Monday, April 30, 2012
1 1/2 cups vegetable oil
2 cups sugar
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons vanilla
2 1/2 cups flour
1 cup chopped pecans
3 cups finely chopped raw apples (or grated)
1/2 cup butter (4 ounces)
1 cup brown sugar
3 to 5 tablespoons milk
1 box confectioners' sugar (1 pound), about 4 cups
Measure vegetable oil into large mixing bowl. Add sugar and eggs. Beat on low speed until creamy. Sift flour and measure. Sift again and add salt, soda and baking powder. Add a small amount of the flour mixture at a time to the creamed mixture. Beat well after each addition. When all flour has been added, or when batter becomes very stiff, remove electric mixer. Fold in chopped pecans and chopped apples with a wooden spoon. Spread evenly into a 9"x13" pan (or 2 - 9" pans) lined with lightly greased wax paper. Bake in 350° oven for 45 to 55 minutes. Let cool in pan for 5 minutes. Carefully loosen edges and turn onto cake rack, remove wax paper, cool and frost.
Make Frosting: Cook butter and sugar together until well blended and sugar is dissolved. Add 3 tablespoons milk and 1 box of confectioners' sugar. Beat and add just enough milk to spread.
Sunday, April 29, 2012
Nonstick cooking spray
1/2 cup mashed banana (about 1 large)
1/2 cup chunky natural peanut butter (unsalted and unsweetened)
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup Gold Medal® whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins
1 Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
2 Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
3 Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to up to 2 months; thaw before serving
Saturday, April 28, 2012
Friday, April 27, 2012
3 baskets of fresh strawberries
1/2 cup sugar
Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.
1-1/2 cups Gluten Free All Purpose Baking Flour (Bob's Red Mill)
1 Tbsp. Sugar
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Guar Gum
1/2 tsp. Salt
1/4 cup Shortening
1/2 cup Milk
1 large Egg White
Preheat oven to 350º. Line baking sheet with parchment paper or grease lightly.
In food processor, pulse dry ingredients (flour through salt) with shortening until mixture is consistency of small peas. Add milk and egg white. Blend until dough forms ball, scraping down sides with spatula, if necessary. Dough will be somewhat soft.
Place dough on parchment-lined or greased baking sheet that’s been lightly dusted with rice flour. Gently pat to 3/4-inch thick circle with hands or spatula. Lightly dust dough with rice flour. Cut into ten 2-inch circles with floured biscuit cutter. Shape remaining dough to 3/4-inch thick and cut again. If dough is sticky, lightly dust with more flour. Arrange evenly on baking sheet.
Bake 12-15 minutes or until nicely browned. Best when served warm or gently reheated in microwave oven. Serves 10. (Recipe from Bob's Red Mill)
Prep time: 15 minutesCook time: 25 minutesAdd to shopping listIngredients
Check out more tasty recipes at http://simplyrecipes.com/
Wednesday, April 25, 2012
First, I've never been there before, and always wanted to go. Second a drea friend lives near Seattle. She I and I became fast friends the moment we met, and later we became housemates.
What do old friends have to do with cooking? Everything. In between wonderful bouts of laughter, we ate and cooked together.
So, in honor of my first visit to Washington State, this is her favorite desert.-- Cheesecake!
what you need
6 Graham crackers, finely crushed (about 1 cup)
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) Cream Cheese, softened
1cup Sour Cream
HEAT oven to 325°F.
step 1 LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
step 2 MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
step 3 BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
TO BAKE IN SPRINGFORM PANHeat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan.
Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
3 pounds trimmed pork shoulder, cut into 1-inch cubes
5 poblano pepper
5 cubanelle peppers
2 pounds tomatillos (about 15 medium), husks removed
6 whole garlic cloves
2 jalapeño peppers, stems removed, split in half lengthwise
3 tablespoons vegetable oil
2 cups loosely packed cilantro leaves
1 large onion, finely diced (about 1 1/2 cups)
1 tablespoon ground cumin
1 quart chicken stock
1 In large bowl, toss pork with 2 tablespoons salt until thoroughly coated. Set aside at room temperature for 1 hour.
2 Meanwhile, roast poblano and cubanelle peppers by placing them directly over the flame of a gas stove until deeply charred on all surfaces, about 10 minutes total. If you don't have a gas burner, you can achieve similar results under the broiler, or on an outdoor grill. Place peppers in a bowl and cover with a large plate. Let steam for 5 minutes, then peel under cool running water. Dry chilies, discard seeds and stems, and roughly chop. Transfer to bowl of food processor.
3 Preheat broiler to high. Toss tomatillos, garlic, and jalapeños with 1 tablespoon vegetable oil and 1 teaspoon kosher salt. Transfer to rimmed baking sheet lined with foil. Broil until charred, blistered, and just softened, turning once halfway through cooking, about 10 minutes total. Transfer to the food processor along with any exuded liquid.
4 Add 1/2 of cilantro to the food processor and pulse mixture until it is roughly pureed but not smooth, about 8 to 10 one-second pulses. Season to taste with salt and pepper.
5 Adjust oven rack to middle position and preheat oven to 225°F. Heat remaining oil in large Dutch oven over high heat until smoking. Add half of pork and cook without moving until well browned, about 3 minutes. Stir pot and continue cooking, stirring occasionally, until well browned on all sides. Add remaining pork and onions and cook, stirring frequently and scraping up any browned bits from bottom of pan, until onions are softened, about 4 minutes. Add cumin and cook, stirring constantly until fragrant, about 1 minute.
6 Add chicken stock and pureed chilies to pot and stir to combine. Bring to a boil, cover, and transfer to oven, leaving lid slightly ajar. Cook until pork shreds easily with a fork, about 3 hours. Remove from oven and return to stovetop.
7 Skim off and discard any excess fat. Adjust to desired consistency by adding water or boiling and reducing. Stir remaining cilantro into pot and season to taste with more salt. Serve immediately with warm tortillas, diced onions, sour cream, cheese, cilantro, and lime wedges. Chili can be chilled and stored in airtight container in refrigerator for up to 5 days. Flavor will improve with time.
Tuesday, April 24, 2012
1/3 cup white chocolate chips
1. Preheat oven to 425ºF. Line a baking sheet with parchment paper. In a bowl, combine raspberries, cornstarch, lemon zest and 4 Tbsp. sugar.
2. Lay 1 phyllo sheet on a work surface, short side facing you, keeping remaining sheets covered in plastic wrap. Brush sheet lightly with butter and lay a second sheet on top. Repeat with remaining butter and phyllo. (You will have some butter left over.)
3. Spoon raspberry filling in a 2-inch-thick line along long edge of dough, leaving 2 inches at top and bottom. Sprinkle with white chocolate chips. Roll up tightly, fold ends under, and place seam side down on baking sheet. Brush with a bit of remaining butter. Sprinkle with remaining 1/2 Tbsp. sugar.
4. Bake until golden brown, 15 to 20 minutes. Let stand on baking sheet on a wire rack for 15 minutes, then slice and serve warm, or let cool and serve at room temperature.
Monday, April 23, 2012
1 cup butter , softened
2 3/4 cups sugar , divided
2 teaspoons vanilla
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream
1/2 cup chopped walnuts
- 4 teaspoons cinnamon
Read more: http://www.food.com/recipe/cinnamon-coffee-cake-42409#ixzz1sv5IJG9S
Sunday, April 22, 2012
2 red peppers
1 green bell pepper
8 oz. box mushrooms
6 new potatoes, scrubbed
1 tsp. salt
2 cloves garlic, crushed or pressed
coarsely ground pepper
1/2 tsp. oregano
1/2 tbsp. basil
1/2 tsp rosemary
olive oil for drizzling
Wash and dry vegetables. Any combination of vegetables in season may be used.Cube them into large bite-size pieces. Halve mushrooms, if large. Potatoes can be parboiled (or put in first). Arrange vegetables in a baking dish or roasting pan in a single layer.
Crush the garlic with salt using the side of a large knife until pureed (or use a garlic press). Stir into oil.
Drizzle the vegetables with olive oil and toss to coat well.
Sprinkle with pepper, oregano, basil and rosemary.
Roast in oven at 400°F; reduce heat if vegetables are browning too quickly before they are done. Vegetables may not cook at the same rate. As some of the vegetables cook, they may be removed while the others are left to finish cooking. Add more olive oil if the vegetables absorb the oil and become dry during the cooking (or use olive oil spray).
Can be served hot or room temperature.
Saturday, April 21, 2012
1 1/2 lbs ground beef
1 can of refried beans (homemade are best)
large bag of tortilla chips (Juanita's Brand)
can of nacho cheese
1 c. shredded cheese (Jack, Cheddar or Pepper Jack)
toppings: lettuce, tomato, sour cream, olives, green onion, jalepenos, salsa
Brown the beef with the diced onions, season lightly with salt and pepper. Drain meat and add refried beans and taco seasoning; cook down. Add nacho cheese and mix well.Fill an extra large bowl with your favorite tortilla chips and pour meat mixture over the chips. Stir until mixed well and then put in a baking pan and sprinkle with shredded cheese.
Bake at 350°F until heated through and cheese has melted.
Suggested Toppings: Lettuce tomato, sour cream, olives, green onion, jalapenos, salsa.
NOTE: You can add corn, black, pinto, or even kidney beans to the mix if you like (or leave out any ingredients you don't like.)
Submitted by: Nancy Bramlett
Friday, April 20, 2012
Thursday, April 19, 2012
4 each skinless boneless chicken breasts
1 cup olive oil
1 cup Progresso Italian Bread Crumbs
3 tablespoon Mayonnaise
1 cup Colby or Jack Cheese shredded
1 tablespoon Parmesan
1 tablespoon Fresh parsley chopped
6 slices Bacon
1 cup Alfredo sauce
Salt and pepper to taste
preheat oven to 375. Fry (or microwave) bacon until crispy, allow to cool. Heat olive oil on medium in 10" skillet. Rinse chicken breasts; coat generously with bread crumbs; fry in olive oil on medium/high heat until cooked through.
In small bowl, combine parsley, mayonnaise, 1/4 c. of the Colby/Jack cheese, and crumbled bacon. This should make a thick paste; if too thick add little more mayonnaise.
Transfer chicken to baking dish and coat with mixture from bowl. Sprinkle with parmesan cheese, drizzle Alfredo sauce over tops and add remaining shredded cheese.
Bake 30-35 minutes or until edges are golden brown. Salt and pepper to taste.
170,000+ Recipes at BigOven.com
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Wednesday, April 18, 2012
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 lb lean (at least 80%) ground beef
1/2 cup thinly sliced onion
1/8 teaspoon pepper
1/3 cup pickle relish (not sweet)
3/4 cup ketchup
1 tablespoon yellow mustard
4 slices crisply cooked hickory smoked bacon, chopped
1 1/2 cups shredded American cheese (6 oz)
1 cup shredded lettuce
1/2 cup chopped tomato.
1 Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle. 2 In 10-inch nonstick skillet, cook beef, onion and pepper over medium-high heat, stirring frequently, until cooked thoroughly; drain. Stir in relish, ketchup and mustard. Spoon evenly over dough. Sprinkle with bacon and cheese. 3 Bake 14 to 19 minutes or until crust is golden brown and cheese is melted. Top with lettuce and tomato. Serve immediately. .Missing one of your favorite burger condiments? Add it to the topping mix..
Tuesday, April 17, 2012
- 1 Tbsp olive oil
- 1/2 – 2/3 cups Apple Chipotle Grilling Sauce
- 1/4 onion, finely diced
- 1 cup cooked chicken, shredded or cubed
- 1 medium Washington apple, peeled, cored and sliced thinly
- 1 cup fontina cheese
- 1 cup mozzarella cheese
- 2 tsp. fresh thyme, chopped
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Monday, April 16, 2012
Hands-On Time: 20m
Total Time: 35m
4 6-ounce boneless, skinless chicken breasts
kosher salt and black pepper
1/4 cup fresh lime juice (from 2 to 3 limes)
1 tablespoon white wine or rice vinegar
2 tablespoons light brown sugar
4 scallions (white and light green parts), thinly sliced
2 Granny Smith apples (peeled, if desired), diced
1/3 cup roasted peanuts, roughly chopped
2 tablespoons thinly sliced fresh mint
1/2 cup thinly sliced fresh basil
Pat the chicken dry with paper towels. Pound it to an even thinness.
Place the chicken in a large saucepan and add water to cover by ½ inch. Add 3 teaspoons salt and ½ teaspoon pepper and bring to a gentle simmer.
Cook until no trace of pink remains, 8 to 10 minutes. Transfer to a bowl of ice water for 5 minutes.
Meanwhile, in a large bowl, combine the lime juice, vinegar, and sugar, stirring until the sugar dissolves. Add the scallions and apples and toss.
Drain, pat dry, and dice the chicken. Add it to the apple mixture with the peanuts, mint, basil, 1 teaspoon salt, and ½ teaspoon pepper.
Toss and divide among individual plates.
By Kate Merker, August 2006
See Nutritional Information for this recipe »
Per ServingCalories 269Calories From Fat 27%Fat 8g
Sat Fat 1g
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Sunday, April 15, 2012
Hands-On Time: 30m
Total Time: 30m
3/4 pound sirloin steak (1 inch thick)
kosher salt and black pepper
1 teaspoon grated lime zest
3 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon chopped pickled ginger (found in the international aisle of the market)
2 teaspoons low-sodium soy sauce
3 tablespoons canola oil
1 large head romaine lettuce, cut into strips (about 7 cups)
1 mango, cut into thin strips
1 red bell pepper, thinly sliced
1/2 cup fresh basil leaves, sliced
2 scallions, thinly sliced
1 teaspoon toasted sesame seeds
Heat a large skillet over high heat. Season the steak with ¼ teaspoon each salt and black pepper. Cook 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
Meanwhile, in a large bowl, whisk together the lime zest and juice, honey, ginger, soy sauce, oil, and ¼ teaspoon salt. Add the lettuce, mango, bell pepper, basil, and scallions and toss to combine. Gently fold in the steak and sprinkle with the sesame seeds.
By Cyd McDowell, February 2011
See Nutritional Information for this recipe »
Per ServingCalories 287Fat 15g
Sat Fat 2g
What does this mean? See Nutrition 101.
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Saturday, April 14, 2012
2 pkgs. dry yeast
1/2 c. warm water
1 c. lukewarm milk
1 c. soft butter
2 eggs, beaten
1/2 c. sugar
1 tsp. salt
1 tsp. lemon rind
4 1/2 c. sifted flour
Dissolve yeast in water. Combine yeast with remaining ingredients. Beat until smooth. Cover with damp cloth. Refrigerate for 2 hours or overnight. Divide dough in half. Roll into 14 x 9 inch rectangle. Brush with melted butter. Sprinkle with cinnamon, sugar and raisins. Roll into log.
Cut into approximately 9 pieces. Place cut side up and cover on greased pan about 1 inch apart for 1 hour. Bake at 350 degrees for 25-30 minutes or until light brown. Frost with sugar glaze.
Wednesday, April 11, 2012
From: Campbell's Community: (with a twist)
Prep: 10 minutes
Cook: 30 minutes
This creamy chicken dish, with just the right amount of broccoli, cooks in the skillet in just 40 minutes!
Vegetable cooking spray
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
1/2 cup sour cream
1/4 cup diced onion
1/4 cup diced celery
1 package (16 ounces) frozen broccoli cuts, thawed
Spray a 10-inch skillet with the cooking spray. Add the chicken and cook until well browned and cooked through, stirring occasionally.
Stir the soup, sour cream, and broccoli in the skillet. Reduce the heat to low. Cook for 15 minutes, stirring occasionally.
Serving Suggestion: This recipe is delicious served over hot cooked rice.
Tuesday, April 10, 2012
1 box of Mac and Cheese, made according to package
1 pound ground beef
1 can peas
1 can diced tomatoes
3 Tbls. Sour Cream
3 Tbls Parmesan cheese
Brown ground beef, breaking it up as it cooks, add salt, pepper, and garlic powder. Prepare the mac and cheese according to package directions.
Add to the tomatoes and peas to the ground beef. Be sure to drain the peas first. turn heat to simmer. You don't want the tomatoes or peas to turn to mush.
Gently fold in the mac and cheese to the hamburger mixture.
Top with sour cream and Parmesan, and serve.
Monday, April 9, 2012
We all have one. That one thing we can’t cook, bake, grill… etc
Mine is fried food. Basically, anything you have to batter and deep fry- chicken, country fried steak... . I can never get the coating to stick to the meat. Often it will stick to the pan, or just flake off completely.
Last night, we did something different for Easter diner, green beans with walnuts and bacon, baked potatoes and chicken fried steak. Beans were good potato was good, gravy was perfect. And as always the coating came off the meat.
I have tried different batters, different pans, and different oils. I even tried different cooking temps, and times. Coating sticks to the pan or, coating burns. Well humph.
I'd like to just give up. After all fried foods aren't really that healthy, but just once I'd like to get it right. Maybe it go get one of Paula Deens' cookbooks.
Granny could make fried chicken that could make you weep. the crust was golden brown, and there was almost a custard layer just underneath. Well humph, maybe it's just practice. f i had ever paid attention, i could do it.
She had a special aluminium skillet with a heavy bottom. and she'd cover it for a while, I think that's how she got the custard like layer.
Well, OK, OK, I went to the web. great fount of knowledge and home to my favorite blogs... Paula, Ree, Lisa... hm... I am using similar ingredients, using the same a similar batter.... Ah, maybe, maybe it is the double dip. I'll try that. Next time.
OK, Kim's no so world famous Country Fried Steak.
makes 2 servings
2 pieces of cube steak.
1/2 cup flour
1/2 cup milk
Pat dry the steaks. in a shallow dish, mix the milk and egg. In another dish mix the salt, steak seasoning, garlic powder, and flour. Gently mix.
Dip the steak in the flour, then the milk, then repeat....
in the mean time heat vegetable oil in a heavy bottomed skillet. Make sure it is hot, but not burning.
Add the steak on at a time.
Fry 5 or 6 minutes depending on thickness of the meat. Gently turn over. You don't want to splatter the oil or tear up the meat.
Cook on the other side another 5 minutes.
Remove from heat, allow to to drain. If your not serving right away, put in a 200 degree oven to keep warm.
Saturday, April 7, 2012
Let’s face it money’s tight. So we buy a lot of hamburger. –err ground beef.
Sounds so unappealing-- hamburger. I think that why more people use the turn ground beef. The name of dish and description of its ingredients can be so important in recipe creation. We eat with all our senses. What does it look like what does it sound like. What does it taste like?
Granted in my life I have eaten something that looks terrible, but tasted wonderful. I mean really look at your average stove top type casserole. By the time the meat veggies and pasta/rice/potatoes gets added it can look really bad, the combination of flavors and textures… wow... or not.
So really it is just the two of us at home- the curmudgeon and me... (he picked out that nickname all by himself); -- long story. -- yes my partner is a curmudgeon. so he thinks.
He’s actually quite helpful around the house. He cleans, does yard work, does basic vehicle maintenance, and will occasionally make things in the kitchen. OK salad and soup, rice.. . He make a pan of brownies from the package once. I was so proud. and this from the man who said he would never cook. Never say never Darling.
So, back to the hamburger, Since we eat so much of, and so does the rest of the American public, I am putting together a collection of hamburger recipes. A year of ground beef.
365 days of has been taken. So I’ll come up with my own name. I can tell you know the curmudgeon will help chop veggies. and joke about it. and he'll help eat it too.
Friday, April 6, 2012
1/4 cup freshly squeezed orange juice
1/4 cup coconut milk
1/2 pineapple, peeled, cored, and cut into 1-inch pieces
1 orange peeled, seeded, and cut into 1-inch pieces
2 apples, peeled and sliced (dipped in lemon water)
1/2 pound grapes, picked off stems cut in half.
1 large banana peeled and slices. (dip in lemon water)
1 pint any seasonal berries
In a small bowl, whisk together the lime juice and milk.
In another small bowl squeeze 1/2 a lemon and mix in 1 cup of water.
Place the banana slices and the apple pieces in the lemon water. This will keep them from turning brown too quickly.
Place cut up fruit in a large salad bowl, pour orange juice mixture over fruit. Taste and adjust seasonings with more lime or sugar as needed. Refrigerate 1 hour.
Thursday, April 5, 2012
What could be better than potatoes and cheese? This a twist on a holiday classic.
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
Photograph courtesy Anna Williams
See original on Foodnetwork.com
Tuesday, April 3, 2012
My version is a little different; no bourbon. sorry, but so good.
1 pound steak
1/4 cup balsamic vinegar
1 small onion chopped
3 cloves garlic chopped
2 tomatoes chopped
1/2 bag baby spinach leaves
1 jar Alfredo sauce
1 pound penne pasta
Marinate steak in balsamic vinager steak seasoning, and garlic powder, Making sure both sides were equally coated.
While the steaks are cooking, boil water and cook pasta.
Pan fry the steaks over medium heat. Take off the heat. To the pan add a small chopped onion, 3 cloves of garlic.
Cut the steak int strips and add back to the pan add tomatoes chopped, spinach, and Alfredo sauce. add salt, and seasoning.
Drain pasta, and add to the sauce, add cheese and enjoy.
Sunday, April 1, 2012
Crisco® Original No-Stick Cooking Spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.
SUBSTITUTE chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.