Ingredients:
6 tbsp olive oil
6 tbsp soy sauce
6 tbsp honey
3 tbsp white vinegar
1 1/2 tsp dried thyme
1 1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground allspice
1 tsp pepper
4 skinless, boneless chicken breasts
2 cups hot cooked white rice
Directions:
1. Preheat oven to 375. Combine oil, soy sauce, honey, vinegar, thyme, paprika, cayenne pepper, allspice and pepper in a shallow baking dish. Mix well.
2. Pierce both sides of each chicken breast with a fork. Place in baking dish, turn chicken several times using tongs.
3. Bake chicken basting several times with sauce for 30 minutes.
4. Spoon rice onto servnig platter. Arrange chicken over rice. Drizzle a small amount of sauce over chicken. Serve remaining sauce on side.
Serves 4
* Compliments of Easy Everyday Cooking
Wednesday, June 28, 2006
One Dish Chicken and Rice
Ingredients:
1 can cream of chicken soup
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
1/3 cup mayonnaise
2 cups chopped cooked chicken
1/2 cup chopped onion
1 cup frozen peas
1/4 cup chopped green or red bell peppers
2 cups cooked white rice
1 cup shredded cheddar cheese
Directions:
1. Preheat oven to 350. Blend soup, milk, salt, pepper and mayonnaise in a medium bowl. Combine chicken, onion, peas, bell pepper and rice in a large bowl, mix gently.
2. Gently fold soup mixture into chicken mixture to combine. Fold in half the cheddar cheese.
3. Spray medium casserole dish with cooking spray. Spoon in chicken mixture.
4. Sprinkle top of casserole with remaining cheddar. Bake until top is golden brown, about 25 minutes.
Serves 4
*Compliments of Easy Everyday Cooking.
1 can cream of chicken soup
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
1/3 cup mayonnaise
2 cups chopped cooked chicken
1/2 cup chopped onion
1 cup frozen peas
1/4 cup chopped green or red bell peppers
2 cups cooked white rice
1 cup shredded cheddar cheese
Directions:
1. Preheat oven to 350. Blend soup, milk, salt, pepper and mayonnaise in a medium bowl. Combine chicken, onion, peas, bell pepper and rice in a large bowl, mix gently.
2. Gently fold soup mixture into chicken mixture to combine. Fold in half the cheddar cheese.
3. Spray medium casserole dish with cooking spray. Spoon in chicken mixture.
4. Sprinkle top of casserole with remaining cheddar. Bake until top is golden brown, about 25 minutes.
Serves 4
*Compliments of Easy Everyday Cooking.
Chicken in Chive Cream Sauce
Ingredients:
2 tsp garlic salt
1/2 cup all purpose flour
4 skinless, boneless chicken breasts
2 tbsp butter
1/2 dry white whine or chicken broth
1 cup heavy cream
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
Directions:
1. Combine garlic salt and flour in small bowl. Coat chicken with flour mixture.
2. Heat butter in a medium skillet over medium heat. Add chicken, cook until lightly browned on both sides, about 10 minutes. Remove the chicken to a plate.
3. Add white wine or broth to skillet stirring up brown bits. Return chicken to skillet, cover. Reduce heat to low, simmer for 10 minutes.
4. Add cream and parsley to skillet. Simmer just until thickened, about 5 minutes. Remove chicken to a serving plate. Pour sauce over top and sprinkle with chives.
Serves 4
*Compliments of Easy Everyday Cooking
2 tsp garlic salt
1/2 cup all purpose flour
4 skinless, boneless chicken breasts
2 tbsp butter
1/2 dry white whine or chicken broth
1 cup heavy cream
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
Directions:
1. Combine garlic salt and flour in small bowl. Coat chicken with flour mixture.
2. Heat butter in a medium skillet over medium heat. Add chicken, cook until lightly browned on both sides, about 10 minutes. Remove the chicken to a plate.
3. Add white wine or broth to skillet stirring up brown bits. Return chicken to skillet, cover. Reduce heat to low, simmer for 10 minutes.
4. Add cream and parsley to skillet. Simmer just until thickened, about 5 minutes. Remove chicken to a serving plate. Pour sauce over top and sprinkle with chives.
Serves 4
*Compliments of Easy Everyday Cooking
Chicken Marinara
Ingredients:
3 green bell peppers
1 large carrot
1 medium zucchini
1 tablespoon olive oil
4 skinless, boneless chicken breasts
1/2 tsp dried oregano
salt and pepper to taste
1 can stewed tomatoes (14 oz)
1/2 cup sliced black olives
5 medium mushrooms sliced
Directions:
1. Cut bell pepper, carrot, and zucchini into thin sticks about 3 inches long. Set aside.
2. Heat a large skillet over medium heat. Add oil: cook chicken until lightly browned, about 3 minutes per side. Sprinkle with oregano, salt and pepper.
3. Remove chicken from skillet. Add tomatoes, olives, mushrooms, bell pepper, carrot and zucchini to skillet. Cook covered for 3 minutes.
4. Return chicken to skillet, increase heat to medium-high. Cook, uncovered for about 5 minutes or until sauce is slightly thickened and chicken and vegetables are tender.
Serves 4
*Compliments of Easy Everyday Cooking
3 green bell peppers
1 large carrot
1 medium zucchini
1 tablespoon olive oil
4 skinless, boneless chicken breasts
1/2 tsp dried oregano
salt and pepper to taste
1 can stewed tomatoes (14 oz)
1/2 cup sliced black olives
5 medium mushrooms sliced
Directions:
1. Cut bell pepper, carrot, and zucchini into thin sticks about 3 inches long. Set aside.
2. Heat a large skillet over medium heat. Add oil: cook chicken until lightly browned, about 3 minutes per side. Sprinkle with oregano, salt and pepper.
3. Remove chicken from skillet. Add tomatoes, olives, mushrooms, bell pepper, carrot and zucchini to skillet. Cook covered for 3 minutes.
4. Return chicken to skillet, increase heat to medium-high. Cook, uncovered for about 5 minutes or until sauce is slightly thickened and chicken and vegetables are tender.
Serves 4
*Compliments of Easy Everyday Cooking
Smarties Holiday Trees
Ingredients:
1 package holiday smarties
3 ice cream cones
1/2 cup chocolate chips
Directions:
1. Melt chocolate chips in microwave for 3 to 4 minutes on defrost, stirring every minute until smooth.
2. Paint cones with melted chocolate.
3. Stick Smarties onto painted cone before the chocolate hardens.
4. Add a star to your tree by cutting out a star from tin foil, attaching to a toothpick and sticking toothpick in cone.
*Compliments of a Holiday Smarties package.
1 package holiday smarties
3 ice cream cones
1/2 cup chocolate chips
Directions:
1. Melt chocolate chips in microwave for 3 to 4 minutes on defrost, stirring every minute until smooth.
2. Paint cones with melted chocolate.
3. Stick Smarties onto painted cone before the chocolate hardens.
4. Add a star to your tree by cutting out a star from tin foil, attaching to a toothpick and sticking toothpick in cone.
*Compliments of a Holiday Smarties package.
Monday, June 26, 2006
Chocolate Popcorn Trail Mix
Ingredients:
2 squares Bakers semi sweet baking chocolate
2 cups popped microwave popcorn
2 cups Post Spoon Size Shredded Wheat Cereal
1 cup dreid cranberries
Directions:
1. Microwave chocolate in large microwavable bowl on High 1 min stirring after 30 seconds. Stir until completely melted.
2. Add popcorn, cereal and cranberries, toss to evenly coat.
3. Spread into single layer on a sheet of waxed paper, cool.
Makes 8 servings of 1/2 cup each
*Compliments of Kraft Kitchens
2 squares Bakers semi sweet baking chocolate
2 cups popped microwave popcorn
2 cups Post Spoon Size Shredded Wheat Cereal
1 cup dreid cranberries
Directions:
1. Microwave chocolate in large microwavable bowl on High 1 min stirring after 30 seconds. Stir until completely melted.
2. Add popcorn, cereal and cranberries, toss to evenly coat.
3. Spread into single layer on a sheet of waxed paper, cool.
Makes 8 servings of 1/2 cup each
*Compliments of Kraft Kitchens
Fresh Fruit Pudding Milkshake
Ingredients:
3 1/2 cups 2% milk
1 pkg Jello Vanilla Flavor instant pudding and pie filling, or any flavor
1 medium ripe banana, cut into chunks
1/2 cup strawberries
Directions:
1. Place all ingredients in a blender container, cover. Blend 1 minute or until smooth.
2. Serve immediately.
*Compliments of Kraft Kitchens
3 1/2 cups 2% milk
1 pkg Jello Vanilla Flavor instant pudding and pie filling, or any flavor
1 medium ripe banana, cut into chunks
1/2 cup strawberries
Directions:
1. Place all ingredients in a blender container, cover. Blend 1 minute or until smooth.
2. Serve immediately.
*Compliments of Kraft Kitchens
Crispy Vegetables
Ingredients:
1 egg
1 small sweet potatoe cut into 1/4" slices
1 cup broccoli florets
1/2 each small red and green pepper cut into 1/4" strips
1 pkg shake and bake original Chicken Seasoned Coating Mix
1/2 cup Kraft Light Ranch dressing
Directions:
1. Preheat oven to 425. Beat egg in small bowl, dip vegetables in egg, shake in coating mix, place on lightly greased shallow baking pan.
2. Bake for 20 min or until golden brown.
3. Serve with the dressing as a dip.
*Compliments of Kraft Kitchens, (and I'm sure it tastes just as good without brand name products)
1 egg
1 small sweet potatoe cut into 1/4" slices
1 cup broccoli florets
1/2 each small red and green pepper cut into 1/4" strips
1 pkg shake and bake original Chicken Seasoned Coating Mix
1/2 cup Kraft Light Ranch dressing
Directions:
1. Preheat oven to 425. Beat egg in small bowl, dip vegetables in egg, shake in coating mix, place on lightly greased shallow baking pan.
2. Bake for 20 min or until golden brown.
3. Serve with the dressing as a dip.
*Compliments of Kraft Kitchens, (and I'm sure it tastes just as good without brand name products)
Apple and Cheese Snacks
Ingredients:
12 Triscuit Reduced Fat Crackers
12 Ritz Reduced Fat Crackers
6 Kraft singles, cut into quarters
12 thin apple slices cut into quarters
1/4 tsp ground cinnamon
Directions:
1. Top each cracker with one Kraft singles piece and two pieces apple. Sprinkle lightly with cinnamon.
*Compliments of Kraft Foods (hence the oh-so subtle advertising)
12 Triscuit Reduced Fat Crackers
12 Ritz Reduced Fat Crackers
6 Kraft singles, cut into quarters
12 thin apple slices cut into quarters
1/4 tsp ground cinnamon
Directions:
1. Top each cracker with one Kraft singles piece and two pieces apple. Sprinkle lightly with cinnamon.
*Compliments of Kraft Foods (hence the oh-so subtle advertising)
Pasta Primavera
Ingredients:
16 oz thin spaghetti
2 tbsp olive oil
2 large stalks of brocolli
1 medium zucchini
2 medium carrots
1/4 cup butter or margarine
3 tbsp dried oregano
1/2 cup chopped onion
1 cup half and half
3/4 cup grated Parmesan cheese
2 cups cherry tomato halves
Directions:
1. Cook pasta according to package directions, drain. Add olive oil, toss. Place in large serving bowl.
2. While pasta is cooking cut broccoli into florets set aside. Peel off tough stems and cut stalks into thin slices, set aside. Julienne zucchini and carrots, set aside.
3. Heat butter in a large skillet over medium heat for 1 minute. Add oregano and onion. Saute for 2 minutes. Add vegetables. Saute for 3 minutes or until crisp tender.
4. Stir half and half and Parmesan into a skillet cook, stirring continually for two minutes. Remove from heat. Add pasta, toss to combine. Place pasta mixture in a serving bowl. Top with cherry tomatoes.
*Compliments of Easy Everyday Cooking.
16 oz thin spaghetti
2 tbsp olive oil
2 large stalks of brocolli
1 medium zucchini
2 medium carrots
1/4 cup butter or margarine
3 tbsp dried oregano
1/2 cup chopped onion
1 cup half and half
3/4 cup grated Parmesan cheese
2 cups cherry tomato halves
Directions:
1. Cook pasta according to package directions, drain. Add olive oil, toss. Place in large serving bowl.
2. While pasta is cooking cut broccoli into florets set aside. Peel off tough stems and cut stalks into thin slices, set aside. Julienne zucchini and carrots, set aside.
3. Heat butter in a large skillet over medium heat for 1 minute. Add oregano and onion. Saute for 2 minutes. Add vegetables. Saute for 3 minutes or until crisp tender.
4. Stir half and half and Parmesan into a skillet cook, stirring continually for two minutes. Remove from heat. Add pasta, toss to combine. Place pasta mixture in a serving bowl. Top with cherry tomatoes.
*Compliments of Easy Everyday Cooking.
Roasted Red Pepper Steaks
Ingredients:
Coarsely ground black pepper
4 beef tenderloin steaks at room temperature
1 tbsp vegetable oil
1 cup dry red wine
3/4 cup purchased roasted red pepper dip
Directions:
1. Preheat oven to 500. Line a baking sheet with foil. Place a wire rack on top. Place in oven.
2. Grind pepper all over steaks. Heat oil in a wide frying pan set over medium high heat. Add steaks.
3. Cook until browned , about 2 minutes each side. Remove pan from heat. Place steaks on rack on baking sheet in oven.
4. Roast 8 minutes for medium rare steaks. Meanwhile return pan to stove over high heat. Add wine and boil vigorously, stirring often until reduced to about 1/4 cup. 6-7 minutes. Wine will just barely cover bottom of pan. Turn off heat.
5. Stir in dip and any accumulated juices from cooked steaks. Pour sauce over top of steaks.
*Compliments of Chatelaine Magazine.
Coarsely ground black pepper
4 beef tenderloin steaks at room temperature
1 tbsp vegetable oil
1 cup dry red wine
3/4 cup purchased roasted red pepper dip
Directions:
1. Preheat oven to 500. Line a baking sheet with foil. Place a wire rack on top. Place in oven.
2. Grind pepper all over steaks. Heat oil in a wide frying pan set over medium high heat. Add steaks.
3. Cook until browned , about 2 minutes each side. Remove pan from heat. Place steaks on rack on baking sheet in oven.
4. Roast 8 minutes for medium rare steaks. Meanwhile return pan to stove over high heat. Add wine and boil vigorously, stirring often until reduced to about 1/4 cup. 6-7 minutes. Wine will just barely cover bottom of pan. Turn off heat.
5. Stir in dip and any accumulated juices from cooked steaks. Pour sauce over top of steaks.
*Compliments of Chatelaine Magazine.
Saturday, June 24, 2006
Orange Chocolate Pudding Cups
Ingredients:
12 squares semi sweet chocolate
1 1/2 cups granulated sugar
1 cup unsweetened cocoa powder
1/3 cup all purpose flour
4 1/2 cups milk
1 tsp vanilla
1 tsp finely grated orange peel
1/3 cup slivered almonds
Directions:
1. Finely chop chocolate. In a large saucepan whisk sugar with cocoa and flour. Slowly whisk in 1/2 cup milk to form a paste, then gradually whisk in remaining milk. Place saucepan over medium high. Bring to a boil, stirring constantly.
2. Remove from heat and add chocolate, vanilla and orange peel. Stir frequentlly until chocolate is melted and the mixture is smooth.
3. Pour into 12 small coffee or espresso cups that hold about 2/3 cup. Refrigerate for at least 4 hours, preferably overnight.
4. Just before serving sprinkle with almonds. Serve chilled.
Will keep for up to three days refrigerated.
*Compliments of Chatelaine Magazine
12 squares semi sweet chocolate
1 1/2 cups granulated sugar
1 cup unsweetened cocoa powder
1/3 cup all purpose flour
4 1/2 cups milk
1 tsp vanilla
1 tsp finely grated orange peel
1/3 cup slivered almonds
Directions:
1. Finely chop chocolate. In a large saucepan whisk sugar with cocoa and flour. Slowly whisk in 1/2 cup milk to form a paste, then gradually whisk in remaining milk. Place saucepan over medium high. Bring to a boil, stirring constantly.
2. Remove from heat and add chocolate, vanilla and orange peel. Stir frequentlly until chocolate is melted and the mixture is smooth.
3. Pour into 12 small coffee or espresso cups that hold about 2/3 cup. Refrigerate for at least 4 hours, preferably overnight.
4. Just before serving sprinkle with almonds. Serve chilled.
Will keep for up to three days refrigerated.
*Compliments of Chatelaine Magazine
Grilled Teriyaki-orange Turkey Breast
Ingredients:
1/4 cup teriyaki sauce
1/4 cup soy sauce
1/4 cup undiluted orange juice concentrate
3 garlic cloves minced
1 tbsp grated fresh ginger or 2 tsp bottled minced ginger
2 skinless, boneless turkey breasts
Directions:
1. Lightly oil grill, then preheat barbeque to medium high. In a large bowl, stir teriyaki with soy sauce and juice. Stir in garlic and ginger.
2. Cut each turkey breast against the grain into slices. Add slices to bowl and stir to coat with teriyaki mixture. Then place on barbeque and grill with lid closed until cooked through and springy when pressed, from 5-6 minutes per side.
3. Serve immediately. Goes great with salad or coleslaw. Any leftovers can be kept for up to 3 days in the fridge.
Another option is to place turkey breasts in a ziploc bag and pour marinade in. Make sure breasts are coated and set in bowl in fridge over night. Then grill for about 30-40 minutes and cut into strips.
*Compliments of Chatelaine Magazine.
1/4 cup teriyaki sauce
1/4 cup soy sauce
1/4 cup undiluted orange juice concentrate
3 garlic cloves minced
1 tbsp grated fresh ginger or 2 tsp bottled minced ginger
2 skinless, boneless turkey breasts
Directions:
1. Lightly oil grill, then preheat barbeque to medium high. In a large bowl, stir teriyaki with soy sauce and juice. Stir in garlic and ginger.
2. Cut each turkey breast against the grain into slices. Add slices to bowl and stir to coat with teriyaki mixture. Then place on barbeque and grill with lid closed until cooked through and springy when pressed, from 5-6 minutes per side.
3. Serve immediately. Goes great with salad or coleslaw. Any leftovers can be kept for up to 3 days in the fridge.
Another option is to place turkey breasts in a ziploc bag and pour marinade in. Make sure breasts are coated and set in bowl in fridge over night. Then grill for about 30-40 minutes and cut into strips.
*Compliments of Chatelaine Magazine.
Christmas Merinque Kisses
Ingredients:
2 large egg whites at room temperature
1/4 tsp cream of tartar
1/4 tsp vanilla
1/2 cup granulated sugar
Directions:
1. Preheat oven to 275. Line 2 baking sheets with parchment paper.
2. Place egg whites , cream of tartar and vanilla in large bowl. Using an electric mixer beat on medium high until soft peaks form when beaters are lifted.
3. Gradually beat in sugar 2 tbsp at a time again until soft peaks form.
4. Drop by heaping teaspoonfuls onto the baking sheets. Bake, rotating sheets halfway through, until merinque is dry and firm to the touch, 20-25 minutes.
5. Remove from oven and let cool on sheets for 5 minutes before moving them to wire racks to completely cool.
They will keep in air tight container for up to two weeks, do not refrigerate or freeze.
Here are some ideas for variations of the above.
Coffee Kisses: sprinkle with instant coffe granules before baking.
Holiday Sparkle: Sprinkle with gold or silver gold balls or leaf before baking.
ChristmasSwirl: After making kisses on the baking sheet, drop 1 drop of red food coloring into them and swirl with a toothpick then bake.
Mochaccino: Before beating in sugar stir 2tbsp of cocoa powder into the sugar then add the sugar. Sprinkle with coffee granules before baking and then bake.
Candy Cane: Finely chop enough candy canes to meausre 1/3 cup and fold into the meringue mixture before forming cookies. (I "chop" candy canes by putting them in a ziploc bag and beating them with a hammer!)
*Compliments of Chatelaine Magazine
2 large egg whites at room temperature
1/4 tsp cream of tartar
1/4 tsp vanilla
1/2 cup granulated sugar
Directions:
1. Preheat oven to 275. Line 2 baking sheets with parchment paper.
2. Place egg whites , cream of tartar and vanilla in large bowl. Using an electric mixer beat on medium high until soft peaks form when beaters are lifted.
3. Gradually beat in sugar 2 tbsp at a time again until soft peaks form.
4. Drop by heaping teaspoonfuls onto the baking sheets. Bake, rotating sheets halfway through, until merinque is dry and firm to the touch, 20-25 minutes.
5. Remove from oven and let cool on sheets for 5 minutes before moving them to wire racks to completely cool.
They will keep in air tight container for up to two weeks, do not refrigerate or freeze.
Here are some ideas for variations of the above.
Coffee Kisses: sprinkle with instant coffe granules before baking.
Holiday Sparkle: Sprinkle with gold or silver gold balls or leaf before baking.
ChristmasSwirl: After making kisses on the baking sheet, drop 1 drop of red food coloring into them and swirl with a toothpick then bake.
Mochaccino: Before beating in sugar stir 2tbsp of cocoa powder into the sugar then add the sugar. Sprinkle with coffee granules before baking and then bake.
Candy Cane: Finely chop enough candy canes to meausre 1/3 cup and fold into the meringue mixture before forming cookies. (I "chop" candy canes by putting them in a ziploc bag and beating them with a hammer!)
*Compliments of Chatelaine Magazine
Saturday, June 17, 2006
Spicy Maple Nuts
Ingredients:
4 cups walnut halves or mixed nuts
1/4 cup pure maple syrup
2 tbsp unsalted butter
1 1/2 tsp chili powder
3/4 tsp salt
1/2 tsp cayenne pepper
Directions:
1. Preheat oven to 300. Line a baking sheet with foil. Lightly spray with non-stick cooking spray for lightly coat with vegetable oil.
2. Place nuts in large bowl. In a small saucepan over medium heat stir syrup with butter, 1 tsp chili powder , salt and 1/4 tsp cayenne pepper until it bubbles.
3. Immediately drizzle over nuts stirring constantly until evenly coated.
4. Spread out nuts in a single layer on baking sheet. Bake in center of preheated oven stirring occassionally until glazed 20-25 min.
5. Remove from oven. Sprinkle with remaining chili powder and cayenne and stir.
6. Let cool on sheet, stirring occassionally. Serve in bowl.
Nuts will keep in an airtight container in the refrigerator for 5 days or in the freezer up to 2 weeks. Nuts start to lose their flavor after that.
*Compliments of Chatelaine magazine.
4 cups walnut halves or mixed nuts
1/4 cup pure maple syrup
2 tbsp unsalted butter
1 1/2 tsp chili powder
3/4 tsp salt
1/2 tsp cayenne pepper
Directions:
1. Preheat oven to 300. Line a baking sheet with foil. Lightly spray with non-stick cooking spray for lightly coat with vegetable oil.
2. Place nuts in large bowl. In a small saucepan over medium heat stir syrup with butter, 1 tsp chili powder , salt and 1/4 tsp cayenne pepper until it bubbles.
3. Immediately drizzle over nuts stirring constantly until evenly coated.
4. Spread out nuts in a single layer on baking sheet. Bake in center of preheated oven stirring occassionally until glazed 20-25 min.
5. Remove from oven. Sprinkle with remaining chili powder and cayenne and stir.
6. Let cool on sheet, stirring occassionally. Serve in bowl.
Nuts will keep in an airtight container in the refrigerator for 5 days or in the freezer up to 2 weeks. Nuts start to lose their flavor after that.
*Compliments of Chatelaine magazine.
Sherried Cheddar Spread
Ingredients:
1 roasted red pepper, bought or home roasted
250g container of spreadable cream cheese
1/4 cup dry sherry
400g pkg grated cheddar cheese, (about 4 cups)
1 tsp finely chopped pickled jalapeno pepper (optional)
2 tbsp chopped parsley
Directions:
1. Chop roasted pepper into 1/2" pieces.
2. In a food processor whirl cream cheese with sherry until mixed scraping down side as necessary. Scrape into a medium size bowl.
3. Stir in cheddar, roasted pepper, and jalapeno pepper. Taste, then add more sherry if needed.
4. Use right away or cover and refrigerate up to 2 weeks. Before serving bring to room temperature. Stir in or sprinkle with parsley.
5. Spoon into celery sticks or leave in a serving bowl with bread sticks or crackers for dipping.
*Compliment of Chatelaine magazine.
1 roasted red pepper, bought or home roasted
250g container of spreadable cream cheese
1/4 cup dry sherry
400g pkg grated cheddar cheese, (about 4 cups)
1 tsp finely chopped pickled jalapeno pepper (optional)
2 tbsp chopped parsley
Directions:
1. Chop roasted pepper into 1/2" pieces.
2. In a food processor whirl cream cheese with sherry until mixed scraping down side as necessary. Scrape into a medium size bowl.
3. Stir in cheddar, roasted pepper, and jalapeno pepper. Taste, then add more sherry if needed.
4. Use right away or cover and refrigerate up to 2 weeks. Before serving bring to room temperature. Stir in or sprinkle with parsley.
5. Spoon into celery sticks or leave in a serving bowl with bread sticks or crackers for dipping.
*Compliment of Chatelaine magazine.
Cocktail Pizza Wheels
Ingredients:
1/2 red pepper
1/2 cup chopped pepperoni
1/2 cup grated provolone or mozzarella cheese
1 tsp dried oregano
397g pkg of pastry dough, thawed
All purpose flour
1/3 cup tomoto based pasta sauce, not chunky
Directions:
1. Preheat oven to 375. Lightly spray or oil baking sheet. Finely chop pepper and pepperoni. Stir in a small bowl with cheese and oregano.
2. Cut pastry into two squares lightly dust all over with flour. On a lightly floured surface used rolling pin roll pastry, one piece at a time, into a rectangle about 9" by 11".
3.Turn rectangles so long edges are facing you. Spread pasta sauce over both pieces leaving a 1/2" border along top edge.
4. Lightly brush border with water.
5. Evenly sprinkle pepper mixture over sauce. Working one piece at a time and starting from long edge, tightly roll up pastry, forming 2 pinwheel logs. Pinch seams to seal logs.
6. Using a serated knife slice logs into 1/2" thick rounds. Place on greased baking sheet about 1" apart.
7. Bake in center of preheated oven until golden about 20 min. Serve hot or at room temperature.
*To make ahead, prepare the logs and wrap tightly in plastic wrap then foil. Refrigerate overnight or freeze for up to 2 weeks. Just remember to let them thaw before baking.
*Compliments of Chatelaine magazine
1/2 red pepper
1/2 cup chopped pepperoni
1/2 cup grated provolone or mozzarella cheese
1 tsp dried oregano
397g pkg of pastry dough, thawed
All purpose flour
1/3 cup tomoto based pasta sauce, not chunky
Directions:
1. Preheat oven to 375. Lightly spray or oil baking sheet. Finely chop pepper and pepperoni. Stir in a small bowl with cheese and oregano.
2. Cut pastry into two squares lightly dust all over with flour. On a lightly floured surface used rolling pin roll pastry, one piece at a time, into a rectangle about 9" by 11".
3.Turn rectangles so long edges are facing you. Spread pasta sauce over both pieces leaving a 1/2" border along top edge.
4. Lightly brush border with water.
5. Evenly sprinkle pepper mixture over sauce. Working one piece at a time and starting from long edge, tightly roll up pastry, forming 2 pinwheel logs. Pinch seams to seal logs.
6. Using a serated knife slice logs into 1/2" thick rounds. Place on greased baking sheet about 1" apart.
7. Bake in center of preheated oven until golden about 20 min. Serve hot or at room temperature.
*To make ahead, prepare the logs and wrap tightly in plastic wrap then foil. Refrigerate overnight or freeze for up to 2 weeks. Just remember to let them thaw before baking.
*Compliments of Chatelaine magazine
Monday, June 12, 2006
Tricolor Rotini Bake
Ingredients:
1 1/2 pounds lean ground beef
1 large chopped onion
1/2 tsp oregano
1/2 tsp garlic salt
16 ounces tricolor rotini
3 cups prepared spaghetti sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup Parmesan grated
Directions:
1. Preheat oven to 350. Grease medium baking dish. Cook beef and onion in skillet over medium high heat until beef is browned and crumbly about 10 minutes.
2. Drain beef. Sprinkle oregano and garlic salt over top.
3. Meanwhile cook pasta according to directions, drain. Add past and spaghetti sauce to skillet, toss. Spoon into prepared baking dish.
4. Sprinkle mozzarella over top of casserole. Sprinkle with Parmesan. Bake until top is browned about 30 minutes.
*Compliments of Easy Everyday Cooking
1 1/2 pounds lean ground beef
1 large chopped onion
1/2 tsp oregano
1/2 tsp garlic salt
16 ounces tricolor rotini
3 cups prepared spaghetti sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup Parmesan grated
Directions:
1. Preheat oven to 350. Grease medium baking dish. Cook beef and onion in skillet over medium high heat until beef is browned and crumbly about 10 minutes.
2. Drain beef. Sprinkle oregano and garlic salt over top.
3. Meanwhile cook pasta according to directions, drain. Add past and spaghetti sauce to skillet, toss. Spoon into prepared baking dish.
4. Sprinkle mozzarella over top of casserole. Sprinkle with Parmesan. Bake until top is browned about 30 minutes.
*Compliments of Easy Everyday Cooking
Sunday, June 11, 2006
Chicken Ceasar Salad
Ingredients:
4 skinless boneless chicken breasts
1 head romaine lettuce
juice of 1 lemon
2 hard boiled eggs
1/2 tsp pepper
1/4 cup shredded Parmesan cheese
1 cup croutons
Dressing:
2 cloves garlic
1/4 cup vegetable oil
1/4 cup grated Parmesan cheese
1 tbsp Worcestershire sauce
1/4 tsp dry mustard
1/2 tsp salt
2 tbsp lemon juice
Directions:
4 skinless boneless chicken breasts
1 head romaine lettuce
juice of 1 lemon
2 hard boiled eggs
1/2 tsp pepper
1/4 cup shredded Parmesan cheese
1 cup croutons
Dressing:
2 cloves garlic
1/4 cup vegetable oil
1/4 cup grated Parmesan cheese
1 tbsp Worcestershire sauce
1/4 tsp dry mustard
1/2 tsp salt
2 tbsp lemon juice
Directions:
1. Preheat boiler. For dressing, process garlic, oil, Parmesan, Worchestershire sauce, mustard and salt in a blender for 15 seconds. Add lemon juice, process until smooth.
2. Broil chicken until juices run clear when meat is pierced with a knife, about 15 minutes. Cut chicken into bite size pieces, set aside.
3. Rinse lettuce leaves and pat dry. Tear lettuce into large pieces, place in a large salad bowl. Squeeze lemon juice over top, toss lightly.
4. Peel and chop eggs. Add eggs, chicken, pepper and dressing to salad bowl, toss lightly. Sprinkle shredded parmesan and croutons over salad.
*to make your own croutons, brush several slices of bread on both sides with garlic butter, cut into cubes and place in shallow baking dish. Bake at 300 until crisp.
*Compliments of Easy Everyday Cooking
All American Potato Salad
Ingredients:
4 medium russet potatoes peeled
1 stalk celery sliced
1/2 cup chopped red or green bell pepper
1/4 cup sliced green onions
1 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp prepared horseradish
1 tbsp chopped parsley or 1 tsp dried parsley
Directions:
1. Cut potatoes into 1 1/2 inch cubes. Place in sauce pan with enough water to cover. Bring to a boil, reduce heat and cover. Cook for about 10 minutes or until potatoes are tender. Rinse and drain.
2. Combine potatoes, celery, bell pepper and green onions in a medium bowl, set aside.
3. Blend mayonnaise and mustard in a small bowl. Stir in horseradish.
4. Add mayonnaise mixture to potatoes, mix well. Sprinkle top with parsley.
* Compliments of Easy Everyday Cooking.
4 medium russet potatoes peeled
1 stalk celery sliced
1/2 cup chopped red or green bell pepper
1/4 cup sliced green onions
1 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp prepared horseradish
1 tbsp chopped parsley or 1 tsp dried parsley
Directions:
1. Cut potatoes into 1 1/2 inch cubes. Place in sauce pan with enough water to cover. Bring to a boil, reduce heat and cover. Cook for about 10 minutes or until potatoes are tender. Rinse and drain.
2. Combine potatoes, celery, bell pepper and green onions in a medium bowl, set aside.
3. Blend mayonnaise and mustard in a small bowl. Stir in horseradish.
4. Add mayonnaise mixture to potatoes, mix well. Sprinkle top with parsley.
* Compliments of Easy Everyday Cooking.
Southwestern Beef Tacos
Ingredients:
8 flour tortillas
1 medium avocado
2 tbsp vegetable oil
1 clove garlic
1 pound lean ground beef
1 medium onion cut into wedges
1 green bell pepper
2/3 cup plus 1/2 cup prepared salsa
1/2 cup sour cream
Directions:
1. Preheat oven to 350. Wrap tortillas in foil and place in oven to warm about 5 minutes.
2. Peel avacado and cut into wedges. Place wedges on small plate and cover tightly with plastic wrap.
3. Heat oil in skillet over medium-high heat. Add garlic, saute for a minute, add beef. Cook until brown and crumbly. Drain fat. Add onion and bell pepper.
4. Stir fry beef mixture for 5 minutes or until vegetables are crisp-tender. Add 2/3 cup of salsa to skillet, stir fry for another minute.
5. Divide beef mixture evenly among tortillas. Fold each tortilla over and place on serving platter. Top with avacado, sour cream and remaining salsa.
*Compliments of Easy Everyday Cooking
8 flour tortillas
1 medium avocado
2 tbsp vegetable oil
1 clove garlic
1 pound lean ground beef
1 medium onion cut into wedges
1 green bell pepper
2/3 cup plus 1/2 cup prepared salsa
1/2 cup sour cream
Directions:
1. Preheat oven to 350. Wrap tortillas in foil and place in oven to warm about 5 minutes.
2. Peel avacado and cut into wedges. Place wedges on small plate and cover tightly with plastic wrap.
3. Heat oil in skillet over medium-high heat. Add garlic, saute for a minute, add beef. Cook until brown and crumbly. Drain fat. Add onion and bell pepper.
4. Stir fry beef mixture for 5 minutes or until vegetables are crisp-tender. Add 2/3 cup of salsa to skillet, stir fry for another minute.
5. Divide beef mixture evenly among tortillas. Fold each tortilla over and place on serving platter. Top with avacado, sour cream and remaining salsa.
*Compliments of Easy Everyday Cooking
Creamed Chicken and Biscuits
Ingredients:
1/2 large onion
1 1/2 tsp butter
4 cups chopped cooked chicken
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimento
1 cup shredded chedder cheese
6 frozen biscuits, thawed
Directions:
1. Preheat oven to 350. Grease sides and bottom of a 11"by7" baking dish.
2. Chop the onion. Heat butter in small skillet, stir in onion and saute until tender.
3. Combine onion, chicken, soup, sour cream, milk and pimento in a medium bowl and mix well.
4. Spoon mixture into prepared baking dish. Bake for 15 minutes, remove from oven.
5. Sprinkle baked layer with 3/4 cup of cheddar. Arrange biscuits on a single layer over top. Sprinkle with remaining cheddar.
6. Bake until biscuits are golden brown and the sauce is bubbly, about 20 more minutes.
*Compliments of Grandma's Kitchen Treasured Family Recipes
1/2 large onion
1 1/2 tsp butter
4 cups chopped cooked chicken
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimento
1 cup shredded chedder cheese
6 frozen biscuits, thawed
Directions:
1. Preheat oven to 350. Grease sides and bottom of a 11"by7" baking dish.
2. Chop the onion. Heat butter in small skillet, stir in onion and saute until tender.
3. Combine onion, chicken, soup, sour cream, milk and pimento in a medium bowl and mix well.
4. Spoon mixture into prepared baking dish. Bake for 15 minutes, remove from oven.
5. Sprinkle baked layer with 3/4 cup of cheddar. Arrange biscuits on a single layer over top. Sprinkle with remaining cheddar.
6. Bake until biscuits are golden brown and the sauce is bubbly, about 20 more minutes.
*Compliments of Grandma's Kitchen Treasured Family Recipes
Monday, June 05, 2006
Chocolate Chip Ice Cream Pie
Ingredients:
1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream
Directions:
1. Coat bottom and sides of an 8" pie plate lightly with butter.
2. Combine chocolate syrup and chocolate chips in small bowl. Microwave on high until hot, (about 45 seconds), stir until smooth. Reserve 1/4 cup of the mixture.
3. Combine remaining chocolate mixture with cereal and mix to coat cereal. Press mixture over bottom and up sides of pie plate. Freeze until firm.
4. Combine reserved chocolate mixture and sour cream in a small bowl and mix well. Spread half the ice cream in pie plate drizzle sour cream mixture over top. Then repeat. Freeze pie and then serve.
*Compliments of Grandma's Kitchen Treasured Recipe Collection
1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream
Directions:
1. Coat bottom and sides of an 8" pie plate lightly with butter.
2. Combine chocolate syrup and chocolate chips in small bowl. Microwave on high until hot, (about 45 seconds), stir until smooth. Reserve 1/4 cup of the mixture.
3. Combine remaining chocolate mixture with cereal and mix to coat cereal. Press mixture over bottom and up sides of pie plate. Freeze until firm.
4. Combine reserved chocolate mixture and sour cream in a small bowl and mix well. Spread half the ice cream in pie plate drizzle sour cream mixture over top. Then repeat. Freeze pie and then serve.
*Compliments of Grandma's Kitchen Treasured Recipe Collection
Drop Sugar Cookies
Ingredients:
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup sugar plus additional sugar for topping
2/3 cup vegetable oil
2 tsp vanilla extract
1 tsp grated lemon zest
Directions:
1. Sift flour, baking powder and salt in a bowl. Mix well.
2. Whisk eggs in a large bowl. Add sugar, oil, vanilla extract and lemon zest and mix well. Stir in dry ingredients until blended. Chill covered for 30 minutes or longer.
3. Preheat oven to 400.
4. Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
5. Moisten the bottom of a glass. Dip it into sugar, then press onto dough to flatten cookie. Repeat for each cookie.
6. Bake cookies until lightly brown about 8 minutes. Cool and store in containers until ready to eat.
*Compliments of Grandma's Kitchen Treasured Recipe Collection
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup sugar plus additional sugar for topping
2/3 cup vegetable oil
2 tsp vanilla extract
1 tsp grated lemon zest
Directions:
1. Sift flour, baking powder and salt in a bowl. Mix well.
2. Whisk eggs in a large bowl. Add sugar, oil, vanilla extract and lemon zest and mix well. Stir in dry ingredients until blended. Chill covered for 30 minutes or longer.
3. Preheat oven to 400.
4. Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
5. Moisten the bottom of a glass. Dip it into sugar, then press onto dough to flatten cookie. Repeat for each cookie.
6. Bake cookies until lightly brown about 8 minutes. Cool and store in containers until ready to eat.
*Compliments of Grandma's Kitchen Treasured Recipe Collection
Black Forest Cake
Ingredients:
2 cans tart pitted cherries, undrained (20 oz/can)
1 cup sugar
1/4 cup cornstarch
1 1/2 tsp vanilla extract
2 9" chocolate cake layers baked and cooled
3 cups cold whipping cream
1/3 cup icing sugar
Directions:
1. Drain cherries reserving 1/2 cup juice. Combine reserved cherry juice, cherries, sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
2. Split each layer in half horizontally. Crumble one half layer, set aside.
3. Beat cold whipping cream and icing sugar in bowl with a mixer at high speed until stiff peaks form. Reserve 1 1/2 cups for decoration.
4. Place one cake layer on serving plate. Spread with 1 cup whipping cream, top with 3/4 cup cherry topping. Top with second layer, 1 cup whipping cream, 3/4 cup cherry topping, top with third cake layer.
5. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
6. Spoon reserved 1 1/2 cups with whipped cream into a pastry bag with star tip. Pipe around top and bottom edges of cake. Finally top it off with remaining cherry topping.
*Compliments of Grandma's Kitchen Treasured Family Recipes
2 cans tart pitted cherries, undrained (20 oz/can)
1 cup sugar
1/4 cup cornstarch
1 1/2 tsp vanilla extract
2 9" chocolate cake layers baked and cooled
3 cups cold whipping cream
1/3 cup icing sugar
Directions:
1. Drain cherries reserving 1/2 cup juice. Combine reserved cherry juice, cherries, sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
2. Split each layer in half horizontally. Crumble one half layer, set aside.
3. Beat cold whipping cream and icing sugar in bowl with a mixer at high speed until stiff peaks form. Reserve 1 1/2 cups for decoration.
4. Place one cake layer on serving plate. Spread with 1 cup whipping cream, top with 3/4 cup cherry topping. Top with second layer, 1 cup whipping cream, 3/4 cup cherry topping, top with third cake layer.
5. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
6. Spoon reserved 1 1/2 cups with whipped cream into a pastry bag with star tip. Pipe around top and bottom edges of cake. Finally top it off with remaining cherry topping.
*Compliments of Grandma's Kitchen Treasured Family Recipes
Sweet Cinnamon Biscuits
Ingredients:
2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
8 tbsp butter (1 stick)
3/4 cup sugar
1 tsp cinnamon
1 cup milk, optional
Directions:
1. Combine flour, baking soda, salt, and baking powder in a bowl. Mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
2. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8" rectangle.
3. Preheat over to 400. Grease a 9" round baking pan lightly.
4. Spread butter over the dough. Combine sugar and cinnamon in a small bowl, mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side, pinch to seal.
5. Cut roll into 1 1/2" slices. Arrange the slices, cut side up in prepared baking pan. Bake until lightly browned, about 15-20 minutes. Remove from oven. Pour milk overtop if desired. Serve.
*Compliments of Grandma's Kitchen Treasured Family Recipes
2 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
8 tbsp butter (1 stick)
3/4 cup sugar
1 tsp cinnamon
1 cup milk, optional
Directions:
1. Combine flour, baking soda, salt, and baking powder in a bowl. Mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
2. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8" rectangle.
3. Preheat over to 400. Grease a 9" round baking pan lightly.
4. Spread butter over the dough. Combine sugar and cinnamon in a small bowl, mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side, pinch to seal.
5. Cut roll into 1 1/2" slices. Arrange the slices, cut side up in prepared baking pan. Bake until lightly browned, about 15-20 minutes. Remove from oven. Pour milk overtop if desired. Serve.
*Compliments of Grandma's Kitchen Treasured Family Recipes
Swiss Spanish Melts
Ingredients:
1 pkg frozen chopped spinach, thawed and drained
1 small carrot, finely chopped
1 clove garlic, minced
1/4 cup chopped onion
1/4 cup mayonnaise
1/4 cup sour cream
20 slices rye bread squares
4 oz swiss cheese
salt and pepper to taste
Directions:
1. Preheat oven to 375. Combine all ingredients except bread and cheese. Mix well.
2. Spread mixture onto bread squares and place on baking sheet.
3. Carefully slice 20 slices of cheese and place one slice on top of each bread square.
4. Bake 10-12 minutes or until hot and cheese melts.
*Compliments of Pampered Chef
1 pkg frozen chopped spinach, thawed and drained
1 small carrot, finely chopped
1 clove garlic, minced
1/4 cup chopped onion
1/4 cup mayonnaise
1/4 cup sour cream
20 slices rye bread squares
4 oz swiss cheese
salt and pepper to taste
Directions:
1. Preheat oven to 375. Combine all ingredients except bread and cheese. Mix well.
2. Spread mixture onto bread squares and place on baking sheet.
3. Carefully slice 20 slices of cheese and place one slice on top of each bread square.
4. Bake 10-12 minutes or until hot and cheese melts.
*Compliments of Pampered Chef
Sunday, June 04, 2006
Brownie Ice Cream Sandwiches
Ingredients:
1 package brownie mix (15 oz)
1 pint vanilla or mint chocolate chip ice cream
1/2 cup chopped peanuts
Directions:
1. Prepare and bake brownie mix according to package directions for an 8 or 9" square baking pan. Cool completely on a wire rack.
2. Cut 2" square brownies. Freeze in single layer for about 10 minutes. Let ice cream stand at room temperature to soften.
3. Place one brownie on a 6" piece of plastic wrap. Top with ice cream and another brownie. Repeat with remaining brownie squares.
4. Press peanuts into ice cream around edges of sandwiches. Loosely wrap sandwiches in plastic wrap. Freeze before serving.
*Compliments of Easy Everyday Cooking
1 package brownie mix (15 oz)
1 pint vanilla or mint chocolate chip ice cream
1/2 cup chopped peanuts
Directions:
1. Prepare and bake brownie mix according to package directions for an 8 or 9" square baking pan. Cool completely on a wire rack.
2. Cut 2" square brownies. Freeze in single layer for about 10 minutes. Let ice cream stand at room temperature to soften.
3. Place one brownie on a 6" piece of plastic wrap. Top with ice cream and another brownie. Repeat with remaining brownie squares.
4. Press peanuts into ice cream around edges of sandwiches. Loosely wrap sandwiches in plastic wrap. Freeze before serving.
*Compliments of Easy Everyday Cooking
Raspberry Parfaits
Ingredients:
1 quart fresh or frozen raspberries, divided
1/4 cup sugar
1 cup whipping cream
1 cup vanilla ice cream softened
Directions:
1. Chill a large mixing bowl and beaters in freezer for 10 minutes. Rinse raspberries, carefully pat dry. Place in a medium bowl reserving 1/3 cup. Sprinkle with sugar.
2. Crush raspberries lightly with the back of a spoon to release a small amount of juice. Let stand at room temperature while preparing ice cream mixture.
3. Combine whipping cream and ice cream in a chilled mixing bowl. Beat with an electric mixer on slow speed until blended.
4. Alternate layers of raspberries and ice cream mixture in parfait glasses or tall beverage glasses. Top with reserved raspberries.
*Compliments of Easy Everyday Cooking
1 quart fresh or frozen raspberries, divided
1/4 cup sugar
1 cup whipping cream
1 cup vanilla ice cream softened
Directions:
1. Chill a large mixing bowl and beaters in freezer for 10 minutes. Rinse raspberries, carefully pat dry. Place in a medium bowl reserving 1/3 cup. Sprinkle with sugar.
2. Crush raspberries lightly with the back of a spoon to release a small amount of juice. Let stand at room temperature while preparing ice cream mixture.
3. Combine whipping cream and ice cream in a chilled mixing bowl. Beat with an electric mixer on slow speed until blended.
4. Alternate layers of raspberries and ice cream mixture in parfait glasses or tall beverage glasses. Top with reserved raspberries.
*Compliments of Easy Everyday Cooking
Rocky Road Brownie Pizza
Ingredients:
2/3 cup all purpose flour
1/2 tsp salt
2 0z unsweetened chocolate
1/4 cup butter or margarine melted
1 cup sugar
1 egg
1 tsp vanilla extract
Topping:
1/4 cup chopped mixed nuts
1/3 cup peanut butter chips or milk chocolate chips
1/3 cup miniature marshmallows
1/4 cup coconut flakes
Directions:
1. Preheat oven to 350. Spray a 9" pie plate with cooking spray. Combine flour and salt, set aside.
2. Melt chocolate in a double boiler over hot water; remove from heat. Mix in butter and sugar.
3. Add eggs and vanilla to chocolate mixture in pan: mix until smooth. Stir flour mixture into chocolate mixture.
4. Spread batter in prepared pie plate. Bake until set about 15 minutes.
5. For topping mix nuts, peanut butter chips, marshmallows and coconut. Sprinkle over brownie layer. Bake for 10 minutes or until pizza pulls away from sides of pan. Cool before cutting.
*Compliments of Easy Everyday Cooking
2/3 cup all purpose flour
1/2 tsp salt
2 0z unsweetened chocolate
1/4 cup butter or margarine melted
1 cup sugar
1 egg
1 tsp vanilla extract
Topping:
1/4 cup chopped mixed nuts
1/3 cup peanut butter chips or milk chocolate chips
1/3 cup miniature marshmallows
1/4 cup coconut flakes
Directions:
1. Preheat oven to 350. Spray a 9" pie plate with cooking spray. Combine flour and salt, set aside.
2. Melt chocolate in a double boiler over hot water; remove from heat. Mix in butter and sugar.
3. Add eggs and vanilla to chocolate mixture in pan: mix until smooth. Stir flour mixture into chocolate mixture.
4. Spread batter in prepared pie plate. Bake until set about 15 minutes.
5. For topping mix nuts, peanut butter chips, marshmallows and coconut. Sprinkle over brownie layer. Bake for 10 minutes or until pizza pulls away from sides of pan. Cool before cutting.
*Compliments of Easy Everyday Cooking
Chocolate Swirl Milkshakes
Ingredients:
3 cups vanilla ice cream
3 cups milk
3/4 tsp vanilla extract
3/4 cup chocolate fudge syrup, divided
4 maraschino cherries with stems
Directions:
1. Combine ice cream, milk and vanilla in a blender. Process until thick and smooth.
2. Divide fudge syrup among parfait glasses, covering the bottom and drizzling syrup in a spiral pattern around the inside of each glass. (To drizzle tip the glass on it's side and rotate which causes it to come up from bottom of glass in a spiral pattern.)
3. Pour equal amounts of ice cream mixture into each glass.
4. Swirl some chocolate syrup over each serving. Place 1 cherry on the top of each milkshake.
-To save time just mix fudge syrup in with ice cream mixture.
-To clean blender quickly, fill halfway with hot water and add some dishsoap. Blend for a minute or two and rinse.
*Compliments of Easy Everyday Cooking
3 cups vanilla ice cream
3 cups milk
3/4 tsp vanilla extract
3/4 cup chocolate fudge syrup, divided
4 maraschino cherries with stems
Directions:
1. Combine ice cream, milk and vanilla in a blender. Process until thick and smooth.
2. Divide fudge syrup among parfait glasses, covering the bottom and drizzling syrup in a spiral pattern around the inside of each glass. (To drizzle tip the glass on it's side and rotate which causes it to come up from bottom of glass in a spiral pattern.)
3. Pour equal amounts of ice cream mixture into each glass.
4. Swirl some chocolate syrup over each serving. Place 1 cherry on the top of each milkshake.
-To save time just mix fudge syrup in with ice cream mixture.
-To clean blender quickly, fill halfway with hot water and add some dishsoap. Blend for a minute or two and rinse.
*Compliments of Easy Everyday Cooking
Easy Chocolate Mousse
Ingredients:
1 1/2 cups miniature marshmallows or 15 large marshmallows
1/3 cup milk
36 milk chocolate kisses or 1 cup semisweet chocolate morsels
3/4 cup whipping cream
1/8 tsp almond extract
4 milk chocolate kisses, optional
Directions:
1. Heat marshmallows and milk in a small saucepan over low heat stirring continually until marshmallows melt, about 2 minutes. Remove from heat.
2. Chop chocolate kisses, add to marshmallow mixture in saucepan. Heat over low heat, stirring continually until chocolate melts, about 2 minutes, let stand at room temperature until cooled.
3. Beat whipping cream with an electric mixer until stiff. Set half aside. Fold the chocolate mixture into half of the whipped cream. Spoon into 4 parfait or dessert glasses.
4. Fold almond extract into remaining whipped cream: spoon onto chocolate mixture. Top each serving with a chocolate kiss.
5. Chill until serving time.
-When melting the chocolate, spray sides of saucepan with cooking spray, then the chocolate will slide right out.
-Makes a great lunch time snack. Just pour it into tupperware unstead of parfait glasses.
*Compliments of Easy Everyday Cooking
1 1/2 cups miniature marshmallows or 15 large marshmallows
1/3 cup milk
36 milk chocolate kisses or 1 cup semisweet chocolate morsels
3/4 cup whipping cream
1/8 tsp almond extract
4 milk chocolate kisses, optional
Directions:
1. Heat marshmallows and milk in a small saucepan over low heat stirring continually until marshmallows melt, about 2 minutes. Remove from heat.
2. Chop chocolate kisses, add to marshmallow mixture in saucepan. Heat over low heat, stirring continually until chocolate melts, about 2 minutes, let stand at room temperature until cooled.
3. Beat whipping cream with an electric mixer until stiff. Set half aside. Fold the chocolate mixture into half of the whipped cream. Spoon into 4 parfait or dessert glasses.
4. Fold almond extract into remaining whipped cream: spoon onto chocolate mixture. Top each serving with a chocolate kiss.
5. Chill until serving time.
-When melting the chocolate, spray sides of saucepan with cooking spray, then the chocolate will slide right out.
-Makes a great lunch time snack. Just pour it into tupperware unstead of parfait glasses.
*Compliments of Easy Everyday Cooking
Nutty Brownie Sundaes
Ingredients:
2 oz unsweeted chocolate
1/4 cup butter or margarine
1 cup sugar
1 egg
1 tsp vanilla extract
1/2 cup all purpose flour
1/3 cup milk chocolate chips or semisweet chocolate chips
1/2 gallon vanilla ice cream
1 cup strawberry ice cream topping
1/2 cup chopped walnuts or pecans
Directions:
1. Preheat oven to 350. Heat unsweetened chocolate and butter in the top of a double broiler until melted. Remove from heat and blend well. Cool slightly.
2. Using a wooden spoon, stir sugar, eggs, and vanilla into chocolate mixture.
3. Add flour, stir just until blended. Stir in chocolate chips.
4. Pour batter into a foil lined 8" square baking pan. Bake for 25 minutes or until brownies pull away from sides of pan. Cool completely. Lift out foil. Cut brownies into squares.
5. Place brownies on dessert plates. Top each with a scoop of ice cream and strawberry topping. Sprinkle nuts over top.
*Compliments of Easy Everyday Cooking
2 oz unsweeted chocolate
1/4 cup butter or margarine
1 cup sugar
1 egg
1 tsp vanilla extract
1/2 cup all purpose flour
1/3 cup milk chocolate chips or semisweet chocolate chips
1/2 gallon vanilla ice cream
1 cup strawberry ice cream topping
1/2 cup chopped walnuts or pecans
Directions:
1. Preheat oven to 350. Heat unsweetened chocolate and butter in the top of a double broiler until melted. Remove from heat and blend well. Cool slightly.
2. Using a wooden spoon, stir sugar, eggs, and vanilla into chocolate mixture.
3. Add flour, stir just until blended. Stir in chocolate chips.
4. Pour batter into a foil lined 8" square baking pan. Bake for 25 minutes or until brownies pull away from sides of pan. Cool completely. Lift out foil. Cut brownies into squares.
5. Place brownies on dessert plates. Top each with a scoop of ice cream and strawberry topping. Sprinkle nuts over top.
*Compliments of Easy Everyday Cooking
Fruity Gelatin Delight
Ingredients:
1 pkg raspberry gelatin (3 oz)
1 cup boiling water
10 large ice cubes
1 small tart apple, chopped
1/2 cup seedless red or green grapes halved
1 small banana sliced
1/4 cup chopped pecans
2 cups whipped topping
1/2 cup blueberries
Directions:
1. Dissolve gelatin in boiling water in a medium bowl.
2. Add ice cubes to bowl, stir for 3 minutes or until melted.
3. Chill gelatin in refrigerator for 15 minutes. Fold in apple, grapes, banana, pecans. Cover and chill for about 15 minutes.
4. Spoon about 1/4 of the gelatin mixture into a clear glass bowl. Alternate layers of whipped topping, blueberries and remaining gelatin in a bowl, ending with whipped cream on top. Serve immediately.
-You can also use fruit cocktail (15 oz can) in place of all the fresh fruits, or canned fruit.
*Compliments of Easy Everyday Cooking
1 pkg raspberry gelatin (3 oz)
1 cup boiling water
10 large ice cubes
1 small tart apple, chopped
1/2 cup seedless red or green grapes halved
1 small banana sliced
1/4 cup chopped pecans
2 cups whipped topping
1/2 cup blueberries
Directions:
1. Dissolve gelatin in boiling water in a medium bowl.
2. Add ice cubes to bowl, stir for 3 minutes or until melted.
3. Chill gelatin in refrigerator for 15 minutes. Fold in apple, grapes, banana, pecans. Cover and chill for about 15 minutes.
4. Spoon about 1/4 of the gelatin mixture into a clear glass bowl. Alternate layers of whipped topping, blueberries and remaining gelatin in a bowl, ending with whipped cream on top. Serve immediately.
-You can also use fruit cocktail (15 oz can) in place of all the fresh fruits, or canned fruit.
*Compliments of Easy Everyday Cooking
Tropical Baked Bananas
Ingredients:
4 tbsp butter, softened
1/3 cup light brown sugar
1/4 tsp ground cloves
1 1/2 tsp orange or pineapple juice
1 1/2 tbsp lime juice
1 tsp minced fresh ginger
6 firm bananas peeled and sliced in half lengthwise
1/3 cup shredded coconut
Directions:
1. Preheat oven to 375. Grease a medium baking dish. Mix butter and brown sugar in a small bowl until smooth.
2. Add cloves, orange juice, lime juice and ginger in a bowl.
3. Place bananas in prepared dish. Spread seasoned butter over bananas.
4. Sprinkle coconut evenly over bananas. Bake until topping bubbles and bananas are cooked through, about 10 minutes.
-Fresh ginger can be stored in the freezer for up to 2 months!
-To easily mince ginger, grate it. The flesh will go through the holes, but the peel will just stay behind.
*Compliments of Easy Everyday Cooking
4 tbsp butter, softened
1/3 cup light brown sugar
1/4 tsp ground cloves
1 1/2 tsp orange or pineapple juice
1 1/2 tbsp lime juice
1 tsp minced fresh ginger
6 firm bananas peeled and sliced in half lengthwise
1/3 cup shredded coconut
Directions:
1. Preheat oven to 375. Grease a medium baking dish. Mix butter and brown sugar in a small bowl until smooth.
2. Add cloves, orange juice, lime juice and ginger in a bowl.
3. Place bananas in prepared dish. Spread seasoned butter over bananas.
4. Sprinkle coconut evenly over bananas. Bake until topping bubbles and bananas are cooked through, about 10 minutes.
-Fresh ginger can be stored in the freezer for up to 2 months!
-To easily mince ginger, grate it. The flesh will go through the holes, but the peel will just stay behind.
*Compliments of Easy Everyday Cooking
Simple Tiramisu
Ingredients:
2/3 cup strong coffee
1/3 cup and 1/2 cup maple syrup
16 ladyfingers, split
3 oz reduced fat cream cheese, softened
1/2 cup nonfat sour cream
12 oz whipped topping
1 tbsp unsweetened cocoa powder
Directions:
1. Combine coffee and 1/3 cup maple syrup in a small bowl: blend well. Spoon over ladyfingers.
2. Line bottom and sides of an 8 x 8" dish with ladyfingers.
3. Combine cream cheese, sour cream, and 1/2 cup maple syrup in a bowl. Beat until smooth. Fold in whipped topping.
4. Spoon cream cheese mixture over ladyfingers. Cover with plastic wrap. Refrigerate for about 15 minutes.
5. Remove plastic: sift cocoa over top just before serving.
A good thing to have with this dessert is specialty coffee. Just sprinkle cinnamon, cloves, nutmeg or grated orange peel over the grounds in the coffee filter before brewing for a special Cup 'o' Joe.
*Compliments of Easy Everyday Cooking
2/3 cup strong coffee
1/3 cup and 1/2 cup maple syrup
16 ladyfingers, split
3 oz reduced fat cream cheese, softened
1/2 cup nonfat sour cream
12 oz whipped topping
1 tbsp unsweetened cocoa powder
Directions:
1. Combine coffee and 1/3 cup maple syrup in a small bowl: blend well. Spoon over ladyfingers.
2. Line bottom and sides of an 8 x 8" dish with ladyfingers.
3. Combine cream cheese, sour cream, and 1/2 cup maple syrup in a bowl. Beat until smooth. Fold in whipped topping.
4. Spoon cream cheese mixture over ladyfingers. Cover with plastic wrap. Refrigerate for about 15 minutes.
5. Remove plastic: sift cocoa over top just before serving.
A good thing to have with this dessert is specialty coffee. Just sprinkle cinnamon, cloves, nutmeg or grated orange peel over the grounds in the coffee filter before brewing for a special Cup 'o' Joe.
*Compliments of Easy Everyday Cooking
Saturday, June 03, 2006
Sweet Apple Turnovers
Ingredients:
1 refrigerated pie crust
2 tart applies (such as Granny Smith or Winesap) peeled and finely chopped approx. 1 1/2 cups
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1 egg beaten
4 tsp butter or margarine
2 tbsp milk divided
2 tbsp sugar
Directions:
1. Roll pie crust into a 10" square on a lightly floured surface. Cut into 16 2 1/2" squares.
2. Combine apples, brown sugar, cinnamon and egg in a large bowl, toss to mix.
3. Preheat oven to 425. Place pastry squares on an ungreased baking sheet. Spoon 1 tbsp apple mixture onto each square. Dot each square with 1/4 tsp of butter.
4. Fold each pastry over filing to form a traingle. Brush pastry edges with some milk and press to seal.
5. Brush pastry tops with remaining milk and sprinkle with sugar. Bake until golden brown, about 10 minutes.
Glaze: Use I cup icing sugar with 2 tbsp milk or water to drizzle over cooked turnovers.
Tip: To speed up the tedious chopping, use a food processor or grate the apples instead.
*Compliments of Easy Everyday Cooking.
1 refrigerated pie crust
2 tart applies (such as Granny Smith or Winesap) peeled and finely chopped approx. 1 1/2 cups
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1 egg beaten
4 tsp butter or margarine
2 tbsp milk divided
2 tbsp sugar
Directions:
1. Roll pie crust into a 10" square on a lightly floured surface. Cut into 16 2 1/2" squares.
2. Combine apples, brown sugar, cinnamon and egg in a large bowl, toss to mix.
3. Preheat oven to 425. Place pastry squares on an ungreased baking sheet. Spoon 1 tbsp apple mixture onto each square. Dot each square with 1/4 tsp of butter.
4. Fold each pastry over filing to form a traingle. Brush pastry edges with some milk and press to seal.
5. Brush pastry tops with remaining milk and sprinkle with sugar. Bake until golden brown, about 10 minutes.
Glaze: Use I cup icing sugar with 2 tbsp milk or water to drizzle over cooked turnovers.
Tip: To speed up the tedious chopping, use a food processor or grate the apples instead.
*Compliments of Easy Everyday Cooking.
Cheesy Mixed Vegetable Bake
Ingredients:
1 package frozen mixed veggies of choice (16 oz)
1 can chopped pimiento drained and divided (4 oz)
1 can golden mushroom soup (10 0z)
1/3 cup sour cream
1/4 tsp pepper
1 can french fried onions, divided (3 oz)
1 cup shredded Swiss cheese divided
Directions:
1. Preheat oven to 350. Grease a large casserole dish. Combine vegetables, half of the pimiento, soup, sour cream, pepper, half of the fried onions and half of the cheese in a bowl, mix.
2. Spoon mixture into prepared casserole dish bake for 20 minutes.
3. Sprinkle remaining fried onions and cheese on top of casserole. Bake casserole for 5 minutes longer.
4. Remove casserole from oven. Sprinkle with remaining pimiento. Let stand for 5 minutes before serving.
*Compliments of Easy Everyday Cooking.
1 package frozen mixed veggies of choice (16 oz)
1 can chopped pimiento drained and divided (4 oz)
1 can golden mushroom soup (10 0z)
1/3 cup sour cream
1/4 tsp pepper
1 can french fried onions, divided (3 oz)
1 cup shredded Swiss cheese divided
Directions:
1. Preheat oven to 350. Grease a large casserole dish. Combine vegetables, half of the pimiento, soup, sour cream, pepper, half of the fried onions and half of the cheese in a bowl, mix.
2. Spoon mixture into prepared casserole dish bake for 20 minutes.
3. Sprinkle remaining fried onions and cheese on top of casserole. Bake casserole for 5 minutes longer.
4. Remove casserole from oven. Sprinkle with remaining pimiento. Let stand for 5 minutes before serving.
*Compliments of Easy Everyday Cooking.
Grilled Eggplant
Ingredients:
2 medium eggplants
1 tsp salt
2 tbsp vegetable oil
2 tbsp lemon juice
1/2 tsp garlic salt
Directions:
1. Preheat grill or broiler. Grease grill rack or broiler pan. Slice eggplants into 1/2" thick slices.
2. Sprinkle salt over eggplant slices. Let sit for 15 minutes, pat dry with paper towels.
3. Meanwhile, combine oil, lemon juice and garlic salt in a small bowl. Brush oil mixture onto both sides of each eggplant slice.
4. Grill eggplant, turning once until tender about two minutes on each side.
Tips:
-Use tongs to flip instead of fork as the pieces are tender and will wreck if speared.
-Fresh lemon juice is best for the taste in this recipe. So buy some fresh lemons in peak season and squeeze them into ice cube trays. Freeze until needed. One cube will equal approximately 1 tbsp juice.
*Compliments of Easy Everyday Cooking.
2 medium eggplants
1 tsp salt
2 tbsp vegetable oil
2 tbsp lemon juice
1/2 tsp garlic salt
Directions:
1. Preheat grill or broiler. Grease grill rack or broiler pan. Slice eggplants into 1/2" thick slices.
2. Sprinkle salt over eggplant slices. Let sit for 15 minutes, pat dry with paper towels.
3. Meanwhile, combine oil, lemon juice and garlic salt in a small bowl. Brush oil mixture onto both sides of each eggplant slice.
4. Grill eggplant, turning once until tender about two minutes on each side.
Tips:
-Use tongs to flip instead of fork as the pieces are tender and will wreck if speared.
-Fresh lemon juice is best for the taste in this recipe. So buy some fresh lemons in peak season and squeeze them into ice cube trays. Freeze until needed. One cube will equal approximately 1 tbsp juice.
*Compliments of Easy Everyday Cooking.
Spanish Rice
Ingredients:
2 tbsp olive oil
1 cup chopped yellow onion
1/2 cup chopped green pepper
1 can chopped mild green chillies (4 oz)
1 cup quick cooking white rice
2 cups canned tomatoes
2 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
Directions:
1. Heat oil in a large skillet over medium heat, add onion, bell pepper, chillies and rice.
2. Saute until rice is browned and vegetables are tender, about 5 minutes.
3. Add undrained tomatoes and vinegar to skillet, stir. Cook stirring frequently until liquid is absorbed and rice is tender, about 5 minutes.
4. Add salt and pepper, mix. Spoon rice into serving bowl.
Olive oil tip. Keep it in the fridge. Refrigerated olive oil stays good for a year.
*Compliments of Easy Everyday Cooking
2 tbsp olive oil
1 cup chopped yellow onion
1/2 cup chopped green pepper
1 can chopped mild green chillies (4 oz)
1 cup quick cooking white rice
2 cups canned tomatoes
2 tbsp white vinegar
1/2 tsp salt
1/4 tsp pepper
Directions:
1. Heat oil in a large skillet over medium heat, add onion, bell pepper, chillies and rice.
2. Saute until rice is browned and vegetables are tender, about 5 minutes.
3. Add undrained tomatoes and vinegar to skillet, stir. Cook stirring frequently until liquid is absorbed and rice is tender, about 5 minutes.
4. Add salt and pepper, mix. Spoon rice into serving bowl.
Olive oil tip. Keep it in the fridge. Refrigerated olive oil stays good for a year.
*Compliments of Easy Everyday Cooking
Cheddar Topped Cauliflower
Ingredients:
1 medium head of cauliflower
2 cups water
1 tsp salt
1/4 tsp pepper
1 tsp dry mustard
1/2 cup mayonnaise
2 cups shredded cheddar cheese
1 tsp salad seasoning
Directions:
1. Preheat oven to 375. Wash cauliflower, remove leaves and stems and cut into bite sized pieces.
2. Add water to large saucepan, place cauliflower in pan. Cook covered until tender about 10 minutes, drain.
3. Spray medium baking dish with cooking spray. Layer cauliflower in dish. Sprinkle salt and pepper on top.
4. Combine mustard and mayonnaise in a small bowl, mix well. Spread over cauliflower. Sprinkle cheddar and salad seasoning on top.
5. Bake until bubbly about 10 minutes.
You can use frozen cauliflower as well.
Note to self, cauliflower is in season during the winter.
*Compliments of Easy Everyday Cooking
1 medium head of cauliflower
2 cups water
1 tsp salt
1/4 tsp pepper
1 tsp dry mustard
1/2 cup mayonnaise
2 cups shredded cheddar cheese
1 tsp salad seasoning
Directions:
1. Preheat oven to 375. Wash cauliflower, remove leaves and stems and cut into bite sized pieces.
2. Add water to large saucepan, place cauliflower in pan. Cook covered until tender about 10 minutes, drain.
3. Spray medium baking dish with cooking spray. Layer cauliflower in dish. Sprinkle salt and pepper on top.
4. Combine mustard and mayonnaise in a small bowl, mix well. Spread over cauliflower. Sprinkle cheddar and salad seasoning on top.
5. Bake until bubbly about 10 minutes.
You can use frozen cauliflower as well.
Note to self, cauliflower is in season during the winter.
*Compliments of Easy Everyday Cooking
Friday, June 02, 2006
White Chocolate Mousse
Ingredients:
1 can (14 oz) sweetened condensed milk
1 pkg (3 oz) white chocolate instant pudding
1 cup water
1 1/2 cup whipping cream
1/2 cup red raspberries
6 mint sprigs
Directions:
1. Combine condensed milk, pudding mix and water in a bowl. Mix with electric mixer set at medium until smooth. Chill covered for about 5 minutes.
2. Beat whipping cream in a chilled mixing bowl with an electric mixer set at high speed until stiff peaks form, about 5 minutes.
3. Fold whipped cream into pudding mixture. Spoon into parfait glasses or bowls. Chill covered until serving time.
4. Top each with raspberries and mint sprigs. Serves 6
Some whipped cream hints:
you can keep heavy or whipping cream in the freezer for up to six months. However, be sure there is 1/2 inch of space in top of carton before freezing.
if you're not sure if your whipping cream is still good, whisk in 1/8 tsp of baking soda and taste to see if it has been salvaged.
*Compliments of Easy Everyday Cooking
1 can (14 oz) sweetened condensed milk
1 pkg (3 oz) white chocolate instant pudding
1 cup water
1 1/2 cup whipping cream
1/2 cup red raspberries
6 mint sprigs
Directions:
1. Combine condensed milk, pudding mix and water in a bowl. Mix with electric mixer set at medium until smooth. Chill covered for about 5 minutes.
2. Beat whipping cream in a chilled mixing bowl with an electric mixer set at high speed until stiff peaks form, about 5 minutes.
3. Fold whipped cream into pudding mixture. Spoon into parfait glasses or bowls. Chill covered until serving time.
4. Top each with raspberries and mint sprigs. Serves 6
Some whipped cream hints:
you can keep heavy or whipping cream in the freezer for up to six months. However, be sure there is 1/2 inch of space in top of carton before freezing.
if you're not sure if your whipping cream is still good, whisk in 1/8 tsp of baking soda and taste to see if it has been salvaged.
*Compliments of Easy Everyday Cooking
Peach Melba
Ingredients:
1 cup thawed frozen raspberries
1 tsp and 1 cup sugar
1 tsp cornstarch
3 cups water
1 tsp lemon peel
1 tsp vanilla extract
2 fresh peaches
4 cups peach ice cream or vanilla ice cream
4 tbsp whipped cream
4 tbsp chopped pecans
Directions:
1. Combine raspberries, 1 tsp sugar and cornstarch in small bowl. Cook over low heat until thickened, about 10 minutes, strain through a sieve and let cool.
2. Heat remaining sugar, water, lemon peel and vanilla in a large saucepan over low heat until sugar dissolves. Add peaches and cook until tender about 10 minutes. Chill.
3. Drain peaches, peel. Cut into halves from top to bottom, discarding pits. Place a peach half into each dessert dish. Place 1 cup ice cream on each peach half.
4. Drizzle sauce,(from step 1), over ice cream. Garnish with whipped cream and chopped pecans. Serve immediately.
As peaches can be expensive out of season, canned peach halves will also work. And as I did not know, peaches are in season in the summer.
*Compliments of Easy Everyday Cooking
1 cup thawed frozen raspberries
1 tsp and 1 cup sugar
1 tsp cornstarch
3 cups water
1 tsp lemon peel
1 tsp vanilla extract
2 fresh peaches
4 cups peach ice cream or vanilla ice cream
4 tbsp whipped cream
4 tbsp chopped pecans
Directions:
1. Combine raspberries, 1 tsp sugar and cornstarch in small bowl. Cook over low heat until thickened, about 10 minutes, strain through a sieve and let cool.
2. Heat remaining sugar, water, lemon peel and vanilla in a large saucepan over low heat until sugar dissolves. Add peaches and cook until tender about 10 minutes. Chill.
3. Drain peaches, peel. Cut into halves from top to bottom, discarding pits. Place a peach half into each dessert dish. Place 1 cup ice cream on each peach half.
4. Drizzle sauce,(from step 1), over ice cream. Garnish with whipped cream and chopped pecans. Serve immediately.
As peaches can be expensive out of season, canned peach halves will also work. And as I did not know, peaches are in season in the summer.
*Compliments of Easy Everyday Cooking
Thursday, June 01, 2006
Old Fashioned Gingerbread
Ingredients:
2 1/2 cups all purpose flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup shortening
1/2 sugar
1 egg lightly beaten
1 cup molasses
1 cup hot water
Directions:
1. Preheat oven to 350. Line bottom of a 9x9" baking pan with waxed paper.
2. Sift together flour, baking soda, cinnamon, ginger, cloves and salt.
3. Beat shortening and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Beat in egg.
4. Mix molasses and hot water in another bowl.
5. Add flour mixture and molasses mixture alternately to shortening mixture beating well after each addition.
6. Pour batter into pan. Bake about 45 minutes or until toothpick inserted in center comes out clean.
*Compliments of Easy Everyday Cooking
2 1/2 cups all purpose flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup shortening
1/2 sugar
1 egg lightly beaten
1 cup molasses
1 cup hot water
Directions:
1. Preheat oven to 350. Line bottom of a 9x9" baking pan with waxed paper.
2. Sift together flour, baking soda, cinnamon, ginger, cloves and salt.
3. Beat shortening and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Beat in egg.
4. Mix molasses and hot water in another bowl.
5. Add flour mixture and molasses mixture alternately to shortening mixture beating well after each addition.
6. Pour batter into pan. Bake about 45 minutes or until toothpick inserted in center comes out clean.
*Compliments of Easy Everyday Cooking
Chicken Broccoli Braid
Ingredients:
2 cups cooked chopped chicken
2 cup broccoli (raw)
1/2 cup red pepper chopped
1 glove pressed garlic
1 cup Cheddar cheese
1/2 cup mayonnaise
1 tsp dill weed
1/4 tsp salt
2 pkgs refrigerated crescent rolls
1 egg white, lightly beaten
2 tbsp slivered almonds
Directions:
1. Preheat oven to 375. Put chicken and broccoli in a bowl.
2. Add red pepper, pressed garlic, cheese, mayo, dill weed and salt.
3. Unroll 1 pkg of crescent rolls but DO NOT separate. Arrange the longest side of the crescent rolls along the width of your cookie sheet, (or should you have a Pampered Chef Rectangle Stone). Unroll the next package slightly overlapping the first. Press all the perferations out so you have one solid crescent roll dough base.
4. Spread the filling over the middle of the dough in a long thin line.
5. Cut the remaining sides of the dough into thin strips and then cross them over top of the mixture, twisting and "braiding" them as you go.
6. Brush egg white over dough and sprinkle with almonds.
7. Bake for 25-28 minutes or until a deep golden brown.
Honest to goodness this may sound confusing to read, but get the ingredients and it will start to make sense. We basically put down the crescent rolls, pour in the middle and fold the excess dough over top, we don't have the patience for the braiding part! It's very filling and re-heats great for lunch the next day.
*Courtesy of Pampered Chef
2 cups cooked chopped chicken
2 cup broccoli (raw)
1/2 cup red pepper chopped
1 glove pressed garlic
1 cup Cheddar cheese
1/2 cup mayonnaise
1 tsp dill weed
1/4 tsp salt
2 pkgs refrigerated crescent rolls
1 egg white, lightly beaten
2 tbsp slivered almonds
Directions:
1. Preheat oven to 375. Put chicken and broccoli in a bowl.
2. Add red pepper, pressed garlic, cheese, mayo, dill weed and salt.
3. Unroll 1 pkg of crescent rolls but DO NOT separate. Arrange the longest side of the crescent rolls along the width of your cookie sheet, (or should you have a Pampered Chef Rectangle Stone). Unroll the next package slightly overlapping the first. Press all the perferations out so you have one solid crescent roll dough base.
4. Spread the filling over the middle of the dough in a long thin line.
5. Cut the remaining sides of the dough into thin strips and then cross them over top of the mixture, twisting and "braiding" them as you go.
6. Brush egg white over dough and sprinkle with almonds.
7. Bake for 25-28 minutes or until a deep golden brown.
Honest to goodness this may sound confusing to read, but get the ingredients and it will start to make sense. We basically put down the crescent rolls, pour in the middle and fold the excess dough over top, we don't have the patience for the braiding part! It's very filling and re-heats great for lunch the next day.
*Courtesy of Pampered Chef
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