Today's the first day of Spring, and in honor of that (despite the snow and horrible rain) I made some lemon bars. Nothing screams Spring like lemon bars! I tried this recipe, and of course it was amazing. The key is fresh lemon. They don't really set properly if there isn't fresh lemon.
Crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon salt
Filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice (it took about 6 regular sized lemons)
1 cup flour
Confectioners' sugar, for dusting.
Preheat oven to 350*
For the crust, mix together the butter, sugar, and salt. Add in the flour mixture. Gently mix until combined. Press the crust into the bottom of a greased 9x13 pan. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
Sprinkle with confectioners' sugar and cut into triangles or squares.
Tuesday, March 20, 2012
White Chocolate and Cranberry Cookies
I have had this recipe on my phone for over a month. This is one that would be awesome to make around Valentine's Day, but really, anytime. I have some still stashed in my freezer, and they are yummy!
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon vanilla
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
Preheat oven to 375* and grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and the vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon vanilla
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
Preheat oven to 375* and grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and the vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Monday, January 30, 2012
Homemade Pizza
Sometimes I am surprised that some of my favorite recipes aren't on this blog. Today, I was searching for my homemade pizza recipe and was surprised it wasn't here. So, I'm going to remedy that and post it.
Pizza
Dough—Dissolve yeast in warm water. Add other ingredients. Mix well. Knead. Either let rise in warm place until doubled or put in refrigerator from 12 to 72 hours. Roll dough like pie crust. Place in pizza pan. Prick with fork. Add sauce. Add toppings. Bake at 400 for 10-15 minutes or until cheese bubbles or crust is golden brown.
Pizza
Dough:
1 cup water
1 Tablespoon dry yeast
3 cups flour
1/3 cup oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
Sauce:
1 can tomato sauce (8 ounce)
1 Tablespoon sugar
¼ teaspoon oregano
½ teaspoon salt
¼ teaspoon marjoram
½ teaspoon rosemary (crushed)
Dash of cayenne pepper
Saturday, January 07, 2012
Bates Sausage Dip
I can't believe I haven't posted this recipe. It is making the rounds throughout my family currently, and I saw a similar recipe on thesistercafe.com This recipe was given to me by my friend here in CDA, Felicia. She said it's her husband's favorite, and everyone always wants the recipe, but she hesitates giving it out because the ingredients sound nasty. I'm here to testify that it's delicious. I wanted to have a hard copy, otherwise I wouldn't be so generous to share! ;)
2 hot jimmy dean sausages
2 bricks of cream cheese
1 large container (I'm guessing 16 oz) sour cream
2 cans heredez sasla (in the mexican section in small red and white cans)--I'm sure any salsa would work, but this is what I've used in it, too.
2 small cans chopped olives.
Place cream cheese, sour cream, salsa, and olives in your crockpot. Turn crockpot on high and put the lid on. In a frying pan, fry up the sausage. Make sure the sausage is in small pieces otherwise it will be chunky in your dip. Once the sausage is cooked, place over top of the crockpot mixture. Cook on low for 8 hours or high for 4. Stir occassionally to blend together. The longer it cooks, the better this tastes. It can be frozen and re-warmed, and it still tastes great. Serve over chips.
2 hot jimmy dean sausages
2 bricks of cream cheese
1 large container (I'm guessing 16 oz) sour cream
2 cans heredez sasla (in the mexican section in small red and white cans)--I'm sure any salsa would work, but this is what I've used in it, too.
2 small cans chopped olives.
Place cream cheese, sour cream, salsa, and olives in your crockpot. Turn crockpot on high and put the lid on. In a frying pan, fry up the sausage. Make sure the sausage is in small pieces otherwise it will be chunky in your dip. Once the sausage is cooked, place over top of the crockpot mixture. Cook on low for 8 hours or high for 4. Stir occassionally to blend together. The longer it cooks, the better this tastes. It can be frozen and re-warmed, and it still tastes great. Serve over chips.
Buffalo Chicken Casserole
I received this recipe from my sister Becky. We had it on Superbowl Sunday last year, and then haven't had it since. My husband requested it for Christmas dinner, and so that's what we had. What can I say? It's easy and pretty good. I have never made it with bleu cheese, but I'm sure that it's great.
1-1/4 lb boneless chicken breast, cut into 1 inch strips
1/3 cup buffalo wing sauce (I used frank's)
6 cups (thawed) southern style hash brown potatoes (I didn't thaw these out, and I've used regular hash browns and southern style)
1 cup ranch or blue cheese dressing
1/2 cup shredded cheddar cheese
1 10 oz can cream of celery soup (I used cream of chicken, tasted great)
1/2 cup corn flake crumbs (My sister used ritz crackers)
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium onions)
For authentic flavor, go with red hot buffalo wing sauce. Other flavors to try include teriyaki, sweet and sour, or bbq.
Preheat oven to 350*. Spray a 9x13" baking dish with cooking spray. In a medium bowl, stir together chicken strips and wing sauce. In a large bowl, stir together potatoes, dressing, cheese, and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture. In a small bowl, stir together crumbs and butter. Sprinkle in baking dish. Cover with foil. Bake 30 minutes; uncover and bake 20-25 minutes or until potatoes are tender and jice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions. Serves 6
Sidenote: I added a little bit more soup the second time I made this because it was just a little dry. However, adding my soup makes it a little more rich.
1-1/4 lb boneless chicken breast, cut into 1 inch strips
1/3 cup buffalo wing sauce (I used frank's)
6 cups (thawed) southern style hash brown potatoes (I didn't thaw these out, and I've used regular hash browns and southern style)
1 cup ranch or blue cheese dressing
1/2 cup shredded cheddar cheese
1 10 oz can cream of celery soup (I used cream of chicken, tasted great)
1/2 cup corn flake crumbs (My sister used ritz crackers)
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (3 to 4 medium onions)
For authentic flavor, go with red hot buffalo wing sauce. Other flavors to try include teriyaki, sweet and sour, or bbq.
Preheat oven to 350*. Spray a 9x13" baking dish with cooking spray. In a medium bowl, stir together chicken strips and wing sauce. In a large bowl, stir together potatoes, dressing, cheese, and soup. Spoon into baking dish. Place chicken strips in single layer over potato mixture. In a small bowl, stir together crumbs and butter. Sprinkle in baking dish. Cover with foil. Bake 30 minutes; uncover and bake 20-25 minutes or until potatoes are tender and jice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with green onions. Serves 6
Sidenote: I added a little bit more soup the second time I made this because it was just a little dry. However, adding my soup makes it a little more rich.
Thursday, December 22, 2011
Peanut Butter Balls
I make this recipe every year. It is one of my favorites, obviously since it's loaded with lots of butter. This year, I had to call my sister for the recipe since mine was somehow misplaced. I figured I'd better add it on here to guarantee it wasn't lost again. Enjoy, I know I will!
1 lb powdered sugar (4 cups)
1-1/2 cups creamy peanut
1 cup butter, softened
Mix all ingredients together and form into balls. I usually freeze them or put them in the refrigerator for a few hours. Once they come out of the freezer/refrigerator, dip them in melted chocolate. Put back in freezer or fridge or leave on the counter until the chocolate hardens. These can be made way in advance and then frozen in a ziplock freezer bag.
1 lb powdered sugar (4 cups)
1-1/2 cups creamy peanut
1 cup butter, softened
Mix all ingredients together and form into balls. I usually freeze them or put them in the refrigerator for a few hours. Once they come out of the freezer/refrigerator, dip them in melted chocolate. Put back in freezer or fridge or leave on the counter until the chocolate hardens. These can be made way in advance and then frozen in a ziplock freezer bag.
Sunday, November 06, 2011
Pumpkin Gingersnap Cookies
This is not my recipe, but you can bet I am going to make these today!!
PUMPKIN GINGERSNAP COOKIES
2 1/3 c all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp ground cloves
1/2 tsp salt
1/2 c (1 stick) unsalted butter, softened
1 c sugar (plus more for rolling cookies)
1/2 c canned pumpkin
1/4 c molasses
1 egg
1 tsp vanilla extract
1. Sift together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
2. Using an electric mixer, cream together butter and sugar until light and fluffy. Beat in the pumpkin, molasses, egg and vanilla extract. Add in dry ingredients and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for at least an hour.
3. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
4. Roll dough into 1-inch balls and coat each ball with sugar. Place on lined cookie sheets. Bake for 10-12 minutes, or until tops of cookies crack. Allow cookies to cool on sheet for a minute or two before transferring to a wire rack to finish cooling.
Source: Two Peas and Their Pod
PUMPKIN GINGERSNAP COOKIES
2 1/3 c all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp ground cloves
1/2 tsp salt
1/2 c (1 stick) unsalted butter, softened
1 c sugar (plus more for rolling cookies)
1/2 c canned pumpkin
1/4 c molasses
1 egg
1 tsp vanilla extract
1. Sift together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
2. Using an electric mixer, cream together butter and sugar until light and fluffy. Beat in the pumpkin, molasses, egg and vanilla extract. Add in dry ingredients and mix until just combined. Cover bowl with plastic wrap and refrigerate dough for at least an hour.
3. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
4. Roll dough into 1-inch balls and coat each ball with sugar. Place on lined cookie sheets. Bake for 10-12 minutes, or until tops of cookies crack. Allow cookies to cool on sheet for a minute or two before transferring to a wire rack to finish cooling.
Source: Two Peas and Their Pod
Monday, May 16, 2011
Cheeseburger Soup
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 Tablespoons butter or margarine, divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup flour
8 ounces american, processed cheese (2 cups)
1 to 1-1/2 cups of milk
3/4 tsp salt
1/4 tsp pepper
1/4 cup sour cream
In a 3 quart saucepan, brown beef, drain, and then set aside the beef. In the same pan, sautee onions, carrots, celery, basil, parsley, 1 Tablespoon of butter, until vegetables are tender. About 10 minutes. Add broth, potatoes, and beef, bring to a boil. Reduce heat, cover and simmer for 10-12 minutes, until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter, and add flour. Cook and stir for 3-5 minutes until bubbly, then add to your soup. Cook and stir for 2 minutes. Reduce heat to low, then add your cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat, blend in your sour cream.
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 Tablespoons butter or margarine, divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup flour
8 ounces american, processed cheese (2 cups)
1 to 1-1/2 cups of milk
3/4 tsp salt
1/4 tsp pepper
1/4 cup sour cream
In a 3 quart saucepan, brown beef, drain, and then set aside the beef. In the same pan, sautee onions, carrots, celery, basil, parsley, 1 Tablespoon of butter, until vegetables are tender. About 10 minutes. Add broth, potatoes, and beef, bring to a boil. Reduce heat, cover and simmer for 10-12 minutes, until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter, and add flour. Cook and stir for 3-5 minutes until bubbly, then add to your soup. Cook and stir for 2 minutes. Reduce heat to low, then add your cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat, blend in your sour cream.
Monday, May 09, 2011
Mushroom Soup
My kiddo LOVES mushroom soup, and he's been asking me to make him some since he discovered it at a resturaunt last Fall. I tried this recipe, and I really liked it.
8 oz fresh mushrooms
2 Tablespoons onions, chopped
1-2 garlic cloves, minced
2 Tablespoons butter
2-3 Tablespoons flour (separated)
2 cups chicken broth
1 cup light cream or evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
Cut the mushrooms into slices. Melt butter in large frying pan. Add in the onions, garlic, and mushrooms. Cook until onions are soft. Blend in 2 Tablespoons flour and stir. Add in the chicken broth and heat until slightly thickened while stirring frequently. Stir cream with additional 1 Tablespoon flour. Add in cream to soup. Heat to thicken while stirring frequently. Serve and enjoy!
The changes I made were using 1/2 n 1/2 instead of cream. It required an extra Tablespoon of flour to it because it's not quite as thick as cream. I'd also add just a dash of nutmeg. I love the flavor it adds to the soup, but to me it was just a little too strong. Overall, great recipe. I have a feeling we'll be eating this again!
8 oz fresh mushrooms
2 Tablespoons onions, chopped
1-2 garlic cloves, minced
2 Tablespoons butter
2-3 Tablespoons flour (separated)
2 cups chicken broth
1 cup light cream or evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
Cut the mushrooms into slices. Melt butter in large frying pan. Add in the onions, garlic, and mushrooms. Cook until onions are soft. Blend in 2 Tablespoons flour and stir. Add in the chicken broth and heat until slightly thickened while stirring frequently. Stir cream with additional 1 Tablespoon flour. Add in cream to soup. Heat to thicken while stirring frequently. Serve and enjoy!
The changes I made were using 1/2 n 1/2 instead of cream. It required an extra Tablespoon of flour to it because it's not quite as thick as cream. I'd also add just a dash of nutmeg. I love the flavor it adds to the soup, but to me it was just a little too strong. Overall, great recipe. I have a feeling we'll be eating this again!
Wednesday, March 30, 2011
Vanilla Crunchies
I love these cookies. They are like a sugar cookie, but the nutmeg takes them over the top. I think I may need to go make some right now.
1-1/2 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
2/3 cup granulated sugar
1/2 cup margarine
1 egg
1 teaspoon vanilla
Cream sugar, margarine, and egg and vanilla. Mix together dry ingredients and add to the creamed mixture. Chill dough until stiff enough to handle. Shape into 1-inch balls, and roll in granulated sugar. Place 1 inch apart on cookie sheet. Bake at 400 F for 8-10 minutes. (Take out before they start to turn brown)
1-1/2 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
2/3 cup granulated sugar
1/2 cup margarine
1 egg
1 teaspoon vanilla
Cream sugar, margarine, and egg and vanilla. Mix together dry ingredients and add to the creamed mixture. Chill dough until stiff enough to handle. Shape into 1-inch balls, and roll in granulated sugar. Place 1 inch apart on cookie sheet. Bake at 400 F for 8-10 minutes. (Take out before they start to turn brown)
Monday, January 10, 2011
Banana Bread
This is a recipe from food network. It was super moist and delicious bread. It is definitely an alternative to the sour cream banana bread.
1 cup granulated sugar
1 stick butter, room temperature
2 large eggs
3 ripe bananas
1 Tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 325 degrees. Butter or spray your loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda, and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
**I also added one of those individual serving sizes of applesauce, and my bread was moist and delicious. I think I will do this everytime I make it.
1 cup granulated sugar
1 stick butter, room temperature
2 large eggs
3 ripe bananas
1 Tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat oven to 325 degrees. Butter or spray your loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda, and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
**I also added one of those individual serving sizes of applesauce, and my bread was moist and delicious. I think I will do this everytime I make it.
Paula Deen's Meatloaf
1 pound ground beef
1-1/4 teaspoons salt
1/4 teaspoon pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces, canned diced tomatoes with juice
1/2 cup quick cooking oats
Topping:
1/3 cup ketchup
2 Tablespoons brown sugar
1 Tablespoon prepared mustard
Preheat oven to 375 degrees. Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredeints for topping and spread on loaf. Bake for 1 hour.
I baked it uncovered for about 55 minutes, and it was perfect. Enjoy!
1-1/4 teaspoons salt
1/4 teaspoon pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces, canned diced tomatoes with juice
1/2 cup quick cooking oats
Topping:
1/3 cup ketchup
2 Tablespoons brown sugar
1 Tablespoon prepared mustard
Preheat oven to 375 degrees. Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredeints for topping and spread on loaf. Bake for 1 hour.
I baked it uncovered for about 55 minutes, and it was perfect. Enjoy!
Monday, November 29, 2010
Sugar Cookies
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.
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.
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
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