Friday, April 19, 2013

Very Low Fat Broccoli Chicken Stir Fry

Very Low Fat Broccoli Chicken Stir Fry

1/2 lb. boneless skinless chicken breasts, cut into strips
12 ounces fresh broccoli florets
3 ounces baby carrots, julienne cut
3/4 c. chicken broth
3/4 to 1 c. water
4 Tbsp. reduced sodium soy sauce
1 tsp. fresh minced ginger
1 tsp. minced garlic
2 tsp. cornstarch
2 Tbsp. water
nonstick cooking spray
rice, for serving

In a small bowl, bombine soy sauce, ginger and garlic. Set aside.

Spray a skillet with cooking spray. Add chicken and stir fry until no longer pink. Remove and keep warm.

Add 1 c. water and vegetables to skillet. Cover and steam over medium heat until crisp/tender, stirring occasionally.  Remove and keep warm, draining any extra water.

Add chicken broth to pan, bringing to a boil.

Reduce heat; add vegetables, chicken and soy sauce mixture. Stir fry for about 5 minutes at a simmer until heated through.

Combine cornstarch and 2 Tbsp. of water and stir into skillet. Bring to a boil. Cook for a few minutes, until thickened.

Serve over hot rice.

Chicken and Stuffing

Chicken and Stuffing

1 large white onion, chopped
4 boneless, skinless chicken breasts
1/2 c. water, divided
1 box Stove Top stuffing mix
1 can cream of chicken soup
1/2 c. sour cream
1/3 c. french fried onions

Put onion on bottom of greased crock pot. Place chicken on top. Pour 1/4 c. water over chicken.
Sprinkle dry Stove Top over everything.  Mix together sour cream, soup and 1/4 c. water. Dollop onto stuffing mix and spread out.  Sprinkle with french fried onions.
Cover and coon on HIGH for 3 to 4 hours.

Western Omelet Casserole

Western Omelet Casserole

32 oz. bag frozen hash brown potatoes
1 lb. cubed ham
1 medium onion, diced
1 small green pepper, diced
1 1/2 c. shredded cheese
12 eggs
1 c. milk
1 tsp. salt
1 tsp. pepper

Layer 1/3 each: potatoes, meat, onion, green pepper and cheese on bottom of greased slow cooked.  Repeat 2 more times.

Beat together eggs, milk, salt and pepper. Pour over mixture in slow cooker.

Cover. Cook on LOW for 8 to 9 hours.

Guacamole

Guacamole

2 avocados
1 lime, juiced
2 tomatoes, chopped
1 small onion, chopped
1/4 tsp. pepper
1/2 tsp. salt
2 cloves garlic, minced
1/8 tsp cumin
1/8 tsp cayenne
2 Tbsp. salsa

Peel and dice avocados. Mash some, but leave some big lumps. Add the remaining ingredients. Chill until ready to use.

BLT Pasta Salad

BLT Pasta Salad

1 c. mayonnaise
1/4 c. lemon juice
2 tsp. sugar
2 tsp. instant chicken bouillon
7 oz. pasta, cooked, drained and cooled
8 slices bacon, cooked and crumbled
1 large tomato, seeded and chopped
1/4 c. green onion, chopped
4 c. lettuce, torn into bite-sized pieces

Combine mayonnaise, lemon juice, sugar and bouillon for dressing.

Combine pasta, bacon, tomato and onion. Mix in dressing. Chill until ready to serve.
Add lettuce just before serving.

Pepper Steak

Pepper Steak

2 lb. blade steak or round steak, cut in strips.
2 Tbsp. oil
1 Tbsp. flour
minced garlic, to taste
1/2 c. ketchup
1/2 c. water
3 Tbsp. soy sauce
1/2 tsp. black pepper
1 large onion, sliced
1 large green pepper, cut in strips

Brown meat. Saute onion, green pepper and garlic.  Combine flour, water, ketchup, soy sauce and pepper. Heat to boiling. Put the meat back in the pan and heat for 10 to 15 minutes.
Serve over rice.

Pork Roast

Pork Roast

4 to 5 lb. pork roast
1 clove garlic, sliced
2 medium onions, sliced
1 bay leaf
1 c. hot water
2 Tbsp. soy sauce

Put the garlic and onion on the bottom of the crock. Set pork roast on top. Season with salt and pepper. Mix together hot water and soy sauce. Pour over roast. Add bay leaf.  Cook on LOW for 6 to 8 hours.

Gramma's Date Squares

Gramma's Date Squares

1 1/2 c. rolled oats
1 1/2 c. sifted pastry flour
1/4 tsp. salt
3/4 tsp. baking soda
1 c. packed brown sugar
3/4 c. butter, softened
3/4 lb. pitted dated, diced
1 c. water
1/3 c. packed brown sugar
1 tsp. lemon juice

Preheat oven to 350.

In a large bowl, combine oats, flour, salt, 1 cup brown sugar and baking soda. Mix in the butter until crumbly. Press half of the mixture into the bottom of a 9 inch square pan.

In small saucepan over medium heat, combine the dates, water and 1/3 c. brown sugar. Bring to a boil and cook until thickened. Stir in lemon juice and remove from heat.  Spread the filling over the base. Then, pat the remaining crumb mixture on top.

Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted.  Cool completely before cutting into squares.

Potato & Ham Chowder, #2

Potato & Ham Chowder, #2

5 large potatoes, peeled and cubed
2 onions, chopped
2 c. ham, diced
3 stalks celery, chopped
1 can (15 oz) creamed corn
2 Tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
2 chickken bouillon cubes
2 c. water
1 can (12 oz) evaporated milk
8 oz. Velveeta cheese, cubed

Put everything in crock pot EXCEPT evaporated milk and Velveeta.  Cook on LOW for 8 to 9 hours. Stir in evaporated milk and Velveeta and cook for another 30 minutes.

Potato and Ham Chowder

Potato and Ham Chowder

2 lbs. potatoes, peeled and sliced
1 lb. ham, diced
3/4 c. onion, diced
2 c. heavy cream
2 c. water
1 1/2 c. milk
1 c. smoked gouda, shredded
2 tsp. pepper
8 oz. Velveeta
1/4 c. butter

Combine all ingredients EXCEPT cheeses in crock pot. Cook on LOW for 6 hours.
Add cheeses during the last 45 minutes.

Chicken Spaghetti

Chicken Spaghetti

2 to 3 cups chopped, cooked chicken
2 c. chicken broth
1/3 c. green pepper, chopped
1/3 c. onion, chopped
4 oz. jar chopped pimientos
3 c. cooked pasta
1 can cream of mushroom soup
1 can cream of chicken soup
grated Cheddar cheese

Mix everything together and season to taste. Add 2 c. grated cheese.

Start adding chicken broth beginning with 1 cup. You want it stirrable - not soupy.
Pour into casserole; top with more cheese.

Bake at 350 for 35 to 45 minutes.*

*I always cover mine with foil and take it off for the last 10 minutes. This keeps it from getting too brown.

Enchilada Cheese Sauce

Enchilada Cheese Sauce

1/3 c. butter
1/3 c. flour
3 c. half & half
2 c. shredded sharp Cheddar cheese
1 (4 oz) can chopped chilis, undrained
salt & pepper, to taste

In large saucepan, melt butter on low heat. Whisk in butter; add half & half; bring to a simmer and cook until thickened. Add cheese, chilis, salt and pepper. Cook until thickened.

Enchilada Sauce

Enchilada Sauce

1 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. minced onion
1/2 tsp. oregano
2 1/2 tsp. chili powder
1/2 tsp. basil
1/8 tsp. pepper
1/8 tsp. salt
1/4 tsp. cumin
1 tsp. parsley
1/4 c. salsa
1 can tomato sauce (8 oz)
1 1/2 c. water

Heat oil. Saute garlic. Add everything else. Mix well; bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes.

Baked Pancake

Baked Pancake

3/4 c. flour
1 Tbsp. sugar
3 eggs
3/4 c. milk
2 Tbsp. butter

Topping
2 large apples, diced
1 Tbsp. butter
1/2 c. honey
2 Tbsp lemon juice
1/2 tsp. cinnamon
1 tsp. cornstarch
2 tsp. cold water

Mix together flour, sugar, eggs and milk until smooth. Place butter in 10 inch oven proof skillet.  Heat at 400 for 3 to 4 minutes or until melted; coat bottom and sides of pan. Pour batter into hot pan. Bake for 16 to 20 minutes or until edges are lightly browned.

In saucepan, saute apples in butter. Stir in honey, lemon juice and cinnamon. Combine cornstarch and water until smooth; add to apples. Bring to a boil; cook and stir for 2 minutes or until thickened.

Pour over baked pancake and serve.

Crock Pot Baked Beans #2

Crock Pot Baked Beans #2

1 lb. dried navy beans
2 medium onions, chopped
1/2 c. packed brown sugar
1/4 c. molasses
1/3 c. ketchup
1/4 lb. diced bacon, lightly sauteed
1 tsp. salt
1 1/2 tsp. dry mustard
1/4 tsp pepper

Cook beans in 6 c. water; bring to a boil; simmer for 30 minutes. Let stand, covered, for 1 1/2 hours. Drain.

Place beans in crock pot with the remaining ingredients. Add 1 c. water. Stir.

Cook on LOW for 12 hours.

Crock Pot Baked Beans

Crock Pot Baked Beans

3 c. dried navy beans
9 c. water
1 medium onion
1 c. ketchup
1 c. brown sugar, packed
1 c. water
2 tsp. dry mustard
2 Tbsp. molasses
1 tsp. salt

Bring beans and 9 c. water to a boil; reduce heat; simmer covered for 1 1/2 hours.  Drain. Pour beans into crock pot.

Stir in remaining ingredients. Cover and cook on LOW for 8 hours.

Durgin Park Baked Beans





Durgin Park Baked Beans

1 lb. dried navy beans
1/2 tsp. baking soda
1/2 lb. salt pork
1/2 medium onion (peeled, but uncut)
4 Tbsp. brown sugar
1/3 c. molasses
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper

Soak beans overnight.

Preheat oven to 325. Place baking soda in Dutch oven and fill halfway with water. Bring to a boil; add beans.  Boil for 10 minutes. Drain beans in colander and run cold water over them. Set aside.

Dice salt pork into 1 inch cubes. Put 1/2 the salt pork on bottom of pot with onion. Put beans in pot. Put in remaining salt pork on top of beans.

Mix together sugar, molasses, mustard, salt and pepper with 3 c. hot water; pour over beans. Cover. Bake for 6 hours. Check periodically for liquid. Add water if needed. DO NOT FLOOD THEM.

This is a copycat recipe from the Durgin Park Restaurant in Boston, Mass. This is exactly what my Grandma would make in her old cast iron stove fueled with coal. She would cook them all night - usually on a cold night in the winter. The aroma when you walked into her house was amazing! Always serve with Boston Brown Bread and Maple Leaf Hot Dogs with some mustard on the side.

You can find the Boston Brown Bread recipe on my Pinterest site under "Breads". Or, you can go to the King Arthur Flour site - that's where I got it.

Chocolate & Peanut Butter Fudge Cheesecake

Chocolate & Peanut Butter Fudge Cheesecake

Chocolate crumb crust (recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 c. sugar
3 eggs
1/3 c. sour cream
3 Tbsp. flour
1 tsp. vanilla
1/4 tsp. salt
1 c. semi-sweet chocolate chips, melted
1 c. peanut butter chips, melted
fudge topping (optional)
whipped topping (optional)

Heat oven to 350. Prepare chocolate crumb crust.

Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until well blended.

Place half of batter (about 2 1/2 c.) in separate bowl. Stir melted chocolate into one bowl of cream cheese mixture and melted peanut butter chips into the second bowl. Spread chocolate mixture in prepared crust.. Gently spread peanut butter mixture over chocolate mixture. Do not stir.

Bake for 50 to 55 minutes or until center is almost set. (For less cracking of cheesecake surface, bake in water bath). Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate.

To serve, drizzle each slice with fudge topping and whipped cream, if desired. Cover; refrigerate leftover cheesecake.  Serves 10 to 12.

Chocolate Crumb Crust
Heat oven to 350. Combine 1 1/2 c. vanilla wafer crumbs (about 45 cookies), 1/2 c. powdered sugar, 1/4 c. cocoa and 1/3 c. butter (melted) in medium bowl. Press onto bottom and 1 inch up sides of 9 inch springform pan. Bake for 8 minutes; cool.

Beef Stroganoff

Beef Stroganoff

1 lb. beef strips
1 onion, chopped
1 1/2 Tbsp. flour
3/4 tsp. salt
1/4 tsp. paprika
1/8 tsp. pepper
1 can cream of mushroom soup
1 1/4 c. sour cream
8 oz. egg noodles

Brown beef; add onions. Stir in flour, salt, paprika and pepper. Add soup; simmer 15 minutes.
Add sour cream and stir until warmed. Do not boil.

Serve over noodles.

Bourbon Chicken

Bourbon Chicken

2 lbs. chicken breasts, cut into nugget size pieces
1/2 c. bourbon
1/4 c. soy sauce
1 tsp. ginger
1 clove garlic
1/4 c. vinegar
1/4 c. brown sugar, packed
green onions for garnish
white or brown rice
oil
1 Tbsp. cornstarch
1/4 c. water

Mix together first 7 ingredients. Let marinate sever hours or over night. Drain, but reserve marinade.

Preheat skillet or wok. Drizzle with oil. Add chicken; stir fry until browned; add marinade. Bring to a boil; reduce to simmer. Simmer for 15 to 20 minutes.

Mix cornstarch and water. Add to chicken. Bring to a boil; simmer until thickened.
Serve over rice.

Baked Chicken Fried Steak

Baked Chicken Fried Steak

1 lb. tenderized steak (cubed steaks work well)
1/3 c. flour
1 tsp. salt (or other spices)
3/4 c. seasoned bread crumbs
2 egg white, beaten (or 1 whole egg)
2 Tbsp. milk
Country gravy

Preheat oven to 400. Spray a cookie sheet.

Combine flour, seasonings and bread crumbs. Beat egg and milk together.

Coat meat in crumbs, then egg, then crumbs.  Place on cookie sheet. Spray top of meat.

Bake for 10 minutes. Turn over; spray the meat; bake for 11 more minutes.

Serve with Country gravy over mashed potatoes.

Chicken Alfredo

Chicken Alfredo

2 chicken breasts, cooked and diced
3 to 4 sage leaves
1 red pepper, seeded and chopped (optional)
8 oz. pasta
4 Tbsp. butter
1 c. grated Parmesan
1 1/4 c. half & half
salt and pepper, to taste
pinch nutmeg

Cook pasta according to package directions.

In saute pan, add half & half, 2 Tbsp butter and half the Parmesan.  Cook on medium-low heat, stirring until mixture reduces and thickens slightly.

Add nutmeg, sage, salt and pepper.  Stir.  Add chicken and mix well.
Add pasta; mix well.  Serve with a nice tossed salad.

Cheesy Crock Pot Chicken

Cheesy Crock Pot Chicken

1 large onion, sliced
1 lb. potatoes, diced
1 medium-sized green pepper, diced
4 good-sized chicken breasts
1 1/2 tsp. garlic powder
1 1/2 tsp. pepper
1 can cheddar cheese soup
3/4 c. beer
3/4 c. bacon crumbles

Put vegetables in crock pot. Season chicken breasts as you like and add to crock.
Stir together soup, beer and bacon crumbles.  Pour into crock.

Cook on LOW for 4 to 5 hours or until done.

Crock Pot Chicken with Garlic & Wine

Crock Pot Chicken with Garlic & Wine

2 lbs. chicken breasts
1 lemon, sliced
10 garlic cloves
1/2 c. fresh parsley
1 tsp. oregano
1 large white onion, sliced
1 large red onion, sliced
1 c. white wine
1/2 c. dry vermouth
1/2 tsp. pepper
1 tsp. salt
water

Place all ingredients in crock pot in order given.

Pour in enough water to cover, if wine doesn't already.

Cook on LOW for 4 to 5 hours.

Chunky Cheesecake Brownies

Chunky Cheesecake Brownies

1 (8 oz) package cream cheese, softened
1/4 c. sugar
1 egg
2 c. semi-sweet chocolate chips, divided
1/4 c. butter
1/2 c. sugar
2 eggs
2/3 c. flour
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven ti 350. Grease a 9 inch square baking pan.

Combine cream cheese with 1/4 c. sugar and 1 egg in mixing bowl; beat until smooth. Stir 1 c. chocolate chips into the cream cheese mixture. Set aside.

Fill a saucepan with water and bring to a boil. Turn the heat off and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 c. sugar and 2 eggs. Then, sift together flour, baking powder and salt; stir into chocolate until evenly blended.

Pour half the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.

Bake in preheated oven at 350 for 25 to 30 minutes or until top is crinkled and edges pull away from the sides of the pan.  Cool thoroughly. Cut into 12 to 16 squares. Store in refrigerator or freeze.

Soft Molasses Cookies

Soft Molasses Cookies

1 c. packed brown sugar
3/4 c. shortening
1/4 c. molasses
1 egg
2 1/4 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt
3 Tbsp. sugar

Heat oven to 325. In large bowl beat brown sugar, shortening, molasses and egg. Stir in remaining ingredients EXCEPT sugar.

Shape dough by rounded tablespoons into balls. Deip tops into sugar. Place on ungreased cookie sheet - sugar side up.

Bake for 13 to 16 minutes or until just set. Do not overbake.

Downeast Maine Pumpkin Bread

Downeast Maine Pumpkin Bread

1 (15 oz) can solid pack pumpkin
4 eggs
2/3 c. water
1 c. vegetable oil
3 c. sugar
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger

Preheat oven to 35.  Grease and flour three 7 x 3 inch loaf pans.

In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until blended. Pour into the prepared pans.

Bake for about 50 to 60 minutes. Loaves are done when toothpick inserted in the center comes out clean.

Applesauce Spice Pound Cake

Applesauce Spice Pound Cake

1 c. butter, softened
1 1/2 c. firmly packed brown sugar
1 1/2 c. granulated sugar
5 eggs
1 1/2 c. unsweetened applesauce
2 Tbsp. baking soda
3 c. flour - divided
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 1/2 c. chopped pecans

Preheat oven to 325.  Grease and flour a 10 inch bundt pan. Set aside.

In a large mixing bowl, cream butter and sugars until light and fluffy, 5 to 7 minutes.  Add eggs, one at a time, and beat just until combined after each addition.

Combine applesauce and baking soda and set aside.

Sift together 2 3/4 c. flour and spices. Add to butter mixture alternately with applesauce mixture, beginning and ending with flour. Mix until just combined after each addition.

Stir together remaining 1/4 c. flour and pecans until well coated. Fold into batter.

Pour into prepared pan. Bake for 1 hour and 15 (or 20) minutes or until done.  Cool in pan for 10 minutes then turn onto wire rack.  Cool completely.

Serve with powdered sugar or whipped topping.

Fruited Oatmeal Bars

Fruited Oatmeal Bars

2 1/4 c. flour
1 1/2 c. oatmeal
1 1/4 c. firmly packed brown sugar
1/2 tsp. baking soda
1 c. cold butter
1/2 c. chopped nuts
1 (9 oz) package mincemeat
1 (14 oz) can Eagle Brand sweetened condensed milk

Heat oven to 350.

Mix together flour, oatmeal, brown sugar and baking soda. Cut in butter until crumbly. Reserve 3/4 c. mixture; stir in nuts - set aside. Press remaining mixture into 13 x 9 inch pan.

Crumble mincemeat into saucepan. Add Eagle Brand. Cook and stir over medium-low heat until thickened - about 5 minutes. Remove from heat.

Drop by small spoonfuls atop crust in panl spread carefully to cover crust. Sprinkle with reserved crumb mix; press down lightly.

Bake 40 minutes or until top is golden. Cool on wire rack. Cut in bars. Store at room temperature.

Easy Double Chocolate Chip Brownies

Easy Double Chocolate Chip Brownies

2 c. (12 oz) semi-sweet chocolate chips, divided
1/2 c. butter, cut in pieces
3 eggs
1 1/4 c. flour
1 c. sugar
1 tsp. vanilla
1/4 tsp. baking soda
1/2 c. shopped nuts

Preheat oven to 350.  Grease a 9 x 13 pan.

Melt 1 cup chocolate chips and butter in large heavy duty saucepan over low heat.  Stir until smooth.  Remove from heat; stir in eggs, flour, sugar, vanilla and baking soda.  Then, stir in remaining chocolate chips and nuts.  Spread in pan.

Bake for 18 to 22 minutes or until toothpick inserted in center comes out slightly sticky.  Cool completely before cutting into squares.

Baklava Bars





Baklava Bars

Cookie Base
1 pouch sugar cookie mix (dry mix NOT refrigerated)
1/2 c. butter, softened
1/2 tsp. grated lemon peel
1 egg

Filling
1 1/2 c. chopped walnuts
1/3 c. sugar
1/4 c. butter, softened
1 tsp. cinnamon
1/8 tsp. salt

Glaze
1/3 c. honey
2 Tbsp. butter, softened
1 Tbsp. brown sugar
1/2 tsp. lemon juice
1/4 tsp. cinnamon
1 tsp. vanilla

Heat oven to 350.  Spray bottom of 13 x 9 inch pan.

Mix together cookie base ingredients.  Press into pan.  Bake for 15 minutes.

Mix walnuts, sugar, 1/4 c. butter, 1 tsp. cinnamon and salt until crumbly. Sprinkle over cookie base. Bake for 18 to 20 minutes or until golden.

In small saucepan mix 1/3 c. honey, 2 Tbsp. butter, brown sugar, lemon juice and 1/4 tsp. cinnamon. Heat over low heat until bubbly.  Stir in vanilla.  Drizzle evenly over filling.  Cool completely before cutting into bars.  Store at room temperature.

Adapted from Betty Crocker

Grandma's Best Cinnamon Rolls





Grandma's Best Cinnamon Rolls

2 1/3 c. flour
1/3 c. quick oats
1/4 c. sugar
1 1/2 tsp. yeast
1/2 tsp. salt
1/4 c. butter, cut up
1/4 c. milk
1/4 c. water
1 large egg

Filling
2 Tbsp. butter, melted
1/2 c. packed brown sugar
1 1/2 tsp. ground cinnamon
1/2 c. raisins (optional)

Honey Butter Icing
1/3 c. powdered sugar, sifted
2 Tbsp. butter, softened
2 Tbsp. honey

To make dough:  Measure all dough ingredients into bread machine pan in the order suggested by the manufacturer.

Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 18 x 18 inches; brush with melted butter. Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges.

Roll up tightly from long side, pinching seam to seal; cut into 9 equal pieces.

Place, cut sides up, in grreased 8 x 8 inch pan.

Cover; let rise in warm place for 45 to 60 minutes or until doubled.

Bake at 350 for 25 to 30 minutes or until done.  Remove from pan; cool on wire rack

In small bowl mix powdered sugar and softened butter with fork until blended; stir in honey until smooth.  Drizzle or spread on rolls.

Thursday, April 18, 2013

Atlanta Pork Chops and Rice





Atlanta Pork Chops and Rice

4 good-sized boneless pork chops
2 Tbsp. oil
1/4 c. celery, sliced thin
2 (8 oz) cans tomato sauce
1 medium chopped onion
1 1/2 c. water
2 Tbsp. brown sugar
1 tsp. salt
1/2 tsp. basil
1 cup raw rice

In skillet, brown chops in oil.
Remove chops and add celery and onion.  Cook lightly.
Drain fat.
Stir in remaining ingredients and chops.
Bring to a boil.
Simmer, uncovered, for 30 minutes.

Serves 4.

Enchiladas







Enchiladas

1 lb. ground beef
1 package taco seasoning
1 c. water
2 c. cooked rice
1 (16 oz) can refried beans
2 c. shredded cheese, divided
10 (8 inch) flour tortillas
1 (16 oz) jar salsa
1 can cream of chicken soup

Cook beef; drain.  Stir in taco seasoning and water.  Bring to a boil.  Reduce heat; simmer UNcovered for 5 minutes.  Stir in rice.  Cook and stir until liquid is evaporated.

Spread 2 Tbsp. refried beans, 1/4 c. beef mixture and 1 Tbsp. cheese down center of each tortilla; roll up.  Place seam side down in greased baking dish.

Combine salsa and soup.  Pour down center of enchiladas.  Sprinkle with remaining cheese.  Bake uncovered at 350 for 20 to 25 mminutes or until heated through and cheese is melted.

Copycat Taco Bell Enchiritos





Copycat Taco Bell Enchiritos

1 lb. ground beef
1/4 c. flour
1 Tbsp. chili powder
1 tsp. salt
1/2 tsp. dried onion
1/2 tsp. paprika
1/4 tsp. onion powder
dash garlic powder
1/2 c. water
1 (16 oz) can refried beans
10 - 12 fajita sized flour tortillas
1/2 c. diced onion
1 (10 oz) can enchilada sauce
2 c. shredded cheese

Combine first 8 ingredients.  Mix thoroughly.

Add beef mixture to water in skillet.  Mix well.  Over medium heat, break up as meat cooks.  Heat 8 to 10 minutes or until browned.  You should not have any large chunks.

Heat the refried beans.  Warm the tortillas.

Spoon 3 Tbsp. beans, 3 Tbsp. beef and some minced onion down the middle of tortilla.  Roll up.

Put in pan; cover with enchilada sauce and cheese. Heat at 350, or until cheese melts.

Pumpkin Cookie Bars





Pumpkin Cookie Bars

1 c. flour
1/2 c. quick oats
1/2 c. firmly packed brown sugar
1/4 c. chopped nuts
1 3/4 tsp. cinnamon
1/2 c. melted butter
1 c. solid pack pumpkin
3/4 c. evaporated milk
1 slightly beaten egg
1/3 c. sugar
1/2 tsp. allspice
1/4 tsp. salt

Combine flour, oats, brown sugar, nuts and 1 tsp. cinnamon. Add butter; mix until crumbly.  Press into bottom of 13 x 9 inch pan. Bake in 350 oven for 20 to 25 minutes.  Remove from oven.  Reduce oven temperature to 325.
Combine remaining ingredients.  Pour over crust. Bake in 325 oven for 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool completely.

Cream Cheese Topping

Beat together until fluffy: one 8-oz package of cream cheese, softened and 1/4 c. orange marmalade.  Spread over cooled bars. Garnish with crushed granola, chopped nuts or orange peel.

Cut into 32 bars and serve.

Adapted from Paula Deen

Foolproof French Bread





Foolproof French Bread

1 package yeast
2 c. warm water
4 c. flour
1 Tbsp. salt
2 Tbsp. sugar

Mix together flour, sugar and salt.

Dissolve yeast in water.  Pour over flour; stir to mix well. Cover with plastic wrap and let rise for 4 hours.

Punch down - DO NOT KNEAD.  Place in greased casserole.  Cover. Rise 1 hour.

Bake at 400 for 1 hour.  Bread may need to be covered during the last 15 minutes to keep from over browning.

Meat Loaf





Meat Loaf

2 1/2 lbs. ground beef
1 can tomato soup
1 egg
1 c. crushed Ritz crackers
2 Tbsp. honey
1 Tbsp. + 2 tsp. Worcestershire sauce
2 Tbsp. minced onion
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. water
2 tsp. prepared mustard
2 Tbsp. brown sugar

Combine beef with half the soup, egg, crackers, honey, 2 tsp. Worcestershire sauce, onion, salt and pepper.  Mix well.  Form and set down into greased crock pot.

Combine remaining soup, 1 Tbsp. Worcestershire sauce, water, mustard and brown sugar.  Whisk together and pour over meat loaf.  Cover. Cook on LOW for 8 to 10 hours.

Meatballs





Meatballs

20 oz. ground beef
2 Tbsp. red wine
1 large egg, lightly beaten
1/2 c. minced onion
1 tsp. minced garlic
2 Tbsp. parsley
3 Tbsp. Parmesan
1/2 tsp. kosher salt
1/4 tsp. pepper
1 tsp. Emeril's Essence

Mix everything together. Make meatballs with about 2 Tbsp. mixture.  Place in simmering sauce, one at a time. Allow sauce to simmer, partially covered.  Let meatballs cook for 25 minutes before stirring.  When they rise to the top, stir gently.  Simmer another hour before serving.

Basic Italian Sauce





Basic Italian Sauce

1 Tbsp. olive oil
3/4 c. chopped onion
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. pepper
1 (28 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
1 c. water
1/2 tsp. sugar

Heat oil in dutch oven. Add onion, garlic and seasonings.  Saute 5 minutes.

Add tomato products, water and sugar.  Bring to a simmer.

Turn to medium-low and simmer uncovered for 45 minutes, stirring occassionally.

Oven Fried Scallops





Oven Fried Scallops

1 lb. scallops
6 Tbsp. egg substitute OR
  2 eggs and 2 Tbsp. water
bread crumbs seasoned as you want
olive oil spray

Rinse scallops and pat dry.

Get your eggs ready in one bowl and your breadcrumbs with seasonings in a second bowl. Dip your scallops in egg and then bread crumbs.  Arrange in greased pan. Spray lightly with olive oil spray and let set for 30 minutes.

Bake at 500 for about 10 minutes or until opaque and lightly browned.

Chicken Nuggets





Chicken Nuggets

chicken pieces (I used breasts and cut them into nugget size pieces)
garlic powder
onion powder
salt & pepper
Mrs. Dash
Emeril's original
flour
2 eggs
1 - 1 1/2 c. milk
Italian bread crumbs
oil for frying

Mix flour and spices, to your taste.
Mix together milk and eggs.

Now, dip chicken pieces in flour mixture, then milk mixture and then breadcrumbs.

Drop in oil or you can bake them in 375 oven.

Hot Fudge Sauce





Hot Fudge Sauce

1 c. half & half
1/4 c. sugar
1/4 c. corn syrup
6 oz. semi-sweet chocolate chips
4 Tbsp. butter, cut up
1 tsp. vanilla
1/4 tsp. salt

Heat together half & half, sugar and corn syrup.  Simmer for 3 minutes. Whisk frequently.

Add chocolate chips and butter; whisk until smooth.  Bring to a very low simmer for 5 minutes. Whisk frequently.

Whisk in vanilla and salt.  Let set for 5 minutes before spooning over ice cream.

It'll keep in the refrigerator for 2 weeks.

My Chili





My Chili

2 lbs. ground beef or ground turkey
1 or 2 large onions, chopped
2 (8 oz) cans tomato sauce
1 (10 oz) can Ro-Tel, chopped
1 c. water
chili powder, to taste
salt & pepper to taste
pinch of oregano
cumin to taste
2 (16 oz) cans Ranch Style beans, lightly drained
2 cloves garlic, minced

Brown ground beef, onion and garlic.  Drain.  Add remaining ingredients, except beans.  Cover and simmer for 20 to 30 minutes.  Stir in beans and continue cooking (covered) for 45 minutes.
Serve with grated cheese and a dollop of sour cream.

No Bake Double Layer Pumpkin Pie



No Bake Double Layer Pumpkin Pie

4 oz. cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker pie crust - 9 oz. size - deep dish
1 c. cold milk
1 can (16 oz) pumpkin
2 packages (4 serving size) instant vanilla pudding
1 3/4 tsp. pumpkin pie spice

Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until smooth.  Gently stir in whipped topping.  Spread on bottom of crust.

Pour 1 c. cold milk into bowl.  Add pumpkin, pudding mixes and spices.  Beat with wire whisk until well mixed (mixture will be thick).  Spread over cream cheese layer.

Refrigerate 4 hours or until set.  Garnish with additional whipped topping, if desired.

Serves 8.

**Note:  Stir 1/4 c. chopped pecans into cream cheese mixture. Spread on bottom of crust. Continue as above.

This recipe was adapted from the Kraft website.


Fruitcakke Bars





Fruitcake Bars

2 eggs
1/4 c. butter, melted
14 oz. can Eagle Brand sweetened condensed milk
2 tsp. vanilla
15 oz. applesauce (unsweetened)
3 c. Bisquick
1 c. chopped dates
3/4 c. chopped red candied cherries
3/4 c. chopped green candied cherries
1 c. chopped nuts
1 c. raisins

Preheat oven to 325.  Grease and flour a 15 x 10 inch baking pan.

Beat together eggs, butter, Eagle Brand and vanilla.

Add applesauce; blend well. Stir in remaining ingredients.

Spread evenly in pan. Bake 35 to 40 minutes or until toothpick comes out clean.  Cool on rack.

Cut into squares. Store at room temperature.
Makes 3 to 4 dozen.

Snickerdoodles





Snickerdoodles

1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tarter
1 tsp. baking soda
cinnamon & sugar blend

Preheat oven to 400. Grease cookie sheets.

Combine flour, cream of tarter and baking soda; set aside.  Cream butter, sugar and eggs; add flour mixture.

Form into 1 inch balls and roll in cinnamon & sugar blend. 

Bake 8 to 10 minutes.

Peanut Butter Fudge





Peanut Butter Fudge

3 c. sugar
3 Tbsp. cocoa
pinch salt
1 stick butter
1 c. evaporated milk
3 heaping Tbsp. peanut butter*
3 heaping Tbsp. marshmallow creme (Fluff works best)*

Mix together sugar, cocoa and salt in a heavy saucepan. Bury up the stick of butter. Pour in the evaporated milk. Bring to a rolling boil. Boil like this for about 6 or 7 minutes. DO NOT STIR.  At the end of 6 minutes, test a bit in cold water to see if it forms a soft ball. If so, then it's ready.

Now, beating continuously, add the peanut butter and the marshamallow creme.  Beat until it's all mixed in and loses it's shine. Pour into a buttered pan. Let set completely and cool before cutting into squares.

*When measuring the peanut butter and marshmallow creme, use a serving tablespoon - NOT a measuring spoon.

Grandma's Molasses Cookies




Grandma's Molasses Cookies

1 c. molasses
1 tsp. vinegar
1 heaping Tbsp. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 c. shortening                                                                                                                                  
1/2 c. boiling water (more if needed)
2 tsp. soda
3 c. flour
2 tsp. baking powder

Pour boiling water over shortening. Beat in molasses and vinegar.  Add the rest of the ingredients.

Roll out onto floured board - about 1/4 inch thick.  Use a biscuit cutter to cut out big cookies and place on greased cookie sheet.

Bake at 350 for about 10 minutes.*
These are best when you frost them with chocolate frosting. That's what my Gramma and Mother always did. These were one of those cookies we got when Autumn rolled around.

*This is a recipe from my grandmother. There were no directions - just ingredients. So, I had to add directions as I remembered. You might have to adjust the baking times.

Philly NY Cheesecake





Philly NY Cheesecake

1 1/2 c. graham cracker crumbs
3 Tbsp. sugar
1/3 c. butter, melted
4 packages (8 oz. each) cream cheese, softened
1 c. sugar
1 tsp. vanilla
4 eggs

Heat oven to 350.

Mix graham cracker crumbs, 3 Tbsp. sugar and butter; press into the bottom of a 9-inch springform pan.

Beat cream cheese, 1 c. sugar and vanilla until blended. Add eggs; mixing on low speed until blended. Pour over crust.

Bake for 55 minutes or until center is almost set.  Loosen cake from rim; cool BEFORE removing rim.  Refrigerate for at least 4 hours before serving.

Adapted from Kraft

Cream Cheese Pound Cake





Cream Cheese Pound Cake

1 1/2 c. butter (3 sticks)
8 oz. cream cheese
3 c. sugar
2 tsp. vanilla
6 eggs
3 c. flour

Preheat oven to 325.  Spray a bundt pan.

Beat butter and cream cheese until smooth.  Beat in sugar and vanilla; add eggs.  Add flour.

Pour into bundt pan.  Bake 1 hour 20 min. to 1 1/2 hours or until toothpick comes out clean.

Adapted from Kraft

Jamaican Jungle Bread





Jamaican Jungle Bread

1 1/2 c. flour
1 c. quick oats
1/2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. flaked coconut
1/2 c. chopped nuts
1 c. mashed bananas (3 medium)
1 (8 oz) can crushed pineapple, undrained
1/4 c. vegetable oil
2 eggs

Preheat oven to 350.  Grease a 9 x 5 x 3 inch loaf pan

In a large bowl, stir together first 9 ingredients.

In medium bowl, mix bananas, pineapple, oil and eggs' add all at once to first mixture. Stir just until liquid is absorbed and mixture is thoroughly moisented (do not overmix).  Pour into prepared loaf pan.

Bake for 50 minutes.  Cool in pan for 5 minutes, then remove from pan and cool completely on a wire rack.

Sunday, April 14, 2013

Pizza Crust






Pizza Crust

1 c. warm water
2 Tbsp. oil
2 tsp. sugar
1/2 tsp. salt
1 package yeast
3 c. flour

Combine first 4 ingredients.  Sprinkle on yeast, stirring until dissolved.
Gradually add flour.  Knead until smooth and elastic.  Place in greased bowl and let rise for 1 hour.

Punch down - divide in 2.  Press into 2 greased 12-inch pizza pans.

Bake at 450 for 5 minutes.

NOTE:  I kept an eye on mine and when I saw that it was starting to puff up, I pricked it with a fork.

German Chocolate Cake





German Chocolate Cake

1 package (4 oz) German chocolate
1/2 c. water
4 eggs, separated
2 c. flour
1 tsp. baking soda
1 c. butter, softened
2 c. sugar
1 tsp. vanilla
1 c. buttermilk

Heat oven to 350.

Cover bottoms of 3 9-inch round cake pans with waxed paper or parchment.  Spray with cooking spray.

Melt chocolate with water. Set aside.

Beat egg white until stiff.  Set aside.  Mix together flour, baking soda and salt.  Beat butter and sugar until fluffy.  Add egg yolks.   Blend in chocolate and vanilla.  Add flour mixture and buttermilk.

Add egg white - stirring gently.  Pour into prepared pans.

Bake 30 minutes.  Cool in pans for 15 minutes; remove to wire racks.  Cool completely.  Frost with coconut  -pecan icing.

Coconut Macaroons





Coconut Macaroons

14 oz (5 1/3 c.) coconut
2/3 c. sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract

Heat oven to 375.

Combine all ingredients in a large bowl until well blended.

Drop by tablespoons onto greased cookie sheet.

Bake for 20 minutes.

Guacamole





Guacamole

8 oz. cream cheese
2 avocados, mashed (but do leave some lumps)
1/4 c. finely chopped onion
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. hot sauce (Tabasco)
1 c. diced tomato
2 Tbsp. cilantro

Mix it all together and chill.

To keep it from turning brown, put the avocado seeds in there and then put some plastic wrap directly on top of the guacamole - pressing out the air as much as possible.

Blender Hollandaise Sauce





Blender Hollandaise Sauce

3 egg yolks
1/4 tsp. Dijon mustard
1 Tbsp. lemon juice
dash Tabasco
1/2 c. butter, melted

Blend yolks, mustard, lemon juice and Tabasco in blender.  Blend 5 seconds.

Set blender on high and add butter in a thin stream.  It should thicken quickly.  Keep sauce warm in a pan of hot tap water.

It's great served over asparagus!

Taco Seasoning





Taco Seasoning

2 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes OR 1/8 tsp. cayenne
14 ts[/ dried oregano
1/2 tsp. paprika
1 1/2 tsp. cumin
1 tsp. sea salt
1 tsp. black pepper

Mix it all together and store in an air tight container.

Use 3 Tbsp. per pound of meat.  Add 1/2 Tbsp. flour with 2/3 c. water.

*This is just as good as any taco seasoning you'll find in the grocery store and lots cheaper!

Angel Biscuits





Angel Biscuits

1 package yeast
1/4 c. warm water
5 c. flour
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/4 c. sugar
1 c. shortening
2 c. buttermilk

Combine yeast and warm water. Let stand 5 minutes or until foamy.

Combine flour, baking powder, baking soda, salt and sugar.  Cut in shortening until crumbly.  Add yeast and buttermilk.  Stir until moistened.  Turn onto floured board and knead 6 to 8 times.

Roll to 1/2 inch thickness and cut with biscuit cutter.  Place on lightly greased baking sheets.  Cover and let rise for 30 minutes.

Bake at 400 for 15 minutes or until lightly browned.  Yield 32 biscuits.

Spaghetti & Meatballs





Spaghetti & Meatballs

1 lb. mild sausage
3/4 lb. ground beef
1/4 c. Italian bread crumbs
1 package onion soup mix
1 egg

Mix all together. Make 2 to 3 inch meatballs. Brown in skillet.  Set aside.

Sauce:
15 oz. tomato sauce
14 1/2 oz. stewed tomatoes
15 oz. crushed tomatoes
4 c. water
4 Tbsp. garlic powder
2 Tbsp. minced onion
1 1/2 Tbsp. opnion powder
1/2 tsp. pepper
1 tsp. salt
1 tsp. oregano
1 tsp. basil

Mix it all together and pour into crock pot.

Put meatballs into sauce.  Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Serve over cooked spaghetti.

Healthy Cole Slaw





Healthy Cole Slaw

1 package of cole slaw mixture
zest of 1/2 lemon
1/4 c. lemon juice
1/4 c. olive oil
1 Tbsp. honey
1 tsp. salt
1/4 tsp. pepper

Add-Ins:
mustard, caraway seed, celery seed, cider vinegar

Put the cole slaw mixture into a large bowl.  Mix the remaining ingredients and pour over slaw mixture. Chill.

Crock Pot Ham and Scalloped Potatoes





Crock Pot Ham and Scalloped Potatoes

3 lbs. potatoes, peeled and sliced thin (8 to 10 medium potatoes)
1 c. Cheddar cheese, shredded
1/2 c. chopped onion
1 c. chopped ham
1 can cream of mushroom soup
1/2 c. water
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper

Place sliced potatoes in greased crock pot.  In medium bowl mix cheese, onions and ham; mix with potatoes.
Mix together soup and water with seasonings.  Pour over potatoes.

Cover and cook on HIGH for 4 hours or on LOW for 8 to 10 hours.

Mardi Gras King Cake





Mardi Gras King Cake

16 oz. sour cream
1/3 c. sugar
1/4 c. butter
1 tsp. salt
2 envelopes yeast
1 Tbsp. sugar
2 eggs
6 - 6 1/2 c. bread flour
3/4 c. sugar
2 (8 oz) packages cream cheese
1 egg
2 tsp. vanilla

Cook first 4 ingredients in medium saucepan over low heat until butter melts.  Cool until the temperature is down to 100 to 110.

Stir together yeast, 1/2 c. warm water and 1 Tbsp. sugar.  Let stand 5 minutes.

Beat sour cream mix, yeast mix, eggs and 2 c. flour at medium speed until smooth.  Gradually add enough flour (4 to 4 1/2 c.) until soft dough forms.

Knead until smooth and elastic - 10 minutes.  Placed in greased bowl.  Rise for 1 hour.

Beat 3/4 c. sugar, cream cheese, 1 egg and vanilla at medium speed; set aside.

Punch down dough; divide in half.  Roll each piece into a 22 x 12-inch rectangle.  Spread softened butter on rectangle; cover with 2 tsp. cinnamon and 1/2 c. sugar.  Then spread cream cheese mixture in one large line along one long side leaving 1 inch borders. *Remember to divide everything between both rectangles.*  Now, roll up from long side.  Bring ends together to form a ring. Place on cookie sheet and let rise until doubled - about 30 minutes.

Bake at 375 for 14 to 16 minutes.  Let cool and then drizzle with creamy glaze.  Sprinkle with purple, green and gold sugars to decorate for Mardi Gras.

Creamy Glaze
3 c. powdered sugar
3 Tbsp. melted butter
2 Tbsp. lemon juice
1/4 tsp. vanilla
2 to 4 Tbsp. milk

Stir together first 4 ingredients.  Stir in 2 Tbsp. milk, adding 1 tsp. at a time until it is of spreading consistency.

Jambalaya





Jambalaya

1 lb. smoked sausage, cut into 1/2-inch pieces
4 chicken breast halves - chopped
1 1/2 tsp. pepper
2 Tbsp. oil
1 large onion, chopped
1 green pepper, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
1 cup chopped ham
2 tsp. Cajun seasoning
1 (14 oz) can stewed tomatoes, UNdrained
1/2 c. chicken broth
1/2 tsp. thyme
1/4 tsp. red pepper
3 c. cooked rice
1 c. chopped green onions

Brown chicken and sausage in hot oil; sprinkle with pepper; set aside.

Add onion and next 3 ingredients; cook 5 to 7 minutes.

Add chicken, sausage, ham, Cajun seasoning and remaining ingredients.  Cook 7 minutes or until heated through.

Peanut Butter Kiss Cookies

Peanut Butter Kiss Cookies

1 c. sugar
1 c. peanut butter
1 egg
18 chocolate kiss candies

Combine first 3 ingredients.  Shape into 1 inch balls and place on ungreased cookie sheet.  Bake for 10 minutes at 375.

Remove from oven and press kiss candy into warm cookie.

Peanut Butter Cookies





Peanut Butter Cookies

1 c. butter
1 c. crunchy peanut butter
1 c. sugar
1 c. packed brown sugar
2 eggs
2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. baking soda

Cream together butter, peanut butter  and sugars.  Beat in eggs.

Add remaining ingredients.  Refrigerate 1 hour.

Roll into 1 inch balls.  Flatten with a fork.  Bake at 375 for 10 minutes

Pork Stroganoff





Pork Stroganoff

1 1/2 lbs. boneless pork, cubed*
1 Tbsp. oil
1/2 c. chopped onion
1 clove garlic, minced
1 c. water
1 can (3 oz) mushrooms, drained
1 Tbsp. instant beef bouillon
1 tsp. dried dillweed
1/2 tsp. pepper
1/2 c. sour cream
1/4 c. wine
3 Tbsp. flour
Cooked noodles

Brown pork cubes; drain.
Add onion and garlic.  Cook until tender - not brown.  Transfer to crock.
Combine water, mushrooms, bouillon, dillweed and pepper; pour over meat. Cover and cook on LOW for 8 to 10 hours.  Turn to HIGH.  Heat to bubbly (15 to 20 minutes).
Blend together sour cream, wine and flour.  Stir into pork; heat thoroughly - about 15 minutes.
Serve over noodles.

*I used leftover pork from a roast. You would put it in the crock and only cook for about 4 hours.

Hummingbird Bundt Cake





Hummingbird Bundt Cake

Cake Batter
1 1/2 c. chopped pecans
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 large eggs, beaten
1 3/4 c. mashed ripe bananas (about 4 large)
1 (8 oz) can crushed pineapple (do not drain)
3/4 c. canola oil
1 1/2 tsp. vanilla extract

Glaze
4 oz. cream cheese, cubed and softened
2 c. sifted powdered sugar
1 tsp. vanilla extract
1 to 2 Tbsp. milk

Prepare Cake Batter:  Preheat oven to 350.  Bake pecans in a single layer in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14-cup bundt pan. Spoon batter over pecans.

Bake at 350 for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.  Cool cake on wire rack for 15 minutes; remove from pan and cool completely.

Prepare Glaze:  Process cream cheese, powdered sugar, vanilla and 1 Tbsp. milk in a food processor until well blended.  Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth.  Immediately pour glaze over cooled cake and sprinkle with remaining 1/2 c. pecan pieces.

Serves 10 to 12.


Friday, April 12, 2013

Chicken Enchiladas





Chicken Enchiladas

8 (6 or 8 inch) flour tortillas
4 cloves garlic, minced
1/4 tsp. pepper
3 Tbsp. flour
2 c. chicken broth
2 c. shredded cheese
1 c. chopped onion
1 tsp. ground coriander
1 Tbsp. butter
8 oz. sour cream
1 (4 oz) can green chilies
2 c. chopped chicken
sliced olives
chopped tomatoes
sliced green onions

Warm tortillas in 350 oven for 10 to 15 minutes.

Sauce: Cook onion, garlic, coriander and pepper in butter.  Stir flour into sour cream and add to onion mixture.  Stir in broth and green chilies; cook and stir until thickened and bubbly.  Remove from heat; add half the cheese.

Filling: Stir 1/2 c. sauce into chicken.  Place 1/4 c. filling on each tortilla; roll up.  Arrange seam side down in a greased baking dish.  Top with remaining sauce.

Cover with foil.  Bake in 350 oven for 35 minutes.  Remove cover and sprinkle with remaining cheese.  Put back in oven long enough to melt the cheese.  Let stand 10 minutes before serving.  Sprinkle with olives, tomatoes and green onion.

Serves 4.

Blueberry Muffins





Blueberry Muffins

1 1/2 c. flour
3/4 c. sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 c. oil
1 egg
1/3 c. milk
1 c. fresh blueberries
1/2 c. sugar
1/3 c. flour
1/4 c. butter, cubed
1 1/2 tsp. cinnamon

Preheat oven to 400.  Grease muffin cups.

Combine 1 1/2 c. flour, 3/4 c. sugar, salt and baking powder.  Place oil in measuring cup; add egg and enough milk to fill the cup.  Mix with flour mixture.  Fold in blueberries.  Fill muffing cups about 3/4 full. Sprinkle with crumb mixture.

Topping:  Mix together the last 4 ingredients with a fork.

Bake for 20 to 25 minutes.

Cinnabon Cinnamon Rolls





Cinnabon Cinnamon Rolls

Dough
2 pkg. yeast
1 c. warm water
2/3 c. sugar, plus
1 tsp. sugar
1 c. warm milk
2/3 c. butter
2 tsp. salt
2 eggs, beaten
7 c. flour

Filling
1 c. melted butter, divided
1 3/4 c. sugar, divided
3 Tbsp. cinnamon
1 1/2 c. chopped walnuts (optional)
1 1/2 c. raisins (optional)

Glaze
2/3 c. melted butter
4 c. powdered sugar
2 tsp. vanilla
6 Tbsp. hot water

Mix together water, yeast and 1 tsp. sugar.  Set aside.

In a large bowl, mix milk, 2/3 c. sugar, melted butter, salt and eggs; stir well; add yeast mixture. Add half the flour and mix until smooth.  Stir in enough remaining flour until dough is stiff.  Turn out onto board and knead for 5 to 10 minutes. Place in a well-buttered bowl and let rise (covered) for 1 1/2 hours.  Punch down. Let rest for 5 minutes.  Roll out into a 15 x 20 inch rectangle.

Spread dough with 1/2 c. melted butter.  Mix together 1 1/2 c. sugar and the cinnamon; sprinkle over buttered dough.  Sprinkle with nuts and raisins, if desired.  Roll up - jelly roll fashion - from the long side. Pinch edges together.  Cut into 15 slices.

Coat bottom of a 13 x 9 inch pan and an 8 inch pan with remaining butter and sugar.  Place rolls in pans.  Let rise for about 45 minutes.

Preheat oven to 350. Bake for 25 to 30 minutes or until golden brown. Cool slightly.

Meanwhile, mix melted butter, powdered sugar and vanilla; add hot water - 1 Tbsp at a time until glaze reaches spreading consistency.  Spread over rolls.

German Chocolate Brownies






German Chocolate Brownies

1 pkg. (4 oz) German chocolate
1/4 c. butter
3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. flour
1/2 c. chopped nuts
Cream Cheese filling
Coconut topping

Preheat oven to 350.  Line bottom and sides of an 8-inch square pan with foil.  Extend foil over edges. Spray with cooking spray.

Melt butter and chocolate. Add sugar; mix well. Blend in eggs and vanilla.  Stir in flour and nuts.  Spread in pan.  Spoon prepared cream cheese filling over batter and swirl through with a knife.  Then, take the prepared topping and spoon over the top.

Bake for 35 minutes or until a toothpick comes out with fudgy crumbs.  Cool completely before cutting.

Cream Cheese Filling
Beat 4 oz. of softened cream cheese with 1/4 c. sugar, 1 egg and 1 Tbsp. flour in a bowl.  Spoon over brownie batter and swirl through with a knife.

Coconut Topping
Mix 1 1/3 c. coconut, 1/2 c. chopped nuts and 1/4 c. brown sugar. Stir in 1/4 c. milk.  Spoon over brownie mixture.

Burrito Lasagna





Burrito Lasagna

2 lbs. ground beef
2 cans (10 oz each) enchilada sauce
1 envelope taco seasoning
1 Tbsp. cumin
1 package (8.8 oz) ready-to-serve Spanish rice*
12 flour tortillas (8 inch size)
1 can (15 oz) refried beans
4 c. (16 oz) shredded Mexican cheese blend
Optional toppings: salsa, sliced avacado, shredded lettuce, taco sauce, sour cream, chopped tomatoes, sliced black olives

In a large skillet, cook beef over medium heat until no long pink; drain.  Stir in enchilada sauce, taco seasoning and cumin; heat through.

Heat rice according to package directions.  Spread each tortilla with about 2 Tbsp. refried beans.  Spread 1 cup meat mixture into a greased 13 x 9 inch baking dish. Layer with 4 tortillas anda third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers.  Top with the remaining tortillas, rice and meat mixture. Dish will be full!

Cover and bake at 350 for 20 minutes.  Sprinkle with remaining cheese.  Uncover; bake 10 - 15 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.  Serve with your favorite toppings.

*I used a package of the Lipton Spanish Rice. I cooked it up and then used it as directed in the recipe.

Thursday, April 11, 2013

San Francisco Pork Chops





San Francisco Pork Chops

2 Tbsp. oil
4 thick cut pork chops - the thicker the better, but at least 1-inch thick
salt and pepper, to taste
2 cloves garlic, minced
1/4 c. soy sauce
1/4 c. chicken broth
2 Tbsp. brown sugar
1/4 tsp. crushed red pepper flakes*
1 Tbsp. cornstarch
1 Tbsp. cold water

Heat oil in skillet; season chops; brown for 1 to 2 minutes on each side.  Put in crock.  Add garlic to drippings.  Saute.  Stir in soy sauce, broth, brown sugar and pepper flakes; cook until sugar dissolves.  Pour over chops.

Cook on LOW for 7 to 8 hours.  Remove chops.  Mix cornstarch and cold water.  Whisk into sauce in crock.  Put chops back in.  Turn on HIGH for 30 minutes to 1 hour.  Serve over potatoes or rice.

*Don't leave these out. Cut back if you need to, but you need this for a bit of a zing.

Roast





Roast

2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. paprika
dash of black pepper
4 lb. rump roast
2 Tbsp. oil
12 small potatoes
6 medium carrots, diced
2 medium onions, sliced
1/2 green bell pepper, diced
1 (10 oz) can vegetable beef soup
1/4 c. water
1 bay leaf

Combine flour, salt, pepper and paprika.  Coat roast in flour mixture; brown in hot oil in skillet.

In crock pot, put potatoes, carrots, onion and green pepper.  Transfer roast to crock pot and lay on top of vegetables.  Mix soup, water and bay leaf; pour over meat.

Cover and cook on LOW for 10 to 12 hours.

You can then strain the vegetable out or puree and use this to make gravy.



McDonald's Cinnamon Melts





McDonald's Cinnamon Melts

Dough:
1 pkg. yeast
1/2 c. warm water
1/2 c. sugar
1/2 c. milk
1/3 c. butter, melted
2 eggs
1 tsp. salt
4 c. flour

Filling:
1 c. brown sugar, packed
2 Tbsp. cinnamon
2/3 c. butter, melted

Icing:
1/4 c. butter, softened
4 oz. cream cheese, softened
1 1/2 c. powdered sugar
1 Tbsp. milk
1/2 tsp. vanilla

Dissolve yeast in water.  Let stand about 5 minutes or until foamy.

Combine sugar with milk and butter.  Mix in eggs and salt.  Then mix in 1 c. flour.  When combined add another cup of flour.  Mix in yeast and stir in last 2 cups of flour.  Form into a ball and let rise in a greased bowl for 1 1/2 hours.

Mix filling ingredients and set aside.

Roll dough to 1/2-inch thickness.  Use a pizza cutter and cut dough into 1/2-inch wide strips and then into 1-inch long pieces.

Grease Texas-size muffin tins with softened butter.  Drop 6 pieces of dough into each muffin cup; then put 2 tsp. of filling over the top.  Cover with plastic wrap and let rise for 30 minutes.

Preheat oven to 350.

Bake for 17 to 20 minutes or until light brown.

Mix together icing ingredients.  spoon 1 Tbsp. over the top as soon as muffins are out of the oven.

Funfetti Triple Chip Bars





Funfetti Triple Chip Bars

1 box Funfetti cake mix
1/2 c. butter, softened
1 large egg
1 tsp. vanilla
1 T. water, if necessary
3/4 c. coconut
1/3 c. chocolate chips
1/3 c. butterscotch chips
1/3 c. white chocolate chips*
1 can Eagle Brand sweetened condensed milk
1/3 heaping cup (just short of 1/2 c.) peanut butter or Nutella

Preheat oven to 350. Prepare a 9 x 13 pan by lining with foil and spraying with cooking spray.

In a large bowl mix the cake mix, butter, egg and vanilla.  Mix well.  Batter will be very thick.  Add water if necessary. Press into prepared pan.  Sprinkle with coconut and chips.

In bowl, combine Eagle Brand milk and peanut butter.  Mix well and then pour over dough in pan.

Bake for 24 minutes.  When cool, cut into 24 bars.

*Instead of the white chocolate chips, I used peanut butter chips.