Cut chicken into small pieces and shake in a bag with cornstarch.
Brown chicken in oil.
Pour over sauce and let simmer for 20-30 minutes.
Sauce:
1/2 c. vinegar
3/4 c. sugar
3-4 tbsp ketchup
1/4 c. pineapple juice
1 tsp. soy sauce
1/2 tsp. salt
Serve over rice.
- Angie W.
Friday, September 21, 2012
Absolute Mexican Cornbread
Ingredients:
1 c. butter, melted
1 c. white sugar
4 eggs
1 (15 oz.) can cream-style corn
1/2 (4 oz.) can chopped green chile peppers, drained
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded cheddar cheese
1 c. flour
1 c. yellow cornmeal
4 tsp. baking powder
1/4 tsp. salt
Directions:
Preheat oven to 300 degrees. Lightly grease 9x13 baking dish.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, and cheeses.
In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
Bake for 1 hour, until toothpick comes out clean.
- Chelsey
original recipe found here: http://allrecipes.com/recipe/absolute-mexican-cornbread/detail.aspx?event8=1&prop24=SR_Title&e11=mexican%20cornbread&e8=Quick%20Search&event10=1&e7=Home%20Page
1 c. butter, melted
1 c. white sugar
4 eggs
1 (15 oz.) can cream-style corn
1/2 (4 oz.) can chopped green chile peppers, drained
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded cheddar cheese
1 c. flour
1 c. yellow cornmeal
4 tsp. baking powder
1/4 tsp. salt
Directions:
Preheat oven to 300 degrees. Lightly grease 9x13 baking dish.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, and cheeses.
In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
Bake for 1 hour, until toothpick comes out clean.
- Chelsey
original recipe found here: http://allrecipes.com/recipe/absolute-mexican-cornbread/detail.aspx?event8=1&prop24=SR_Title&e11=mexican%20cornbread&e8=Quick%20Search&event10=1&e7=Home%20Page
Wednesday, September 19, 2012
Cheese Bread
like Red Lobster
Ingredients
3 cups flour
1 tablespoon baking powder
1 tsp salt
1/4 tsp cayenne pepper
1/8 tsp black pepper
4 oz cheddar cheese, cut into 1/2 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 tbsp butter, melted
1 egg, lightly beaten
Directions:
Heat oven to 350. Grease a 9x5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture. This will help prevent your cheese from sinking to the bottom. In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture. Pour and spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.
Tips:
I just mixed by hand. You don't want to over mix it. When it's ready it will look like Bisquick dough drop bisquick batter.
Put a cookie sheet under your loaf of cheese bread in the oven to prevent the cheese from melting onto the bottom of the oven.
- Amber
Nuts about Berries Zuppa's Salad
Ingredients:
Romaine lettuce
Strawberries
Blackberries
Raspberries
Blueberries
Honey roasted peanuts, crushed
or Almonds
Strawberry Vinaigrette Dressing or Poppy Seed Dressing (I like the Brianna's brand)
Directions:
Toss ingredients and eat!
- Jacquelyn
Romaine lettuce
Strawberries
Blackberries
Raspberries
Blueberries
Honey roasted peanuts, crushed
or Almonds
Strawberry Vinaigrette Dressing or Poppy Seed Dressing (I like the Brianna's brand)
Directions:
Toss ingredients and eat!
- Jacquelyn
Sunday, August 5, 2012
Parmesan Roasted Broccoli
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/3 cup grated parmesan cheese
Directions:
Preheat oven to 425 degrees.
Cut the brocoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tbsp olive oil, lemon zest, lemon juice, and parmesan cheese. Serve hot.
- Cristina
adapted fromhttp://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html
4 garlic cloves, peeled and thinly sliced
Olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/3 cup grated parmesan cheese
Directions:
Preheat oven to 425 degrees.
Cut the brocoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tbsp olive oil, lemon zest, lemon juice, and parmesan cheese. Serve hot.
- Cristina
adapted fromhttp://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html
Pumpkin Bread
Ingredients:
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 cup sugar
1 2/3 cup flour
Directions:
Mix all ingredients above together and then add
2 eggs
1/2 cup oil (I use canola)
1 cup canned pumpkin (there is just about 2 cups in a can, so I usually make 2 loves at a time)
Pour into greased bread pan. Cook at 325 for 1 hour 15 minutes.
- Lydia
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 cup sugar
1 2/3 cup flour
Directions:
Mix all ingredients above together and then add
2 eggs
1/2 cup oil (I use canola)
1 cup canned pumpkin (there is just about 2 cups in a can, so I usually make 2 loves at a time)
Pour into greased bread pan. Cook at 325 for 1 hour 15 minutes.
- Lydia
Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette
Ingredients:
2 (15 oz) cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tbsp minced shallots
2 tsp salt
1/4 tsp cayenne pepper
2 tbsp sugar
6 tbsp extra virgin olive oil
zest of 2 limes
6 tbsp fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 avocados, chopped
Directions:
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve at room temperature.
- Danika
adapted from http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html
2 (15 oz) cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tbsp minced shallots
2 tsp salt
1/4 tsp cayenne pepper
2 tbsp sugar
6 tbsp extra virgin olive oil
zest of 2 limes
6 tbsp fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 avocados, chopped
Directions:
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve at room temperature.
- Danika
adapted from http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html
Creamy Lemon Crumb Squares
Ingredients:
1 1/3 cup all purpose flour
1/2 tsp salt
1 tsp baking powder
1 stick butter, slightly softened
1 cup brown sugar
1 cup oats
1 can (14 ounce) sweetened condensed milk
1/2 cup lemon juice
zest of 1 lemon
Directions:
Preheat oven to 350 degrees.
Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of the oat crumb mixture into the bottom of an 8x11 inch pan. You can use a 9x13 pan, it will just be thinner.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Take the other half of the crumb mixture and knead together with clean hands so that the butter that you added earlier gets incorporated. Then, crumble on top of lemon layer, but don't press.
Bake for 20 - 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool. Makes around one dozen.
- Chelsey
http://thepioneerwoman.com/cooking/2010/03/creamy-lemon-crumb-squares/
1 1/3 cup all purpose flour
1/2 tsp salt
1 tsp baking powder
1 stick butter, slightly softened
1 cup brown sugar
1 cup oats
1 can (14 ounce) sweetened condensed milk
1/2 cup lemon juice
zest of 1 lemon
Directions:
Preheat oven to 350 degrees.
Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of the oat crumb mixture into the bottom of an 8x11 inch pan. You can use a 9x13 pan, it will just be thinner.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Take the other half of the crumb mixture and knead together with clean hands so that the butter that you added earlier gets incorporated. Then, crumble on top of lemon layer, but don't press.
Bake for 20 - 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool. Makes around one dozen.
- Chelsey
http://thepioneerwoman.com/cooking/2010/03/creamy-lemon-crumb-squares/
Cookies and Cream Cheesecake Bars
Ingredients:
For the crust -
1 package Oreo cookies
4 tbsp unsalted butter, melted
For the filling -
3 (8 oz) packages cream cheese, at room temperature
3/4 cup sugar
3/4 cup sour cream, at room temperature
1 tsp vanilla extract
1/2 tsp salt
3 large eggs, at room temperature
Directions:
1. Preheat oven to 325. Line a 9x13 pan with parchment paper, leaving a 2 in. overhang on two sides, spray with non-stick cooking spray.
2. Make the crust: Place 28 Oreos in a food processor and process until finely ground. While the food processor is running, stream in the melted butter until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quicklyl a few times, just until the cookies are roughly chopped.
3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in copped oreos with the same spatula.
4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover and refrigerate until well chilled, at least 3 hours. These bars taste better and cut easier when chilled overnight.
5. To cut, use the parchment overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef's knife, cut the cheesecake into bars, cleaning the knife between each cut. Keep refrigerated until ready to serve.
- Chelsey
For the crust -
1 package Oreo cookies
4 tbsp unsalted butter, melted
For the filling -
3 (8 oz) packages cream cheese, at room temperature
3/4 cup sugar
3/4 cup sour cream, at room temperature
1 tsp vanilla extract
1/2 tsp salt
3 large eggs, at room temperature
Directions:
1. Preheat oven to 325. Line a 9x13 pan with parchment paper, leaving a 2 in. overhang on two sides, spray with non-stick cooking spray.
2. Make the crust: Place 28 Oreos in a food processor and process until finely ground. While the food processor is running, stream in the melted butter until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quicklyl a few times, just until the cookies are roughly chopped.
3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in copped oreos with the same spatula.
4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover and refrigerate until well chilled, at least 3 hours. These bars taste better and cut easier when chilled overnight.
5. To cut, use the parchment overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef's knife, cut the cheesecake into bars, cleaning the knife between each cut. Keep refrigerated until ready to serve.
- Chelsey
Bourbon Street Chicken
Ingredients:
2 pounds boneless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 c. apple juice
1/3 c. light brown sugar
2 tbsp ketchup
1 tbsp cider vinegar
1/2 c water
1/3 c. soy sauce
1 tbsp corn starch (if thick sauce is desired)
Directions:
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot rice.
- Tamra
http://www.bigoven.com/recipe/201809/bourbon-chicken
2 pounds boneless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 c. apple juice
1/3 c. light brown sugar
2 tbsp ketchup
1 tbsp cider vinegar
1/2 c water
1/3 c. soy sauce
1 tbsp corn starch (if thick sauce is desired)
Directions:
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot rice.
- Tamra
http://www.bigoven.com/recipe/201809/bourbon-chicken
Monday, July 2, 2012
Lemon Poppy Seed Dressing
2/3 cup vegetable oil
1/2 cup sugar
1/3 cup fresh lemon juice
1 1/2 tbsp poppy seeds
2 tsp finely chopped onion
1 tsp Dijon mustard
1/2 tsp salt
Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, dijon mustard, and salt in a blender until smooth. Store in refrigerator up to one week, serve at room temperature.
- Amber
To view Strawberry Fields Salad recipe click here
http://sugarandspicerecipegroup.blogspot.com/2012/07/strawberry-fields-salad.html
1/2 cup sugar
1/3 cup fresh lemon juice
1 1/2 tbsp poppy seeds
2 tsp finely chopped onion
1 tsp Dijon mustard
1/2 tsp salt
Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, dijon mustard, and salt in a blender until smooth. Store in refrigerator up to one week, serve at room temperature.
- Amber
To view Strawberry Fields Salad recipe click here
http://sugarandspicerecipegroup.blogspot.com/2012/07/strawberry-fields-salad.html
Strawberry Fields Salad
Ingredients:
4 large nectarines, cut into 1/4 inch thick wedges
3/4 cup Lemon Poppy Seed Dressing
1 (10 oz) package gourmet mixed salad greens
2 cups sliced fresh strawberries
1 (4 oz.) package crumbled feta cheese
1 large green tomato, diced*
1/2 cup chopped fresh basil
1 (3.5 oz) package roasted glazed pecan pieces
Preparation
Toss nectarines with 1/4 cup Lemon Poppy Seed Dressing
Layer gourmet mixed salad greens, nectarines, strawberries, and next 4 ingredients in a large glass bowl. Serve immediately or cover and chill up to 8 hours. Toss salad with remaining 1/2 cup dressing just before serving
*1 1/2 cups halved miniature heirloom green tomatoes may be substituted (I actually used red cherry tomatoes)
- Amber
To view Lemon Poppy Seed Dressing recipe click here http://sugarandspicerecipegroup.blogspot.com/2012/07/lemon-poppy-seed-dressing.html
4 large nectarines, cut into 1/4 inch thick wedges
3/4 cup Lemon Poppy Seed Dressing
1 (10 oz) package gourmet mixed salad greens
2 cups sliced fresh strawberries
1 (4 oz.) package crumbled feta cheese
1 large green tomato, diced*
1/2 cup chopped fresh basil
1 (3.5 oz) package roasted glazed pecan pieces
Preparation
Toss nectarines with 1/4 cup Lemon Poppy Seed Dressing
Layer gourmet mixed salad greens, nectarines, strawberries, and next 4 ingredients in a large glass bowl. Serve immediately or cover and chill up to 8 hours. Toss salad with remaining 1/2 cup dressing just before serving
*1 1/2 cups halved miniature heirloom green tomatoes may be substituted (I actually used red cherry tomatoes)
- Amber
To view Lemon Poppy Seed Dressing recipe click here http://sugarandspicerecipegroup.blogspot.com/2012/07/lemon-poppy-seed-dressing.html
Caprese Skewers
Ingredients:
Fresh Basil Leaves
Large Mozzarella Pearls
Grape or Cherry Tomatoes (I used grape tomatoes for recipe group)
Arrange the ingredients on a toothpick and drizzle with extra virgin olive oil and balsamic vinegar.
- Tamra
Fresh Basil Leaves
Large Mozzarella Pearls
Grape or Cherry Tomatoes (I used grape tomatoes for recipe group)
Arrange the ingredients on a toothpick and drizzle with extra virgin olive oil and balsamic vinegar.
- Tamra
Pink Shiz
Ingredients:
1 large container Cottage Cheese - small or large curd
1 small container Cool Whip - don't use "light"
1 small package Strawberry Jello Mix
1 can Mandarin Oranges (drained)
1 container Strawberries (chopped)
chopped walnuts
Mix all ingredients together and refrigerate at least one hour prior to serving.
- Tamra
1 large container Cottage Cheese - small or large curd
1 small container Cool Whip - don't use "light"
1 small package Strawberry Jello Mix
1 can Mandarin Oranges (drained)
1 container Strawberries (chopped)
chopped walnuts
Mix all ingredients together and refrigerate at least one hour prior to serving.
- Tamra
Saturday, June 23, 2012
Thai Chicken Tacos
Ingredients:
1 lb. boneless, skinless chicken breast
1 cup low sodium chicken broth
2 cloves garlic
2 T lime juice, divided
2 T creamy peanut butter
1 T low sodium soy sauce
1/2 t ground ginger
1 T red curry paste
3 packets stevia, divided
1 1/2 T coconut flour (I used cornstarch)
1 Roma tomato, seeded and chopped
1 cucumber, seeded and chopped
1/2 c. chopped red onion
1/4 c. chopped fresh mint
1 T natural rice wine vinegar
2 c. shredded red cabbage
8 - 6 in. corn tortillas
Directions:
Place chicken in slow cooker. In a blender, combine broth, garlic, 1 T. lime juice, peanut butter, soy sauce, ginger, curry paste, and 2 packets stevia; blend until smooth. Pour over top of chicken and stir gently to coat. Cover and cook on low for 6-7 hours, until chicken is tender.
Stir and increase heat to high. With a slotted spoon, remove chicken and transfer to a cutting board. Set aside until cool enough to handle. Remove 1/2 c. broth mixture from the slow cooker and transfer to a small bowl. Add coconut flour to bowl and stir to form a smooth paste. Return broth/flour mixture to slow cooker and whisk until smooth; cover.
Preheat oven to 350 degrees. Arrange tortillas in 2 equal stacks and wrap each stack in foil. Transfer to a baking sheet and bake for 15-20 minutes, until heated through.
Using 2 forks, shred chicken and return to slow cooker' stir to coat. Cook for 10 minutes, until heated through.
Meanwhile, in a medium bowl, combine tomato, cucumber, onion and mint. Add vinegar, remaining 1 T lime juice and 1 packet stevia; mix thoroughly.
To assemble, spoon cabbage, chicken, and tomato-cucumber mixture into center of each tortilla, diving evenly.
- Allison
1 lb. boneless, skinless chicken breast
1 cup low sodium chicken broth
2 cloves garlic
2 T lime juice, divided
2 T creamy peanut butter
1 T low sodium soy sauce
1/2 t ground ginger
1 T red curry paste
3 packets stevia, divided
1 1/2 T coconut flour (I used cornstarch)
1 Roma tomato, seeded and chopped
1 cucumber, seeded and chopped
1/2 c. chopped red onion
1/4 c. chopped fresh mint
1 T natural rice wine vinegar
2 c. shredded red cabbage
8 - 6 in. corn tortillas
Directions:
Place chicken in slow cooker. In a blender, combine broth, garlic, 1 T. lime juice, peanut butter, soy sauce, ginger, curry paste, and 2 packets stevia; blend until smooth. Pour over top of chicken and stir gently to coat. Cover and cook on low for 6-7 hours, until chicken is tender.
Stir and increase heat to high. With a slotted spoon, remove chicken and transfer to a cutting board. Set aside until cool enough to handle. Remove 1/2 c. broth mixture from the slow cooker and transfer to a small bowl. Add coconut flour to bowl and stir to form a smooth paste. Return broth/flour mixture to slow cooker and whisk until smooth; cover.
Preheat oven to 350 degrees. Arrange tortillas in 2 equal stacks and wrap each stack in foil. Transfer to a baking sheet and bake for 15-20 minutes, until heated through.
Using 2 forks, shred chicken and return to slow cooker' stir to coat. Cook for 10 minutes, until heated through.
Meanwhile, in a medium bowl, combine tomato, cucumber, onion and mint. Add vinegar, remaining 1 T lime juice and 1 packet stevia; mix thoroughly.
To assemble, spoon cabbage, chicken, and tomato-cucumber mixture into center of each tortilla, diving evenly.
- Allison
Lighter Chocolate Chip Muffins
Ingredients:
1 can pumpkin
1 box of sugar free devil's food cake mix
1/4 cup mini chocolate chips
Directions:
Preheat oven to 350. Mix pumpkin and cake mix together witha mixer on medium for about 2 minutes. Fold in chocolate chips. Spoon into lined muffin pan. Bake for 22-25 minutes. Makes 12-16 muffins.
- Magan
1 can pumpkin
1 box of sugar free devil's food cake mix
1/4 cup mini chocolate chips
Directions:
Preheat oven to 350. Mix pumpkin and cake mix together witha mixer on medium for about 2 minutes. Fold in chocolate chips. Spoon into lined muffin pan. Bake for 22-25 minutes. Makes 12-16 muffins.
- Magan
Old Fashioned Peach Cobbler
1 1/2 sticks butter
1 1/2 cups bisquick
1 1/2 cups milk
1 1/2 cups sugar
3 tsp cinnamon
3 cups fruit (peaches, blueberries)
Melt butter in a 9x13 pan in the oven. Mix milk, sugar, cinnamon, and Bisquick together. Add mixture to pan of butter. Pour fruit over. Bake at 350 - 375 degrees for 45 - 60 minutes.
- Julie
1 1/2 cups bisquick
1 1/2 cups milk
1 1/2 cups sugar
3 tsp cinnamon
3 cups fruit (peaches, blueberries)
Melt butter in a 9x13 pan in the oven. Mix milk, sugar, cinnamon, and Bisquick together. Add mixture to pan of butter. Pour fruit over. Bake at 350 - 375 degrees for 45 - 60 minutes.
- Julie
Chocolate Pudding Pie
1 box chocolate pudding (5.9 oz)
2.5 cups milk
1 graham cracker crust
Mix pudding with milk, pour in crust and refrigerate!
- Xan
2.5 cups milk
1 graham cracker crust
Mix pudding with milk, pour in crust and refrigerate!
- Xan
Monday, June 4, 2012
Bacon Wrapped Jalapeno Poppers
Ingredients:
20 whole fresh jalapenos, 2-3 inches in size
2 cubes cream cheese, softened
1 pound bacon, sliced into thirds
Directions:
Cut jalapenos in half, length-wise. Remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Wrap jalapeno with 1/3 slice of bacon. Secure by sticking toothpick through the middle. Bake on a pan with a rack at 375 degrees for 20-25 minutes.
- Angie
recipe also found here: http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/
20 whole fresh jalapenos, 2-3 inches in size
2 cubes cream cheese, softened
1 pound bacon, sliced into thirds
Directions:
Cut jalapenos in half, length-wise. Remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Wrap jalapeno with 1/3 slice of bacon. Secure by sticking toothpick through the middle. Bake on a pan with a rack at 375 degrees for 20-25 minutes.
- Angie
recipe also found here: http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/
Red Pepper Hummus
Red Pepper Hummus
from Southern Living
Ingredients:
2 (15 ounce) cans chickpeas, rinsed and drained
3 garlic cloves
1/2 cup jarred roasted red bell peppers, drained
1/2 cup tahini
1/4 cup water
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/3 to 1/2 cup fresh lime juice
Garnish: fresh flat-leaf parsley sprigs
Directions:
Process first 9 ingredients and 1/3 cup lime juice in a food processor or blender until smooth, stopping to scrape down sides; add additional lime juice, if necessary, until desired consistency. Cover and chill until ready to serve. Garnish if desired.
- Magan
from Southern Living
Ingredients:
2 (15 ounce) cans chickpeas, rinsed and drained
3 garlic cloves
1/2 cup jarred roasted red bell peppers, drained
1/2 cup tahini
1/4 cup water
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/3 to 1/2 cup fresh lime juice
Garnish: fresh flat-leaf parsley sprigs
Directions:
Process first 9 ingredients and 1/3 cup lime juice in a food processor or blender until smooth, stopping to scrape down sides; add additional lime juice, if necessary, until desired consistency. Cover and chill until ready to serve. Garnish if desired.
- Magan
Friday, June 1, 2012
Apple Dumplings
Ingredients:
2 whole Granny Smith Apples
2 cans (8 oz. cans) Crescent Rolls
2 sticks butter
1 1/2 c. sugar
1 tsp vanilla
cinnamon, to taste
1 can (12 oz) Mountain Dew
Directions:
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream and spoon some of the sweet sauces from the pan over the top.
- Lydia
recipe from Pioneer Woman
http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/
2 whole Granny Smith Apples
2 cans (8 oz. cans) Crescent Rolls
2 sticks butter
1 1/2 c. sugar
1 tsp vanilla
cinnamon, to taste
1 can (12 oz) Mountain Dew
Directions:
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream and spoon some of the sweet sauces from the pan over the top.
- Lydia
recipe from Pioneer Woman
http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/
Friday, May 18, 2012
Chicken Spaghetti
Ingredients:
2 cups shredded chicken, cooked
1 - 16 oz. box thin spaghetti
2 cans cream of mushroom soup
3 cups grated sharp cheddar cheese
1/3 cup finely diced green bell pepper
1/3 cup finely diced onion
1 - 4 oz. jar pimentos, drained
1 can chicken broth
1 tsp. Lawry's Seasoned Salt
1/8 tsp to 1/4 tsp cayenne pepper
salt and pepper, to taste
Directions:
Break dry spaghetti into 3 inch pieces. Cook spaghetti until al dente, do not overcook. When spaghetti is cooked, combine with cream of mushroom, chicken broth, 2 cups cheddar cheese, bell pepper, onion, pimentos, shredded chicken, and seasonings. Place mixture in 9x13 casserole dish and top with 1 cup cheddar cheese. Bake at 350 degrees for 45 minutes, until bubbly. If the cheese on top starts to get too cooked, cover with foil.
Dish can be frozen prior to baking. Cover and freeze up to six months or cover and refrigerate up to two days, then bake according to directions.
- Cristina
2 cups shredded chicken, cooked
1 - 16 oz. box thin spaghetti
2 cans cream of mushroom soup
3 cups grated sharp cheddar cheese
1/3 cup finely diced green bell pepper
1/3 cup finely diced onion
1 - 4 oz. jar pimentos, drained
1 can chicken broth
1 tsp. Lawry's Seasoned Salt
1/8 tsp to 1/4 tsp cayenne pepper
salt and pepper, to taste
Directions:
Break dry spaghetti into 3 inch pieces. Cook spaghetti until al dente, do not overcook. When spaghetti is cooked, combine with cream of mushroom, chicken broth, 2 cups cheddar cheese, bell pepper, onion, pimentos, shredded chicken, and seasonings. Place mixture in 9x13 casserole dish and top with 1 cup cheddar cheese. Bake at 350 degrees for 45 minutes, until bubbly. If the cheese on top starts to get too cooked, cover with foil.
Dish can be frozen prior to baking. Cover and freeze up to six months or cover and refrigerate up to two days, then bake according to directions.
- Cristina
Sunday, April 29, 2012
Chicken Salsa Tacos
Ingredients:
frozen boneless chicken breasts (at least 1 per person)
1 medium to large jar of salsa - the chunky kind (I buy the big Pace salsa at Sam's)
Directions:
Place frozen chicken breasts in the crock pot. Cover the chicken really well with jar of salsa. Cook all day on low. Just before serving, use two forks to shred the chicken while in the sauce. Serve it with your favorite fixings for tacos or burritos. You can also use it for a taco salad.
- Lydia
White Chocolate Raspberry Cheesecake
Ingredients:
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 - 10 oz package frozen raspberries
2 tablespoons white sugar
2 tablespoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half and half cream
3 - 8 oz packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
Directions:
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to removes eeds.
Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half and half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
- Danika
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 - 10 oz package frozen raspberries
2 tablespoons white sugar
2 tablespoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half and half cream
3 - 8 oz packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
Directions:
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to removes eeds.
Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half and half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
- Danika
Wednesday, April 25, 2012
Banana Bread
2 sticks butter
2 cups sugar
2 eggs
2 tsp water
2 cups bananas, mashed
1/4 tsp vanilla
3 cups flour
1/2 tsp salt
2 tsp baking soda
1 cup walnuts or pecans, chopped
chocolate chips, optional
Preheat oven to 350. Sift together flour, salt and baking soda. Set aside.
Melt butter on the stove or in microwave. Mix butter and sugar until well blended. Add eggs, one at a time, mixing well after each. Add bananas and vanilla. Fold in flour mixture and nuts. Blend until flour is moist.
Pour into 2 greased loaf pans. Bake 1 hour or until center of loaf is firm and a toothpick inserted comes out clean.
- Julie
2 cups sugar
2 eggs
2 tsp water
2 cups bananas, mashed
1/4 tsp vanilla
3 cups flour
1/2 tsp salt
2 tsp baking soda
1 cup walnuts or pecans, chopped
chocolate chips, optional
Preheat oven to 350. Sift together flour, salt and baking soda. Set aside.
Melt butter on the stove or in microwave. Mix butter and sugar until well blended. Add eggs, one at a time, mixing well after each. Add bananas and vanilla. Fold in flour mixture and nuts. Blend until flour is moist.
Pour into 2 greased loaf pans. Bake 1 hour or until center of loaf is firm and a toothpick inserted comes out clean.
- Julie
Thursday, April 19, 2012
Chicken Pasta Pesto Salad
Ingredients:
lettuce - spring mix and romaine
grilled chicken
8 oz. medium sized pasta shells
1 - 10 oz. carton grape tomatoes
2.25 oz bag pine nuts (found in the baking aisle in most grocery stores)
3/4 cup pitted kalamata olives, cut in quarters
4 oz. pesto
vinaigrette dressing
Directions:
Cook pasta according to package directions. Drain and toss with pesto. Combine lettuce, chicken, pasta, tomatoes, pine nuts, and olives in large bowl. Toss with vinaigrette dressing. This serves about 10 people.
Thoughts - This is a knock off of my favorite salad from Cafe Express. They serve the salad with grilled chicken. When I made the salad I was in a rush and just purchased a rotisserie chicken from the grocery store, cut it up, and tossed it in the salad. It tasted great! I've also made my own pesto in the past but, since I was in a hurry for recipe group I just purchased the Buitoni pesto at the store, which worked just fine as well. The only thing to me that didn't quite taste the same as the Cafe Express version was the dressing. This time around I used Briana's French Vinaigrette. The Cafe Express vinaigrette is a creamy looking dressing so I was looking for something similar at the grocery store. The Briana's dressing tasted good and I would recommend it if you're making the salad but, I'll update the recipe if I ever come up with a dressing that is a more perfect match.
- Cristina
lettuce - spring mix and romaine
grilled chicken
8 oz. medium sized pasta shells
1 - 10 oz. carton grape tomatoes
2.25 oz bag pine nuts (found in the baking aisle in most grocery stores)
3/4 cup pitted kalamata olives, cut in quarters
4 oz. pesto
vinaigrette dressing
Directions:
Cook pasta according to package directions. Drain and toss with pesto. Combine lettuce, chicken, pasta, tomatoes, pine nuts, and olives in large bowl. Toss with vinaigrette dressing. This serves about 10 people.
Thoughts - This is a knock off of my favorite salad from Cafe Express. They serve the salad with grilled chicken. When I made the salad I was in a rush and just purchased a rotisserie chicken from the grocery store, cut it up, and tossed it in the salad. It tasted great! I've also made my own pesto in the past but, since I was in a hurry for recipe group I just purchased the Buitoni pesto at the store, which worked just fine as well. The only thing to me that didn't quite taste the same as the Cafe Express version was the dressing. This time around I used Briana's French Vinaigrette. The Cafe Express vinaigrette is a creamy looking dressing so I was looking for something similar at the grocery store. The Briana's dressing tasted good and I would recommend it if you're making the salad but, I'll update the recipe if I ever come up with a dressing that is a more perfect match.
- Cristina
Wednesday, March 21, 2012
Enchiladas
Enchilada Sauce Ingredients:
·
¼
C. butter
·
1
finely chopped onion
·
1
clove garlic minced
·
¼
C. Flour (mesa-harina flour gives it a more authentic taste)
·
1
can chicken broth
·
1
small can green chiles
·
1
½ T. Chile Powder (if you’re feeling adventurous, you can grind dried red
peppers for the powder)
·
1
small can of tomato sauce
·
Shake
of oregano
·
¼
tsp. cumin
·
Shake
of parsley
Melt butter
and sauté onions and garlic. Stir in
flour. Mix together the chicken broth,
the chile powder and the tomato sauce. Stir into flour rue. Add green chiles. Stir. Add pepper, oregano, cumin, parsley and
simmer until ready to use.
I usually
boil and shred two breasts of chicken for this recipe. I put in a few bouillon cubes in the water to
season the chicken. You can also use the
broth from the chicken for the sauce recipe.
For the corn
tortillas, fry in oil (about 2-3 seconds each side)
Dip in sauce
Add chicken
and cheese and roll tightly
Pour
remaining sauce over dish and top with cheese
Cook at 350
for 25 mins.
Makes one
9x13 pan
(If you won’t
eat a whole 9x13 dish, just make it in an 8x8 then save the remaining sauce for
when you want enchiladas again. You can
either make another pan and freeze it, or just freeze the sauce and thaw it out
when you want enchiladas again. You can
also cook an extra few breasts of chicken, shred it and freeze it for the next
time too.)
Enjoy!!
- Danika
Fruit Salsa with Cinnamon Tortilla Chips
Ingredients:
2 medium granny smith apples, chopped
2 tsp lemon juice
1 cup fresh strawberries, chopped
3 medium kiwi, peeled and chopped
1 small orange
2 tablespoons brown sugar
2 tablespoons apple jelly, melted
8 - 8 inch flour tortillas
water
1/4 cup granulated sugar
2 tsp cinnamon
Directions:
In a large bowl, toss the chopped apples with the lemon juice.
Add the strawberries and the kiwi.
Grate about one tablespoon of orange peel (not the bitter white pith) into the fruit.
Slice the orange in half and squeeze out about 3 tablespoons of the orange juice into the fruit mixture. No seeds please! :)
Stir in the brown sugar and melted jelly.
Set aside.
Brush the tortillas with a tiny bit of water to allow the sugar and cinnamon to stick.
Mix the granulated sugar and cinnamon together and sprinkle on the tortillas, turning to cover both sides.
Cut each tortilla into 8 equal wedges.
Place all the wedges on a greased baking sheet, or sheets, in a single layer. Bake in a preheated 400 degree oven for 6 minutes or until lightly browned.
Let cool until crisp, then serve with the fruit salsa.
- Angie H.
2 medium granny smith apples, chopped
2 tsp lemon juice
1 cup fresh strawberries, chopped
3 medium kiwi, peeled and chopped
1 small orange
2 tablespoons brown sugar
2 tablespoons apple jelly, melted
8 - 8 inch flour tortillas
water
1/4 cup granulated sugar
2 tsp cinnamon
Directions:
In a large bowl, toss the chopped apples with the lemon juice.
Add the strawberries and the kiwi.
Grate about one tablespoon of orange peel (not the bitter white pith) into the fruit.
Slice the orange in half and squeeze out about 3 tablespoons of the orange juice into the fruit mixture. No seeds please! :)
Stir in the brown sugar and melted jelly.
Set aside.
Brush the tortillas with a tiny bit of water to allow the sugar and cinnamon to stick.
Mix the granulated sugar and cinnamon together and sprinkle on the tortillas, turning to cover both sides.
Cut each tortilla into 8 equal wedges.
Place all the wedges on a greased baking sheet, or sheets, in a single layer. Bake in a preheated 400 degree oven for 6 minutes or until lightly browned.
Let cool until crisp, then serve with the fruit salsa.
- Angie H.
Spinach Casserole
3 - 10 oz. packages frozen chopped spinach
8 oz. cream cheese
1/2 cup melted butter
1 cup herb flavored bread crumbs (or Pepperidge Farm Herb Seasoned Stuffing)
3/4 tsp sage
1 - 3 oz. can sliced mushrooms, drained
salt & pepper
Preheat oven to 350. Cook spinach according to package directions. Drain well and season with salt and pepper. Mix spinach with cream cheese and half of the butter. Add mushrooms. Pour into greased 1 1/2 quart casserole dish. Mix bread crumbs or stuffing with remaining butter and sage. Sprinkle bread crumb mixture over spinach. Bake uncovered for 30 minutes. This recipe is Harris family favorite and can convert those who think they don't like spinach!
- Julie
8 oz. cream cheese
1/2 cup melted butter
1 cup herb flavored bread crumbs (or Pepperidge Farm Herb Seasoned Stuffing)
3/4 tsp sage
1 - 3 oz. can sliced mushrooms, drained
salt & pepper
Preheat oven to 350. Cook spinach according to package directions. Drain well and season with salt and pepper. Mix spinach with cream cheese and half of the butter. Add mushrooms. Pour into greased 1 1/2 quart casserole dish. Mix bread crumbs or stuffing with remaining butter and sage. Sprinkle bread crumb mixture over spinach. Bake uncovered for 30 minutes. This recipe is Harris family favorite and can convert those who think they don't like spinach!
- Julie
Quinoa and Grilled Corn Salad with Cilantro Vinaigrette
Ingredients:
2 cups of cooked Quinoa, rinsed and cooked according to package directions
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife (I put under the broiler in the oven for a bit)
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety
1 small red onion, finely diced (I'll just use 1/2 next time)
3/4 cups feta cheese, crumbled
1 1/2 cups english cucumber, skin on and chopped small dice
1 can black beans, rinsed and drained
2 TB chopped cilantro leaves
Add to a large bowl and refrigerate until ready to use.
Cilantro Vinaigrette
6 T. Olive oil
2 T. Sherry vinegar
1 tsp. garlic powder
2 T. fresh cilantro, minced
1/2 tsp. salt
10 grinds of fresh ground pepper
Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.
When ready to serve salad, add the dressing and gently toss.
I have tried a couple recipes lately that I was disappointed in, which is never fun. You feel like you have wasted time and money on the ingredients, not to mention not getting to enjoy a yummy dinner! Well, this was just the change I needed to get me wanting to cook again. I saw this recipe on The Sister's Cafe and couldn't wait to try it. It is perfect for lunch with girlfriends and for dinner too (I just grilled some chicken to go with it for dinner). I will definitely be making it again soon and I loved my addition of the black beans because it made it a little more filling. So good!!
-Allison
2 cups of cooked Quinoa, rinsed and cooked according to package directions
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife (I put under the broiler in the oven for a bit)
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety
1 small red onion, finely diced (I'll just use 1/2 next time)
3/4 cups feta cheese, crumbled
1 1/2 cups english cucumber, skin on and chopped small dice
1 can black beans, rinsed and drained
2 TB chopped cilantro leaves
Add to a large bowl and refrigerate until ready to use.
Cilantro Vinaigrette
6 T. Olive oil
2 T. Sherry vinegar
1 tsp. garlic powder
2 T. fresh cilantro, minced
1/2 tsp. salt
10 grinds of fresh ground pepper
Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning as you desire.
When ready to serve salad, add the dressing and gently toss.
I have tried a couple recipes lately that I was disappointed in, which is never fun. You feel like you have wasted time and money on the ingredients, not to mention not getting to enjoy a yummy dinner! Well, this was just the change I needed to get me wanting to cook again. I saw this recipe on The Sister's Cafe and couldn't wait to try it. It is perfect for lunch with girlfriends and for dinner too (I just grilled some chicken to go with it for dinner). I will definitely be making it again soon and I loved my addition of the black beans because it made it a little more filling. So good!!
-Allison
Oreo Chocolate Cake
Ingredients:
1 Chocolate Fudge Cake mix
1 box chocolate pudding mix
1/2 cup sugar
1 - 8 oz. block of cream cheese (room temp.)
2 cups Cool Whip
20 Oreos crushed into big pieces
4 squares semi sweet baking squares
1/2 stick butter
Directions:
Step 1
Bake chocolate cake mix as directed but add the box of chocolate pudding mix. Bake in two 9" round pans. Let it cool for 5 minutes in the pan, then place on a wire rack.
Step 2
Mix together sugar and cream cheese. FOLD in cool whip and crushed Oreos.
Mix together sugar and cream cheese. FOLD in cool whip and crushed Oreos.
Step 3
Turn one cake over so the flat side is up. Put on cream cheese layer. Place other cake on top, right side up.
Turn one cake over so the flat side is up. Put on cream cheese layer. Place other cake on top, right side up.
.
Step 4
Melt semi-sweet baking squares with butter, just until butter is melted. Let it sit until it's not so "liquidy." Pour over the top of cake and smooth.
Step 4
Melt semi-sweet baking squares with butter, just until butter is melted. Let it sit until it's not so "liquidy." Pour over the top of cake and smooth.
Refrigerate!
- Jacquelyn
Autumn Chopped Salad
Ingredients:
6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
Poppy seed Salad Dressing (I like T. Marzetti)
Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)
Directions:
On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.
-Chelsea
6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
Poppy seed Salad Dressing (I like T. Marzetti)
Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)
Directions:
On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.
-Chelsea
Friday, February 17, 2012
Mary Braun's Super Delicious Cornbread and Honey Butter
Cornbread:
1/2 c. butter
1/2 c. applesauce
1 c. sugar
2 eggs
2 1/2 c. buttermilk
1/2 tsp. baking soda
2 tsp. baking powder
2 tsp salt
1 c. cornmeal
3 c. flour
Put batter in 9x13 greased pan and cook at 350 for 35-40 minutes.
Honey Butter:
1 stick butter (1/2 cup)
1/2 - 1/3 jar of marshmallow cream
Add 2-3 tsp. of honey (this will vary depending on the sweetness of your honey and how sweet you prefer your cornbread)
Mix until blended! Smear liberally on warm cornbread.
- Danika
1/2 c. butter
1/2 c. applesauce
1 c. sugar
2 eggs
2 1/2 c. buttermilk
1/2 tsp. baking soda
2 tsp. baking powder
2 tsp salt
1 c. cornmeal
3 c. flour
Put batter in 9x13 greased pan and cook at 350 for 35-40 minutes.
Honey Butter:
1 stick butter (1/2 cup)
1/2 - 1/3 jar of marshmallow cream
Add 2-3 tsp. of honey (this will vary depending on the sweetness of your honey and how sweet you prefer your cornbread)
Mix until blended! Smear liberally on warm cornbread.
- Danika
Thursday, February 16, 2012
Applicious Trifle
1 small loaf pound cake
1 large instant vanilla pudding mix
butterscotch dessert topping
cinnamon
Cool Whip
3 red apples
Follow directions on pudding mix and let cool.
Cube pound cake and red apples.
Layer as follows:
Pound cake
Drizzle butterscotch
Apples
Cinnamon
Pudding
Repeat three times
Top with Cool Whip and sprinkle with cinnamon.
- Tamra
1 large instant vanilla pudding mix
butterscotch dessert topping
cinnamon
Cool Whip
3 red apples
Follow directions on pudding mix and let cool.
Cube pound cake and red apples.
Layer as follows:
Pound cake
Drizzle butterscotch
Apples
Cinnamon
Pudding
Repeat three times
Top with Cool Whip and sprinkle with cinnamon.
- Tamra
Vermicelli Pasta Salad
12 oz. pkg vermicelli noodles
1 tbsp Lawry's seasoning salt
1 tbsp Accent seasoning
2 tbsp lemon juice
4 tbsp vegetable oil
1 c. chopped celery
1/2 c. sliced black olives
1/2 c. chopped red onion
1/2 c. chopped bell pepper
1/4 c. diced pimentos
Cook noodles according to package directions. Drain noodles and place in large mixing bowl. Add lemon juice and vegetable oil to noodles and mix together. Let cool for a few minutes. Add remaining ingredients. Chill in refrigerator until ready to serve.
- Cristina
1 tbsp Lawry's seasoning salt
1 tbsp Accent seasoning
2 tbsp lemon juice
4 tbsp vegetable oil
1 c. chopped celery
1/2 c. sliced black olives
1/2 c. chopped red onion
1/2 c. chopped bell pepper
1/4 c. diced pimentos
Cook noodles according to package directions. Drain noodles and place in large mixing bowl. Add lemon juice and vegetable oil to noodles and mix together. Let cool for a few minutes. Add remaining ingredients. Chill in refrigerator until ready to serve.
- Cristina
Black Bean and Feta Chip Dip
1 can black beans, drained
1 can white shoe-peg corn, drained
4 oz. crumbled feta cheese
1 bunch green onions
Dressing:
1/4 c. apple cider vinegar
1/4 c. extra light virgin olive oil
1/8 c. sugar
garlic powder to taste
Mix all together and serve with chips.
- Amber
1 can white shoe-peg corn, drained
4 oz. crumbled feta cheese
1 bunch green onions
Dressing:
1/4 c. apple cider vinegar
1/4 c. extra light virgin olive oil
1/8 c. sugar
garlic powder to taste
Mix all together and serve with chips.
- Amber
Tortilla Soup
4 chicken breast halves
1 garlic clove, minced
2 tbsp margarine
2 - 14 1/2 oz. cans of chicken broth
2 - 14 1/2 oz. cans stewed tomatoes
1 cup salsa
1 tbsp or more ground cumin
corn and cilantro (optional)
Put everything in a crock pot and cook on low for 8 - 10 hours.
Top with any or all of these once dished in your own bowl:
cheese of your choice
sour cream
tortilla strips or tortilla chips
- Jacquelyn
1 garlic clove, minced
2 tbsp margarine
2 - 14 1/2 oz. cans of chicken broth
2 - 14 1/2 oz. cans stewed tomatoes
1 cup salsa
1 tbsp or more ground cumin
corn and cilantro (optional)
Put everything in a crock pot and cook on low for 8 - 10 hours.
Top with any or all of these once dished in your own bowl:
cheese of your choice
sour cream
tortilla strips or tortilla chips
- Jacquelyn
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