Navajo Taco's, Scones
Tina's Scones {even though people in the Midwest call it FRY BREAD!}1 quart buttermilk2 Tbsp yeast2 Tbsp sugar2 eggs well beaten6 Tbsp oil2 tsp salt3 tsp baking powder½ tsp soda6-8 c flour(sometimes it takes a little more)Directions: Warm 1 c buttermilk add yeast, sugar, eggs and oil. Stir well add rest of buttermilk and dry ingredients. Stir and knead 5 min. Let rise. Roll out ½ thick. Cut into triangles. Poke a hole in the center and fry to golden brown.Note: Dough can be kept in fridge up to a week.
Wednesday, March 23, 2011
Pioneer Woman Chicken Spaghetti
PIONEER WOMAN CHICKEN SPAGHETTI
This isn't as much work as it seems! Super yummy flavor & love that it can be made ahead!
2 cups cooked chicken * it says to use a fryer but i just did a few boneless skinless breasts2 cans Cream of Mushroom soup2 cups grated sharp cheddar cheese1/4 cup finely diced green pepper1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained * I used 2 oz. and it was plenty pimento3 cups dry spaghetti, broken into two inch pieces * I used about 16 oz. dry2 cups reserved chicken broth from pot1 teaspoon Lawry’s Seasoned Salt1/8 to 1/4 teaspoon Cayenne pepperSalt & Pepper to taste1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
~ recipe from www.thepioneerwomancooks.com ~
This isn't as much work as it seems! Super yummy flavor & love that it can be made ahead!
2 cups cooked chicken * it says to use a fryer but i just did a few boneless skinless breasts2 cans Cream of Mushroom soup2 cups grated sharp cheddar cheese1/4 cup finely diced green pepper1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained * I used 2 oz. and it was plenty pimento3 cups dry spaghetti, broken into two inch pieces * I used about 16 oz. dry2 cups reserved chicken broth from pot1 teaspoon Lawry’s Seasoned Salt1/8 to 1/4 teaspoon Cayenne pepperSalt & Pepper to taste1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
~ recipe from www.thepioneerwomancooks.com ~
Lemon Chicken Pasta
Lemon Chicken Pasta
Jessie Riley
Serves: 4
Category: Entrée
Prep time: 20-30
MinutesCook time: 20 minutes
Pasta:8 oz. uncooked pasta (I use Fettucine)3 Tablespoon Butter, melted1 Tablespoon Lemon juice1 1/2 teaspoon dried basil1/2 teaspoon garlic powder1/2 teaspoon lemon pepper1/4 cup parmesan cheese(this pasta is good even without the chicken & sauce)Chicken & sauce:4 Chicken breasts1 LARGE can or 2 small cans cream of chicken soup (reduced fat)1/4 cup fat free milk2 teaspoon lemon juice1/8 teaspoon pepper____________________Cook or Boil ChickenCombine soup, lemon juice, & pepper in sauce pan.Pour over chicken & serve on pasta
____________________Boil pasta & Combine butter, lemon juice, basil, garlic powder & lemon pepperAdd butter mixture to pasta until melted. Toss with Parmesan cheese
Jessie Riley
Serves: 4
Category: Entrée
Prep time: 20-30
MinutesCook time: 20 minutes
Pasta:8 oz. uncooked pasta (I use Fettucine)3 Tablespoon Butter, melted1 Tablespoon Lemon juice1 1/2 teaspoon dried basil1/2 teaspoon garlic powder1/2 teaspoon lemon pepper1/4 cup parmesan cheese(this pasta is good even without the chicken & sauce)Chicken & sauce:4 Chicken breasts1 LARGE can or 2 small cans cream of chicken soup (reduced fat)1/4 cup fat free milk2 teaspoon lemon juice1/8 teaspoon pepper____________________Cook or Boil ChickenCombine soup, lemon juice, & pepper in sauce pan.Pour over chicken & serve on pasta
____________________Boil pasta & Combine butter, lemon juice, basil, garlic powder & lemon pepperAdd butter mixture to pasta until melted. Toss with Parmesan cheese
Beach Street Chicken Linguini
Beach Street Lemon Chicken Linguiniad
My Food Storage Deals
**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**
1 lb. linguine2 tablespoons olive oilZest from one lemonJuice from one lemon3 green onions, chopped (white and green parts)¼ cup chopped fresh parsleySalt and freshly ground pepper1/2 cup grated Parmesan cheese
Marinade:½ cup olive oil2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don’t omit entirely or you will lose great flavor)Juice of one lemon2 tablespoons minced fresh parsley2 tablespoons brown sugar2 tablespoons soy sauce2 chicken breasts, sliced
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.
My Food Storage Deals
**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**
1 lb. linguine2 tablespoons olive oilZest from one lemonJuice from one lemon3 green onions, chopped (white and green parts)¼ cup chopped fresh parsleySalt and freshly ground pepper1/2 cup grated Parmesan cheese
Marinade:½ cup olive oil2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don’t omit entirely or you will lose great flavor)Juice of one lemon2 tablespoons minced fresh parsley2 tablespoons brown sugar2 tablespoons soy sauce2 chicken breasts, sliced
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.
Baked Ziti
Baked Ziti
*****
Ingredients:1 lb. ziti pasta1 onion, chopped1 lb. Italian sausage2 24oz. jars spaghetti sauce (I prefer Prego Meat Sauce, it tends to be thicker)6 slices Provolone cheese1 1/2 cup sour cream2 cups Mozzarella cheeseParmesan cheese, to coverDirections:1. In a large skillet, brown Italian sausage with onion. Drain fat. Add spaghetti sauce to skillet and simmer for 15 minutes.2. While meat mixture is simmering, boil noodles until al dente. Drain.3. Layer as follows in a 9x13 pan:1/2 ziti noodles, Provolone cheese, sour cream, 1/2 meat sauce mixture, remaining ziti noodles, Mozzarella cheese, remaining meat sauce mixture, and cover with Parmesan cheese.4. Bake for 30 minutes at 350 degrees.
*****
Ingredients:1 lb. ziti pasta1 onion, chopped1 lb. Italian sausage2 24oz. jars spaghetti sauce (I prefer Prego Meat Sauce, it tends to be thicker)6 slices Provolone cheese1 1/2 cup sour cream2 cups Mozzarella cheeseParmesan cheese, to coverDirections:1. In a large skillet, brown Italian sausage with onion. Drain fat. Add spaghetti sauce to skillet and simmer for 15 minutes.2. While meat mixture is simmering, boil noodles until al dente. Drain.3. Layer as follows in a 9x13 pan:1/2 ziti noodles, Provolone cheese, sour cream, 1/2 meat sauce mixture, remaining ziti noodles, Mozzarella cheese, remaining meat sauce mixture, and cover with Parmesan cheese.4. Bake for 30 minutes at 350 degrees.
Thursday, March 17, 2011
German Pancakes
German Pancakes
Coterie
(you can ½ this and make it in a square pan)1/3 C. butter6 eggs (extra large)1 ½ C. flour1 ½ C. milkscant ½ tsp. saltSpray 9x13 pan with cooking spray. Add 1/3 C. butter and put into 400˚ oven (as the oven pre-heats, the butter will melt-but watch it carefully!)Blend remaining ingredients and pour over melted butter. Bake at 400˚ for 20 minutes. Serve with maple syrup, fruit, or powdered sugar.
Coterie
(you can ½ this and make it in a square pan)1/3 C. butter6 eggs (extra large)1 ½ C. flour1 ½ C. milkscant ½ tsp. saltSpray 9x13 pan with cooking spray. Add 1/3 C. butter and put into 400˚ oven (as the oven pre-heats, the butter will melt-but watch it carefully!)Blend remaining ingredients and pour over melted butter. Bake at 400˚ for 20 minutes. Serve with maple syrup, fruit, or powdered sugar.
Magic Cookie Bars
Magic Cookies Bars
Coterie
1 sleeve graham crackers1 cube butter1 1/2 C. chopped nuts (walnuts/pecans)2 C. chocolate chips3/4 bag shredded coconut1 can sweetened condensed milkMelt the butter and pour into a 9x13 pan. Crush up graham crackers in a bag until very fine. Pour graham crackers into pan with butter and mix all together. Once the graham crackers and butter are mixed, press down onto bottom of the pan to make a crust (don't pack too firmly or you WON'T be able to get it out later!). layer the chopped nuts, chocolate chips, and coconut. Pour the sweetened condensed milk evenly over the top. Bake @ 350 degrees for 20-25 minutes (or until coconut starts to barely brown). Let cool, then serve!
Coterie
1 sleeve graham crackers1 cube butter1 1/2 C. chopped nuts (walnuts/pecans)2 C. chocolate chips3/4 bag shredded coconut1 can sweetened condensed milkMelt the butter and pour into a 9x13 pan. Crush up graham crackers in a bag until very fine. Pour graham crackers into pan with butter and mix all together. Once the graham crackers and butter are mixed, press down onto bottom of the pan to make a crust (don't pack too firmly or you WON'T be able to get it out later!). layer the chopped nuts, chocolate chips, and coconut. Pour the sweetened condensed milk evenly over the top. Bake @ 350 degrees for 20-25 minutes (or until coconut starts to barely brown). Let cool, then serve!
Wednesday, March 9, 2011
Sweet and Sour Chicken Cups
Sweet and Sour Chicken Cups
24 Hour Menu
They are not only really easy and tasty, but they have a nice presentation! I want to serve them at our next party. If you haven't already discovered http://www.rhodesbread.com/ you'll want to check it out. Rhodes has hundreds of recipes. Enjoy!Sweet and Sour Chicken Cups12 Rhodes™ Dinner Rolls, thawed but still cold1 1/2 cups cooked chicken breast, cubed6 green onions including tops, chopped1 medium size red pepper, chopped8 ounce can crushed pineapple, drained2 tablespoons honey2 tablespoons soy sauce1 tablespoon prepared mustard1 beaten egg2 tablespoons sesame seedsFlatten each roll into a 5-6-inch circle. Combine chicken, onions, pepper, pineapple, honey, soy sauce and mustard in a bowl and mix well. Place about 1 heaping tablespoon of mixture in the center of each flattened roll. Pull all edges up around filling and pinch to seal. (It is not necessary to seal completely.) Place pinched side up in sprayed muffin cups. Brush the top of each roll with beaten egg and sprinkle with sesame seeds. Bake at 350°F 20-25 minutes. Serve warm.
24 Hour Menu
They are not only really easy and tasty, but they have a nice presentation! I want to serve them at our next party. If you haven't already discovered http://www.rhodesbread.com/ you'll want to check it out. Rhodes has hundreds of recipes. Enjoy!Sweet and Sour Chicken Cups12 Rhodes™ Dinner Rolls, thawed but still cold1 1/2 cups cooked chicken breast, cubed6 green onions including tops, chopped1 medium size red pepper, chopped8 ounce can crushed pineapple, drained2 tablespoons honey2 tablespoons soy sauce1 tablespoon prepared mustard1 beaten egg2 tablespoons sesame seedsFlatten each roll into a 5-6-inch circle. Combine chicken, onions, pepper, pineapple, honey, soy sauce and mustard in a bowl and mix well. Place about 1 heaping tablespoon of mixture in the center of each flattened roll. Pull all edges up around filling and pinch to seal. (It is not necessary to seal completely.) Place pinched side up in sprayed muffin cups. Brush the top of each roll with beaten egg and sprinkle with sesame seeds. Bake at 350°F 20-25 minutes. Serve warm.
Pizza Factory Alfredo Sauce
Pasta Factory's Alfredo Sauce
24 Hour Menu
I also got this recipe from Nadine. She said it is REALLY worth making this sauce instead of buying the bottled stuff.
1 1/2 cubes butter
8 oz cream cheese
5 T flour
3/4 cup + 2 T heavy whipping cream
1 1/2 cups + 2 T whole milk
3/4 cup + 2 T whole milk (for another section of recipe)
6 T parmesan cheese
In a medium bowl combine 5 T flour, 3/4 cup + 2 T heavy whipping cream, and 1 1/2 cups + 2 T whole milk. Stir until smooth and set aside.
Over medium heat combine 1 1/2 cubes butter and 8 oz cream cheese. Heat and mix with a whisk until melted and blended. Add previous mixture that is currently set aside. Mix together. Add 6 T parmesan cheese and 3/4 cup + 2 T whole milk and stir until mixture is the right consistency. Serve over cooked noodles!
24 Hour Menu
I also got this recipe from Nadine. She said it is REALLY worth making this sauce instead of buying the bottled stuff.
1 1/2 cubes butter
8 oz cream cheese
5 T flour
3/4 cup + 2 T heavy whipping cream
1 1/2 cups + 2 T whole milk
3/4 cup + 2 T whole milk (for another section of recipe)
6 T parmesan cheese
In a medium bowl combine 5 T flour, 3/4 cup + 2 T heavy whipping cream, and 1 1/2 cups + 2 T whole milk. Stir until smooth and set aside.
Over medium heat combine 1 1/2 cubes butter and 8 oz cream cheese. Heat and mix with a whisk until melted and blended. Add previous mixture that is currently set aside. Mix together. Add 6 T parmesan cheese and 3/4 cup + 2 T whole milk and stir until mixture is the right consistency. Serve over cooked noodles!
Crescent Chicken Roll Ups
Crescent Chicken Roll-ups
24 Hour Menu
I know most everyone probably has this recipe, but I thought I would post it just in case one of you was missing it! hehe :) This is the easiest and greatest recipe. I make it at least twice a month!
6 oz softened cream cheese
1/4 c. melted butter
1/8 t pepper
2 cups cooked chicken (I also use the canned chicken from Costco when I am lazy)
1 - 4 oz can mushrooms (optional)
1/2 cup walnuts (optional, but a must for me)
1/2 cup chopped celery (optional)
2 cans crescent rolls
1 can cream of chicken soup
1/2 soup can of milk
Mix first 7 ingredients (up to celery). Unroll crescent rolls (I just use my hand/fist to flatten out and make a little larger). Drop a large blob (2 to 3 T) in the center of each roll and wrap the roll around the blob. Place rolls in oven pan (9x13) and bake at 350 degrees until rolls start to turn golden brown on top. About 15-20 minutes. Mix cream of chicken and milk on stove. Pour over rolls and serve.
I generally serve with white steamed rice and a veggie! Yummy!
24 Hour Menu
I know most everyone probably has this recipe, but I thought I would post it just in case one of you was missing it! hehe :) This is the easiest and greatest recipe. I make it at least twice a month!
6 oz softened cream cheese
1/4 c. melted butter
1/8 t pepper
2 cups cooked chicken (I also use the canned chicken from Costco when I am lazy)
1 - 4 oz can mushrooms (optional)
1/2 cup walnuts (optional, but a must for me)
1/2 cup chopped celery (optional)
2 cans crescent rolls
1 can cream of chicken soup
1/2 soup can of milk
Mix first 7 ingredients (up to celery). Unroll crescent rolls (I just use my hand/fist to flatten out and make a little larger). Drop a large blob (2 to 3 T) in the center of each roll and wrap the roll around the blob. Place rolls in oven pan (9x13) and bake at 350 degrees until rolls start to turn golden brown on top. About 15-20 minutes. Mix cream of chicken and milk on stove. Pour over rolls and serve.
I generally serve with white steamed rice and a veggie! Yummy!
Coconut Chex Mix Treat
Coconut Chex Mix
24 Hour Menu
Since I just had a babe and should be eating well, I am making this today :)3 cubes butter2 cups sugar2 cups Karo syrup1 tablespoon vanilla1 large box Chex rice or corn1 large box Golden Grahams2 cups slivered almonds2 cups shredded coconutMix cereals, almonds, and coconut in large bowl. In a big pan melt together sugar, butter, and Karo. Bring to boil and cook for 3 minutes. Add vanilla. Pour over cereal mixture and stir till all coated. Spread on cookie sheet covered with wax paper.I like to add m&ms and cashews as well.
24 Hour Menu
Since I just had a babe and should be eating well, I am making this today :)3 cubes butter2 cups sugar2 cups Karo syrup1 tablespoon vanilla1 large box Chex rice or corn1 large box Golden Grahams2 cups slivered almonds2 cups shredded coconutMix cereals, almonds, and coconut in large bowl. In a big pan melt together sugar, butter, and Karo. Bring to boil and cook for 3 minutes. Add vanilla. Pour over cereal mixture and stir till all coated. Spread on cookie sheet covered with wax paper.I like to add m&ms and cashews as well.
Mini Cheese Cakes
Mini Cheese Cakes
A recipe we all know and love, and if you dont, you will.2 8 oz packages of cream cheese softened2 eggs beaten3/4 cup sugar1 teaspoon vanilla1 tablespoon lemon juice18 vanilla wafersBeat cream cheese, eggs, sugar, vanilla, and lemon juice until smooth. Place a vanilla wafer in cupcake liners and fill with mixture. Bake at 350 for 12-15 minutes. Cool and top with fresh fruits, pie filling or chocolate ganache.
A recipe we all know and love, and if you dont, you will.2 8 oz packages of cream cheese softened2 eggs beaten3/4 cup sugar1 teaspoon vanilla1 tablespoon lemon juice18 vanilla wafersBeat cream cheese, eggs, sugar, vanilla, and lemon juice until smooth. Place a vanilla wafer in cupcake liners and fill with mixture. Bake at 350 for 12-15 minutes. Cool and top with fresh fruits, pie filling or chocolate ganache.
Coconut Oatmeal Pecan Cookies
Coconut oatmeal pecan Cookies
24 Hour Menu
This has got to be my favorite cookie recipe. And guess what? There isn't even any chocolate in them, but there could be....
1 c. butter or marg
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 cups flour
1 cup oatmeal
2 TBS milk or cream
1 tsp vanilla extract
1 tsp almond extract
1 cup coconut
1 cup pecans or walnuts
Cream butter and sugars till fluffy. Add eggs, milk, and extracts. Add flour, baking powder, salt, soda and oatmeal. Add coconut and pecans. Drop by teaspoons on cookie sheet and bake for 8-10 minutes at 350 degrees. Don't over bake, they should be soft and chewy.
Lastly, make sure to lick the batter bowl clean :) Yields: approx 7 dozen
24 Hour Menu
This has got to be my favorite cookie recipe. And guess what? There isn't even any chocolate in them, but there could be....
1 c. butter or marg
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 cups flour
1 cup oatmeal
2 TBS milk or cream
1 tsp vanilla extract
1 tsp almond extract
1 cup coconut
1 cup pecans or walnuts
Cream butter and sugars till fluffy. Add eggs, milk, and extracts. Add flour, baking powder, salt, soda and oatmeal. Add coconut and pecans. Drop by teaspoons on cookie sheet and bake for 8-10 minutes at 350 degrees. Don't over bake, they should be soft and chewy.
Lastly, make sure to lick the batter bowl clean :) Yields: approx 7 dozen
Oven Roasted Red Potatoes
Oven Roasted Red Potatoes with Rosemary & Garlic
24 Hour Menu
This is a Paula Dean recipe, I tried it once, loved it and now this is the only way I cook our red potatoes!
1 1/2 lbs. red potatoes, scrubbed and dried
1/4 c. extra virgin olive oil
4 to 6 cloves garlic crushed
1 T. fresh or 1 t. dried rosemary
Preheat oven to 350
Peel a narrow strip from each potato. In a bowl mix the oil, garlic and rosemary; add potatoes and toss well. Transfer potatoes to a shallow baking pan and roast until potatoes are tender when tested with a tip of a knife. Serve hot!!
24 Hour Menu
This is a Paula Dean recipe, I tried it once, loved it and now this is the only way I cook our red potatoes!
1 1/2 lbs. red potatoes, scrubbed and dried
1/4 c. extra virgin olive oil
4 to 6 cloves garlic crushed
1 T. fresh or 1 t. dried rosemary
Preheat oven to 350
Peel a narrow strip from each potato. In a bowl mix the oil, garlic and rosemary; add potatoes and toss well. Transfer potatoes to a shallow baking pan and roast until potatoes are tender when tested with a tip of a knife. Serve hot!!
Oatmeal Chocolate Chunk Walnut Bars
Oatmeal chocolate chunk walnut bars
24 Hour Menu
I had made these for some neighbors when all the sudden there was hardly any left.
Paul was gone and the kids cant reach up to the counter.....IT WAS ALL ME! dangit. But these are that good. Now I just might go make a batch....
1 3/4 cup flour
3/4 tsp soda
1/4 tsp salt
1 cup oatmeal
3/4 cup butter or marg
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
12 ounces semi sweet chocolate chunks
1 cup chopped walnuts
Preheat oven to 375. Mix together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate and walnuts. Spread in greased 9x13 inch pan and bake for 20-22 minutes until light golden brown. Cool and scarf down....oh wait, thats just me.
24 Hour Menu
I had made these for some neighbors when all the sudden there was hardly any left.
Paul was gone and the kids cant reach up to the counter.....IT WAS ALL ME! dangit. But these are that good. Now I just might go make a batch....
1 3/4 cup flour
3/4 tsp soda
1/4 tsp salt
1 cup oatmeal
3/4 cup butter or marg
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
12 ounces semi sweet chocolate chunks
1 cup chopped walnuts
Preheat oven to 375. Mix together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate and walnuts. Spread in greased 9x13 inch pan and bake for 20-22 minutes until light golden brown. Cool and scarf down....oh wait, thats just me.
Tagliatelle w/ Tomatoes and Spicy Italian Sausage
Homemade Tagliatelle With Tomatoes and Spicy Italian Sausage
I saw this on Take Home Chef today and I am going to try it. It looks dang good and I thought I would share it! What would you guys use to replace the dry white wine?!?
2 tablespoons olive oil2 large garlic cloves, minced
1/2 cup dry white wine6 ripe plum tomatoes (about 1 1/4 pounds), coarsely choppedSalt and freshly ground black pepper1 pound spicy Italian sausages, casings removed, meat broken into bite size pieces1 pound very thin asparagus, trimmed¼ cup coarsely chopped fresh Italian parley
Heat the oil in a heavy large sauce pan over medium heat. Add the garlic and sauté for 1 minute or until tender. Add the white wine and simmer for about 3 minutes or until reduced by about half.Stir in the tomatoes and sprinkle with ¾ teaspoon of salt. Bring the mixture to a simmer. Decrease the heat to medium-low. Cover and simmer gently for about 45 minutes or until a chunky sauce forms, stirring occasionally and smashing tomatoes.Add the sausage pieces and cook for 7 minutes. Add the asparagus spears and cook for about 5 minutes longer or until crisp-tender. Stir in the parsley. Season the sauce to taste with salt and pepper.
Serve over preferred noodle and enjoy!
I saw this on Take Home Chef today and I am going to try it. It looks dang good and I thought I would share it! What would you guys use to replace the dry white wine?!?
2 tablespoons olive oil2 large garlic cloves, minced
1/2 cup dry white wine6 ripe plum tomatoes (about 1 1/4 pounds), coarsely choppedSalt and freshly ground black pepper1 pound spicy Italian sausages, casings removed, meat broken into bite size pieces1 pound very thin asparagus, trimmed¼ cup coarsely chopped fresh Italian parley
Heat the oil in a heavy large sauce pan over medium heat. Add the garlic and sauté for 1 minute or until tender. Add the white wine and simmer for about 3 minutes or until reduced by about half.Stir in the tomatoes and sprinkle with ¾ teaspoon of salt. Bring the mixture to a simmer. Decrease the heat to medium-low. Cover and simmer gently for about 45 minutes or until a chunky sauce forms, stirring occasionally and smashing tomatoes.Add the sausage pieces and cook for 7 minutes. Add the asparagus spears and cook for about 5 minutes longer or until crisp-tender. Stir in the parsley. Season the sauce to taste with salt and pepper.
Serve over preferred noodle and enjoy!
Turtle Bars
Turtle Bars
24 Hour Menu
Such a delicioso indulgent...1 German Chocolate Cake mix3/4 cup butter softened2/3 cup evaporated milkMix together and spread half of the batter in a greased 9x12 pan. Bake at 350 for 12-15 min.Melt in microwave for 20 second intervals, stirring often until creamy;1 bag caramels1/3 cup evaporated milkPour caramel mixture over the baked layer and sprinkle on top;1 cup milk chocolate chips1 cup of chopped pecansDrop the rest of the batter on top and return to the oven for 20 minutes. Cool and have a HUGE icy cold glass of milk to wash it down.
24 Hour Menu
Such a delicioso indulgent...1 German Chocolate Cake mix3/4 cup butter softened2/3 cup evaporated milkMix together and spread half of the batter in a greased 9x12 pan. Bake at 350 for 12-15 min.Melt in microwave for 20 second intervals, stirring often until creamy;1 bag caramels1/3 cup evaporated milkPour caramel mixture over the baked layer and sprinkle on top;1 cup milk chocolate chips1 cup of chopped pecansDrop the rest of the batter on top and return to the oven for 20 minutes. Cool and have a HUGE icy cold glass of milk to wash it down.
Beef Stroganoff
Ultimate Beef Stroganoff
24 Hour Menu
This meal is in my top 10, maybe even my top 5! It is incredibly good and I crave it. So we just had it for dinner.
My kitchen has been over worked since discovering a fantastic food blog, My Kitchen Cafe.
In fact, stop reading this and put it on your google readers right now, you will thank me.
Melanie knows what she is doing! Ive loved every recipe Ive tried!
Okay, Stroganoff talk....Make it, it wont disappoint.
The Ultimate Beef Stroganoff
Put in crock pot:
2-3 pounds stew meat
1 tsp. salt
dash of pepper
1 onion, sliced
Mix in a bowl and pour over meat:
¼ tsp. garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock (made up from cubes or granules)
1 tablespoon ketchup
Cook in crock pot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crock pot and add 4 ounces sliced mushrooms.
Cook on high for 15-30 minutes. Then stir in ½ cup sour cream. Serve over pasta, rice or baked potatoes (pasta is my favorite option!).
24 Hour Menu
This meal is in my top 10, maybe even my top 5! It is incredibly good and I crave it. So we just had it for dinner.
My kitchen has been over worked since discovering a fantastic food blog, My Kitchen Cafe.
In fact, stop reading this and put it on your google readers right now, you will thank me.
Melanie knows what she is doing! Ive loved every recipe Ive tried!
Okay, Stroganoff talk....Make it, it wont disappoint.
The Ultimate Beef Stroganoff
Put in crock pot:
2-3 pounds stew meat
1 tsp. salt
dash of pepper
1 onion, sliced
Mix in a bowl and pour over meat:
¼ tsp. garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock (made up from cubes or granules)
1 tablespoon ketchup
Cook in crock pot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crock pot and add 4 ounces sliced mushrooms.
Cook on high for 15-30 minutes. Then stir in ½ cup sour cream. Serve over pasta, rice or baked potatoes (pasta is my favorite option!).
Sweet Potato Fries
sweet potato fries
24 Hour Menu
I am not a big sweet potato or yam fan...i just really don't like it when veggies taste sweet; unfortunately they are ridiculously good for you! so i was searching for a good recipe i would like when i stumbled onto this one in running magazine. These "fries" were delicious, good for you, and very easy to prepare.1-2 tbps veggie or canola oil (depending on how many potatoes you use)1 large diced sweet potato (this was plenty for one person, the original recipe suggests four)seasoning (i used garlic salt, rosemary, and allspice...you can essentially use whatever you like, but the recipe called for rosemary and paprika)heat oven to 375 Fcoat diced potatoes in oil and seasoningspread out on cooking sheet and cook for 20-30 minutes depending on size of friesI flipped the fries periodically and they did stick to the pan a bit, so if you want to line the pan with foil, parchment paper or spray that would help.
24 Hour Menu
I am not a big sweet potato or yam fan...i just really don't like it when veggies taste sweet; unfortunately they are ridiculously good for you! so i was searching for a good recipe i would like when i stumbled onto this one in running magazine. These "fries" were delicious, good for you, and very easy to prepare.1-2 tbps veggie or canola oil (depending on how many potatoes you use)1 large diced sweet potato (this was plenty for one person, the original recipe suggests four)seasoning (i used garlic salt, rosemary, and allspice...you can essentially use whatever you like, but the recipe called for rosemary and paprika)heat oven to 375 Fcoat diced potatoes in oil and seasoningspread out on cooking sheet and cook for 20-30 minutes depending on size of friesI flipped the fries periodically and they did stick to the pan a bit, so if you want to line the pan with foil, parchment paper or spray that would help.
Blondie
Blondie!
24 Hour Menu
Ingredients:Dough1/2 teaspoon baking powder1/8 teaspoon baking soda1/8 teaspoon salt1 cup flour, sifted1/4 cup chopped walnuts (or more if desired)1/3 cup butter or margarine (melted)1 cup packed brown sugar1 egg, beaten1 tablespoon vanilla extract1/2 cup white chocolate chips
Maple Butter Sauce3/4 cup maple syrup ( I highly recommend using REAL maple syrup )1/2 cup butter3/4 cup brown sugar1/4 cup chopped walnuts (optional)
Directions:DoughPreheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.Add flour mixture, a little at a time, until mixed well.Stir in white chocolate chips. Spread out dough in a 9-inch pan.Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.
Enjoy !
24 Hour Menu
Ingredients:Dough1/2 teaspoon baking powder1/8 teaspoon baking soda1/8 teaspoon salt1 cup flour, sifted1/4 cup chopped walnuts (or more if desired)1/3 cup butter or margarine (melted)1 cup packed brown sugar1 egg, beaten1 tablespoon vanilla extract1/2 cup white chocolate chips
Maple Butter Sauce3/4 cup maple syrup ( I highly recommend using REAL maple syrup )1/2 cup butter3/4 cup brown sugar1/4 cup chopped walnuts (optional)
Directions:DoughPreheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.Add chopped nuts and mix well. Set aside.
Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.Add flour mixture, a little at a time, until mixed well.Stir in white chocolate chips. Spread out dough in a 9-inch pan.Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.Serve warm with ice cream and Maple Butter Sauce.
Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.
Enjoy !
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