Snickerdoodle Coffee Cake
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup milk
1/4 cup melted butter
1 egg
Preheat oven to 400 degrees F. Grease and flour an 8- or 9-inch square pan. Mix together the flour, sugar, baking powder, salt, cinnamon, milk, butter and egg. Pour into prepared pan. Sprinkle top heavily with sugar to form a crusty top. Bake for 25 minutes. Best when served warm.
Friday, June 25, 2010
Friday, June 18, 2010
Cheaters Chicken Caccitore
Cheaters Chicken Caccitore
6 skinless boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell peppers, seeded and cubed
8 ounces fresh mushrooms,sliced
1 onion finely diced
2 tablespoons minced garlic
Put the chicken in the slow cooker.
Top with the spaghetti sauce, green peppers,mushrooms, onion and garlic.1 (28 ounce) jar spaghetti sauce
2 green bell peppers, seeded and cubed
8 ounces fresh mushrooms,sliced
1 onion finely diced
2 tablespoons minced garlic
Put the chicken in the slow cooker.
Cook on low for 7 to 9 hours.
Coconut Raspberry Bars
Coconut Raspberry Bars
3/4 cup butter, softened
1 cup sugar
1 egg
1/2 tsp vanilla
2 cups flour
1/4 tsp baking powder
2 cups flaked coconut, divided
1/2 cup chopped walnuts
1 jar (12 oz.) raspberry preserves
1 cup vanilla or white chips
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and baking powder. Gradually add to the creamed mixture. Mix well. Stir in 1 1/4 cups coconut and the walnuts. Press three-fourths of the dough into a greased 13 x 9 inch baking pan. Spread with the preserves. Sprinkle with the chips and the remaining coconut. Crumble the remaining dough over the top. Press lightly. Bake at 350 F for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Makes 3 dozen
3/4 cup butter, softened
1 cup sugar
1 egg
1/2 tsp vanilla
2 cups flour
1/4 tsp baking powder
2 cups flaked coconut, divided
1/2 cup chopped walnuts
1 jar (12 oz.) raspberry preserves
1 cup vanilla or white chips
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour and baking powder. Gradually add to the creamed mixture. Mix well. Stir in 1 1/4 cups coconut and the walnuts. Press three-fourths of the dough into a greased 13 x 9 inch baking pan. Spread with the preserves. Sprinkle with the chips and the remaining coconut. Crumble the remaining dough over the top. Press lightly. Bake at 350 F for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Makes 3 dozen
Gooey Butterfinger Cake
Gooey Butterfinger Cake
1 (3.4 ounce) package chocolate instant pudding and pie filling mix
1 (15 ounce) package cream-filled snack cakes (such as Twinkies)
6 (2.1 ounce) Butterfinger Candy Bars, finely chopped
1 (8 ounce) container frozen whipped topping, thawed
Prepare pudding mix according to package directions. Cut or tear each snack cake into 3 or 4 pieces. Place pieces in 13 x 9-inch baking pan. Spread pudding over cake pieces; top with half of chopped Butterfingers. Cover with whipped topping and remaining chopped Butterfinger. Refrigerate for 3 to 4 hours before serving.
Makes 16 servings
1 (3.4 ounce) package chocolate instant pudding and pie filling mix
1 (15 ounce) package cream-filled snack cakes (such as Twinkies)
6 (2.1 ounce) Butterfinger Candy Bars, finely chopped
1 (8 ounce) container frozen whipped topping, thawed
Prepare pudding mix according to package directions. Cut or tear each snack cake into 3 or 4 pieces. Place pieces in 13 x 9-inch baking pan. Spread pudding over cake pieces; top with half of chopped Butterfingers. Cover with whipped topping and remaining chopped Butterfinger. Refrigerate for 3 to 4 hours before serving.
Makes 16 servings
Vanilla Orange Freeze
Vanilla Orange Freeze
2 pints vanilla ice cream
1 12-ounce can frozen orange juice concentrate
1/3 cup cold water
Coat an 8 x 8 inch pan with cooking spray. Line it with parchment paper by cutting 2 strips and overlapping them inside the pan (make them long enough to hang over the edges of the pan by 2 to 3 inches. Chill in freezer for 10 minutes. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Transfer to the chilled pan and spread to smooth the surface. Freeze for 30 minutes. Whisk together 3/4 cup of the orange juice concentrate and the cold water. Pour over the ice cream. Freeze for 2 hours or overnight if overnight, wrap in plastic to prevent freezer burn. Lift the ice cream out of the pan by pulling up the ends of the paper. Use a hot chef's knife to cut the dessert into 8 rectangles. Serves 8.
2 pints vanilla ice cream
1 12-ounce can frozen orange juice concentrate
1/3 cup cold water
Coat an 8 x 8 inch pan with cooking spray. Line it with parchment paper by cutting 2 strips and overlapping them inside the pan (make them long enough to hang over the edges of the pan by 2 to 3 inches. Chill in freezer for 10 minutes. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Transfer to the chilled pan and spread to smooth the surface. Freeze for 30 minutes. Whisk together 3/4 cup of the orange juice concentrate and the cold water. Pour over the ice cream. Freeze for 2 hours or overnight if overnight, wrap in plastic to prevent freezer burn. Lift the ice cream out of the pan by pulling up the ends of the paper. Use a hot chef's knife to cut the dessert into 8 rectangles. Serves 8.
Potato Salad Deviled Eggs
Potato Salad Deviled Eggs
8 eggs
1 large potato, coarsely chopped
2 teaspoons pickle relish
2 teaspoons mustard
4 teaspoons creamy salad dressing (such as Miracle Whip®)
salt to taste
ground black pepper to taste
paprika for garnish
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks. While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10-15 minutes. Drain the potato, and let cool. In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes
8 eggs
1 large potato, coarsely chopped
2 teaspoons pickle relish
2 teaspoons mustard
4 teaspoons creamy salad dressing (such as Miracle Whip®)
salt to taste
ground black pepper to taste
paprika for garnish
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold. Slice the cooled eggs in half lengthwise, and scoop out and reserve the yolks. While the eggs are cooking, place the cut-up potato into a saucepan with water to cover, bring to a boil, reduce heat, and simmer until the potato pieces are tender, 10-15 minutes. Drain the potato, and let cool. In a bowl, mash the reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place the potato into a bowl, and coarsely mash with a fork. Lightly combine the potato with the yolk mixture. Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes
Fudgy Oatmeal Butterscotch Cookies
Fudgy Oatmeal Butterscotch Cookies
1 devil's food cake mix
1 1/2 cups quick cooking or old fashioned oats, uncooked
3/4 cup butter, melted
2 large eggs
1 tablespoon oil
1 teaspoon vanilla extract
1 1/4 cups mini-chocolate chips
1 cup peanut butter chips
Preheat oven to 350 degrees F.
In a large bowl combine all ingredients except chocolate and peanut butter chips; mix thoroughly. Stir in chips. Drop by heaping teaspoons onto ungreased cookie sheet, 2 inches apart.
Bake 10 to 12 minutes. Cool 1 minute on cookie sheet, remove to rack and cool completely. Store in airtight container.
Makes 3 dozen cookies
1 devil's food cake mix
1 1/2 cups quick cooking or old fashioned oats, uncooked
3/4 cup butter, melted
2 large eggs
1 tablespoon oil
1 teaspoon vanilla extract
1 1/4 cups mini-chocolate chips
1 cup peanut butter chips
Preheat oven to 350 degrees F.
In a large bowl combine all ingredients except chocolate and peanut butter chips; mix thoroughly. Stir in chips. Drop by heaping teaspoons onto ungreased cookie sheet, 2 inches apart.
Bake 10 to 12 minutes. Cool 1 minute on cookie sheet, remove to rack and cool completely. Store in airtight container.
Makes 3 dozen cookies
Chocolate Covered Blueberries
Chocolate Covered Blueberries
1 cup semi sweet chocolate chips
1 tablespoon shortening
2 cups fresh blueberries, rinsed and dried
Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted. Line a baking sheet with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.
1 cup semi sweet chocolate chips
1 tablespoon shortening
2 cups fresh blueberries, rinsed and dried
Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted. Line a baking sheet with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.
Pork Chops Deluxe
Pork Chops Deluxe
6 (4 ounce) boneless pork chops, trimmed
2 tablespoons water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 can condensed golden mushroom soup
1/3 cup chopped onion
2 teaspoons Dijon mustard
1 pound fresh mushrooms, sliced
1/4 teaspoon salt
3 cups hot cooked rice
2 tablespoons minced fresh parsley
Coat a skillet with nonstick cooking spray/ brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits. Drain tomatoes, reserving juice; set tomatoes aside.
Add juice, soup, onion, mustard, mushrooms and salt, if desired, to skillet; mix well. Return chops to skillet. Cover and simmer for 30 minutes or until pork is tender.
Stir in tomatoes; heat through. Combine rice and parsley.
Serve the pork chops and sauce over rice.
6 (4 ounce) boneless pork chops, trimmed
2 tablespoons water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 can condensed golden mushroom soup
1/3 cup chopped onion
2 teaspoons Dijon mustard
1 pound fresh mushrooms, sliced
1/4 teaspoon salt
3 cups hot cooked rice
2 tablespoons minced fresh parsley
Coat a skillet with nonstick cooking spray/ brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits. Drain tomatoes, reserving juice; set tomatoes aside.
Add juice, soup, onion, mustard, mushrooms and salt, if desired, to skillet; mix well. Return chops to skillet. Cover and simmer for 30 minutes or until pork is tender.
Stir in tomatoes; heat through. Combine rice and parsley.
Serve the pork chops and sauce over rice.
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