Pear Pie

1 (9 inch) unbaked pie crust
3 pears - peeled, cored and sliced
1 c white sugar
1/4 c butter
1/4 c all-purpose flour
1 t vanilla extract
1 t almond extract
1 t cinnamon
3 eggs, beaten

1. Preheat oven to 350 degrees
2. Press the pie pastry into the bottom and up the sides of a 9 inch pie plate.  Flute the edges.  Place pear slices into crust.
3. In a medium bowl, mix the butter and the sugar together until smooth, then beat in the eggs one at a time until light and fluffy.  Stir in flour, cinnamon, vanilla, and almond extract.  Pour over the top of the pears.
4. Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center.  Cool completely before slicing and serving.

We made this today, and it was REALLY GOOD. 

Turkey Stuffing

This recipe is from a Better Homes and Garden cook book that we got as a wedding gift.  It's the only recipe I have ever used for stuffing!  This is for a 20 # turkey.  Even if the turkey is smaller, I make this much and cook what doesn't fit in the turkey in a separate pan.  ET

1 C butter or margarine
1/2 to 1 C diced onion

1 1/2 to 2 C chopped celery
1 tsp salt
1 tsp pepper
2 tsp poultry seasoning
2 tsp sage
1 C chicken broth
16 C dry bread crumbs

Melt butter on low in a large frying pan.  Add onion and celery and cook till transparent.  Add seasonings and broth.  Pour over over bread crumbs in a large bowl and mix well.

Roasting times in an oven bag

Pounds                             Unstuffed                            Stuffed

8-12                      2 3/4 to 3 hours                       3 to 3 1/2 hours

12-14                    3 to 3 3/4 hours                       3 1/2 to 4 hours

14-18                    3 3/4 to 4 1/4 hours                 4 to 4 1/4 hours

18-20                    4 1/4 to 4 1/2 hours                 4 1/4  to 4 3/4 hours

20-24                    4 1/2 to 5 hours                       4 3/4 to 5 1/4 hours

Cute Cookies!

http://www.crazydomestic.com/2010/12/melted-snowman-cookies.html
You just use your favorite sugar cookie recipe, ice it and smoosh a marshmallow for the head.  Decorate and enjoy!

Hot Chocolate on a Stick

How To Make Hot Chocolate Pods

http://www.bigredkitchen.com/2009/10/how-to-make-hot-chocolate-pods.html

Homemade Ibarra-Like Pods- Adapted from Baker's Catalogue
1- 14 ounce can sweetened condensed milk
1/2 cup heavy cream
18 ounce semi-sweet chocolate
4 ounces un-sweetened baker's chocolate
1/4+1/8 tsp. cinnamon oil, not extract
red sugar and cinnamon hearts for decoration, optional

In a medium size saucepan, over medium heat, stir and heat cream and milk until just starting to bubble. Remove from heat and pour over both chocolates that are in a large bowl. Let sit 30 seconds then stir until smooth and all the chocolate is melted. Stir in the cinnamon oil. Divide evenly among 9 standard-sized paper cupcake liners. Sprinkle with red sugar and top with a cinnamon heart. Store pods in a sealed container in the refrigerator or freezer.

Making the drink, heat 4 cups of milk to a scald and add one pod. Whisk gently until pod is melted through and drink is hot. If desired add a pinch of cayenne pepper to each mug, stir and enjoy. Serves 4.

For Traditional Hot Chocolate: do not add the cinnamon oil but add 1 tablespoon vanilla extract instead. Top each pod with mini marshmallows. Store and make as above. Top each drink with more marshmallows if desired.

Easy German Chocolate Cake

Easy German Chocolate Cake

1. Preheat oven to 350 degrees

2. Sprinkle on the bottom of a greased 9x13" pan:

• 1 cup chopped nuts
• 1 cup shredded coconut

3. Mix a German Chocolate Cake Mix according to package directions. Pour it over the nuts and coconut in cake pan.

4. Cream:

• 1 (8 oz) package cream cheese, softened
• 1/2 cup butter, (1 stick) softened
• 2 cups powdered sugar

5. Spoon creamed mixture on top of cake mix in globs, making sure not to touch the sides of the pan.

6. Sprinkle with 1 cup of chocolate chips.

7. Bake at 350 degrees for 34 minutes. It will crack on top and appear not done. Cool on a cooling rack in pan.

http://www.singingwithbirds.com/2010/05/its-99-on-richter-scale.html

(When I made it, I flipped it over into another pan.  I thought it looked ugly with the "bottom" up.  It is a crowd pleaser and I love that it "frosts" itself.  et)

White Chocolate and Peppermint Popcorn

24 cups of popped corn
3-4 cups of white chocolate wafers
5-6 crushed candy canes

Melt the white chocolate in a double boiler.  Pour over popcorn and stir.  Quickly add crushed candy canes.
(I mix in a large turkey roaster and 1 cup of unpopped corn is enough to make 24 cups of popped corn.)

This recipe is from Joanne Heggie and is addictive! 

Celebration Cookies

This recipe for sugar cookies came from the New Era many years ago!  Probably around the mid 1980's.  It's the only one I have used since then.
1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
1/2 tsp baking soda
4 tsp baking powder
4 1/2 cups flour
1/2 tsp salt

Cream butter and sugar.  Add eggs and beat well.  Add sour cream and vanilla.  sift dry ingredients and add to creamed mixture.  Chill.  Roll out to 1/2" thick.  Cut into desired shapes.  Place on greased cookie sheets and bake at 350 for 14-17 minutes or until lightly brown. 

Linda's Caramels

1 cup white sugar
1 cup brown sugar
1 cup corn syrup
1 cup butter
1 can Eagle Brand milk
pinch of salt

In a heavy pan, mix all ingredients and stir constantly with a wooden spoon.  cook to 1 or 2 notches beyond softball stage.  Pour in a greased 9x13 pan.  Cool and cut into squares.  (Don't use a pizza cutter!  The ER costs about $700!)

Linda Tollestrup's recipe

Toblerone Fudge

1 cup sugar
1 cup butter
1 can evaporated milk 
1 750 gram Toblerone bar, broken into pieces

Mix sugar, butter and milk in a large saucepan.  Bring to a full rolling boil on medium heat, stirring constantly.  Boil 5 min, stirring constantly.  Remove from heat.  Add chocolate; stir until completely melted.  Pour into 8" square pan.  Refrigerate for 3 hours or until firm.  This is a very soft fudge but divine!

Kristi's Surprise

This was one of Kristi's favorite dinners growing up.  Hope she still likes it!

Casserole
2 pounds frozen hash browns
1 can cream of chicken or cream of mushroom soup (I sometimes use 2 cans to make it moister)
1/2 cup butter, melted
2 cups sour cream
2 cups cubed cooked ham
1/2 tsp pepper
1/3 cup chopped green onion
1 1/2 cups shredded cheese

Topping
2 cups crushed cornflakes or dry bread crumbs
1/4 cup melted butter

Combine all casserole ingredients and mix well.  Place in 13 by 9 baking dish.  Combine topping ingredients and sprinkle on casserole.  Bake at 350 for 1 hour.  Serves 10 (Quite often I don't put the topping on because I never have cornflakes or dry bread crumbs!)

Microwave Popcorn

Simply place 1/4 cup of popcorn kernels into a brown paper lunch bag, fold down the top and seal with a piece of clear tape. Place in the microwave, folded side up, for 2 to 3 minutes or until there is 5 seconds in between pops. That is it! {leave the tape on the bag as you microwave} You can serve plain or add some flavorful toppings of your choice.

http://www.bystephanielynn.com/2010/10/make-your-own-microwave-popcorn-packs.html

http://www.ourbestbites.com/2010/11/brown-paper-bag-microwave-popcorn.html

Avacado Bread

Ingredients:
1 Avocado
2 pieces Italian bread
Olive oil
Garlic Salt

Directions:

Cut avocado in half.  Remove the pit and scoop out the inside.  Place in a bowl.

With fork mash up avocado.  Sprinkle in a little garlic salt (to taste).  Mash again.

Toast good Italian bread.

Drizzle with olive oil.

Spread avocado on top of Italian bread.

If you're really hungry, make two pieces of avocado bread!

http://thecottagehome.blogspot.com/2010/10/simple-lunch-avocado-bread.html

Cake in a Jar

I used a package of Betty Crocker Chocolate Chunk Brownies because they are totally delish and just as good as home made.
I filled the jars 2/3 of the way full, baked them at 350 degrees for about 45 mins after having put them on a baking sheet.
Prior to that I sterilised the jars as per the instructions on the box.
When you place the lids on (very gingerly since the jars are very very hot) and tighten them up, the lids pop down during the cooling process so you know they are sealed.  

http://ashabbylife.blogspot.com/2010/10/cake-in-jardone.html

Apple Yam Casserole

2 large yams
4 big apples
 Pre cook yams and cut into bite size pieces.  Peel and cut apples.  Alternate layers of apples and yams in a buttered 4 qt. casserole dish.

Sauce:
1 C sugar
1/4 C cornstarch
1 tsp salt
Mix well. Add 2 C very hot water and bring boil until thick and clear.  Take off heat and add 1/2 C butter or margarine.  Stir until melted.  Pour over the apples and yams.

Bake at 350 for 1 hour.

Easy OREO Truffles recipe

Easy OREO Truffles recipe

Pasta with Squash, Brown Butter and Rosemary

One 3-pound butternut squash - peeled, seeded and cut into 1/2-inch cubes
1 onion, chopped
2 1/2 T extra-virgin olive oil
1 1/2 T chopped fresh rosemary
salt and pepper
2/3 pound lasagna noodles, broken into pieces
4 T butter
1 t fresh lemon juice
1/2 c grated Parmesan cheese
3 t pine nuts, toasted

1. Preheat the oven to 400. In a large bowl, toss the squash, onion, olive oil and rosemary; season with salt and pepper. Place on a baking sheet and roast until the squash is tender, about 30 min.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain and transfer to a large bowl.
3.In a small skillet, melt the butter over medium heat and cook, stirring occasionally, until golden, about 7 min. Stir in the lemon juice.
4.Add the roasted squash, brown butter and 1/3 c Parmesan to the pasta and toss; season with salt and pepper. Top with the pine nuts and remaining Parmesan.

I mad this for dinner tonight (Gasp!) and it was actually pretty good. (Double Gasp!)

Halloween Smores In A Jar

What a great gift to give. Have patience and take your time when getting those little ghosts to stand upright in their place. They want to fall over.

Enjoy!

Nancy

Halloween Smores In A Jar
Ingredients:
1 quart mason jar
1 sleeve graham crackers
1 package holiday marshmallow peeps
one bag of holiday M&Ms candies
1/3 cup of brown sugar

Directions:
1. Crush 1 sleeve graham crackers to crumbs.
2. Layer 2/3 of the graham cracker crumbs in a 1 qt jar. Pack down the crumbs a bit.
3. Arrange 8 to 12 marshmallow holiday peeps standing up, facing out around the inside of the jar. Press them up against the glass, but don't squash them.
4. Carefully spoon remaining cracker crumbs in the center of the jar to support the peeps, pressing down to keep it snug.
5. On top of this pour 1-1/4 cup M&M's in holiday colors.
7. Spoon 1/3 cup brown sugar into center of M&M's, gently pressing with a spoon. If you have any room left over, fill the jar to the top with M&Ms.

Cooking directions:
1. Empty the jar contents into a bowl.
Snip the peeps into bits with kitchen shears or cut up with a knife.
Return the peep bits to the mixture. Mix well.
2. Melt 1/2 cup butter; add 1 teaspoon vanilla. Pour this over the dry ingredients, mixing well. Pat into a greased 8" or 9" square pan. Bake at 350 degrees F for 15 minutes. Cool and cut into bars.


http://tatertotsandjello.blogspot.com/2010/09/guest-post-halloween-smores-in-jar-my.html

Breakfast Pizza

  This looks good except for the gravy.  Any ideas about what else could be used?  et

Pizza for Breakfast??? - Breakfast Pizza

 

Ingredients:

*  If you buy one package of all these things, you'll have enough for two pizzas.

• One 12" pre-made pizza crust.  I used Mama Mary's
• One package of country gravy mix, prepared as directed.  I used Pioneer Brand.
• 4 eggs, scrambled hard/dry
• 4 slices of turkey bacon,  cooked and torn into pieces
• 4 links of turkey sausage, cooked and torn into pieces
• 1 cup of shredded cheddar cheese (sharp)

Directions:

1. Preheat oven to 350 degrees
2. Spread gravy over crust.  I don't have an exact measurement for this, but just think of it as you do pizza sauce.  If you like a lot of pizza sauce, use a lot of gravy.  If you don't like a lot of sauce, just use a little.    Just remember that pizza sauce is more bold than this stuff and you want to be able to taste it (the gravy).  You also don't want to drown the pizza in gravy.  You want to still be able to eat this by hand.
3. Spread the eggs over the top of the pizza.
4. Spread the bacon pieces over the top of the pizza.
5. Spread the sausage bits over the top of the pizza.
6. Spread cheese over the whole thing.
7. Bake in the oven for about 20 minutes or until the cheese has melted.

Obviously the possibilities for these are endless.  Basically, any kind of omelet you could make, could be a pizza.  Now can't you just imagine of of these with some rosemary potatoes, sauteed mushrooms and onions?  Maybe a little goat cheese here and there?  Mmmm.  The best thing about being able to make two is that you can make one for the kids and the other one for mom and dad.   

 

pizza-for-breakfast-breakfast-pizza 

Creme Brulee Cheesecake Bars!

This is for Sarah who love Creme Brulee and Kristi who loves anything with cream cheese.  These look so yummy!  I hope I can find some sugar cookie mix!

 Bet You Can't Eat Just One!

Try crushing the toffee bits in a zip-top bag with a rolling pin.  Sprinkle them on top of the bars and slip under the broiler, watching carefully so you only caramelize the toffee bits, creating a true crunchy creme brulee crust on top!  A 9x13" pan yields 36 bars.

Try to eat just one....they are heavenly!

Crème Brûlée Cheesecake Bars from Betty Crocker

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Makes 36 bars

http://www.singingwithbirds.com/2010/09/bet-you-cant-eat-just-one.html 

Zebra cake

http://5minutesjustforme.blogspot.com/2010/07/zebra-cake.html

 

2 c. of all-purpose flour

1 tbsp. of baking powder
1/2 tsp. of salt
4 large eggs
1 c. plus 1 tbsp. of white sugar
1 c. of milk (any type is fine)
1 c. of vegetable oil
1 tsp. of vanilla extract
2 tablespoons unsweetened cocoa powder

Preheat oven to 350F. Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil and vanilla. 

In another bowl, whisk together the flour, baking powder and salt. Add the flour mixture and mix just until blended. The batter will be of pouring consistency but not thin. Now pour half of the batter into another bowl. Add the cocoa powder to one portion and stir lightly to blend. Now here are some really helpful instructions. Place the baking pan in front of you and then place the bowl of white cake batter to the left of the pan and the bowl of chocolate batter to the right of the pan. Using a 1/4  measuring cup for each of the batters, pour a cupful of the white cake batter onto the center of the pan. Then, pour a cupful of the chocolate batter directly at the center of the cupful of white cake batter. 

Alternating between the two batters, repeat the technique until all the batter has been used up. By the way, there is no need to wait for the batter to spread before pouring in the next cupful. 

Bake for about 35-40 minutes, until the cake is light gold and a tester inserted into the center of the cake comes out clean. Wait for about 10 minutes, invert onto a cake plate and enjoy a delicious and very pretty cake!

Bacon and Poblano Pepper Queso Fundido

what you need
4 slices Bacon
1 Poblano chile, halved lengthwise, seeded and chopped
1 clove Garlic, minced
3 cups KRAFT Shredded Monterey Jack Cheese
Make It
PREHEAT oven to 350°F. Cook bacon in skillet until crisp; remove from skillet. Drain all but 1 Tbsp. of the fat from skillet. Add chiles and garlic to skillet; cook and stir until tender.

CRUMBLE bacon. Layer half each of the bacon and chiles in 9-inch pie plate or quiche dish; sprinkle with cheese. Top with remaining bacon and chiles.

BAKE 10 to 12 minutes or until hot and bubbly. Serve with tortilla chips, warmed flour tortillas or cut-up fresh vegetables.

Poblano Chile Enchiladas a la Gringa

Ingredients
2 (8 ounce) skinless, boneless chicken breast halves
2 tablespoons minced garlic
1 medium onion, chopped
3 cups water
1 tablespoon chicken bouillon granules
4 fresh poblano chilies
1 (8 ounce) container sour cream
2 tablespoons olive oil
10 (6 inch) corn tortillas
1 cup shredded mozzarella cheese
Directions
1.Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
2.Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
3.Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
4.Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
5.Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.
Makes 10 enchiladas

Individual Chocolate Souffles

Individual Chocolate Souffles

 http://www.remodelaholic.com/2010/09/low-fat-chocolate-souffles-

Adapted from Cooking Light

Makes 2 souffles 

*if making four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.

4 1/2 T granulated sugar, divided

1 T all-purpose flour

3 T cocoa

2 T milk

1/4 t vanilla extract

1/8 t maple extract (just under an 1/8 th tsp.)

1/8 t almond extract (just under and 1/8 th tsp.)

1 large egg white

1 tsp powdered sugar (optional) 

OR Roasted almonds, roughly chopped (optional, more calories)

OR Toasted coconut (optional, more calories)

Preheat oven to 350°.

Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa, in a small pan. Add the milk last. Place saucepan over medium heat. Stirring continuously till smooth. ( do not over cook it will turn into a chunky lump). Remove from heat when it is all smooth and combined. (it will not be too hot, if it is, put it in another bowl and cool 4 minutes. (mine is usually cool enough that I just leave it in the pan, one less dish to clean). Stir in vanilla and extracts.

Place egg white in another medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not over beat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 17 minutes ( I let mine stay in a little longer I like it more set) or until puffy and set. 

Sprinkle each soufflé with 1/2 teaspoon powdered sugar if desired (or coconut, or almonds... or both! Oh My! wait, I'm getting carried away again). Serve immediately.

Calories: 167

Fat: 0.6g 

Chocolate Chip Cookie Sticks

Cookie Sticks
adapted from Taste of Home

1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half.

On a greased baking sheet, shape each portion into a 15-in. x 3-in. rectangle about 3 in. apart.

Sprinkle chocolate chips over dough; press lightly.

Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes.

Use a pizza cutter to cut each section into 4 large pieces to make them easy to transfer to cooling racks.

Use a serrated knife to cut the cooled sections into 1-in. strips

http://www.amandascookin.com/2010/08/cookie-sticks.html

Fudgy Chocolate Pie

Fudgy Chocolate Pie

1/2 cup margarine or butter
3/4 cup sugar
1/3 cup cocoa
1/4 cup flour
2 eggs
1 tsp vanilla

Melt margarine and stir in sugar, cocoa and flour.  Remove from heat.  Beat in eggs one at a time and then vanilla.  Pour into a well greased 9" pie tin.  Bake at 350 for 15 min (center will be soft).  Let cool 5-10 minutes.  Serve warm or cold.  Can top with whip cream or ice cream.  (No crust required, makes it's own!)

I got this recipe from Grandma Ollie Turner Erickson many years ago!  It's easy and delicious!  ET

Pie Pops

http://leannebakes.blogspot.com/2010/08/pie-pops.html

Pie Pop Recipe

Pie Crust:
2 cups flour
Pinch of salt
1/2 cup + 2 tbsp cold butter, cut into pieces
1 egg
1/3 cup sugar (could be reduced to 1/4 cup)

1. Mix the flour and salt together in a large bowl.
2. Cut in the butter, and pinch with the fingers to make fine crumbs.
3. Make a well in the middle. Stir together egg and sugar, and pour into the well.
4. Swiftly mix in with the fingertips until the mixture forms a dough. Do not overmix.
5. Divide into 2 disks, wrap in plastic, and chill in fridge for at least an hour.

Filling:
Any jam, jelly, or preserve of your choice. I used raspberry.

Other:
Lollipop sticks
Egg white

Preheat oven to 425F and line baking sheet with parchment paper
1. Roll out pie crust until 1/8th of an inch or so thick
2. Use 1.5 to 2in cookie cutter to cut out shapes (I used s 1.5in flower shape)
3. Place cut-out dough on cookie sheet, and press in lollipop stick.
4. Spoon 2 tsps of jam in to centre and place another cut-out on top
5. Press together edges with fork or another lollipop stick.
6. Coat with egg white.
7. Bake for 10-12 minutes, until golden brown.

Strawberry Chocolate Cheesecake

Strawberrylicious Chocolate Cheesecake


Preheat oven to 350*

Crust
2 cups crushed oreos(with filling)
2 tbsp. butter, melted
Mix both and press into 10-inch springform pan. Set aside.

Choc Layer
1 - 8 oz pkg. cream cheese, softened
1 1/2 c. semisweet choc chips
2 tbsp. milk
1/2 tsp. vanilla
2 eggs
In saucepan stir choc over low heat until melted and smooth. Remove from heat. Cube cream cheese and add to choc. Stir until combined. Stir in milk and vanilla until smooth. Add 2 lightly beaten eggs and stir. Spread over prepared crust. Set aside and work on vanilla layer.

Vanilla Layer
2-8 oz. pkgs. cream cheese, softened
1 c. sugar
1 c. sour cream
2 eggs
1 tbsp. vanilla
Beat cream cheese until smooth. Blend in sugar and sour cream. Add eggs and vanilla and mix until smooth. Very carefully spoon over choc layer and smooth top with a spatula. Bake 40 minutes or until top is set when slightly shaken. Cool completely on rack. Do not run a knife around the edge of the pan. Cover. Chill at least 4 hours. Top with strawberry layer.

Strawberry Layer
3-4 c. sliced strawberries
1 1/2 c. water
3/4 c. sugar
2 tbsp. cornstarch
1 (3 oz.) strawberry jello
Mix water, sugar, and cornstarch. Cook over med. heat until it comes to a boil. Boil 2 min. Lower heat and add jello. Stir until dissolved. Set aside to cool. Place strawberries on top of cheesecake. Pour cooled jello over strawberries. Refrigerate until set.

Best Bread Ever!

Makes 5 loaves

in Bosch bowl combine:

2 eggs

3/4 c sugar

3/4 c oil

add the 4 c hot water and mix on low

add 3 cups of flour

add 3 TBS rapid rise yeast

add 3 more cups flour

Mix for 8-10 minutes

Add 1TBS salt

Add another 4-5 cups of flour, or just enough that the side of the bowl comes clean.  (May have to set the Bosch on medium level to mix.)

Let dough sit in Bosch 20 to 30 minutes until it is rising out of the top. 

Cut the dough into 5 equal pieces, shape into loaves and put into greased loaf pan.

Heat oven to about 125.  Turn off and put loaves inside.

Let raise about 30 minutes.

Remove bread from oven and heat the oven to 350.

Put bread back in and bake for 30 minutes

If you want a soft crust, spray with Pam or spread butter on warm loaves

Cranberry House Rhubarb Coffee Cake

1/2 c melted butter
1 1/2 c sugar
1 egg
1 t vanilla
2 c flour
1 c buttermilk
1 t baking soda
1/2 t salt
2 c chopped rhubarb

Mix together and put in a greased 9 x 13 pan

1/4 c melted butter
2 t Cinnamon
1 c brown sugar
chopped nuts

mix together and pour on top
Bake at 350 for 45 min

I recently found some Rhubarb at the grocery store. Yea! So I thought that I would post one of my favorite rhubarb recipes. Mom got this from a bed and breakfast that they stayed at.

Mexican tomatillo rice

The ingredients:

•2 cups long grain rice
•2 TBSP canola oil
•1/2 pound tomatillos
•1/2 medium onion
•2 garlic cloves
•1 jalapeno pepper, seeded
•1 tsp chopped fresh basil
•2-3 cups chicken broth
The how-to:
1.In a medium sauce pan fry rice in canola oil until it starts to turn golden brown and has a nutty smell. Make sure to stir constantly to fry evenly.
2.In a blender mix together tomatillos, onion, garlic, jalapeno and basil with 1 cup of chicken broth. Once it’s blended and smooth, add more broth until you get 4 cups of tomatillo sauce (double the amount of rice in cups)
3.Pour sauce over rice, mix well and bring to a boil.
4.Mix again and reduce heat to low. Cover and let simmer for 10-15 minutes stirring lightly every 5 minutes. Adjust seasoning.
5.The liquid should be absorbed in that period of time and the rice should be tender. Serve with your favorite Mexican dinner and enjoy!

Slow Cooker Brown Sugar Pork Loin

Ingredients:
•1 boneless pork loin roast, 4 to 6 pounds
•1 clove garlic, halved
•salt and pepper
•1 1/3 cups brown sugar, divided
•1 tablespoon Dijon mustard
•1 tablespoon balsamic vinegar
•1/4 teaspoon cinnamon
Preparation:
Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.

Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.

combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

Serves 6 to 8.
Great with salsa, mexican, etc.

Creamy Black Bean Salsa Chicken

Creamy Black Bean Salsa Chicken

Sarah d'Evegnee  http://recipeparty.blogspot.com/

I did this today, August 8, 2010 and we loved it!  I did it in the crock pot and the chicken kind of "shredded", but I liked it that way.  I served it over rice.  Doug need's to post how to make rice the Philippino way! et

 
2-4 boneless, skinless chicken breasts

1 cup chicken broth

1 cup salsa

1 can (15 oz) corn, drained

1 can (15 oz) black beans, rinsed and drained

1 package taco seasoning

½ cup sour cream

1 cup grated cheddar cheese 

 

Place chicken in greased crock pot. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low 6-8 hours or high 3-4 hours. Remove chicken with slotted spoon and place on serving dish. (Or don't remove them and "shred" the chicken."  Stir sour cream and cheese into sauce in slow cooker. Makes 3-5 servings.

 

You can also cook it in the oven in a 9x13 pan so the chicken doesn't get too soft like it does sometimes in the crook pot. Just cook at 350 for about an hour. (Frozen chicken breasts work GREAT too--you just need to cook it for about 15-20 minutes longer.)

Taco Seasoning

I was just thinking today that it would be a lot cheaper to make my own and then I came across this recipe!  If you try it, let me know what you think.  et

http://www.homemademamas.net/2010/08/spice-up-your-life.html

Spice Up Your Life!

 This recipe can be both kid and adult friendly (depending on your level of cayenne) and it doesn't have that super salty taste that store-bought mixes sometimes do.

Ingredients:

• 4 tablespoons chili powder

• 3 tablespoons + 1 teaspoon paprika

• 3 tablespoons cumin

• 1 tablespoon + 2 teaspoons onion powder

• 1 teaspoon garlic powder
•  
• maybe some dried onions? 

Red River Ceral Bread

Reed would love this!
http://6dukes.blogspot.com/2010/08/bread.html

Monday, August 2, 2010

Bread

I tried a new bread machine recipe today and it was too delicious not to share. For Americans without access to Red River cereal, some type of very grainy hot cereal would likely work.

Red River Cereal Bread

1 1/3 cups water
2 tablespoons oil
1 1/2 cups bread flour
1 1/3 cups whole wheat flour
1/2 cup Red River cereal
1 1/2 teaspoons salt
2 tablespoons brown sugar
1 1/2 teaspoons bread machine yeast

Add ingredients to bread machine according to manufacturer's directions.

Orange Cookies

Orange Cookies

http://mrsbettierocker.blogspot.com/2010/07/orange-cookies.html
Ingredients:

2 cups white sugar
1 cup shortening
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons Triple-Sec liquor
3/4 cup frozen orange juice concentrate, thawed
2 tablespoons grated orange zest

Frosting:
1/2 teaspoon grated orange zest
4 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
4 tablespoons butter, melted
1 1/2 cups confectioners' sugar

Directions:


1.Cream white sugar and shortening; add eggs and stir. Add sour cream and 1 teaspoon vanilla; stir and set aside. Sift together flour, baking powder, baking soda, and salt. Add little by little to the creamed mixture and stir well. Add 3/4 cup orange juice concentrate, Triple- Sec, and 2 tablespoons orange zest. Drop onto greased cookie sheets by teaspoonfuls.

2.Bake at 375 degrees  for about 10 minutes. Allow to cool on racks.
3.To Make Frosting: Mix together 1/2 teaspoon orange zest, 4 Tablespoons of the thawed orange juice concentrate, 1 teaspoon vanilla, 4 Tablespoons of melted butter, 1 1/2 cups confectioners' sugar or enough to make frosting of spreading consistency. Frost cookies when completely cooled.
Adapted from Recipe by Beth Sigworth

Sew Many Ways...: Chocolate and Cream Cheese Together...Nothing Bett...

Sew Many Ways...: Chocolate and Cream Cheese Together...Nothing Bett...

Chocolate Cream Cheese Cupcakes

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Makes 24 cupcakes

• one package Devils Food Cake mix and the ingredients to make it
• 1 eight ounce package of cream cheese, softened
• 1/3 cup sugar
• 1 egg
• pinch of salt
• 1 cup chocolate chips

Prepare chocolate cake mix according to the directions on the box. Line cupcake pan with cupcake papers. Fill each cupcake paper 2/3 full with batter. Set pans aside.
In a small bowl, beat cream cheese and sugar until light and fluffy. Add egg and pinch of salt and beat until mixed. Stir in chocolate chips.
Add one heaping teaspoon of cream cheese mixture to each of the unbaked cupcakes .
Bake at 350* F for 25 minutes. Cool in pan for 10 minutes and then transfer to cooling rack. Eat warm or cold.