how pathetic am i? i had to look up the rice krispie treat recipe last night on the internet in order to make them. i made a few additions, so here is my version. and another thing? i guess it's been like FOREVER since i've made these because i forgot how STICKY they are! i didn't like it one bit.
3 TBS butter
1 bag marshmallows
6 cups rice krispie cereal
a couple dashes cinnamon
2 tsp vanilla
plain m&m's
melt the butter and marshmallows in a saucepan over medium heat. once melted remove from heat and add cinnamon and vanilla. pour over rice krispies and mix until combined. you can also mix the m&m's in at this point, which isn't a bad idea, but after i pressed the krispie treat mix into a greased jelly roll pan i sprinkled the m&ms on top and pressed them into the cereal mixture....whatever you prefer really. let cool completely and cut into squares.
6.29.2007
tuna casserole
so i'm on a bit of a tuna kick. i've been craving this lately and i don't know why. it's good.
1-2 cans tuna packed in water {drained}--depending on how tuna-y you like it
1 can cream of chicken soup
1/2-1 can milk
a couple spoonfuls sour cream
1/2 chopped onion
1 small bag frozen peas
1 bag cooked and drained small shell pasta
1-2 cups grated cheese
1 sleeve ritz crackers crushed
2-3 TBS butter melted
salt
pepper
mix first seven ingredients. add more sour cream or milk to fix consistency as needed {not too sticky, not too soupy}. pour into a casserole dish {9x13 works well} sprinkle liberally with pepper and salt and top with grated cheese. mix ritz and melted butter and sprinkle over cheese. cook at 350 degrees until cheese is melted, cracker crumbs are browned and filling is bubbly {about 15-20 minutes}
1-2 cans tuna packed in water {drained}--depending on how tuna-y you like it
1 can cream of chicken soup
1/2-1 can milk
a couple spoonfuls sour cream
1/2 chopped onion
1 small bag frozen peas
1 bag cooked and drained small shell pasta
1-2 cups grated cheese
1 sleeve ritz crackers crushed
2-3 TBS butter melted
salt
pepper
mix first seven ingredients. add more sour cream or milk to fix consistency as needed {not too sticky, not too soupy}. pour into a casserole dish {9x13 works well} sprinkle liberally with pepper and salt and top with grated cheese. mix ritz and melted butter and sprinkle over cheese. cook at 350 degrees until cheese is melted, cracker crumbs are browned and filling is bubbly {about 15-20 minutes}
tuna salad
this is really a salad but more of a sandwich filler/cracker topper. i made this up the other day for lunch and it was delish. it's more of a method than a recipe, very versatile.
1 can tuna in water {drained}
1 roma tomato chopped/seeded
1 TBS chopped red onion
1-2 spoonfulls light mayo
2-3 spoonfulls sweet relish
salt
pepper
mix all together and serve on toasted bread with lettuce or on ritz crackers.
1 can tuna in water {drained}
1 roma tomato chopped/seeded
1 TBS chopped red onion
1-2 spoonfulls light mayo
2-3 spoonfulls sweet relish
salt
pepper
mix all together and serve on toasted bread with lettuce or on ritz crackers.
6.26.2007
grilled salmon
1 1-lb. salmon fillet
1 TBS olive oil {you can also use butter here}
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp thyme
2 cloves garlic
2 TBS lemon juice
heat your grill to medium/high heat {or preheat your oven to 400 degrees}. put the salmon on a piece of foil that is slightly larger than the fish. wisk the ingredients together and brush onto the salmon and cook until opaque all the way through and flakes easily with a fork {about 10 minutes}
1 TBS olive oil {you can also use butter here}
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp thyme
2 cloves garlic
2 TBS lemon juice
heat your grill to medium/high heat {or preheat your oven to 400 degrees}. put the salmon on a piece of foil that is slightly larger than the fish. wisk the ingredients together and brush onto the salmon and cook until opaque all the way through and flakes easily with a fork {about 10 minutes}
6.20.2007
pasta with sausage cream and tomato
this is chris' favorite dish that i have made so far.
1 TBS olive oil
1/2 lb. pork sausage HOT
2 TBS minced onion
2 cloves garlic
1 large can Italian peeled tomatoes
1 1/2 c. whipping cream (i use half-n-half)
1/2 tsp salt
1 box rotelle pasta
saute sausage in olive oil until no longer pink. add onion and garlic and cook until brown. remove from pan and drain drippings back in pan. drain tomatoes and chop coarsely. saute in pan with drippings until liquid is reduced. add sausage again, and cream and salt. simmer until it reduces slightly. pour over cooked pasta.
1 TBS olive oil
1/2 lb. pork sausage HOT
2 TBS minced onion
2 cloves garlic
1 large can Italian peeled tomatoes
1 1/2 c. whipping cream (i use half-n-half)
1/2 tsp salt
1 box rotelle pasta
saute sausage in olive oil until no longer pink. add onion and garlic and cook until brown. remove from pan and drain drippings back in pan. drain tomatoes and chop coarsely. saute in pan with drippings until liquid is reduced. add sausage again, and cream and salt. simmer until it reduces slightly. pour over cooked pasta.
cake-like corn bread
1 c. margarine
3 eggs
4 tsp baking powder
1 c. cornmeal
1 1/2 c. sugar
2 c. flour
1/4 tsp salt
1 c. milk
cream margarine and sugar. add eggs, one at a time, beating well after each. sift together flour, baking powder, salt and cornmeal. add to creamed mixture alternately with milk. bake in a greased 9x13 pan for 35 minutes at 350 degrees.
3 eggs
4 tsp baking powder
1 c. cornmeal
1 1/2 c. sugar
2 c. flour
1/4 tsp salt
1 c. milk
cream margarine and sugar. add eggs, one at a time, beating well after each. sift together flour, baking powder, salt and cornmeal. add to creamed mixture alternately with milk. bake in a greased 9x13 pan for 35 minutes at 350 degrees.
vegetable beef soup
1 lb. ground beef
1 onion chopped
1 46-oz. bottle V-8 juice
1/4 c. Worcertershire sauce
2 potatoes, diced small
1 2-lb. bag frozen mixed vegetables
salt and pepper to taste
brown meat and onion. add V-8, Wocestershire, and potatoes. let simmer until potatoes soften. add vegetables and simmer until ready to serve. (we like to sprinkle with cheese)
1 onion chopped
1 46-oz. bottle V-8 juice
1/4 c. Worcertershire sauce
2 potatoes, diced small
1 2-lb. bag frozen mixed vegetables
salt and pepper to taste
brown meat and onion. add V-8, Wocestershire, and potatoes. let simmer until potatoes soften. add vegetables and simmer until ready to serve. (we like to sprinkle with cheese)
black bean and rice enchiladas
3 c. cooked white rice
1 can black beans rinsed and drained
2 cans milk enchilada sauce
1 pkg large tortillas
shredded cheddar cheese
shredded mozzarella cheese
mix cooked rice with black beans and 1 can enchilada sauce. fill tortillas with rice/bean mixture and put in tortillas and roll up. place in a 9x13 inch pan. pour other can of enchilada sauce over tortillas. sprinkle with both cheeses and cover with foil. bake at 350 for 30-40 minutes until cheese is melted and sauces are bubbly.
1 can black beans rinsed and drained
2 cans milk enchilada sauce
1 pkg large tortillas
shredded cheddar cheese
shredded mozzarella cheese
mix cooked rice with black beans and 1 can enchilada sauce. fill tortillas with rice/bean mixture and put in tortillas and roll up. place in a 9x13 inch pan. pour other can of enchilada sauce over tortillas. sprinkle with both cheeses and cover with foil. bake at 350 for 30-40 minutes until cheese is melted and sauces are bubbly.
pumpkin chocolate chip cookies
i usually half this recipe because it makes a ton.
2 c. shortening
1 16-oz. can pumpkin
1 tsp vanilla
2 c. sugar
2 eggs
2 tsp baking powder
1 tsp baking soda
1/2 tsp allspice (i usually just use ground cloves)
1 tsp salt
4 c. flour
2 TBS cinnamon
1 tsp nutmeg
1 pkg. milk chocolate chips
cream shortening and sugar. add pumpkin, eggs, and vanilla; beat well. stir together flour and spices and add to pumpkin mixture. add chocolate chips. put on a greased cookie sheet and bake at 350 for 12-15 minutes.
2 c. shortening
1 16-oz. can pumpkin
1 tsp vanilla
2 c. sugar
2 eggs
2 tsp baking powder
1 tsp baking soda
1/2 tsp allspice (i usually just use ground cloves)
1 tsp salt
4 c. flour
2 TBS cinnamon
1 tsp nutmeg
1 pkg. milk chocolate chips
cream shortening and sugar. add pumpkin, eggs, and vanilla; beat well. stir together flour and spices and add to pumpkin mixture. add chocolate chips. put on a greased cookie sheet and bake at 350 for 12-15 minutes.
lemon bars
1 c. plus 2 TBS flour
1/2 c. butter
1/4 c. powdered sugar
2 eggs, slightly beaten
1 c. granulated sugar
1/4 tsp salt
3 TBS lemon juice
1/2 tsp baking powder
cream 1 c. flour, butter and powdered sugar. press into an 8 inch square pan. bake 20 minutes at 350. cool. mix eggs, sugar, salt and lemon juice. add remaining flour and baking powder. mix well. pour over cooled crust. bake 25 minutes at 350. sprinkle powdered sugar on top as soon as removed from the oven. cool throroughly before cuting into bars.
1/2 c. butter
1/4 c. powdered sugar
2 eggs, slightly beaten
1 c. granulated sugar
1/4 tsp salt
3 TBS lemon juice
1/2 tsp baking powder
cream 1 c. flour, butter and powdered sugar. press into an 8 inch square pan. bake 20 minutes at 350. cool. mix eggs, sugar, salt and lemon juice. add remaining flour and baking powder. mix well. pour over cooled crust. bake 25 minutes at 350. sprinkle powdered sugar on top as soon as removed from the oven. cool throroughly before cuting into bars.
green chile chicken enchiladas
2 large cans chicken in water, drained
1 can cream of chicken soup
milk and water to equal 1 soup can
3/4 tsp garlic powder
1 tsp taco seasoning
2 c. grated cheese, plus 1/2 c. for topping
1 c. sour cream
1/3 c. diced onion
2 cans chopped green chili
corn totillas
in a large bowl mix first nine ingredients. layer sauce and totillas in a 9x13 pan, beginning with the sauch and ending with the sauce. top with 1/2 c. shredded cheese. cover with foil and bake in a 350 degree oven for 35 minutes or until cheeses are bubbly. uncover for the last 10 minutes so that the top will brown.
1 can cream of chicken soup
milk and water to equal 1 soup can
3/4 tsp garlic powder
1 tsp taco seasoning
2 c. grated cheese, plus 1/2 c. for topping
1 c. sour cream
1/3 c. diced onion
2 cans chopped green chili
corn totillas
in a large bowl mix first nine ingredients. layer sauce and totillas in a 9x13 pan, beginning with the sauch and ending with the sauce. top with 1/2 c. shredded cheese. cover with foil and bake in a 350 degree oven for 35 minutes or until cheeses are bubbly. uncover for the last 10 minutes so that the top will brown.
breakfast casserole
4 c. shredded potatoes (frozen hashbrowns work great)
1 lb. sausage cooked and drained
5 eggs, beaten
1/4 c. milk
1/2 c. sour cream
1 tsp salt
1/2 tsp pepper
1/2 c. cheddar cheese
combine eggs, milk, sour cream, salt and pepper. mix well and pour over sausage and poatatoes and bake at 400 for 35 minutes. sprinkle with cheese and cook until cheese is melted and bubbly.
1 lb. sausage cooked and drained
5 eggs, beaten
1/4 c. milk
1/2 c. sour cream
1 tsp salt
1/2 tsp pepper
1/2 c. cheddar cheese
combine eggs, milk, sour cream, salt and pepper. mix well and pour over sausage and poatatoes and bake at 400 for 35 minutes. sprinkle with cheese and cook until cheese is melted and bubbly.
banana bread
1 3/4 c. flour
2/3 c. sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3-4 mashed ripe bananas
1/3 c. shortening or butter
2 TBS milk
2 eggs
1/4 c. chopped nuts (optional)
in a large bowl, combine 1 cup of the flour, sugar, baking powder, soda and salt. add mashed banana, margarine and milk. beat with an electric mixer on low speed until blended, then on high speed for 2 minutes. add eggs and remaining flour. beat until blended. stir in nuts if using. pour batter into 2 greased loaf pans (i usually spray with pam and then coat with white sugar instead of flour). bake at 350 for 55-60 minutes.
2/3 c. sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3-4 mashed ripe bananas
1/3 c. shortening or butter
2 TBS milk
2 eggs
1/4 c. chopped nuts (optional)
in a large bowl, combine 1 cup of the flour, sugar, baking powder, soda and salt. add mashed banana, margarine and milk. beat with an electric mixer on low speed until blended, then on high speed for 2 minutes. add eggs and remaining flour. beat until blended. stir in nuts if using. pour batter into 2 greased loaf pans (i usually spray with pam and then coat with white sugar instead of flour). bake at 350 for 55-60 minutes.
sweet chex mix
7 c. corn chex
7 c. rice chex
7 c. golden grahams
2 c. coconut
1 c. slivered almonds
mix all together in a LARGE bowl. (make sure you use the "name brand" golden grahams or else they will be soggy and gross)
melt together in a saucepan:
1 c. karo syrup
3/4 c. butter
1 c. sugar
bring to a boil for 2 minutes and pour over cereals. mix well and store in an airtight container.
7 c. rice chex
7 c. golden grahams
2 c. coconut
1 c. slivered almonds
mix all together in a LARGE bowl. (make sure you use the "name brand" golden grahams or else they will be soggy and gross)
melt together in a saucepan:
1 c. karo syrup
3/4 c. butter
1 c. sugar
bring to a boil for 2 minutes and pour over cereals. mix well and store in an airtight container.
Olive Garden fettucine alfredo
my grandma swears this is the same recipe from the olive garden. i've never had the fettucine there but this stuff is dang good.
8 oz. cream cheese, cut into bits
3/4 c. Parmesan cheese
1/2 c. butter
1/2 c. milk
1 lb. fettucine noodles cooked and drained
in a large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. toss pasta lightly with sauce, coating well. also good with steamed broccoli and chicken.
8 oz. cream cheese, cut into bits
3/4 c. Parmesan cheese
1/2 c. butter
1/2 c. milk
1 lb. fettucine noodles cooked and drained
in a large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. toss pasta lightly with sauce, coating well. also good with steamed broccoli and chicken.
green chile chicken corn chowder
1 1/2 lb. chicken breasts
1/2 onion chopped
1-2 garlic cloves minced
3 TBS butter
2 chicken boullion cubes
1 c. hot water
1/2 tsp ground cumin
2 c. half and half
2 c. monteray jack cheese
1 can cream corn
1-2 cans chopped green chile
1 medium tomato chopped
tortilla shells
cut chicken into small peices. in a large saucepot brown chicken, onion, and garlic in butter until chicken is white. dissolve boullion cubes in hot water and add to stockpot with cumin. bring to a boil. simmer 5 minutes, covered. add cream, cheese, corn and chile. cook over low heat until cheese is melted. stir in tomato. serve with heated tortilla shells.
1/2 onion chopped
1-2 garlic cloves minced
3 TBS butter
2 chicken boullion cubes
1 c. hot water
1/2 tsp ground cumin
2 c. half and half
2 c. monteray jack cheese
1 can cream corn
1-2 cans chopped green chile
1 medium tomato chopped
tortilla shells
cut chicken into small peices. in a large saucepot brown chicken, onion, and garlic in butter until chicken is white. dissolve boullion cubes in hot water and add to stockpot with cumin. bring to a boil. simmer 5 minutes, covered. add cream, cheese, corn and chile. cook over low heat until cheese is melted. stir in tomato. serve with heated tortilla shells.
granola
5 c. rolled oats
1 c. sweetened coconut
1 c. sliced almonds
1 c. chopped pecans
1 c. sunflower seeds
2 tsp cinnamon
1/8 tsp cloves
1/2 tsp nutmeg
1/2 c. butter
1/2 c. honey
1/3 c. brown sugar
2 TBS creamy peanut butter
1 TBS vanilla
1/2 c. wheat germ
mix oats, coconut, nuts and spices in a large bowl. melt butters with honey and sugar over low heat, stirring occasionally. remove from heat and add vanilla. pour sauce mixture over oats and toss to comine well. pour in a greased baking sheet and bake 30-60 minutes (depending on how crisp you like it) at 350 stirring every 10 minutes.
1 c. sweetened coconut
1 c. sliced almonds
1 c. chopped pecans
1 c. sunflower seeds
2 tsp cinnamon
1/8 tsp cloves
1/2 tsp nutmeg
1/2 c. butter
1/2 c. honey
1/3 c. brown sugar
2 TBS creamy peanut butter
1 TBS vanilla
1/2 c. wheat germ
mix oats, coconut, nuts and spices in a large bowl. melt butters with honey and sugar over low heat, stirring occasionally. remove from heat and add vanilla. pour sauce mixture over oats and toss to comine well. pour in a greased baking sheet and bake 30-60 minutes (depending on how crisp you like it) at 350 stirring every 10 minutes.
easy spaghetti
1 28-oz. can Italian tomatoes
8 oz. spaghetti (that's like 1/2 a 1-lb. package)
4 TBS olive oil
4 cloves garlic
1/4 tsp crushed red pepper flakes
1/4 tsp salt
1/4 c. fresh basil
parmesan cheese
ricotta cheese (optional)
cook spaghetti until al dente. blend tomatoes in the blender. heat oil and garlic over medium heat and cook about 30 seconds. add red pepper flakes and salt. increase heat to high and add tomatoes and cook 5-6 minutes. drain pasta reserving 1 cup of pasta water in case sauce gets too thick. add pasta to sauch and cook until sauch clings to pasta, about 3-4 minutes. stir in pasta and top with parmesan or ricotta cheese.
8 oz. spaghetti (that's like 1/2 a 1-lb. package)
4 TBS olive oil
4 cloves garlic
1/4 tsp crushed red pepper flakes
1/4 tsp salt
1/4 c. fresh basil
parmesan cheese
ricotta cheese (optional)
cook spaghetti until al dente. blend tomatoes in the blender. heat oil and garlic over medium heat and cook about 30 seconds. add red pepper flakes and salt. increase heat to high and add tomatoes and cook 5-6 minutes. drain pasta reserving 1 cup of pasta water in case sauce gets too thick. add pasta to sauch and cook until sauch clings to pasta, about 3-4 minutes. stir in pasta and top with parmesan or ricotta cheese.
chocolate chip cookies
2 c. plus 2 TBS flour
3/4 tsp baking soda
3/4 tsp salt
1 c. butter softened
1 c. packed brown sugar
1/2 c. granulated sugar
1 egg
2 tsp vanilla
2-3 tsp cinnamon
1 pkg. milk chocolate chips
1/2 c. butterscotch chips (optional)
mix flour, baking soda and salt; set aside. in a large mixing bowl cream together butter and sugars until light. add egg and vanilla and beat until light and fluffy. stir in flour mixture, mix until combined. add chocolate and cinnamon. bake at 350 for 7-9 minutes.
3/4 tsp baking soda
3/4 tsp salt
1 c. butter softened
1 c. packed brown sugar
1/2 c. granulated sugar
1 egg
2 tsp vanilla
2-3 tsp cinnamon
1 pkg. milk chocolate chips
1/2 c. butterscotch chips (optional)
mix flour, baking soda and salt; set aside. in a large mixing bowl cream together butter and sugars until light. add egg and vanilla and beat until light and fluffy. stir in flour mixture, mix until combined. add chocolate and cinnamon. bake at 350 for 7-9 minutes.
slow-cooker chicken with apples
2 c. sliced onions
2 large apples peeled, cored and sliced
2 lbs. chicken, cut into pieces (larger than bite size but not huge)
1/2 tsp salt
1/4 tsp black pepper
2 TBS chopped fresh rosemary (use a couple of tsp if using dry)
1 c. chicken broth
1 can cream of celery soup
2 c. cooked rice
arrange onion and apple slices in the bottom of a slow cooker. place chicken pieces on top and season all over with salt and pepper. sprinkle rosemary over chicken. wisk broth and soup together and pour mixture over chicken. sover and cook on low 6-8 hrs. serve over rice.
2 large apples peeled, cored and sliced
2 lbs. chicken, cut into pieces (larger than bite size but not huge)
1/2 tsp salt
1/4 tsp black pepper
2 TBS chopped fresh rosemary (use a couple of tsp if using dry)
1 c. chicken broth
1 can cream of celery soup
2 c. cooked rice
arrange onion and apple slices in the bottom of a slow cooker. place chicken pieces on top and season all over with salt and pepper. sprinkle rosemary over chicken. wisk broth and soup together and pour mixture over chicken. sover and cook on low 6-8 hrs. serve over rice.
buttermilk fruit dip
1 1/2 c. cold buttermilk
1 (3.4 oz.) package instant vanilla pudding
1 8 0z. carton cool whip
beat buttermilk and pudding on low for 2 minutes. fold in whipped topping. chill for at least 1 hour. serve with your favorite fruits (my favorites are strawberries, bananas, watermellon, pears)
1 (3.4 oz.) package instant vanilla pudding
1 8 0z. carton cool whip
beat buttermilk and pudding on low for 2 minutes. fold in whipped topping. chill for at least 1 hour. serve with your favorite fruits (my favorites are strawberries, bananas, watermellon, pears)
cinnamon surprise coffee cake
FILLING:
1 TBS cinnamon
4 TBS soft butter
1/3 c. brown sugar
2 TBS flour
mix together, set aside
CAKE:
3 c. flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c. soft butter
1 1/2 c. sugar
3 eggs
2 tsp vanilla
2 c. sour cream
cream butter and sugar. add eggs and vanilla. combine dry ingredients (flour, baking powder, soda, salt) and add to butter mixture alternately with sour cream. pour half of dough mixture into a greased bundt pan. sprinkle filling mixture over dough and cover with remaining dough mixture. swirl with a knife and bake in a 350 degree oven for 60 minutes or until a knife comes out clean.
1 TBS cinnamon
4 TBS soft butter
1/3 c. brown sugar
2 TBS flour
mix together, set aside
CAKE:
3 c. flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c. soft butter
1 1/2 c. sugar
3 eggs
2 tsp vanilla
2 c. sour cream
cream butter and sugar. add eggs and vanilla. combine dry ingredients (flour, baking powder, soda, salt) and add to butter mixture alternately with sour cream. pour half of dough mixture into a greased bundt pan. sprinkle filling mixture over dough and cover with remaining dough mixture. swirl with a knife and bake in a 350 degree oven for 60 minutes or until a knife comes out clean.
mango lime smoothie
this recipe makes a ton, so i usually just "eyeball" all the ingredients to taste for 1 or 2 servings.
2 mangoes
3/4 c. orange juice
1/2 c. pineapple juice
1 c. milk
1/4 c. plain yogurt
2 TBS honey
2 TBS wheat germ
splash of lime juice
put all ingredients in a blender and blend until smooth. add ice to desired consistency.
2 mangoes
3/4 c. orange juice
1/2 c. pineapple juice
1 c. milk
1/4 c. plain yogurt
2 TBS honey
2 TBS wheat germ
splash of lime juice
put all ingredients in a blender and blend until smooth. add ice to desired consistency.
snickerdoodles
1/2 c. butter, softened
1/2 c. shortening
1 1/2 c. sugar
2 3/4 c. flour
2 eggs
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
2 TBS sugar
2 tsp cinnamon
mix butter, shortening, 1 1/2 c. sugar and eggs thoroughly. blend in flour cream of tarter, soda and salt. shape dough by rounded spoonfuls into balls. mix 2 TBS sugar and cinnamon together. roll dough balls into mixture. place on a greased baking sheet and bake 7 minutes at 400.
1/2 c. shortening
1 1/2 c. sugar
2 3/4 c. flour
2 eggs
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
2 TBS sugar
2 tsp cinnamon
mix butter, shortening, 1 1/2 c. sugar and eggs thoroughly. blend in flour cream of tarter, soda and salt. shape dough by rounded spoonfuls into balls. mix 2 TBS sugar and cinnamon together. roll dough balls into mixture. place on a greased baking sheet and bake 7 minutes at 400.
stuffed peppers
this recipe is very versatile. the recipe i use is "mexican" but i have included the "italian" style ingredients in parens.
1 c. rice (or orzo pasta)
1 shallot minced
1/2 red onion chopped
3-4 garlic cloves
1 lb. ground beef or ground turkey
2 c. salsa (or marinara sauce)
1 TBS taco seasoning (or Italian seasoning)
1/2 tsp red pepper flakes
4 large sweet peppers (green, red or yellow)
1/4 c. grated monteray jack cheese (or parmesan cheese)
1/4 c. seasoned bread crumbs
cook rice according to box directions. meanwhile, saute shallot, onion and garlic over medium heat. add meat and cook through. cut stem and flesh out of peppers and arrange on a baking sheet. add ice to meat along with seasoning and salsa. fill peppers with filling. top each pepper with a spoonful of salsa and sprinkle with cheese and bread crumbs. bake at 400 for 20-25 minutes.
1 c. rice (or orzo pasta)
1 shallot minced
1/2 red onion chopped
3-4 garlic cloves
1 lb. ground beef or ground turkey
2 c. salsa (or marinara sauce)
1 TBS taco seasoning (or Italian seasoning)
1/2 tsp red pepper flakes
4 large sweet peppers (green, red or yellow)
1/4 c. grated monteray jack cheese (or parmesan cheese)
1/4 c. seasoned bread crumbs
cook rice according to box directions. meanwhile, saute shallot, onion and garlic over medium heat. add meat and cook through. cut stem and flesh out of peppers and arrange on a baking sheet. add ice to meat along with seasoning and salsa. fill peppers with filling. top each pepper with a spoonful of salsa and sprinkle with cheese and bread crumbs. bake at 400 for 20-25 minutes.
broccoli calzones
1/2 TBS olive oil
10 oz. frozen chopped broccoli
2 cloves chopped garlic
dash of red pepper flakes
1 lb. frozen pizza dough, thawed
1/2 c. ricotta cheese
1/4 c. grated Parmesan cheese
3/4 c. mozzarella cheese
1/2 red onion chopped
tomatoe sauce
heat oil over medium heat. add onion and cook 4-5 minutes. add broccoli, garlic and pepper flakes. cook 5-7 minutes, set aside to cool. divide dough into 4 pieces and roll into ovals. stir cheeses into cooled broccoli mix. season with salt and pepper and spread even amounts of broccoli mixture over half of each dough oval leaving a 1/2 inch border around the edges. fold dough over mixture and pinch to seal closed. cut 2 slits in the top of each calzone for ventilation and bake at 400 for 25 minutes or until golden brown. serve with tomato sauce.
10 oz. frozen chopped broccoli
2 cloves chopped garlic
dash of red pepper flakes
1 lb. frozen pizza dough, thawed
1/2 c. ricotta cheese
1/4 c. grated Parmesan cheese
3/4 c. mozzarella cheese
1/2 red onion chopped
tomatoe sauce
heat oil over medium heat. add onion and cook 4-5 minutes. add broccoli, garlic and pepper flakes. cook 5-7 minutes, set aside to cool. divide dough into 4 pieces and roll into ovals. stir cheeses into cooled broccoli mix. season with salt and pepper and spread even amounts of broccoli mixture over half of each dough oval leaving a 1/2 inch border around the edges. fold dough over mixture and pinch to seal closed. cut 2 slits in the top of each calzone for ventilation and bake at 400 for 25 minutes or until golden brown. serve with tomato sauce.
rollo cookies
1 box Devil's food cake mix
1 stick butter, softened
1 egg
1 bag (3-4 sticks) rollo candies
heat oven to 350. mix ingredients together. flatten dough in palm and place a rollo candy in the middle. fold dough around candy. place on ungreased cookie sheet and bake 8-11 minutes.
1 stick butter, softened
1 egg
1 bag (3-4 sticks) rollo candies
heat oven to 350. mix ingredients together. flatten dough in palm and place a rollo candy in the middle. fold dough around candy. place on ungreased cookie sheet and bake 8-11 minutes.
chocolate oat squares
this recipe is from my good friend kelli. be careful they are super addicting!
1 c. butter, softened
2 c. packed brown sugar
2 eggs
2 tsp vanilla
3 1/2 c. quick cooking oats
2 1/2 c. all-purpose flour
1 tsp baking soda
1 tsp salt
1 14-oz. can sweetened condensed milk
2 TBS butter
2 c. milk chocolate chips
1/2 tsp salt
2 tsp vanilla
cream together 1 c. butter with brown sugar until smooth. beat in the eggs and 2 tsp vanilla. stir in the oats, flour, baking soda and 1 tsp salt. press 2/3 of the mixture in a greased jelly roll pan. set aside the remaining dough. combine the condensed milk, 2 TBS butter, chocolate chips and remaining 1/2 tsp salt in a large saucepan over medium heat. stir frequently until melted and smooth. remove from heat and add remaining 2 tsp vanilla. spread over the prepared crust and sprinkle with the reserved dough. bake at 350 for 25 minutes or until golden brown. cool completely before cutting into squares.
1 c. butter, softened
2 c. packed brown sugar
2 eggs
2 tsp vanilla
3 1/2 c. quick cooking oats
2 1/2 c. all-purpose flour
1 tsp baking soda
1 tsp salt
1 14-oz. can sweetened condensed milk
2 TBS butter
2 c. milk chocolate chips
1/2 tsp salt
2 tsp vanilla
cream together 1 c. butter with brown sugar until smooth. beat in the eggs and 2 tsp vanilla. stir in the oats, flour, baking soda and 1 tsp salt. press 2/3 of the mixture in a greased jelly roll pan. set aside the remaining dough. combine the condensed milk, 2 TBS butter, chocolate chips and remaining 1/2 tsp salt in a large saucepan over medium heat. stir frequently until melted and smooth. remove from heat and add remaining 2 tsp vanilla. spread over the prepared crust and sprinkle with the reserved dough. bake at 350 for 25 minutes or until golden brown. cool completely before cutting into squares.
stuffed burger bundles
1 c. packaged stuffing mix (herb-seasoning or chicken)
1/4 c. melted butter w/ 2 TBS water added
1/2 c. evaporated milk
1 lb. ground beef
1 can cream of mushroom soup
2 tsp. Worcestershire sauce
1 TBS ketchup
combine stuffing mix with butter and water. combine evaporated milk and meat. dvide meat into 5 equal portions. flatten into a circle and put 2 TBS stuffing mixture in the middle. draw meat around stuffing and seal. place in a baking dish. mix soup, Worcestershire sauce and ketchup together and pour over meat. bake uncovered at 350 for 45 minutes.
1/4 c. melted butter w/ 2 TBS water added
1/2 c. evaporated milk
1 lb. ground beef
1 can cream of mushroom soup
2 tsp. Worcestershire sauce
1 TBS ketchup
combine stuffing mix with butter and water. combine evaporated milk and meat. dvide meat into 5 equal portions. flatten into a circle and put 2 TBS stuffing mixture in the middle. draw meat around stuffing and seal. place in a baking dish. mix soup, Worcestershire sauce and ketchup together and pour over meat. bake uncovered at 350 for 45 minutes.
beginning
i wanted to have a place for all the yummies being created in my little basement so here it is...not completely sweet, not completely savory, but always good.
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