Elaine Wilkes
1 cup sugar
3 Tbsp. water
6 Tbsp. margarine
2 tsp. vanilla
food coloring
Put all in saucepan and bring to a boil. Pour over 4 quarts popped corn and stir until well coated and it goes sugary.
Tuesday, June 24, 2008
Turtles
Elaine Wilkes
1 cup butter
1 cup Karo syrup
1 can Eagle Brand milk
3 cups brown sugar
Cook to soft ball stage. Add pecans and pour into pan. Cut in squares. Dip in chocolate.
Can also be put in tart pans
1 cup butter
1 cup Karo syrup
1 can Eagle Brand milk
3 cups brown sugar
Cook to soft ball stage. Add pecans and pour into pan. Cut in squares. Dip in chocolate.
Can also be put in tart pans
Unbeaten Fudge
Elaine Wilkes
4 cups sugar
1 cup butter
1 tall can condensed milk
Boil together until soft ball stage, stirring constantly (keep heat low until butter melts)
Take from stove and add
12 oz. chocolate chips
1 pint marshmallow cream
2 tsp. vanilla
Nuts
Stir well and pour into pan to cool.
4 cups sugar
1 cup butter
1 tall can condensed milk
Boil together until soft ball stage, stirring constantly (keep heat low until butter melts)
Take from stove and add
12 oz. chocolate chips
1 pint marshmallow cream
2 tsp. vanilla
Nuts
Stir well and pour into pan to cool.
Divinity
Elaine Wilkes
3 cups sugar
1 cup Karo syrup
1/2 cup boiling water
pinch salt
Stir over low heat until sugar is dissolved. Cook without stirring to 260 - crack stage.
Pour over 3 stiffly beaten egg whites. Beat until mixture holds shape and becomes slightly dull. Drop from spoon on wax paper. Work fast before it hardens.
Add 1 tsp. vanilla while beating
3 cups sugar
1 cup Karo syrup
1/2 cup boiling water
pinch salt
Stir over low heat until sugar is dissolved. Cook without stirring to 260 - crack stage.
Pour over 3 stiffly beaten egg whites. Beat until mixture holds shape and becomes slightly dull. Drop from spoon on wax paper. Work fast before it hardens.
Add 1 tsp. vanilla while beating
English Toffee
Elaine Wilkes
1 1/4 cups sugar
1 cup butter
1/4 cup water
1/2 cup nuts
1 Tbsp. Karo syrup
Put ingredients in a heavy pan and bring to a boil stirring for about 8 minutes (It will smoke - turn coffee color and pull away from sides of pan when done). Add 1 tsp. vanilla and pour onto greased sheet. While still warm spread chocolate chips on top and cover with chopped walnuts.
1 1/4 cups sugar
1 cup butter
1/4 cup water
1/2 cup nuts
1 Tbsp. Karo syrup
Put ingredients in a heavy pan and bring to a boil stirring for about 8 minutes (It will smoke - turn coffee color and pull away from sides of pan when done). Add 1 tsp. vanilla and pour onto greased sheet. While still warm spread chocolate chips on top and cover with chopped walnuts.
Monday, June 9, 2008
Easy Queso Dip
Emily Wilkes
1 can chili with NO beans
1 8 oz. package cream cheese
1/2 package velveeta cheese, cup up into small pieces
garlic salt, totaste
Combine all ingredients in crock pot or microwave safe owl. Heat and stir until well blended together. Serve with tortilla chips
1 can chili with NO beans
1 8 oz. package cream cheese
1/2 package velveeta cheese, cup up into small pieces
garlic salt, totaste
Combine all ingredients in crock pot or microwave safe owl. Heat and stir until well blended together. Serve with tortilla chips
Honey Mustard Chicken
Emily Wilkes
4 chicken breasts
1/2 cup flour
1 Tbsp. curry powder
1/2 to 1 pound bacon, diced and cooked
1/2 cup honey
4 Tbsp. mustard
1/2 tsp. salt
Combine flour and curry powder, roll chicken in flour and brown the chicken breast, place in pan. Mix honey, mustard and salt. Cover chicken and bake for 30 minutes. Turn chicken over and spoon sauce over the top of chicken again, then sprinkle the top of the chicken with bacon. Cover again and bake for another 30 minutes, uncover for the last 5 minutes
4 chicken breasts
1/2 cup flour
1 Tbsp. curry powder
1/2 to 1 pound bacon, diced and cooked
1/2 cup honey
4 Tbsp. mustard
1/2 tsp. salt
Combine flour and curry powder, roll chicken in flour and brown the chicken breast, place in pan. Mix honey, mustard and salt. Cover chicken and bake for 30 minutes. Turn chicken over and spoon sauce over the top of chicken again, then sprinkle the top of the chicken with bacon. Cover again and bake for another 30 minutes, uncover for the last 5 minutes
Oriental Chicken Pasta Salad
Emily Wilkes
Dressing:
1/4 cup soy sauce
2 Tbsp. red wine vinegar
2 Tbsp. brown sugar
1 tsp. grated ginger root
2 Tbsp. sesame seed oil
1/4 cup toasted sesame seeds
2 drops tabasco sauce
1/4 cup vegetable oil
2 cloves garlic
*Mix together and set aside
1 lb. angel hair pasta, cooked al dente
10 ounce petite peas, thawed
1/4 pound snow peas
red onion, to taste
3 red or yellow peppers, diced
2-4 chicken breasts, cooked in soy sauce
*Combine all ingredients and cover with dressing. Chill for at least two hours before serving
Dressing:
1/4 cup soy sauce
2 Tbsp. red wine vinegar
2 Tbsp. brown sugar
1 tsp. grated ginger root
2 Tbsp. sesame seed oil
1/4 cup toasted sesame seeds
2 drops tabasco sauce
1/4 cup vegetable oil
2 cloves garlic
*Mix together and set aside
1 lb. angel hair pasta, cooked al dente
10 ounce petite peas, thawed
1/4 pound snow peas
red onion, to taste
3 red or yellow peppers, diced
2-4 chicken breasts, cooked in soy sauce
*Combine all ingredients and cover with dressing. Chill for at least two hours before serving
Monday, May 12, 2008
Emily's Spaghetti Sauce
Emily Wilkes
l pound ground beef
½ onion, chopped cook with garlic salt
Crockpot: Put on low all day
1 can cream of mushroom or cream of chicken
1 can tomato soup
1 can tomato sauce
1 can tomato paste
1 bottle of canned tomatoes (quart)–blended slightly
½ cup ketchup
2 T. brown sugar
2 bay leafs
3 T. Italian Seasoning (She said 2-4 T, but she uses 3)
Put in crockpot and cook all day. Emily says she has made before and served after ½ hour, but it is better if simmers longer. . . . . . . .If you don’t have the paste, it only affects the thickness–not the taste. . . . .
(She usually doubles and puts in one can of each of the soups when doubles–depends whether like mushrooms or not)
l pound ground beef
½ onion, chopped cook with garlic salt
Crockpot: Put on low all day
1 can cream of mushroom or cream of chicken
1 can tomato soup
1 can tomato sauce
1 can tomato paste
1 bottle of canned tomatoes (quart)–blended slightly
½ cup ketchup
2 T. brown sugar
2 bay leafs
3 T. Italian Seasoning (She said 2-4 T, but she uses 3)
Put in crockpot and cook all day. Emily says she has made before and served after ½ hour, but it is better if simmers longer. . . . . . . .If you don’t have the paste, it only affects the thickness–not the taste. . . . .
(She usually doubles and puts in one can of each of the soups when doubles–depends whether like mushrooms or not)
Lime Jello Salad
Margene Withers
1/2 cup hot water
1 lrg pkg lime jello
3 oz ceam cheese
1 c cream
1 c crushed pineapple (drained well)
blend and set
1/2 cup hot water
1 lrg pkg lime jello
3 oz ceam cheese
1 c cream
1 c crushed pineapple (drained well)
blend and set
Tomato Soup
Emily White Ellis' mother in law
1 15 oz can stewed tomatoes
1 10 3/4 cup Nacho cheese soup
2 15 oz cans tomato sauce
1 pint milk
6 oz cream cheese - whipped at room temperature
1 1/2 cups grated cheese
1 t Cajun seasoning
1 t Italian blend seasoning
Heat
1 15 oz can stewed tomatoes
1 10 3/4 cup Nacho cheese soup
2 15 oz cans tomato sauce
1 pint milk
6 oz cream cheese - whipped at room temperature
1 1/2 cups grated cheese
1 t Cajun seasoning
1 t Italian blend seasoning
Heat
Spinach Almond Salad
Naomi Hopf
10 oz fresh baby spinach
1/2 lb cooked and crumbled bacon
1/2 cup toasted almonds
1 medium Granny Smith apple - diced
Dressing
1/8 red onion
1/3 c oil
1/4 c sugar
3 T apple cider vinegar
12 tsp salt
Puree all dressing ingredients in a blender until smooth
10 oz fresh baby spinach
1/2 lb cooked and crumbled bacon
1/2 cup toasted almonds
1 medium Granny Smith apple - diced
Dressing
1/8 red onion
1/3 c oil
1/4 c sugar
3 T apple cider vinegar
12 tsp salt
Puree all dressing ingredients in a blender until smooth
Turkey Puffs
Naomi Hopf
3 cylinders crescent roll dough
8 oz cream cheese
1/2 c. butter
1/2 tsp pepper
1 T chives (optional)
4 oz canned mushrooms
2 cups diced turkey
bread crumbs
Blend butter, cream cheese, chives and pepper until smooth. Fold in turkey and mushrooms. Unroll crescent roll dough. Press together diagonal perforated lines to make rectangles. Place a spoonful of meat mixture on each rectangle. Fold over and press the edges together then roll in bread crumbs. Let raise for 15-20 minutes then bake at 375 for 20 minutes
3 cylinders crescent roll dough
8 oz cream cheese
1/2 c. butter
1/2 tsp pepper
1 T chives (optional)
4 oz canned mushrooms
2 cups diced turkey
bread crumbs
Blend butter, cream cheese, chives and pepper until smooth. Fold in turkey and mushrooms. Unroll crescent roll dough. Press together diagonal perforated lines to make rectangles. Place a spoonful of meat mixture on each rectangle. Fold over and press the edges together then roll in bread crumbs. Let raise for 15-20 minutes then bake at 375 for 20 minutes
Sunday, May 4, 2008
Pasta with Chicken and Bacon with Balsamic Vinegar
Leigh Anne Wilkes
I found this recipe at www.pimpmydinner.blogspot.com
1 box penne pasta
4 chicken breasts or 1 rotisserie chicken, cooked and diced or shredded
8 strips of bacon (I used turkey bacon), diced into small pieces
1 28-oz can of diced tomatoes (or two smaller cans)
3-4 cloves of garlic, minced (I dumped in some already-minced garlic from a jar, which made this extra easy)
two splashes of balsamic vinegar
spoonful of sugar
a few grinds from McCormick's Italian Herb Grinder
Cook the pasta according to the directions on the box.In a large pan, saute the bacon until browned and crispy. Drain the fat and put bacon on a paper towel to soak up the excess. Saute the garlic in a little olive oil, then add the tomatoes, chicken, balsamic vinegar, sugar, and the Italian herbs. (I don't add salt b/c there is already salt in the herb grinder)
Let the sauce simmer for about 20 minutes. It will be thick with the tomatoes and chicken. Toss sauce with pasta and mix in the bacon. It's scrumptious!
I found this recipe at www.pimpmydinner.blogspot.com
1 box penne pasta
4 chicken breasts or 1 rotisserie chicken, cooked and diced or shredded
8 strips of bacon (I used turkey bacon), diced into small pieces
1 28-oz can of diced tomatoes (or two smaller cans)
3-4 cloves of garlic, minced (I dumped in some already-minced garlic from a jar, which made this extra easy)
two splashes of balsamic vinegar
spoonful of sugar
a few grinds from McCormick's Italian Herb Grinder
Cook the pasta according to the directions on the box.In a large pan, saute the bacon until browned and crispy. Drain the fat and put bacon on a paper towel to soak up the excess. Saute the garlic in a little olive oil, then add the tomatoes, chicken, balsamic vinegar, sugar, and the Italian herbs. (I don't add salt b/c there is already salt in the herb grinder)
Let the sauce simmer for about 20 minutes. It will be thick with the tomatoes and chicken. Toss sauce with pasta and mix in the bacon. It's scrumptious!
Yummy Taco Meat
Leigh Anne Wilkes
Good for feeding a crowd . From www.pimpmydinner.com
5 lb. roast (cross rib or sirloin tip)
2 medium yellow onions, sliced
1 (4oz.) can chopped green chilies
1/4 tsp. garlic powder
2 tsp. salt
1/2 tsp. cumin
juices from roast
Place roast in crock pot the evening before your meat. Put onions on meat. Cover and set on medium and cook all night. Remove roast next day. Put meat and juices in the fridge. Before dinner shred the meat and put back into the crock pot with juices and all other remaining ingredients, stirring occasionally over low heat.
Good for feeding a crowd . From www.pimpmydinner.com
5 lb. roast (cross rib or sirloin tip)
2 medium yellow onions, sliced
1 (4oz.) can chopped green chilies
1/4 tsp. garlic powder
2 tsp. salt
1/2 tsp. cumin
juices from roast
Place roast in crock pot the evening before your meat. Put onions on meat. Cover and set on medium and cook all night. Remove roast next day. Put meat and juices in the fridge. Before dinner shred the meat and put back into the crock pot with juices and all other remaining ingredients, stirring occasionally over low heat.
Sweet and Sour Chicken
Leigh Anne Wilkes
from Stephanies Kitchen food blog
4 boneless, skinless chicken breasts, cut into cubes
6 tablespoons flour seasoned with 1/2 tsp salt and 1/2 tsp pepper
1/4 cup olive oil
1/8 cup cornstarch
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup brown sugar
1/4 cup vinegar
1 20 oz. can pineapple tidbits (reserve juice)
1/2 pineapple juice (use reserved juice)
1/2 cup chicken broth
1 tablespoon soy sauce
1 red bell pepper, sliced
1/4 cup onion, sliced
Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes. Add chicken, peppers, onions, and pineapple. Cook until heated through. Serve over rice. Enjoy!
from Stephanies Kitchen food blog
4 boneless, skinless chicken breasts, cut into cubes
6 tablespoons flour seasoned with 1/2 tsp salt and 1/2 tsp pepper
1/4 cup olive oil
1/8 cup cornstarch
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup brown sugar
1/4 cup vinegar
1 20 oz. can pineapple tidbits (reserve juice)
1/2 pineapple juice (use reserved juice)
1/2 cup chicken broth
1 tablespoon soy sauce
1 red bell pepper, sliced
1/4 cup onion, sliced
Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes. Add chicken, peppers, onions, and pineapple. Cook until heated through. Serve over rice. Enjoy!
Spicy Lettuce Wraps
Leigh Anne Wilkes
This recipe was given to me by my friend and good cook Dawn Nelson
1 red bell pepper
1 green bell pepper
1 can of sliced water chestnuts
1 pound ground chicken or turkey
about 8 medium white mushrooms
1/4 cup slivered almonds (Toasted if you want)
1/4 cup onion or green onion
1 tsp. minced garlic
1 head iceberg lettuce
vegetable oil
1 tsp. cornstarch dissolved in cold water
Sauce Ingredients:
3 Tbsp. red chili sauce
1/4 cup rice vinegar
1/4 cup soy sauce
2 Tbsp. sesame oil
1 tsp. sugar
Combine all sauce ingredients and stir thoroughly. Set aside
Cook chicken over high heat with garlic and sesame oil thoroughly until browned. Remove and set aside.
Dice all vegetables (food chopper works great) and nuts. Cook chopped veggies in a small amount of vegetable of sesame oil. Add back to meat and mix. Pour in sauce and mix thoroughly. When it starts to bubble, add cornstarch solution to thicken.
Cut lettuce vertically in half from step to top and remove core to carefully form lettuce cups.
This recipe was given to me by my friend and good cook Dawn Nelson
1 red bell pepper
1 green bell pepper
1 can of sliced water chestnuts
1 pound ground chicken or turkey
about 8 medium white mushrooms
1/4 cup slivered almonds (Toasted if you want)
1/4 cup onion or green onion
1 tsp. minced garlic
1 head iceberg lettuce
vegetable oil
1 tsp. cornstarch dissolved in cold water
Sauce Ingredients:
3 Tbsp. red chili sauce
1/4 cup rice vinegar
1/4 cup soy sauce
2 Tbsp. sesame oil
1 tsp. sugar
Combine all sauce ingredients and stir thoroughly. Set aside
Cook chicken over high heat with garlic and sesame oil thoroughly until browned. Remove and set aside.
Dice all vegetables (food chopper works great) and nuts. Cook chopped veggies in a small amount of vegetable of sesame oil. Add back to meat and mix. Pour in sauce and mix thoroughly. When it starts to bubble, add cornstarch solution to thicken.
Cut lettuce vertically in half from step to top and remove core to carefully form lettuce cups.
Tuesday, April 29, 2008
Bowtie Pasta Salad
Tauna Wilkes Meyer
Here's a good Spring/Summer pasta chicken salad. It makes a ton and is perfect for large gatherings. I normally half it and it still is plenty.
8 c. cooked diced chicken
1 t. salt
4 T. chopped green onions
2 8 oz. bottles of cole slaw dressing
4 c. raw bowtie pasta (cook and cool before adding)
1/4 t. pepper
2 c. mayonnaise
2 pinches ginger
2 pinches thyme
Combine all of the above in a large bowl and refrigerate overnight
Before serving add:
2 c. diced celery
4 c. unpeeled diced apples
2 20 oz. cans pineapple tidbits, drained
4 c. red grapes, halved
1 1/2 c. slivered almonds
Stir together carefully and serve. Makes 24 cups of salad.
Here's a good Spring/Summer pasta chicken salad. It makes a ton and is perfect for large gatherings. I normally half it and it still is plenty.
8 c. cooked diced chicken
1 t. salt
4 T. chopped green onions
2 8 oz. bottles of cole slaw dressing
4 c. raw bowtie pasta (cook and cool before adding)
1/4 t. pepper
2 c. mayonnaise
2 pinches ginger
2 pinches thyme
Combine all of the above in a large bowl and refrigerate overnight
Before serving add:
2 c. diced celery
4 c. unpeeled diced apples
2 20 oz. cans pineapple tidbits, drained
4 c. red grapes, halved
1 1/2 c. slivered almonds
Stir together carefully and serve. Makes 24 cups of salad.
Orange Chicken
Tauna Wilkes Meyer
Here's a recipe I just tried and we all liked. It's similar to the Costco orange chicken, just not as spicy. If you like it spicy you could add something for a little more kick, but this recipe is pretty mild, which is perfect for my kids.
4 chicken breasts
1 beaten eggs
1 T. water
1/3c. cornstarch
2 T. butter
1/2 c. brown sugar
1/4 c. soy sauce
1/2 c. orange juice
1/4 c. vinegar
1 T. cornstarch mixed in 2 T. water
Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch mixture (1T. cornstarch 2 T. water) as needed to make a thin sauce. Pour over chicken pieces and bake covered for 20 minutes. Remove cover and bake another 15 minutes. Serve with rice.
Here's a recipe I just tried and we all liked. It's similar to the Costco orange chicken, just not as spicy. If you like it spicy you could add something for a little more kick, but this recipe is pretty mild, which is perfect for my kids.
4 chicken breasts
1 beaten eggs
1 T. water
1/3c. cornstarch
2 T. butter
1/2 c. brown sugar
1/4 c. soy sauce
1/2 c. orange juice
1/4 c. vinegar
1 T. cornstarch mixed in 2 T. water
Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch mixture (1T. cornstarch 2 T. water) as needed to make a thin sauce. Pour over chicken pieces and bake covered for 20 minutes. Remove cover and bake another 15 minutes. Serve with rice.
Spinach Strawberry Salad
Tauna Wilkes Meyer
Now that strawberry season is fast approaching, here is a great way to use them in a salad.
Dressing:
1/2 c. sliced strawberries
1 T. sugar
1 T. raspberry vinegar
3/4 t. poppy seeds
1/3 c. non-fat vanilla yogurt
Puree strawberries in blender. Mix in sugar and vinegar. Stir in yogurt then poppy seeds.
Salad:
Spinach leaves, stemmed
Sliced strawberries
Sliced mango
pecans (I like the sugared one made for salads)
Toss all together. Enjoy!
Now that strawberry season is fast approaching, here is a great way to use them in a salad.
Dressing:
1/2 c. sliced strawberries
1 T. sugar
1 T. raspberry vinegar
3/4 t. poppy seeds
1/3 c. non-fat vanilla yogurt
Puree strawberries in blender. Mix in sugar and vinegar. Stir in yogurt then poppy seeds.
Salad:
Spinach leaves, stemmed
Sliced strawberries
Sliced mango
pecans (I like the sugared one made for salads)
Toss all together. Enjoy!
Peanut Butter Cookies
Tauna Wilkes Meyer
I am a huge Peanut Butter fan and so far these are my absolute favorite PB Cookies. They are crispy on the outside and chewy in the middle. I found the recipe on Internecipes blog.
2 c. quick oats
1 1/4 c. flour
1 t. baking soda
1/2 t. salt
1 c. butter
1 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
Beat butter and peanut butter until smooth. Beat in sugars and eggs. Beat in vanilla. Add oats and dry ingredients. Drop by spoonfuls on ungreased cookie sheet. Do not flatten. Bake at 350 degrees for 10-12 minutes.
I am a huge Peanut Butter fan and so far these are my absolute favorite PB Cookies. They are crispy on the outside and chewy in the middle. I found the recipe on Internecipes blog.
2 c. quick oats
1 1/4 c. flour
1 t. baking soda
1/2 t. salt
1 c. butter
1 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
Beat butter and peanut butter until smooth. Beat in sugars and eggs. Beat in vanilla. Add oats and dry ingredients. Drop by spoonfuls on ungreased cookie sheet. Do not flatten. Bake at 350 degrees for 10-12 minutes.
Sunday, April 20, 2008
BBQ Pork Riblets
Leigh Anne Wilkes
This is my mom's BBQ sauce recipe and it is the best! I use pork riblets and cook it until the ribs have a nice thick, gooey coating of BBQ sauce on them - depending on the number of riblets it could take more than an hour - so allow plenty of time. Baste the ribs through out the cooking time.
1 cup brown sugar
1 Tbsp. paprika
1 tsp. dry mustard
¼ tsp chili powder
2 Tbsp. Worstershire sauce
¼ cup vinegar
1 small can tomato sauce
1 small can of water
¼ cup ketchup.
Mix sauce ingredients. Bake ribs at 450 for 15 minutes. Add sauce and bake at 350 for 1 hour. Turn and baste.
This is my mom's BBQ sauce recipe and it is the best! I use pork riblets and cook it until the ribs have a nice thick, gooey coating of BBQ sauce on them - depending on the number of riblets it could take more than an hour - so allow plenty of time. Baste the ribs through out the cooking time.
1 cup brown sugar
1 Tbsp. paprika
1 tsp. dry mustard
¼ tsp chili powder
2 Tbsp. Worstershire sauce
¼ cup vinegar
1 small can tomato sauce
1 small can of water
¼ cup ketchup.
Mix sauce ingredients. Bake ribs at 450 for 15 minutes. Add sauce and bake at 350 for 1 hour. Turn and baste.
Pizza Quiche
Leigh Anne Wilkes
This is recipe is from friend Linda Wilkinson and it was one of our favorite cooking coop dinners!
1/2 pound hot Italian Sausage
Pastry for double crust
Brown sausage and set aside. Put pastry in 9 x 13 pan. Bake at 450 for 5 minutes
1 cup cottage cheese
3 eggs
1 cup mozzarella cheese
3 oz. package of pepperoni, chopped
1/4 cup grated or shredded Parmesan cheese
2 Tbsp. milk
pizza sauce
Preheat oven to 350. Combine cottage cheese, eggs, add everything else, put in pan on top of baked crust. Top with strips of left over pastry dough. Bake for 40 minutes. Serve with pizza sauce.
This is recipe is from friend Linda Wilkinson and it was one of our favorite cooking coop dinners!
1/2 pound hot Italian Sausage
Pastry for double crust
Brown sausage and set aside. Put pastry in 9 x 13 pan. Bake at 450 for 5 minutes
1 cup cottage cheese
3 eggs
1 cup mozzarella cheese
3 oz. package of pepperoni, chopped
1/4 cup grated or shredded Parmesan cheese
2 Tbsp. milk
pizza sauce
Preheat oven to 350. Combine cottage cheese, eggs, add everything else, put in pan on top of baked crust. Top with strips of left over pastry dough. Bake for 40 minutes. Serve with pizza sauce.
Beef and Broccoli
Leigh Anne Wilkes
½ lb boneless tender beef steak
2 Tbsp cornstarch, divided
4 Tbsp soy sauce, divided
1 tsp sugar
2 tsp minced fresh ginger root
1 clove garlic, minced
1 lb fresh broccoli, trimmed
3 Tbsp peanut oil, divided
1 onion, chunked and separated
1 carrot, cut diagonally into 1/8 inch slices
Cut beef across grain into thin slices. Combine 1 Tbsp each cornstarch, soy sauce. Add sugar, ginger and garlic; stir in beef. Let stand 15 min. Remove flowerets from broccoli, cut stalks crosswise into 1/8 inch slices. Combine remaining cornstarch and soy sauce with 1 cup of water; set aside. Heat 1 Tbsp oil in a wok, or large skillet, over high heat. Add meat and stir fry 1 min., remove. Heat remaining oil in same pan, add broccoli, onion and carrot; stir fry 4 min. or until tender crisp. Stir in meat and soy sauce mixture, bring to boil. Cook and stir until sauce thickens. Serve immediately.
½ lb boneless tender beef steak
2 Tbsp cornstarch, divided
4 Tbsp soy sauce, divided
1 tsp sugar
2 tsp minced fresh ginger root
1 clove garlic, minced
1 lb fresh broccoli, trimmed
3 Tbsp peanut oil, divided
1 onion, chunked and separated
1 carrot, cut diagonally into 1/8 inch slices
Cut beef across grain into thin slices. Combine 1 Tbsp each cornstarch, soy sauce. Add sugar, ginger and garlic; stir in beef. Let stand 15 min. Remove flowerets from broccoli, cut stalks crosswise into 1/8 inch slices. Combine remaining cornstarch and soy sauce with 1 cup of water; set aside. Heat 1 Tbsp oil in a wok, or large skillet, over high heat. Add meat and stir fry 1 min., remove. Heat remaining oil in same pan, add broccoli, onion and carrot; stir fry 4 min. or until tender crisp. Stir in meat and soy sauce mixture, bring to boil. Cook and stir until sauce thickens. Serve immediately.
Fast Fire Flank Steak
Leigh Anne Wilkes
This is definitely one of the boy's favorite Sunday meals.
1 flank steak-1¼ lbs.
1½ Tbsp. brown sugar
1½ Tbsp. soy sauce
1 Tbsp. dry sherry
1 Tbsp. sesame oil
2 Tbsp. sesame seeds
2 Tbsp. minced garlic
1 tsp. minced fresh ginger
2 scallions -sliced 1/8 inch thick
¼ tsp. green pepper
Oil for brushing
Score flank steak 1/8 inch deep on both sides at 1 inch interval. Mix ingredients-pour over steak and rub into both sides. Cover marinade at least 3 hours or over night. Remove from refrigerator 30 minutes before cooking. Brush grill with oil. Cook for 3 minutes- each side rare- 5 medium-7 well done. Halfway thru each side rotate steak 90 degrees. Thinly slice against grain.
This is definitely one of the boy's favorite Sunday meals.
1 flank steak-1¼ lbs.
1½ Tbsp. brown sugar
1½ Tbsp. soy sauce
1 Tbsp. dry sherry
1 Tbsp. sesame oil
2 Tbsp. sesame seeds
2 Tbsp. minced garlic
1 tsp. minced fresh ginger
2 scallions -sliced 1/8 inch thick
¼ tsp. green pepper
Oil for brushing
Score flank steak 1/8 inch deep on both sides at 1 inch interval. Mix ingredients-pour over steak and rub into both sides. Cover marinade at least 3 hours or over night. Remove from refrigerator 30 minutes before cooking. Brush grill with oil. Cook for 3 minutes- each side rare- 5 medium-7 well done. Halfway thru each side rotate steak 90 degrees. Thinly slice against grain.
Thursday, April 17, 2008
Creamy Italian Chicken
Jayna Nelson
6-8 chicken breasts, cut in bit size pieces
1 package dry Italian dressing mix
¼ cup water
1 can cream of celery soup
1 can cream of mushroom soup
8 oz cream cheese
one 4 oz can mushrooms, drained (optional)
Mix all in slow cooker on low 3 hours. ( I have done it in the oven, too. Do it in a 9x13 pan at 350 until done. I don't remember how long. Maybe 45 minutes? I have also added broccoli or broccoli, cauliflower, carrot mix to it.) Serve over pasta.
6-8 chicken breasts, cut in bit size pieces
1 package dry Italian dressing mix
¼ cup water
1 can cream of celery soup
1 can cream of mushroom soup
8 oz cream cheese
one 4 oz can mushrooms, drained (optional)
Mix all in slow cooker on low 3 hours. ( I have done it in the oven, too. Do it in a 9x13 pan at 350 until done. I don't remember how long. Maybe 45 minutes? I have also added broccoli or broccoli, cauliflower, carrot mix to it.) Serve over pasta.
Chicken Tetrezzini
Jayna Nelson
Boil:
1 roaster chicken
2 t. salt
1 t. onion
½ t. celery
salt
water
Debone chicken. Reserve broth.
Boil 1 lb of spaghetti in salt water until done. Place in 9x13 pan.
Saute until soft:
3 T butter
1 T lemon juice
salt
½ lb. Fresh sliced mushrooms
Toss with spaghetti.
Sauce:
3-4 T butter (melt in pan)
3-4 T flour
3/4 t. paprika
1/2 to 1 t. salt
¼-1/2 t. pepper
1/8 t. nutmeg
Combine in pan. Then add 3-4 cups chicken broth. Boil and stir until flour is cooked and begins to thicken. Add 1 pint cream (or sub half and half to save calories). Pour over spaghetti mixture and sprinkle with 3/4 cup fresh grated Parmesan cheese.
Bake at 400 for 25 minutes.
Boil:
1 roaster chicken
2 t. salt
1 t. onion
½ t. celery
salt
water
Debone chicken. Reserve broth.
Boil 1 lb of spaghetti in salt water until done. Place in 9x13 pan.
Saute until soft:
3 T butter
1 T lemon juice
salt
½ lb. Fresh sliced mushrooms
Toss with spaghetti.
Sauce:
3-4 T butter (melt in pan)
3-4 T flour
3/4 t. paprika
1/2 to 1 t. salt
¼-1/2 t. pepper
1/8 t. nutmeg
Combine in pan. Then add 3-4 cups chicken broth. Boil and stir until flour is cooked and begins to thicken. Add 1 pint cream (or sub half and half to save calories). Pour over spaghetti mixture and sprinkle with 3/4 cup fresh grated Parmesan cheese.
Bake at 400 for 25 minutes.
Caramel Rolls
Michelle Bueler
I have to add this one because it was the most requested breakfast for our “Happy Days” while growing up.
18 frozen dinner rolls (Rhodes) 1 sm. pkg cook and serve butterscotch
½ c. brown sugar pudding mix
½ c. melted butter ½ c. nuts (optional)
Sprinkle cinnamon
Place frozen rolls in greased bundt pan. Sprinkle pudding, cinnamon, and nuts over rolls. Mix brown sugar and melted butter and pour on top. Cover with foil, then a dishcloth. Let stand on counter overnight. In the morning, bake at 350 for 30-40 min. Let stand 5 minutes, then invert onto a plate. Serve warm.
I have to add this one because it was the most requested breakfast for our “Happy Days” while growing up.
18 frozen dinner rolls (Rhodes) 1 sm. pkg cook and serve butterscotch
½ c. brown sugar pudding mix
½ c. melted butter ½ c. nuts (optional)
Sprinkle cinnamon
Place frozen rolls in greased bundt pan. Sprinkle pudding, cinnamon, and nuts over rolls. Mix brown sugar and melted butter and pour on top. Cover with foil, then a dishcloth. Let stand on counter overnight. In the morning, bake at 350 for 30-40 min. Let stand 5 minutes, then invert onto a plate. Serve warm.
Poppy Seed Bread
Michelle Bueler
I like to double this recipe and cook them in small loaf pans. One recipe makes 2 large loaves or about 5 small loaves. The bread freezes well, if it lasts that long!
3 c. flour 1 ½ tsp salt
1 ½ tsp baking powder 2 ¼ c sugar
1 ½ c milk 1 ½ c oil
3 eggs 1 ½ Tbsp poppy seeds
1 ½ tsp. each of butter, vanilla and almond flavorings
Combine all ingredients. Beat 2 min. and pour into greased loaf pan. Bake at 350 for 1 hour (less time if using small loaf pans, about 35-40 min.). Glaze while very warm.
Glaze: ½ tsp. of all flavorings, ¼ c orange juice, ¾ c. sugar (Mix all together and heat over med-high heat until all dissolved, pour over loaves of bread, I like to leave the bread in the pans while cooling to soak up all the glaze).
I like to double this recipe and cook them in small loaf pans. One recipe makes 2 large loaves or about 5 small loaves. The bread freezes well, if it lasts that long!
3 c. flour 1 ½ tsp salt
1 ½ tsp baking powder 2 ¼ c sugar
1 ½ c milk 1 ½ c oil
3 eggs 1 ½ Tbsp poppy seeds
1 ½ tsp. each of butter, vanilla and almond flavorings
Combine all ingredients. Beat 2 min. and pour into greased loaf pan. Bake at 350 for 1 hour (less time if using small loaf pans, about 35-40 min.). Glaze while very warm.
Glaze: ½ tsp. of all flavorings, ¼ c orange juice, ¾ c. sugar (Mix all together and heat over med-high heat until all dissolved, pour over loaves of bread, I like to leave the bread in the pans while cooling to soak up all the glaze).
Tuesday, April 15, 2008
Greek Chicken
Michelle Bueler
This recipe comes from a low-carb slow cooker cookbook and has become one of our favorites! It’s delicious and cooked in the crock-pot, what is better? I have even cooked it in my solar oven!
2 Tbsp. extra-virgin olive oil 1/3 c. sun-dried tomatoes, chopped
2 tsp. minced garlic 2 tsp. onion powder
1 Tbsp. oregano ½ tsp. black pepper
¼ tsp. kosher salt
2 lbs. boneless skinless chicken thighs (I usually use about 6 chicken breasts)
2 lbs. Roma tomatoes, seeded and quartered lengthwise (about 5 cups)
1 16-ounce can small, whole black olives, drained
1 cup crumbled feta cheese
Add all ingredients, except the chicken, Roma tomatoes, olives, and feta to the slow cooker; stir well to combine.
Add chicken, Roma tomatoes, and olives to the mixture and stir together. Cover and cook on low for 8 hours.
Before serving, transfer chicken pieces to individual plates using tongs. Stir in the feta cheese, then spoon the tomato-feta mixture over each serving of chicken.
This recipe comes from a low-carb slow cooker cookbook and has become one of our favorites! It’s delicious and cooked in the crock-pot, what is better? I have even cooked it in my solar oven!
2 Tbsp. extra-virgin olive oil 1/3 c. sun-dried tomatoes, chopped
2 tsp. minced garlic 2 tsp. onion powder
1 Tbsp. oregano ½ tsp. black pepper
¼ tsp. kosher salt
2 lbs. boneless skinless chicken thighs (I usually use about 6 chicken breasts)
2 lbs. Roma tomatoes, seeded and quartered lengthwise (about 5 cups)
1 16-ounce can small, whole black olives, drained
1 cup crumbled feta cheese
Add all ingredients, except the chicken, Roma tomatoes, olives, and feta to the slow cooker; stir well to combine.
Add chicken, Roma tomatoes, and olives to the mixture and stir together. Cover and cook on low for 8 hours.
Before serving, transfer chicken pieces to individual plates using tongs. Stir in the feta cheese, then spoon the tomato-feta mixture over each serving of chicken.
Coconut Crunch Delight
Michelle Bueler
A light dessert that is delicious and different from the norm.
½ c melted butter
1 c flour
1 c coconut
½ c brown sugar
1 c slivered almonds (I have used pecans and walnuts with good results)
1 Vanilla pudding mix (instant) (3.4 oz pkg)
1 Coconut pudding mix (instant) (3.4 oz pkg)
3 ½ c milk, cold
2 c Whipped topping
In a bowl, combine first five ingredients; press lightly into greased 9x13 pan. Bake at 350 degrees for 25-30 minutes, stirring every 10 minutes to make coarse crumbs. Cool. Divide crumb mixture in half, pressing half back into the same baking dish to form crust. In a mixing bow, beat puddings and milk. Fold in whipped topping and spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight (I prefer to serve it immediately while the crumb mixture is still very crisp).
A light dessert that is delicious and different from the norm.
½ c melted butter
1 c flour
1 c coconut
½ c brown sugar
1 c slivered almonds (I have used pecans and walnuts with good results)
1 Vanilla pudding mix (instant) (3.4 oz pkg)
1 Coconut pudding mix (instant) (3.4 oz pkg)
3 ½ c milk, cold
2 c Whipped topping
In a bowl, combine first five ingredients; press lightly into greased 9x13 pan. Bake at 350 degrees for 25-30 minutes, stirring every 10 minutes to make coarse crumbs. Cool. Divide crumb mixture in half, pressing half back into the same baking dish to form crust. In a mixing bow, beat puddings and milk. Fold in whipped topping and spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight (I prefer to serve it immediately while the crumb mixture is still very crisp).
Green Chili Chicken
Michelle Bueler
My husband says this is one of his all-time favorites!
¼ c olive oil
4 large boneless chicken breast halves
1-7 oz can whole green chilies, cut into ½” strips
1 cup whipping cream (I like to use more to have more sauce)
1 Tbsp. chopped fresh parsley
1 tsp. pepper
½ tsp salt
½ c grated Swiss cheese (I use Swiss cheese slices)
Preheat oven to 325 degrees. Heat oil in heavy large skillet over high heat. Add chicken and brown lightly on all sides, turning once, about 2 minutes. Transfer chicken to a 9x13 inch glass baking dish. Arrange chilies over chicken. Whisk cream, parsley, pepper and salt in bowl to blend. Pour over chicken. Sprinkle with cheese. Bake until chicken is tender, basting with sauce in dish, about 45 minutes. Serve chicken and sauce over rice.
My husband says this is one of his all-time favorites!
¼ c olive oil
4 large boneless chicken breast halves
1-7 oz can whole green chilies, cut into ½” strips
1 cup whipping cream (I like to use more to have more sauce)
1 Tbsp. chopped fresh parsley
1 tsp. pepper
½ tsp salt
½ c grated Swiss cheese (I use Swiss cheese slices)
Preheat oven to 325 degrees. Heat oil in heavy large skillet over high heat. Add chicken and brown lightly on all sides, turning once, about 2 minutes. Transfer chicken to a 9x13 inch glass baking dish. Arrange chilies over chicken. Whisk cream, parsley, pepper and salt in bowl to blend. Pour over chicken. Sprinkle with cheese. Bake until chicken is tender, basting with sauce in dish, about 45 minutes. Serve chicken and sauce over rice.
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