4 eggs
2 cups sugar
1 1/2 cups flour
1 tsp salt
2 tsp vanilla
1/2 cup + 2T cocoa
1 cup oil
Mix all ingredients. Bake in a 9x13" pan at 350 for 30 min.
Tuesday, October 28, 2008
Stacey's Chicken Pot Pie
1/2 bag frozen vegetables
1-2 chicken breasts, boil & shredded
1 can crm chicken soup
*1/2 can water
topping
1 C Bisquick
1/2 C Milk
1 egg
mix vegetables, chicken, soup and water. Top with topping, bake 400/30 minutes
*I substituted milk for water on this for a creamier filling.
1-2 chicken breasts, boil & shredded
1 can crm chicken soup
*1/2 can water
topping
1 C Bisquick
1/2 C Milk
1 egg
mix vegetables, chicken, soup and water. Top with topping, bake 400/30 minutes
*I substituted milk for water on this for a creamier filling.
DoubleTree Hotel Chocolate Chip Cookies
DoubleTree Hotel Chocolate Chip Cookies
Ingredients:
1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
1-1/2 cups chopped walnuts
Directions:
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.
For the best results, chill the dough overnight in the refrigerator before baking the cookies.
Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.
Ingredients:
1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
1-1/2 cups chopped walnuts
Directions:
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.
For the best results, chill the dough overnight in the refrigerator before baking the cookies.
Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.
Thursday, October 16, 2008
Baked Aloha Chicken
This recipe was a 3 out of 5. I marinated the meat in the sauce for 5 hours (it didn't call for this) and I substituted chicken tenders for chicken quarters. The result was dryer chicken. I also used chunk pineapple instead of crushed because it's what I had. I think crushed would've definately made the recipe better. Other then that, it was different. It was kind of a sweet chicken dish. We served it over rice. I'd make it again, but I'd follow the recipe a little more. I think it would be better.
¼ cup lemon juice
¼ cup light corn syrup
2 T soy sauce
1 t salt
¼ t ground ginger
¼ c corn oil
1 (8 oz) can crushed pineapple (not drained)
10 chicken leg quarters
Preheat oven to 350.
Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth. Stir in crushed pineapple with its liquid. Place the chicken legs in an oven proof glass baking dish, and pour sauce over top.
Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink; about 20 minutes. Baste with sauce frequently while baking.
¼ cup lemon juice
¼ cup light corn syrup
2 T soy sauce
1 t salt
¼ t ground ginger
¼ c corn oil
1 (8 oz) can crushed pineapple (not drained)
10 chicken leg quarters
Preheat oven to 350.
Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth. Stir in crushed pineapple with its liquid. Place the chicken legs in an oven proof glass baking dish, and pour sauce over top.
Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink; about 20 minutes. Baste with sauce frequently while baking.
Sweet n Sour Chicken
3 lbs. chicken breast
1/2 cup corn starch
1/2 cup flour
3 beaten eggs
Dip chicken in eggs, then flour mixture. Fry until brown.
Make sauce: ( I usually double this recipe)
1/2 cup vinegar
3/4 cup sugar
1 T. soy sauce
1/4 cup chicken broth
4 T. ketchup
Dash of salt & pepper
Heat sauce until sugar dissolves. Put chicken in oblong pan in a single
layer. Pour sauce over chicken. Bake for 45 min. @350 degrees.
1/2 cup corn starch
1/2 cup flour
3 beaten eggs
Dip chicken in eggs, then flour mixture. Fry until brown.
Make sauce: ( I usually double this recipe)
1/2 cup vinegar
3/4 cup sugar
1 T. soy sauce
1/4 cup chicken broth
4 T. ketchup
Dash of salt & pepper
Heat sauce until sugar dissolves. Put chicken in oblong pan in a single
layer. Pour sauce over chicken. Bake for 45 min. @350 degrees.
Wednesday, October 15, 2008
Cherry Pork Chops
This recipe is SUPER simple. I asked Charles what he would rate this recipe as, and he said a 4 out of 5. So I guess we're 2 for 2 in the new food dept. Tonight we're making Cafe Rio stuff (see recipe below) and I'm excited.
Cherry Pork Chops
4 pork chops
1-21 oz can of cherry pie filling
Put the cherry pie filling in the crock pot. Add the pork chops. Coat with cherries. Place on low for about 7 hours or so. I would also add in a little salt!
Cherry Pork Chops
4 pork chops
1-21 oz can of cherry pie filling
Put the cherry pie filling in the crock pot. Add the pork chops. Coat with cherries. Place on low for about 7 hours or so. I would also add in a little salt!
Tuesday, October 14, 2008
Cafe Rio Salad
This is THE BEST!
Description:
Meat:
4 lbs. pork roast
4 tsp. cumin
2 1/2 C. Dr. Pepper
2-4 Tbsp. molasses
3 lg. cans tomato sauce
2 C. brown sugar
Place all in crockpot and cook for 6 hours or until meat shreds. Can also do in oven for 8 hours.
Ingredients:
Lime Rice:
1 ¼ C. rice,
2 Tbsp. butter,
¾ tsp. salt,
¼ tsp. cumin,
2 ¼ C. chicken broth (can use boullion),
juice and zest of 2 limes.
Inskillet, melt butter, add rice, broth, and other ingredients. Bring to boil, then reduce heat, cover and simmer for 20 minutes.
Creamy Cilantro Dressing
16 oz. bottle of La Victoria green salsa (main ingredient tomatillos)
1 pkg. buttermilk dressing mix (dry)
½ C. mayo
½ C. sour cream
1 C. chopped cilantro leaves
2 cloves garlic
½ t. salt
¼ t cayenne pepper
2 T. lime juice
½ t. cumin
½ C. sugar
1-2 t. tobassco sauce ( I didn’t add because I didn’t have)
Blend in blender til smooth.
Layer: Tortilla, cheese, blackbeans, rice, lettuce, dressing, tomatos, crushed black tortilla chips on top for garnish.
Description:
Meat:
4 lbs. pork roast
4 tsp. cumin
2 1/2 C. Dr. Pepper
2-4 Tbsp. molasses
3 lg. cans tomato sauce
2 C. brown sugar
Place all in crockpot and cook for 6 hours or until meat shreds. Can also do in oven for 8 hours.
Ingredients:
Lime Rice:
1 ¼ C. rice,
2 Tbsp. butter,
¾ tsp. salt,
¼ tsp. cumin,
2 ¼ C. chicken broth (can use boullion),
juice and zest of 2 limes.
Inskillet, melt butter, add rice, broth, and other ingredients. Bring to boil, then reduce heat, cover and simmer for 20 minutes.
Creamy Cilantro Dressing
16 oz. bottle of La Victoria green salsa (main ingredient tomatillos)
1 pkg. buttermilk dressing mix (dry)
½ C. mayo
½ C. sour cream
1 C. chopped cilantro leaves
2 cloves garlic
½ t. salt
¼ t cayenne pepper
2 T. lime juice
½ t. cumin
½ C. sugar
1-2 t. tobassco sauce ( I didn’t add because I didn’t have)
Blend in blender til smooth.
Layer: Tortilla, cheese, blackbeans, rice, lettuce, dressing, tomatos, crushed black tortilla chips on top for garnish.
Variety is the Spice of Life/Stuffed Peppers
In an effort to get out of the cooking rut I find myself in, I am making some new recipes this week. I'm going to post the ones that I've made, and rate them from 1-5...the first recipe is stuffed peppers...pretty basic, but I never make them. I'd give this recipe about a 4 out of 5. I changed it a little. I added all the sauce to the mixture of meat and rice. I then used a separate 8 oz can (so it technically takes 3 cans) with some italian seasoning to baste it with. I also sprinkled the tops with cheese. So here's the recipe!
Stuffed Peppers
1 pound ground beef
½ cup uncooked rice
1 cup water
6 green bell peppers
2 (8 oz) cans tomato sauce
1 T Worcestershire sauce
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper to taste
1 tsp Italian seasoning
Preheat oven to 350. Place rice and water in saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (slice the bottoms of peppers if necessary so that they will stand upright)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt and pepper.
Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Stuffed Peppers
1 pound ground beef
½ cup uncooked rice
1 cup water
6 green bell peppers
2 (8 oz) cans tomato sauce
1 T Worcestershire sauce
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper to taste
1 tsp Italian seasoning
Preheat oven to 350. Place rice and water in saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (slice the bottoms of peppers if necessary so that they will stand upright)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt and pepper.
Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
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