*Amanie said this is the same salad you get at The Cheesecake Factory*
Ingredients:
3 cloves garlic
1 tablespoon minced fresh ginger
2 bunches cilantro, (rinsed well, most of stalky ends trimmed off)finelychopped
1/2 cup fresh lime juice
1 1/2 teaspoon wine vinegar
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon honey
1/2 cup freshly grated parmesan cheese
1/2 cup canola oil
1/4 cup olive oil
Directions: Drop garlic cloves and ginger through the feed tube of food processor while motor is on. Mince well. Add the cilantro and process until finely chopped. Add spices, lime juice, vinegar, honey, and parmesan cheese. Process until well mixed. With motor running slowly pour the oil through the feed tube. Let process one more minute.
Salad Ingredients:To make the salad you will need slivered mixed greens, shredded grilled chicken breast, corn kernals, rinsed black beans, bell pepper, chopped tomato, shredded cheese and toasted tortilla strips.
Saturday, May 16, 2009
Monday, May 11, 2009
Special Brunch Eggs from Amy
10 eggs
1 pint cottage cheese
1 pound Jack cheese
1 7 oz. can green chilies
1 tsp. baking powder
½ tsp. salt
½ cup melted butter
½ cup flour
1 pound diced ham, linguica sausage or crumbled bacon.
Melt butter in 9x13 pan, set aside. Beat eggs until lemony, add flour, baking powder, salt, cottage cheese, Jack cheese, meat and chilies. Mix together and pour into prepared pan. Chill overnight.
Bake at 350 degrees, 40 to 45 minutes.
Serves 12
1 pint cottage cheese
1 pound Jack cheese
1 7 oz. can green chilies
1 tsp. baking powder
½ tsp. salt
½ cup melted butter
½ cup flour
1 pound diced ham, linguica sausage or crumbled bacon.
Melt butter in 9x13 pan, set aside. Beat eggs until lemony, add flour, baking powder, salt, cottage cheese, Jack cheese, meat and chilies. Mix together and pour into prepared pan. Chill overnight.
Bake at 350 degrees, 40 to 45 minutes.
Serves 12
Artichoke Chicken from Amy
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 tsp minced garlic
4 skinless, boneless chicken breast halves
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 tsp minced garlic
4 skinless, boneless chicken breast halves
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Thursday, May 7, 2009
Peanut Butter Chocolate Chip Bars
This is another really quick and east treat to make. I can go for anything with peanut butter and chocolate!
1 cake mix--yellow, white or chocolate
2 eggs
1/3 cup oil
1/2 c. peanut butter (she did crunchy and I liked the little crunchy parts)
1 c. chocolate chips
Mix together the cake mix, eggs and oil. Add in the peanut butter. Mix in chocolate chips.
Pat down into a 9x13 pan. Bake at 350 for 12-18 minutes.
1 cake mix--yellow, white or chocolate
2 eggs
1/3 cup oil
1/2 c. peanut butter (she did crunchy and I liked the little crunchy parts)
1 c. chocolate chips
Mix together the cake mix, eggs and oil. Add in the peanut butter. Mix in chocolate chips.
Pat down into a 9x13 pan. Bake at 350 for 12-18 minutes.
Jam Diagonals
These are sooooo quick and easy to make...perfect when you forget to make a treat for FHE or a party.
1/2 C butter, softened
1/4 C granulated sugar
1 tsp vanilla
1/8 tsp salt
1 1/4 C flour
1/3 C raspberry jam (or any other jam)
3/4 C powdered sugar
4 tsp lemon juice*
Cream butter, sugar, vanilla and salt until creamy and fluffy. Gradually stir in flour until blended. Divide dough into fourths. On lightly floured surface, with hands, roll each fourth into a 9″ rope. Place 3″ apart on greased cookie sheet. With finger make 1/2″ depression down center of each rope. (Ropes will flatten to about 1″ wide strips). Fill depressions with jam, using a small spoon. Bake in a preheated 350 degree oven for 12-15 minutes or until golden. Cool on cookie sheet. For frosting, blend powdered sugar and lemon juice until smooth and carefully spread over jam. As soon as frosting is set, cut diagonally.
*The lemon juice makes the frosting very tart. I would use 2 tsp. lemon juice and 2 tsp. milk so that it's less tart.
1/2 C butter, softened
1/4 C granulated sugar
1 tsp vanilla
1/8 tsp salt
1 1/4 C flour
1/3 C raspberry jam (or any other jam)
3/4 C powdered sugar
4 tsp lemon juice*
Cream butter, sugar, vanilla and salt until creamy and fluffy. Gradually stir in flour until blended. Divide dough into fourths. On lightly floured surface, with hands, roll each fourth into a 9″ rope. Place 3″ apart on greased cookie sheet. With finger make 1/2″ depression down center of each rope. (Ropes will flatten to about 1″ wide strips). Fill depressions with jam, using a small spoon. Bake in a preheated 350 degree oven for 12-15 minutes or until golden. Cool on cookie sheet. For frosting, blend powdered sugar and lemon juice until smooth and carefully spread over jam. As soon as frosting is set, cut diagonally.
*The lemon juice makes the frosting very tart. I would use 2 tsp. lemon juice and 2 tsp. milk so that it's less tart.
Monday, May 4, 2009
Cobbler Recipes
I just posted to yummy and very easy cobbler recipes. The one from Jenni is made in a smaller pan, so it's perfect for a small family or when you want a yummy treat with not much left over. Plus, most of the ingredients are things you already have on hand. The one from Amanie is made in a larger pan, so it's perfect for a larger group and maybe slightly easier to make. But really, how much simpler can you get? Seriously, they are both yummy!
Cake Cobbler from Amanie
1 can Cherry Pie filling**
1 White or Yellow cake mix**
1 1/2 cubes butter or margarine
Spread pie filling in bottom of a 9x13 pan. Sprinkle dry cake mix over the pie filling. Thinly slice the butter or margarine (or melt and pour over) and spread evenly over the cake mix. Bake at 350 for 40 minutes.
**We have also tried this with Raspberry pie filling and a chocoalte cake mix. Yummy! There are a lot of combiniations for this.
1 White or Yellow cake mix**
1 1/2 cubes butter or margarine
Spread pie filling in bottom of a 9x13 pan. Sprinkle dry cake mix over the pie filling. Thinly slice the butter or margarine (or melt and pour over) and spread evenly over the cake mix. Bake at 350 for 40 minutes.
**We have also tried this with Raspberry pie filling and a chocoalte cake mix. Yummy! There are a lot of combiniations for this.
Easy Cobbler from Jenni
1/2 cup Butter or Margarine
1 cup Sugar
3/4 cup Milk
1 cup Flour
2 tsp. Baking Powder
1 can Any Fruit Pie Filling
* Melt the butter in a square baking dish. Mix all ingredients (except pie filling) with butter in the dish. Pour pie filling of this mixture. Bake at 350 for 1 hour.
1 cup Sugar
3/4 cup Milk
1 cup Flour
2 tsp. Baking Powder
1 can Any Fruit Pie Filling
* Melt the butter in a square baking dish. Mix all ingredients (except pie filling) with butter in the dish. Pour pie filling of this mixture. Bake at 350 for 1 hour.
Manicotti with Cheese
14 pieces (8 oz) Manicotti pasta
1 3/4 cups Ricotta Cheese
2 cups shredded Mozzarella Cheese
1/4 tsp. Black Pepper
1/4 cup Parmesan Cheese
2 Tbsp. chopped Parsley
1/2 tsp. salt
1 28oz. jar Spaghetti Sauce (with meat or sausage)**
* Cook pasta according to package directions; drain. Cool in a single layer on foil. Heat oven to 350. In large bowl, stir together cheeses, parsley, salt and pepper. Spoon (or pipe, using a plastic bag and cut one corner off) into cooled pasta tubes. Spread a thick layer of sauce on bottom of baking dish. Arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta. Cover with foil and bake 40 minutes. Remove foil and bake 15 min. longer.
**I have also substituted Alfredo sauce (or another jarred white Italian type sauce) and added cubed or shredded chicken instead of the spaghetti sauce.
1 3/4 cups Ricotta Cheese
2 cups shredded Mozzarella Cheese
1/4 tsp. Black Pepper
1/4 cup Parmesan Cheese
2 Tbsp. chopped Parsley
1/2 tsp. salt
1 28oz. jar Spaghetti Sauce (with meat or sausage)**
* Cook pasta according to package directions; drain. Cool in a single layer on foil. Heat oven to 350. In large bowl, stir together cheeses, parsley, salt and pepper. Spoon (or pipe, using a plastic bag and cut one corner off) into cooled pasta tubes. Spread a thick layer of sauce on bottom of baking dish. Arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta. Cover with foil and bake 40 minutes. Remove foil and bake 15 min. longer.
**I have also substituted Alfredo sauce (or another jarred white Italian type sauce) and added cubed or shredded chicken instead of the spaghetti sauce.
Thursday, April 23, 2009
Frozen Lemon Squares from Jeanette
1 1/4 cup graham crackers, crushed
1/3 cup margarine
1 quart frozen vanilla yogurt, slightly softened
1 can (6oz) of lemon concentrate (I really like the raspberry lemonade but it gets too sweet so I do half lemon and half raspberry)
Mix grahams and margarine and press on bottom of 9" square pan. Bake at 350 for about 5 minutes to set.
Blend frozen yogurt and lemonade in lg bowl on medium speed.
Spread mixture on crust.
Freeze 4 hours until firm, garnish with cool whip.
1/3 cup margarine
1 quart frozen vanilla yogurt, slightly softened
1 can (6oz) of lemon concentrate (I really like the raspberry lemonade but it gets too sweet so I do half lemon and half raspberry)
Mix grahams and margarine and press on bottom of 9" square pan. Bake at 350 for about 5 minutes to set.
Blend frozen yogurt and lemonade in lg bowl on medium speed.
Spread mixture on crust.
Freeze 4 hours until firm, garnish with cool whip.
Chicken with Peach Stuffing from Jeanette
1 can (15.24 ounces) sliced peaches or if in season 4 fresh peaches
4 boneless chickenbreast
2 tbls canola oil
2 tbls butter
1 tbls brown sugar
1 tbls cider vinegar
1/8 teasp. ground allspice
1 pkg (6 ounce) chicken stuffing mix
Drain peaches, keep syrup. Dice peaches. Add enough water to the syrup to measure 1 cup.. Set aside.
In a large skillet, cook chicken in oil 4-5 minutes on each side or until done. Add the butter, brown sugar, vinegar, allspice and reserved syrup.
Bring to boil. Reduce heat; cover and simmer 5 minutes. Add dry stuffing mix and diced peached. Remove from the heat, cover and let stand for 5 minutes.
This one is also yummy with apples (use half - 3/4 cup apple juice for syrup). My favorite though is with fresh, juicy peaches.
4 boneless chickenbreast
2 tbls canola oil
2 tbls butter
1 tbls brown sugar
1 tbls cider vinegar
1/8 teasp. ground allspice
1 pkg (6 ounce) chicken stuffing mix
Drain peaches, keep syrup. Dice peaches. Add enough water to the syrup to measure 1 cup.. Set aside.
In a large skillet, cook chicken in oil 4-5 minutes on each side or until done. Add the butter, brown sugar, vinegar, allspice and reserved syrup.
Bring to boil. Reduce heat; cover and simmer 5 minutes. Add dry stuffing mix and diced peached. Remove from the heat, cover and let stand for 5 minutes.
This one is also yummy with apples (use half - 3/4 cup apple juice for syrup). My favorite though is with fresh, juicy peaches.
Wednesday, April 15, 2009
Easy Cheese Garlic Biscuits
2 cups Bisquick
2/3 cup Milk
1/2 cup shredded Cheese (I usually do a blend)
1/4 cup Margarine or butter, melted
1/2 tsp. Garlic Powder
Heat oven to 450. Stir Bisquick, milk and cheese until a soft dough forms; beat vigorously 30 strokes.
Drop dough by spoonfuls (10-12) onto ungreased cookie sheet.
Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder; brush on warm biscuit before removing from cookie sheet.
2/3 cup Milk
1/2 cup shredded Cheese (I usually do a blend)
1/4 cup Margarine or butter, melted
1/2 tsp. Garlic Powder
Heat oven to 450. Stir Bisquick, milk and cheese until a soft dough forms; beat vigorously 30 strokes.
Drop dough by spoonfuls (10-12) onto ungreased cookie sheet.
Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder; brush on warm biscuit before removing from cookie sheet.
Monday, April 13, 2009
Italian Crock Pot Chicken from Adree
1 can cream of chicken soup
2- 8oz pkg cream cheese
2T butter
1 envelope Italian dressing
6-8 chicken breast, cut chicken into cubes.
Place butter in the bottom of crockpot. Place chicken cubes in the crockpot. Sprinkle italian dressing over top and stir. Cook on low for 4hours. Stir every hour. 1/2 hour before chicken is done melt cream cheese and soup together in pan. Pour over chicken. Serve over any type of noodle or rice.
Adree said, "KIDS LOVED IT!"
2- 8oz pkg cream cheese
2T butter
1 envelope Italian dressing
6-8 chicken breast, cut chicken into cubes.
Place butter in the bottom of crockpot. Place chicken cubes in the crockpot. Sprinkle italian dressing over top and stir. Cook on low for 4hours. Stir every hour. 1/2 hour before chicken is done melt cream cheese and soup together in pan. Pour over chicken. Serve over any type of noodle or rice.
Adree said, "KIDS LOVED IT!"
Thursday, April 9, 2009
Eclair Squares from Jami
Jami said, "I just got this recipe from a friend and tried it out last night. It is really easy and tastes JUST like an eclair."
Boil: 1 c. water and 1/2 c. butter
Add: 1 c. flour - remove from heat and beat with a spoon
Add: 4 eggs - beat in one at a time until well mixed
Spray a 15x10 jelly roll pan with Pam and spread mix on top. It will be really thin. Cook at 400 degrees for 23 minutes. Let cool.
Mix: 4 oz. of cream cheese (at room temperature) with 2 tbls milk.
In a separate bowl mix a small vanilla instant pudding with 1 1/2 c. milk with a wire whisk. Combine cream cheese with pudding mixture.
Fold in 8 oz. of whipping cream (NOT cool whip).
Spread on cooled crust and refrigerate for at least 1/2 hour. Drizzle Magic Shell (ice cream topping) over the top and refrigerate 5 minutes more till set.
Boil: 1 c. water and 1/2 c. butter
Add: 1 c. flour - remove from heat and beat with a spoon
Add: 4 eggs - beat in one at a time until well mixed
Spray a 15x10 jelly roll pan with Pam and spread mix on top. It will be really thin. Cook at 400 degrees for 23 minutes. Let cool.
Mix: 4 oz. of cream cheese (at room temperature) with 2 tbls milk.
In a separate bowl mix a small vanilla instant pudding with 1 1/2 c. milk with a wire whisk. Combine cream cheese with pudding mixture.
Fold in 8 oz. of whipping cream (NOT cool whip).
Spread on cooled crust and refrigerate for at least 1/2 hour. Drizzle Magic Shell (ice cream topping) over the top and refrigerate 5 minutes more till set.
Chicken Pot Pie from Jami
6 Tbls. butter
1 1/2 tsp. salt
1/2 tsp thyme
6 Tbls flour
1/2 tsp pepper
1 1/2 cup chicken broth
1 1/2 cup heavy whipping cream
2 C. cooked, chopped chicken
1 large carrot, sliced and cooked
1/2 c. cooked peas
1 double crust pie shell
3-4 red potatoes, chopped and cooked
Cook butter, salt, thyme, flour, and pepper in a large pot until bubbly. Remove from heat and add chicken broth and cream to sauce. Heat to boiling over medium heat, stirring constantly, until thick. Remove from heat. Add cooked chicken and vegetables to sauce. Put one crust into a 9 or 10 inch pie plate (deep dish works best). Pour mix into a pastry shell (it will be heaping) and put the second crust on top. Cut top to vent. Bake in a 425 degree oven for 25-40 minutes.
Jami said, "We did this at our wards recipie demonstration night and it was REALLY good! She said it works great to double it and do it as a freezer meal as well. "
1 1/2 tsp. salt
1/2 tsp thyme
6 Tbls flour
1/2 tsp pepper
1 1/2 cup chicken broth
1 1/2 cup heavy whipping cream
2 C. cooked, chopped chicken
1 large carrot, sliced and cooked
1/2 c. cooked peas
1 double crust pie shell
3-4 red potatoes, chopped and cooked
Cook butter, salt, thyme, flour, and pepper in a large pot until bubbly. Remove from heat and add chicken broth and cream to sauce. Heat to boiling over medium heat, stirring constantly, until thick. Remove from heat. Add cooked chicken and vegetables to sauce. Put one crust into a 9 or 10 inch pie plate (deep dish works best). Pour mix into a pastry shell (it will be heaping) and put the second crust on top. Cut top to vent. Bake in a 425 degree oven for 25-40 minutes.
Jami said, "We did this at our wards recipie demonstration night and it was REALLY good! She said it works great to double it and do it as a freezer meal as well. "
Monday, April 6, 2009
Fiesta Salad from Amy
2 lg. heads iceburg lettuce - torn
4-5 plum tomatoes - diced1 can black beans - drained/rinsed
1 can shoepeg corn - drained
1/2 bunch gr. onions - chopped
3-4 avacados - diced
3-4 cups shredded cheeese
4 cups or more blue & regular corn chips broken into pieces
Dressing:
1 pkg. Buttermilk Hidden Valley Ranchdressing - prepared to pkg. instructions
Juice from 1/2 a lime
1/2 to 1 bunch cilantro - chopped in blender or food processor
Then add buttermilk with cilantro in blenderor processor. Blend well. Pour over salad and toss just before serving.
4-5 plum tomatoes - diced1 can black beans - drained/rinsed
1 can shoepeg corn - drained
1/2 bunch gr. onions - chopped
3-4 avacados - diced
3-4 cups shredded cheeese
4 cups or more blue & regular corn chips broken into pieces
Dressing:
1 pkg. Buttermilk Hidden Valley Ranchdressing - prepared to pkg. instructions
Juice from 1/2 a lime
1/2 to 1 bunch cilantro - chopped in blender or food processor
Then add buttermilk with cilantro in blenderor processor. Blend well. Pour over salad and toss just before serving.
Sunday, April 5, 2009
Taco Skillet from Jeanette
1 lb. burger, browned and drained (you can season with taco seasoning if desired)
Add
1 can tomato soup
1 cup salsa
1/2 can water (use the can from the tomato soup)
1/4 cup cheese
Heat until a light boil. Reduce heat to medium low. Add tortilla strips or chips until covered on top. Simmer about 5-10 min. Add 1/4 cup cheese on top and serve.
Add
1 can tomato soup
1 cup salsa
1/2 can water (use the can from the tomato soup)
1/4 cup cheese
Heat until a light boil. Reduce heat to medium low. Add tortilla strips or chips until covered on top. Simmer about 5-10 min. Add 1/4 cup cheese on top and serve.
Saturday, April 4, 2009
Fruit Dip
1 medium tub of Cool Whip
1 can sweeten condensed milk
8 oz package of cream cheese, softened
Mix together well and chill in refrigerator until ready to serve. Serve with fresh fruit.
1 can sweeten condensed milk
8 oz package of cream cheese, softened
Mix together well and chill in refrigerator until ready to serve. Serve with fresh fruit.
Double Layer Pumpkin Cheesecake from Jenni
½ cup sugar 2 eggs
½ tsp vanilla ½ cup canned pumpkin
½ tsp cinnamon dash of cloves
dash of nutmeg
2 packages (8 oz each) cream cheese, softened
1 graham cracker crust (6 or 9 in)
Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup of batter into a small bowl and stir in pumpkin and spices; set aside. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
½ tsp vanilla ½ cup canned pumpkin
½ tsp cinnamon dash of cloves
dash of nutmeg
2 packages (8 oz each) cream cheese, softened
1 graham cracker crust (6 or 9 in)
Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1 cup of batter into a small bowl and stir in pumpkin and spices; set aside. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Fabulous Pasta Salad from Jenni
8 oz bowtie pasta (cooked)
¼ cup cran-raisins
8 oz colored spiral pasta (cooked)
1 cup chopped celery
4 chicken breasts (cooked & diced)
4 green onions (chopped)
1 bottle Kraft coleslaw dressing
1 cup mayonnaise
1 cup cashew nut halves
1 cup red grapes (halved)
1 large can pineapple tidbits (drained)
Mix pineapple, cran-raisins, grapes, chicken, celery, and onions in a large bowl. Add cooked pasta. Mix together well. In a separate bowl, mix together coleslaw dressing and mayo; pour over salad and mix well. For a better flavor, chill in fridge for several hours before serving. Just before serving, add cashews. Goes well when served with crescent rolls on the side.
¼ cup cran-raisins
8 oz colored spiral pasta (cooked)
1 cup chopped celery
4 chicken breasts (cooked & diced)
4 green onions (chopped)
1 bottle Kraft coleslaw dressing
1 cup mayonnaise
1 cup cashew nut halves
1 cup red grapes (halved)
1 large can pineapple tidbits (drained)
Mix pineapple, cran-raisins, grapes, chicken, celery, and onions in a large bowl. Add cooked pasta. Mix together well. In a separate bowl, mix together coleslaw dressing and mayo; pour over salad and mix well. For a better flavor, chill in fridge for several hours before serving. Just before serving, add cashews. Goes well when served with crescent rolls on the side.
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