1 1/2 C cold water
1 C frozen lemonade, thawed
3 T honey
lemon slices, for garnish
blueberries, for garnish
Blend all together in blender. Blend on a low speed until smooth.
Pour into 8 inch square baking dish. Freeze 4 hrs, stir several times to keep mixture smooth.
Serve in ice cream dish with fruit to garnish.
Thursday, July 31, 2008
Twice-Baked Potatoes
2 large Yukon Gold potatoes
4 T butter
2 T olive oil
med. yellow or vidalia onion halved and thinly sliced
3/4 C grated sharp cheddar cheese
1/4 C whole milk
2 t salt & more to taste
1 t fresh ground pepper & more to taste
1/4 C minced chives
Preheat oven to 400F, then bake potatoes for 1 hr, or until tender. Once baked, cut in half lengthwise and hollow out the middle leaving the skins. Set skins aside.
Beat potatoes together with other ingredients until smooth. Insert into the potato skins, top with chives to serve.
Can be made ahead and reheated for 10-15 min (25-30 if cold). Garnish with chives.
4 T butter
2 T olive oil
med. yellow or vidalia onion halved and thinly sliced
3/4 C grated sharp cheddar cheese
1/4 C whole milk
2 t salt & more to taste
1 t fresh ground pepper & more to taste
1/4 C minced chives
Preheat oven to 400F, then bake potatoes for 1 hr, or until tender. Once baked, cut in half lengthwise and hollow out the middle leaving the skins. Set skins aside.
Beat potatoes together with other ingredients until smooth. Insert into the potato skins, top with chives to serve.
Can be made ahead and reheated for 10-15 min (25-30 if cold). Garnish with chives.
Fluffy Chocolate Mousse
1 C heavy whipping cream
1 t instant coffee
5 T instant cocoa
icing sugar as desired
mini tart shells/chocolate dessert cups
raspberries for garnish
Mix all of ingredients except whip cream in a bowl. Stir in whip cream and whip.
VARIATIONS: Add chocolate syrup or peppermint extract to whip cream before whipping.
1 t instant coffee
5 T instant cocoa
icing sugar as desired
mini tart shells/chocolate dessert cups
raspberries for garnish
Mix all of ingredients except whip cream in a bowl. Stir in whip cream and whip.
VARIATIONS: Add chocolate syrup or peppermint extract to whip cream before whipping.
Sunday, July 13, 2008
Santa Fe Chicken
2 T flour
1 T chili powder
4 boneless skinless chicken breasts
2 T vegetable oil
1 large red or green pepper; cut into strips
1 can fiesta tomato OR tomato soup
1 C frozen corn
1/4 C cheddar or monterrey jack cheese; shredded
4 C hot cooked rice
Mix flour and chili powder. Coat chicken with flour mixture.
Heat oil in skillet over med heat. Add chicken and cook until browned on both sides. Set chicken aside.
Drain fat. Stir in mixture of pepper strips, soup and corn. Heat to a boil. Return chicken to skillet. Reduce heat to low, simmer cover until chicken is cook through (about 5 min). Sprinkle with cheese, serve with rice.
1 T chili powder
4 boneless skinless chicken breasts
2 T vegetable oil
1 large red or green pepper; cut into strips
1 can fiesta tomato OR tomato soup
1 C frozen corn
1/4 C cheddar or monterrey jack cheese; shredded
4 C hot cooked rice
Mix flour and chili powder. Coat chicken with flour mixture.
Heat oil in skillet over med heat. Add chicken and cook until browned on both sides. Set chicken aside.
Drain fat. Stir in mixture of pepper strips, soup and corn. Heat to a boil. Return chicken to skillet. Reduce heat to low, simmer cover until chicken is cook through (about 5 min). Sprinkle with cheese, serve with rice.
Pecan Pie Squares
1 pkg yellow cake mix
1/2 C butter, melted
4 eggs
1 1/2 C corn syrup
1/2 C firmly packed brown sugar
1 t vanilla
2 C chopped pecans, toasted
Heat oven to 325. Pleace cake mix (do not prepare), butter & eggs in bowl. Beat on low until well combined (about 30sec.) Remove 2/3C batter and set apart. Spread remaining batter in ungreased 9x13" pan. Bake for 15 minutes or until top is lightly browned and springs back
to the touch. Remove from oven and cool for 10 minutes. Mix rest of batter with remaining ingredients. Beat on low for 1 minute. Scrape down bowl and beat for another minute on medium speed. Fold in pecans. Pour over warm cake, gently spreading evenly. Bake at 325 for 40-45 minutes until edges are browned but middle is still soft. Serve with vanilla ice cream if desired.
1/2 C butter, melted
4 eggs
1 1/2 C corn syrup
1/2 C firmly packed brown sugar
1 t vanilla
2 C chopped pecans, toasted
Heat oven to 325. Pleace cake mix (do not prepare), butter & eggs in bowl. Beat on low until well combined (about 30sec.) Remove 2/3C batter and set apart. Spread remaining batter in ungreased 9x13" pan. Bake for 15 minutes or until top is lightly browned and springs back
to the touch. Remove from oven and cool for 10 minutes. Mix rest of batter with remaining ingredients. Beat on low for 1 minute. Scrape down bowl and beat for another minute on medium speed. Fold in pecans. Pour over warm cake, gently spreading evenly. Bake at 325 for 40-45 minutes until edges are browned but middle is still soft. Serve with vanilla ice cream if desired.
Tomato Chicken and Pasta Bake
1 can condensed tomato with basil & oregano soup
1 soup can water
2 1/4 C rotini pasta; uncooked
2 C fresh spinach; chopped
1 C fresh mushrooms; quartered
4 boneless skinless chicken breast
1/2 C shredded mozzarella cheese
1/4 t cracked black pepper
Mix soup, water and pasta in a shallow 2 qt baking dish. Stir in vegetables.
Top with chicken. Sprinkle with cheese and pepper. Cover.
Bake at 375 until chicken is cooked through and pasta is tender - about 45 min. Remove cover and broil until cheese is golden and bubbly - about 3 minutes.
NOTE: can be adapted for slow cooker, watch liquid level and chicken should be cooked through on HIGH for 4 hrs.
1 soup can water
2 1/4 C rotini pasta; uncooked
2 C fresh spinach; chopped
1 C fresh mushrooms; quartered
4 boneless skinless chicken breast
1/2 C shredded mozzarella cheese
1/4 t cracked black pepper
Mix soup, water and pasta in a shallow 2 qt baking dish. Stir in vegetables.
Top with chicken. Sprinkle with cheese and pepper. Cover.
Bake at 375 until chicken is cooked through and pasta is tender - about 45 min. Remove cover and broil until cheese is golden and bubbly - about 3 minutes.
NOTE: can be adapted for slow cooker, watch liquid level and chicken should be cooked through on HIGH for 4 hrs.
Mock Lasagna
1 pkg lasagna noodle uncooked; broken into bite sized pieces
1 lb ground beef; browned
1/2 lb Italian Sausage
1 onion; chopped
1 cl garlic; minced
12 oz mozzarella cheese; shredded
12 oz cottage cheese
2 can tomato paste
1/2 C water
1/4 t salt
1/2 t black pepper
1 1/2 T dried parsley
1 t dried basil
Cook noodles according to package directions until tender; drain. Brown ground beef and sausage; drain and put in lightly greased crockpot. Add all remaining ingredients. Stir to mix thoroughly. Cover and cook on LOW 8 hours or HIGH 4 hours.
NOTE: Sausage is optional, and noodles can be used uncooked if water is increased just a little (less than double)
1 lb ground beef; browned
1/2 lb Italian Sausage
1 onion; chopped
1 cl garlic; minced
12 oz mozzarella cheese; shredded
12 oz cottage cheese
2 can tomato paste
1/2 C water
1/4 t salt
1/2 t black pepper
1 1/2 T dried parsley
1 t dried basil
Cook noodles according to package directions until tender; drain. Brown ground beef and sausage; drain and put in lightly greased crockpot. Add all remaining ingredients. Stir to mix thoroughly. Cover and cook on LOW 8 hours or HIGH 4 hours.
NOTE: Sausage is optional, and noodles can be used uncooked if water is increased just a little (less than double)
Subscribe to:
Posts (Atom)