Monday, January 30, 2012

Magnificent Casseroles

8 oz lasagna noodles, boiled and drained
8 oz cream cheese
1 med or large carton cottage cheese
1/4 cup sour cream
1/3 cup green onion
1 TBS green pepper

2 lb hamburger
1-2 cans tomato sauce or spaghetti sauce

Swiss cheese

Brown hamburger. Drain. Add tomatoe sauce and onion and pepper. Layer noodles, cheese and meat. Grate Swiss cheese on top. Bake 375 for 30 minutes.

Skillet Scramble

1/2 lb hamburger
1 can cream of mushroom soup
1 8 oz can tomato sauce
1 cup water
8 oz elbow macaroni (uncooked)
1/2 cup onion
1 tsp seasoning salt
1/4 tsp pepper
1/2-1 TBS parsley

Cook macaroni according to package directions. Drain. Brown beef in large skillet. Sauté onion. Stir in macaroni, tomato sauce, soup, water, salt and pepper. Simmer 5 minutes. Sprinkle with parsley.

Mint brownies

1 cup butter
2 cups sugar
4 eggs
2 cups flour
1/2 cup cocoa
1 tsp vanilla
1/2 tsp salt

Blend butter, sugar, eggs and vanilla. Add flour, cocoa and salt. Por into 9x13 pan. Bake 350 for 30 minutes.

Some people use melted andes mints instead of the two below steps...

2 1/2 cups powdered sugar
5 TBS butter, softened
1 TBS water
1/2 tsp mint extract
3-4 drops food coloring

Blend above ingredients until creamy. Spead over semi-cooked brownies and refrigerate until set.

1/2-3/4 pkg chocolate chips
6 TBS butter

Melt in sauce pan. Cool 30 minutes. Spread over mint layer and refrigerate until set.

Ribs (boil-oven)

Rack of ribs
Garlic, 1-2 cloves
1 onion
1/2-1 cup soy sauce
BBQ sauce

Put ribs in a large pot. Cover with water. Add garlic, onion, pepper and soy sauce. Boil 45-60 minutes. Turn off heat. Cover and let marinate.

Put ribs on large baking sheet with cartilage part removed. Pour BBQ sauce all over, generously. Cover with tin foil. Bake 1-1 1/2 hours at 325, recovering with BBQ sauce half way through.

Chicken cordon bleu

4- 6 chicken breasts (about a l-2 lbs)
6 slices Swiss cheese
6 slices ham
6 TBSP butter or 3TBS butter with 3 TBSP olive oil
3 TBS flour
1 tsp paprika
1/2 cup chicken broth
1 cup whip cream
1 TBS cornstarch

Place cheese and ham slice in each piece of chicken, making sure it isn't too close to outside edge. Coat chicken in flour/paprika mixture. Cook in butter on both sides until brown. Add broth and cover. Simmer for 30 minutes. Blend cream and cornstarch. Remove chicken from skillet and add cream mixture to remaining juices. Simmer until thickened, stirring constantly. Pour thickened cream mixture over chicken.

Baking powder biscuits

2 cups flour
1 tsp salt
1/3 cup powdered milk
1/4 cup oil
3 tsp baking powder
1 cup water

Mix. Bake 350 for 30 minutes

Biscuit supreme

2 cups flour
4 tsp baking powder
2 tsp sugar
1/2 tsp cream of tarter
1/2 tsp salt
1/2 cup shortening
2/3 cup milk

Mix. Bake 450 for 10-12 minutes.

Corn bread

1/2 cup oil
2 eggs
1 1/2 cups evaporated milk
1 cup cornmeal
3/4 cups sugar
1 1/2 cups flour
4 tsp baking powder
1 tsp salt

Mix. Bake at 350 for 25 minutes in a 13x9 pan.

Sunday, January 22, 2012

Homemade Pasta!

2 3/4 cups flour
3 eggs
1 tsp salt

Put flour on counter. Make bowl with flour, add eggs and salt. Mix with fork at first, then hands. If too dry, add drops of water until it comes together. Once it has come together, fold for 5 min if cutting with a machine, and 10 minutes if rolling and cutting by hand. Voila!

Saturday, January 21, 2012

Key Lime Pie

Graham Cracker Crust:
1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar

3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought

1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

For the graham cracker crust:
Preheat the oven to 350 degrees F.

Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling:

Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping:

Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Friday, January 20, 2012

Chicken Cordon Bleu Roll-ups

  • 2 eggs
  • 2 tablespoons milk
  • 1 tablespoon coarse or Dijon mustard
  • sea salt and fresh black pepper
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup panko crumbs
  • 1/2 cup all-purpose flour
  • 4 chicken cutlets, 1/4-inch thick
  • 4 slices deli ham (sliced on the thick side)
  • 4 slices deli Swiss cheese (sliced on the thick side)
  • toothpicks
  1. Preheat oven to 400 degrees F. Lightly grease a large roasting pan.
  2. Set up a dredging station by whisking the egg, milk and mustard together in a shallow dish, season with salt and pepper. In a second wide, shallow dish combine both bread crumbs and flour together.
  3. Season the chicken cutlets lightly on each side with salt and pepper. Place a slice each of swiss and ham (trim to fit the cutlet, if needed) over top and roll up beginning from the smallest end of the chicken. Secure with a toothpick or two. Repeat until they are all rolled up. Dredge one at a time by dipping into the egg and then into the bread crumbs using your hands to pat the crumbs on. Set in roasting pan and repeat until all are covered with crumbs.
  4. Bake about 25 minutes, depending on the thickness/size of your cutlets (internal temp should reach 164-175 degrees F). Remove from oven and allow to set 5 minutes. Remove toothpicks and cut into slices 1-2 inches thick, if desired or serve as is.

Tuesday, January 10, 2012

Graham cracker crust (from pioneer woman)

1 1/2 package graham crackers (about 15 cookie sheets)
1/2 cup powdered sugar
1 stick butter, melted.

Blend up graham crackers in food processor (or smash in a big ziplock bag). Add powdered sugar and melted butter. Smash into pie plate and cook for 8-10 minutes at 300 degrees.