Sweet and Sour Chicken: http://centercutcook.com/how-to-make-sweet-and-sour-chicken/
Ingredients
CHICKEN INGREDIENTS:
3-4 boneless skinless chicken breasts
1 cup corn starch
2 eggs, beaten
Salt, pepper, garlic powder for seasoning the chicken
1/4 cup vegetable oil (more if needed)
1 green pepper, cut into chunks (optional)
1 red or yellow bell pepper, cut into chunks (optional)
1 cup pineapple chunks (optional)
SAUCE INGREDIENTS:
1 1/2 cups sugar
1/2 cup ketchup
1 cup vinegar
1 1/2 tablespoons worcestershire sauce
2 teaspoons garlic powder
1/2 teaspoon coarse black pepper
Directions
Pre-heat your oven to 325 degrees. Cut chicken into 1 inch chunks, and season with salt, pepper, and garlic powder. Dip each piece of chicken in corn starch, then in egg. In a skillet, heat vegetable oil to medium-high heat and brown each piece of chicken on both sides. Place browned chicken in a large rimmed baking sheet. Add in pineapple and pepper chunks. In a large bowl whisk together all sauce ingredients and pour over the chicken. Bake in the oven for about an hour, turning the chicken every 15 minutes. Remove the chicken and vegetables from the pan, and pour remaining sauce into a bowl and serve alongside the chicken if you’d like extra sauce. Serve over rice and enjoy!
Wednesday, October 1, 2014
White Chicken and Spinach Lasagna
White Chicken and Spinach Lasagna: http://www.melskitchencafe.com/white-chicken-and-spinach-lasagna/
Ingredients
Preheat the oven to 350 degrees F. Lightly coat a 9X13-inch pan with nonstick cooking spray. Set aside.
In a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent and tender, 3-4 minutes. Stir in the flour and let it cook, stirring constantly, for 1-2 minutes.
Gradually add the chicken broth and milk while whisking vigorously. Continue cooking and stirring for 4-5 minutes until the mixture simmers and thickens. Stir in the basil, oregano, salt and pepper.
To assemble, spread about 1 to 1 1/2 cups sauce on the bottom of the prepared pan. Place 3 no-boil noodles on top and dollop with 1/2 of the ricotta. No need to spread the ricotta out into an even layer, although you can press it down a bit, just spoon it across. Add half of the chicken on top of the ricotta.
Layer on 1/2 of the chopped spinach. It will seem like a lot but just spread it evenly - it will cook down while baking. Sprinkle 1/2 of the mozzarella and 1/2 of the Parmesan cheese (don't forget to take out 1/4 cup of the Parmesan for sprinkling across the top!).
Place 3 noodles over the top, gently pressing down to compress the layers below. Spread 1/2 of the remaining sauce over the top. Repeat the layers again (remaining ricotta, chicken, spinach, mozzarella, Parmesan).
Place the last 3 noodles over the top, pressing down again. Spread the remaining sauce over the top and sprinkle with reserved Parmesan cheese.
Cover the baking dish with lightly greased aluminum foil and bake for 30 minutes. Uncover and bake for 15 minutes until golden and bubbly. Let the lasagna rest for 10 minutes. Sprinkle with chopped parsley and serve.
Ingredients
- 4 tablespoons butter
- 1/2 cup chopped white or yellow onion
- 2 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 2 1/2 cups milk
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 9 no-boil lasagna noodles
- 2 cups part-skim ricotta cheese
- 2-3 cups cooked chicken
- 1 pound mozzarella cheese, shredded (about 4 cups)
- 3 ounces Parmesan cheese (about 1 to 1 1/2 cups), reserve 1/4 cup for the top of the lasagna
- 2 (9-ounces each) packages baby spinach, roughly chopped
- 1 tablespoon chopped fresh parsley
Sauce:
Lasagna:
Directions
Chewy Fudgy Homemade Brownies
Chewy Fudgy Homemade Brownies: http://sallysbakingaddiction.com/2014/04/30/chewy-fudgy-homemade-brownies/
Ingredients
Ingredients
- 1/2 cup (115g) salted butter
- 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
- 2 Tablespoons (11g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
MILK CHOCOLATE FROSTING (OPTIONAL)
- 1 and 3/4 cups (210g) confectioners' sugar
- 1/4 cup (22g) unsweetened cocoa powder
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 2 Tablespoons (30ml) heavy cream or half-and-half
- 1 teaspoon vanilla extract
- salt, to taste
Directions
Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan* with aluminum foil, leaving an overhand on all sides. Set aside.
Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
For the optional frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Frost the brownies before or after cutting into squares, whichever you prefer.
Garlic Cheese Bread Sticks
Cheesy Garlic Bread Sticks: http://www.laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-restaurants/
Ingredients
Dough:
1/2 cup warm water
1 1/8 teaspoons active dry yeast
1/2 tablespoon honey (or sugar)
1 teaspoon salt
1 tablespoon olive or canola oil
1 1/2 cups bread flour (give or take 1/4 cup)
Toppings:
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 pound grated mozzarella cheese
Salt and pepper, if desired
Directions
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours.
Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}
Bake 9-10 minutes, or until bubbly and golden.
Ingredients
Dough:
1/2 cup warm water
1 1/8 teaspoons active dry yeast
1/2 tablespoon honey (or sugar)
1 teaspoon salt
1 tablespoon olive or canola oil
1 1/2 cups bread flour (give or take 1/4 cup)
Toppings:
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 pound grated mozzarella cheese
Salt and pepper, if desired
Directions
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours.
Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}
Bake 9-10 minutes, or until bubbly and golden.
Olive Garden Copycat Zuppa Toscana Soup
Olive Garden Copycat Zuppa Toscana: http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298
Ingredients
1 lb Italian sausage (if you don't have Italian sausage, you can turn normal ground sausage into it using this link)
2 large russet potatoes, sliced in half, then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale, swiss chard, or spinach, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Directions
1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in the pot (I also added about 1-2 cups shredded carrots).
5. Cook on medium heat until potatoes are done.
6. Add bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale/swiss chard/spinach and cream.
11. Heat through and serve.
Ingredients
1 lb Italian sausage (if you don't have Italian sausage, you can turn normal ground sausage into it using this link)
2 large russet potatoes, sliced in half, then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale, swiss chard, or spinach, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Directions
1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in the pot (I also added about 1-2 cups shredded carrots).
5. Cook on medium heat until potatoes are done.
6. Add bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale/swiss chard/spinach and cream.
11. Heat through and serve.
Extra Easy Hummus
Extra Easy Hummus: http://allrecipes.com/recipe/extra-easy-hummus/
Ingredients
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
Directions
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
Ingredients
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil
Directions
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
Seedy Crisp Crackers
Seedy Crisps: http://www.foodnetwork.com/recipes/alton-brown/seedy-crisps-recipe.html
Ingredients
5 ounces whole-wheat flour
4 3/4 ounces all-purpose flour, plus additional for rolling
1/3 cup poppy seeds
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons baking powder
3 tablespoons olive oil
6 1/2 ounces water
Directions
In a medium bowl wisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
Preheat the oven to 450 degrees F.
On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
***Instead of cooking the dough all in one piece, I rolled them out and used a pizza cutter to cut into cracker size pieces, then used a spatula to move them to a baking sheet and followed the rest.
Ingredients
5 ounces whole-wheat flour
4 3/4 ounces all-purpose flour, plus additional for rolling
1/3 cup poppy seeds
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons baking powder
3 tablespoons olive oil
6 1/2 ounces water
Directions
In a medium bowl wisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
Preheat the oven to 450 degrees F.
On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
***Instead of cooking the dough all in one piece, I rolled them out and used a pizza cutter to cut into cracker size pieces, then used a spatula to move them to a baking sheet and followed the rest.
Tuesday, July 1, 2014
Sloppy Joes
1 lb. ground beef
1 can tomato soup
1 tsp. worchestershire sauce
1 tsp. mustard
1/4 C. brown sugar
1/2 C. onion, chopped
salt & pepper to taste
Brown ground beef, drain. Add remaining ingredients. Simmer for about 20 minutes. Serve on toasted bun. Add a slice of cheese if desired.
1 can tomato soup
1 tsp. worchestershire sauce
1 tsp. mustard
1/4 C. brown sugar
1/2 C. onion, chopped
salt & pepper to taste
Brown ground beef, drain. Add remaining ingredients. Simmer for about 20 minutes. Serve on toasted bun. Add a slice of cheese if desired.
Tuesday, June 10, 2014
Heidi's Caramel Pineapple Cake
2 c. flour
1/2 c. sugar
1 tsp. baking soda
2 eggs
1 (20-oz.)can crushed, undrained pineapple
1/2 c. brown sugar
1.2 c. chopped nots
1 tsp. vanilla
3/4 c. evaporated milk
3/4 c. butter
3.4 c. sugar
Using a spoon stir together the flour, sugar, soda, eggs, and crushed pineapple in a bowl. Put batter into an ungreased 9 X 13 dish. Sprinkle 1/2 c. brown sugar and 1/2 c. nuts over top. Cook for 20 mins at 350. While cake is cooking combine Vanilla, evaporated milk, butter, and sugar in a small saucepan. Bring to a boil and boil for 5 minutes. Remove cake from oven and immediately poke lots of holes though the cake. Pour the hot caramel sauce all over and into holes. Best served warm with ice cream.
Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg double stuffed Oreos
1 family size (9x13) Brownie mix
1/4 cup hot fudge topping
Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mix on medium speed for 3-5 mins. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9x13 baking dish that's been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an option 1/4 cup of hot fudge topping to the mix. Pour the brownie batterover the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 mins. Remove foil and continue to bake for an additional 15-25 mins. Let cool completely before cutting. Brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg double stuffed Oreos
1 family size (9x13) Brownie mix
1/4 cup hot fudge topping
Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mix on medium speed for 3-5 mins. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9x13 baking dish that's been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an option 1/4 cup of hot fudge topping to the mix. Pour the brownie batterover the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 mins. Remove foil and continue to bake for an additional 15-25 mins. Let cool completely before cutting. Brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.
Broccoli Salad
Ingredients:
8 slices bacon
1/3 cup sunflower seed kernels
1 large head broccoli, cut into bit-size pieces
1/3 cup diced red onion
1 cup seedless red grapes halved
1 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons white sugar
ground black pepper to taste
Directions:
1. place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 mins. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
2. combine broccoli, onion, and grapes in a bowl.
3. Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl. Fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture. Toss to coast evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
4. Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.
8 slices bacon
1/3 cup sunflower seed kernels
1 large head broccoli, cut into bit-size pieces
1/3 cup diced red onion
1 cup seedless red grapes halved
1 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons white sugar
ground black pepper to taste
Directions:
1. place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 mins. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
2. combine broccoli, onion, and grapes in a bowl.
3. Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl. Fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture. Toss to coast evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
4. Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.
Chicken Salad Sandwich
4 cups chopped cooked chicken
1 cup chopped celery
2 teaspoons grated onion
1 (20 ounce) can pineapple, drained
1/2 cup seedless red or green grapes, cut in half.
Put all the above ingredients in a bowl.
In a separate bowl combine
2/3 cup mayo
1 teaspoon salt
1/8 teaspoon pepper
Add that to the other bowl of ingredients. Put on croissants and enjoy.
1 cup chopped celery
2 teaspoons grated onion
1 (20 ounce) can pineapple, drained
1/2 cup seedless red or green grapes, cut in half.
Put all the above ingredients in a bowl.
In a separate bowl combine
2/3 cup mayo
1 teaspoon salt
1/8 teaspoon pepper
Add that to the other bowl of ingredients. Put on croissants and enjoy.
Monday, May 26, 2014
Frito Taco Salad
4 tomatoes, chopped
4 green peppers, chopped
4 green onions, chopped
1 large can kidney beans
Shredded cheddar cheese to taste
1 bottle Russian dressing
1 bag Fritos
Mix together first five ingredients. Just before serving add Fritos and dressing.
4 green peppers, chopped
4 green onions, chopped
1 large can kidney beans
Shredded cheddar cheese to taste
1 bottle Russian dressing
1 bag Fritos
Mix together first five ingredients. Just before serving add Fritos and dressing.
Friday, March 21, 2014
Homemade Wheat Thin Crackers
Ingredients:
Heat oven to 400 degrees. Either lightly grease cookie sheets or line with parchment paper (or silpat).
Roll dough out, half at a time, to a large very VERY thin rectangle shape on a well floured counter. Using a pizza cutter, cut dough into about 1 1/2-inch squares. Poke crackers with a toothpick (I poked about 9 holes on each cracker to resemble store bought crackers).
Transfer crackers onto cookie sheet and make sure they aren't touching. Sprinkle with a little more salt. Bake crackers until crisp and bronzed, about 5-7 minutes (sometimes mine took up to 10 minutes).
Crackers will keep in an airtight container for 1-2 weeks.
- 1 1/4 cups whole wheat flour
- 1 1/2 tablespoons sugar
- 1/2 teaspoon table salt, plus additional for topping
- 1/4 teaspoon paprika
- 4 tablespoons unsalted butter, cut into small bits (I used margarine)
Heat oven to 400 degrees. Either lightly grease cookie sheets or line with parchment paper (or silpat).
Roll dough out, half at a time, to a large very VERY thin rectangle shape on a well floured counter. Using a pizza cutter, cut dough into about 1 1/2-inch squares. Poke crackers with a toothpick (I poked about 9 holes on each cracker to resemble store bought crackers).
Transfer crackers onto cookie sheet and make sure they aren't touching. Sprinkle with a little more salt. Bake crackers until crisp and bronzed, about 5-7 minutes (sometimes mine took up to 10 minutes).
Crackers will keep in an airtight container for 1-2 weeks.
Cheesy Garlic Bread Sticks
Ingredients:
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. Pour in salt, oil, and half the flour and mix. Once that flour is incorporated, start adding flour bit by bit until you get the consistency you want (slightly tacky, but when you tough it it doesn't stick to your hands). Knead for 6 minutes. The dough should be smooth and easy to work with. Lightly grease the bowl & dough so it doesn't fdry out, cover with plastic, and let it rise 1-2 hours.
Preheat oven to 500 degrees with a pizza stone inside (you can also use an upside down cookie sheet). Mix butter and garlic and set aside.
Spread dough out into a 12-inch circle on parchment paper (I used a silpat). Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired.
Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.
*Here's the website I got this from: http://www.laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-restaurants/. It is seriously soooo good!
- 1/2 cup warm water
- 1 1/8 teaspoons active dry yeast
- 1/2 tablespoon honey (or sugar)
- 1 teaspoon salt
- 1 tablespoon olive or canola oil
- 1 1/2 cups flour (give or take 1/4 cup)
- 2 tablespoons softened salted butter (I used margarine)
- 2 cloves garlic, finely minced
- 1/4 cup grated parmesan cheese
- 1/4 pound grated mozzarella cheese
- salt & pepper, if desired
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. Pour in salt, oil, and half the flour and mix. Once that flour is incorporated, start adding flour bit by bit until you get the consistency you want (slightly tacky, but when you tough it it doesn't stick to your hands). Knead for 6 minutes. The dough should be smooth and easy to work with. Lightly grease the bowl & dough so it doesn't fdry out, cover with plastic, and let it rise 1-2 hours.
Preheat oven to 500 degrees with a pizza stone inside (you can also use an upside down cookie sheet). Mix butter and garlic and set aside.
Spread dough out into a 12-inch circle on parchment paper (I used a silpat). Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired.
Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.
*Here's the website I got this from: http://www.laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-restaurants/. It is seriously soooo good!
Chicken Garlic Bites
Ingredients:
1. Place chicken in shallow dish.
2. In small bowl, mix olive oil, garlic, and black pepper.
3. Pour over chicken.
4. Cover and marinate 30 minutes.
5. Drain.
6. Preheat oven to 475 degrees.
7. Mix breadcrumbs and cayenne pepper.
8. Coat chicken.
9. Arrange in single layer on cookie sheet.
10. Bake 10 minutes or until brown.
*When I made this, I didn't have olive oil so I used vegetable oil instead. I also didn't have cayenne pepper, so I used Italian breadcrumbs and no cayenne pepper and it still turned out great!
- 2 boneless skinless chicken breasts, cut into bite size pieces
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1/4 tsp pepper
- 1/2 cup breadcrumbs
- 1/4 tsp cayenne pepper
1. Place chicken in shallow dish.
2. In small bowl, mix olive oil, garlic, and black pepper.
3. Pour over chicken.
4. Cover and marinate 30 minutes.
5. Drain.
6. Preheat oven to 475 degrees.
7. Mix breadcrumbs and cayenne pepper.
8. Coat chicken.
9. Arrange in single layer on cookie sheet.
10. Bake 10 minutes or until brown.
*When I made this, I didn't have olive oil so I used vegetable oil instead. I also didn't have cayenne pepper, so I used Italian breadcrumbs and no cayenne pepper and it still turned out great!
Soft Easy Sugar Cookies
Ingredients:
1. Cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually add in the dry ingredients until fully absorbed. Cover dough, and chill for 2 hours.
2. Preheat oven to 400 degrees. Grease cookie sheets. On a clean floured surface, roll out dough to 1/4 inch thickness and cut out shapes with cookie cutters.
3. Bake 6-8 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
- 3 3/4 cups all-purpose flour'
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup margarine, softened
- 1 1/2 cups white sugar
- 2 eggs
- 2 tsp vanilla extract
1. Cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually add in the dry ingredients until fully absorbed. Cover dough, and chill for 2 hours.
2. Preheat oven to 400 degrees. Grease cookie sheets. On a clean floured surface, roll out dough to 1/4 inch thickness and cut out shapes with cookie cutters.
3. Bake 6-8 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Thursday, March 20, 2014
Judy's Pumpkin Roll
Cake:
1/2 cup powdered sugar (to sprinkle on towel)
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup pumpkin
3/4 cup flour
1/2 teaspoon cinnamon
3 large eggs
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 cup powdered sugar
Filling:
1 package cream cheese, softened
6 tablespoons butter or margarine, softened
1 cup powdered sugar
1 teaspoon vanilla extract
FOR CAKE: Preheat oven to 375 degrees. Line a cookie sheet with wax paper. Grease (cooking spray) the wax paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end.
FOR FILLING: BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired.
Note: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. I always put a ton on. This is also great to freeze and eat a piece at a time. I just double wrap it in aluminum foil.
1/2 cup powdered sugar (to sprinkle on towel)
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup pumpkin
3/4 cup flour
1/2 teaspoon cinnamon
3 large eggs
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1 cup powdered sugar
Filling:
1 package cream cheese, softened
6 tablespoons butter or margarine, softened
1 cup powdered sugar
1 teaspoon vanilla extract
FOR CAKE: Preheat oven to 375 degrees. Line a cookie sheet with wax paper. Grease (cooking spray) the wax paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end.
FOR FILLING: BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired.
Note: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. I always put a ton on. This is also great to freeze and eat a piece at a time. I just double wrap it in aluminum foil.
Cinnamon Swirl Cake
1 yellow cake mix
3 T flour
8 oz. sour cream
1 large vanilla pudding mix
3/4 c oil
4 eggs
3/4 c water
Mix altogether (don't over mix). Cake mixture will be thick.
Mix in cup:
1/2 c. sugar
4 tsp. cinnamon
Spray bunt pan well. Coat entire pan with cinnamon mixture. Put about half the cake mix in pan. Sprinkle in the majority of the cinnamon mixture. Add rest of cake mix and top with remaining cinnamon mixture. Bake at 350 degrees for 50-55 minutes.
3 T flour
8 oz. sour cream
1 large vanilla pudding mix
3/4 c oil
4 eggs
3/4 c water
Mix altogether (don't over mix). Cake mixture will be thick.
Mix in cup:
1/2 c. sugar
4 tsp. cinnamon
Spray bunt pan well. Coat entire pan with cinnamon mixture. Put about half the cake mix in pan. Sprinkle in the majority of the cinnamon mixture. Add rest of cake mix and top with remaining cinnamon mixture. Bake at 350 degrees for 50-55 minutes.
Alex's SOFT Sugar Cookies
3 c powdered sugar
2 c butter softened
2 t vanilla
1 t almond extract
2 egg
5 c flour
2 t baking soda
2 t cream of tarter
Mix powdered sugar, butter, vanilla, almond extract and egg. Stir in remaining ingredients. Let set in fridge at least four hours (I usually just do overnight). Roll and cut. Heat oven to 375 degrees and bake 7-8 minutes.
Frosting:
1 pkg softened cream cheese
4 T butter
1t vanilla
Blend together, then add 4 c powdered sugar and mix (I also like to add just a touch of almond extract to the frosting)
2 c butter softened
2 t vanilla
1 t almond extract
2 egg
5 c flour
2 t baking soda
2 t cream of tarter
Mix powdered sugar, butter, vanilla, almond extract and egg. Stir in remaining ingredients. Let set in fridge at least four hours (I usually just do overnight). Roll and cut. Heat oven to 375 degrees and bake 7-8 minutes.
Frosting:
1 pkg softened cream cheese
4 T butter
1t vanilla
Blend together, then add 4 c powdered sugar and mix (I also like to add just a touch of almond extract to the frosting)
Cheesy Chicken and Rice Bake
2 cans condensed cheddar cheese soup
2 cups water
2 cups shredded cheddar cheese
6 cooked chicken breast halves
Put it in crockpot and cook on high for four hours. Serve over rice. This is great for kids. You can add broccoli also!
2 cups water
2 cups shredded cheddar cheese
6 cooked chicken breast halves
Put it in crockpot and cook on high for four hours. Serve over rice. This is great for kids. You can add broccoli also!
Magic Peach Cobbler
1 stick margarine
1 cup flour
1 1/2 t baking powder
1 cup sugar
3/4 cup milk
1 quart peaches sliced and drained
Melt butter in a 9x13" pan. Mix together sugar, flour and baking powder. Stir in milk (don't stir very much). Pour on top of butter. Put peaches on top. Bake at 350 degrees for 35 minutes. Top with ice cream, whipped cream, or milk.
1 cup flour
1 1/2 t baking powder
1 cup sugar
3/4 cup milk
1 quart peaches sliced and drained
Melt butter in a 9x13" pan. Mix together sugar, flour and baking powder. Stir in milk (don't stir very much). Pour on top of butter. Put peaches on top. Bake at 350 degrees for 35 minutes. Top with ice cream, whipped cream, or milk.
Poppy Seed Chicken
3 large Chicken Breasts
4 cans of Cream of Chicken Soup
1 cup Sour Cream
1 1/2 stacks of Ritz Crackers
1 1/2 cubes of butter
1 1/2 TBS Poppy Seeds
Boil Chicken (I just stick it in the crockpot for a few hours). Cut into chunks. Place in bottom of a greased casserole dish. Mix soup and sour cream together and pour over the chicken. Melt the butter and stir into crushed crackers. Add poppy seeds and mix together. Spread the cracker mixture over the chicken. Bake at 350 degrees for 30 minutes.
4 cans of Cream of Chicken Soup
1 cup Sour Cream
1 1/2 stacks of Ritz Crackers
1 1/2 cubes of butter
1 1/2 TBS Poppy Seeds
Boil Chicken (I just stick it in the crockpot for a few hours). Cut into chunks. Place in bottom of a greased casserole dish. Mix soup and sour cream together and pour over the chicken. Melt the butter and stir into crushed crackers. Add poppy seeds and mix together. Spread the cracker mixture over the chicken. Bake at 350 degrees for 30 minutes.
Olive Garden Zuppa Toscana Soup
1 lb ground Italian sausage
1 crushed red pepper
1 large diced white onion
4 TBS bacon pieces
2 tsp garlic purée
10 cups water
5 cubes of chicken bullion
1 cup heavy whipping cream
1 lb sliced potatoes (about three large potatoes)
1/4 bunch of kale
1. Sauté Italian sausage and red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions, and garlic over low-medium heat. (I usually just cook bacon in the oven on a cookie sheet at 425 degrees, and just keep my eye on it)
3. Add chicken bullion and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add heavy cream, sausage, and kale until thoroughly heated and then serve.
1 crushed red pepper
1 large diced white onion
4 TBS bacon pieces
2 tsp garlic purée
10 cups water
5 cubes of chicken bullion
1 cup heavy whipping cream
1 lb sliced potatoes (about three large potatoes)
1/4 bunch of kale
1. Sauté Italian sausage and red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions, and garlic over low-medium heat. (I usually just cook bacon in the oven on a cookie sheet at 425 degrees, and just keep my eye on it)
3. Add chicken bullion and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add heavy cream, sausage, and kale until thoroughly heated and then serve.
Anne Bowen's Pumpkin Cake
Yellow or Spice cake mix
Small package of vanilla instant pudding
2 eggs
2 cups pumpkin
3/4 cup water
1/2 tsp cloves
1/2 tsp ginger
1 1/2 tsp cinnamon
1 tsp lemon juice
1 tsp vanilla
1/4 tsp baking soda
Mix all together and bake at 350 degrees for 30-40 in a 9x13 glass dish.
Topping:
1/2 pint whipping cream
1/2 cup brown sugar
First whip the cream, then add the brown sugar. Add 8 oz. cool whip, mix and spread over cake then sprinkle a little cinnamon on top.
Small package of vanilla instant pudding
2 eggs
2 cups pumpkin
3/4 cup water
1/2 tsp cloves
1/2 tsp ginger
1 1/2 tsp cinnamon
1 tsp lemon juice
1 tsp vanilla
1/4 tsp baking soda
Mix all together and bake at 350 degrees for 30-40 in a 9x13 glass dish.
Topping:
1/2 pint whipping cream
1/2 cup brown sugar
First whip the cream, then add the brown sugar. Add 8 oz. cool whip, mix and spread over cake then sprinkle a little cinnamon on top.
Stuffed French Toast
Cube 1 loaf of French bread into a greased 9x13 glass pan.
Mix together:
4 eggs
3 TBS sugar
1 tsp vanilla
2 1/2 cups milk
Pour mixture onto cubed bread in the pan. Refrigerate this over night with tin foil covering
In the morning in another bowl mix together:
6 TBS brown sugar
1/2 cup flour
1/2 cup softened butter
1/2 tsp cinnamon
Work butter into it like you do for pie crusts. Then crumble it over the bread and milk mixture. Add two cups drained berries (thaw the berries first if they are frozen) and spread all over. Bake at 375 degrees for 45 minutes. Serve hot with warm syrup and whipped cream. This tastes the best with the caramel syrup!!!
Mix together:
4 eggs
3 TBS sugar
1 tsp vanilla
2 1/2 cups milk
Pour mixture onto cubed bread in the pan. Refrigerate this over night with tin foil covering
In the morning in another bowl mix together:
6 TBS brown sugar
1/2 cup flour
1/2 cup softened butter
1/2 tsp cinnamon
Work butter into it like you do for pie crusts. Then crumble it over the bread and milk mixture. Add two cups drained berries (thaw the berries first if they are frozen) and spread all over. Bake at 375 degrees for 45 minutes. Serve hot with warm syrup and whipped cream. This tastes the best with the caramel syrup!!!
Neiman-Marcus Cookie
1 1/2 cups butter
3 cups flour
1 1/2 tsp. soda
1 1/2 cups sugar
4 1/4 cups blended oatmeal **
24 oz semi sweet chocolate chips
1 1/2 cups brown sugar
1 tsp. salt 3 eggs
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips. Bake for 10 minutes on greased cookie sheet at 375 degrees.
**measure oatmeal and blend in blender to a fine powder.
3 cups flour
1 1/2 tsp. soda
1 1/2 cups sugar
4 1/4 cups blended oatmeal **
24 oz semi sweet chocolate chips
1 1/2 cups brown sugar
1 tsp. salt 3 eggs
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips. Bake for 10 minutes on greased cookie sheet at 375 degrees.
**measure oatmeal and blend in blender to a fine powder.
Sunday, February 23, 2014
Whole Wheat Bread
2 1/2 cups hot water
1/8 cup oil
1/6 cup honey
1 TBS yeast
1/2 TBS salt
5 cups whole grain flour
Mix everything except flour and let sit for five minutes. Add flour and mix for ten minutes. Mold into loaves and let rise until double. Bake at 350 degrees for 30 minutes.
1/8 cup oil
1/6 cup honey
1 TBS yeast
1/2 TBS salt
5 cups whole grain flour
Mix everything except flour and let sit for five minutes. Add flour and mix for ten minutes. Mold into loaves and let rise until double. Bake at 350 degrees for 30 minutes.
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