Monday, September 28, 2009

Honey Crunch Granola

3 cups old fashioned oats (not quick oats)
1/2 cup chopped nuts (I used walnuts & pecans)
1/2 cup wheat germ
1/4 cup ground flaxseed (or whole)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup vegetable oil (or applesauce)
1/4 cup apple juice
1/3 cup honey
1 tsp. vanilla

Preheat oven to 350 degrees.Mix dry ingredients together in large bowl.In a small bowl, mix together the wet ingredients.Combine the wet and dry ingredients and mix well.Spread the mixture in a 9x13 pan.Cook 20-30 minutes, stirring every 10 minutes, until golden brown.Allow to cool. Store in an airtight container.

Butterscotch Apple Dip

I got this from WWW.eaglebrand.com looks good!!

Ingredients
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup butterscotch-flavored chips
1/4 teaspoon salt
2 teaspoons white vinegar
1/4 to 1/2 teaspoon ground cinnamon
Apple wedges


Instructions
In heavy saucepan, over low heat, combine EAGLE BRAND®, butterscotch chips and salt. Cook and stir until melted.
Remove from heat; stir in vinegar and cinnamon. Serve warm with apples. Store leftovers covered in refrigerator.
Notes: To Reheat: In small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through. Tip: Can be served warm over ice cream. Can be made several weeks ahead. Store tightly covered in refrigerator. MICROWAVE METHOD: In 1-quart glass measure, combine EAGLE BRAND®, butterscotch chips and salt. Microwave on HIGH (100% power) 3 or 3 ½ minutes, stirring after 2 minutes. Stir in vinegar and cinnamon.

Tomato pie

I think I might add some slices of fresh Mozzerella and maybe some fresh basil leaves to this!! yum

1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese ground black pepper to taste
2 teaspoons fresh basil 2 teaspoons fresh oregano

DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Bake the pastry shell for 8 to 10 minutes or until browned. Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste. In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes. Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Bubble Pizza

This a definate keeper...I made this and did not use the ground beef, italian sausage ot the cheddar cheese ....I just cut up the biscuits poured the sauce over them added sliced onions, sliced green olives, sprinkled the mozzarella cheese and then covered with pepperoni..baked for about 35 to 40 minutes or until the pepperoni's started to brown...this is really really easy and good!!

• 1 pound ground beef or italian sausage ( I didn't use)
• 1/4 pound sliced pepperoni
• 1 (14 ounce) jar pizza sauce (I used ragu pizza sauce)
• 2 (12 ounce) packages refrigerated buttermilk biscuit dough
• 1/2 onion, sliced and separated into rings
• 1 (10 ounce) can sliced black olives ( I used green olives)
• 1 (4.5 ounce) can sliced mushrooms (optional)
• 1 1/2 cups shredded mozzarella cheese
• 1 cup shredded Cheddar cheese (I didn't use)

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
2. Cut biscuits into quarters (I use scissors), and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.
3. Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving

Friday, September 25, 2009

Cold Brewed Coffee

Less bitter then regular brewed. Great for iced coffee

What you do is get a quart jar,
add 1 cup of ground coffee,
fill it up with water,
shake,
then set it on the counter 12-15 hours.
The next day strain it twice.
Use a small strainer the first time then put a coffee filter in the next time.
Then use about 1/4 cup of this concentrate, add milk or flavored creamer, if you need sugar you will need to use sugar water or sweet & low so it will dissolve.
If you want hot coffee just add boiling water to the concentrate instead

Tuesday, September 22, 2009

Calf's Liver with Bacon and Onions

I have made this and I think it has got to be the best liver I have ever tasted...I couldn't find calf's liver so I used beef liver and soaked it in the milk and it was very mild tasting...
let me know if you try this

1 lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Soak liver in milk in a bowl 20 minutes.
While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve fat in skillet.
Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
Add liver and onions to skillet and heat over moderately high heat until hot but not smoking, until browned. Serve liver topped with onions and bacon. If you want a gravy remove liver and onions stir in about 1/4 cup of flour. stir until browned. Add water until it's the consistency you want add the liver and onions and bacon back to the gravy.

Bacon Cheddar Dip

Prep: 5 min. + chilling

Ingredients:
2 cups (16 ounces) sour cream
1 cup (4 ounces) finely shredded cheddar cheese
1 envelope ranch salad dressing mix
2 to 4 bacon strips, cooked and crumbled
Crackers and/or assorted fresh vegetables

Directions:
In a large bowl, combine the sour cream, cheddar cheese, salad dressing mix and bacon. Cover and refrigerate for at least 1 hour. Serve with crackers and/or vegetables.
Yield: 2-1/2 cups.

Monday, September 21, 2009

Dilly Casserole Bread for the bread machine

Recipe for bread machine.

3/4 cup cottage cheese
3/4 cup sour cream
1/4 cup water
1 1/2 tablespoons butter
1 large egg
3 1/3 cups white bread flour
3 tablespoons granulated sugar
3 tablespoons dried onions, minced
2 tablespoons dill seed, whole
1/4 teaspoons baking soda
2 1/2 teaspoons active dry yeast
Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic bread cycle and start machine.
Makes one (1 1/2 pound) loaf.

Sunday, September 20, 2009

Cheese-Stuffed Manicotti

1/2 pound Fresh mozzarella cheese cut in 1/2-inch dice
2 pounds Ricotta cheese
1/4 pound Prosciutto --1/4-inch dice
2 Eggs
1/2 cup Freshly grated ParmesanCheese
Salt and freshly ground Black pepper
1/4 cup Minced fresh parsley

14 Manicotti shells
I lg jar of your favorite Spagetti sauce
1/2 cup Freshly grated Parmesan Cheese

To make the filling:
combine all the filling ingredients and Mix well spoon into a large ziploc bag and cut the corner off to use as a pastry bag .
Generously butter a baking dish, 13 x 10 inches. Fill each uncooked shell with some of the stuffing, letting a little of the stuffing come out on either end. Lay the stuffed manicotti side by side in the buttered dish. Pour the sauce over the shells and sprinkle with 1/2 cup Parmesan cheese. Bake @ 375 for about 60 to 75 minutes. serve with garlic bread and salad...YUMM

Apple Dapple Cake

I got this from southernplate.com she has some wonderful recipes... you pour a brown sugar sauce over this after you bake the cake...YUMMM. I love brown sugar!!

3 c. all purpose flour
1 t. salt
1. t. soda
1. cup pecans, chopped
1 c. wesson oil
2 c. sugar
3 eggs
2 t. vanilla
3 cups raw apples, peeled and chopped fine

Mix oil, sugar, eggs and vanilla. Sift together flour, salt, soda. Add to first mixture. Fold in pecans and apples. Bake in tube pan at 350 for 1 hour.

Sauce
1 cup packed brown sugar
1/4 cup milk
3/4 cup margarine(1 1/2 sticks)

Mix and cook 3 minutes after it begins to gently boil, stirring constantly. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.

Wednesday, September 16, 2009

Caramel Krispy Marshmallows

1 can sweetened condensed milk
1/2 c. butter
1 bag (8 oz.) caramels
1 bag (10 1/2 oz.) large marshmallows
5 c. Rice Krispies

Melt caramels, butter and sweetened condensed milk in top of double boiler. Dip large marshmallows into mixture and roll in Rice Krispies.
(Fun to do with kids.) (Try mixing all together for bars.)

Tuesday, September 15, 2009

Sun Dried Tomato Cream Sauce

3 Tbsp butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup sun-dried tomatoes, minced
2 cups heavy cream (or you can subsititute 1 cup fat free half & half for 1 cup of the cream)
salt and ground black pepper to taste
1/4 cup dill, chopped (adjust if this is too strong a dill taste for you)
Freshly grated Parmesan cheese

Cook pasta. Drain, reserving some of the cooking water.

While the pasta is cooking:
Melt butter in large skillet over medium heat. Cook onion until soft and lightly browned, about 5 minutes. Stir in garlic and sauté about 1 minute. Stir in sun-dried tomatoes and cream. Simmer until slightly thickened. Add poached salmon (flaked) and dill.
Pour the sauce over the pasta, add salt and pepper. Toss. If the sauce is too thick, you can thin it with some of the reserved pasta cooking water or a bit of milk. Top with parmesan.
This makes 2-3 very generous servings, depending on how "saucy" you like your pasta.

Green Chile Squares

From www.Perfectentertaining.com
We love simple recipes, and this one certainly qualifies. With only three ingredients it whips up in under five minutes and then bakes unattended, making it perfect for parties. It can also be made up to 24 hours ahead of time and served hot, cold, or at room temperature.

2 cups grated Monterey Jack cheese
2 sm. cans diced green chiles
4 well beaten eggs

Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the bottom of a 9X13 baking dish. Pour the eggs over the top. Bake for 30-40 minutes or until golden brown and firm. Cool to room temperature and then cut into squares.

Steak And Cheese Sandwiches

Steak And Cheese Sandwiches
1 lb Deli Roast Beef
1-2 Cups Mozarella Cheese (or cheese of your choice)
1/2 stick margarine or butter
1 onion, chopped
1 bell pepper, chopped (optional)
3-4 Tablespoons Ana Dale’s Sauce (can use Moore’s Marinade, Soy Sauce, Worcestershire sauce, etc)
Soft Deli Rolls (such as Sara Lee)
Chop up roast beef. In large skillet, melt 1/2 stick margarine or butter. Add 1-2 tablespoons sauce, according to taste. Add onions and peppers and saute until tender. Add roast beef and additional sauce (according to taste) and continue cooking over medium heat until just warmed. Take off heat and sprinkle cheese over top. Let sit until melted and then spoon onto rolls.

Monday, September 14, 2009

Chicken Tortilla Soup

1 can chicken (I like the all white)
1 can mild rotel tomatoes and peppers
1 can white beans (drained and rinsed)
1 can cream of chicken soup
1 can chicken broth

Put in crock pot and simmer all day (Or just heat up when ready)
put crumbled tortilla chips and cheese on top...
There is nothing easier and so good

Saturday, September 12, 2009

Baked Spinach Dip in Bread

2 (8 oz.) pkgs. cream cheese, softened
1 cup mayonnaise
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 cup shredded cheddar cheese
1 lb. sliced bacon, cooked and crumbled
1/4 cup chopped onion
1 Tbs. dill weed
1 to 2 garlic cloves, minced
1 round loaf (1 lb.) unsliced sourdough bread
Assorted fresh vegetables

1. In a large bowl, beat cream cheese and mayonnaise until blended.Stir in the spinach, cheese, bacon, onion, dill and garlic; set aside.
2. Cut a 1-1/2 inch slice off top of bread; set aside. Carefullyhollow out bottom, leaving 1/2-inch shell. Cube removed bread andplace on a baking sheet. Broil 3-4 inches from the heat for 1-2minutes or until golden brown; set aside.
3. Fill bread with spinach dip; replace top. Place any dip thatdoesn't fit in shell in a greased baking dish. Wrap bread inheavy-duty foil; place on a baking sheet. Bake at 350 for 1 hour or until dip is heated through. Cover and bake additional dip for 40-45minutes or until heated through. Open foil carefully. Serve dip warm with vegetables and reserved bread cubes.
Yield: 4 cups.
Editor's Note: Fat-free cream cheese and mayonnaise are not recommended for this recipe.-Taste of Home Holiday Recipes 2008 320 Christmas Classics

Chile Rellenos Quiche

Pastry for single-crust pie (9 inches)
2 Tbs. cornmeal
1-1/2 cups (6 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded cheddar cheese
4 oz. can chopped green chilies
3 eggs
3/4 cup sour cream
1 Tbs. minced fresh cilantro
2 to 4 drops hot pepper sauce, optional

1. Line unpricked pastry shell with a double thickness of heavy-dutyfoil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack Reduce heat to 350.
2. Sprinkle cornmeal over bottom of pastry shell. In a bowl, combine the cheeses; set aside 1/2 cup for topping. Add chilies to the remaining cheese mixture; sprinkle into crust.
3. In a small bowl, whisk the eggs, sour cream, cilantro and hotpepper sauce if desired. Pour into crust; sprinkle with reservedcheese mixture.
4. Bake for 35-40 minutes or until a knife inserted near the centercomes out clean. Let stand for 5 minutes before cutting.
Yield: 6 servings.-
Taste of Home Holiday Recipes 2008 320 Christmas Classics

Friday, September 11, 2009

Come Back Salad Dressing

1 cup mayonnaise
¼ cup chili sauce
¼ cup ketchup
1 teaspoon prepared mustard
½ cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
2 tablespoons minced onion
2 cloves garlic, minced
Juice of 1 lemon

Put all ingredients into a jar. Cover and shake. Refrigerate overnight before using.

Banana Punch

This makes a LOT. Use a BIG punch bowl, or use half at a time.


2 C water
2 C sugar
4 ~6 oz cans orange juice concentrate
1 ~46 oz can pineapple juice
2 lemons, juiced
6 bananas ~ mashed add more to taste
3 Qts. 7~up

Cook water and sugar on low heat until syrupy. Add orange, pineapple, lemon juices and bananas. Mix well, pour into freezer container~ and freeze
to serve~ remove from freezer 1 1/2 to 2 hours before serving time. Mash so it is slushy~ place in punch bowl and add 7 up at the last minute.
Variations.. vodka, gin, cherries, orange slices, lemon/lime slices, pineapple tidbits, banana slices.

Thursday, September 10, 2009

Caramel Apple Dip

8 oz cream cheese
3/4 cup white sugar
1/4 cup brown sugar
4 teaspoons vanilla

Blend together with a mixer.
Chill for 1 hour.
Serve with apple slices.

Pumpkin Dip

1/2 cup canned pumpkin
1/2 cup brown sugar
1/2 cup cream cheese
some maple syrup to taste
Mix everything well and use apples to dip.

Tuesday, September 8, 2009

Key Lime Pie

To make it easy on you, this key lime pie recipe uses a pre-made graham cracker crust that is readily available at grocery stores. In addition, you can use bottled lime juice but it won’t taste quite as fresh as squeezing fresh key limes for the juice.

Ingredients
½ cup fresh lime juice (this could be anywhere from 3 to 6 key limes)
4 egg yolks
4 teaspoons lime zest (using a small grater is a great way to get the zest)
1 can sweetened condensed milk (use a 14 ounce can)
1-9 inch graham cracker crust

In a medium bowl, whisk the lime zest and egg yolks together for about one to two minutes to achieve a light green hue. Next, beat in the condensed milk and then add in the juice and mix again. Allow this key lime mixture to stand at room temperature until thickened.
While the flavors are marrying at room temperature in this easy key lime pie recipe, preheat the oven to 325˚F. Once the key lime mixture has sufficiently thickened, pour into the graham cracker crust and bake in the oven for about 15 minutes. When the center of the key lime mixture sets but still is wiggly, you can remove the pie from the oven and allow cooling to room temperature.
Once your pie has achieved room temperature, chill it in the refrigerator for several hours. You can serve your pie topped with whipped cream or serve it plain. This basic key lime pie recipe should serve you well no matter what the occasion may be!

Saturday, September 5, 2009

Hot Pizza Dip

1 (8 ounce) package cream cheese,softened
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup pizza sauce
2 tablespoons chopped green bell pepper
2 ounces pepperoni sausage, chopped
2 tablespoons sliced black olives

Directions:
1.
In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
2.
Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot with thinly sliced baguettes

Crash Hot Potatoes

I found this recipe on The Pioneer Woman's site... I want to give it a try http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

New potatoes (red or white)
olive oil
Kosher salt
Black pepper
Rosemary (or desired herb)
Bring a pot of salted water to a boil. Add as many potatoes as you wish and cook until they are fork tender.
On a sheet pan , generously drizzle olive oil. Place tender potatoes on cookie sheet leaving plenty of room between each potato.

With a potato masher (or bottom of a glass) gently press down on each potato until it slightly mashes, rotate masher 90 degrees and and mash again. Brush tops of crushed potatoes generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground pepper, fresh chopped rosemary (or herb of your choice)

Bake at 450 degrees for 20-25 minutes until golden brown.

Friday, September 4, 2009

Bacon Wrapped Chicken

• 4 skinless, boneless chicken breast halves
• 1/2 (8 ounce) package cream cheese, sliced
• 4 slices bacon • 1 teaspoon chopped fresh chives
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup mayonnaise
• 1/2 cup milk
• 1 teaspoon lemon juice
• 1/4 teaspoon ground black pepper
• 1 pinch salt

1. Preheat oven to 325 degrees F (165 degrees C).
2. Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
3. In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
4. Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

Thursday, September 3, 2009

Oreo Cookie Dessert

20 oz. Oreo cookies, crushed
1/2 c. butter, melted
8 oz. cream cheese
12 oz. Cool Whip
1/4 c. powdered sugar
1 lg. instant chocolate pudding

Mix together crushed Oreo cookies and melted butter. Save a few crushed cookies to garnish top of dessert. Layer in bottom of 9 x 13 x 2 inch baking pan. Refrigerate 30 minutes. Cream together softened cream cheese, 1/2 Cool Whip and powdered sugar; layer on cookies. Refrigerate 30 minutes. Prepare pudding according to package directions. Layer on cream cheese mixture. Refrigerate 30 minutes. Top with remaining Cool Whip. Sprinkle with reserved Oreo cookies. Refrigerate.