This is a recipe from the latest Food and Family magazine. I tried it out and thought it was really good.
Turtle Pumpkin Pie
1/4 c. plus 2 T. caramel ice cream topping, divided
1 graham cracker pie crust (6 oz.)
1/2 c. plus 2 T pecan pieces, divided
1 c. cold milk
2 pkg (3.4 oz each) vanilla instant pudding
1 c. canned pumpkin
1 t. cinnamon
1/2 t. nutmeg
1 8 oz tub Cool Whip, divided
1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts
2. Beat milk, dry pudding mixes, pumpkin and spices with whisk 2 min. Stir in 1 1/2 cups cool whip. Spread into crust.
3. Refrigereate 1 hour. Top with remaining cool whip, caramel topping, and nuts just before serving.
Notes: I had the mini crusts on hand, and it worked fine with those. It does get a little crusty on top in the fridge, so I wouldn't make it ahead of time. However, I had some filling left over and it kept fine in a container, so if you want to do something ahead, make the filling and then assemble it the day of the event.
Wednesday, November 5, 2008
Apple Crisp
I had a request for this, so here is my famous recipe. :)
Annie's Apple Crisp
3 c. apples
1 c. sugar
1 T. flour
1 pinch salt
Mix the above ingredients and put in 8x8 pan. Sprinkle well with cinnamon.
1/4 t. baking soda
1/4 t. baking powder
3/4 c. flour
1/2 c. melted butter
1/4 c. oatmeal
1 c. brown sugar
Mix the above and put on top of the apple mixture. Bake at 350 until your apples are the way you like them.
Annie's Apple Crisp
3 c. apples
1 c. sugar
1 T. flour
1 pinch salt
Mix the above ingredients and put in 8x8 pan. Sprinkle well with cinnamon.
1/4 t. baking soda
1/4 t. baking powder
3/4 c. flour
1/2 c. melted butter
1/4 c. oatmeal
1 c. brown sugar
Mix the above and put on top of the apple mixture. Bake at 350 until your apples are the way you like them.
Monday, September 8, 2008
Barbecued Chinese Chicken Lettuce Wraps
Barbecued Chinese Chicken Lettuce Wraps
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated,
optional 1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish
Directions:
1. Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. 2. Chop chicken into small pieces.
3. Preheat a large skillet or wok to high.
4. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2.
5. Add mushrooms and cook another minute or two.
6. Add salt and pepper to season, then garlic and ginger. Cook a minute more.
7. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture.
8. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.
Notes:
This is a Rachael Ray recipe that is especially good if you are trying to go low-carb. I do it just like the recipe except add more hoisen and some extra soy sauce. I have also used plain white mushrooms instead of shitakes and you can't tell a difference.
2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated,
optional 1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish
Directions:
1. Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. 2. Chop chicken into small pieces.
3. Preheat a large skillet or wok to high.
4. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2.
5. Add mushrooms and cook another minute or two.
6. Add salt and pepper to season, then garlic and ginger. Cook a minute more.
7. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture.
8. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.
Notes:
This is a Rachael Ray recipe that is especially good if you are trying to go low-carb. I do it just like the recipe except add more hoisen and some extra soy sauce. I have also used plain white mushrooms instead of shitakes and you can't tell a difference.
Friday, September 5, 2008
Cajun Chicken Pasta
Cajun Chicken Pasta
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
Notes: I use penne instead of linguine. I also usually use 1/2 and 1/2 instead of cream. It's not quite as good, but it sure makes you feel less guilty.
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
Notes: I use penne instead of linguine. I also usually use 1/2 and 1/2 instead of cream. It's not quite as good, but it sure makes you feel less guilty.
Saturday, August 2, 2008
Chicken Spaghetti
Chicken Spaghetti
4 c. cooked chicken, cubed
2 cans mushroom soup
2 1/2 c. chicken broth
1 med. green pepper, chopped
1 med. onion, chopped
3 celery ribs, chopped
2 T. dried parsley
1/2 t. salt
1/2 t. pepper
1 lb velveeta, chubed
1 (12 oz) pkg spaghetti, cooked and drained
1. Combine everthing except the spaghetti and cheese and bring to a boil. Reduce heat, cover, and simmer 15-20 minutes.
2. Stir in cheese until melted.
3. Add spaghetti.
4. Pour into 2 greased 9x13 baking dishes.
5. Cover and bake at 325 for 40 minutes. Uncover and bake 10 minutes more.
Notes:
The above is the recipe as it is in the church cookbook. Here are my variations: I make 1/2 a recipe for us, but use 1 whole can of chicken broth and put it in a 8 1/2 X 11 pan. I also think I use more than 1/2 of the spaghetti. I just make a bunch and stir it in until it looks right and throw the rest away. I also sometimes mix in about 1/2 can of rotel (the regular) and put some shredded cheese on top at the end, when you uncover it to finish baking.
4 c. cooked chicken, cubed
2 cans mushroom soup
2 1/2 c. chicken broth
1 med. green pepper, chopped
1 med. onion, chopped
3 celery ribs, chopped
2 T. dried parsley
1/2 t. salt
1/2 t. pepper
1 lb velveeta, chubed
1 (12 oz) pkg spaghetti, cooked and drained
1. Combine everthing except the spaghetti and cheese and bring to a boil. Reduce heat, cover, and simmer 15-20 minutes.
2. Stir in cheese until melted.
3. Add spaghetti.
4. Pour into 2 greased 9x13 baking dishes.
5. Cover and bake at 325 for 40 minutes. Uncover and bake 10 minutes more.
Notes:
The above is the recipe as it is in the church cookbook. Here are my variations: I make 1/2 a recipe for us, but use 1 whole can of chicken broth and put it in a 8 1/2 X 11 pan. I also think I use more than 1/2 of the spaghetti. I just make a bunch and stir it in until it looks right and throw the rest away. I also sometimes mix in about 1/2 can of rotel (the regular) and put some shredded cheese on top at the end, when you uncover it to finish baking.
Tuesday, July 22, 2008
Three-Meat Stromboli
Three-Meat Stromboli
4 loaves frozen bread dough, thawed
½ lb salami
1/2 lb ham
1/2 lb pepperoni
1/2 c. grated parmesan
1/2 lb provolone cheese
1 T. garlic powder
1 T. dried oregano
1 t. dried parsley flakes
1 t. pepper
8 oz shredded mozzarella cheese
1 egg yolk, beaten
1. Let dough rise until doubled, according to package directions. Punch down. Roll each loaf into a 15x12-in rectangle.
2. Arrange a fourth of the meats and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, parmesan, garlic powder, oregano, parsley and pepper.
3. Roll up each rectangle, beginning with the long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk.
4. Bake at 375 for 25-30 minutes or until golden brown. Let stand 5 minutes before slicing.
Notes: I use Canadian bacon instead of salami. Some stores (wal-mart) sell Canadian bacon that is in small pieces just like the pepperoni. Also, make sure all deli items are sliced thin. I also trim the edge from the ham. This is a very large recipe. I usually just make 1 or 2 loaves, so just cut the recipe down accordingly. This is good served with marinara sauce for dipping.
4 loaves frozen bread dough, thawed
½ lb salami
1/2 lb ham
1/2 lb pepperoni
1/2 c. grated parmesan
1/2 lb provolone cheese
1 T. garlic powder
1 T. dried oregano
1 t. dried parsley flakes
1 t. pepper
8 oz shredded mozzarella cheese
1 egg yolk, beaten
1. Let dough rise until doubled, according to package directions. Punch down. Roll each loaf into a 15x12-in rectangle.
2. Arrange a fourth of the meats and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, parmesan, garlic powder, oregano, parsley and pepper.
3. Roll up each rectangle, beginning with the long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk.
4. Bake at 375 for 25-30 minutes or until golden brown. Let stand 5 minutes before slicing.
Notes: I use Canadian bacon instead of salami. Some stores (wal-mart) sell Canadian bacon that is in small pieces just like the pepperoni. Also, make sure all deli items are sliced thin. I also trim the edge from the ham. This is a very large recipe. I usually just make 1 or 2 loaves, so just cut the recipe down accordingly. This is good served with marinara sauce for dipping.
Tuesday, June 24, 2008
Cheesy Mexi-Rice Cassarole
Cheesy Mexi-Rice Casserole
1 qt. water
1 (4 oz) can green chiles, drained
2 c. uncooked white rice
1 (8 oz) pkg Velveeta
2 T. chicken broth
½ t. salt
1 T. minced garlic
¼ t. black pepper
1 green bell pepper, chopped
½ t. chili powder
1 small yellow onion, chopped
¾ c. shredded Cheddar cheese
2 (11 oz) cans corn, drained
1 (10 oz) can diced tomatoes with
green chiles, with liquid
1. Preheat oven to 350.
2. Cook rice according to package directions.
3. In a large skillet, heat the broth and sauté the garlic, bell pepper, and onion until tender.
4. Stir in remaining ingredients, reserving the cheddar cheese.
5. Spoon into a greased 3 ½ qt casserole dish.
6. Bake for 30 minutes, or until bubbly.
7. Top with shredded cheddar and bake 5 minutes more.
1 qt. water
1 (4 oz) can green chiles, drained
2 c. uncooked white rice
1 (8 oz) pkg Velveeta
2 T. chicken broth
½ t. salt
1 T. minced garlic
¼ t. black pepper
1 green bell pepper, chopped
½ t. chili powder
1 small yellow onion, chopped
¾ c. shredded Cheddar cheese
2 (11 oz) cans corn, drained
1 (10 oz) can diced tomatoes with
green chiles, with liquid
1. Preheat oven to 350.
2. Cook rice according to package directions.
3. In a large skillet, heat the broth and sauté the garlic, bell pepper, and onion until tender.
4. Stir in remaining ingredients, reserving the cheddar cheese.
5. Spoon into a greased 3 ½ qt casserole dish.
6. Bake for 30 minutes, or until bubbly.
7. Top with shredded cheddar and bake 5 minutes more.
Friday, June 6, 2008
Spinach Artichoke Dip
Spinach Artichoke Dip
2 c. mozzarella
14 oz artichoke hearts (chopped)
½ c. nonfat sour cream
8 oz fat free cream cheese
¼ c. parmesan
5 oz chopped frozen spinach
¼ t. pepper
3 cloves garlic, minced
1. Combine ingredients, less 2 T parmesan and ½
cup mozzarella
2. Put in small casserole dish and sprinkle with reserved cheeses.
3. Bake at 350 for 30 minutes.
Note: Don’t forget to drain the liquid from the spinach.
2 c. mozzarella
14 oz artichoke hearts (chopped)
½ c. nonfat sour cream
8 oz fat free cream cheese
¼ c. parmesan
5 oz chopped frozen spinach
¼ t. pepper
3 cloves garlic, minced
1. Combine ingredients, less 2 T parmesan and ½
cup mozzarella
2. Put in small casserole dish and sprinkle with reserved cheeses.
3. Bake at 350 for 30 minutes.
Note: Don’t forget to drain the liquid from the spinach.
Monday, June 2, 2008
Creamy Beef Enchiladas
Creamy Beef Enchiladas
1 ½ pounds lean ground beef
½ c. plain yogurt
1 bunch green onions, chopped
½ c. sour cream
1 diced fresh jalapeno, or to taste
1 can cream of chicken soup
¼ c. water
2 c. shredded mozzarella cheese
1 pkg taco seasoning
corn tortillas (as many as needed)
1. In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the meat is browned
2. Stir in water and taco seasoning, simmering until water has evaporated.
3. In a medium bowl, mix together yogurt, sour cream, condensed soup, and cheese.
4. Put meat into tortillas and place a couple of tablespoons of cheese mixture over meat and roll up.
5. Place tortillas in a greased baking dish.
6. Spoon remaining cheese mixture over the top of the tortillas and bake at 350 for 20 to 30 minutes.
1 ½ pounds lean ground beef
½ c. plain yogurt
1 bunch green onions, chopped
½ c. sour cream
1 diced fresh jalapeno, or to taste
1 can cream of chicken soup
¼ c. water
2 c. shredded mozzarella cheese
1 pkg taco seasoning
corn tortillas (as many as needed)
1. In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the meat is browned
2. Stir in water and taco seasoning, simmering until water has evaporated.
3. In a medium bowl, mix together yogurt, sour cream, condensed soup, and cheese.
4. Put meat into tortillas and place a couple of tablespoons of cheese mixture over meat and roll up.
5. Place tortillas in a greased baking dish.
6. Spoon remaining cheese mixture over the top of the tortillas and bake at 350 for 20 to 30 minutes.
Wednesday, May 28, 2008
Breakfast Sausage Casserole
Christmas Breakfast Sausage Casserole
INGREDIENTS
1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
5 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded
DIRECTIONS
1. Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
2. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
INGREDIENTS
1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
5 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded
DIRECTIONS
1. Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
2. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
Tuesday, May 27, 2008
Oreo Cookie Cake
Oreo™ Cookie Cake
INGREDIENTS:
1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) packages cream cheese
1 cup confectioners' sugar
2 cups milk
1 (3.5 ounce) package instant chocolate pudding mix
DIRECTIONS:
1. Crush cookies into small pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
2. Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
3. Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
INGREDIENTS:
1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) packages cream cheese
1 cup confectioners' sugar
2 cups milk
1 (3.5 ounce) package instant chocolate pudding mix
DIRECTIONS:
1. Crush cookies into small pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
2. Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
3. Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
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