Friday, November 30, 2007
3 cups sugar
1 cup sour cream
1/2 cup butter
7 cups flour
1 teaspoon baking soda
6 teaspoons baking powder
2 teaspoons vanilla
pinch of salt
Mix sugar and butter until light and fluffy. Mix in rest of ingredients. Sit dough out for an hour. Roll out thick on floured surface with a rolling pin.
Bake 375F for 8-10 minutes.
OK now here's what I did. I messed up, when I made these I halved the recipe except the baking soda, so I added a little extra baking powder too. It still turned out pretty good. I rolled them to about 1/4" thickness. These are soft sugar cookies so if you don't like the cake like this is not for you.
PHILADELPHIA Sugar Cookies
1 pkg (8oz.) PHILADELPHIA Cream Cheese, softened
1 cup (2 sticks) butter or margarine, softened
2/3 cup sugar
1/4 teaspoon vanilla
2 cups flour
Colored sugar, sprinkles and colored gels
Mix cream cheese, butter, 2/3 cup of sugar and vanilla with electric mixer on medium speed until well blended. Mix in flour. Refrigerate several hours or overnight.
Roll dough to 1/4-inch thickness on lightly floured surface. Cut into desired shapes. sprinkle with colored sugar. Place on ungreased cookie sheets.
Bake at 350F for 12-15 minutes or until edges are lightly browned. Cool on wire racks. Decorate as desired with colored sugar, sprinkles and colored gels.
Thursday, November 29, 2007
This meal was a hit with Jeff and his best friend, so that means it makes the list for another dinner soon... also, this recipe courtesy of Rachel Ray Everyday.
2 tablespoons extra-virgin olive oil
2 onions, chopped (I used 1 1/2, cause Jeff isn't a big fan, and it was plenty for me)
4 cloves garlic, thinly sliced
4 teaspoons dried oregano
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon paprika
1 large chipotle chile in adobo sauce, finely chopped, sauce reserved
3 pounds skinless, boneless, chicken thighs, thinly sliced (I used chicken breast, it's what I had)
Two 28-ounce cans diced tomatoes with their juice
Three 15.5-ounce cans pinto beans, rinsed
Chopped avocados, cilantro leaves, grated cheddar cheese, chopped scallions and sour cream... for serving. I also used salsa and Lime Tostitos
1. In a large heavy saucepan, heat the olive oil over medium heat. Add the onions, garlic, oregano, cumin, salt and paprika and cook, stirring occasionally, jntil the onion is softened and the spices are fragrant, about 7 minutes.
2. Stir in the chipotle and 1 tablespoon adobo sauce.
3. Add the chicken and cook stirring, until the meat begins to turn opaque, about 2 minutes.
4. Stir in the tomatoes and beans and bring to a boil. Lower the heat, cover and simmer for 10 minutes. Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25-30 minutes.
5. Add more adobo sauce to taste. Serve with toppings above.
Wednesday, November 28, 2007
1 lb bacon or 2 cups diced cooked ham
¾ cup milk
1 (32 ounce) package hash browns, thawed
2/3 cup green onions, chopped
3 cups cheddar cheese, shredded (divided)
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder (any other spices you like, onion powder, dill or even steak seasoning, etc..)
1. If using bacon, cut into 1 inch pieces and cook until crisp. Drain and set aside.
2. Preheat oven to 350 degrees F. Lightly grease a large casserole dish.
3. In a large bowl, beat together the eggs and milk and seasonings. Stir in the bacon (or ham), hash browns, green onions, and 1.5 cups of the shredded Cheddar cheese. Pour into the prepared baking dish.
4. Bake in the preheated oven for 45 minutes, or until egg is set.
5. Sprinkle the remaining Cheddar cheese on top, and then broil for 3 to 4 minutes, or until the cheese is melted.
6. Remove from oven, and let sit 5 minutes before serving.
Wednesday, November 21, 2007
3-3 1/2 Lbs Yams/Sweet Potatoes (you may substitute the canned variety here)
1 C. Sugar
1 tsp. vanilla
1/2 C. Melted butter
2 eggs (beaten nicely)
1 C. brown sugar
1/2 C. melted butter
1/2 C. flour
1 C. chopped pecans
Preheat oven to 350. Mix first batch of ingredients until smooth. Put in a buttered 9 X 13 casserole dish (The shallower the dish, the more crispy bits)
blend topping ingredients and sprinkle on top. Bake for 30 minutes.
Wednesday, November 14, 2007
1 1/2 cups milk
3 egg yolks *
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
Sunday, November 11, 2007
I made this recipe on Saturday to practice before Thanksgiving, and it was a hit! If you love chocolate and pecan pie, this is for you. It comes complete with homemade caramel sauce to drizzle over each slice. I also made fresh whipped cream and added cinnamon and sugar for a tasty twist.
1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Caramel Sauce, for garnish, recipe follows
Confectioners' sugar, for garnish Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 40 to 50 minutes. (A good test to see if pie is done is to move the pie just a bit and if the sides are solid but the center still jiggles it's done.) Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)
Saturday, November 10, 2007
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1/2 cup butter or margarine
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs, lightly beaten
4 Nature Valley® Oats 'n Honey crunchy granola bars (2 pouches) crushed. To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.
1/2 cup chopped walnuts
1/4 cup quick-cooking or old-fashioned oats
1/4 cup chocolate chips
Whipped cream or ice cream, if desired
Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. In large microwavable bowl, microwave butter on high 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan. Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil or pie shield to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature, or chilled with whipped cream or ice cream. Store in refrigerator.
My mom and I saw this on Oprah one day. If you like pecan pie, this is even better.
1 same-size can evaporated milk
1 1/2 cup sugar
2 Tablespoons cornstarch
1 teaspoon salt
2 Tablespoons pumpkin pie spice OR 1 Tablespoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 box yellow cake mix
1 cup chopped pecans
2 sticks of butter, melted
Mix together pumpkin, evaporated milk, eggs, sugar, cornstarch and spices.
Pour into greased 9 x 13 pan.
Sprinkle dry cake mix over top. Smooth out. Sprinkle chopped pecans over that.
Melt 2 sticks of butter. Pour evenly over top.
Bake at 350*F 45-60 minutes. Eat for breakfast, lunch, dinner. Maybe all 3! (yes, that last bit is straight from the book....)
I got this from Jelene Wilkinson. It tastes so much better than regular pumpkin pie. I am going to make it for dinner group next week.
Thursday, November 8, 2007
1 box Stove Top Stuffing Chicken flavor
1 Cup hot water
1 1/2 lbs cubed chicken (1")
1/3 cup sour cream
1 can cream of chicken soup
1 16oz bag frozen mixed veggies (I used peas carrots and green beans) thawed and drained.
Preheat oven to 400. Sprinkle 1/4 cup of dry stuffing mix at the bottom of a 9 x 13 casserole dish. Pour remaining stuffing into a bowl with hot water, stir until moist, then set aside. Pour chicken over dry stuffing mix. Combine sour cream, cream of chicken soup and mixed veggies. Spread over chicken. Top with moisten stuffing mix. Put in oven and bake for 30 minutes, or until chicken is cooked.
Note: I am notorious for not reading directions thoroughly so I pre-cooked the chicken before putting it in the casserole. It turned out great.
Tuesday, November 6, 2007
2 cups cooked turkey or chicken chopped
1/4 cup celery (about 2 stalks)
3/4 cup craisins
1/2 cup mayonnaise
1 1/2 cup shredded swiss cheese
2 cloves garlic
2 tbsp honey dijon mustard
1 granny smith apple (peeled,cored and sliced)
Mix all ingredients together except for the crescent rolls. Place crescent rolls on a round stone, large ends overlapping. Place a scoop of filling on each crescent roll. Wrap crescent roll over top of filling. Bake for 20- 25 minutes at 375*F. Sprinkle cheese over top.
We had this at a pampered chef party using the chicken and it was yummy.
Sunday, November 4, 2007
1 large onion, chopped (1 cup)
1 can (10 3/4 oz) condensed golden mushroom soup
1 can (10 3/4 oz) condensed cream of mushroom soup
2 cans (4.5 oz each) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (16 oz) egg noodles
1 package (8oz) cream cheese, cubed
1 containter (8oz) sour cream
Mix beef, onion, soups, mushrooms and pepper in slow cooker.
Cover and cook on low for 8 to 10 hours
15 minutes before serving, cook and drain noodles as directed on package. Meanwhile, stire cream cheese into beef mixture unitl melted. Stir in sour cream.
Serve beef mixture over noodles.