter. These work best in the regular muffin pans.
Date- Walnut Muffins: Add 1 cup each of chopped dates and toasted walnuts to dry ingredients, and add 2 tsp. vanilla to the eggs.
Chocolate chip- cherry muffins: Add 1 cup each of coarsely chopped dried cherries and miniature chocolate chips to the dry ingredients, and add 1/2 tsp. Almond extract to the eggs.
( I made the chocolate chip muffins, but only had regular chocolate chips and no cherries, so I just added about 1.5 cups of the chips I had and they tasted great!)
Found recipe in Cook Smart by Pam Anderson
Luau Chicken
Recipe from Leah and Ben Tuifua
Blend all to taste, whatever your crowd likes.
Equal Parts: (depending on crowd- I used 1/2 cup for about 3 pounds- I think)
Soy sauce
White Sugar
Minced Garlic (about 2 TBSP)
Stem of Ginger- Shred into mixture
Splash of Sesame Oil (optional)
Chicken- Tuifua's like Chicken Thighs
Marinate overnight or for at least 4 hours
Blend all to taste, whatever your crowd likes.
Equal Parts: (depending on crowd- I used 1/2 cup for about 3 pounds- I think)
Soy sauce
White Sugar
Minced Garlic (about 2 TBSP)
Stem of Ginger- Shred into mixture
Splash of Sesame Oil (optional)
Chicken- Tuifua's like Chicken Thighs
Marinate overnight or for at least 4 hours
Apple/Snicker Salad
From My Friend Kristy Tibbs
5-6 Granny Smith Apples (I don’t peel, but you can if you want)
2 packages fun size Snickers (Or one small bag- about 16) Freeze and break with hammer or just cut up/break fresh ones into small pieces ... it gets sticky, but you can lick your fingers at the end
1 small 3 oz package of instant vanilla pudding (don’t make pudding)
12-16 oz. Cool Whip
Whip instant pudding mix into cool whip. Add chopped apples and snickers pieces.
5-6 Granny Smith Apples (I don’t peel, but you can if you want)
2 packages fun size Snickers (Or one small bag- about 16) Freeze and break with hammer or just cut up/break fresh ones into small pieces ... it gets sticky, but you can lick your fingers at the end
1 small 3 oz package of instant vanilla pudding (don’t make pudding)
12-16 oz. Cool Whip
Whip instant pudding mix into cool whip. Add chopped apples and snickers pieces.
Wednesday, August 11, 2010
Brushetta
Bruschetta
Ingredients
¼ cup olive oil
1 clove garlic, minced ( I didn’t have garlic so I sprinkled garlic powder)
1 loaf (1 pound) French Bread, cut in half lengthwise. (I used sourdough cut into thin slices)
1 package Cream Cheese, softened
3 TBSP Grated Parmesan Cheese
2 TBSP Chopped pitted Nicoise olives ( I omitted)
1 cup chopped plum tomatoes ( I used grape/cherry tomatoes)
Fresh Basil Leaves
Mix oil and garlic, spread on cute surfaces of bread. Bake at 400 degrees F. for 8 -10 minutes or until toasted. Cool.
Mix Cream Cheese and Parmesan cheese with electric mixer on medium speed until blended.
Stir in Olives, spread on cooled bread halves.
Top with tomatoes and basil leaves. Cut into slices.
****I mixed dried basil in with the Cream and Parmesan Cheese
Recipe from Favorite Brand Name "All -New Best- Loved Recipes of all time"
Tri Tip Roast
http://www.ehow.com/how_2310614_make-tri_tip-roast.html
Instructions.Things You'll Need:
•1 tri tip roast, 2-1/2 lb.
•1/4 cup marsala wine
•2 tbsp. olive oil
•2 tsp. Monterey steak seasoning
•1 tsp. dried parsley
1.Step 1
Preheat oven to 425 degrees. Place roast in 9-by-13 baking pan.
2.Step 2
Combine wine, olive oil, and spices. Pour over meat.
3.Step 3
Place in oven, uncovered, and bake at 425 for 45 minutes.
4.Step 4
Remove from oven, tent loosely with aluminum foil, and let stand for 15 minutes for medium. The roast will continue to cook as it stands.
5.Step 5
Slice thinly on the diagonal to serve. Save pan juices and serve alongside, if desired.
on 7/23/2009 THE BEST TENDEREST TRI TIP RECIPE (2.5 lbs) or any size
Season tri tip on both sides with a lot of your favorite herbs pepper garlic etc.
You can let is sit in refrig or immediately put it on rack in a pan in oven and roast at 425 for 10-15 min ONLY.
TURN OVEN DOWN TO 200-225 and roast for 45 min a pound taking into consideration the 15 min of high heat.
Check internal temp and depending when it gets to 130 its rare/medium rare or wait till its done to your liking remembering it continues to cook slightly after you take it out of oven
THIS METHOD WILL GIVE YOU END TO END SAME TYPE OF DONENESS thru out the roast.
IT WILL BE VERY VERY TENDER FROM THE LOW COOKING!!!
Note if you get an untrimmed tri-tip, slash the fat on the top in 3 or 4 places till you just get down to roast trying not to cut into meat.
Read more: How to Make Tri-Tip Roast eHow.com http://www.ehow.com/how_2310614_make-tri_tip-roast.html#ixzz0wMsxjrPG
Instructions.Things You'll Need:
•1 tri tip roast, 2-1/2 lb.
•1/4 cup marsala wine
•2 tbsp. olive oil
•2 tsp. Monterey steak seasoning
•1 tsp. dried parsley
1.Step 1
Preheat oven to 425 degrees. Place roast in 9-by-13 baking pan.
2.Step 2
Combine wine, olive oil, and spices. Pour over meat.
3.Step 3
Place in oven, uncovered, and bake at 425 for 45 minutes.
4.Step 4
Remove from oven, tent loosely with aluminum foil, and let stand for 15 minutes for medium. The roast will continue to cook as it stands.
5.Step 5
Slice thinly on the diagonal to serve. Save pan juices and serve alongside, if desired.
on 7/23/2009 THE BEST TENDEREST TRI TIP RECIPE (2.5 lbs) or any size
Season tri tip on both sides with a lot of your favorite herbs pepper garlic etc.
You can let is sit in refrig or immediately put it on rack in a pan in oven and roast at 425 for 10-15 min ONLY.
TURN OVEN DOWN TO 200-225 and roast for 45 min a pound taking into consideration the 15 min of high heat.
Check internal temp and depending when it gets to 130 its rare/medium rare or wait till its done to your liking remembering it continues to cook slightly after you take it out of oven
THIS METHOD WILL GIVE YOU END TO END SAME TYPE OF DONENESS thru out the roast.
IT WILL BE VERY VERY TENDER FROM THE LOW COOKING!!!
Note if you get an untrimmed tri-tip, slash the fat on the top in 3 or 4 places till you just get down to roast trying not to cut into meat.
Read more: How to Make Tri-Tip Roast eHow.com http://www.ehow.com/how_2310614_make-tri_tip-roast.html#ixzz0wMsxjrPG
http://www.ehow.com/how_2310614_make-tri_tip-roast.html
Wednesday, July 14, 2010
NEW - Week 1 (last week) - Pico De Gallo
With so many tomatoes from our garden (thanks to our landlords) I have been researching what to do. I wanted some fresh salsa . . . aka Pico de Gallo (which to be honest I didn't know that is what this type of salsa was called, I know I am a bit behind).I found an AMAZING recipe online. It is so easy, it took me 15- 20 minutes to make, so depending on how quick you are with the knife, and if you have someone helping cut, it could be a quick 5 to 10 minute treat!
NEW - Week 1 (last week) - Jello Mousse Bites
I found this recipe in a random Kraft Foods recipe book I have. It is a small pamphlet of only about 15 recipes, but most of them have proven great!
I tried these "Mousse Bites" for a new spin on Jello and was pleasantly surprised! I actually made them in the pan as stated in the recipe, but after eating it all, I decided to made more for company we were having over. I made them a little more elegant and they set up great!
Such a yummy treat on a hot day!
What you need:
2.5 cups boiling water
2 packages- 3 oz each of Jello ( I used 1 -6oz package)
2 cups of Cool Whip
STIR boiling water into gelatin, mix with whisk for 2 minutes until completely dissolved. Add Cool Whip. Stir until blended.
POUR into 8 inch square pan
REFRIGERATE for 3 hours or until firm. Cut into 36 bites (or whatever you want).
ENJOY!
Week 1 (Last week) - Figs
(photos courtesy of www.botanicalfeast.com - I hold no ownership)Dave came home from work with the ugliest looking "fruit" I have ever seen. He wouldn't tell me what it was until I tried it. So he cut it open and inside was just as crazy looking as the multicolored outside. When REALLY ripe like the one we had the inside was more white, fanned out and all spiny looking.
I was really nervous, but pleasantly surprised. It was sweet. Though for some reason I couldn't get over the look of it and couldn't eat much. (My head always gets in the way of food!)I even tried to picture eating a pear. It was good, though, and I would recommend anyone to try a fresh one.
I also just read that a fig is actually a collection of flowers called inflorescence. There are over 800 species. they are very nutritious with a lot of fiber, the flowers grow on the inside of the "fruit," they are said to be one of the oldest crop and go back to bible times.
You learn something new everyday!
New Goal - New Adventures
In moving to Modesto and being able to be at home all the time I have found myself productive, but in different ways than I ever have been. I have time to do laundry, dishes, cleaning, recipes, weeding, walking and playing with Anna, crafts, organizing, filing, etc. throughout the day rather than stay up late each night or doing it on the weekends. Being a stay at home Mom doesn't necessarily mean I don't do much, I just get busy in different ways... and I am loving it!
Today as I pureed 5 pounds of tomatoes I thought, I need to keep doing something for me each week. So as to not get all caught up in the cleaning and such. My new goal is : I am going to try something NEW each week, then blog about it so as to see my progress. The goal will mostly be centered around recipe's, because I would like to aspire to be a better cook, however if I make a new project or something I might add that in.
Today as I pureed 5 pounds of tomatoes I thought, I need to keep doing something for me each week. So as to not get all caught up in the cleaning and such. My new goal is : I am going to try something NEW each week, then blog about it so as to see my progress. The goal will mostly be centered around recipe's, because I would like to aspire to be a better cook, however if I make a new project or something I might add that in.
Saturday, April 3, 2010
Random Quotes
"If you think you can or you think you can't you're right." Henry Ford
"HE who hears no the music, thinks the dancer is mad"
"HE who hears no the music, thinks the dancer is mad"
QUOTES randomly collected in highschool
"Look for the good and you will find it" President Hinckley
Always be positive. Trials are mandatory, misery is optional.
"I've heard betterthunderstorms!" - Gilbert and usher @ Kingsbury Hall about a rock band playing there. (When I used to work there)
"Stop your embarrassing me!" -DAD
"Scriptures and prayer go together like peanut butter and Jelly. " Sister Carol B. Thomas (2nd counselor in YW General Pres. )
"The gospel is true and I love you." LeGrand Richards
"He's boring, but he doesn't mean to be." Christ like girl (That is what I wrote I don't have a clue where it is from)
"Live well, Laugh Often, Love much." I first heard this from Mr. Harris a substitute teacher at Oly who was about 80 and hilarious! I loved him. He died when I was in college. He truly made an impression on me.
"It's All true!" Brother Della-Piana
"Obedience to God can e the very highest expression of Independence. Just think of giving the one thing, the one gift, that he would never take...
OBEDIENCE- that which God will never take by force- he will accept when freely given. And he will then return to you freedom that would can hardly dream of-the freedom to feel and to know,the freedom to do, and the freedom to be, at least a thousandfold more than we offer him. Strangely enough, the key to freedom is obedience." ELDER BOYD K. PACKER
"Teach your students to see wit the eyes they possessed before they had a mortal body." Boyd K. Packer
"The distance between church and the world ar Set on a course which we cannot follow and will steadily increase. Across the world, those who now come by tens of thousands will inevitably come as a flood to where the family is safe." Boyd K Packer
"If you think you can or you think you can't you're right." Henry Ford
"HE who hears no the music, thinks the dancer is mad"
"You can live without faith,you cannot live without hope." President Hinckley
"The more a person feels without acting, the less he will ever be able to act (in inspired ways) And the long run the less he will ever be able to feel." C.S. LEWIS
"Determining how you feel the spirit requires hat you be observant. The best place to start is in a lesson in church or FHE where everyone is reverant and paying attention. Or worthily performing baptisms for the dead." Boyd K. Packer
"Spiritual staying power requires strength -strength to be achieved by feasting on the gospel of Jesus Christ regularly, deeply and perceptively. If you and I go unnourshed by the gospel feast which God has generously spread before us, we will be vulnerable instead of durable. NEIL A MAXWELL
Faith is mental exertion
faith is in action
Faith is power
Faith is a Primary song
I feel on this occasion that if wealth would destroy what little faith I have, I would rather that it would thake to itself winds and fly beyon my reach." ORSON HYDE
If the Savior is not worth your sacrifice, you are not worth his"
Chip Munk Analogy: "Do not keep your stomahh full of what the world offers you or you will be too full for the Lord's."
"How we treat the sabbath day may indicate how we treat/feel the atonement," Bishop Dave Perkins
In Scriptures: Black: What he HAS revealed
White: What he WILL reaveal unto us
"When life kicks you in the rear at least you know your a head"
"7 days without prayer makes one week"
"Life is too short to be little" -Benjamin Disraeli
"Life is not a goblet to be drained, it is a measure to be filled." Unknown
"Better throw a stone at random than a word" - Pope Xystus I (?)
"We give advice by the bucket, but we take it by the grain." -William R Alger
"There is no knowledge that is not power"
"God gives us memories so we might have roses in December." Dr. James Barnie
"It never hurts your eyes to look on the bright side"
"No God, NO Peace; Know God, Know peace"
"God allows "U" turns"
"The men who try to do someting and fail are indefinetly better than those who try to do nothing and succeed."
"We may give without loving, but we cannot love without giving"
"A journey of 1,000 steps begins with one step." Las-Tse
"Sacrafice a life time, and enjoy an eternity." Dave Lehman
"If you don't know where you are going, how will you get there?" Dave Lehman
"Simple obedience has complex rewards." Dave Lehman
"There are 2 types of pepole in life: Those who think and don't do and those who do, but don't think"
"Never let grass grow over the path of friendship" Allie Butler
"You cannot expect a $10.00 answer from a 10 cent prayer."
"In you feel you have a lemon you can either complain how sour it is, or you can make lemonade!"
"If you do something dumb that only takes second it could take a lifetime to repair."
"Triumph is only a little umph added to try."
"Kindness is the oirl that takes friction out of life." Anon
"There is no right way to do the wrong thing."
"If you make a mistake and don't correct it... you are making another mistake." -A.L
"Where one door shuts another opens." -Cervantes (?)
"Show me a throughly satisfied man and I will show you a failure>" - Thomas A Edison
"It is better to build boys than to repair men."
"It is not what you were; it is what you are today." David Marion
"He who is not ready today, will be less so tomorrow." -Ovid
Always be positive. Trials are mandatory, misery is optional.
"I've heard betterthunderstorms!" - Gilbert and usher @ Kingsbury Hall about a rock band playing there. (When I used to work there)
"Stop your embarrassing me!" -DAD
"Scriptures and prayer go together like peanut butter and Jelly. " Sister Carol B. Thomas (2nd counselor in YW General Pres. )
"The gospel is true and I love you." LeGrand Richards
"He's boring, but he doesn't mean to be." Christ like girl (That is what I wrote I don't have a clue where it is from)
"Live well, Laugh Often, Love much." I first heard this from Mr. Harris a substitute teacher at Oly who was about 80 and hilarious! I loved him. He died when I was in college. He truly made an impression on me.
"It's All true!" Brother Della-Piana
"Obedience to God can e the very highest expression of Independence. Just think of giving the one thing, the one gift, that he would never take...
OBEDIENCE- that which God will never take by force- he will accept when freely given. And he will then return to you freedom that would can hardly dream of-the freedom to feel and to know,the freedom to do, and the freedom to be, at least a thousandfold more than we offer him. Strangely enough, the key to freedom is obedience." ELDER BOYD K. PACKER
"Teach your students to see wit the eyes they possessed before they had a mortal body." Boyd K. Packer
"The distance between church and the world ar Set on a course which we cannot follow and will steadily increase. Across the world, those who now come by tens of thousands will inevitably come as a flood to where the family is safe." Boyd K Packer
"If you think you can or you think you can't you're right." Henry Ford
"HE who hears no the music, thinks the dancer is mad"
"You can live without faith,you cannot live without hope." President Hinckley
"The more a person feels without acting, the less he will ever be able to act (in inspired ways) And the long run the less he will ever be able to feel." C.S. LEWIS
"Determining how you feel the spirit requires hat you be observant. The best place to start is in a lesson in church or FHE where everyone is reverant and paying attention. Or worthily performing baptisms for the dead." Boyd K. Packer
"Spiritual staying power requires strength -strength to be achieved by feasting on the gospel of Jesus Christ regularly, deeply and perceptively. If you and I go unnourshed by the gospel feast which God has generously spread before us, we will be vulnerable instead of durable. NEIL A MAXWELL
Faith is mental exertion
faith is in action
Faith is power
Faith is a Primary song
I feel on this occasion that if wealth would destroy what little faith I have, I would rather that it would thake to itself winds and fly beyon my reach." ORSON HYDE
If the Savior is not worth your sacrifice, you are not worth his"
Chip Munk Analogy: "Do not keep your stomahh full of what the world offers you or you will be too full for the Lord's."
"How we treat the sabbath day may indicate how we treat/feel the atonement," Bishop Dave Perkins
In Scriptures: Black: What he HAS revealed
White: What he WILL reaveal unto us
"When life kicks you in the rear at least you know your a head"
"7 days without prayer makes one week"
"Life is too short to be little" -Benjamin Disraeli
"Life is not a goblet to be drained, it is a measure to be filled." Unknown
"Better throw a stone at random than a word" - Pope Xystus I (?)
"We give advice by the bucket, but we take it by the grain." -William R Alger
"There is no knowledge that is not power"
"God gives us memories so we might have roses in December." Dr. James Barnie
"It never hurts your eyes to look on the bright side"
"No God, NO Peace; Know God, Know peace"
"God allows "U" turns"
"The men who try to do someting and fail are indefinetly better than those who try to do nothing and succeed."
"We may give without loving, but we cannot love without giving"
"A journey of 1,000 steps begins with one step." Las-Tse
"Sacrafice a life time, and enjoy an eternity." Dave Lehman
"If you don't know where you are going, how will you get there?" Dave Lehman
"Simple obedience has complex rewards." Dave Lehman
"There are 2 types of pepole in life: Those who think and don't do and those who do, but don't think"
"Never let grass grow over the path of friendship" Allie Butler
"You cannot expect a $10.00 answer from a 10 cent prayer."
"In you feel you have a lemon you can either complain how sour it is, or you can make lemonade!"
"If you do something dumb that only takes second it could take a lifetime to repair."
"Triumph is only a little umph added to try."
"Kindness is the oirl that takes friction out of life." Anon
"There is no right way to do the wrong thing."
"If you make a mistake and don't correct it... you are making another mistake." -A.L
"Where one door shuts another opens." -Cervantes (?)
"Show me a throughly satisfied man and I will show you a failure>" - Thomas A Edison
"It is better to build boys than to repair men."
"It is not what you were; it is what you are today." David Marion
"He who is not ready today, will be less so tomorrow." -Ovid
Monday, February 8, 2010
STEAK-Sear and slide
Thick steaks often require two types of heat. First, sear both sides over direct medium-high heat to develop flavors on the surface. Then slide the meat to a less hot (medium) section of the grill to finish cooking. The medium heat will cook the steak through to the center without over- browning the top or bottom.
Basil
Keep basil fresh, trim bottoms of stalks and stand in a fresh glass of water on the kitchen counter. Cover leaves with plastic bag.
perfectly hard- cooked eggs
Place eggs in single layer in a medium saucepan. Completely cover with cold water. Cook over medium high heat until water comes to a rapid boil. Remove from heat, cover, and let stand 15 minutes. Drain. Run under cold water or place in a bowl of ice water until cool.
Saturday, January 16, 2010
tips for fondant
Fondant dries quickly, so while working with it, always keep excess well-wrapped in plastic, as well as the parts on the cake you are not working on.
Tip: Once wrapped, unrolled fondant keeps for 1 to 2 months at room temperature. Do not refrigerate or freeze. If it gets too hard, put it in the microwave for a few seconds to soften; it will be easier to knead.
Tip: To smooth out the fondant once it is put on the cake, use cornstarch on your hands to smooth out the fondant.
Tip: If tiny cracks appear in the surface of the fondant, knead it a little - the warmth from the kneading or pressure from the rolling pin will make it smooth and satiny. Do not use water to smooth out cracks - water dissolves fondant as it is mostly sugar. Instead, use a bit of shortening on your fingertips to repair small tears.
Tip: Cracking can also be caused if your fondant is rolled too thick. Fondant is heavy and if not rolled thin enough (1/4-inch thick is usually best) the excess can pull the fondant from the top of the cake causing it to crack.
Tip: To cover a crack, try rubbing a little of the same Fondant over the crack in a circular motion, then using a smother or your hands to rub it in.
Tip: If fondant pleats at the bottom, gently unpleat and smooth out with the palms of your hands. With the palms of your hands, rub slightly up on sides to form an even top edge.
Tip: Try to work with fondant in a cool room and on a cool surface. A warm room may make the fondant too soft and difficult to work with.
Tip: Once wrapped, unrolled fondant keeps for 1 to 2 months at room temperature. Do not refrigerate or freeze. If it gets too hard, put it in the microwave for a few seconds to soften; it will be easier to knead.
Tip: To smooth out the fondant once it is put on the cake, use cornstarch on your hands to smooth out the fondant.
Tip: If tiny cracks appear in the surface of the fondant, knead it a little - the warmth from the kneading or pressure from the rolling pin will make it smooth and satiny. Do not use water to smooth out cracks - water dissolves fondant as it is mostly sugar. Instead, use a bit of shortening on your fingertips to repair small tears.
Tip: Cracking can also be caused if your fondant is rolled too thick. Fondant is heavy and if not rolled thin enough (1/4-inch thick is usually best) the excess can pull the fondant from the top of the cake causing it to crack.
Tip: To cover a crack, try rubbing a little of the same Fondant over the crack in a circular motion, then using a smother or your hands to rub it in.
Tip: If fondant pleats at the bottom, gently unpleat and smooth out with the palms of your hands. With the palms of your hands, rub slightly up on sides to form an even top edge.
Tip: Try to work with fondant in a cool room and on a cool surface. A warm room may make the fondant too soft and difficult to work with.
Friday, January 15, 2010
marshmellow fondant
Advice from Peggy: "One of the first things that I learned in cake decorating is to relax and have fun. Try to remember that you are working in a medium that is meant to be eaten. It won’t be around 50 years from now. The memories and pictures might be around, but I can promise you that the important part of all of this is that you went to the effort and everyone was delighted.
http://whatscookingamerica.net/PegW/Fondant.htm
MM (Marshmallow) Fondant Icing Recipe
16 ounces white mini-marshmallows (use a good quality brand)2 to 5 tablespoons water2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)
NOTE: Please be careful, this first stage can get hot.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)
Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.
Now it’s time to start. Your cake should be baked, and completely cooled. If you have a shaped cake, you can trim it now and then place the cake on a prepared cake board. In other words, you are assembling the cake puzzle on the board. You can also place the cake on the board first and then trim (you must be extra careful not to damage the covered board). I personally find that shaping first is the easiest and then transferring the cake.
Give the top and sides of the cake a nice thick 1/4-inch coating of Buttercream Icing (click on the underlined for buttercream icing recipe). NOTE: At first I was wondering why I needed to bother with this step. Well, there are a couple of reasons: The buttercream icing helps the fondant icing to “stick” to the cake and this cushion of undercoating icing helps to give you the beautiful smooth nearly perfect finish that you are looking for.
When you are ready to use the rested fondant icing, the first thing you need to do is decide what size you will need to roll your icing to.
Next, you need to sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). Give the fondant icing a little kneading to incorporate the Crisco coating. It will be pretty stiff when you try to knead it again, but it can be microwaved for 10 to 20 seconds, if necessary. Start off with 10 seconds (please be careful as items that have high sugar contents can get hot in the microwave very quickly). The fondant icing will soften right up and be perfect for rolling out and playing with. You want the temperature to be close to your body temperature.
Now is the best time to add your food coloring. I prefer to store my fondant icing in it’s natural color of white. Some colors can change the consistency of the icing. If you do need to store colored fondant icing, wrap each color very well in plastic wrap or Saran Wrap. Colors like red and burgundy are notorious for “bleeding” into other colors and ruining them. It’s better to be safe than sorry. Bag everything in Ziploc bags. Remember that food coloring can also stain your hands and nails. I have food-grade plastic gloves that I keep around. Add your food coloring, a little at a time, and knead it in. You can always go darker but it is difficult to go lighter. Red has a tendency to get darker as it sits and “ages”.
Pre-shape your icing into approximately the shape of your cake. For a round cake, make a disk shape. For a rectangular make a log shape.
OK, here is a point of controversy about the next step. Some instructors tell you to only sprinkle cornstarch on your counter before you put the fondant icing down, sprinkle with more corn starch, and then roll fondant icing out to desired shape. Some teachers advise that you grease the counter, put the fondant icing down, and lightly grease the top of the fondant icing as need to prevent sticking.
I prefer the cornstarch myself, but during very dry atmospheric conditions, I have been known to use the shortening method. The grease will help to hold in the moisture and keeps the fondant icing pliable. If necessary, add drops of water and knead it in thoroughly before proceeding. You will need to try out both ways in the future and decide what you like the most. A third alternative is a large-sized Roulpat Mat (31 x 23 inches). It really does work well and it can also help you with moving a large piece of rolled out fondant. I’ve never done it, but I was told that you just gently bend the mat edges downward with the icing still on it. Place the edge of mat and the icing next to the edge of the butter-creamed cake and flip the fondant icing over the cake. What was the top of the fondant icing that you rolled out, is now touching the buttercream and what was the bottom side is now the topside that you see.
Most folks do not have a nonstick rolling pin, but if you do, now is the time to use it. If not, lightly rub cornstarch on the surface of the rolling pin and roll out to the desired size.
I like to roll my icing at least 1/8-inch thick. It’s thick enough for ease of handling and strength integrity. I wouldn’t go any thinner than 1/8-inch for the cake covering. When I’m making decorations with the fondant icing, I will sometimes roll it thinner. The MM Fondant icing is very forgiving and rarely tears but everything has it limits.
The technique that I use is to gently roll the icing on the nonstick rolling pin like a piece of fabric. DO NOT FOLD! An edge will be hanging down.
Quickly place the fondant icing at one bottom edge of the cake and unroll the rolling pin, holding it about 2 inches over the cake. Your fondant icing will then “fall” into place. You should also have a bit of overhang over the edges.
You might need a little cornstarch at this stage, but only use it very sparingly if you have a dark colored icing. I very lightly sprinkle the cornstarch over the surface and use a buffing motion with my hand to move it around and to level the surface. This motion seals the fondant icing to the buttercream, works out the bumps in the icing below the surface, and removes flaws from the joined areas in the cakes surface below. Please use a VERY gentle pressure to rub the surface of the icing. I often have a little pile of the cornstarch on the counter and dip my hands in it as needed. Here is an important tip: Watch out for your fingernails as long nails can mark up your surface quickly and it is very difficult to smooth them back out.
If you notice a bubble in the surface, take a thin sharp needle and poke a tiny hole, at an angle, in the bubble. If you poke straight down, you can almost always see the hole even after the most careful smoothing. The angled hole lets the air out of the bubble, and with a tiny bit of rubbing you can reseal the hole.
I keep a clean, soft pastry brush close by, to move the cornstarch around. Do this lightly or you can leave brush marks on the surface that are almost impossible to remove. A number of companies make fondant smoothers for around $10. I have one, but I’ve used it only once and I’ve used my hands ever since. For me, it is easier and quicker. If you don’t handle the smoother correctly, you can damage the fondant’s finish.
Gently, with the side of your hand, push the fondant into the sides of the cake against the cake board.
To trim the excess fondant icing, you can use a sharp knife. I find that the easiest and neatest way is to use a Pizza Cutter. Hold it at a 45 degree angle from the cake board and the side of the cake. Go slow and follow the shape of the cake. If you hold the cutter at the correct angle, you will have an almost perfect bottom edge. Gently, with your finger tips, push any little leftovers in against the cake for the neatest appearance. If the edge isn’t as nice as you want, you can always add a fondant rope or pearls. Buttercream shells, stars, or flowers look wonderful also.
If your cake needs a bit of shaping, do it now. I used the outside edge of my hand to make the indents to define certain areas of the cake.
Well, you have finished the covering of your cake.
Many professional decorators feel that a fondant covered cake will hold the moisture in the cake for 3 to 5 days, depending on your atmosphere. I personally don’t want to go beyond 3 days. I like the cake to have a fresh taste.
Do not refrigerate your covered cake! When you take the cake out of the refrigerator, moisture will condense and destroy your beautiful surface. Your best option is to store the cake in a sealed bakery box. The cardboard sides of a box will keep the dust in the air off the cake, but allows the Fondant to breath.
http://whatscookingamerica.net/PegW/Fondant.htm
MM (Marshmallow) Fondant Icing Recipe
16 ounces white mini-marshmallows (use a good quality brand)2 to 5 tablespoons water2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)
NOTE: Please be careful, this first stage can get hot.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)
Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.
Now it’s time to start. Your cake should be baked, and completely cooled. If you have a shaped cake, you can trim it now and then place the cake on a prepared cake board. In other words, you are assembling the cake puzzle on the board. You can also place the cake on the board first and then trim (you must be extra careful not to damage the covered board). I personally find that shaping first is the easiest and then transferring the cake.
Give the top and sides of the cake a nice thick 1/4-inch coating of Buttercream Icing (click on the underlined for buttercream icing recipe). NOTE: At first I was wondering why I needed to bother with this step. Well, there are a couple of reasons: The buttercream icing helps the fondant icing to “stick” to the cake and this cushion of undercoating icing helps to give you the beautiful smooth nearly perfect finish that you are looking for.
When you are ready to use the rested fondant icing, the first thing you need to do is decide what size you will need to roll your icing to.
Next, you need to sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). Give the fondant icing a little kneading to incorporate the Crisco coating. It will be pretty stiff when you try to knead it again, but it can be microwaved for 10 to 20 seconds, if necessary. Start off with 10 seconds (please be careful as items that have high sugar contents can get hot in the microwave very quickly). The fondant icing will soften right up and be perfect for rolling out and playing with. You want the temperature to be close to your body temperature.
Now is the best time to add your food coloring. I prefer to store my fondant icing in it’s natural color of white. Some colors can change the consistency of the icing. If you do need to store colored fondant icing, wrap each color very well in plastic wrap or Saran Wrap. Colors like red and burgundy are notorious for “bleeding” into other colors and ruining them. It’s better to be safe than sorry. Bag everything in Ziploc bags. Remember that food coloring can also stain your hands and nails. I have food-grade plastic gloves that I keep around. Add your food coloring, a little at a time, and knead it in. You can always go darker but it is difficult to go lighter. Red has a tendency to get darker as it sits and “ages”.
Pre-shape your icing into approximately the shape of your cake. For a round cake, make a disk shape. For a rectangular make a log shape.
OK, here is a point of controversy about the next step. Some instructors tell you to only sprinkle cornstarch on your counter before you put the fondant icing down, sprinkle with more corn starch, and then roll fondant icing out to desired shape. Some teachers advise that you grease the counter, put the fondant icing down, and lightly grease the top of the fondant icing as need to prevent sticking.
I prefer the cornstarch myself, but during very dry atmospheric conditions, I have been known to use the shortening method. The grease will help to hold in the moisture and keeps the fondant icing pliable. If necessary, add drops of water and knead it in thoroughly before proceeding. You will need to try out both ways in the future and decide what you like the most. A third alternative is a large-sized Roulpat Mat (31 x 23 inches). It really does work well and it can also help you with moving a large piece of rolled out fondant. I’ve never done it, but I was told that you just gently bend the mat edges downward with the icing still on it. Place the edge of mat and the icing next to the edge of the butter-creamed cake and flip the fondant icing over the cake. What was the top of the fondant icing that you rolled out, is now touching the buttercream and what was the bottom side is now the topside that you see.
Most folks do not have a nonstick rolling pin, but if you do, now is the time to use it. If not, lightly rub cornstarch on the surface of the rolling pin and roll out to the desired size.
I like to roll my icing at least 1/8-inch thick. It’s thick enough for ease of handling and strength integrity. I wouldn’t go any thinner than 1/8-inch for the cake covering. When I’m making decorations with the fondant icing, I will sometimes roll it thinner. The MM Fondant icing is very forgiving and rarely tears but everything has it limits.
The technique that I use is to gently roll the icing on the nonstick rolling pin like a piece of fabric. DO NOT FOLD! An edge will be hanging down.
Quickly place the fondant icing at one bottom edge of the cake and unroll the rolling pin, holding it about 2 inches over the cake. Your fondant icing will then “fall” into place. You should also have a bit of overhang over the edges.
You might need a little cornstarch at this stage, but only use it very sparingly if you have a dark colored icing. I very lightly sprinkle the cornstarch over the surface and use a buffing motion with my hand to move it around and to level the surface. This motion seals the fondant icing to the buttercream, works out the bumps in the icing below the surface, and removes flaws from the joined areas in the cakes surface below. Please use a VERY gentle pressure to rub the surface of the icing. I often have a little pile of the cornstarch on the counter and dip my hands in it as needed. Here is an important tip: Watch out for your fingernails as long nails can mark up your surface quickly and it is very difficult to smooth them back out.
If you notice a bubble in the surface, take a thin sharp needle and poke a tiny hole, at an angle, in the bubble. If you poke straight down, you can almost always see the hole even after the most careful smoothing. The angled hole lets the air out of the bubble, and with a tiny bit of rubbing you can reseal the hole.
I keep a clean, soft pastry brush close by, to move the cornstarch around. Do this lightly or you can leave brush marks on the surface that are almost impossible to remove. A number of companies make fondant smoothers for around $10. I have one, but I’ve used it only once and I’ve used my hands ever since. For me, it is easier and quicker. If you don’t handle the smoother correctly, you can damage the fondant’s finish.
Gently, with the side of your hand, push the fondant into the sides of the cake against the cake board.
To trim the excess fondant icing, you can use a sharp knife. I find that the easiest and neatest way is to use a Pizza Cutter. Hold it at a 45 degree angle from the cake board and the side of the cake. Go slow and follow the shape of the cake. If you hold the cutter at the correct angle, you will have an almost perfect bottom edge. Gently, with your finger tips, push any little leftovers in against the cake for the neatest appearance. If the edge isn’t as nice as you want, you can always add a fondant rope or pearls. Buttercream shells, stars, or flowers look wonderful also.
If your cake needs a bit of shaping, do it now. I used the outside edge of my hand to make the indents to define certain areas of the cake.
Well, you have finished the covering of your cake.
Many professional decorators feel that a fondant covered cake will hold the moisture in the cake for 3 to 5 days, depending on your atmosphere. I personally don’t want to go beyond 3 days. I like the cake to have a fresh taste.
Do not refrigerate your covered cake! When you take the cake out of the refrigerator, moisture will condense and destroy your beautiful surface. Your best option is to store the cake in a sealed bakery box. The cardboard sides of a box will keep the dust in the air off the cake, but allows the Fondant to breath.
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