This recipe came from wanting something different besides baked potatoes. I usually only make these at Christmas time because Doug thinks that they are special...
Twice Baked Potatoes
I use baking potatoes. mainly because they are big and they hold up well. I also get one or two extra in case of mistakes... If no mistakes are made, I use them for the filling and let Doug eat the rest....
Bake potatoes in the oven like you are making baked potatoes, you can do this in the microwave, but I love the crunchy skins. Let potatoes cool enough to be able to handle them. Cut in half length ways, so they look like a potato boat. Using a table spoon or teaspoon, spoon out the middle being careful to leave about 1/3 of an inch around the sides. (Tip: I have done less, but the sides do not hold up well.).
Take the potato's middle and put in a separate bowl. After you have done all the potatoes, I put the 'shells' in the refrigerator to firm up. With the filling in the bowl, prepare as you would mashed potatoes, using less milk. You want the filling to be not runny and firm. I then add a whole bag of Colby jack cheese and about 10 slices of bacon. You can add what ever you want to the basic recipe. Mix together well. When you are ready, spoon filling into the shells, being generous. Fill over the top. Preheat oven to 350 degrees. You want to bake for about 45 minutes or until heated through. I always put extra cheese and bacon on top.
Tips: I make these the day before and leave in the refrigerator overnight before filling the shells, mainly because the shells firm up and the filling firms up and I can fill using my hands. I have made these with just butter and salt and pepper, also just cheese. When doing just cheese with bacon and cheese, be sure to top those with bacon with a couple of bacon pieces so that you know which is which.... Also remember, you are using half potatoes, so if you need 4 halves, you buy 2 potatoes. I buy extra in case....
Tuesday, December 23, 2008
Saturday, December 20, 2008
Holiday Recipes...
Hi all!!! I am going to try and get the things that we are having for Christmas dinner here. I know that we are having prime rib on Christmas Eve with twice baked potatoes and veggies. Christmas day is ham and mac and cheese... I will try and get the recipes for the prime rib, twice baked potatoes, and ham.
Happy holidays!!!
Happy holidays!!!
Wednesday, October 29, 2008
I Have Been Lazy....
I have been really lazy lately.... I have not been really cooking much. So, what I want to do is open this up to any of you that have recipes that you would like to share. You can send them to me and I will post them so that everyone can try them... I am making Shepard's Pie tonight and that recipe is here...
Tuesday, October 14, 2008
Beef Noodle Bowl
I got this recipe from Kraftfoods.com . I get their free magazine sent to me and emails.... A really great way to add to your recipe collection with out spending any money.... This is a great dish, I have made it a couple of times...
Ingredients:
1/2 pound linguine, uncooked
3 Cups broccoli florets
3 carrots, sliced
2 tsp vegetable oil
1 pound beef sirloin steak, cut into strips
1/4 Cup Kraft Asian Toasted Sesame Dressing
1 TBS teriyaki sauce
Directions:
Cook pasta in large sauce pan as directed on package, adding veggies to the boiling water for the last 2 minutes or so.
Meanwhile, heat oil in large non stick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing ans teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.
Drain pasta mix; place in large serving bowl. Add meat mixture; toss to coat.
Ideas:
For added crunch, sprinkle with 1/2 cup of Planters dry roasted peanuts just before serving.
Variation:
Prepare as directed, using Kraft Zesty Italian dressing, adding one tsp ground ginger and increasing the teriyaki sauce to 1/4 cup.
I have tried the variation and it works in a pinch, but I would go with how the recipe is originally written with the Asian dressing. It adds so much more flavor to the meat than the variation. I have never tried this with the peanuts. It takes about 30 minutes to make and it is great for a week night dinner. Use any cut of meat that you want.....
Ingredients:
1/2 pound linguine, uncooked
3 Cups broccoli florets
3 carrots, sliced
2 tsp vegetable oil
1 pound beef sirloin steak, cut into strips
1/4 Cup Kraft Asian Toasted Sesame Dressing
1 TBS teriyaki sauce
Directions:
Cook pasta in large sauce pan as directed on package, adding veggies to the boiling water for the last 2 minutes or so.
Meanwhile, heat oil in large non stick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing ans teriyaki sauce; cook 2 minutes or until sauce is thickened, stirring occasionally.
Drain pasta mix; place in large serving bowl. Add meat mixture; toss to coat.
Ideas:
For added crunch, sprinkle with 1/2 cup of Planters dry roasted peanuts just before serving.
Variation:
Prepare as directed, using Kraft Zesty Italian dressing, adding one tsp ground ginger and increasing the teriyaki sauce to 1/4 cup.
I have tried the variation and it works in a pinch, but I would go with how the recipe is originally written with the Asian dressing. It adds so much more flavor to the meat than the variation. I have never tried this with the peanuts. It takes about 30 minutes to make and it is great for a week night dinner. Use any cut of meat that you want.....
Beef Vegetable Soup
This is such a great soup, you can add anything that you want to it above what is on the recipe. It makes about 8 quarts and takes with prep time 2 hours give or take.....
Ingredients:
2 TBS vegetable oil (if using chuck roast instead of short ribs)
2 1/2 to 3 pounds of beef short ribs or 2 1/2 to 3 pounds of beef chuck roast*
4 quarts cold water
1 ( 28 ounce) can diced tomatoes
3 TBS dried parsley
2 TBS beef bouillon granules
1 TBS dried Italian seasoning
1 TBS House seasoning ( recipe at bottom)
1 TBS season salt, plus extra for seasoning
1 TBS Worcestershire sauce
1 tsp celery salt
1 tsp garlic powder
1/2 tsp black pepper, plus extra for seasoning
2 bay leaves
1 Cup thinly sliced carrots
1 Cup diced celery
1 Cup sliced green beans fresh or canned
1 Cup frozen black eyes peas
1 Cup frozen butter beans
1 Cup cut okra, fresh or frozen
1 Cup corn kernels fresh or canned
1 Cup diced potatoes
1/2 Cup uncooked elbow macaroni
Chopped fresh parsley leaves
Directions:
If using the chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove roast from skillet and cut it into 1 1/2- inch cubes; discard the fat. Place the beef cubes in a large stock pot. *** IF using short ribs, you can put them right into the pot with no preparation***.
Add water, tomatoes, dried parsley, beef bouillon. dried Italian seasoning, house seasoning, season salt, Worcestershire sauce, celery salt, garlic powder, black pepper, and bay leaves. Bring to a boil over high heat. Cover the pot;reduce heat so that the liquid simmers, and cook for 1 1/2 to 2 hours or until the meat is very tender.
***IF using short ribs, remove them from the pot and cut meat from the bones, discard the bones and the fat and return the meat to the pot.*** Add the remaining vegetables and the macaroni and return soup to a boil, stirring to distribute the ingredients. Reduce heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley.
To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.
* The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor....
House Seasoning:
1 Cup salt
1/4 Cup black pepper
1/4 Cup garlic powder
Directions:
Mix ingredients together and store in an airtight container for up to 6 months.....
I personally do not use the house seasoning, way too much salt.... I tried it and did not like it. As for the beef bullion granules, I use 2 beef bullion cubes.... Same thing.... I do not add the beans or the okra.... but I add more macaroni and potatoes. This is a recipe that every time you make it , it gets better!! I use short ribs and it is so good!!!!
Ingredients:
2 TBS vegetable oil (if using chuck roast instead of short ribs)
2 1/2 to 3 pounds of beef short ribs or 2 1/2 to 3 pounds of beef chuck roast*
4 quarts cold water
1 ( 28 ounce) can diced tomatoes
3 TBS dried parsley
2 TBS beef bouillon granules
1 TBS dried Italian seasoning
1 TBS House seasoning ( recipe at bottom)
1 TBS season salt, plus extra for seasoning
1 TBS Worcestershire sauce
1 tsp celery salt
1 tsp garlic powder
1/2 tsp black pepper, plus extra for seasoning
2 bay leaves
1 Cup thinly sliced carrots
1 Cup diced celery
1 Cup sliced green beans fresh or canned
1 Cup frozen black eyes peas
1 Cup frozen butter beans
1 Cup cut okra, fresh or frozen
1 Cup corn kernels fresh or canned
1 Cup diced potatoes
1/2 Cup uncooked elbow macaroni
Chopped fresh parsley leaves
Directions:
If using the chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove roast from skillet and cut it into 1 1/2- inch cubes; discard the fat. Place the beef cubes in a large stock pot. *** IF using short ribs, you can put them right into the pot with no preparation***.
Add water, tomatoes, dried parsley, beef bouillon. dried Italian seasoning, house seasoning, season salt, Worcestershire sauce, celery salt, garlic powder, black pepper, and bay leaves. Bring to a boil over high heat. Cover the pot;reduce heat so that the liquid simmers, and cook for 1 1/2 to 2 hours or until the meat is very tender.
***IF using short ribs, remove them from the pot and cut meat from the bones, discard the bones and the fat and return the meat to the pot.*** Add the remaining vegetables and the macaroni and return soup to a boil, stirring to distribute the ingredients. Reduce heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley.
To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.
* The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor....
House Seasoning:
1 Cup salt
1/4 Cup black pepper
1/4 Cup garlic powder
Directions:
Mix ingredients together and store in an airtight container for up to 6 months.....
I personally do not use the house seasoning, way too much salt.... I tried it and did not like it. As for the beef bullion granules, I use 2 beef bullion cubes.... Same thing.... I do not add the beans or the okra.... but I add more macaroni and potatoes. This is a recipe that every time you make it , it gets better!! I use short ribs and it is so good!!!!
Wednesday, October 8, 2008
Spaghetti Sauce..
I always make my own pasta sauce now. There are a few reasons for doing so, but the biggest one for me is that I am allergic to onion. So, if I make my own I know that there is not any onion in there. It is relatively simple and does not take all day. I will tell you how I make mine if you want to try it, great! You can basically add anything that you want to it.... If you shop at Walmart, it is pretty cheap to make too..
Ingredients:
1 ( 28 ounce) can crushed tomatoes
1 TBS minced garlic
Salt
Pepper
Oregano
Italian seasoning
Olive oil
Directions:
Add olive oil to pan. ( I usually do not measure anything, so I use 2 turns around the pan with the bottle). Add garlic and saute for a minute or so. Add tomatoes. Add seasonings to taste. Let simmer for about 5 minutes. Add more seasonings if needed.
Now you actually have to taste this while it is cooking.... Ideally, you should taste everything that you make so that you know the seasonings are right.... If you want to add onion, be sure to saute it with the garlic...
Ingredients:
1 ( 28 ounce) can crushed tomatoes
1 TBS minced garlic
Salt
Pepper
Oregano
Italian seasoning
Olive oil
Directions:
Add olive oil to pan. ( I usually do not measure anything, so I use 2 turns around the pan with the bottle). Add garlic and saute for a minute or so. Add tomatoes. Add seasonings to taste. Let simmer for about 5 minutes. Add more seasonings if needed.
Now you actually have to taste this while it is cooking.... Ideally, you should taste everything that you make so that you know the seasonings are right.... If you want to add onion, be sure to saute it with the garlic...
Tuesday, October 7, 2008
Bacon Cheeseburger Meatloaf
This is a great recipe for kids and picky eaters!! I love this meatloaf....
Ingredients:
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) package of Cheddar grated
2 large eggs, lightly beaten
1/4 C bread crumbs, toasted
1/4 C mayonnaise
1TBS Worcestershire sauce
1/4 tsp salt
1/4 tsp black pepper
1/2 C ketchup
2TBS prepared mustard
Directions:
Preheat oven 350 degrees.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 55 minutes or until meat is no longer pink.
You can add french fried onions to this, 1 (3 ounce can) and after you bake for 40 minutes sprinkle the onions on top and bake for another 10- 15 minutes. I use a Colby-Jack cheese shred instead of cheddar and you can mix up the mustard, I sometimes use brown spicy mustard instead of plain yellow mustard.... To cook this, because it gives off a lot of grease, I use the broiler pan. It is the one with the slits on it so the grease drips down into the bottom pan.
Ingredients:
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) package of Cheddar grated
2 large eggs, lightly beaten
1/4 C bread crumbs, toasted
1/4 C mayonnaise
1TBS Worcestershire sauce
1/4 tsp salt
1/4 tsp black pepper
1/2 C ketchup
2TBS prepared mustard
Directions:
Preheat oven 350 degrees.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 55 minutes or until meat is no longer pink.
You can add french fried onions to this, 1 (3 ounce can) and after you bake for 40 minutes sprinkle the onions on top and bake for another 10- 15 minutes. I use a Colby-Jack cheese shred instead of cheddar and you can mix up the mustard, I sometimes use brown spicy mustard instead of plain yellow mustard.... To cook this, because it gives off a lot of grease, I use the broiler pan. It is the one with the slits on it so the grease drips down into the bottom pan.
Skillet Lasagna
This is a nice alternative to regular lasagna. It is a quick way to have lasagna on a week night.
Ingredients:
1 ( 28 ounce) can diced tomatoes
1 TBS olive oil
Table salt
3 Medium cloves of garlic, minced or pressed through a garlic press ( about 1 TBS)
1/8 tsp of red pepper flakes
1 pound of meatloaf mix
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 can ( 8 ounces) tomato sauce
1/2 cup grated Parmesan cheese plus 2 additional tablespoons
Ground black Pepper
1 cup ricotta cheese
2 TBS chopped fresh basil
Directions:
Pour diced tomatoes with their juices into 1- quart liquid measuring cup. Add water until mixture measures 1 quart.
Heat oil in large nonstick skillet over medium heat until oil shimmers. Add 1/2 teaspoon of salt, garlic and pepper flakes. Cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pick, about 4 minutes.
Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer stirring occasionally, until pasta is tender about 20 minutes.
Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.
I use regular ground beef instead of meatloaf mix. I forgo the ricotta cheese and put Italian blend shredded over the top. Before you add the Parmesan, it will be liquidy and that is how it is supposed to be, the Parmesan brings it together. I use dried basil and it is fine.... You can add onion to this, if you want to it is a medium onion, minced and cook it in the beginning before adding the garlic.
Ingredients:
1 ( 28 ounce) can diced tomatoes
1 TBS olive oil
Table salt
3 Medium cloves of garlic, minced or pressed through a garlic press ( about 1 TBS)
1/8 tsp of red pepper flakes
1 pound of meatloaf mix
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 can ( 8 ounces) tomato sauce
1/2 cup grated Parmesan cheese plus 2 additional tablespoons
Ground black Pepper
1 cup ricotta cheese
2 TBS chopped fresh basil
Directions:
Pour diced tomatoes with their juices into 1- quart liquid measuring cup. Add water until mixture measures 1 quart.
Heat oil in large nonstick skillet over medium heat until oil shimmers. Add 1/2 teaspoon of salt, garlic and pepper flakes. Cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pick, about 4 minutes.
Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer stirring occasionally, until pasta is tender about 20 minutes.
Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.
I use regular ground beef instead of meatloaf mix. I forgo the ricotta cheese and put Italian blend shredded over the top. Before you add the Parmesan, it will be liquidy and that is how it is supposed to be, the Parmesan brings it together. I use dried basil and it is fine.... You can add onion to this, if you want to it is a medium onion, minced and cook it in the beginning before adding the garlic.
Monday, October 6, 2008
Chicken Romano ( original Post 8/26/07)
Chicken Romano
Ingredients:
3 TBS salt- free seasoned dried bread crumbs
3 TBS grated Pecorino Romano Cheese ( I substituted parmesan cheese and it was good)
4 thin-sliced boneless chicken cutlets (I used breasts and pounded thin)
1 TBS olive oil, divided
1 (141/2 oz) can dices tomatoes with Italian herbs, liquid reserved
3 cloves garlic, peeled and crushed
2 TBS pitted Kalamata olives
1 tsp balsamic vinegar
1/8 tsp red pepper flakes
3 TBS coarsely chopped basil leaves ( I used dried, as in seasoning)
Directions:
Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge chicken pieces in crumb mixture to coat on both sides. Heat 1 1/2 TBS oil in 12 inch non stick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2-3 minutes each side. Transfer to plate;cover with foil to keep warm. Repeat. Add drained tomatoes,garlic,olives,vinegar,red pepper flakes, and 1/3 of tomatoe liquid. Cook 2 minutes stirring occasionally until slightly thickened. Remove from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.
I actually think this may be good with a mozzerella cheese o n top as well. I think that I am going to try that the next time I make this dish.
Ingredients:
3 TBS salt- free seasoned dried bread crumbs
3 TBS grated Pecorino Romano Cheese ( I substituted parmesan cheese and it was good)
4 thin-sliced boneless chicken cutlets (I used breasts and pounded thin)
1 TBS olive oil, divided
1 (141/2 oz) can dices tomatoes with Italian herbs, liquid reserved
3 cloves garlic, peeled and crushed
2 TBS pitted Kalamata olives
1 tsp balsamic vinegar
1/8 tsp red pepper flakes
3 TBS coarsely chopped basil leaves ( I used dried, as in seasoning)
Directions:
Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge chicken pieces in crumb mixture to coat on both sides. Heat 1 1/2 TBS oil in 12 inch non stick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2-3 minutes each side. Transfer to plate;cover with foil to keep warm. Repeat. Add drained tomatoes,garlic,olives,vinegar,red pepper flakes, and 1/3 of tomatoe liquid. Cook 2 minutes stirring occasionally until slightly thickened. Remove from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.
I actually think this may be good with a mozzerella cheese o n top as well. I think that I am going to try that the next time I make this dish.
Beef Shepard's Pie ( original Post 8/26/07)
Beef Shepard's Pie
Ingredients:
2 TBS extra virgin olive oil
3 TBS unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound cremini mushrooms, quartered
2 cloves garlic, minced
1 TBS kosher salt
3/4 tsp dried oregano
3 TBS tomato paste
1 pound ground beef
1/4 C. canned low sodium beef broth
1/2 tsp Worcestershire sauce
Freshly ground black pepper
4 C. mashed potatoes
1/4 C grated Parmesan, optional
Directions:
Preheat oven to 350
Heat the olive oil and t table spoons of the butter in a large skillet over medium heat. Add the onion,carrot, celery,mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 mintues. Stir in the tomato paste and cook until mushrooms are soft and the tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire sauce, and some pepper, breaking up any large clumps of meat, cook until meat is no longer pink, about 3 minutes.
Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4 inch boarder around the edge. Make a decorative pattern on the top of the potatoes if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
Ingredients:
2 TBS extra virgin olive oil
3 TBS unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound cremini mushrooms, quartered
2 cloves garlic, minced
1 TBS kosher salt
3/4 tsp dried oregano
3 TBS tomato paste
1 pound ground beef
1/4 C. canned low sodium beef broth
1/2 tsp Worcestershire sauce
Freshly ground black pepper
4 C. mashed potatoes
1/4 C grated Parmesan, optional
Directions:
Preheat oven to 350
Heat the olive oil and t table spoons of the butter in a large skillet over medium heat. Add the onion,carrot, celery,mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 mintues. Stir in the tomato paste and cook until mushrooms are soft and the tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire sauce, and some pepper, breaking up any large clumps of meat, cook until meat is no longer pink, about 3 minutes.
Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4 inch boarder around the edge. Make a decorative pattern on the top of the potatoes if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
Granola (original post 8/26/07)
Granola
Ingredients:
3 C. Rolled Oats
1 C. slivered almonds
1 C. Cashews
1/4 C. plus 2 TBS dark brown sugar
1/4 C. plus 2 TBS maples syrup
1/4 C. melted butter
3/4 tsp. salt
1 C. raisins
Directions:
Preheat oven to 250 degrees
In a large bowl , combine the oats, nuts, and brown sugar. In a separate bowl, combine maple syrup, butter, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for one hour and 15 minutes, stirring every 15 minutes to achieve even color. Remove from oven and transfer to a large bowl. Add raisins and mix until evenly distributed.
Ingredients:
3 C. Rolled Oats
1 C. slivered almonds
1 C. Cashews
1/4 C. plus 2 TBS dark brown sugar
1/4 C. plus 2 TBS maples syrup
1/4 C. melted butter
3/4 tsp. salt
1 C. raisins
Directions:
Preheat oven to 250 degrees
In a large bowl , combine the oats, nuts, and brown sugar. In a separate bowl, combine maple syrup, butter, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for one hour and 15 minutes, stirring every 15 minutes to achieve even color. Remove from oven and transfer to a large bowl. Add raisins and mix until evenly distributed.
Tawnya's Pizza Dip ( Original Post 8/26/07)
Tawnya's Pizza Dip
1 8 oz block of cream cheese, softened at room temp.
1 16 oz container of sour cream
1 16 oz jar of pizza sauce
1 package of pepperoni
1 package (2 cups) of mozzarella cheese or the Italian Blend or Pizza blend
Italian seasoning
Spread cream cheese block on bottom of 9 inch pie plate. Spread sour cream on top of cream cheese. Add pizza sauce on top and spread all over. Put pepperoni on top of ingredients like a pizza. Add cheese. Sprinkle Italian seasoning on top as much as you like. Bake in a 350 degree oven for 30 minutes until heated through and cheese is melted and bubbly. Enjoy with favorite chip, cracker, veggie. Whatever.
1 8 oz block of cream cheese, softened at room temp.
1 16 oz container of sour cream
1 16 oz jar of pizza sauce
1 package of pepperoni
1 package (2 cups) of mozzarella cheese or the Italian Blend or Pizza blend
Italian seasoning
Spread cream cheese block on bottom of 9 inch pie plate. Spread sour cream on top of cream cheese. Add pizza sauce on top and spread all over. Put pepperoni on top of ingredients like a pizza. Add cheese. Sprinkle Italian seasoning on top as much as you like. Bake in a 350 degree oven for 30 minutes until heated through and cheese is melted and bubbly. Enjoy with favorite chip, cracker, veggie. Whatever.
Chicken and Dumplings (original post 8/26/07)
Chicken and Dumplings
Ingredients:
Chicken:
1 (2 1/2 pounds) chicken, either parts or a whole chicken cut up
3 ribs of celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 (10 3/4 oz.) can condensed cream of celery or cream of chicken soup ( I use the family size)
Dumplings:
2 C. all purpose flour
1 tsp. salt ( I use table salt for this)
3/4 C. Ice water ( this depends on the weather actually, more humid weather will take less water)
I usually season the chicken before I cook it with salt, peper, granulated garlic seasoning and some papreka. Then I add the same seasonings to the water but not more paperka.
Instructions:
To start the chicken, place the chicken, celery, onion, bouillon,bay leaves, and seasoning in large pot. Add enough water to cover the chicken ( if you want a more loose stew add more water) bring the water to a simmer over medium heat. Simmer the chicken for at least 40 minutes or until the chicken is tender and the juices run clear. Remove chicken from pot and when it is cool enough to handle remove the skin and separate the meat from the bones. Return the meat to the pot, keeping warm over low heat.
To prepare the dumplings, mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough to form a ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8 inch thick. Let the dough relax for several minutes.
Add the cream of celery/chicken soup to the pot with the chicken and simmer gently over medium-low heat. Cut the dough into 1 inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until dumplings float and are no longer doughy, 3-4 minutes.
Ingredients:
Chicken:
1 (2 1/2 pounds) chicken, either parts or a whole chicken cut up
3 ribs of celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 (10 3/4 oz.) can condensed cream of celery or cream of chicken soup ( I use the family size)
Dumplings:
2 C. all purpose flour
1 tsp. salt ( I use table salt for this)
3/4 C. Ice water ( this depends on the weather actually, more humid weather will take less water)
I usually season the chicken before I cook it with salt, peper, granulated garlic seasoning and some papreka. Then I add the same seasonings to the water but not more paperka.
Instructions:
To start the chicken, place the chicken, celery, onion, bouillon,bay leaves, and seasoning in large pot. Add enough water to cover the chicken ( if you want a more loose stew add more water) bring the water to a simmer over medium heat. Simmer the chicken for at least 40 minutes or until the chicken is tender and the juices run clear. Remove chicken from pot and when it is cool enough to handle remove the skin and separate the meat from the bones. Return the meat to the pot, keeping warm over low heat.
To prepare the dumplings, mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough to form a ball.
Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8 inch thick. Let the dough relax for several minutes.
Add the cream of celery/chicken soup to the pot with the chicken and simmer gently over medium-low heat. Cut the dough into 1 inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until dumplings float and are no longer doughy, 3-4 minutes.
Cheesy Spinach Dip ( Original Post 8/26/07)
Cheesey Spinach Dip
Ingredients:
1 pkg (10 oz) frozen chopped spinach, thawed, drained
3/4 C. grated parmesan cheese
3/4 C. Mayonnaise
1 C Mozzarella cheese, shredded
1/2 tsp garlic powder
Instructions:
Preheat oven to 350. Mix all ingredients until well blended. Spoon into a 9 inch pie plate. Bake 20 minutes or until heated through. Serve with your favorite crackers or chips.
Ingredients:
1 pkg (10 oz) frozen chopped spinach, thawed, drained
3/4 C. grated parmesan cheese
3/4 C. Mayonnaise
1 C Mozzarella cheese, shredded
1/2 tsp garlic powder
Instructions:
Preheat oven to 350. Mix all ingredients until well blended. Spoon into a 9 inch pie plate. Bake 20 minutes or until heated through. Serve with your favorite crackers or chips.
BBQ Pulled Pork ( Orignial Post 9/15/07)
BBQ Pulled Pork
This is a very easy recipe, and I didn't measure ANYTHING. Basically, you take a pork roast, Boston Butt is best and put it in the slow cooker on low for about 8-9 hours. Be sure to season it to your liking before cooking. Add a bottle of favorite BBQ sauce on top of roast. Put lid on and forget for the day. After 8-9 hours, take roast out and use 2 forks to shred meat. Add more BBQ sauce to liquid in slow cooker as it will be thin. Add meat back into slow cooker, stir together and let simmer for a while longer. The longer this dish sits the better it gets. Serve on buns or bread. Enjoy!!!
This is a very easy recipe, and I didn't measure ANYTHING. Basically, you take a pork roast, Boston Butt is best and put it in the slow cooker on low for about 8-9 hours. Be sure to season it to your liking before cooking. Add a bottle of favorite BBQ sauce on top of roast. Put lid on and forget for the day. After 8-9 hours, take roast out and use 2 forks to shred meat. Add more BBQ sauce to liquid in slow cooker as it will be thin. Add meat back into slow cooker, stir together and let simmer for a while longer. The longer this dish sits the better it gets. Serve on buns or bread. Enjoy!!!
Chicken Fried Steak ( Original Post 11/16/07)
Chicken Fried Steak
Ingredients:
3 cups of all purpose flour
Salt and pepper
1 cup of buttermilk
1 large egg
1 teaspoon of baking powder
1/2 teaspoon of baking soda
6 cube steaks ( 5 ounces each) pounded 1/4 inch thick
4 to 5 cups of vegetable oil
Directions:
For the steak: Adjust an oven rack to the middle position and heat the oven to 200 degrees. Toss the flour 1 tablespoon of salt and 1 teaspoon of pepper in a shallow dish. In a second shallow dish, beat the buttermilk, egg, baking powder, and baking soda together ( it will get foamy).
Pat the steaks dry with paper towels, then season with salt and pepper. Dredge the steaks through the flour, then coat with the buttermilk mixture, then coat again with the flour. Lay the battered steaks on a wire rack.
Pour the oil into a large Dutch oven until it measures 1 inch. Heat the oil over medium high heat until it reached 375 degrees. Fry 3 of the steaks until deep golden brown on both sides, about 5 minutes. Transfer to a paper towel lined plate to drain. Return the oil to 375 and repeat with the remaining steaks. Transfer the steaks to a clean wire rack set over a rimmed baking sheet and keep warm in the oven.
Okay, so there is the basic recipe. I used package gravy mix, the country kind. Makes it so much easier and a tip on the frying, I used an electric skillet. Easier to regulate the heat. I also did not place on a wire rack before frying. I battered them and put directly into the oil. Came out wonderful!!! Enjoy!!!
Recipe Courtesy of The America's Test Kitchen Family Cookbook. You can find it at Costco for about $20.
Ingredients:
3 cups of all purpose flour
Salt and pepper
1 cup of buttermilk
1 large egg
1 teaspoon of baking powder
1/2 teaspoon of baking soda
6 cube steaks ( 5 ounces each) pounded 1/4 inch thick
4 to 5 cups of vegetable oil
Directions:
For the steak: Adjust an oven rack to the middle position and heat the oven to 200 degrees. Toss the flour 1 tablespoon of salt and 1 teaspoon of pepper in a shallow dish. In a second shallow dish, beat the buttermilk, egg, baking powder, and baking soda together ( it will get foamy).
Pat the steaks dry with paper towels, then season with salt and pepper. Dredge the steaks through the flour, then coat with the buttermilk mixture, then coat again with the flour. Lay the battered steaks on a wire rack.
Pour the oil into a large Dutch oven until it measures 1 inch. Heat the oil over medium high heat until it reached 375 degrees. Fry 3 of the steaks until deep golden brown on both sides, about 5 minutes. Transfer to a paper towel lined plate to drain. Return the oil to 375 and repeat with the remaining steaks. Transfer the steaks to a clean wire rack set over a rimmed baking sheet and keep warm in the oven.
Okay, so there is the basic recipe. I used package gravy mix, the country kind. Makes it so much easier and a tip on the frying, I used an electric skillet. Easier to regulate the heat. I also did not place on a wire rack before frying. I battered them and put directly into the oil. Came out wonderful!!! Enjoy!!!
Recipe Courtesy of The America's Test Kitchen Family Cookbook. You can find it at Costco for about $20.
Hi Y'All
Well, since I was little I have loved food! I still do... I always say that you can not trust a thin chef... Hehe. So, I am going to transfer my recipes from AOL to here, I hope that you try some of them and love them as I did. I will be adding new ones as I make them, but be forewarned, only the recipes that make the grade will be posted... If you want to share some of your recipes with me, please do so.... I would love for this to be a community recipe blog.... I may even open this up and invite other writers.... So sit back with your beverage and stay awhile!!!
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