tag:blogger.com,1999:blog-83142743165620610452024-02-19T03:34:15.647-08:00What's Cooking, Good Looking?I created this blog to share my recipes that I have discovered with Courtney and Aubrey.Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-8314274316562061045.post-11425023379435988982015-06-08T10:15:00.001-07:002015-06-08T10:16:00.575-07:00Chicken EnchiladasSilvia deleted my favorite Enchilada recipe... this is me trying to make it back up:<br />
<br />
Enchilada Sauce Can<br />
Green Chilies<br />
1 cup sour cream<br />
2 breasts of chicken, shredded (1 can of Costco chicken)<br />
1 pack of corn tortillas<br />
1 bag of cheese<br />
<br />
pour 1/2 enchilada sauce in bottom of a 9x13.<br />
mix Chicken, Sour Cream, green chilies, and half the cheese in a big bowl.<br />
separate the mixtures into 12-14 corn tortillas and roll them up.<br />
place the tortilla rolls in the 9x13.<br />
cover in the rest of the enchilada sauce and cheese.<br />
<br />
bake at 350 for 30 min covered in foil. 5-10 more min w/o the foil.<br />
<br />
<br />
hope this is right.....Aubreyhttp://www.blogger.com/profile/00754911603312218274noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-71036319700818350182015-03-29T18:08:00.002-07:002015-03-29T18:12:22.129-07:00Brussel Sprouts<div>
1 1/2 pounds Brussels sprouts, cut in half <br />
4 ounces bacon diced
<br />
1/4 cup olive oil
<br />
Salt and pepper<br />
1 tablespoon balsamic vinegar
<br />
<br />
Directions
<br />
<br />
Preheat the oven to 400 degrees. Place the Brussels sprouts on a cookie sheet, including the loose leaves.. Add the bacon, olive oil, 1 1/2 teaspoons salt, and
1/2 teaspoon pepper, toss and spread out on a cookie sheet lined with parchment paper. Roast the Brussels sprouts for 20 to 30 minutes. Toss once during
roasting. Remove from the oven, drizzle immediately with the balsamic
vinegar, and toss again. Taste for seasonings, and serve hot.
<br />
<br />
I got the recipe from Ina Garten<br />
<br />
Read more at: http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe.html?oc=linkback</div>
Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-19137830047029719512015-03-29T17:31:00.001-07:002015-03-29T17:31:05.062-07:00Basic Cream Pie - Lion House<div id="uds-searchControl">
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<h2 class="date-header">
Basic Cream Pie - Lion House</h2>
<a href="http://farmingtonfirstward.blogspot.com/2009/11/basic-cream-pie-lion-house.html"></a><br />
<h3 class="post-title entry-title">
</h3>
<div class="post-header">
</div>
5 T cornstarch<br />
1 c sugar<br />
¼ tsp salt<br />
2 ½ c milk<br />
¾ c half & half<br />
3 egg yolks<br />
2 T butter<br />
1 tsp vanilla<br />
1 c whipping cream<br />
1 9 inch pie shell<br />
<br />
In a 3 qt sauce pan Mix cornstarch, sugar and salt. Add milk and cream and cook over med heat until smooth and thick stirring constantly. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into sauce pan. Cook another 2-3 min. Remove from heat and add butter and vanilla.<br />
<br />
Coconut Cream Pie - Lion House<br />
Add 1 cup coconut (toasted, if desired) to pie<br />
filling. Pour into baked pie shell. Chill 3-4<br />
hours. When ready to serve, whip cream and<br />
spread over pie. Top with another ½ c coconut.<br />
<br />
Banana Cream Pie - Lion House<br />
Slice 2-3 bananas into baked pie shell. Pour<br />
filling over bananas. Chill 3-4 hours. When<br />
ready to serve, whip cream and spread over pie.<br />
<br />
Chocolate Cream Pie - Lion House<br />
Add ½- ¾ c semisweet chocolate chips to hot<br />
pudding. Stir until melted. Pour into baked<br />
pie shell. Chill 3-4 hours. When ready to<br />
serve, whip cream and spread over pie. Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-79980567334901033812015-03-29T17:30:00.002-07:002015-03-29T17:30:44.054-07:00Hamburger Soup1 lb. ground beef<br />
5 cup water<br />
1 (16 oz.) can diced tomatoes<br />
2 medium onion, chopped fine<br />
4-5 medium carrots sliced<br />
1/4 cup ketchup<br />
1 TB instant beef bouillon<br />
2 tsp Lawry's salt<br />
1 tsp dried basil<br />
1 bay leaf<br />
6 medium potatoes cut into chunks<br />
salt and pepper<br />
optional 2 cups frozen corn.<br />
<br />
Brown ground beef, drain. Add water, un-drained tromatoes, onion, carrots, potatoes, ketchup, bouillon, salt, pepper, basil, and bay leaf. Bring to a boil and reduce heat, simmer, covered for 1 hour or until vegetables are tender. Season to taste. During the last hour the soup thickens! <br />
<br />
<br />
<br />
<br />Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com1tag:blogger.com,1999:blog-8314274316562061045.post-47101555189191453322013-11-12T08:48:00.002-08:002013-11-12T08:49:21.938-08:00Award Winning Chili8 lbs hamburger<br />
4 large onions<br />
5 packs Lawry's chili seasoning<br />
2 tbsp ground pepper<br />
2 (28 oz) cans diced tomatoes<br />
5 (28 oz) cans Contadina crushed tomatoes w Italian herbs<br />
7 large (or 14 regular) cans kidney beans, undrained<br />
2 (15 oz) cans pinto beans, undrained<br />
<br />
Brown hamburger w chopped onions.<br />
Drain well.<br />
Add all seasonings to meat mixture, stirring well, cover and set aside.<br />
In roaster over or large pot, combine all beans and tomatoes. Add meat mixture and stir well.<br />
Simmer 2-3 hours on low. (If simmer for less time chili will not be as thick).<br />
Serve with grated cheese, chopped green onions, and sour cream.<br />
Freezes well.Aubreyhttp://www.blogger.com/profile/00754911603312218274noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-25979559423490150872012-02-08T13:01:00.000-08:002012-02-08T13:03:07.964-08:00Amazing Pork Loin Recipe<!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:splitpgbreakandparamark/> <w:dontvertaligncellwithsp/> <w:dontbreakconstrainedforcedtables/> <w:dontvertalignintxbx/> 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mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:12.0pt;line-height:115%;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"">My favorite Pork Loin Recipe</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:12.0pt;line-height:115%;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"">Ingredients </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:12.0pt;line-height:115%;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"">1 (2 lb) pork</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:12.0pt;line-height:115%;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"">1(1oz) envelope dry onion soup mix</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:12.0pt;line-height:115%;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"">1 cup water</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:12.0pt;line-height:115%;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"">¾ cup red wine</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:12.0pt;line-height:115%;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"">3 TBS minced garlic</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:12.0pt;line-height:115%;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"">3 TBS soy sauce</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:12.0pt;line-height:115%;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"">Freshly ground pepper</span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:12.0pt;line-height:115%;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman""> </span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:12.0pt;line-height:115%;font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"">Brown pork tenderloin in a slow cooker with the contents f the soup packet. Pour water, wine and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.</span></p>Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-21863851975637021192011-11-23T14:23:00.000-08:002011-11-23T14:30:03.317-08:00Libby's Pumpkin RollCake:<br />Powdered Sugar<br />3/4 cup all-purpose flour<br />1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp ground cinnamon<br />1/2 tsp ground cloves<br />1/4 tsp salt<br />3 large eggs<br />1 cup sugar<br />2/3 cup Libby's 100% Pure Pumpkin<br />1 cup chopped walnuts (optional, of course)<br /><br />Filling:<br />1 pkg. (8oz) cream cheese, softened<br />1 cup sifted powdered sugar<br />6 Tbsp. butter or margarine, softened<br />1 tsp. vanilla extract<br />Powdered Sugar<br /><br />For Cake: Prehead oven to <strong>375</strong>. Grease 15x10 inch jelly-roll pan. Line with wax paper. Grease and flour paper. Srinkle a thin, cotton kitcen towl with powdered sugar.<br /><br />Cobine: flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.<br /><br />Bake: 13-15 min. or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towle. Carefully peel off paper. Roll up cake and towl together, starting on narrow end. Cool on wire rack.<br /><br />For Filling: BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel, spread cream cheese mixture over cake. Reroll. Wrap a plastic wrap and refrigerate at least 1 hour. Sprinkle with powdered sugar before serving.Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-41776558226919842602010-04-06T14:18:00.000-07:002011-02-25T04:45:31.160-08:00Cinnamon Butter<span style="font-weight: bold; color: rgb(255, 0, 0);">Cinnamon Butter</span><br /><br />1/2 cup salted butter<br />1/2 cup honey<br />1/2 cup powder sugar<br />1 tsp cinnamon<br /><br />Mix well. I also added 1 tsp vanilla.Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-44346229956685853352010-04-06T14:15:00.000-07:002010-04-06T14:17:50.431-07:00Lion House Dinner Rolls<span style="color: rgb(255, 0, 0); font-weight: bold;">Lion House Dinner Rolls<span></span></span><br />Ingredients:<br />• 2 cups warm water (110 to 115 degrees)<br />• 2/3 cup nonfat dry milk (instant or non-instant)<br />• 2 tablespoons dry yeast<br />• 1/4 cup sugar<br />• 2 teaspoons salt<br />• 1/3 cup butter, shortening, or margarine<br />• 1 egg<br />• 5 to 5 ½ cups all-purpose flour, or bread flour<br />Method:<br /><br />In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).<br />Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.<br />Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.<br />Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.<br />Helpful Tips for Making Rolls<br />Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.<br />It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.<br />To shorten dough's rising time, use one of these methods:<br />1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.<br />2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.<br />Brush top of rolls with butter when first taken from oven.<br />How to consistently make attractive, good-tasting rolls? Practice! Practice! Practice!<br />Honey Butter<br />Ingredients:<br />• ½ cup butter, softened<br />• ½ teaspoon vanilla<br />• ½ cup honey<br />Method:<br /><br />Whip softened butter until light and fluffy. Add vanilla and honey gradually. Beat for 20 minutes. Makes 1 cup.Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-44443700266529119252010-02-06T12:59:00.000-08:002010-02-06T13:06:46.773-08:00Crispy Black Bean TacosCrispy Black Bean Feta Tacos <br />with Light and Fresh Slaw<br /><br />from smittenkitchen.com<br /><br />I made this for Mallory, Ryan and I this week! It was good and really fun. They are pretty quick and so easy and really unique.<br /><br /><br />Serves 3<br /><br />1 15-ounce can black beans, drained<br />1 teaspoon ground cumin<br />5 teaspoons olive oil, divided<br />2 tablespoons (or more) fresh lime juice<br />2 cups coleslaw mix or shredded cabbage<br />2 green onions, thinly sliced<br />1/3 cup chopped fresh cilantro<br />6-8 white or yellow corn tortillas <br />1/3 cup crumbled feta cheese<br />Hot sauce<br /><br />*Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper. <br />*Place beans and cumin in small bowl; partially mash. Season to taste with salt, pepper and garlic salt. <br />*Heat 1/2 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/6-1/8 of bean mixture (you don't want to fill them b/c you want to leave room for slaw and feta)onto half of each tortilla; cook 1 minute. <br />*Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.Aubreyhttp://www.blogger.com/profile/00754911603312218274noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-15014262039660320942009-10-25T18:20:00.000-07:002009-10-25T18:36:26.124-07:00Pumpkin BarsPumpkin Bars<br /><br />2 cups sugar<br />1 cup vegetable oil<br />4 eggs, beaten<br />2 cups canned pumpkin<br />2 cups all purpose flour<br />2 tsp baking powder<br />2 tsp baking soda<br />2 tsp cinnamon<br />1/2 cup chopped pecans<br /><br />Spray a jelly roll pan (10x15 inch) with nonstick spray. Set aside. In a mixing bowl, combine sugar, oil, eggs and pumpkin.Combine all dry ingredients: flour, baking powder, baking soda, cinnamon, and pecans. Add dry ingredients to the other mix. With wooden spoon, stir to mix completely. Pour batter into a pan and spread evenly. Bake at 350 fro 25 minutes or until they test done. Remove from oven and cool.<br /><br />ICING<br />1 8 oz. cream cheese<br />1 stick butter or margarine, softened<br />3 cups powdered sugar, sifted<br />1 tsp. vanilla<br />1-2 TBS milk<br /><br />With an electric mixer on medium speed, beat cream cheese, softened butter, powdered sugar, vanilla, and 1 tsp milk, until completely smooth. Add more milk if necessary to bring to a spreading consistency.<br /><br />I sprinkle miniature chocolate chips on the frosting.Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-53539219277601541052009-10-25T18:17:00.000-07:002009-10-25T18:18:48.847-07:00My S-t-r-e-t-c-h-e-d Meat LoafMy S-t-r-e-t-c-h-e-d Meat Loaf<br />From the kitchen of Silvia Winert<br /><br />I got this recipe from a Good Morning America Cooking segment and I like it a lot.<br /><br />Ingredients:<br />2 large eggs<br />1/2 cup tomato juice or tomato-vegetable juice, such as V8<br />1/4 cup ketchup<br />1 tablespoon Worcestershire sauce<br />1/2 teaspoon salt<br />1/2 teaspoon black pepper<br />1 cup packaged or homemade dry bread crumbs<br />1/2 cup quick-cooking (not instant) oats<br />6 cloves fresh garlic, or 2 tablespoons bottled minced garlic<br />1/2 cup fresh parsley leaves, or 2 tablespoons dried parsley (optional)<br />1 medium-size carrot<br />2 ribs celery<br />1/2 medium-size green bell pepper<br />1 large onion<br />1 pound lean ground beef (see Note), defrosted if frozen<br />Cooking oil spray<br />Mustard-Brown Sugar Topping or Ketchup Topping (recipes follow)<br /><br />Directions:<br /><br />1. Preheat the oven to 350°F.<br /><br />2. Break the eggs into a large mixing bowl. Add the tomato juice, ketchup, Worcestershire sauce, salt, and black pepper. Stir well. Stir in the bread crumbs and oats. Set aside.<br /><br />3. Peel the garlic cloves, if using fresh. Turn on a food processor and drop the garlic cloves, one at a time, through the feed tube. Process until finely minced. Then drop the fresh parsley leaves (if using) through the feed tube and finely mince.<br /><br />4. Peel the carrot and cut it into roughly two-inch pieces. Cut the celery into roughly two-inch pieces. Core and seed the bell pepper half and cut it into roughly two-inch pieces. Add the carrot, celery, and bell pepper pieces to the processor bowl and pulse until the vegetables are cut into very small pieces (but not soupy). Transfer the vegetable mixture to the mixing bowl, along with the bottled minced garlic and dried parsley (if using).<br /><br />5. Peel and quarter the onion and place the quarters in the processor bowl. Pulse until the onion is cut into very small pieces (but not soupy). Add the onions to the mixing bowl and stir to mix well.<br /><br />6. Add the beef to the bowl and, using your hands, thoroughly combine the meat with the vegetable mixture.<br /><br />7. Spray a large loaf pan (about 10 x 6 x 3 inches) with cooking oil spray. Spread the meat mixture evenly in the pan. Use the back of a spoon to spread the topping of choice evenly over the meat. Bake, uncovered, until cooked through, about one hour and 10 minutes. Let rest at room temperature for 10 minutes before slicing and serving.<br /><br />Serves: 8<br />Prep time: 15 minutes<br /><br /> <br /><br />Note: Because the fat is not drained off in this recipe, we suggest using ground beef that is at least 85 percent lean.<br /><br />Mustard-Brown Sugar Topping<br /><br />2 tablespoons light or dark brown sugar, packed<br />¼ cup prepared mustard<br />Stir the brown sugar and mustard together in a small bowl until smooth.<br /><br />Ketchup Topping<br /><br />½ cup Ketchup<br /><br />2 tbsp brown sugar<br /><br />1 tsp dry mustardSilviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-10457894782417866492009-10-25T18:09:00.000-07:002009-10-25T18:12:40.480-07:00Red Beans and RiceRED BEANS AND RICE<br /><br />From the kitchen of Silvia Winert<br /><br />The secret to making a great pot of beans is to avoid stirring them as much as possible to keep them from getting mushy. If you like the beans thicker, remove the cover during the last 30 minutes of cooking. Or, when beans are cooked, remove 1/2 cup, mash them and return them to the pot; stir gently to mix.<br /><br />1 lb. red beans<br />water<br />2 medium size onion, chopped<br />2 ribs celery, chopped<br />1/2 large bell pepper, chopped<br />2 1/2 tsp. salt<br />1 1/2 rounded tsp. each thyme and oregano<br />1 1/2 tsp garlic powder<br />3/4 tsp. cayenne pepper<br />2 bay leaves<br />1 lb. Smoked sausage cut into 1/2 inch slices<br />shredded cheddar cheese<br />chopped green onions (including green tops) for garnish<br />6 servings hot, cooked rice<br /><br /> <br /><br />Overnight: Wash beans under cold running water. Place in heavy 5 quart pot. Cover with water and soak beans overnight. <br /><br />For a quick soaking method: cover beans with water and bring to boil; reduce heat, cover and boil 2 minutes. Turn off heat and let it sit 1 hour Do not drain off water.<br /><br />After the overnight soaking or quick method: Two hours before serving, add onion, celery, and bell peppers to beans. With a spoon gently push vegetables below waterline. Cover pot and bring to a boil. Reduce heat and simmer 1 1/2 hours. Mix salt, thyme, oregano, garlic powder and cayenne in a small bowl. Sprinkle on top of beans. Add bay leaves. Add sausage to pot and very gently stir spices and sausage into beans. Do not stir more than necessary. Cover and simmer 30 minutes, or until beans are completely soft. Serve over hot rice and top with cheese and green onions if desired.Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-78283156047369716242009-04-01T09:14:00.000-07:002009-04-05T12:00:19.054-07:00Grapefruit Yogurt Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65KOx02DfyLzP83VOSnKzL2qJWVQy5ELRep0nO5mpIXYg-j_plJf9dErSxww_mPSmb12eodQpxKMsJfEpE6QqR-ytseU34HaMvVBxe1dKqUEHATq79RLuQ9NrijESGXWuKUyW95_m4TVz/s1600-h/DSCN0328.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi65KOx02DfyLzP83VOSnKzL2qJWVQy5ELRep0nO5mpIXYg-j_plJf9dErSxww_mPSmb12eodQpxKMsJfEpE6QqR-ytseU34HaMvVBxe1dKqUEHATq79RLuQ9NrijESGXWuKUyW95_m4TVz/s320/DSCN0328.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5321282336082208466" /></a><br />Grapefruit Yogurt Cake<br />from Barefoot Contessa<br />(Aubrey loves to cook too!)<br /><br />1 1/2 cups all-purpose flour<br />2 tsp baking powder<br />1/2 tsp salt<br />1 cup plain whole-milk yogurt (I used light vanilla)<br />1 cup plus 1 tablespoon sugar<br />3 extra-large eggs<br />3 tsp grated grapefruit zest (approximately one large grapefruit or 2 small)<br />1/2 tsp vanilla extract<br />1/2 cup vegetable oil<br />1/3 cup freshly squeezed grapefruit juice<br /><br />For the glaze:<br />1 cup powdered sugar<br />2-3 tablespoons freshly squeezed grapefruit juice<br /><br /><br />Preheat the oven to 350 degrees. Grease a bread pan. Line the bottom with wax paper.<br /><br />Sift together the flour, baking powder, and salt into 1 bowl. <br />In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. <br />With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.<br /><br />Meanwhile, cook the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.<br /><br />When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. Poke lots of tiny holes in it with a toothpick. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.<br /><br />For the glaze, combine the powdered sugar and grapefruit juice glaze and pour over the cake.Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-18965165833012978202009-02-17T20:24:00.000-08:002009-02-17T20:29:01.987-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxqmmgezh3t4mMCbuF-7lYZE8dmrO8qAK6mPRJD-VuIBHVB0VgbIlrDCVWa-E9pgbkl1vf2fvNajQmu2nGOKD7SzywpyIC2WFcZ7mgK08TalEoAHj4Gga7ZrDguIZWb9FzIWb2Lz44wiU/s1600-h/CIMG1207.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 324px; height: 244px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxqmmgezh3t4mMCbuF-7lYZE8dmrO8qAK6mPRJD-VuIBHVB0VgbIlrDCVWa-E9pgbkl1vf2fvNajQmu2nGOKD7SzywpyIC2WFcZ7mgK08TalEoAHj4Gga7ZrDguIZWb9FzIWb2Lz44wiU/s400/CIMG1207.JPG" alt="" id="BLOGGER_PHOTO_ID_5303989377090903026" border="0" />Christmas in January! </a>Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-43379983153795667212008-08-19T14:42:00.000-07:002008-08-19T14:46:15.167-07:00Decadent Chocolate Bundt Cake<span style="color: rgb(255, 0, 0);"><span style="font-size:180%;"><strong style="color: rgb(255, 0, 0);">Decadent Chocolate Bundt Cake</strong></span> </span><br /><span style="color: rgb(255, 0, 0);">from Rachel Leavitt's blog</span><br /><br /><span style="color: rgb(255, 0, 0);">1 dark chocolate cake mix </span><br /><span style="color: rgb(255, 0, 0);">1 small box instant vanilla pudding </span><br /><span style="color: rgb(255, 0, 0);">1/3 cup milk </span><br /><span style="color: rgb(255, 0, 0);">1 egg </span><br /><span style="color: rgb(255, 0, 0);">1 16 oz. sour cream </span><br /><span style="color: rgb(255, 0, 0);">1 12 oz. bag chocolate chips </span><br /><span style="color: rgb(255, 0, 0);"></span><br /><span style="color: rgb(255, 0, 0);">Mix all together and pour into a greased and floured bundt pan. **will be much thicker than a traditional cake mix Bake at 350 degrees for 50min.-1 hour. When ready to serve, dust with powdered sugar.</span><span style="text-decoration: underline;"><span style="color: rgb(255, 0, 0);"> </span><br /></span>Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com1tag:blogger.com,1999:blog-8314274316562061045.post-36638009764671213092008-08-19T07:55:00.000-07:002008-08-19T20:09:47.527-07:00Cream Cheese Danish<h1 style="font-weight: bold; color: rgb(51, 204, 0);">Cream Cheese Danish<br /></h1><span style="color: rgb(51, 204, 0);">from the kitchen of Rachel Leavitt</span><br /><br /> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(51, 204, 0);"><span style="">2 cans Pillsbury crescent rolls </span><span style=""><o:p></o:p></span><br /><span style="">1 egg yolk </span><span style=""><o:p></o:p></span><br /><span style="">2 8-oz. cream cheese <o:p></o:p><br />1 c. sugar<br />1 tsp. Lemon juice<o:p></o:p><br />1 tsp. Vanilla <o:p></o:p><br />¾ c. chopped pecans (optional)<br /></span></p> <span style="line-height: 115%; color: rgb(51, 204, 0);">powdered sugar (for dusting)</span><p style="color: rgb(51, 204, 0);" class="MsoNormal"><o:p> </o:p></p> <p style="color: rgb(51, 204, 0);" class="MsoNormal">Butter and sugar a 9 X 13” pan<br />Unroll 1 can of crescent rolls into pan and press seams together<br />Mix together egg yolk, 2 cream cheeses, sugar, lemon juice & vanilla<br />Pour cream cheese mixture over layer of crescent rolls<br />Unroll second can of crescent rolls, press seams together, and lay on top of cream cheese<br />Sprinkle with chopped pecans</p> <p style="color: rgb(51, 204, 0);" class="MsoNormal"><o:p> </o:p>Bake at 375 degrees for 20-25 minutes, until golden brown.</p> <p style="color: rgb(51, 204, 0);" class="MsoNormal"><o:p> </o:p>Let cool and sprinkle with powdered sugar.</p> <p style="color: rgb(51, 204, 0);" class="MsoNormal"><o:p> </o:p></p> <p style="color: rgb(51, 204, 0);" class="MsoNormal"><br /></p> <p class="MsoNormal"><o:p> </o:p></p>Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-29762891527008695552008-07-27T19:39:00.000-07:002008-07-28T05:31:13.725-07:00Homemade Almond Joy Squares<span style="font-weight: bold; color: rgb(255, 102, 0);">1st Layer</span><br /><span style="color: rgb(255, 102, 0);">1 bag semi sweet chocolate chip</span><br /><span style="color: rgb(255, 102, 0);">2 Tbsp. oil</span><br /><span style="font-weight: bold; color: rgb(255, 102, 0);">Filling</span><br /><span style="color: rgb(255, 102, 0);">2 bags coconut (14 Oz.)<br />1 cup sliced almonds<br /></span><span style="color: rgb(255, 102, 0);">2 cans condensed milk</span><br /><span style="color: rgb(255, 102, 0);">2 packages Knox gelatin</span><br /><span style="font-weight: bold; color: rgb(255, 102, 0);">2nd Layer</span><br /><span style="color: rgb(255, 102, 0);">1 bag semisweet chocolate chip</span><br /><span style="color: rgb(255, 102, 0);">2 Tbsp. oil</span><br /><br /><span style="color: rgb(255, 102, 0);">Melt 1 bag chocolate chip and 2 tbsp. oil in the microwave on defrost for 2 minutes. Spread on cookie sheet on wax paper. Refrigerate for half hour or until it hardens.</span><br /><br /><span style="color: rgb(255, 102, 0);">Heat the condensed milk and the gelatin until it boils . Stir often so it doesn't stick to the pan. Add in coconut and almonds, spread the filling on the chocolate layer. </span><br /><br /><span style="color: rgb(255, 102, 0);">Melt another bag of chocolate chips and oil and immediately spread over coconut mixture. Let it chill in the fridge and cut into small bite size squares.<br /></span>Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com1tag:blogger.com,1999:blog-8314274316562061045.post-72904597599047952372008-07-25T11:10:00.000-07:002008-07-25T11:28:52.837-07:00Crumb-Coated Ranch Chicken<span style="color: rgb(51, 102, 102);">(Simple & Delicious, May/June 2008)</span><br /><div style="color: rgb(51, 102, 102);">from Rachel Leavitt's blog<br /><br />I flattened the chicken a little with a meat mallet, and marinated it for a little while with lemon juice and 2 garlic cloves. Drained all the juice and discarded the pieces of garlic. I had to double the crumbs, I coated it very thickly.<br /></div><br /> <p><span style="color: rgb(51, 102, 102);">This is something you could make in a last minute pinch for dinner--super easy, super fast, super tasty! I am using the leftover chicken to make a cobb salad for lunch tomorrow, too!</span></p><p><span style="color: rgb(51, 102, 102);">this picture is from Rachel Leavitt's blog.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBoNNrkaNJ5PJfpRffhWuAzK1SlrUO082TAnP0YkomFYNAE392Px5zlXG-1ZGVj4zrxBbDLkf17schnhYNQdQlCRvDgPHWu7sTknfLOkkIBqPLjISzJY6ynBhEOI9Fqn3JWiI1DGy9_uoW/s1600-h/crumbcoatedranchchicken.jpg"><img id="BLOGGER_PHOTO_ID_5191139082689835586" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBoNNrkaNJ5PJfpRffhWuAzK1SlrUO082TAnP0YkomFYNAE392Px5zlXG-1ZGVj4zrxBbDLkf17schnhYNQdQlCRvDgPHWu7sTknfLOkkIBqPLjISzJY6ynBhEOI9Fqn3JWiI1DGy9_uoW/s200/crumbcoatedranchchicken.jpg" border="0" /></a><br /></p><br /><div style="color: rgb(51, 51, 255);"><span style="color: rgb(0, 153, 0);"></span></div><div style="color: rgb(51, 51, 255);"><span style="color: rgb(51, 51, 255);">2/3 cup Ranch S</span>alad Dressing<br /><span style="color: rgb(51, 51, 255);">2 cups coarsely crushed cornflakes<br />1 tablespoon <span style="font-weight: bold;">Italian</span> </span><span style="font-weight: bold;">seasoning</span><br /><span style="color: rgb(0, 0, 0);"><span style="color: rgb(51, 51, 255);">1 teaspoon garlic powder</span><br /><span style="color: rgb(51, 51, 255);">4 boneless skinless chicken breast halves (8 ounces each)</span><br /></span></div><br /><div><span style="color: rgb(0, 0, 0);"><span style="color: rgb(51, 51, 255);">Pour salad dressing into a shallow bowl. In another shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. Dip chicken in dressing, then coat with crumb mixture. Place in a greased shallow baking pan. Bake at 400° for 30-35 minutes or until juices run clear. Yield: 4 servings.</span> </span></div>Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-78804703911941200882008-07-25T10:37:00.000-07:002009-03-13T14:21:39.729-07:00Brownie Trifle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjoqL16jychZ_C6e_hZCh7dMPSUt9L8iQlX63JmoaVqIVUOjfSmuw6AvwsSdq24IDOSnAgr4nC7xJw2Lp54YekLT4t9XW0eXS2cyN_KhJycznUI9Sm4zNC7MT99CCBX1LPWZf6Nt1mzJo/s1600-h/brownie.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjoqL16jychZ_C6e_hZCh7dMPSUt9L8iQlX63JmoaVqIVUOjfSmuw6AvwsSdq24IDOSnAgr4nC7xJw2Lp54YekLT4t9XW0eXS2cyN_KhJycznUI9Sm4zNC7MT99CCBX1LPWZf6Nt1mzJo/s400/brownie.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5312785607022552482" /></a><br /><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(204, 51, 204);"><b><span style="">Brownie Trifle</span></b></p><span style="color: rgb(204, 51, 204);font-size:85%;" ><i><span style="">Southern Living</span></i></span><span style="color: rgb(204, 51, 204);">, APRIL 2003</span><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(204, 51, 204);"><span style="">I cut the milk for the pudding in half. </span><span style="">The last time I made it, I mixed all the whipped cream with the pudding, and none with the cream cheese and marshmallow cream, and I really liked the texture of the Cool Whip.</span><span style="">I also like serving it in individual dishes. the last time I made I used my favorite home-made brownie recipe instead of boxed brownies. The brownies have to be pretty dry and loosely placed at the bottom of the dish. </span><b><span style=""><br /></span></b></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(204, 51, 204);"><b><span style="">Ingredients<o:p></o:p></span></b></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(204, 51, 204);"><span style="">2 (21-ounce) packages chewy fudge brownie mix<br />1 (8-ounce) package cream cheese, softened<br />1 (7-ounce) jar marshmallow cream<br />2 (8-ounce) containers frozen whipped topping, thawed and divided<br />3 cups fat-free milk<br />2 (3.3-ounce) packages instant white chocolate pudding<br />1 (12 1/4-ounce) jar caramel topping <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(204, 51, 204);"><b><span style="">Preparation<o:p></o:p></span></b></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(204, 51, 204);"><span style="">Prepare each brownie mix according to package directions for chewy brownies in a 13- x 9-inch pan. Cool; break into large pieces.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(204, 51, 204);"><span style="">Beat cream cheese at medium speed with an electric mixer until creamy; beat in marshmallow cream. Stir in<span style="font-weight: bold;"> 1 container</span> of whipped topping; set mixture aside.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(204, 51, 204);"><span style="">Stir together milk and white chocolate pudding mix, stirring until thickened. Stir in <span style="font-weight: bold;">remaining</span> <span style="font-weight: bold;">container </span>of whipped topping.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(204, 51, 204);"><span style="">Crumble half of brownie pieces in an even layer in bottom of a 13- x 9-inch baking dish. Pour cream cheese mixture evenly over brownies; drizzle evenly with caramel topping. Pour pudding evenly over caramel topping; crumble remaining brownie pieces over top. Cover and chill 2 hours.</span></p><span style="color: rgb(204, 51, 204);"><br />For a change, assemble this trifle in a 3-quart bowl. The size of your bowl should hold at least 12 cups. Assemble the brownie pieces, marshmallow mixture, pudding, and caramel topping in several layers when using a deep bowl.</span><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(204, 51, 204);"></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(204, 51, 204);"><b><span style="">Yield<o:p></o:p></span></b></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style=""><span style="color: rgb(204, 51, 204);">Makes 15 servings</span><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><i><span style=""></span></i><span style=""> <o:p></o:p></span></p>Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-17611583303816541562008-07-06T16:07:00.000-07:002008-07-25T16:20:18.882-07:00Robin's Brownies<span style="color: rgb(51, 204, 0);">Robin's Brownies</span><br /><br /><span style="color: rgb(51, 204, 0);">3/4 cup soft butter</span><br /><span style="color: rgb(51, 204, 0);">2 cups sugar</span><br /><span style="color: rgb(51, 204, 0);">4 eggs (room temperature)</span><br /><span style="color: rgb(51, 204, 0);">1 1/4 cup flour, sifted</span><br /><span style="color: rgb(51, 204, 0);">1/4 cup cocoa spooned into cup</span><br /><span style="color: rgb(51, 204, 0);">1 tsp. vanilla</span><br /><br /><span style="color: rgb(51, 204, 0);">Heat oven to 350. Grease 9x13 inch pan. Cream butter, sugar, and eggs. Add sifted flour and cocoa to the creamed mixture, then add vanilla. Bake 20-30 minutes (or until edges of brownies come off the edge). Do not overbake! Let it cool. Sprinkle with powder sugar or cover with icing.</span>Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-36384217510991040792008-06-26T20:08:00.000-07:002009-10-25T18:16:28.042-07:00ARTICHOKE CHICKEN PASTA<strong style="color: rgb(255, 102, 0);"><span style="line-height: 115%;">Artichoke Chicken Fettuccine</span></strong><span style="line-height: 115%; color: rgb(255, 102, 0);"><br /><span style="color: rgb(0, 153, 0);"><span style=""> </span></span>8 oz. uncooked fettuccine<br />1 lb. boneless, skinless chicken breasts, cut into 1-inch strips<br />4 bacon strips, diced<br />1/4 c. chopped onion<br />1/2 box mushrooms<br />10 oz. frozen spinach, chopped<br />2 T. butter<br />2 T. flour<br />1 c. chicken broth<br />1/2 c. milk<br />1 tsp. Dijon mustard<br />2 T. grated Parmesan cheese<br />1 can artichoke hearts, drained<br />2 T. mayonnaise<br /><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--></span><p style="color: rgb(255, 102, 0);"> Cook bow tie pasta according to package directions.<br />Thaw out the spinach and squeeze out all the water. Meanwhile, in a large skillet, saute the chicken, bacon, onion, and mushrooms and spinach until chicken juices run clear and vegetables are tender; drain and keep warm.<br />In a large saucepan, melt butter; stir in flour until smooth. Gradually add the broth, milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese and artichokes. Remove from heat; stir in mayonnaise and chicken mixture.<br />Drain fettuccine; serve with chicken mixture. (I used a rotisserie chicken instead)<br />4+ servings.</p> <p style="color: rgb(255, 102, 0);" class="post-footer-line"><span class="post-author"><br /></span><span class="post-timestamp"></span><span class="post-timestamp"></span><span class="post-comment-link"></span><a href="http://www.blogger.com/post-edit.g?blogID=6654515775179410077&postID=6821667644494443228" title="Edit Post"><span class="quick-edit-icon"></span> </a></p> <p class="post-footer-line"><span style="color: rgb(255, 102, 0);" class="post-labels">Labels: </span><span style="color: rgb(255, 102, 0);" class="post-labels"> </span><a style="color: rgb(255, 102, 0);" href="http://morethanjustnoodles.blogspot.com/search/label/chicken">chicken</a><span style="color: rgb(255, 102, 0);" class="post-labels">, </span><a style="color: rgb(255, 102, 0);" href="http://morethanjustnoodles.blogspot.com/search/label/entree">entree</a><span class="post-labels"> </span></p><br /><br />I use fresh spinach sometimes and because I can't eat flour I use cream cheese to thicken instead.Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-46680470228932689832008-06-24T16:53:00.000-07:002008-06-26T20:21:31.556-07:00BROCCOLI SALADBroccoli Salad<br /><br />2 bags broccoli florets<br />1 can water chestnuts, drained<br />1 box of mushrooms<br />1 cup celery peeled and thinly sliced<br />1 cup cherry tomatoes<br />1/4 cup red onion chopped<br /><br />Salad Dressing<br />1 envelope Italian Dressing<br />3/4 cup oil<br />1/4 cup water<br />3 Tbs. vinegar<br /><br />You can add bacon if you would like to add more flavor.Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-74262327860341162662008-06-19T10:22:00.000-07:002008-07-25T16:22:25.849-07:00Homemade Oatmeal Crème Pies<p style="color: rgb(255, 102, 102);" class="MsoNormal"><span style="font-size:180%;"><span style="font-weight: bold;font-size:16;" >Homemade Oatmeal Crème Pies</span></span></p><p style="color: rgb(255, 102, 102);" class="MsoNormal">(from a blog, but can't remember which one, I also changed the filling a little bit)<br /><b><span style="line-height: 115%;font-family:'Times New Roman','serif';font-size:16;" ><o:p></o:p></span></b></p><p style="color: rgb(255, 102, 102);" class="MsoNormal"><span style="font-family:'Times New Roman','serif';"><span style="font-weight: bold;">Ingredients</span><br /><br />1 1/4 cups butter, softened<br />1 cup firmly packed brown sugar<br />1/2 cup granulated sugar<br />1 large egg<br />2 teaspoons vanilla extract<br />1 1/2 cups all-purpose flour<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1/4 teaspoon ground cinnamon<br />3 cups uncooked quick-cooking oats<br /><br />Preparation<br />1. Preheat oven to 375°.<br /><br />2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.<br /><br />3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.<br /><br />4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.<br />Yield<br /><br />Makes 3 dozen oatmeal cookies or 18 cream pies<br /><br />Creme Filling<br /><br />Ingredients<br />3-4 oz. cream cheese<br />1/2 stick butter, softened<br />2 cups powdered sugar<br />1 to 2 tablespoons whipping cream<br />1 teaspoon vanilla extract<br />Preparation<br />1. Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.<br /><!--[if !supportLineBreakNewLine]--><br /><!--[endif]--><o:p></o:p></span></p><p style="color: rgb(255, 102, 102);" class="MsoNormal"><span style="font-family:'Times New Roman','serif';">Yield: Makes 1 1/2 cups</span></p><br /><p class="MsoNormal" style="color: rgb(255, 102, 102);"></p><span style="color: rgb(255, 102, 102);">I can't taste them but they smell sooooo gooood</span>Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0tag:blogger.com,1999:blog-8314274316562061045.post-18748408320983317812008-04-19T15:13:00.001-07:002008-06-15T17:48:47.651-07:00Cornbread<p class="MsoNormal" style="text-align: center;" align="center"><span style="font-size:78%;"><b><u><span style="color: rgb(153, 0, 0);font-size:180%;" >Cornbread recipe</span><o:p></o:p></u></b></span></p><p class="MsoNormal" style="text-align: center;" align="center"><span style="color: rgb(102, 51, 102);font-size:130%;" >From the kitchen of Stephanie and Mary-Lou</span></p><p class="MsoNormal" style="text-align: center;" align="center"><span style="color: rgb(102, 51, 102);font-size:130%;" ><o:p></o:p></span></p><p class="MsoNormal"><span style="color: rgb(102, 51, 102);font-size:130%;" ><span style="color: rgb(102, 51, 102);">2 cups Bisquick<o:p></o:p><br />4-6 Tablespoons cornmeal (heaping 1/4 cup)<o:p></o:p><br />3/4 cup sugar<o:p></o:p><br />2 eggs<o:p></o:p><br />1 cup milk<o:p></o:p></span><br />1/2 cup melted butter</span></p><p class="MsoNormal"><br /><span style="font-size:22;"><o:p></o:p><span style="color: rgb(102, 51, 102);font-size:130%;" >Mix first 5 ingredients. Add melted butter. Stir. Pour into a 9x13 inch pan and bake at 350 degrees for 30-35min.</span><o:p></o:p></span></p>Silviahttp://www.blogger.com/profile/05994892922739789633noreply@blogger.com0