Here's the first!
Chicken Stew Over Biscuits
2 envelopes chicken gravy mix
2 cups water
3/4 cup white wine
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 to 2 teaspoons chicken bouillon granules
1/2 teaspoon pepper
5 medium carrots, cut into 1-inch chunks
1 large onion, cut into eight wedges
1 broiler/fryer chicken, cut up
3 tablespoons flour
1/3 cup cold water
1 tube refrigerated buttermilk biscuits
In a slow cooker, combine gravy mix, water, wine, garlic, parsley, bouillon and pepper until blended. Add the carrots, onion and chicken. Cover and cook on low for 7-8 hours.
Increase heat to high. In a small bowl, combine the flour and cold water until smooth; gradually stir into slow cooker. Cover and cook for 1 hour. Meanwhile, bake biscuits according to package directions. Place biscuits in soup bowls; top with stew.
This was also really really good on a bun! Yummy yummy!
Honey Buns
1 cup warm milk (70° to 80°)
1 egg
1 egg yolk (save the white for the glaze)
1/2 cup vegetable oil
2 tablespoons honey
1-1/2 teaspoons salt
3-1/2 cups bread flour
2-1/4 teaspoons active dry yeast
GLAZE:
1/3 cup sugar
2 tablespoons butter, melted
1 tablespoon honey
1 egg white
Additional honey
In a bread machine pan, place the first eight ingredients in order. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.)
When cycle is completed, turn dough onto a lightly floured surface. Punch dough down; cover and let rest for 10 minutes. Divide into 25 pieces; shape each into a ball. Place 12 balls each in two greased 8-in. baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350° for 20-25 minutes or until golden brown. Brush with additional honey.
Homemade Easy Creamy Alfredo Sauce
1 (8 ounce) package cream cheese
1/2 cup unsalted butter
1-2 garlic cloves, minced
1 cup milk
1 cup grated Parmesan cheese
1 tablespoon bacon fat
Heat skillet on low, melt the cream cheese, bacon fat and butter together with garlic. Stir in milk slowly until thickened. Add the Parmesan cheese and stir it until cheese is melted and no longer stringy. Serve with hot noodles.
Enjoy! I think these are all quite yummy!
Thursday, March 10, 2011
Tuesday, March 8, 2011
Jalapeno Chicken Enchiladas
These are delicious and oh so easy! Enjoy!
2 cans (15 ounces each) tomato sauce
4 cans cream of chicken soup
4 cups (32 ounces) sour cream
4 jalapeno peppers, seeded and chopped
1 teaspoon onion salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
3 cups shredded cheddar cheese
20 flour tortillas
In each of two greased 13-in. x 9-in. x 2-in. baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups cheese.
Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese. Cover and bake one casserole at 350° for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month.
2 cans (15 ounces each) tomato sauce
4 cans cream of chicken soup
4 cups (32 ounces) sour cream
4 jalapeno peppers, seeded and chopped
1 teaspoon onion salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
3 cups shredded cheddar cheese
20 flour tortillas
In each of two greased 13-in. x 9-in. x 2-in. baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups cheese.
Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese. Cover and bake one casserole at 350° for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month.
Monday, January 24, 2011
An Amazing Meal
This meal was amazing! It was quite a bit of work, but in the end...so, so worth it!
Roast Pork with Raspberry Sauce
1 teaspoon salt
1 teaspoon rubbed sage
1 teaspoon pepper
1 boneless rolled pork loin roast (3-1/2 to 4 pounds)
SAUCE:
1 package (10 ounces) frozen sweetened raspberries, thawed
1-1/2 cups sugar
1/4 cup white vinegar
1/4 teaspoon each ground ginger, nutmeg, and cloves
1/4 cup cornstarch
1 tablespoon butter, melted
1 tablespoon lemon juice
Combine the salt, sage and pepper; rub it over entire roast. Place roast fat side up on a rack in a shallow roasting pan or place on grill pan. Bake, uncovered, at 350 degrees for 70-80 minutes or until a meat thermometer reads 160 degrees.
For the sauce, drain raspberries, reserving liquid. Set berries aside. Add enough water to juice to measure 3/4 cups. In a saucepan, combine the sugar, vinegar, spices, and 1/2 cup raspberry juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Combine cornstarch and remaining raspberry juice until smooth; stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, lemon juice, and raspberries. Let roast stand for 10-15 minutes before slicing. Serve with raspberry sauce.
Au Gratin Peas and Potatoes
6 bacon strips, diced
1 medium onion, chopped
4 cups sliced peeled cooked potatoes
1/2 teaspoon salt
1 package (10 ounces) frozen peas, cooked and drained
2 cups (8 ounces) shredded sharp cheddar cheese, divided
1/2 cup mayonnaise
1/2 cup milk
In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender. Layer with the potatoes, salt, peas, 1 cup cheese and bacon. Reduce heat; cover and simmer for 10 minutes or until heated through.
Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with the remaining cheese. Remove from the heat; let stand for 5 minutes before serving.
Golden Honey Pan Rolls
1 cup warm milk (70 to 80 degrees)
1 egg
1 egg yolk
1/2 cup vegetable oil
2 tablespoons honey
1-1/2 teaspoons salt
3-1/2 cups bread flour
2-1/4 teaspoons active dry yeast
GLAZE:
1/3 cup sugar
2 tablespoons butter, melted
1 tablespoon honey
1 egg white
In bread machine, place the first eight ingredients in order. Select dough setting.
When cycle is completed, turn dough onto a lightly floured surface. Punch dough down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in two greased 8-in. baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350 degrees for 20-25 minutes or until golden brown. Brush with additional honey if desired.
And for dessert!
Cappuccino Cake Brownies
1 tablespoon instant coffee granules
2 tablespoons boiling water
1 cup semisweet chocolate chips
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup flour
1/4 teaspoon ground cinnamon
In a small bowl, dissolve coffee in water; set aside. In a microwave or saucepan, melt chocolate chips; stir until smooth. In a small mixing bowl, cream butter and sugar. Beat in the eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; add to the creamed mixture and mix well.
Pour into a greased 8-in. square baking dish. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares.
Roast Pork with Raspberry Sauce
1 teaspoon salt
1 teaspoon rubbed sage
1 teaspoon pepper
1 boneless rolled pork loin roast (3-1/2 to 4 pounds)
SAUCE:
1 package (10 ounces) frozen sweetened raspberries, thawed
1-1/2 cups sugar
1/4 cup white vinegar
1/4 teaspoon each ground ginger, nutmeg, and cloves
1/4 cup cornstarch
1 tablespoon butter, melted
1 tablespoon lemon juice
Combine the salt, sage and pepper; rub it over entire roast. Place roast fat side up on a rack in a shallow roasting pan or place on grill pan. Bake, uncovered, at 350 degrees for 70-80 minutes or until a meat thermometer reads 160 degrees.
For the sauce, drain raspberries, reserving liquid. Set berries aside. Add enough water to juice to measure 3/4 cups. In a saucepan, combine the sugar, vinegar, spices, and 1/2 cup raspberry juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Combine cornstarch and remaining raspberry juice until smooth; stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, lemon juice, and raspberries. Let roast stand for 10-15 minutes before slicing. Serve with raspberry sauce.
Au Gratin Peas and Potatoes
6 bacon strips, diced
1 medium onion, chopped
4 cups sliced peeled cooked potatoes
1/2 teaspoon salt
1 package (10 ounces) frozen peas, cooked and drained
2 cups (8 ounces) shredded sharp cheddar cheese, divided
1/2 cup mayonnaise
1/2 cup milk
In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender. Layer with the potatoes, salt, peas, 1 cup cheese and bacon. Reduce heat; cover and simmer for 10 minutes or until heated through.
Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with the remaining cheese. Remove from the heat; let stand for 5 minutes before serving.
Golden Honey Pan Rolls
1 cup warm milk (70 to 80 degrees)
1 egg
1 egg yolk
1/2 cup vegetable oil
2 tablespoons honey
1-1/2 teaspoons salt
3-1/2 cups bread flour
2-1/4 teaspoons active dry yeast
GLAZE:
1/3 cup sugar
2 tablespoons butter, melted
1 tablespoon honey
1 egg white
In bread machine, place the first eight ingredients in order. Select dough setting.
When cycle is completed, turn dough onto a lightly floured surface. Punch dough down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in two greased 8-in. baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350 degrees for 20-25 minutes or until golden brown. Brush with additional honey if desired.
And for dessert!
Cappuccino Cake Brownies
1 tablespoon instant coffee granules
2 tablespoons boiling water
1 cup semisweet chocolate chips
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup flour
1/4 teaspoon ground cinnamon
In a small bowl, dissolve coffee in water; set aside. In a microwave or saucepan, melt chocolate chips; stir until smooth. In a small mixing bowl, cream butter and sugar. Beat in the eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; add to the creamed mixture and mix well.
Pour into a greased 8-in. square baking dish. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares.
Monday, January 17, 2011
Taco Filled Pasta Shells and Mexican Corn Bread
This meal is delicious! I can't wait to make it again!
Taco-Filled Pasta Shells
2 pounds ground beef
2 envelopes taco seasoning
1 package (8 ounces) cream cheese, cubed
12 uncooked jumbo pasta shells
1/4 cup butter, melted
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions
In a skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes or until cheese is melted. Transfer to a bowl; cover and refrigerate for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons meat mixture.
Spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and chives.
Cheesy Corn Spoon Bread
1 medium onion
1/4 cup butter
2 eggs
2 cups (16 ounces) sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8-1/2 ounces) corn bread/muffin mix
1 medium jalapeno pepper, minced
2 cups (8 ounces) shredded cheddar cheese, divided
In a skillet, saute onion in butter until tender; set aside. In a bowl, beat the eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Fold in the sauteed onion, jalapeno and 1-1/2 cups cheese. Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese.
Bake, uncovered, at 375 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean, cool slightly.
Taco-Filled Pasta Shells
2 pounds ground beef
2 envelopes taco seasoning
1 package (8 ounces) cream cheese, cubed
12 uncooked jumbo pasta shells
1/4 cup butter, melted
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions
In a skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes or until cheese is melted. Transfer to a bowl; cover and refrigerate for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons meat mixture.
Spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and chives.
Cheesy Corn Spoon Bread
1 medium onion
1/4 cup butter
2 eggs
2 cups (16 ounces) sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8-1/2 ounces) corn bread/muffin mix
1 medium jalapeno pepper, minced
2 cups (8 ounces) shredded cheddar cheese, divided
In a skillet, saute onion in butter until tender; set aside. In a bowl, beat the eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Fold in the sauteed onion, jalapeno and 1-1/2 cups cheese. Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese.
Bake, uncovered, at 375 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean, cool slightly.
Monday, January 10, 2011
Grapefruit Cake
2/3 cup butter, softened
1-3/4 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
1 teaspoon grated grapefruit peel
3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup grapefruit juice
3/4 cup milk
FROSTING:
1-1/2 cups sugar
2 egg whites
1 tablespoon light corn syrup
1/8 teaspoon salt
1/3 cup fresh grapefruit juice
1 tablespoon grated grapefruit peel
2 teaspoons vanilla extract
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and peel; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice. Beat just until combined. Stir in milk.
Pour batter into 2 greased and floured 9-in. baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, combine the sugar, egg whites, corn syrup and salt in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160 degrees, about 8-10 minutes.
Pour into large mixing bowl, gradually add the grapefruit juice, peel and vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and frost entire cake.
1-3/4 cups sugar
2 eggs
1-1/2 teaspoons vanilla extract
1 teaspoon grated grapefruit peel
3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup grapefruit juice
3/4 cup milk
FROSTING:
1-1/2 cups sugar
2 egg whites
1 tablespoon light corn syrup
1/8 teaspoon salt
1/3 cup fresh grapefruit juice
1 tablespoon grated grapefruit peel
2 teaspoons vanilla extract
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and peel; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice. Beat just until combined. Stir in milk.
Pour batter into 2 greased and floured 9-in. baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, combine the sugar, egg whites, corn syrup and salt in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160 degrees, about 8-10 minutes.
Pour into large mixing bowl, gradually add the grapefruit juice, peel and vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and frost entire cake.
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