Tuesday, October 11, 2011
2 1/4 c. all purpose flour
2 Tbs. sugar
1/4 tsp. salt
2 cubes COLD butter, cut in to small cubes
4 Tbs. ice water, plus more if needed
Place flour, sugar, salt and butter in a food processor. Process until mixture resembles fine sand. Add the ice water and pulse again just until mixture begins to form a ball (add more water, 1 Tbs. at a time) if it doesn't come together. DO NOT OVERMIX. Remove from food processor and divide dough in half. Shape in to 2 disks and wrap in plastic wrap. Place in refrigerator for 30 minutes.
For the Filling:
10 ripe, firm peaches
Juice from one lemon
1/2 tsp. almond extract
2/3 c. flour
1 cup sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
3 Tbs. butter, cut in small pieces
Peel peaches by dipping them in boiling water for about 20 seconds (the skin will slide right off). Remove pit and cut in thin slices. Place peach slices, the juice from the lemon, and the almond extract in a bowl and let sit for 10 minutes (this 10 minutes is a great time to roll out both dough disks in to 2 large 9-10 inch circles). Mix the flour, sugar, cinnamon, nutmeg, and salt together until well mixed. Stir in to the peach mixture.
Place the bottom pie crust in to the pie plate (I used a 9 inch pie pan). Pour peach mixture in to the pan. Place small pieces of butter all over the top. Cut bottom crust in to strips, then place on top of pie, overlapping and crisscrossing them. To finish pie, pinch the edges all around the edge and trim off extra dough if necessary. Mix the egg with a bit of water and brush egg mixture over the top.
Preheat oven to 450 degrees. Bake the pie at 450 degrees for the first 15 minutes, then turn the heat down to 350 degrees and bake for an additional 50 minutes. Remove pie from oven and allow to sit for at least 30 minutes before cutting and serving.
3 bags goldfish crackers (we like the original cheese flavor)
1 pkg. dry ranch dressing mix
1 T. dried dill weed
1/4 c. oil
1/4 c. butter
Pour goldfish crackers in a large bowl. Melt butter in microwave, then mix in the oil. Add ranch dressing mix and dill and stir well. Drizzle mixture all over the crackers and toss well to coat. Pour mixture on to a baking sheet and bake at 250 degrees for about 15-20 minutes - stir once halfway through. Cool. Store in an airtight container.
1 tube crescent roll dough
4 oz. cream cheese
1/4 c. sugar
2 T. lemon juice
8 tsp. jam or preserves (your favorite flavor)
Open crescent roll dough and separate in to 4 rectangular sections (you will need to seal the perforations diagonally down the center). Roll each in to a 7x3 inch rectangle (will need to flour it lightly before rolling). Mix cream cheese, sugar, and lemon juice until smooth. Spread mixture over the top of each rectangle. Roll each rectangle up from the long side. Cut each roll in to 3 sections (like a cinnamon roll). Place on greased cookie sheet and smash down each roll and make an indentation in the center. Place a dollop of jam in the center of each roll. Bake at 350 degrees for 15-20 minutes until golden brown.
You can drizzle glaze over the top if desired. For glaze, mix 1/4 c. powdered sugar, 1/2 tsp. vanilla and 1-2 tsp. milk. Mix well and drizzle on rolls.
Tuesday, August 30, 2011
After the above statement you probably won't want to even try this recipe, but you should. It LOOKS ugly, but it TASTES delicious! Thanks to those at the mentor meeting who asked for the recipe. It made me feel less embarrassed about serving you ugly zucchini bread :0)
In a large bowl, mix together:
3 beaten eggs
2 cups sugar
1 cup oil
1 1/2 cups shredded zucchini
1 tsp. vanilla
In a separate bowl, mix:
3 cups flour
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
Add the dry ingredients to the wet ingredients and mix well. Divide equally between two medium sized bread pans (grease pans well). Bake at 325 degrees for 1 hour. Be sure to test for doneness by jiggling the pan or testing the middle with a fork. It's better to cook them a little longer than to have them turn out doughy. ***You can add chopped nuts to this recipe as an optional ingredient if desired.
Sunday, April 10, 2011
1 can refrigerated pizza crust
1/4 cup reduced fat Mayo (I used the Mayo with Olive Oil)
1/2 c. ranch dressing, divided
1 1/2 c. shredded cheddar cheese
1 1/2 c. cooked, chopped chicken
8 slices bacon, cooked and crumbled
1 1/2 c. shredded lettuce
1 tomato, finely chopped
Begin by rolling out the pizza dough onto a cookie sheet or bar stone. Tap your fingers all over the top to give it ta little texture. I also brushed my crust with olive oil, Italian seasoning and a clove of pressed garlic. Bake in a 400 degree oven for 10 minutes. This is what it looked like after it was baked. Mix the mayo and half the ranch dressing and spread it over the top of the baked crust. Top with half the cheese, then the chicken, then the rest of the cheese, then the bacon. Bake an additional 5-8 minutes or until cheese is melted and crust is lightly browned. Before serving, top with shredded cheese, chopped tomatoes and drizzle with the remaining ranch dressing.
2 stalks celery, chopped fine
3 green onions, chopped fine
1/2-1 cup mayonnaise
1 tsp. coarse grain mustard (I use Grey Poupon)
½ tsp. salt
1/8 tsp. pepper
Mix ins: Dried cranberries (Craisins), Chopped nuts (pecans or walnuts), zest from a lemon, red grapes, halved
Place chopped chicken in a bowl along with celery and green onions. Add the mayo, mustard, salt, and pepper. Stir until well combined – I always start out with ½ cup mayo, then add more if it seems a little dry. Just before serving, stir in any mix-ins that you like. Serve on rolls or croissants with a leaf of fresh green lettuce. Store covered in refrigerator up to 3 days.
*Instead of using rotisserie chicken meat, you could also cook 2-3 boneless, skinless chicken breasts and chop them up. For convenience, I buy the rotisserie chicken, remove and chop the breast meat for this recipe, then remove all of the dark meat from the legs and thighs and use it to make soup later in the week.
Monday, February 21, 2011
1 small zucchini
1 small yellow squash
1 small cucumber
10-15 cherry tomatoes
4-5 slices provolone or Swiss cheese
1 small pkg. pasta (bowtie or spiral)
Bernsteins Cheese Fantastico dressing
Cook pasta according to package directions and cool. Chop the zucchini, squash and cucumber (I cut them in thin slices, then cut each slice in half). Cut each tomato in half. Slice cheese in thin strips. In a large bowl, toss the lettuce, veggies, and pasta. Just before serving, toss salad with desired amount of dressing (you'll only need about 1/3 of the bottle). Stir in the cheese slices last. Serve immediately.
Sunday, February 20, 2011
Dump 1 bag Betty Crocker Chocolate Chip Cookie Mix (about $1.50 at the grocery store) into a bowl. Throw in 1 cube softened butter, 1 egg and 1 cup oatmeal. Mix with hand or electric mixer until well mixed. Bake at 350 degrees for about 7-9 minutes (7-8 if you like them a little on the doughy/soft side and 8-9 if you like them crispy on the edges and soft in the middle).
***TIP: I love to throw in a handful of M&M's (those little baking ones are my favorite) OR I also like to add dried cranberries or dried cherries and pretend like it makes them healthy!
Here's a quick pick of the mix I use....and the dried cherries, YUM!
Sunday, January 30, 2011
1 box German chocolate cake mix
3/4 c. butter, melted
5 oz. can evaporated milk, divided
12 oz. pkg. caramels, unwrapped
1 c. semi sweet chocolate chips
Combine cake mix, butter and 1/3 cup of the evaporated milk. Spread half of the batter in the bottom of a greased 13x9 inch pan )this layer will be very thin). Bake at 350 degrees for 12 minutes. Meanwhile, place caramels and the rest of the evaporated milk in a microwave safe bowl and microwave on high for 3 minutes. Stir until caramel is melted and smooth. Remove brownies from oven and immediately sprinkle with chocolate chips. Pour caramel over the top, then place spoonfuls of the remaining cake mix on top of that (do not mix). Bake again at 350 degrees for 15-17 minutes.
1 1/2 c. water
3/4 c. brown sugar
1/3 cup cocoa powder
1 (10 oz.) bag marshmallows
1 box chocolate cake mix (plus ingredients to make it)
1 cup semi-sweet chocolate chips
In a large oven safe dish, place water, brown sugar and cocoa powder. Mix until well blended. Pour marshmallows on top of that. Prepare cake mix according to package directions. Pour cake batter all over the top to cover the marshmallows. Sprinkle chocolate chips all over the top. Cover the dish with a lid (or with tinfoil) and bake at 350 degrees for about50 minutes.
1 pkg. Marie Calendar's frozen pie shells
2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 1/2 c. milk
4 large egg yolks
1 tsp. vanilla
2 T. butter, cut in to pieces (use REAL butter, not margarine)
1 cup coconut + more for toasting
Remove frozen pie shells from the freezer and cook according to package directions (this recipe only makes one pie). Cool pie shell. While oven is on, sprinkle a little bit of coconut on a cookie sheet and bake for about 3-5 minutes until nicely toasted. Remove from oven and cool.
In a saucepan, mix the sugar, cornstarch and salt. Whisk in milk, a little at a time and stir well to dissolve the cornstarch. Next, whisk in the egg yolks. Whisking constantly, cook over medium heat until mixture starts to thicken and bubble. Reduce heat to low and continue cooking for one more minute. Remove from heat. Stir butter and vanilla in to the hot pudding. Slowly stir in the 1 cup coconut. Pour mixture into the pie shell and allow to cool. Sprinkle with the toasted coconut and refrigerate for at least 2 hours (overnight is best).
**TIP. I often bake up both of the pie shells and make one coconut and one banana cream. You can even use this same recipe for the banana cream, but instead of stirring in coconut, cool the pudding first and stir in fresh sliced bananas instead and sprinkle the top with a bit of crushed graham cracker crumbs.
Thursday, January 20, 2011
1 small vanilla pudding
3/4 c. oil
1 tsp. vanilla
1/4 c. sugar
1 1/4 tsp. cinnamon
powdered sugar and milk for glaze
Mix cake mix, pudding, oil, water and vanilla. Beat in eggs, one at a time until smooth. In a separate bowl mix cinnamon and sugar. Pour half of batter in a greased bundt pan (or in mini bundt pans). Sprinkle cinnamon sugar all over the top of the batter. Pour the rest of the batter on top of the cinnamon sugar. Bake at 350 degrees for about 40-50 minutes or until a toothpick inserted in center comes out clean. Cool and then invert cake onto a serving dish. Mix 1 cup powdered sugar and 2 T. milk and 1 tsp. vanilla. Stir until mixture forms a smooth glaze (may need to add a little more milk if it's too thick). Drizzle over cake.
4 eggs, beaten
1/2 cup milk
1 tsp. salt
Cut loaf in thick slices (about 1 inch). In shallow bowl, mix the eggs, milk, and salt. Dredge the bread slices in the egg mixture one at a time and place in a medium hot skillet (melt butter in skillet then place bread slices on top). Cook on both sides till golden. Remove from heat and cut each slice of bread in to strips. Serve with caramel syrup.
Won Ton wrappers
Nutella (Chocolate Hazlenut Spread)
Oil for frying
Place a small teaspoonful of Nutella in the center of a won ton wrapper. Dip your finger in water and run water around the edge of half the won ton. Fold the other half over the top (forming a triangle) and seal the edges, making sure to get a good seal so the Nutella won't leak out during frying. Heat oil in small skillet (or use an electric fryer on 350 degrees if you have one). Drop won tons in the grease and fry, flipping once to brown on both sides. They take only seconds to brown so watch them close.
Drain on paper towels and serve while hot.
chow mein noodles (or spaghetti noodles) cooked according to pkg. directions
2 cups chopped Napa cabbage
1-2 stalks chopped celery
2 small scallions, chopped
1 carrot, sliced thin
1 c. chicken broth
1-2 T. soy sauce
1-2 T. sesame oil
1 T. cornstarch
2 T. water
Red pepper flakes (to taste)
In a hot wok pour 1-2 T. vegetable oil and add the cabbage, celery, scallions, and carrots. Stir fry for 3-4 minutes until vegetables are tender. Remove from pan and set aside. Return wok to stove top, add 1-2 T. more vegetable oil and quickly stir fry the cooked noodles until lightly browned (only takes a couple of minutes). Remove from heat and add the veggies. Toss. Return to medium heat and add the chicken broth, soy sauce, and sesame oil. Toss to coat. Mix water and cornstarch together until smooth. Slowly stir in to the noodles and cook/stir until sauce starts to thicken. Add red pepper flakes if desired and more soy sauce if a darker color is desired. Could also add a little Hoison sauce if desired.
3-4 chicken breasts, thawed (can use chicken tenders)
1/4 c. cornstarch
1/2 c. flour
Oil for frying
1 bottle Panda Express Orange Chicken Sauce
Cut chicken breasts in to cubes and salt and pepper to taste. Mix the cornstarch and flour in one bowl and then crack and beat the two eggs in a separate bowl. Heat oil (about 2 inches deep) in a skillet on medium heat (or use an electric fry cooker at 350 degrees if you have one). Roll chicken pieces in the flour mixture first, then in the eggs (opposite of what you would normally do, but I promise it works). Immediately drop in to hot grease and fry until nice and golden brown (only takes a few minutes). Work in batches and place chicken on paper towels to drain after frying.
Once all chicken has been fried, place chicken pieces in a baking dish and pour sauce over the top. Bake in a 350 degree oven for about 25-30 minutes.
1 (2 pack) Marie Calendar Frozen Pie Crust
1 box long grain and wild rice (I love the Uncle Ben's kind)
3 cups leftover turkey, chopped (could use rotisserie chicken)
1 green pepper, chopped
1 yellow pepper, chopped
1 small onion, chopped
1-2 cups sliced mushrooms
1 can chopped water chestnuts
1 tsp. chicken bullion OR 1 tsp. poultry seasoning
3/4 c. mayonnaise
1 c. sour cream
2 c. shredded cheddar cheese
Unwrap pie crusts, remove them from their tins, let rest on counter to thaw for about 20 minutes (they may break a little, but that is o.k.) Get the long grain rice cooking according to the package directions (takes about 25 minutes). While rice simmers, chop the peppers, onions, mushrooms. Heat a skillet and drizzle with olive oil. Saute the peppers, onions and mushrooms in the oil until softened, translucent and a bit carmelized. Dump in the turkey and stir it around, then remove from heat. Drain water chestnuts and stir them in. Next, add the mayo, sour cream and chicken bullion. Stir it all up. Dump in the cooked rice and stir again. Finally, carefully stir in the shredded cheddar cheese.
To assemble: Using the two empty pie tins, fill both with equal parts of the turkey mixture. Go back to your thawed pie crusts and carefully dust some flour underneath them, then push them down flat (don't freak out if they crack and break - it's o.k.) Carefully cut off the decorative edges from one pie crust and set them aside (they may be in pieces, again - it's o.k.) Roll out the remaining dough with a rolling pin until it comes together (press cracks together as needed). Cut strips from this dough and place over the pie in a lattice pattern. Once the lattice pieces are on, trim them, then press the pieces with the decorative edge all back around the outside of each pie. Repeat with second pie shell.
Bake at 375 for about 25-30 minutes or until crust is nicely browned.
**EASIER OPTION: Instead of cutting strips and making a lattice pattern, just roll out your dough and cover the entire pie with crust. Cut slits to vent and arrange decorative pieces around the edges for a finishing touch.