Peach Cobbler
a la Amy Ames
6T butter
3/4 c flour
2 c sugar, divided
2 t baking powder
1/8 t salt
3/4 c milk
4-5 cups sliced fresh or frozen peaches
Preheat oen to 350.
Melt butter in 9x13 pan. In mixing bowl, combine flour, 1 cup sugar, baking powder, salt and milk. Pour on top of melted butter, but no do stir together. Combine peaches with 1 cup sugar and gently pour in pan, also not stirring it together.
Bake for about 30 minutes, or until lightly browned. Crust will rise to the top while baking.
Serve with ice-cream, if desired. Enjoy!
Wednesday, July 28, 2010
Lime Cake
a la Wendy
white cake mix
about 3-4 limes
coconut milk (look for the real kind in the can, not the artificially flavored one)
eggs/water per box instruction
Prepare cake according to package directions, with the following substitutes:
put in coconut milk instead of oil
zest and juice 2 limes. sub juice for part of the water added (i.e. my recipe asked for 1 cup of water, so i squeezed the juice into the 1 cup measurer, then filled the rest with water)
Bake according to package directions.
Frost with buttercream frosting, with substituted coconut milk for regular milk, and add more lime juice and zest. and perhaps green food coloring.
a la Wendy
white cake mix
about 3-4 limes
coconut milk (look for the real kind in the can, not the artificially flavored one)
eggs/water per box instruction
Prepare cake according to package directions, with the following substitutes:
put in coconut milk instead of oil
zest and juice 2 limes. sub juice for part of the water added (i.e. my recipe asked for 1 cup of water, so i squeezed the juice into the 1 cup measurer, then filled the rest with water)
Bake according to package directions.
Frost with buttercream frosting, with substituted coconut milk for regular milk, and add more lime juice and zest. and perhaps green food coloring.
Monday, July 26, 2010
Cheese Ball
a la Mom
12 oz cream cheese, softened
1 small jar Kraft Old English cheese
3/4 t Worcestershire sauce
1/4 t garlic salt
chopped walnuts or almonds
Mix thoroughly. Roll into a ball, then roll ball in the chopped nuts to cover. Chill in fridge for 3 hours.
Prior to serving, top with marashino cherry.
Makes either 2 small or 1 large party size.
a la Mom
12 oz cream cheese, softened
1 small jar Kraft Old English cheese
3/4 t Worcestershire sauce
1/4 t garlic salt
chopped walnuts or almonds
Mix thoroughly. Roll into a ball, then roll ball in the chopped nuts to cover. Chill in fridge for 3 hours.
Prior to serving, top with marashino cherry.
Makes either 2 small or 1 large party size.
Thin Mints
34 Ritz crackers
14 oz bag Wilton's Chocolate Mint Melts
Sprinkles, optional
Melt chocolate in a pie pan or other shallow wide dish. Dip the crackers in chocolate, coating both sides well.
Place on wax papered cookie sheet.
Sprinkle with colored sugar or nonperils,if you like.
They set up in 20 minutes. Store in air-tight container. Can be frozen for up to 2 weeks.
34 Ritz crackers
14 oz bag Wilton's Chocolate Mint Melts
Sprinkles, optional
Melt chocolate in a pie pan or other shallow wide dish. Dip the crackers in chocolate, coating both sides well.
Place on wax papered cookie sheet.
Sprinkle with colored sugar or nonperils,if you like.
They set up in 20 minutes. Store in air-tight container. Can be frozen for up to 2 weeks.
Oreo "Truffles"
1 package Oreo cookies (I prefer mint, but any flavor is fine)
1 package Semi-Sweet chocolate chips
1 8 oz package cream cheese
Blend oreo and cream cheese in food processor until smooth. While still soft, roll into bite size balls. Place in fridge to set up (2 hours, or 30 minutes in freezer)
Once they are set, melt chocolate chips in microwave. Dip balls in melted chocolate, using toothpicks allows them to be covered completely in chocolate. Place them on waxed paper and refridgerate again to allow chocolat to set-up.
Store leftovers in the fridge, if there are any.
1 package Oreo cookies (I prefer mint, but any flavor is fine)
1 package Semi-Sweet chocolate chips
1 8 oz package cream cheese
Blend oreo and cream cheese in food processor until smooth. While still soft, roll into bite size balls. Place in fridge to set up (2 hours, or 30 minutes in freezer)
Once they are set, melt chocolate chips in microwave. Dip balls in melted chocolate, using toothpicks allows them to be covered completely in chocolate. Place them on waxed paper and refridgerate again to allow chocolat to set-up.
Store leftovers in the fridge, if there are any.
Lime Rice
a la Cafe Rio
In sauce pan, saute:
2 T butter
1 yellow onion
4 clove garlic, minced
In a large pot, bring to a boil the following:
6 2/3 c water
8T chicken bullion
1/2 bunch cilantro, chopped
2 t cumin
2 small cans diced green chilis
1 T lime juice
1/2 t salt
Add browned onion and garlic to boiling water. Add 3 cups long grained white rice. Reduce heat, cover and simmer for 30 minutes.
a la Cafe Rio
In sauce pan, saute:
2 T butter
1 yellow onion
4 clove garlic, minced
In a large pot, bring to a boil the following:
6 2/3 c water
8T chicken bullion
1/2 bunch cilantro, chopped
2 t cumin
2 small cans diced green chilis
1 T lime juice
1/2 t salt
Add browned onion and garlic to boiling water. Add 3 cups long grained white rice. Reduce heat, cover and simmer for 30 minutes.
Corn Chowder
a la Mimi's
1/4 c butter
6 T chopped onions
3/4 c chopped celery
2 1/2 c hot water
2 c cubed potatoes (1/2 in pieces)
3 c frozen corn kernels, thawed
2 T sugar
2 t salt
1 dash white pepper
3 T flour
1 quart half and half
Melt butter in large saucepan. Add celery and onion and saute for 5 minutes, just until soft.
Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
Whisk flour into 1 cup of the half and half and then stir into soup.
Add remaining half and half and simmer until soup is thickened to a creamy consistency, usually about 15 minutes.
Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk. If too thin, simmer for 5-10 minutes more.
a la Mimi's
1/4 c butter
6 T chopped onions
3/4 c chopped celery
2 1/2 c hot water
2 c cubed potatoes (1/2 in pieces)
3 c frozen corn kernels, thawed
2 T sugar
2 t salt
1 dash white pepper
3 T flour
1 quart half and half
Melt butter in large saucepan. Add celery and onion and saute for 5 minutes, just until soft.
Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
Whisk flour into 1 cup of the half and half and then stir into soup.
Add remaining half and half and simmer until soup is thickened to a creamy consistency, usually about 15 minutes.
Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk. If too thin, simmer for 5-10 minutes more.
Pumpkin Cream Cheese Cake Roll
3 eggs
1 c sugar
2/3 c canned pumpkin
1 t lemon juice
3/4 c flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
chopped buts (optional)
Beat eggs on high for 5 minutes.
Gradually add sugar, then stir in lemon juice and pumkin.
Sift together remaining dry ingredients, and fold into pumpkin mixture.
Grease and flour 15x10 jelly roll pan
Pour in batter, sprinkle with nuts, if desired.
Bake 375 for 15 minutes.
Turn out on dishtowel, preferably not fuzzy, sprinkled with powdered sugar.
Roll it out and let cool.
Filling:
1 powdered sugar
6 oz cream cheese
4 T sugar
1/2 t vanilla
Mix together. When cool, unroll and spread with filling and reroll.
3 eggs
1 c sugar
2/3 c canned pumpkin
1 t lemon juice
3/4 c flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
chopped buts (optional)
Beat eggs on high for 5 minutes.
Gradually add sugar, then stir in lemon juice and pumkin.
Sift together remaining dry ingredients, and fold into pumpkin mixture.
Grease and flour 15x10 jelly roll pan
Pour in batter, sprinkle with nuts, if desired.
Bake 375 for 15 minutes.
Turn out on dishtowel, preferably not fuzzy, sprinkled with powdered sugar.
Roll it out and let cool.
Filling:
1 powdered sugar
6 oz cream cheese
4 T sugar
1/2 t vanilla
Mix together. When cool, unroll and spread with filling and reroll.
Macaroni Grill- Pasta Milano
a la Mom
Alfredo Sauce:
1/4 c butter
1 c heavy cream
1 clove garlic
1 1/2 c grated fresh parmesan cheese
1/4 c chopped fresh parsley
Melt butter in medium saucepan over medium low heat. Add cream and simmer for 5 minutes. Then add garlic and cheese whisking quickly while heating through. Stir in parsley and add to recipe below.
Pasta Milano:
1 t olive oil
1 t fresh garlic
1 c fresh sliced mushrooms
1 T sun dried tomatoes
1 t fresh parsley
2 oz chicken stock
3-5 oz cooked pulled chicken
1 c alfredo sauce (from above)
4 oz cooked bow tie pasta (about 2 cups cooked)
1 T grated fresh parmesan cheese
Cook pasta in water. While pasta is cooking, heat a 10 inch saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, chicken stock, chicken and garlic. Add alfredo sauce, bow tie pasta and toss. Put in large pasta bowl and garnish with parsley, parmesan cheese, fresh tomatoes and fresh basil.
a la Mom
Alfredo Sauce:
1/4 c butter
1 c heavy cream
1 clove garlic
1 1/2 c grated fresh parmesan cheese
1/4 c chopped fresh parsley
Melt butter in medium saucepan over medium low heat. Add cream and simmer for 5 minutes. Then add garlic and cheese whisking quickly while heating through. Stir in parsley and add to recipe below.
Pasta Milano:
1 t olive oil
1 t fresh garlic
1 c fresh sliced mushrooms
1 T sun dried tomatoes
1 t fresh parsley
2 oz chicken stock
3-5 oz cooked pulled chicken
1 c alfredo sauce (from above)
4 oz cooked bow tie pasta (about 2 cups cooked)
1 T grated fresh parmesan cheese
Cook pasta in water. While pasta is cooking, heat a 10 inch saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, chicken stock, chicken and garlic. Add alfredo sauce, bow tie pasta and toss. Put in large pasta bowl and garnish with parsley, parmesan cheese, fresh tomatoes and fresh basil.
Breadsticks
a la Julie Brown
1. Dissolve 1 T yeast, 2 T sugar in 1 1/2 cups warm water. Whisk and let stand 5 minutes
2. Add 3 cups flour and 1/2 t salt
3. Mix and knead for 5-6 minutes. It is really soft and sticky!
4. Let rest for 10 minutes. (you can skip this step if in a hurry, it's just more dense)
5. Melt 1/2 cube of butter and pour onto 1/2 of a cookie sheet.
6. Using butter from the pan, dip your hands in it so the stick, sticky dough doesn't stick to your hands. Break bread into golf ball sized pieces and form into sticks. They don't stay wonderful well because the dough is so soft.
7. Lay them out in the pan, 4 columns in 2 rows. You can squish them together, btu keep them on the half sheet or they will spread out too much and not be fat enough.
8. Sprinkle with garlic salt and parmesan cheese.
9. Let rise for 15-20 minutes.
10. Bake at 350 degrees for about 20 minutes, until they are as brown as you would like them to be.
a la Julie Brown
1. Dissolve 1 T yeast, 2 T sugar in 1 1/2 cups warm water. Whisk and let stand 5 minutes
2. Add 3 cups flour and 1/2 t salt
3. Mix and knead for 5-6 minutes. It is really soft and sticky!
4. Let rest for 10 minutes. (you can skip this step if in a hurry, it's just more dense)
5. Melt 1/2 cube of butter and pour onto 1/2 of a cookie sheet.
6. Using butter from the pan, dip your hands in it so the stick, sticky dough doesn't stick to your hands. Break bread into golf ball sized pieces and form into sticks. They don't stay wonderful well because the dough is so soft.
7. Lay them out in the pan, 4 columns in 2 rows. You can squish them together, btu keep them on the half sheet or they will spread out too much and not be fat enough.
8. Sprinkle with garlic salt and parmesan cheese.
9. Let rise for 15-20 minutes.
10. Bake at 350 degrees for about 20 minutes, until they are as brown as you would like them to be.
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