Thursday, December 11, 2008
Chocolate Layer Desert
1 c flour
1/2 c butter
1/2 cup finely chopped walnuts
Mix and press ingredients in an 8x 11 inch pan and bake at 350 for 15 minutes or until golden brown. Let cool.
8 oz. cream cheese
1 c cool whip
1 c powdered sugar
Beat until smooth and spread over cooled crust.
3 c milk
Large chocolate instant pudding mix
Make pudding according to package directions. Let set then spread cool whip on top. Finish of with walnuts or crushed candy cane on top.
Saturday, December 6, 2008
4 cups flour
1 1/2 t. baking soda
1 1/2 t. baking powder
1 t. salt
2 c. sugar
1 1/2 c. butter-flavor shortening
1 t. lemon extract
2 t. vanilla
Zest of 1 lemon
1 pkg (6 oz.) lemon drops crushed
1 c. powdered sugar
juice of one lemon
Cream sugar, shortening and eggs; add flavorings. Stir in dry ingredients, lemon zest and crushed lemon drops. Roll into balls, flatten slightly and bake on parchment-lined baking sheets at 350 degrees for 10-12 minutes. Let sit on pan 1-2 minutes, then brush lightly with powdered sugar glaze and cool completely. Makes 4-5 dozen.
Tuesday, November 25, 2008
This is one I make for lots of potlucks and I always get a few asking for the recipe
4 oz cheddar cheese shredded
4 oz parmesan cheese shredded
1 (14 0z ) can of artichoke hearts drained
1/4 cup chopped green onions ( i omit b/c I don't like them)
1/2 cup mayo
1/2 t garlic salt
1 cup or more cooked peeled shrimp
paprika for garnish
preheat oven to 350 degrees mix all together and top with paprika bake 20 min can use toasted baguettes or crackers
I ususally double this when bringing it and it's always gone.
Thursday, November 20, 2008
Instant Vanilla Pudding (small box)
1/2 cup Oil
1 cup Orange Juice
Chopped Pecans (about 1/2 cup, or more if you like)
1 Stick Butter
1 cup Sugar
1/2 cup Orange Juice
Friday, November 14, 2008
Tuesday, November 11, 2008
Thursday, October 16, 2008
16 oz. package of sausage
4 potatoes sliced with skins
3/4 cup chopped onion
11/2 tsp. chopped garlic
2 cups kale, washed and shredded
2 Tbsp. chicken bullion (I use chicken base..same thing)
1 qt water
1 pint heavy cream (or less)
pinch of red pepper flakes
Cook ground sausage until brown. Place onion and garlic in pot and cook until tender. Add chicken bullion, water and potatoes. Simmer for 15 minutes or until potatoes are soft. Add kale, cream, and pepper flakes. Simmer 4 minutes more.
Tuesday, October 14, 2008
Here's a recipe I tried tonight. I was a little nervous because when I've tried to make things that are "stuffed" they usually end up being a lot of work and then fall apart and become a casserole when I'm done but this one was great – stuffed, moist and delicious!
1 cup soft bread crumbs
1 cup cooked or canned crabmeat, drained, flaked and cartilage removed (I used chopped up fake crab and it was still good)
1 small onion, finely chopped
1 egg, lightly beaten
1/2 teaspoon salt
1 dash cayenne pepper
4 sole flounder pieces or fillets of any thin white fish
3 tablespoons butter or margarine, melted, divided
1 tablespoon all-purpose flour
1/2 cup chicken broth
Grated parmesan cheese
Sliced almonds (optional)
In a bowl, combine bread crumbs, crab (or krab!), onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-quart broiler-proof dish; Drizzle with 2 tablespoons butter.
Bake, uncovered, at 350 F. for 20 to 25 minutes or until fish flakes easily with a fork.
Meanwhile, for sauce, place remaining butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for two minutes or until thickened and bubbly. Drain liquid from baking dish.
Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 inches from the heat until cheese is melted and almonds are lightly browned. Discard toothpicks.
Tuesday, October 7, 2008
Thursday, October 2, 2008
Wednesday, October 1, 2008
2 cups cooked, diced chicken
6 oz deli ham, diced
2 cans cream of chicken soup
8 oz sour cream
2 cups shredded Monterrey Jack cheese
cooked pasta (I used a shells)
milk (I needed to add some to make the sauce the right consistency)
Combine all ingredients in a medium sauce pan until cheese is melted, smooth, and creamy. Serve over whatever pasta you like. I used shellsand tossed the pasta and the sauce together. You can just spoon it over the past if you like.
its 3 15 oz cans great northern or cannellini beans drained
2 cups cooked chicken, chopped
1 med chopped onion
2 medium red peppers seeded and chopped (I never add these cause I don't like them)
1 4 oz can diced green chillis
3 cloves of garlic ( I just sprinkle in some garlic powder)
3 1/2 cups chicken broth ( I buy the lower sodium kind)
2 tsp ground cumin ( I don't add because I don't have it)
1 tsp salt
1 tsp dried oregano ( again I dont have this)
Combine all igredients in crosk pot, mix, cover, cook on low 8-10 hours or high 4-5
The way I make it is even easier because I leave out stuff I think is unneccesary but its still good.
Tuesday, September 30, 2008
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon (11/2 tsp.)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips (I used dark chips..yum!)
1/2 cup chopped walnuts (optional) (I didn't use them)
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.