Tuesday, October 28, 2008
Saturday, October 25, 2008
4 lbs peeled cubed potatoes
½ Cup butter, 1 stick
1 Cup shredded mozzarella cheese
¼ teaspoon cumin
¾ Cup warm milk
1 ¼ teaspoon salt
¾ teaspoon garlic salt, Lawry’s
½ teaspoon fresh cracked black pepper
Meat and Vegetable Layer
2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 lb lean ground beef
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
¼ teaspoon garlic salt, Lawry’s
1 15 oz can green beans, drained
1 15 oz can mixed veggis, drained
26 oz can Muir Glen Fire Roasted Tomatoes, pureed in food processor or blender
2 Cups shredded cheddar cheese
1. Place potatoes in a large pot of water and boil for 10-12 minutes or until fork tender. Drain then place into a stand or electric mixer. Beat until well mashed then add remaining potato ingredients until well combined. Set aside.
2. Heat olive oil into a large skillet over medium heat. Saute onion until softened, about 5 minutes. Add ground beef, salt, pepper and garlic salt; cook until browned and crumbled. Stir in beans, vegetables and pureed tomatoes. Pour meat mixture into a 9x13 inch baking dish or individual size baking dishes. Top with mashed potatoes then sprinkle with cheddar cheese. Bake for 25-30 minutes or until cheese is melted. For crispy cheese topping bake uncovered, for oozing cheese, cover with foil after 15 minutes of baking. Enjoy!
Tuesday, October 21, 2008
Sorry the picture is really bad on this one. I tried over 30 pictures of these muffins and couldn't get a decent picture. I would have tried again in the morning but every muffin was gone by morning. This muffin was very good. I'll be making it again soon. The lemon and raspberry flavors together were tasty and the topping really helped to make the muffin. I found the recipe here:
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, melted
1/2 cup of milk
Juice from 1 lemon
1 tsp vanilla
Zest from 1 lemon, chopped finely
8 oz fresh raspberries (frozen would work too)
1/4 cup of white sugar
2 tbsp flour
2 tbsp cold butter, chopped into pieces
Combine all ingredients with fingers until flaky and crumbly.
Preheat oven to 400 degrees. Spray muffin tin with cooking spray. Combine flour, sugar, baking powder and salt; blend well. In another bowl, combine melted butter, milk, lemon juice, lemon zest, vanilla and eggs; mix thoroughly. Slowly stir egg mixture into the flour mixture until well blended. Add the raspberries and mix slowly and carefully. Spoon batter evenly into greased muffin tins. Top each muffin with streusel topping. Bake in the oven for 15-17 minutes or until lightly browned (don't over bake).
Monday, October 20, 2008
1 cup white sugar
1/2 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Friday, October 17, 2008
Thursday, October 16, 2008
1 sugar pumpkin
1 recipe pastry for a 9 inch single crust pie
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk
Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.
Tuesday, October 14, 2008
Friday, October 10, 2008
Thursday, October 9, 2008
I love sweet and sour chicken. I have to force myself not to make it and eat it on a regular basis. I few months back I posted a sweet and sour chicken wing recipe that I've eaten all my life. My mom received the recipe from a family friend in New Mexico and its a favorite in our family. Back when we were growing up we made it with the wings all the time because wings were cheap meat back then but now that chicken wings have become a favorite they are a little pricey. Yet I still have cravings for the dish so I've come up with a great way to enjoy the food without the price of chicken wings. I use breaded uncooked chicken tenders, which I can usually find at a local store called Winegar's mismarked for $1.49 for a 20 lb box. Here's the originial recipe calling for wings but without a picture:
For the dish I made tonight I just fry the breaded chicken on the stove top just until crispy and brown. Then I make the sauce:
3/4 cup sugar
1/2 cup vinegar
1/4 cup broth
1 tablespoon soy sauce
4 tablespoons ketchup
Mix sauce, heating until sugar dissolves.
I then place the chicken tenders on a cookie sheet and cover them with sauce.
Bake at 350 degrees for about 40 minutes or until cooked, turning chicken over every five minutes.
Wednesday, October 8, 2008
3 pounds brussels sprouts, trimmed and halved lengthwise
12 ounces thick-cut bacon, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
Salt and pepper
Tuesday, October 7, 2008
Monday, October 6, 2008
Okay this was a dish loved by everyone in the house. I'm posting the recipe with the original recipe however when I made it I left the chicken out of the dish. I still served it as a main dish but I left the chicken out. The flavors were good. The chicken probably would have made my husband not like the dish. Very easy to make and it was eaten by everyone. I found the recipe here:
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
1 Tbsp. pepper (I just sprinkle in son pepper 1 Tbsp seemed way to much)
1/2 c. butter
1 lb. bacon, crumbled
1 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
In the crock pot cool chicken and bottle of marinade on low for 6-8 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (it just falls apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded Parmesan cheese on top.