Monday, April 28, 2008
1 pkg yeast
2 c. warm water
½ cup sour cream
Flour (abt 5 or 6 cups. Just so it is a nice sticky dough.)
6 T. melted butter
1 t. salt
½ cup sugar
Dissolve yeast in warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in the rest. Let rise until double. Knead dough 15 times then roll into 2-12" circles and put the filling on. Cut into 12 wedges and roll up like crescent rolls. Put rolls into 9 x 13 pan and let rise until double. Bake 350 degrees for 20 minutes.
Filling: (I usually double this.)
2 T. melted butter
½ cup sugar
2 T. grated orange rind
Glaze: ½ cup butter
3/4 cup sugar
½ cup sour cream
2 T. orange juice
Place all ingredients in a sauce pan. Boil over medium heat for 3 minutes stirring constantly- pour over rolls immediately after taking from oven.
Thai Beef Stir-Fry
½ c brown sugar
2 tbls cornstarch
2 c beef broth
1/3 c soy sauce
1 tsp onion powder
1 tsp ground ginger
¼ tsp hot pepper sauce
2 tbls boneless beef sirloin steak, cut into thin strips
6 tbls olive oil, divided
2 c fresh cauliflower
1 ½ c julienned carrots
4 c broccoli florets
2 c mushrooms
¼ c peanut butter
½ c chopped peanuts
Combine first 8 ingredients until smooth. Set aside. In a large skillet or wok, stir-fry beef in 4 tbls oil until meat is no longer pink. Remove and keep warm.
In the same skillet, stir fry cauliflower and carrots in remaining oil for 5 minutes. Add broccoli, stir fry for 7 minutes. Add mushrooms, stir fry 6-8 minutes longer or until the veggies are crisp-tender.
Stir broth mixture and add to the pan. Bring to boil; cook and stir for 2 minutes ‘til thick. Reduce heat, add beef and peanut butter. Cook and stir on medium until blended. Serve over rice or noodles. Sprinkle with peanuts.
Saturday, April 26, 2008
4 boneless skinless chicken breasts
4 ounces Monterey jack cheese with jalapeño peppers
1/2 cup cornflake or dry bread crumbs
Black pepper to taste
Garlic salt to taste
1/4 cup melted butter
Preheat oven to 400 degrees F.
Place chicken between wax paper or plastic wrap, and flatten to 1/4 inch thickness. Cut cheese into 4 sticks approximately 2 inches long by 1/2 inch thick. Place cheese stick in center of each chicken breast. Roll chicken around cheese, folding in ends. Secure with string or wooden picks, if necessary.
Mix crumbs with pepper,paprika, and garlic salt to taste. Dip chicken rolls in melted butter then in seasoned crumbs, turning to coat all surfaces. Place in a baking dish and bake uncovered for 30 to 40 minutes or until chicken is golden brown and cooked through. Serve with salsa, black beans and rice, if desired.
1 package cream cheese, softened.
Friday, April 25, 2008
Teriyaki Chicken Lettuce Wraps
1 cucumber, core out seeds, dice
2 chicken breasts, cooked, cubed, season w/ lemon pepper
½ c. green onion, chopped
½ c. -1 c. celery
½ c. peanuts
½ c. mayo
½ c. Yoshida Sauce
2 tsp. ginger
¼ tsp. cayenne pepper
Romaine lettuce leaves
Salt and Pepper
Core cucumbers, remove seeds. Mix all ingredients together. Season more if needed. Place in lettuce, and sprinkle with peanuts. Enjoy.
Monday, April 21, 2008
Grease two cookie sheets and put a frozen bread dough log on each cookie sheet. Cover with saran wrap. Let defrost and rise all day (usually from 8am-5pm).
Then flatten dough on each cookie sheet and spread out to the length of the cookie sheet. (The dough will not cover the whole cookie sheet).
Start right at top center of the dough and put three pepperoni across, all the way down the middle of the dough.
Then sprinkle Italian seasoning.
Then sprinkle about 1 cup of mozzarella cheese.
Then sprinkle with 1 1/2 cups cooked sausage.
Then sprinkle with 1 cup shredded ham.
Then sprinkle with more Italian seasoning.
Now it's time to seal up the stromboli. First take sides, put them together and seal. Then take the top, fold it over and seal it. Do the same with the bottom. It should look like a nice little present now. Then flip it over so the seals are on the bottom of the greased cookie sheet. Sprinkle with butter and Parmesan cheese.
Bake at 350 for 30 minutes. Then slice up and dip in marinara sauce. Yum Yum
Friday, April 18, 2008
This is the cake I made for Travis' birthday. Each component is a dessert in and of itself. Enjoy!
1 cup butter
1/4 cup unsweetened cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
Brown Sugar Caramel Glaze
1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.
2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.
4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.)
5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.)
6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Brown Sugar Caramel Glaze over cake.
Yield: Makes 12 servings
2 cups (12 oz.) semisweet chocolate morsels
1/3 cup whipping cream
1/4 cup butter, cut into pieces
1. Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.
Yield: Makes about 2 1/2 cups
1/2 cup chopped pecans
2 tablespoons butter
1/2 cup firmly packed light brown sugar
3 tablespoons whipping cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1. Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once.
2. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.
Yield: Makes 3/4 cup
Brown Sugar Caramel Glaze
3 tablespoons butter
3 tablespoons light brown sugar
3 tablespoons granulated sugar
3 tablespoons heavy (whipping) cream
1/2 teaspoon pure vanilla extract
1. Place the butter, sugars, cream, and vanilla in a small saucepan and bring to a boil over medium-high heat. Let the glaze boil for 1 minute, stirring, then remove the pan from the heat.
Yield: More than enough!
Thursday, April 17, 2008
1 lb. ground beef (browned & drained)
3 (8oz.) tomato sauce
2 (6oz.) tomato paste
2 garlic cloves
2 tsp. sugar
1 tsp. italian seasoning
1 tsp. salt
1/2 tsp. pepper
Mix above ingredients, except pepperoni, (simmer together for taste- optional)
24oz cottage cheese
8 oz. Ricotta
1/2 c. grated Parmesan
12 oz. mozzarella
Mix together separately in a large bowl.
9 noodles, cooked
6 slices of provolone
Layer as follows in a 13x9 in. pan:
3 slices provolone
(optional layer of pepperoni)
3 slices provolone
Cook for 45 min. at 350*, covered. Way good.
Wednesday, April 16, 2008
5-7 frozen chicken breasts
1 package Italian Seasoning Dressing packet
1 8 oz lite cream cheese
1 can fat free cream of chicken soup
Seriously, all you have to do is set the timer for 3-4 hours and watch dinner magically cook right along. Stir a couple of times to mix ingredients together.
Put a little rice with a breast of chicken on top followed by a good helping of the sauce...DELISH.
Thursday, April 10, 2008
1 c sugar
1/2 c water
1 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
2 1/2 c pecan halves
Combine everything except vanilla and pecans in a saucepan. Cook over medium heat to 232 degrees using a candy thermometer. Remove from heat and add vanilla and pecans. Stir until creamy with a wooden spoon. Pour on to wax paper and separate piece by piece.
Tuesday, April 8, 2008
• 3 cups shredded cooked chicken (from a precooked deli-roasted chicken)
• 1 cup store-bought salsa verde (green salsa)
• One 4-ounce can diced green chiles
• 2 tablespoons finely chopped canned chipotle chiles
• 2 cups whipping cream
• 1 cup chicken broth
• 8 flour tortillas, fajita size (about 8 inches in diameter)
• 11⁄2 cups shredded Monterey Jack cheese
• Fresh cilantro, chopped fine for garnish
Preheat the oven to 350ºF. In a bowl, mix the chicken, salsa, green chiles, and chipotles together well. Pour half of the cream into the bottom of a 9 x 13–inch baking dish. Pour the chicken broth into a wide bowl and submerge a flour tortilla until well moistened, about 30 seconds. Remove and place about 1⁄8 of the chicken mixture in the middle of the tortilla, roll it up like a cigar, and place it, seam side down, on the cream in the baking dish. Repeat until all the tortillas are filled and side by side in the dish. Spread the cheese over the enchiladas and pour the remaining 1 cup cream over the top. Bake until starting to brown nicely, about 30 minutes, and serve with a little cilantro.
4 ½ - 5 cups hot water
1 ½ cups potato flakes
1 ½ cups instant powder milk
1 cup sugar
2 ½ T. salt
1 cube softened butter
6 cups of flour
1 ½ T. SAF yeast (sprinkle on top of flour)
Mix in mixer for 6 minutes on high
Add 5-6 cups more flour and mix for 5 minutes on medium
Put dough in greased bowl to rise. Spray with Pam and cover. It should double in about 45 minutes. Roll out dough on floured surface to about ½ inch thick (you will have to split up batch). Put a layer of softened butter, cinnamon, brown sugar. Roll up and cut. Cover. Let rise until double
Bake at 350 for 15 – 18 minutes.
If making Pecan rolls, place rolls in a 9X13 that already has sauce and nuts in it. Then rise and bake. It takes about 30 minutes.
Pecan Roll sauce
4 cups corn syrup
1 lb. butter
Micro for 4 minutes and stir really good. Add:
4 cups brown sugar
2 cups cream or ½ and ½
Stir really well and micro a few minutes longer—Pour in the bottom of pan and sprinkle with pecans
This is a huge roll recipe. When I ½ both the roll and sauce recipe I get 2—9X13 pans.
Mrs. Powells is a bakery in the Boise mall and I LOVE their cinnamon rolls. My sister scrounged up the recipe somewhere. Also, I made the pecan rolls over conference weekend. (I actually left out the pecans- so they were more like caramel rolls.) They were awesome! Enjoy! I will post more soon.
Challah French Toast
6 extra-large eggs
1 1/2 C. half-and-half or milk
1 t. grated orange zest
1/2 t. pure vanilla extract
1 T. good honey
1/2 t. kosher salt
1 large loaf of challah or brioche bread
Preheat the oven to 250° F In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey and salt. Slice the challah in 3/4-inch-thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned.Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves or confectioners' sugar.
Yield: serves 8.
Monday, April 7, 2008
Here is the best recipe for French Dip Sandwiches that I have ever tasted.
4 pounds rump roast
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed French onion soup
1 (12 fluid oz) can or bottle beer or can of beef consumme'
6 French rolls
2 tablespoons butter
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Box of penne pasta
6 tsp butter
3 Tbsp minced garlic
1-2 lbs large uncooked shrimp
Freshly ground pepper
Fresh parsley or fresh basil
Grated zest of 1 lemon
1/2 lemon, thinly sliced in half rounds
hot red pepper flakes
Drizzle oil into pot of boiling water and cook pasta according to likeness.
In large heavy bottomed pan, melt butter and olive oil. Add garlic and sauté for 1 minute. It burns easily - so be careful! Add the shrimp, 1 Tbsp of salt and some ground pepper. Sauté until shrimp just turn pink (about 5 minutes). Remove from heat; add parsley, lemon juice, zest and slices, and red pepper flakes. Toss to combine.
When pasta is done, drain and add shrimp and sauce. Toss well and serve. It is fresh or a day old, warm or cold!
1 1/2 cups sugar
1 tsp vanilla
2 eggs at room temp
2 cups creamy peanut butter
3 cups flour
1 tsp baking powder
1 1/2 tsp salt
1 1/2 cups jam (I used strawberry preserve)
2/3 cup salted peanuts, chopped coarsely (instead I used peanut butter chips)
Cream butter and sugar for 2 minutes until light yellow. With mixer on low, add vanilla, eggs, and peanut butter until well combined. Add dry ingredients and mix until just combined. Spread 2/3 of dough on greased 9x13 pan and press until even. Spread jam evenly over dough. Drop small gobs of remaining gough evenly over jam. Don't worry if all the jam isn't covered. Sprinkle with peanuts and bake at 35o for about 40 minutes or until golden brown.
2 c. corn (cooked, I use fresh corn and cut it off the cob)
1 diced avocado
1 pint cherry tomatoes
1/2 c. diced red onion
2 T olive oil
1 T lime juice
1/2 tsp. lime zest
1/4 c. cilantro
1/4 tsp salt
1/8 tsp pepper
Combine veggies in a bowl. Whisk together all other ingredients and toss. This is probably enough to serve 4 people, I always double or triple it for potlucks.
1 head leaf lettuce, torn into bite-size pieces
3 pears- peeled, cored and chopped
5 ounces Roquefort Cheese, crumbled
1 avocado- peeled, pitted and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 tsp white sugar
1 1/2 tsp prepared mustard
1 clove garlic, chopped
1/2 tsp salt fresh ground black pepper to taste
Directions: 1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. 2. For the dressing, blend oil, vinegar, 1/1/2 tsp sugar, mustard, chopped garlic, salt and pepper. 3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado and green onions. Pour dressing over salad, sprinkle with pecans and serve.