These are delicious, and oh-so-fattening! Enjoy at your own risk!!!
1 cup butter
1 cup sugar
1 egg
2 tsp vanilla
2-2/3 cup flour
1/4 tsp salt
Cream butter and sugar. Add egg. Mix remaining ingrdients. Cut out desired shapes. Bake at 350 degrees for 7 minutes on ungreased cookie sheet.
FROSTING:
2-1/2 cups powdered sugar
1/2 cup butter
1/8 cup evaporated milk (add more if needed)
Food coloring
Mix butter and powdered sugar together with hand mixer. Gradually add evaporated milk to desired thickness. Color with desired food coloring.
Monday, November 29, 2010
Tuesday, October 26, 2010
Rhubarb Cheesecake Bars
I've made these twice, and they are delicious!
2 (8 oz) pkgs cream cheese, softened
2 cups sugar
2 eggs
16 oz rhubarb, cut into 1/4" pieces
1/4 tsp cinnamon
CRUST:
2 cups flour
1/2 cup butter
1 cup oatmeal
1 cup brown sugar
1/4 tsp cinnamon
Mix together cream cheese, sugar, and eggs until smooth. Add cinnamon. Gently fold in rhubarb.
Cut butter into flour, oatmeal, brown sugar, and cinnamon until coarse and crumbly. Press about 2/3 of mixture into bottom of 9x13 inch pan. Pour rhubarb and cream cheese mixture on top of crust. Sprinkle with the rest of the crust mixture. Bake for 45 minutes at 350 degrees or until inserted knife comes out clean.
2 (8 oz) pkgs cream cheese, softened
2 cups sugar
2 eggs
16 oz rhubarb, cut into 1/4" pieces
1/4 tsp cinnamon
CRUST:
2 cups flour
1/2 cup butter
1 cup oatmeal
1 cup brown sugar
1/4 tsp cinnamon
Mix together cream cheese, sugar, and eggs until smooth. Add cinnamon. Gently fold in rhubarb.
Cut butter into flour, oatmeal, brown sugar, and cinnamon until coarse and crumbly. Press about 2/3 of mixture into bottom of 9x13 inch pan. Pour rhubarb and cream cheese mixture on top of crust. Sprinkle with the rest of the crust mixture. Bake for 45 minutes at 350 degrees or until inserted knife comes out clean.
Sweet n Spicy Chicken Crock Pot recipe
We just had this last night and is one of our favorites.
Ingredients:
3 boneless chicken breasts
1/3 cup brown sugar
1 can diced tomatoes with chilis
Place chicken in bottom of crock pot. Mix the rest of the ingredients together and pour on top. Cook on high for 4-6 hours. Shred chicken half way through.
We put this in tortillas and make burros. Would be great over rice as well! Enjoy!
Ingredients:
3 boneless chicken breasts
1/3 cup brown sugar
1 can diced tomatoes with chilis
Place chicken in bottom of crock pot. Mix the rest of the ingredients together and pour on top. Cook on high for 4-6 hours. Shred chicken half way through.
We put this in tortillas and make burros. Would be great over rice as well! Enjoy!
Thursday, October 07, 2010
Chicken in the Crockpot
I'm not sure what to really call this recipe. I'm sure others have just thrown whatever into their crockpots with chicken breasts and had similar results. My sister Kelli told me about this recipe that she used to make all the time, so I thought I'd give it a try. It turned out GREAT! I loved it. In fact, I made it twice in like 9 days. It would work fabulous for Hawaiian Haystacks, too.
Put some boneless, skinless chicken breasts in your crockpot. (I used 4 from Costco, and there was a lot of meat in this)
2 cans cream of chicken soup
1 package cream cheese (I used the 1/3 less fat kind, and it was great. May try fat free next time, too)
1/2 a packet of Onion Soup mix
Throw it in your crockpot on high for 4 hours or on low for 8. You just have to cook the chicken through.
I added a little bit of cream because I had some in my fridge, about 1 hour prior to serving.
This chicken is so creamy and delicious. The chicken just practically fell apart. I served it over rice. I think it would be an AWESOME base for Hawaiian Haystacks, and you can layer it with whatever you want or eat it plain like I did.
Put some boneless, skinless chicken breasts in your crockpot. (I used 4 from Costco, and there was a lot of meat in this)
2 cans cream of chicken soup
1 package cream cheese (I used the 1/3 less fat kind, and it was great. May try fat free next time, too)
1/2 a packet of Onion Soup mix
Throw it in your crockpot on high for 4 hours or on low for 8. You just have to cook the chicken through.
I added a little bit of cream because I had some in my fridge, about 1 hour prior to serving.
This chicken is so creamy and delicious. The chicken just practically fell apart. I served it over rice. I think it would be an AWESOME base for Hawaiian Haystacks, and you can layer it with whatever you want or eat it plain like I did.
Wednesday, September 08, 2010
CornBread
I really wanna make this Paula Deen cornbread recipe she made on her show. It sounds delicous. I LOVE a good cornbread. When I do make it, I will let you know. I just wanted to post it before I forgot about it! :)
6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
Directions
Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
Directions
Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Another Cafe Rio (or similar recipe)
I love the original Cafe Rio pork recipe I posted on this blog. However, I usually reduce the brown sugar because it's just too sweet. My husband isn't a huge fan of it, but he will tolerate it from time to time when I make it. On Sunday, we were invited to dinner at a friend's house, and she made her version. I'm posting it here because I really liked it, and more than that, CHARLES really liked it! So here's her recipe.
4 lbs boneless pork roast
1-1/2 cups brown sugar
1-1/2 cups salsa
1 can cola
Cook in crock pot for 8 hours on low. Remove meat and shread. Cook for 1 more hour on low.
Cilantro Ranch Dressing
1 package ranch dressing mix
3 Tablespoons salsa verde
1/2 tsp tobasco
1/2 bunch of cilantro
2-3 cloves garlic
3/4 cup mayo
3/4 cup sour cream
Grated lime peel and juice of lime
She served tortilla chips as her base layer. For toppings she included lettuce and then made a combined mixture of black beans, tomatoes, and corn. I liked the mixture. It was kind of like a Southwestern Salad, which I love. She didn't serve it with cheese or with rice, which was a nice change, I thought! Enjoy!
4 lbs boneless pork roast
1-1/2 cups brown sugar
1-1/2 cups salsa
1 can cola
Cook in crock pot for 8 hours on low. Remove meat and shread. Cook for 1 more hour on low.
Cilantro Ranch Dressing
1 package ranch dressing mix
3 Tablespoons salsa verde
1/2 tsp tobasco
1/2 bunch of cilantro
2-3 cloves garlic
3/4 cup mayo
3/4 cup sour cream
Grated lime peel and juice of lime
She served tortilla chips as her base layer. For toppings she included lettuce and then made a combined mixture of black beans, tomatoes, and corn. I liked the mixture. It was kind of like a Southwestern Salad, which I love. She didn't serve it with cheese or with rice, which was a nice change, I thought! Enjoy!
Monday, August 09, 2010
Best Ginger Cookies EVER!
2 1/4 cup flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup butter or margarine softened
1 cup sugar
1 egg
1 TBS water
1/4 molasses
2 TBS sugar
Preheat oven to 350 F. Sift together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In large bowl, cream butter and sugar until light and fluffy. Beat in egg and then stir in water and molasses. Slowly stir in the dry ingredients into the molasses mixture. Shape dough into balls and roll in the 2TBS of sugar. Put on cookie sheet.
Bake for 10-12 minutes. Allow cookies to cool on baking sheet for 5 min before moving to wire rack to cool the rest of the way. That is key.
These cookies are fabulous and are soft and chewy. Sooo yummy. Not too strong either. Enjoy!
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup butter or margarine softened
1 cup sugar
1 egg
1 TBS water
1/4 molasses
2 TBS sugar
Preheat oven to 350 F. Sift together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In large bowl, cream butter and sugar until light and fluffy. Beat in egg and then stir in water and molasses. Slowly stir in the dry ingredients into the molasses mixture. Shape dough into balls and roll in the 2TBS of sugar. Put on cookie sheet.
Bake for 10-12 minutes. Allow cookies to cool on baking sheet for 5 min before moving to wire rack to cool the rest of the way. That is key.
These cookies are fabulous and are soft and chewy. Sooo yummy. Not too strong either. Enjoy!
Friday, July 23, 2010
Holly's Pollo ala Crema
This recipe is courtesy of my amazing friend Holly! Thanks for sharing!
Saute garlic and onions. When onions are translucent, I add chicken (usually bite size pieces)and a can of mushrooms. Brown chicken. When chicken is browned add 1/2 a can of chicken broth.
Mix in a separate bowl 2 tablespoons flour, 1 tablepsoon ketchup. Mix well to make a paste. Add to the pan. Stir until the paste is incorporated into the pan.
Then add a cup to a cup and a half of cream.
Sprinkle with your desired amount of chili powder. (the more you add, the spicier)
Saute garlic and onions. When onions are translucent, I add chicken (usually bite size pieces)and a can of mushrooms. Brown chicken. When chicken is browned add 1/2 a can of chicken broth.
Mix in a separate bowl 2 tablespoons flour, 1 tablepsoon ketchup. Mix well to make a paste. Add to the pan. Stir until the paste is incorporated into the pan.
Then add a cup to a cup and a half of cream.
Sprinkle with your desired amount of chili powder. (the more you add, the spicier)
Tuesday, June 22, 2010
Amazing Sweet Citrus Water Punch
Sweet Citrus Water-
~5 quarts of cold water
~2 1/2 cups of sugar
~1 tablespoon lemon extract (the little bottle in the spice section, not the bigger bottle of lemon juice...it will taste drastically different if they are confused!)
~1 tablespoon citric acid (found at Sprouts in the bulk spice section)
~Ice from Sonic (They sell bags of heavenly ice, its really soft balls of ice, yum!)
~Sliced citrus( this adds tons of flavor, and makes it look pretty, you can use oranges, lemons or limes, or all three!)
Stir and Serve!
~5 quarts of cold water
~2 1/2 cups of sugar
~1 tablespoon lemon extract (the little bottle in the spice section, not the bigger bottle of lemon juice...it will taste drastically different if they are confused!)
~1 tablespoon citric acid (found at Sprouts in the bulk spice section)
~Ice from Sonic (They sell bags of heavenly ice, its really soft balls of ice, yum!)
~Sliced citrus( this adds tons of flavor, and makes it look pretty, you can use oranges, lemons or limes, or all three!)
Stir and Serve!
My apologies!!
Okay so I have been totally MIA. There are so many reasons, but not good enough to put into words. To redeem myself, I will promise to post at least one new recipe a month. (Mikaela, make sure I do this!) I will post one right after this post. Thanks, and I'm back!!
Saturday, May 08, 2010
Gorilla Poop
This is the Knight Family's infamous gorilla poop recipe!
2 cups sugar
1/3 cup baking cocoa
1/2 cup milk
1/4 cup butter or regular margarine
2-1/2 cups quick-cooking oats
1/2 cup peanut butter
2 tsp vanilla
Combine sugar, cocoa, milk, and butter in a 3-qt saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil, about 10 minutes. Cook 2 more minutes. Remove from heat.
Stir in oats, peanut butter, and vanilla. Stir just until blended. Drop mixture by teaspoonfuls on waxed paper-lined baking sheets.
**I think the key to this is using the quick oats vs like traditional oatmeal.**
2 cups sugar
1/3 cup baking cocoa
1/2 cup milk
1/4 cup butter or regular margarine
2-1/2 cups quick-cooking oats
1/2 cup peanut butter
2 tsp vanilla
Combine sugar, cocoa, milk, and butter in a 3-qt saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil, about 10 minutes. Cook 2 more minutes. Remove from heat.
Stir in oats, peanut butter, and vanilla. Stir just until blended. Drop mixture by teaspoonfuls on waxed paper-lined baking sheets.
**I think the key to this is using the quick oats vs like traditional oatmeal.**
Friday, April 09, 2010
Play Dough
I like this recipe for playdough. It doesn't dry out easily, which is why I like it. I usually double mine when I make it, too.
1 cup flour
1 cup warm water
2 teaspoons cream of tartar
1 teaspoon oil
1/4 cup salt
food coloring
Mix all ingredients, adding food coloring last. Stir over medium heat until smooth. Remove from pan and knead until blended smooth. Place in plastic bag or airtight container when cooled. Will last for a long time.
Back to Playdough Recipes
1 cup flour
1 cup warm water
2 teaspoons cream of tartar
1 teaspoon oil
1/4 cup salt
food coloring
Mix all ingredients, adding food coloring last. Stir over medium heat until smooth. Remove from pan and knead until blended smooth. Place in plastic bag or airtight container when cooled. Will last for a long time.
Back to Playdough Recipes
Tuesday, April 06, 2010
Fruit Dip
I can't get enough of this fruit dip. I've made it three times in the last month, and I just can't stop! Maybe it's the simplicity of it, I'm not sure. So, on with the recipe...
1 8 oz pkg cream cheese
1 cup brown sugar
1 8 oz container cool whip
Beat the cream cheese with a hand mixer. Add brown sugar and continue to beat until smooth. Fold in cool whip. Then go ahead and start dipping. Yum, Yum, YUM!
1 8 oz pkg cream cheese
1 cup brown sugar
1 8 oz container cool whip
Beat the cream cheese with a hand mixer. Add brown sugar and continue to beat until smooth. Fold in cool whip. Then go ahead and start dipping. Yum, Yum, YUM!
Sunday, April 04, 2010
Cheesecake Trifle
This is a fab recipe from my wonderful Shelley. It is going to be our Easter dessert. Everyone who has ever had this, LOVES it. So thanks Shelley for sharing this delicious recipe.
16 ounces cream cheese
2 cups powdered sugar
1 cup sour cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup whipping cream
1 Tablespoon sugar
1 angel food cake (cut into squares)
2 quarts strawberries
Beat cream cheese, powdered sugar, sour cream, and extracts until smooth. Whip cream with vanilla and sugar until stiff. Fold into cream cheese mixture, add cake. Mix sliced fruit and sprinkle 2 Tablespoons sugar on top. Put into large bowl alternating cake, fruit, cake, fruit, and top with whipped cream.
16 ounces cream cheese
2 cups powdered sugar
1 cup sour cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup whipping cream
1 Tablespoon sugar
1 angel food cake (cut into squares)
2 quarts strawberries
Beat cream cheese, powdered sugar, sour cream, and extracts until smooth. Whip cream with vanilla and sugar until stiff. Fold into cream cheese mixture, add cake. Mix sliced fruit and sprinkle 2 Tablespoons sugar on top. Put into large bowl alternating cake, fruit, cake, fruit, and top with whipped cream.
Sunday, March 07, 2010
Long Absence and an Oops
First of all, I, Mikaela have taken a long absence from this blog, and I am sorry. I need to try some new recipes soon.
Ashley, where'd you go?!
Also, on the recipe Tomato Chicken Fettuccini, there's a big oops. If you tried it out before, and it didn't taste all that good, it's because I put green OLIVES rather than ONIONS. It said a bunch of them chopped though, so hopefully people put in the onions and not the olives. Sorry about the mistake!
Ashley, where'd you go?!
Also, on the recipe Tomato Chicken Fettuccini, there's a big oops. If you tried it out before, and it didn't taste all that good, it's because I put green OLIVES rather than ONIONS. It said a bunch of them chopped though, so hopefully people put in the onions and not the olives. Sorry about the mistake!
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