1 package of Pillsbury chocolate cake mix
1 package (3oz) chocolate pudding mix
1 cup sour cream
4 eggs
½ cup vegetable oil
½ cup water
1 cup semisweet chocolate chips
powered sugar (optional)
Preheat oven to 350*. Lightly spray a large bundt cake pan with nonstick cooking spray.
Combine cake mix, sour cream, eggs, oil, water & pudding in a large bowl. Mix until smooth.
Fold in chocolate chips.
Pour into prepared cake pan.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes. Flip upside down onto a plate and cool completely.
Sprinkle with powdered sugar if desired.
Also, this is good with fresh fruit and chocolate sauce on top. Also, some vanilla ice cream or cool whip.
Friday, April 23, 2010
Quiche
¾ cup shredded Swiss cheese
¾ cup shredded Cheddar cheese
4 slices cooked bacon, crumbled
4 eggs, beaten
2 cups milk
1 tablespoon flour
¼ teaspoon pepper
¼ teaspoon salt
1 green onion, chopped
1 pie crust
Bake the pie crust at 400* for 5 minutes. When you take out the crust reduce the oven heat to 350*
Place bacon, onion and cheese in crust. Combine remaining ingredients in a bowl and mix, pour into the crust.
Bake at 350* for 1 hour or until set.
¾ cup shredded Cheddar cheese
4 slices cooked bacon, crumbled
4 eggs, beaten
2 cups milk
1 tablespoon flour
¼ teaspoon pepper
¼ teaspoon salt
1 green onion, chopped
1 pie crust
Bake the pie crust at 400* for 5 minutes. When you take out the crust reduce the oven heat to 350*
Place bacon, onion and cheese in crust. Combine remaining ingredients in a bowl and mix, pour into the crust.
Bake at 350* for 1 hour or until set.
Minestrone Stuffed Shells
48 jumbo pasta shells
2 pounds lean ground beef
2 cups chopped bell pepper
¾ cup refrigerated basil pesto
2 cups shredded mozzarella cheese
2 (15oz) cans dark kidney beans, drained & rinsed
2 (26oz) jars thick & hearty tomato pasta sauce
1 cup fresh Parmesan cheese – shredded
Heat oven to 375*
Cook shells & drain.
Brown beef & peppers, drain. Stir in pesto, beans and cheese.
Fill each shell with ¼ cup beef mixture & place in a glass baking dish. Spoon pasta sauce over shells to cover. Sprinkle shells with Parmesan cheese.
Bake uncovered for 20-30 minutes, until cheese is melted and sauce is bubbly.
2 pounds lean ground beef
2 cups chopped bell pepper
¾ cup refrigerated basil pesto
2 cups shredded mozzarella cheese
2 (15oz) cans dark kidney beans, drained & rinsed
2 (26oz) jars thick & hearty tomato pasta sauce
1 cup fresh Parmesan cheese – shredded
Heat oven to 375*
Cook shells & drain.
Brown beef & peppers, drain. Stir in pesto, beans and cheese.
Fill each shell with ¼ cup beef mixture & place in a glass baking dish. Spoon pasta sauce over shells to cover. Sprinkle shells with Parmesan cheese.
Bake uncovered for 20-30 minutes, until cheese is melted and sauce is bubbly.
Southwest Chicken Lasagna
1 pkg lasagna noodles
4 egg whites
3 cups cottage cheese
¼ cup fresh chopped parsley
4oz green chili peppers, drained
1 teaspoon cumin
1 cup grated carrots
8oz black olives sliced
1 cup red pepper, diced
2 cloves garlic, minced
2 (10oz) can tomato soup
10oz enchilada sauce
1 tablespoon chili powder
¼ teaspoon pepper
8oz cheddar cheese – shredded
8oz Monterey Jack cheese – shredded
2-3 cups chicken, cooked and diced
Cook & drain noodles. Combine egg whites, cottage cheese, parsley, and green chili's. Set aside.
In a medium sauce pan, sauté red peppers and garlic. Stir in tomato soup, enchilada sauce, chili powder, carrots, cumin & pepper. Simmer uncovered for 10 minutes. Pre-heat the oven to 375* while sauce is simmering.
Coat a 9x13 glass dish with PAM. Place a layer of noodles in bottom of pan and coat with ½ the cottage cheese mixture, top with ½ of the chicken, then ½ of the sauce, then ½ of the cheese. Repeat layers.
Cover with foil and bake 50 minutes or until bubbly.
Cool for 15 minutes before slicing. Great served with fresh garlic bread!
4 egg whites
3 cups cottage cheese
¼ cup fresh chopped parsley
4oz green chili peppers, drained
1 teaspoon cumin
1 cup grated carrots
8oz black olives sliced
1 cup red pepper, diced
2 cloves garlic, minced
2 (10oz) can tomato soup
10oz enchilada sauce
1 tablespoon chili powder
¼ teaspoon pepper
8oz cheddar cheese – shredded
8oz Monterey Jack cheese – shredded
2-3 cups chicken, cooked and diced
Cook & drain noodles. Combine egg whites, cottage cheese, parsley, and green chili's. Set aside.
In a medium sauce pan, sauté red peppers and garlic. Stir in tomato soup, enchilada sauce, chili powder, carrots, cumin & pepper. Simmer uncovered for 10 minutes. Pre-heat the oven to 375* while sauce is simmering.
Coat a 9x13 glass dish with PAM. Place a layer of noodles in bottom of pan and coat with ½ the cottage cheese mixture, top with ½ of the chicken, then ½ of the sauce, then ½ of the cheese. Repeat layers.
Cover with foil and bake 50 minutes or until bubbly.
Cool for 15 minutes before slicing. Great served with fresh garlic bread!
Fruit Pizza
18oz pkg refrigerated sugar cookie dough
8oz pkg cream cheese at room temperature
½ teaspoon vanilla extract
½ cup orange or peach preserves
1 tablespoon water
1/3 cup sugar
FRESH:
blueberries
bananas
mandarin oranges
grapes
strawberries
kiwi
or any choices of fruit you desire
Preheat oven to 375*.
Place cookie dough on a 14 inch pizza pan. Bake 12 minutes until lightly brown.
In Medium bowl mix cream cheese, sugar, and vanilla. Spread over the cookie. Arrange fruit over top and press down lightly to set it into the cream cheese.
In a small pan heat the preserves and water on low heat. Brush over fruit.
Refrigerate until ready to use.
8oz pkg cream cheese at room temperature
½ teaspoon vanilla extract
½ cup orange or peach preserves
1 tablespoon water
1/3 cup sugar
FRESH:
blueberries
bananas
mandarin oranges
grapes
strawberries
kiwi
or any choices of fruit you desire
Preheat oven to 375*.
Place cookie dough on a 14 inch pizza pan. Bake 12 minutes until lightly brown.
In Medium bowl mix cream cheese, sugar, and vanilla. Spread over the cookie. Arrange fruit over top and press down lightly to set it into the cream cheese.
In a small pan heat the preserves and water on low heat. Brush over fruit.
Refrigerate until ready to use.
Sloppy Joe BLT Sandwich's
4 cups Romain salad chopped
1 large tomato-chopped
1 cup mozzarella cheese -shredded
1 cup cheddar cheese – shredded
½ cup real bacon bits
½ cup mayo
4 ½ teaspoons cider vinegar
dash of salt & pepper
Sliced Italian bread – toasted
In a large bowl, mix salad, tomato, cheese and bacon.
In a small bowl mix the mayo, vinegar, salt & pepper and spoon over salad mix. Toss to coat.
Spoon mixture over sliced, toasted Italian bread.
1 large tomato-chopped
1 cup mozzarella cheese -shredded
1 cup cheddar cheese – shredded
½ cup real bacon bits
½ cup mayo
4 ½ teaspoons cider vinegar
dash of salt & pepper
Sliced Italian bread – toasted
In a large bowl, mix salad, tomato, cheese and bacon.
In a small bowl mix the mayo, vinegar, salt & pepper and spoon over salad mix. Toss to coat.
Spoon mixture over sliced, toasted Italian bread.
TAFFY APPLE SALAD
12 oz cool whip – thawed
1 (3oz) pkg butterscotch pudding
4 Granny Smith Apples – peeled and chopped into ½ - 1 inch cubes
15oz crushed pineapple undrained
12oz mini marshmallows
1 pound nuts of your choice – optional
Mix everything together in a large bowl. Store left overs in a sealed container in the refrigerator.
1 (3oz) pkg butterscotch pudding
4 Granny Smith Apples – peeled and chopped into ½ - 1 inch cubes
15oz crushed pineapple undrained
12oz mini marshmallows
1 pound nuts of your choice – optional
Mix everything together in a large bowl. Store left overs in a sealed container in the refrigerator.
Wednesday, April 21, 2010
Ziti with Spinach, Cherry Tomatoes & Gorgonzola Sauce
8 oz ziti uncooked
1 teaspoon olive oil
2 cups cherry tomatoes, halved
½ teaspoon salt
¼ teaspoon crushed red pepper
2 garlic cloves, minced
1 cup half & half
2 cups fresh spinach
6 tablespoons Gorgonzola cheese
Cook pasta omitting salt and oil in the water; drain. Heat the oil in a large skillet and add cherry tomatoes, salt, crushed red pepper and minced garlic cook for about 1 minute. Stir in the half & half and Gorgonzola cheese; cook for about 2 minutes until slightly thick, stirring occasionally. Stir in spinach and pasta; cook 1-2 minutes or until spinach wilts, tossing occasionally.
Yield 4 servings
This is great served with fresh baked bread!
1 teaspoon olive oil
2 cups cherry tomatoes, halved
½ teaspoon salt
¼ teaspoon crushed red pepper
2 garlic cloves, minced
1 cup half & half
2 cups fresh spinach
6 tablespoons Gorgonzola cheese
Cook pasta omitting salt and oil in the water; drain. Heat the oil in a large skillet and add cherry tomatoes, salt, crushed red pepper and minced garlic cook for about 1 minute. Stir in the half & half and Gorgonzola cheese; cook for about 2 minutes until slightly thick, stirring occasionally. Stir in spinach and pasta; cook 1-2 minutes or until spinach wilts, tossing occasionally.
Yield 4 servings
This is great served with fresh baked bread!
Waffle Mix
3 cups flour
2 tablespoons baking powder
1 teaspoon salt
½ cup sugar
4 tablespoons melted butter
¾ milk mixed with the lime juice (or more or less milk until it's the desired consistency that you like)
½ tablespoon lime juice – mix it in the milk
2 tablespoons oil
splash of vanilla
Mix all ingredients until smooth – add more milk if needed.
Pour in waffle maker and make your waffles. I like to top my waffles with fresh cut fruit, whipped cream, & powdered sugar! A GREAT weekend breakfast this one is! =)
2 tablespoons baking powder
1 teaspoon salt
½ cup sugar
4 tablespoons melted butter
¾ milk mixed with the lime juice (or more or less milk until it's the desired consistency that you like)
½ tablespoon lime juice – mix it in the milk
2 tablespoons oil
splash of vanilla
Mix all ingredients until smooth – add more milk if needed.
Pour in waffle maker and make your waffles. I like to top my waffles with fresh cut fruit, whipped cream, & powdered sugar! A GREAT weekend breakfast this one is! =)
Slow Cooker Apple Pork Loin
6 apples peeled, cored and cut into 8 wedges (I use Granny Smith)
1 large red onion, roughly chopped
¼ teaspoon ground cinnamon or to taste
4.5 pounds pork tenderloin (you can use any pork roast, I am partial to the tenderloin)
½ teaspoon salt
½ teaspoon ground black pepper or to taste
1 (24oz)jar cinnamon-flavored applesauce
½ teaspoon ground cinnamon or to taste
Place apples and onion into the bottom of a slow cooker, and sprinkle with ¼ teaspoon cinnamon.
Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with ¼ teaspoon cinnamon.
Cook on Low setting for 8 hours. Serve the roast topped with the sauce, apples and onions.
**This is one of Toms favorites!**
1 large red onion, roughly chopped
¼ teaspoon ground cinnamon or to taste
4.5 pounds pork tenderloin (you can use any pork roast, I am partial to the tenderloin)
½ teaspoon salt
½ teaspoon ground black pepper or to taste
1 (24oz)jar cinnamon-flavored applesauce
½ teaspoon ground cinnamon or to taste
Place apples and onion into the bottom of a slow cooker, and sprinkle with ¼ teaspoon cinnamon.
Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with ¼ teaspoon cinnamon.
Cook on Low setting for 8 hours. Serve the roast topped with the sauce, apples and onions.
**This is one of Toms favorites!**
Grilled Green Apple & Gruyere Sandwich
8 slices of bread (I of course use my homemade wheat bread)
8 teaspoons of butter
1 Granny Smith apple, cored, quartered, & sliced thin
1 ½ cups grated Gruyere cheese
4 tablespoons honey
1 pinch black pepper
Cinnamon to dust the tops of the apples
Preheat a large griddle to 325*.
Spread once side of each of the bread slices with butter (as if you were making grilled cheese), place butter side down of 4 slices of bread on the skillet. Top each slice with a layer of apple slices, shredded cheese, honey, pepper, and cinnamon. Top with remaining bread butter side up, creating 4 sandwiches.
Cook for 3-4 minutes or until bottom slice of bread is golden brown before flipping. I have found it is necessary to use large wide tongs to flip these babies or the apples go all over. Don't attempted with a regular spatula – you need to pinch the bread together when you go to flip or you'll have a mess --- ask me how I know! There is a learning curve to flipping these babies. Then continue to cook that side until that slice of bread is golden brown. Slice in half and serve warm.
***The boys LOVE this one for lunch!***
8 teaspoons of butter
1 Granny Smith apple, cored, quartered, & sliced thin
1 ½ cups grated Gruyere cheese
4 tablespoons honey
1 pinch black pepper
Cinnamon to dust the tops of the apples
Preheat a large griddle to 325*.
Spread once side of each of the bread slices with butter (as if you were making grilled cheese), place butter side down of 4 slices of bread on the skillet. Top each slice with a layer of apple slices, shredded cheese, honey, pepper, and cinnamon. Top with remaining bread butter side up, creating 4 sandwiches.
Cook for 3-4 minutes or until bottom slice of bread is golden brown before flipping. I have found it is necessary to use large wide tongs to flip these babies or the apples go all over. Don't attempted with a regular spatula – you need to pinch the bread together when you go to flip or you'll have a mess --- ask me how I know! There is a learning curve to flipping these babies. Then continue to cook that side until that slice of bread is golden brown. Slice in half and serve warm.
***The boys LOVE this one for lunch!***
Tuesday, April 20, 2010
Sour Cream Coffee Cake
2/3 cup chopped pecans
2 tablespoons brown sugar
1 ½ tsp ground cinnamon
1 cup butter, softened
2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup (8oz) sour cream
Confectioners' sugar
In a small bowl, mix the pecans brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream.
Pour half of the batter into a greased and floured 10 inch fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
Bake at 350* for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.
2 tablespoons brown sugar
1 ½ tsp ground cinnamon
1 cup butter, softened
2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup (8oz) sour cream
Confectioners' sugar
In a small bowl, mix the pecans brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream.
Pour half of the batter into a greased and floured 10 inch fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture.
Bake at 350* for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.
Honey-Glazed Grilled chicken and Penne Salad
¾ cup dry penne pasta
salt
¼ cups plus 2 tablespoons olive oil
1 cup honey
1 tablespoon mixed peppercorns
1 pound chicken with skin
2 large carrots, peeled and sliced into matchsticks – about 1 cup
¾ cup roughly chopped, roasted and salted almonds
1 tablespoon finely chopped basil
1 tablespoon finely chopped parsley
2 tablespoons sherry vinegar
2 cups mixed baby lettuces
ground black pepper
Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain, toss with 1 tablespoon olive oil. Set aside.
Meanwhile, heat ¼ cup oil in a large skillet over medium-high heat. Add the honey, peppercorns, and season with a little salt. Cook about 2 minutes. Set aside.
Grill the chicken on high heat for about 1 ½ minutes per side. (You can also fry) or until slightly charred. Reduce the heat and cook for an additional 12-16 minutes, basting frequently with the honey glaze until cooked through. Transfer to a plate and set aside to cool; once cool, discard the skin, remove the meat from the bones and shred.
Toss with pasta and salad greens, carrots, almonds, basil & parsley. Drizzle vinegar over top and salt & pepper to taste. Toss & serve.
salt
¼ cups plus 2 tablespoons olive oil
1 cup honey
1 tablespoon mixed peppercorns
1 pound chicken with skin
2 large carrots, peeled and sliced into matchsticks – about 1 cup
¾ cup roughly chopped, roasted and salted almonds
1 tablespoon finely chopped basil
1 tablespoon finely chopped parsley
2 tablespoons sherry vinegar
2 cups mixed baby lettuces
ground black pepper
Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain, toss with 1 tablespoon olive oil. Set aside.
Meanwhile, heat ¼ cup oil in a large skillet over medium-high heat. Add the honey, peppercorns, and season with a little salt. Cook about 2 minutes. Set aside.
Grill the chicken on high heat for about 1 ½ minutes per side. (You can also fry) or until slightly charred. Reduce the heat and cook for an additional 12-16 minutes, basting frequently with the honey glaze until cooked through. Transfer to a plate and set aside to cool; once cool, discard the skin, remove the meat from the bones and shred.
Toss with pasta and salad greens, carrots, almonds, basil & parsley. Drizzle vinegar over top and salt & pepper to taste. Toss & serve.
Slow Cooker Cheesy Chicken & Tortillas
4 boneless, skinless chicken breasts halves
1 (1oz) pkg mild taco seasoning mix
5 ¼ cups chicken stock
2 tablespoons butter
2 (10.75oz) cans condensed cream of chicken soup (98% fat free)
10 fajita-sized flour tortillas (10 inch) cut into 1 inch pieces
4 cups shredded Mexican cheese blend
Sour cream to use as topping
Hot cooked long-grain rice
Place chicken into slow cooker. Top with all but 2 tablespoons of taco seasoning. Pour 3 ½ cups of stock over the chicken.
Cover and cook on low for 4-6 hours or until the chicken is cooked through. Remove the chicken to a cutting board, and shred using 2 forks.
Heat the oven to 350*.
Heat the butter in a 3 quart saucepan over medium heat. Stir in the remaining taco seasoning, stock and soup in the saucepan. Stir in the chicken.
Layer ½ of the chicken mix, tortillas, and cheese in a 3 quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling, serve over rice with a dollop of sour cream.
1 (1oz) pkg mild taco seasoning mix
5 ¼ cups chicken stock
2 tablespoons butter
2 (10.75oz) cans condensed cream of chicken soup (98% fat free)
10 fajita-sized flour tortillas (10 inch) cut into 1 inch pieces
4 cups shredded Mexican cheese blend
Sour cream to use as topping
Hot cooked long-grain rice
Place chicken into slow cooker. Top with all but 2 tablespoons of taco seasoning. Pour 3 ½ cups of stock over the chicken.
Cover and cook on low for 4-6 hours or until the chicken is cooked through. Remove the chicken to a cutting board, and shred using 2 forks.
Heat the oven to 350*.
Heat the butter in a 3 quart saucepan over medium heat. Stir in the remaining taco seasoning, stock and soup in the saucepan. Stir in the chicken.
Layer ½ of the chicken mix, tortillas, and cheese in a 3 quart shallow baking dish. Repeat the layer. Bake for 30 minutes or until the mixture is hot and bubbling, serve over rice with a dollop of sour cream.
Creamy Olive Stuffed Chicken
4 boneless skinless chicken breasts halves
4oz fat-free cream cheese
1 (2.5 oz) can sliced ripe olives, drained
1/8 tsp dried oregano
1/8 tsp pepper
½ cup Italian bread crumbs
1 Tbsp. Olive oil
Flatten chicken to ¼ inch thickness. In a small bowl, mix cream cheese, olives, oregano and pepper. Spoon 2 Tbsp down the center of each chicken breast. Fold chicken over filling; secure with toothpick, then roll in bread crumbs.
Put into a glass dish and put ¼ inch of water on the bottom and cover tightly with foil. Bake at 350* for 30-40 minutes or until juices run clear.
4oz fat-free cream cheese
1 (2.5 oz) can sliced ripe olives, drained
1/8 tsp dried oregano
1/8 tsp pepper
½ cup Italian bread crumbs
1 Tbsp. Olive oil
Flatten chicken to ¼ inch thickness. In a small bowl, mix cream cheese, olives, oregano and pepper. Spoon 2 Tbsp down the center of each chicken breast. Fold chicken over filling; secure with toothpick, then roll in bread crumbs.
Put into a glass dish and put ¼ inch of water on the bottom and cover tightly with foil. Bake at 350* for 30-40 minutes or until juices run clear.
Stuffed Herbed Chicken with Boursin Cheese
2 skinless, boneless chicken breasts halves (½ pound each)
Freash basil leaves, enough to cover each chicken breast
2 Tablespoons chopped toasted walnuts
2.5oz Boursin garlic and herb cheese (or 2.5ox of herbed cream cheese)
1/3 cup Italian bread crumbs
3 Tablspoons grated Parmesan cheese
1 well beaten egg
salt & pepper
Preheat oven to 350*. Put each chicken breast half between two layers of wax paper and pound until ¼ inch thick.
Dip each basil leaf in boiling water, drain and set aside.
Mix the walnuts into the cheese and set aside.
Lay chicken breasts flat, season each side with salt & pepper. Spread the cheese-walnut mix over each breast, covering the surface. Layer on the basil leaves. Roll up and secure with a toothpick.
Dip each chicken roll in the egg and then roll in the bread crumbs.
Put in a glass dish with about 1/3 inch of water on the bottom and cover tightly with foil. Bake for 35-45 minutes or until the chicken is cooked.
Freash basil leaves, enough to cover each chicken breast
2 Tablespoons chopped toasted walnuts
2.5oz Boursin garlic and herb cheese (or 2.5ox of herbed cream cheese)
1/3 cup Italian bread crumbs
3 Tablspoons grated Parmesan cheese
1 well beaten egg
salt & pepper
Preheat oven to 350*. Put each chicken breast half between two layers of wax paper and pound until ¼ inch thick.
Dip each basil leaf in boiling water, drain and set aside.
Mix the walnuts into the cheese and set aside.
Lay chicken breasts flat, season each side with salt & pepper. Spread the cheese-walnut mix over each breast, covering the surface. Layer on the basil leaves. Roll up and secure with a toothpick.
Dip each chicken roll in the egg and then roll in the bread crumbs.
Put in a glass dish with about 1/3 inch of water on the bottom and cover tightly with foil. Bake for 35-45 minutes or until the chicken is cooked.
Chicken Tetrazzini
1 pound of spaghetti
¼ cup olive oil
1 ½ pounds boneless/skinless chicken breasts
pepper to taste
8 oz white mushrooms, sliced thin
1 green bell pepper, stemmed, seeded and chopped fine
¼ cup all-purpose flour
2 ½ cups low-sodium chicken broth
2 cups half & half
4 cups shredded cheese
1 (6oz can) sliced black olives
½ cup drained roasted red pepper – chopped
Heat oven to 350*. Cook & drain the pasta. Put pasta in a bowl with 1 tablespoon of oil and toss.
Season chicken with salt & pepper and put 1 tablespoon oil in pot and add chicken, cook over medium heat. Cook until golden brown and juices run clear. Remove from pot.
Heat the remaining 2 tablespoons oil in the pot over medium heat and add mushrooms, salt and cook until mushrooms brown around edges, about 7-10 minutes. Add the bell pepper and stir occasionally until softened, about 5 minutes. Stir in flour and cook for 1 minute.
Transfer chicken to a place and shred into bite sized pieces and return to the sauce along with the pasta, cheese, olives, and roasted peppers. Season with salt & pepper to taste. Pour mixture in a 9x13 dish.
Bake until sauce is bubbling and top is golden about 15-20 minutes. Cool for 10 minutes before serving.
¼ cup olive oil
1 ½ pounds boneless/skinless chicken breasts
pepper to taste
8 oz white mushrooms, sliced thin
1 green bell pepper, stemmed, seeded and chopped fine
¼ cup all-purpose flour
2 ½ cups low-sodium chicken broth
2 cups half & half
4 cups shredded cheese
1 (6oz can) sliced black olives
½ cup drained roasted red pepper – chopped
Heat oven to 350*. Cook & drain the pasta. Put pasta in a bowl with 1 tablespoon of oil and toss.
Season chicken with salt & pepper and put 1 tablespoon oil in pot and add chicken, cook over medium heat. Cook until golden brown and juices run clear. Remove from pot.
Heat the remaining 2 tablespoons oil in the pot over medium heat and add mushrooms, salt and cook until mushrooms brown around edges, about 7-10 minutes. Add the bell pepper and stir occasionally until softened, about 5 minutes. Stir in flour and cook for 1 minute.
Transfer chicken to a place and shred into bite sized pieces and return to the sauce along with the pasta, cheese, olives, and roasted peppers. Season with salt & pepper to taste. Pour mixture in a 9x13 dish.
Bake until sauce is bubbling and top is golden about 15-20 minutes. Cool for 10 minutes before serving.
Caramelized Apple Pie
Pie shell (make your own or buy one)
10 Carmel Candies
1/3 cup flour
4 cups Apples, peeled, sliced
2/3 cup Caramel ice cream topping
2 Tsp. Lemon Juice
½ cup chopped Pecans or Walnuts
Cut caramels into 4 pcs (quarters) and toss into flour. Add apples, caramel topping and lemon juice. Pour mixture into crust. Top with nuts.
Bake on pre-heated cookie sheet on the lower rack of the oven at 350* for 40-50 min or until crust is browned.
10 Carmel Candies
1/3 cup flour
4 cups Apples, peeled, sliced
2/3 cup Caramel ice cream topping
2 Tsp. Lemon Juice
½ cup chopped Pecans or Walnuts
Cut caramels into 4 pcs (quarters) and toss into flour. Add apples, caramel topping and lemon juice. Pour mixture into crust. Top with nuts.
Bake on pre-heated cookie sheet on the lower rack of the oven at 350* for 40-50 min or until crust is browned.
Southern Buttermilk Biscuits
Yield: 10 biscuits
2 cups all-purpose flour (plus more for dusting the board)
¼ teaspoon baking soda
1 tablespoon powder
1 teaspoon salt
6 tablespoons unsalted butter
¾ cup buttermilk (or you can make your own with ¾ cup whole milk mixed with 1 table spoon lemon juice)
1.Heat oven to 450*
2.Mix dry ingredients in a bowl.
3.Cut the butter into the flour until it resembles course meal.'
4.Add the buttermilk and mix until JUST combines – if it looks to dry add more liquid until it looks good …. sorry – those would be Ronya directions... haha
5.Turn the dough onto a floured board.
6.Gently pat the dough out until it's about ½ inch thick – DO NOT USE A ROLLING PIN!
7.Use a round cookie cutter to cut into rounds
8.You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first batch.
9.Place the biscuits on a cookie sheet (I use a stone) and bake for 10-12 minutes – they should be a light golden brown on top. DO NOT OVER BAKE!
THE LESS YOU HANDLE THE DOUGH THE BETTER THEY WILL TASTE!
2 cups all-purpose flour (plus more for dusting the board)
¼ teaspoon baking soda
1 tablespoon powder
1 teaspoon salt
6 tablespoons unsalted butter
¾ cup buttermilk (or you can make your own with ¾ cup whole milk mixed with 1 table spoon lemon juice)
1.Heat oven to 450*
2.Mix dry ingredients in a bowl.
3.Cut the butter into the flour until it resembles course meal.'
4.Add the buttermilk and mix until JUST combines – if it looks to dry add more liquid until it looks good …. sorry – those would be Ronya directions... haha
5.Turn the dough onto a floured board.
6.Gently pat the dough out until it's about ½ inch thick – DO NOT USE A ROLLING PIN!
7.Use a round cookie cutter to cut into rounds
8.You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first batch.
9.Place the biscuits on a cookie sheet (I use a stone) and bake for 10-12 minutes – they should be a light golden brown on top. DO NOT OVER BAKE!
THE LESS YOU HANDLE THE DOUGH THE BETTER THEY WILL TASTE!
Thursday, April 8, 2010
Almond-Crusted Pork Loin with homemade salsa
6oz slivered almonds
2 medium garlic cloves, crushed
Salt and Pepper to taste
Vegetable oil spray
2 egg whites
1.5 pounds boneless pork loin
SALSA:
2 medium tomatoes, diced
1/2 cup diced red onion
1 jalapeño pepper, seeded and chopped
1 tsp. ground cumin
2 Tbsp. lime juice
1/4 cup chopped fresh cilantro
Salt & freshly ground pepper to taste
Preheat oven to 375*. Line a roasting pan with foil and place meat rack on the foil. Spray with vegetable oil spray.
Coarsely grind almonds in a food processor. Mix almonds, garlic, salt & pepper in a bowl and set aside.
Whip egg whites to form soft peaks. Remove fat from the pork. Roll the pork in the egg whites and then in the almond mixture. Roll once more in the egg whites and in the almond mixture again.
Place pork on the rack and press any remaining almonds onto the pork.
Roast 1 hour or until meat is 160*. Remove from oven and let stand for 15 minutes. Slice and serve with salsa.
SALSA:
Mix the ingredients together and add salt & pepper if needed.
2 medium garlic cloves, crushed
Salt and Pepper to taste
Vegetable oil spray
2 egg whites
1.5 pounds boneless pork loin
SALSA:
2 medium tomatoes, diced
1/2 cup diced red onion
1 jalapeño pepper, seeded and chopped
1 tsp. ground cumin
2 Tbsp. lime juice
1/4 cup chopped fresh cilantro
Salt & freshly ground pepper to taste
Preheat oven to 375*. Line a roasting pan with foil and place meat rack on the foil. Spray with vegetable oil spray.
Coarsely grind almonds in a food processor. Mix almonds, garlic, salt & pepper in a bowl and set aside.
Whip egg whites to form soft peaks. Remove fat from the pork. Roll the pork in the egg whites and then in the almond mixture. Roll once more in the egg whites and in the almond mixture again.
Place pork on the rack and press any remaining almonds onto the pork.
Roast 1 hour or until meat is 160*. Remove from oven and let stand for 15 minutes. Slice and serve with salsa.
SALSA:
Mix the ingredients together and add salt & pepper if needed.
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