Ingredients
- 4 tablespoon unsalted butter
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 3 cup fresh corn kernels
- 1/4 cup water
- 1 1/2 tablespoon cornstarch
- 2 cup whole milk
- 3/4 cup lump crabmeat, about 4 ounces
- 1 cup whipping cream
- 2 poblano chili peppers, roasted and, diced
- 1 canned chipotle chili pepper, diced
- Salt to taste Chopped fresh thyme or cilantro
Directions
1. Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes.
2. Transfer to a blender and add corn kernels, water and cornstarch. Blend until smooth.
3. Melt remaining butter in same pan. Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes.
4. Add milk and heat to a simmer. Cover partially and simmer 15 minutes, stirring often.
5. Strain soup, pressing on solids to remove as mush liquid from the corn as possible.
6. Return strained mixture to pan, and add crab, cream, poblano chilies, chipotle chili and salt.
7. Heat to a simmer. Serve hot, garnished with thyme or cilantro.
8. Makes 4 cups
Spring Blossoms
Thursday, January 17, 2008
Paula Deen's Gorilla Bread
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts or 3/4 cup chopped walnuts + 3/4 cup chopped pecans
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray (I found success with a regular round pan). Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. (Add a few splashes of rum and cook an additional minute or two. Or use a different flavored liqueur or flavored extract.)
Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. (I found it worked best to make these into balls and then squashing them back into biscuit size to fully enclose the cream cheese.)
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool
RECIPE BY: Paula Deen
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts or 3/4 cup chopped walnuts + 3/4 cup chopped pecans
Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray (I found success with a regular round pan). Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. (Add a few splashes of rum and cook an additional minute or two. Or use a different flavored liqueur or flavored extract.)
Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. (I found it worked best to make these into balls and then squashing them back into biscuit size to fully enclose the cream cheese.)
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool
RECIPE BY: Paula Deen
Almond Coconut Bars
INGREDIENTS
1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
1 package (7 ounces) flaked coconut
2 cups (12 ounces) semisweet chocolate chips
1/2 cup peanut butter
24 blanched almonds
DIRECTIONS
In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Combine milk and coconut; carefully spread over crust. Bake at 350° for 18-20 minutes or until lightly browned.
In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on high for 1 minute; stir. Microwave 30-60 seconds longer or until chips are melted; stir until smooth. Spread over warm bars. Garnish with almonds. Refrigerate for 1 hour before cutting. Yield: 2 dozen.
Printed from tasteofhome.com
Mushroom Oven Rice
INGREDIENTS
1 cup uncooked long grain rice
1/4 cup butter or margarine
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) chicken broth
1/3 cup water
1 to 2 tablespoons soy sauce
1 tablespoon dried parsley flakes
DIRECTIONS
In a skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender. Yield: 6 servings.
Printed from tasteofhome.com
Toasted Butter Pecan Cake
INGREDIENTS
1-1/4 cups butter, softened, divided
2 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
1 package (2 pounds) confectioners' sugar
2 teaspoons vanilla extract
2 to 3 tablespoons milk
2/3 cup chopped pecans, toasted
DIRECTIONS
In a small heavy skillet, melt 1/4 cup butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Spread on foil to cool.
In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans.
Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Store in the refrigerator. Yield: 12-16 servings.
Printed from Tasteofhome.com
Dreamsickle Cake
Ingredients
Cake
1 (18 1/4 oz) orange cake mix
2 tsp (10 ml) orange extract
Frosting
1 (16 oz) carton whipped topping
1 (16 oz) carton sour cream
1/4 tsp (1 ml) orange extract
2 cups (475 ml) powdered sugar
Preparation
Preheat oven to temp on cake box. Prepare cake mix according to box and add 2 tsp (10 ml) orange extract.
Bake in two 9 inch round cake pans prepared to box directions.
Bake according to box.
Cool thoroughly and slice each layer in half horizontally, making 4 layers.
Icing:
Combine all ingredients and mix well.
Spread between layers and on sides and top of cake.
Comments
Keep this in the refrigerator till served
Cake
1 (18 1/4 oz) orange cake mix
2 tsp (10 ml) orange extract
Frosting
1 (16 oz) carton whipped topping
1 (16 oz) carton sour cream
1/4 tsp (1 ml) orange extract
2 cups (475 ml) powdered sugar
Preparation
Preheat oven to temp on cake box. Prepare cake mix according to box and add 2 tsp (10 ml) orange extract.
Bake in two 9 inch round cake pans prepared to box directions.
Bake according to box.
Cool thoroughly and slice each layer in half horizontally, making 4 layers.
Icing:
Combine all ingredients and mix well.
Spread between layers and on sides and top of cake.
Comments
Keep this in the refrigerator till served
Cranberry Cake Frosting
Ingredients
Cranberry Frosting:
3 tbsp (45 ml) margarine
2 cups (475 ml) unsifted confectioners' sugar
1/4 cup (60 ml) reserved cranberry sauce
Preparation
Beat all ingredients until smooth.
Spread over cooled cake.
Cranberry Frosting:
3 tbsp (45 ml) margarine
2 cups (475 ml) unsifted confectioners' sugar
1/4 cup (60 ml) reserved cranberry sauce
Preparation
Beat all ingredients until smooth.
Spread over cooled cake.
Cranberry Cake
Ingredients
1 16 oz (448 grm). can cranberry sauce
3 cups (700 ml) all-purpose flour
1 cup (225 ml) granulated sugar
2 tsp (10 ml) salt
1 cup (225 ml) chopped pecans
1 cup (225 ml) mayonnaise or salad dressing
1 orange, grated rind only
1/2 cup (125 ml) orange juice
Preparation
Reserve 1/4 cup (60 ml) cranberry sauce for frosting.
Sift together dry ingredients.
Add remaining cranberry sauce, nuts, mayonnaise and orange rind.
Mix well.
Stir in orange juice.
Grease a 9 x 3 1/2 inch tube pan.
Line bottom with wax paper.
Bake at 350 degrees (175 C.) for 1 1/4 hours.
1 16 oz (448 grm). can cranberry sauce
3 cups (700 ml) all-purpose flour
1 cup (225 ml) granulated sugar
2 tsp (10 ml) salt
1 cup (225 ml) chopped pecans
1 cup (225 ml) mayonnaise or salad dressing
1 orange, grated rind only
1/2 cup (125 ml) orange juice
Preparation
Reserve 1/4 cup (60 ml) cranberry sauce for frosting.
Sift together dry ingredients.
Add remaining cranberry sauce, nuts, mayonnaise and orange rind.
Mix well.
Stir in orange juice.
Grease a 9 x 3 1/2 inch tube pan.
Line bottom with wax paper.
Bake at 350 degrees (175 C.) for 1 1/4 hours.
Coconut Milk Cake
Ingredients
1 cake mix, (white, yellow, or chocolate best)
1 12 oz (336 grm). to 16 oz (448 grm). can of coconut milk
Frosting:
4 oz (112 grm). cream cheese
coconut milk (remainder of above can to moisten)
1/2 stick butter
1 lb (.5 kg). confectioner's sugar
fresh or toasted coconut
Preparation
Make cake mix according to directions, but omit the water. Use the coconut milk instead.
Bake as you would for the size of pan you chose.
To frost the cake, mix cream cheese, the remainder of the coconut milk to moisten, butter, and confectioner's sugar Whip or cream into a smooth frosting.
Frost the cooled cake, and sprinkle with fresh or toasted coconut for a garnish.
Comments
Hint: For a very light and delicious cake, use a boxed Angel Food Cake mix with one can of coconut milk and that is it. Bake as you would an angel food cake in a tube pan. Frost with whipped cream and garnish with coconut.
Recipe by:http://online-cookbook.com
1 cake mix, (white, yellow, or chocolate best)
1 12 oz (336 grm). to 16 oz (448 grm). can of coconut milk
Frosting:
4 oz (112 grm). cream cheese
coconut milk (remainder of above can to moisten)
1/2 stick butter
1 lb (.5 kg). confectioner's sugar
fresh or toasted coconut
Preparation
Make cake mix according to directions, but omit the water. Use the coconut milk instead.
Bake as you would for the size of pan you chose.
To frost the cake, mix cream cheese, the remainder of the coconut milk to moisten, butter, and confectioner's sugar Whip or cream into a smooth frosting.
Frost the cooled cake, and sprinkle with fresh or toasted coconut for a garnish.
Comments
Hint: For a very light and delicious cake, use a boxed Angel Food Cake mix with one can of coconut milk and that is it. Bake as you would an angel food cake in a tube pan. Frost with whipped cream and garnish with coconut.
Recipe by:http://online-cookbook.com
Caramel Cake
Ingredients
1-3/4 cups (425 ml) all-purpose flour
1 cup (225 ml) packed brown sugar
1/2 cup (125 ml) butter or margarine, softened
2 eggs
1/2 cup (125 ml) milk
1/2 tsp (2 ml) salt
1-3/4 tsp (9 ml) baking powder
1 tsp (5 ml) vanilla extract
2 cups (475 ml) brown sugar
1 cup (225 ml) cream
3 tbsp (45 ml) butter
1 tsp (5 ml) vanilla extract
chopped pecans
Preparation
Preheat oven to 350 degrees (175 C.).
Grease one 9 inch x 13 inch baking pan.
Sift the flour before measuring then resift with the 1 cup (225 ml) of the packed brown sugar.
Add the butter or margarine, eggs, milk, salt, baking powder and 1 tsp (5 ml) of the vanilla to the flour mixture.
Beat on medium high speed of an electric mixer for 2 to 3 minutes.
Spread batter into the prepared pan.
Bake for 30 minutes or until a cake tester comes out clean.
Remove cake from oven and place on a wire rack for 10 minutes.
Remove cake from pan and place on a serving dish.
Once cake is cooled completely frost with Caramel Icing.
Caramel Icing:
In a saucepan over medium heat stir the remaining 2 cups (475 ml) of brown sugar, and the cream until the sugar is dissolved.
Cover and cook for 3 minutes.
Uncover and cook without stirring till a candy thermometer reads 238 degrees (125 C.) to 240 degrees (125 C.).
Stir in the remaining butter with a wooden spoon.
Remove the icing from the heat and let cool to 110 degrees (45 C.).
Add the remaining 1 tsp (5 ml) vanilla.
Beat the icing until it is thick and creamy.
If it becomes heavy, thin it out with cream until the right consistency appears.
Spread over the top of the cooled cake and top with chopped pecans
1-3/4 cups (425 ml) all-purpose flour
1 cup (225 ml) packed brown sugar
1/2 cup (125 ml) butter or margarine, softened
2 eggs
1/2 cup (125 ml) milk
1/2 tsp (2 ml) salt
1-3/4 tsp (9 ml) baking powder
1 tsp (5 ml) vanilla extract
2 cups (475 ml) brown sugar
1 cup (225 ml) cream
3 tbsp (45 ml) butter
1 tsp (5 ml) vanilla extract
chopped pecans
Preparation
Preheat oven to 350 degrees (175 C.).
Grease one 9 inch x 13 inch baking pan.
Sift the flour before measuring then resift with the 1 cup (225 ml) of the packed brown sugar.
Add the butter or margarine, eggs, milk, salt, baking powder and 1 tsp (5 ml) of the vanilla to the flour mixture.
Beat on medium high speed of an electric mixer for 2 to 3 minutes.
Spread batter into the prepared pan.
Bake for 30 minutes or until a cake tester comes out clean.
Remove cake from oven and place on a wire rack for 10 minutes.
Remove cake from pan and place on a serving dish.
Once cake is cooled completely frost with Caramel Icing.
Caramel Icing:
In a saucepan over medium heat stir the remaining 2 cups (475 ml) of brown sugar, and the cream until the sugar is dissolved.
Cover and cook for 3 minutes.
Uncover and cook without stirring till a candy thermometer reads 238 degrees (125 C.) to 240 degrees (125 C.).
Stir in the remaining butter with a wooden spoon.
Remove the icing from the heat and let cool to 110 degrees (45 C.).
Add the remaining 1 tsp (5 ml) vanilla.
Beat the icing until it is thick and creamy.
If it becomes heavy, thin it out with cream until the right consistency appears.
Spread over the top of the cooled cake and top with chopped pecans
Amish Cherry Sheet Cake
--------------------------------------------------------------------------------
Ingredients
1 cup (225 ml) margarine or butter
2 cups (475 ml) sugar
4 eggs, beaten
1 tsp (5 ml) vanilla
3 cups (700 ml) all purpose flour
1/4 tsp (1 ml) baking powder
2 cans cherry pie filling
Preparation
Cream margarine and sugar together.
Add the rest of the ingredients, except pie filling, and stir well.
Grease and flour a jelly roll pan.
3/4 Spread of the batter on the pan.
Spread the pie filling on top.
Dot the remainder of the batter, by tbsp on top of the filling.
Pull batter on top together.
Bake at 350 degrees (175 C.) for 30 to 40 minutes, or until golden brown.
When cool, cut into about 40 pieces.
Comments
You can substitute blueberry or pineapple pie filling if so desired.
Recipe http://www.amish-recipes.com/desserts/cherry_sheet.htm
Ingredients
1 cup (225 ml) margarine or butter
2 cups (475 ml) sugar
4 eggs, beaten
1 tsp (5 ml) vanilla
3 cups (700 ml) all purpose flour
1/4 tsp (1 ml) baking powder
2 cans cherry pie filling
Preparation
Cream margarine and sugar together.
Add the rest of the ingredients, except pie filling, and stir well.
Grease and flour a jelly roll pan.
3/4 Spread of the batter on the pan.
Spread the pie filling on top.
Dot the remainder of the batter, by tbsp on top of the filling.
Pull batter on top together.
Bake at 350 degrees (175 C.) for 30 to 40 minutes, or until golden brown.
When cool, cut into about 40 pieces.
Comments
You can substitute blueberry or pineapple pie filling if so desired.
Recipe http://www.amish-recipes.com/desserts/cherry_sheet.htm
Orange Banana Bread
Small Loaf / Medium Loaf / Large Loaf
Orange juice/ 6 tbl. / 1/2 cup / 3/4 cup
Margarine/butter/ 1-1/2 tsp. / 2 tsp. / 1 tbl.
Mashed banana / 1/4 cup / 1/3 cup / 1/2 cup
Sugar / 1-1/2 tsp. / 2 tsp. / 1 tbl.
Grated orange peel/ 1/4 tsp. / 1/3 tsp. / 1/2 tsp.
Dalt/ 1/2 tsp. / 2/3 tsp. / 1 tsp.
Bread flour/ 1-1/2 cups / 2 cups / 3 cups
Yeast/ 1 tsp. / 1-1/2 tsp. / 2-1/2 tsp.
Recipe by: Recipe Kitchen
Orange juice/ 6 tbl. / 1/2 cup / 3/4 cup
Margarine/butter/ 1-1/2 tsp. / 2 tsp. / 1 tbl.
Mashed banana / 1/4 cup / 1/3 cup / 1/2 cup
Sugar / 1-1/2 tsp. / 2 tsp. / 1 tbl.
Grated orange peel/ 1/4 tsp. / 1/3 tsp. / 1/2 tsp.
Dalt/ 1/2 tsp. / 2/3 tsp. / 1 tsp.
Bread flour/ 1-1/2 cups / 2 cups / 3 cups
Yeast/ 1 tsp. / 1-1/2 tsp. / 2-1/2 tsp.
Recipe by: Recipe Kitchen
Simple Key Lime Pie
Submitter unknown
1 ready-made graham cracker crust
1 can sweetened condensed milk
1 (8oz) package of cream cheese, softened at room temperature
1/4 cup of lime juice
Combine half the can of milk with block of cream cheese. Blend
well. Slowly add the quarter cup of lime juice making sure it's
blended in well. Be sure that the consistency does not become
soupy. Add more milk keeping the mix semi-firm (you will not
use the entire can of milk, about 3/4.) Pour mixture into pie crust,
replace cover and chill at least 3 hours before serving. You really
have to experiment with the ingredients as far as consistency goes
to make sure you get a pie that is not too sweet or too tart and not too
soupy.
1 ready-made graham cracker crust
1 can sweetened condensed milk
1 (8oz) package of cream cheese, softened at room temperature
1/4 cup of lime juice
Combine half the can of milk with block of cream cheese. Blend
well. Slowly add the quarter cup of lime juice making sure it's
blended in well. Be sure that the consistency does not become
soupy. Add more milk keeping the mix semi-firm (you will not
use the entire can of milk, about 3/4.) Pour mixture into pie crust,
replace cover and chill at least 3 hours before serving. You really
have to experiment with the ingredients as far as consistency goes
to make sure you get a pie that is not too sweet or too tart and not too
soupy.
Chocolate Chess Pie
1-1/2 cups white sugar
3 tablespoons unsweetened cocoa powder
2 eggs
1 (5 ounce) can evaporated milk
1/4 cup melted butter
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F (175 degrees C). Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla. Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.
Recipe by: Alicia's Cooking
3 tablespoons unsweetened cocoa powder
2 eggs
1 (5 ounce) can evaporated milk
1/4 cup melted butter
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F (175 degrees C). Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla. Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.
Recipe by: Alicia's Cooking
Chocolate Meringue Pie
3/4 c. sugar
2 tbsp. cornstarch
2 c. milk
2 (1 oz.) squares unsweetened chocolate
3 eggs, separated
2 tbsp. margarine or butter
1 tbsp. grated orange peel
1 9 inch baked pie shell
1/2 tsp. cream of tartar
6 tbsp. sugar
Instructions
Mix sugar and cornstarch in medium bowl. Stir in milk. Add chocolate squares. Microwave at High (100%) until smooth and thick, 6 to 8 minutes, stirring after 3 minutes. Stir a small amount of chocolate mixture into egg yolks; return to hot chocolate mixture, blending well. Microwave at Medium-High (70%) 3 minutes, stirring once. Stir in margarine and orange peel until margarine is melted. Pour into pie shell. Set aside. Preheat oven to 425 degrees. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spoon meringue onto chocolate filling; spread over filling, carefully sealing meringue to edge of crust. Bake 8 to 10 minutes, or until meringue is brown. Makes 9" pie.
Recipe by:Alicia's Cooking
2 tbsp. cornstarch
2 c. milk
2 (1 oz.) squares unsweetened chocolate
3 eggs, separated
2 tbsp. margarine or butter
1 tbsp. grated orange peel
1 9 inch baked pie shell
1/2 tsp. cream of tartar
6 tbsp. sugar
Instructions
Mix sugar and cornstarch in medium bowl. Stir in milk. Add chocolate squares. Microwave at High (100%) until smooth and thick, 6 to 8 minutes, stirring after 3 minutes. Stir a small amount of chocolate mixture into egg yolks; return to hot chocolate mixture, blending well. Microwave at Medium-High (70%) 3 minutes, stirring once. Stir in margarine and orange peel until margarine is melted. Pour into pie shell. Set aside. Preheat oven to 425 degrees. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spoon meringue onto chocolate filling; spread over filling, carefully sealing meringue to edge of crust. Bake 8 to 10 minutes, or until meringue is brown. Makes 9" pie.
Recipe by:Alicia's Cooking
Chicken And Dumplings For The Crock Pot
2 broiler chickens cut into serving pieces
1 onion chopped
2 ribs celery chopped
2 T. chopped celery leaves
1 clove garlic minced
1/4 c flour
2 c chicken broth
1 t. sugar
1t. salt
1/8 t. pepper
1/2 t. basil leaves
1 bay leaf
1/4 c. parsley
Basil Dumplings( Recipe below)
2 pkgs. frozen green peas
Put chicken pieces in crock. Add onion, celery, celery leaves and gqarlic. Sprinkle with flour and mix well. Add sugar, salt, pepper, basil, bay and parsley.
Cover and cook on low 8-10 hrs. Stir peas into mixture. Cover and cook on high 45 mins. Shortly before cooking time is completed, fix Basil dumplings. Drop dumplings on boiling stew. Cover and cook on High 15 mins. or til dumplings are done.
BASIL DUMPLINGS
Mix 2 c Bisquick and 1 t. basil in a bowl. Add 2/3 c. milk and stir til dough is formed. Proceed as directed in recipe.
Recipe from: Nancy's Kitchen
--------------------------------------------------------------------------------
1 onion chopped
2 ribs celery chopped
2 T. chopped celery leaves
1 clove garlic minced
1/4 c flour
2 c chicken broth
1 t. sugar
1t. salt
1/8 t. pepper
1/2 t. basil leaves
1 bay leaf
1/4 c. parsley
Basil Dumplings( Recipe below)
2 pkgs. frozen green peas
Put chicken pieces in crock. Add onion, celery, celery leaves and gqarlic. Sprinkle with flour and mix well. Add sugar, salt, pepper, basil, bay and parsley.
Cover and cook on low 8-10 hrs. Stir peas into mixture. Cover and cook on high 45 mins. Shortly before cooking time is completed, fix Basil dumplings. Drop dumplings on boiling stew. Cover and cook on High 15 mins. or til dumplings are done.
BASIL DUMPLINGS
Mix 2 c Bisquick and 1 t. basil in a bowl. Add 2/3 c. milk and stir til dough is formed. Proceed as directed in recipe.
Recipe from: Nancy's Kitchen
--------------------------------------------------------------------------------
Crispy Baked Chicken
Makes 6 servings
Weight Watcher Points - 5 Points
Vegetable oil spray
1 (2 to 3 lb.) frying chicken, cut
into serving pieces, skinned, all visible fat removed
1 c. skim milk
1 c. Corn Flake crumbs
1 tsp. rosemary
1/2 tsp. black pepper, freshly ground
Preheat oven to 400 degrees. Line a baking pan with foil and lightly spray foil with vegetable oil. Rinse chicken and pat dry. Set aside. Pour milk into a shallow bowl. Combine Corn Flake crumbs, rosemary and pepper in another shallow bowl. Dip chicken pieces first into milk and then into crumb mixture. Allow to stand briefly so coating will adhere. Arrange chicken in prepared pan so pieces do not touch. Bake 45 minutes or until done. Crumbs will form a crisp skin.
Weight Watcher Points - 5 Points
Vegetable oil spray
1 (2 to 3 lb.) frying chicken, cut
into serving pieces, skinned, all visible fat removed
1 c. skim milk
1 c. Corn Flake crumbs
1 tsp. rosemary
1/2 tsp. black pepper, freshly ground
Preheat oven to 400 degrees. Line a baking pan with foil and lightly spray foil with vegetable oil. Rinse chicken and pat dry. Set aside. Pour milk into a shallow bowl. Combine Corn Flake crumbs, rosemary and pepper in another shallow bowl. Dip chicken pieces first into milk and then into crumb mixture. Allow to stand briefly so coating will adhere. Arrange chicken in prepared pan so pieces do not touch. Bake 45 minutes or until done. Crumbs will form a crisp skin.
Crispy Baked Chicken
Makes 6 servings
Weight Watcher Points - 5 Points
Vegetable oil spray
1 (2 to 3 lb.) frying chicken, cut
into serving pieces, skinned, all visible fat removed
1 c. skim milk
1 c. Corn Flake crumbs
1 tsp. rosemary
1/2 tsp. black pepper, freshly ground
Preheat oven to 400 degrees. Line a baking pan with foil and lightly spray foil with vegetable oil. Rinse chicken and pat dry. Set aside. Pour milk into a shallow bowl. Combine Corn Flake crumbs, rosemary and pepper in another shallow bowl. Dip chicken pieces first into milk and then into crumb mixture. Allow to stand briefly so coating will adhere. Arrange chicken in prepared pan so pieces do not touch. Bake 45 minutes or until done. Crumbs will form a crisp skin.
Weight Watcher Points - 5 Points
Vegetable oil spray
1 (2 to 3 lb.) frying chicken, cut
into serving pieces, skinned, all visible fat removed
1 c. skim milk
1 c. Corn Flake crumbs
1 tsp. rosemary
1/2 tsp. black pepper, freshly ground
Preheat oven to 400 degrees. Line a baking pan with foil and lightly spray foil with vegetable oil. Rinse chicken and pat dry. Set aside. Pour milk into a shallow bowl. Combine Corn Flake crumbs, rosemary and pepper in another shallow bowl. Dip chicken pieces first into milk and then into crumb mixture. Allow to stand briefly so coating will adhere. Arrange chicken in prepared pan so pieces do not touch. Bake 45 minutes or until done. Crumbs will form a crisp skin.
Easy Club Salad
Makes 4 Servings
Weight Watcher Points - 5 Points
1 bag (16 ounces) lettuce or 1 small head lettuce, torn into bite-
size pieces (6 cups)
1 1/2cups cut-up cooked chicken (9 ounces)
1 tomato, cut into eighths
1/3cup Thousand Island dressing
1/3 cup Betty Crocker® Bac~Os® bacon flavor bits or chips
Hard-cooked egg slices, if desired
Toss lettuce, chicken and tomato in large salad bowl; refrigerate. Just before serving, toss with dressing and bacon flavor bits. Garnish with hard-cooked egg slices.
Source: http://www.bettycrocker.com
Weight Watcher Points - 5 Points
1 bag (16 ounces) lettuce or 1 small head lettuce, torn into bite-
size pieces (6 cups)
1 1/2cups cut-up cooked chicken (9 ounces)
1 tomato, cut into eighths
1/3cup Thousand Island dressing
1/3 cup Betty Crocker® Bac~Os® bacon flavor bits or chips
Hard-cooked egg slices, if desired
Toss lettuce, chicken and tomato in large salad bowl; refrigerate. Just before serving, toss with dressing and bacon flavor bits. Garnish with hard-cooked egg slices.
Source: http://www.bettycrocker.com
Old Fashioned Meat Loaf
Makes 8 servings
Weight Watcher Points - 4 Points
1 sm. onion
2 eggs
1/2 c. dry crumbs
2 tbsp. parsley
1 tsp. thyme
3 slices bacon (optional)
1 clove garlic
1 1/2 lbs. ground beef
1/4 c. tomato puree
1 tsp. salt
Pinch pepper
Preheat oven to 350 degrees. Chop onion and garlic. Beat eggs to mix and add all ingredients except bacon and mix until combined. Pack beef mixture into loaf pan and cover with bacon slices. Bake until browned 1 to 1-1/4 hours. Let stand 10 minutes before slicing.
Weight Watcher Points - 4 Points
1 sm. onion
2 eggs
1/2 c. dry crumbs
2 tbsp. parsley
1 tsp. thyme
3 slices bacon (optional)
1 clove garlic
1 1/2 lbs. ground beef
1/4 c. tomato puree
1 tsp. salt
Pinch pepper
Preheat oven to 350 degrees. Chop onion and garlic. Beat eggs to mix and add all ingredients except bacon and mix until combined. Pack beef mixture into loaf pan and cover with bacon slices. Bake until browned 1 to 1-1/4 hours. Let stand 10 minutes before slicing.
Southwestern Tator Tot Casserole
Makes 8 Servings
Weight Watcher Points - 6 Points
1 pound lean ground beef
1/2 cup white onion, chopped
1 pound frozen tator tots
1 can low fat cream of mushroom soup
1 small can mild chiles
Brown onion and ground beef in nonstick skillet. Drain off excess fat. Place hamburger and onion mixture in casserole dish. Place
tator tots on top of mixture. Add mushroom soup and chiles on top of tator tots. Cover and bake in oven at 350 degrees for 30 minutes.
Weight Watcher Points - 6 Points
1 pound lean ground beef
1/2 cup white onion, chopped
1 pound frozen tator tots
1 can low fat cream of mushroom soup
1 small can mild chiles
Brown onion and ground beef in nonstick skillet. Drain off excess fat. Place hamburger and onion mixture in casserole dish. Place
tator tots on top of mixture. Add mushroom soup and chiles on top of tator tots. Cover and bake in oven at 350 degrees for 30 minutes.
CHICKEN BREAST WITH HONEY WINE SAUCE
1 cup white wine
4 T soy sauce
1/4 t garlic powder
1 lb. chicken strips
1/2 cup flour
1 t salt
1/2 t pepper
4 T oil
1/2 cup honey
Mix wine, soy, and garlic. Add chicken and marinate for 1 hr in fridge. Drain. Mix flour, salt, and pepper. Dredge chicken. Heat oil in skillet until hot. Add chicken and cook turning until brown on all sides. Add honey to the reserved marinade and pour over chicken. Cover and simmer 15 to 20 minutes or until tender. place on cooked rice and spoon sauce over
RECIPE BY: Nancy's Kitchen
4 T soy sauce
1/4 t garlic powder
1 lb. chicken strips
1/2 cup flour
1 t salt
1/2 t pepper
4 T oil
1/2 cup honey
Mix wine, soy, and garlic. Add chicken and marinate for 1 hr in fridge. Drain. Mix flour, salt, and pepper. Dredge chicken. Heat oil in skillet until hot. Add chicken and cook turning until brown on all sides. Add honey to the reserved marinade and pour over chicken. Cover and simmer 15 to 20 minutes or until tender. place on cooked rice and spoon sauce over
RECIPE BY: Nancy's Kitchen
Wednesday, January 16, 2008
TUNA-RICE CASSEROLE
2 cans condensed cream of mushroom soup
1 1/2 cups milk
1/2 cup water
1 tablespoon butter or margarine
1/2 teaspoon black pepper
2 - 6 oz. cans tuna -- drained and flaked
1-10 oz. pkg. frozen green peas
1 1/2 cups uncooked long-grain converted rice
1 can French-fried onions
Preheat the oven to 350 degrees. In a 2 1/2-quart casserole dish,
combine the soup, milk, water, butter, and pepper; mix well. Stir in the
tuna, peas, and rice. Cover and bake for 1 hour and 15 minutes. Uncover
and top with French-fried onions; bake for 5 to 7 more minutes, or until
the onions are golden and casserole is bubbly.
Serves 4
CROCKPOT SCALLOPED POTATOES
INGREDIENTS:
8 medium potatoes, sliced 1/8-inch thick
16 ounces shredded Cheddar cheese
bacon bits to taste
salt and pepper
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup milk
PREPARATION:
Spray crockpot with non-stick cooking spray.
Mix cream of chicken soup with 1/2 cup milk.
Layer in the slow cooker/Crock Pot:
Potato slices (about 1/8" thick), cheddar cheese, bacon bits, salt & pepper, soup mixture.
Top the entire crock with soup mixture.
Continue to layer those ingredients until the crock was full, then cover and cook on LOW for 9 to 11 hours.
8 medium potatoes, sliced 1/8-inch thick
16 ounces shredded Cheddar cheese
bacon bits to taste
salt and pepper
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup milk
PREPARATION:
Spray crockpot with non-stick cooking spray.
Mix cream of chicken soup with 1/2 cup milk.
Layer in the slow cooker/Crock Pot:
Potato slices (about 1/8" thick), cheddar cheese, bacon bits, salt & pepper, soup mixture.
Top the entire crock with soup mixture.
Continue to layer those ingredients until the crock was full, then cover and cook on LOW for 9 to 11 hours.
Georgia Peach Bread
INGREDIENTS:
1 1/2 cups granulated sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cup chopped pecans or walnuts
PREPARATION:
In a large mixing bowl, cream sugar and shortening until light. Add eggs and beat well. Add peach puree and dry ingredients. Blend well. Stir in vanilla and chopped pecans and until blended. Pour into two greased and floured 9x5-inch loaf pans.
1 1/2 cups granulated sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 cup chopped pecans or walnuts
PREPARATION:
In a large mixing bowl, cream sugar and shortening until light. Add eggs and beat well. Add peach puree and dry ingredients. Blend well. Stir in vanilla and chopped pecans and until blended. Pour into two greased and floured 9x5-inch loaf pans.
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