2 c. peanut butter, divided
3/4 c. butter, softened
2 c. powdered sugar, divided
3 c. graham cracker crumbs
2 c. (12 oz.) semi-sweet chocolate mini morsels, divided
*Grease 13x9-inch baking pan. Beat 1 1/4 c. peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 c. powdered sugar. With hands or wooden spoon (my kitchen aid worked just fine for this next part) work in remaining powdered sugar, graham cracker crumbs and 1/2 c. mini morsels. Press evenly into prepared pan. Smooth top with spatula. Melt remaining peanut butter and remaining mini morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth (use microwave 30 seconds at a time and stir until smooth). Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars, store in refrigerator.
Thursday, May 28, 2009
Wednesday, May 27, 2009
Cosina de Maria Squash Soup from Jeanette
3 cups Butternut squash (or similar) cut into 1 inch cubes
½ cup orange juice
1/3 cup brown sugar
1 cinnamon stick
1 cup sliced leaks (white part only)
1 medium tart apple peeled and chopped
½ cup chopped onion
¼ cup butter cubed
4 cups chicken broth (you can get the organic kind at Costco in a box – or use vegetable broth – both work great!)
½ cup heavy cream (I used fat free and it was still yummy)
Salt and pepper to taste
Toss 3 cups squash with brown sugar, oj and cinnamon stick. Bake at 450 for 30-40 minutes until squash is tender(450 is too hot for my oven, so I do it a little lower.) Toss out cinnamon stick. Cook leeks, onions and apples in butter until tender (I like to brown them a bit.) Put cooked squash, onions, leeks and apples in a pot with the broth. Cook until all is warmed thoroughly. Add cream and salt and pepper to taste. Put batches in the blender.
I don’t try to make it perfectly smooth. Oohhhh….I’m hungry just thinking about this soup! Get a loaf of crusty bread and this is heaven.
½ cup orange juice
1/3 cup brown sugar
1 cinnamon stick
1 cup sliced leaks (white part only)
1 medium tart apple peeled and chopped
½ cup chopped onion
¼ cup butter cubed
4 cups chicken broth (you can get the organic kind at Costco in a box – or use vegetable broth – both work great!)
½ cup heavy cream (I used fat free and it was still yummy)
Salt and pepper to taste
Toss 3 cups squash with brown sugar, oj and cinnamon stick. Bake at 450 for 30-40 minutes until squash is tender(450 is too hot for my oven, so I do it a little lower.) Toss out cinnamon stick. Cook leeks, onions and apples in butter until tender (I like to brown them a bit.) Put cooked squash, onions, leeks and apples in a pot with the broth. Cook until all is warmed thoroughly. Add cream and salt and pepper to taste. Put batches in the blender.
I don’t try to make it perfectly smooth. Oohhhh….I’m hungry just thinking about this soup! Get a loaf of crusty bread and this is heaven.
Monday, May 18, 2009
Susan's Yummy Cranberry Sauce from Jeanette
**Jeanette said this is the recipe for the sauce she brought to Thanksgiving dinner this past year.
1 12oz pkg cranberries
1 cup water
1 cup sugar
- cook over med-med/low until cranberries start popping (15-20 min)
zest and juice
1 orange
1 lemon
1 granny smith apple chopped and peeled
add to cranberries cook another 5 mins or until popped
chill and serve
1 12oz pkg cranberries
1 cup water
1 cup sugar
- cook over med-med/low until cranberries start popping (15-20 min)
zest and juice
1 orange
1 lemon
1 granny smith apple chopped and peeled
add to cranberries cook another 5 mins or until popped
chill and serve
Buffalo Chicken Dip from Jeanette
2-3 lbs shredded chicken
2 8oz fat free cream cheese
16 oz blue cheese (or ranch) dressing
1 12 oz Frank's hot sauce
1 pkg shredded cheese
- boil chicken for 15 mins then shred, mix with hot sauce
- melt cream cheese and dressing over low heat
- 9x13 pan, put chicken then pour dressing over the top
- bake @ 325 for 20 mins
- put shredded cheese over top and bake for 10 more minutes
- serve with tortilla chips
2 8oz fat free cream cheese
16 oz blue cheese (or ranch) dressing
1 12 oz Frank's hot sauce
1 pkg shredded cheese
- boil chicken for 15 mins then shred, mix with hot sauce
- melt cream cheese and dressing over low heat
- 9x13 pan, put chicken then pour dressing over the top
- bake @ 325 for 20 mins
- put shredded cheese over top and bake for 10 more minutes
- serve with tortilla chips
Saturday, May 16, 2009
Santa Fe Chicken Salad from Amanie
*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.
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.
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.
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