Frosting Recipe
from The Barefoot Contessa Cookbook
given to me by Rese Moore
1 lb. of cream cheese at room temperature
¾ pound unsalted butter at room temp.
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
1 ½ lbs. confectioners’ sugar, sifted (sifting prevents lumps from occurring in the frosting)
In a bowl of an electric Mixer fitted with a paddle attachment,
Blend together the cream cheese, butter, and vanilla and almond
Extracts. Add the confectioners’ sugar and mix until smooth.
*If you have excess frosting, it freezes real well.
Friday, January 29, 2010
Italian Wedding Cake
Italian Wedding Cake
from Rese Moore
Ingredients:
½ cup shortening at room temperature
1 stick butter, room temp.
2 cups sugar
5 eggs separated and at room temp
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temp
2 cups shredded coconut
1 cup finely chopped pecans or walnuts
1 teaspoon vanilla extract
Preheat over to 325 degrees and grease and flour 3 (9-inch ) cake pans
In the bowl of an electric mixer cream the shortening, butter, and sugar
Until light and fluffy. Add the egg yolks one at a time, beating well after each
Addition. Sift the flour, baking soda, and salt together onto a sheet of waxed
Or parchment paper. With the mixer on low speed, add the sifted ingredients
In batches alternately with the buttermilk, beginning and ending with the
Dry ingredients.
In a separate bowl, beat the egg whites until stiff, and gently
Fold into the prepared batter. Add the coconut, pecans and
Vanilla and fold into the batter. Divide the batter among the 3
Prepared cake pans and bake for 25 minutes, or until golden
Brown and a tester comes out clean when inserted into the middle
Of each cake. Allow the cakes to cool in the pan for about 10 minutes
Before turning them out onto a wire rack to finish cooling. When the
Cakes are completely cool, stack the layers with the frosting and frost
The sides and top
from Rese Moore
Ingredients:
½ cup shortening at room temperature
1 stick butter, room temp.
2 cups sugar
5 eggs separated and at room temp
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temp
2 cups shredded coconut
1 cup finely chopped pecans or walnuts
1 teaspoon vanilla extract
Preheat over to 325 degrees and grease and flour 3 (9-inch ) cake pans
In the bowl of an electric mixer cream the shortening, butter, and sugar
Until light and fluffy. Add the egg yolks one at a time, beating well after each
Addition. Sift the flour, baking soda, and salt together onto a sheet of waxed
Or parchment paper. With the mixer on low speed, add the sifted ingredients
In batches alternately with the buttermilk, beginning and ending with the
Dry ingredients.
In a separate bowl, beat the egg whites until stiff, and gently
Fold into the prepared batter. Add the coconut, pecans and
Vanilla and fold into the batter. Divide the batter among the 3
Prepared cake pans and bake for 25 minutes, or until golden
Brown and a tester comes out clean when inserted into the middle
Of each cake. Allow the cakes to cool in the pan for about 10 minutes
Before turning them out onto a wire rack to finish cooling. When the
Cakes are completely cool, stack the layers with the frosting and frost
The sides and top
Thursday, January 28, 2010
Hawaiian Haystacks for the Pressure Cooker
Hawaiian Haystacks for the Pressure Cooker
from Collete Cordner
6 Boneless, Skinless chicken breasts
2 cups white basmati rice
3 cups Chicken broth
Optional: brown chicken breast on both sides.
Add Chicken, Rice, and Chicken Broth in pressure cooker. Bring to a boil and then place pressure lid on and pressure on second red ring for 5 minutes.
Drop Pressure under cold water
Stir in:
1 ½ cups sour cream
And Approx.
2 stalks celery diced
½ bell pepper, diced
1 bunch green onions diced
1 cup pinapple tidbits
1 medium tomato diced
While still in pan top with grated cheese and chow mien noodles.
from Collete Cordner
6 Boneless, Skinless chicken breasts
2 cups white basmati rice
3 cups Chicken broth
Optional: brown chicken breast on both sides.
Add Chicken, Rice, and Chicken Broth in pressure cooker. Bring to a boil and then place pressure lid on and pressure on second red ring for 5 minutes.
Drop Pressure under cold water
Stir in:
1 ½ cups sour cream
And Approx.
2 stalks celery diced
½ bell pepper, diced
1 bunch green onions diced
1 cup pinapple tidbits
1 medium tomato diced
While still in pan top with grated cheese and chow mien noodles.
Funeral Potatoes
Funeral Potatoes
Ingredients
• 32 oz bag of frozen shredded hash browns
• 2 (10 3/4 oz) cans Cream of Chicken Soup
• 2 cups Sour Cream
• 1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)
• 1/2 cup melted butter or margarine
• 1/2 c. chopped onion
• 2 cups finely crushed Corn Flakes
• 2 Tbs butter or margarine melted
Directions
1. Grease 9x13 baking dish and preheat oven to 350
2. In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
3. Gently fold hash browns into mixture.
4. Pour mixture into pan.
5. Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
6. Bake for 30 minutes.
7. *If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.
Ingredients
• 32 oz bag of frozen shredded hash browns
• 2 (10 3/4 oz) cans Cream of Chicken Soup
• 2 cups Sour Cream
• 1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)
• 1/2 cup melted butter or margarine
• 1/2 c. chopped onion
• 2 cups finely crushed Corn Flakes
• 2 Tbs butter or margarine melted
Directions
1. Grease 9x13 baking dish and preheat oven to 350
2. In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
3. Gently fold hash browns into mixture.
4. Pour mixture into pan.
5. Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
6. Bake for 30 minutes.
7. *If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.
Sunday, January 3, 2010
Lemon Bars
Lemon Bars
From Madison Moore
Crust:
1 Cup soft butter
½ Cup powdered sugar
2 cups flour
Filling:
4 eggs beaten
¼ cup flour
2 cups sugar
½ cup fresh squeezed Lemon Juice
¼ tsp grated lemon rind
1/4 tsp Baking Powder
Crust: Combine ingredients: mix well. Press into a 9x13 inch Pan. Bake for 300 until it starts to brown 20-25 min. Do not overcook. Let Cool.
Filling: Combine flour and sugar. Mix in beaten eggs and lemon juice. Pour over crust. Bake 325 for 20-25 min. Cool and sprinkle with powdered sugar.
From Madison Moore
Crust:
1 Cup soft butter
½ Cup powdered sugar
2 cups flour
Filling:
4 eggs beaten
¼ cup flour
2 cups sugar
½ cup fresh squeezed Lemon Juice
¼ tsp grated lemon rind
1/4 tsp Baking Powder
Crust: Combine ingredients: mix well. Press into a 9x13 inch Pan. Bake for 300 until it starts to brown 20-25 min. Do not overcook. Let Cool.
Filling: Combine flour and sugar. Mix in beaten eggs and lemon juice. Pour over crust. Bake 325 for 20-25 min. Cool and sprinkle with powdered sugar.
EASY Chicken Tortilla Soup
EASY Chicken Tortilla Soup
from Annette Moore
1 can Cream of Chicken Soup
1 can chicken broth (14.5 oz)
1 can Whole Corn (do not Drain)
1 can Black beans (do not drain)
1 can chunk Chicken (10 oz)
1 can diced tomatoes with green chili peppers (10 oz)
Salt and Cumin to taste
Mix all ingredients together. Simmer over medium heat until heated through.
If you like it more liquidly, adds more chicken broth or water.
Serve with
Tortilla chips on bottom of bowl pour soup over them
Added shredded cheese, sour cream, Tomatoes, onions for toppers.
from Annette Moore
1 can Cream of Chicken Soup
1 can chicken broth (14.5 oz)
1 can Whole Corn (do not Drain)
1 can Black beans (do not drain)
1 can chunk Chicken (10 oz)
1 can diced tomatoes with green chili peppers (10 oz)
Salt and Cumin to taste
Mix all ingredients together. Simmer over medium heat until heated through.
If you like it more liquidly, adds more chicken broth or water.
Serve with
Tortilla chips on bottom of bowl pour soup over them
Added shredded cheese, sour cream, Tomatoes, onions for toppers.
Strawberry-Jalapeno Jam
Strawberry-Jalapeno Jam
from DD Coates
4 cups frozen Strawberries (16-20 oz)
2 cups chopped jalapeno peppers with seeds (1/2-3/4 lb)
1 package of liquid pectin
7 cups sugar
Directions
1- In food processor, chop jalapeno peppers, then crush strawberries
2- Add chopped jalapeno peppers to strawberries and puree.
3- Pour into a pot, slowly add pectin. Bring to a boil. Boil for 5 minutes.
4- Slowly add sugar, stirring constantly, bring to a rolling boil.
5- Time for 2 minutes (no stirring)
6- Take off heat, scrap off foam, and pour into jars.
7- Place in a water bath for 10 minutes.
from DD Coates
4 cups frozen Strawberries (16-20 oz)
2 cups chopped jalapeno peppers with seeds (1/2-3/4 lb)
1 package of liquid pectin
7 cups sugar
Directions
1- In food processor, chop jalapeno peppers, then crush strawberries
2- Add chopped jalapeno peppers to strawberries and puree.
3- Pour into a pot, slowly add pectin. Bring to a boil. Boil for 5 minutes.
4- Slowly add sugar, stirring constantly, bring to a rolling boil.
5- Time for 2 minutes (no stirring)
6- Take off heat, scrap off foam, and pour into jars.
7- Place in a water bath for 10 minutes.
Rhubard Strawberry Jam
Rhubard Strawberry Jam
by Annette Moore
4 cups frozen Rubard (16 oz)
5 cups Frozen Strawberries
7 cups sugar
1 package of pectin
Directions
1- Put all Fruit and sugar into a Pot stirring constantly. Bring to a rolling boil. Boil for 5 minutes.
2- Slowly add pectin, stirring constantly, bring to a rolling boil.
3- Time for 2 minutes (no stirring)
4- Take off heat, scrap off foam, and pour into jars.
5- Place in a water bath for 10 minutes.
Rhubard Strawberry Jam
from Ruth Brox
This is my Grandmothers recipe for the Jam. I tried to make it with frozen Rhubard but it did not turn out so well. SO this one is good for fresh Rhubard.
10 cups FRESH Rhubard
7 cups sugar
1 pkg of Strawberry or raspberry jello
Cook until Rhubard is tender. Seal in Glass Jars
by Annette Moore
4 cups frozen Rubard (16 oz)
5 cups Frozen Strawberries
7 cups sugar
1 package of pectin
Directions
1- Put all Fruit and sugar into a Pot stirring constantly. Bring to a rolling boil. Boil for 5 minutes.
2- Slowly add pectin, stirring constantly, bring to a rolling boil.
3- Time for 2 minutes (no stirring)
4- Take off heat, scrap off foam, and pour into jars.
5- Place in a water bath for 10 minutes.
Rhubard Strawberry Jam
from Ruth Brox
This is my Grandmothers recipe for the Jam. I tried to make it with frozen Rhubard but it did not turn out so well. SO this one is good for fresh Rhubard.
10 cups FRESH Rhubard
7 cups sugar
1 pkg of Strawberry or raspberry jello
Cook until Rhubard is tender. Seal in Glass Jars
Egg Nog
Egg Nog
from Judy Brox
½ gallon of Milk
2/3 cup Sugar
½ tsp salt
4 egg yolks
Mix together and cook under medium heat until film forms on spoon. Cool.
Mix together:
4 egg whites – beaten until foamy
6 tblsp sugar
Beat until forms a soft peak
Add:
2 tsp vanilla
Serve with Whip Cream on top
from Judy Brox
½ gallon of Milk
2/3 cup Sugar
½ tsp salt
4 egg yolks
Mix together and cook under medium heat until film forms on spoon. Cool.
Mix together:
4 egg whites – beaten until foamy
6 tblsp sugar
Beat until forms a soft peak
Add:
2 tsp vanilla
Serve with Whip Cream on top
Almond Bark Candy
Almond Bark Candy
from Judy Brox
4 cups Fruit Loops
4 cups Cashews
4 cups Mini Marshmellows
4 cups Chow Mein Noodles
2 – 16oz containers of Almond Bark (or More)
from Judy Brox
4 cups Fruit Loops
4 cups Cashews
4 cups Mini Marshmellows
4 cups Chow Mein Noodles
2 – 16oz containers of Almond Bark (or More)
Halloween Chili
Halloween Chili
from Annette Moore
2 lbs ground beef
1 lb pork sausage
1 cup water
1 onion chopped
4 garlic cloves, minced
2 28oz cans of Diced Tomatoes
1 8oz can of Tomato Sauce
½ tablespoon of ground cumin
½ tablespoon of dried oregano
½ teaspoon of chili powder
½ teaspoon of salt
2 15 oz cans of Kidney beans, drained
Brown Meat. Drain off fat. Add water and Onions. Cook until translucent.
Add Spices. Add Tomatoes and Sauce. Bring to a boil.
Reduce heat and simmer for 45 min stirring occasionally.
Add Kidney beans and simmer an additional 15 min.
We have this with cheese and sour cream on top. Plus, of course, cornbread.
from Annette Moore
2 lbs ground beef
1 lb pork sausage
1 cup water
1 onion chopped
4 garlic cloves, minced
2 28oz cans of Diced Tomatoes
1 8oz can of Tomato Sauce
½ tablespoon of ground cumin
½ tablespoon of dried oregano
½ teaspoon of chili powder
½ teaspoon of salt
2 15 oz cans of Kidney beans, drained
Brown Meat. Drain off fat. Add water and Onions. Cook until translucent.
Add Spices. Add Tomatoes and Sauce. Bring to a boil.
Reduce heat and simmer for 45 min stirring occasionally.
Add Kidney beans and simmer an additional 15 min.
We have this with cheese and sour cream on top. Plus, of course, cornbread.
Crockpot Southwestern Chicken
Crockpot Southwestern Chicken
From The Sister's Cafe
1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, not mild
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado
Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans, cilantro and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken part way through with forks. Serve over tortilla chips and add toppings to individual servings.
From The Sister's Cafe
1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, not mild
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado
Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans, cilantro and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken part way through with forks. Serve over tortilla chips and add toppings to individual servings.
SWEET PORK
SWEET PORK
2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!
2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!
Cheese Muffins
Cheese Muffins
from Pioneer Woman
1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)
Whisk together dry ingredients, then stir in cheese.
In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
Bake in greased muffin tins at 375 degrees for 20-25 minutes.
Makes 12.
from Pioneer Woman
1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)
Whisk together dry ingredients, then stir in cheese.
In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
Bake in greased muffin tins at 375 degrees for 20-25 minutes.
Makes 12.
Cheeseburger Soup
Cheeseburger Soup
from LeighAnn Sondrup
o 1/2-1lb ground beef (I use ground turkey)
o 1 small onion finely chopped (I use a food processor for all the chopping)
o 3/4 cup finely chopped carrots
o 3/4 cup finely chopped celery
o 1 tsp dried basil
o 1 tsp dried parsley
o 3 cups chicken broth
o 4 cups peeled, diced potatoes (I dice them small)
o 2 TB cornstarch mixed with a little water
o 8 oz Velveeta American cheese (If you want you can use shredded cheddar)
o 1 1/2 cup milk
o 3/4 tsp salt
o 1/4 tsp pepper
o 1/4 cup sour cream
• Prepare all your ingredients before you start. Brown the beef or turkey, drain the fat, and set aside. In your soup pot, saute onions, celery, carrots, basil, and parsley in a little olive oil. Once they soften, add chicken broth, potatoes, and beef or turkey. Bring to a boil then cover, reduce the heat and simmer for a good 20 minutes. (I like it when the potatoes are really soft)
While stirring add the cornstarch mixture until soup thickens. Turn heat to low and add the cheese (make sure you cut it up or it takes forever to melt), milk, salt, and pepper. When the cheese is melted, remove from heat and add the sour cream.
Serve and enjoy.-
from LeighAnn Sondrup
o 1/2-1lb ground beef (I use ground turkey)
o 1 small onion finely chopped (I use a food processor for all the chopping)
o 3/4 cup finely chopped carrots
o 3/4 cup finely chopped celery
o 1 tsp dried basil
o 1 tsp dried parsley
o 3 cups chicken broth
o 4 cups peeled, diced potatoes (I dice them small)
o 2 TB cornstarch mixed with a little water
o 8 oz Velveeta American cheese (If you want you can use shredded cheddar)
o 1 1/2 cup milk
o 3/4 tsp salt
o 1/4 tsp pepper
o 1/4 cup sour cream
• Prepare all your ingredients before you start. Brown the beef or turkey, drain the fat, and set aside. In your soup pot, saute onions, celery, carrots, basil, and parsley in a little olive oil. Once they soften, add chicken broth, potatoes, and beef or turkey. Bring to a boil then cover, reduce the heat and simmer for a good 20 minutes. (I like it when the potatoes are really soft)
While stirring add the cornstarch mixture until soup thickens. Turn heat to low and add the cheese (make sure you cut it up or it takes forever to melt), milk, salt, and pepper. When the cheese is melted, remove from heat and add the sour cream.
Serve and enjoy.-
Creamy White Chicken Chili
from Amie Snow
1 lb chicken breast, cut into ½ inch cubes (if you want to be lazy, buy one of those rotisserie chickens from the grocery store and pull the meat off)
1 medium onion, chopped
2 red potatoes, peeled and diced
½ cup celery
1 t garlic powder
1 T vegetable oil
2(15oz) cans great northern beans, rinsed, and drained
1(14oz) can chicken broth
2(4oz) cans diced green chilies
1t salt
¼ t ground cumin, rounded
1t dried oregano
½ t pepper
1/8 t cayenne pepper (I like all of the cayenne, but my kids like it better when I half it)
1 cup sour cream ½ cup whipping cream
Get all your ingredients ready first.
In a large sauce pan, saute chicken, potatoes, celery, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil, reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream.
Serve immediately. (If you already have cooked chicken, just add it right before you add the creams so it can get warm)
7 servings.
Creamy Tomatillo Salad Dressing
Like Cafe Rio's
Creamy Tomatillo Salad Dressing
Place the following in a blender:
3 fresh tomatillos, cut into quarters
juice of 1/2 lime
1/2 cup buttermilk (or make w/dry buttermilk mix)
1/2 cup mayonnaise
1/2 cup sour cream
1 package of dry Ranch Buttermilk Dressing Mix
1 cup fresh cilantro (abt. one bunch)
5 stalks (1/2 bunch) of green onions w/ends
2 cloves crushed garlic
1/2 to 3/4 tsp. salt
1/4 tsp. crushed cayenne pepper
Optional 4 tsp. sugar or other sweetener
Combine well in blender and refrigerate one hour.
Creamy Tomatillo Salad Dressing
Place the following in a blender:
3 fresh tomatillos, cut into quarters
juice of 1/2 lime
1/2 cup buttermilk (or make w/dry buttermilk mix)
1/2 cup mayonnaise
1/2 cup sour cream
1 package of dry Ranch Buttermilk Dressing Mix
1 cup fresh cilantro (abt. one bunch)
5 stalks (1/2 bunch) of green onions w/ends
2 cloves crushed garlic
1/2 to 3/4 tsp. salt
1/4 tsp. crushed cayenne pepper
Optional 4 tsp. sugar or other sweetener
Combine well in blender and refrigerate one hour.
Chicken Tetrazzini
Chicken Tetrazzini
from Annette Moore
4 boneless chicken breasts cut into 1/2 chucks
1/2 cup chopped green peppers
1/4 cup butter
1/4 cup flour
2 chicken bouillon cubes
1/4 tsp pepper
1 cup milk
1/2 cup shredded Swiss cheese
8 oz of cooked spaghetti
4 oz can mushrooms
12 saltine crackers, crushed
In large skillet, cook chicken and peppers in butter until tender and chicken is browned. Add Flour, bouillon, and pepper. Pour in milk plus 1 cup of water. After it is thickened, add cheese. Stir until it melts. Add Mushrooms. Mix cooked spaghetti noodles into mixture. Pour into 9X13 casserole dish; sprinkle with crackers. Warm in a 250 oven for 20-25 minutes.
from Annette Moore
4 boneless chicken breasts cut into 1/2 chucks
1/2 cup chopped green peppers
1/4 cup butter
1/4 cup flour
2 chicken bouillon cubes
1/4 tsp pepper
1 cup milk
1/2 cup shredded Swiss cheese
8 oz of cooked spaghetti
4 oz can mushrooms
12 saltine crackers, crushed
In large skillet, cook chicken and peppers in butter until tender and chicken is browned. Add Flour, bouillon, and pepper. Pour in milk plus 1 cup of water. After it is thickened, add cheese. Stir until it melts. Add Mushrooms. Mix cooked spaghetti noodles into mixture. Pour into 9X13 casserole dish; sprinkle with crackers. Warm in a 250 oven for 20-25 minutes.
Hungarian Chicken Paprikash
Hungarian Chicken Paprikash
from Judy Brox
• 1 lg chicken
• 2 lg tomatoes (i used canned)
• 1 lg bell pepper (i like red or yellow)
• 1 Tbsp. Paprika
• 1 lg onion 8oz sour cream
• salt and pepper to taste
Chop onion,pepper and tomatoes and put in Dutch oven with a little oil. Cook veggies until tender, add chicken and paprika. Cover and cook on med to low heat for 1 1/2 to 2 hours (i used my pressure cooker to speed up the cooking time--can be made in a crock pot as well)
When chicken is tender,remove from liquid. Add 8oz of sour cream to liquid and remove from heat. Pour sauce mixture over noodles and serve with chicken (can also thicken sauce)
NOODLES--german style
• 2 cups flour
• Water
• 2 eggs
• 11/2 tsp salt
• 1 tsp butter
Mix flour, eggs and salt together with just enough water to make a moist dough. Put dough on a flat plate and using a spoon,scrape off small pieces and drop them into boiling salted water. Cook 2-3 minutes and then drain. Stit in butter to prevent them from sticking
from Judy Brox
• 1 lg chicken
• 2 lg tomatoes (i used canned)
• 1 lg bell pepper (i like red or yellow)
• 1 Tbsp. Paprika
• 1 lg onion 8oz sour cream
• salt and pepper to taste
Chop onion,pepper and tomatoes and put in Dutch oven with a little oil. Cook veggies until tender, add chicken and paprika. Cover and cook on med to low heat for 1 1/2 to 2 hours (i used my pressure cooker to speed up the cooking time--can be made in a crock pot as well)
When chicken is tender,remove from liquid. Add 8oz of sour cream to liquid and remove from heat. Pour sauce mixture over noodles and serve with chicken (can also thicken sauce)
NOODLES--german style
• 2 cups flour
• Water
• 2 eggs
• 11/2 tsp salt
• 1 tsp butter
Mix flour, eggs and salt together with just enough water to make a moist dough. Put dough on a flat plate and using a spoon,scrape off small pieces and drop them into boiling salted water. Cook 2-3 minutes and then drain. Stit in butter to prevent them from sticking
Deviled Pulled Turkey
Deviled Pulled Turkey
from LeighAnn Sondrup
Devil Sauce:
3 TBL Apricot Jam
3 TBL Dijon Mustard
Juice of ½ a lime
4 TBL of Vegetable Oil
2 TBL of Worcestershire Sauce
½ tsp of Salt
Pinch of Cayenne (more is you like it)
Mix all above ingredients.
4 cups of stripped Cooked Turkey
Mix Devil Sauce and Turkey. Allow to Marinate for 10 minutes. Spread on Cookie Sheet. Broil until Turkey is crispy.
I package of Egg Noodles
1 Package of Frozen Peas
Boil Egg Noodles. Drain. Mix Peas with Egg noodles.
Pulled Sauce:
5 TBL of Butter
2/3 cup milk or half & half
Melt butter in milk. Boil 2 minutes.
Serve:
Noodles and Peas on bottom on Dish
Deviled Turkey on top
Pulled Sauce poured over top of that.
Garnish with Chopped Parsley.
Serve with Lemon Wedges on the side.
from LeighAnn Sondrup
Devil Sauce:
3 TBL Apricot Jam
3 TBL Dijon Mustard
Juice of ½ a lime
4 TBL of Vegetable Oil
2 TBL of Worcestershire Sauce
½ tsp of Salt
Pinch of Cayenne (more is you like it)
Mix all above ingredients.
4 cups of stripped Cooked Turkey
Mix Devil Sauce and Turkey. Allow to Marinate for 10 minutes. Spread on Cookie Sheet. Broil until Turkey is crispy.
I package of Egg Noodles
1 Package of Frozen Peas
Boil Egg Noodles. Drain. Mix Peas with Egg noodles.
Pulled Sauce:
5 TBL of Butter
2/3 cup milk or half & half
Melt butter in milk. Boil 2 minutes.
Serve:
Noodles and Peas on bottom on Dish
Deviled Turkey on top
Pulled Sauce poured over top of that.
Garnish with Chopped Parsley.
Serve with Lemon Wedges on the side.
Butter Rolls
Butter Rolls
from Beverly Carter
2 Tablespoons yeast + 2 Tablespoons Sugar
2 cups warm water (not hot)
1 cup butter (melted)
6 eggs (beaten)
1 cup Sugar
1 ½ teaspoons salt
8-9 cups flour
Mix yeast, 2 tablespoons Sugar, and warm water in large mixing bowl.
Add Melted butter and beaten eggs to yeast mixture. Add sugar. Mix well.
Add salt and flour slowly to mixture. Dough should be very sticky.
Cover mixture with wet towel and let rise for 2-3 hours until nearly double. Stir down dough.
Cover and let rise in refrigerator for 6-8 hours (usually works best to do overnight).
Remove cold mixture from fridge. Punch down.
Divide dough into 5 balls. Roll ball with rolling pin into a round pizza shape.
Brush with melted butter. Cut into twelve wedges. Roll each wedge into a crescent shape.
Transfer to lightly greased cookie sheet. Repeat with each ball of dough.
Cover with towel and let rise for 4-5 hours until double. Bake at 375 for 10 minutes or until slightly golden brown.
from Beverly Carter
2 Tablespoons yeast + 2 Tablespoons Sugar
2 cups warm water (not hot)
1 cup butter (melted)
6 eggs (beaten)
1 cup Sugar
1 ½ teaspoons salt
8-9 cups flour
Mix yeast, 2 tablespoons Sugar, and warm water in large mixing bowl.
Add Melted butter and beaten eggs to yeast mixture. Add sugar. Mix well.
Add salt and flour slowly to mixture. Dough should be very sticky.
Cover mixture with wet towel and let rise for 2-3 hours until nearly double. Stir down dough.
Cover and let rise in refrigerator for 6-8 hours (usually works best to do overnight).
Remove cold mixture from fridge. Punch down.
Divide dough into 5 balls. Roll ball with rolling pin into a round pizza shape.
Brush with melted butter. Cut into twelve wedges. Roll each wedge into a crescent shape.
Transfer to lightly greased cookie sheet. Repeat with each ball of dough.
Cover with towel and let rise for 4-5 hours until double. Bake at 375 for 10 minutes or until slightly golden brown.
Peanut Butter Fudge
Peanut Butter Fudge
Ok, So my Husband has a thing for Peanut Butter Fudge. It is not my Favorite but the other day, I tried several different recipes and had him try each one. The following recipe was his Favorite.
EVE'S PEANUT BUTTER FUDGE
from Food Network
Ingredients
• 4 cups sugar
• 1/2 cup light corn syrup , or white Karo syrup
• 2 sticks unsalted butter
• 1 cup evaporated milk
• 1 tablespoon pure vanilla extract
• 9 ounces (1 cup) smooth peanut butter (recommended: Jif)
• 2 heaping tablespoons marshmallow cream
Directions
Lightly grease a 9 by 13-inch pan and set aside.
In a large saucepan, combine the sugar, corn syrup, butter, and evaporated milk. Cook over medium heat, stirring occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.
Remove from the heat and stir in the remaining ingredients. Beat the mixture with a large wooden spoon until it starts to get stiff. Pour into the prepared pan and let harden.
To serve, cut into pieces about 1 1/2-inches square and serve.
Ok, So my Husband has a thing for Peanut Butter Fudge. It is not my Favorite but the other day, I tried several different recipes and had him try each one. The following recipe was his Favorite.
EVE'S PEANUT BUTTER FUDGE
from Food Network
Ingredients
• 4 cups sugar
• 1/2 cup light corn syrup , or white Karo syrup
• 2 sticks unsalted butter
• 1 cup evaporated milk
• 1 tablespoon pure vanilla extract
• 9 ounces (1 cup) smooth peanut butter (recommended: Jif)
• 2 heaping tablespoons marshmallow cream
Directions
Lightly grease a 9 by 13-inch pan and set aside.
In a large saucepan, combine the sugar, corn syrup, butter, and evaporated milk. Cook over medium heat, stirring occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.
Remove from the heat and stir in the remaining ingredients. Beat the mixture with a large wooden spoon until it starts to get stiff. Pour into the prepared pan and let harden.
To serve, cut into pieces about 1 1/2-inches square and serve.
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