Cooking with Carolyn

Spaghetti Carbonara

2012-01-04T11:34:00.002-07:00

1 pound spaghetti

1 tablespoon olive oil

8 slices bacon, diced

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, minced

1/4 cup Broth (optional)

4 eggs

1/2 cup grated Parmesan cheese

1 pinch salt and black pepper to taste

2 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add broth if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Honey Mustard Mozzarella Chicken

2012-01-04T11:28:00.000-07:00

4 skinless, boneless chicken breast halves

3/4 cup honey

1/2 cup prepared mustard

lemon pepper to taste

4 slices bacon, cut in half

1 cup shredded mozzarella cheese

Preheat oven to 375 degrees

Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

Chicken & Gnoochi Soup

2012-01-04T11:25:00.001-07:00

1 tablespoon olive oil

1 small onion, diced

3 stalks celery, diced

3 cloves garlic, minced

2 carrots, shredded

1 pound cooked, cubed chicken breast

4 cups chicken broth

1 (16 ounce) package mini potato gnocchi

1 (6 ounce) bag baby spinach leaves

1 tablespoon cornstarch (optional)

2 tablespoons cold water (optional)

2 cups half-and-half cream

salt and ground black pepper to taste

Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.

Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

BBQ Beef-filled Biscuits

2012-01-04T11:03:00.002-07:00

1/2 lb.extra-lean ground beef

1 small each green and red pepper, finely chopped

1/3 cup Barbecue Sauce

1 can (7.5 oz.) refrigerated buttermilk biscuits

1/2 cup Mexican Shredded Cheddar Jack Cheese

Heat oven to 375ºF.
Brown meat with peppers in medium skillet. Remove from heat. Stir in barbecue sauce.
Seperate biscuits. Press 1 biscuit onto bottom and up side of each of 8 muffin cups. (See Note for what to do with remaining 2 biscuits.)
Spoon meat mixture into biscuit cups; press into cups with back of spoon. (Filling will be mounded.)
Bake 10 min. or until biscuits are lightly browned. Top with cheese; bake 3 to 4 min. or until melted.

Tex-Mex Morning Scramble

2012-01-04T10:36:00.004-07:00

2 cupscholesterol-free egg product (I use Egg Beaters)

1 cup 2% Milkfat Low Fat Cottage Cheese

1 green pepper, chopped

1/2 cup chopped onions

1/2 cup Shredded Mild Cheddar Cheese

1/2 cup Salsa

Beat egg product and cottage cheese with whisk until well blended; set aside.

Cook vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 to 4 min. or until crisp-tender, stirring occasionally.
Add egg mixture and Cheese; cook on medium heat 8 to 10 min. or until egg mixture is set, stirring frequently. Serve topped with salsa.

Easy Buttercream Frosting

2012-01-03T14:44:00.001-07:00

1/2 cup butter, softened

4-1/2 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

5 to 6 tablespoons 2% milk

In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.

Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla.
Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk.
Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel.
Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel.
Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk.
Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla.

Cookies & Cream Cupcakes

2011-12-20T11:52:00.000-07:00

Cupcakes:

1 box White Cake Mix
1 stick of butter, melted
1 cup water
3 eggs
24 whole Oreos

Preheat oven to 350 and line muffin tins with liners. Place an Oreo in the bottom of each liner.
In the bowl of a mixer, combine cake mix, eggs, melted butter, and water. Mix on low speed for one minute. Increase speed to high and beat for a minute more. Fill liners 2/3 full and bake for about 20 minutes or until tops of cupcakes spring back when lightly touched.

While cupcakes are baking, make your filling.

Filling:
13 oz jar Marshmallow Creme
1 stick salted butter, softened
1/4 teaspoon vanilla
4 Tablespoons heavy cream
1 1/2 cups powdered sugar

In a large bowl, beat Marshmallow Creme, butter, heavy cream and vanilla on medium low until smooth. Slowly add the powdered sugar and increase speed to medium high and beat for about a minute. Refrigerate filling until cupcakes are done baking and cooled.
Once cupcakes are cooled completely, remove filling from the refrigerator and fill the cupcakes. You can do this by cutting a small hole in the top of the cupcake and spooning the filling in, or putting the filling in a pastry bag with a bismarck tip and piping it in through the top of the cupcake.

Frosting:
4 sticks salted butter
1/4 cup heavy cream
2 teaspoons vanilla
8 cups powdered sugar
15 Oreos, crushed VERY FINELY

In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined. Slowly add powdered sugar. Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes. Fold in crushed Oreos.
Generously frost or pipe frosting on cupcakes and top with a mini Oreo if desired.
Store uneaten cupcakes in the refrigerator.

Recipe from Confessions Of a Cookbook Queen

Pumpkin Cupcakes with Salted Caramel Buttercream Frosting

2011-12-20T11:38:00.001-07:00

Pumpkin Pie Cupcakes:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 can (15 oz) Libby's Easy Pumpkin Pie Mix
1 cup sugar
1 cup packed light brown sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper lines; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside. In the bowl of a stand mixer, combine the brown sugar, sugar, butter, and eggs. Beat on medium speed until well combined. Add dry ingredients, and mix on low until smooth. Fold in the pumpkin puree. Divide batter evenly among liners, filling each about halfway. Bake until tops string back when touched, about 17 minutes, rotating pans once if needed. Transfer to wire rack to cool completely.

Salted Caramel Buttercream
1/4 cup white sugar
2 tablespoons water
1/4 cup heavy cream
2 teaspoons vanilla extract
2 sticks butter, 1 salted & 1 unsalted
2 1/2 cups powdered sugar
1/2 teaspoon sea salt

In a small saucepan, bring the white sugar and water to a boil over medium heat. Without stirring, let it boil until it reaches a deep amber color. Remove from heat and stir in vanilla & heavy cream. Stir until smooth. Let cool until easy to pour, but not hot. I put mine in the fridge for about 10 minutes. Meanwhile, beat the butter and sea salt in a stand mixer until lightened and fluffy. Slowly add in the powdered sugar, scraping down the bowl and mixing until combined. Turn off the mixer and slowly pour in the caramel mixture. Mix on low until combined, then mix on medium-high for about 2 minutes, until fluffy and well combined. If you pour your caramel in while it's still too warm, your frosting will be runny. If that happens, refrigerate until firm enough to pipe on your cupcakes.

Recipe from Gallamore West

Rolo Cupcakes

2011-12-20T11:33:00.002-07:00

For the cupcakes

1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Rolos (freeze for at least 2 hours)

For the frosting
4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
⅓ cup caramel syrup
1 1/2 pounds confectioners’ sugar

For the ganache
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

24 Rolos for garnish

For the cupcakes
Preheat oven to 350 degrees F. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth. Evenly divide the batter amongst the prepared pans. Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter. Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting. Cool cupcakes thoroughly on wire rack.

For the frosting
Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

For the ganache
In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.

Top each cupcake with a Rolo.
Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Recipe from My Baking Addiction

German Chocolate Cupcakes

2011-12-20T11:28:00.001-07:00

Chocolate Cake:
1 box Devil’s Food Cake Mix
3 eggs
½ cup oil
1 teaspoon vanilla extract
¾ cup buttermilk
1 cup sour cream
German Chocolate Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolk, lightly beaten
1/2 cup butter
1 ½ teaspoon vanilla extract
1 ½ cup chopped pecans
1 ½ cup flaked coconut

Chocolate Buttercream:
4 ounces cream cheese
½ cup butter
2/3 cup unsweetened cocoa
3 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk or cream (if needed)

Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners. In a large bowl, gently combine oil, eggs and vanilla extract. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined. Add Buttermilk and stir until combined. Add another third of the cake mix (again, sifting for easy stirring). Add sour cream, then final third of cake mix. Fill cupcake liners ¾ full and bake for 18-22 minutes or until an inserted knife comes out clean.

German Chocolate Frosting: On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans and coconut. Let cool.

Chocolate Buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.

Pipe Chocolate Buttercream around the edge of the cupcakes to create a barrier, and scoop a small amount of cooled German Chocolate Frosting into the center.

Recipe from Your Cup of Cake

Honey Cupcakes with Honey Cream Cheese Frosting

2011-12-20T11:24:00.001-07:00

For the cake:

1 stick butter, room temperature
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/4 cup honey
1 tsp vanilla

Preheat oven to 350 degrees and line 12 cup muffin pan with cupcake liners. In medium bowl mix together dry ingredients: flour, baking powder and salt, set aside. In small bowl mix together wet ingredients: buttermilk, honey and vanilla, set aside. In bowl of stand mixer cream butter and sugar on medium speed until combined. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed. Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined. Using ice cream scoop fill cupcake liners about 2/3 full. Bake for 18-20 minutes. Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling. Once cupcakes are completely cool, ice with Honey Cream Cheese Frosting.

For the frosting:
1 1/2 sticks unsalted butter, room temperature
4 oz cream cheese, softened
3 cups confectioner’s sugar
3 Tbsp honey
yellow food coloring (optional)
yellow sugar sprinkles

In bowl of stand mixer cream butter and cream cheese until combined. Gradually add confectioner’s sugar and continue to mixing scraping down sides of bowl as needed. Mix in honey. If desired add a few drops of yellow food coloring to slightly tint the icing. Place the icing in a piping bag fitted with a round decorating tip and swirl the frosting on top of the cupcake going in a circular motion. Add some yellow sugar sprinkles and enjoy!

Recipe from Half Baked

French Toast Cupcakes

2011-12-20T11:17:00.002-07:00

3/4 c unsalted butter, room temperature 1 c sugar
1/2 c unsweetened applesauce
3 egg yolks
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 1/2 Tbs maple syrup
1 1/2 tsp vanilla
1/2 c milk

1 egg
2 Tbs milk
1 tsp cinnamon

Maple Frosting
2 sticks unsalted butter, softened
2 3/4 c confectioners' sugar
2 tsp milk

Combine the butter and sugar on low speed until light and fluffy, scrape the sides as needed. Add the applesauce and the egg yolks and continue to mix. In a separate bowl, mix the flour, baking powder, salt, and cinnamon. In another bowl, whisk the maple syrup, vanilla, and milk. Add the flour and milk mixtures alternatively to the butter mixture, starting and ending with the flour. Raise the speed and continue to mix until fully combined. Put cupcake papers in a pan and fill 3/4 with batter. Cook at 375 for 10-12 minutes(mini cupcakes) or 15-17 minutes(regular cupcakes) or until a toothpick comes out clean. While they are cooking, whisk the extra egg, 2 Tbs of milk, and 1 tsp cinnamon. Once the cupcakes are done, quickly pull out of oven, and brush with the egg mixture. Place back in the oven on Broil for 1-2 minutes, or until the mixture has dried. Frost with Maple Frosting.

Recipe taken from Wife...or something like it
She says: "A word to the wise though, eat them while they're fresh. After a day or two-->not so good. But good when they are newbies"

Cake.... In Cup Form

2011-12-20T10:53:00.002-07:00

As I collect recipes that I like I have realized I collect ALOT of recipes for CUPCAKES. I am needing to get them posted and out of my collection box so get ready for several cupcake posts.

Suasage Stir Fry

2011-12-19T12:40:00.003-07:00

2 tablespoons vegetable oil
6 potatoes - peeled and cubed
2 pounds smoked sausage, sliced
1 onion, sliced
2 green bell peppers, chopped
Heat oil in a large skillet over medium heat. Place the potatoes in the skillet, cover and simmer, turning occasionally, until potatoes are almost tender and a little browned, about 10 minutes. Stir in the sausage, onion and peppers. Cover and cook for about 5 more minutes, or until onion and peppers are to desired tenderness.

Bacon Jack Chicken Sandwich

2011-12-19T12:27:00.003-07:00

8 slices bacon
4 skinless, boneless chicken breast halves 2 teaspoons poultry seasoning
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves of lettuce
4 slices tomato
1/2 cup thinly sliced onions
12 slices dill pickle
Preheat a grill for medium heat. While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels. Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese. Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

Tortellini in Creamy Rosé Sauce

2011-12-19T12:24:00.003-07:00

1 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1-1/2 cups chicken broth
1 cup spaghetti sauce
1 pkg. (9 oz.) refrigerated cheese tortellini
1/2 cup PHILADELPHIA Original Cooking Creme
4 cups loosely packed baby spinach leaves
1/4 cup Grated Parmesan Cheese

Heat oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in broth and spaghetti sauce. Bring to boil. Add pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cooking creme; cook and stir 3 to 5 min. or until completely melted. Cover; cook 5 min. or until pasta is tender, stirring occasionally. Stir in spinach; cook, covered, 1 min. or just until wilted. Remove from heat; top with Parmesan.

Baked Garlic Parmesan Chicken

2011-12-14T13:33:00.004-07:00

1/2 cup grated Parmesan cheese
1 package Good Seasons Italian Dressing mix
1/2 teaspoon garlic powder
6 boneless skinless chicken breast halves

Preheat oven to 400 degrees F. Mix cheese, dressing mix and garlic powder. Moisten chicken breasts with water; coat with cheese mixture. Place in shallow baking dish. Bake 20 to 25 min. or until chicken is no longer pink in the center.

Speghetti Bread

2011-12-14T13:21:00.000-07:00

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature

6 oz spaghetti, cooked
1 cup thick spaghetti sauce
8 oz mozzarella cheese, cut into 1/2 –inch cubes
1 egg white
Parmesan cheese
Parsley flakes

Spray counter lightly with non-stick cooking spray (or use parchment paper).
Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.
Cook spaghetti according to package instructions. Drain and let cool slightly.
Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Tip with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a ½ pound of cooked Italian Sausage)
Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling.
Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.
Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese and parsley (I added garlic powder).
Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

From Rhodes

Ham and Cheese Sliders

2011-12-14T12:49:00.001-07:00

24 good white dinner rolls 24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

the-girl-who-ate-everything.com

Andes Mint Cupcakes

2011-12-14T12:45:00.001-07:00

Chocolate Cakes:

1 cup sour cream
½ cup oil
1 teaspoon vanilla extract
3 eggs
¼ cup water
½ cup buttermilk
Devil’s Food Cake Mix

Chocolate Mint Filling:
1/3 cup chocolate chips
2 tablespoons heavy cream
1 teaspoon peppermint extract
¼ cup powdered sugar

Mint Buttercream:
8 oz cream cheese
6 tablespoons butter
3-4 cups powdered sugar
1 tablespoon heavy cream or milk
1 teaspoon peppermint extract
green food coloring

Preheat oven to 350 degrees and line two cupcake pans with paper liners.
Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.
Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.
Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.

Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well
Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

yourcupofcake.com

Crock Pot Italian Chicken

2011-12-14T12:41:00.000-07:00

4 chicken breasts
1 packet Zesty Italian dressing seasoning
1 8 oz. cream cheese (softened)
2 cans cream of chicken soup

Cook on low for 4 hours. If sauce is too thick, add a little milk. Serve over pasta.

"Crack" Bread

2011-12-14T12:27:00.001-07:00

1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

plainchicken.com

Creamy Grilled Chicken Picatta

2011-12-14T12:24:00.002-07:00

Chicken

Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts
Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese
Chicken
Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

Pasta
While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.
Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.

Mint Oreo Brownies

2011-12-14T12:10:00.001-07:00

1/2 cup vegetable oil

1 cups sugar
1 teaspoon vanilla
2 eggs
½ teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup flour
12 Mint Oreo’s
1/2 cup mini chocolate chips

In a large bowl, beat together the oil, sugar, vanilla, eggs, baking powder, cocoa powder, salt, and flour until well mixed. Spray a 9×9 baking dish with nonstick cooking spray. Line the bottom of the baking dish with Oreo’s. Spread the batter on top of the Oreo’s, then sprinkle with mini chocolate chips. Bake in an oven preheated to 350 degrees for 28-30 minutes, or until the brownies spring back when touched lightly with your finger. Cool completely before cutting and serving. Enjoy!

Dirt Cake

2011-12-14T12:04:00.001-07:00

3 1/2 cups whole milk

2 small packages instant French vanilla pudding
1 stick butter, softened to room temperature
1 (8-ounce) package cream cheese, softened to room temperature
1 cup powdered sugar
1 (16-ounce) container non-dairy whipped topping
2 packages chocolate sandwich cookies
Milk chocolate candy rocks (if wanted)
A tube of green frosting (if wanted)
Assorted gummy worms (if wanted)

Whisk the milk and pudding together in a large bowl until smooth. Let stand five minutes. In another large bowl, beat the butter and cream cheese together with a hand mixer on medium speed until fluffy. Beat in the powdered sugar until smooth. Add the pudding and beat until smooth. Fold in the non-dairy whipped topping. Crush 1 package of cookies so that there are some fine crumbs, but also some larger pieces. There needs to be a variety. Fold this into the pudding mixture until evenly mixed. Finely crush the other bag of cookies. In a large clear glass trifle dish, pour about a third of the pudding mixture into the bottom and spread to smooth. Sprinkle with a layer of about a third of the finely crushed cookies. Stick several of the candy rocks in the cookie layer, especially around the perimeter of the dish where they will be visible. (To look like rocks in the soil.) Top with another third of the pudding mixture on top of the cookie layer, then repeat with another cookie layer and some more candy rocks. Spread the remaining third of the pudding on top, then top with the remaining cookie crumbs. Add clumps of grass in different spots using a grass tip and the green frosting, then place more rocks and gummy worms on top to decorate. Chill for several hours to overnight before serving.

*******Side Note - don't let your rock candy or gummy worms touch the pudding mixture. It will color the pudding and leave a undesirable taste behind!

Marshmallow Frosting

2011-12-14T11:15:00.000-07:00

4 large egg whites
1 Cup sugar
1 pinch of salt
1 tsp vanilla essence

Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water. Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. It takes around 5 minutes. Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. Add the vanilla while beating. After 3 minutes, the mixture will be lovely and fluffy.

I found this recipe on Pinterest....shocking I know. Some comments said it came out runny. Here are what some commenters said they used to thicken it up.

3 Sticks of Butter and 1/2 cup Powdered Sugar

Some just said they added a bit of cream of tartar.

GOOD LUCK!

Reeses Krispies

2011-12-14T11:05:00.000-07:00

1 Cup Sugar
1 Cup Corn Syrup
1 1/3 Creamy Peanut Butter
4 1/4 Cup Rice Krispies
1 Pinch of Salt
4 Reese's Peanut Butter Cups, chopped
1 Handful Chocolate Chips

In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined. Remove from heat. Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again. Wait about 1 min and add the candy, quickly folding the mixture together so as to not smash up the candy. Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet. Let cool and devour!

Found on Pinterest, taken from ohsweetbasil.com

Cookies and Cream Frosing

2011-12-14T10:58:00.001-07:00

2 cups powdered sugar

4 Tbsp. butter, room temperature
1 Tbsp. heavy cream, plus a little extra
approx. 8 oreos, crushed well

Combine all frosting ingredients except the oreos and beat with a hand mixer until light and fluffy. You may need to add a bit more heavy cream to get a spreadable consistency. Mix in crushed oreos (more or less).

Bubble Up Enchiladas

2011-12-14T10:53:00.004-07:00

1 pound ground Burger
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can refrigerator biscuits
1 ¼ cups shredded Mexican Cheese

Preheat oven to 350 degrees. Brown meat and drain if needed. Mix in a can of enchilada sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Found on Pinterest

Cream Soda Toffee Cupcake with Brown Butter Frosting

2011-12-14T10:52:00.000-07:00

2 cups all-purpose flour 1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
3 eggs
1 tablespoon molasses
1 1/2 teaspoons vanilla
1/2 cup buttermilk
1/2 cup cream soda (not diet)
3/4 cup toffee pieces
1 recipe Brown Butter Frosting (see recipe below)

Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside. In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla. Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes.

Brown Butter Frosting
1/4 cup butter
1/4 cup softened butter
2 cups powdered sugar
1/2 teaspoon vanilla
1/8 teaspoon ground nutmeg
Dash salt
1 - 2 tablespoons buttermilk

For brown butter, in saucepan heat the 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat the 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add powdered sugar, vanilla, nutmeg, and salt. Beat in enough buttermilk until frosting reaches a spreading consistency. Use immediately. If frosting begins to set up, stir in a small amount of boiling water. Makes 1-1/4 cups frosting.

Found of Pinterest!

Coconut Pancakes

2011-12-14T10:41:00.000-07:00

1/4 cup coconut cream
1/2 cup coconut milk
2 tbsp white vinegar
1 cup all purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 tbsp butter, melted

Combine coconut cream and milk with vinegar and set aside. Mix together the liquids (egg, butter, and soured milk mixture). Then slowly whisk in the flour, baking powder, baking soda, sugar, and salt until most lumps are gone. Pour 1/4 cupfuls of batter onto an oiled/buttered pan. Cook both sides until they are brown.

Found this recipe on Pinterest! It was taken from All Recipes.

Grilled Pigs in a Blanket

2011-12-13T12:20:00.001-07:00

12 hot dogs
American cheese, if desired
1 recipe pizza dough, cut into 12 long strips (see recipe directly below)

1 1/2 cup warm water

2 Tbs oil
4 and 1/4 cup flour
2 tsp salt
3 Tbs sugar
a little less than 1 tbs. rapid rise yeast

Combine sugar, yeast, and warm water in mixer. Allow to sit for 3 minutes. Add oil, flour, and salt. Knead until combined.

Heat your grill to 400 degrees. Grill each hot dog as to put grill marks on them. Don’t worry if they are not all the way cooked through. Remove from grill and place on each dough strip a half a slice of American cheese (if desired) and top with one grilled hot dog. Wrap dough in a twisting motion around hotdog. Spray outside with nonstick spray and place on the top rack of the grill. Let cook there for 13 to 15 minutes, turning occasionally, or until golden brown

taken from mmmcafe.blogspot.com

Cafe Rio Pork

2011-12-13T11:46:00.001-07:00

Pulled Pork
3-4 lb. Pork Butt or Shoulder Roast
2 small cans El Pato Tomato sauce (found in the mexican aisle, this is a key ingredient)
1 15 ounce can tomato sauce
2 1/2 cups brown sugar

Wrap pork completely with foil, place in crock pot and pour ½ cup water around roast. Cook for 8 hours on low. Remove roast, drain juices, remove fat and shred. Dump the tomato sauces and brown sugar into the crockpot, stir together and add shredded pork back in. Cook two additional hours on low.

Cilantro Lime Rice
2 cups white rice
4 cups chicken broth
½ bunch cilantro, chopped
½ tsp. salt
2 limes, juiced
1 Tbs. butter

Combine rice, chicken broth, cilantro, salt and the juice from 1 lime in a rice cooker or saucepan. Cook according to package directions. When rice is cooked, juice the additional lime and add in butter. Stir to incorporate.

Spicy Cilantro Ranch Dressing
1 envelope Buttermilk ranch dressing
1 cup milk
1 cup mayonnaise
1/2 bunch cilantro,
2 large tomatillos, or 4 small, chopped
2 serrano peppers with seeds removed and chopped

Puree the above ingredients in a blender or food processor and refrigerate to thicken.

Additional ingredients
8 Tortillas, preferably homemade or uncooked tortillas for authentic flavor
1 cup colby jack cheese
crisp lettuce, shredded or finely chooped
1 can black beans, warmed
Salsa
Tortilla strips

This can be made into a Salad or Burrito! What ever your heart desires.

Recipe from mmmcafe.blogspot.com

I am Addicted!

2011-12-13T11:40:00.001-07:00

My newest Addiction.....Pinterest! I have been looking and trying recipes that have been pinned on there and I found this GEM of a site....mmm...cafe This woman has the most amazing recipes! Try out her blog, you wont be disappointed!!

Pot of S'mores

2011-08-10T21:59:00.001-06:00

1 package (14-1/2 ounces) whole graham crackers, crushed

1/2 cup butter, melted

1 can (14 ounces) sweetened condensed milk

2 cups (12 ounces) semisweet chocolate chips

1 cup butterscotch chips

2 cups miniature marshmallows

Prepare grill or campfire for low hear, using 16-18 charcoal briuettes or large wood chips. Line a Dutch oven with heavy duty aluminum foil. Combine craker crumbs and butter. Press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows. Cover dutch oven. When briquettes or wood chips are covered with white ash, place dutch oven directly on top of 6 of them. Using long handled tongs, place remaining briquettes on pan cover. Cook for 15 minutes or until chips are melted. To check for doneness, use the tongs to carefully lift the cover.

Teddy Wants S'mores

2011-08-10T09:43:00.000-06:00

4-1/2 Honey Grahams, broken crosswise in half (9 squares)

8 oz. milk chocolate

2 cups Teddy Graham Snacks, any flavor

1-1/2 cups Miniature Marshmallows

Arrange graham squares on bottom of lightly greased and wax paper-lined 8-inch square baking pan; set aside. Melt chocolate in small saucepan on very low heat. Remove from heat; stir in 1-1/2 cups of the graham snacks and the marshmallows. Spread evenly over graham squares in pan. Press remaining 1/2 cup graham snacks into chocolate layer. Let stand until firm. Cut dessert into 18 bars using bottom graham halves as a guide. Store in tightly covered container at room temperature.

S'more Snack Treats

2011-08-10T09:41:00.002-06:00

18 Honey Grahams (2 sleeves), broken crosswise in half (36 squares)

3 Tbsp. margarine or butter

1 pkg. (10 oz.) JE Marshmallows

2 squares Semi-Sweet Chocolate, chopped

Break grahams into bite-sized pieces; set aside. Melt margarine in large saucepan on medium heat. Add marshmallows; cook until completely melted, stirring constantly. Add broken grahams; mix lightly until evenly coated. Spread mixture into lightly greased 13x9-inch pan; sprinkle with chocolate. Press chocolate lightly into graham mixture with greased hands. Chill at least 20 minutes before cutting into 12 bars to serve.

S'more Ice Cream Treats

2011-08-10T09:39:00.000-06:00

9 Honey Grahams, broken in half (18 squares), divided

1 cup hot fudge ice cream topping, divided

2 cups Miniature Marshmallows

2 cups chocolate ice cream, softened

Place 9 graham squares in single layer on bottom of foil-lined 9-inch square pan. Spread with 1/2 cup fudge topping; sprinkle with marshmallows. Top with layers of ice cream, remaining fudge topping and remaining graham squares; cover. Freeze several hours or overnight. Let stand at room temperature 10 min. before cutting into squares.

*Wrap leftover ice cream sandwiches individually in plastic wrap or foil. Store in freezer up to 1 week.

Fudge Petites S'mores

2011-08-10T09:36:00.001-06:00

1 pkg. Fudge Petites Fudge Shortbread

Miniature Marshmallows

Place cookies, chocolate-sides up, in single layer on microwaveable plate; top with marshmallows.

Microwave on high 10 sec. or until marshmallow puff. Cover with remaining cookies.

*Variation Prepare as directed, substituting 2 tsp. Marshmallow Creme for the marshmallows, spreading 1/4 tsp. onto each of the cookies. Top with remaining cookies. No need to microwave.

Fuity S'mores

2011-08-10T09:33:00.000-06:00

Take 4 Marshmallows and 4 Grahams, broken in half crosswise (2 squares) and mix & match your recipe from these options...

Grahams Filling Choices Fruit

Honey Grahams Strawberry Jam Srawberry slices

Chocolate Grahams Peanut Butter Banana

Chocolate Grahams Chocolate Candy Bar Raspberries

Cinnamon Grahams Cream Cheese Blueberries

Roast marshmallows until lightly browned and melted inside.

Spread or top each of the 4 Honey Graham squares with 1/4 of the filling. Top each square with marshmallow.
Top with fruit and second graham square; press top lightly to secure. Serve warm.

S'more Truffle Pie

2011-08-10T09:25:00.001-06:00

8 Honey Grahams, finely crushed (about 1-1/3 cups crumbs)

1/4 cup (1/2 stick) butter or margarine, melted

1/4 cup sugar

2/3 cup whipping cream

1-1/2 pkg. (12 squares) Semi-Sweet Chocolate, chopped

2-1/2 cups Miniature Marshmallows, divided

1/4 cup milk

1 tub (8 oz.) Whipped Topping, thawed

Mix graham crumbs, butter and sugar; press firmly onto bottom and up side of 9-inch pie plate. Microwave cream in medium microwavable bowl on HIGH 1-1/2 minutes or until cream just comes to boil. Add chocolate; stir. Let stand 2 minutes; stir with wire whisk until chocolate is completely melted and mixture is well blended. Pour into crust. Refrigerate 30 minutes or until firm.

Meanwhile, place 2 cups of the marshmallows and milk in large microwavable bowl. Microwave on HIGH 1-1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Refrigerate 15 minutes or until cooled. Add whipped topping; stir with wire whisk until well blended. Spread over chocolate layer in crust. Refrigerate 3 hours or until firm. Sprinkle with remaining 1/2 cup marshmallows just before serving. Store leftover pie in refrigerator.

S'more Meltaway Pie

2011-08-10T09:23:00.000-06:00

10 whole Honey Grahams, finely crushed (about 1-1/2 cups crumbs)

1/3 cup butter or margarine, melted

1/2 cup hot fudge ice cream topping, warmed

1 pt. (2 cups) vanilla ice cream, slightly softened

16 Marshmallows, halved

Preheat oven to 350°F. Mix graham crumbs and butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes or until lightly browned. Cool completely.

Spread fudge topping carefully onto bottom of crust. Top with ice cream; cover. Freeze 5 hours or until firm.
Remove pie from freezer when ready to serve. Preheat broiler. Place marshmallow halves, cut sides down, on top of pie. Broil 4 inches from heat 2 minutes or until marshmallows are golden brown and puffed. Serve immediately.

Creamy S'more Pie

2011-08-10T09:21:00.000-06:00

16 squares Honey Grahams, finely crushed (about 1 cup crumbs)

1/3 cup butter or margarine, melted

1/4 cup sugar

3 cups Miniature Marshmallows

1/2 cup milk

1 tub (8 oz.) Whipped Topping, thawed

4 bars (1.55 oz. each) milk chocolate candy, chopped, divided

Mix graham crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate. Set aside.

Mix marshmallows and milk in large microwavable bowl. Microwave on HIGH for 2 to 2-1/2 minutes or until marshmallows are completely melted, stirring after 1 minute. Refrigerate 40 minutes or until mixture is completely cooled. Gently stir whipped topping and 3/4 of the chocolate into marshmallow mixture. Spoon into crust; top with remaining chopped chocolate. Refridgerate 3 hours or until firm.

Turtle S'more Cheesecake Mini's

2011-08-10T09:19:00.000-06:00

3/4 cup Graham Cracker Crumbs

1/4 cup butter, melted

1 Tbsp. sugar

3/4 cup Mexican caramel spread (dulce de leche), warmed slightly, divided

1/2 cup coarsely chopped Pecans, divided

1 pkg. (8 oz.) Cream Cheese, softened

1 jar (14 oz.) Marshmallow Creme

1/2 cup Miniature Marshmallows

2 Tbsp. Chocolate Syrup

Mix graham crumbs, butter and sugar until well blended; press onto bottoms of 10 paper-lined muffin cups. Spoon 1/2 cup caramel spread evenly over crusts; sprinkle with 1/3 cup nuts.

Beat cream cheese and marshmallow creme in small bowl with mixer until well blended. Add 2 Tbsp. of the remaining caramel spread; mix well. Spoon into muffin cups; top with marshmallows.
Drizzle with chocolate syrup and remaining caramel spread; sprinkle with remaining nuts. Refrigerate 3 hours.

S'more Cheesecake Squares

2011-08-10T09:10:00.000-06:00

18 Honey Grahams, divided

1/3 cup butter or margarine, melted

3 Tbsp. sugar

4 pkg. (8 oz. each) Cream Cheese, softened

1 cup sugar

1 Tbsp. vanilla

3 Tbsp. flour

4 eggs

1 cup Semi-Sweet Chocolate Chunks, divided

1 cup Miniature Marshmallows

Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Crush 14 of the grahams. (You should have about 2 cups crumbs.) Mix graham crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of prepared pan. Coarsely chop remaining 4 grahams; set aside.

Beat cream cheese, 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Chop 1/2 cup of the chocolate chunks; stir into cream cheese mixture. Pour over crust. Sprinkle with remaining 1/2 cup chocolate chunks, the marshmallows and reserved chopped grahams.
Bake 40 min. or until center is almost set. Cool completely. Cover. Refrigerate 4 hours or overnight. Remove cheesecake from pan using foil handles before cutting into squares to serve. Store any leftover cheesecake in refrigerator.

Strawberry Banana S'mores

2011-08-10T08:35:00.002-06:00

9 Honey Grahams, broken in half (18 squares), divided

2 milk chocolate bars (1.55 oz. each), coarsely chopped or broken into squares

9 Marshmallows, cut in half

5 large fresh strawberries, sliced

1 banana, sliced

1/4 cup strawberry jam

Hear grill to medium-low heat. Place 9 graham squares on bottom of 9-inch square disposable foil pan; top with chocolate, marshmallows, berries and bananas. Spread remaining grahams with jam; place, jam-sides down, over grahams in pan to make 9 s'mores. Grill 4 to 6 min. or until marshmallows are puffed and chocolate is melted. Cool 5 min. before serving.

*How to Use Your Oven

Heat oven to 350ºF. Assemble s'mores as directed, substituting 9-inch square baking pan for the foil pan. Bake 9 to 11 min. or until marshmallows are puffed and chocolate is melted.

Crispy S'more Bars

2011-08-10T08:33:00.001-06:00

2 Tbsp. butter

4 cups Miniature Marshmallows, divided

3 cups Rice Crispy Cereal

2 cups Honey Teddy Grahams

2 squares Semi-Sweet Chocolate, melted

Line 9-inch square pan with foil; spray with cooking spray. Microwave butter in large microwaveable bowl on HIGH 30 sec. Stir in 2 cups marshmallows; microwave 45 sec. or until marshmallows are completely melted, stirring after 30 sec. Add cereal, graham snacks and remaining marshmallows; mix well. Press onto bottom of prepared pan; drizzle with chocolate. Let stand 1 hour before cutting into bars.

*Substitute Prepare using Chocolate Teddy Graham

Peanut Butter S'mores

2011-08-10T08:32:00.001-06:00

3 Tbsp. Creamy Peanut Butter

9 Honey Grahams, broken crosswise in half (18 squares)

7 OreoCookies, coarsely chopped (about 2/3 cup)

3 Tbsp. hot fudge ice cream topping

1/2 cup Miniature Marshmallows

Spread 1 tsp. of the peanut butter onto each of 9 of the graham squares. Top each with about 1 Tbsp. of the chopped cookies, 1 tsp. of the fudge sauce and 3 or 4 marshmallows.

Cover each with second graham square to make s'more. Place 4 or 5 of the s'mores on microwavable plate. Microwave on HIGH 10 to 15 seconds or until marshmallows begin to melt. Repeat with the remaining s'mores. Serve warm.

*Possible Substitute Nutter Butter Cookies for the Oreo Cookies.

S'more Day is August 10th!

2011-08-09T11:29:00.001-06:00

How awesome is it that we have a day for S'mores?! I have posted some receipes in the past for some S'mores, remember these: Frozen S'more Pops, S'more Muffins and S'more Brownies Give 'em a try. Check back tomorrow....I will have some new S'more receipes posted :)

Chimichangas

2011-05-13T12:59:00.000-06:00

1 lb. ground beef 1/2 cup finely chopped onions
2 cloves garlic, minced
1 tsp. dried oregano leaves
1 tsp. crushed red pepper
8 Flour Tortillas
8 slices of Cheese
2 cups oil
1/4 cup Sour Cream
1/4 cup finely chopped fresh cilantro

Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; mix well. Cook until onions are tender, stirring occasionally; drain. Place1/4 cup meat mixture onto center of each tortilla; top with cheese. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet; cover. Refrigerate 20 min. Heat oil in large saucepan on medium-high heat. Add tortilla pouches, 2 at a time; cook 5 min. or until golden brown. Drain. Remove toothpicks. Serve topped with sour cream and cilantro.

Cheesy Beef Tostadas

2011-05-09T10:00:00.002-06:00

4 flour tortillas (6 inch)
2 tsp. chili powder, divided
1/2 lb. extra-lean ground beef
1 can (15 oz.) no-salt-added black beans, rinsed
1/2 cup Thick 'N Chunky Salsa
3/4 cup Mexican Style 2% Milk Finely Shredded Four Cheese, divided
1/2 cup shredded romaine lettuce
1 large tomato, chopped
1/4 cup Light Sour Cream

Heat oven to 400ºF. Place tortillas in single layer on baking sheet; spray with cooking spray. Sprinkle evenly with 1 tsp. chili powder. Bake 7 to 8 min. or until crisp. Meanwhile, brown meat in large skillet. Add beans, salsa and remaining chili powder; cook 4 min. or until heated through, stirring occasionally. Remove from heat. Stir in half the cheese. Spread meat mixture onto tortillas; top with remaining cheese, lettuce, tomatoes and sour cream.

Banana Bread French Toast

2011-05-09T09:51:00.002-06:00

3 eggs
3 tablespoons sweetened condensed milk
1 teaspoon vanilla extract
2 tablespoons butter
1 loaf banana bread
confectioners' sugar for dusting (optional)

In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.
Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.

Crepes

2011-05-09T09:49:00.002-06:00

2 eggs
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

Clone of a Cinnabon

2011-05-09T09:33:00.000-06:00

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Idaho Tacos

2011-05-07T16:00:00.000-06:00

4 baking potatoes (1-1/4 lb.)

1 lb. ground beef

1 pkg. (1-1/4 oz.) Taco Seasoning Mix

1 cup Mexican Style Finely Shredded Four Cheese

4 green onions, sliced

1/2 cup Sour Cream

Heat oven to 425ºF. Prick each potato several times. Bake 45 min. or until tender. Meanwhile, cook meat with seasoning mix as directed on package. Cut slits in tops of potatoes; top with meat mixture and remaining ingredients.

Baked Manicotti

2011-05-07T15:55:00.000-06:00

2 cups spaghetti sauce, divided

1-3/4 cups Ricotta Cheese

1-1/2 cups Shredded Mozzarella Cheese

1/2 cup Grated Parmesan Cheese

1 egg, beaten

1/4 cup pesto

12 manicotti shells, cooked, rinsed in cold water

Heat oven to 350°F. Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag. Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover. Bake 40 min. or until heated through.

Roasted New Potatoes

2011-05-07T15:51:00.000-06:00

2 lb.new potatoes, halved lengthwise

6 slices Bacon, chopped

3 Tbsp. Zesty Italian Dressing

1/3 cup Mayo with Olive Oil Reduced Fat Mayonnaise

1 Tbsp.lemon juice

1 clove garlic, minced

2 Tbsp. Shredded Parmesan Cheese

2 tsp. chopped fresh parsley

Heat oven to 400ºF. Combine potatoes, bacon and dressing; spread onto bottom of 15x10x1-inch pan. Bake 45 min. or until potatoes are tender and crisp around the edges, stirring after 25 min. Meanwhile mix mayo, lemon juice and garlic. Spoon potatoes onto platter; top with mayo mixture, cheese and parsley.

Frozen S'More Pops

2011-05-07T15:43:00.001-06:00

4 squares Semi-Sweet Chocolate, melted

2/3 cup canned sweetened condensed milk

1 pkg. (8 oz.) Cream Cheese, softened

1-1/4 cups cold milk

1 pkg. (3.9 oz.) Chocolate Instant Pudding

1-1/2 cups thawed Whipped Topping

1 cup Miniature Marshmallows

9 Grahams, broken in half (18 squares)

Mix melted chocolate and condensed milk; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat until well blended. Stir in cool whip and marshmallows. Spread bottoms of graham squares with chocolate mixture. Place 9 squares, chocolate-sides up, in 9-inch square pan. Cover with pudding mixture and remaining graham squares, chocolate-sides down. Freeze 4 hours. Remove dessert from freezer 5 min. before serving. Let stand at room temperature to soften slightly. Use serrated knife to cut dessert into 18 bars, following lines in top crackers. Insert wooden pop stick into end of each frozen bar just before serving.

Oreo Fudge and Ice Cream Cake

2011-05-07T15:37:00.003-06:00

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) Chocolate Instant Pudding
8 Oreo Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl. Whisk in 1 cup cool whip. Add dry pudding mix; stir 2 min. Stir in chopped cookies. Arrange4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the cool whip mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining cool whip. Bring up foil sides; double fold top and ends to loosely seal packet. Freeze 4 hours or until firm.

Klusky Salad

2011-05-06T17:25:00.002-06:00

Klusky Noodles, cooked and drained
1 tomato, cubed
1 Cucumber, chopped
1 carrot, sliced
1 stalk celery, sliced
4 hard boiled eggs, chopped
Miracle whip, to coat
3 Tbsp. Mustard
Pepper and season salt to taste

Mix together. Chill. Serve cold.

Chicken Tortellini Soup

2011-05-05T13:19:00.000-06:00

4 Tbsp. Butter
4 Tbsp. Flour
½ Onion, chopped
Oregano
Salt and Pepper
Chicken
Tortellini
Chicken Broth

Sauté onion in butter. Add flour to make a rue. Slowly add chicken broth. Add seasonings and chicken to soup. Simmer until chicken is fully cooked. Add tortellini and cook until pasta is tender. Serve.

Chicken Noodle Soup

2011-05-05T13:17:00.002-06:00

Chicken
Chicken Broth
Chicken Bouillon Cubes
Noodle Soup Mix (one package)
Grandma’s frozen Noodles

Boil chicken in Broth and bouillon. Cut up the chicken when fully cooked and place back in broth. Add soup mix and noodles. Cook until noodles are tender.

Tortellini Sausage Alfredo

2011-05-05T11:36:00.000-06:00

1 package (9 oz) refrigerated tortellini
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon garlic powder
Dash ground nutmeg
1/4 pound bulk Italian sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped fresh mushrooms
2 tablespoons all-purpose flour
1-1/4 cups milk
1-1/4 cups grated Parmesan cheese
1/8 teaspoon Worcestershire sauce

In a large saucepan, bring 2 qts. water to a boil. Add the tortellini, oil, salt, pepper, garlic powder and nutmeg. Cook according to package directions until pasta is tender. Meanwhile, in a large skillet, cook the sausage, onion, green pepper and mushrooms over medium heat until meat is no longer pink; drain.
Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain tortellini; add to the sausage mixture. Stir in Parmesan cheese and Worcestershire sauce.

Taco Pasta Salad

2011-05-05T11:35:00.000-06:00

2 C. Spiral Pasta
1 lb. Ground Beef
1 pkg. Taco Seasoning
3 C. Lettuce, shredded
1 C. Cheese, shredded
Salad dressing, of your choice
Tortilla Chips

Cook pasta, drain. Brown beef, drain fat. Add taco seasoning. Mix taco meat with pasta. Add lettuce and cheese. Serve with salad dressing and tortilla chips.

Two Cheese Linguine

2011-05-05T11:34:00.002-06:00

1 package (7 ounces) linguine
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
3/4 cup (6 ounces) shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tablespoons lemon juice

Cook linguine according to package directions.
Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat.

Ham and Noodles

2011-05-05T11:32:00.002-06:00

Ham, cubed
Egg Noodles
1 can Cream of Mushroom
Salt and Pepper

Cook noodles, drain. Cook ham. Add soup, salt and pepper. Pour over noodles.

Ham Fried Rice

2011-05-05T11:31:00.002-06:00

Ham, cubed
1 C. Rice
2 C. Water
5-6 Eggs
Milk, just a splash
Salt and Pepper

Cook rice in water for 20-25 minutes or until rice is done. Cook ham. Add rice and ham together. Mix eggs, milk, salt and pepper. Pour over ham and rice. Cook and stir until eggs are set.

Pork Chops and Rice

2011-05-05T11:30:00.002-06:00

Pork Chops
1 C. Rice
1 can Cream of Mushroom
Salt and Pepper
2 C. Water

Brown pork chops. Put the chops in the bottom of a baking dish. Mix rice, soup, salt, pepper and water together. Pour over chops. Bake at 350 for about 1 hour or until rice is done.

Cheeseburger Buns

2011-05-05T11:29:00.002-06:00

2 packages active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
1-1/2 pounds ground beef
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
8 slices cheese, quartered

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside. Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal. Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Meat Rolls

2011-05-05T11:28:00.000-06:00

Rolls: 1 Yeast cake
¼ C. Water
2 ½ C. Flour
½ Tsp. Baking Soda
1 Tsp. Baking Powder
½ tsp. Salt
1/8 C. Sugar
½ C. Shortening
1 C. Buttermilk
Meat Mix:
Ground Beef
Onions
Salt and Pepper
Ketchup and Mustard

Dissolve yeast in warm water. Combine flour, soda, powder, salt and sugar. Cut in shortening. Add buttermilk and yeast. Brown meat, drain fat. Add onions, salt, pepper, ketchup and mustard to meat. Roll out dough. Spread meat mixture over dough. Roll “jelly roll” style, cut into 12 parts. Place on greased cookie sheet, bake at 400 for 15-20 minutes. Serve hot with gravy.

Hamburger and Rice

2011-05-05T11:26:00.003-06:00

Ground Beef
1 C. Rice
1 can Cream of Mushroom
Onions
2 C. Water
Salt and Pepper
Chow Mein Noodles
Soy Sauce

Brown beef, drain fat. Add onions, rice, soup, salt, pepper and water. Stir. Cover and cook on medium low heat for 20-25 minutes or until rice is done. Top with noodles and soy sauce if desired.

Lasagna

2011-05-05T11:26:00.000-06:00

Lasagna Noodles
Salt and Pepper
Garlic powder
Onions
Cottage Cheese
Shredded Cheese
Tomato Sauce

Cook noodles, drain. Brown meat, drain fat. Add onions, tomato sauce, salt pepper and garlic powder. Simmer. Layer noodles, meat and cheese two times. The third time, layer noodles and cottage cheese, then the fourth time, layer noodles, meat and cheese. Bake at 350 for 30-35 minutes.

Stuffed Turkey Spirals

2011-05-05T11:24:00.000-06:00

2 boneless skinless turkey breast halves
1/4 cup olive oil, divided
4 teaspoons dried basil, divided
1 pound thinly sliced deli ham
1 pound thinly sliced Swiss cheese
1 teaspoon salt
1 teaspoon pepper
BASIL SAUCE:
2 cups mayonnaise
1/2 cup milk
1 to 2 tablespoons dried basil
1 teaspoon sugar

Cut each turkey breast horizontally from the long side to within 1/2 in. of opposite side. Open flat; cover with plastic wrap. Flatten into 12-in. x 10-in. rectangles. Remove plastic; top each with 1 teaspoon oil and 1 teaspoon basil. Layer with ham and cheese to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place on a rack in a roasting pan. In a small bowl, combine salt, pepper and remaining oil and basil; spoon some over turkey. Bake at 325° for 75-90 minutes or until a meat thermometer reads 170°; basting occasionally with remaining oil mixture. In a blender or food processor, combine the sauce ingredients; cover and process until blended. Cool turkey for 5 minutes before slicing; serve with basil sauce.

Swiss Cheese Chicken

2011-05-05T11:23:00.000-06:00

4 boneless skinless chicken breast halves
2 tbsp. all-purpose flour
3/4 tsp. pepper
1/4 tsp. salt
2 slices Swiss cheese, cut in half
1 tbsp. butter
3/4 cup chicken broth
1/4 tsp. dried oregano

Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the flour, pepper and salt. Place a piece of cheese on each piece of chicken; tuck in ends and roll up. Secure with toothpicks. Roll in flour mixture. In a large nonstick skillet, brown roll-ups in butter on each side over medium heat. Stir in the broth and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until chicken juices run clear. Remove toothpicks before serving.

Chicken Piccata

2011-05-05T11:20:00.002-06:00

4 boneless skinless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter, cubed
1/4 cup white wine or chicken broth
1 tablespoon lemon juice

Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, brown chicken over medium heat in butter. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Drizzle with lemon juice.

Chicken Enchiladas

2011-05-05T11:19:00.003-06:00

2 tablespoons butter
1/4 cup all-purpose flour
2-1/2 cups chicken broth
1 teaspoon dried coriander
1 can (4 oz) chopped green chilies, divided
2 cups cubed cooked chicken
1 cup (4 oz) shredded Monterey Jack cheese
8 flour tortillas (8 inches), warmed
1 cup (4 oz) shredded cheddar cheese

Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies. Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted.

Chicken Nuggets

2011-05-05T11:19:00.000-06:00

Chicken, cubed
1/3 C. Flour
¼ tsp. Salt
1 ½ tsp. Vinegar
¼ tsp. Baking Soda
1/3 C. Water

Mix all ingredients except chicken together. Dip chicken in batter and deep fry until golden brown.

Little Chickies*

2011-05-05T11:18:00.000-06:00

Chicken, cooked and cubed
1 can Cream of Chicken
1 box Stuffing mix (make according to directions)

Mix cooked chicken and soup together over medium low heat. Place prepared stuffing over chicken soup. Cover and heat for 5-10 minutes, until heated through and bubbly.’
*can also be made with pork.

Chicken Casserole

2011-05-05T11:15:00.000-06:00

Chicken, cooked and diced
2 cans Cream of Chicken
Egg Noodles, cooked and drained
Cheese, grated
Salt and Pepper to taste

Combine all ingredients together in baking dish. Bake at 350 for 30-35 minutes.

Chicken Puffs or Pitas

2011-05-05T11:12:00.000-06:00

Puffs: 1 C. Water
1 C. Flour
½ C. Butter
4 Eggs
Chicken Salad:
Chicken, cooked and diced
Miracle Whip
Lemon Juice
Almond Slivers
Salt and Pepper to taste
Pitas (if using them)

Mix chicken salad ingredients together and chill. (If using pitas, fill and serve.) If using puffs: Boil water, butter and a dash of salt in medium saucepan. Add flour. Stir until it forms a ball, remove from heat. Let set a minute. Add eggs, beat until smooth. Drop onto greased baking sheet, bake at 400 for 30-35 minutes. Cool completely. Cut tops off puffs and fill with chicken salad, replace tops. Serve cold.

Hawaiian Haystacks

2011-05-05T11:03:00.000-06:00

1 C. rice
2 C. Water
Curry sauce:
2 C. Chicken Broth
½ tsp. Curry Powder
Chicken, cooked and diced
Cornstarch or Rue for thickening
Toppings:
Chopped green onions
Chopped Tomatoes
Pineapple tidbits
Hard boiled eggs, chopped
Peanuts
Celery, chopped
Almonds, slivered
Chow Mein Noodles
Coconut
Cheese, grated
Olives

Cook rice and water over low heat until done, about 20-25 minutes. Bring broth, curry powder and chicken to a boil. Thicken with cornstarch or Rue. Top the cooked rice with the curry sauce and toppings of your choice.

Chicken Tacos

2011-05-05T10:45:00.000-06:00

Tortilla Shells
Sliced Cheese of your choice
Bacon, cooked and crumbled
Chicken Fingers
Lettuce
Ranch dressing, or dressing of your choice, BBQ sauce is good

Heat taco shells, place chicken, cheese, lettuce and sauce in the shell. Wrap and enjoy.

Chicken Fingers

2011-05-05T10:43:00.001-06:00

4 Chicken breasts
1 C. Flour
½ tsp. Salt
¼ tsp. Pepper
¾ C. Milk
1 C. Oil for frying

Cut chicken into strips. Mix flour, salt and pepper in shallow bowl. Dip chicken into milk, roll in flour to coat well, then fry in oil at 350. Fry until golden brown on each side. Drain on paper towels. Serve with sauce of your choice. I like to use these to make Chicken Tacos

Mint Shakes

2011-05-05T10:32:00.001-06:00

2 cups milk
1 teaspoon vanilla extract
1/8 teaspoon mint extract
2 cups chocolate ice cream, softened

In a blender, combine all ingredients; cover and process until blended. Stir if necessary. Pour into chilled glasses; serve immediately.

Peppermint Chocolate Malt

2011-05-05T10:21:00.001-06:00

3 cups chocolate milk
4 cups vanilla ice cream, divided
1/3 cup plus
1-1/2 teaspoons malted milk powder, divided
2 tablespoons chocolate syrup
1/2 teaspoon peppermint extract
1/8 teaspoon ground cinnamon
Crushed peppermint candy and variegated mint leaves, optional

In a blender, combine the milk, 2 cups ice cream, 1/3 cup malted milk powder, chocolate syrup, extract and cinnamon. Cover and process until smooth. Pour into five chilled glasses. Top each with a scoop of the remaining ice cream. Sprinkle with remaining malted milk powder. Garnish with candy and mint if desired. Serve immediately.

Grape Ice

2011-05-05T10:16:00.001-06:00

3-1/2 cups water
3/4 cup sugar
1 can (12 oz) frozen grape juice concentrate, thawed
1 tablespoon lemon juice

In a microwave-safe bowl, combine water and sugar. Cover and microwave on high for 30-90 seconds; stir until sugar is dissolved. Stir in grape juice concentrate and lemon juice. Pour into a 1-1/2-qt. freezer container. Cover and freeze for at least 12 hours, stirring several times. May be frozen for up to 3 months. Just before serving, break apart with a large spoon.

Delicious Dessert

2011-05-05T06:57:00.001-06:00

1 C. Flour

½ C. Butter

½ C. Chopped Nuts

8 oz. Cream Cheese

2 C. Cool Whip
Butterscotch Cook and Serve Pudding
3 C. Milk

Coconut Cream Cook and Serve Pudding

1 C. Powdered Sugar

Mix and press flour, butter and chopped nuts. Bake 15 minutes at 350*, cool. Cream together Cream cheese and Powdered sugar. Fold in 1 cup cool whip. Pour on crust. Cook Puddings in 3 cups milk. Boil. Cool. Pour over cream cheese mix. Top with coop whip and nuts.

BBQ Ham

2011-05-04T18:48:00.001-06:00

3-4 lbs. Ham, thin sliced
2 C. Ketchup
1 tsp. dry Mustard
2 Tbsp. Worcestershire sauce
¼ lb. Bacon
½ Onion, diced
½ C. Brown Sugar
¼ C. Vinegar
2 Tbsp. Soy Sauce
4 Tbsp. Cornstarch

Fry Bacon. Add onion and sauté. Drain from grease. Crumble the bacon, place in soup pan or crock pot. Add remaining ingredients except for cornstarch. Simmer for 10-15 minutes. Add cornstarch to ½ cup water, pour over ham and sauce. Boil for 3-4 minutes. Serve over rolls or biscuits of your choosing

Apple Spice Syrup

2011-05-04T18:41:00.001-06:00

1/4 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1-3/4 cups apple juice or cider

In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened. Serve warm.

Orange Syrup

2011-05-04T18:39:00.001-06:00

1/2 cup orange juice
1/3 cup corn syrup
1/4 cup sugar
4 teaspoons butter
1 teaspoon grated orange peel
1/2 teaspoon orange extract

In a saucepan, combine the orange juice, corn syrup, sugar, butter and orange peel. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from the heat; stir in extract. Serve with French toast.

Homemade Syrup

2011-05-04T18:14:00.000-06:00

3/4 cup packed brown sugar
1/4 cup sugar
3/4 cup water

1/2 cup light corn syrup

1/2 teaspoon maple flavoring

1/2 teaspoon vanilla extract

In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Boil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast.

Peanut Butter Syrup

2011-05-04T18:11:00.001-06:00

1/2 cup maple syrup
1/4 cup peanut butter

In a small saucepan over low heat, heat syrup and peanut butter until peanut butter is melted; stir until smooth. Serve warm with waffles, pancakes or French toast.

Sausage Cheese Biscuits

2011-05-04T18:08:00.000-06:00

1 tube (10 oz) refrigerated buttermilk biscuits
1 pkg (8 oz) brown-and-serve sausage links
2 eggs
1/2 cup shredded cheddar cheese
3 tablespoons chopped green onions

Roll out each biscuit into a 5-in. circle; place each in an ungreased muffin cup. Cut sausages into fourths; brown in a skillet. Drain. Divide sausages among cups. In a small bowl, combine eggs, cheese and onions; spoon 1 tablespoon into each cup. Bake at 400° for 10-12 minutes or until browned.

Breakfast Pigs in a Blanket

2011-05-04T18:04:00.000-06:00

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs, lightly beaten
2-1/4 cups buttermilk
1/4 cup vegetable oil
16 to 18 pork sausage links, cooked
SYRUP:
1 cup sugar
1 cup packed brown sugar
1/2 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon maple flavoring

In a large bowl, combine the flour, baking soda, baking powder and salt. Combine eggs, buttermilk and oil; blend into dry ingredients. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Roll each pancake around a sausage link. For syrup, in a small saucepan, combine sugars and water; bring to a boil. Stir in flavorings. Serve warm with pancakes.

Ham and Egg Scramble

2011-05-04T16:41:00.001-06:00

Ham, diced
Eggs
Cheese, grated
Salt and pepper

Heat diced ham. Add eggs, scramble. Cook until eggs are set. Sprinkle with grated cheese. Cook and stir until cheese is melted. Add salt and pepper to taste. Serve.

Creamed Eggs on Toast

2011-05-04T16:40:00.001-06:00

6 hard boiled eggs, diced
2 Tbsp. butter
2 Tbsp. flour
1 ½ C. milk
Salt and pepper to taste
Toast

In a small sauce pan melt butter. Stir in flour, salt and pepper. Stir in milk all at once. Cook and stir over medium heat till thickened and bubbly. Add diced eggs. Cook and stir one minute longer. Serve over toast.

Egg and Bacon Sandwiches

2011-05-04T13:20:00.001-06:00

6 eggs
Salt and pepper to taste
12 slices Canadian bacon or Ham
6 English muffins, split and toasted or 12 slices of bread, toasted
6 slices cheese or your liking

Spray bottom of non-stick skillet. Fry eggs until cooked to your preference. Heat ham, layer with eggs and cheese for each sandwich. Heat until cheese is melted. Place on muffins or bread. Serve warm.

Biscuits and Sausage Gravy

2011-05-04T13:19:00.001-06:00

1 pkg. dry yeast ½ C. warm water
5 C. Flour ¼ C. Sugar
1 tsp. Salt 1 tsp. Baking Soda
2 Tbsp. Baking Powder 1 C. Shortening
2 C. Buttermilk
Gravy:
Bulk Sausage
Flour
Milk

Dissolve yeast in water. Combine dry ingredients. Cut shortening into dry ingredients. Add buttermilk and yeast mixture into shortening mixture. Knead, then roll out ½ inch thick and cut into buiscuits. Put onto lightly greased pan. Bake at 400 for 12-15 minutes. Meanwhile brown sausage. Add flour, enough to make a rue with the drippings from the sausage. Pour in milk. Cook until thickened. Serve over buiscuits.

Breakfast Burritos

2011-05-04T13:18:00.001-06:00

Bulk pork sausage
6 eggs
1 cup (4 ounces) cheese
flour tortillas (8 inches)
Salsa

In a large skillet, cook the sausage until meat is no longer pink; drain. Add eggs scramble and heat until eggs are cooked. Spoon filling off center on each tortilla; sprinkle with cheese, fold ends and sides over filling and roll up. Serve with salsa if desired.

Bacon and Egg Bagels

2011-05-04T13:17:00.001-06:00

4 bagels, split and toasted
1/2 cup garden vegetable cheese spread
8 bacon strips, halved
4 eggs
4 slices Muenster cheese

Spread each bagel half with cheese spread. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Heat drippings over medium-hot heat. Add eggs; reduce heat to low. Fry to your liking.Place an egg on each bagel bottom. Layer with cheese, bacon and bagel tops.