Printable Recipe
These are very easy and good. Because they are stirred on top of the stove, the potatoes have a tendency to become more like mashed, but they still taste great!
Saute
1 small onion, diced
3 tbsp butter
Saute until onions are soft.
Add
4 medium potatoes, peeled and thinly sliced
1 tsp salt
1 cup milk
Cover pan. Cook slowly, about 20 minutes, or until potatoes are tender.
Friday, August 29, 2008
Rainbow Jello
Printable Recipe
This recipe came from my sister-in-law. It is very pretty, and a nice accompaniment to Thanksgiving dinner.
2 (3 - oz) pkgs grape jello
2 (3 - oz) pkgs cherry jello
2 (3 - oz) pkgs orange jello
2 (3 - oz) pkgs lemon jello
1 (3 - oz) pkg lime jello
boiling water
cold water
cold evaporated milk
Dissolve 1 pkg grape jello in 3/4 cup boiling water. Add 1/2 cup cold water. Pour into a 9 x 13" pan. Chill for 30 minutes. Dissolve second pkg grape jello in 3/4 cup boiling water. Add 1/2 cup cold evaporated milk. Pour over first layer. Chill for 30 minutes. Repeat with remaining jello, in the order given, following the same directions and chilling between layers. Chilling longer than 30 minutes between layers could cause the layers to separate.
This recipe came from my sister-in-law. It is very pretty, and a nice accompaniment to Thanksgiving dinner.
2 (3 - oz) pkgs grape jello
2 (3 - oz) pkgs cherry jello
2 (3 - oz) pkgs orange jello
2 (3 - oz) pkgs lemon jello
1 (3 - oz) pkg lime jello
boiling water
cold water
cold evaporated milk
Dissolve 1 pkg grape jello in 3/4 cup boiling water. Add 1/2 cup cold water. Pour into a 9 x 13" pan. Chill for 30 minutes. Dissolve second pkg grape jello in 3/4 cup boiling water. Add 1/2 cup cold evaporated milk. Pour over first layer. Chill for 30 minutes. Repeat with remaining jello, in the order given, following the same directions and chilling between layers. Chilling longer than 30 minutes between layers could cause the layers to separate.
Creamy Orange Jello/Pudding
Printable Recipe
I don't have a title for this recipe. It originally came from my best friend (the one whose husband gave me the nickname of the Sugar Queen). It's very good, and is often requested.
1 (3 - oz) pkg orange jello
2 (3 - oz) pkgs Cook & Serve vanilla pudding (not instant)
2 1/4 cups hot water
1 (8 - 12 oz) ctr Cool Whip
1 can mandarin oranges, drained (optional)
Combine the jello, pudding mixes and hot water in a saucepan. Bring to a boil, stirring constantly, over medium heat. Mixture will become thick and transparent. Remove from heat and allow to cool for a while. Cover and refrigerate for at least 8 hours. Beat in the Cool Whip until well combined, and stir in the mandarin oranges. Store in the refrigerator.
I don't have a title for this recipe. It originally came from my best friend (the one whose husband gave me the nickname of the Sugar Queen). It's very good, and is often requested.
1 (3 - oz) pkg orange jello
2 (3 - oz) pkgs Cook & Serve vanilla pudding (not instant)
2 1/4 cups hot water
1 (8 - 12 oz) ctr Cool Whip
1 can mandarin oranges, drained (optional)
Combine the jello, pudding mixes and hot water in a saucepan. Bring to a boil, stirring constantly, over medium heat. Mixture will become thick and transparent. Remove from heat and allow to cool for a while. Cover and refrigerate for at least 8 hours. Beat in the Cool Whip until well combined, and stir in the mandarin oranges. Store in the refrigerator.
Strawberry Supreme Salad
Printable Recipe
Very good!
2 (3 - oz) pkgs strawberry jello, divided
2 cups boiling water, divided
1 (10 - oz) pkg frozen strawberries
1 1/2 cups vanilla ice cream
Dissolve 1 pkg jello in 1 cup boiling water. Add the strawberries, and stir until thickened. Pour into a 5 cup mold, or pretty, glass bowl. Chill until set, but not firm.
Dissolve other pkg of jello in other cup of boiling water. Add ice cream by spoonfuls. Stir until the ice cream is melted. Pour on top of the the other layer of jello. Chill until firm.
Very good!
2 (3 - oz) pkgs strawberry jello, divided
2 cups boiling water, divided
1 (10 - oz) pkg frozen strawberries
1 1/2 cups vanilla ice cream
Dissolve 1 pkg jello in 1 cup boiling water. Add the strawberries, and stir until thickened. Pour into a 5 cup mold, or pretty, glass bowl. Chill until set, but not firm.
Dissolve other pkg of jello in other cup of boiling water. Add ice cream by spoonfuls. Stir until the ice cream is melted. Pour on top of the the other layer of jello. Chill until firm.
Herbed Rice
Printable Recipe
A recipe from my sister. It's very good!
1 1/2 cups uncooked, long-grain rice
4 1/2 cups water
1/4 cup butter
2 tbsp chicken base*
1/2 tsp marjoram
1/2 tsp rosemary
1/2 tsp thyme
Put all of the ingredients in a skillet that has a skillet. Heat to boiling. Pour rice into a greased 9 x 13" pan. Bake 375 degrees for 35 minutes, until all the liquid is absorbed and rice is cooked through.
*Chicken base is not the same as chicken bouillon. It is a paste, and is in a short, squat jar. I don't recall the brand name, but the label is dark and is alongside the granulated/cubed bouillon.
A recipe from my sister. It's very good!
1 1/2 cups uncooked, long-grain rice
4 1/2 cups water
1/4 cup butter
2 tbsp chicken base*
1/2 tsp marjoram
1/2 tsp rosemary
1/2 tsp thyme
Put all of the ingredients in a skillet that has a skillet. Heat to boiling. Pour rice into a greased 9 x 13" pan. Bake 375 degrees for 35 minutes, until all the liquid is absorbed and rice is cooked through.
*Chicken base is not the same as chicken bouillon. It is a paste, and is in a short, squat jar. I don't recall the brand name, but the label is dark and is alongside the granulated/cubed bouillon.
Apple-Spice Layer Cake with Caramel Swirl Icing
Printable Recipe
This comes from the cookbook "The Pastry Queen Christmas". I wish you could see the picture of the cake in the book. YUM! I haven't tried this yet, but once I do, I will report here how it tastes.
I know the directions look lengthy and complicated, but for the most part, they are just wordy, is all.
Cake
1 1/2 cups butter, softened
3 cups sugar
2 tbsp molasses
6 large eggs
3 cups cake flour
1 1/4 tsp baking soda
1/4 tsp kosher salt (not table salt)
2 tbsp cinnamon (yes, tbsp)
2 tsp allspice
1 tsp nutmeg
1 tsp ginger
1 cup sour cream
3 Granny Smith apples, peeled, cored and shredded (about 1 1/2 cups)
1 tbsp vanilla (yes, tbsp)
1 tbsp grated fresh ginger (optional)
Icing
1 (14 - oz) bag caramels, unwrapped
4 tbsp heavy whipping cream, divided
2 tbsp PLUS 1 1/2 cups butter, softened, divided
1 tsp vanilla
3 cups pwd sugar
1 cup (8 - oz) mascarpone (Italian cream cheese, available at most grocery stores)*
2 cups pecan pieces, toasted (optional)
Place one oven rack in the bottom third of the oven and a second rack in the top third of the oven. Preheat the oven to 350 degrees. Grease three 9" cake pans with butter or cooing spray, then line each with a parchment paper round and grease the rounds.
Using an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the molasses. Add the eggs, one at a time, beating well after each addition. In a medium bowl, stir together the flour, soda, salt and spices to blend. Add the flour mixture and sour cream alternately to the batter. (Start and end with the flour mixture, adding the flour mixture in three increments and the sour cream in two increments.) After each addition, mix on low speed just to combine the ingredients. Stir in the shredded apples, vanilla and ginger.
Spoon the batter (it will be thick) evenly into the prepared pans. Place two cake pans side by side on one rack, and the third pan on the other rack, so that no layer is directly over another. Bake for 35 - 40 minutes, until firm to the touch. Monitor the layers carefully for doneness; each one may be done at a different time. Remove from the oven and let cool in the pans for 10 minutes. Run a knife around the edges of the pans and unmold the cakes onto wire racks to cool completely, 15 - 30 minutes, before frosting.
If desired, the cakes can be kept frozen, tightly wrapped in plastic wrap, for 3 weeks. Defrost them at room temperature before unwrapping. Frost immediately.
To make the Icing
In a medium stainless-steel bowl, combine the unwrapped caramels, 2 tbsp of the cream, and 2 tbsp butter. Place over a saucepan filled with 2" of simmering water. Stir the caramel mixture until smooth. Remove the bowl from the heat. Let cool, stirring mixture every few minutes, until cool to the touch, about minutes. (If the mixture is too warm, it will melt the buttercream frosting when it is stirred in later.)
While the caramel is cooling, make the buttercream: using an electric mixer, beat 1 1/2 cups butter on medium-high speed for about 1 minute, until pale in color. Add the remaining 2 tbsp cream, vanilla and pwd sugar, and beat for 3 minutes, until light and fluffy. Add the mascarpone and beat on medium-low speed until incorportated. Do not overbeat the mascarpone, or it will separate. Reserve 1/4 cup of the cooled caramel mixture to drizzle over the cake once it is frosted. Stir together the remainder of the caramel into the frosting, using large strokes to create caramel swirls throughout. Don't stir it up too mich, or ribbons of caramel will disappear.
Place one cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer and spread thickly with frosting. Add the third layer and cover the top and sides of the cake with an even layer of frosting. Use a small spoon to drizzle the reserved caramel over the top of the cake. pat on the toasted pecan pieces to cover only the sides of the cake.
* I would think that you could use regular cream cheese in place of the mascarpone.
This comes from the cookbook "The Pastry Queen Christmas". I wish you could see the picture of the cake in the book. YUM! I haven't tried this yet, but once I do, I will report here how it tastes.
I know the directions look lengthy and complicated, but for the most part, they are just wordy, is all.
Cake
1 1/2 cups butter, softened
3 cups sugar
2 tbsp molasses
6 large eggs
3 cups cake flour
1 1/4 tsp baking soda
1/4 tsp kosher salt (not table salt)
2 tbsp cinnamon (yes, tbsp)
2 tsp allspice
1 tsp nutmeg
1 tsp ginger
1 cup sour cream
3 Granny Smith apples, peeled, cored and shredded (about 1 1/2 cups)
1 tbsp vanilla (yes, tbsp)
1 tbsp grated fresh ginger (optional)
Icing
1 (14 - oz) bag caramels, unwrapped
4 tbsp heavy whipping cream, divided
2 tbsp PLUS 1 1/2 cups butter, softened, divided
1 tsp vanilla
3 cups pwd sugar
1 cup (8 - oz) mascarpone (Italian cream cheese, available at most grocery stores)*
2 cups pecan pieces, toasted (optional)
Place one oven rack in the bottom third of the oven and a second rack in the top third of the oven. Preheat the oven to 350 degrees. Grease three 9" cake pans with butter or cooing spray, then line each with a parchment paper round and grease the rounds.
Using an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the molasses. Add the eggs, one at a time, beating well after each addition. In a medium bowl, stir together the flour, soda, salt and spices to blend. Add the flour mixture and sour cream alternately to the batter. (Start and end with the flour mixture, adding the flour mixture in three increments and the sour cream in two increments.) After each addition, mix on low speed just to combine the ingredients. Stir in the shredded apples, vanilla and ginger.
Spoon the batter (it will be thick) evenly into the prepared pans. Place two cake pans side by side on one rack, and the third pan on the other rack, so that no layer is directly over another. Bake for 35 - 40 minutes, until firm to the touch. Monitor the layers carefully for doneness; each one may be done at a different time. Remove from the oven and let cool in the pans for 10 minutes. Run a knife around the edges of the pans and unmold the cakes onto wire racks to cool completely, 15 - 30 minutes, before frosting.
If desired, the cakes can be kept frozen, tightly wrapped in plastic wrap, for 3 weeks. Defrost them at room temperature before unwrapping. Frost immediately.
To make the Icing
In a medium stainless-steel bowl, combine the unwrapped caramels, 2 tbsp of the cream, and 2 tbsp butter. Place over a saucepan filled with 2" of simmering water. Stir the caramel mixture until smooth. Remove the bowl from the heat. Let cool, stirring mixture every few minutes, until cool to the touch, about minutes. (If the mixture is too warm, it will melt the buttercream frosting when it is stirred in later.)
While the caramel is cooling, make the buttercream: using an electric mixer, beat 1 1/2 cups butter on medium-high speed for about 1 minute, until pale in color. Add the remaining 2 tbsp cream, vanilla and pwd sugar, and beat for 3 minutes, until light and fluffy. Add the mascarpone and beat on medium-low speed until incorportated. Do not overbeat the mascarpone, or it will separate. Reserve 1/4 cup of the cooled caramel mixture to drizzle over the cake once it is frosted. Stir together the remainder of the caramel into the frosting, using large strokes to create caramel swirls throughout. Don't stir it up too mich, or ribbons of caramel will disappear.
Place one cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer and spread thickly with frosting. Add the third layer and cover the top and sides of the cake with an even layer of frosting. Use a small spoon to drizzle the reserved caramel over the top of the cake. pat on the toasted pecan pieces to cover only the sides of the cake.
* I would think that you could use regular cream cheese in place of the mascarpone.
Tuesday, August 26, 2008
Hasselback Potatoes
Printable Recipe
These are really good! You could use finely shredded Cheddar cheese if you'd like, in place of the Parmesan.
6 medium baking potatoes (about 2 lbs)
1/4 cup butter, melted
salt & pepper
1/4 cup grated Parmesan cheese
2 tbsp dry bread crumbs
paprika
Cut whole potatoes, crosswise, into 1/8" slices, cutting only 3/4ths of the way through the potato. Place cut-side up in a greased 9 x 13" pan. Brush the potatoes with the some of the butter and sprinkle with salt and pepper. Bake 375 degrees for 45 minutes, brushing with more of the butter as they bake. Mix together the bread crumbs and the cheese, then sprinkle over the potatoes. Sprinkle on some paprika. Bake until tender, another 20 - 30 minutes.
These are really good! You could use finely shredded Cheddar cheese if you'd like, in place of the Parmesan.
6 medium baking potatoes (about 2 lbs)
1/4 cup butter, melted
salt & pepper
1/4 cup grated Parmesan cheese
2 tbsp dry bread crumbs
paprika
Cut whole potatoes, crosswise, into 1/8" slices, cutting only 3/4ths of the way through the potato. Place cut-side up in a greased 9 x 13" pan. Brush the potatoes with the some of the butter and sprinkle with salt and pepper. Bake 375 degrees for 45 minutes, brushing with more of the butter as they bake. Mix together the bread crumbs and the cheese, then sprinkle over the potatoes. Sprinkle on some paprika. Bake until tender, another 20 - 30 minutes.
Butter Glazed Apples
Printable Recipe
These are great served alongside ham or pork chops. Use a tart apple for these, such as Granny Smith, Braeburn, Fuji, Jonathan
Melt in a skillet:
2 tbsp butter
Add
4 medium apples, peeled, cored and thinly sliced
1/2 cup sugar
1 tsp cinnamon (may want to add additional sugar and cinnamon, if apples are too tart)
Bring to a quick boil, reduce heat and cook, covered, for 15 - 20 minutes, or until apples are tender. If desired, thicken the sauce with a binder of cornstarch/cold water.
These are great served alongside ham or pork chops. Use a tart apple for these, such as Granny Smith, Braeburn, Fuji, Jonathan
Melt in a skillet:
2 tbsp butter
Add
4 medium apples, peeled, cored and thinly sliced
1/2 cup sugar
1 tsp cinnamon (may want to add additional sugar and cinnamon, if apples are too tart)
Bring to a quick boil, reduce heat and cook, covered, for 15 - 20 minutes, or until apples are tender. If desired, thicken the sauce with a binder of cornstarch/cold water.
Elegant Potatoes Au Gratin
Printable Recipe
1 (24 - oz) pkg frozen Ore' Ida shredded Hash Brown Potatoes, thoroughly thawed and water squeezed out
1 (8 - oz) pkg shredded cheddar cheese
1 tsp salt
1 pint (2 cups) whipping cream
1/4 cup bread crumbs
1 tbsp butter, melted
Butter a 1 1/2 quart casserole. Alternate layers of potatoes and cheese in casserole. Sprinkle salt. Pour whipping cream over potato/cheese layers. Top with the bread crumbs that have been mixed with the butter. Bake 350 degrees for 45 - 60 minutes.
1 (24 - oz) pkg frozen Ore' Ida shredded Hash Brown Potatoes, thoroughly thawed and water squeezed out
1 (8 - oz) pkg shredded cheddar cheese
1 tsp salt
1 pint (2 cups) whipping cream
1/4 cup bread crumbs
1 tbsp butter, melted
Butter a 1 1/2 quart casserole. Alternate layers of potatoes and cheese in casserole. Sprinkle salt. Pour whipping cream over potato/cheese layers. Top with the bread crumbs that have been mixed with the butter. Bake 350 degrees for 45 - 60 minutes.
Monday, August 25, 2008
Golden Treasure Meatballs
Printable Recipe
This is a dish my mother made, for many years. It is sort of reminiscent of porcupine meatballs.
1 1/2 lbs hamburger
1 1/2 cups soft bread crumbs (bread torn or cut into small cubes)
1/3 cup chopped green pepper
1/2 tsp garlic salt
1/2 - 1 tsp salt
1/8 tsp pepper
1 egg, beaten
1/3 cup ketchup
16 ( 3/4" ) cubes of American Cheese
2 tbsp oil
3 - 4 (8 - oz) cans tomato sauce
Mix together the hamburger, bread crumbs, green pepper, garlic salt, salt, pepper, egg and ketchup. Form into 16 meatballs. Push a cube of cheese into the center of the meatball, forming the meat around the cheese. Carefully brown the meatballs in the oil in a heavy skillet, being careful not to break apart the meatballs. Drain the oil and pour 2 of the cans of tomato sauce over the meatballs. Cover skillet and cook 20 minutes on medium - low. Uncover the skillet and add the last can of tomato sauce, and cook for an additional 5 - 10 minutes, or until the meatballs are cooked through, and the sauce has thickened. Serve over hot, cooked rice.
This is a dish my mother made, for many years. It is sort of reminiscent of porcupine meatballs.
1 1/2 lbs hamburger
1 1/2 cups soft bread crumbs (bread torn or cut into small cubes)
1/3 cup chopped green pepper
1/2 tsp garlic salt
1/2 - 1 tsp salt
1/8 tsp pepper
1 egg, beaten
1/3 cup ketchup
16 ( 3/4" ) cubes of American Cheese
2 tbsp oil
3 - 4 (8 - oz) cans tomato sauce
Mix together the hamburger, bread crumbs, green pepper, garlic salt, salt, pepper, egg and ketchup. Form into 16 meatballs. Push a cube of cheese into the center of the meatball, forming the meat around the cheese. Carefully brown the meatballs in the oil in a heavy skillet, being careful not to break apart the meatballs. Drain the oil and pour 2 of the cans of tomato sauce over the meatballs. Cover skillet and cook 20 minutes on medium - low. Uncover the skillet and add the last can of tomato sauce, and cook for an additional 5 - 10 minutes, or until the meatballs are cooked through, and the sauce has thickened. Serve over hot, cooked rice.
Chocolate Dessert
Printable Recipe
Bottom Layer
2 cups crushed graham crackers
1/2 cup butter, melted
1/4 cup pwd sugar
Combine the above and pat into a greased 9 x 13" pan and bake for 7 - 10 minutes.
Middle Layer
1 (8 - oz) pkg cream cheese, softened
1 cup sugar
1 (8 - oz) carton Cool Whip, divided
Beat together the cream cheese and sugar, until smooth. Stir in half of the Cool Whip. Spread over baked crust.
Top Layer
1 (3 - oz) pkg instant chocolate pudding mix
1 (3 - oz) pkg instant vanilla pudding mix
3 cups cold milk
chocolate shavings, optional
Beat together the pudding mixes, until smooth. Let set for 5 minutes and spread over the cream cheese layer. Spread remaining Cool Whip on top, and sprinkle with chocolate shavings, if desired. Cover and keep refrigerated.
Bottom Layer
2 cups crushed graham crackers
1/2 cup butter, melted
1/4 cup pwd sugar
Combine the above and pat into a greased 9 x 13" pan and bake for 7 - 10 minutes.
Middle Layer
1 (8 - oz) pkg cream cheese, softened
1 cup sugar
1 (8 - oz) carton Cool Whip, divided
Beat together the cream cheese and sugar, until smooth. Stir in half of the Cool Whip. Spread over baked crust.
Top Layer
1 (3 - oz) pkg instant chocolate pudding mix
1 (3 - oz) pkg instant vanilla pudding mix
3 cups cold milk
chocolate shavings, optional
Beat together the pudding mixes, until smooth. Let set for 5 minutes and spread over the cream cheese layer. Spread remaining Cool Whip on top, and sprinkle with chocolate shavings, if desired. Cover and keep refrigerated.
Strawberry Dessert
Printable Recipe
Crust
1 1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted
Mix the above and press into a greased 9 x 13" pan. Bake 375 degrees for 7 - 10 minutes.
Filling
1 (8 - oz) pkg cream cheese, softened
1 cup pwd sugar
1 (8 - oz) carton Cool Whip, plus additional for topping
Cream the cream cheese and pwd sugar until smooth. Fold in the Cool Whip. Spread over baked crust.
2 (3 - oz) pkgs strawberry jello
2 cups boiling water
2 pkgs frozen strawberries, partially thawed
Dissolve the jello in the boiling water. Stir in the partially thawed strawberries until thickened. Pour over the cream cheese mixture. Chill several hours until set. Serve with additional Cool Whip.
Crust
1 1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted
Mix the above and press into a greased 9 x 13" pan. Bake 375 degrees for 7 - 10 minutes.
Filling
1 (8 - oz) pkg cream cheese, softened
1 cup pwd sugar
1 (8 - oz) carton Cool Whip, plus additional for topping
Cream the cream cheese and pwd sugar until smooth. Fold in the Cool Whip. Spread over baked crust.
2 (3 - oz) pkgs strawberry jello
2 cups boiling water
2 pkgs frozen strawberries, partially thawed
Dissolve the jello in the boiling water. Stir in the partially thawed strawberries until thickened. Pour over the cream cheese mixture. Chill several hours until set. Serve with additional Cool Whip.
Banana Dessert
Printable Recipe
Like a banana cream pie. Use either type of crust.
Graham Cracker Crust
2 cups crushed graham cracker crumbs
1/2 cup butter, melted
1/4 cup pwd sugar
Mix the above and press into a 9 x 13" buttered pan. Bake 350 degrees for 7 - 10 minutes.
Vanilla Wafer Crust
1 1/2 cups crushed vanilla wafer crumbs
6 tbsp butter, melted
1/4 cup sugar
Mix the above and press into a buttered 9 x 13" pan. Bake 350 degrees for 7 - 10 minutes.
Filling
1 (8 - oz) pkg cream cheese, softened
1 cup pwd sugar
3 -4 bananas, sliced
2 (3 - oz) pkgs instant vanilla pudding mix
3 cups milk
2 (8 - oz) cartons Cool Whip
Beat the cream cheese and pwd sugar together until smooth. Blend in one of the cartons of Cool Whip. Spread on the baked and cooled crust. Layer on the sliced bananas. In a large bowl, beat the pudding mixes and milk for 1 -2 minutes. Let set for 5 minutes. Spread over the bananas. Top with the second carton of Cool Whip and if desired, sprinkle with chpd nuts. Store in the refrigerator.
Like a banana cream pie. Use either type of crust.
Graham Cracker Crust
2 cups crushed graham cracker crumbs
1/2 cup butter, melted
1/4 cup pwd sugar
Mix the above and press into a 9 x 13" buttered pan. Bake 350 degrees for 7 - 10 minutes.
Vanilla Wafer Crust
1 1/2 cups crushed vanilla wafer crumbs
6 tbsp butter, melted
1/4 cup sugar
Mix the above and press into a buttered 9 x 13" pan. Bake 350 degrees for 7 - 10 minutes.
Filling
1 (8 - oz) pkg cream cheese, softened
1 cup pwd sugar
3 -4 bananas, sliced
2 (3 - oz) pkgs instant vanilla pudding mix
3 cups milk
2 (8 - oz) cartons Cool Whip
Beat the cream cheese and pwd sugar together until smooth. Blend in one of the cartons of Cool Whip. Spread on the baked and cooled crust. Layer on the sliced bananas. In a large bowl, beat the pudding mixes and milk for 1 -2 minutes. Let set for 5 minutes. Spread over the bananas. Top with the second carton of Cool Whip and if desired, sprinkle with chpd nuts. Store in the refrigerator.
Teriyaki Marinade
Printable Recipe
This is a very good marinade I use on sirloin steaks.
1 lb boneless, beef sirloin steak
1/3 cup soy sauce
2 tbsp apple juice
1 tbsp molasses
1/4 tsp ground ginger
1/3 cup water
Combine the ingredients and pour over meat in a heavy-duty ziplock plastic bag. Marinate for up to 8 hours.
This is a very good marinade I use on sirloin steaks.
1 lb boneless, beef sirloin steak
1/3 cup soy sauce
2 tbsp apple juice
1 tbsp molasses
1/4 tsp ground ginger
1/3 cup water
Combine the ingredients and pour over meat in a heavy-duty ziplock plastic bag. Marinate for up to 8 hours.
Chicken Marinade
Printable Recipe
This is a very good teriyaki marinade that is pretty versatile. I use it for sirloin steaks, as well.
1 cup soy sauce
1 cup sugar
1/4 cup pineapple juice
1/4 cup vegetable oil
1 tsp ground ginger
1 tsp garlic pwd
Combine all of the ingredients and pour over chicken or steak in a glass bowl, or heavy-duty plastic ziplock bag. Marinate for 8 hours.
This is a very good teriyaki marinade that is pretty versatile. I use it for sirloin steaks, as well.
1 cup soy sauce
1 cup sugar
1/4 cup pineapple juice
1/4 cup vegetable oil
1 tsp ground ginger
1 tsp garlic pwd
Combine all of the ingredients and pour over chicken or steak in a glass bowl, or heavy-duty plastic ziplock bag. Marinate for 8 hours.
Saturday, August 23, 2008
Peanut Buster Bars
Printable Recipe
Remember "Peanut Buster Parfaits" from Dairy Queen? This recipe is like those. Now that Oreo cookies come in so many flavors, there are so many variations you can make with this recipe. Follow it as is, using the plain Oreos. Use the mint-flavored Oreos, and vanilla ice cream, or even mint chocolate chip ice cream. Use the chocolate or even the peanut butter Oreos with vanilla ice cream .... Use your imagination!
1 lb pkg Oreo cookies, crushed
1/2 cup butter, melted
1/2 gallon vanilla ice cream, softened slightly and cut into slices
1 1/2 cups Spanish peanuts, more if desired
1/2 cup butter
2/3 cup semi sweet chocolate chips
2 cups pwd sugar
1 (12-oz ) can evaporated milk
1 tsp vanilla
1 - 2 cups caramel ice cream topping (optional)
Melt 1/2 cup butter and stir in the crushed Oreos, until well combined. Press into a 9 x 13" pan. Layer on the ice cream and sprinkle on the Spanish peanuts, pressing them into the ice cream. Freeze.
Meanwhile, melt the butter in a saucepan. Add the chocolate chips, and stir over low-medium heat until chocolate chips are melted. Add the pwd sugar and evaporated milk. Bring to a boil, and gently boil for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla. Cool.
When the sauce has cooled, pour it over the ice cream. Top with additional Spanish peanuts, if desired. If you want to use the caramel ice cream topping, drizzle over the top of the dessert.
Obviously, store in the freezer.
Remember "Peanut Buster Parfaits" from Dairy Queen? This recipe is like those. Now that Oreo cookies come in so many flavors, there are so many variations you can make with this recipe. Follow it as is, using the plain Oreos. Use the mint-flavored Oreos, and vanilla ice cream, or even mint chocolate chip ice cream. Use the chocolate or even the peanut butter Oreos with vanilla ice cream .... Use your imagination!
1 lb pkg Oreo cookies, crushed
1/2 cup butter, melted
1/2 gallon vanilla ice cream, softened slightly and cut into slices
1 1/2 cups Spanish peanuts, more if desired
1/2 cup butter
2/3 cup semi sweet chocolate chips
2 cups pwd sugar
1 (12-oz ) can evaporated milk
1 tsp vanilla
1 - 2 cups caramel ice cream topping (optional)
Melt 1/2 cup butter and stir in the crushed Oreos, until well combined. Press into a 9 x 13" pan. Layer on the ice cream and sprinkle on the Spanish peanuts, pressing them into the ice cream. Freeze.
Meanwhile, melt the butter in a saucepan. Add the chocolate chips, and stir over low-medium heat until chocolate chips are melted. Add the pwd sugar and evaporated milk. Bring to a boil, and gently boil for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla. Cool.
When the sauce has cooled, pour it over the ice cream. Top with additional Spanish peanuts, if desired. If you want to use the caramel ice cream topping, drizzle over the top of the dessert.
Obviously, store in the freezer.
Fantastic Sugar Cookies
Printable Recipe
These cookies can be rolled out, and cut with cookie cutters, or rolled into balls and baked. I usually frost them after they've been baked. My kids really like them.
6 tbsp shortening
6 tbsp butter, softened
1 cup sugar
2 eggs
1/2 tsp vanilla (I use lemon extract)
2 1/2 cups flour
1 tsp baking pwd
1 tsp salt
Cream the shortening and butter. Add the sugar and cream until thoroughly mixed. Add the eggs and vanilla and beat well. Stir in the flour, baking pwd and salt until combined. Chill dough for 1 hour. Roll into balls and flatten with the bottom of a glass, dipped in sugar. If desired, roll out dough and cut with cookie cutters. Bake 400 degrees for 6 - 8 minutes, or until just beginning to brown around the edges. If desired, frost with a buttercream frosting.
These cookies can be rolled out, and cut with cookie cutters, or rolled into balls and baked. I usually frost them after they've been baked. My kids really like them.
6 tbsp shortening
6 tbsp butter, softened
1 cup sugar
2 eggs
1/2 tsp vanilla (I use lemon extract)
2 1/2 cups flour
1 tsp baking pwd
1 tsp salt
Cream the shortening and butter. Add the sugar and cream until thoroughly mixed. Add the eggs and vanilla and beat well. Stir in the flour, baking pwd and salt until combined. Chill dough for 1 hour. Roll into balls and flatten with the bottom of a glass, dipped in sugar. If desired, roll out dough and cut with cookie cutters. Bake 400 degrees for 6 - 8 minutes, or until just beginning to brown around the edges. If desired, frost with a buttercream frosting.
Friday, August 22, 2008
English Toffee Cookies
Printable Recipe
1/2 cup butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking pwd
1/2 tsp baking soda
1/2 tsp salt
1 ( 6-oz ) pkg almond brickle baking chips (example: Heath baking bits)
Cream the butter and sugars. Add the eggs and vanilla. Beat well. Stir in the flour, baking pwd, soda and salt, just until combined. Stir in the almond brickle baking chips. Drop dough by spoonfuls onto greased cookie sheets. bake 375 degrees for 8 - 12 minutes. Immediately remove from cookie sheets and cool on a wire rack.
1/2 cup butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking pwd
1/2 tsp baking soda
1/2 tsp salt
1 ( 6-oz ) pkg almond brickle baking chips (example: Heath baking bits)
Cream the butter and sugars. Add the eggs and vanilla. Beat well. Stir in the flour, baking pwd, soda and salt, just until combined. Stir in the almond brickle baking chips. Drop dough by spoonfuls onto greased cookie sheets. bake 375 degrees for 8 - 12 minutes. Immediately remove from cookie sheets and cool on a wire rack.
Peanut Butter Chocolate Chunk Cookies
Printable Recipe
These are very, very good!
1 cup butter, softened
3/4 cup sugar
1 1/4 cups brown sugar
1 (18-oz ) jar creamy peanut butter
2 eggs
2 tsp vanilla
2 tsp water
3 cups flour
1 tsp baking soda
1 tsp salt
2 (7-oz ) Hershey's milk chocolate bars, cut into chunks OR 1 ( 12-oz ) pkg milk chocolate chips
Cream the butter and sugars until fluffy. Add the peanut butter. Beat until well blended. Add the eggs, vanilla and water. Mix well. Stir in the flour, soda and salt, just until combined. Stir in the chocolate pieces. Roll into balls and flatten criss-cross style, with a fork dipped in sugar. Bake on parchment paper-lined cookie sheets. Bake 375 degrees for 10-12 minutes. Let cookies cool on cookie sheets before removing.
These are very, very good!
1 cup butter, softened
3/4 cup sugar
1 1/4 cups brown sugar
1 (18-oz ) jar creamy peanut butter
2 eggs
2 tsp vanilla
2 tsp water
3 cups flour
1 tsp baking soda
1 tsp salt
2 (7-oz ) Hershey's milk chocolate bars, cut into chunks OR 1 ( 12-oz ) pkg milk chocolate chips
Cream the butter and sugars until fluffy. Add the peanut butter. Beat until well blended. Add the eggs, vanilla and water. Mix well. Stir in the flour, soda and salt, just until combined. Stir in the chocolate pieces. Roll into balls and flatten criss-cross style, with a fork dipped in sugar. Bake on parchment paper-lined cookie sheets. Bake 375 degrees for 10-12 minutes. Let cookies cool on cookie sheets before removing.
Funfetti Cookies
Printable Recipe
These easy cookies are made with a cake mix.
1 pkg Pillsbury Funfetti cake mix
1/3 cup vegetable oil
2 eggs
1/2 can canned Pillsbury Creamy Supreme Funfetti Vanilla Frosting
In a large bowl, combine the cake mix, oil and eggs and mix with a spoon until throughly moistened. Shape dough into 1" balls and place 2" apart on ungreased cookie sheets. With the bottom of a glass dipped in flour, flatten to 1/4" thickness.
Bake 375 degrees for 6 - 8 minutes, or until edges are light golden brown. Cool on cookie sheets for 1 minute, then while the cookies are still warm, frost with the canned frosting. If desired, immediately sprinkle each cookie with the candy bits, from the frosting. Let set before storing. Store in a tightly covered container.
These easy cookies are made with a cake mix.
1 pkg Pillsbury Funfetti cake mix
1/3 cup vegetable oil
2 eggs
1/2 can canned Pillsbury Creamy Supreme Funfetti Vanilla Frosting
In a large bowl, combine the cake mix, oil and eggs and mix with a spoon until throughly moistened. Shape dough into 1" balls and place 2" apart on ungreased cookie sheets. With the bottom of a glass dipped in flour, flatten to 1/4" thickness.
Bake 375 degrees for 6 - 8 minutes, or until edges are light golden brown. Cool on cookie sheets for 1 minute, then while the cookies are still warm, frost with the canned frosting. If desired, immediately sprinkle each cookie with the candy bits, from the frosting. Let set before storing. Store in a tightly covered container.
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