Monday, August 24, 2009
1 C. Flour
1 Stick of margarine (melted)
1 C. Walnuts (crushed into fine pieces)
Mix ingredients well and spread at the bottom of a 9x13 glass baking dish. Bake for 20 minutes at 375 degrees. Let cool.
1 C. Cool Whip
1 C. Powdered Sugar
1 8oz. Package of Cream Cheese
Mix ingredients well and spread over on top of crust (first layer)
2 Small Packages of Instant Lemon Pudding
3 C. Milk
1 Tsp. Vanilla
Mix well for 2 minutes and spread over second layer
Spread the remainder of cool whip on top of third layer and sprinkle with additional crushed walnuts
What you'll need:
9 Lasagna Noodles (or more if you desire)
1 Jar Spaghettic Sauce (any kind you like & I think it's a 16oz jar)
1 Lb. Ground Beef (we always use lean ground beef)
1/4 C. Onion (Chopped)
3 C. Cheese (we always mixed mozerella and cheddar)
1 Egg (slightly beaten)
1 Container Cottage Cheese (we always use low-fat & I believe it's a 12 oz tub)
1 Container Sour Cream (again we always use low-fat & I believe it's a 12 oz tub)
The additions Mic and I have added:
Pepper Jack Cheese
Time to prepare:
In a large pot filled about 3/4 the way with water cook lasagna noodles. In a large skillet brown hamburger and then stir in onions and sautee. Stir in spaghetti sauce, olives and mushrooms. In a medium size bowl mix cottage cheese, sour cream, and egg. In a 9x13 glass baking dish layer the sauce mix on the bottom followed by 3 noodles and then the cottage cheese mixture. Repeat this 2 more times. Layer the top with cheeses and additional olives and mushrooms. Bake at 350 degrees for 50 minutes. Serve with salad, garlic bread, and/or any other side dish your heart desires!
Monday, August 17, 2009
2 1/2 chicken breasts
1 pkg cream cheese
1+ Tbsp sour cream
salt and pepper to taste
2 pkg croissant refrigerated rolls (not cooked)
Our "tweeked" ingredients:
1/2 pkg frozen broccoli
Italian seasoning to taste
onion powder seasoning to taste
garlic powder seasoning to taste
Cut chicken into bite size pieces and cook through. Add all ingredients together except for the cheese.
You will need 3 packages of the biscuits in the "poppable" container. Open them, and cut 1 1/2 packages of them into 4ths. I line them up, and use my pizza cutter.
What you'll need:
Red food coloring
1/4 cup vanilla frosting
1 mini plain doughnut
1 unfrosted vanilla cupcake
1/4 cup red decorating sugar
1 chocolate caramel, Tootsie Roll
1 spearmint leaf
1.Tint the vanilla frosting red with the food coloring. Cut the doughnut in half crosswise to get 2 circles (the same way you'd cut a bagel into two halves). Spread some of the red frosting on top of the cupcake. Place one doughnut half on top of the cupcake, rounded side up, and cover with the remaining frosting to create a rounded top with an indent in the center. Make the frosting as smooth as possible.
2.Place the sugar in a small shallow bowl. Gently roll the top of the cupcake in the red sugar to coat evenly. Smooth the sides by gently pressing with fingertips.
3.Cut the Tootsie Roll in half lengthwise and gently roll one end between your fingers to make it pointed. Curve slightly to make the stem. Cut the spearmint leaf in half crosswise to get 2 leaves.
4.Insert the Tootsie Roll stem, pointed end into cupcake, in the indentation as the stem. Place a leaf near the stem.
P.S. I'm pretty sure the instructions are for one cupcake so if you plan on making more plan accordingly. Also it doesn't tell you how to make the cute one with the whole in it or the one on the cover of the magazine that has a worm in it but I know how to do them both if you want to give them a try, so just ask!
Wednesday, August 12, 2009
I made this bread the other day and it was a hit! I meant to get a picture of it so I could post it but it was all gone before I could snap a pic! (I don't know how to get rid of the underline on the typing...weird???)
Lemon Poppy Seed Bread
2 C sugar
1 c vegetable oil
1 1/2 tsp vanilla extract
1 tsp lemon extract
2 Tbsp poppy seeds
3 C all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 c milk
2 TBSP lemon juice
3/4 c confectioners' sugar
Preheat oven to 350*F. Grease and flour 2 loaf pans. Combine sugar, oil, eggs, vanilla and lemon extracts in a lg. bowl; mix well. Stir in poppy seeds
2. Sift together flour, baking powder and salt. Add flour mixture and milk to sugar mixture alternately, mixing well after each addition. Divide batter evenly between prepared pans.
3. Bake loaves for 45 min. or until a toothpick inserted in center comes out clean. Loosen edges from sides of pans. Cool loaves in pans for 10 min. Turn out onto wire racks.
4. For icing, blend lemon juice and confectioners' sugar in a small bowl. Drizzle over warm loaves.
Tuesday, August 11, 2009
Very Raspberry Frappe
1-1/2 cups frozen or fresh raspberries
3 Tbsp. milk or raspberry liqueur
1 Tbsp. seedless raspberry jam
2 cups raspberry or other berry gelato or ice cream
1/4 cup milk
1/3 cup chopped chocolate bars, crushed shortbread cookies, or chocolate wafer cookies
To top drink: Chocolate bars, shortbread cookies, or chocolate wafer cookies
1. Thaw raspberries, if frozen. Place 1 cup berries in blender or food processor. Cover and blend or process until smooth. Press puréed berries through fine-mesh sieve into bowl. Discard seeds. Add liqueur and jam to pureed berries; whisk until smooth.
2. For frappé, in blender or processor combine berry mixture, gelato, and milk. Cover and blend or process just until combined, stopping blender to scrape down sides as needed. Stir in chopped chocolate or crushed cookies.
3. Divide remaining berries and frappé between two chilled glasses. Top with chocolate or cookies. Serve with long-handled spoons. Makes 2 servings.
1/2 cup butter
1/2 cup packed light brown sugar
1-1/2 cups fresh raspberries
2/3 cup honey-roasted cashews or honey-roasted almonds, coarsely chopped
1 tsp. finely shredded lemon peel
2 pints vanilla ice cream and/or raspberry sorbet
1. In a large skillet melt butter; stir in brown sugar until melted. Cook, stirring frequently, over medium heat until boiling. Reduce heat to medium-low. Cook and stir for 1 minute. Remove from heat. Add raspberries, nuts, and lemon peel; stir very gently to coat.
2. Scoop ice cream and/or sorbet into eight small dessert cups. Top with raspberry mixture. Serve immediately. Makes 8 servings
PB&J Ice Cream Sandwiches
1 18-ounce roll refrigerated peanut butter cookie dough
1/4 cup all-purpose flour
6 tablespoons preserves, such as raspberry, cherry, or strawberry)
1 pint vanilla bean ice cream
1. Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle. Cut into 1-1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.
2. Place 1 teaspoon jam or preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies). Wrap and freeze 4 to 48 hours. Makes 16 sandwiches and 22 extra cookies.
Toasted S'More Snowballs
12 graham cracker squares
12 small scoops rocky road or chocolate fudge ice cream (about 1 1/2 cups)
1 7.2-ounce package fluffy white frosting mix
1. Line a baking sheet with waxed paper. Arrange cracker squares on waxed paper. Use a small ice cream scoop to place scoops of ice cream on each cracker square. Cover and freeze while preparing frosting.
2. Prepare frosting mix according to package directions. Place frosting in a large pastry bag fitted with a large round tip (1/4-inch). Pipe frosting over each ice cream mound to cover. Or use a spoon to spread frosting over each ice cream scoop, spreading to cover. Freeze at least 1 hour (cover loosely after frosting is firm).
3. Preheat oven 500 degree F. Transfer squares to a greased baking sheet. Bake, uncovered, for 3 to 4 minutes or until frosting is golden brown. Serve immediately. Makes 12 servings.
Tropical Treat Sandwiches
1 18-oz. refrigerated sugar cookie dough
1/2 cup all-purpose flour
2 tsp. milk
4 tsp. coarse sugar or 1 tsp. granulated sugar
1 1.75-qt. tropical fruit or rainbow sherbet
1. Preheat oven to 350 degrees F. In mixing bowl combine cookie dough and flour; knead with hands until well combined. On lightly floured surface roll dough, half at a time, to a 14x10-inch rectangle. With fluted pastry wheel or pizza cutter, cut into 3x 2-inch rectangles. Place on ungreased baking sheets. Prick with fork. Brush with milk; sprinkle with sugar.
2. Bake 6 to 7 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Transfer to wire rack; cool completely.
3. Place a large baking sheet or 15x10x1-inch pan in freezer. Cut carton from sherbet. With a very sharp knife, cut in half lengthwise. Cut again in 1-inch slices. Halve each slice crosswise (you should have 20 slices). Return to freezer for 1 hour or until firm.
4. To assemble sandwiches place sherbet slice between two cookies, sprinkled side out. Wrap in plastic; and freeze 4 hours or until firm. Cookies may be frozen for up to 3 months. Makes 20 sandwiches
Sunday, August 9, 2009
1 cup unpopped popcorn
1 cup brown sugar
1 cup butter
1 bag marshmellows (small ones melt faster)
Pop the popcorn and remove Old Maids (then you won't be unexpectantly biting into one when it's all mixed) and place in a large bowl. In a microwavable large bowl, melt butter. Mix in brown sugar to the melted butter. Add marshmellows and mix until they are coated with the butter and sugar goo. Microwave for 1 minute at a time, stirring inbetween, until the marshmellows are melted. Poor over popcorn, and stir until the popcorn is coated with the goo. Enjoy!
Thursday, August 6, 2009
4 4- to 5-oz. fresh skinless salmon fillets, about 1-inch thick
3 Tbsp. bottled barbecue sauce
2 nectarines, pitted and chopped
3/4 cup fresh blueberries
1/4 cup coarsely chopped toasted pecans
1. Rinse fish; pat dry with paper towels. Lightly sprinkle salmon with salt and pepper. Place 2 tablespoons of the barbecue sauce in small bowl; brush sauce on both sides of the salmon.
2. For charcoal grill, cook salmon on greased grill rack directly over medium coals for 8 to 12 minutes or until salmon flakes when tested with a fork, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place salmon on greased grill rack over medium heat. Cover and grill as above.)
3. For nectarine salsa, in medium bowl combine nectarines, blueberries, pecans, and the remaining 1 tablespoon barbecue sauce. Season with salt. Serve salmon with salsa and lemon wedges. Serves 4.
Savor the flavor of fresh watermelon -- in your glass. Puree it and combine it with a pitcher of lemonade (to taste). Garnish with watermelon slices.
1 cup crushed corn flakes
1 tablespoon finely snipped parsley
1/4 teaspoon salt
1 pound skinless, boneless chicken breasts
1/3 cup bottled blue cheese salad dressing
2 teaspoons water
1 to 2 teaspoons bottled hot pepper sauce
Bottled blue cheese salad dressing
1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl. Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.
2. To serve, heat oven to 425 degree F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan. Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. Makes 12 servings
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds dark chocolate candy coating, coarsely chopped
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.