Sunday, June 29, 2008
4 lbs Pork butt or shoulder, bone in or out
Lillobit crush garlic (optional)
Rub meat wit lillobit crush garlic an sprinkle wit Hawaiian salt. Place roast in da crock pot an pour 1/4 to 1/3 of da bottle of Liquid Smoke ovah it. Cook on hi up to 6 hrs. or until meat shreds easily.Wen pau, remove meat from liquid an let res lillowhile then shred. Skim fat off liquid an add back to da meat an serve.
Da liquid smoke adds dat "imu" taste dat da banana an ti leaf gives to da meat.Dis will work wit turkey as well. Season hind quarters an breasts same as pork. Garlic is optional. Cook da same. Be sure to keep da liquid as, foah turkey, dis is where mos of da salt is going to end up.
Saturday, June 28, 2008
Wednesday, June 25, 2008
Prep Time: 50 Minutes
Ready In: 50 MinutesYields: 8 servings
"From the kitchen of Nestle. A great mix of cereal and pretzels for your next party."
2 cups crispy corn cereal squares (corn chex)
2 cups small pretzel twists
1 cup dry-roasted peanuts
20 caramels, unwrapped and coarsely
1 (11.5 ounce) package NESTLE® TOLL HOUSE® Milk Chocolate Morsels
1.COAT 13 x 9-inch baking pan with nonstick cooking spray.
2.COMBINE cereal, pretzels, peanuts and caramels in large bowl.
3.MICROWAVE morsels in medium microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly.
SPREAD mixture in prepared baking pan; cool for 30 to 45 minutes or until firm. Break into bite-size pieces.
ALL RIGHTS RESERVED © 2008 Allrecipes.com
8 cups popped popcorn
4 cups crispy rice cereal squares (RICE CHEX)
2 cups small pretzel twists
1 cup pecan halves
1 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1.Preheat oven to 300 degrees F (150 degrees C).
2.In a large bowl, combine the popcorn, cereal, pretzels and pecans.
3.In a saucepan over medium heat, combine the brown sugar, butter and corn syrup. Cook and stir until mixture comes to a boil. Reduce heat to medium low; cook without stirring for 5 minutes.
4.Remove saucepan from heat and stir in vanilla and baking soda. Pour over popcorn mixture and toss until evenly coated.
5.Bake at 300 degrees F (150 degrees F) for 30 minutes, stirring after 15 minutes. Transfer to large piece of parchment paper and cool completely. Break into chunks once cool.
Monday, June 23, 2008
2 lbs of diced uncooked chicken breast
1/3 cup flour
1/2 teaspoon garlic powder
Salt and pepper to taste
4 TB butter
1/4 cup honey
3 TB lemon juice
2 TB soy sauce
1/2 tsp. ground ginger
Heat oven to 350. In a shallow dish combine the flower and seasonings. Dip each piece of chicken in flour mixture and coat evenly.Melt 2 TB butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.Serve over rice. I usually double the sauce ingredients and bake entire amount over chicken to serve over the rice. The sauce tastes so much better after it has baked in the oven it makes a nice thick sauce that compliments the chicken perfectly.
1 lb whole wheat thin spaghetti noodles
Sunday, June 22, 2008
4 ounces cream cheese, softened
1 cup confectioner’s sugar
1/2 cup creamy peanut butter
1/2 cup milk
1 8 ounce whipped topping (such as Cool Whip), thawed
1 chocolate graham cracker crust (can use plain graham cracker crust)
1/4 cup finely chopped salted peanuts
Whip cream cheese until soft and fluffy. Beat in confectioner’s sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. With a wooden spoon, fold in whipped topping and pour into graham cracker crust.
Sprinkle with chopped peanuts. Drizzle with Chocolate syrup if desired. Freeze until firm.
Store in the freezer.
Saturday, June 21, 2008
This is a great recipe, a muffin that tastes like a doughnut !!!
You don't have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.Yields about 24 medium muffins.
For the muffins:
To make the muffins
Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.
Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.
1/2 cup of Karo light corn syrup
2/3 cup of smooth peanut butter
1/2 cup of sugar
Pinch of salt
3 cups of Rice Krispies
(Chopped chocolate for dipping & drizzling if desired)
Add the corn syrup, sugar, peanut butter, and salt in a microwave safe bowl and stir to combine. Microwave for 45 seconds at a time, stirring in between, until the mixture just starts to boil.
Stir in the Rice Krispies. Let mixture cool briefly (1-2 minutes), but stir to make sure it does not stick together. Now you can either roll the mixture into balls, add lollipop sticks to the balls to make peanut butter ball lollipops, or you can roll out the mixture between to sheets of parchment paper and then use a cookie cutter to cut out shapes.
You can also drizzle with melted chocolate or dip balls into the chocolate
Thursday, June 19, 2008
Printed from COOKS.COM
4 c. sugar
2 lb. bag brown sugar
1 lb. butter, softened
3 lb. peanut butter
8 tsp. baking soda
1 tbsp. vanilla
18 c. oatmeal
1 lb. plain M&M'S®
12 oz. chocolate chips
Mix all ingredients in order given. To make Monster size cookies use an ice cream scoop to drop cookie dough onto cookie sheets, otherwise a 1/2 inch size ball makes a nice size cookie. Bake at 350 degrees for 10 to 12 minutes. Makes 20 dozen cookies. You can freeze all ready baked cookies or freeze small 1/2 inch size balls of uncooked cookie dough on cookie sheet. When frozen store in freezer bag or Tupperware until ready to bake.
M&M'S® is a registered trademark of Mars, Incorporated.
Wednesday, June 18, 2008
Simple Sprite Cake
1 white cake mix
3/4 cup vegetable oil
1 box instant vanilla pudding (3 oz. size)
8 oz. can of Sprite (the mini one)
Preheat oven to 350 degrees.
Grease and flour two 9 inch cake pans.
Mix ingredients on low until combined and then increase speed to medium and mix for about 2 minutes.
Pour batter into pans and bake for about 30 minutes or until a toothpick inserted comes out clean.
1 cup (2 sticks) butter, softened
1 teaspoon pure vanilla extract
1 1b. powdered sugar
1-3 teaspoons milk, half and half or cream
Using a mixer, cream softened butter and vanilla with until smooth.
Add sugar gradually, allowing butter and sugar to cream together before adding more.
If you want it a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture
Tuesday, June 17, 2008
Pizza Dough, Grilling Instructions
Basic Grilled Pizza Dough
- makes 2 12-inch pizzas
3/4 cup warm water
1 packet active dry yeast (about 2 1/4 teaspoons)
1/2 teaspoon sugar
1 1/2 cups unbleached flour
1/4 cup whole wheat flour
1 teaspoon kosher salt
2 tablespoons cornmeal, plus additional for the pan
2 tablespoons Olive oil plus 1/4 teaspoon for the bowl.
DirectionsMaking the dough:Pour the warm water into a small bowl or measuring cup. (If the water is too hot, the yeast will die. If too cold, it will not activate.) Add the yeast and sugar and stir until the yeast dissolves into a smooth beige color. Let it stand on the counter for about 5 minutes to prove that the yeasted water is active. A thin layer of foam will appear at the top, indicating that the batch is good.Kneading with a stand mixer: Add the flours, salt and cornmeal to a 4-5 quart standing mixing bowl. Use the dough hook attachment on the lowest speed to mix the dry ingredients. Add the yeasted water and the 2 tablespoons of olive oil. Mix on the slowest speed to allow the ingredients to come together. You may need to scrape down the sides with a spatula. Then, move to medium-high speed and knead for 2 minutes. The batter should form a ball, unless it's too wet or sticky. If so, add only enough flour to prevent it from sticking. the dough should come off the sides cleanly and form a ball.Put the remaining 1/4 teaspoon of olive oil in a medium bowl. the dough will be sticky, so flour your hands before picking it up, and place it in the bowl. Turn it over several times until it is coated in the oil. This prevents a crust from forming on it's surface as it rises.Cover with plastic wrap, and place in a draft-free, warm place (70-80 degrees F), for 2 hours, until it rises to almost double in appearance.
Chill the dough in the refrigerator overnight, or for 1 hour to firm it up. Since this dough is slightly sticky, chilling the dough makes it easier to roll out. Chilling it overnight gives the dough more flavor and texture. Dough will keep in the refrigerator for 3 days.
Rolling out the dough:Your refrigerated dough should have doubled in size. Punch it down gently to remove gas.Lightly flour about a foot of space on a clean, dry countertop. Flatten the dough with your hands to about 1-inch thickness. Cut in half with a knife.Put one piece of dough in the center of the floured space and sprinkle a little flour over the top. Using a rolling pin, make smooth strokes to roll out the dough starting from the center out to the edges.Work around the diameter of the dough to form a circular crust with an even thickness. It is not necessary to maintain a perfect circle. Roll the dough out to about a 12-inch diameter, about 1/9 inch thick. Sprinkle the crust with a fine layer of flour, it will make the dough easier to handle, and prevents stickiness.Position 2 cookie sheets with no sides, or 2 pizza screens, next to your dough. Sprinkle them generously with flour or cornmeal, so the dough will not stick. Pick up the dough with two hands and fold it gently in half.Transfer the dough to a cookie sheet.Unfold the dough onto the pan to make it flat.Stretch out the dough to an approximate 12-inch diameter.Repeat with the second piece of dough on the second cookie sheet.
Grilling the Crust:When your grill is at the right temperature (400 degrees F), hold the cookie sheet close to it and slide the dough onto the grill. If the dough fold onto itself, try to move the edges out quickly to form a flat crust (without burning yourself). As long as the crust is about 12 x 12 inches, don't worry that the shape is irregular.The dough should take about 3 minutes to cook. Watch for bubbles. The crust will be soft at first and tear easily, so try not to touch it. Soon it will set and firm up.To check whether your crust is done, lift the underside, it should be an even light brown with brown grill marks. A charred crust adds to the flavor.Pick up the crust from the middle, using tongs, and place it on your cookie sheet. Flip it over so the grilled side is face up. This browned side becomes the top of your pizza. Top with favorite topping,sauce, put back on grill until cheese is melted enjoy
Oreo Trufflesadapted from Bakerella
1 package (18 oz.) Oreo cookies, crushed into small pieces
1 8-oz. package cream cheese, softened
1 package Almond BarkChocolate chips or chocolate bark for drizzling
Saturday, June 14, 2008
2 cans Mexicorn - well drained
1 can Ro-Tels (tomatoes) - well drained
1 cup sour cream
1 cup mayo
1 small bunch green onions
1 cup grated Cheddar cheese
10 - 12 shakes Tabasco sauce
pinch of sugar
Best made the night before - Serve with white corn tortilla chips
2 CUPS MILK--
-4 ICE CUBES-
PLACE MILK, PEACHES AND ICE CUBES IN BLENDER. MIX UNTIL ICE IS THOROUGHLY CRUSHED. SPRINKLE WITH NUTMEG. MAKES 2 SERVINGS.
4 CUPS WATER AND 1 CUP SUGAR. HEAT FOR 2 MINUTES.
ADD 2 CUPS ORANGE JUICE, 3 CUPS GRAPE JUICE, 6 TBS. LEMON JUICE.
FREEZE UNTIL IT IS SLUSH.
2 QUARTS WATER & 5 CUPS SUGAR--BRING TO A BOIL.
ADD 1 LARGE PKG. RASPBERRY JELLO. STIR UNTIL DISSOLVED.
ADD 1 LARGE CAN PINEAPPLE JUICE
AND 1 LARGE CAN FROZEN ORANGE JUICE AND 1 LARGE CAN FROZEN LEMONADE. STIR WELL AND FREEZE. TO SERVE TOP WITH 7-UP. GOOD, GOOD, GOOD!
1 CAN 8 OZ FROZEN LIMEAID
3 CUPS SUGAR
9 CUPS WATER (WARM TO DISSOLVE THE SUGAR)
FREEZE IN ZIPLOC BAGS ON A COOKIE SHEET LET THAW A LITTLE (OVER AN HOUR).
PUT IN BOWL AND ADD CHERRY 7-UP TO THE SLUSH THICKNESS YOU WANT.
SPICED TROPICAL COOLER
1 6 OZ CONTAINER PINEAPPLE YOGURT-
-1 BANANA SLICED
1TBS. ORANGE JUICE CONCENTRATE-
-TBS. HONEY, DASH OF CINNAMON, DASH OF NUTMEG.
PLACE ALL IN A BLENDER FOR 20 SECONDS UNTIL SMOOTH.
Friday, June 13, 2008
1 1/4 c. boiling water
1 c. oatmeal
1/2 c. butter
1 c. brown sugar
1 c. white sugar
1 tsp. cinnamon
1 tsp. soda
1/2 tsp. salt
1 1/3 c. flour
1/2 c. chopped nuts (if desired)
1 (8 oz.) pkg. cream cheese
1/2 c. butter
1 lb. powdered sugar
Preheat oven to 350 degrees. Bake in greased and floured 9 x 13 inch pan for 30 minutes. Pour water over oats and let stand 20 minutes. Cream sugar and shortening (butter), then add eggs. Beat well. Add oats and dry ingredients; mix well.Frosting: Soften cream cheese and butter. Cream both with powdered sugar. Add vanilla. Spread on cake.
Tuesday, June 10, 2008
Saturday, June 7, 2008
8 Roma tomato, cored, seeded, and coarsely chopped
1 purple onion, coarsely chopped
2 cloves of garlic crushed
2 limes, juiced 1/4 cup chopped cilantro
1 serrano pepper only a few seeds depending on how hot you want it
Salt and freshly ground black pepper
Mix ingredients together and season, to taste, with salt and pepper.
Best Peach Cobbler Ever
Prep Time: 30 MinutesCook Time: 1 Hour
Ready In: 1 Hour 30 MinutesYields: 18 servings
"In the winter make this 9x13-inch cobbler with canned peaches, in the summer use fresh ones. But either way this cobbler is wonderful. The batter goes in the pan before the spiced peaches, and it 's all topped off with cinnamon and nutmeg. Then it 's baked for an hour."
1 (29 ounce) can sliced
2 tablespoons butter, melted
1 pinch ground cinnamon
1 pinch ground nutmeg
1 tablespoon cornstarch
1/2 cup water
1 cup milk
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/2 cup butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside.
In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin.
Melt 1/2 cup butter in a 9x13 I .
Bake in preheated oven for 1 hour, or until knife inserted comes out clean.
Friday, June 6, 2008
Barefoot Contessa at Home, All Rights Reserved
1/4 pound good thick-cut bacon
1 tablespoon unsalted butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper
5 extra-large eggs
2 tablespoons milk or cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish
Preheat the oven to 350 degrees F.
Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
1 pound spaghetti
4 slices bacon, cut into 1-inch strips
2 tablespoons olive oil
2 tablespoons thinly sliced garlic
1 to 2 tablespoons chopped shallots
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1 large egg
1/4 to 1/2 cup grated Parmigiano-Reggiano, as desired
Bring a large heavy pot of salted water to a boil. Add the spaghetti and cook, stirring to separate the strands, until the pasta is al dente, 7 to 8 minutes for dry pasta. Drain in a colander, reserving 1/4 cup of the pasta cooking water. Return the pasta to the pot.
Meanwhile, in a large skillet, heat the oil over medium heat. Add the bacon and cook until crisp. Add the garlic, shallots, pepper, and salt and cook, stirring, until fragrant and the garlic is soft but not brown, about 1 1/2 minutes.
Remove the pan from the heat and add the egg and reserved pasta cooking water, stirring quickly until the mixture thickens, but the egg does not scramble.
Divide the spaghetti among plates or large shallow bowls, sprinkle cheese to taste over the top of each serving, and serve immediately.
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 servings
1 1/4 cups all-purpose flour
1/2 cup plus 3 tablespoons sugar
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold vegetable shortening (recommended: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
Lemon Filling, recipe follows
Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
Raise the oven temperature to 425 degrees F.
For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
1/4-pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks (save the whites for the meringue)
1/4 cup finely grated lemon zest (6 to 8 lemons)
1/2 cup freshly squeezed lemon juice
1/8 teaspoon kosher salt
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.
Yield: 3 cups
Prep Time: 25 minutes
Inactive Prep Time: 1 hour
Cook Time: 35 minutes
Yield: 8 servings
Prep: 15 minutes
Chill: 1 hour
Bake: at 350 degrees F for 34 minutes
• 1 box (18.25 ounces) devil's food
• cake mix
• 3 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 cups chopped chocolate-covered peanut butter cups (about 8 ounces), plus more to garnish
• 8 ounces dark chocolate, chopped
• 1 cup heavy cream
• 1/2 cup creamy peanut butter
1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.
2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
3. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.
4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
5. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.
Gluten Free Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
Blend well and then spoon onto a baking sheet. Flatten wide with the tines of a fork then turn 90 degrees and use the fork again. Bake at 375 for 10 or until done (depends on your oven) Let cool on pan for 1 min then remove to a cooling rack.
Cajun: 1/3 cup chicken stock, 1/2 teaspoon each of black pepper, red pepper, cinnamon, garlic powder, onion powder, and packed brown sugar.
Citrus: 1/3 cup orange juice, 1/2 teaspoon each of minced garlic, grated lemon rind, basil, black pepper.
Curry: 1/3 cup chicken stock, 1 tablespoon minced garlic, 1 teaspoon curry powder.
Garlic: 1/4 cup chicken stock, 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 teaspoon grated fresh ginger.
Ginger: 1/4 cup balsamic vinegar, 2 tablespoons white wine or apple juice, 2 tablespoons grated fresh ginger, 1 tablespoon minced garlic.
Tuesday, June 3, 2008
Cook Time: 12 Minutes Ready In: 50 Minutes
Yields: 36 servings
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins or chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
Preparation time: 20 minutes
Baking time: 20 to 25 minutes
2 tablespoons olive oil, optional
1 1/2 pounds ground lean turkey or beef (see note)
2 packages (1.25 ounces each) low-sodium taco seasoning mix
1 cup water
2 packages (8 ounces each) refrigerated crescent rolls (regular or reduced-fat)
Reduced-fat sour cream
Shredded iceberg lettuce
Shredded cheddar cheese
1. Place a rack in the center of the oven, and preheat the oven to 375 degrees.
2. Place the olive oil in a large skillet over medium heat. Break up the meat into bits and add it to the pan. Stir and cook until the meat cooks through, 3 to 4 minutes. Add the taco seasoning, and stir to distribute, then add the water. Cook, and stir over medium-high heat until the liquid cooks out of the meat, 4 to 5 minutes. Turn off the heat and set aside.
3. Unwrap the crescent rolls and unroll the dough; you will have 16 triangles. Place an ungreased baking sheet or pizza stone about 14- by 16-inches on a work surface. Arrange the triangles of dough with the large ends of the triangles toward the center of the pan and the points hanging over the edge of the pan. Leave a 3- to 4-inch hole in the center. Press the dough as needed to connect the triangles and give you a nice space for placing the meat. Spoon the meat and seasonings in a ring in the center of the dough. Carefully bring up the ends of the dough, twisting and braiding the dough as needed as it crosses over the meat. (Don't get too fussy with this because after this bakes it looks gorgeous whether the meat is covered or uncovered.) Place the pan in the oven.
4. Bake the ring until it is golden brown, 20 to 25 minutes. Remove it from the oven to cool for 3 to 4 minutes. Place a bowl of sour cream in the center of the ring and arrange the other condiments attractively to the side.
Note: I like to use a little more than a pound of meat. Barb likes to use 2 pounds because she says her kids are really hungry after they get in from school and sports. Suit yourself. A pound seems a little skimpy to me, but two pounds is packed.
Serves 4 to 6 as a main course
Preparation and Cooking Time: 15 minutes
1 package (3 ounces) Oriental-flavor ramen noodle soup mix
1/2 cup pre-sliced almonds
3/4 cup bottled red wine vinaigrette
1 package (16 ounces) coleslaw or broccoli slaw mix
2 cups shredded cooked chicken
1/2 cup fresh cilantro leaves
2 scallions, white and green parts, chopped (for 1/4 cup)
1. Preheat the oven to 350 degrees.
2. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
3. Meanwhile, pour the red wine vinaigrette into a measuring cup and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside.
4. Place the slaw mix, chicken, cilantro, and scallions in a large serving bowl. Toss to combine the ingredients well.
5. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.