1 and 3/4 cup flour
1/2 tsp salt
1 tsp soda
1/2 cup butter
1/2 cup sugar
1/2 cup peanut butter
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 T milk
mix ingredients, roll into balls and place in greased mini muffin tins. Bake at 350 for 8 minutes. gently press mini p.b. cup into the center of each cookie. Let cool and carefully remove with a spoon.
Wednesday, May 5, 2010
Easy Breakfast Cake
1 yellow cake mix
3 eggs
1 cup plain yogurt
1 small box instant vanilla pudding
3/4 cup water
3/4 cup oil
*mix ingredients and pour in a greased cake pan
top with the following:
3/4 cup baking mix (bisquick)
3-4 T butter melted
1 cup brown sugar
2 tsp cinnamon
*mix ingredients together and "crumble" on the top of the cake mix
Bake at 350 for about 20 minutes then bake at 325 for about 30-30 minutes or until spongy in the center
-recommend serving with a fruit and sausage :)
3 eggs
1 cup plain yogurt
1 small box instant vanilla pudding
3/4 cup water
3/4 cup oil
*mix ingredients and pour in a greased cake pan
top with the following:
3/4 cup baking mix (bisquick)
3-4 T butter melted
1 cup brown sugar
2 tsp cinnamon
*mix ingredients together and "crumble" on the top of the cake mix
Bake at 350 for about 20 minutes then bake at 325 for about 30-30 minutes or until spongy in the center
-recommend serving with a fruit and sausage :)
Cane's dipping sauce
1 cup mayo
1/2 cup ketchup
1 tsp worcestershire sauce
1/4 tsp black pepper
1/4 tsp garlic powder
Fried Pickles
"marinade mix"
2 eggs
1/4 cup flour
1 cup buttermilk
1 T worcestershire sauce
1/2 tsp vineger based hot pepper sauce (tabasco)
3/4 tsp cayenne pepper
1/4 tsp season salt
1/4 tsp garlic powder
"breading mix"
1 cup cornmeal
2 cups flour
1 tsp salt
1 tsp black pepper
place sliced pickles in the marinade for a couple minutes then dip pickle in the flour mix to completely cover the pickle slice. place in hot cooking oil in a medium size sauce pan. Pickles will begin to float as they start to cook. Carefully turn pickles until browned to your desire. Place on a plate lined with a paper towel.
*this recipe works with a deep fryer as well if you have one
"Dipping Sauce"
high quality ranch or hidden valley mix with sr. cream. For every one cup of the ranch, add about 1/2- 1 tsp cayenne pepper or cajun seasoning and black pepper to taste.
2 eggs
1/4 cup flour
1 cup buttermilk
1 T worcestershire sauce
1/2 tsp vineger based hot pepper sauce (tabasco)
3/4 tsp cayenne pepper
1/4 tsp season salt
1/4 tsp garlic powder
"breading mix"
1 cup cornmeal
2 cups flour
1 tsp salt
1 tsp black pepper
place sliced pickles in the marinade for a couple minutes then dip pickle in the flour mix to completely cover the pickle slice. place in hot cooking oil in a medium size sauce pan. Pickles will begin to float as they start to cook. Carefully turn pickles until browned to your desire. Place on a plate lined with a paper towel.
*this recipe works with a deep fryer as well if you have one
"Dipping Sauce"
high quality ranch or hidden valley mix with sr. cream. For every one cup of the ranch, add about 1/2- 1 tsp cayenne pepper or cajun seasoning and black pepper to taste.
Tuesday, March 23, 2010
Easy Chicken and gravy
Dump half a bag of frozen chicken breast tenderloins into a large "cooking bag." add 1 cup water and a packet of lipton onion soup mix and place in a casserole dish. (follow directions for using the bag....twist tie, cut slits, and so on) Bake on 325 for about an hour an a half.
Keep juices for gravy,
*take about 2 spoonfuls of cornstarch and add to about one cup of water, stir and add to the the chicken juices. bring to a boil and remove from heat. Serve with mashed potatoes and the shedded chicken.
Dump half a bag of frozen chicken breast tenderloins into a large "cooking bag." add 1 cup water and a packet of lipton onion soup mix and place in a casserole dish. (follow directions for using the bag....twist tie, cut slits, and so on) Bake on 325 for about an hour an a half.
Keep juices for gravy,
*take about 2 spoonfuls of cornstarch and add to about one cup of water, stir and add to the the chicken juices. bring to a boil and remove from heat. Serve with mashed potatoes and the shedded chicken.
Stuffed Shells
1-2 lb ground beef
small container of ricotta cheese
3/4 cup mozzarella cheese
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp basil
1/8 tsp oregano
3/4 cup spaghetti sauce
1 small box frozen chopped spinach
Boil jumbo shells according to the directions on the box. Cool. Thaw and cook spinach according to the directions. Mix ricotta, spinach, mozz. cheese, garlic powder and salt and pepper. Brown the ground beef, then add basil and oregano to the meat. Stir the meat into the cheese mixture. Pour 3/4 cup sauce on the bottom of a 9x13 pan. Stuff shells and place in pan. When the pan is full, cover with desired amount of sauce and top with additional cheese. Bake for about 20 min on 350.
*Easy option for kids is to stuff shells with only meat and cheese!
1-2 lb ground beef
small container of ricotta cheese
3/4 cup mozzarella cheese
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp basil
1/8 tsp oregano
3/4 cup spaghetti sauce
1 small box frozen chopped spinach
Boil jumbo shells according to the directions on the box. Cool. Thaw and cook spinach according to the directions. Mix ricotta, spinach, mozz. cheese, garlic powder and salt and pepper. Brown the ground beef, then add basil and oregano to the meat. Stir the meat into the cheese mixture. Pour 3/4 cup sauce on the bottom of a 9x13 pan. Stuff shells and place in pan. When the pan is full, cover with desired amount of sauce and top with additional cheese. Bake for about 20 min on 350.
*Easy option for kids is to stuff shells with only meat and cheese!
Cuban Beef
3 lb roast (can be smaller)
1 small onion sliced
2 T olive oil
1 large onion diced
2 garlic cloves
1 bell pepper
4 large tmtos diced or one can of rotel
1 and 1/2 T cumin
2 T tmto paste
1 bay leaf
*salt and pepper roast and brown on both sides in cooking oil in a large pot. Add 2 cups of water and the small sliced onion. Bring to a boil and reduce to med-low heat, cover and simmer for about 1 and half hour or until tender. Shred beef. Heat olive oil in a pan, add garlic, onions, peepper and saute for 5 min. Add tmtos and tmto paste, cumin, bay leaf and simmer for 5-10 minutes. Remove bay leaf and add beef.
This can be used as a taco meat, served over rice, the filling for potstickers or poured over a salad. Anyway you dish it, it will be delicious!
1 small onion sliced
2 T olive oil
1 large onion diced
2 garlic cloves
1 bell pepper
4 large tmtos diced or one can of rotel
1 and 1/2 T cumin
2 T tmto paste
1 bay leaf
*salt and pepper roast and brown on both sides in cooking oil in a large pot. Add 2 cups of water and the small sliced onion. Bring to a boil and reduce to med-low heat, cover and simmer for about 1 and half hour or until tender. Shred beef. Heat olive oil in a pan, add garlic, onions, peepper and saute for 5 min. Add tmtos and tmto paste, cumin, bay leaf and simmer for 5-10 minutes. Remove bay leaf and add beef.
This can be used as a taco meat, served over rice, the filling for potstickers or poured over a salad. Anyway you dish it, it will be delicious!
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