Saturday, August 31, 2013
Clean and slice an 8 oz package of mushrooms
Heat in a hot pan part olive oil / butter
Sautée mushrooms golden brown
Add a few tablespoons finely chopped onion -
dash garlic powder and some parsley, salt to
Add 1 cup heavy cream and 1-2 tablespoons
good brandy and bring to a boil to thicken
and shut off heat.
Taste it as you go - I definitely used 1 cup
heavy cream and added the brandy slowly
knowing it would be strong at first and that it
would cook out.. Add a bit more if needed but
literally that's it..
Great served over filet mignon or other good
quality steaks or fresh pasta...
Friday, August 30, 2013
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken!
No-Bake Granola Bars
2 cups quick cooking oats (or pulse whole oats in a food processor a bit)
1 C rice crispy cereal
1/4 C shredded coconut
1/4 C butter
1/4 C honey
1/2 C brown sugar
1/2 tsp salt
1/2 tsp vanilla
Mix -In variations listed below
1. In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn't overflow, but be sure it keeps boiling.
2. Pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9x13" pan. If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.
Add 1/2 C of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.
White Chocolate Cranberry
Add 1/3 C of white chocolate chips and 1/3 C of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.
Add 1/3 C of Heath bar pieces, 1/3 C of mini M&M's and 1/3 C of chopped pretzels to the finished mixture before pressing into the pan.
Add 2 Tb of peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C peanut butter chips before pressing into the pan.
Add 1/3 C of chopped raisins and 1/3 C of chopped pecans to the finished mixture before pressing into the pan
1 package of graham crackers (9 crackers)
6 tablespoons of butter melted
4 cups miniature marshmallows
3/4 cup chocolate chips
3/4 cup peanut butter
2 tbsp butter
1.5 cups crisp rice cereal
1. In a food processor, process graham crackers into crumbs and add melted butter until well combined. Press mixture evenly into a 9x9 square pan lined with aluminum foil and bake at 325 for 10 minutes until it has set. Remove from oven
2. Turn the oven to broil. Sprinkle marshmallows evenly over graham cracker layer; return to oven until marshmallows have melted. (THIS HAPPENS FAST, SO WATCH CLOSELY!!!). If necessary, using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
3. For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Immediately spread over bars. Chill.
**NOTE- Make sure these bars are completely chilled before cutting**
1 cup white distilled vinegar
10-20 drops of your choice essential oil
You can also replace the rubbing alcohol with cheap vodka and it works just as well.
Bloggers Note: Made this up and it worked GREAT. Just used an empty Febreeze bottle. One adjustment...had to double the amount of essential oil (I used lavender)
1 angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish
Tear angel food cake into medium pieces.
Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.
Continue irregular layers, filling the bowl.
Top entire dessert with a solid layer of whip cream.
Slice a few fresh strawberries for garnish
Refrigerate overnight or at least 4 hours before serving.
To me (original poster) it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer.
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there.
If your little one wanders you may want to take note of this.....
This is a brilliant way to create "If lost, call your number here" temporary tattoos to protect your kiddos at fairs, amusement parks, large malls, etc. All you need is a non-toxic sharpie and liquid band aid!
1/2 cup green pepper, chopped
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli
1 Sauté onion and green pepper in butter.2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.
Thursday, August 29, 2013
Graham Cracker Crust
1/2 cup butter, melted
2 tablespoons granulated sugar
2 cups graham cracker crumbs
2 - 8 oz packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/2 cup sour cream
Orange Creamsicle Layer
1 - 3 oz box orange flavored gelatin
1 1/2 cup boiling water
1 - 8 oz container of whipped topping such as Cool Whip
Preheat the oven to 325°.
In a mixing bowl combine the butter, sugar, and graham cracker crumbs. Stir until combined. Pat into a 9" springform pan. Set aside.
In a medium mixing bowl whip the cream cheese, sugar, and vanilla. Beat in eggs, one at a time then beat in sour cream. Pour the filling into the crust.
Bake for 40 minutes. Turn of the oven and crack the oven door for 30 minutes. Remove from oven and allow to cool completely.
Once cooled mix the creamsicle layer by stirring the gelatin with the boiling water until it dissolves. Then gently whisk in the whipped topping until it's completely combined. Pour over the cheesecake. Set on a plate or dish in case of dripping and place in the freezer for an hour. Remove from the freezer and chill in the refrigerator until ready to serve. I suggest chilling it over night.
When ready to serve use a sharp knife and run it around the pan to separate the gelatin layer from the side. Unhinge the pan and gently lift from the cheesecake.
This cheesecake is best made the day before but can be made the day of as long as you plan accordingly and chill it for at least 2 hours.
You can do these in any colors and flavors, adjust them for holidays, birthdays or weddings.
1/4 cup unsalted butter
1 package (8 oz.) cream cheese
4-5 cups powdered sugar
1 tsp flavoring - peppermint, vanilla butter, lemon, banana, etc.
Melt butter in saucepan over med heat. Add cream cheese, stir until softened and partly melted into butter.
Turn off heat. Add 4 cups powdered sugar to pan and stir to form soft dough.
Divide dough into 4 portions (or however many colors and flavors you want to make) Add 1/4 tsp flavoring to each portion of dough, stir well.
Color dough by adding few drops of food coloring to each portion of dough. Shape the candies into rounds of about 1/2 tsp each. Score with fork.
Dry on wax or parchment paper for a few hours until set. Store in sealed container in refrigerator.
Link to the orginal:
What You'll Need:
1/2 Cup White Vinegar
1/2 Cup Original Blue Dawn Dish Soap
4 Tablespoons Baking Soda
Empty Spray Bottle
Directions:Heat vinegar in microwave for 90 seconds. Allow to cool slightly. Pour into spray bottle. Add Baking Soda & Original Blue Dawn dish soap. Shake gently to mix. Spray on surface, let it sit 1-2 hours. Just wipe it away & then rinse with water. Will also take soap scum off shower walls/tile & doors!
BLOGGERS NOTE I just cleaned my tub with this and it was AMAZING!!! My suggestions....MIX IN BATHTUB in a PAIL (like an ice cream pail), and add the baking soda LAST. The solution is too thick for a spray bottle, and foam way to much to be contained in a bottle. Mix it in a pail and use sponge (or hands in my case lol) to smear onto tub, where it sits for an hour or so.
HAWAIIAN WEDDING CAKE
So moist, and as Hawaiian as your creative juices will allow.
2 cups flour
2 cups sugar
2 tsp baking soda
1 cup chopped nuts
1 cup coconut
1 (20 oz.) can crushed pineapple with juice
Mix all ingredients and pour into greased 13 x 9” pan.
Bake at 350 F degrees for 40-45 minutes. Cool.
HAWAIIAN WEDDING CAKE FROSTING:
1 (8 oz.) pkg cream cheese
1 1/2 cup powdered (icing) sugar
1/2 cup butter
2 tsp vanilla
Blend well. Frost cooled cake. Garnish with chopped nuts, coconut or chopped fruit, if desired.
1 tsp coconut extract in the cake
1/2 tsp coconut extract in the frosting.