-12 ounces bow tie pasta
-1 Tbsp olive oil
-1/2 lb green beans OR asparagus, trimmed and cut into 2-inch pieces
-1 yellow or red pepper, diced
-1 small zucchini, peeled and halved lengthwise and cut into 1/4 inch moons
-2 cloves garlic, sliced
-1/2 C. prepared pesto
-1/4 C. heavy cream
-1 C. grape tomatoes, halved
-1/2 tsp salt
Bring a large pot of salted water to boiling. Add bow ties and cook following package directions, about 8 minutes. Drain. Meanwhile, heat oil in a large nonstick skillet over medium high heat. Add green beans and pepper, cook 5 minutes. Add zucchini and garlic. Cook 2 minutes. Stir in pesto and heavy cream, cook 1 minute. Stir in tomatoes and salt and remove from heat. Add cooked bow-ties to sauce and toss well to combine.
Monday, August 22, 2011
Pork Chops with Golden Applesauce
-3-4 golden delicious apples, chopped
-2 tsp lemon juice
-2 ounces golden raisens
-1-inch piece fresh ginger root
-3 Tbsp light brown sugar
-2 C. apple juice or cider
-1/2 tsp ground cinnamon
-1/4 tsp nutmeg
-2 Tbsp veg oil
-4 boneless pork loin chops
-salt and pepper to taste
-2 Tbsp butter
Combine first 8 ingredients in a medium pot placed over medium high heat and cook until chunky sauce forms, 10-12 minutes, stirring occasionally. It should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from heat.
Heat a large nonstick skillet over medium high heat. Add oil to pan. Season chops with S & P. Cook chops until brown and start to caramelize. Remove from heat and let the rest. Deglaze the pan with a splash of apple juice and 2 Tbsp of butter. Pour pan sauce over chops. Remove ginger piece from sauce and top chops with generous portions of warm applesauce.
-2 tsp lemon juice
-2 ounces golden raisens
-1-inch piece fresh ginger root
-3 Tbsp light brown sugar
-2 C. apple juice or cider
-1/2 tsp ground cinnamon
-1/4 tsp nutmeg
-2 Tbsp veg oil
-4 boneless pork loin chops
-salt and pepper to taste
-2 Tbsp butter
Combine first 8 ingredients in a medium pot placed over medium high heat and cook until chunky sauce forms, 10-12 minutes, stirring occasionally. It should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from heat.
Heat a large nonstick skillet over medium high heat. Add oil to pan. Season chops with S & P. Cook chops until brown and start to caramelize. Remove from heat and let the rest. Deglaze the pan with a splash of apple juice and 2 Tbsp of butter. Pour pan sauce over chops. Remove ginger piece from sauce and top chops with generous portions of warm applesauce.
Emeril's three-cheese baked Macaroni
-course salt
-1/2 lb elbow mac
-3 slices bacon, diced
-1 1/2 tsp minced garlic
-3 lrg eggs
-1 can (12oz) evaporated milk
-1/4 tsp cayenne papper
-1/8 tsp ground nutmeg
-1 1/2 C. grated sharp cheddar
-1/2 C. grated Monterey Jack cheese
-1/2 C. finely grated parmesan
Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni for 6 minutes. Drain. Meanwhile, heat a small skillet over medium heat and add bacon. Cook until bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With slotted spoon, transfer bacon mixture into medium bowl, add macaroni and stir. In a large bowl whisk together eggs and evap. milk. Add 1/2 tsp salt, cayenne, nutmeg and cheeses, mix well. Add macaroni mixture and stir well to combine. Transfer to a 9 inch dish or 2 qrt dish. With a spoon, gently spread mixture to form an even layer. Bake until sauce is bubbling at edges, about 12 minutes. Let rest 10 minutes before serving.
-1/2 lb elbow mac
-3 slices bacon, diced
-1 1/2 tsp minced garlic
-3 lrg eggs
-1 can (12oz) evaporated milk
-1/4 tsp cayenne papper
-1/8 tsp ground nutmeg
-1 1/2 C. grated sharp cheddar
-1/2 C. grated Monterey Jack cheese
-1/2 C. finely grated parmesan
Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni for 6 minutes. Drain. Meanwhile, heat a small skillet over medium heat and add bacon. Cook until bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With slotted spoon, transfer bacon mixture into medium bowl, add macaroni and stir. In a large bowl whisk together eggs and evap. milk. Add 1/2 tsp salt, cayenne, nutmeg and cheeses, mix well. Add macaroni mixture and stir well to combine. Transfer to a 9 inch dish or 2 qrt dish. With a spoon, gently spread mixture to form an even layer. Bake until sauce is bubbling at edges, about 12 minutes. Let rest 10 minutes before serving.
Creamy Chicken
-2-4 chicken breasts
-1 package cream cheese
-2 cans green chilies (diced)
-1/2 C. salsa
-garlic, salt and pepper-to taste
Add all ingredients in crock pot. Shred chicken as it cooks. We eat this with rice, black beans and cheese wrapped up in tortillas
-1 package cream cheese
-2 cans green chilies (diced)
-1/2 C. salsa
-garlic, salt and pepper-to taste
Add all ingredients in crock pot. Shred chicken as it cooks. We eat this with rice, black beans and cheese wrapped up in tortillas
Fruity Summer Pasta Salad
-1/2 package bow tie pasta, cooked and drained
-1/4 C. light mayo
-1/4 C. sour cream
-1 can chicken, shredded
-1 can pineapple tidbits
-1 apple diced (I like Fugi)
-2 C. red grapes, halved
-salt and onion powder to taste
Cook pasta and rinse with cold water. Mix in all ingredients!
-1/4 C. light mayo
-1/4 C. sour cream
-1 can chicken, shredded
-1 can pineapple tidbits
-1 apple diced (I like Fugi)
-2 C. red grapes, halved
-salt and onion powder to taste
Cook pasta and rinse with cold water. Mix in all ingredients!
Wednesday, March 16, 2011
Frosted Banana Cookies
Ingredients
Cookies:
½ cup butter, softened
¼ cup solid Crisco shortening
¾ cup brown sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon banana flavoring (can omit and increase vanilla to 1 tsp)
2 large ripe bananas, peeled and mashed
1 heaping tablespoon sour cream
¼ teaspoon salt
1 teaspoon baking soda
2 cups flour
Frosting:
6 tablespoons brown sugar
1/4 cup whole milk or half and half
4 tablespoons butter
powdered sugar
½ teaspoon vanilla extract
How to make it
For cookies, cream together butter, shortening and sugar. Add egg, flavorings, bananas and sour cream; beat well. Add dry ingredients; mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for about 10 minutes, until bottoms are just lightly browned. Cool and frost.
For frosting, combine brown sugar, milk and butter in saucepan; bring to a rolling boil. Remove pan from heat; beat in enough powdered sugar to make frosting spreadable; beat in vanilla. As this frosting cools, it will become difficult to spread. If this happens, reheat it in the microwave for a few seconds, or add a bit more milk to thin it. I like to frost the cookies while the frosting - and the cookies - are still just a bit warm, so that it drapes over the cookie and coats it nicely.
I like to add chopped walnuts on top of the frosting-it makes the cookies look prettier and taste even better to nut lovers!
I found this recipe online a few years ago and it is really good-in fact I am heading to the kitchen to make some right now!
Cookies:
½ cup butter, softened
¼ cup solid Crisco shortening
¾ cup brown sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon banana flavoring (can omit and increase vanilla to 1 tsp)
2 large ripe bananas, peeled and mashed
1 heaping tablespoon sour cream
¼ teaspoon salt
1 teaspoon baking soda
2 cups flour
Frosting:
6 tablespoons brown sugar
1/4 cup whole milk or half and half
4 tablespoons butter
powdered sugar
½ teaspoon vanilla extract
How to make it
For cookies, cream together butter, shortening and sugar. Add egg, flavorings, bananas and sour cream; beat well. Add dry ingredients; mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for about 10 minutes, until bottoms are just lightly browned. Cool and frost.
For frosting, combine brown sugar, milk and butter in saucepan; bring to a rolling boil. Remove pan from heat; beat in enough powdered sugar to make frosting spreadable; beat in vanilla. As this frosting cools, it will become difficult to spread. If this happens, reheat it in the microwave for a few seconds, or add a bit more milk to thin it. I like to frost the cookies while the frosting - and the cookies - are still just a bit warm, so that it drapes over the cookie and coats it nicely.
I like to add chopped walnuts on top of the frosting-it makes the cookies look prettier and taste even better to nut lovers!
I found this recipe online a few years ago and it is really good-in fact I am heading to the kitchen to make some right now!
Tuesday, March 15, 2011
Creamy Polenta
Ingredients:
-1 C. milk
-1 1/3 C half and half, divided
-2 T. butter, divided
-1/3 C. course polenta (corn meal)
-salt
-1/2 C grated parmesan
Directions:
Spray slow cooker, turn onto High.
In a saucepan, add the milk, 1 C half and half, 1 T. butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep from getting lumps. Boil for 2-3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker, and whisk in the remaining 1 T or butter and remaining 1/3 C half and half, and parmesan.
-1 C. milk
-1 1/3 C half and half, divided
-2 T. butter, divided
-1/3 C. course polenta (corn meal)
-salt
-1/2 C grated parmesan
Directions:
Spray slow cooker, turn onto High.
In a saucepan, add the milk, 1 C half and half, 1 T. butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep from getting lumps. Boil for 2-3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker, and whisk in the remaining 1 T or butter and remaining 1/3 C half and half, and parmesan.
Sunday, February 13, 2011
Two-Toned Fudge
-1/2 C. Butter, softened
-2 C. packed brown sugar
-1 C. evaporated milk
-1 C. granulated sugar
-1 jar (7 ounces) marshmallow creme
-1 tsp Vanilla
-1 1/2 C. semi-sweet chocolate chips
-1/2 C. butterscotch chips (I have replaced this for other flavors, works the same)
Line, in a 9 inch square pan, foil greased with butter. Set aside. In a large heavy sauce pan, combine the sugars, milk and butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, boil for 5 minutes stirring constantly. Reduce heat to low, stir in mallow creme until melted and blended. Remove from heat, stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until chips are melted. pour into prepared pan. Add butterscotch chips to the remaining mallow mixture and stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Place in fridge and leave in over night until firm. Using the foil, remove from pan and cut. Store in fridge. yields 2 3/4 lbs.
-2 C. packed brown sugar
-1 C. evaporated milk
-1 C. granulated sugar
-1 jar (7 ounces) marshmallow creme
-1 tsp Vanilla
-1 1/2 C. semi-sweet chocolate chips
-1/2 C. butterscotch chips (I have replaced this for other flavors, works the same)
Line, in a 9 inch square pan, foil greased with butter. Set aside. In a large heavy sauce pan, combine the sugars, milk and butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, boil for 5 minutes stirring constantly. Reduce heat to low, stir in mallow creme until melted and blended. Remove from heat, stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until chips are melted. pour into prepared pan. Add butterscotch chips to the remaining mallow mixture and stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Place in fridge and leave in over night until firm. Using the foil, remove from pan and cut. Store in fridge. yields 2 3/4 lbs.
Saturday, December 18, 2010
Mexican Wedding Cookies
Ingredients:
1 C. almonds
2 C. plus 2 Tbsp flour
1/4 tsp salt
1/2 tsp ground cinnamon
8 ounces (2 sticks) unsalted butter, softened
2 1/4 C. sifted powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
Directions:
1. Pre-heat oven to 350 degrees. Spread 1 C. almonds on a baking sheet and toast until fragrant, about 12 minutes, let cool
2. Put toasted almonds, flour, salt and cinnamon in a food processor and process until almonds are finely chopped, about 1 minute, set aside.
3. In the bowl of a mixer fitted with the paddle, cream butter and 1 C sifted powdered sugar. on medium until pale and fluffy, about 4 minutes. Add vanilla and almond extracts and mix until combined. Add the almond mixture, and mix on low until dough just comes together.
4. Roll dough into small balls, place on un-greased baking sheets
5. Bake until lightly browned around the edges, about 25 minutes (I cooked mine for 23) transfer to wire rack to cool.
6. Place remaining sugar in a bowl. Roll warm cookies in sugar. Let the cookie cool about 15 more minutes, and then roll again. Store in air tight container for up to 1 week.
1 C. almonds
2 C. plus 2 Tbsp flour
1/4 tsp salt
1/2 tsp ground cinnamon
8 ounces (2 sticks) unsalted butter, softened
2 1/4 C. sifted powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
Directions:
1. Pre-heat oven to 350 degrees. Spread 1 C. almonds on a baking sheet and toast until fragrant, about 12 minutes, let cool
2. Put toasted almonds, flour, salt and cinnamon in a food processor and process until almonds are finely chopped, about 1 minute, set aside.
3. In the bowl of a mixer fitted with the paddle, cream butter and 1 C sifted powdered sugar. on medium until pale and fluffy, about 4 minutes. Add vanilla and almond extracts and mix until combined. Add the almond mixture, and mix on low until dough just comes together.
4. Roll dough into small balls, place on un-greased baking sheets
5. Bake until lightly browned around the edges, about 25 minutes (I cooked mine for 23) transfer to wire rack to cool.
6. Place remaining sugar in a bowl. Roll warm cookies in sugar. Let the cookie cool about 15 more minutes, and then roll again. Store in air tight container for up to 1 week.
Tuesday, November 16, 2010
White Bean and Chicken Chili
Ingredients:
-2 Tbsp olive oil
-1 Large onion, chopped
-4 garlic cloves, minced
-2 lbs ground chicken (i don't usually use ground, I just cut up my chicken breasts into bite size pieces)
-1 tsp salt, plus more for seasoning
-2 Tbsp ground cumin
-1 Tbsp fennel seeds
-1 Tbsp dried Oregano
-2 tsp chili powder
-3 Tbsp flour
-2 (15-ounce) cans cannellini or other white beans, drained and rinsed
-1 bunch of swiss chard (stems removed) leaves chopped into pieces-----I just use whatever green leaf is available, Kale, beet greens, whatever they have
-1 1/2 C. frozen corn
-4 C. chicken stock
-1/4 tsp crushed red pepper flakes
Directions:
In a large heavy bottom saucepan, heat the oil over medium-high heat. Add the onion and cook until translucent. Add the garlic, cook for 30 sec. Add the chicken, 1 tsp salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. (IF you are putting this in the crock pot, put the chicken mixture in now) Add the beans, swiss chard, corn and chicken stock. Bring the mixture to a simmer and simmer for 55-60 minutes or until the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with S & P to taste.
recipe from Giada De Laurentiis---Food Network
-2 Tbsp olive oil
-1 Large onion, chopped
-4 garlic cloves, minced
-2 lbs ground chicken (i don't usually use ground, I just cut up my chicken breasts into bite size pieces)
-1 tsp salt, plus more for seasoning
-2 Tbsp ground cumin
-1 Tbsp fennel seeds
-1 Tbsp dried Oregano
-2 tsp chili powder
-3 Tbsp flour
-2 (15-ounce) cans cannellini or other white beans, drained and rinsed
-1 bunch of swiss chard (stems removed) leaves chopped into pieces-----I just use whatever green leaf is available, Kale, beet greens, whatever they have
-1 1/2 C. frozen corn
-4 C. chicken stock
-1/4 tsp crushed red pepper flakes
Directions:
In a large heavy bottom saucepan, heat the oil over medium-high heat. Add the onion and cook until translucent. Add the garlic, cook for 30 sec. Add the chicken, 1 tsp salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. (IF you are putting this in the crock pot, put the chicken mixture in now) Add the beans, swiss chard, corn and chicken stock. Bring the mixture to a simmer and simmer for 55-60 minutes or until the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with S & P to taste.
recipe from Giada De Laurentiis---Food Network
Thursday, September 16, 2010
cupcakes
Lemon Basil Cupcakes
1 C butter, softened
2 C sugar
3 eggs
3/4 tsp vanilla
1/2 tsp lemon zest
3 1/2 C all-purpose flour
1 tsp baking soda
2 tsp baking powder
2 C sour cream {I replaced this with greek yogart}
Pre-heat oven to 350 degrees. Line muffin tins and set aside. In a medium bowl, sift together flour, baking powder and soda. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla and lemon zest. Add the dry ingredient mixture in thirds, alternating with 2 additions of sour cream. The batter will be thick. Scoop 1/4 C batter into each liner. Bake for 16-20 minutes. Allow to cool completely.
Lemon Basil Syrup
1 C water
3/4 C sugar
1/3 C lemon juice
8 fresh basil leaves { I would double this, I did not taste any basil in final product using only 8}
1 strip lemon peel
In saucepan, combine all ingredients. Bring to a boil and continue to cook until liquid is reduced to 1 cup. Strain and discard peel and basil. Allow to cool completely. Using a toothpick, poke holes into the tops of the cooled cupcakes. Once the syrup has reached room temp. spoon 1 tsp syrup over each cupcake. Allow to soak in and repeat. Reserve 3 TBSP for frosting.
Lemon Mousse Frosting
2 C powdered sugar
3 Tbsp butter, softened
1/2 tsp vanilla
1/4 tsp grated lemon zest
3 Tbsp lemon basil syrup
1 1/4 C heavy whipping cream, whipped
In large bowl, beat together powdered sugar, butter, vanilla, lemon zest, and lemon basil syrup until smooth. Whisk into the already whipped cream until well blended. Frost.
Tuesday, June 1, 2010
Texas Caviar
3 avocados (diced)
3-5 tomatoes (diced)
1 small bag frozen corn (defrosted)
2 can's of black beans1 onion (chopped)
1 bunch cilantro (chopped)
1 bottle Zesty Italian Dressing
1 tsp Garlic Salt
1 tsp Garlic Powder
1 tsp Season Salt
Mix all ingredients together and serve with tortilla chips
3-5 tomatoes (diced)
1 small bag frozen corn (defrosted)
2 can's of black beans1 onion (chopped)
1 bunch cilantro (chopped)
1 bottle Zesty Italian Dressing
1 tsp Garlic Salt
1 tsp Garlic Powder
1 tsp Season Salt
Mix all ingredients together and serve with tortilla chips
Monday, May 31, 2010
Wednesday, May 19, 2010
Sweet & Sour Sloppy Joes
my kids DEVOURED these tonight, so I thought I would share!
Ingredients:
-1 Tbsp Olive oil
-1/2 red bell pepper
-3 scallions, chopped
-2 cloves garlic, sliced or minced
-1/4 tsp Italian seasoning
-1/4 tsp black pepper
-1 lb ground chicken---I used ground turkey
-1 (8 oz) can tomato sauce
-1/2 C bbq sauce
-2 Tbsp brown sugar
Directions:
1. In medium skillet, heat oil over medium-high heat. Add red pepper, scallions, garlic, italian seasoning and pepper. Cook for about 4 minutes, stirring frequently.
2. Add ground chicken and continue to cook until no longer pink
3. Stir in tomato sauce, bbq sauce, and sugar. Simmer for about 3 minutes until slightly thickened and warmed through. Remove from heat and serve over buns!
Tuesday, May 11, 2010
Key lime cupcakes
Ingredients
CUPCAKES
· 1 cup all purpose flour
· 3/4 cup self-rising flour
· 1/2 cup (1 stick) unsalted butter, room temperature
· 1 1/4 cup sugar
· 2 large eggs
· 2 1/2 tablespoons fresh lime juice
· 1 tablespoon finely grated lime peel
· 1/4 teaspoon neon-green food coloring
· 3/4 cup buttermilk
FROSTING
· 1 8-ounce package cream cheese, room temperature
· 1 1/2 cups powdered sugar
· 1/2 cup (1 stick) unsalted butter, room temperature
· 1 tablespoon finely grated lime peel
· 1/2 teaspoon vanilla extract
Preparation
CUPCAKES
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
FROSTING
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.
CUPCAKES
· 1 cup all purpose flour
· 3/4 cup self-rising flour
· 1/2 cup (1 stick) unsalted butter, room temperature
· 1 1/4 cup sugar
· 2 large eggs
· 2 1/2 tablespoons fresh lime juice
· 1 tablespoon finely grated lime peel
· 1/4 teaspoon neon-green food coloring
· 3/4 cup buttermilk
FROSTING
· 1 8-ounce package cream cheese, room temperature
· 1 1/2 cups powdered sugar
· 1/2 cup (1 stick) unsalted butter, room temperature
· 1 tablespoon finely grated lime peel
· 1/2 teaspoon vanilla extract
Preparation
CUPCAKES
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
FROSTING
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.
Ideas for Missionary meals
Hey!
I was just wondering if any of you had some good, quick meals that you feed the missionaries.
Since we are being more consistent with having them over, I need ideas!
Thanks!
Katie
I was just wondering if any of you had some good, quick meals that you feed the missionaries.
Since we are being more consistent with having them over, I need ideas!
Thanks!
Katie
Monday, April 12, 2010
move it
Alright guys, this blog needs posts! Come on people, I need some new dinner ideas! Let's get posting!!
Friday, March 12, 2010
Cinnamon Chip Bundt Cake
3 cups plus 2 tablespoons all-purpose flour, divided
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 container (8 oz.) dairy sour cream
4 eggs
2 teaspoons vanilla extract
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
Powdered sugar(optional)
Directions:
1. Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.
2. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth.
3. Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan.
4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. 12 to 16 servings.
Thursday, March 4, 2010
Aunt Pat's Pumpkins Rolls
Pumpkin Roll
Ingredients:
• 3 Eggs ... See More
• 1 cup Sugar
• 2/3 cup Pumpkin
• 1 teaspoon Lemon juice
• 3/4 cup All-purpose flour
• 1 teaspoon Baking powder
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• .
• Filling:
• 8 ounces Cream cheese -- softened
• 4 tablespoons Butter -- or margarine
• 1 cup Powdered sugar
• 1/2 teaspoon Vanilla
Preparation:
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
Ingredients:
• 3 Eggs ... See More
• 1 cup Sugar
• 2/3 cup Pumpkin
• 1 teaspoon Lemon juice
• 3/4 cup All-purpose flour
• 1 teaspoon Baking powder
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• .
• Filling:
• 8 ounces Cream cheese -- softened
• 4 tablespoons Butter -- or margarine
• 1 cup Powdered sugar
• 1/2 teaspoon Vanilla
Preparation:
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
Monday, March 1, 2010
easy chicken pot pie
-1 box refrigerated pie crust (2 crusts)
-1/3 C margarine or butter
-1/3 C chopped onions (sweet ones work the best)
-1/3 C flour
-1/2 tsp salt
-1/4 tsp pepper
-1 1/2 C C chicken broth
-2/3 C milk
-2 1/2 to 3 C cooked and chopped chicken or turkey
-2 C frozen (or fresh) mixed veggies
Heat oven to 425
Place one pie crust in a 9" pan. Melt butter in med. sauce pan over med. heat. Add onion and cook 2-3 minutes or until tender. Add flour, salt and pepper. Stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and veggies and mix well. Spoon mixture into crust lined pan. Top with second crust. Seal and flute edges and cut 2-3 slits in the top. Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
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