28 Monday Sep 2009
1 instant chocolate pudding mix (small box)
1 devil’s food cake mix
12 ounces chocolate chips
2 eggs
1 ¾ cup milk
Mix together and bake in greased and floured Bundt pan for 50 minutes @ 350 degrees.
Cool in pan 10 minutes and remove from pan. Sprinkle with powdered sugar.
28 Monday Sep 2009
Posted in Cakes
½ gallon ice cream (any flavor)
Cake mix baked according to directions
Cool whip, whipped cream or fluffy whipped frosting
Ice cream topping (to match ice cream flavor, Magic Shell works great)
Make cake mix and pour into a 10 ½ inch spring form pan. Bake 40-45 minutes and remove from oven. Immediately (with pot holders) carefully push the cake down from a rounded surface to a flat surface until the cake surface is leveled.
Cool cake in the freezer until firm.
Mix ice cream in a bowl until it is smooth and pat ice cream on to the firm cold cake. Freeze cake again. Run a sharp knife around the edge of the cake and remove the cake from the pan. Keep the cake on the bottom of the pan and frost with frosting or cool whip and freeze 30 minutes to 1 hour. Frost with a second coating and freeze for 30 minutes. Decorate with topping.
28 Monday Sep 2009
Posted in Cookies
Cookies
1 box devil’s food cake mix
3/4 cup butter of margarine, softened
2 eggs
Frosting
1 (8 ounce) package cream cheese
1/2 cup butter
2 tablespoons vanilla
2 cups powdered sugar
In a large bowl combine cake mix, the 3/4 cup butter and eggs. Chill about 10 minutes. Roll into small balls about 1 teaspoon cookie dough per ball. I use a cookie scoop so they turn out a uniform size. Place on a greased baking sheet or line baking sheet with parchment paper. Bake at 350 degrees F. for 7 to 9 minutes. Cool.
28 Monday Sep 2009
Posted in Soup
1 pound ground beef
½ onion, chopped
4 cups beef broth (canned or made with Knorr beef boullion cubes)
1 14 ½ ounce can chopped tomatoes
2 tablespoons sugar
1 ½ cups frozen corn
2 carrots peeled and sliced
4 potatoes peeled and diced
1 teaspoon taco seasoning
Salt and pepper to taste
Brown ground beef and onion. In a large saucepan combine all ingredients . Cook uncovered until vegetables are tender. Top individual bowls of soup with grated cheese.
28 Monday Sep 2009
Posted in Cupcakes
Ingredients
• 1 1/2 cups of all purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/8 teaspoon of nutmeg
• 1/4 teaspoon of ground cloves
• 1/8 teaspoon of ground allspice
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of salt
• 1/2 cup (1 stick of unsalted butter)
• 1/4 cup of water
• 1/2 cup of packed dark brown sugar
• 1/2 cup of unsulphured molasses (not blackstrap)
• 3 large eggs, room temperature
• 1/4 cup of grated ginger
Lemon Icing
• 1/4 cup + 1 tablespoon of powdered sugar
• 2 teaspoons of lemon juice
Method
1 Preheat the oven to 350°F. In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap.
2 Sift together the flour, salt, baking soda and dry spices in a bowl.
3 Beat together the molasses and brown sugar until smooth. Add the eggs, one at a time, beating for 30 seconds between each.
4 Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. Batter will be runny.
5 Spoon into cupcake papers, about 3/4 full. Bake for 12-14 minutes or until a toothpick comes out clean. Allow to cool for a minute to set before moving to a wire rack to fully cool.
6 Combine the sugar and lemon juice together in a bowl and stir until smooth. Allow to stiffen up a bit for 4 minutes. Spoon over the cooled cupcakes and allow to harden.
28 Monday Sep 2009
Posted in Salads
1 pound tri-colour pasta
2 pounds fully ripe Roma tomatoes, seeded and chopped
2 tablespoons dried basil
2 teaspoons salt
¼ teaspoon pepper
1 cucumber chopped
1 cup chopped green pepper
1 cup chopped red pepper
1 cup chopped olives
10 tablespoons olive oil
4 tablespoons red wine vinegar
¾ pound cubed mozzarella
Put tomatoes in a large bowl add basil, salt, pepper and vinegar. Allow to stand while you chop the other ingredients and cook the pasta according to package directions. Drain the pasta and rinse with cold water until cooled.
Combine the pasta and other ingredients with the tomatoes.
* This is the basic recipe. I had often eliminated the olives and I use any vegetables that I have on hand; cucumbers, broccoli, yellow peppers cauliflower etc. I have also used cheddar cheese when I haven’t had mozzarella.
28 Monday Sep 2009
Posted in Main Dishes
FILLING
3 cans turkey or chicken breast flaked, without water
2 bunches cilantro
1 onion finely chopped
4 cups grated cheddar cheese
SAUCE
2 cans enchilada sauce
1 t chili powder
1 t cumin
1 t paprika
1 t mustard
3 cups cheddar cheese
TORTILLAS
DIRECTIONS: Preheat oven to 350. Take a handful of filling and roll in a tortilla. Place in a casserole dish. After casserole dish is full, pour sauce over the top, sprinkle with a little cheese on top of that. Bake for about 45 minutes
28 Monday Sep 2009
Posted in Bar Cookies
2 cups oatmeal
1 ½ cups flour
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¾ cup butter, softened
2 cups packed light brown sugar
3 eggs
2 teaspoons vanilla
1 cup pecans, chopped
1 cup dried cranberries
Preheat oven to 350 degrees. Stir together oats, flour, baking powder, salt, cinnamon, allspice and nutmeg in a large bowl and set aside.
28 Monday Sep 2009
Posted in Main Dishes
For the crust:
1 cup flour
4 tablespoons grated parmesan cheese
Pinch of salt
7 tablespoons unsalted butter, chilled, cut into small pieces
3-4 tablespoons milk
For the filling
2 tablespoons unsalted butter
1 chopped onion
1 large carrot
1 potato
2 tablespoons flour
2 cups chicken broth
2 cups cubed cooked chicken
1 cup frozen peas (thawed)
1 cup light cream (I have also used milk)
½ teaspoon dried tarragon
Salt and pepper to taste
Preheat oven to 400 degrees. To make the crust, in a bowl, stir together the flour Parmesan, and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Pour in 3 tablespoons of the milk and mix quickly with a fork until moistened; if the dough seems dry add the remaining 1 tablespoon milk. Turn out on a lightly floured work surface and gather together. Knead briefly until the dough just holds together. Wrap in plastic wrap and chill.
To make the filling, in saucepan melt butter, add the onion carrot and potato and cook stirring until the onion softens, about 5 minutes.
Add the flour and stir for 1 minute. Stir in the broth. Bring to a boil, and then reduce the heat to low and simmer until slightly thickened, about 3 minutes. Stir in the chicken, peas, cream, and tarragon. Simmer until slightly thickened, about 5 minutes longer. Season to taste with salt and pepper. Spoon the filling into one baking dish or small individual serving baking dishes.
On a lightly floured surface roll out the crust to fit the dimensions of the dish you are using. Place the dough on top of the filling. Bake until the crust is golden brown 35-45 minutes
* The tarragon is what gives this pie a unique flavor
28 Monday Sep 2009
Posted in Pasta
¼ cup Butter
¼ cup Olive Oil
1 lb. boneless chicken, cut into ¾ inch cubes
½ cup chopped green onions with tops
2 cloves garlic minced
1 Jar Alfredo Sauce
1 (15oz) can Tomatoes, drained
½ tsp. Salt
½ tsp. Pepper
¼ cup chopped Parsley
2 T. dried Basil Leaves
1 lb. hot, cooked Penne pasta
½ cup freshly grated Parmesan cheese
Additional Parmesan
Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onions, and garlic; sauté until chicken is lightly browned. Stir in Alfredo sauce, tomatoes, salt and pepper. Bring to a slight boil. Stir in parsley and basil. Remove from heat. Toss pasta with sauce; sprinkle with ½ cup Parmesan. Pass with additional cheese if desired. Yield: 6-8 servings. (You could add sliced mushrooms with the tomatoes if desired).
*This is similar to the Parma Rosa that i used to make from a packet.