Wednesday, December 30, 2009
1 bag fresh spinach
1 can broth
1 small sour cream (u can use a large to make it more fluffy & 86 the mayo))
3 tbs mayo (optional)
1 bag Italian Cheese Mix (can use 2 to make it extra cheesy!)
1 wheel Queso Fresco (Mexican cheese; by the quesadilla cheese)
2 jars artichokes in oil, drained (u can use any; these are my favorite!)
1 tbs minced garlic (u can use powdered)
1/2 tsp salt
1/2 tsp pepper
Reserve approx 1/4- 1 cup Italian cheese mix.
Boil Spinach & broth until reduced to approx 1/2 cup or broth. Chop artichokes while u wait! Crumble wheel of cheese into boiling hot mixture (cubing seems to not melt very well). Reduce heat & add garlic, salt & pepper. Remove from heat & add remaining ingredients.
Top with reserved cheese.
*Bake at 350-375 for 20-30 minutes. You can crank up the heat if you're in a hurry or just extend boiling time on the stove & just brown in the oven! I usually finish up with the broiler for a few minutes so the top gets nice & brown!
Serve with sturdy tortilla chips or a baguette is really good!
Sunday, December 27, 2009
Friday, December 11, 2009
2 ½ cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon coarse salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
1 cup packed light-brown sugar
½ cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
½ cup water
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 ¾ cups)
2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
White butter icing (recipe follows)
1. Preheat over to 350°. Butter 3 9-inch cake pans. Line bottoms with parchment paper and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.
3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool in pans on wire rack for 15 minutes. Run a knife around edges of cake to loosen, and turn out cakes onto rack. Turn right side up and let cool completely.
4. Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour (or up to 1 day, covered) before serving.
White Butter Icing:
1/3 cup soft butter
3 cups sifted confectioners sugar.
About 3 tablespoon water
1 ½ teaspoon vanilla
Blend butter and sugar thoroughly. Stir in water and vanilla until smooth.
Thursday, September 17, 2009
Wednesday, September 9, 2009
6 RITZ Crackers, finely crushed
1/4 cup KRAFT Grated Parmesan Cheese
3/4 cup spaghetti sauce, divided
12 KRAFT Cheddar Cheese Cubes
4 hot dog buns
Tuesday, September 8, 2009
Sunday, August 30, 2009
Have everyone get their own baggie and fill with 2 eggs and desired fixings. Squish together with your fingers through the baggie to mix it all up. Label the baggies with a Sharpie so you know which one is which. Make sure all the air is out of the baggie and seal up. Put in a pot of boiling water for 13 minutes. When it's done, it slides out of the baggie as a perfect omelet. Yum!
Saturday, August 29, 2009
For yummy shredded chicken, all you have to do is dump the following in a crockpot for 6 to 8 hours:
3 to 6 chicken breasts
1/2 to 1 packet taco seasoning
1/2 to 1 cup of salsa (like my precise measurements?)
That's it! The chicken literally falls apart and becomes perfectly seasoned. You can put it in tacos, enchiladas, nachos, quesadillas or whatever you can think of. It's a great go to meal when you can't think of anything else to make! Enjoy!
Wednesday, June 24, 2009
1 Plantain(if it's black then it's going to be sweet, if it is yellow then it is going to taste starchy. I like them yellow with some black.
2 triangles of laughing cow spreadable swiss cheese
Thinly sliced turkey meat(to taste)
1 tablespoon of Olive Oil
Heat pan add oil
Slice Plantain in half and place in pan until golden brown
Add Swiss and Turkey
Tuesday, May 19, 2009
15 ounce can artichokes - drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayo
garlic salt to taste
4 chicken breasts
Preheat oven to 375 degrees. In a medium bowl, mix together artichokes, cheese, garlic salt and mayo. Place chicken in a greased baking dish and cover with artichoke mixture. Bake uncovered for 30 minutes or until chicken is no longer pink and the juices run clear.
I found this recipe at http://www.kellyskornerrecipes.blogspot.com/. She has lots of good recipes on her blog and I'm planning on making more of them. I have made the artichoke chicken several times and it's a hit with my family. That says a lot! I used shakeable grated Parmesan cheese and it was great. It would be even better with fresh shredded Parmesan cheese. Yum!
Monday, April 27, 2009
Take out of oven, pour chocolate chips on top. As they melt, spread over toffee. Stick in fridge to set. Break into pieces and enjoy!
Wednesday, January 21, 2009
Friday, January 2, 2009
2 cans Pillsbury Crescent rolls
Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together.
1 Cup water
2 ½ oz butter
1 Cup plain flour (sifted)
4 eggs (3 if you use Jumbo)
1 teaspoon grated orange rind (optional)
1 teaspoon grated lemon rind (optional)
Filling & Chocolate sauce
Heavy Whipping Cram
¼ C Sugar
1 C Powdered sugar
Place water and butter in sauce pan over low/medium heat until butter is melted. Bring to boil, quickly add sifted flour and salt, stir quickly until mixture forms a ball and leaves side of pan. Remove from heat immediately, let mixture cool slightly. 3-5 minutes.
Place mixture into metal or glass mixing bowl. Beat on low/med speed with electric mixer – add eggs one at a time. Beat well after each egg. Mixture will be thick, smooth and glossy. If using Jumbo eggs, you may only need to add two and one white (total of three) the key is to have the mixture smooth, glossy and thick.
Drop rounded teaspoon full of mixture onto greased oven trays. I use baking paper instead. Bake 10 minutes at 400*. Reduce heat to 370* (without opening oven) and cook for another 35 minutes, until golden brown.
Allow to cool completely on wire racks before filling. Fill with cream and frost top with chocolate.
Whip heavy cram with electric mixer. Add sugar a spoonful at a time until cream start to stiffen. Use piping bag to fill each pastry with cream.
Pour powder sugar into mixing bowl. Add melted butter and hot water. Mix well. Sauce will be think. “frost” the top of each filled pastry.
Chill for one hour. Serve cold. ENJOY!