Ingredients:
1 pkg angel food cake mix
1/2 cup icing sugar
8 oz whipping cream
1/2 tsp vanilla extract
3 tbsp sugar
2 cups fresh berries
1/3 cup chocolate chips, chopped
1 tbsp butter or margarine
Directions:
1. Preheat oven to 350. Line two 10x15 inch jellyroll pans with foil. Prepare cake mix according to package directions. Spread batter in prepared pans. Bake until cakes test done, about 15 minutes.
2. Sprinkle icing sugar on 2 clean kitchen towels. Invert cakes onto towels, peel off foil. Roll cakes in towels, refrigerate. Meanwhile whip cream, vanilla and sugar.
3. Unroll cakes on kitchen towels. Spread cream within 1/4 inch of cake edges. Arrange 1 cup of berries evenly over each cake. Reroll cakes in towels. Refrigerate for 10 minutes.
4. Place chips and butter in a resealable bag. Place in hot water to melt chocolate, squeezing bag to mix with butter. Snip off one corner of bag, drizzle chocolate in decorative pattern over rolls.
*Compliments of Easy Everyday Cooking
Saturday, July 15, 2006
Chocolate Berry Layer Cake
Ingredients:
2 eggs
1 1/3 cups sugar
1 1/4 cups all purpose flour
1/4 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1/2 cup strawberry preserves or jam
1 pint strawberries, hulled and halved
Directions:
1. Preheat oven to 350. Grease and flour two 9 inch cake pans. Beat eggs and sugar in a mixing bowl until thick and light colored. Sift flour, cocoa, baking soda and salt in a large bowl.
2. Add oil, buttermilk and vanilla to flour mixture: mix until blended. Fold in egg mixture. Pour batter into prepared pans. Bake for 30 minutes. Cool in pans on wire racks for 10 minutes.
3. Remove cakes, cool on wire racks. Spread preserves on bottom layer, cover with top layer. For frosting, beat whipping cream with cocoa, icing sugar and vanilla.
4. Spread frosting over top of cake: cover loosely and chill until serving time. Decorate with strawberries just before serving.
*Compliments of Easy Everday Cooking.
2 eggs
1 1/3 cups sugar
1 1/4 cups all purpose flour
1/4 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1/2 cup strawberry preserves or jam
1 pint strawberries, hulled and halved
Directions:
1. Preheat oven to 350. Grease and flour two 9 inch cake pans. Beat eggs and sugar in a mixing bowl until thick and light colored. Sift flour, cocoa, baking soda and salt in a large bowl.
2. Add oil, buttermilk and vanilla to flour mixture: mix until blended. Fold in egg mixture. Pour batter into prepared pans. Bake for 30 minutes. Cool in pans on wire racks for 10 minutes.
3. Remove cakes, cool on wire racks. Spread preserves on bottom layer, cover with top layer. For frosting, beat whipping cream with cocoa, icing sugar and vanilla.
4. Spread frosting over top of cake: cover loosely and chill until serving time. Decorate with strawberries just before serving.
*Compliments of Easy Everday Cooking.
Candied Apple Pie
Ingredients:
3/4 cup sugar
1/4 cup all purpose flour
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
6 cups peeled, thinly sliced tart apples
1 pkg pie crust (2 crust pie)
2 tbsp butter
2 tbsp lemon juice
Candy Topping:
1/4 cup melted butter or margarine
1/2 cup brown sugar
2 tbsp whipped cream
1/2 cup chopped pecans
Directions:
1. Preheat oven to 400. Mix sugar, flour, cinnamon, nutmeg and salt in a large bowl. Add apples and toss to coat. Spoon into pastry lined 9 inch pie plate. Dot with butter, sprinkle with lemon juice.
2. Top pie with second pastry crust: seal edges, cut vents. Bake for 40 minutes or until golden brown.
3. Meanwhile, for candy topping, mix butter, brown sugar and whipping cream in a microwave safe measure. Microwave on medium for 2 minutes. Stir in pecans. Microwave on high for one minute.
4. Spoon candy topping over top of hot pie. Bake for 2 minutes longer. Serve warm.
*Compliments of Easy Everyday Cooking.
3/4 cup sugar
1/4 cup all purpose flour
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
6 cups peeled, thinly sliced tart apples
1 pkg pie crust (2 crust pie)
2 tbsp butter
2 tbsp lemon juice
Candy Topping:
1/4 cup melted butter or margarine
1/2 cup brown sugar
2 tbsp whipped cream
1/2 cup chopped pecans
Directions:
1. Preheat oven to 400. Mix sugar, flour, cinnamon, nutmeg and salt in a large bowl. Add apples and toss to coat. Spoon into pastry lined 9 inch pie plate. Dot with butter, sprinkle with lemon juice.
2. Top pie with second pastry crust: seal edges, cut vents. Bake for 40 minutes or until golden brown.
3. Meanwhile, for candy topping, mix butter, brown sugar and whipping cream in a microwave safe measure. Microwave on medium for 2 minutes. Stir in pecans. Microwave on high for one minute.
4. Spoon candy topping over top of hot pie. Bake for 2 minutes longer. Serve warm.
*Compliments of Easy Everyday Cooking.
New York Style Cheesecake
Ingredients:
1 cup graham cracker crumbs
1 cup plus 3 tbsp sugar
3 tbsp margarine melted
4 pkg cream cheese, softened
3 tbsp all purpose flour
1 tbsp vanilla extract
4 eggs
1 cup sour cream
Sliced strawberries (optional)
Directions:
1. Preheat oven to 325. Grease a 9 inch springform pan. Mix crumbs, 3 tbsp sugar and margarine in a large bowl until crumby. Press into prepared pan. Bake for 10 minutes.
2. Cool crust completely. Beat cream cheese, remaining sugar, flour and vanilla in a large bowl until light and fluffy. Add eggs one at a time beating well after each addition. Beat in sour cream.
3. Spoon batter into prepared pan. Bake cheesecake until center is almost set about 1 hour.
4. Loosen cheesecake from side of pan with a knife. Let cool completely. Garnish with strawberries and chill in refrigerator.
*Compliments of Easy Everyday Cooking
1 cup graham cracker crumbs
1 cup plus 3 tbsp sugar
3 tbsp margarine melted
4 pkg cream cheese, softened
3 tbsp all purpose flour
1 tbsp vanilla extract
4 eggs
1 cup sour cream
Sliced strawberries (optional)
Directions:
1. Preheat oven to 325. Grease a 9 inch springform pan. Mix crumbs, 3 tbsp sugar and margarine in a large bowl until crumby. Press into prepared pan. Bake for 10 minutes.
2. Cool crust completely. Beat cream cheese, remaining sugar, flour and vanilla in a large bowl until light and fluffy. Add eggs one at a time beating well after each addition. Beat in sour cream.
3. Spoon batter into prepared pan. Bake cheesecake until center is almost set about 1 hour.
4. Loosen cheesecake from side of pan with a knife. Let cool completely. Garnish with strawberries and chill in refrigerator.
*Compliments of Easy Everyday Cooking
Old Fashioned Carrot Cake
Ingredients:
1 pkg frozen sliced carrots (9 oz)
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
2 1/2 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3/4 cup chopped pecans or walnuts/divided
Frosting:
1/2 cup margarine or butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
3 1/2 cup icing sugar
Directions:
1. Preheat oven to 350. Grease and flour a 9 x 13 inch pan. Cook carrots according to package directions until tender. Drain and mash in a large bowl. Add sugar, oil, and eggs beat well.
2. Mix flour, baking soda, cinnamon and salt. Beat into carrot mixture. Stir in 1/2 cup pecans. Pour batter into pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
3. Cool cake in pan on a wire rack. To prepare frosting, beat butter, cream cheese and vanilla in a bowl until creamy. Add enough icing sugar to make the frosting a spreadable consistency.
4. Spread frosting evenly over cake. Sprinkle top with remaining pecans. Cut into squares.
*Compliments of Easy Everyday Cooking
1 pkg frozen sliced carrots (9 oz)
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
2 1/2 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3/4 cup chopped pecans or walnuts/divided
Frosting:
1/2 cup margarine or butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
3 1/2 cup icing sugar
Directions:
1. Preheat oven to 350. Grease and flour a 9 x 13 inch pan. Cook carrots according to package directions until tender. Drain and mash in a large bowl. Add sugar, oil, and eggs beat well.
2. Mix flour, baking soda, cinnamon and salt. Beat into carrot mixture. Stir in 1/2 cup pecans. Pour batter into pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
3. Cool cake in pan on a wire rack. To prepare frosting, beat butter, cream cheese and vanilla in a bowl until creamy. Add enough icing sugar to make the frosting a spreadable consistency.
4. Spread frosting evenly over cake. Sprinkle top with remaining pecans. Cut into squares.
*Compliments of Easy Everyday Cooking
Friday, July 14, 2006
Deep Dish Apple Pie
Ingredients:
2 ready made frozen pie pastry sheets
2 tbsp lemon juice
6 cups peeled, sliced apples
2/3 cup plus 1 tbsp sugar
1/8 tsp salt
1/4 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp ground cloves
3 tbsp all purpose flour
2 tbsp butter cut into pieces
Directions:
1. Preheat oven to 425. Fit one sheet of pie pastry into a deep-dish pie plate. To prevent tearing the pastry, roll sheet around a rolling pin, unroll over pie plate.
2. Combine lemon juice and apples in a large bowl. Add 2/3 cup sugar, salt, allspice,cinnamon, cloves and flour toss well.
3. Spread apple mixture over piecrust in dish. Dot with butter. Arrange second pastry over apples. Press to lightly seal edges. Trim overhanging crust.
4. Make 4 slits in top crust, sprinkle with remaining sugar. Bake for 20 minutes. Reduce heat to 350. Bake until filling bubbles, about 30 minutes longer. Let pie cool completely before slicing.
*Compliments of Easy Everyday Cooking.
2 ready made frozen pie pastry sheets
2 tbsp lemon juice
6 cups peeled, sliced apples
2/3 cup plus 1 tbsp sugar
1/8 tsp salt
1/4 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp ground cloves
3 tbsp all purpose flour
2 tbsp butter cut into pieces
Directions:
1. Preheat oven to 425. Fit one sheet of pie pastry into a deep-dish pie plate. To prevent tearing the pastry, roll sheet around a rolling pin, unroll over pie plate.
2. Combine lemon juice and apples in a large bowl. Add 2/3 cup sugar, salt, allspice,cinnamon, cloves and flour toss well.
3. Spread apple mixture over piecrust in dish. Dot with butter. Arrange second pastry over apples. Press to lightly seal edges. Trim overhanging crust.
4. Make 4 slits in top crust, sprinkle with remaining sugar. Bake for 20 minutes. Reduce heat to 350. Bake until filling bubbles, about 30 minutes longer. Let pie cool completely before slicing.
*Compliments of Easy Everyday Cooking.
Key Lime Pie
Ingredients:
4 egg yolks
1 can sweetened condensed milk
2/3 cup fresh lime juice
1 graham pie crust
1/2 cup whipping cream
2 tbsp sugar
1 lime, thinly sliced
Directions:
1. Combine egg yolks and condensed milk in a heavy saucepan over medium heat.
2. Add lime juice to saucepan. Cook, stirring continually until mixture reaches 160 or until mixture is thick enough to coat the back of a spoon, about 8 minutes.
3. Pour filing into piecrust. Chill pie in freezer until firm.
4. Beat cream and sugar in a chilled bowl with an electric mixer set at high speed until soft peaks form, about 5 minutes. Slice pie. Garnish pie with whipped cream and lime slices.
*Compliments of Easy Everyday Cooking
4 egg yolks
1 can sweetened condensed milk
2/3 cup fresh lime juice
1 graham pie crust
1/2 cup whipping cream
2 tbsp sugar
1 lime, thinly sliced
Directions:
1. Combine egg yolks and condensed milk in a heavy saucepan over medium heat.
2. Add lime juice to saucepan. Cook, stirring continually until mixture reaches 160 or until mixture is thick enough to coat the back of a spoon, about 8 minutes.
3. Pour filing into piecrust. Chill pie in freezer until firm.
4. Beat cream and sugar in a chilled bowl with an electric mixer set at high speed until soft peaks form, about 5 minutes. Slice pie. Garnish pie with whipped cream and lime slices.
*Compliments of Easy Everyday Cooking
Double Crunch Pie
Ingredients:
1 pkg instant chocolate pie filling
8 oz whipped topping
1 prepared chocolate crumb piecrust
15 chocolate creme sandwhich cookies, crushed into chunks
1/2 cup chocolate chips
1/2 cup peanut butter chips
Directions:
1. Prepare pie filling in a large bowl according to package directions.
2. Fold whipped topping into pie filling; stir until well blended.
3. Spread pie filling mixture evenly in piecrust. Chill in freezer until slightly set, about 10 minutes.
4. Combine cookie chunks, chocolate chips and peanut butter chips in a small bowl. Sprinkle over pie filling. Refrigerate until ready to serve.
*Compliments of Easy Everyday Cooking
1 pkg instant chocolate pie filling
8 oz whipped topping
1 prepared chocolate crumb piecrust
15 chocolate creme sandwhich cookies, crushed into chunks
1/2 cup chocolate chips
1/2 cup peanut butter chips
Directions:
1. Prepare pie filling in a large bowl according to package directions.
2. Fold whipped topping into pie filling; stir until well blended.
3. Spread pie filling mixture evenly in piecrust. Chill in freezer until slightly set, about 10 minutes.
4. Combine cookie chunks, chocolate chips and peanut butter chips in a small bowl. Sprinkle over pie filling. Refrigerate until ready to serve.
*Compliments of Easy Everyday Cooking
Fudge Nut Brownie Cake
Ingredients:
1/2 cup dark corn syrup
1/2 cup butter or margarine
1 cup semisweet chocolate morsels
1/2 cup sugar
3 eggs
1 tsp vanilla extract
1 cup all purpose flour
1 cup chopped walnuts
Frosting:
2/3 cup semisweet chocolate morsels
2 tbsp butter or margarine
4 tbsp dark corn syrup
2 tsp milk
chopped nuts and raspberries for topping
Directions:
1. Grease and flour a 9 inch round cake pan. Combine corn syrup and butter in a saucepan; bring to a boil, stirring continually. Add chocolate and stir until melted. Remove from heat.
2. Add sugar, eggs and vanilla. Stir until well combined. Blend in flour and walnuts. Preheat oven to 350.
3. Pour mixture into prepared pan. Bake until toothpick inserted in center comes out clean,a bout 30 minutes. Cool in pan for 10 minutes. Loosen cake edges, turn out onto rack to cool.
4. For glaze, combine chocolate; butter and corn syrup in saucepan; cook over low heat until chocolate melts. Remove from heat, stir in milk. Pour glaze over cake. Let stand. Top with nuts and berries.
*Compliments of Easy Everyday Cooking
1/2 cup dark corn syrup
1/2 cup butter or margarine
1 cup semisweet chocolate morsels
1/2 cup sugar
3 eggs
1 tsp vanilla extract
1 cup all purpose flour
1 cup chopped walnuts
Frosting:
2/3 cup semisweet chocolate morsels
2 tbsp butter or margarine
4 tbsp dark corn syrup
2 tsp milk
chopped nuts and raspberries for topping
Directions:
1. Grease and flour a 9 inch round cake pan. Combine corn syrup and butter in a saucepan; bring to a boil, stirring continually. Add chocolate and stir until melted. Remove from heat.
2. Add sugar, eggs and vanilla. Stir until well combined. Blend in flour and walnuts. Preheat oven to 350.
3. Pour mixture into prepared pan. Bake until toothpick inserted in center comes out clean,a bout 30 minutes. Cool in pan for 10 minutes. Loosen cake edges, turn out onto rack to cool.
4. For glaze, combine chocolate; butter and corn syrup in saucepan; cook over low heat until chocolate melts. Remove from heat, stir in milk. Pour glaze over cake. Let stand. Top with nuts and berries.
*Compliments of Easy Everyday Cooking
Double Fudge Cake
Ingredients:
3 eggs
1 1/2 cups sugar
1/2 cup milk
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup butter or margarine
4 oz semisweet chocolate
1 can prepared chocolate frosting
Directions:
1. Preheat oven to 350. Whisk eggs, sugar and milk in a medium bowl. Mix flour, baking powder and salt in a large bowl. Pour egg mixture into flour mixture, mix until well blended.
2. Grease a 9x13 inch pan. Melt butter and chocolate in top of double boiler set over gently simmering water. Cool slightly.
3. Blend chocolate mixture into batter. Pour into prepared baking pan.
4. Bake for 35 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on wire rack; remove. Spread top with prepared frosting.
*Compliments of Easy Everyday Cooking
3 eggs
1 1/2 cups sugar
1/2 cup milk
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup butter or margarine
4 oz semisweet chocolate
1 can prepared chocolate frosting
Directions:
1. Preheat oven to 350. Whisk eggs, sugar and milk in a medium bowl. Mix flour, baking powder and salt in a large bowl. Pour egg mixture into flour mixture, mix until well blended.
2. Grease a 9x13 inch pan. Melt butter and chocolate in top of double boiler set over gently simmering water. Cool slightly.
3. Blend chocolate mixture into batter. Pour into prepared baking pan.
4. Bake for 35 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on wire rack; remove. Spread top with prepared frosting.
*Compliments of Easy Everyday Cooking
Chocolate Turtle Cheesecake
Ingredients:
1 pkg caramels (7 oz)
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 chocolate crumb piecrust
2 pkg cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 pkg chocolate instant pudding mix
1/2 cup fudge topping
Directions:
1. Place caramels and evaporated milk in a heavy saucepan. Heat over medium low heat, stirring continually: until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.
2. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix, process for about 30 seconds longer.
3. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered until set, about 15 minutes.
4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered until serving time.
*Compliments of Easy Everyday Cooking
1 pkg caramels (7 oz)
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 chocolate crumb piecrust
2 pkg cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 pkg chocolate instant pudding mix
1/2 cup fudge topping
Directions:
1. Place caramels and evaporated milk in a heavy saucepan. Heat over medium low heat, stirring continually: until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.
2. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix, process for about 30 seconds longer.
3. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered until set, about 15 minutes.
4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered until serving time.
*Compliments of Easy Everyday Cooking
Banana Chocolate Cream Pie
Ingredients:
3/4 cup sugar
1/4 cup cornstarch
1/4 cup plus 1 tbsp cocoa powder
1/4 tsp salt
2 cups milk
2 egg yolks, beaten
1 tsp vanilla extract
3 bananas, sliced, divided
1 prepared graham cracker piecrust
1/2 cup whipping cream
Directions:
1. Mix sugar, cornstarch, 1/4 cup cocoa and salt in top of a double boiler. Blend in 1/2 cup milk and yolks, stir until smooth. Stir in remaining milk.
2. Cook cocoa mixture over boiling water, stirring continually until thickened, about 5 minutes. Remove from heat. Stir in vanilla. Cool slightly.
3. Arrange a third of banana slices in piecrust. Spoon half the chocolate mixture over bananas. Repeat layering: cover loosely. Refrigerate for 15 minutes.
4. Beat cream with an electric mixture set at high speed until soft peaks form, about 5 minutes. Top each serving with whipped cream. Garnish with remaining banana slices and cocoa.
*Compliments of Easy Everyday Cooking
3/4 cup sugar
1/4 cup cornstarch
1/4 cup plus 1 tbsp cocoa powder
1/4 tsp salt
2 cups milk
2 egg yolks, beaten
1 tsp vanilla extract
3 bananas, sliced, divided
1 prepared graham cracker piecrust
1/2 cup whipping cream
Directions:
1. Mix sugar, cornstarch, 1/4 cup cocoa and salt in top of a double boiler. Blend in 1/2 cup milk and yolks, stir until smooth. Stir in remaining milk.
2. Cook cocoa mixture over boiling water, stirring continually until thickened, about 5 minutes. Remove from heat. Stir in vanilla. Cool slightly.
3. Arrange a third of banana slices in piecrust. Spoon half the chocolate mixture over bananas. Repeat layering: cover loosely. Refrigerate for 15 minutes.
4. Beat cream with an electric mixture set at high speed until soft peaks form, about 5 minutes. Top each serving with whipped cream. Garnish with remaining banana slices and cocoa.
*Compliments of Easy Everyday Cooking
German Chocolate Cake
Ingredients:
1 pkg chocolate or devil's food cake mix (2 layer)
1 pkg chocolate instant pudding mix (3 oz)
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 cup sour cream
1/2 cup butter
1 pkg icing sugar (1 lb)
3 tbsp milk
1 tsp vanilla extract
1 cup coconut, toasted
1 cup chopped pecans, toasted
Directions:
1. Preheat oven to 350. Grease and flour two 9 inch cake pans. Combine cake mix, pudding mix, oil, water, eggs, and sour cream in a large bowl. Beat with an electric mixer at low speed until just moistened.
2. Beat butter at high speed until smooth, about 2 minutes; pour into prepared pans. Bake for 30 minutes or until toothpick inserted in center comes out clean, cool. Remove from pans, cool completely.
3. Meanwhile, brown butter in a skillet over medium heat. Blend in confectioners sugar. Add milk and vanilla: remove from heat. Mix until creamy. Stir in coconut and pecans.
4. Spread frosting between cake layers and over top of cake. Refrigerate until ready to serve.
*Compliments of Easy Everyday Cooking.
1 pkg chocolate or devil's food cake mix (2 layer)
1 pkg chocolate instant pudding mix (3 oz)
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 cup sour cream
1/2 cup butter
1 pkg icing sugar (1 lb)
3 tbsp milk
1 tsp vanilla extract
1 cup coconut, toasted
1 cup chopped pecans, toasted
Directions:
1. Preheat oven to 350. Grease and flour two 9 inch cake pans. Combine cake mix, pudding mix, oil, water, eggs, and sour cream in a large bowl. Beat with an electric mixer at low speed until just moistened.
2. Beat butter at high speed until smooth, about 2 minutes; pour into prepared pans. Bake for 30 minutes or until toothpick inserted in center comes out clean, cool. Remove from pans, cool completely.
3. Meanwhile, brown butter in a skillet over medium heat. Blend in confectioners sugar. Add milk and vanilla: remove from heat. Mix until creamy. Stir in coconut and pecans.
4. Spread frosting between cake layers and over top of cake. Refrigerate until ready to serve.
*Compliments of Easy Everyday Cooking.
Frosted Apple Cake
Ingredients:
2 1/2 cups all purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 1/2 cups applesauce
3/4 cup vegetable oil
2 eggs
1 cup chopped walnuts, divided
Frosting:
1/2 cup butter or margarine
4 1/2 cups icing sugar
6 tbsp apple juice
Directions:
1. Preheat oven to 350. Grease and flour a 9x13inch baking pan. Stir dry ingredients into a large mixing bowl. Add applesauce, oil and eggs. Beat at low speed until moistened.
2. Beat batter at high speed for 2 minutes. Fold in 1/2 cup walnuts. Pour into prepared pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan.
3. For frosting, heat butter in a saucepan, stirring continually, over medium heat until lightly browned. Beat melted butter, icing sugar and 4 tbsp of applesauce in a bowl.
4. Add remaining apple juice to bowl to make frosting a spreadable consistency: beat until creamy. Stir in 1/4 cup walnuts. Spread over cake. Sprinkle with remaining walnuts.
*Compliments of Easy Everyday Coooking
2 1/2 cups all purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 1/2 cups applesauce
3/4 cup vegetable oil
2 eggs
1 cup chopped walnuts, divided
Frosting:
1/2 cup butter or margarine
4 1/2 cups icing sugar
6 tbsp apple juice
Directions:
1. Preheat oven to 350. Grease and flour a 9x13inch baking pan. Stir dry ingredients into a large mixing bowl. Add applesauce, oil and eggs. Beat at low speed until moistened.
2. Beat batter at high speed for 2 minutes. Fold in 1/2 cup walnuts. Pour into prepared pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan.
3. For frosting, heat butter in a saucepan, stirring continually, over medium heat until lightly browned. Beat melted butter, icing sugar and 4 tbsp of applesauce in a bowl.
4. Add remaining apple juice to bowl to make frosting a spreadable consistency: beat until creamy. Stir in 1/4 cup walnuts. Spread over cake. Sprinkle with remaining walnuts.
*Compliments of Easy Everyday Coooking
Tuesday, July 11, 2006
One Bowl Festive Fudge
Ingredients:
10 sqares Bakers semi-sweet chocolate, quartered
1 can sweetened condensed milk (300 ml)
1 cup chopped peanuts
(also good with marachino cherries)
Directions:
1. Melt milk and chocolate partially in microwave on high, stir until chocolate is smooth.
2. Stir in nuts and pour into greased or foiled 8 inch square pan.
3. Chill completely and then serve.
To add a topping to it, take 1/3 cup of sweetened condensed milk and 4 squares of Bakes chocolate and do just like you did with the first layer.
*Compliments (I think) of Rachel Ray on Oprah
10 sqares Bakers semi-sweet chocolate, quartered
1 can sweetened condensed milk (300 ml)
1 cup chopped peanuts
(also good with marachino cherries)
Directions:
1. Melt milk and chocolate partially in microwave on high, stir until chocolate is smooth.
2. Stir in nuts and pour into greased or foiled 8 inch square pan.
3. Chill completely and then serve.
To add a topping to it, take 1/3 cup of sweetened condensed milk and 4 squares of Bakes chocolate and do just like you did with the first layer.
*Compliments (I think) of Rachel Ray on Oprah
Monday, July 10, 2006
Minty Chocolate Snack Cake
Ingredients:
1 2/3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 cup water
1/3 cup vegetable oil
1 tsp white vinegar
1/2 tsp vanilla extract
1 pkg small chocolate covered mint patties (13 oz pkg)
Directions:
1. Preheat oven to 350. Combine flour, baking soda and salt in a medium bowl. Add brown sugar and cocoa powder, mix well. Add water, oil, vinegar and vanilla. Mix well.
2. Pour batter into an ungreased 8x8 inch pan. Bake for about 35 minutes or until a toothpick inserted in center comes out clean.
3. Arrange mint patties on top of cake. Return to oven until candies begin to melt, about 1 minute. Remove from oven.
4. Spread melted mint patties evenly over cake with a knife. Cool completely. Cut cake into small squares.
*Compliments of Easy Everyday Cooking.
1 2/3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 cup water
1/3 cup vegetable oil
1 tsp white vinegar
1/2 tsp vanilla extract
1 pkg small chocolate covered mint patties (13 oz pkg)
Directions:
1. Preheat oven to 350. Combine flour, baking soda and salt in a medium bowl. Add brown sugar and cocoa powder, mix well. Add water, oil, vinegar and vanilla. Mix well.
2. Pour batter into an ungreased 8x8 inch pan. Bake for about 35 minutes or until a toothpick inserted in center comes out clean.
3. Arrange mint patties on top of cake. Return to oven until candies begin to melt, about 1 minute. Remove from oven.
4. Spread melted mint patties evenly over cake with a knife. Cool completely. Cut cake into small squares.
*Compliments of Easy Everyday Cooking.
Cookies and Cream Cheesecake
Ingredients:
2 1/2 cups plus 1/2 cup crushed chocolate creme sandwich cookies, divided
2 tbsp butter or margarine, softened
24 ounces cream cheese, softened
1 cup plus 1/2 cup sugar divided
3 eggs
1 cup whipping cream
2 tsp vanilla extract
1 cup sour cream
Directions:
1.Preheat oven to 325. Mix 2 1.2 cups cookie crumbs and 2 tbsp butter in a small bowl with a fork. Press into the bottom and up sides of a 10 inch springform pan. Freeze for about 15 minutes.
2. Meanwhile beat cream cheese and 1 cup of sugar in a large bowl until fluffy, about 2 minutes. Beat in eggs 1 at a time. Add whipping cream and vanilla, mix well. Pour batter into crust.
3. Place cheesecake on top rack of oven. Fill an 8x8 inch pan with water, place on lower rack of oven. Bake cake until center is firm to the touch, about 50 minutes. Turn off oven, remove cake.
4. Mix sour cream and remaining sugar. Stir until sugar dissolves: spread over cake. Return cake to oven until sour cream is set, about 10 minutes. Sprinkle remaining crumbs on top.
*Compliments of Easy Everyday Cooking.
2 1/2 cups plus 1/2 cup crushed chocolate creme sandwich cookies, divided
2 tbsp butter or margarine, softened
24 ounces cream cheese, softened
1 cup plus 1/2 cup sugar divided
3 eggs
1 cup whipping cream
2 tsp vanilla extract
1 cup sour cream
Directions:
1.Preheat oven to 325. Mix 2 1.2 cups cookie crumbs and 2 tbsp butter in a small bowl with a fork. Press into the bottom and up sides of a 10 inch springform pan. Freeze for about 15 minutes.
2. Meanwhile beat cream cheese and 1 cup of sugar in a large bowl until fluffy, about 2 minutes. Beat in eggs 1 at a time. Add whipping cream and vanilla, mix well. Pour batter into crust.
3. Place cheesecake on top rack of oven. Fill an 8x8 inch pan with water, place on lower rack of oven. Bake cake until center is firm to the touch, about 50 minutes. Turn off oven, remove cake.
4. Mix sour cream and remaining sugar. Stir until sugar dissolves: spread over cake. Return cake to oven until sour cream is set, about 10 minutes. Sprinkle remaining crumbs on top.
*Compliments of Easy Everyday Cooking.
Country Pecan Pie
Ingredients:
2 tbsp butter or margarine
4 eggs
3/4 cup sugar
3/4 cup light corn syrup
1 tsp salt
1 unbaked pie shell (9 inch)
1 1/2 cups pecan halves
1/2 cup whipping cream
1/2 tsp ground nutmeg
Directions:
1. Preheat oven to 350. Place butter in a microwave safe dish. Microwave on high for 30 seconds or until melted. Cool slightly.
2. Beat eggs in a bowl until just blended. Stir in butter, sugar, corn syrup and salt. Pour egg mixure into pie shell.
3. Place pecan halves in a circular pattern over filing. Bake for 45 minutes or until a knife inserted in center comes out clean. Cover crust with foil toward the end of baking to prevent overbrowning.
4. Cool pie slightly. Beat whipping cream in a chilled mixing bowl until stiff peaks form, about 5 minutes. Top each serving of pie with a dollop of whipped cream. Sprinkle with nutmeg.
*Compliments of Easy Everyday Cooking.
2 tbsp butter or margarine
4 eggs
3/4 cup sugar
3/4 cup light corn syrup
1 tsp salt
1 unbaked pie shell (9 inch)
1 1/2 cups pecan halves
1/2 cup whipping cream
1/2 tsp ground nutmeg
Directions:
1. Preheat oven to 350. Place butter in a microwave safe dish. Microwave on high for 30 seconds or until melted. Cool slightly.
2. Beat eggs in a bowl until just blended. Stir in butter, sugar, corn syrup and salt. Pour egg mixure into pie shell.
3. Place pecan halves in a circular pattern over filing. Bake for 45 minutes or until a knife inserted in center comes out clean. Cover crust with foil toward the end of baking to prevent overbrowning.
4. Cool pie slightly. Beat whipping cream in a chilled mixing bowl until stiff peaks form, about 5 minutes. Top each serving of pie with a dollop of whipped cream. Sprinkle with nutmeg.
*Compliments of Easy Everyday Cooking.
Apple Spice Snack Cake
Ingredients:
1/2 cup butter or margarine softened
1 cup sugar
1 egg
2 cups chopped peeled apples
1 cup all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 cup chopped pecans or walnuts
Caramel Sauce:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine
1/2 cup whipping cream
Directions:
1. Preheat oven to 350. Grease and flour a 9 inch baking pan. Cream butter and sugar in a large mixing bowl until light and fluffy. Beat in egg. Add apples, mix well.
2. Mix flour, baking soda, cinnamon and salt in a small bowl. Add to apple mixture: mix well. Fold in pecans.
3. Pour batter into prepared baking pan. Bake for 35 minutes or until toothpick inserted in the center comes out clean. Cut into squares.
4. While cake is baking prepare caramel sauce. Combine sugar, brown sugar, butter and whipping cream in a saucepan over medium heat. Boil stirring continually for 2 minutes. Serve sauce over cake.
*Compliments of Easy Everyday Cooking
1/2 cup butter or margarine softened
1 cup sugar
1 egg
2 cups chopped peeled apples
1 cup all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 cup chopped pecans or walnuts
Caramel Sauce:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine
1/2 cup whipping cream
Directions:
1. Preheat oven to 350. Grease and flour a 9 inch baking pan. Cream butter and sugar in a large mixing bowl until light and fluffy. Beat in egg. Add apples, mix well.
2. Mix flour, baking soda, cinnamon and salt in a small bowl. Add to apple mixture: mix well. Fold in pecans.
3. Pour batter into prepared baking pan. Bake for 35 minutes or until toothpick inserted in the center comes out clean. Cut into squares.
4. While cake is baking prepare caramel sauce. Combine sugar, brown sugar, butter and whipping cream in a saucepan over medium heat. Boil stirring continually for 2 minutes. Serve sauce over cake.
*Compliments of Easy Everyday Cooking
Chocolate Malt Tartlets
Ingredients:
1 quart vanilla or chocolate ice cream
3/4 cups crushed malkted milk balls, divided
4 graham cracker tartlet shells
3 tbsp chocolate malted milk powder
3 tbsp marshmallow cream
1 tbsp milk
1 cup whipping cream, whipped
Directions:
1. Let ice cream stand at room temperature for about 5 minutes to slightly soften. Spoon into a bowl and stir until creamy. Add 1/2 cup crushed malted milk balls. Mix well.
2. Spoon ice cream mixture into tartlet shells, smooth tops. Freeze, covered, until firm, about 10 minutes.
3. Blend malted milk powder, marshmallow cream and milk in a medium bowl. Gently fold in whipped cream. Spread whipped cream mixture over tartlets covering completely.
4. Sprinkle remaining crushed malted milk balls over tops. Freeze until serving time.
*Compliments of Easy Everyday Cooking.
1 quart vanilla or chocolate ice cream
3/4 cups crushed malkted milk balls, divided
4 graham cracker tartlet shells
3 tbsp chocolate malted milk powder
3 tbsp marshmallow cream
1 tbsp milk
1 cup whipping cream, whipped
Directions:
1. Let ice cream stand at room temperature for about 5 minutes to slightly soften. Spoon into a bowl and stir until creamy. Add 1/2 cup crushed malted milk balls. Mix well.
2. Spoon ice cream mixture into tartlet shells, smooth tops. Freeze, covered, until firm, about 10 minutes.
3. Blend malted milk powder, marshmallow cream and milk in a medium bowl. Gently fold in whipped cream. Spread whipped cream mixture over tartlets covering completely.
4. Sprinkle remaining crushed malted milk balls over tops. Freeze until serving time.
*Compliments of Easy Everyday Cooking.
Mini Sausage Calzones
Ingredients:
1 lb frozen bread dough, thawed
4 oz sweet Italian sausage
1/4 cup chopped onion
2 cloves garlic, minced
1/4 tsp dried basil
1/4 tsp dried oregano
1/2 cup Italian style tomato sauce
1/2 cup shreeded mozzarella cheese
2 tbsp grated Parmesan cheese
1 egg
2 tbsp milk
Directions:
1. Divide dough into 8 sections. Heat a large skillet over medium high heat, add sausage. Cook until brown and crumbly, drain fat. Preheat oven to 425. Grease a baking sheet.
2. Stir onion, garlic, basil, oregano and tomato sauce into skillet, simmer for 10 minutes. Roll each dough piece into a 5 inch circle. Spoon sausage mixture onto each circle; sprinkle with cheeses.
3. Moisten edges of dough with water. Fold dough over to enclose filing: Press to seal. Place on a prepared baking sheet.
4. Beat eggs with milk. Brush over calzones. Bake for about 15 minutes or until golden brown. Serve immediately.
*Compliments of Easy Everyday Cooking
1 lb frozen bread dough, thawed
4 oz sweet Italian sausage
1/4 cup chopped onion
2 cloves garlic, minced
1/4 tsp dried basil
1/4 tsp dried oregano
1/2 cup Italian style tomato sauce
1/2 cup shreeded mozzarella cheese
2 tbsp grated Parmesan cheese
1 egg
2 tbsp milk
Directions:
1. Divide dough into 8 sections. Heat a large skillet over medium high heat, add sausage. Cook until brown and crumbly, drain fat. Preheat oven to 425. Grease a baking sheet.
2. Stir onion, garlic, basil, oregano and tomato sauce into skillet, simmer for 10 minutes. Roll each dough piece into a 5 inch circle. Spoon sausage mixture onto each circle; sprinkle with cheeses.
3. Moisten edges of dough with water. Fold dough over to enclose filing: Press to seal. Place on a prepared baking sheet.
4. Beat eggs with milk. Brush over calzones. Bake for about 15 minutes or until golden brown. Serve immediately.
*Compliments of Easy Everyday Cooking
Spicy Buffalo Wings
Ingredients:
1 1/2 lbs chicken wings
1 egg lightly beatn
1/2 cup all purpose flour
1/2 cup vegetable oil
1/4 cup packed brown sugar
1/4 cup honey
2 tbsp white vinegar
2 tbsp Worcestershire sauce
1 tsp hot pepper sauce
1/4 tsp salt
1/4 tsp pepper
Directions:
1. Preheat oven to 350. Cut each wing into 3 pieces at the joints, discarding wing tip. Dip chicken in egg. Coat with flour.
2. Heat oil in a large skillet over medium hig heat. Add chicken wings. Fry until browned and crisp on all sides, about 5 minutes: drain. Arrange in a small baking dish.
3. Combine brown sugar, honey and vinegar in a small bowl: mis well. Stir in Worcestershire sauce, hot pepper sauce, salt and pepper. Pour over chicken.
4. Bake chicken, basting occasionally with sauce and turning utnil cooked through, about 40 minutes. Transfer to serving platter and drizzle with sauce.
*Compliments of Easy Everyday Cooking
1 1/2 lbs chicken wings
1 egg lightly beatn
1/2 cup all purpose flour
1/2 cup vegetable oil
1/4 cup packed brown sugar
1/4 cup honey
2 tbsp white vinegar
2 tbsp Worcestershire sauce
1 tsp hot pepper sauce
1/4 tsp salt
1/4 tsp pepper
Directions:
1. Preheat oven to 350. Cut each wing into 3 pieces at the joints, discarding wing tip. Dip chicken in egg. Coat with flour.
2. Heat oil in a large skillet over medium hig heat. Add chicken wings. Fry until browned and crisp on all sides, about 5 minutes: drain. Arrange in a small baking dish.
3. Combine brown sugar, honey and vinegar in a small bowl: mis well. Stir in Worcestershire sauce, hot pepper sauce, salt and pepper. Pour over chicken.
4. Bake chicken, basting occasionally with sauce and turning utnil cooked through, about 40 minutes. Transfer to serving platter and drizzle with sauce.
*Compliments of Easy Everyday Cooking
Snack Sized BBQ Ribs
Ingredients:
2 lbs pork ribs
2 tbsp butter or margarine
4 green onions, chopped
1 tbsp all purpose flour
1 tbsp Dijon mustard
1 cup beef broth
2 tbsp Dijon mustard
1 cup beef broth
2 tbsp lemon juice
3 tbsp chili sauce
Directions:
1. Preheat oven to 450. Cut ribs into 2 or 3 rib portions. Arrange in a single layer in a shallow roasting pan. Roast for 20 minutes, drain.
2. While ribs are roasting, heat butter in a skillet over medium-high heat. Add green onions; saute for 3 minutes. Add flour and mustard; mix well. Cook, stirring continually for 2 minutes.
3. Gradually stir in broth, lemon juice and chili sauce. Cook, stirring continually for 5 minutes.
4. Brush sauce over ribs. Continue to roast, turning and basting occasionally with sauce for 25 minutes or until ribs are tender.
*Compliments of Easy Everyday Cooking
2 lbs pork ribs
2 tbsp butter or margarine
4 green onions, chopped
1 tbsp all purpose flour
1 tbsp Dijon mustard
1 cup beef broth
2 tbsp Dijon mustard
1 cup beef broth
2 tbsp lemon juice
3 tbsp chili sauce
Directions:
1. Preheat oven to 450. Cut ribs into 2 or 3 rib portions. Arrange in a single layer in a shallow roasting pan. Roast for 20 minutes, drain.
2. While ribs are roasting, heat butter in a skillet over medium-high heat. Add green onions; saute for 3 minutes. Add flour and mustard; mix well. Cook, stirring continually for 2 minutes.
3. Gradually stir in broth, lemon juice and chili sauce. Cook, stirring continually for 5 minutes.
4. Brush sauce over ribs. Continue to roast, turning and basting occasionally with sauce for 25 minutes or until ribs are tender.
*Compliments of Easy Everyday Cooking
Chicken Fingers and Honey Mustard
Ingredients:
4 skinless boneless chicken breasts
1 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
3/4 cup milk
1 cup vegetable oil for frying
Honey Mustard Sauce
1/2 cup honey
1/4 cup Dijon mustard
Directions:
1. Cut chicken into 1/2x2 inch strips. For honey mustard sauce blend honey and mustard in a small bowl, set aside.
2. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.
3. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat for 350 or until a cube of white bread dropped on oil browns evenly in 1 minute.
4. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.
*Compliments of Easy Everyday Cooking
4 skinless boneless chicken breasts
1 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
3/4 cup milk
1 cup vegetable oil for frying
Honey Mustard Sauce
1/2 cup honey
1/4 cup Dijon mustard
Directions:
1. Cut chicken into 1/2x2 inch strips. For honey mustard sauce blend honey and mustard in a small bowl, set aside.
2. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.
3. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat for 350 or until a cube of white bread dropped on oil browns evenly in 1 minute.
4. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.
*Compliments of Easy Everyday Cooking
Dill Dip
Ingredients:
1 cup sour cream
1 cup mayonnaise
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
1/2 cup finely minced fresh dill or 3 tbsp dried dill
Directions:
1. Combine sour cream, mayonnaise, lemon juice, salt, pepper and dill in a small bowl. Cover and refrigerate.
*Compliments of Easy Everyday Cooking
1 cup sour cream
1 cup mayonnaise
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
1/2 cup finely minced fresh dill or 3 tbsp dried dill
Directions:
1. Combine sour cream, mayonnaise, lemon juice, salt, pepper and dill in a small bowl. Cover and refrigerate.
*Compliments of Easy Everyday Cooking
Yummy Yogurt Dip
Ingredients:
1 cup vanilla yogurt
2 tbsp brown sugar
1/4 tsp almond extract
Directions:
1. Combine yogurt, brown sugar and almond extract in a bowl. Stir until smooth. Cover and refrigerate.
This goes well with: honeydew melon, strawberries, pineapple chunks, seedless white grapes.
*Compliments of Easy Everyday Cooking
1 cup vanilla yogurt
2 tbsp brown sugar
1/4 tsp almond extract
Directions:
1. Combine yogurt, brown sugar and almond extract in a bowl. Stir until smooth. Cover and refrigerate.
This goes well with: honeydew melon, strawberries, pineapple chunks, seedless white grapes.
*Compliments of Easy Everyday Cooking
Broccoli and Cheddar Tartlets
Ingredients:
3 eggs
1 cup half and half
1/4 cup chopped green onions
1 cup shredded Cheddar cheese
1 1/2 cups chopped broccoli florets
8 unbaked tartlet shells
Directions:
1. Preheat oven to 350. Beat eggs in a medium bowl until frothy for just a few seconds.
2. Add half and half to bowl; mix well. Add green onions, Cheddar and broccoli; mix well.
3. Spoon filling into tartlet shells. Place shells 3 inches apart on a baking sheet.
4. Bake tartlets until knife inserted in center comes out clean, about 30 minutes. Let stand for several minutes before serving.
*Compliments of Easy Everyday Cooking.
3 eggs
1 cup half and half
1/4 cup chopped green onions
1 cup shredded Cheddar cheese
1 1/2 cups chopped broccoli florets
8 unbaked tartlet shells
Directions:
1. Preheat oven to 350. Beat eggs in a medium bowl until frothy for just a few seconds.
2. Add half and half to bowl; mix well. Add green onions, Cheddar and broccoli; mix well.
3. Spoon filling into tartlet shells. Place shells 3 inches apart on a baking sheet.
4. Bake tartlets until knife inserted in center comes out clean, about 30 minutes. Let stand for several minutes before serving.
*Compliments of Easy Everyday Cooking.
Crispy Salsa Potato Skins
Ingredients:
4 large russet potatoes
1/3 cup melted butter or margarine
1 can tomatoes with green chillies (10 oz)
1/4 cup chopped green onions
3/4 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
Directions:
1. Pierce potatoes with a fork. Microwave on high for 15 minutes, turning every 5. Let cool. Cut each potato in half crosswise, then cut in half again. Scoop out pulp leaving a 1/4 inch shell.
2. Preheat oven to 500. Place potato shells skin side down on a foiled line broiler pan. Brush shells inside and out with melted butter. Bake potato skins until crisp and browned, about 12 minutes.
3. Preheat broiler. Mix tomatoes with green chiles and green onions in a small bowl. Set aside. Sprinkle potatoes with cheeses. Broil until cheeses are bubbly, about 2 minutes.
4. Place potato skins on a service platter. Divide salsa evenly among potato skins. Serve immediately.
*Compliments of Easy Everyday Cooking
4 large russet potatoes
1/3 cup melted butter or margarine
1 can tomatoes with green chillies (10 oz)
1/4 cup chopped green onions
3/4 cup shredded Cheddar cheese
3/4 cup shredded Monterey Jack cheese
Directions:
1. Pierce potatoes with a fork. Microwave on high for 15 minutes, turning every 5. Let cool. Cut each potato in half crosswise, then cut in half again. Scoop out pulp leaving a 1/4 inch shell.
2. Preheat oven to 500. Place potato shells skin side down on a foiled line broiler pan. Brush shells inside and out with melted butter. Bake potato skins until crisp and browned, about 12 minutes.
3. Preheat broiler. Mix tomatoes with green chiles and green onions in a small bowl. Set aside. Sprinkle potatoes with cheeses. Broil until cheeses are bubbly, about 2 minutes.
4. Place potato skins on a service platter. Divide salsa evenly among potato skins. Serve immediately.
*Compliments of Easy Everyday Cooking
Onion Blossom
Ingredients:
vegetable oil for frying
1 large Vidalia onion
3 cups cold water
2 large eggs, lightly beaten
1/2 cup beer or club soda
1/2 cup milk
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cayenne pepper
Directions:
1. Preheat oil in a large saucepan to 375. Peel onion and cut off the bottom leaving a flat surface. Cut into 3/4 inch wedges, but not all the way through.
2. Soak onion in ice cold water until wedges open, about 20 minutes., drain and pat dry. Mix eggs, beer, and milk in a medium bowl. Mix flour and baking powder in a separate bowl.
3. Dip onion in egg mixture then into flour mixture, making sure onion is coated well.
4. Place onion in hot oil. Deep fry until golden brown and tender, about 15 minutes. Drain on paper towels. Place onion on a serving plate. Sprinkle with salt and cayenne pepper.
(To check if oil is hot enough for frying, dip a toothpick or edge of wooden utensil into the oil. If bubbles form around the wood the oil is hot enough.)
*Compliments of Easy Everyday Cooking
vegetable oil for frying
1 large Vidalia onion
3 cups cold water
2 large eggs, lightly beaten
1/2 cup beer or club soda
1/2 cup milk
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cayenne pepper
Directions:
1. Preheat oil in a large saucepan to 375. Peel onion and cut off the bottom leaving a flat surface. Cut into 3/4 inch wedges, but not all the way through.
2. Soak onion in ice cold water until wedges open, about 20 minutes., drain and pat dry. Mix eggs, beer, and milk in a medium bowl. Mix flour and baking powder in a separate bowl.
3. Dip onion in egg mixture then into flour mixture, making sure onion is coated well.
4. Place onion in hot oil. Deep fry until golden brown and tender, about 15 minutes. Drain on paper towels. Place onion on a serving plate. Sprinkle with salt and cayenne pepper.
(To check if oil is hot enough for frying, dip a toothpick or edge of wooden utensil into the oil. If bubbles form around the wood the oil is hot enough.)
*Compliments of Easy Everyday Cooking
Sunshine Grilled Chicken
Ingredients:
1/2 cup lemon juice
6 tbsp vegetable oil
1/4 cup chopped onions
1/4 cup chopped fresh rosemary or 4 tsp dried rosemary
2 tsp grated lemon peel
1 tsp salt
1/2 tsp pepper
4 skinless, boneless chicken breasts
Directions:
1. Preheat grill. Spray grill rack with cooking spray. Combine lemon juice, oil, onion, rosemary, lemon peel, salt and pepper in a bowl, mix well. Pour 1/2 of sauce in a large resealable plastic bag.
2. Pierce chicken in several places. Place in prepared bag, seal. Place in refrigerator for 10 minutes, turning occasionally, drain.
3. Place chicken on a medium-hot grill. Grill for 10 minutes, turn. Brush with 1/2 reserved sauce.
4. Grill chicken , brushing frequently with remaining sauce, for about 10 minutes or until juices run clear when meat is pierced with a knife.
*Compliments of Easy Everyday Cooking
1/2 cup lemon juice
6 tbsp vegetable oil
1/4 cup chopped onions
1/4 cup chopped fresh rosemary or 4 tsp dried rosemary
2 tsp grated lemon peel
1 tsp salt
1/2 tsp pepper
4 skinless, boneless chicken breasts
Directions:
1. Preheat grill. Spray grill rack with cooking spray. Combine lemon juice, oil, onion, rosemary, lemon peel, salt and pepper in a bowl, mix well. Pour 1/2 of sauce in a large resealable plastic bag.
2. Pierce chicken in several places. Place in prepared bag, seal. Place in refrigerator for 10 minutes, turning occasionally, drain.
3. Place chicken on a medium-hot grill. Grill for 10 minutes, turn. Brush with 1/2 reserved sauce.
4. Grill chicken , brushing frequently with remaining sauce, for about 10 minutes or until juices run clear when meat is pierced with a knife.
*Compliments of Easy Everyday Cooking
Teriyaki London Broil
Ingredients:
1 London Broil (about 1 1/2 lb)
Marinade:
1/2 cup soy sauce
1 tbsp brown sugar
1 1/2 tsp minced garlic
2 tbsp lemon juice
1 1/2 tbsp olive oil
1 cup beef bouillon
Directions:
1. Make slits about 1/8 inch deep around edges of beef.
2. For marinade combine soy sauce, brown sugar, garlic, lemon juice, olive oil and bouillon in a shallow dish. Mix well. Reserve 1/3 of marinade. Add beef to dish, turn to coat.
3. Cover and refrigerate for 10 minutes. While beef is marinating, preheat grill or boiler. Remove beef, discard marinade. Grill or broil beef, basting with reserved marinade about 5 minutes per side.
4. Let beef stand for about 2 minutes. Slice diagonally across the grain.
(It is possible to use a different cut of beef for this recipe, however remember to marinate it for several hours instead of 10 minutes.)
*Compliments of Easy Everyday Cooking
1 London Broil (about 1 1/2 lb)
Marinade:
1/2 cup soy sauce
1 tbsp brown sugar
1 1/2 tsp minced garlic
2 tbsp lemon juice
1 1/2 tbsp olive oil
1 cup beef bouillon
Directions:
1. Make slits about 1/8 inch deep around edges of beef.
2. For marinade combine soy sauce, brown sugar, garlic, lemon juice, olive oil and bouillon in a shallow dish. Mix well. Reserve 1/3 of marinade. Add beef to dish, turn to coat.
3. Cover and refrigerate for 10 minutes. While beef is marinating, preheat grill or boiler. Remove beef, discard marinade. Grill or broil beef, basting with reserved marinade about 5 minutes per side.
4. Let beef stand for about 2 minutes. Slice diagonally across the grain.
(It is possible to use a different cut of beef for this recipe, however remember to marinate it for several hours instead of 10 minutes.)
*Compliments of Easy Everyday Cooking
Teriyaki Beef Strips
Ingredients:
1/2 cup teriyaki sauce
2 cloves garlic, minced
1 tbsp vegetable oil
1/2 tsp ground ginger
1 lb sirloin steak cut into strips
16 small whole onions
16 whole mushrooms
Directions:
1. Combine teriyaki sauce, garlic, oil and ginger in a resealable plastic bag and mix well. Add steak strips and seal tightly, pressing out air.
2. Meanwhile, combine onions and enough water to cover in a small saucepan. Simmer over medium-high heat until onions are slightly tender but still hold their shape, about 5 minutes, drain.
3. Preheat grill. Grease grill rack. Remove steak strips from sauce, alternately thread 2 strips onto each skewer piercing each strip 2 places and adding 1 onion or 1 mushroom between.
4. Place skewers on grill rack. Grill steak and vegetables about 10 minutes for medium doneness.
*Compliments of Easy Everyday Cooking
1/2 cup teriyaki sauce
2 cloves garlic, minced
1 tbsp vegetable oil
1/2 tsp ground ginger
1 lb sirloin steak cut into strips
16 small whole onions
16 whole mushrooms
Directions:
1. Combine teriyaki sauce, garlic, oil and ginger in a resealable plastic bag and mix well. Add steak strips and seal tightly, pressing out air.
2. Meanwhile, combine onions and enough water to cover in a small saucepan. Simmer over medium-high heat until onions are slightly tender but still hold their shape, about 5 minutes, drain.
3. Preheat grill. Grease grill rack. Remove steak strips from sauce, alternately thread 2 strips onto each skewer piercing each strip 2 places and adding 1 onion or 1 mushroom between.
4. Place skewers on grill rack. Grill steak and vegetables about 10 minutes for medium doneness.
*Compliments of Easy Everyday Cooking
Hickory Grilled Beef
Ingredients:
Hickory chips
4 filet mignon
4 tbsp chopped fresh rosemary or 2 tbsp dried rosemary
1 tbsp crushed black peppercorns
1/4 cup soy sauce
Directions:
1. Soak hickory chips in water for 25 minutes; drain. Place over coals in grill. Preheat grill. Place grill rack 4 to 6 inches above coals.
2. Rub each piece of beef with rosemary and crushed pepper; refrigerate until coating adheres.
3. Brush beef with soy sauce coating well.
4. Grill beef for about 5 minutes on each side for rare or 5 minutes longer for medium. Serve immediately.
*Compliments of Easy Everyday Cooking
Hickory chips
4 filet mignon
4 tbsp chopped fresh rosemary or 2 tbsp dried rosemary
1 tbsp crushed black peppercorns
1/4 cup soy sauce
Directions:
1. Soak hickory chips in water for 25 minutes; drain. Place over coals in grill. Preheat grill. Place grill rack 4 to 6 inches above coals.
2. Rub each piece of beef with rosemary and crushed pepper; refrigerate until coating adheres.
3. Brush beef with soy sauce coating well.
4. Grill beef for about 5 minutes on each side for rare or 5 minutes longer for medium. Serve immediately.
*Compliments of Easy Everyday Cooking
Grilled Beef and Vegetable Kebabs
Ingredients:
1 tsp salt
1 tsp pepper
2 cloves garlic, minced
1/2 tsp dried Thyme
1/2 tsp dried Oregano
1 bay leaf
3/4 cup olive oil
3/4 cup red wine or beef broth
1 1/2 lbs sirloin cut into chunks
1 green bell pepper
1 red bell pepper
1 red onion
12 medium mushrooms
Directions:
1. Mix salt, pepper, garlic, thyme, oregano, bay leaf, olive oil, and wine in a shallow dish. Reserve about 1/3 of the marinade. Add beef to dish: toss to coat. Refrigerate, covered for 30 minutes.
2. Preheat grill or broiler. Remove stems, membranes and seeds from bell peppers. Cut peppers and onion into chunks.
3. Drain bee. Discard bay leaf and marinade in dish. Thread beef, mushrooms, bell peppers and onion alternately onto skewers.
4. Grill or broil kebabs turning and basting frequently with reserved marinade for about 15 minutes for medium doneness.
*Compliments of Easy Everyday Cooking.
1 tsp salt
1 tsp pepper
2 cloves garlic, minced
1/2 tsp dried Thyme
1/2 tsp dried Oregano
1 bay leaf
3/4 cup olive oil
3/4 cup red wine or beef broth
1 1/2 lbs sirloin cut into chunks
1 green bell pepper
1 red bell pepper
1 red onion
12 medium mushrooms
Directions:
1. Mix salt, pepper, garlic, thyme, oregano, bay leaf, olive oil, and wine in a shallow dish. Reserve about 1/3 of the marinade. Add beef to dish: toss to coat. Refrigerate, covered for 30 minutes.
2. Preheat grill or broiler. Remove stems, membranes and seeds from bell peppers. Cut peppers and onion into chunks.
3. Drain bee. Discard bay leaf and marinade in dish. Thread beef, mushrooms, bell peppers and onion alternately onto skewers.
4. Grill or broil kebabs turning and basting frequently with reserved marinade for about 15 minutes for medium doneness.
*Compliments of Easy Everyday Cooking.
Pepperoni Calzones
Ingredients:
1 pound frozen bread dough, thawed
4 oz cream cheese, softened
4 oz mozzarella cheese, shredded
1/4 cup chopped green onions
2 cloves garlic, minced
1/4 tsp dried thyme
4 oz sliced pepperoni
1/4 cup olive oil
Directions:
1. Preheat oven to 450. Grease baking sheet. Slice bread dough into 4 equal pieces. Set aside.
2. Combine cream cheese and mozzarella in a medium bowl. Stir with a fork until mixed. Add green onions, garlic and thyme stir.
3. Roll out dough pieces into 6 inch circles. Divide cream cheese mixture amoung circles; spread mixture to within an inch of edges. Layer pepperoni, overlapping slices on cream cheese.
4. Fold dough over filling. Seal edges using a fork. Place calzones on baking sheet. Brush with some oil. Bake for 10 minutes. Brush with remaining oil. Bake until browned, about 10 minutes longer.
*Compliments of Easy Everyday Coooking
1 pound frozen bread dough, thawed
4 oz cream cheese, softened
4 oz mozzarella cheese, shredded
1/4 cup chopped green onions
2 cloves garlic, minced
1/4 tsp dried thyme
4 oz sliced pepperoni
1/4 cup olive oil
Directions:
1. Preheat oven to 450. Grease baking sheet. Slice bread dough into 4 equal pieces. Set aside.
2. Combine cream cheese and mozzarella in a medium bowl. Stir with a fork until mixed. Add green onions, garlic and thyme stir.
3. Roll out dough pieces into 6 inch circles. Divide cream cheese mixture amoung circles; spread mixture to within an inch of edges. Layer pepperoni, overlapping slices on cream cheese.
4. Fold dough over filling. Seal edges using a fork. Place calzones on baking sheet. Brush with some oil. Bake for 10 minutes. Brush with remaining oil. Bake until browned, about 10 minutes longer.
*Compliments of Easy Everyday Coooking
Ham Crescent Rolls
Ingredients:
3 oz cream cheese, softened
2 tbsp honey, divided
1 tbsp minced green onions
1 package refrigerator crescent rolls, separated (8 count)
6 oz thinly sliced ham
1 tbsp mustard
1/4 cup mayonnaise
1/4 cup crushed pineapple, drained
Directions:
1. Mix cream cheese, half the honey and green onions. Spread over dough. Cut ham into triangles slightly larger than dough. Mix mustard, mayonnaise, remaining honey and pineapple in a small bowl.
2. Preheat oven to 375. Layer about 4 ham triangles onto each dough triangle. Spoon some pineapple mixture on top of ham slices.
3. Roll up crescents starting from the wide end, to enclose filling. Place on an ungreased baking sheet leaving space between rolls.
4. Bake for 15 minutes or until rolls are golden brown, remove carefully from baking sheet. Serve immediately.
*Compliments of Easy Everyday Cooking.
3 oz cream cheese, softened
2 tbsp honey, divided
1 tbsp minced green onions
1 package refrigerator crescent rolls, separated (8 count)
6 oz thinly sliced ham
1 tbsp mustard
1/4 cup mayonnaise
1/4 cup crushed pineapple, drained
Directions:
1. Mix cream cheese, half the honey and green onions. Spread over dough. Cut ham into triangles slightly larger than dough. Mix mustard, mayonnaise, remaining honey and pineapple in a small bowl.
2. Preheat oven to 375. Layer about 4 ham triangles onto each dough triangle. Spoon some pineapple mixture on top of ham slices.
3. Roll up crescents starting from the wide end, to enclose filling. Place on an ungreased baking sheet leaving space between rolls.
4. Bake for 15 minutes or until rolls are golden brown, remove carefully from baking sheet. Serve immediately.
*Compliments of Easy Everyday Cooking.
Picnic Chicken Sandwiches
Ingredients:
4 skinless, boneless chicken breasts
1 tsp garlic powder
1 tsp lemon pepper
4 whole wheat buns
1/4 cup honey-Dijon bbq sauce
4 lettuce leaves
4 slices tomato
4 slices Swiss cheese
4 tsp onion relish
Directions:
1. Preheat grill. Sprinkle both sides of chicken with garlic powder and lemon pepper. Brush grill rack with oil to prevent chicken from sticking.
2. Grill chicken, turning frequently, for 15 minutes or until juices run clear when meat is pierced with a knife. Remove to platter, cover to keep warm.
3. Spread some bbq sauce on bottom half of buns. Layer with lettuce, tomato and cheese.
4. Top each half with chicken, bbq sauce and onion relish. Replace bun. Serve sandwiches immediately.
*Compliments of Easy Everyday Cooking
4 skinless, boneless chicken breasts
1 tsp garlic powder
1 tsp lemon pepper
4 whole wheat buns
1/4 cup honey-Dijon bbq sauce
4 lettuce leaves
4 slices tomato
4 slices Swiss cheese
4 tsp onion relish
Directions:
1. Preheat grill. Sprinkle both sides of chicken with garlic powder and lemon pepper. Brush grill rack with oil to prevent chicken from sticking.
2. Grill chicken, turning frequently, for 15 minutes or until juices run clear when meat is pierced with a knife. Remove to platter, cover to keep warm.
3. Spread some bbq sauce on bottom half of buns. Layer with lettuce, tomato and cheese.
4. Top each half with chicken, bbq sauce and onion relish. Replace bun. Serve sandwiches immediately.
*Compliments of Easy Everyday Cooking
Pepperoni Pan Pizza
Ingredients:
8 oz ground beef
1 package refrigerated pizza dough
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
1 tsp onion powder
1 tsp dried oregano
1/2 green bell pepper, chopped
3 oz sliced pepperoni
1 cup shredded mozarella cheese
Directions:
1. Preheat oven to 400. Heat skillet over medium-high heat. Add beef: stir until brown and crumbly. Drain fat. Press dough into a greased 8x8 inch skillet. Trim excess dough, flute edges.
2. Combine tomato sauce, tomato paste, onion powder and oregano in a small bowl, mix well. Spread over dough to within 1/2 inch of edges.
3. Sprinkle beef and bell pepper evenly over sauce. Arrange pepperoni slices evenly over top.
4. Sprinkle mozzarella evenly over pepperoni. Bake pizza until cheese is bubbly and crust is golden brown, about 20 minutes.
*Compliments of Easy Everyday Cooking
8 oz ground beef
1 package refrigerated pizza dough
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
1 tsp onion powder
1 tsp dried oregano
1/2 green bell pepper, chopped
3 oz sliced pepperoni
1 cup shredded mozarella cheese
Directions:
1. Preheat oven to 400. Heat skillet over medium-high heat. Add beef: stir until brown and crumbly. Drain fat. Press dough into a greased 8x8 inch skillet. Trim excess dough, flute edges.
2. Combine tomato sauce, tomato paste, onion powder and oregano in a small bowl, mix well. Spread over dough to within 1/2 inch of edges.
3. Sprinkle beef and bell pepper evenly over sauce. Arrange pepperoni slices evenly over top.
4. Sprinkle mozzarella evenly over pepperoni. Bake pizza until cheese is bubbly and crust is golden brown, about 20 minutes.
*Compliments of Easy Everyday Cooking
Mini Cinnamon Twists
Ingredients:
1/2 cup sugar
1 tsp cinnamon
1 can refrigerator crescent rolls (8 count)
3 tbsp melted butter
8 large marshmallows
1/2 cup icing sugar
1 tbsp milk
Directions:
1. Preheat oven to 375. Cover a baking sheet with tin foil. Mix sugar and cinnamon in a small bowl. Separate dough into the triangles and cut lenghtwise, (from smallest point to midde of widest end).
2. Brush each dough triangle with melted butter. Sprinkle with cinnamon-sugar mixture. Cut marshmallows in half and place half at the wide end of each triangle.
3. Roll up each triangle starting from the wide end, to enclose the marshmallow pinch the edges of dough to seal. Place twists on prepared baking sheet, seam-side down, about 2 inches apart.
4. Bake for 10 minutes or until golden brown. Blend icing sugar and milk in a small bowl. Drizzle over warm twists; place on a wire rack.
(This is really good but if you don't pinch the dough closed around the marshmallow it oozes out, still tasting good but messy.)
*Compliments of Easy Everyday Cooking.
1/2 cup sugar
1 tsp cinnamon
1 can refrigerator crescent rolls (8 count)
3 tbsp melted butter
8 large marshmallows
1/2 cup icing sugar
1 tbsp milk
Directions:
1. Preheat oven to 375. Cover a baking sheet with tin foil. Mix sugar and cinnamon in a small bowl. Separate dough into the triangles and cut lenghtwise, (from smallest point to midde of widest end).
2. Brush each dough triangle with melted butter. Sprinkle with cinnamon-sugar mixture. Cut marshmallows in half and place half at the wide end of each triangle.
3. Roll up each triangle starting from the wide end, to enclose the marshmallow pinch the edges of dough to seal. Place twists on prepared baking sheet, seam-side down, about 2 inches apart.
4. Bake for 10 minutes or until golden brown. Blend icing sugar and milk in a small bowl. Drizzle over warm twists; place on a wire rack.
(This is really good but if you don't pinch the dough closed around the marshmallow it oozes out, still tasting good but messy.)
*Compliments of Easy Everyday Cooking.
Double Stuffed Potatoes
Ingredients:
4 large baking potatoes
2 tbsp butter or margarine
1/2 cup chopped onion
3/4 cup Cheddar Cheese, divided
1/4 cup sour cream
2 tsp dried chives
salt and pepper
Directions:
1. Scrub potatoes, pat dry. Pierce each potato several times with a fork. Mircrowave on high for about 10 minutes, rotate potatoes. Microwave until tender about 3 minutes longer.
2. Preheat oven to 350. Melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
3. Scoop out potatoes, keeping shells intact, place pulp in a medium bowl. Mash potato pulp; add onion, 1/2 cup Cheddar, sour cream, chives, salt and pepper to bowl.
4. Spoon potato mixture into shells, dividing evenly. Sprinkle remaining Cheddar on top. Place in a medium casserole dish. Bake potatoes until heated through, about 10 minutes.
(I always end up breaking the potato skins when I'm scooping them out, and this tastes just as good if you bake the insides in a small casserole dish.)
*Compliments of Easy Everyday Cooking.
4 large baking potatoes
2 tbsp butter or margarine
1/2 cup chopped onion
3/4 cup Cheddar Cheese, divided
1/4 cup sour cream
2 tsp dried chives
salt and pepper
Directions:
1. Scrub potatoes, pat dry. Pierce each potato several times with a fork. Mircrowave on high for about 10 minutes, rotate potatoes. Microwave until tender about 3 minutes longer.
2. Preheat oven to 350. Melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
3. Scoop out potatoes, keeping shells intact, place pulp in a medium bowl. Mash potato pulp; add onion, 1/2 cup Cheddar, sour cream, chives, salt and pepper to bowl.
4. Spoon potato mixture into shells, dividing evenly. Sprinkle remaining Cheddar on top. Place in a medium casserole dish. Bake potatoes until heated through, about 10 minutes.
(I always end up breaking the potato skins when I'm scooping them out, and this tastes just as good if you bake the insides in a small casserole dish.)
*Compliments of Easy Everyday Cooking.
Saturday, July 08, 2006
Weeknigh Shepherd's Pie
Ingredients:
2 cups cubed cooked beef
1 cup frozen mixed vegetables, thawed
1 tsp dried thyme
1/4 cup half and half
1/2 tsp salt
1/4 tsp pepper
1 egg beaten
2 cups mashed potatoes
1/4 cup chopped parsley
2 tbsp butter, melted
1 tsp paprika
1 cup hot prepared gravy
Directions:
1. Preheat oven to 400. Grease a medium casserole dish or a deep quiche dish.
2. Place beef in prepared dish. Add vegetables and thyme.
3. Mix half and half, salt, pepper, and egg with mashed potatoes in a medium bowl. Srpinkle with parsley, mix well.
4. Spread potato mixture over beef. Drizzle butter over potoatoes. Sprinkle with paprika. Bake until filling is hot and top is browned, about 20 minutes. Top each serving with hot gravy.
Shepherd's Pie was first created to use up the Sunday Dinner leftovers, so embrace the tradition by improvising with whatever leftovers you have on hand.
*Compliments of Easy Everday Cooking.
2 cups cubed cooked beef
1 cup frozen mixed vegetables, thawed
1 tsp dried thyme
1/4 cup half and half
1/2 tsp salt
1/4 tsp pepper
1 egg beaten
2 cups mashed potatoes
1/4 cup chopped parsley
2 tbsp butter, melted
1 tsp paprika
1 cup hot prepared gravy
Directions:
1. Preheat oven to 400. Grease a medium casserole dish or a deep quiche dish.
2. Place beef in prepared dish. Add vegetables and thyme.
3. Mix half and half, salt, pepper, and egg with mashed potatoes in a medium bowl. Srpinkle with parsley, mix well.
4. Spread potato mixture over beef. Drizzle butter over potoatoes. Sprinkle with paprika. Bake until filling is hot and top is browned, about 20 minutes. Top each serving with hot gravy.
Shepherd's Pie was first created to use up the Sunday Dinner leftovers, so embrace the tradition by improvising with whatever leftovers you have on hand.
*Compliments of Easy Everday Cooking.
Beef Pot Pie
Ingredients:
1 tbsp vegetable oil
1 onion chopped
1/2 green bell pepper, chopped
2 cups cooked beef, cubed or shredded
2 cups frozen mixed vegetables, thawed
1 envelope of brown gravy mix
2 prepared refrigerated pie pastries
Directions:
1. Preheat oven to 350. Heat oil in a large skillet over medium high heat: add onion and bell pepper. Cook until vegetables are tendeer, about 5 minutes.
2. Add beef and mixed vegetables to skillet. Prepare gravy according to package directions: add to skillet. Stir gently to combine.
3. Fit one pastry into a 9 inch deep dish pie pan. Spoon beef and vegetable mixture into pastry.
4. Top beef mixture with remaining pastry. Seal edges with a fork. Cut 3 steam vents in the crust. Bake until crust is golden and filling is bubly, about 35 minutes.
*Compliments of Easy Everday Cooking.
1 tbsp vegetable oil
1 onion chopped
1/2 green bell pepper, chopped
2 cups cooked beef, cubed or shredded
2 cups frozen mixed vegetables, thawed
1 envelope of brown gravy mix
2 prepared refrigerated pie pastries
Directions:
1. Preheat oven to 350. Heat oil in a large skillet over medium high heat: add onion and bell pepper. Cook until vegetables are tendeer, about 5 minutes.
2. Add beef and mixed vegetables to skillet. Prepare gravy according to package directions: add to skillet. Stir gently to combine.
3. Fit one pastry into a 9 inch deep dish pie pan. Spoon beef and vegetable mixture into pastry.
4. Top beef mixture with remaining pastry. Seal edges with a fork. Cut 3 steam vents in the crust. Bake until crust is golden and filling is bubly, about 35 minutes.
*Compliments of Easy Everday Cooking.
Veal Parmigiana
Ingredients:
1/2 cup vegetable oil, divided
1 small onion chopped
1 clove garlic crushed
3 cans chopped tomatoes (15 oz)
1 can tomato paste (6 oz)
1 tsp chopped fresh basil
1/2 tsp dried oregano
1 bay leaf
6 veal cutlets
2 eggs beaten
1/2 cups seasoned bread crumbs
1 cup shredded mozzarellla cheese
1/2 grated Parmesan cheese divided
Directions:
1. Preheat oven to 400. Grease a large baking dish. Heat 2 tbsp oil in a large skillet over medium high heat: add onion and garlic. Cook until tender, about 5 minutes.
2. Stir undrained tomatoes and tomato paste into skillet. Add basil, oregano and bay leaf. Mix well. Simmer stirring frequently for about 20 minutes. Discard bay leaf.
3. Pound veal between sheets of waxed paper to 1/4 inch thickness. Drop in eggs and coat with bread crumbs. Saute in remaining oil, turning once, until browned, about 5 minutes, drain.
4. Layer tomato mixture, veal, mozzarella and 1/4 cup Parmesan in prepared baking dish. Bake until browned and bubbly, about 15 minutes. Sprinkle with remaining Parmesan before serving.
*Compliments of Easy Everday Cooking.
1/2 cup vegetable oil, divided
1 small onion chopped
1 clove garlic crushed
3 cans chopped tomatoes (15 oz)
1 can tomato paste (6 oz)
1 tsp chopped fresh basil
1/2 tsp dried oregano
1 bay leaf
6 veal cutlets
2 eggs beaten
1/2 cups seasoned bread crumbs
1 cup shredded mozzarellla cheese
1/2 grated Parmesan cheese divided
Directions:
1. Preheat oven to 400. Grease a large baking dish. Heat 2 tbsp oil in a large skillet over medium high heat: add onion and garlic. Cook until tender, about 5 minutes.
2. Stir undrained tomatoes and tomato paste into skillet. Add basil, oregano and bay leaf. Mix well. Simmer stirring frequently for about 20 minutes. Discard bay leaf.
3. Pound veal between sheets of waxed paper to 1/4 inch thickness. Drop in eggs and coat with bread crumbs. Saute in remaining oil, turning once, until browned, about 5 minutes, drain.
4. Layer tomato mixture, veal, mozzarella and 1/4 cup Parmesan in prepared baking dish. Bake until browned and bubbly, about 15 minutes. Sprinkle with remaining Parmesan before serving.
*Compliments of Easy Everday Cooking.
Skillet Pizza Casserole
Ingredients:
1 1/2 pounds lean ground beef
2 cups marinara sauce
1 1/2 cups mozzarella cheese
1 pkg refrigerated pizza dough (10 oz)
1 tbsp grated Parmesan cheese
Directions:
1. Preheat oven to 425. Cook ground beef in a large ovenproof cast iron skillet over medium-high heat, stirring frequently until brown and crumbly. Drain well, return beef to skillet.
2. Add marinara sauce to beef in skillet. Mix well. Sprinkle mozzarella over top.
3. Unroll pizza dough. Spread dough over top of beef mixture and mozzarella in skillet. Trim with scissors to fit dough just inside skillet. Discard excess dough.
4. Sprinkle top of dough with Parmesan. Bake casserole in skillet until crust is browned, about 15 minutes. Remove from skillet from oven, let stand for about 5 minutes. Cut into wedges.
*Compliments of Easy Everday Cooking.
1 1/2 pounds lean ground beef
2 cups marinara sauce
1 1/2 cups mozzarella cheese
1 pkg refrigerated pizza dough (10 oz)
1 tbsp grated Parmesan cheese
Directions:
1. Preheat oven to 425. Cook ground beef in a large ovenproof cast iron skillet over medium-high heat, stirring frequently until brown and crumbly. Drain well, return beef to skillet.
2. Add marinara sauce to beef in skillet. Mix well. Sprinkle mozzarella over top.
3. Unroll pizza dough. Spread dough over top of beef mixture and mozzarella in skillet. Trim with scissors to fit dough just inside skillet. Discard excess dough.
4. Sprinkle top of dough with Parmesan. Bake casserole in skillet until crust is browned, about 15 minutes. Remove from skillet from oven, let stand for about 5 minutes. Cut into wedges.
*Compliments of Easy Everday Cooking.
Roasted Pork Tenderloin
Ingredients:
3 tbsp butter or margarine
2 whole pork tenderloins
1/2 tsp salt
1/2 tsp pepper
1/2 apple jelly or apricot jam
1/2 cup apple juice
1/4 cup Dijon mustard
1 tbsp cornstarch
1 tbsp light cream
Directions:
1. Preheat oven to 325. Heat a large heavy skillet over medium heat: add butter. Add pork to skillet. Sear on all sides. Place pork in shallow baking pan. Sprinkle with salt and pepper.
2. Add jelly, apple juice and mustard to pan drippings in skillet. Cook over low heat, stirring continually until well blended. About 5 minutes. Spoon over pork.
3. Roast pork for 50 minutes basting every 10 with pan juices. Cut into 1 1/2' thick slices arrange on a serving platter, keep warm. Blend cornstarch with cream.
4. Place baking dish on stop top over low heat: stir cornstarch mixture into pan juices. Cook, stirring continually: until thickened, about 2 minutes. Serve with pork.
*Compliments of Easy Everyday Cooking.
3 tbsp butter or margarine
2 whole pork tenderloins
1/2 tsp salt
1/2 tsp pepper
1/2 apple jelly or apricot jam
1/2 cup apple juice
1/4 cup Dijon mustard
1 tbsp cornstarch
1 tbsp light cream
Directions:
1. Preheat oven to 325. Heat a large heavy skillet over medium heat: add butter. Add pork to skillet. Sear on all sides. Place pork in shallow baking pan. Sprinkle with salt and pepper.
2. Add jelly, apple juice and mustard to pan drippings in skillet. Cook over low heat, stirring continually until well blended. About 5 minutes. Spoon over pork.
3. Roast pork for 50 minutes basting every 10 with pan juices. Cut into 1 1/2' thick slices arrange on a serving platter, keep warm. Blend cornstarch with cream.
4. Place baking dish on stop top over low heat: stir cornstarch mixture into pan juices. Cook, stirring continually: until thickened, about 2 minutes. Serve with pork.
*Compliments of Easy Everyday Cooking.
Easy Pork Chop Dinner
Ingredients:
4 loin pork chops
1 can sauerkraut (16 oz)
1 onion chopped
1 tbsp packed brown sugar
3 medium russet potatoes, peeled and cut into cubes
1 can cream of mushroom soup
1 red aple cut into wedges
Directions:
1. Heat a large skillet over medium high heat. Add pork chops and brown on both sides. Remove chops, cover to keep warm. Preheat oven to 350.
2. Add undrained sauerkraut, onion and brown sugar to skillet. Saute for about 5 minutes. Spoon onto lightly greased baking dish.
3. Arrange pork chops on top of sauerkraut mixture. Place potatoes around edges of baking dish. Spread undiluted soup over chops.
4. Arrange apple wedges around chops. Bake, covered, for 20 minutes or until potatoes are tender. Bake uncovered until pork is cooked through and potatoes are tender about 10 minutes.
*Compliments of Easy Everyday Cooking
4 loin pork chops
1 can sauerkraut (16 oz)
1 onion chopped
1 tbsp packed brown sugar
3 medium russet potatoes, peeled and cut into cubes
1 can cream of mushroom soup
1 red aple cut into wedges
Directions:
1. Heat a large skillet over medium high heat. Add pork chops and brown on both sides. Remove chops, cover to keep warm. Preheat oven to 350.
2. Add undrained sauerkraut, onion and brown sugar to skillet. Saute for about 5 minutes. Spoon onto lightly greased baking dish.
3. Arrange pork chops on top of sauerkraut mixture. Place potatoes around edges of baking dish. Spread undiluted soup over chops.
4. Arrange apple wedges around chops. Bake, covered, for 20 minutes or until potatoes are tender. Bake uncovered until pork is cooked through and potatoes are tender about 10 minutes.
*Compliments of Easy Everyday Cooking
Apricot Glazed Porck Chops
Ingredients:
4 boneless pork chops
1/2 tsp salt
1/4 tsp pepper
2 tbsp vegetable oil
1/2 cup apricot nectar
1/4 cup soy sauce
1/3 cup apricot preserves
2 cups hot cooked white rice
Directions:
1. Sprinkle pork chops with salt and pepper. Heat oil in a large skillet over medium high heat.
2. Add pork to skillet. Cook until browned on both sides, turning once, about 10 minutes.
3. Combine nectar, soy sauce, garlic and preserves in a small bowl.
4. Pour apricot mixture over pork, reduce heat. Simmer, covered, until pork is cooked through, about 20 minutes. Serve over hot rice.
*Compliments of Easy Everday Cooking
4 boneless pork chops
1/2 tsp salt
1/4 tsp pepper
2 tbsp vegetable oil
1/2 cup apricot nectar
1/4 cup soy sauce
1/3 cup apricot preserves
2 cups hot cooked white rice
Directions:
1. Sprinkle pork chops with salt and pepper. Heat oil in a large skillet over medium high heat.
2. Add pork to skillet. Cook until browned on both sides, turning once, about 10 minutes.
3. Combine nectar, soy sauce, garlic and preserves in a small bowl.
4. Pour apricot mixture over pork, reduce heat. Simmer, covered, until pork is cooked through, about 20 minutes. Serve over hot rice.
*Compliments of Easy Everday Cooking
Italian Style Chicken Rolls
Ingredients:
4 skinless, boneless chicken breasts
2 thin slices swiss cheese
2 thin slices prosciutto or lean ham
1 tsp paprika
6 tbsp bread crumbs
2 tbsp grated Parmesan cheese
1/4 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp dried basil
3 tbsp melted butter or margarine
Directions:
1. Pound each chicken breast to 1/4 inch thick. Cut cheese and prosciutto slices in half. Preheat oven to 350.
2. Layer cheese and prosciutto on chicken. Roll to enclose filling. Secure with toothpicks or kitchen wire.
3. Mix paprika, bread crumbs, Parmesan, garlic salt, oregano and basil in a shallow dish. Dip chicken rolls in butter, roll in crumb mixture to coat.
4. Place rolls seam sides down in baking dish. Bake for 25 minutes or until chicken is cooked through and golden brown.
*Compliments of Easy Everday Cooking.
4 skinless, boneless chicken breasts
2 thin slices swiss cheese
2 thin slices prosciutto or lean ham
1 tsp paprika
6 tbsp bread crumbs
2 tbsp grated Parmesan cheese
1/4 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp dried basil
3 tbsp melted butter or margarine
Directions:
1. Pound each chicken breast to 1/4 inch thick. Cut cheese and prosciutto slices in half. Preheat oven to 350.
2. Layer cheese and prosciutto on chicken. Roll to enclose filling. Secure with toothpicks or kitchen wire.
3. Mix paprika, bread crumbs, Parmesan, garlic salt, oregano and basil in a shallow dish. Dip chicken rolls in butter, roll in crumb mixture to coat.
4. Place rolls seam sides down in baking dish. Bake for 25 minutes or until chicken is cooked through and golden brown.
*Compliments of Easy Everday Cooking.
Chicken and Broccoli Casserole
Ingredients:
1 medium onion chopped
3 tbsp butter or margarine
1/4 cup all purpose flour
1 1/2 cups chicken broth
3/4 cups milk
salt and pepper to taste
6 oz wide egg noodles
5 cups shredded cooked chicken
1 pkg frozen chopped broccoli thawed (about 10 oz)
2 cups shredded chedder cheeese
Directions:
1. Preheat oven to 400. Grease medium casserole dish: set aside. Saute onion in butter over medium heat for 3 minutes. Mix in flour. Gradually stir in broth, combining well.
2. Gradually add milk to saucepan. Cook, stirring continually, until thickened, about 5 minutes. Stir in salt and pepper to taste.
3. Bring 2 quarts of water to boil. Add noodles and cook for 6 minutes. Drain noodles well. Spread noodles in prepared baking dish. Place chicken and broccoli over noodles.
4. Pour sauce over chicken and broccoli. Sprinkle cheese over top. Bake for 20 minutes or until cheese melts.
*Compliments of Easy Everday Cooking.
1 medium onion chopped
3 tbsp butter or margarine
1/4 cup all purpose flour
1 1/2 cups chicken broth
3/4 cups milk
salt and pepper to taste
6 oz wide egg noodles
5 cups shredded cooked chicken
1 pkg frozen chopped broccoli thawed (about 10 oz)
2 cups shredded chedder cheeese
Directions:
1. Preheat oven to 400. Grease medium casserole dish: set aside. Saute onion in butter over medium heat for 3 minutes. Mix in flour. Gradually stir in broth, combining well.
2. Gradually add milk to saucepan. Cook, stirring continually, until thickened, about 5 minutes. Stir in salt and pepper to taste.
3. Bring 2 quarts of water to boil. Add noodles and cook for 6 minutes. Drain noodles well. Spread noodles in prepared baking dish. Place chicken and broccoli over noodles.
4. Pour sauce over chicken and broccoli. Sprinkle cheese over top. Bake for 20 minutes or until cheese melts.
*Compliments of Easy Everday Cooking.
Crispy Oven Fried Chicken
Ingredients:
2 cups bread cubes or crackers
1 tbsp dried parsley or 3 tbsp fresh parsley
1/2 cup grated Parmesan cheese
1 chicken, quartered
2 tsp olive oil
1 cup buttermilk
1 tsp paprika
Directions:
1. Preheat oven to 375. Line a baking sheet with foil. Grease foil. Process bread cubes into coarse crumbs in a food processor. Place crumbs in a plastic bag, add parsley and Parmesan.
2. Brush chicken with oil. Sprinkle with salt and pepper. Pour buttermilk into a shallow baking dish. Add chicken, turning to coat.
3. Place chicken, one piece at a time into the plastic bag, shake to coat. Repeat until all pieces are covered.
4. Place chicken in a single layer on prepared baking sheet. Sprinkle with paprika. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 45 minutes.
*Compliments of Easy Everday Cooking.
2 cups bread cubes or crackers
1 tbsp dried parsley or 3 tbsp fresh parsley
1/2 cup grated Parmesan cheese
1 chicken, quartered
2 tsp olive oil
1 cup buttermilk
1 tsp paprika
Directions:
1. Preheat oven to 375. Line a baking sheet with foil. Grease foil. Process bread cubes into coarse crumbs in a food processor. Place crumbs in a plastic bag, add parsley and Parmesan.
2. Brush chicken with oil. Sprinkle with salt and pepper. Pour buttermilk into a shallow baking dish. Add chicken, turning to coat.
3. Place chicken, one piece at a time into the plastic bag, shake to coat. Repeat until all pieces are covered.
4. Place chicken in a single layer on prepared baking sheet. Sprinkle with paprika. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 45 minutes.
*Compliments of Easy Everday Cooking.
Honey Mustard Chicken
Ingredients:
1/3 cup Dijon mustard
1/3 cup of honey
2 tbsp chopped fresh dill or 1 tbsp dried dill
1 tsp freshly grated orange peel
1 chicken, quartered
Directions:
1. Preheat oven to 400. Combine mustard and honey in a small bowl. Stir in dill and orange peel.
2. Line a baking sheet with foil. Place chicken skin side down on prepared pan. Brush sauce on top of chicken, coat well.
3. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over surface.
4. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.
Tastes just as good with skinless chicken pieces.
*Compliments of Easy Everyday Cooking.
1/3 cup Dijon mustard
1/3 cup of honey
2 tbsp chopped fresh dill or 1 tbsp dried dill
1 tsp freshly grated orange peel
1 chicken, quartered
Directions:
1. Preheat oven to 400. Combine mustard and honey in a small bowl. Stir in dill and orange peel.
2. Line a baking sheet with foil. Place chicken skin side down on prepared pan. Brush sauce on top of chicken, coat well.
3. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over surface.
4. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.
Tastes just as good with skinless chicken pieces.
*Compliments of Easy Everyday Cooking.
Company Chicken and Stuffing
Ingredients:
1 can cream of chicken soup, (10 oz)
1/2 cup milk
2 eggs, lightly beaten
3/4 cup American cheese cubes
4 skinless, boneless chicken breasts
1 pkg corn bread stuffing mix (6 0z)
1/2 cup shredded cheddar cheese
Directions:
1. Bring soup and milk to a boil in a saucepan over medium-high heat. Stir 1/2 cup soup mixture into eggs: add egg mixture to saucepan. Stir in American cheese. Reduce to low heat.
2. Cook, stirring utnil cheese melts. Grease a medium casserole dish. Preheat oven to 350. Cut chicken into strips. Prepare stuffing according to package directions. Spoon into prepared casserole dish.
3. Place chicken strips over stuffing. Pour soup mixture over chicken, cover casserole.
4. Bake casserole about 25 minutes. Sprinkle shredded cheese over sauce. Bake covered until cheddar is melted, about 5 minutes longer.
*Compliments of Easy Everyday Cooking.
1 can cream of chicken soup, (10 oz)
1/2 cup milk
2 eggs, lightly beaten
3/4 cup American cheese cubes
4 skinless, boneless chicken breasts
1 pkg corn bread stuffing mix (6 0z)
1/2 cup shredded cheddar cheese
Directions:
1. Bring soup and milk to a boil in a saucepan over medium-high heat. Stir 1/2 cup soup mixture into eggs: add egg mixture to saucepan. Stir in American cheese. Reduce to low heat.
2. Cook, stirring utnil cheese melts. Grease a medium casserole dish. Preheat oven to 350. Cut chicken into strips. Prepare stuffing according to package directions. Spoon into prepared casserole dish.
3. Place chicken strips over stuffing. Pour soup mixture over chicken, cover casserole.
4. Bake casserole about 25 minutes. Sprinkle shredded cheese over sauce. Bake covered until cheddar is melted, about 5 minutes longer.
*Compliments of Easy Everyday Cooking.
Streusel Topped Strawberry Bread
Ingredients:
3 cups all purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
4 eggs
1 3/4 cups vegetable oil
2 packages frozen, sliced strawberries drained and thawed (10 oz pck)
1 cup chopped pecans.
For Topping:
1/2 cup light brown sugar
1/3 cup all purpose flour
4 tbsp butter, cut into 8 pieces
Directions:
1. Preheat oven to 375. Grease 2 loaf pans. Stir together flour, sugar, baking soda, salt and cinnamon in a large bowl. Make a well in center of mixture.
2. Combine eggs, oil, strawberries and pecans in a small bowl. Add to the dry ingredients, stir well. Divide mixture between loaf pans.
3. For Streusel topping, combing brown sugar and flour i a small bowl. Cut butter in with a pastry blender or 2 knives until mixture is crumbly.
4. Sprinkle streusel over each loaf. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Cool loaves in pans for about 10 minutes. Remove from pans, cool completely.
*Compliments of Easy Everday Cooking.
3 cups all purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
4 eggs
1 3/4 cups vegetable oil
2 packages frozen, sliced strawberries drained and thawed (10 oz pck)
1 cup chopped pecans.
For Topping:
1/2 cup light brown sugar
1/3 cup all purpose flour
4 tbsp butter, cut into 8 pieces
Directions:
1. Preheat oven to 375. Grease 2 loaf pans. Stir together flour, sugar, baking soda, salt and cinnamon in a large bowl. Make a well in center of mixture.
2. Combine eggs, oil, strawberries and pecans in a small bowl. Add to the dry ingredients, stir well. Divide mixture between loaf pans.
3. For Streusel topping, combing brown sugar and flour i a small bowl. Cut butter in with a pastry blender or 2 knives until mixture is crumbly.
4. Sprinkle streusel over each loaf. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Cool loaves in pans for about 10 minutes. Remove from pans, cool completely.
*Compliments of Easy Everday Cooking.
Lemon Blueberry Muffins
Ingredients:
2 cups all purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups fresh or frozen blueberries
1/2 cup sour cream
1 egg, slightly beaten
1/2 cup of milk
6 tbsp melted butter
1 tsp grated lemon peel
2 tsp lemon juice
Directions:
1. Line a 12 cup muffin pan with liners. Combine flour, sugar, baking powder and salt in a medium bowl. Toss berries with 3 tbsp of flour mixture in a small bowl, coat well.
2. Preheat oven to 400. Whisk sour cream, egg, milk, butter, lemon peel and lemon juice in a large bowl. Add flour mixture to bowl, mix just until moistened. Gently fold in blueberries.
3. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean, or until muffins are golden brown, about 25 minutes. Place pan on a wire rack to cool.
4. Turn muffins out onto rack. Serve warm or at room temperature.
*Compliments of Easy Everyday Cooking.
2 cups all purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups fresh or frozen blueberries
1/2 cup sour cream
1 egg, slightly beaten
1/2 cup of milk
6 tbsp melted butter
1 tsp grated lemon peel
2 tsp lemon juice
Directions:
1. Line a 12 cup muffin pan with liners. Combine flour, sugar, baking powder and salt in a medium bowl. Toss berries with 3 tbsp of flour mixture in a small bowl, coat well.
2. Preheat oven to 400. Whisk sour cream, egg, milk, butter, lemon peel and lemon juice in a large bowl. Add flour mixture to bowl, mix just until moistened. Gently fold in blueberries.
3. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean, or until muffins are golden brown, about 25 minutes. Place pan on a wire rack to cool.
4. Turn muffins out onto rack. Serve warm or at room temperature.
*Compliments of Easy Everyday Cooking.
Cheesy Garlic Bread
Ingredients:
1 medium loaf of unsliced French bread
1/2 cup butter or margarine, softened
2 cloves garlic, halved
1 tsp dried parsley
1/3 cup of grated Parmesan cheese
Directions:
1. Preheat oven to 375. Cut slices down the length of the bread loaf at one inch intervals without cutting all the way through.
2. Rub sliches and top of load with cut sides of garlic halves, mince garlic.
3. Combine butter, garlic, parsley and Parmesan in a small bowl. Spread butter mixture between bread slices and on top of loaf.
4. Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.
*Compliments of Easy Everday Cooking.
1 medium loaf of unsliced French bread
1/2 cup butter or margarine, softened
2 cloves garlic, halved
1 tsp dried parsley
1/3 cup of grated Parmesan cheese
Directions:
1. Preheat oven to 375. Cut slices down the length of the bread loaf at one inch intervals without cutting all the way through.
2. Rub sliches and top of load with cut sides of garlic halves, mince garlic.
3. Combine butter, garlic, parsley and Parmesan in a small bowl. Spread butter mixture between bread slices and on top of loaf.
4. Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.
*Compliments of Easy Everday Cooking.
Spiced Pumpkin Bread
Ingredients:
1 1/2 cups all purpose flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup of water
1/4 tsp ground nutmeg
1/4 tsp ground all spice
1/2 cup chopped pecans
Directions:
1. Preheat oven to 350. Grease a loaf pan. Sift flour, sugar and baking soda into a medium bowl.
2. Combine pumpkin, oil, eggs, water, nutmeg, cinnamon and allspice into a large bowl.
3. Add flour mixture to pumpkin mixture; stir until combined. Stir in pecans.
4. Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, about 50 minutes. Remove from pan, let bread cool before slicing.
*Compliments of Easy Everyday Cooking.
1 1/2 cups all purpose flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup of water
1/4 tsp ground nutmeg
1/4 tsp ground all spice
1/2 cup chopped pecans
Directions:
1. Preheat oven to 350. Grease a loaf pan. Sift flour, sugar and baking soda into a medium bowl.
2. Combine pumpkin, oil, eggs, water, nutmeg, cinnamon and allspice into a large bowl.
3. Add flour mixture to pumpkin mixture; stir until combined. Stir in pecans.
4. Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, about 50 minutes. Remove from pan, let bread cool before slicing.
*Compliments of Easy Everyday Cooking.
Friday, July 07, 2006
Itialian Style Breadsticks
Ingredients:
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp pepper
1 egg white, slightly beaten
1 tbsp cold water
1 can refrigerated bread stick dough, (8 portion)
Directions:
1. Preheat oven to 350. Spray 2 baking sheets with cooking spray. Combine Parmesan, oregano, basil and pepper in a small bowl; mix well and set aside.
2. Beat egg white with water and set aside. Unroll breadstick dough; separate at perforations. Cut each strip lengthwise into 2 separate strips each 1/2 inch thick.
3. Brush dough with some egg white mixture. Sprinkle with some cheese mixture. Fold dough strips in half lengthwise; twist each strip to form breadsticks. Press ends together to seal.
4. Brush twists with remaining egg white mixture; sprinkle with remaining cheese mixture. Arrange on prepared baking sheets. Bake until gold brown, about 15 minutes. Serve warm.
*Compliments of Easy Everday Cooking.
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp pepper
1 egg white, slightly beaten
1 tbsp cold water
1 can refrigerated bread stick dough, (8 portion)
Directions:
1. Preheat oven to 350. Spray 2 baking sheets with cooking spray. Combine Parmesan, oregano, basil and pepper in a small bowl; mix well and set aside.
2. Beat egg white with water and set aside. Unroll breadstick dough; separate at perforations. Cut each strip lengthwise into 2 separate strips each 1/2 inch thick.
3. Brush dough with some egg white mixture. Sprinkle with some cheese mixture. Fold dough strips in half lengthwise; twist each strip to form breadsticks. Press ends together to seal.
4. Brush twists with remaining egg white mixture; sprinkle with remaining cheese mixture. Arrange on prepared baking sheets. Bake until gold brown, about 15 minutes. Serve warm.
*Compliments of Easy Everday Cooking.
Quick Cheese Biscuits
Ingredients:
1 cup all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded sharp Cheddar cheese
2 tbsp butter or margarine
2/3 cup milk
Directions:
1. Preheat oven to 450. Combine flour, baking powder and salt in a medium bowl. Stir in cheddar.
2. Cut in butter using a pastry blender or 2 knives until coarse crumbs form.
3. Using a fork, stir milk into flour mixture until a soft dough forms. Do not overmix or overwork dough.
4. Drop dough in heaping tablespoons 1 inch apart onto an ungreased baking sheet. Bake until biscuits are firm to the touch, about 15 minutes.
*Compliments of Easy Everyday Cooking.
1 cup all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded sharp Cheddar cheese
2 tbsp butter or margarine
2/3 cup milk
Directions:
1. Preheat oven to 450. Combine flour, baking powder and salt in a medium bowl. Stir in cheddar.
2. Cut in butter using a pastry blender or 2 knives until coarse crumbs form.
3. Using a fork, stir milk into flour mixture until a soft dough forms. Do not overmix or overwork dough.
4. Drop dough in heaping tablespoons 1 inch apart onto an ungreased baking sheet. Bake until biscuits are firm to the touch, about 15 minutes.
*Compliments of Easy Everyday Cooking.
Pennsylvania Dutch Pretzels
Ingredients:
1 package fast rising yeast
1 tbsp sugar
4 1/2 cups of all purpose flour
1 1/2 tsp salt
1 1/2 cups very warm water
1 egg, lightly beaten
1 1/2 tsp coarsely ground salt or sea salt
Directions:
1. Preheat oven to 425. Grease two baking sheets. Mix yeast, sugar, flour and salt in a large bowl. Stir in water. Mix until dough holds together.
2. Turn dough out onto a lightly floured surface: divide into16 portions. Roll each portion of dough into a 20 inch rope. Form into pretzel shapes.
3. Place pretzels on prepared baking sheets. Cover each sheet with a cloth. Let rise in a warm place for about 10 minutes.
4. Brush each pretzel with beaten agg. Sprinkle with coarse salt Bake pretzels until golden brown, about 15 minutes.
If you like cripier pretzels, place a small pan of boiling water on the floor of the oven during baking. The moisture evaporating in th eover dries the surface of the pretzels forming a crunchy crust.
*Compliments of Easy Everyday Cooking.
1 package fast rising yeast
1 tbsp sugar
4 1/2 cups of all purpose flour
1 1/2 tsp salt
1 1/2 cups very warm water
1 egg, lightly beaten
1 1/2 tsp coarsely ground salt or sea salt
Directions:
1. Preheat oven to 425. Grease two baking sheets. Mix yeast, sugar, flour and salt in a large bowl. Stir in water. Mix until dough holds together.
2. Turn dough out onto a lightly floured surface: divide into16 portions. Roll each portion of dough into a 20 inch rope. Form into pretzel shapes.
3. Place pretzels on prepared baking sheets. Cover each sheet with a cloth. Let rise in a warm place for about 10 minutes.
4. Brush each pretzel with beaten agg. Sprinkle with coarse salt Bake pretzels until golden brown, about 15 minutes.
If you like cripier pretzels, place a small pan of boiling water on the floor of the oven during baking. The moisture evaporating in th eover dries the surface of the pretzels forming a crunchy crust.
*Compliments of Easy Everyday Cooking.
Stop and Go Cookies
This is one of my favorite Christmas treats. You can make them and leave them in the fridge for a week or so. Great to have on hand for all those "drop ins" you get during the holidays.
Ingredients:
1 1/2 cups shortening
1 cup brown sugar
1 cup sugar
3 eggs
4 1/2 cups flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 cup nuts (optional)
1 cup marachino cherries
Directions:
1. Cream shortening and sugars. Add eggs.
2. In a separate bowl mix together the dry ingredients. Then gradually mix in the flour mixture with the sugar mixture.
3. Add nuts and cherries.
4. Divide into even sections, as many as you like, and roll into logs.
5. Wrap in waxed paper.
6. Store in fridge at least over night.
7. When ready to eat remove from fridge, cut into slices, arrange on baking sheet and bake for 10-15 minutes at 375.
*Compliments of my mom.
Ingredients:
1 1/2 cups shortening
1 cup brown sugar
1 cup sugar
3 eggs
4 1/2 cups flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 cup nuts (optional)
1 cup marachino cherries
Directions:
1. Cream shortening and sugars. Add eggs.
2. In a separate bowl mix together the dry ingredients. Then gradually mix in the flour mixture with the sugar mixture.
3. Add nuts and cherries.
4. Divide into even sections, as many as you like, and roll into logs.
5. Wrap in waxed paper.
6. Store in fridge at least over night.
7. When ready to eat remove from fridge, cut into slices, arrange on baking sheet and bake for 10-15 minutes at 375.
*Compliments of my mom.
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