1 lb tenderloin
¼ c honey
2 T apple cider vinegar
1 T Dijon mustard
½ t paprika
Place tenderloin on rack in pan. Mix together other ingredients.
Spoon onto tenderloin. Bake at 350o for 30 minutes. Continue
basting during cooking.
Sunday, October 31, 2010
Monday, October 25, 2010
GOOEY BUTTER CAKE
GOOEY BUTTER CAKE
Ingredients:
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling: In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Ingredients:
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling: In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Sunday, October 24, 2010
Chicken Mozzarella Bake
Chicken Mozzarella Bake
Serves: 4 Prep time: 15 Meal Occasion: Main Dish, Lunch, Dinner Cuisine Type: Italian, American Ingredients
1 cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice
1 whole chicken cut up
2 cups mozzarella cheese
1 can diced tomatoes
2 cups hot water
3 Tbsp. oil
1 envelope onion soup mix
salt and pepper
Instructions
1. Preheat oven to 350 degrees F.
2. In a large skillet heat the oil and sear the chicken pieces until brown, remove and set aside.
3. In a 2.2-quart Dutch oven or 9-inch square casserole dish combine the diced tomatoes, water, rice, soup mix and salt and pepper, mixing well.
4. Place chicken pieces into the rice mixture, cover with foil and bake for 45 minutes.
5. After the bake time is over, remove the cover and sprinkle cheese over the top. Return to oven and bake for 15 more minutes.
Serves: 4 Prep time: 15 Meal Occasion: Main Dish, Lunch, Dinner Cuisine Type: Italian, American Ingredients
1 cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice
1 whole chicken cut up
2 cups mozzarella cheese
1 can diced tomatoes
2 cups hot water
3 Tbsp. oil
1 envelope onion soup mix
salt and pepper
Instructions
1. Preheat oven to 350 degrees F.
2. In a large skillet heat the oil and sear the chicken pieces until brown, remove and set aside.
3. In a 2.2-quart Dutch oven or 9-inch square casserole dish combine the diced tomatoes, water, rice, soup mix and salt and pepper, mixing well.
4. Place chicken pieces into the rice mixture, cover with foil and bake for 45 minutes.
5. After the bake time is over, remove the cover and sprinkle cheese over the top. Return to oven and bake for 15 more minutes.
Shepherd's Pie
30 Minute Shepherd's Pie
Recipe courtesy Rachael Ray
Serves: 4 servings.
Ingredients
•2 pounds potatoes, such as russet, peeled and cubed
•2 tablespoons sour cream or softened cream cheese
•1 large egg yolk
•1/2 cup cream, for a lighter version substitute vegetable or chicken broth
•Salt
•1 tablespoon extra-virgin olive oil, 1 turn of the pan
•1 3/4 pounds ground beef
•1 carrot, peeled and chopped
•onion powder
•2 tablespoons butter
•2 tablespoons all-purpose flour
•1 cup beef stock or broth
•2 teaspoons Worcestershire, eyeball it
•1/2 cup frozen peas, a couple of handfuls
•1 teaspoon sweet paprika
• 1 cup shredded cheddar cheese
Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika then cheese and bake 350 until cheese is melted.
Recipe courtesy Rachael Ray
Serves: 4 servings.
Ingredients
•2 pounds potatoes, such as russet, peeled and cubed
•2 tablespoons sour cream or softened cream cheese
•1 large egg yolk
•1/2 cup cream, for a lighter version substitute vegetable or chicken broth
•Salt
•1 tablespoon extra-virgin olive oil, 1 turn of the pan
•1 3/4 pounds ground beef
•1 carrot, peeled and chopped
•onion powder
•2 tablespoons butter
•2 tablespoons all-purpose flour
•1 cup beef stock or broth
•2 teaspoons Worcestershire, eyeball it
•1/2 cup frozen peas, a couple of handfuls
•1 teaspoon sweet paprika
• 1 cup shredded cheddar cheese
Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika then cheese and bake 350 until cheese is melted.
Pizza Dough
Pizza Dough
Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000
Serves: dough for 4 small pizzas.
Ingredients
•1 package active dry or fresh yeast
•1 teaspoon honey
•1 cup warm water, 105 to 115 degrees F
•3 cups all-purpose flour
•1 teaspoon kosher salt
•1 tablespoon extra-virgin olive oil, plus additional for brushing
Directions
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
.
Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!" Random House, 2000
Serves: dough for 4 small pizzas.
Ingredients
•1 package active dry or fresh yeast
•1 teaspoon honey
•1 cup warm water, 105 to 115 degrees F
•3 cups all-purpose flour
•1 teaspoon kosher salt
•1 tablespoon extra-virgin olive oil, plus additional for brushing
Directions
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
.
Saturday, October 16, 2010
Easy Pizza Sauce
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tsp oregano
1 teaspoons garlic powder
1 teaspoon ground paprika
1/2 tsp sugar
1/2 tsp onion powder
1 (6 ounce) can tomato paste
2 tsp oregano
1 teaspoons garlic powder
1 teaspoon ground paprika
1/2 tsp sugar
1/2 tsp onion powder
Thursday, August 5, 2010
Butter Dill New Potatoes
Butter Dill New Potatoes
About 3 pounds new potatoes (5-6 cups cubed)
1 stick butter or margarine (whichever you have on hand)
1 tsp salt
1 tsp Dill
Wash and quarter potatoes, place in a pot and cover with water. Bring to a boil and cook until fork tender. Drain.
In microwave safe dish, place butter, salt, and dill. Microwave just until butter is melted. Stir. Pour over drained potatoes. Stir to coat well. Serve warm.
About 3 pounds new potatoes (5-6 cups cubed)
1 stick butter or margarine (whichever you have on hand)
1 tsp salt
1 tsp Dill
Wash and quarter potatoes, place in a pot and cover with water. Bring to a boil and cook until fork tender. Drain.
In microwave safe dish, place butter, salt, and dill. Microwave just until butter is melted. Stir. Pour over drained potatoes. Stir to coat well. Serve warm.
Thick Pork Chops with Pan Sauce
Ingredients
2 tablespoons butter
1 tablespoon oil
1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten
Salt and ground black pepper
1/4 cup flour measured into a pie plate or other shallow pan
A pan sauce
Directions
Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
Serve with an uncooked relish. Recipe follows.
2 tablespoons butter
1 tablespoon oil
1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten
Salt and ground black pepper
1/4 cup flour measured into a pie plate or other shallow pan
A pan sauce
Directions
Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
Serve with an uncooked relish. Recipe follows.
Wednesday, July 7, 2010
Key Lime Pie Poke Cake
Key Lime Pie Poke Cake
Prep Time: 20 min
Total Time: 1 hour 55 min
Makes: 15 servings
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
Key Lime Filling
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup whipping cream
1/2 cup Key lime juice or regular lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color
Frosting
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
2 teaspoons grated lime peel
1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Key lime pie is not green in color unless food color is added. If you'd prefer a greener filling in this cake, add a couple drops of green food color to the filling before pouring it over the cake.
If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.
Nutrition Information:
1 Serving: Calories 390
Prep Time: 20 min
Total Time: 1 hour 55 min
Makes: 15 servings
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
Key Lime Filling
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup whipping cream
1/2 cup Key lime juice or regular lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color
Frosting
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
2 teaspoons grated lime peel
1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Key lime pie is not green in color unless food color is added. If you'd prefer a greener filling in this cake, add a couple drops of green food color to the filling before pouring it over the cake.
If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.
Nutrition Information:
1 Serving: Calories 390
Yeast Rolls to Freeze -Wheat and/or Seeded
Seeded Dinner Rolls
Makes about 75 rolls
■1/2 cup warm water
■3 packages dry yeast
■1 tablespoon white sugar
■2 cups quick cooking oats
■½ cup flax seed
■½ cup sunflower kernels
■2 cups whole wheat flour
■4 1/2 cups warm water
■1 1/2 tablespoons salt
■2/3 cup brown sugar
■2/3 cup vegetable oil
■10 ¼ cups bread flour
Directions:
■In a mixing bowl place ½ cup warm water, tablespoon of sugar, ¼ cup of bread flour, and yeast. Stir together gently. Allow to proof for five minutes. In five minutes, it should be bubbly and noticeably larger in size.
■Add all other ingredients except bread flour. Beat for about a minute with electric mixer, until well combined. Slowly add bread flour two cups at a time, mixing well with a dough hook after each addition (can use regular paddle if you don’t have a dough hook). Add enough flour so that the dough forms a ball and pulls away from the sides. This will usually be anywhere from 8-10 cups. Dough will be sticky
■Place dough in LARGE oiled bowl and turn to coat. Cover with dish towel and let sit in a warm spot for 45 minutes to an hour, until doubled in size. Pull off 1 ½ inch balls of dough and place on baking sheets lined with waxed paper or parchment paper which has been sprayed with cooking spray. Cover and seal well and freeze until firm. Remove from sheets and place in zipper seal bags, returning to freezer immediately.
To bake: Remove desired amount of dough balls from freezer. Place each dough ball in a greased muffin cup. Cover with dish towel and allow to rise in warm place until doubled in size. Bake at 350 for 15-20 minutes, or until browned and done.
To bake rolls from unfrozen dough (the day you make the dough): Place dough balls in greased muffin cups. Cover and allow to rise for about an hour or until doubled. Bake as instructed above.
Makes about 75 rolls
■1/2 cup warm water
■3 packages dry yeast
■1 tablespoon white sugar
■2 cups quick cooking oats
■½ cup flax seed
■½ cup sunflower kernels
■2 cups whole wheat flour
■4 1/2 cups warm water
■1 1/2 tablespoons salt
■2/3 cup brown sugar
■2/3 cup vegetable oil
■10 ¼ cups bread flour
Directions:
■In a mixing bowl place ½ cup warm water, tablespoon of sugar, ¼ cup of bread flour, and yeast. Stir together gently. Allow to proof for five minutes. In five minutes, it should be bubbly and noticeably larger in size.
■Add all other ingredients except bread flour. Beat for about a minute with electric mixer, until well combined. Slowly add bread flour two cups at a time, mixing well with a dough hook after each addition (can use regular paddle if you don’t have a dough hook). Add enough flour so that the dough forms a ball and pulls away from the sides. This will usually be anywhere from 8-10 cups. Dough will be sticky
■Place dough in LARGE oiled bowl and turn to coat. Cover with dish towel and let sit in a warm spot for 45 minutes to an hour, until doubled in size. Pull off 1 ½ inch balls of dough and place on baking sheets lined with waxed paper or parchment paper which has been sprayed with cooking spray. Cover and seal well and freeze until firm. Remove from sheets and place in zipper seal bags, returning to freezer immediately.
To bake: Remove desired amount of dough balls from freezer. Place each dough ball in a greased muffin cup. Cover with dish towel and allow to rise in warm place until doubled in size. Bake at 350 for 15-20 minutes, or until browned and done.
To bake rolls from unfrozen dough (the day you make the dough): Place dough balls in greased muffin cups. Cover and allow to rise for about an hour or until doubled. Bake as instructed above.
Bacon Breakfast Pizza
Bacon Breakfast Pizza
■1- 8 count can crescent roll dough
■3 cups shredded hash browns (can used cubed)
■dozen eggs
■1 cup shredded cheddar
■6 slices bacon (more or less, depending on what you have on hand)
■Salt and Pepper to taste
■Optional: Other toppings of your choice. Examples are: Onions, mushrooms, other meats, other vegetables, etc
Cook bacon and set aside. Spray a 9×13 inch pan with cooking spray. Place crescent roll dough in the bottom of the pan, pinching seams together to seal. Spread frozen hash browns over dough. Salt and pepper to taste (I start with 1/2 tsp of each). Beat all eggs in a bowl and pour over hash browns. Sprinkle crumbled bacon over. Place in oven at 350 degrees for 40-45 minutes, or until set in center. Sprinkle cheese over top and return to oven just until melted. Serve warm.
■1- 8 count can crescent roll dough
■3 cups shredded hash browns (can used cubed)
■dozen eggs
■1 cup shredded cheddar
■6 slices bacon (more or less, depending on what you have on hand)
■Salt and Pepper to taste
■Optional: Other toppings of your choice. Examples are: Onions, mushrooms, other meats, other vegetables, etc
Cook bacon and set aside. Spray a 9×13 inch pan with cooking spray. Place crescent roll dough in the bottom of the pan, pinching seams together to seal. Spread frozen hash browns over dough. Salt and pepper to taste (I start with 1/2 tsp of each). Beat all eggs in a bowl and pour over hash browns. Sprinkle crumbled bacon over. Place in oven at 350 degrees for 40-45 minutes, or until set in center. Sprinkle cheese over top and return to oven just until melted. Serve warm.
Tuesday, June 15, 2010
Chocolate Chip KOOKIES!
1 1/2 c butter (3 sticks softened all day on counter)
1 1/4 c sugar
1 1/4 c br. sugar
1 T vanilla
2 eggs
2 t baking soda
1/2 t salt
1 - 24 oz bag of chocolate chips (2 regular sized bags, makes 4 cups)
Preheat oven to 350.
Mix butter, sugars, vanilla, eggs on med. until fluffy.
Stir in flour, baking soda, and salt. Will make a stiff dough.
Mix in chips and scoop out on ungreased baking sheet with small scooper, flattening slightly.
Bake 11-13 (11 for soft, 13 for crisp)
Cool 2 minutes then move to plate or rack.
1 1/4 c sugar
1 1/4 c br. sugar
1 T vanilla
2 eggs
2 t baking soda
1/2 t salt
1 - 24 oz bag of chocolate chips (2 regular sized bags, makes 4 cups)
Preheat oven to 350.
Mix butter, sugars, vanilla, eggs on med. until fluffy.
Stir in flour, baking soda, and salt. Will make a stiff dough.
Mix in chips and scoop out on ungreased baking sheet with small scooper, flattening slightly.
Bake 11-13 (11 for soft, 13 for crisp)
Cool 2 minutes then move to plate or rack.
Thursday, June 10, 2010
Cheesy Squash Casserole
Cheesy Squash Casserole
Recipe courtesy Uncle Bubba
.Prep Time:10 minInactive Prep Time:--Cook Time:30 minLevel:
EasyServes:
6 to 8 servings. Ingredients
•1 tablespoon vegetable oil
•6 medium yellow summer squash, thinly sliced
•1 large Vidalia onion, thinly sliced
•1 tablespoon butter
•1/2 cup grated Parmesan
•1 cup shredded sharp Cheddar
•1/2 cup sour cream
•Salt and freshly ground black pepper
•1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Directions
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Recipe courtesy Uncle Bubba
.Prep Time:10 minInactive Prep Time:--Cook Time:30 minLevel:
EasyServes:
6 to 8 servings. Ingredients
•1 tablespoon vegetable oil
•6 medium yellow summer squash, thinly sliced
•1 large Vidalia onion, thinly sliced
•1 tablespoon butter
•1/2 cup grated Parmesan
•1 cup shredded sharp Cheddar
•1/2 cup sour cream
•Salt and freshly ground black pepper
•1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Directions
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Sweet Chicken Bacon Wraps
Sweet Chicken Bacon Wraps
Recipe courtesy Paula Deen
.Prep Time:25 minInactive Prep Time:--Cook Time:30 minLevel:
EasyServes:
12 to 15 appetizer servings.Ingredients
•1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
•1 (1-pound) package sliced bacon
•2/3 cup firmly packed brown sugar
•2 tablespoons chili powder
Directions
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.
Recipe courtesy Paula Deen
.Prep Time:25 minInactive Prep Time:--Cook Time:30 minLevel:
EasyServes:
12 to 15 appetizer servings.Ingredients
•1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
•1 (1-pound) package sliced bacon
•2/3 cup firmly packed brown sugar
•2 tablespoons chili powder
Directions
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.
Slow-Cooked Pulled Pork Sliders
from Campbell's Kitchen
Prep Time: 10 min.
Cook Time: 8 hr.
Stand Time: 10 min.
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon garlic powder
1 boneless pork shoulder roast (3 1/2 to 4 1/2 pounds)
2 packages (15 ounces each) Pepperidge Farm® Sliders
Hot pepper sauce (optional)
1. Stir the soup, brown sugar, vinegar and garlic powder in a 6-quart slow cooker. Add the pork and turn to coat.
2. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Spoon off any fat.
3. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.
4. Divide the pork mixture among the rolls. Serve with the hot pepper sauce, if desired.
Time-Saving: This recipe may be cooked on HIGH for 5 to 6 hours.
from Campbell's Kitchen
Prep Time: 10 min.
Cook Time: 8 hr.
Stand Time: 10 min.
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon garlic powder
1 boneless pork shoulder roast (3 1/2 to 4 1/2 pounds)
2 packages (15 ounces each) Pepperidge Farm® Sliders
Hot pepper sauce (optional)
1. Stir the soup, brown sugar, vinegar and garlic powder in a 6-quart slow cooker. Add the pork and turn to coat.
2. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Spoon off any fat.
3. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.
4. Divide the pork mixture among the rolls. Serve with the hot pepper sauce, if desired.
Time-Saving: This recipe may be cooked on HIGH for 5 to 6 hours.
Saturday, June 5, 2010
Belles Hamburger Buns
Belles Hamburger Buns
Ingredients
1 cup milk
1 cup water
2 tablespoons butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
1 (.25 ounce) envelope active dry yeast
1 egg yolk
1 tablespoon water
Directions
1.Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
2.In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
3.Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
4.Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
5.Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
Ingredients
1 cup milk
1 cup water
2 tablespoons butter
1 tablespoon white sugar
1 1/2 teaspoons salt
5 1/2 cups all-purpose flour
1 (.25 ounce) envelope active dry yeast
1 egg yolk
1 tablespoon water
Directions
1.Combine the milk, 1 cup of water, butter, sugar and salt in a saucepan. Bring to a boil then remove from the heat and let stand until lukewarm. If the mixture is too hot, it will kill the yeast.
2.In a large bowl, stir together the flour and yeast. Pour in wet ingredients and stir until the dough starts to pull together. If you have a stand mixer, use the dough hook to mix for about 8 minutes. If not, knead the dough on a floured surface for about 10 minutes. Place the dough in a greased bowl, turning to coat. Cover and let stand until doubled in size, about 1 hour.
3.Punch down the dough and divide into 12 portions They should be a little larger than a golf ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes.
4.Preheat the oven to 400 degrees F (200 degrees C). Mix together the egg yolk and 1 tablespoon of water in a cup or small bowl. Brush onto the tops of the rolls. Position 2 oven racks so they are not too close to the top or bottom of the oven.
5.Bake for 10 minutes in the preheated oven. Remove the rolls from the oven and return them to different shelves so each one spends a little time on the top. Continue to bake for another 5 to 10 minutes, or until nicely browned on the top and bottom.
Fluffy PB Icing
Fluffy PB Icing
Ingredients
1 cup butter (softened to room temperature)
1 cup creamy peanut butter
4 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Directions
1Cream butter and peanut butter together.
2Add half the powdered sugar and blend.
3Blend in milk and vanilla.
4Add remaining powdered sugar.
5Stir until smooth and well blended.
Ingredients
1 cup butter (softened to room temperature)
1 cup creamy peanut butter
4 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Directions
1Cream butter and peanut butter together.
2Add half the powdered sugar and blend.
3Blend in milk and vanilla.
4Add remaining powdered sugar.
5Stir until smooth and well blended.
Saturday, January 23, 2010
Spinach Dip
SPINACH ARTICHOKE DIP
WWW.AFEWSHORTCUTS.COM
1 pkg frozen chopped Spinach (thawed, drained)
1 pkg frozen artichokes (or 14oz can) Finely Chopped
¾ cup Grated Parmesan Cheese
¾ Cup Light Mayo (you can use regular)
½ cup shredded mozzarella cheese
½ tsp. garlic powder
Directions
Heat Oven to 350 Degrees
Mix all ingredients
Spoon into 9 inch pie plate
Bake 20 minutes or until heated through.
Serve with Tostitos, or crackers.
*Tip*
I like to use frozen artichokes, because there is no oil or salt involved. You don’t have to drain and they are so easy to chop while still frozen. Look for them in the grocer’s freezer next to the frozen spinach.
You can sprinkle extra mozzarella on top of the dip right before placing it in the oven.
WWW.AFEWSHORTCUTS.COM
1 pkg frozen chopped Spinach (thawed, drained)
1 pkg frozen artichokes (or 14oz can) Finely Chopped
¾ cup Grated Parmesan Cheese
¾ Cup Light Mayo (you can use regular)
½ cup shredded mozzarella cheese
½ tsp. garlic powder
Directions
Heat Oven to 350 Degrees
Mix all ingredients
Spoon into 9 inch pie plate
Bake 20 minutes or until heated through.
Serve with Tostitos, or crackers.
*Tip*
I like to use frozen artichokes, because there is no oil or salt involved. You don’t have to drain and they are so easy to chop while still frozen. Look for them in the grocer’s freezer next to the frozen spinach.
You can sprinkle extra mozzarella on top of the dip right before placing it in the oven.
Friday, January 8, 2010
Quizno’s Style Flat Bread Recipe Copycat
Quizno’s Style Flat Bread Recipe Copycat
1 cup milk
1 tsp salt
1/4 cup warm (not hot) water
2 tsp instant yeast (or one envelope active dry yeast)
1/4 cup honey
1/4 cup butter
1 egg
1 tsp. sugar
4 cups all-purpose flour
1.Scald the milk. Be careful not to burn the milk.
2.In a large bowl, place the butter, honey, and salt. Pour the scalded milk into the bowl and stir until the butter has melted.
3.While the mixture is cooling, combine the sugar, yeast and water in a separate, small bowl. Cover, and allow the yeast to get bubbly.
4.While the yeast is getting bubbly, add 1 1/2 cup of the flour to the milk mixture. Add the egg, then stir well.
5.Add the yeast mixture and the rest of the flout, and mix until the dough is sticky.
6.Knead the dough until it is soft and supple, about 6 minutes. The dough will still feel sticky, because of the honey, but resist the urge to add more flour.
7.Put the dough back into the large bowl (oil the bowl beforehand for easier handling later on), and allow the bread to double in size, about one hour.
8.Dump the dough out onto the counter and divide into equal pieces. Most likely about 12 – 16 pieces. Cover them, and let the rest for 15 minutes.
9.Roll the dough into individual dough balls. I highly recommend using the same technique as seen in my video about shaping dinner rolls.
10.Roll each piece out into a round about 8-10″ and about 1/8″ thick. Use your judgment.
11.In a large skillet (NOT greased!!!) cook one piece of bread at a time over low-to-medium low heat. It takes about 15-25 seconds per side.
12.Transfer to a cooling rack, then to a pile on a plate.
1 cup milk
1 tsp salt
1/4 cup warm (not hot) water
2 tsp instant yeast (or one envelope active dry yeast)
1/4 cup honey
1/4 cup butter
1 egg
1 tsp. sugar
4 cups all-purpose flour
1.Scald the milk. Be careful not to burn the milk.
2.In a large bowl, place the butter, honey, and salt. Pour the scalded milk into the bowl and stir until the butter has melted.
3.While the mixture is cooling, combine the sugar, yeast and water in a separate, small bowl. Cover, and allow the yeast to get bubbly.
4.While the yeast is getting bubbly, add 1 1/2 cup of the flour to the milk mixture. Add the egg, then stir well.
5.Add the yeast mixture and the rest of the flout, and mix until the dough is sticky.
6.Knead the dough until it is soft and supple, about 6 minutes. The dough will still feel sticky, because of the honey, but resist the urge to add more flour.
7.Put the dough back into the large bowl (oil the bowl beforehand for easier handling later on), and allow the bread to double in size, about one hour.
8.Dump the dough out onto the counter and divide into equal pieces. Most likely about 12 – 16 pieces. Cover them, and let the rest for 15 minutes.
9.Roll the dough into individual dough balls. I highly recommend using the same technique as seen in my video about shaping dinner rolls.
10.Roll each piece out into a round about 8-10″ and about 1/8″ thick. Use your judgment.
11.In a large skillet (NOT greased!!!) cook one piece of bread at a time over low-to-medium low heat. It takes about 15-25 seconds per side.
12.Transfer to a cooling rack, then to a pile on a plate.
Sesame Chicken
Calories: 287.2
Total Fat: 16.0 g
Cholesterol: 65.7 mg
Sodium: 751.3 mg
Total Carbs: 7.0 g
Dietary Fiber: 1.2 g
Protein: 28.6 g
Savings: 449 calories and 5 g fat
Ingredients
1 pound (16 ounces) boneless skinless chicken breast, cut into bite sized chunks.
3 Tbsp soy sauce
3 Tbsp olive oil
2 Tbsp rapadura, which is also known as whole cane sugar (or use sucanat or brown sugar)
1 tsp honey
1/2 tsp garlic powder
1/4 cup white, untoasted sesame seeds
liberal pinches of black pepper, ground ginger and ground cinnamon
Directions
Combine all ingredients except chicken in a bowl.
Add chicken, mix together well so the chicken is thoroughly coated in the marinade, cover
and let it sit in the fridge for 2 hours or so.
Preheat oven to 350 degrees.
Arrange chicken on a cookie sheet, and pour liquid on top of it.
Bake in oven for 5 minutes, flip chicken pieces with a spatula, and bake for another 5 minutes,
or until done.
Total Fat: 16.0 g
Cholesterol: 65.7 mg
Sodium: 751.3 mg
Total Carbs: 7.0 g
Dietary Fiber: 1.2 g
Protein: 28.6 g
Savings: 449 calories and 5 g fat
Ingredients
1 pound (16 ounces) boneless skinless chicken breast, cut into bite sized chunks.
3 Tbsp soy sauce
3 Tbsp olive oil
2 Tbsp rapadura, which is also known as whole cane sugar (or use sucanat or brown sugar)
1 tsp honey
1/2 tsp garlic powder
1/4 cup white, untoasted sesame seeds
liberal pinches of black pepper, ground ginger and ground cinnamon
Directions
Combine all ingredients except chicken in a bowl.
Add chicken, mix together well so the chicken is thoroughly coated in the marinade, cover
and let it sit in the fridge for 2 hours or so.
Preheat oven to 350 degrees.
Arrange chicken on a cookie sheet, and pour liquid on top of it.
Bake in oven for 5 minutes, flip chicken pieces with a spatula, and bake for another 5 minutes,
or until done.
Sunday, January 3, 2010
Strawberries and Cream Gooey Butter Cakes
Strawberries and Cream Gooey Butter Cakes
www.afewshortcuts.com
Cake
1 Box Strawberry Cake Mix
1 egg
½ cup (1 stick) melted butter
Filling
8 oz. package cream cheese softened
2 eggs
1 tsp. vanilla
16 oz. pkg confectioners’ sugar
½ cup (1 stick) melted butter
Directions
(1) Preheat Oven to 350 degrees
(2) Lightly grease a 13x9 baking dish
(3) In a bowl mix cake mix, eggs, and melted butter until dough forms.
(4) Pat mixture into the bottom of the 13x9 pan; set aside.
(5) Use your mixer and beat cream cheese until smooth; add eggs and vanilla.
(6) Dump in confectioners’ sugar and beat well.
(7) Reduce speed and slowly pour in butter.
(8) Pour the finished filling onto the cake mixture and spread evenly.
(9) Bake for 40 minutes
(10) Cool and cut into bars. Make 20 to 24 bars
www.afewshortcuts.com
Cake
1 Box Strawberry Cake Mix
1 egg
½ cup (1 stick) melted butter
Filling
8 oz. package cream cheese softened
2 eggs
1 tsp. vanilla
16 oz. pkg confectioners’ sugar
½ cup (1 stick) melted butter
Directions
(1) Preheat Oven to 350 degrees
(2) Lightly grease a 13x9 baking dish
(3) In a bowl mix cake mix, eggs, and melted butter until dough forms.
(4) Pat mixture into the bottom of the 13x9 pan; set aside.
(5) Use your mixer and beat cream cheese until smooth; add eggs and vanilla.
(6) Dump in confectioners’ sugar and beat well.
(7) Reduce speed and slowly pour in butter.
(8) Pour the finished filling onto the cake mixture and spread evenly.
(9) Bake for 40 minutes
(10) Cool and cut into bars. Make 20 to 24 bars
Homemade Wheat Bread
Homemade Wheat Bread
Description:
A slightly sweet, healthy half-whole-wheat bread (also includes instructions for making this a 100% whole wheat loaf!)
Yield:
1 loaf
Ingredients:
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast
Instructions:
1. *Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.
Description:
A slightly sweet, healthy half-whole-wheat bread (also includes instructions for making this a 100% whole wheat loaf!)
Yield:
1 loaf
Ingredients:
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast
Instructions:
1. *Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.
Friday, January 1, 2010
Buttermilk Biscuits
Southern Plate's Buttermilk Biscuits
1/2 cup cold butter or margarine
2 1/4 c self rising soft wheat flour
1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
flour for dusting
melted butter for brushing baked biscuits
*To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
VOILA!! I’m done!!!!
1/2 cup cold butter or margarine
2 1/4 c self rising soft wheat flour
1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
flour for dusting
melted butter for brushing baked biscuits
*To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
VOILA!! I’m done!!!!
Homemade Banana Pudding
Homemade Banana Pudding
1/2 C Sugar (or splenda)
1/3 C Flour
3 egg yolks
2 C milk
1 box Nilla Wafers
5 bananas
1/2 tsp Vanilla
dash salt
Place a layer of Nilla Wafers in the bottom of a medium sized mixing bowl. Slice a banana over the top. Repeat two more times with another layer of wafers and remaining bananas. In sauce pot (or double boiler) on medium low heat, add all ingredients except for vanilla. Stir well with wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened – about fifteen minutes. Add in vanilla and stir. Immediately pour over wafers and bananas. Let sit for about five minutes or so before serving, to allow wafers time to absorb pudding. Top with meringue, if desired.
1/2 C Sugar (or splenda)
1/3 C Flour
3 egg yolks
2 C milk
1 box Nilla Wafers
5 bananas
1/2 tsp Vanilla
dash salt
Place a layer of Nilla Wafers in the bottom of a medium sized mixing bowl. Slice a banana over the top. Repeat two more times with another layer of wafers and remaining bananas. In sauce pot (or double boiler) on medium low heat, add all ingredients except for vanilla. Stir well with wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened – about fifteen minutes. Add in vanilla and stir. Immediately pour over wafers and bananas. Let sit for about five minutes or so before serving, to allow wafers time to absorb pudding. Top with meringue, if desired.
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