OK Ladies, you all said you would post your recipes. Here is mine.
2 Cups Brown Sugar
1 Cupkaro syrup
1 cube butter
1 can sweetened condensed milk
1 tsp. vanilla
mix all ingredients except vanilla. Boil to soft ball stage (stirring constantly on low heat). Add 1 tsp. vanilla and pour over 2 gallons popcorn(i use 3 - 4 microwave bags of popcorn.
Saturday, August 30, 2008
Friday, August 15, 2008
Chicken Chimichangas
This recipe is a lot of work but it makes enough for two meals. I just put the extra into a ziploc bag and freeze for next time.
Ingredients:
Rice Mixture
1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup enchilada sauce (recipe below)
In a medium sacuepan or rice cooker combine the broth, rice, enchilada sauce and onion. Mix and bring to a boil, reduceheat to low and let simmer for about 20 minutes, or until rice is tender. Or put in rice cooker and follow directions for rice.
Red Enchilada Sauce:
1 Tblsp. Olive Oil
2 cloves garlic, minced or 1/4 tsp. garlic powder
1 tsp. minced onion
1/2 tsp. dried oregano
2 1/2 tsp. chili powder
1/2 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. salt
1/4 tsp. cumin
1 tsp. parsley
1/4 C. salsa
1 (6 oz.) can tomato sauce
1 1/2 cups water
Heat the oil in a large sauce pa overmedium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oegano, chili powder,basil, ground black pepper,salt cumin, parsley, salsa and tomatoe sauce.
Mix together and then stir inthe water. Bring to a boil,reduce heat to low and simmer for 15 to 20 minutes.
Chicken Mixture:
2 1/2 c. shredded or chopped cooked chicken
2/3 c. picante sauce (salsa)
1/3 c,. green onion slices (I have used regular onion)
3/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
1 C. shredded cheddar ormoneterey jack cheese
Combine chicken, picante sauce, onion, cumin, oregano and saltin saucepan; simmer 5 minutes or until most of the liquid has evaporated.
Refried Beans:
1 can black beans drained and smashed
1/4 tsp. garlic powder
1 tsp. cumin
1/8 tsp. chili powder
onion
1/2 tblsp. butter
1/8 cup ketchup
Combine in frying pan until combined.
1. Combine rice mixture, chicken mixture, refried beans, and cheese together. Spoon onto tortillas and roll tortillas, tucking in sides to prevent filling from spilling over. Secure with toothpicks.
2. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drai on paper towels.
3. Or for a lower-fat item, bake at 475 degrees for 15 minutes.
4. Serve with extra Enchilada sauce, sour cream, and cheese
Ingredients:
Rice Mixture
1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup enchilada sauce (recipe below)
In a medium sacuepan or rice cooker combine the broth, rice, enchilada sauce and onion. Mix and bring to a boil, reduceheat to low and let simmer for about 20 minutes, or until rice is tender. Or put in rice cooker and follow directions for rice.
Red Enchilada Sauce:
1 Tblsp. Olive Oil
2 cloves garlic, minced or 1/4 tsp. garlic powder
1 tsp. minced onion
1/2 tsp. dried oregano
2 1/2 tsp. chili powder
1/2 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. salt
1/4 tsp. cumin
1 tsp. parsley
1/4 C. salsa
1 (6 oz.) can tomato sauce
1 1/2 cups water
Heat the oil in a large sauce pa overmedium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oegano, chili powder,basil, ground black pepper,salt cumin, parsley, salsa and tomatoe sauce.
Mix together and then stir inthe water. Bring to a boil,reduce heat to low and simmer for 15 to 20 minutes.
Chicken Mixture:
2 1/2 c. shredded or chopped cooked chicken
2/3 c. picante sauce (salsa)
1/3 c,. green onion slices (I have used regular onion)
3/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
1 C. shredded cheddar ormoneterey jack cheese
Combine chicken, picante sauce, onion, cumin, oregano and saltin saucepan; simmer 5 minutes or until most of the liquid has evaporated.
Refried Beans:
1 can black beans drained and smashed
1/4 tsp. garlic powder
1 tsp. cumin
1/8 tsp. chili powder
onion
1/2 tblsp. butter
1/8 cup ketchup
Combine in frying pan until combined.
1. Combine rice mixture, chicken mixture, refried beans, and cheese together. Spoon onto tortillas and roll tortillas, tucking in sides to prevent filling from spilling over. Secure with toothpicks.
2. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drai on paper towels.
3. Or for a lower-fat item, bake at 475 degrees for 15 minutes.
4. Serve with extra Enchilada sauce, sour cream, and cheese
Thursday, August 14, 2008
Caramel Plucking Bread
Ingredients:
18-20 frozen rolls(Rhoads or Western Family or whatever brand)
1/2 (3.5 oz) pkg butterscotch pudding mix NOT INSTANT
3/4 C. melted butter
1/2 C. brown sugar
1/2 TBSP cinnamon
Directions:
1. Butter bundt pan.
2. Place rolls in pan.
3. Sprinkle pudding mix over rolls.
4. Mix brown sugar with butter and pour over rolls.
5. Sprinkle cinnamon over rolls.
6. Cover tightly with aluminum foil and place in fridge 12 hours or overnight.
7. Bake @ 350 degrees for 30 minutes(might need 15-20 more minutes to cook rolls all the way) 8. Turn bundt pan over onto a plate and serve. YUMMY!
P.S. I found a recipe that says you can make this without doing overnight. Just follow the recipe to that point, then let rise on counter until rolls double in size. Then bake the same, but I think it would cook in 30 minutes just fine because it wouldn't be cold.:)
18-20 frozen rolls(Rhoads or Western Family or whatever brand)
1/2 (3.5 oz) pkg butterscotch pudding mix NOT INSTANT
3/4 C. melted butter
1/2 C. brown sugar
1/2 TBSP cinnamon
Directions:
1. Butter bundt pan.
2. Place rolls in pan.
3. Sprinkle pudding mix over rolls.
4. Mix brown sugar with butter and pour over rolls.
5. Sprinkle cinnamon over rolls.
6. Cover tightly with aluminum foil and place in fridge 12 hours or overnight.
7. Bake @ 350 degrees for 30 minutes(might need 15-20 more minutes to cook rolls all the way) 8. Turn bundt pan over onto a plate and serve. YUMMY!
P.S. I found a recipe that says you can make this without doing overnight. Just follow the recipe to that point, then let rise on counter until rolls double in size. Then bake the same, but I think it would cook in 30 minutes just fine because it wouldn't be cold.:)
One Hour Rolls
Ingredients:
1 C. warm water
2 TBSP yeast(SAF instant works or fast acting)
1 tsp salt
1/4 C. sugar
1 egg, well beaten
6 TBSP shortening, melted
3 1/2 C. flour, more as needed
Directions:
1. Preprep egg and shortening; grease cookie pan
2. Add salt and sugar to warm water. Let dissolve.
3. Add yeast, mix well.
4. Add melted shortening. Mix.
5. Add egg. Mix.
6. Add 2 C. flour. Mix well.
7. Add remaining flour and knead for 5 minutes on floured surface. I like to put wax paper or parchment paper down and then put the flour and knead on top of that.
8. Roll into balls(half as big as you want them to be when doubled:)); place on greased cookie sheet close together.
9. Let rise covered about one hour. Heat oven to 375 degrees. Bake 18-20 minutes.
If you're short on time. Let rise 15 minutes on counter and then warm your oven to 200 degrees. Turn off oven. Place rolls covered with plastic wrap in oven with a bowl of hot water on rack below. Let rise to desired size. Then removed water and rolls. Heat oven to 375 degrees.
Bake for 18-20 minutes.
Makes 12-15 rolls depending on how big you make the balls.
1 C. warm water
2 TBSP yeast(SAF instant works or fast acting)
1 tsp salt
1/4 C. sugar
1 egg, well beaten
6 TBSP shortening, melted
3 1/2 C. flour, more as needed
Directions:
1. Preprep egg and shortening; grease cookie pan
2. Add salt and sugar to warm water. Let dissolve.
3. Add yeast, mix well.
4. Add melted shortening. Mix.
5. Add egg. Mix.
6. Add 2 C. flour. Mix well.
7. Add remaining flour and knead for 5 minutes on floured surface. I like to put wax paper or parchment paper down and then put the flour and knead on top of that.
8. Roll into balls(half as big as you want them to be when doubled:)); place on greased cookie sheet close together.
9. Let rise covered about one hour. Heat oven to 375 degrees. Bake 18-20 minutes.
If you're short on time. Let rise 15 minutes on counter and then warm your oven to 200 degrees. Turn off oven. Place rolls covered with plastic wrap in oven with a bowl of hot water on rack below. Let rise to desired size. Then removed water and rolls. Heat oven to 375 degrees.
Bake for 18-20 minutes.
Makes 12-15 rolls depending on how big you make the balls.
Wednesday, August 13, 2008
Almond Sugar Sandwich Cookies
Almond Sugar Cookie Dough
1 1/3 Cups butter, softened
1 1/2 Cups granulated sugar
2 teaspoons baking powder
2 eggs
2 Tablespoons milk
1 teaspoon almond extract
4 Cups all-purpose flour
1. Preheat oven to 375 degrees. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking poweder, and 1/4 teaspoon salt. Beat until combined, scraping sides of bowl occasionally. beat in egg, milk, and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.
2. On a lightly floured surface, roll half the dough at a time until 1/8 inch thick. Using a small circle cookie cutter, cut dough. Place 1 inch apart on an ungreased cookie sheet. Using a fork prick lines across the cookie. (This will help the top of the cookie remain flat instead of rounded during the cooking process.)
3. Bake for 7-8 minutes or until edges are firm and bottoms are barely light brown. Transfer to a wire rack and let cool.
Icing
1/3 Cup Butter
4 1/2 Cups Powdered Sugar
1/4 Cup milk
1/4 tsp. almond extract (or more to taste)
2-4 drops red food coloring
4. To prepare the icing, beat butter with mixer until fluffy. Gradually add half the powdered sugar. Next add all the milk to the butter and mix. Add remaining powdered sugar and almond extact. Mix and add food coloring. Mix until desired color and consistancy.
5. Once cookies are cool, turn cookie upside and frost. Top with another cookie. Enjoy!!
1 1/3 Cups butter, softened
1 1/2 Cups granulated sugar
2 teaspoons baking powder
2 eggs
2 Tablespoons milk
1 teaspoon almond extract
4 Cups all-purpose flour
1. Preheat oven to 375 degrees. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking poweder, and 1/4 teaspoon salt. Beat until combined, scraping sides of bowl occasionally. beat in egg, milk, and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.
2. On a lightly floured surface, roll half the dough at a time until 1/8 inch thick. Using a small circle cookie cutter, cut dough. Place 1 inch apart on an ungreased cookie sheet. Using a fork prick lines across the cookie. (This will help the top of the cookie remain flat instead of rounded during the cooking process.)
3. Bake for 7-8 minutes or until edges are firm and bottoms are barely light brown. Transfer to a wire rack and let cool.
Icing
1/3 Cup Butter
4 1/2 Cups Powdered Sugar
1/4 Cup milk
1/4 tsp. almond extract (or more to taste)
2-4 drops red food coloring
4. To prepare the icing, beat butter with mixer until fluffy. Gradually add half the powdered sugar. Next add all the milk to the butter and mix. Add remaining powdered sugar and almond extact. Mix and add food coloring. Mix until desired color and consistancy.
5. Once cookies are cool, turn cookie upside and frost. Top with another cookie. Enjoy!!
Thursday, August 7, 2008
Fruit Cobbler
1 1/3 C. to 2 C. sugar
2 tblsp. cornstarch
2 c. hot water (or juice from canned fruit)
5 to6 cups fruit, slices
4tsp. butter
1tsp. cinnamon
Bring water to boil then mix cornstarch and sugar and slowly pour into boiling water. Boil for 1 minute until thick. Arrange fruit in 16X16 in. baking dish. Dot with butter, sprinkle with sugar, pour sauce over it.
Top
2 c. flour
2 tblsp. sugar
3 tsp. baking powder
1 tsp. salt
6 tblsp. shortening
1 c. milk
Sift dry ingredients together. Cut in shortening until fine. Stir in milk and blend. Drop by spoonfuls on top of fruit. Bake at 400 degrees for 30min. Serve warm with whipped cream or ice cream.
2 tblsp. cornstarch
2 c. hot water (or juice from canned fruit)
5 to6 cups fruit, slices
4tsp. butter
1tsp. cinnamon
Bring water to boil then mix cornstarch and sugar and slowly pour into boiling water. Boil for 1 minute until thick. Arrange fruit in 16X16 in. baking dish. Dot with butter, sprinkle with sugar, pour sauce over it.
Top
2 c. flour
2 tblsp. sugar
3 tsp. baking powder
1 tsp. salt
6 tblsp. shortening
1 c. milk
Sift dry ingredients together. Cut in shortening until fine. Stir in milk and blend. Drop by spoonfuls on top of fruit. Bake at 400 degrees for 30min. Serve warm with whipped cream or ice cream.
Brownies
This brownie recipe is so easy. (Almost easier than a box mix and turns out much better.)
2 C. Sugar
4 eggs
1 C. butter
6 Tblsp. cocoa
2 C. flour
2 tsp. vanilla
1 C. nuts
Cream sugar and eggs. Melt butter and cocoa. Add to cream mixture, flour, vanilla and nuts. Spread in pan. Bake at 350 for 35 min.
2 C. Sugar
4 eggs
1 C. butter
6 Tblsp. cocoa
2 C. flour
2 tsp. vanilla
1 C. nuts
Cream sugar and eggs. Melt butter and cocoa. Add to cream mixture, flour, vanilla and nuts. Spread in pan. Bake at 350 for 35 min.
Tuesday, August 5, 2008
Orange Chicken Stir Fry
I tried this recipe and it was a hit. My kids loved it!
2 Cups uncooked instant rice
2 cups water
6 Tlbsp. frozen orange juice concentrate, thawed
4 Tblsp. soy sauce
1 tsp. cornstarch
1/2 tsp. garlic powder
1 lb. pre-cut chicken breast strips for stir-frying (i just use chicken tenders.)
1 (1-lb.) pkg. frozen broccoli florets, carrots, and water chestnuts, thawed, drained.
Cook rice in water as directed on package, omitting margarine and salt.
Meanwhile, in small bowl, combine orange juice concentrate, soy sauce,cornstarch and garlic powder; blend well.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 5 to 8 minutes or until chicken is no longer pink.
Stir in juice concentrate mixture and vegetables. Cover: cook over medium heat for 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice. If desired, garnish with chopped green onions.
2 Cups uncooked instant rice
2 cups water
6 Tlbsp. frozen orange juice concentrate, thawed
4 Tblsp. soy sauce
1 tsp. cornstarch
1/2 tsp. garlic powder
1 lb. pre-cut chicken breast strips for stir-frying (i just use chicken tenders.)
1 (1-lb.) pkg. frozen broccoli florets, carrots, and water chestnuts, thawed, drained.
Cook rice in water as directed on package, omitting margarine and salt.
Meanwhile, in small bowl, combine orange juice concentrate, soy sauce,cornstarch and garlic powder; blend well.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 5 to 8 minutes or until chicken is no longer pink.
Stir in juice concentrate mixture and vegetables. Cover: cook over medium heat for 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice. If desired, garnish with chopped green onions.
Chicken Parmesana
Chicken Parmesana
1 egg beaten
6 boneless skinless chicken breast halves
3 Tbsp olive oil
½ cup bread crumbs
1/4 cup flour
½ cup parmesan cheese- grated
1 tsp garlic powder
pasta sauce
½ cup wine ( I’ve use white grape juice, apple juice... )
1 cup mozzarella cheese - grated
Place beaten egg in bowl and moisten chicken breasts. In flat or pie plate, combine bread crumbs with flour, 2 Tbsp Parmesan cheese and garlic powder. Coat chicken with mixture and saute in olive oil until browned on both sides. Spoon 2 to 3 spoonfuls of pasta sauce on top of each breast- Chicken, silly (tee-hee)! Pour wine into pan; cover and simmer 15 to 20 minutes. Combine remaining Parmesan with grated mozzarella cheese and top each piece of chicken; simmer 5 minutes more.
1 egg beaten
6 boneless skinless chicken breast halves
3 Tbsp olive oil
½ cup bread crumbs
1/4 cup flour
½ cup parmesan cheese- grated
1 tsp garlic powder
pasta sauce
½ cup wine ( I’ve use white grape juice, apple juice... )
1 cup mozzarella cheese - grated
Place beaten egg in bowl and moisten chicken breasts. In flat or pie plate, combine bread crumbs with flour, 2 Tbsp Parmesan cheese and garlic powder. Coat chicken with mixture and saute in olive oil until browned on both sides. Spoon 2 to 3 spoonfuls of pasta sauce on top of each breast- Chicken, silly (tee-hee)! Pour wine into pan; cover and simmer 15 to 20 minutes. Combine remaining Parmesan with grated mozzarella cheese and top each piece of chicken; simmer 5 minutes more.
Chicken Cordon Bleu
Chicken Cordon Bleu
I've had good success and many compliments and recipe requests for this one. Won't work at Atkinson's unless reworked. Sorry.
8 Skinless, boneless chicken breast halves
8 slices ham ( I just use a few slices of lunch meat ham)
8 slices swiss cheese
1 can cream of chicken soup
1 cup sour cream
½ cup sprite
1 tsp garlic powder
1 tsp dried parsley
1 tsp salt
1 tsp black pepper
1 (6 oz) pkg. Herb seasoned dry bread stuffing mix.
Directions
1- Preheat oven to 350*
2- Place chicken breasts in a lightly greased 9x13 baking dish. On top of each breast - that is the chicken breasts...not your own (tee- hee) , lay a ham piece, then a cheese slice on top of each breast.
3- In a medium bowl, combine soup, sour cream, sprite, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese. Top with dry stuffing mix to cover.
4- Bake at 350* for about 45 mins (I tend to cook for an hour) or until chicken is cooked and juices run clear.
I've had good success and many compliments and recipe requests for this one. Won't work at Atkinson's unless reworked. Sorry.
8 Skinless, boneless chicken breast halves
8 slices ham ( I just use a few slices of lunch meat ham)
8 slices swiss cheese
1 can cream of chicken soup
1 cup sour cream
½ cup sprite
1 tsp garlic powder
1 tsp dried parsley
1 tsp salt
1 tsp black pepper
1 (6 oz) pkg. Herb seasoned dry bread stuffing mix.
Directions
1- Preheat oven to 350*
2- Place chicken breasts in a lightly greased 9x13 baking dish. On top of each breast - that is the chicken breasts...not your own (tee- hee) , lay a ham piece, then a cheese slice on top of each breast.
3- In a medium bowl, combine soup, sour cream, sprite, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese. Top with dry stuffing mix to cover.
4- Bake at 350* for about 45 mins (I tend to cook for an hour) or until chicken is cooked and juices run clear.
Roasted Herbed Chicken with Lemon
This is a good crook pot recipe. (Well I shouldn't say it's good since I haven't made it yet, but I am excited to try it.)
1 whole chicken (2-3 lbs)
1 lemon,
2 Tbsp. Fresh Rosemary
10 Cloves garlic (use as many as you wish)
1/4 cup chicken broth
1 Tbsp. butter
New potatoes
Green beans
Salt and Pepper to Taste
Combine ingredients in crockpot. Cook on high for 4 hours or low 7-8.
1 whole chicken (2-3 lbs)
1 lemon,
2 Tbsp. Fresh Rosemary
10 Cloves garlic (use as many as you wish)
1/4 cup chicken broth
1 Tbsp. butter
New potatoes
Green beans
Salt and Pepper to Taste
Combine ingredients in crockpot. Cook on high for 4 hours or low 7-8.
Taco Salad
1/2 onion chopped
2 tomatoes chopped
1 head lettuce chopped
1 small can chopped olives
Add:
1 cup ranch dressing
1 cup moneray jack cheese
1 lg avocado peeled and sliced
Crumble and add tortilla chips
brown 1 pound ground beef and add 1 envelope of taco seasoning according to package directions.
Add 1 can 15 oz. black beans. Heat the beans with the meat. mix into cold salad. Decorate with extra chips, avocado and tomatoes.
2 tomatoes chopped
1 head lettuce chopped
1 small can chopped olives
Add:
1 cup ranch dressing
1 cup moneray jack cheese
1 lg avocado peeled and sliced
Crumble and add tortilla chips
brown 1 pound ground beef and add 1 envelope of taco seasoning according to package directions.
Add 1 can 15 oz. black beans. Heat the beans with the meat. mix into cold salad. Decorate with extra chips, avocado and tomatoes.
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