Wednesday, December 31, 2008
I am making these tonight in honor of New Years.
k..this recipe lacks only one thing: A RECIPE. It is really more of a formula, a suggestion, if you will.... They are spectacularly unhealthy; they are decadent and wonderful..and whenever I make this, even in massive quantities, ( to take to a cookout, potluck thing ) there is never any left.
These are for my hsb. and my son in law..both of whom I adore. :)
My Suggestion is:
Potatoes, in your chosen amount; you may peel them, or leave them w/the skins. ( Just remember to scrub them well )
Bacon, your chosen amount, fried crispy, crumbled ( or buy the bags of the real stuff, already crumbled )
Shredded Cheese, your chosen amount, your chosen variety.
Slice the potatoes as you would do for homefries. Spread 1st layer over bottom of pan ( size varies with amount ), cover with cheese, bacon...repeat until you have desired amount layered. LAST LAYER SHOULD BE CHEESE/BACON.
Bake at 350 until potatoes are tender, cheese has melted thoroughly throughout all layers.
Feel free to add onions, peppers (before baking) etc.; basically, anything that sounds good to you :) Adorn with sour cream.
Cool thing is..you can do these on the grill in nice weather; either in a foil pouch or grill proof pan.
Thursday, December 4, 2008
Here's the first of the 12 days of Cookies, Alton Brown's Paradise Macaroons, I don't even like coconut, but I'm making these fo shizzle. what the heck did i just say, and more importantly, why? I don't care, I'm making these cookies.
Onward and Upwards to Paula's Linzer Torte Cookies!!!! Damn, I made Jam this year, I don't suck after all!!!!!! Wait in your response to see if I actually get a chance to make them.
Monday, December 1, 2008
Sunday, November 9, 2008
It looks like a dip, it looks pretty good!!!
1 lb Velveeta cheese
3 oz cream cheese
1/2 cup horseradish
1 T minced onion
Melt all this in a double boiler, then beat it
for 3 minutes.
Thats what it said, 3 mins. Why?
Fluffiness? I don't know. Seems a bit heavy handed
on the horseradish, what kind? I don't know. I've
never actually bought horseradish. I had a friend in
Indiana who would bring down homemade, and it was so
good you could eat it with a spoon. My dad said his
mom used to make it, and if you stuck your head in the
crock, you'd pass out. The stuff from Indiana wasn't
I don't know what to use this with, any suggestions,
other than making a prime rib dinner more calories than
you ate last week? Deb, what would you dip into this?
(I'd start with a finger, end up with it in a bathtub)
Monday, November 3, 2008
Many moons ago, I gave a surprise wedding shower....but the bride wasn't the one surprised, it was me. :>0!
My friend, the bride, proudly announced "I'M GETTING MARRIED IN 3 WEEKS!!! and you are giving me a shower in 2 weeks."
I allowed her to live,the shower and the wedding both went off without a hitch. Since time was of the essence..and I really was operating under duress..the menu was appetizers and dessert. There were 30 women at this shower and I got 30 requests for the recipe. I was evil and refused my friend's request for weeks. *evil smile*
Please see cook's notes at end of recipe.
Fruit Filled Cake AKA: TADA!
1 lg. can pie filling of your choice
2 sticks butter/margerine, melted and slightly cooled
4 med.lg eggs slightly beaten
1 tsp. vanilla extract
2 cups of flour
Mix all ingredients in one large bowl. Pour 1/2 batter into UNgreased 13x9 pan; spoon pie filling into imaginary squares across pan..cover with remaining batter.
Bake at 350 degrees for 45-50 min. til done.
You may leave this plain,sprinkle with confectionery sugar, drizzle a glaze and sprinkle with nuts..the choice is all yours.
Cut into squares and serve.
Cover LOOSELY as this cake is moist and will end up soggy if you cover too tightly.
You will have to work quickly as this batter is thick and continues to thicken; do not panic if there are bare spots when you cover the pie filling with remaining batter as it will most likely bake over. ( this does not apply to gaping holes however lol )
Use most any fruit filling you desire. I have made nearly every kind on the market; for the shower I made cherry, strawberry, and blueberry. I topped each dish differently..and there were NO leftovers. There never are when I make this dessert. Except for the time my MIL was over..but that is another story for a different blog..trust me.
( I am most fond of the apple filling..I suck at making pies, I truly do..and this dessert, made with French apple filling, fills that void for me. I serve it with French Vanilla icecream..but prefer it w/Cinnamon icecream when I can find it. )
Friday, September 26, 2008
Monday, September 22, 2008
The 8 year old has taken a rabid interest in cooking and baking...so, last week we made this; it turned out beautifully. I had intended for her to show her masterpiece off at a family get-together, but that was not to be. Her creation wasn't out of the oven 10 minutes and she was pouring milk and cutting herself a piece. lol It is quick, easy, delicious...and best of all, it made her feel like a pastry chef :) I present to you...
BOO BOO'S AMAZING MONKEY BREAD!
GENEROUSLY GREASED 10 INCH FLUTED TUBE/BUNDT PAN
1/2-1 CUP CHOPPED PECANS OR WALNUTS
3/4 CUP SUGAR
4 TSP. OF CINNAMON
2 11 OZ PKGS. ( 12 EACH ) REFRIDGERATED BREADSTICKS
1/3 CUP BUTTER, melted
1/2 CUP CARAMEL ICE CREAM TOPPING
2 TBS. MAPLE SYRUP
Sprinkle 1/2 half the chopped nuts into the bottom of prepared pan, set aside. In a small bowl, stir together sugar and cinnamon; set aside.
Separate each pkg. of breadstick dough on the perforated lines into 6 spiral pieces, making 12 pieces total. DO NOT UNROLL!!! Cut pieces in half crosswise. Dip each piece of dough into melted butter, roll in cinn /sugar mixture to coat. Arrange pieces in prepared pan.
Sprinkle with remaining nuts. In a measuring cup stir together caramel topping and maple syrup, then drizzle over dough pieces in pan.
Bale in a 350 degree oven for 35 minutes or until dough is light brown, covering with foil the last 10 minutes to prevent over browning.
LET STAND ONE (1) MINUTE ONLY!!!
If left to stand any longer, it will be difficult to remove from pan. Invert onto a serving platter. Spoon any remaining topping in the pan on to the rolls.
We have tinkered with this a bit since making the initial bread. Last time we layered half the bread, sprinkled nuts and mini chocolate chips, then finished per recipe.
Next time we are going to use butterscotch chips or a combo of cinnamon and mini chocolate chips. Yum!
Monday, August 25, 2008
NO COOK MARINARA SAUCE
10 cups tomatoes, peeled and quartered
4 cloves garlic, finely chopped
2 med-lg. onions, finely chopped
2/3 cup or olive oil
2 TBS. dried basil ( or 2/3 cup fresh )
Blend tomatoes in food processor; pour into LARGE bowl. Add rest of ingredients, mix well. Freeze in container size of your choice.
Now, wasn't that easy?? :)
When ready to use :
Add 1 small can of tomato paste per quart to thicken.
Add oregano, brown sugar, salt, etc. to your taste
easiest way to peel tomatoes is to dip them into boiling water for a few seconds; the skin will just slip off. DIP them, do not bathe them or try to bob for them. I have spoken. :p
Sunday, June 22, 2008
Tuesday, June 3, 2008
I found a couple of easy, quick, and good recipes for some of that bumper crop of zucchini you're going to be staring at soon.... they are low fat AND low cal, go figure. Never fear, I also have some lovely bread recipes I will share so you can hide the beast from non-zucchini lovers and catch them unaware :p
ZUCCHINI LATKES ? servings
4 cups shredded zucchini
1/4 tsp. salt
1 cup snipped fresh parsley
2 slightly beaten eggs
1/3 cup matzo meal
1 tsp lemon-pepper seasoning
low fat sour cream ( optional )
1) In a large bowl, combine zucchini and salt; let stand for 30 minutes. Strain excess liquid from zucchini.
2) return zucchini to bowl..add parsley, eggs, matzo meal, and lemon-pepper seasoning; mix until combined.
3) In a large skillet heat a little cooking oil. Drop zucchini mixture by tablespoons into the hot oil to form 3 inch latkes. cook over medium heat for 2-3 minutes per side or until golden brown, turning once. Remove and keep warm. Repeat with remaining mixture, serve warm w/ sour cream if so desired. I eat mine w/salsa, but I am weird lol
Feel free to tweak seasonings to your own taste if you find these too bland. :)
Make a head directions: Prepare latkes as directed; cool. Place on a baking sheet in a single layer, freeze until firm. Place frozen latkes in a freezer bag/container, seal. Freeze up to 4 weeks. To serve, place on a baking sheet, heat in a 450 degree oven for 7-10 minutes.
18 calories, 1 gram fat (0 sat)
ZUCCHINI A LA ROMANO 6 servings
2 gloves garlic
2 tsp olive oil
4 cups sliced zucchini ( 4-5 small..1 honking )
1 TBS. snipped fresh mint OR basil ( or 1 tsp of either/or of the dried )
1/4 tsp salt
2 TBS. finely shredded Romano cheese ( can substitute parmesan )
1) In a large skillet, cook the whole garlic cloves in hot oil until light brown, then discard garlic. Add zucchini, basil ( or mint ), salt to the oil in the skillet.
2) Cook, uncovered, over meduim heat about 5 minutes or until zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the cheese.
35 cals, 2 grams fat
Sunday, May 11, 2008
Wednesday, April 30, 2008
Be forewarned..I will not be testing, tasting, or making this recipe..you're on your own with this one, Skippy.
- 1 Raccoon, cleaned
- 4 Carrots, chopped
- 3 Potatoes, chopped
- 2 Stalks of celery, chopped
- 1 Bag of frozen mixed vegetables
- 1 16 oz. can stewed tomatoes
- Your favorite stew seasonings
- Remove glands and as much fat as you can from raccoon. Parboil until done, skimming fat off water as it rises to the top. Remove raccoon and let cool. De-bone meat and hold aside.
- Add carrots, potatoes, celery, mixed vegetables and canned tomatoes to the pot. Add meat to pot. Add seasonings. Keep at a low simmer until ready to serve. For a thicker stew, add flour mix with cold water before serving, stir until thickened.
- Serves 4
- recipe comes from wisconsinhunter.com...a place I shall never visit again. lol
Monday, April 28, 2008
Thursday, April 24, 2008
Monday, April 21, 2008
I had all but stopped eating fish when my husband gave up fishing for other, more stupid, hobbies, *rolling my eyes* but I am happy to have found Tilapia..thanks to my brother Jim, and SIL, Becky :)
Try it, you'll like it!
Saturday, April 19, 2008
Kids are here for the night, this is their snack today.
And yes..you can use the light sour cream, light cool whip without any problem...infact, it is how I make it most of the time.
8 oz. sour cream
8 oz. Cool whip
5 tbs. brown sugar
2-3 tbs. Almond flavoring
For adults..2-3 tbs. amaretto
Add brown sugar to sour cream, mix well. Let sit in fridge for 15 minutes to allow the brown sugar to begin breaking down.
Stir well, fold in Cool whip. Add almond/amaretto, stir, refrigerate.
Serve with fresh fruit of your choice..and watch it disappear.
Thursday, April 17, 2008
My family is moving back to this area. YAY!!!!! What does that mean to you? Umm, probably not a whole lot, except I will be cooking regularly again..hence.. new/more recipes! * the crowd snores..I mean roars*
I am making this on Saturday. It is easy, can be kid friendly or strictly adult, depending on your taste buds. Once you have the basics, feel free to improvise, substitiute, and personalize.
7 Layer Dip
16 oz. sour cream ( light okay, fat free works if you are truly brave )
8 oz. cream cheese ( ^^^^^^^)
here is where it gets optional...
re fried beans ( black beans, or any bean of choice )
seasoned ground meat ( can use turkey )
shredded cheese ( your choice )
Mix the sour cream and softened cream cheese together til smooth; spread on dish/platter
layer according to your desire w/ingredients of your choice.
I have made the stripped down version for kids ( base, lettuce, cheese/lettuce, tomato, cheese/lettuce, meat,cheese etc)
and I make the everything but the kitchen sink version...usually on the same night lol
The best thing about this dish is it can be personalized ..and easily split into a couple of dishes to accommodate different tastes.
base can be spread on dish/platter and covered w/lettuce, covered and refrigerated. Hold off on the tomatoes,salsa, anything that will add liquid, until just before serving.
I use pita chips, tortilla chips, Scoops, and soft flour tortillas when I serve; 2 of the girls like the flour tortillas cut into quarters so they can make wraps with the dip.
Sunday, March 2, 2008
Thursday, February 14, 2008
Tuesday, January 15, 2008
Cook Time: 20 minutes
* 16 pkg. frozen broccoli, carrots, and cauliflower, (or other kind) thawed
* 2 t butter, and 2 t more, later
* 8 eggs
* 1/4 cup grated Parmesan cheese
* 1/4 tsp. thyme
Get out those ramekins you've been wondering what to do with.
Preheat oven to 325 degrees. Drain vegetables. Melt the butter. Use the first half of the butter to brush inside the ramekins. Place the vegetables around outside edges and leave space in the center of four individual 2 cup ramekins and drizzle the rest of the melted butter over vegetables in each dish. Break eggs, one at a time, into a small dish and slide two into the center of each ramekin. Sprinkle each ramekin with the parmesan cheese and the thyme.
Of course, you could nix the butter, and do the nonstick spray. Thats no fun.
Place ramekins on cookie sheet and bake at 325 degrees for 20-25 minutes until eggs are thoroughly cooked. Serves 4
I totally messed up this recipe that I found on about.com
hope they don't mind. Hope vegetarians eat eggs, too.
Sunday, January 6, 2008
2 tsp olive oil
1 cup pre-chopped onion
1/2 cup pre chopped green pepper
2 tsp bottled minced garlic
3/4 cup water
2 tsp chili powder
2 tsp ground cumin
1/4 tsp black pepper
1 (15 oz) can garbanzo beans..rinsed and drained
1 (15 oz) can black beans...rinsed and drained
1 15 oz can navy beans..rinsed and drained
1 (14 oz) can vegetable broth
1 (14 oz) can diced tomatoes..do NOT drain
1/4 cup chopped fresh cilantro
1 tbs. yellow corn meal
Sour cream, grated cheese,fresh onions, etc..anything else you would like to garnish your bowl with! At my house, corn muffins and/or nacho chips are a must with chili.
Heat olive oil in lg. saucepan over med-high heat. Add onion, bell pepper, and garlic to pan..saute' 3 minutes. Stir in 3/4 cup of water and next 9 ingredients (through tomatoes) and bring to a boil. reduce heat and simmer about 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat and stir in cilantro. Serve with garnish(s) of your choice.
Recipe serves about 6 ...4 at my house. pfft lol
*Feel free to tweak this to suit your or your family's taste for heat.