Fresh mozz cheese sliced into sticks
heat oil in sauce pan
dip cheese in flour, then egg, then bread crumbs.
Repeat this 3x for each stick and then fry until golden brown.
Savory White Bean and Spinach Pasta Dish
ditalini pasta
onion
vegetable flavor boost broth
1 can white beans
spinach
1/2 cup parmesan cheese
crushed red pepper
cook ditalini pasta
saute onions
in skillet add onions, vegetable flavor booster broth, 1 can white beans, spinach, 1/2 cup parmesan cheese, pasta, and crushed red pepper.
onion
vegetable flavor boost broth
1 can white beans
spinach
1/2 cup parmesan cheese
crushed red pepper
cook ditalini pasta
saute onions
in skillet add onions, vegetable flavor booster broth, 1 can white beans, spinach, 1/2 cup parmesan cheese, pasta, and crushed red pepper.
Labels:
Dinner,
Pasta,
Vegetables
Glazed Ham
score ham fat in diamond shape
cover with glaze
bake in roasting pan 350 for 2.5 hours for a 10 pound ham. usually 15 minutes per pound
ham is done when it starts pulling away from bone
tent with tin foil
for glaze mix
1/2 cup fruit jam or orange marmalade
3tbs honey
salt
pepper
garlic powder
onion powder
1T hot mustard
I double the glaze recipe for extra!
Bread Pudding with Lemon Cream Sauce
- 6 slices day-old bread
- 2 tablespoons butter, melted
- 1/2 cup raisins (optional)
- 4 eggs, beaten
- 2 cups milk
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
- LEMON CREAM SAUCE:
- 2 teaspoons cornstarch
- 1/2 cup sugar
- 2/3 cup water
- 2 tablespoons lemon juice
- 1 cup heavy cream
In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.
sugar cookie fruit tartlets
sugar cookie fruit tartlets
1 package (18oz) refrigerated sugar cookie dough
1 package (18oz) fat-free cream cheese, softened..i used regular cream cheese
1/4 cup orange marmalade
1 packet of sugar substitute or 2tsp of sugar
1 tsp of vanilla
assorted sliced fresh or drained canned fruit
spread over cookies
sugar cookie fruit tartlets
sugar cookie fruit tartlets
1 package (18oz) refrigerated sugar cookie dough
1 package (18oz) fat-free cream cheese, softened..i used regular cream cheese
1/4 cup orange marmalade
1 packet of sugar substitute or 2tsp of sugar
1 tsp of vanilla
assorted sliced fresh or drained canned fruit
spread over cookies
Pie Crust
Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Directions
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Directions
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Labels:
Desserts
Triple Chocolate Oreo Balls
Triple-chocolate cookie balls
This no-bake treat that looks much more complicated than it really is.
1 pkg. Oreo cookies
1/2 cup milk
1 package JELL-O chocolate instant pudding
12 to 16 Baker's semi-sweet chocolate squares
4 to 8 Bakers white chocolate squares
In a small bowl, make a paste out of the pudding and the milk. Put 36 of the Oreos into a gallon-size zip-top bag and crush them (with a rolling pin or a mallet). Add the crushed cookies to the pudding mixture and stir will. Form the mixture into small balls and place on a wax-paper lined cookie sheet; freeze them for about 10 minutes.
While they're in the freezer, please the semi-sweet chocolate squares in a microwave-safe bowl and heat, stirring often, until melted. Dip the chilled oreo balls into the melted chocolate, place them on a fresh wax-paper lined cookie sheet, and refrigerate or freeze for another 10 minutes.
Melt the white chocolate squares, and drizzle the melted white chocolate over the cookie balls using a fork or a spoon. Return them to the refrigerator to harden briefly before serving.
Makes 40 to 45 cookie balls
This no-bake treat that looks much more complicated than it really is.
1 pkg. Oreo cookies
1/2 cup milk
1 package JELL-O chocolate instant pudding
12 to 16 Baker's semi-sweet chocolate squares
4 to 8 Bakers white chocolate squares
In a small bowl, make a paste out of the pudding and the milk. Put 36 of the Oreos into a gallon-size zip-top bag and crush them (with a rolling pin or a mallet). Add the crushed cookies to the pudding mixture and stir will. Form the mixture into small balls and place on a wax-paper lined cookie sheet; freeze them for about 10 minutes.
While they're in the freezer, please the semi-sweet chocolate squares in a microwave-safe bowl and heat, stirring often, until melted. Dip the chilled oreo balls into the melted chocolate, place them on a fresh wax-paper lined cookie sheet, and refrigerate or freeze for another 10 minutes.
Melt the white chocolate squares, and drizzle the melted white chocolate over the cookie balls using a fork or a spoon. Return them to the refrigerator to harden briefly before serving.
Makes 40 to 45 cookie balls
Stuffed Pork
1 pork loin
sunmaid fruit raisons, craisons, apples, apricots or whatever fruit you like
honey
apricot jam or orange marmalaid
garlic powder, salt, pepper, onion powder, thyme
poke hole with long wooden spoon through center of loin (end to end, not top to bottom)
fill with fruit
mix together honey jam and spices
put most of glaze on pork but save some for after it's cooked
bake 350 20 minutes per pound if boneless. if it has a bone cook 30 minutes per pound. Fat side faces up.
Recipe by: Arin Gunn-Russell
sunmaid fruit raisons, craisons, apples, apricots or whatever fruit you like
honey
apricot jam or orange marmalaid
garlic powder, salt, pepper, onion powder, thyme
poke hole with long wooden spoon through center of loin (end to end, not top to bottom)
fill with fruit
mix together honey jam and spices
put most of glaze on pork but save some for after it's cooked
bake 350 20 minutes per pound if boneless. if it has a bone cook 30 minutes per pound. Fat side faces up.
Recipe by: Arin Gunn-Russell
Garlic Knots
Ingredients
1/2 cup vegetable oil
1/4 cup grated Parmesan cheese
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
Dash pepper
3 (12 ounce) cans refrigerated buttermilk biscuits
Directions
In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.
Bake at 450 degrees F for 6-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.
Recipe by allrecipes.com
1/2 cup vegetable oil
1/4 cup grated Parmesan cheese
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
Dash pepper
3 (12 ounce) cans refrigerated buttermilk biscuits
Directions
In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.
Bake at 450 degrees F for 6-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.
Recipe by allrecipes.com
Labels:
appetizers,
Bread
Banana Bread
Ingredients
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Recipe by: allrecipes.com
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Recipe by: allrecipes.com
Labels:
Bread
Mini Cheese Cakes
ngredients
1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.
Recipe by AllRecipes.com
1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.
Recipe by AllRecipes.com
Chocolate Chip Cookies
1 cup softened butter
1 cup sugar
1/2 brown sugar
2 eggs
2 cups chocolate chips
2/1/3 flour
1 tsp salt
2 tsp vanilla
1 tsp baking soda
blend butter, eggs, sugars, and vanilla until creamy.
combine flour, slat and baking soda and addd to creamed mixture. stir in chocolate chips. drop onto ungreased cookie sheet by teaspoon full
bake 375 for 8 minutes
1 cup sugar
1/2 brown sugar
2 eggs
2 cups chocolate chips
2/1/3 flour
1 tsp salt
2 tsp vanilla
1 tsp baking soda
blend butter, eggs, sugars, and vanilla until creamy.
combine flour, slat and baking soda and addd to creamed mixture. stir in chocolate chips. drop onto ungreased cookie sheet by teaspoon full
bake 375 for 8 minutes
Orange Chicken
what you need
1/2cup KRAFT Original Barbecue Sauce
1/4cup flour
1/4 cup orange juice
1/4cup orange marmalade
3Tbsp. soy sauce
1tsp. grated gingerroot
8 bone-in chicken thighs (3-1/2 lb.), skin removed
make it
STIR barbecue sauce and flour in small bowl with wire whisk until well blended. Add all remaining ingredients except chicken; mix well.
POUR sauce mixture evenly over chicken in slow cooker. (Do not stir.) Cover with lid.
COOK on LOW for 3 to 5 hours. Serve chicken topped with the sauce.
Recipe by: Kraft
1/2cup KRAFT Original Barbecue Sauce
1/4cup flour
1/4 cup orange juice
1/4cup orange marmalade
3Tbsp. soy sauce
1tsp. grated gingerroot
8 bone-in chicken thighs (3-1/2 lb.), skin removed
make it
STIR barbecue sauce and flour in small bowl with wire whisk until well blended. Add all remaining ingredients except chicken; mix well.
POUR sauce mixture evenly over chicken in slow cooker. (Do not stir.) Cover with lid.
COOK on LOW for 3 to 5 hours. Serve chicken topped with the sauce.
Recipe by: Kraft
Lemon Bars
Crust
1 stick of butter unsalted
1/4 cup of powdered sugar
1 cup flour
soften butter and mix in powdered sugar and flour. blend well with a fork or 2 knives or pastry blender. It will still be crumbly. Then press into bottom of an 8x8 pan
bake 325 for 20 minutes
then mix lemon layer together
2 eggs beatened
1 cup sugar
2 tbs flour
2 tbs lemon juice
2 tsp lemon rind
1/2 tsp baking powder
add to baked crust
then bake on 350 for 20-25 minutes
Recipe from Now You're Cooking
1 stick of butter unsalted
1/4 cup of powdered sugar
1 cup flour
soften butter and mix in powdered sugar and flour. blend well with a fork or 2 knives or pastry blender. It will still be crumbly. Then press into bottom of an 8x8 pan
bake 325 for 20 minutes
then mix lemon layer together
2 eggs beatened
1 cup sugar
2 tbs flour
2 tbs lemon juice
2 tsp lemon rind
1/2 tsp baking powder
add to baked crust
then bake on 350 for 20-25 minutes
Recipe from Now You're Cooking
Labels:
Desserts
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