1# ground beef
1/2 cup chopped onion
1 Tbsp butter
15 oz spaghetti sauce
1/2 teaspoon fennel seed
6 oz sliced mozzarella
2 eggs
1 cup milk
1 Tbsp cooking oil
1 cup flour
1/2 tsp salt
1/4 cup grgated parmesan
Cook ground beef until browned.Drain. Cook onion in separate skillet until tender, but not brown. Drain. Stir in spaghetti sauce & fennel seed. Add ground beef.
Pour meat mixture into a pan. Arrnge mozzarella slices over top.
In a bowl combine eggs, milk & oil. Add flour & salt. Beat with rotary beater until smooth. Pour batter evenly over cheese in pan. Sprinkle parmesan on top. Bake at 400 for 30 minutes til crust is golen. Cut into squares.
Sunday, February 28, 2010
Marilyn's Pork Tenderloin
4 Tbsp honey
2 Tbsp brown sugar
1 pork tenderloin
2 Tbsp cider vinegar
1 Tbsp brown mustard
Combine all ingredients & coat tenderloin. Roast in preheated oven at 375 for 20-30 minutes, or until meat thermometer registers 155. Slice hin and serve.
2 Tbsp brown sugar
1 pork tenderloin
2 Tbsp cider vinegar
1 Tbsp brown mustard
Combine all ingredients & coat tenderloin. Roast in preheated oven at 375 for 20-30 minutes, or until meat thermometer registers 155. Slice hin and serve.
Saturday, February 27, 2010
Horn Butter Cookie Recipe
Cream:
1 lb butter &
1 lb powdered sugar
Add:
4 eggs
3 Tbsp cream
pinch of salt
Put 1 tsp baking soda in the juice and rind of one lemon & add
5 1/2 to 6 cups flour
Put into fridge for a few hours.
Roll & cut out shapes
bake at 375 for 6-8 minutes.
Frost & sprinkle
1 lb butter &
1 lb powdered sugar
Add:
4 eggs
3 Tbsp cream
pinch of salt
Put 1 tsp baking soda in the juice and rind of one lemon & add
5 1/2 to 6 cups flour
Put into fridge for a few hours.
Roll & cut out shapes
bake at 375 for 6-8 minutes.
Frost & sprinkle
Thursday, February 18, 2010
Marilyn's Special Salad
2 T. red wine vinegar
1/2 c canola oil
4 T sugar
1/2 tsp pepper
1 tsp dill weed
3 dashes of tabasco
1/2 c almonds
1/2 c. pecans
2 T butter
2 T sugar
sliced green onions
mandarin oranges
radishes, thinly sliced
red leaf lettuce
Mix together first 6 ingredients to make the salad dressing. Set aside.
Melt butter in saute pan. Toast the almonds and pecans in the pan with the sugar until candied. Cool.
On a bed of red lettuce tossed in the dressing, arrange oranges, green onions, radish slices & candied nuts.
1/2 c canola oil
4 T sugar
1/2 tsp pepper
1 tsp dill weed
3 dashes of tabasco
1/2 c almonds
1/2 c. pecans
2 T butter
2 T sugar
sliced green onions
mandarin oranges
radishes, thinly sliced
red leaf lettuce
Mix together first 6 ingredients to make the salad dressing. Set aside.
Melt butter in saute pan. Toast the almonds and pecans in the pan with the sugar until candied. Cool.
On a bed of red lettuce tossed in the dressing, arrange oranges, green onions, radish slices & candied nuts.
Wednesday, February 17, 2010
Chicken Dumpling Casserole
1/2 cup chopped onion
1/2 cup chopped celery
2 minced garlic cloves
1/4 cup butter
1/2 cup AP flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
4 cups chicken broth
10 oz frozen peas
4 cups cooked cubed chicken
2 cups buttermilk biscuit mix
2 tsp dried basil
2/3 cup milk
In a large saute pan, saute onion, celery and garlic in butter until tender. Add flour, sugar, basil, pepper, and broth. Bring to a boil. Cook and stir for 1 minute. Reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into greased 13 x 9 inch baking dish. For dumplings, combine biscuit mix and basil into a bowl. Stir in milk with a fork until moistened. Drop by Tbsp-ful onto casserole. Bake uncovered at 350 for 30 minutes. Cover and bake 10 minutes more, or until dumplings are done.
1/2 cup chopped celery
2 minced garlic cloves
1/4 cup butter
1/2 cup AP flour
2 tsp sugar
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
4 cups chicken broth
10 oz frozen peas
4 cups cooked cubed chicken
2 cups buttermilk biscuit mix
2 tsp dried basil
2/3 cup milk
In a large saute pan, saute onion, celery and garlic in butter until tender. Add flour, sugar, basil, pepper, and broth. Bring to a boil. Cook and stir for 1 minute. Reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into greased 13 x 9 inch baking dish. For dumplings, combine biscuit mix and basil into a bowl. Stir in milk with a fork until moistened. Drop by Tbsp-ful onto casserole. Bake uncovered at 350 for 30 minutes. Cover and bake 10 minutes more, or until dumplings are done.
Veal Scallopine
When I was working at Tucci's of Dublin as a waitress, I asked the chef what was in our veal scallopine. He told me the ingredients & I sort of made up the process by process of elimination.
1/2 cup butter
1/2 cup heavy cream
1/2 cup spaghetti sauce
3/4- 1 cup grated parmesan cheese
1/2 tsp salt
dash pepper
chopped prosciutto
toasted pinenuts
2 Tbsp oil
1# veal, pounded thinly
1/2 cup AP flour
2 tsp garlc salt
linguine noodles
To make sauce, melt butter over low heat. Add heavy cream. Add spaghetti sauce until light orange in color. Stir in parmesan cheese very slowly, otherwise it will clump together. Keep warm, stirring frequently.
To make veal, sprinkle with salt and pepper. Dip in flour mixed with garlic salt to coat. Heat oil in 10 inch skillet over medium high heat. Cook the veal in skillet, turning once- should be brownish gray in color. Keep warm.
Serve over cooked linguine noodles- the veal, then the sauce, then garnish with chopped prosciutto and toasted pinenuts. YUM!
1/2 cup butter
1/2 cup heavy cream
1/2 cup spaghetti sauce
3/4- 1 cup grated parmesan cheese
1/2 tsp salt
dash pepper
chopped prosciutto
toasted pinenuts
2 Tbsp oil
1# veal, pounded thinly
1/2 cup AP flour
2 tsp garlc salt
linguine noodles
To make sauce, melt butter over low heat. Add heavy cream. Add spaghetti sauce until light orange in color. Stir in parmesan cheese very slowly, otherwise it will clump together. Keep warm, stirring frequently.
To make veal, sprinkle with salt and pepper. Dip in flour mixed with garlic salt to coat. Heat oil in 10 inch skillet over medium high heat. Cook the veal in skillet, turning once- should be brownish gray in color. Keep warm.
Serve over cooked linguine noodles- the veal, then the sauce, then garnish with chopped prosciutto and toasted pinenuts. YUM!
Friday, February 12, 2010
Mom's Meatloaf
The last line of instruction is the most important. Probably my family's favorite dinner while we were growing up.
2 eggs beaten
1/2 c ketchup
3/4 c water
1 pkg of dry onion soup mix
1 1/2 c soft bread crumbs
2 # ground beef
Mix. Put in loaf pan. Drizzle ketchup over the top. Bake at 350 for 1 hour.
Eat with mashed potatoes, corn and pork and beans
2 eggs beaten
1/2 c ketchup
3/4 c water
1 pkg of dry onion soup mix
1 1/2 c soft bread crumbs
2 # ground beef
Mix. Put in loaf pan. Drizzle ketchup over the top. Bake at 350 for 1 hour.
Eat with mashed potatoes, corn and pork and beans
Fish Tacos
•2 ounces tequila (2 shots)
•Zest and juice of 1 lime
•3 tablespoons vegetable oil, divided
•1 tablespoon Old Bay seasoning
•1 teaspoon chili powder
•4 portions halibut fillets (6-8 ounces each)
•1 small-medium red onion, chopped
•2 cloves garlic, finely chopped
•1 jalapeño pepper, seeded and chopped
•8-10 tomatillos, peeled and coarsely chopped
•Salt and pepper
•1 teaspoon ground cumin
•Zest and juice of 1 lemon
•1 generous tablespoon honey
•1 small ripe avocado, halved, seeded and flesh removed
•Cooking spray
•8 soft flour tortillas
•1/2 small white or red cabbage, shredded
PreparationIn a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, Old Bay seasoning and the chili powder. Coat the fish in the dressing.
Pre-heat a grill pan or outdoor grill.
While the grill heats, heat a medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onion, garlic and jalapeño . Sauté for a couple of minutes to soften, then add the coarsely chopped tomatillos. Season with salt and pepper and the cumin. Cook until the tomatillos soften, about 6-7 minutes more. Remove from the heat and let cool for about 5 minutes.
Add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until a thick salsa forms. Transfer to a bowl and reserve.
Coat the grill pan or grill with cooking spray. Add the fish and cook for 3-4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
Serve the fish with tortillas alongside, topping the fish with cabbage and salsa as you eat.
To make this easier, I use green salsa blended with 1 avocado, 2 Tbsp honey, a pinch of cumin & a pinch of cayenne to make the sauce!
•Zest and juice of 1 lime
•3 tablespoons vegetable oil, divided
•1 tablespoon Old Bay seasoning
•1 teaspoon chili powder
•4 portions halibut fillets (6-8 ounces each)
•1 small-medium red onion, chopped
•2 cloves garlic, finely chopped
•1 jalapeño pepper, seeded and chopped
•8-10 tomatillos, peeled and coarsely chopped
•Salt and pepper
•1 teaspoon ground cumin
•Zest and juice of 1 lemon
•1 generous tablespoon honey
•1 small ripe avocado, halved, seeded and flesh removed
•Cooking spray
•8 soft flour tortillas
•1/2 small white or red cabbage, shredded
PreparationIn a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, Old Bay seasoning and the chili powder. Coat the fish in the dressing.
Pre-heat a grill pan or outdoor grill.
While the grill heats, heat a medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onion, garlic and jalapeño . Sauté for a couple of minutes to soften, then add the coarsely chopped tomatillos. Season with salt and pepper and the cumin. Cook until the tomatillos soften, about 6-7 minutes more. Remove from the heat and let cool for about 5 minutes.
Add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until a thick salsa forms. Transfer to a bowl and reserve.
Coat the grill pan or grill with cooking spray. Add the fish and cook for 3-4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
Serve the fish with tortillas alongside, topping the fish with cabbage and salsa as you eat.
To make this easier, I use green salsa blended with 1 avocado, 2 Tbsp honey, a pinch of cumin & a pinch of cayenne to make the sauce!
Nikki's Ham & Green Bean Casserole
Prepared in a slow cooker. A mom from MOMS Club made this for me postpartum with the twins. Yummy! Reminds me of my Grandma Miller's cooking
4 cups diced ham
1 can Del Monte potatoes and green beans (I use this because it is already flavored with some ham stock)
2 cans diced white potatoes (for yours I used Great Value from Wal-Mart)
2 cans green beans (I think I used one can Del Monte and one can Great Value)
1/2 stick of butter
Mrs. Dash (Original with yellow lid)
Combine all in a crockpot & cook on low until heated through. Great with cornbread!
4 cups diced ham
1 can Del Monte potatoes and green beans (I use this because it is already flavored with some ham stock)
2 cans diced white potatoes (for yours I used Great Value from Wal-Mart)
2 cans green beans (I think I used one can Del Monte and one can Great Value)
1/2 stick of butter
Mrs. Dash (Original with yellow lid)
Combine all in a crockpot & cook on low until heated through. Great with cornbread!
Sweet Onion BBQ Burgers
Made these for a cookout in '06- an excellent recipe
Makes 4 burgers
1/2 cup dry bread crumbs
2 tsp onion salt
2 tsp brown sugar
1 egg, beaten
1 # ground beef
1 1/4 cups bbq sauce
Sauce:
1/2 cup mayo
1/2 cup bbq sauce
1 tsp brown sugar
Onion topping:
2 Tbsp butter
1/4 cup honey
2 large thinly sliced onions
4 slices smoked cheddar cheese
4 split hamburger buns
In a bowl, combine bread crumbs, onion salt, brown sugar. Add egg. Crumble beef over mixture & mix well. Shape into 4 patties. Place in a shallow dish; Pour bbq sauce over patties. Cover & refrigerate 2-4 hours.
In a small bowl, combine the sauce ingredients. Cover & refrigerate until serving time. For topping, melt the butter in a large skillet. Stir in honey until blended. Add onions. Saute' for 15-20 minutes until tender & lightly browned. Keep warm.
Drain and discard bbq sauce. Grill patties, uncovered, over medium hot heat for 5-7 minutes on each side or until juices run clear. Top each with a cheese slice; Grill 1 minute longer. Serve on buns with sauce & onion topping.
Makes 4 burgers
1/2 cup dry bread crumbs
2 tsp onion salt
2 tsp brown sugar
1 egg, beaten
1 # ground beef
1 1/4 cups bbq sauce
Sauce:
1/2 cup mayo
1/2 cup bbq sauce
1 tsp brown sugar
Onion topping:
2 Tbsp butter
1/4 cup honey
2 large thinly sliced onions
4 slices smoked cheddar cheese
4 split hamburger buns
In a bowl, combine bread crumbs, onion salt, brown sugar. Add egg. Crumble beef over mixture & mix well. Shape into 4 patties. Place in a shallow dish; Pour bbq sauce over patties. Cover & refrigerate 2-4 hours.
In a small bowl, combine the sauce ingredients. Cover & refrigerate until serving time. For topping, melt the butter in a large skillet. Stir in honey until blended. Add onions. Saute' for 15-20 minutes until tender & lightly browned. Keep warm.
Drain and discard bbq sauce. Grill patties, uncovered, over medium hot heat for 5-7 minutes on each side or until juices run clear. Top each with a cheese slice; Grill 1 minute longer. Serve on buns with sauce & onion topping.
Sand Tarts
Must be very thinly rolled out
2 pounds butter
2 cups white sugar
5 eggs
8 cups all-purpose flour, or as needed
1 egg white
1 tablespoon milk
1/4 cup cinnamon sugar
1.Cream the butter, sugar and eggs together. Add just enough flour to stiffen. Dough should be slightly sticky. Place dough in the refrigerator and let chill overnight.
2.Preheat oven to 350 degrees F (175 degrees C). In a very small bowl combine the egg white and the milk. Set aside.
3.Remove small amount of dough from the refrigerator and on a lightly floured surface roll it out very thin. Cut out rounds with a biscuit cutter or drinking glass dipped in flour. Place cookies on a cookie sheet and paint the top with the egg white mixture (or may use milk, like Grandma Kay does). Sprinkle with cinnamon sugar. Repeat until all the dough is used up.
4.Bake at 350 degrees F (175 degrees C) for 10 minutes and the edges are slightly browned. Watch these cookies closely for they burn very easily.
Original recipe:
2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup butter
1/2 tsp vanilla
1 cup sugar
1 egg + 1 egg yolk
cinnamon/sugar mixture
Sift flour with salt and baking powder. Cream butter and vanilla. Beat in sugar. Add egg and egg yolk. Beat thoroughly. Add flour mixture. Chill overnight. Roll as thinly as possible. Cut into shapes with cookie cutter. Brush top of each cookie with milk. Sprinkle with sugar/cinnamon mixture.
Bake at 350 for 8-10 minutes.
2 pounds butter
2 cups white sugar
5 eggs
8 cups all-purpose flour, or as needed
1 egg white
1 tablespoon milk
1/4 cup cinnamon sugar
1.Cream the butter, sugar and eggs together. Add just enough flour to stiffen. Dough should be slightly sticky. Place dough in the refrigerator and let chill overnight.
2.Preheat oven to 350 degrees F (175 degrees C). In a very small bowl combine the egg white and the milk. Set aside.
3.Remove small amount of dough from the refrigerator and on a lightly floured surface roll it out very thin. Cut out rounds with a biscuit cutter or drinking glass dipped in flour. Place cookies on a cookie sheet and paint the top with the egg white mixture (or may use milk, like Grandma Kay does). Sprinkle with cinnamon sugar. Repeat until all the dough is used up.
4.Bake at 350 degrees F (175 degrees C) for 10 minutes and the edges are slightly browned. Watch these cookies closely for they burn very easily.
Original recipe:
2 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup butter
1/2 tsp vanilla
1 cup sugar
1 egg + 1 egg yolk
cinnamon/sugar mixture
Sift flour with salt and baking powder. Cream butter and vanilla. Beat in sugar. Add egg and egg yolk. Beat thoroughly. Add flour mixture. Chill overnight. Roll as thinly as possible. Cut into shapes with cookie cutter. Brush top of each cookie with milk. Sprinkle with sugar/cinnamon mixture.
Bake at 350 for 8-10 minutes.
Martha S's Cornish Game Hen with Wild Rice
Probably the first fancy recipe I ever made. From Martha Stewart's Entertaining:
4 boned cornish game hens
2 small onions, finely minced
2 carrots, finely diced
2 small celery stalks, finely diced
4 Tbsp butter
sprig of thyme
1 bay leaf
2 cups wild rice
3- 3 1/2 cups boiling water or stock
salt & pepper
Glaze: 1 cup crab apple jelly melted with 1 Tbsp white wine vinegar
To make the stuffing, saute' the vegetables in the butter for 10 minutes. Add the herbs, wild rice & boiling water. Cover & cook for 30 minutes. Stir occasionally to prevent sticking. Test for seasoning. When rice is cooked, drain off any liquid & fluff with a fork. Cool before stuffing the hens.
Loosen the skin of the hen & push cooked rice under the skin. Skewer and truss.
Roast hens for 30 minutes in 350 degree oven. Brush with glaze during last 15 minutes & again after removing from the oven. Let stand 5 minutes prior to serving.
4 boned cornish game hens
2 small onions, finely minced
2 carrots, finely diced
2 small celery stalks, finely diced
4 Tbsp butter
sprig of thyme
1 bay leaf
2 cups wild rice
3- 3 1/2 cups boiling water or stock
salt & pepper
Glaze: 1 cup crab apple jelly melted with 1 Tbsp white wine vinegar
To make the stuffing, saute' the vegetables in the butter for 10 minutes. Add the herbs, wild rice & boiling water. Cover & cook for 30 minutes. Stir occasionally to prevent sticking. Test for seasoning. When rice is cooked, drain off any liquid & fluff with a fork. Cool before stuffing the hens.
Loosen the skin of the hen & push cooked rice under the skin. Skewer and truss.
Roast hens for 30 minutes in 350 degree oven. Brush with glaze during last 15 minutes & again after removing from the oven. Let stand 5 minutes prior to serving.
Thursday, February 11, 2010
Blues Burger
From the Burger Mei.sters Cookbook- 4 servings
1 1/2 # ground sirloin beef
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp freshly ground black pepper
1/4 tsp chili powder
1/4 tsp salt
pinch cayenne pepper
2 oz Maytag blue cheese
salt & pepper to season
4 onion rolls, cut in half
In a 5 quart stainless steel bowl, gently but thoroughly combine the beef & spices.
Gently form the seasoned beef into eight 3-oz, 1/2 inch thick burgers. Use a spoon to make an indent in the center of 4 o the patties. Place 1/2 oz blue cheese into each indentation, top each with another paty & gently form into 1 1/4 inch burgers. Seal all of the edges. Cover the burgers with plastic wrap & refrigerate until needed.
Just before grilling, lightly season the patties with salt & pepper, then coat with Quick BBQ sauce. Grill until desired doneness, frequently basting with the Quick BBQ Sauce during grilling process.
Remove burgers from grill. Baste with remaining BBQ sauce. Toast the rolls on the grill. May top with sauteed mushrooms if desired.
Quick BBQ Sauce:
4 Tbsp ketchup
4 Tbsp light brown sugar
2 Tbsp spicy brown mustard
2 Tbsp dark molasses
2 Tbsp cider vinegar
2 cloves garlic, peeled and crushed
Heat all ingredients in a saucepan over medium-high heat. Bring to a boil; then lower heat & simmer 30 minutes. Remove from heat. Discard garlic cloves. Can be kept in fridge for several days.
1 1/2 # ground sirloin beef
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp freshly ground black pepper
1/4 tsp chili powder
1/4 tsp salt
pinch cayenne pepper
2 oz Maytag blue cheese
salt & pepper to season
4 onion rolls, cut in half
In a 5 quart stainless steel bowl, gently but thoroughly combine the beef & spices.
Gently form the seasoned beef into eight 3-oz, 1/2 inch thick burgers. Use a spoon to make an indent in the center of 4 o the patties. Place 1/2 oz blue cheese into each indentation, top each with another paty & gently form into 1 1/4 inch burgers. Seal all of the edges. Cover the burgers with plastic wrap & refrigerate until needed.
Just before grilling, lightly season the patties with salt & pepper, then coat with Quick BBQ sauce. Grill until desired doneness, frequently basting with the Quick BBQ Sauce during grilling process.
Remove burgers from grill. Baste with remaining BBQ sauce. Toast the rolls on the grill. May top with sauteed mushrooms if desired.
Quick BBQ Sauce:
4 Tbsp ketchup
4 Tbsp light brown sugar
2 Tbsp spicy brown mustard
2 Tbsp dark molasses
2 Tbsp cider vinegar
2 cloves garlic, peeled and crushed
Heat all ingredients in a saucepan over medium-high heat. Bring to a boil; then lower heat & simmer 30 minutes. Remove from heat. Discard garlic cloves. Can be kept in fridge for several days.
BL Almost Fast Food Burger
From the Biggest Loser Cookbook
(per serving)
1 Tbsp low-fat mayo
1/2 tsp ketchup
1/2 tsp yellow mustard
1/4 # very lean ground beef
1 slice fat-free cheese
1 whole wheat hamburger bun
1/4 cup chopped romaine lettuce
1 thin slice red onion
3 dill pickle rounds
Pretty self-explanatory. The sauce ingredients are the first 3 ingredients listed- mix them together. Grill or broil the burger until well-done. Assemble burger w/ added condiments.
(per serving)
1 Tbsp low-fat mayo
1/2 tsp ketchup
1/2 tsp yellow mustard
1/4 # very lean ground beef
1 slice fat-free cheese
1 whole wheat hamburger bun
1/4 cup chopped romaine lettuce
1 thin slice red onion
3 dill pickle rounds
Pretty self-explanatory. The sauce ingredients are the first 3 ingredients listed- mix them together. Grill or broil the burger until well-done. Assemble burger w/ added condiments.
Wednesday, February 10, 2010
Crescent Cristo Sandwich Loaf
2 8-oz cans crescent dinner rolls
2 Tbsp butter, melted
2 Tbsp honey
6 oz thinly sliced smoked cooked turkey breast
6 oz medium-sliced Muenster cheese
6 oz thinly sliced cooked ham
1/3 cup to 1/2 cup red raspberry preserves
Topping:
2 Tbsp honey
1 Tbsp sesame seedsHeat oven to 375. Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectanges should not touch); firmy press perforations to seal. In a small bowl, combine butter & 2 Tbsp honey; mix well. Brush over dough.
Bake at 375 for 8-12 minutes or until lightly browned. Cool 15 minutes.
Grease 15 x 10 x 1 inch baking pan. Carefully place 1 crust on pan. Top evenly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust. Brush top with 2 Tbs honey. Sprinkle honey with sesame seeds.
Bake at 375 for 10-15 minutes or until crust is deep golden brown and loaf is hot Let stand 5 minutes. Cut into 8 slices.
2 Tbsp butter, melted
2 Tbsp honey
6 oz thinly sliced smoked cooked turkey breast
6 oz medium-sliced Muenster cheese
6 oz thinly sliced cooked ham
1/3 cup to 1/2 cup red raspberry preserves
Topping:
2 Tbsp honey
1 Tbsp sesame seedsHeat oven to 375. Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectanges should not touch); firmy press perforations to seal. In a small bowl, combine butter & 2 Tbsp honey; mix well. Brush over dough.
Bake at 375 for 8-12 minutes or until lightly browned. Cool 15 minutes.
Grease 15 x 10 x 1 inch baking pan. Carefully place 1 crust on pan. Top evenly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust. Brush top with 2 Tbs honey. Sprinkle honey with sesame seeds.
Bake at 375 for 10-15 minutes or until crust is deep golden brown and loaf is hot Let stand 5 minutes. Cut into 8 slices.
Grandma Kay's Sloppy Joes
We have this multiple times at Devil's Lake every year. Classic sides are: jello/fruit salad, potato chips & sometimes applesauce leftovers.
1 1/2 lbs. ground beef
1 pkg McCormick sloppy joe mix
2 tbsp. prepared mustard (or to taste)
1/3 c. catsup (or to taste)
1 can (10 1/2 oz.) condensed chicken gumbo soup
Salt and pepper
Brown beef and drain. Add sloppy joe mix, mustard, catsup, soup, 1/2 cup water and salt and pepper to taste. Mix well. Bring to boil, cover and simmer, stirring occasionally (approximately 30 minutes). Serve on buns.
1 1/2 lbs. ground beef
1 pkg McCormick sloppy joe mix
2 tbsp. prepared mustard (or to taste)
1/3 c. catsup (or to taste)
1 can (10 1/2 oz.) condensed chicken gumbo soup
Salt and pepper
Brown beef and drain. Add sloppy joe mix, mustard, catsup, soup, 1/2 cup water and salt and pepper to taste. Mix well. Bring to boil, cover and simmer, stirring occasionally (approximately 30 minutes). Serve on buns.
Monday, February 8, 2010
Sunburst Lemon Bars
From that same PB Cookie Book
Base:
2 cups AP flour
1/2 cup powdered sugar
1 cup softened butter
Filling:
4 eggs, slightly beaten
2 cups sugar
1/4 cup AP flour
1 tsp baking powder
1/4 cup lemon juice
Frosting:
1 cup powdered sugar
2-3 Tbsp lemon juice
Heat oven to 350. In large bowl, combine all base ingredients at low speed until crumbly. Press mixture into bottom of ungreased 13 x 9 pan. Bake at 350 fr 20-30 minutes or until light brown.
Meanwhile, in large bowl, combine all filling ingredients except lemon juice. Blend well. Stir in 1/4 cup lemon juice. Pour mixture over warm base.
Bake at 350 for an additional 25-30 minutes or until top is lightly browned. Cool 1 hour.
In a small bowl, combine frosting ingredients & frost cooled bars. Cut into bars.
Base:
2 cups AP flour
1/2 cup powdered sugar
1 cup softened butter
Filling:
4 eggs, slightly beaten
2 cups sugar
1/4 cup AP flour
1 tsp baking powder
1/4 cup lemon juice
Frosting:
1 cup powdered sugar
2-3 Tbsp lemon juice
Heat oven to 350. In large bowl, combine all base ingredients at low speed until crumbly. Press mixture into bottom of ungreased 13 x 9 pan. Bake at 350 fr 20-30 minutes or until light brown.
Meanwhile, in large bowl, combine all filling ingredients except lemon juice. Blend well. Stir in 1/4 cup lemon juice. Pour mixture over warm base.
Bake at 350 for an additional 25-30 minutes or until top is lightly browned. Cool 1 hour.
In a small bowl, combine frosting ingredients & frost cooled bars. Cut into bars.
Supreme Chocolate Mint Chip Cookies
From a Pillsbury Cookie Cookbook that I love
Cookies:
4 cups AP flour
1 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1 cup firmly packed brown sugar
1 1/2 cups butter, softened
3 eggs
10 oz mint-flavored chocolate chips
Glaze:
2 cups sugar
1/2 cup unsweetened cocoa
1/2 cup butter
1/2 cup milk
1 tsp vanilla
Heat oven to 350. Lightly grease cookie sheets. In a large bowwl, combine flour, 1 cup cocoa, baking soda, salt. In another large bowl, combine 1 1/2 cups sugar, brown sugar, and 1 1/2 cups butter; beat until light and fluffy. Add eggs; blend well. Add flour mixture; mix well. Stir in chips. Drop by Tbsp-ful 3 " apart on cookie sheets. Flatten slightly.
Bake at 350 for 8-10 minutes or until set. Cool 1 minute. Remove from sheets; Cool completely.
Meanwhile, in a medium saucepan, combine al frosting ingredients except vanilla. Bring to a boil. Boil 1 minute. Remove from heat & stir in vanilla. Cool 5-10 minutes or until slightly cooled. Beat until smooth & of spreadign consistency. Glazed cooled cookies. Let stand until set.
Cookies:
4 cups AP flour
1 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1 cup firmly packed brown sugar
1 1/2 cups butter, softened
3 eggs
10 oz mint-flavored chocolate chips
Glaze:
2 cups sugar
1/2 cup unsweetened cocoa
1/2 cup butter
1/2 cup milk
1 tsp vanilla
Heat oven to 350. Lightly grease cookie sheets. In a large bowwl, combine flour, 1 cup cocoa, baking soda, salt. In another large bowl, combine 1 1/2 cups sugar, brown sugar, and 1 1/2 cups butter; beat until light and fluffy. Add eggs; blend well. Add flour mixture; mix well. Stir in chips. Drop by Tbsp-ful 3 " apart on cookie sheets. Flatten slightly.
Bake at 350 for 8-10 minutes or until set. Cool 1 minute. Remove from sheets; Cool completely.
Meanwhile, in a medium saucepan, combine al frosting ingredients except vanilla. Bring to a boil. Boil 1 minute. Remove from heat & stir in vanilla. Cool 5-10 minutes or until slightly cooled. Beat until smooth & of spreadign consistency. Glazed cooled cookies. Let stand until set.
Marilyn's Raspberry Shortbread Bars
She made these last summer at the lake. This then-pregant-mama loved them!
2 cups AP flour
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1 cup sugar
2 large egg yolks
1/2 tsp vanilla
3/4 cup seedless raspberry jam
powdered sugar for dusting
Position rack in lowest third of oven & preheat to 350. Butter a 13 x 9 baking dish.
Whisk flour, baking powder & salt in a bowl. Beat butter & sugar in the bowl of an electric mixer on low until combined. Beat in yolks and vanilla. Add dry ingredients & beat just until a crumbly dough forms.
Crumble half of the dough into prepared pan. Press gently into pan. Dollop jam over evenly. Use a spatula to spread into an even layer. Crumble remaining dough over top.
Bake 15 minutes. Cover with foil. Bake until set and golden brown, about 15-20 minutes longer.
Cool completely. Dust with powdered sugar & cut into bars.
2 cups AP flour
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1 cup sugar
2 large egg yolks
1/2 tsp vanilla
3/4 cup seedless raspberry jam
powdered sugar for dusting
Position rack in lowest third of oven & preheat to 350. Butter a 13 x 9 baking dish.
Whisk flour, baking powder & salt in a bowl. Beat butter & sugar in the bowl of an electric mixer on low until combined. Beat in yolks and vanilla. Add dry ingredients & beat just until a crumbly dough forms.
Crumble half of the dough into prepared pan. Press gently into pan. Dollop jam over evenly. Use a spatula to spread into an even layer. Crumble remaining dough over top.
Bake 15 minutes. Cover with foil. Bake until set and golden brown, about 15-20 minutes longer.
Cool completely. Dust with powdered sugar & cut into bars.
Donna's Stuffed Jalapeno Peppers
She served them this year at Marble Lake. Super hot, but fantastic!
Use approximately 20 small/medium jalapeños
1 pkg. cream cheese (She uses low fat)
16oz. pkg. bacon
½ cup hot sauce (the bottle has a rooster on it, found in the oriental section- Tuong Ot Sriacha)
½ cup ketchup
Sprinkle of brown sugar
Cut jalapeños in half and remove stem (use gloves when removing seeds)
Fill jalapeño with cream cheese
Cut bacon strips into thirds, wrap one piece around each jalapeño
Combine hot sauce and ketchup and spoon on top of each jalapeño
Sprinkle with brown sugar
Bake 350º, approximately 1 hour
Use approximately 20 small/medium jalapeños
1 pkg. cream cheese (She uses low fat)
16oz. pkg. bacon
½ cup hot sauce (the bottle has a rooster on it, found in the oriental section- Tuong Ot Sriacha)
½ cup ketchup
Sprinkle of brown sugar
Cut jalapeños in half and remove stem (use gloves when removing seeds)
Fill jalapeño with cream cheese
Cut bacon strips into thirds, wrap one piece around each jalapeño
Combine hot sauce and ketchup and spoon on top of each jalapeño
Sprinkle with brown sugar
Bake 350º, approximately 1 hour
Lisa's Sausage Rolls
Lisa George made these for us as part of a breakfast feast while we were visiting in Austin in 2006.
1 pound fresh, ground spicy pork sausage
1 (8 ounce) package cream cheese
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon poppy seeds
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.
1 pound fresh, ground spicy pork sausage
1 (8 ounce) package cream cheese
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon poppy seeds
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.
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