Monday, June 27, 2011
I love cooking with fresh peaches!
1 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
*Mix well with fork then add:
1 cold cube of butter, cut into pieces
*Mash until well blended.
*Peel and slice 6-8 big peaches. Put into baking dish and cover with topping. Bake at 350 for 15 minutes, covered with foil, and then 25 minutes without foil. You can broil for a minute or two at the end to crisp it.
Sunday, June 26, 2011
Bag of shredded Monteray Jack cheese 320z
1/2 cup diced green chiles (if using canned, drain them first)
1/2 teaspoon cumin
1 tablespoon chile powder
1/4 cup onion, finely chopped
1 cup (sour cream)
1 red bell pepper, seeded, diced (optional, I didn't use it)
Over a double boiler or in a crock pot, stir all ingredients except sour cream until cheese is melted. Immediately before serving, stir in the sour cream.
Here's an old recipe that I forgot about! It's great to take to a party if you sign up for Fruit Salad! I think I will make it again on the 4th.
1 can cherry pie filling
1 20 oz can crushed pineapple, undrained
1 can eagle brand sweetened condensed milk
8 oz cool whip
chopped walnuts or pecans (opt)
Mix all together and put in pretty bowl!
I love using my crock pot in the summer. It doesn't heat up my kitchen, and make my entire house feel hot! This recipe I found in an old Georgia cookbook that my mother in law gave me, and my kids loved it! They love it when I make any kind of chicken leg, but I think this was their favorite.
Place in crock pot in the following order:
10-12 5oz chicken portions (I used boneless, skinless and frozen)
1 1/2 cups brown sugar
5 cloves garlic (I used 2 tbl garlic powder)
4 TBSP soy sauce
1/2 tsp black pepper
1 cup vinegar
1/2 cup lemon/lime soda
Cook on LOW for 6-8 hours or HIGH for 4-6 (I recommend LOW)
Serve chicken over steamed rice and ladle the sauce over the top
Tuesday, June 21, 2011
- 1 1/2 pounds cubed round steak, cut into thin strips
- All-purpose flour
- Season Salt or Garlic Salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 8 ounces fresh mushrooms, sliced
- 1 (10 3/4-ounce) can beef broth
- 1 (10 3/4-ounce) can cream of mushroom soup
- Salt and black pepper
- 1 cup sour cream
- Cooked egg noodles
Season the steak strips with Seasoning Salt/Garlic Salt, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
Friday, June 17, 2011
1/2 C real butter
-4 oz semisweet chocolate chips
-2 egg yolks
-1 tsp vanilla extract
-1/4 C chopped walnuts
-1/4 C white sugar
-2 tsp all-purpose flour
Preheated your oven to 450 degrees.
Melt the butter and chocolate chips in a double boiler. Beat together the 2 whole eggs, the 2 additional egg yolks, vanilla, and sugar until it is thick. Stir the chocolate. Slowly pour the chocolate into the egg mixture while beating. Quickly beat in the flour. Grease 4 oven safe custard cups with butter and dust with flour. Evenly distribute the walnuts between the cups. Evenly pour the batter on top of the walnuts. Bake for about 10 minutes. The edges and the tops should look done. You can not do the toothpick test on these cakes because the center is "lava"! Carefully invert the cups onto your chosen plate. Dust with powdered sugar and enjoy!
*This batter can be made ahead of time and refrigerated. Just let the batter reach room temperature before baking.
- 1 pound ground beef
- 1 egg
- 1/4 cup bread crumbs
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 1 cup thinly sliced onion
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 teaspoon seasoned salt
- In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
- Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
- Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.
Tuesday, June 14, 2011
- 2 cups cooked chicken, diced
- 1 cup celery, diced
- 2 cups of cooked rice
- 3/4 cup mayonnaise
- 1 cup fresh mushroom, sliced
- 1 tsp lemon juice
- salt and pepper to taste
- 1 can cream of chicken soup
- 1/4 cup butter, melted
- 1 cup corn flakes
- 1 (4 oz) pkg slice almonds
- In a bowl combine chicken, celery, rice, mayonnaise, mushrooms, lemon juice, salt, pepper, and cream of chicken soup. Mix ingredients until well combined.
- Pour mixture into sprayed 9 x 13 inch dish and spread out evenly in the dish.
- Combine corn flakes and butter until corn flakes are well coated with butter.
- Spoon corn flake mixture evenly over chicken/rice mixture.
- Place dish in a 400 degree oven for 15 minutes.
- Remove dish from oven and sprinkle with sliced almonds.
- Place dish back into oven for 5 more minutes.
1 stick butter
1 oz dark choc.
Melt these 2 together, then add:
1 Cup flour
1 Cup sugar
1 tsp baking powder
1 tsp vanilla
¾ cup chopped nuts- optional
6 oz cream cheese, softened
¼ Cup butter, softened
½ Cup sugar
½ tsp vanilla
2 Tb flour
1 cup chocolate chips
Spread first layer in greased 9x13 pan. Mix second layer ingredients together, except chocolate cips. Spread 2nd layer over base and sprinkle 1 cup choc chips on top. Bake at 350 for 25-30 minutes.
When done sprinkle with 2 cups mini marshmallows, put back in hot oven for 2 min or until puffy.
1 cup butter
1 oz dark choc
Melt these 2 together in saucepan then add:
2 oz softened cream cheese
3 cups powdered sugar
1 tsp vanilla
¼ cup milk
Pour over warm marshmallows. Cool and watch them disappear, I'm not kidding!
Monday, June 6, 2011
1 loaf cibatta bread
Wednesday, June 1, 2011
I got inspired by this cute FREE printable, on the Tip Junkie web site! What a great idea to print this tag and attach to Popsicle's, the kids loved it, and it was very inexpensive!