Saturday, December 29, 2007

Mary's Crescent Cookies

This recipe comes from my sister Mary. She is an excellent cook! One of my favorite dishes she makes is, String Bean Soup! Sure wished you lived closer Mary! All photo credits go to Jennifer!


Crescent Cookies

Ingredients for dough:

3 cups sifted flour
1 package of yeast
2 sticks of butter
3 beaten egg yolks
1 cup sour cream

Ingredients for sugar mixture:
1 cup sugar
1 cup of chopped walnuts
1 1/2 tsp cinnamon

Directions:

Sift flour and yeast together
Mix in two sticks of butter
Add beaten egg yolks
Add 1 cup of sour cream and continue to mix until it forms a dough
Roll into a long log shape and slice into 8 pieces.
Shape each piece into a ball and store on a flowered plate.
Refrigerate for 1 hour at least. If longer cover.

Put about 3 tab of the sugar mixture on a board (not flour)
Place ball of dough on top of the sugar mixture and begin to roll into a circle.
Flip it over so it doesn't stick.
Continue to roll into a thin pizza shape.
Use a pizza cutter and cut into 8 pieces.

Use one slice of pizza starting at the larger side and roll it up into a crescent.
Two balls of dough should fit on one cookie sheet. (use a stone baking sheet, they cook so much better)

Bake 350 for approximately 15 minutes. If you like them lighter take out earlier.
Cool completely on a rack and store in a airtight container.








What a nice gift to give away!

Sunday, December 23, 2007

Cooking with Jen

Peanut Butter Hershey Kiss Cookies! If you need the recipe, let me know. I'll post it soon. Enjoy the video below. Kate and Michael are HILARIOUS!
video




Katelyn and I had fun being taste testers!



Wednesday, December 19, 2007

Ice Cream Cake

This recipe comes from DD! She actually got the recipe from my sister in-law Colette, who by the way is a excellent cook! DD made this ice cream cake for her husband's 30th birthday! Happy Birthday Josh!



Ingredients


1/2 gallons of Ice Cream of your choosing. (I used Vanilla on the bottom, and Moose Tracks on the top)
1 package of any cookie, I used chocolate, chocolate oreos

Optional Topping:Whipped Cream Frosting


The pan you choose to make the cake in will depend on how much Ice Cream you use. Please keep this in mind.

1. Crush the cookies into little tiny pieces.

2. Fill the pan 1/2 way up with the Ice Cream you want on the bottom. Try to smooth the top the best you can.

3. Then add the crushed cookies on top of that layer, pushing the cookies down into the Ice cream.

4. Then add the 2nd Ice Cream going all the way to the top this time. Try to smooth the top the best you can.

5. Decorate or add any toppings you'd like.

Sunday, December 16, 2007

Chicken Francais

Kelly cooked a wonderful meal tonight, her favorite! This is what happens if you don't put plastic wrap on top. It falls apart!









6 Chicken Breast

Flour

Salt & Pepper to taste

Parsley Flakes

1 to 2 sticks Unsalted Butter

4 beaten eggs


2 lemons

Lightly pound chicken breast. Be careful not to pound them too thin. I like to put plastic wrap on top before pounding. This helps it not to fall apart.

Mix Flour, Salt and Pepper to taste.

Dip chicken breast into flour and then beaten eggs.

In a skillet, heat butter to coat and cook chicken breast about 2- 3 minutes on each side, on medium heat. If the chicken breast are thick, you may have to cook them longer.

Place chicken on a oven safe platter. Sprinkle with Parsley

Gravy:
Using the drippings in the pan add 1/2 sick of butter and juice of one lemon. Heat until butter is melted. Stir well.
Pour this over the chicken and place in the oven until ready to serve. I usually put the oven on 300 degrees to keep warm.

Saturday, December 15, 2007

Portuguese Linguica Quiche

Linguica is Portuguese Sausage. I had linguica a lot growing up. It's also good in sweet breads and my favorite, "Linguica & Eggs".
If you don't have Linguica in your area you can find it online!

http://www.gasparssausage.com/internetorder.html

A favorite recipe you may want to try! Try this one at your Holiday Party! Your family will love it!

1/3 lb. of linguica
2 tbsp. of butter
1/2 cup of chopped onion
1/2 lb. of chopped Swiss cheese
3 eggs beaten
2 cups of cream
1/2 tsp. of salt
dash of cayenne pepper
1- 9 inch pie

Preheat oven to 450 degrees. Saute onion in butter for 5 minutes. Add ground linguica, saute additional 5 minutes, set aside. Bake the pie shell for 5 minutes, remove it from the oven and sprinkle linguica mix in it add chopped Swiss. Mix together the eggs, cream, salt and cayenne pepper. Strain into the pie shell. Bake 10 minutes at 450. Reduce heat to 350 and bake until firm. This should take around 20 minutes.

Friday, December 14, 2007

Colettes French Toast!

Colette is my sister in-law. She made this recipe for Thanksgiving Morning! It was delicious! Here's what she had to say........

I doubled this recipe and I put most of the praline topping on the bottom and some on the top. You really don't need any syrup and confectioners sugar just for effect. Bon appetite!
Love, Colette

This delicious 12-serving oven baked French toast is prepared the night before, set in refrigerator overnight and then baked in the morning and served with a yummy praline topping. Recipe can be halved for six servings.

INGREDIENTS:
1 loaf French bread
8 eggs
1 1/2 C. half & half
1 C. milk
1 tsp. vanilla
2 T. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg


PREPARATION:
Slice bread into 20 one-inch slices. Arrange in a generously buttered 9x13 baking dish. Arrange in two layers, overlapping slices.

In large bowl combine eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt.

Beat until blended but not bubbly. Pour mixture over bread slices evenly. Cover with foil and refrigerate overnight.

Next morning, preheat oven to 350 degrees. Spread Praline Topping (below) over bread. Bake uncovered until golden brown--about 45 minutes. Serve with maple syrup. Serves 12.
Praline Topping


2 sticks margarine or butter 1 C. brown sugar, packed 1 C. pecans 2 T. light corn syrup 1/2 tsp. cinnamon 1/2 tsp. nutmeg
Combine and blend well. Pour over French toast mixture before baking.

Thursday, December 13, 2007

Donna's Italian Christmas Cookies

This is Donna cooking with Kara our granddaughter! Donna is one of the best cooks I know! Sure wished you lived closer Donna, I can learn a lot from YOU!

Italian Christmas Cookies
1 cup butter, softened
2 cups sugar
3 eggs1
(15oz.) carton ricotta cheese
2 tsp vanilla
4 cups flour
1 tsp salt1
tsp baking soda
Frosting:1/4 cup butter, softened
3-4 cups confectionery sugar
1/2 tsp vanilla
3-4 tbsp milk colored sprinkles

In mixing bowl, cream butter and sugar. Add the eggs, 1 at a time, beating well after each addition. Beat in ricotta cheese and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture.

Drop by rounded teaspoon 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool completely.

In mixing bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.

Tuesday, December 11, 2007

Breakfasst Casserole

This recipe comes from Karen!

Ingredients

4 slices of bread
12 to 16 ounces bacon or sausage, cooked and drained
2 cups shredded cheddar cheese
6 eggs, beaten
1 teaspoon dry mustard

Preparation:

Grease the bottom of a 9"x 13" pan. Tear up 4 slices of bread and place in the bottom of the pan.

Sprinkle cooked crumbled bacon or sausage over bread pieces.
Sprinkle cheddar cheese over the bacon or sausage. Mix eggs, milk and mustard together and pour over the casserole. Bake at 350 degrees for 40 minutes. Serves 4 - 6




Monday, October 29, 2007

Balsamic Chicken






Balsamic Chicken

Ingredients
6 Boneless skinless chicken breast halves
1+1/2 tsp Fresh rosemary leaves, minced, or 1/2 tsp dried
2 Garlic cloves, minced
1/2 tsp Freshly grd black pepper
1/2 tsp Salt
2 tbsp Olive oil
4-6 tbsp White wine (optional)
1/4 cup Balsamic vinegar


Preparation
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a sm. bowl and mix well. Place the chicken in a large bowl. Drizzle with oil, and rub with the spice mixture. Cover and refrigerate overnight.
Preheat the oven to 450F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings Begin to stick to the pan, stir 3-4 tbsp of water or white wine (if using).
Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160F and the juices run clear. If the pan is dry, stir in another 1-2 tbsp of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the same pan and drizzle over the chicken.

Monday, October 1, 2007

A recipe that feeds 45


Ingredients:

3 pounds Ground beef
3 each Envelopes taco seasoning mix
3 Heads lettuce, shredded
3 cups Shredded cheddar cheese
3 cups Chopped tomatoes
2 cups Chopped onion
3 cans Chopped or sliced ripe olives; drained (4-1/4 oz each)
2 cans Ranch or chili beans, drained
1 large Bag corn chips
1 Bottle (16 oz.) Catalina Salad dressing
1 Jar (12-oz) salsa


Directions:
Brown beef, drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic bag.

Cheesy Chicken Crockpot

Cheesy Chicken Crockpot

This is from my mother-in-law, Sharon Wilson.

5-6 large red potatoes, chopped into bite size pieces
4-6 Chicken breast, depends on how big.
1 bag of baby carrots (I didn't have any this time, but usually I add those.)
1 jar of Cheesy Ragu Roasted Garlic Parmesan or any other white sauce

Layer ingredients in Crockpot in that exact order.
Pour Sauce on top, and do NOT mix or stir.
Cook on high for 3-4 hours or low for 6-8 hours!

Fabulous meal! You can add biscuits and/or corn to it.
Pictures to come! Thanks DD!

Tuesday, September 18, 2007

Buffalo Chicken Dip

Buffalo Chicken Dip:
A great appetizer or snack!


2 (10 oz) cans of Chunk canned Chicken, drained
2 (8oz) Cream Cheese
1 C Ranch or Blue Cheese dressing
3/4 c Hot Sauce
3 c Cheddar Cheese

1. Heat Chicken and hot sauce over medium heat until heated thoroughly
2. Stir in Cream Cheese and Dressing.
3. Cook, stirring until well blended and warm.
4. Mix in half of shredded cheese, transfer mixture to the crock pot (I used a Fondue pot here)
5. Sprinkle remaining cheese over the top.
6. Cook on low until hot.

Serve with Nacho Chips!

Friday, September 14, 2007

Chicken Manicotti

Todays recipe comes from Karen!




Chicken Manicotti

2 packages (3 ounces each) cream cheese, softened
1 cup (8 oz) sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 can ( 8 ounces ) mushrooms stems and pieces, drained
1 tablespoon butter
14 manicotti shells, cooked and drained

Sauce
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 teaspoon salt
1- 1/2 cups milk
3 cups (12 ounces) shredded Monterey Jack or Cheddar cheese
4 tablespoons shredded Parmesan cheese, divided

In a large mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.

In a large saucepan, melt the butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.

Spread about 1/2 cup cheese sauce in each of two greased 11-in x 7-in. x 2-in dishes. Top with stuffed shells and remaining sauce.

cover and bake at 350 degrees for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.

Friday, September 7, 2007

Crockpot Catalina Chicken



Crockpot Catalina Chicken!
6 Chicken breast (frozen or thawed)
1 bottle of Catalina dressing
Place chicken in crockpot either frozen or thawed.
Top with Catalina dressing! Cook on high for 3 -4 hours or low for 6-7 hours! FABULOUS!!
thanks again DD!

Mega Meatloaf with Potato Stuffing


.........ok so you know(DD) me! It has to be easy for me to make it! So great with mashed potato leftovers!!

Mega Meatloaf with Potato Stuffing
All you do is make your regular meatloaf.
Put 1/2 of your mixture in your pan.
Then add and egg to Mashed Potatoes (instant or real - I used leftover ones from the night before!).

Put the Potatoes on top of the meatloaf, spreading evenly across the pan, and pressing firmly so it binds to the meatloaf.
Press remaining half of meatloaf mixture on top of potatoes, pressing firmly again to allow layers to stick together.

You will now have 3 layers, meat, potato, and meat

Cook meatloaf in oven for 60-70 minutes.

(Thanks DD, looks good!)

Friday, August 31, 2007

Orange Muffins with Brown Sugar Glaze










Orange Muffins with Brown Sugar Glaze

1 cup sugar
1 cup butter, softened
2 eggs
1 cup buttermilk (if you don't have buttermilk, add 1TBSP white vinegar to just under 1 cup of milk)
1 tsp. baking soda
2 cups sifted flour
Grated rind of 2 oranges
Juice of 2 oranges
1 cup brown sugar

Preheat over to 375 degrees. Cream butter and sugar together. Add eggs and mix well. Dissolve baking soda in buttermilk; pour in mixing bowl. Add 2 cups flour and orange rind and mix together well. Fill mini muffin pans (regular muffin pans will work well, too) 2/3 full and bake for 12-17 minutes or until light golden.

Combine 1 cup brown sugar with the juice from the two oranges. Stir together, and drizzle over warm muffins. Remove from pans immediately and eat warm! Mmmmm!

Thursday, August 30, 2007

Barbecued Pork Chops



This one is from Danielle aka DD!


Need a Very simple meal plan, but you're going to be gone all day at work? Start this one in the morning, and dinner's done when you get home!


Ingredients

4 Pork Chops, I like mine without the bone
Bottle of your favorite Barbecue Sauce

Preparation

Get up just 5 minutes early for work.
Pour a little barbecue sauce to cover the bottom of the slow-cooker.
Place meat in slow-cooker ) almost any real meat will do, frozen solid usually works the best.
Cover with remaining Barbecue Sauce.
Place lid on and set on low.
Cooks all day while you're at work.

Come home 6-8 hours later, and serve to hungry, happy family!




Tuesday, August 28, 2007

Britt's Cinnamon Muffins



They taste just like DOUGHNUTS!

1 3/4 c flour

1 1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. nutmeg

1/4 tsp. cinnamon

1/4 c. vegetable oil

3/4 c. white sugar

1 egg

3/4 c. milk

2 T. sugar

1 1/2 tsp.cinnamon


Sift dry ingredients together. Combine liquid ingredients,

then gradually stir liquid mixture into dry ingredients.

Grease muffins tin; spoon in liquid mixture. Combine 2

tablespoons sugar with 1 1/2 teaspoons cinnamon and

sprinkle over mixture. Bake at 350* for 20 - 25 minutes

(less time is best). Makes 10 to 12 muffins

Thursday, August 23, 2007

Danielle's Olive Garden Chicken

6 -8 chicken breasts
milk
bread crumbs
oil
diced tomatoes (12 or 16 oz jar depends on how many tomatoes)
Italian Seasoning
Mozzarella cheese2 cans of Classico's Tomatoes Alfredo Sauce

Dip chicken, in milk then in bread crumbs. Fry in a pan with a little bit of oil. Brown on both sides.

Cover the bottom of a 9x13 baking dish with a little bit of sauce. Place chicken on top of the sauce . Now add the diced tomatoes. Sprinkle Italian Seasoning on top. Then add the rest of the Classico Tomato Alfredo Sauce, followed by the Mozzarella Cheese.

Bake at 350* for the first 35 min with foil on top. Remove foil and bake another 10 minutes (for a total of 45 minutes).

Karen's Crock Pot Chicken


Karen this is one of my Favorite Recipes!

2 lbs of Chicken Breast Cut into strips

1 package of Italian dressing seasoning

1 package of 8 0z Cream Cheese

1 can of Cream of Mushroom soup

1/4 cup Butter Melted

1/4 cup water

Place Chicken in crock pot

Note: Mix salad dressing as you would for salad, oil, vinegar etc.

Mix all ingredients together and pour over chicken. Cook on slow 5 to 6 hours.

Serve over pasta or rice