Wednesday, December 30, 2009
I heard from a wife a church that this was one of her husband's favorites. So of course we had to give it a go. It is really delicious.
Preheat oven to 350 degrees. On a cookie sheet with sides, place a sheet of foil. Trust me, this will make clean up a snap. Lay each piece of bacon out on the cookie sheet, then sprinkle brown sugar over the top. Once you have done it a time or two, you will get a feel for how much brown sugar to put on the bacon. Here are a few pictures below of mine.
Place cookie sheet in the oven for approximately 30-45 minutes. Check a couple of times at the end until bacon is to your desired doneness. We like ours a little crispy.
This is cooked perfectly. It might look burnt, but that is just the brown sugar goodness carmelized on your bacon.
Remove bacon and put on a plate with a paper towel or on a brown paper bag so that the grease can drain off. Then try it... mmmmmm. You will thank me forever (even though no one ever comments, I know you are out there enjoying all the wonderful recipes on this blog and deep in your hearts is appreciation of the sincerest kind).
Monday, December 7, 2009
Even though these are very simple sounding, they are yummy! In fact my daughter decided to take some to school today because she liked them so much. Plus it is something you can get your kids to help with.
Pickles, Cream Cheese & Ham Appetizer
Small whole dill pickles
1 package of cream cheese
Measure the pickle on the ham slice and fold in edge of ham until the same length of pickle.Take a ham slice and spread a thin layer of cream cheese over it. Place pickle at one end of the ham and roll up. Cut pickle into 1/2 inch slices and put a toothpick in the top.
Okay, I stole this image from another website because I think it helps to understand how to assemble the whole thing. You can also do this with pickled asparagus instead of a regular pickle.
Dip in a Bread Bowl
1 1/2 cup sour cream
1 (8 oz) package cream cheese
1 tsp. worcestershire sauce
2 cups cheddar cheese, shredded (I used the prepackage mexian cheese)
1 small can green chilies, diced
1/2 cup green onion, chopped
1 cup ham, choppped
1 round loaf of bread
Cream sour cream, cream cheese with worcestershire sauce. Mix in cheese, green chilies, green onions and ham. Cut top off of bread, scoop out and spoon ingredients into the bread bowl. Replace top and wrap with two layers of foil. Bake at 350 degrees for 1 hour 15 minutes. Serve with crackers and left over bread taken out of middle of bread round.
We had the "Thomas" family progressive dinner and I was in charge of appetizers. So I will share a few of the ones I did that seemed pretty popular. I didnt' get pictures because I had just spilled some juice off the cookie sheet with the mushrooms and was trying to wipe it up as people started arriving. I know we will make most of these again and will get pictures then :)
These pretty easy to make and everyone kept saying how good they were. I usually like a crap stuffing in my mushrooms, but my husband is allergic. It was kind of embarassing when they were asking for the ingredients and there were only 4.
Sausage Stuff Mushrooms (Jana Norton)
25-30 medium sized mushrooms
1 (12 oz) package of Jimmy Dean Sausage (she uses light I used natural)
1 (8 oz) package of cream cheese
1/2 cup shredded Parmesan cheese (I used grated)
Brown sausage, drain and cool. Add cream cheese and mix well. Add shredded parmesan cheese. Mix well again. Clean mushrooms and remove steps. Place mushroosm cap side down and fill with filling. Bake at 350 degrees for 15-20 minutes (I think mine took a little longer to cook).
Also put these on a cookie sheet lined with foil and one that had sides as the mushrooms give off a little juice. Then when you take them out the juice runs on the floor and you are cleaning it up as the guests arrive.
Tuesday, December 1, 2009
This recipe is really pretty easy. Just a little time consuming. But if you are hanging around the house anyway, it is no biggie to just keep adding the next layer. They set up pretty quick. Give it a try... your kids/grandkids will think you are wonderful.
6 small packages of Jello (red, orange, yellow, green, blue, purple)
16 oz. container of sour cream
I do this in a 9 X 13 pan which has a very light coating of cooking spray in it.
Add one packet of Jello to 1 cup of boiling water. Stir 2 to 3 minutes to dissolve completely. Pour 2/3 cup of the Jello into the prepared pan, and chill for 15 minutes. Meanwhile, add enough Sour Cream to the remaining Jello to make 2/3 cup. Stir until combined. When first layer has set for 15 minutes, carefully pour Jello/sour cream mixture over it, and chill for 15 minutes. Repeat with remaining colors. Once all layers have been poured, allow to chill for at least 2 hours. Unmold onto a serving platter, if desired, or cut into squares and serve.
Note: as soon as I pour (do it gently so as not to break up the previous layer)the sour cream/jello layer on, I mix the next color of jello up so it is cooled enough to pour when the sour cream/jello layer is set.
You can also use cool whip or evaporated milk instead of sour cream. Just follow the same measurements as above. I thought the cool whip was a pain to incorporate into the jello though.
You can also do this with whatever colors of jello you want for whatever special occasion. You can also do this in a bundt pan and unmold for a special affect.
Wednesday, November 25, 2009
Tuesday, November 24, 2009
8 oz. cream cheese
8 oz. whipped topping + 4 more oz. for topping (Cool Whip)
1 cup peanut butter
2 Butterfinger candy bars crushed (saveout 2 Tablespoons for garnish).
Combined all ingredients (except 4 oz of whipped topping) and spread into a prepared pie crust. Sed aside.
Melt 1/2 cup semi sweet chocolate chips in microwave for 1 minute. Now add 1/2 cup whipping cream and microwave for another 30 seconds. Stir until well blended and spread on top of peanut butter pie filling. Garnish with whipped topping and crushed butterfinger candy bar.
Keep refrigerated. Serves up to 12.
Another picture I will need to take :) Also Uncle Matt loves peanut butter so if someone could make this for him... thanks!
1 package sausage (like Jimmy Dean)
3 1/2 (8 oz.) packages of cream cheese
2 cans Ro-Tel tomatoes (you can find these by the stewed tomatoes
Brown sausage in pan.
Add cream cheese and heat until smooth.
Add tomatoes and mix until well blended. Serve warm with tortilla chips.
This is what the Rotel Tomato can looks like
Popcorn Crispix Mix
4 cups popcorn, popped
3 cups Crispix cereal
1/2 cup slivered almonds
2 cubes butter
3/4 cup brown sugar
1/2 bag miniature Marshmallows
In a large bowl combine popcorn and cereal. Melt butter in microwave. Add marshmallows and put back in the microwave for 30 second increments, stirring in between. When melted enough to make stirring consistency smooth, add brown sugar. Stir well and pour over popcorn and Crispix. Stir in almonds and enjoy!
I will get a picture next time I make it.
Sunday, August 2, 2009
PIZZA ON THE GRILL
Pizza dough - if you live close to a Winco, they sell premade pizza dough by the deli section. It is approximately 1.98 for a slightly larger than gratefruit size. Another one I like is the "Jiffy" pizza dough you can make from the box, or you can use whatever your favorite pizza dough is (google pizza dough for lots of recipes).
Sauces - Olive oil with garlic, traditional pizza sauce, pesto, barbeque sauce, alfredo sauce.
Toppings - grilled chicken sliced, shrimp, fresh mozarella, basil, tomato slices, artichoke hearts, olives, sausage, pepperoni, onion slices and anything else your mind can imagine.
Roll pizza dough out until desired thickness. Try your first one about 1/8" thick and then adjust to your liking. Brush a with a small amount of olive oil. Take it out and grill it on one side. Your grill should be med to med-low.
You know it is ready when it gets grill marks on the side that is down and it looks partially cooked (this is why you don't want your dough to thick or it won't cook through before it needs to be removed so it won't burn).
Remove from grill and add whatever toppings you want. The toppings above are just some suggestions, but you are only limited by your imagination.
I put pesto, shrimp in half and chicke on the other, some fresh basil leaves and fresh mozarella finally topped with fresh sliced tomato. YUM!
These are some of my kids creations. We make individual pizzas so each person can taylor make it to their own tastes, plus how fun to do as a family.
After putting toppings on, put on cookie sheet to transfer back to grill. Place pizzas on grill and close lid so the toppings melt and cook together while dough finishes cooking through. Keep checking until toppings are done and the bottom has grill marks. Remove, let cool for a few minutes and serve.
This would be fun for a dinner party with everyone making their own pizza. Just put out a lot of toppings and pizza dough that has already been cooked on one side. These cook pretty quick (depending on thickness of dough) so it goes pretty fast.
Hope you enjoy this yummy summer dinner.
Friday, June 26, 2009
I am not sure who Steff got it from, but thank you from the bottom of my heart.
CEDAR PLANK SALMON WITH HONEY BUTTER
Montreal Steak Seasoning
Soak your cedar plank in water, preferably at least an hour before cooking. I have fudged it and have done it for 30 minutes with decent success. Place the salmon on the soaked cedar plank and begin heating your Barbeque while you mix your honey butter. When mixing the honey butter I usually do a ration of half and half, but you can play with it and see what you like best. Next slather (yes that is the technical term for it) the honey butter all over the salmon. I know it looks a little gross, but TRUST ME! You will love me forever.
Now sprinkle with the Montreal Steak Seasoning. I got a large container of it from Costco.
Place the plank with salmon on it onto the barbeque. I cook mine on medium heat, checking periodically to adjust temperature. Obviously when you have thicker you want to lower your temperature so they cook through. One big mistake most people make in cooking salmon is overcooking it. So watch it carefully. The plank will begin to smoke (and even burn away a little depending on how soaked you get it). Don't worry, where the salmon is should stay intact. I slightly undercook mine in the middle and then let it sit for a few minutes to finish it off. Remove from barbeque and enjoy. Heavenly! This could seriosly be the answer to world peace.
Thursday, June 25, 2009
Talipia Fish Fillets
Pineapple Salsa (recipe below)
Prepare salsa and set aside for flavors to combined.
Grill talipia fillets on grill (or cook in a pan) seasoning with cajun seasoning, salt, pepper and a squeeze of lime juice. When cooked assemble tacos as follows...
Lay flour tortilla on place. Put shredded lettuce on flour tortilla, then top with pieces of fish. Put a couple of spoons of salsa on fish, then finish topping with whatever you like, cheese, avocado etc. Roll up and eat.
1 8 oz can of pineapple chunks in juice, cut up smaller
1/2 cup cilantro, chopped
1/4 cup onion, finely diced
1 jalapeno, seeds and membrane removed and finely chopped
1/4 cup red pepper, finely chopped
juice of 1/2 lime
1/2 tsp cumin
1/2 tsp salt
1/4 tsp fresh ground black pepper
Mix all ingredients together and allow to chill in the fridge for about 1 hr before serving.
NOTES: I like to buy my Talipia from Costco. They sell it in the freezer section and the fillets are individually wrapped. It is a little pricey, but the fillets are very clean and white. Tilipia is a firm white fish. The cost at Costco is around 15.00 for 2.5 pounds.
I also like to eat it when I am trying to eat healthy. I will put a fillet in a pan that has been brushed with olive oil, cook it for a few minutes (before it starts to brown). Pour a little water in the pan, sprinkle the fillet with cajun seasoning, salt, pepper and lemon juice. Flip the fillet, put a lid on it, let it cook for a few minutes, then turn off heat. Let it finish cooking as it steams. I will then chop up part of a tomato and green onion and place on top of the fish. Replace lid and let it heat through. Sprinkle with garlic, more salt and lemon juice to taste. Very healthy and tastes very good.
Tuesday, June 23, 2009
When you buy these ribs and are browning them, they will appear to have to much fat. Don't worry, as they cook the fat cooks off leaving mostly meat. They will be fall apart tender. You won't even need a knife to cut them up.
Wayne Winter's BBQ Ribs
country style spareribs (I get mine at Costco, they should be the boneless ones)
Salt and pepper
Bullseye BBQ Sauce (or whatever your favorite is)
Season spareribs with salt and pepper. Brown in a pan/dutch oven. Pour Bullseye Barbeque (or whatever you have chosen) over the top to coat spareribs (you will need to stir it a bit). Don't be stingy on the sauce. You might need more than one bottle depending on how many ribs you are doing and how big your BBQ sauce bottles are.
Bake at 280 - 300 degrees for 2 hours. Stirring half way through.
NOTES: I cut the spareribs into 3" or so pieces so they are easier to brown and when you are serving they are in more manageable size. I brown them in the same pan I do my Sunday roast, it just needs a good fitting lid and big enough to hold all your ribs. When you brown put some oil in the bottom first and add more if needed. I brown my ribs in batches. I do a batch, put them on a plate then do the next batch. When I am done I put them all back in and coat with the BBQ sauce, stir and put in the oven. How easy is that?
If you want to try something new, see if it goes over as well as it did when I took it to our family dinner last Sunday. Even the kids liked it.
1 cube butter
1/2 cup chopped sweet onion
1 can green chilies (small can)
1 box Jiffy corn muffin mix
1 can cream corn
1 can regular corn (strained)
1 1/2 cups cheese
Cream butter and add eggs. Mix until smooth, then add everything else and mix again until combined. Pour into a greased 9 X 13 pan. Put dollops of sour cream on top using a teaspoon. Then sprinkle the top with 1 1/2 cups of cheese (I used the grated Mexican cheese).
Cook at 350 degrees for 40 minutes. Serve warm. It is much tastier warm.
This is what the box of Jiffy corn muffin mix looks like. I found mine by the cake and muffin mixes at the grocery store.
Friday, June 19, 2009
2 cups. All Bran Muffins Cereal
2 cups boiling water
3 cups sugar
1 heaping cup shortening
1 quart buttermilk
5 cups flour
5 teaspoons baking soda
1 tablespoons salt
4 cups Nabisco Bran Cereal
boneless chken breasts
salt & pepper
Wednesday, May 13, 2009
Chicken Lettuce Cups
Recipe courtesy Guy Fieri
Prep Time: 40 min
Cook Time: 2 min
Serves: 6 servings
1 tablespoon oil
1 small carrots, diced
1/2 celery rib, diced
1/2 red bell pepper, diced
5 snap peas, diced
1/2 cup diced red onion
1/2 cup mung beans, cut in 1/2 (I just used bean sprouts chopped up)
2 chicken breast, diced
6 ounces Apricot Sesame Sambal Szechwan Sauce, recipe follows
5 fried wonton skins
6 iceberg lettuce leaves
2 tablespoons diced green onions
2 tablespoons crushed, unsalted peanuts
Black sesame seeds, for garnish
In a medium saute pan over high heat, add oil.
Add vegetables, and chicken, saute for 45 seconds. Deglaze with sambal sauce for 30 seconds.
Add wonton to lettuce cup, pour chicken and veg mix into cup, top with green onions and peanuts. Garnish lettuce cups with black sesame seeds.
Apricot Sesame Sambal Sauce:
1/2 cup soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons sambal hot sauce (I couldn't find this so I left it out as suggested by some of the reviews)
3 tablespoons apricot preserves
1/4 cup rice wine vinegar
3 tablespoons hoisin sauce
1 teaspoon minced cilantro
2 teaspoons sesame seeds
1 teaspoon sesame oil
Mix all ingredients thoroughly. Shake before serving.
I stole this picture off the Picky Palate website because my picture didn't look quite as tasty as hers. I hope that is okay and I don't get arrested or something. Ranch House Crockpot Pork Chops with Parmesan Mashed Potatoes
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions how to roast garlic below)
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency.
3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Eat!
Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed.
Wednesday, May 6, 2009
Light, fluffy and full of yumminess. Healthy? Maybe a 3 on a scale of 1 to 10. But if you want to try something different, this would fit the bill. It makes quite a bit, so be prepared.
Banana Split Salad
1 (14 oz.) can sweented condensed milk
1 tub of Cool Whip (12 oz. but 8 oz. will work too), thawed
1 (21 oz.) can cherry pie filling
3 medium bananas, sliced
1 (8 oz.) can crushed pineapple
1/2 cup chopped pecans, toasted
1/2 cup shredded sweetened coconut
1 cup fresh strawberries, sliced
Garnish: peancs, coconut, strawberries and chocolate fudge (all optional)
In a large bowl combine milk and cool whip until well blended. Fold in the cherry pie filling, bananas, pineapple, pecans, coconut and strawberries. Garnish as you wish. Serve chilled.
Note: we didn't add the pineapple because I didn't have any. I also omited the coconut because I had to many eyes watching me to add it. Sorry my picture isn't all garnished and pretty, but I am in a time crunch and sometimes... You get what you get and you don't throw a fit!
Monday, May 4, 2009
Saturday, May 2, 2009
Sunday, April 12, 2009
CONTRIBUTED BY DORIS BUTLER
Strawberry Cream Trifle
This pretty pink trifle showcases the summery combination of strawberries and cream.
1/2 cup sliced almonds, toasted
1 pkg (10.75 ox) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz.) frozen sliced strawberries in syrup, thawed
3 conatiners (8 oz. each) blended strawberry yogurt
1 pkg (3.4 oz) cheese cake instant pudding and pie filling
1 container (8 oz.) frozen whipped topping
1. Coarsely chop almonds. Cut pound cake into 1 inch cubes; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. Combine fresh and frozen strawberries; mix well.
2. Juice lemon to measure 2 tbsp. of juice. In a bowl, whisk lemon juice, yogurt and pudding mix until smooth. Immediately fold in 1 cup of the whipped topping.
3. To assemble trifle, place one third of the pound cake cubes into bottom of trifle bowl. Top pound cake with one third of the strawberry mixtures. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.
4. To garnish, spread remaining whipped topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar. Create strawberry fan with reserved strawberry; place into center of trifle.
Makes 12 servings.
Thursday, April 9, 2009
If you like your chocolate chip cookies soft, this is a great recipe. I do find that the dough needs to be at room temperature for them to turn out. So if you freeze the dough, let it sit out at room temperature until it is soft. Or if you have had it in the fridge, again, let it sit out. It is not a great freezer to oven recipe. I think Steff has a good one for that?
NOTE: I think is what makes this so good is the use of the pudding mix. I usually just use one large package as apposed to the two small. But it is nice to know you can half it and use only one small package as this does make a lot of cookies. Also make suer you only cook it for 10 minutes (depending on your oven). They should just be turning light brown around the edges and soft in the middle. Take them out and let them sit for a few minutes on the warm pan. That way they don't over cook and stay soft.
AWARD WINNING CHOCOLATE CHIP COOKIES
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups butter, softened
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups semisweet chocolate chips
- 2 cups chopped walnuts (optional)
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
This is very rich, but yummy. If anyone lives in Utah, my brother-in-law LOVES peanut butter and would love this. So someome make it for Matt :)
Note: I heard of people using chocolate pudding instead of vanilla. I only used half of the powdered sugar called for in the cream cheese mixture and none in the pudding mixture. It was to sweet the first time I made it following directions.
* 22 Oreo cookies, divided
* 3 tablespoons butter, melted
* 8 ounces cream cheese, softened
* 1/2 cup peanut butter
* 1 1/2 cups powdered sugar, divided
* 1 (16 ounce) carton frozen whipped topping, divided
* 18 miniature peanut butter cups, chopped
* 1 cup milk
* 1 small package instant chocolate pudding mix
1. Crush 18 cookies; mix with butter; press into bottom of an ungreased
2. 9x9 dish. Beat cream cheese, peanut butter and 1 cup powdered sugar
3. until creamy. Stir in half the whipped topping; spread over crust.
4. Sprinkle with the chopped peanut butter cups.
5. In second bowl, beat milk, pudding mix and the rest of the powdered
6. sugar on low for 2 minutes. Fold in remaining whipped topping.
7. Spread over the peanut butter cups. Crush the 4 remaining Oreos;
8. sprinkle on top.
9. Cover and refrigerate for 4 hours.
Here is the link to Pioneer Woman's website for directions - LINK
Here is the link to a printable recipe - LINK
Tuesday, February 17, 2009
1 (3-row) package of oreo's
8 oz. cream cheese
dipping chocolate (milk & white for drizzling)
Blend oreo's until fine, add softened cream cheese and blend until it's almost like a oreo paste. I have to blend my oreo's in my blender about a half of a row at a time, then mix the cream cheese in my mix master. But if you have a good blender, you can just do it all in there! Using a tablespoon, or small cookie scoop, scoop balls and dip in melted chocolate. Let dry, and drizzle with white chocolate. Makes approx. 50 truffles.