Friday, April 29, 2011
1/2 red pepper
2 thick slices of sweet onion
Drizzle red pepper and onion with olive oil and grill on the grill until tender.
1 can chicken
1/2 mango, cubed
3 Tbsp. cilantro
1/4 tsp. garlic pwd.
1/2 tsp. chili pwd.
1 Tbsp. fresh lime juice
1/3 cup salsa
1/4 cup mayo
pinch dried jalapeno pwd.
salt and pepper to taste
Chop grilled vegetables and mix into chicken mix. Spread on bread and top with monterey jack cheese. Top with another slice and bread and place on grill. Grill until bread is toasted and cheese is melted.
Recipe adapted from: allrecipes.com
Thursday, April 28, 2011
Wednesday, April 27, 2011
Recipe from: kraft foods
1 pkg. (2-layer size) devil's food chocolate cake mix (and ingredients to make)
HEAT oven to 350ºF.
PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans
. Cool cakes completely.
MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.
Layers of goodness:
Tuesday, April 26, 2011
Strawberries are in full swing with Spring, so these are being used regularly at our house now. I have 2 hullers like this: The black handled one is a Pampered Chef one, the red handled one is a cheaper one from a local kitchen gadget store.
I will say I like the Pampered chef one better. It has a more comfortable handle and the little spikies are not as sharp. But for the price difference, the red one is a great purchase!***I LOVE using these for Tomatoes, too!! (esp. for canning tomatoes)
Thursday, April 21, 2011
2 cups flour
1 Tbsp. sugar
4 tsp. baking powder
1/4 tsp salt
1 3/4 cups milk
1/2 cup oil or melted butter
Heat waffle iron.
Beat eggs until fluffy. (I used my kitchen aid mixer to make these...so it's super easy) Beat in remaining ingredients just until smooth.
Cook on waffle iron.
Simple. Easy. Good.
Wednesday, April 20, 2011
Recipe from: Farm Girl Recipes
Tuesday, April 19, 2011
See the "teeth"under the blade:
As you slide the peeler down the carrot, these "teeth" cut the thick slices again to create the long thick cuts. Then you cut the long strips with a knife to make them shorter if you like...Simple and easy to use.
Friday, April 15, 2011
1 lb steak
1 head romaine or red-leaf lettuce
Red onion, thinly sliced
1 mango, cubed
1/2 C roughly chopped cilantro
1/2 C caramelized macadamia nuts
Dressing & Marinade1/2 C fresh squeezed orange juice
6 T fresh lime juice
6 T soy sauce
1/2 C brown sugar
1 1/2 T fresh grated ginger
4 cloves garlic, pressed or finely minced
1/4 C olive oil
1/2 C canola oil
Blend ingredients in blender. Pour some of the dressing on the steaks, reserving at least 3/4 cup of dressing for salad. Leave marinaded steak in fridge for at least 8 hours, preferably overnight.
Grill steak. Remove from grill and wait at least 5 minutes before cutting to let the juices redistribute. Then slice into thin slices.
Assemble salad: Divide lettuce and spinach onto plates and top with slices of mango, red onion, nuts and sliced steak. Drizzle with dressing.
Thursday, April 14, 2011
Recipe from: Our Best Bites
2 T brown sugar
1/2 T light corn syrup
1/2 T butter
1/2 C nuts
Optional: 1/8 tsp cinnamon (SO good)
Place brown sugar, corn syrup, and butter (and cinnamon if you’re using) in a non-stick skillet on the stove top. Set heat to medium or medium-high. Stir the mixture as it comes together until it bubbles.
Add nuts and stir to coat. Continue cooking for 5-7 minutes, stirring constantly until nuts turn golden brown in color and smell toasted.
Cool completely and break apart.
Wednesday, April 13, 2011
John's Rating: "8 1/2"
- ¾ cup Butter
- ¾ cup brown sugar
- ¾ cup sugar
- ¾ cup peanut butter
- 2 eggs
- ¾ tsp. baking soda
- ½ tsp. salt
- ½ tsp. vanilla
- 1½ cup flour
- 1½ cup oats
- milk chocolate chips.. 1 to 1 1/2 cups
Tuesday, April 12, 2011
It is the largest cutting board that Walmart carried...I haven't check to see if they still sell them but the measurements are: 15 in by 20 in.
Monday, April 11, 2011
John's Rating: strong 8
Recipe from: Our Best Bites
1 1/2 lb flank steak, cooked with rub (listed below) and sliced into 1/4″ slices
1 recipe Creamy Lime-Cilantro Dressing (recipe below)
1 large head romaine lettuce
Red onion, sliced thin
1 can black beans, drained and rinsed in cold water
cilantro for garnish
crushed corn chips or tortilla strips
Grill steak. Toss your salad with your toppings and top with sliced steak and dressing...YUM!
1 t chili powder
1 t granulated garlic
1/2 t cumin
1/2 t coriander
1/2 t oregano
1/8- 1/4 t cayenne pepper*
3/4 t salt
1/4 t black pepper
*If you have chipotle chili powder, you can substitute it for the cayenne or just add a little in addition
1 lime (about 2 T lime juice)
1 T extra virgin olive oil
1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)
Juice the lime into a small bowl. Add spices and oil and stir to combine.
Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage it in there.
Let it sit for 15 minutes. During that time preheat your grill (or marinate it a few hours if you have time)
Place meat on hot grill. When steak is finished, remove from grill and let sit for 5 minutes before cutting into it.
2 Tbsp. Original Hidden Valley Ranch Dressing Mix
1 Cup mayo
1/2 Cup milk
2 cloves garlic
1/2 Cup cilantro
1/4 Cup green salsa (amount depends on how hot you want it)
*I used medium green taco sauce instead of green salsa...it worked great!
Place ingredients in blender. Make it several hours ahead of time to allow it to thicken.
Saturday, April 9, 2011
John's Rating: 8Recipe from: Picky-Palate
1 small can cream of chicken soup
1 small can cheddar cheese soup
3/4 Cups milk
3 cups broccoli florets
1 large boneless skinless chicken breasts, cooked and shredded
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/8 teaspoon Lawry’s Garlic Salt with Parsley
1/2 bag Ore Ida Seasoned Tater Tots, frozen
1. Preheat oven to 375 degrees F. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning. Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 40 minutes. (I like my tater tots crispy) Remove from oven and serve.
Friday, April 8, 2011
4 Tablespoons Flour
4 Tablespoons Sugar
2 Tablespoons Cocoa powder (Note: don't use cocoa mix or quik, it shouldn't have any sugar)
2 Tablepsoons Vegetable Oil (Don't use one with a strong flavor, eg olive, sesame, etc)
2 Tablespoons Water
Dash of salt
Add the sugar, flour, cocoa, and salt to the mug and mix. Then add the oil and water and mix the dry and wet ingredients together. Be sure to be thorough, there's a tendency for clumps of the dry ingredients to form
Wednesday, April 6, 2011
Recipe from: food.com
1 cup plus 2 Tbsp warm water
1 Tbsp. sugar
1/2 Tbsp. yeast
1/2 Tbsp. salt
1 Tbsp. oil
2 1/2 to 3 cups flour
1 Tbsp parsley (I used dried)
1/2 tsp. garlic pwd.
Preheat oven to 350 degrees.
Roll out dough. Place all ingredients on top of dough. Roll up loaf and pinch to seal. Place on non-stick baking sheet. Using a very sharp knife, score loaf diagonally about 1/4 inch into dough, exposing bits of the colorful filling.
Bake 350 for 28-30 minutes.
What it looked like before I rolled it up and baked it:
Tuesday, April 5, 2011
I saw this idea at a craft show...and wanted one, but I knew I could easily make one, so I did! Actually I made several and used them for Christmas gifts one year in pie making kits...I kept 2 for myself.
I picked up the plastic at our local fabric store. It comes in a variety of thicknesses. I chose a thicker one. Then I made a circle slightly bigger than my pie pan (cut 2) and left a notch in one spot to stitch the 2 pieces together (although I don't think it is necessary, you could just keep it in 2 pieces) So start with your dough in the middle: Notice how you don't have to flour it?
Then with a couple of quick rolls with the rolling pin:
Then you peel back one layer of plastic, lay your crust on your pan and peel off the other layer of plastic: Now you form your crust in your pan (make a top crust if needed) and quickly clean up your mess by wiping the mat off.
Now enjoy that pie!
Monday, April 4, 2011
Recipe from: Taste of Home
- 1/2 pounds lean ground beef (90% lean)
- 1/2 pound bulk Italian sausage
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- Spaghetti sauce, I used about 5 cups
- 15 lasagna noodles, cooked
- 12 ounces cream cheese, softened
- 2 cups shredded part-skim mozzarella cheese, divided
- 2 cups shredded Parmesan cheese
- 2 cups shredded Swiss cheese
- In a Dutch oven over medium heat, cook the beef, sausage, onion and garlic until meat is no longer pink; drain.
- Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonfuls over the top. Spinkle on some meat. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan and Swiss; spoon a third of the remaining sauce over the top. Repeat layers of noodles, cheeses, meats and sauce twice (dish will be full).
- Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.
Saturday, April 2, 2011
John's Rating: 8
Friday, April 1, 2011
1/2 pound angel hair pasta
3 tablespoons hoisin sauce
1/4 cup chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
1 medium onion, halved lengthwise and thinly sliced
1 cup thinly sliced carrots
2 cup broccoli florets
1 cup sugar snap pea pods, halved
1/2 pound skinless, boneless chicken breast, cut into bite-size strips
Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the carrots and stir-fry 2 minutes more. Finally, add the broccoli and pea pods. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
Heat the remaining tablespoon of oil in the pan. Add half of the chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes. Transfer it to another plate. Stir-fry the remaining chicken, then return the first batch to the pan. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.