1 small box of instant vanilla pudding
1 1/2 cups milk (you can use evaporated milk for creamier/richer pudding)
1 3/4 cups pumpkin (from the can)
1 tsp pumpkin pie spice
Mix the above together & allow to chill.
Saturday, January 31, 2009
Grilled Chicken Paillard
4 bonless, skinless, chicken breasts
2 cloves garlic, crushed
zest and juice of 2 limes
1 tsp chili powder
1/4 tsp crushed red pepper
Pound chicken breasts using the flat side of meat mallet. Place in a large resealable plastic bag. Mix the marinade ingredients and add to the bag. Toss to coat the chicken. Chill up to 24 hours, turning periodically. Grill on a hot grill. Cook abut 5 minutes, turn chicken over and continue to cook 5 minutes more. Cook until done. Season with salt and pepper to taste.
**Pounding the chicken breasts is not meant to get them too thin, merely to even them out so that they cook evenly and quickly.
2 cloves garlic, crushed
zest and juice of 2 limes
1 tsp chili powder
1/4 tsp crushed red pepper
Pound chicken breasts using the flat side of meat mallet. Place in a large resealable plastic bag. Mix the marinade ingredients and add to the bag. Toss to coat the chicken. Chill up to 24 hours, turning periodically. Grill on a hot grill. Cook abut 5 minutes, turn chicken over and continue to cook 5 minutes more. Cook until done. Season with salt and pepper to taste.
**Pounding the chicken breasts is not meant to get them too thin, merely to even them out so that they cook evenly and quickly.
Cream Puffs
1 cup water
1/2 cup of butter (1 stick)
1 cup of flour
4 eggs
Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
Beat in eggs one at a time (I use a mixer). Continue beating until smooth.
Drop by 1/8 cup spoonfuls (2 Tbs.). 3" apart on a cookie sheet. Don't make them pretty - they are prettier if the less round they are. Bake for 35-40 minutes @ 350 degrees. Cool. Cut off tops and pull out any dough inside. Fill with vanilla or chocolate pudding and replace tops. Finish by dusting them with powdered sugar and/or drizzling with chocolate.
Makes about 16 puffs.
**Note: You will probably want to eat these the day they are made as they tend to get soggy with filling sitting in them.**
Thanks, Lizzy
1/2 cup of butter (1 stick)
1 cup of flour
4 eggs
Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
Beat in eggs one at a time (I use a mixer). Continue beating until smooth.
Drop by 1/8 cup spoonfuls (2 Tbs.). 3" apart on a cookie sheet. Don't make them pretty - they are prettier if the less round they are. Bake for 35-40 minutes @ 350 degrees. Cool. Cut off tops and pull out any dough inside. Fill with vanilla or chocolate pudding and replace tops. Finish by dusting them with powdered sugar and/or drizzling with chocolate.
Makes about 16 puffs.
**Note: You will probably want to eat these the day they are made as they tend to get soggy with filling sitting in them.**
Thanks, Lizzy
Thursday, January 8, 2009
Candied Sweet Potatoes
6 medium sweet potatoes or yams (2 pounds)
1/3 cup packed brown sugar
3 tablespoons butter or margarine
3 tablespoons water
1/2 teaspoon salt
Scrub sweet potatoes, but do not peel.
Place potatoes in 3-quart saucepan.
Add enough water just to cover.
Heat to boiling; reduce heat to low.
Cover and simmer 20 to 25 minutes or until tender.
Drain; cool slightly. Slip off skins. Cut into 1/2-inch slices.
Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly.
Add potatoes.
Gently stir until glazed and hot.
Substitution
Make this extra fast and easy. Just omit step 1, and use 1 can (23 ounces) sweet potatoes or yams, drained and cut into 1/2-inch slices, in place of the fresh sweet potatoes.
1/3 cup packed brown sugar
3 tablespoons butter or margarine
3 tablespoons water
1/2 teaspoon salt
Scrub sweet potatoes, but do not peel.
Place potatoes in 3-quart saucepan.
Add enough water just to cover.
Heat to boiling; reduce heat to low.
Cover and simmer 20 to 25 minutes or until tender.
Drain; cool slightly. Slip off skins. Cut into 1/2-inch slices.
Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly.
Add potatoes.
Gently stir until glazed and hot.
Substitution
Make this extra fast and easy. Just omit step 1, and use 1 can (23 ounces) sweet potatoes or yams, drained and cut into 1/2-inch slices, in place of the fresh sweet potatoes.
Monday, January 5, 2009
Biscuits
2 cups of sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup crisco (in can) is best or margarine
Mix together with clean hands
Add 3/4 cup milk or butter milk
Mix together and use floured wax paper to roll out dough.
Use the mouth of a drinking gladd to cut out circles from the dough.
Place circles on ungreased cookie sheet.
Bake 12-15 minutes on 350 until lightly browned or longer if desired darker.
3 teaspoons baking powder
1 teaspoon salt
1/3 cup crisco (in can) is best or margarine
Mix together with clean hands
Add 3/4 cup milk or butter milk
Mix together and use floured wax paper to roll out dough.
Use the mouth of a drinking gladd to cut out circles from the dough.
Place circles on ungreased cookie sheet.
Bake 12-15 minutes on 350 until lightly browned or longer if desired darker.
Pizza Made Easy
3 cups all-purpose flour
1 package active dry yeast
1/2 tsp. salt
1 cup warm water
2 Tbs. canola or olive oil
In large bowl, mix 1 1/4 cups of flour with yeast & salt; add warm water & oil.
Beat with a whisk 3 minutes.
Using a wooden spoon,, stir another 1 1/2 cups of flour, or enough so mixture holds together.
Place dough on a lightly floured surface.
Knead in 1/4 to 1/2 cup more flour--stop once it's lump free.
Wrap half of dough in plastic wrap & freeze for later use.
Cover remainder & let rest for about 10 minutes.
Heat oven to 425.
On a lightly floured surface, divide dough into 4 portions.
Roll each into a 6 inch circle.
Transfer to a greased baking sheet.
Build up edges slightly.
Prick bottom with a fork.
Bake about 8 minutes.
Spread sauce & choice of toppings & cheese onto crust & bake for another 8 minutes.
Makes 4 mini crusts
1 package active dry yeast
1/2 tsp. salt
1 cup warm water
2 Tbs. canola or olive oil
In large bowl, mix 1 1/4 cups of flour with yeast & salt; add warm water & oil.
Beat with a whisk 3 minutes.
Using a wooden spoon,, stir another 1 1/2 cups of flour, or enough so mixture holds together.
Place dough on a lightly floured surface.
Knead in 1/4 to 1/2 cup more flour--stop once it's lump free.
Wrap half of dough in plastic wrap & freeze for later use.
Cover remainder & let rest for about 10 minutes.
Heat oven to 425.
On a lightly floured surface, divide dough into 4 portions.
Roll each into a 6 inch circle.
Transfer to a greased baking sheet.
Build up edges slightly.
Prick bottom with a fork.
Bake about 8 minutes.
Spread sauce & choice of toppings & cheese onto crust & bake for another 8 minutes.
Makes 4 mini crusts
Peanut Butter Cookies
1 cup peanut butter, smooth or crunchy
1 cup sugar, plus more for rolling
1 egg
Heat oven to 375
Stir together peanut butter, sugar & egg.
Roll dough into 1 inch balls
Put sugar on a plate & roll balls of dough in it to coat
Place cookies 2 inches apart on cookie sheet
Press each cookie down with a fork, making a crisscross design
Bake 10 minutes until cookies start to brown on edges
1 cup sugar, plus more for rolling
1 egg
Heat oven to 375
Stir together peanut butter, sugar & egg.
Roll dough into 1 inch balls
Put sugar on a plate & roll balls of dough in it to coat
Place cookies 2 inches apart on cookie sheet
Press each cookie down with a fork, making a crisscross design
Bake 10 minutes until cookies start to brown on edges
Friday, January 2, 2009
Cheesy Crockpot Chicken
6 boneless, skinless chicken breasts
10 oz. can condensed cream of chicken soup
10 oz. can condensed Fiesta cheese soup
Place chicken breasts in 3-1/2 to 4 quart crockpot. Pour the undiluted soups over the chicken and stir to combine. Cover crockpot and cook on low 6 to 8 hours, until chicken is tender and thoroughly cooked.
Serve over rice or noodles. Serves 6
10 oz. can condensed cream of chicken soup
10 oz. can condensed Fiesta cheese soup
Place chicken breasts in 3-1/2 to 4 quart crockpot. Pour the undiluted soups over the chicken and stir to combine. Cover crockpot and cook on low 6 to 8 hours, until chicken is tender and thoroughly cooked.
Serve over rice or noodles. Serves 6
Crockpot Beer Cheese Dip
1/2 cup beer
1/4 tsp. Tabasco sauce
1 lb. process cheese spread loaf, cut into cubes
Mix all ingredients in 1-2 quart slow cooker. Cover and cook on HIGH for 40 minutes until cheese melts. Stir until mixture is smooth. Scrape down cooker sides.
Turn heat to LOW. Dip will hold for 4 hours if you stir it occasionally. Serve with pretzels, bread cubes, or crackers.
1/4 tsp. Tabasco sauce
1 lb. process cheese spread loaf, cut into cubes
Mix all ingredients in 1-2 quart slow cooker. Cover and cook on HIGH for 40 minutes until cheese melts. Stir until mixture is smooth. Scrape down cooker sides.
Turn heat to LOW. Dip will hold for 4 hours if you stir it occasionally. Serve with pretzels, bread cubes, or crackers.
Appled Kielbasa
2 lbs. fully cooked kielbasa sausage
3/4 cup brown sugar
1 cup chunky applesauce
2 cloves garlic, minced
Cut kielbasa into 1" pieces and combine with brown sugar, applesauce, and garlic in 3 quart crockpot. Cover and cook on low for 6-8 hours until thoroughly heated.
12 appetizer servings
3/4 cup brown sugar
1 cup chunky applesauce
2 cloves garlic, minced
Cut kielbasa into 1" pieces and combine with brown sugar, applesauce, and garlic in 3 quart crockpot. Cover and cook on low for 6-8 hours until thoroughly heated.
12 appetizer servings
Simple Cheese Cake
8 ounce package AND 3 ounce package cream cheese, softened
1/4 cup lemon juice
14 oz. can sweetened condensed milk (NOT evaporated)
1 9" graham cracker crust
In medium bowl beat cream cheese until smooth and fluffy. Add lemon juice and sweetened condensed milk and mix until very well combined. Pour into graham cracker crust and chill. 8 servings
This can also be topped with canned pie filling.
1/4 cup lemon juice
14 oz. can sweetened condensed milk (NOT evaporated)
1 9" graham cracker crust
In medium bowl beat cream cheese until smooth and fluffy. Add lemon juice and sweetened condensed milk and mix until very well combined. Pour into graham cracker crust and chill. 8 servings
This can also be topped with canned pie filling.
Quick Peach Cobbler
5 (15 oz.) canned peaches, drained
2 boxes yellow cake mix
1 c. melted butter
Grease 9" x 13" baking dish and spread peaches. Mix melted butter with dry cake mix and crumble over the peaches.
Bake at 350 degrees for 45 minutes. Serve with vanilla ice cream.
2 boxes yellow cake mix
1 c. melted butter
Grease 9" x 13" baking dish and spread peaches. Mix melted butter with dry cake mix and crumble over the peaches.
Bake at 350 degrees for 45 minutes. Serve with vanilla ice cream.
Chocolate Oreo Truffles
2 sleeves Oreos
8 oz. softened cream cheese
Handful of white chocolate chips
Handful of semi-sweet chocolate chips
Crush the Oreos in a food processor (should be like crumbs). Pour into a mixing bowl/mixer. Add in the cream cheese and mix until well blended. Roll into balls. In a separate bowl, melt all the chocolate chips together and drizzle over balls.
Hint: Melt the chips in the microwave, along with a teaspoon of Crisco. Once melted, place them in baggie & cut the corner of the bag (a very small hole) and drizzle over the balls. Even better, use an icing bag if you have one. Store truffles in the fridge.
Yield: About 30 truffles
8 oz. softened cream cheese
Handful of white chocolate chips
Handful of semi-sweet chocolate chips
Crush the Oreos in a food processor (should be like crumbs). Pour into a mixing bowl/mixer. Add in the cream cheese and mix until well blended. Roll into balls. In a separate bowl, melt all the chocolate chips together and drizzle over balls.
Hint: Melt the chips in the microwave, along with a teaspoon of Crisco. Once melted, place them in baggie & cut the corner of the bag (a very small hole) and drizzle over the balls. Even better, use an icing bag if you have one. Store truffles in the fridge.
Yield: About 30 truffles
Chocolate Cake Cookies
1 box chocolate cake mix
2 eggs
1/2 c. oil (I prefer olive oil)
1 c. semi-sweet chocolate chips
Mix all ingredients together.
Bake at 350 for 8-9 minutes.
Yield: About 3 dozen cookies.
Thanks, Becky
2 eggs
1/2 c. oil (I prefer olive oil)
1 c. semi-sweet chocolate chips
Mix all ingredients together.
Bake at 350 for 8-9 minutes.
Yield: About 3 dozen cookies.
Thanks, Becky
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