Wednesday, December 9, 2009
Cilantro Lime Slaw
1 package Cole Slaw or whole shredded cabbage (I like to get the bag of cole slaw by the bagged salads)
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin
Combine all but slaw in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.
Roasted Sweet Pork
6 (approx) pounds Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
1 can Dr. Pepper (20 oz)
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped
Combine all ingredients into your crockpot and cook on low overnight or until meat is tender.
Place the meat on top of a tortilla (option: used grilled corn tortillas.......but I'm sure flour would be good too) and then the slaw on top of that. Fold in half and take your first mouth-watering bite. You can also use the meat in burritos or tostadas as well. Or heck, you know this stuff would be good on a sandwich, or even just by itself.......with a fork. Just sayin'. ;o)
From: Allison Miller
1 c. warm water
1 Tbsp. active dry yeast (instant)
2 Tbsp. sugar
2 Tbsp. oil
1 tsp. salt
3 c. flour
Sprinkle the yeast over warm water.
(Want to know a trick? You know the temperature of the water is right when it doesn't feel hot and it doesn't feel cold to the touch. It's right in the middle and almost doesn't have a temperature. Sounds pretty basic, but it makes a lot of sense if you're struggling to get the temp right!)
Add in sugar, oil, salt, and 1 cup of the flour. Mix it well with a whisk.
(It works a lot easier to do this at first instead of putting it under the mixer.)
Stir in one more cup of flour, then put the mixture under your KitchenAid or mixer.
(I've never tried making it without a mixer and just mixing by hand. But if you do try it that way, I would change from the whisk to a spoon so the dough doesn't get stuck.)
Mix with the KitchenAid a little more, then slowly add the last cup of flour till the dough is pliable but not too dry.
(I ended up using 3/4 of the last cup and not the full cup. The first time I made it I used the whole cup and parts of the dough were dry.)
Take the dough out and knead it for 5-10 minutes.
(I like to use my rolling pin for this to get all the air bubbles out, as well as kneading with my hands.)
Shape the dough into a loaf and put into a large and greased bread pan.
(I like to use butter to grease it - it really adds to the flavor and it comes right out of the pan.)
Let the dough rise in the pan till double in size - about 45 minutes.
Brush the top of the loaf with melted butter for extra shine and flavor if you'd like.
Bake at 350 degrees for 30 minutes.
Tuesday, December 8, 2009
3/4 C Butter
3/4 C Sugar
1 1/2 C Brown Sugar
2 tsp Vanilla
1 tsp Soda
1 tsp Salt
4 C Flour
1 small box of instant pudding vanilla or butterscotch
This can be a cookie cutter dough or just make slightly flattened balls. Bake 350 degrees for 8-10 mins depending on the oven. They may look like they are done but need more time. These are a very soft cookie.
Tuesday, November 24, 2009
3 cups sweet potatoes, mashed (29 oz. can)
1 cup sugar
1/2 tsp. salt
2 eggs, lightly beaten
1/3 stick butter, melted
1/2 cup milk
1 tsp. vanilla
Mash sweet potatoes with potato masher. In mixer add sweet potatoes, butter, sugar, salt, milk, vanilla and eggs. Mix to combine. Pour into a greased baking dish (9x9).
1/3 stick butter, melted
1/3 cup flour
1 cup light brown sugar
1 cup chopped pecans
Mix dry ingredients together then add melted butter to form crumble. Pour over top of 1st layer. Bake at 350 degrees until topping is lightly browned and knife inserted comes out clean, approx. 35 minutes.
*I always double this Recipe to make enough for a 9x13 baking dish
1 can (15oz) solid-pack pumpkin
1 ¼ cups eggnog
2/3 cup sugar
1 ½ tsp pumpkin pie spice
¼ tsp salt
1 unbaked pastry shell (9 inches)
In a large bowl, combine the pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt.
Pour into pastry shell.
Bake at 375º for 60-65 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack. Refrigerate until serving.
Tuesday, November 17, 2009
1 2.5 oz. pkg or 1/4 c. processed ham/smoked turkey, finely chopped
2 T. finely chopped onion
1/2 c. shredded cheddar/swiss cheese
1 T. parsley
1 1/2 t. dijon mustard
1/8 t. black pepper
8 oz. refrigerated crescent rolls
Preheat oven to 350. Mix all ingredients except crescent rolls. Unroll crescent dough, press into large rectangle. Cut into 24 squares. Press one square into each muffin cup of mini muffin pan. Fill each cup with scoop of mix. Bake 12-14 min. or until light golden brown.
Thursday, October 29, 2009
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. ground cloves
1/4 t. salt
3 large eggs
1 c. sugar
2/3 c. pumpkin
1 8 oz. pkg. cream cheese, softened
1 c. sifted powdered sugar
6 T. butter, softened
1 t. vanilla
***a yummy addition: zest of orange & 2 T. orange juice
Cake Directions: Preheat oven to 375. Grease jelly roll pan, line with wax paper. Grease and flour paper. Sprinkle a thin towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. BEat eggs & sugar in large mixing bowl until thick. Beat in pumpkin. Stir into flour mix. Spread evenly into pan. Bake 13-15 min. or until center springs back. Immediately loosen cake from pan and invert onto towel. Remove pan; peel off paper. Roll cake in towel while hot, starting with 10" side. Cool completely on wire rack.
Filling Directions: Beat cream cheese, 1 c. powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake & remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap; refrigerate at least 1 hour. Sprinkle with powdered sugar.
Saturday, October 17, 2009
And that's Harvest Stew! Feel free to modify as needed according to what you have in your pantry and fridge (which is why I used the name Harvest). If you add the alphabet pasta, you could change the name to Back-to-School Soup.
I guessed on the proportions above because I wasn't really paying attention as I added, so hopefully it tastes edible. I served it with warm bread and cold apple cider for a complete autumnal meal.
Here are some images that I had in mind while I concocted this recipe for the season.
Monday, July 6, 2009
1 large can crushed pineapple, not drained
½ cup chopped nuts
1 cup mini marshmallows
1 small carton cool whip
Mix first five ingredients together. Fold in cool whip.
Note: If making this when Andrew and Marie are around OMIT coconut.
2 cups pretzels crushed
3 Tbs sugar
3/4 cup butter melted
combine and bake 4-5 minutes at 400 degrees
Cream cheese Mixture: Mix together
8 oz cream cheese (easier to mix if it has been sitting out for a while)
1 cup sugar
1 small can crushed pineapple
Once mixed fold a small cool whip into mixture, spread on top of pretzel crust
Jello: Set partially and layer over cream cheese mixture. Chill and serve
2 small packs of raspberry jello
2 cups boiling water
Mix and then add raspberries (frozen or fresh)
1 medium onion chopped
Brown hamburger and onion and drain.
Combine the following in a crock pot or pot on stove and cook until warm...
1 package taco seasoning
1 16 oz can tomato sauce
1 can chopped tomatoes
1 can corn
2 cans kidney beans
Serve with fritos, sour cream and cheese
Note: You can substitute a can of kidney beans with black beans for a more colorful soup.
Crust 18 graham crackers
1/4 cup sugar
3 Tbsp melted butter (for each crust)
Mix and pour into pie pans- add butter and press spoon to sides and bottoms.
8 oz cream cheese
1 tsp vanilla
2 cup powdered sugar
Blend and distribute evenly over crusts.
In saucepan mix and boil until thick
1 cup water
1 cup sugar
4 Tbsp corn starch
½ cup raspberry jello powder
Set aside to cool a little; when cool distribute evenly over cream cheese mixture. Top jello mixture with fresh or (thawed) frozen raspberries. (Fresh rasp. 1 ½ - 2 baskets per pie for fruity pie )
1 large can lima beans
1 large can kidney beans
1 lb hamburger
½ lb bacon (cooked)
3/4 cup brown sugar
½ cup ketchup
1 tsp salt
2 tsp vinegar
1 tsp dry mustard
1 medium onion chopped
Brown beef and chopped onion, crisp bacon (drain and crumble)
Drain beans, heat everything in a large saucepan on stove until warm. Pour into dish cover and bake at 350 for 30 minutes or put in crock pot until ready to serve.
½ cup diced celery
½ cup diced onion
2 cup diced potatoes
½ tsp white pepper (less if using black pepper)
1 tsp salt
2 cups basic white sauce
2 cups shredded sharp cheddar cheese (I like medium cheddar)
1 cup diced ham (optional)
Basic White Sauce
2 cups milk
4 Tbs butter
4 Tbs flour
Melt butter then stir in flour. Slowly add milk and stir until thickens.
Place carrots, celery, onion and 2 cups water in a large pot and bring to a boil. Add potatoes, salt and pepper and cook over medium-high heat until vegetables are tender but not mushy (about 10-15 min) Stir in sauce and cheese, reduce heat to low and continue to cook without boiling until cheese melts and soup in warmed through.
2 cubes butter
1 can sweetened condensed milk
1 pkg large marshmallows
1 box rice krispies
Melt first three ingredients in a double broiler. Dip large marshmallows in caramel and then roll in rice krispies.
½ tsp baking soda
1/4 tsp salt
1 packed cup dark brown sugar
½ cup granulated sugar
1 cup salted butter, softened
2 large eggs
2 tsp vanilla extract
12 oz semi-sweet chocolate chips (I always use the large Milk Chocolate Chips)
Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not over mix. Add the flour mixture and chocolate chips, and blend at low speed until just barely mixed. Do not over mix. Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake for 18-22 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.
1 1/4 cup flour
2 tsp baking powder
1 tsp salt
2/3 cup milk
Preheat oven to 450 degrees. Melt butter in 9 x 9 or larger baking pan. Mix dry ingredients together, then add milk. Stir just until dough forms, about 30 strokes. Dough will be very soft. Flour a cutting board and roll or pat dough into the shape of the baking pan. Cut into about 1 inch strips and place in buttered pan. Roll strips in butter and bake for 15-20 minutes. Delicious with Jam
3 cups cooked rice
1 pkg frozen broccoli (2 bunches if fresh)
1 can cream of chicken soup
2 cups grated cheddar cheese
1 cup mayonnaise
Boil and cube chicken breasts. Mix soup, cheese and mayonnaise together. In a 13 x 9 pan layer rice, then broccoli, then chicken and spread sauce over the top. Bake at 375 degrees for 1 hour.
1 ½ tsp Pepper
2 Tbs Chili Powder
1 tsp Crushed Bay Leaves
2 Tbs Liquid Smoke
4 lbs Beef Brisket
Combine salt, pepper, chili powder and bay leaves. Rub meat completely with Liquid Smoke. Place meat, fat side up, on tin foil. Sprinkle dry seasoning mixture on top of fat. Cover tightly in tin foil and place in large roasting pan. Bake 4 hours at 325 degrees. Scrape seasoning off meat and cut in very thin slices across the grain. Serve with barbecue sauce.
3 Tbs brown sugar
1 14 oz bottle of Ketchup
½ cup water
2 Tbs Liquid Smoke
Salt and pepper to taste
4 Tbs Worcestershire sauce
3 tsp dry mustard
2 tsp celery seed
6 Tbs Butter
1/4 tsp cayenne pepper
Combine all ingredients in medium sauce pan. Bring to a boil. Stirring occasionally. Reduce to a simmer and cook for 10 minutes. Serve with sliced brisket.
Monday, June 15, 2009
- 1/4 cup sesame seeds
- 1 (16 ounce) package bow tie pasta
- 1/2 cup vegetable oil
- 1/3 cup light soy sauce
- 1/3 cup rice vinegar
- 1 teaspoon sesame oil
- 3 tablespoons white sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 3 cups shredded, cooked chicken breast meat
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped green onion
- Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
- In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
- Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.
Tuesday, May 26, 2009
Diantha’s Cajun Chicken Pasta
· 4 chicken breasts
· 4 t. Cajun seasoning
· 4 T. butter
· 1 red pepper
· 1 green pepper
· ½ lb. mushrooms
· 2 green onions
· 2-4 c. half-n-half (or 1 brick cream cheese)
· ½ t. basil
· ½ t. lemon pepper
· ½ t. salt
· ¼ t. garlic powder
· ¼ t. pepper
· 8 oz. pasta
Saute chicken in butter 5-7 min. Add peppers, mushrooms, onions. Cook, stir 2-3 minutes. Reduce heat. Add cream & seasonings. Thicken with flour.
Sunday, April 26, 2009
Baked Honey Mustard Chicken
2 lb boneless skinless chicken thighs (or breasts, or a combo)
1/3 cup honey
1/4 cup Dijon mustard
1 tablespoon lemon juice
3 tablespoons butter
1/8 teaspoon salt
1/4 teaspoon crushed rosemary
Preheat oven to 325°. Arrange chicken pieces in a shallow baking dish. In a saucepan over med-low
heat, combine remaining ingredients. Heat and stir until melted and well-blended. Pour over
chicken pieces. Bake at 325° for about 60-75 minutes (or until done); basting chicken occasionally.
Tuesday, April 14, 2009
· 1 egg
· 30 wonton or egg roll skins
· 1 c. shrimp, pork, chicken or other meat
· ½ c. finely diced celery
· ¼ c. each-minced ham, water chestnuts, bamboo shoots, bean sprouts, mushrooms, onions-minced fine
· 1 T. soy sauce
· 1 T. grated carrot
Mix egg and all other ingredients, except egg roll skins. Shape into finger size rolls. Put on on e side of egg roll skin & roll like a tortilla. Use water to seal the edges. Chill 2 hours. Just before serving, fry until crisp or bake at 375 for 20 minutes. Serve hot with sweet and sour sauce. (Recipe below).
Sweet an d Sour Sauce
· 3/4 cup white sugar
· 1/3 cup white vinegar
· 2/3 cup water
· 1/4 cup soy sauce
· 1 tablespoon ketchup
· 2 tablespoons cornstarch
Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened. (Serves 16)