1 c butter, softened
2/3 c sugar
1/2 tsp almond extract
2 c flour seedless raspberry jam
Glaze:
1/2 c powdered sugar
3/4 tsp almond extract
3 tsp milk
Mix together butter, sugar and almond extract, add flour. Roll into 1 inch balls and place on an ungreased cookie sheet. Press thumb in center of each ball to make a small hole. Fill the hole with jam. Bake at 350 degrees for 18-22 minutes until edges are slightly brown. Let cool for 3 minutes before putting on cold cookie sheet. Combine glaze ingredients, and drizzle over warm cookies. Makes about 18 cookies, but recipe can be doubled easily.
Wednesday, July 29, 2009
5 times 3 ice cream
3 lemons
3 oranges
3 bananas
3 pints half and half
3 c sugar
Juice the lemons and oranges and remove the seeds. Smash the banans until soupy. Combine all ingredients and put in 1 gallon ice cream maker, freeze til done. This is a tart and creamy ice cream. You can add other favorite fruits like strawberries, apricot or peaches, but cut back on the bananas unless your container is bigger than a gallon. If you don't it will overflow as it freezes.
3 oranges
3 bananas
3 pints half and half
3 c sugar
Juice the lemons and oranges and remove the seeds. Smash the banans until soupy. Combine all ingredients and put in 1 gallon ice cream maker, freeze til done. This is a tart and creamy ice cream. You can add other favorite fruits like strawberries, apricot or peaches, but cut back on the bananas unless your container is bigger than a gallon. If you don't it will overflow as it freezes.
Crunchie Snacks
8 c chex cereal, rice or corn
6 c square graham cereal
2 c flaked coconut
1 c almonds slivered (Optional)
1 c light corn syrup
1 c sugar
3/4 c butter
1 tsp vanilla
Combine cereal, coconut and almonds in large bowl. In medium sauce pan combine all other ingredients except vanilla. Bring to boil over medium-high heat and boil for 2 minutes. Stir in vanilla and pour over dry ingredients and stir well till all the cereal is coated. Pour out onto waxed paper or a cookiesheet sprayed with Pam. Let cool 1 hour, break apart and put into airtight container or ziplocs.
6 c square graham cereal
2 c flaked coconut
1 c almonds slivered (Optional)
1 c light corn syrup
1 c sugar
3/4 c butter
1 tsp vanilla
Combine cereal, coconut and almonds in large bowl. In medium sauce pan combine all other ingredients except vanilla. Bring to boil over medium-high heat and boil for 2 minutes. Stir in vanilla and pour over dry ingredients and stir well till all the cereal is coated. Pour out onto waxed paper or a cookiesheet sprayed with Pam. Let cool 1 hour, break apart and put into airtight container or ziplocs.
Monday, July 27, 2009
Lemon Rice
1/4 cup butter or margarine
1 c. rice
1/2 c. lemon juice
1-1/2 c. chicken broth
Melt butter over medium heat. Add rice and brown for 1 minute. Add lemon and broth and bring to a boil. Cover, reduce heat and simmer for 20-30 minutes.
1 c. rice
1/2 c. lemon juice
1-1/2 c. chicken broth
Melt butter over medium heat. Add rice and brown for 1 minute. Add lemon and broth and bring to a boil. Cover, reduce heat and simmer for 20-30 minutes.
Baked Halibut
Oh. My. Yum.
2 lbs. Halibut steaks (1 inch thick)
2 lbs. Halibut steaks (1 inch thick)
½ tsp. dill weed
1 c. light sour cream
1 c. light sour cream
½ tsp. salt
½ cup grated Parmesan cheese
½ cup grated Parmesan cheese
¼ tsp. pepper
¼ cup softened butter
¼ cup softened butter
Smoked Paprika
1. Place halibut in a greased 13 x 9 in. baking dish.
2. Combine sour cream, Parmesan cheese, butter, dill weed, salt & pepper. Spoon mixture over halibut.
3. Bake at 375 degrees for 20 minutes. Sprinkle with paprika. Fish should flake easily with a fork. Enjoy.
1. Place halibut in a greased 13 x 9 in. baking dish.
2. Combine sour cream, Parmesan cheese, butter, dill weed, salt & pepper. Spoon mixture over halibut.
3. Bake at 375 degrees for 20 minutes. Sprinkle with paprika. Fish should flake easily with a fork. Enjoy.
Cheese "Danish"
1 T. sugar
1 t. cinnamon
5 flour tortillas (6-7 inches in diameter)
nonstick cooking spray
1 c. cold skim milk
1 pkg. (4 serving size) jello vanilla sugar free pudding mix
1-8 oz. container light cream cheese
2 c. thawed cool whip lite
1 square semi sweet baking chocolate
Heat oven to 350 degrees. Mix sugar and cinnamon. Spray tortillas with cooking spray. Sprinkle with sugar mixture. Repeat on other side. Cut each tortilla into 4 wedges. Stand rounded edge in bottom of muffin cup in muffin pan and curl in the sides. (So it looks kind of like a horn) Bake 10 minutes. Cool in pan.
Mix milk and pudding mix with an electric mixer, 2 minutes. Beat in cream cheese. Gently stir in whipped topping. Refrigerate 1 hour.
To serve, fill each tortilla shell with scant 3 T. of mixture using a pastry bag. Melt chocolate in microwave and drizzle over the top.
1 t. cinnamon
5 flour tortillas (6-7 inches in diameter)
nonstick cooking spray
1 c. cold skim milk
1 pkg. (4 serving size) jello vanilla sugar free pudding mix
1-8 oz. container light cream cheese
2 c. thawed cool whip lite
1 square semi sweet baking chocolate
Heat oven to 350 degrees. Mix sugar and cinnamon. Spray tortillas with cooking spray. Sprinkle with sugar mixture. Repeat on other side. Cut each tortilla into 4 wedges. Stand rounded edge in bottom of muffin cup in muffin pan and curl in the sides. (So it looks kind of like a horn) Bake 10 minutes. Cool in pan.
Mix milk and pudding mix with an electric mixer, 2 minutes. Beat in cream cheese. Gently stir in whipped topping. Refrigerate 1 hour.
To serve, fill each tortilla shell with scant 3 T. of mixture using a pastry bag. Melt chocolate in microwave and drizzle over the top.
Honey Grilled Chicken
1 c. lemon juice
2/3 c. chopped fresh basil or 1 T. dried
2/3 c. honey
2 T. olive oil
1 t. pepper
4 cloves minced garlic
4-6 boneless chicken breasts, cut in half
2 yellow peppers, cut into 2 inch pieces
2 red peppers, cut into 2 inch pieces
Combine 1st 6 ingredients and pour into a gallon size re-sealable bag. Add chicken and peppers. Shake to coat. Marinate in fridge overnight, turning a few times. Grill chicken and peppers.
2/3 c. chopped fresh basil or 1 T. dried
2/3 c. honey
2 T. olive oil
1 t. pepper
4 cloves minced garlic
4-6 boneless chicken breasts, cut in half
2 yellow peppers, cut into 2 inch pieces
2 red peppers, cut into 2 inch pieces
Combine 1st 6 ingredients and pour into a gallon size re-sealable bag. Add chicken and peppers. Shake to coat. Marinate in fridge overnight, turning a few times. Grill chicken and peppers.
Banana Bread
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 t. baking soda
3/4 t. salt
2 c. flour
1/2 c. buttermilk
1 c. mashed ripe bananas
1 c. crushed nuts (if desired)
Mix all in a big bowl. Bake in greased loaf pans for 30-45 minutes (keep checking at 30 minutes) @ 350 degrees. Freezes well.
1 1/2 c. sugar
2 eggs
1 t. baking soda
3/4 t. salt
2 c. flour
1/2 c. buttermilk
1 c. mashed ripe bananas
1 c. crushed nuts (if desired)
Mix all in a big bowl. Bake in greased loaf pans for 30-45 minutes (keep checking at 30 minutes) @ 350 degrees. Freezes well.
Pretzel Salad
2 c. crushed pretzels
3/4 c. melted margarine
1 T. sugar
Mix and press into a 9x13 pan. Bake 12 minutes @ 400 degrees. Let cool.
1 c. powdered sugar
1-8 oz. softened cream cheese
1-8 oz. cool whip
Mix and spread onto cooled pretzels.
1-6 oz. raspberry jello
1 c. boiling water
1-10 oz. packages frozen raspberries
Add water to jello then stir in frozen fruit. When jello starts to set, spread over contents in pan. Chill until set.
3/4 c. melted margarine
1 T. sugar
Mix and press into a 9x13 pan. Bake 12 minutes @ 400 degrees. Let cool.
1 c. powdered sugar
1-8 oz. softened cream cheese
1-8 oz. cool whip
Mix and spread onto cooled pretzels.
1-6 oz. raspberry jello
1 c. boiling water
1-10 oz. packages frozen raspberries
Add water to jello then stir in frozen fruit. When jello starts to set, spread over contents in pan. Chill until set.
Baked Potato Soup
1 stick margarine
1 small diced onion
1/2 c. flour
1 pint 1/2 and 1/2
6 med. baked potatoes, diced
1/2 t. salt
1/2 t. basil
1/2 t. pepper
1/4 t. tabasco
1 qt. chicken stock
Saute onion in butter. Mix in flour and cook for 5 minutes. Add stock slowly until smooth. Add 1/2 & 1/2 and spices. Simmer 10 minutes. Stir in potatoes carefully. Simmer another 10 minutes until thick. Top with cheese, bacon, green onions, etc.
1 small diced onion
1/2 c. flour
1 pint 1/2 and 1/2
6 med. baked potatoes, diced
1/2 t. salt
1/2 t. basil
1/2 t. pepper
1/4 t. tabasco
1 qt. chicken stock
Saute onion in butter. Mix in flour and cook for 5 minutes. Add stock slowly until smooth. Add 1/2 & 1/2 and spices. Simmer 10 minutes. Stir in potatoes carefully. Simmer another 10 minutes until thick. Top with cheese, bacon, green onions, etc.
Cinnamon Cream Cheese Frosting
2 sticks (1 cup) butter, slightly softened
12 oz cream cheese
6 cups powdered sugar
2 tsp. vanilla
1 1/2 tsp. cinnamon
In the bowl of an electric mixer, beat the butter and cream cheese until smooth. Slowly add the powdered sugar and mix until everything is combined. Add the vanilla and the cinnamon. Can be used for cake, cupcakes, cookies or I also thought this would be good on graham crackers.
12 oz cream cheese
6 cups powdered sugar
2 tsp. vanilla
1 1/2 tsp. cinnamon
In the bowl of an electric mixer, beat the butter and cream cheese until smooth. Slowly add the powdered sugar and mix until everything is combined. Add the vanilla and the cinnamon. Can be used for cake, cupcakes, cookies or I also thought this would be good on graham crackers.
Sunday, July 19, 2009
minestrone
1 bag mixed carrots, cauliflower, zucchini, broccoli
2 bullion cubes
1 can diced tomatoes
1 sm can mushrooms
1 can kidney beans, rinsed and drained well
2 c cooked elbow macaroni slightly undercooked
1 med clove grlic, minced
1 1/2 teas. oregano
1 package high grade regular sausage
Salt and pepper as needed.
Fry sausage and break up into clumps, drain well. Cook vegetable in about 2 cups of water with bullion, til carrots are tender. Add remaining ingredients including juice from mushrooms and tomatoes, except mac, let simmer 15 minutes to blend flavor, add mac right before serving. This does well in a crock pot if you put everything in except the tomatoes, mac and beans. Make sure meat is cooked well, and put on low for about 4 hours, then add the rest of the stuff at the end. If you put in the carrots with the tomatoes, because of the acid in tomatoes, the carrots don't get tender. The macaroni absorbs some of thejuice so very slightly undercooking it makes the noodles stay better.
2 bullion cubes
1 can diced tomatoes
1 sm can mushrooms
1 can kidney beans, rinsed and drained well
2 c cooked elbow macaroni slightly undercooked
1 med clove grlic, minced
1 1/2 teas. oregano
1 package high grade regular sausage
Salt and pepper as needed.
Fry sausage and break up into clumps, drain well. Cook vegetable in about 2 cups of water with bullion, til carrots are tender. Add remaining ingredients including juice from mushrooms and tomatoes, except mac, let simmer 15 minutes to blend flavor, add mac right before serving. This does well in a crock pot if you put everything in except the tomatoes, mac and beans. Make sure meat is cooked well, and put on low for about 4 hours, then add the rest of the stuff at the end. If you put in the carrots with the tomatoes, because of the acid in tomatoes, the carrots don't get tender. The macaroni absorbs some of thejuice so very slightly undercooking it makes the noodles stay better.
Saturday, July 4, 2009
Fettuccine Alfredo (NOT low-fat!)
2 T. butter
7/8 c. heavy cream
1 pound fettuccine noodles
1 T. olive oil
1 c. freshly grated Parmesan, plus extra to serve
1/4 t. nutmeg
salt and pepper
Bring the butter and 5/8 c. of the cream to a boil over medium heat. Reduce heat and simmer gently for 1-1/2 minutes until slightly thickened. Meanwhile, cook the noodles to desired doneness in a lightly salted water. Add the olive oil to keep noodles from sticking together. Drain thoroughly and then pour the cream sauce over the top. Toss in the sauce over low heat. Add the remaining cream, the cheese, nutmeg, salt and pepper. Toss to coat while heating through.
Serve immediately with more Parmesan and crusty bread.
7/8 c. heavy cream
1 pound fettuccine noodles
1 T. olive oil
1 c. freshly grated Parmesan, plus extra to serve
1/4 t. nutmeg
salt and pepper
Bring the butter and 5/8 c. of the cream to a boil over medium heat. Reduce heat and simmer gently for 1-1/2 minutes until slightly thickened. Meanwhile, cook the noodles to desired doneness in a lightly salted water. Add the olive oil to keep noodles from sticking together. Drain thoroughly and then pour the cream sauce over the top. Toss in the sauce over low heat. Add the remaining cream, the cheese, nutmeg, salt and pepper. Toss to coat while heating through.
Serve immediately with more Parmesan and crusty bread.
Costa Vida Chicken
5 lbs. boneless chicken breasts
1 small bottle Kraft Zesty Italian Dressing
1 T. chili powder
1 T. cumin
3 cloves minced garlic
Cook on low in a crock pot for 4 hours. Shred meat and cook 1 more hour. Serve with warm tortillas, tortilla chips, salad style, etc.
1 small bottle Kraft Zesty Italian Dressing
1 T. chili powder
1 T. cumin
3 cloves minced garlic
Cook on low in a crock pot for 4 hours. Shred meat and cook 1 more hour. Serve with warm tortillas, tortilla chips, salad style, etc.
Roasted Sweet Potato Fries
2-3 medium sweet potatoes
1 t. cumin
1 t. coarse salt
1/4 t. pepper
1 T. olive oil
Preheat oven to 425 degrees. Scrub potatoes and pat dry. Halve lengthwise; quarter each half lengthwise. On a large baking sheet, toss potatoes with oil and spices. Arrange cut side down in a single layer. Roast, turning halfway through until tender and browned, about 30 minutes. Good served with light sour cream.
1 t. cumin
1 t. coarse salt
1/4 t. pepper
1 T. olive oil
Preheat oven to 425 degrees. Scrub potatoes and pat dry. Halve lengthwise; quarter each half lengthwise. On a large baking sheet, toss potatoes with oil and spices. Arrange cut side down in a single layer. Roast, turning halfway through until tender and browned, about 30 minutes. Good served with light sour cream.
Spicy Honey Chicken
Rub:
2 t. garlic powder
2 t. chili powder
1 t. salt
1 t. cumin
1 t. paprika
1/4 t. cayenne
4 chicken breasts, split in half or 8 boneless thighs
Glaze:
6 T. honey
2 t. cider vinegar
Combine all spices and toss chicken to coat. Brush grill surface lightly with oil. Grill chicken on each side until cooked through.
Combine honey and vinegar, stirring well to combine. Brush on both sides of chicken in the final moments of grilling. Turn down the heat so the honey doesn't burn but let it cook for a few minutes to carmelize.
*you can also cook this under the broiler in the oven
2 t. garlic powder
2 t. chili powder
1 t. salt
1 t. cumin
1 t. paprika
1/4 t. cayenne
4 chicken breasts, split in half or 8 boneless thighs
Glaze:
6 T. honey
2 t. cider vinegar
Combine all spices and toss chicken to coat. Brush grill surface lightly with oil. Grill chicken on each side until cooked through.
Combine honey and vinegar, stirring well to combine. Brush on both sides of chicken in the final moments of grilling. Turn down the heat so the honey doesn't burn but let it cook for a few minutes to carmelize.
*you can also cook this under the broiler in the oven
Roasted Asparagus
1-1/2 lbs. asparagus
2 T. olive oil
1/2 t. season salt
1/2 t. garlic pepper
2 T. freshly grated parmesan cheese
Trim woody ends from asparagus. Toss with olive oil, salt and pepper. Spread out on a cookie sheet. Roast in a 450 degree oven for 10 minutes. Sprinkle cheese over top and cook for 6-8 minutes longer.
2 T. olive oil
1/2 t. season salt
1/2 t. garlic pepper
2 T. freshly grated parmesan cheese
Trim woody ends from asparagus. Toss with olive oil, salt and pepper. Spread out on a cookie sheet. Roast in a 450 degree oven for 10 minutes. Sprinkle cheese over top and cook for 6-8 minutes longer.
Thursday, July 2, 2009
Pineapple drop cookies
4 c flour
1/2 tsp salt
1 tsp baking soda
1 c butter
2 c sugar
2 eggs
1 15 oz. can crushed pineapple drained (save the juice)
1 tsp vanilla
Glaze
4 tbs butter
1 lb. powdered sugar
Juice from canned pineapple
Heat oven to 350. Spray cookie sheet with Pam.
Sift flour salt and soda together , beat butter and sugar together til light. Add eggsand beat til combined. Add pineapple, vanilla and slour mixture. Mix well, drop on cookie sheet by heaping teaspoonful. Bake 12 minutes, or unitl golden. Beat butter and powdered sugar til smooth, slowly add pineapple juice, 1 tbsp at a time till glaze consistancy. spoon over warm cookies. Makes 5 dozen.
1/2 tsp salt
1 tsp baking soda
1 c butter
2 c sugar
2 eggs
1 15 oz. can crushed pineapple drained (save the juice)
1 tsp vanilla
Glaze
4 tbs butter
1 lb. powdered sugar
Juice from canned pineapple
Heat oven to 350. Spray cookie sheet with Pam.
Sift flour salt and soda together , beat butter and sugar together til light. Add eggsand beat til combined. Add pineapple, vanilla and slour mixture. Mix well, drop on cookie sheet by heaping teaspoonful. Bake 12 minutes, or unitl golden. Beat butter and powdered sugar til smooth, slowly add pineapple juice, 1 tbsp at a time till glaze consistancy. spoon over warm cookies. Makes 5 dozen.
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