18 Rhodes Rolls (thawed)
1/2 box cook and serve butterscotch pudding
3/4 margarine cube (melted)
1/2 cup brown sugar
1/2 cup chopped pecans
pinch of cinnamon
Place rolls in bundt pan. Melt margarine and stir in brown sugar and cinnamon. Pour over rolls. Sprinkle butterscotch pudding evenly over the top. Let rise. Bake at 350 degrees for 30 minutes.
Thursday, December 24, 2009
Sunday, October 4, 2009
Baking Powder Biscuits
Ingredients:
2 cups sifted flour
1 tbls. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup milk (about)
Directions:
Sift dry ingredients together. Cut in shortening until mixture resembles coarse meal or crumbs.
Make a hollow in flour-shortening mixture and stir in enough milk to make dough that leaves the sides of the bowl and sticks to the mixing fork.
Turn onto lightly floured surface and and kneed with heel of hand 15 times.
Roll 1/2" thick
Cut with 2" cutter put on ungreased baking sheet.
Bake 450 degrees 10 to 12 minutes, or until golden brown.
Makes 12 to 16 biscuits.
2 cups sifted flour
1 tbls. baking powder
1 tsp. salt
1/4 cup shortening
3/4 cup milk (about)
Directions:
Sift dry ingredients together. Cut in shortening until mixture resembles coarse meal or crumbs.
Make a hollow in flour-shortening mixture and stir in enough milk to make dough that leaves the sides of the bowl and sticks to the mixing fork.
Turn onto lightly floured surface and and kneed with heel of hand 15 times.
Roll 1/2" thick
Cut with 2" cutter put on ungreased baking sheet.
Bake 450 degrees 10 to 12 minutes, or until golden brown.
Makes 12 to 16 biscuits.
Tuesday, September 22, 2009
Chicken Fajita Salad
1 ½ lbs trimmed, boneless skinless chicken breasts
1 can black beans, rinsed (or S&W Caribbean, undrained)
1 can large olives, sliced
½ bunch fresh cilantro, finely chopped
½ lb shredded pepper jack cheese
1 large red pepper, sliced into strips
1 large green pepper, sliced into strips
1 medium white onion, chopped
3 roma tomatoes, diced
¼ cup olive oil
Juice from ½ lemon
¼ cup Cholula sauce
Salt and pepper to taste. Season chicken and grill until done. Slice into thin strips and place in large bowl. Add remaining ingredients and toss.
1 can black beans, rinsed (or S&W Caribbean, undrained)
1 can large olives, sliced
½ bunch fresh cilantro, finely chopped
½ lb shredded pepper jack cheese
1 large red pepper, sliced into strips
1 large green pepper, sliced into strips
1 medium white onion, chopped
3 roma tomatoes, diced
¼ cup olive oil
Juice from ½ lemon
¼ cup Cholula sauce
Salt and pepper to taste. Season chicken and grill until done. Slice into thin strips and place in large bowl. Add remaining ingredients and toss.
Thursday, September 3, 2009
Green Beans
INGREDIENTS:
2 lbs of green beans, trimmed
1/4 cup (1/2 stick) butter
1 Tbsp Dijon mustard
1 Tbsp honey
1 teaspoon garlic salt
2 Tbsp chopped fresh thyme
1/3 cup slivered almonds, lightly toasted
DIRECTIONS:
Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.) Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.
Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.
Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme (1 Tbsp), the Dijon mustard, honey and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining 1 Tbsp of thyme.
Serves 8.
Recipe found here
2 lbs of green beans, trimmed
1/4 cup (1/2 stick) butter
1 Tbsp Dijon mustard
1 Tbsp honey
1 teaspoon garlic salt
2 Tbsp chopped fresh thyme
1/3 cup slivered almonds, lightly toasted
DIRECTIONS:
Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.) Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.
Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.
Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme (1 Tbsp), the Dijon mustard, honey and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining 1 Tbsp of thyme.
Serves 8.
Recipe found here
Coconut Chicken
4 boneless, skinless chicken breasts
1 can coconut milk
1/2 bag of coconut
2 cups panko bread crumbs
salt and paprika to taste
Marinate chicken in coconut milk. Mix equal proportions of panko bread crumbs and coconut. Add a little salt and paprika. Pour marinade off chicken and coat in coconut mixture. Bake 350 degrees for 30 minutes or until juices run clear.
Serve with Jasmine rice and sweet and sour sauce.
1 can coconut milk
1/2 bag of coconut
2 cups panko bread crumbs
salt and paprika to taste
Marinate chicken in coconut milk. Mix equal proportions of panko bread crumbs and coconut. Add a little salt and paprika. Pour marinade off chicken and coat in coconut mixture. Bake 350 degrees for 30 minutes or until juices run clear.
Serve with Jasmine rice and sweet and sour sauce.
Friday, July 17, 2009
Hawaiian Chicken
Ingredients:
1 cup Mr. Yoshida's Original Gourmet Sauce
1 cup Mr. Yoshida's Original Gourmet Sauce
1-1/2 pounds chicken breasts or thighs, boneless, skinless
1 tbsp cornstarch
1 cup pineapple juice
1 cup pineapple juice
1 tbsp olive oil
1 tbsp red pepper, crushed
Directions:
In a medium bowl, mix cornstarch with pineapple juice, stirring to dissolve. Add in Mr. Yoshida’s Original Gourmet Sauce, olive oil and crushed red pepper, stirring well.
Place chicken in a resealable bag and pour marinade over chicken. Marinate in refrigerator for 30 minutes.
Heat grill to medium low. Remove chicken from marinade and grill for 5–6 minutes on each side, or until juices run clear.
Meanwhile, in a small saucepan, bring marinade to a boil and simmer gently until thickened.
Serve chicken with heated sauce.
Serves 5
Directions:
In a medium bowl, mix cornstarch with pineapple juice, stirring to dissolve. Add in Mr. Yoshida’s Original Gourmet Sauce, olive oil and crushed red pepper, stirring well.
Place chicken in a resealable bag and pour marinade over chicken. Marinate in refrigerator for 30 minutes.
Heat grill to medium low. Remove chicken from marinade and grill for 5–6 minutes on each side, or until juices run clear.
Meanwhile, in a small saucepan, bring marinade to a boil and simmer gently until thickened.
Serve chicken with heated sauce.
Serves 5
Saturday, July 4, 2009
Patriotic Poke Cake
Ingredients:2 baked round white cake layers (9 inch), cooled
2 cups boiling water, divided
1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin, or any other red flavor
1 pkg. (4-serving size) JELL-O
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Directions:
Place cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.
Stir 1cup of the boiling water into each flavor dry gelatin mix in separate small bowls 2 min. until completely dissolved. Carefully pour red gelatin over 1 cake layer and blue gelatin over remaining cake layer. Refrigerate 3 hours.
Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve. Cut into 16 slices to serve. Store leftover cake in refrigerator.
Frosting Variation:
Pour gelatin over cake layers and refrigerate as directed. Unmold 1 of the layers onto serving plate; set aside. Beat 2 pkg. (8 oz. each) softened PHILADELPHIA Cream Cheese and 2 cups powdered sugar in large bowl with electric mixer on medium speed or wire whisk until well blended. Gently stir in whipped topping until well blended. Spread onto cake layer on plate as directed; top with second cake layer. Continue as directed.
Saturday, June 20, 2009
Candied Bacon
Ingredients:
1 lb. bacon
fresh ground pepper
1/3 cup brown sugar
Directions:
Preheat the oven to 325 degrees F.
Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more. Be patient!
Cafe Rio Pork
Ingredients:
5-6lb. Pork Roast
1TBSP. Cumin
1 C. brown sugar
20oz bottle coke
12oz Red Taco Sauce
Directions:
Place roast in crock pot and cover half way up with water. Cook roast in crock pot on low for 6-8 hours. Strain liquid from roast and add other ingredients place in fridge over night. Next day cook on low for 4 hours. Take out roast and shred. Put back in sauce and let cook for an additional hour.
5-6lb. Pork Roast
1TBSP. Cumin
1 C. brown sugar
20oz bottle coke
12oz Red Taco Sauce
Directions:
Place roast in crock pot and cover half way up with water. Cook roast in crock pot on low for 6-8 hours. Strain liquid from roast and add other ingredients place in fridge over night. Next day cook on low for 4 hours. Take out roast and shred. Put back in sauce and let cook for an additional hour.
Cafe Rio Pork
Ingredients:
5-6lb. Pork Roast
1TBSP. Cumin
1 C. brown sugar
20oz bottle coke
12oz Red Taco Sauce
Directions:
Place roast in crock pot and cover half way up with water. Cook roast in crock pot on low for 6-8 hours. Strain liquid from roast and add other ingredients place in fridge over night. Next day cook on low for 4 hours. Take out roast and shred. Put back in sauce and let cook for an additional hour.
5-6lb. Pork Roast
1TBSP. Cumin
1 C. brown sugar
20oz bottle coke
12oz Red Taco Sauce
Directions:
Place roast in crock pot and cover half way up with water. Cook roast in crock pot on low for 6-8 hours. Strain liquid from roast and add other ingredients place in fridge over night. Next day cook on low for 4 hours. Take out roast and shred. Put back in sauce and let cook for an additional hour.
Cafe Rio Chicken
Ingredients:
1 small bottle Kraft Zesty Italian
1 TBSP Chili powder
1 TBSP cumin
3 cloves minced garlic
5lbs boneless skinless chicken breast
1 small bottle Kraft Zesty Italian
1 TBSP Chili powder
1 TBSP cumin
3 cloves minced garlic
5lbs boneless skinless chicken breast
Directions:
Roast all ingredients in crock pot on low for 4 hours. Shred chicken, roast an additional 1 hour.
Creamy Tomatillo Dressing
Ingredients:
1 pkg. buttermilk Ranch dressing (powder)
3 tomatillos
1 C. mayonnaise
1 C. buttermilk
1 C. Chopped cilantro
3 cloves garlic
1/8 tsp. cayenne
Directions:
Mix in blender. Chill
1 pkg. buttermilk Ranch dressing (powder)
3 tomatillos
1 C. mayonnaise
1 C. buttermilk
1 C. Chopped cilantro
3 cloves garlic
1/8 tsp. cayenne
Directions:
Mix in blender. Chill
Cafe Rio Rice
Ingredients:
3 C. water
4 tsp. Chicken bouillon
4 tsp. minced garlic
1/2 bunch chopped cilantro
1 tsp. cumin
1 can green chilies
3/4 tsp. salt
1 TBSP butter
1/2 medium onion, chopped
3 C. rice, uncooked
Directions:
Bring water to a boil. Add all ingredient. Cover and cook for 30 minutes.
3 C. water
4 tsp. Chicken bouillon
4 tsp. minced garlic
1/2 bunch chopped cilantro
1 tsp. cumin
1 can green chilies
3/4 tsp. salt
1 TBSP butter
1/2 medium onion, chopped
3 C. rice, uncooked
Directions:
Bring water to a boil. Add all ingredient. Cover and cook for 30 minutes.
Thursday, June 11, 2009
No-Bake Cheesecake
Ingredients:
1 (6-oz.) ready crust graham cracker pie crust
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can eagle® brand sweetened condensed milk (not evaporated milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 (21-oz.) can cherry pie filling, chilled or any other fruit in season
Directions:
With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand‚ until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours. Top with fruit.
1 (6-oz.) ready crust graham cracker pie crust
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can eagle® brand sweetened condensed milk (not evaporated milk)
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 (21-oz.) can cherry pie filling, chilled or any other fruit in season
Directions:
With mixer, beat cheese until fluffy. Gradually beat in Eagle Brand‚ until smooth. Stir in lemon juice, and vanilla. Pour into crust. Chill at least 3 hours. Top with fruit.
Wednesday, June 10, 2009
Creamy Chicken Italiano
Ingredients:
4 boneless, skinless chicken breasts
1 envelope dry Italian salad dressing mix
1/4 cup water
8 oz. cream cheese, softened
10 3/4 oz can cream of chicken soup
Directions:
Place chicken in slow cooker. Combine salad dressing mix and water. Pour over chicken. Cook on low 3 hours. Combine cream cheese and soup until blended. Pour over chicken. Cover. Cook on low 1 hour, or until chicken juices run clear. Serve over noodles or rice.
4 boneless, skinless chicken breasts
1 envelope dry Italian salad dressing mix
1/4 cup water
8 oz. cream cheese, softened
10 3/4 oz can cream of chicken soup
Directions:
Place chicken in slow cooker. Combine salad dressing mix and water. Pour over chicken. Cook on low 3 hours. Combine cream cheese and soup until blended. Pour over chicken. Cover. Cook on low 1 hour, or until chicken juices run clear. Serve over noodles or rice.
Rhubarb Crunch
Ingredients:
4 cups diced rhubarb
1 Tbsp flour
1/2 cup sugar
1 tsp cinnamon
1/2 tsp salt
1 Tbsp water if fruit is fresh
Crumb Mixture:
1 cup oatmeal
1/2 cup flour
1 cup brown sugar - packed
1/2 cup butter
Directions:
Place 1/2 crumb mixture in bottom of 9x9 pan. Place fruit mixture on top. Put remainder of crumb mixture on and bake at 350 until it is bubbly all over (approx. 45 min.)
4 cups diced rhubarb
1 Tbsp flour
1/2 cup sugar
1 tsp cinnamon
1/2 tsp salt
1 Tbsp water if fruit is fresh
Crumb Mixture:
1 cup oatmeal
1/2 cup flour
1 cup brown sugar - packed
1/2 cup butter
Directions:
Place 1/2 crumb mixture in bottom of 9x9 pan. Place fruit mixture on top. Put remainder of crumb mixture on and bake at 350 until it is bubbly all over (approx. 45 min.)
Baked Potato Soup
Ingredients:
3 Tablespoons Butter
1 cup finely chopped onion
2 Tablespoons flour1(140z) can chicken broth
4 medium potatoes, peeled and cut
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil
1/2 teaspoon garlic salt
1 cup half and half
Garnish with:
Grated cheddar cheese
Sour cream
Crumbled Bacon
Chopped green onions
Directions:
Melt butter in a 2-quart sauce pan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, pepper, basil, and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes or until potatoes are soft. Stir occasionally. Sir in half and half and heat through. Serve with Garnishes.
You can make all of the soup except the half and half in the morning. Put in your fridge and then when you are ready to serve in the evening put back on stove add your half and half and heat it up
3 Tablespoons Butter
1 cup finely chopped onion
2 Tablespoons flour1(140z) can chicken broth
4 medium potatoes, peeled and cut
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil
1/2 teaspoon garlic salt
1 cup half and half
Garnish with:
Grated cheddar cheese
Sour cream
Crumbled Bacon
Chopped green onions
Directions:
Melt butter in a 2-quart sauce pan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, pepper, basil, and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes or until potatoes are soft. Stir occasionally. Sir in half and half and heat through. Serve with Garnishes.
You can make all of the soup except the half and half in the morning. Put in your fridge and then when you are ready to serve in the evening put back on stove add your half and half and heat it up
Crock-pot Salsa Chicken
Ingredients:
2 boneless skinless chicken breasts
1 cups salsa
1/4 cup brown sugar
1 tbsp. flour
Directions:
Mix everything together in crock-pot and cook on high 3 1/2 hours on high or low setting all day.
Spicy but sweet. Serve in tortillas.
2 boneless skinless chicken breasts
1 cups salsa
1/4 cup brown sugar
1 tbsp. flour
Directions:
Mix everything together in crock-pot and cook on high 3 1/2 hours on high or low setting all day.
Spicy but sweet. Serve in tortillas.
Wednesday, June 3, 2009
Cooked to Death Pot Roast
Ingredients:
(2)packages Lipton Onion Soup mix
4 lb. roast
3/4 cup water
2 onions, sliced
Directions:
Brown roast. Place onions in the bottom of the crock pot. Place roast on top. Combine soup mix with the water and pour over roast. Cook on low for 12-24 hours.
(2)packages Lipton Onion Soup mix
4 lb. roast
3/4 cup water
2 onions, sliced
Directions:
Brown roast. Place onions in the bottom of the crock pot. Place roast on top. Combine soup mix with the water and pour over roast. Cook on low for 12-24 hours.
Tuesday, June 2, 2009
Chicken and Peppers Pasta
Ingredients:
8 oz. pasta, uncooked
4 cups broccoli florets
2-3 cups red, yellow and orange bell peppers, sliced
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
1 1/2 lbs. boneless skinless chicken breasts cubed
2 cloves garlic, minced
2 Tbsp. Basil
1 can spaghetti sauce
15 oz. can diced tomatoes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese
Directions:
Marinade cubed chicken in dressing, garlic and basil for 30 minutes. Cook and peppers over medium heat until chicken is cooked through (170ºF).
Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time.
Drain pasta mixture in colander; return to pan and set aside.
Heat spaghetti sauce, tomatoes and cream cheese cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended. Pour sauce over pasta, broccoli, chicken and peppers until coated , mix well.
Sprinkle evenly with Parmesan cheese.
8 oz. pasta, uncooked
4 cups broccoli florets
2-3 cups red, yellow and orange bell peppers, sliced
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
1 1/2 lbs. boneless skinless chicken breasts cubed
2 cloves garlic, minced
2 Tbsp. Basil
1 can spaghetti sauce
15 oz. can diced tomatoes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese
Directions:
Marinade cubed chicken in dressing, garlic and basil for 30 minutes. Cook and peppers over medium heat until chicken is cooked through (170ºF).
Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time.
Drain pasta mixture in colander; return to pan and set aside.
Heat spaghetti sauce, tomatoes and cream cheese cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended. Pour sauce over pasta, broccoli, chicken and peppers until coated , mix well.
Sprinkle evenly with Parmesan cheese.
Monday, June 1, 2009
French's Crunchy Onion Chicken
Ingredients:
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten
Directions:
1.Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
2.Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
3.Bake at 400°F for 20 min. or until no longer pink in center.
Tips:
1.Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!
2.Tip: For extra spicy flavor, add 1 tbsp. Frank's RedHot Sauce to beaten egg. Splash on more Frank's RedHot Sauce after baking chicken.
3.Nutritional Analysis Per Serving: 360 Calories, 19 g Fat, 8 g Saturated Fat, 0 g Trans Fat, 131 mg Cholesterol, 32 g Protein, 13 g Carbohydrates, 1 g Dietary Fiber, 225 mg Sodium.
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