Also, while we were home for New Year's my sister, Alyson, made this one night for dinner. It was really good.
1 Pound Boneless Skinless Chicken Breast, Cooked and Cubed
1 Medium Onion, Chopped
1 1/2 Teaspoons Garlic Powder
2 Cans Great Northern Beans, Drained and Rinsed
1/2 Can Chicken Broth
2 Cans Chopped Green Chilies
1 Teaspoon Salt
1 Teaspoon Ground Cumin
1 Teaspoon Oregano
1/2 Teaspoon Pepper
1/4 Teaspoon Cayenne Pepper (My sister did a little less)
Boil and simmer for 30 minutes. Take off the heat and add 1 cup sour cream and 1/2 cup heavy whipping cream.
Wednesday, January 19, 2011
Sesame Poppy Seed Dressing
We went to my parents house to celebrate New Years. My mom made coleslaw while we were there and used this recipe as the dressing. I really liked it!
1/2 Tablespoon Dry Onion
3 Tablespoons Apple Cider Vinegar
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Salt
1/3 Cup Sugar
1/2 Cup Vegetable Oil
1/2 Teaspoon Sesame Seeds
1/2 Teaspoon Poppy Seeds*
Place onion, vinegar, sugar, mustard, and salt in the blender. Slowly add oil to blender to make an emulsion (not runny). Remove from blender and add sesame seeds and poppy seeds. This dressing goes wonderful as the dressing for coleslaw. It is like coleslaw with a twist!
* Celery seeds can be substituted for sesame seeds. When my mom made it she uses celery seeds. I think the celery seed went well with the coleslaw.
1/2 Tablespoon Dry Onion
3 Tablespoons Apple Cider Vinegar
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Salt
1/3 Cup Sugar
1/2 Cup Vegetable Oil
1/2 Teaspoon Sesame Seeds
1/2 Teaspoon Poppy Seeds*
Place onion, vinegar, sugar, mustard, and salt in the blender. Slowly add oil to blender to make an emulsion (not runny). Remove from blender and add sesame seeds and poppy seeds. This dressing goes wonderful as the dressing for coleslaw. It is like coleslaw with a twist!
* Celery seeds can be substituted for sesame seeds. When my mom made it she uses celery seeds. I think the celery seed went well with the coleslaw.
Chicken Manicotti
I can't believe I haven't posted this recipe yet. This is one of our family favorites. I am actually making it this weekend for dinner group. Bryon got the recipe from a teacher at school and made it for me for Valentine's Day!
2 Packages Chive & Onion Flavored Cream Cheese
2/3 Cup Milk
1/4 Cup Parmesan Cheese
10 Ounce Package Frozen Chopped Broccoli, Thawed and Drained
14 Manicotti Shells
1 Can Cream of Chicken Soup
1 Can Boned Chicken
Cook manicotti shells in boiling water with two teaspoons salt. Cook for six minutes. Drain. Rinse noodles in cold water. In a separate bowl, combine milk, Parmesan cheese, cream of chicken soup, and chicken. In a sauce pan, melt cream cheese over low heat. Slowly add milk and soup mixture to melted cream cheese. Stir until blended. Remove from heat. Stuff shells using chicken mixture. Arrange in 9x13 baking dish. Pour any remaining mixture over the top. Cover with aluminum foil and bake at 350 degrees for 25-30 minutes.
2 Packages Chive & Onion Flavored Cream Cheese
2/3 Cup Milk
1/4 Cup Parmesan Cheese
10 Ounce Package Frozen Chopped Broccoli, Thawed and Drained
14 Manicotti Shells
1 Can Cream of Chicken Soup
1 Can Boned Chicken
Cook manicotti shells in boiling water with two teaspoons salt. Cook for six minutes. Drain. Rinse noodles in cold water. In a separate bowl, combine milk, Parmesan cheese, cream of chicken soup, and chicken. In a sauce pan, melt cream cheese over low heat. Slowly add milk and soup mixture to melted cream cheese. Stir until blended. Remove from heat. Stuff shells using chicken mixture. Arrange in 9x13 baking dish. Pour any remaining mixture over the top. Cover with aluminum foil and bake at 350 degrees for 25-30 minutes.
Caramel Apple Dessert
I had this recipe this fall at a Supervisor's meeting. It was delicious.
60 Nilla Wafers, Finely Crushed (About 2 Cups)
1/3 Cup Butter, Melted
1 Package (8 Oz)Cream Cheese, Softened
1/4 Cup Sugar
3 1/4 Cup Milk, Divided
8 Oz. Cool Whip, Thawed, Divided
2 Packages (3.4 Oz. Each) Jell-O Vanilla Instant Pudding
1/2 Cup Caramel Ice Cream Topping, Divided
1 Each Red and Green Apple, Chopped (We just used Honeycrisp Apples)
1/4 Cup Peanuts, Chopped
Mix wafer crumbs and butter. Press onto the bottom of a 13x9-inch pan. Beat cream cheese, sugar and 1/4 cup milk with mixer until well blended. Stir in 1 cup Cool Whip. Spread over crust. Beat pudding mixes and remaining milk with a wire whisk for 2 minutes. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Top with remaining Cool Whip. Refrigerate for 5 hours or until firm. Top with apples, nuts, and remaining caramel topping just before serving.
60 Nilla Wafers, Finely Crushed (About 2 Cups)
1/3 Cup Butter, Melted
1 Package (8 Oz)Cream Cheese, Softened
1/4 Cup Sugar
3 1/4 Cup Milk, Divided
8 Oz. Cool Whip, Thawed, Divided
2 Packages (3.4 Oz. Each) Jell-O Vanilla Instant Pudding
1/2 Cup Caramel Ice Cream Topping, Divided
1 Each Red and Green Apple, Chopped (We just used Honeycrisp Apples)
1/4 Cup Peanuts, Chopped
Mix wafer crumbs and butter. Press onto the bottom of a 13x9-inch pan. Beat cream cheese, sugar and 1/4 cup milk with mixer until well blended. Stir in 1 cup Cool Whip. Spread over crust. Beat pudding mixes and remaining milk with a wire whisk for 2 minutes. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Top with remaining Cool Whip. Refrigerate for 5 hours or until firm. Top with apples, nuts, and remaining caramel topping just before serving.
Pumpkin Trifle
My mom made this for Thanksgiving dinner this year. It was delicious! I made it again for Christmas dinner and got rave reviews. I am making it again this weekend for dinner group.
Ingredients:
1 Loaf Pumpkin Bread Crumbled -- See Recipe Below
1 Bottle Caramel Ice Cream Topping
1 Bag Toffee Bits
1 Quart Heaving Whipping Cream beaten with 1 1/2 Cups Brown Sugar and 1 Teaspoon Vanilla
Pumpkin Bread:
3 1/3 Cup Sifted Lour
4 Teaspoons Pumpkin Pie Spice
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1 1/2 Teaspoon Salt
2/3 Cup Cooking Oil
2 2/3 Cups Sugar
4 Eggs
2 Cups Mashed Pumpkin
2/3 Cup Water
Sift together flour, pumpkin pie spice, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat together sugar and oil in a bowl until light and fluffy. Add egg, one at a time -- beating well after each addition. Beat in pumpkin. Add dry ingredients and water alternating to your sugar mixture -- beating well after each addition. Pour batter into 2 greased loaf pans. Bake at 325 for 55 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans, and continue to cool on racks.
Trifle Method:
Create trifle by layering the crumbled bread, caramel topping, toffee bits, and whipped cream. Start by placing cubed bread in the bottom of a trifle dish. Drizzle caramel sauce of the bread. Next, sprinkle some toffee bits over the bread and caramel. Spread generously the whipped topping. Repeat the layers one more time. Garnish as desired.
Ingredients:
1 Loaf Pumpkin Bread Crumbled -- See Recipe Below
1 Bottle Caramel Ice Cream Topping
1 Bag Toffee Bits
1 Quart Heaving Whipping Cream beaten with 1 1/2 Cups Brown Sugar and 1 Teaspoon Vanilla
Pumpkin Bread:
3 1/3 Cup Sifted Lour
4 Teaspoons Pumpkin Pie Spice
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1 1/2 Teaspoon Salt
2/3 Cup Cooking Oil
2 2/3 Cups Sugar
4 Eggs
2 Cups Mashed Pumpkin
2/3 Cup Water
Sift together flour, pumpkin pie spice, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat together sugar and oil in a bowl until light and fluffy. Add egg, one at a time -- beating well after each addition. Beat in pumpkin. Add dry ingredients and water alternating to your sugar mixture -- beating well after each addition. Pour batter into 2 greased loaf pans. Bake at 325 for 55 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans, and continue to cool on racks.
Trifle Method:
Create trifle by layering the crumbled bread, caramel topping, toffee bits, and whipped cream. Start by placing cubed bread in the bottom of a trifle dish. Drizzle caramel sauce of the bread. Next, sprinkle some toffee bits over the bread and caramel. Spread generously the whipped topping. Repeat the layers one more time. Garnish as desired.
Wednesday, December 29, 2010
Microwave Caramels & Caramel Apples
My sister got this recipe from a friend who uses it to caramel apples. Today I carameled some apples with it. I am going to make another batch just to eat as plain caramel.
1 Can Sweetened Condensed Milk
1 1/2 Cups Sugar
1 Cup White Corn Syrup
1/2 Cup Butter
1 Teaspoon Vanilla
Combine in a microwave-safe bowl. Microwave on high for 3 minute increments for a total of five times. In between each increment, take out of the microwave and stir with a wooden spoon for one minute. It is supposed to reach the soft ball stage.
I don't think my microwave cooks very high so I ended up doing it one extra 3 minute increment.
If you are going to caramel apples with it, Honey Crisp apples are the best. I also melted some milk chocolate chips in the microwave with a little vegetable oil, drizzled it over the Carmel apples and then rolled them in toffee bits. You could roll the apples in just about anything: nuts, mini M&M's, etc.
1 Can Sweetened Condensed Milk
1 1/2 Cups Sugar
1 Cup White Corn Syrup
1/2 Cup Butter
1 Teaspoon Vanilla
Combine in a microwave-safe bowl. Microwave on high for 3 minute increments for a total of five times. In between each increment, take out of the microwave and stir with a wooden spoon for one minute. It is supposed to reach the soft ball stage.
I don't think my microwave cooks very high so I ended up doing it one extra 3 minute increment.
If you are going to caramel apples with it, Honey Crisp apples are the best. I also melted some milk chocolate chips in the microwave with a little vegetable oil, drizzled it over the Carmel apples and then rolled them in toffee bits. You could roll the apples in just about anything: nuts, mini M&M's, etc.
Thursday, November 18, 2010
Persimmons Cookies
2 Ripe Persimmons, Pureed
1 Cup White Sugar
1/2 Cup Butter/Margarine
1 Egg
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
1 Cup Walnuts, Chopped
Preheat oven to 375 degrees.
In a separate bowl combine flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
Cream the butter/margarine with the sugar. Beat in the egg and persimmons puree. Add the flour mixture and mix until combined. Stir in the chopped nuts. Drop by teaspoonfuls on lightly greased cookie sheet. Bake for 12-15 minutes.
1 Cup White Sugar
1/2 Cup Butter/Margarine
1 Egg
2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
1 Cup Walnuts, Chopped
Preheat oven to 375 degrees.
In a separate bowl combine flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
Cream the butter/margarine with the sugar. Beat in the egg and persimmons puree. Add the flour mixture and mix until combined. Stir in the chopped nuts. Drop by teaspoonfuls on lightly greased cookie sheet. Bake for 12-15 minutes.
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