December 31, 2011
make the dough from this cinnamon roll recipe, let rise 1 hour
3/4 C packed brown sugar
3/4 C shelled unsalted pistachios
7 T butter, melted
3/4 C tangerine marmalade or store-bought orange marmalade
1/4 t salt
1. in a food processor, pulse brown sugar and pistachios until coarsely ground. sprinkle 5 T sugar mixture into a 9 x 13 baking dish and drizzle with 4 T butter.
2. on a lightly floured surface, roll and stretch dough into a 12 x 18-inch rectangle. spread with marmalade, leaving a 1-inch border. top with remaining sugar mixture, sprinkle with salt and drizzle with remaining butter. starting at a long edge, roll up dough like a jelly roll. cut into pieces that are roughly 1 1/2 inches wide. place rolls in the 9 x 13, loosely cover and let rise 1 hour.
3. preheat oven to 350. place 9 x 13 on a rimmed cookie sheet (if it boils over, it gets ugly) and bake until buns are golden brown, about 35 minutes. immediately run a knife around edge of the pan and invert buns onto a serving platter. serve warm.
about 9 tangerines (i used cuties), unpeeled, washed, ends trimmed and cut into thin slices
2 C sugar
in a large pot, bring cuties and 3 C water to a boil over high. reduce heat to medium and cook at a rapid simmer until cutie peels are tender, about 20 minutes. add sugar and increase heat to medium-high and stir until sugar dissolves. return to a boil and cook, stirring often, until mixture is thick and darkens slightly, about 45 min. it should be thick like jam. transfer marmalade to airtight container and let cool completely before using or refrigerating. can refrigerate up to one month and freeze up to six months.
December 16, 2011
December 09, 2011
2/3 C butter
1/3 C sugar
2 eggs, divided
1 tsp vanilla
1/2 t salt
1 1/2 C flour
your favorite jam--i like raspberry or pineapple apricot
finely chopped nuts or flaked coconut
cream together butter and sugar til fluffy. add egg yolks, vanilla and salt and beat well. gradually add flour, mixing well. shape into 3/4 in balls; dip in eggs whites, then roll in nuts or coconut. place 1 in apart on a cookie sheet. press center of each cookie down with thumb. fill with jam. bake @ 350 for 15 minutes. makes 3 dozen.
November 21, 2011
i was going to be gone half the day, so i thought i'd try turkey in the crockpot and it was AMAZING! breast meat that was actually moist and juicy! yum! here's what i did:
3lb turkey breast
1/2 C chicken broth
harry and david turkey rub
rinse the meat and pat dry. pour the broth into the crockpot. brush turkey with olive oil until just coated on top. smooth a thin layer of butter over that. cover butter with the turkey rub. cook on low for 4 1/2 hrs. voila! it was falling apart as i cut it....
November 18, 2011
2 lbs ground beef
1 large onion, chopped
2 C shredded cabbage
pepper and dried dill to taste
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water
- 1 cup milk
- 3 eggs
- 1/2 cup vegetable oil
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
make dough and let it rise til double. meanwhile, saute onion until slightly softened. add beef and pepper and cook til done. sprinkle with desired amount of dill and pour the cabbage in. cover and turn off heat, but leave on the burner. the cabbage should steam in 5-7 minutes.
break dough off into pieces a little bit larger than a golf ball. roll out thin. put a few generous spoonfuls of filling on one side and fold over to make a pocket. press ends together. place on a greased cookie sheet and lightly grease the tops. bake @ 425 for 10 minutes. super yummy to dip them in your choice of mustard. they freeze well.
September 30, 2011
September 29, 2011
this made just the perfect amount for my family of five--there weren't any leftovers.
4 green onions, sliced
1 celery stalk, sliced
1 medium carrot, sliced
1 and 1/2 baked potato, cubed
2 slices bacon, crumbled
2 6oz cans clams, juices reserved
4 C milk
1 stick butter
3/4 C flour
2 cubes chicken granules or 2 t chicken base
1/4 t white pepper
1/2 t salt
1 generous pinch thyme
1 bay leaf
melt butter over medium high heat. add onions, celery, carrots, white pepper and thyme and saute 2-3 minutes. add clam juice and heat to a simmer. add bay leaf and simmer, covered, over medium-low heat until vegetables are tender, about 5 minutes. increase the heat back to medium-high and slowly stir in flour. once a thick paste has formed, slowly whisk in cold milk, stirring constantly. next, add the chicken base, potatoes, bacon and salt. stir and heat until thickened and not quite bubbly. add clams and take off heat. cover and let stand 5 minutes to let the clams warm. serve with freshly ground pepper.
September 19, 2011
ingredients and instructions
14 manicotti shells, cooked per package instructions, drained and rinsed
2 full bulbs roasted garlic--instructions for roasting here.
1 1/2 T olive oil
2 1/2 lbs canned whole tomatoes, chunked (i like mine bigger than diced)
1 T oregano
1 T basil
1 t thyme
2 heaping tablespoons sugar
bring first three ingredients to a boil. lower to a simmer, add remaining ingredients and let simmer 1 1/2 - 2 hours.
2 lbs ricotta
1/2 C (or more) fresh parsley or spinach
salt and pepper to taste
1 C grated romano or parmesan
1 - 1 1/2 C shredded mozzarella
whip together the ricotta and eggs until well blended. stir in remaining ingredients
fill a large baking dish with 1/2 C sauce; fill manicotti shells with cheese filling (i use a cake decorating tool and it works great); place shells into the baking dish, drizzle with desired amount of sauce (leave some to add after it has baked), sprinkle with 1/4 C each of romano/parmesan and mozzarella and bake @ 425 for 20 min or until the cheese starts to brown.
September 14, 2011
*add an almost undetectable amount of horseradish to mashed potatoes
*sprinkle vegetables with sea salt while sauteing or roasting
*blanch new potatoes (or other root vegetables) for five minutes before roasting--they will retain moisture that way
*splash green beans with lemon juice or vinegar after steaming
*when baking, having eggs at room temperature really makes a big difference
*mayonnaise is the secret to a moist cake or sweet bread
*always handle dough as little as humanly possible
- 1/4 cup tomato paste
- 1/4 cup apple cider vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1 tablespoon paprika
- 1 1/2 teaspoons dried herbs, any combination of thyme, oregano and rosemary
- 3 pounds English-cut short ribs
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 1 large yellow onion, thinly sliced
- 1 pound red potatoes, unpeeled and diced small
- Freshly ground black pepper
- 1 tablespoon chopped fresh parsley leaves
Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours.
Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish.
Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender.
Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.
September 01, 2011
marinade is proportioned to a 2-pound steak.
1 C soy sauce
1/4 C packed brown sugar
3 T cider vinegar
1 T worcestershire sauce
2 t dijon mustard
1 t red pepper flakes
1/4 t pepper
marinate at least two hours, turning once. heat grill to high. lightly oil hot grates. grill steak, covered, for 6 minutes. turn, brush with remaining marinade and grill 6 minutes more, uncovered.
1/2 medium eggplant, thinly sliced
1/2 lb fresh mozzarella, thinly sliced
2 tomatoes (any variety), sliced
1/4 C loosely packed fresh basil
brush a baking sheet with 1 T olive oil and arrange eggplant thereon. using the remaining olive oil on the brush, brush tops of the eggplant. sprinkle with sea salt (or another coarse salt) and pepper. roast @ 400 for 10-20 minutes, depending on how thick you sliced it. allow to cool to room temperature.
on a serving platter arrange the eggplant, mozzarella and tomatoes. top with basil. drizzle with olive oil and balsamic vinegar.
this was the perfect salad to use up the leftover steak. i found it at thepioneerwoman.com. the mix of flavors created by the dressing, bleu cheese and candied pecans is absolutely scrumptious.
- 2/3 C canola oil
- 1 1/2 T red wine vinegar
- 1/2 T balsamic vinegar
- 1/2 T worcestershire sauce
- 1 heaping T soy sauce
- 1 T lime juice
- 1 T sugar
- 1/2 garlic clove, minced
- 1/2 T minced ginger root
- 1/2 t salt
- lots of freshly ground black pepper
4 C hot milk
2 medium baked potatoes, cut in half
1 C shredded cheese (i used half cheddar, half jarlsberg)
1/2 C steamed onion
1/2 t dill (dried)
1/2 t rosemary (dried)
1 t salt
blend. then add 6 slices chopped bacon, two more cubed baked potatoes and 1/2 C corn cut from the cob.
20-24 rhodes' rolls
1 stick butter
1 C brown sugar
a few generous shakes from a butterscotch pudding packet (not instant)
arrange frozen rolls in a bundt cake pan. melt the butter and mix in the brown sugar. pour over the rolls and then add the dried butterscotch pudding. let the rolls rise. (you can speed up the process by preheating the oven to 200, then turning it off and placing the rolls inside.) once the rolls have risen to your liking, bake at 350 for 10-12 minutes, until oozing and golden brown. yum!
August 23, 2011
4 T olive oil
2T plus 2t tarragon vinegar
1 T chopped fresh tarragon
1/2 T lemon juice
1/2 T dijon mustard
1 C diced cooked chicken
1/2 C cooked orzo
1 C halved cherry tomatoes
1 six oz jar marinated artichoke hearts, drained
1/4 C coarsely chopped pitted kalamata olives
1/3 C dried currants or golden raisins
1 1/2 T capers
combine oil, vinegar, tarragon, lemon juice and mustard in a small bowl; whisk to blend and then season to taste with salt and pepper. place chicken in a medium bowl. mix in 1/4 C dressing. rinse orzo under cold water to cool and drain well. transfer orzo to a large bowl and stir in remaining dressing. toss to coat. add chicken mixture and remaining ingredients. season salad to taste with salt and pepper.
1/2 C unpopped popcorn, divided
1/4 C oil
1/4 C butter
1 C brown sugar
1/2 light corn syrup
2/3 C sweetened condensed milk
1/2 t vanilla
pop popcorn in two batches. shake to remove unpopped kernels. pour a little over half into an oversized bowl. in a saucepan, combine butter, sugar and syrup. stir well and bring to a boil over medium heat. stir in milk and stir constantly until mixture comes to soft ball stage. stir in vanilla. pour over popcorn and mix, stirring in remaining popcorn until it's covered to your liking.
August 15, 2011
1/2 loaf sourdough bread
3 T melted butter
4oz swiss cheese, grated (i use jarlsberg or emmentaler sometimes)
4oz cheddar cheese, grated
8 slices bacon, cooked and crumbled
1 1/3 C milk
1/3 C white wine**
2 green onions, chopped
2 T dijon mustard
1/4 t pepper
3/4 C sour cream (i used non-fat)
1/2 C parmesan cheese, freshly grated
crumble or cut bread. line bottom of a 9 x 13 pan with bread and drizzle with melted butter. sprinkle 2 cheeses and bacon over bread. mix eggs, milk, wine, onion, mustard and pepper until foamy. pour over bread. cover with foil and refrigerate over night. let stand one hour before cooking. bake (covered) @ 350 for 35 minutes. spread with sour cream and sprinkle with parmesan cheese on top. bake 10 more minutes uncovered.
**if you'd rather not use alcohol, i used 1 T white wine vinegar and then filled the rest of the 1/3 C with water. my friend, katherine, also alerted me to a non-alcoholic beverage option called "fre" which she has had success with in other recipes. it's found next to wine in most grocery stores.
1 cup all purpose flour
1/2 cup butter, softened
2 tablespoons water
Place flour in bowl. Cut in 1/2 cup butter with pastry blender until it looks like small peas. Pour water over flour and mix with a fork. Form dough into 2 balls. Pat each half into 12 x 3 inch strip on a large ungreased cookie sheet. Set aside while preparing the next step.
1/2 cup butter
1 cup water
1 cup flour
1 teaspoon almond extract
3 large eggs
Heat butter and water to a rolling boil in a saucepan. Stir in flour and almond extract. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
Beat in eggs, all at once; continue beating until smooth.Divide in half; spread each half evenly over strips.
Bake at 350 degrees for 1 hour or until topping is crisp and golden brown. Cool 30 minutes. Frost with Glaze: 1 to 1 1/2 cup powdered sugar; 2 T. butter softened; 1 1/2 tsp. vanilla and 1 to 2 T warm water. Mix until smooth and spreadable. Top with chopped walnuts or sliced almonds.
July 18, 2011
i found it here.
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups cake flour (or all-purpose)
- 2 teaspoons freshly ground cinnamon (or 1 Tablespoon pre-ground)
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 1/3 cup canola oil (or peanut)
- 3/4 cup plain yogurt
- 1/3 cup buttermilk (or regular milk with a splash of vinegar)
- 1 cup organic Turbinado sugar (or brown sugar, firmly packed)
- 2 teaspoons pure vanilla extract
- 2 1/2 cups finely grated zucchini
- 4 oz dark chocolate, chunked
- Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
- In a bowl, sift together dry ingredients and set aside.
- In a large bowl, beat eggs until foamy; beat in eggs, yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
- Fold flour mixture into the wet ingredients and stir until combined.
- Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes.
- Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.
July 15, 2011
- 3/4 cup apple cider or apple juice
- 1/4 cup packed brown sugar
- 1/3 cup corn syrup
- 2 tablespoons butter or margarine
- 1/2 teaspoon lemon juice
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
July 10, 2011
- 1/2 cup water
- 5 (1 ounce) squares German sweet chocolate
- 1 cup butter, softened
- 2 cups white sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/2 cups cake flour--or all-purpose minus 3T and sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 egg whites
- 1 cup white sugar
- 1 cup evaporated milk
- 1/2 cup butter
- 3 egg yolks, beaten
- 1 1/3 cups flaked coconut, toasted
- 1 cup chopped pecans, toasted
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
- In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
- To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over medium heat, stirring constantly until thickened--just before you can tell it's about to boil. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
my uncle also LOVES motorcycles (although he loves hondas and not harleys), so inspired by the above picture, i tried my hand at fondant for the first time. after consulting with a couple friends and watching a bunch of youtube videos, here's what the final product ended up looking like:
considering my lack of experience and general artistry, i was pretty pleased with the result. happy birthday, uncle kevin!
June 18, 2011
p.s. the pepitas and the smoked gouda make this recipe.
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 large onion, thinly sliced lengthwise
- 1/8 teaspoon salt
- 20 ounces prepared whole-wheat pizza dough, (see Note), thawed if frozen
- 1 tablespoon minced fresh oregano, or 1 teaspoon dried
- 1/4 teaspoon freshly ground pepper
- 1 hummus recipe
- 2 plum tomatoes, thinly sliced
- 1 cup finely shredded smoked Gouda, or Cheddar cheese
- 2 tablespoons pepitas
- Place oven rack in the lowest position; preheat to 450°F. Coat a large noninsulated baking sheet with cooking spray.
- Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more. Stir oregano and pepper into the onion.
- Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet and stick it with a fork in a few places. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
- Spread the hummus over the flat bread. Top with the onion, tomatoes, cheese, pepitas, and spinach, if using. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.
June 10, 2011
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 16-ounce package shelf-stable gnocchi, (see Tip)
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup water
- 6 cups chopped chard leaves, (about 1 small bunch) or spinach
- 1 15-ounce can diced tomatoes with Italian seasonings
- 1 15-ounce can white beans, rinsed
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup finely shredded Parmesan cheese
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
June 09, 2011
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 Tbsp minced fresh thyme leaves
2 Tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
6 hard boiled eggs, peeled and either halved or quartered
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Salt and freshly ground black pepper
2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces
3 small ripe tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
2 Tbsp capers, rinsed and/or several anchovies (optional)
Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
1. Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
2. Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
3. While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices or drain cans, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
4. Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
5. Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.
- 1/3-1/2 cup light brown sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 2 cups low-fat milk
- 2 teaspoons vanilla extract
- 2 cups diced bananas, (about 2 large)
- Whisk sugar to taste, cornstarch and salt in a large saucepan. Add milk and whisk until combined. Bring to a boil over medium heat, whisking occasionally. Boil, whisking constantly, for 1 minute. Remove from the heat and stir in vanilla.
- Put about half the pudding in a food processor or blender and add bananas. Process until smooth. (Use caution when pureeing hot liquids.) Stir the mixture back into the remaining pudding.
- Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.
May 23, 2011
1 C all-purpose flour
1 C whole wheat flour
2 tsp baking soda
1/2 C sugar
2 t cinnamon
1/2 t salt
2 eggs, lightly beaten
1 T flaxseed meal, plus 3 T water
1/4 C oil
1/4 C applesauce
1/2 C undrained crushed pineapple
1/2 C raisins
2 C shredded carrots
combine dry ingredients in one bowl; egg, flaxseed mixture, oil and applesauce in another bowl; and remaining ingredients in another bowl. add the wet to the dry then the rest. bake @ 350 for 20 minutes. and it's infinitely better if you use muffin cups.
May 21, 2011
Place 3 lbs pork roast in crock pot with 1 1/2 cans of Coca-Cola Classic mixed with 1 cup of brown sugar. Cook on high. Heat overnight or for about 8 hours until tender. Shred with two forks. Season with 1 tsp. garlic salt, 1/4 c. barbecue sauce, and 3/4 cup ketchup.
Creamy Cilantro Salad Dressing
3 fresh tomatillos cut into quarters
1 pkg Ranch Buttermilk dressing mix
1 cup mayonnaise*
1/3-1/2 cup buttermilk
1 cup fresh cilantro
2 cloves crushed garlic
1/4 tsp. crushed cayenne pepper
Combine all ingredients in a blender and refrigerate at least one hour. (*For a thicker dressing, reduce mayonnaise to 1/3 cup and add 1/2 cup sour cream to the mixture.)
Note: dressing is best if used in the first few days after making it.
Other ingredients (in order of how to assemble it.) You can leave out anything you may not like (or have on hand.)
8 flour tortillas
2 cups cooked Spanish rice
2 cups cooked black or pinto beans
2 heads Romaine lettuce (or you can buy 2 bags of Sweet Baby Greens)
Pico de Gallo
Corn tortilla strips
Creamy tomatillo dressing
2 chicken breasts - cooked and diced
1/2 head of cabbage - chopped
1 pkg. Top Ramon
1/4 c. salad oil
1 Tbsp. white vinegar
1 1/2 Tbsp. soy sauce
2 Tbsp. sugar
1/4 tsp. pepper
1 seasoning packet from Top Ramon
Crush Top Ramon noodles and spread on a cookie sheet. Bake at 400 until lightly browned (approx. 10 min.) Cool.
Combine chopped cabbage, cooked, diced chicken, and cooled noodles.
Mix thoroughly or shake together ingredients for dressing. Pour over cabbage, chicken, noodle mixture and toss.
*Easy to double if needed.
*My husband's favorite thing is the crunchy Ramon noodles. I do an extra package of the noodles and put them in a bowl so we can add them to our liking at the dinner table.
*Other bonus: my kids LOVE it!
(This is a favorite and a must have at every birthday party on my side of the family. It is super easy to make, and if you like chocolate, you will LOVE this.)
Sift 2 Tbsp. cocoa powder into a packaged Angel Food cake mix, and prepare, bake, and cool as usual.
Top with Chocolate Whipped Cream, made the following way...
Stir thoroughly into 1 pint whipping cream:
3 Tbsp. sifted cocoa powder
1 tsp vanilla
1 cup sugar
The trick with getting good, thick whipped cream once you have added those ingredients is to put the mixture in the freezer until it crystallizes around the edges and then whip it.
May 20, 2011
1 C butter
1 C sugar
1 1/2 t almond flavoring
measure and fold in:
3 C flour
1 1/2 t baking powder
1/2 t salt
mix together and roll out the dough between 2 sheets of waxed paper. put on a cookie sheet and chill for 30 minutes. take out, peel the top layer of waxed paper off, cut out cookies and place on ungreased cookies sheet. the secret to a great sugar cookie is to not touch the dough and don't add any more flour. hence, the waxed paper roll out! bake at 350 for 8-12 minutes.
if you want it chewy--8-9 minutes. a little more crispy--10-12 minutes. the tops will not get brown.
whip up butter cream frosting with a little almond flavoring in it.
3/4 C frozen corn kernels
1 1/2 C frozen shelled edamame
12 cherry tomatoes, halved
1 large avocado, cubed
2 T fresh lime juice
1 t salt
1/8 t pepper
1 T canola oil
2 T chopped fresh cilantro
1) bring a saucepan of water to a boil and have ready a bowl of ice water. add the corn and edamame and cook for 3 minutes. drain and transfer to the bowl of ice water. let sit for a few minutes. drain and add tomatoes and avocado.
2) in a small bowl whisk together the lime juice, salt and pepper. slowly whisk in oil. pour the dressing over the salad and gently toss to combine. garnish with cilantro.