Sunday, February 21, 2010
Chocolate Covered Marshmallow Cookies
Chicken Enchiladas
Wednesday, February 17, 2010
Cinnamon Bun Pancakes
Pizza!!!
Sunday, February 14, 2010
Happy Valentine's Day!
Biscuits and Gravy
If you have never made biscuits and gravy before, here is a very simple recipe.
You will need:
biscuits
2 Tbsp. flour
1 lb. sausage
3 cups milk
In a medium sized skillet, cook your sausage until it is completely done. Do not drain. Stir in your flour. Slowly add in your milk a little at a time. Continue to stir in the milk. Your gravy will start to thicken. I always let it sit for about 5 or 10 minutes off of the heat to thicken a little bit more before serving. Add salt and pepper if desired.
Mini Meatloaves and Twiced Baked Potatoes (Cheating version)
For the mini meatloaves, you can make your favorite meatloaf recipe. Coat a muffin pan with cooking spray. Place your meatloaf in the muffin cups and bake at 350 degrees until no longer pink inside (about 20 minutes).
Twice Baked Potatoes (Cheating version)
I use the Hungry Jack dried flakes. I make the mashed potatoes like it says on the box. Then I add about 2 spoonfuls of sour cream and a handful of shredded cheddar cheese. Stir until well mixed. Put the mashed potatoes in a oven safe dish and sprinkle more cheese on top. Bake at 350 degrees until cheese is melted.
Wednesday, February 10, 2010
Chicken Teriyaki and Fried Rice
1 package chicken breasts
3 cups white rice
2 eggs
1 tsp. ginger
1/2 tsp. garlic powder
salt
pepper
1 to 2 Tbsp. oil
1 Tbsp. butter
teriyaki sauce
Cut the chicken into bite sized pieces. Melt butter in a skillet. Cook the chicken over medium heat until no longer pink inside. Stir in teriyaki sauce right at the end. I just kept adding a little at a time until I liked the taste.
Cook the rice. I used Minute rice. While that was steaming, I went ahead and scrambled two eggs. To save from a million dishes (I hate doing the dishes), I put the cooked eggs into a small dish. I used the same pan I cooked the eggs in to cook the rice. Add a small amount of cooking oil to the skillet. Over medium heat, add rice. Stir rice constantly so that none of it burns or hardens. Add seasonings (ginger, garlic powder, salt, pepper). You can also add green onion if you wish. Keep stirring. Add small amounts of teriyaki sauce until you get desired taste. Serve immediately with chicken.
Cajun Pasta
Tuesday, February 9, 2010
New Years
Vegetable Tray- Sorry for the blurry pictureChocolate Mousse
I found the recipe for this chocolate mousse at www.bettycrocker.com. It is so easy and turned out delicious.
4 egg yolks
1/4 cup sugar
1 cup whipping (heavy) cream
1 package (6 ounces) semisweet chocolate chips (1 cup)
1 1/2 cups whipping (heavy) cream
1. Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
2. Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
3. Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.
Smore Parfaits
Banana Wontons
1 package of wonton wrappers (these are usually found in the tofu section of your grocery store)
5 bananas
Cinnamon and sugar mixed together
Mush up your bananas in a bowl. Lay out one wonton wrapper and put a half spoonful of mushed up banana in the center of it. Wet the edges of the wrapper with water and fold over. Seal around the edges. You will end up with a rectangle. Repeat until you get desired amount. This recipe should do one package of wontons (48-50 total). Fry wontons in oil until golden brown. I usually remove them and put them on a wire rack to dry. I place a plate underneath the rack to catch the oil. Then I sprinkle with cinnamon/sugar mixture. Serve warm with ice cream and either caramel or chocolate syrup. Enjoy!!!
Cakes
Sausage Wonton Cups
2 packages of medium spicy sausage
1 1lb. block of velveeta cheese
1 can of rotel tomatoes
Pumpkin Bars
Ingredients:
Bars:
Preheat the oven to 350 degrees.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13×10 inch baking pan. Bake for 30 minutes.
Let cool completely before frosting.
Cut into bars.
To make the icing:Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.
Yield: 48 small bars or 24 larger barsPrep time: 10-15 minutesCook time: 30 minutesEase of preparation: easy
Recipe Courtesy Patty Ronning as adapted by Paula Deen http://www.pauladeen.com/
Honey Bourbon Glazed Ham
2/3 cup bourbon or whiskey (I use Maker’s Mark)
1 cup clover honey
1/3 cup molasses
1/2 cup 100 percent fruit orange marmalade
1 (5-pound) whole bone-in smoked ham, fully cooked, unsliced
Preheat oven to 350 degrees F.
In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.
With a sharp knife, cut a diamond pattern on the fatty part of the ham. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.